Janet Silvera, Senior Gleaner Writer

Cindy Hutson of Ortanique on the Mile, in Coral Gables, Florida.

WESTERN BUREAU:

Today marks one month since Jamaican-inspired, New Jersey-born executive chef Cindy Hutson's edible art has been stimulating the taste buds of American Airlines' first and business-class passengers travelling northbound from the Caribbean.

Hutson, owner of Ortanique on the Mile, in Coral Gables, Florida, which she operates with Delius Shirley, son of celebrated Jamaican chef Norma Shirley, has redesigned the airline's freshly updated menu offerings that incorporate many local Caribbean flavours.

Jamaican nanny

"The flavours and the concepts of the plates were easy to come up with," she told The Gleaner, explaining that she was approached by the airline because of her reputation in the food from the region. Incidentally, she is convinced that in her past life she was a chef. However, her skills in the kitchen weren't apparent until a Jamaican nanny entered her household in 1994.

Her prowess in the kitchen led the American carrier to her doors, and "We are excited to offer our premium-class customers refreshed menu options, as these new additions fulfil the airline's commitment to enhance the travel experience for our customers" Lauri Curtis, American's vice-president - Onboard Service, said.

Dishes served

Grilled Jerk Chicken with rice and gungo peas and seasoned pumpkin. This is one of the meals that American Airlines started serving to its first-class passengers on September 1. - contributed photos

East Indian Chicken - chicken served with diced pumpkin squash and Jamaican rice and peas.

Stir-fried Chicken - curried chicken atop stir-fried vegetables and noodles, drizzled with Ortanique rum sauce, with snap peas and red and yellow peppers.

Jerk Pork Tenderloin - tenderloin of pork seasoned with jerk spices, offered with broccoli, sweet potato hash and a rum guava sauce.

Curry Chicken - curried chicken on a bed of jasmine rice served with green beans and a red Thai curry sauce, garnished with red and yellow peppers.

Guava Barbecue Salmon - fillet of seared salmon with guava barbecue sauce, offered with blanched carrots, julienned zucchini and roasted potatoes.

East Indian Pork - tender pork tenderloin and Jamaican rice and peas complemented with East Indian curry sauce and a side of chayote and carrots.

"American Airlines was a very interesting project. Just going into their big catering facilities and seeing what happens there was a learning experience. What they did was to fly in all their chefs from all over different islands, and we spent the day cooking my recipe. I was very thrilled by the outcome," an elated Hutson said.

Janet.silvera@gleanerjm.com