Airline food that you look forward to?! Here’s Hotel mag with more:

Notable chefs partnering with airlines on menus for business-class or first-class passengers is nothing new, but when a luxury hotel brand like Ritz-Carlton—which has never relied too heavily on strategic partnerships—offers up a handful of its chefs to do airline food, it’s something newsworthy.

“While we have been approached by other airlines before, this arrangement with Lufthansa made strategic sense because both brands are committed to serving up a quality experience for their top tier of customers,” says Simon Cooper, president and COO, The Ritz-Carlton Hotel Co. “This collaboration came about only after months of intensive testing, planning, discussion and tasting of dishes.”

The partnership, which began in May as part of Lufthansa’s longstanding Star Chefs program, covers first- and business-class menus for lunch and dinner for guests flying from the airline’s 18 U.S. gateways to Germany through August 2010. The menus and the chefs planning them change every two months.

Kicking off the effort was Chef Andres Jimenez of The Ritz-Carlton, Denver. Some of his first-class selections included appetizers like seared ahi tuna with tomato and white bean salad and extra virgin olive oil, or a vegetarian plate of seared watermelon and goat cheese mousse with crushed pistachio nuts. And added to the oft-seen entrée choices of beef tenderloin or chicken breast were parmesan-crusted halibut and eggplant rollotini. – from Hotels