AMI Newsletter

Issue: 1st Quarter 2017

March 2017

AMI Attends Sid Wainer & Son
Bootcamp

Members of the AMI Team were hosted by Sid Wainer & Son for an immersion review of their product lines. This was an eye-opening look at the broad range of Sid Wainer's products and capabilities, especially for the newer members of AMI who had yet to visit.

Sid Wainer invites any airline customers to do the same. Come see the farm, greenhouses and processing facility. We can model the agenda to highlight products of most interest to you whether you're working on a full cheese program, pairings, appetizers, salads etc. This is a culinary and educational setting that allows you to work one-on-one with the expert chefs and buyers at Sid Wainer to produce great offerings for your customers. The in-house chefs will show their skills while providing dinner that will rival any fine restaurant. This is the perfect time of year to plan a workshop and visit!

From left to right: Jason Henry, Fatima D'Amaral, George Horvat, Allie Wainer, Jeremy Parsons, Andrea Pratt, Marion Wainer, Henry Wainer

New Products from
AMI Inflight's Portfolio

VERMONT SMOKE & CURE

Visit their website!

Vermont Smoke & Cure has been consciously crafting delicious smoked meats and meat snacks since 1962. They use responsibly sourced meats,and simple local ingredients like Vermont maple syrup and apple cider, combined with the highest quality spices and herbs like tamarind and quarter crack pepper. Available in individually wrapped .5oz sizes.

LITEHOUSE
Dressings and Dips

Visit their website!

A leading producer and marketer of refrigerated salad dressings, dips, sauces. Litehouse is a leader in the food industry with innovation and great consumer products.

Available in Europe
illy

Visit their website!

The unmistakable illy blend is perfect whichever way you want your coffee: espresso, filter or instant. The illy blend is composed of nine distinct highest-order Arabica coffees spanning four continents. The result is a coffee perfectly balanced with a taste, a feel, an aroma that are all illy's own.

The Bake Factory

Visit their website!

The Bake Factory™ has taken the classic pie format and given it a twist to create the Mini Pie in a carton, a great option for an economy hand-held snack. Our flavours are inspired by chef and restaurant trends, and include Chicken & Leek, Brie and Tomato, Mac & Cheese, Tuscan Chicken, and the intense taste sensation of the Mushroom, Brie and Lentil. Prepared and served in their own individual carton, snacking just got better!

In This Issue

AMI Attends Bootcamp

New Products AMI Inflight

Wine Pairing from AMI

Available in Europe

Sales Contacts

Food and Wine Pairing

Chicken Tikka Masala

Chef Shashi Sanamvenkata

Corporate Executive Chef

United Airlines

Marinated Chicken pieces baked in the oven (or BBQ) and cooked in rich gravy made of tomatoes, chilies, ginger, garlic and spices, finished with cream, butter and dry fenugreek leaves, serve with steamed Jasmine rice or Naan bread

Ingredients:

16oz Diced boneless & skinless chicken

Marinade

3oz Yogurt

.25oz Garam masala

.10oz Lime juice

.10oz Red food color

.25oz Turmeric

.5oz Ginger & garlic paste

Salt to taste

Sauce

4oz Onions

8oz Tomatoes

4oz Tomato paste

.25oz Green chilies

.10oz Garam masala (whole)(cinnamon / cardamom/clove)

2oz Ginger & garlic paste

6oz Butter

Salt to taste

.10oz Dry fenugreek leaves

6oz Heavy cream

.25oz Cilantro chopped

Instructions:

-Mix together all marinade ingredients with chicken pieces - refrigerate for 4 to 6 hrs

- BBQ on charcoal or bake in 375*F pre-heated oven for 15 minutes

- Boil all sauce ingredients until very soft. Let it cool down and make a smooth paste in blender

- Mix cooked chicken pieces and sauce and boil for a few minutes, add cream, reduce

- Add crushed dry fenugreek leaf

- Garnish with cilantro & cream serve with Indian bread or hot jasmine rice

Chef Shashi Sanamvenkata,Corporate Executive Chef for United Airlines responsible for overseeing United Airlines catering in Houston, Texas and also designs menus for several other member airlines of Star Alliance, Sky Team & One World groups. He is an Economics graduate and gained his Chef certification at the Institute of Hotel Management and Catering Technology in Hyderabad, India. His international background has proven to be a valuable asset in designing menus for all United flights, especially those to the Pacific & India. Chef Shashi brings more than 25 years of international experience spanning three continents in designing menus for airline travelers.

Wine Pairing from AMI Portfolio

Visit their website!.

Beer is a classic pairing with most Indian food. Knowing that, choose wines that offer the same contrast to the dish as a cold beer would offer.

Dry Riesling

Leitz Weingut

EINS-ZWEI-DRY Riesling~ Rheingau Germany ~

The bouquet is characterized by a clear apple fragrance, a hint of kumquat and apricot together with a touch of lime blossom. This wine has perfect balance of fruit and acidity to highlight the spicy creaminess of the dish.

If you are a red wine drinker, choose a wine that complements the brown butter spice in the dish.

Visit their website!

If you are a red wine drinker, choose a wine that complements the brown butter spice in the dish. Angove Family Crest Shiraz McLaren Vale, Australia

Deep red with purple hues. Baking Spice, white and black pepper, red cherry aromas precede a palate of dark chocolate and licorice, red cherry/raspberry with mouth-filling presence and soft lingering tannins.

Sales Contacts

For more information on AMI, visit our website http://amigrp.com

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