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By Aidan Gray
Logo courtesy of Daniel Hord ’25.
Delta, one of the most notable U.S. airlines, has existed for the past 97 years, serving domestic and international customers, and has continued to strive to have top-notch service. I got to experience this service Nov. 18, 2022,in Delta’s first-class cabin, including experiencing the incredible food options. On my flight from Atlanta to Ontario, California, Delta offered a flavorful and incredible meal made by Chef Mashama Bailey. The dinner–which included a short rib, collard greens and a roasted sweet potato with Kanni sauce on the side to use as a dip–was presented well and was incredibly flavorful. The meat was tender and cooked perfectly with just a little pink left in the meat, maintaining the BBQ nature of the rib. The potato was soft and sweet; however, it did not come with the skin on. This is a plus for those who don’t usually like cutting around the skin itself. The collard greens were sweet instead of the usual bitter flavor traditionally served in past years; however, they were relatively chewy with a nice touch of bacon embedded in the green itself. Besides the chewiness of the collard greens, the meal was filling for the 5-hour flight across the country and left a lasting impression on the passengers who conversed about the meal throughout the flight.
The short rib with a roasted sweet potato and collard greens made by chef Mashama Bailey. Photo credit Aidan Gray.