Enjoy a wide selection of complimentary brand name snacks and beverages on every flight. Hungry for something more? Choose from our selection of EatUp boxes or EatUp Café. Skeeter™ Nut-Free chocolate chip cookies TERRA® Sweets & Blues™ potato chips Some snacks may not be available on all flights. We apologize if your first choice is not available. Coke® / Diet Coke® / Coke Zero® / Sprite® / Sprite Zero® Ocean Spray® Cranberry Juice Cocktail Ocean Spray® Orange Juice Ocean Spray® Apple Juice Ocean Spray® Pineapple Juice Mr. & Mrs. T Bloody Mary Mix Dunkin' Donuts® Decaf/Original Blend Coffee Dunkin' Donuts® Tea Premium Green/Original Angry Orchard Hard Cider Harpoon Brewery UFO White Dewar's® White Label® Scotch Whisky Redwood Vineyards Cabernet Sauvignon Crane Lake Brut Sparkling Wine Save 15% with our PickMeUp & wine pairing Redwood Vineyards Cabernet Sauvignon was crafted in the traditional style, with aromas of berry, mocha, oak, and spice.

Redwood Vineyards Chardonnay was carefully blended to be served with appetizers or enjoyed with a meal. Subtle aromas of oak, butterscotch and pineapple are highlighted with a hint of orange blossom. Enjoy the rich, smooth flavors of ripe pear, honey and vanilla contributing to a long, satisfying finish. Crane Lake Brut, Sparkling Wine Crane Lake Brut sparkling wine has aromas of apple and citrus. On the palate there are flavors of melon and pear. The finish is crisp. EatUp boxes are available on flights longer than two hours. Let's get something straight. Our BeefUp box may not give you superhero biceps, but it sure does pack a tasty punch! The BeefUp box includes: La Panzanella Rosemary Crackers Field Trip Pepperoni Stick The perks of this box? Simple — tasty travel treats any time of day! The PerkUp box includes: Gilman White Cheddar Cheese Stick MIX'T Up Honey Roasted Cashew Crunch YumEarth Naturals Fruit Snacks Here's to a great flight!

The tasty PickMeUp selection is the perfect complement to our hand-picked wines. Crack it open and let your happy hour begin. The PickMeUp box includes: Trio of Premium Cheeses: Sharp Cheddar, Garden Vegetable, and Gruyere Gluten-free, vegan, & healthy, oh my! These snacks will pump pure goodness throughout your body. The PumpUp box includes: Oloves Olives — Basil Garlic Lucy's Chocolate Chip Cookies Mary's Gone Crackers Mulitgrain Crackers Enlightened Roasted Broad Beanswine for mac latest Available only on select flights.*old red wine the who youtube Grilled Chicken & brie Sandwichbest wine vintages in australia Spicy soba & Korean-style chicken Grilled chicken, brie, arugula and cranberry mustard on a rustic roll, served with a side of fresh fruit.

Check out the nutritional information. Available on select flights scheduled to depart 6 a.m.-8:59 p.m. Cannellini beans, dried blueberries and cranberries, quinoa and grape tomatoes over chopped kale and spring greens, served with white balsamic vinaigrette. An assortment from Beecher's Handmade Cheese: Aged Flagship, creamy Dutch Hollow Dulcet, peppery Marco Polo, and Jamaican Jerk-seasoned No Woman. Served with Beecher's Original Crackers, honey, and fresh grapes. Korean-style grilled chicken and buckwheat soba noodles with sesame-seasoned carrot and cucumber slaw, a hard-boiled egg and spicy chili glaze. Fat-free plain Chobani yogurt served with granola and a side of honey. Available on select flights scheduled to depart 6 a.m.-7:59 a.m. Top sirloin steak, red-wine caramelized onions, white cheddar cheese, spinach and horseradish cream on a rustic roll, served with a side of fresh fruit. Available on flights scheduled to depart 8 a.m.-8:59 p.m.

*EatUp Café is available only on flights between: New York (JFK) and the Los Angeles area, the San Francisco area, Phoenix and Reno/Tahoe Boston and the Los Angeles area, the San Francisco area and Phoenix Fort Lauderdale and Los Angeles, San Francisco and Lima, Peru The Los Angeles area includes Los Angeles, Long Beach and Burbank. The San Francisco area includes San Francisco, Sacramento, Oakland and San Jose.10% Off When You Mix And Match Six Or More WinesDetails & Exclusions:Exclusions:Select Oliver wines are distributed and sold in 21 states (and counting!). We just might be at a store nearby. Find the distributor in your state and reach out to see which retail stores in your area carry our wines. We also ship to more than 20 states via our online shop. Each state has its own regulations and direct shipping laws that change regularly. Get details on our shipping info page.She’s more Renaissance woman than Southern foods revivalist. Vivian Howard is a chef, author and documentary producer who is part food historian, part local journalist – and whole storyteller.

You may know her as the magnetic protagonist of the PBS documentary series “A Chef’s Life.” She’s the chef who returns to her small North Carolina town after working for a series of modernist food stars. She and her husband settle into the house where she grew up and open a modern Southern restaurant as they go about raising their children. Three TV seasons, a bestselling cookbook, a Peabody and a James Beard Award later, Howard has become the chef who has brought the world to Kinston, NC. But everything that’s happened in the nearly 11 years since she and her husband opened Chef & The Farmer (and later the nearby Boiler Room Oyster Bar) has informed Howard’s central mission as a storyteller. Her dishes are stories on a plate. And Howard will bring a chapter or two to South Florida next weekend when she appears at the South Beach Wine & Food Festival. Among the events she’ll headline is “A North Carolina Sisterhood,” a woman-powered dinner in Fort Lauderdale, where she will cook alongside acclaimed Southern chefs Ashley Christensen and Andrea Reusing.

(The night’s emcee is fellow North Carolinian, Chef Lindsay Autry of The Regional in downtown West Palm Beach.) The nation’s fascination with Southern roots cuisine continues to grow years after fried chicken went fancy. And you can thank the region’s storytellers for that, says Howard. “It seems as if the South – at least when it comes to our food culture – is the one very well-formed voice in American food culture. People certainly have various cooking styles throughout the South, but we have this narrative that shapes our region,” says Howard. “There’s a Southern aesthetic and a palate that’s understood around the country. You can’t say that about New England or most other regions.” The chef admits she did not fully grasp that narrative until she moved away from Kinston. “I had never really paid attention to the food. I grew up eating it, but I just thought it was basically boring food that everyone else ate. It took me moving away and coming back to see what was in front of me,” she says.

Tasting other chefs’ interpretation of Southern foods convinced her that authenticity is about local ingredients cooked in local context. This is in part what brought her home, a desire to explore the flavor nuances of home. She came to fully appreciate the seasonality of ingredients, to hold on to that special bitterness of a great turnip and the sweet possibilities of carrots. On the recent day when she spoke to The Post by phone from her restaurant, she described one of her daily specials as “a fun, delicious carrot dish that has a thread of familiarity.” It was a dish inspired by “a whole bunch of carrots” that landed on her counter. It was her take on the carrot-raisin salad of her childhood. That night, her kitchen team would compose a sharing plate featuring both roasted and raw carrots in a raisin-walnut vinaigrette and homemade yogurt that had been strained and thickened overnight. The challenge after more than a decade, of course, is keeping the ideas as fresh as the ingredients, she says.

“Right now, the challenge I’m facing is to be inspired. We’ve been open 11 years in June and cooking modern regional food for all that time. We’re trying to evolve and do new things. It’s a challenge because we’re always working with a certain set of ingredients,” says Howard. For the restaurant’s 10th anniversary last summer, the chef ventured back in time and dug up some of Chef & The Farmer’s original favorite recipes. “It was really neat to see my growth as a cook over the years,” she says. Those years have brought a new challenge: the fame factor. Howard is not a cook toiling in solitude in a small town. Thanks to the popularity of “A Chef’s Life,” her customer base extends well beyond Kinston. “The show has certainly made people curious as to what we are doing. They want to come and see. And for a lot of people living in urban areas, this is like another country, a mysterious place,” says Howard, who has greeted visitors from all over the nation at Chef & The Farmer and Boiler Room.

Her clientele might soon expand as Howard and husband Ben Knight plan to open two new restaurants, including a daylight bakery café that specializes in sweet and savory hand pies. The other restaurant is an Italian-American spot serving homemade pasta and wood-fired pizza. The name, Benny’s Big Time Pizzeria, pays homage to Knight’s first job as a pizza delivery boy and Howard’s childhood nickname. Her dad called her “Big Time.”Her big-time status in the South has its culinary parallel in the stories of chefs creating some of the region’s most exciting food. Howard takes pride in the fact that many of these chefs are women. “Ask any food enthusiast in North Carolina to name their favorite chefs and at least one of them will be a woman. With chefs like Katie Button (of Asheville), Andrea Reusing (of Chapel Hill), Ashley Christensen (of Raleigh) and me, women are out front and center in North Carolina,” says Howard. For her part, Howard plans to represent her state at the North Carolina Sisterhood dinner with a garlicky squid dish served with baked butter beans and hushpuppies.

She’ll also make a crispy pork rillette with rutabaga relish. She’ll sprinkle it all with the spirit of her hometown. What: Featuring acclaimed North Carolina chefs Vivian Howard, Ashley Christensen and Andrea Reusing, and emceed by Chef Lindsay Autry, the dinner is part of the South Beach Wine & Food Festival’s “Taste Fort Lauderdale Series” When: Sat., Feb. 25, from 7 to 10 p.m. Where: Burlock Coast at The Ritz-Carlton, 1 N. Fort Lauderdale Beach Blvd., Fort LauderdaleA 15 percent discount is offered to Palm Beach Food & Wine Festival fans – use code PBWF17 to get the discount. Recipe: Vivian Howard’s ‘Party Magnet’ “The cheese ball is a cliche. I believe, however, that like the pig in a blanket and the baked potato, cheese balls are so cliched they’ve actually become cool. Socially acceptable or not, when this thing is put out at a party of any kind, people hover over it like it’s a crystal ball. “Once you get used to the idea of making a cheese ball, keep a few things in mind.

Bring it out at least thirty minutes before you plan on serving. This forethought will make it spreadable and allow the complexity of its flavor to come through. Also, consider doubling the recipe. A fully formed cheese ball freezes and travels nicely. And, last, keep your cracker choice simple. This is not the place for roasted-garlic Asiago Triscuits. Sea salt or plain Jane is the way to go here, possibly everywhere. “This recipe calls for dates, but please do not use pre-chopped dates from a bag. They are covered in sugar and taste like sweet cardboard. Use whole, dried dates and remove the pits.” — Vivian Howard 1/4 cup high-quality blue cheese (I like Maytag) 1/3 cup (5 1/2 tablespoons) butter 1/4 cup fresh goat cheese 1/4 cup plus 2 tablespoons cream cheese 2 tablespoons finely chopped scallions (both white and green parts work here) 1/3 cup pecans, roughly chopped 2 tablespoons chopped flat-leaf parsley Take the blue cheese, butter, goat cheese and cream cheese out of the refrigerator to soften 30 minutes before making your cheese ball mixture.