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Mile-High Meals

Beloved local chef Linton Hopkins takes his culinary skills skyward.

This dish of slow-cooked beef brisket with heirloom grits, roasted baby onions, mustard jus and kale slaw was created by Linton Hopkins for passengers in Delta business class.

James Beard Award-winning chef Linton Hopkins, of Restaurant Eugene and Holeman & Finch fame, is on a high—or at least, his food is. His made-from-scratch dishes recently debuted in Delta’s Business Elite cabins on outbound flights to London, Paris, Amsterdam and Frankfurt. Hopkins bested three other top toques (including our own Man of Style Hugh Acheson) in the airline’s Cabin Pressure Cook-Off, to win the coveted opp. The seasonally changing menu features components whipped up in Hopkins’ just-formed Eugene Kitchen in Atlanta, later to be heated in on-plane ovens. “It’s all about logistics and creativity within context,” Hopkins says of bringing artisan items—Holeman & Finch bread, Blackberry Farms charcuterie and Sweet Grass Dairy cheese—to travelers. In-flight meals, including White Oak Pastures chicken potpie with Georgia-grown veggies, cream of Vidalia soup and sticky toffee cake with fleur de sel ice cream, are served on china with wine pairings by Delta Master Sommelier Andrea Robinson. Talk about dining on a high note.