USA TODAY Travel visits the JetBlue test kitchen at JFK where chef Brad Farmerie from New York City restaurant Saxon + Parole develops the in-flight menu for the airline's Mint experience.
USATODAY - Travel Top Stories, USA Today: Travel
Fri, 07/24/2015 - 6:43am
USA TODAY Travel visits the JetBlue test kitchen at JFK where chef Brad Farmerie from New York City restaurant Saxon + Parole develops the in-flight menu for the airline's Mint experience.