The Missouri Bootheel eats like the Mississippi Delta's northern edge, and a private jet menu for Sikeston draws on that. Local specialities travel well in a galley: slow-smoked pork shoulder and ribs in the Southeast Missouri barbecue manner, pan-fried catfish with cornmeal crust, hushpuppies that are best served warm from a hot box, and sweet tea in sealed bottles. Private jet food here also means Bootheel produce in season: sweet corn, field tomatoes, watermelon and cantaloupe from the sandy river soil, pecans from the surrounding orchards. For an inflight menu in Missouri, we pack private jet platters of smoked meats and cheeses chilled, gourmet inflight meals finished in your oven, and private jet snacks such as pecan brittle and boiled peanuts. Throwed rolls and fried okra are an old Sikeston tradition; we adapt them to travel so they survive a short flight and a re-plating. Every dish is packed for a galley with one small oven.
A private jet menu for Sikeston starts from Southeast Missouri cooking, the kind found on the Bootheel and along the Mississippi. Regional specialities include barbecue pork with a vinegar-tomato sauce on the side, catfish fillets, fried chicken livers for the brave, and sweet potato pie. Private jet food built from local ingredients means Bootheel sweet corn, tomatoes, melons and rice in season, with pecans and sorghum for dessert. For a Missouri inflight menu we send private jet platters of cold cuts and fruit, gourmet inflight meals that finish in the oven, and private jet snacks like candied pecans and beef jerky. Everything is labelled by seat, sauce apart, and re-plated on the aircraft.