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HONOLULU, August 12 -- Already known for its exclusive Hawaii Regional Cuisine in First Class, Hawaiian Airlines will set a new standard for Coach Class cuisine next month when it introduces menu selections created by award-winning chef Beverly Gannon.
Gannon, chef/co-owner of the acclaimed Hali'imaile General Store and Joe's Bar & Grill restaurants on Maui, has come up with four new dishes that will be served in Coach Class between Hawaii and the West Coast beginning in September.
The new entrees will feature touches of Hawaii Regional Cuisine, which typically combines fresh Island ingredients with Euro-Asian cooking techniques.
For Hawaiian's Coach Class Cuisine menus, Gannon has created an innovative one-dish meal concept and four new items: Oriental Brisket of Beef with Szechuan Oyster Sauce; Paniolo Meatloaf with Hawaiian Barbecue Sauce; Smoked Chicken Dijon Pasta; and Tutu's Creamy Crunchy Chicken Casserole.
Hawaiian's new Coach Class Cuisine also will include Island-style snacks and desserts.
Born and raised in Texas, Gannon was road manager for Liza Minelli and other stars before taking culinary classes at London's Cordon Bleu school and studying with chefs Marcella Hazan and Jacques Pepin. She moved to Maui with her husband Joe in 1980 and became one of two women charter members in the Hawaii Regional Cuisine chefs organization.
Her recipes are found in "The New Cuisine of Hawaii," as well as in Anthony Dias Blue's book "America's Kitchen," and the new "Women of Taste." She has appeared on popular TV shows including "Hawaii Cooks With Roy Yamaguchi" and "Great Chefs of Hawaii."
She also has participated in Hawaiian's award-winning Hawaii Regional Cuisine program in First Class.
Hawaiian Airlines was one of the first airlines to feature an onboard cuisine program planned and orchestrated by prominent chefs. Hawaiian's initial program featured a quarterly rotation of the founders of the Hawaii Regional Cuisine Council and included such renowned food masters as Mark Ellman, Peter Merriman, George Mavrothalassitis and Gary Strehl.
In 1995, Hawaiian Airlines won the Onboard Services Award for innovation and excellence of its unique Hawaii Regional Cuisine served to passengers in the First Class cabin. In 1997, the airline won the coveted President's Award for Innovation in Coach Class Service from the International Inflight Food Service Association and was awarded the Onboard Services Diamond Award in 1996 for excellent service on interisland flights.
Founded in Honolulu 68 years ago, Hawaiian Airlines is Hawaii's longest-serving and largest airline and the nation's 12th largest carrier. Hawaiian's fleet of 13 DC9s provides award-winning service on more than 130 jet flights daily among the islands of Hawaii. Hawaiian also operates 12 widebody jet flights a day between Hawaii and the U.S. mainland. Its South Pacific service links Honolulu with American Samoa and Tahiti.
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