March 01, 2002
Meetings & Conventions: Short Cuts March 2002 Current Issue
March 2002
Short Cuts:Eating on the fly

image Air travel these days might mean longer-than-ever lines to navigate security and slim chances of getting a decent meal inflight. Not to worry, though. A few creative hotels are coming to the rescue with a menu of packaged meals.

The Peninsula Chicago offers Gourmet Meals to Go for guests leaving to catch predawn flights. The $19 “Red Eye” breakfast includes fruit, yogurt and a freshly baked danish, muffin or bagel with cream cheese. Need something more substantial? Go for the “Transatlantic,” a hefty $55 carry-on that includes fresh fruit; a platter with goat cheese, grapes and crackers; chicken salad; Belgian chocolate cake; a bottle of Evian, and a half-bottle of bubbly. “Every meal is designed and packaged so it is easy to to take along and easy to eat,” says Douglas Hart, room service manager. “You don’t have to worry about elbowing the person next to you, and you don’t need bottle openers or knives.”

The Doral Park Avenue Hotel in New York City is offering a “Runway Gourmet” survival kit for its departing guests. The $14 packaged meal, prepared by the hotel’s new 70 Park Bar & Grill restaurant, includes an entrée, beverage and choice of snack or dessert. Special requests for Kosher, low-fat and vegetarian items can be accommodated.

For those with healthy budgets and appetites to match, Sandy Lane Resort in Barbados will custom-package a five-course meal to go, complete with the likes of caviar and lobster. Prices depend on the selections. The folks at Sandy Lane also recommend affordable island fare, such as roti. Made of curried meat, chicken or vegetables, this local dish, at US$4, is sure to satisfy.

• C.A.S.

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