Catering to your aircraft in Caribou.
KCAR is Aroostook County's airport, with a general aviation ramp and a long winter. Tell us the type, the slot and the headcount, and we cook, pack and hand over at the aircraft.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Northern Maine eats from its own fields, and Caribou Municipal is the airport for that table. A private jet menu for Caribou starts with Aroostook potatoes, the crop the county is known for, and an inflight menu that treats them honestly: roasted, whipped or crisped, depending on how the galley finishes them.
Private jet food here leans on Maine and Aroostook County: lobster rolls from the coast, wild blueberries, maple syrup, and the potato in every form. Local specialities travel well when they are packed for the aircraft, with sauces apart and cold items kept chilled.
Private jet platters built on Maine produce, gourmet inflight meals that finish in your oven, and private jet snacks from blueberry to maple. Whatever you pick for Caribou, we pack it for the galley you have, and the same goes for {Region}-style specialities across Maine.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
Aroostook County produce, a municipal field in far northern Maine and a cold apron for much of the year: that is the setting for private jet catering at KCAR. We write inflight catering and in-flight catering around the galley you actually fly, with aviation catering, business aviation catering and executive jet catering ordered the same way. Diplomatic flight catering goes through protocol first, and cabin crew meals ride in their own box.
Business jet catering at Caribou is usually a small group on a clear brief. Corporate jet catering and charter flight catering here follow the galley: a light jet takes cold plates, a larger cabin can take a hot service. A private jet chef writes a bespoke menu, VIP flight catering is marked by seat, and luxury inflight catering stays simple enough to serve in a cold cabin.
Government flight catering at Caribou is rare and always planned. Head of state flight catering and VIP aviation catering go through protocol before anything is cooked, and state visit aircraft catering is traced from kitchen to handover with named staff and discretion.
Special meals at Caribou follow the Maine kitchen: potatoes, dairy, seafood and wheat are everywhere, so allergen free and gluten free plates are cooked and packed on their own board and in their own box. Kosher, halal, vegan and kids meals are ordered with the trip, each marked by seat number and card, and checked against the guest list before the aircraft is loaded.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
At KCAR the crew eats on a short turn, often in the cold. We pack crew meals on request, invoiced with the order: flight crew meals for the cabin team, pilot meals for the flight deck, and different meals for pilots when operator policy asks. Cockpit meals and crew meal boxes are marked CREW, and crew catering is separate from guest trays, as are cabin crew meals.
At KCAR the box changes hands at the general aviation terminal ramp, where your handling agent meets the aircraft. FBO catering for Caribou is set against your slot, and catering delivery to the FBO is confirmed with the agent so the apron gate is open when you arrive. Ground handling catering and handling agent catering are one conversation here: crew, agent and kitchen agree who carries what to the cabin door.
Before anything is cooked, galley catering for a Caribou departure is shaped by what the aircraft's galley can hold. A light jet takes a small crate handed up the stairs, while a larger cabin may need a different door and a proper cart. Airside catering delivery at KCAR is arranged through your handling agent, and aircraft provisioning is planned around the galley you have, the ice you need and the apron on the day.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Caribou Municipal Airport is a municipal field in Aroostook County, northern Maine, with airport catering available for general aviation and FBO services. It is a small ramp, with a long winter and simple operations.
Business aviation hub is too big a phrase for Caribou, but the field sees business aviation catering for corporate and charter flights. Inflight catering and in-flight catering here are written for cold weather; aviation catering and executive jet catering follow the galley; diplomatic flight catering is cleared by protocol, and cabin crew meals are packed apart. FBO services and ground handling services keep the handover simple.
For flights leaving the United States from Caribou, arrival customs set the rules on fresh food. We keep the menu cooked and sealed, mark it for your crew, and adjust the order to the destination.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at CAR, where 5 guests expected grilled salmon with a lemon dressing despite an evening cabin service. The Galley Girls confirmed the handover contact and identified the sandwiches, making the catering delivery easier for our team to track. The cabin team could match the starters to the request before moving on to the remaining departure tasks. With jet catering, careful attention to meal organisation matters as much to our crew as the menu itself.”
“Clear quantities were essential at Caribou Municipal Airport: we had 3 passengers expecting smoked salmon bagels and sliced fruit and were working around a short ground stop. I asked The Galley Girls for the breakfast portions in compact food boxes, with garnishes supplied separately for plating on board. The snack boxes stayed together in one group, so another crew member could follow the same plating sequence. For our team, the strongest part of their VIP flight catering was how they handled catering handover.”
“Having 6 guests request mushroom risotto and a green salad at KCAR meant planning the portions carefully while accounting for a small galley worktop. We described our serving sequence to The Galley Girls and asked for the sauces to be packed accordingly. The order made charter flight catering feel manageable because the cabin service sequence had been considered beforehand. Our colleague could take over the crew provisions without asking where every component had been placed during preparation.”
Aircraft first, then food. On a mid-size jet we can cook and pack a full hot service, which costs more than a cold tray for a light jet. Caribou's seasonal produce adds its own variation, and we put every line on the quote before you commit.
Weather decides departures here more than any clock. In deep winter the field can close for a time, so we ask for the intended slot, then follow it as it moves. Lead time is easy when the order is simple; last-minute requests are handled.
Customs rules follow the route, not the airport. A return from Caribou to a Canadian or overseas destination may restrict raw produce and some meats, so we cook and seal. Send the next leg and we plan around it.
Personal food is fine for any departure, and at an unusual hour at Caribou it often saves the day. For a night or dawn slot, we cook and pack to order, so nothing depends on what is open.
Not as a rule. The charter contract is for the flight; the meals are an order of their own, with a line on the invoice. At KCAR we deliver through the FBO and coordinate access with your handling agent.
Tail, pax and diets — a flight attendant takes it from there, day or night.
