Spirit of Aloha | Message of Aloha | September /October 2007

Eat to Travel, or Travel to Eat?

Aloha, welcome aboard, and welcome to the annual “food and drink issue” of SPIRIT OF ALOHA, our award-winning inflight magazine. To paraphrase the old saying about eating to live and living to eat, it seems almost as if some people travel to eat. If you’re traveling to Hawai‘i or traveling in Hawai‘i, you won’t be disappointed when it comes to food. As this special issue of our magazine explains, many exciting things are happening on the Hawai‘i cuisine scene.

You will be surprised and delighted to discover the outstanding quality and culinary creativity of the restaurants, and the enormous variety of the eating experiences that await you, not only on O‘ahu but on all the Islands.

Every day we hear about how domestic airlines are cutting back on amenities as they struggle with the continued high cost of fuel and other challenges. Even so, on Aloha’s trans-Pacific flights we are striving to keep things lively and tasty. We continue to offer a complimentary sandwich in Coach and a delightful three-course meal in First Class. They cost more than peanuts, but we still serve macadamia nuts to our guests up front and macadamia nuts are included as one of the snacks in our new Movie Packs.

A lot of thought and preparation goes into the choice of our First Class meals and beverages. Did you know that when we choose what will be served in First Class we routinely involve some of our team members? On page 132 in this issue, you will find a story that describes the selection process and what our catering chefs do to prepare the First Class meals we are proud to serve. We also conduct wine-tastings to select fine wines for the front cabin. We’re always on the lookout for exceptional wines from vineyards throughout California. A unique addition to our inflight service is Maui-made Ocean Vodka, which is blended from organic spirits and pure deep-sea water taken from 500 fathoms below the surface.

If you’ve flown across the Pacific on Aloha before, or heard about us from someone else, you know that we’re famous for serving warm, fresh-baked chocolate-chip cookies with milk. We’re happy to continue that tradition begun seven years ago when we first started flying to the U.S. mainland.

Another tradition is the Recipes with Aloha pages in this magazine in which our team members share some of their favorite dishes. The current recipes come from our flight attendants, who have published a cookbook to raise money to support charitable projects.

All of us at Aloha Airlines are grateful that you chose to fly with us. We hope you will enjoy your flight and many a good meal wherever you land. Bon voyage and bon appétit!

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