Washington's Yakima Valley is the state's fruit basket, and a private jet menu built for KYKM shows it. An inflight menu here starts with what the season gives: Rainier cherries in June, peaches and nectarines in August, Honeycrisp and Gala apples from September, pears into winter. Private jet food that travels well from this valley includes smoked salmon from Washington waters, Yakima-raised beef and lamb, and cheeses from Pacific Northwest creameries. Local specialities are packed to survive a galley: fruit whole or sliced the same morning, sauces kept apart, wine-country charcuterie boxed cold. Private jet platters for a harvest party travel chilled and are re-plated at altitude. Gourmet inflight meals for the main service are finished in the aircraft oven, and private jet snacks, such as dried cherries, roasted hazelnuts and apple chips, ride in the cabin drawer. Rattlesnake Hills and Yakima Valley wines suit a charter that wants the region on the table.
Yakima sits in the rain shadow of the Cascades, so the produce is dry-grown, concentrated and sweet, and a private jet menu built around Washington orchards tastes like the place. Private jet food for a Yakima departure often features hops-brined chicken, Columbia River fish and fresh Rainier cherries; the inflight menu changes with each harvest month. Private jet platters of local cheese, hazelnuts and sliced apples go out chilled, and gourmet inflight meals such as lamb shoulder with a pear chutney finish in the galley oven. Private jet snacks run to dried fruit, cherry-chocolate bark and apple chips. Local specialities are never an afterthought in the Yakima region: every dish is packed with its service step marked, so a flight attendant knows what is warm, what is cold and what stays sauced on the side.
