Charlie Trotter Is Closing Chicago Restaurant in 2012

Discussion in 'United Airlines | MileagePlus' started by Infinite1K, Jan 2, 2012.  |  Print Topic

  1. Infinite1K
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  2. NYBanker
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    I always wonder why good chefs sully their name with airlines??

    Thank you for sharing this. This is one of my favorite restaurants in the US. I will make it out for one final visit!
     
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  3. Scottrick
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    I would rather not have a celebrity chef associated with the food I get on a plane. It's still airplane food. Do you really think a celebrity chef is going to make it suddenly palatable? It's not like the FA is going to be able to implement some molecular gastronomy creation on your plate with liquid nitrogen 35K feet in the air. All the possible tricks to make food taste and look better on a plane are available to ordinary chefs. Rather than waste money and time branding dishes with some celebrity's name, I would rather UA focus on making good food. Even simple dishes like the hot turkey and cheese I got last week would be twice as good (or half as awful :eek: ) if they were served with some fresh lettuce and tomato.
     
  4. Wandering Aramean
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    1) What the heck does this have to do with the airline??

    2) CO had a "Congress of Chefs" to lend big names to their BF meals for a long time, too. The assertion that the "homogenized/standardized food offerings" are somehow not related to having a big name involved is pretty ludicrous. Oh, and many other airlines have a similar relationship with some big names.
     
  5. Wandering Aramean
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    And if that could keep long enough to be prepped, transported, prepped again and served it is more likely that such would happen. Sadly, however, fresh veggies simply do not keep well in the mess that is airline catering.
     
  6. HaveMilesWillTravel
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    Well, I didn't read the article, but assumed Trotter would now be dedicating himself full-time to United ;)
     
  7. LarryInNYC

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    Actually, he wants to go to graduate school to study Philosophy and Political Theory. Which I think is just amazingly cool.
     
  8. Scottrick
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    I recall having fresh veggies with my CO cheeseburger. It seems doable.
     
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  9. German Expat
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    Save the money on celebrity names and rather invest it in the food. I can't remember the last time I had a good meal on UA and the ones I tend to like the least were the ones with Trotter's name on them.
    Give me a sandwich and a soup and I am way happier then the fancy stuff they try to do with not much success.
     
  10. TrippePanAM

    TrippePanAM Gold Member

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    Scott I totally understand what your saying, But I am going to have to disagree with you. It was sort of a Neat touch. Though people flying in international Buisness or First class don't really want simple. the Gourmet touch Is somthing that is lost with the US airlines for the most part. The domestic catering is really bad scott. I think it is an area for improvement.

    I agree that a lot of the time it is the simple thjings that are totally lacking that give a negative impression. I would enjoy a deeper discussion on this
     
  11. TrippePanAM

    TrippePanAM Gold Member

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    I think the CO catering provides a bit more of the "extras"

    I had a good dinner on CO last week.
     
  12. ssullivan
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    CO does do a good job of handling that for the cheeseburgers in both F and Y.
     
  13. HaveMilesWillTravel
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    Good for him!
     
  14. HaveMilesWillTravel
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    Like that famous wine dude, Doug Frost, who got to pick out the $10 wines for business class? ;)
     
  15. Wandering Aramean
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    They're not mutually exclusive. I cannot imagine that the cash involved being paid to the chefs is so great that it is eating into the per meal spend rate.
    People want good. As in food that actually tastes like what they are claiming it to be. Whether it is "Charlie Trotter's famous steak sauce" or "steak sauce" matters much less.

    Then again, I've never understood the seeming obsession with the Trader Vic's meals to Hawaii as I didn't see them as much different than simply choosing to provide catering that represents the destination. Most airlines seem to do that just fine without a brand name attached.
     
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  16. violist
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    If anyone wants to remember, the Trotter-designed UA meals got some
    of the most scathing notices; they were viewed by many (including me)
    as worse than the non-branded selections.
     
  17. Flyer1976
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    Let's just say I was never a fan of Trotter or his dishes... The same sentiment is shared towards Doug Frost but when an Airline is price-conscious in the profit margin what do you expect The Trotters and Frosts of the world to do? Pick $7.99 Swill and a budget-able meal.
     
  18. HaveMilesWillTravel
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    It's all just marketing, whether Trotter or Vic. I always imagined that Trotter is about as involved in the preparation of the United meals as Wolfgang Puck had his hands on the frozen pizzas I pull out of my oven.
     

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