Imagine a time when flying wasn't about cramped seats and pre-packaged snacks, but a luxurious experience akin to a fine dining establishment in the sky. The “golden age” of air travel, stretching from the 1950s through the 70s, wasn’t just about getting from point A to point B; it was about *how* you got there.
Early flights in the 1920s offered little more than coffee and a cold fried chicken if you were lucky. But as aircraft evolved, so did the ambition of airline cuisine. The arrival of wide-body jets, equipped with expansive galleys, unlocked a new era of culinary possibility, transforming the passenger experience.
Recently, 150 adventurous foodies and aviation enthusiasts gathered for a unique historical immersion: a seven-course dinner recreating the evolution of airline meals. Held at a Portland airport-adjacent beer hall, the event was a delicious journey through aviation history.
The evening was curated by Bill Oakley, an Emmy-award-winning writer known for his offbeat culinary events. Oakley meticulously researched vintage airline menus, unearthing iconic dishes and the stories behind them. He wasn’t interested in simply replicating first-class standards, but in crafting a surprising and delightful experience.
The first course transported diners back to 1919, with a hamper sandwich duo – cucumber and cress, and pickled beef tongue – served on delicate Pullman loaf bread. It mirrored the very first inflight meal, sold on flights between London and Paris, a humble beginning to a grand culinary tradition.
Next came a daring dish: kangaroo tail soup, a signature offering from Qantas airlines in the late 1950s and 60s. Sourcing authentic, free-range kangaroo for the event underscored the commitment to historical accuracy and a truly immersive experience.
A playful nod to the 1960s followed with “Gaslight Service” inspired by Mohawk Airlines’ flights marketed exclusively to men. Passengers were treated to beer, cheese, and pretzels in an aircraft designed to resemble a Victorian setting, complete with flight attendants in 1890s attire.
The opulence continued with caviar, blini, and hard-boiled egg, reminiscent of Alaska Airlines’ Golden Samovar Service to the Soviet Union in the 1970s. Flight attendants donned Cossack-style outfits, and a golden samovar – borrowed from a museum – was proudly displayed.
Lobster salad, a classic dish served by Pan American World Airways (Pan Am) from 1957 to 1972, offered a taste of mid-century glamour. This was followed by a chateaubriand with truffled foie gras, a premium cut of meat often carved tableside from a rolling trolley on Trans World Airlines flights.
The final course, a buttermilk panna cotta with berries, marked the end of an era. It was the last dish served on British Airways’ final Concorde flight in 2003, a bittersweet conclusion to a remarkable culinary journey.
The success of the Portland event has sparked plans for future aviation history dinners, potentially at airport venues, aviation museums, and classic hotels. Oakley aims to continue surprising diners with meticulously researched and historically accurate menus, keeping the spirit of golden age air travel alive.
