United: Charlie Trotter Is Back

They fired him in 2001, but Charlie Trotter is coming back to design the menu for first and business class passengers, says United. “Trotter previously contributed to United’s menu from 1999 through 2001, creating such esoteric fare as Maine lobster with tropical fruit and black pepper, and Thai barbecue poussin with braised collard greens and preserved red onions.”

“We’re trying to focus on delivering an exceptional experience to our customers,” said United spokeswoman Robin Urbanski.

Mmm, at least while we’re sitting in coach not eating, we’ll be able to smell better food? —MEGHANN MARCO

United adds Trotter to spice up its plane fare [Chicago Tribune]

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  1. AcilletaM says:

    “We’re trying to focus on delivering an exceptional experience to our customers,” said United spokeswoman Robin Urbanski.

    How about starting with being on time and not losing luggage. Oh, and not stealing money from old people.

  2. Kornkob says:

    While they are at it maybe they could fire the designer of the iron maidens they are using as seats in coach.

  3. cindel says:

    So that’s where the $3000 went.

  4. WindowSeat says:

    Bah, I’d settle for a flight that wasn’t four hours of recirculated air, vent the cabin a couple times you cheap %$#*@.

  5. Pelagius says:

    I managed to snag an upgrade once on a DC-Tokyo flight. It was the first time I wasn’t annoyed to be woken up for an airplane breakfast. MMM mmm good.

  6. SteveA says:

    Still not a good reason to fly with them. Worst. Airline. Ever.

  7. schvitzatura says:

    Vegetable degustation in-flight? With a flight of wines?

    Are these things coming from Trotter’s kitchens directly, par-cooked in a MRE-style sous-vide boilin’ bag?

    Or from an airline commisary, prepped from a Trotter-ized recipe?