JetBlue to Offer Dig Market Bowls on Select Economy Flights
For decades, airplane food has had a reputation for being over-cooked and over-salted, despite valiant efforts to make things more palatable for those flying economy. Later this year, JetBlue is raising the ante by teaming up with New York-based restaurant group, Dig, for economy class in-flight dining on its first-ever transatlantic flights to London.
Generally known for its vegetable-forward fare, the Dig menu aboard JetBlue flights will feature a selection of proteins, vegetables, and grains sourced in part from minority- and women-run farms, as well as the company's upstate New York farm, Dig Acres. Customers will have the option to choose one of three mains, including a protein or vegetable that comes with a base, and two out of three hot and chilled side options. If you've ever been to a brick-and-mortar Dig, you'll recognize a few menu favorites, such as the roasted chicken thigh over a base of brown rice with herbs, the Jasper Hill mac and cheese, and, of course, sheet pan roasted carrots.
For morning departures, the menu will include a mix of sweet and savory breakfast dishes, including a mixed berry bread pudding and citrus salad with local honey. There's even a mixed heirloom tomato salad with farm cheese mint and pickled onion sourced directly from Dig Acres during the height of tomato season.
One trick the Dig culinary team is using to create flavorful food even though we lose 30% of our taste sensations in the air? A vegetable-based dashi they crafted specifically for JetBlue that is perfect for inflight reheating––typically, moisture is key for this process. The konbu-based dashi gives an umami flavor without having to bombard dishes with salt.
"Great food doesn't have to be limited to the premium cabin, and our customers in core also deserve a dining experience that is thoughtfully prepared and offers choices," said Jayne O'Brien, head of marketing and loyalty at JetBlue, in a statement. "We wanted customers in the air to have the same freedom to design their own meal, just like they would if they were dining at a Dig restaurant."