Issue: 3rd Quarter 2016
September 2016
Happy Trails.... 
a person viewed as a model of excellence .

Bob Rosar defines paragon in the airline catering industry and is now celebrating well-deserved retirement.  If you have been in our business during  the last 40 years then you know the name "Cowboy Bob" and if you're lucky, you've had the opportunity to work with him.   Bob has been my friend for 30 of those years.   Chef Bob has designed menus for just about every airline which has flown out of the US and countless international carriers.  Working with him for a presentation is a special experience.  His creativity and knowledge of 'what works on planes' is amazing to see and taste.  This is coupled with his unsurpassed ability to enter any kitchen and gain the respect of those working there.  I truly dare anyone not to agree he has been the best this industry has ever seen.  It's been a pleasure and an honor.  We are going to miss you Cowboy!!

Dan Day   

New Products from
AMI Inflight's Portfolio
Wooden Pin Bakery offers granola, breakfast oat fruit clusters, cookies and a range of baked items.  Goodness Graze!ous provides a savory selection such as Mixed Nuts, Snack Mix, Rice Cracker Mix and Dried Fruit.  Both brands can develop products to your specific req uirements.


Al Gelato offers a line of creamy, dense gelato and sorbets. They are slow churned to feature old world, intense flavor. All natural ingredients, locally sourced, assure delicious taste. They use hormone free milk in all gelato products, and real fruit in their fruit gelato and sorbets. Naturally gluten-free, all their products are certified Kosher and Halal.


 Harvest Snaps offer low carb high protein snacks. Snapea Crisps snacks are made with all-natural peas while the Lentil Snaps come packed with 65% authentic lentils and their powerful combo of nutrients. 

Food and Wine Pairing

Rockin' KB Ranch Beef Chili 
Submiited by  
Chef Bob Rosar

Although many of my recipes have been used on several different airlines over the course of my 40 + years in this business, this simple one is one of which I am most proud. It has flown on  United, Continental, Legend and National and has ridden the Amtrak rails, all to rave reviews! I developed this recipe after reading about a chili recipe concocted by Texas cowboys in 1914. It may be the first time you have ever seen a chili recipe that calls for dried apricots. When cowboys were on the trail, the camp cook would always have dried fruits in the chuck wagon to use for desserts and to thicken and sweeten stews. Apricots and apples were the most commonly used ones.
I named this chili for my home in Euless, Texas, and when we serve it, there are plenty of garnishes on hand to make it even tastier. I include sliced jalapenos, sour cream, tortilla chips, shredded Cheddar cheese, and cornbread and pico de gallo. That's about everything but the kitchen sink and beans...neither of which is ever included in real Texas chili!
Serves 6, generously
 3              pounds beef stew meat, 1/4-inch dice
1              teaspoon kosher salt
1              teaspoon coarse-ground black pepper
1/4         cup minced onion
4              garlic cloves, thinly sliced
1/4         cup finely diced green pepper
1              jalapeno, minced
2              cups prepared spaghetti sauce
1 1/2      cups beef broth
1/2         cup red wine
2              teaspoons sugar
2              teaspoons paprika
2              teaspoons ground cumin
1              teaspoon dried oregano
3              tablespoons chili powder
1/2         cup finely julienned dried apricots
1              cinnamon stick
1              tablespoon cornstarch
1/2         cup Bloody Mary mix
1/4         cup rough-chopped fresh cilantro
Season beef with salt and pepper and sear in a large Dutch oven; do not drain. Add onion, garlic, green pepper and jalapeno and stir until vegetables are slightly softened. Stir in sugar, paprika, cumin, oregano, chili powder and apricots; mix well and add cinnamon stick. Cover pot and simmer mixture for 45 minutes, stirring occasionally.
Stir cornstarch into Bloody Mary mix and stir well to blend and dissolve cornstarch. Add this mixture to chili and mix well. Cover chili and simmer another 45 minutes, stirring as needed. Remove from heat and discard the cinnamon stick; stir in cilantro before serving.  

Jeremy Parsons Joins AMI Inflight

AMI Inflight is pleased to announce the addition of Jeremy Parsons to our team of account executives. Jeremy comes to AMI from gategroup where he began working in 2007.  During his time at gategroup, Jeremy  held positions as a Director of Sales and Service Pourshins/Supplair and General Manager of Supplair U.S.  Jeremy holds a Bachelor of Arts degree in History from West Virginia University. He will be temporarily based in Atlanta and will eventually relocate to Chicago.
With his varied developmental, logistical and operational experience, Jeremy is a welcome addition to the AMI family.    

Sales Contacts

Denise Poole 

Dan Day 

Janine Bennett 

Andrea Pratt 

Carlos Smith  

Jason Henry 

 Lori Bezada   

Marcel Kahlow  

Megan Ireland

 George Horvat   

Vicki Tomiser

Jeremy Parsons 


 For more information on AMI, visit our website 


In This Issue

Supplier Feature
Cateraid specializes in "custom proprietary baking programs".  They have produced quite a few cheesecake options, both in 3", full size, and petite pastries. 

Cateraid looks forward to more opportunities for the individual Cheesecake that should present itself, along with different miniature pastry opportunities, in the future!

Pumpkin Cheesecakes

Mini Cheesecakes 

Apple Bavarian Cheesecake 
For a full product catalogue, please visit the Cateraid website.  

Food and Wine Pairing

Baked Brie w/ Raspberry Compote

I don't know how many of the readers remember Eastern Airlines, but they were the first airline customer I worked with as the Chef for Marriott inflight in Miami.  During the 70's it was great to see them grow from an eastern seaboard company to transcontinental then flights to London and eventually South America.  Most of my time was spent presenting new menu items to Eastern and their large food & beverage staff.  This dish is a wonderful appetizer, but it was originally designed and served as a First Class breakfast item aboard Eastern Airlines.  It was very well received as an alternative to an omelet breakfast.  Try serving it as an appetizer or hors d' oeuvre.
Serves about 4 portions
1 sheet of puff pastry dough (1/2 of the 17.3 ounce box of frozen pastry dough)
1 round 12 to 14 ounce Brie cheese (do not remove rind)
2 heaping tablespoons raspberry jam
1 large egg
1 tablespoon water
½ pint fresh raspberries
6 mint sprigs
½ refrigerated or frozen pie dough (optional)
Vegetable spray
Start at least one day before.  Defrost the puff pastry under refrigeration.  Unfold one sheet of pastry and lay on a clean working surface (I like to line the surface with plastic wrap to prevent sticking).  Slightly roll out the pastry to about an extra ½ inch on all four sides.  Beat the egg with the water, brush some of the egg washes over the exposed side of pastry.  Portion the raspberry jam right in the center of the pastry.  Place the brie on the jam, do not push down.  Brush the upright side of the brie with some of the egg wash and fold the four corners in on top of the brie, this will form 4 additional small corners.  Using a fork, "crimp" the pastry together.  Brush the upright side of pastry with some of the egg wash and fold the four additional corners in and crimp again.  Turn the covered brie over.  Spray a small baking pan or pie pan with vegetable spray and place the brie on it.  Brush with remaining egg wash.  If you are going to garnish the brie, then use the pie dough to make cut out flowers or leaves and garnish the top of the brie.  Remember to brush each piece with egg wash, the egg wash and the crimping will seal the brie in the crust.  Freeze the brie for at least 12 hours or for several days.  Forty-five minutes before serving, bake the frozen crust wrapped brie at 400 F for about 25 minutes until nicely browned.  Serve in the pie plate or carefully transfer to a platter.  Allow to set at room temperature for about 15 minutes to cool down and garnish with the fresh raspberries and mint.  Serve with a cheese knife or spreader and thin crackers.
  Wine Pairing from AMI's Wine Portfolio

Spicy dishes often pair well with wines that compliment the spiciness of chili or in contrasting and cooling off the palate and getting it ready for another bite.
To compliment the spicy quality with a red wine, look for one low in tannins, but with some natural spice. The perfect wine for this would be a Carmenere from Chile.
Carmen Gran Reserva Carmenere is a dense and concentrated wine with an intense dark purple color. The nose is rich and very honest to the variety showing ripe berries, sweet spices and tobacco and vegetable garden. Soft touches of spicy anise and paprika add complexity.
To contrast the heat in the Chili, I would go for an off dry Riesling- one of my favorites is
 Robert Weil Reisling Tradition honeysuckle, lemon, lime, and white peach with beautiful underlying minerality and acidity.