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UNITED WILL INTRODUCE EXCITING NEW FIRST CLASS MEALS ON DOMESTIC FLIGHTS BEGINNING JUNE 4

 UNITED WILL INTRODUCE EXCITING NEW FIRST CLASS MEALS
 ON DOMESTIC FLIGHTS BEGINNING JUNE 4
 CHICAGO, June 3 /PRNewswire/ -- United Airlines announced today that it will introduce a stylish collection of new first class entrees and salads better attuned to contemporary dining tastes for lunch and dinner on its domestic flights beginning June 4.
 A total of 30 new entrees and 13 salads will comprise the new menus.
 "We are very proud of our new menus," said Patrick W. O'Brien, vice president-food service. "The emphasis is to create excitement for the senses. We want to enhance the flavor of the meat or seafood and the flavors of their accompaniments to create courses that are truly distinctive and satisfying on the palate."
 The new entrees, for example, developed by a team of United chefs led by Herman Rothweiler, will rely more on grilled fine cuts of meats and fish mated with exciting sauces that employ reduction techniques to produce more intense flavors. Gone will be classic sauces such as bearnaise, bordelaise and hollandaise which tended to obscure the entree with which they were paired.
 Examples of the new entrees include: grilled prawns, chateaubriand with shallot merlot beef essence, skewered chicken sate, broiled Northwest king salmon and rack of lamb rosemary. New entrees on Hawaiian flights include grilled Pacific ono and Thai style chicken with a spicy peanut vinaigrette.
 Salads have also been updated with ingredients never before used on United flights. For example, United salads in first class will now include Southwestern chicken cobb, a steakhouse tomato salad enhanced by the unexpected addition of a slice of grilled red onion with a delicious smoky flavor accent, a warmed salmon and plum Oriental salad, a warmed cilantro marinated grilled shrimp with balsamic vinaigrette and a new eggplant salad with peanut sauce on Hawaiian flights.
 Among the experts consulted by United were Richard Melman of Lettuce Entertain You Enterprises, Inc. of Chicago, Michael Whiteman of Baum and Whiteman of New York, Victor Gielisse from Restaurant Actuelle of Dallas, Serge DeLage of Westin Hotels & Resorts and Charlie Trotter of Charlie Trotters in Chicago. Their charge: To evaluate the perception of airline food in general and United's in particular.
 "We were praised in some areas and criticized in others," said O'Brien of the experts who worked with United and sampled foods as part of a year-long program to update the meals.
 "A key point made was that our Swiss hotel school cooking which has served us so well for many years has become outdated when compared with the food prepared at many of the successful new restaurants in major cities.
 "While the experts were impressed with the quality of our ingredients, they suggested we revise our preparation techniques to match contemporary tastes. We were encouraged to substitute reduction techniques for thickeners like flour and butter in sauces. We have done just that as part of an entire makeover of our first class menus."
 United's new entrees will be offered on five different lunch and dinner cycles which will change every two weeks so that customers are unlikely to receive the same meal on both the outbound and inbound flights of the same trip.
 -0- 6/3/92
 /CONTACT: Joe Hopkins, 708-952-5770, or nights, 708-952-4088; or investors, Ann Thoma, 708-952-7501, both of United/
 (UAL) CO: United Airlines ST: Illinois IN: AIR SU: PDT


SM -- NY021 -- 6546 06/03/92 10:06 EDT
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Publication:PR Newswire
Date:Jun 3, 1992
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