Catering to your aircraft in Rice Lake.
A northwoods weekend usually means four or six seats and a short flight. For KRPD we keep the menu compact: lake fish, Wisconsin cheese, wild rice, packed for a drawer and a small oven.
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.
Rice Lake is northwoods Wisconsin, and the private jet menu follows it: lake walleye, smoked fish, brats, cheese from the dairy farms and wild rice. Local specialities are plated for a small galley, never for a banquet kitchen.
The inflight menu for Rice Lake can be as simple as a cheese and sausage board or as composed as a pan-seared walleye with sauce apart. Private jet food in this part of Wisconsin is hearty, so we keep portions measured for a cabin.
Private jet platters, gourmet inflight meals and private jet snacks all draw on Wisconsin producers: curds, cranberries, maple, rye. We pack each for the galley you actually have at Carl's Field.
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.
Carl's Field is a general aviation field, so most arrivals at Rice Lake are light jets and turboprops bringing guests up for the lakes. Our private jet catering for KRPD follows that rhythm. Inflight catering, in-flight catering for the return leg, aviation catering, business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals are all ordered the same way, by phone or email.
At KRPD the corporate traveller is often visiting a manufacturer or heading to a lake property. We handle business jet catering and corporate jet catering for those trips: VIP flight catering for a small cabin, charter flight catering for groups, and luxury inflight catering when guests expect more. A private jet chef drafts a bespoke menu, never a banquet one.
When an official flight uses Carl's Field, government flight catering is planned through the protocol office. We prepare head of state flight catering and state visit aircraft catering with traceable ingredients, and VIP aviation catering is delivered quietly at the aircraft.
In dairy country, cross-contact is the risk, so special meals here get their own board and box. We prepare kosher, halal, vegan and gluten free options, plus allergen free and kids meals, each labelled by seat.
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.
Pilots flying into Carl's Field can ask for crew meals when they book the trip, and the line appears on the same invoice as the rest of the order. Flight crew meals for a short northwoods turnaround are often boxed. Pilot meals can be two different dishes, so captain and first officer never share one, and different meals for pilots are a standard request. Crew catering and cockpit meals are packed for eating one-handed, and crew meal boxes are labelled CREW. Cabin crew meals are packed the same way, each box marked CREW.
The FBO at KRPD is the meeting point: we send FBO catering to the general aviation terminal and your handling agent takes it to the apron. Catering delivery to the FBO, ground handling catering and handling agent catering all run through one contact.
Most aircraft at Carl's Field are small enough that galley catering is carried aboard by hand, with no high loader needed. Airside catering delivery is a cart to the stairs, and aircraft provisioning is planned for your galley.
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.
Rice Lake Regional Airport, known locally as Carl's Field, is a general aviation airport serving Wisconsin lake country. Airport catering here supports light business traffic and seasonal leisure flights, and the FBO services on the field are what we work through at handover. Ground handling services stay simple at a small terminal, so every order has one clear point of contact.
KRPD is a quiet business aviation hub with peaks in summer and autumn, when lake traffic fills the apron. Inflight catering, in-flight catering, aviation catering and business aviation catering all work here, as do executive jet catering, diplomatic flight catering and cabin crew meals on request. Crew meals are ordered like the rest of the trip.
Customs at Rice Lake concerns only flights entering the United States, and food brought from abroad may be restricted, so Wisconsin sourcing is the safer route. Domestic legs need nothing extra. Your FBO services contact and the ground handling services team can confirm what a small business aviation hub like Carl's Field allows airside.
Average rating from the cabin crew and pilots we cater for.
“Good preparation made the difference at Rice Lake Regional Airport - Carl's Field, where 7 guests expected a cold lunch with cheese and fruit despite a tight boarding window. I asked The Galley Girls for the canapés in compact food boxes, with garnishes supplied separately for plating on board. Keeping the snack boxes aside until service helped preserve the presentation while we dealt with the boarding tasks. Our brief for flight catering services was met with a sensible plan for written menu details.”
“Between cabin checks at KRPD, I coordinated a breakfast basket with individual preserves for 2 guests and explained our concerns about a small galley worktop. The Galley Girls suggested separate meal boxes for the desserts, and that choice worked well with our storage arrangement. The sandwiches were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I appreciated the emphasis on catering handover throughout the airline catering arrangements.”
“With a small galley worktop to consider at RIE, we needed a practical way to serve fresh fruit and breakfast pastries to 10 passengers. I asked The Galley Girls to review the sandwiches quantities against the passenger brief, and the proposed portions made sense. For our team, the strongest part of their crew meals was how they handled meal organisation. It was useful to see the starters listed separately when checking how much space the complete order would require.”
Asking for the way back at the same time as the arrival menu lets one plan cover both legs at Rice Lake. Cost then depends on what you pick: a Wisconsin cheese board stays modest, a hot walleye course with sauce apart does not.
A dawn departure from Carl's Field suits cold menus best, since nobody wants a warm course before sunrise. Give us the slot and the seat count; last-minute changes are handled by phone, day or night.
For a flight arriving from abroad, United States import rules apply to any food on board, so we source locally in Wisconsin. Airside access to the apron is arranged through your handling agent, who meets us at the FBO.
On a domestic repositioning into KRPD you may carry your own food. With an empty cabin and only the crew aboard, though, crew meals boxed and handed over at the FBO are simpler and spare you any customs question.
No. Catering is not part of the charter, so it is ordered and invoiced on its own, even for a private jet charter. For two services on a long leg out of Rice Lake, tell us when each is due and we label the packs service one and service two.
Tail, pax and diets — a flight attendant takes it from there, day or night.
