Illinois gives a private jet menu its backbone: sweet corn from July to September, tomatoes off the vine, Northern Illinois pork and beef, and cheddar from Wisconsin dairies. On a private jet menu for Rock Falls, local specialities are mostly plain food done properly: a pork tenderloin sandwich in the Midwest tradition, a sweet corn salad, apple pie when the orchards are in. Private jet food from Illinois travels well because it is farm food: roast, brine and bake rather than fine sauces. Private jet platters of cheese, cured meats and seasonal fruit suit a short hop in. Gourmet inflight meals keep the same logic, with the dressing in its own pot. Private jet snacks run to kettle corn, pretzels and cheese curds, packed dry. The inflight menu changes with the season, and every dish for Illinois is named on the sheet so the person serving knows what she is handling.
Rock Falls sits in the corn belt of northern Illinois, so the private jet menu follows the harvest: sweet corn in late summer, pumpkin and apple in autumn, root vegetables and braised beef in winter. Local specialities include the breaded pork tenderloin sandwich, Wisconsin cheddar and curds from just over the state line, and Illinois honey. Private jet food from here suits a galley with an oven and little else: roasts that slice cold, salads dressed apart, pies that need no plating skill. Private jet platters carry cheese, charcuterie and fruit; gourmet inflight meals add a hot main finished in the oven; private jet snacks are corn-based and dry. Each item is labelled for the inflight menu, with allergens marked, so the crew in Illinois can brief a passenger without opening the tray.
