5 minute read
Terminal TLC
Looking beyond the pandemic at CCIA
BY: KIM BRIDGER-HUNT
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When the Hayden W. Head Terminal was officially opened in 2002, it was both
a breath of fresh air and a wonderful new way to welcome visitors to Corpus Christi. This modern terminal, with its high ceilings, windows galore and spacious public pathways, really spoke to the community. We could truly say, “This is what Corpus Christi looks and feels like.” Since that time, the terminal has continued to be the fabulous gateway to our community that everyone imagined.
That was nearly 20 years ago. The good news is that the terminal is still a beautiful building. It still represents everything we love about the Coastal Bend from the watery blues to the sky-lit colors that hang from the ceiling and adorn the walls. But it’s probably no secret that a nearly 20-yearold facility needs some rehabilitation.
Particularly in need of modernization and replacement are many of the systems and big pieces of equipment in the terminal that customers rely on to get where they’re going. The elevators are nearly 20 years old. The escalators are beginning to show signs of wear in ways that cannot be remedied by routine maintenance work. The terminal has reached the point where investment in new equipment, repairs to aging roofs and the replacement of jet bridges and luggage systems will have to be considered.
During the next several years, visitors to Corpus Christi International Airport (CCIA) will notice projects in the works and things taking on a shinier appearance. It is
not for the sake of being shiny, however, but rather, the need to give new life to a very important piece of the community. Despite the difficulties brought on by the coronavirus pandemic, people undoubtedly have a tremendous hunger and need for travel. With each month that passes, CCIA is hosting more and more travelers.
In November, the airlines that serve CCIA will be operating about 75 percent of the flights and seats that were offered here this time last year. This is indicative of the airlines having a lot of confidence in this market.
CCIA’s rebound has been quite phenomenal. Each month since April, traffic at CCIA has increased anywhere from 10 to 20 percent over the previous month. To date, we’ve seen the return of more than 50
percent of our normal traffic. Future bookings at CCIA are outpacing the national average. No one knows what next month will bring or if we have cleared our last big COVID hurdle. The safety of our visitors, passengers, tenants and employees is clearly our most important goal right now.
CCIA will continue our enhanced focus on cleaning and disinfecting the terminal and using technology that helps us maintain a safe environment for everyone. The airport staff will work to plan and pursue projects in a measured way so that the work will have the least possible negative impact on customers.
And rest assured that when you are ready to travel again, CCIA will be ready for you. When you make the choice to FlyCCIA, you are investing in the future of your airport.
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PARTY-READY!
Guacamole-inspired bruschetta with crispy baked avocado
BY: MANDY ASHCRAFT, TOM CURRY AND CHRISTIAN LAPUZ PHOTO BY: DUSTIN ASHCRAFT
It’s appetizer season, even if the way we gather around them looks a little different this year. Inspired by guacamole, this party-ready appetizer samples the sweet tomato and vinegar flavors
of traditional bruschetta against a tortilla chip-crusted avocado for a twist on the classic. This recipe makes approximately 16, but is easy to double if your guests prefer one in each hand.
1/2 cup plain Greek yogurt 1 tablespoon lime juice 1 clove minced garlic 1/2 cup balsamic vinegar 1 tablespoon honey 4 avocados: 2 ripe (soft) + 2 firm 1/3 cup cornstarch (or potato, tapioca or arrowroot starch) 1/2 teaspoon + 1/4 teaspoon + 1/2 teaspoon salt, divided 1/4 teaspoon + 1/4 teaspoon pepper, divided 1 egg 1 tablespoon milk 1 cup finely crushed tortilla chips 1 teaspoon cumin 1/4 teaspoon smoked paprika 1 French baguette or 2 demi baguettes 1 cup chopped tomatoes (we used mini San Marzano)
Instructions:
1. To make avocado crema: Add 1 ripe avocado, Greek yogurt, lime juice, minced garlic and 1/2 teaspoon salt to a food processor, and blend until completely smooth. Refrigerate until ready to use. 2. To make sweet balsamic glaze: Add vinegar and honey to a small pot, and bring to a boil. Reduce temperature to simmer about 10 minutes, or until it sticks to the back of a spoon. Set aside. Note:
This can also be done without the honey for a tangier glaze. 3. Preheat oven to 425 degrees. Line and grease a baking sheet. 4. Create an assembly line to prepare the avocado for baking using three bowls: Bowl 1 should have starch with 1/4 teaspoon salt and 1/4 teaspoon pepper;
Bowl 2 should have egg whisked with milk; and Bowl 3 should have crushed tortilla chips, cumin, paprika, 1/2 salt and 1/4 teaspoon pepper. Ensure each bowl’s ingredients are mixed evenly. 5. Cut the 2 firm avocados in half, remove pits and skin, and slice into approximately 1/4-inch slices. 6. Going in order, toss slices in starch mix, then egg wash, then crushed chip mix, placing each coated piece on the baking sheet. 7. Bake for 10-12 minutes until golden brown. 8. Warm baguette(s) in the oven. Slice into preferred appetizer portions.. 9. Smash remaining ripe avocado with a fork. Top each bread slice with a spoonful. Press a baked avocado onto each one. 10. Top with chopped tomatoes and avocado crema, and drizzle with balsamic reduction. Garnish with green onion, and serve warm.
This recipe was provided by the Inspire Test Kitchen: Mandy Ashcraft, Tom Curry and Christian Lapuz. For more information, visit www.mandyashcraft.com.
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