Kansas cooking is built on beef, wheat and sweet corn, and most of it travels well in a galley. For a private jet menu out of Russell, we lean on slow-smoked brisket and burnt ends, which hold in a tray and finish in the oven, with the sauce in its own pot. Wheat country means good bread: soft rolls, cinnamon rolls and crisp crackers that survive the drawer. Local specialities that need no cooking at all, such as sunflower seed salads and cold-cut platters, give you an inflight menu that works with one small oven or none. Private jet food from the Kansas prairie is plain, generous and honest, so we plate it with care: private jet platters of smoked meats and cheeses, gourmet inflight meals for the main cabin and private jet snacks for a short hop to the next ranch or refinery. Describing the region is simple; getting the Kansas flavour into a galley is the job.
Russell is oil, wheat and Senator Bob Dole's hometown, and its table is Midwestern: beef, corn, pie. A private jet menu for this field starts with what Kansas is known for. Barbecue is the first choice: brisket, pulled pork and burnt ends, packed hot with sauce apart or chilled to be re-plated cold. Kansas is also the country of chicken and noodles over mashed potatoes, a comfort dish that rides well in a covered tray. For the inflight menu we add prairie produce in season, sweet corn, tomatoes and peaches, and for dessert a fruit pie or a pecan tart cut by passenger. Private jet food with local specialities from Kansas reads as an honest welcome. Private jet platters, gourmet inflight meals and private jet snacks all follow the same rule: it has to survive the apron and the galley.
