JetBlue travelers at John F. Kennedy International Airport have a choice of dining options that include, from left to right, AeroNuova, Piquillo and
5iveSteak, operated by OTG Management.
Salmon and pork belly also appear on the
main-course menu, along with offerings
such as breast of duck with sweet potatoes,
Brussels sprouts, parsnips and huckleberry
jus; and fennel/coriander-crusted lamb
tenderloin with spaghetti sauce purée, wild
mushrooms, peas, pearl onions, spinach,
bacon and mint jus. Hot pineapple upside-
down cake made from grilled pumpkin bread
with bourbon-braised pineapple and vanilla
cream is a popular dessert. And an extensive
sushi menu is created by chef Allen Suh.
“This is probably the hardest job I’ve
had,” Nutter says. But he’s smiling,
While running an airport kitchen may not
be for everyone, professional chefs can
find happiness and fulfillment there. “I say
that from the standpoint that the majority
of executive chefs we’ve hired are still with
us,” says OTG’s Coury.
Suzanne Hall has been writing about chefs, restaurants, food and wine from her home in Soddy Daisy, Tenn., for more than 25 years.
This tasty bruschetta is served at Bar Brace
in the Delta concourse at John F. Kennedy