5 things you probably didn't know about airplane dining:
, Rui Paula, Rui Silvestre, Miguel Laffan, and Henrique Sa Passoa) to serve their food on business-class flights from JFK to Lisbon.
That’s right—the food finishes cooking on the airplane, while you’re in the sky, after being placed in "blastingly hot" mini ovens. This ensures that the food isn't dried out when you eat it. "I wanted it to be the stew that could handle being reheated," he said. "The white button mushroom stew was in my cookbook, and it was perfect for in-flight. It's very soulful; it's a recipe my mom would make back home."Because flavors taste less pronounced at higher altitudes, Mendes had to up the salt content in his dishes significantly.
When Mendes flies – and he tries to get to Portugal at least twice a year – he usually orders the standard proteins.
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