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Help with Packing Food for Airplane Travel!


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Help with Packing Food for Airplane Travel!

OliverB | Aug 8, 2012 03:39 PM

I'm leaving this weekend, for a month-long trip to Israel with my girlfriend, and we'll be travelling in airports and planes a combined total of approx. 27hrs.

To make the exhausting and uncomfortable trip more enjoyable, we've decided to pack a picnic lunch and dinner, so as also to avoid the bland overpriced processed airport fare and the garbage they serve on flight.

I'm planning to pass by a local specialty cheese and charcuterie shop in San Francisco on Friday afternoon, to pick up enough to last us the full trip.

I would like to put together a platter of charcuteries including soppressatas, toscanos, salamettos, jamóns and prosciuttos.

I also plan to pick up a variety of cheeses, including a sharp cheddar, nutty chevre, creamy brie or camembert, smoked gouda, aged pecorino, woody fontina, buttery manchego, earthy gruyere, etc.

I'll be buying a fresh-baked country or walnut loaf from Tartine and pre-slicing it at home.

Some market fresh comice pears, purple grapes, walnuts and pistachios, roquette-arugula, water biscuits and crackers... and a bottle of Bollinger or something similar from the duty-free in SFO!

My only concern is: how to keep everything fresh?!?

This seems like a really fun and indulgent way to kick off a memorable vacation... but I don't want it to become impractical either!

I had considered freezing everything the night before, and pulling it out to defrost the next morning so that by the time we're in the sky mid-day, everything would be completely thawed and ready to dig in... but I imagine that would kill the flavors of the meats and cheeses!

I suppose I could try to pick up a freezer bag or small portable temp. controlled lunchbox of sorts, but does anyone have some easier home solutions to packing charcuteries and cheeses for flight?

I realize btw, that we will not be allowed to take any of this food into Israel, however until we land in TLV, we're flying entirely domestic (SFO-EWR-TLV).

Is it SAFE to wrap charcuteries and cheeses in brown paper and cloth and let them sit at room temperatures for many hours on end? I also don't want to be rude and stink up the plane! Luckily we're in a 2-seater aisle though.

I'd appreciate any and all advice!

Thanks so much

PS - If we were to pack a very small plastic supermarket salad dressing sized container of high quality balsamic and oil, would we get it through customs? I believe you are allowed up to a certain capacity of liquid, correct?

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