Bento at 30,000 feetPosted by Kevin Broome on Tuesday, May 9th, 2006
Tags for this Article: airline food, Chicago, Conde Nast, Gene Kato, Japonais
With countless budget cuts in air travel these days, one is lucky to get a free pack of peanuts let alone a full meal. With this in mind, the people over at Conde Nast’s excellent site concierge.com challenged chef Gene Kato of Chicago’s Japonais to come up with the perfect in-flight meal. The guidelines: the dish had to be spoilproof for at least three hours, leakproof, and non-odiferous. View the results and corresponding recipe here.