Kansas food is plain, generous and built on grain and cattle, which makes it travel well in a private jet galley. A private jet menu for Hays starts with beef: a cold sliced prime rib platter, or short ribs that finish in the oven with the sauce in its own pot. Wheat country means bread, so the inflight menu carries sourdough, dinner rolls and cinnamon rolls that re-plate warm. Private jet food from the Great Plains also means smoked turkey, pheasant in season, sunflower seed salads and fruit pies. These are the local specialities we pack as private jet platters, gourmet inflight meals and private jet snacks for the Kansas ramp: jerky, roasted nuts, cheddar cubes and kolaches. Each dish is labelled by seat, with the guest's restriction written beside it.
Hays sits in the Volga German and prairie-farm corner of Kansas, and the kitchen shows it. A private jet menu for Hays can build on bierocks, the stuffed bread pockets of the region, served warm from the oven, next to a cold cut platter. The inflight menu leans on beef, pork and wheat: steak medallions, pulled pork, farm bread. Private jet food here is honest and heavy, so we lighten it with greens, local honey and seasonal fruit. As local specialities these travel as private jet platters, gourmet inflight meals and private jet snacks, with the sauce apart and the cold items chilled. Kansas is the region on the label; the seat number is the name on the lid.
