Issue: 1st Quarter 2018
March 2018
New Products from
AMI Inflight's Portfolio 
Wooden Pin Granola   

New from Wooden Pin. All natural granola available in individual 0.4oz packaging. Contact your AMI representative for further information.  

Leila Bay Trading Co.

Cranberry Almond Clusters 
All Natural Cranberry Almond Clusters. Perfect on the go snack. Available in individual 1.5oz packs. 

Available in Europe
East Coast Bakehouse


        Baked in Ireland using real Irish butter, East Coast Bakehouse's range of cookies and biscuits are full of premium ingredients that deliver on taste and quality. The range includes flavors such as Chocolate Chip, Caramel and Pecan Cookies, Coconut Crunch and Granola Biscuits. All cookies are available in double or single pack portions.  

Food and Wine Pairing 
Submitted by 
Chef Joshua Rappaport 
LSG Sky Chefs      
Springtime in Washington State brings with it three of my favorite things: Longer days, fresh local spot prawns, and the gold-rush hunt for wild morels across the Cascade foothills.
Spot prawns are almost impossibly sweet, like a pinkie-sized version of my beloved Maine shrimp. They remind me of the tiny cold-water crustaceans that I ate off the Greenland coast years ago; properly cooked, they pop in your mouth like caviar. Leave them on the heat just a minute too long, and they turn to mush. Generally they are only available for a few weeks every year; in this case I have paired them with a couple of other seasonal standouts from the region. Crisp sautéed morels provide earthiness to contrast the prawns' briny sweetness, and vibrant asparagus from Eastern Washington gives a splash of Spring color. Canned salmon belly from Alaska adds a creamy richness to the sauce.

Extra Virgin olive oil                                        2 tablespoons
Fresh spot prawns, head on (preferably live)      24ea
Alaska salmon belly                                       6oz (1can)
Fresh garlic, peeled and minced                       3 cloves
Shallot, peeled and minced                              2 tablespoons
Dry sherry                                                      ¼ cup
Dry Chardonnay                                              ¼ cup
Unsalted butter, softened                                 8 tablespoons
Fresh morels, washed, stems removed             12 oz
Large asparagus, trimmed to 2"tips                   24 pieces
Fresh fines herbes (tarragon, chervil, chive, parsley)  1 tablespoon Kosher salt and freshly ground black pepper       to taste
Fresh pappardelle pasta (homemade is best)      1 lb
Lemon juice, fresh squeezed                             2 teaspoons 

Peel the spot prawns immediately before use, and devein if needed. Blanch the asparagus tips for 2-3 minutes in heavily salted boiling water and shock in ice water; drain and set aside; set a large pot of water on the stove to boil for pasta.
Heat the oil over medium flame in a large saute pan until shimmering. Add half of the shallots and saute briefly until aromatic; add half of the garlic and saute 1 minute more until softened. Increase heat and add the spot prawns; saute quickly until the color turns, then remove from the pan and set aside.
DO NOT overcook the prawns or they will get mushy.
Add the sherry and deglaze; reduce au sec.
Add the white wine and reduce by 3/4.  Reduce heat and add salmon bellies, stirring to break them up and incorporate the reduced wine, shallots, and garlic. Keeping the heat low, stir in 6 tablespoons of the butter taking care not to let it break; the goal is to emulsify it in the pan juices like a beurre blanc.    Season to taste with salt and pepper.
Heat half the remaining butter in a saute pan over high heat until foaming and add the morels. Season with salt and pepper and saute until the mushrooms begin to darken and caramelize. Add remaining butter, shallots and garlic and saute until translucent.
To serve, bring pasta water to a rolling boil and drop the paparadelle. Increase heat under the salmon/butter sauce and add cooked prawns to warm; adjust seasoning with salt and pepper and toss in the chopped herbs and lemon juice. Add asparagus tips to the pan with the morels and toss to heat through, adding sa touch more butter if needed. When the paparadelle is
al dente, pour through a colander and toss with a small amount of XVOO to coat. Divide pasta between four shallow bowls; spoon the prawns and sauce over the top, then the asparagus and morels. Garnish with fresh soft herbs if desired, and a few shavings of aged hard cheese such as Grana Padano.
In This Issue

AMI's Most Memorable
 Food Moments

George Horvat
Each issue, AMI's team will be sharing some of their best food moments with our readers.
Every time my mother broke out her lime green pressure cooker, my heart sank, since invariably I knew she was about to cook tripe stew. The whole house was about be beset by the foulest smell that soaked into even the fibers of my soul.

Ok, that's hyperbole, but you get the point. It smelled awful, looked awful, and tasted awful. The first time someone explained the word offal to me, I thought, "yeah, that name fits". So, suffice it to say, I didn't much care of tripe stew.
One day, about the time I was eight, I decided to take a stand:  I'm not eating tripe stew. To my Yugoslavian parents who spent their early years in war torn Europe, not eating something given to you was simply not done, so I knew I was girding for a battle. My mother ladled me out a bowl,  put it in front of me and I said "I'm not eating that". And there I sat, six straight hours. During hours 1-2, the smell dissipated quickly, only to be replaced with a strange gelatinous appearance. At the urging of my siblings,  I think I managed to down a couple of spoonfuls. Hours 3-4 were the most difficult, as the jell congealed to look somewhat like a red gefilte fish. The final few hours became somewhat comical as hardline intransigence gave way to outright bribery. What if we gave you your favorite dessert? No. What if we let you watch whatever you want? No. They didn't try money, but I'm not sure even that would have done the trick.  I think I ate two more bites, but that was all. They say there are places in Rome which service magical Tripps alla Romana. I say you can keep it. I've had my fill.

AMI Welcomes
Matt Chambers
AMI is pleased to announce the addition of Matt Chambers to our Inflight team.

Matt is a graduate of West Virginia University. He has a background in Food and Beverage. Matt will  be supporting the Inflight Sales team and is based in Atlanta.

Food and Wine Pairing (cont.)
From AMI Wine Portfolio

L'Ecole 2016 Semillon
Columbia Valley
Semillon is a blending grape in Bordeaux used  to mellow the leanness of Sauvignon Blanc . In Washington State , Semillons show their richness and complexity  as a varietal on its own. Cool harvest nights help to ensure crisp natural acidity,
making this a wonderful food pairing wine.
Rich with vibrant fruit and balanced acidity, this wine shows pretty orange blossom
with layers of fresh lemongrass, golden delicious apple and musk melon that expand on a
clean finish.

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  

Matt Chambers 


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