Crossville sits on the Cumberland Plateau in Tennessee, and the private jet menu for CSV leans on what the plateau and the state do well. Southern cooking travels better than people expect: fried chicken eaten cold or re-plated from the oven, country ham biscuits, pimento cheese, cornbread that holds its crumb in a drawer. These are the local specialities we build the inflight menu around, and our private jet food is cooked to be served from a galley, not from a kitchen.
Private jet platters for Tennessee start with the cold side: smoked trout or ham with pickles, pimento cheese with crackers, a fruit plate when peaches are in season. Gourmet inflight meals follow from the hot side, such as slow-cooked pulled pork or short rib with the sauce in its own pot, finished in the oven on board. Private jet snacks are simple and local: roasted pecans, benne seed crackers, a bar of Tennessee chocolate for the flight deck.
Barbecue is the obvious Tennessee request, and the sauce is where it goes wrong in a cabin. We pack pulled pork dry, the sauce apart, so the crew finishes it on the plate. Sweet tea goes aboard in sealed bottles, not in a jug that tips on a climb. Banana pudding, a plateau favourite, travels chilled in individual cups with a lid.
