high flying foods airport concessions
MEET THE FAMILY The people behind the family-owned and operated boutique concessions company
NEW HEIGHTS Revamping airport concessions from the ingredients up
FARM-FRESH RECIPES
We share our favorite garden-fresh, family favorites that have been passed down for generations
Fresh , local , sustainable
High Flying
Foods airport concessions
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LETTERS FROM THE OWNERS
Glenn and Garrett Meyers share their views and concepts, and introduce the latest member of the High Flying Foods, family, their younger sister Gina
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CONTRIBUTORS
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NEW HEIGHTS
Meet this issue’s contributors, High Flying Foods’ Dayna Meyers, Vivienne Scharberth, and Tony Graziano
contents
Glenn decides it’s time to revamp airport menus, starting from the ingredients up
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CAFFEINE HIT
In a revolutionary move, Glenn brings local, artisan coffee and fresh-baked pastries to SFO
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SWEET SURRENDER
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GRILL MASTERS
Gina Graziano visits the Meyers’ family farm in Marin, California, and shares her favorite raspberry treats
Garrett Meyers and Tony Graziano share their unique spin on classic barbeque
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A TASTE OF THE MEDITERRANEAN
World traveller Vivienne Scharberth shares her favorite refreshing artisinal Mediterranean cocktails
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Glenn and Dayna Meyers have been out in their garden, and share how they use garden-fresh herbs and veggies in easy, healthy meals
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MY CHERRY AMOUR
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THERE’S MUFFIN TO IT
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FEELING FRUITY
California cherries are the best in the world. Dayna Meyers makes the most of these little red numbers with a selection of her favorite family desserts
Making these delicious little treats is a great way for kids to learn the basics of baking
Glenn shares his favorite “mocktails”, made from farm-fresh fruits
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OUR LOCATIONS
A list of our current airport locations
40 CONTACT US
High Flying Foods’ contact information
fin all d o favo ur rite rec ip insi es de
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LETTERS FROM THE OWNERS
ISSUE 1
AT HIGH FLYING FOODS,
we’re committed to bringing a local, farm-fresh, unique dining experience to the modern, discerning traveler. My brother and I have over 20 years of restaurant experience that goes back more than two generations. We’re consummate foodies, and we fully embrace local chefs, and the organic, farm-to-table revolution that was pioneered in our hometown, the San Francisco Bay Area. Along with my wife, Dayna, we first brought our locally-celebrated, artisan pastas and pizzas to the airport world in 2000, and we’ve subsequently opened and operated numerous successful locations in various high-volume and high-profile airport locations. Glenn Meyers, CEO
When Glenn and I started High Flying Foods, we set out to create a boutique, family-owned and operated company that would define the next generation of qualitydriven, hand-crafted, farm-fresh airport dining. Our authentic approach is both unique and inspired, and we have emerged as a leader in bringing quality, fresh, organic, local food to travelers. Not only are we a family-run business that brings to the table our own locally-acclaimed brand, but we also excel in adapting and responding to each unique, airport location.
Garrett Meyers, Co-owner
Introducing... the latest edition to the High Flying Foods, family, our sister, Gina, who brings with her a fresh, modern take on the family culinary legacy. 9
PEOPLE AND PROFILES
Contributors
The people behind the stories at High Flying Foods
After working for years in the industry as a seasoned restaurateur with her husband and brother-in-law, Dayna Meyers has gained invaluable experience in the food world. Being a foodie herself, Dayna loves trying new farm-fresh recipes. In this issue, Dayna shares her favorite Meyers family garden treats.
Vivienne Scharberth has over 15 years experience in the restaurant industry. German-born Vivenne is a discerning traveler, and in this issue, Vivenne brings you her favorite travel-inspired cocktails.
Tony Graziano has been working with his family in the restaurant business for over 10 years. In this issue, Tony joins his brother-in-law, Garrett in a family barbeque, and they share their unique spin on classic barbeque. 10
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THE AIRPORT WORLD
NEW HEIGHTS
After one pre-made, dried up, airport meal too many, Glenn decides it’s time to revamp airport menus, starting from the ingredients up by Glenn Meyers
WHEN I FIRST STARTED IN THE AIRPORT FOOD WORLD, I noticed a huge lack a freshness, quality, and culinary creativity in the airport concession world, my goal was to bring a pure, culinary experience to travelers, and I sought to bring fresh, organic, local food to world-savvy travelers. I knew that we had to start with farm-fresh, local ingredients, and combine them with artisanal chefs’ focus and skills to create a unique and unparalleled airport dining experience. In addition to bringing my family’s own artisan pastas and pizzas to the table, I seek out and fully embrace celebrated local chefs, and I’m committed to bringing their pure culinary vision to life in an airport setting, while maintaining quality, freshness, and service. Simple, quality recipes, such as our signature tomato and basil cappellini are brought to life in an unconventional airport setting without losing any of the quality and freshness that set the dish apart from conventional airport fare. No corners are cut, and nothing is lost in translation. 13
CAFFEINE HIT Airport coffee doesn’t have to be boring and stale. In a revolutionary move, Glenn Meyers brings local, artisan coffee and fresh-baked pastries to SFO Words, recipe, and photos by Glenn Meyers
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W
hen Alfred Peet opened his first coffee shop in Berkeley, California in April 1966, he started a coffee revoution. No one had seen coffee of this quality, and roasted in this artisan manner, in America before. Today, Peet’s still hand-roasts its coffee in small batches, focusing on using superior-quality beans and a darker roasting style that produces coffee with a depth of flavor, richness, and complexity. Tired of staid, stale airport coffee, and inspired by the care Peet’s puts into every freshly brewed cup, I decided to bring Peet’s to airports, starting with eight locations in the San Francisco International Airport. And in a bold move, I took it up a notch by adding delicious, organic freshly baked pastries, baked on the premises, and made to order. The airport coffee and pastry revolution has begun. 15
PEET’S FAMOUS ALMOND CROISSANT
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PEET’S FRESHLY BREWED ORGANIC COFFEE AND ESPRESSO
PEET’S FRESHLY BAKED CINNAMON ROLLS
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Sweet surrender For Gina Graziano, raspberries remind her of summer, long, lazy days on her family farm, crawling around the canes, picking berries. Here, Gina shares her favorite homemade raspberry treats, made fresh with the berries from Marin, California. Because they’re so delicate, raspberries should be eaten as soon as possible. Golden raspberries taste the same as red, and they make a pretty contrast in salads or desserts. by Gina Graziano
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GRILL MASTERS by Garrett Meyers and Tony Graziano
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arbeque is a serious business. Just ask brothers-inlaw Garrett Meyers and Tony Graziano. They get together almost every weekend to power up their
grills, and turn out some impressive barbeque for the whole
family. Grilling everything from sausages and juicy hamburgers
to succulent shrimp and veggie skewers, Garrett and Tony always start out with fresh local meat and produce, and add their own
twist to classic barbeque by incorporating unique family barbeque recipes that have been passed down for generations. Here, they
share their favorite picks for mouthwatering wings, hamburgers, skewers, and more. So get the grill fired up, and get ready for some serious barbeque.
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FAMOUS FIREWOOD GRILL BURGER WITH A GREEN SALAD
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TASTE OF THE MEDITERRANEAN by Vivenne Scharberth
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VIVIENNE’S ARTISINAL mediterranean COCKTAILS Longing for a Mediterranean escape? There’s nothing like a tall, cool cocktail to transport you to an island idyll. We’ve brought the drinks, you supply the ice and fun!
JERKY MARY
HONEY PINA COLADA
FROZEN MANGO DAQUIRI
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GARDEN FRESH Glenn, Dayna, and the Meyers family have been out in their garden and using their fresh herbs and veggies in fresh, easy, healthy meals by Dayna and Glenn Meyers
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MY CHERRY
AMOUR Lovely as a summer’s day, California cherries are the best in the world. Delicious as they are unadorned, Dayna loves to make the most of these little red numbers by Dayna Meyers
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THERE’S MUFFIN TO IT As a mother of two, Dayna knows that making treats is a great way for kids to learn on the basics of baking. These muffins are so delicious, waiting for them to cook and cool will be a lesson in patience by Dayna Meyers
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by Glenn Meyers
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lenn Meyers likes it when people pause mid-conversation upon tasting one of his drinks. “I’m not after fireworks, but I do like it when people stop to think about what they’re drinking.” Glenn has created a range of ‘mocktails,” the sucess of which he says is down to the ingredients. “Keep it simple, and only use the freshest, finest fruits and vegetables that you can get your hands on. I really wanted to create healthy, balanced drinks with a nice texture, so I kept that in mind as i began combining ingredients, making sure that the sweet was being offset by the sour.”
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Our Locations San Francisco International Airport
Oakland International Airport
Firewood Café Int’l Terminal, Boarding Area A San Francisco, CA
Firewood Café (featuring Peet’s Coffee & Tea) Terminal 2, Gate 23 Oakland, CA
Firewood Café Terminal 3 San Francisco, CA
San Diego International Airport
Firewood Grill Main International Terminal San Francisco, CA
Bankers Hill Bar & Restaurant Terminal 1 East, Rotunda San Diego, CA
Firewood Grill Int’l Terminal, Boarding Area A San Francisco, CA
Bankers Hill Market Terminal 1 East, Rotunda San Diego, CA
Peet’s Coffee & Tea Terminal 3, Gate 86 San Francisco, CA Peet’s Coffee & Tea Terminal 3, Gate 72 San Francisco, CA Peet’s Coffee & Tea Terminal 1, Gate 26 San Francisco, CA Peet’s Coffee & Tea Terminal 3, Mezzanine San Francisco, CA Peet’s Coffee & Tea Terminal 3, Gate 70 San Francisco, CA Peet’s Coffee & Tea Terminal 1, near Int.’l Connector San Francisco, CA Peet’s Coffee & Tea Terminal 2, Gate 54 San Francisco, CA Peet’s Coffee & Tea Terminal 2, Gate 58 San Francisco, CA
The Counter Terminal 1 East, Rotunda San Diego, CA Stone Brewing Co. Terminal 2 West, Gate 35 San Diego, CA Saffron Terminal 2 West San Diego, CA Pannikin Coffee & Tea Terminal 2 West, Gate 38 San Diego, CA Phil’s BBQ Terminal 2 West, Gate 45 San Diego, CA Artisan Market (featuring Stone Brewing Co., Pannikin Coffee & Tea, and Firewood Café) Terminal 2 East, Gate 23 San Diego, CA
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Contact Us Glenn Meyers CEO 133 Stillman Street San Francisco, CA 94107 office: 415.243.8908 direct: 415.706.8171 fax: 415.243.8695
High Flying
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glenn.meyers@highflyingfoods.com
Foods airport concessions
v is it us at: www. hig hf ly i n gfood s.c om 40