February 11, 2011
Emirates Airlines Bangkok to Dubai 105a – 455a A380-800 First Class
Emirates Airlines Dubai to Seattle 940a – 1205p 777-200 First Class
Alaska Airlines Seattle to Fairbanks 125p – 430p 737-900 Economy Class

My Seattle flight was boarding from gate A5, located down at the far end of the concourse. On most airlines you’d have to leave the lounge and make your way through the crowded concourse to your gate. Not in Dubai, however. Both of Emirates’ First and Business Class lounges offer direct access from the lounge to the aircraft. I took an elevator down two floors and then simply walked from there straight on to the jetway.

Waiting at the gate was A6-EWF, a beautiful 777-200LR looking resplendent in Emirates’ attractive livery, especially with the Emirates name and logo in large gold script along the side of the fuselage. I’ve been looking forward to a flight aboard the LR version of the 777 for some time now because it is the current world record holder for long distance flight. That record was set back in 2005 when a 777-200LR flew nonstop from Hong Kong to London. What’s that?, you say. Hong Kong to London? Pffft! That’s no record!

It is if you fly it in an easterly direction instead of west and north across Mongolia and Russia. The total flight covered 13,423 miles, routing directly across the Pacific Ocean, Los Angeles, New York and on across the Atlantic to London. Total flight time was 22 hours and 22 minutes. You can read all about it right HERE.

Only two of us were set to enjoy Emirates’ award winning First Class service between Dubai and Seattle this morning. Both of us were sat on the left side of the cabin, in suites 1A and 2A. A brief peek between the curtains revealed a Business Class cabin that looked to be about two thirds full. This should be a nice, relaxed flight for both passengers and crew.

Returning to my suite, I kicked off my shoes, stashed my camera and accepted a hot coffee and a nicely chilled glass of orange juice from my lovely Romanian flight attendant. Soon we were on our way out to the runway, trailing behind a trio of Emirates A380s. I must say that watching an A380 take off is much more impressive than actually being aboard one during takeoff. It’s such an amazingly large aircraft that its takeoff roll looks too slow, so much so that – like a bumblebee – flight would seem an impossibility. But then, ever so smoothly it noses upward and climbs quite gracefully into the skies.

Coffee & Orange Juice Welcome

A glance at my watch indicated it was 10:00am locally as we rotated skyward and powered into the clear blue skies above Dubai. Our initial route of flight would take us due north over Iran before skirting the edge of the Caspian Sea and continuing on over Kazakhstan, Russia and the polar regions. Given the time of day, this really felt like a daytime flight but in Seattle it was 10:00pm. With a projected flight time of just under fourteen hours, we wouldn’t be arriving until noon tomorrow. Now that is a long flight!

Hot towels, menus and wine lists were distributed and drink orders were taken. Hmm… It’s about time I tried out that Jumeirah Delight, the official “mocktail” of Emirates Airlines. Whaaaaat? No Dom Perignon?!No thank you. Not yet, at least.

Now I know for a lot of folks here it’s quite popular and humorous to write or read about drinking everything in sight while flying international First Class, and to be sure I’ve been known to down three or four bourbons in addition to a glass of wine or two during some of these longer flights. Still, the fact that a lot of expensive high quality spirits are being served for free has no real bearing on how much I drink or when I drink. At this hour of day, I have zero interest in any alcohol – even Baileys in coffee. I’m just not a morning drinker, regardless of the circumstances. Beyond that, while I certainly enjoy the flavor and effect of alcohol, I definitely don’t enjoy the effect of too much alcohol. As much as I may write about having a refill or two on my Woodfords, believe me – I do a good job of pacing myself. After all, it’s a lot harder to enjoy all the great food and services if you’re drunk – or passed out.

Outside my windows the view was quite entertaining. We were flying over southern Iran, a rough and rugged landscape dominated by some very impressive mountain ranges. Impressive as it was from thirty some odd thousand feet, I’d love to see what those mountains would look like from the ground up someday.

Rugged peaks catch the clouds in Southern Iran

Rugged Landscape of Southern Iran

Clouds began to gather as we approached the Caspian Sea, so I turned my attention to the beautiful leather clad menu in anticipation of the culinary delights that awaited. This flight is catered for breakfast, lunch and dinner so the menu is rather extensive. Indeed, I know of no other airline that provides as much variety as Emirates when it comes to inflight dining. In any event, I should imagine you’re probably starting to get hungry, so without further ado – Shall we?

Emirates’ Leather Bound Menu with Jumeirah Delight

A LA CARTE DINING
Dubai to Seattle

CONTINENTAL BREAKFAST

Fruit Juices
Refreshing choice of freshly squeezed orange or grapefruit juice, or enjoy the healthy option of our special detox drink combining carrot, papaya and celery, or a banana and mango smoothie

Breakfast Fruits
A palette of ripe tropical and seasonal fresh cut fruits

Yoghurt
Natural or flavored with fruit

Assorted Cereals
Choice of crunchy Cornflakes or nutritious muesli

Breakfast Bread Basket
A variety of soft and crusty fresh baked breads, butter croissants and freshly baked breakfast pastries,
Served with butter and preserves

Delicatessen’s Cold Meats and Cheese
Offering a gourmet selection of Swiss Emmenthal and creamy French brie cheese,
with thinly sliced smoked chicken and strips of prime beef, dressed with an array of garnishes

HOT BREAKFAST

Plain Omelette
Farmhouse fresh egg omelette, served with roasted plum tomato, sautéed leaf spinach,
baked beans, corn cakes and freshly grated cheese

Breakfast Mixed Grill
Selection of succulent grilled chicken medallion, sizzling turkey sausage, tender lamb pepper kebab,
sautéed woodland mushrooms, roasted cherry tomatoes and creamy Lyonnais potatoes marbled with herbs

Masala Uthappam
Traditional masala uthappam served with Banarasi aloo and coconut chutney

_________________________________________________________________________________________________________________________________

LUNCHEON AND DINNER
Dubai to Seattle

Canapés
A selection of hot and cold savouries including Asian-style prime beef cake, spiced chicken skewer,
flaky woodland mushroom vol au vent, marinated Italian buffalo mozzarella cheese, baby bell pepper
filled with cheese, jumbo olives with sundried tomato, and marinated Kalamata olives

APPETIZERS

Caviar
Perfectly prepared chilled caviar presented with a traditional selection of finely chopped onion, chopped boiled egg, sour cream and lemon, served with crisp melba toast and soft blini pancakes

Traditional Local Arabic Mezze
The flavors of our home, presented as a generous spread of traditional Arabic savory dishes including artichoke and mushroom salad, creamy hommous, loubieh bil zeit, tabouleh, baba ghannouj, seafood salad and stuffed vine leaves.
Accompanied by warm potato kibbeh, beef and cheese fatayer, complemented with local garnishes and bread

Seared Tuna
Fresh tuna steak, marinated in a vibrant oriental soya ginger and wasabi sauce, served with crisp green papaya
salad with piquant ginger and chilli, accompanied by marinated asparagus tips and over roasted cherry tomato

Air-Dried Beef
Wafer-thin slices of air-dried beef, served with basil marinated buffalo mozzarella cheese, roasted cherry tomato,
baby leaf spinach, marrow, aubergine, peppers and rich olive salsa

MAIN COURSES

Pan-fried Beef Pepper Steak
Prime beef steak pan fried and flavored with pepper, served with steamed carrots and turnips, seasoned Kenyan beans, roasted cherry tomatoes and crisp golden roasted potatoes

Seafood Machbous
Seafood marinated in distinctive aromatic spices and slow cooked with rice, garnished with roasted pine nuts

Chicken Tawa Fry
Succulent griddle fried chicken, served with mildly spiced vegetable korma and saffron infused pulao rice

Ravioli Pasta
Fresh pasta cases generously filled with leek and woodland mushrooms, served with wild mushroom and parmesan velouté, topped with freshly shaved parmesan cheese

Grilled Herb Marinated Chicken
Succulent chicken steeped in fine herb marinade, browned on the grill and dressed with an aromatic tarragon sauce, served with vegetable ratatouille and a mix of white and wild rice

A la Carte Vegetables
Our chefs have paired each meal with their ideal accompaniments, but we offer a variety of alternative vegetables to your tastes, including rich vegetable ratatouille, creamy mashed potatoes, steamed rice, broccoli florets, asparagus spears and squash

Bread Basket
Choose soft, crusty, granary, garlic or Arabic from our variety of freshly baked rolls and breads

LIGHT BITES

Seasonal Salad
Crisp fresh garden salad leaves topped with your choice of ripe red and yellow cherry tomatoes, marinated crumbly feta cubes with pesto, celery moons, and roasted pumpkin and sun flower seeds, tossed in your favorite dressing

Classic Mulligatawny Soup
Indian-inspired curry spiced soup, served with roasted lentils, garnished with fresh coriander

Double Beef Consommé
Rich seasoned beef bouillon, served with finely cut carrot, courgette and leek

Selection of Sandwiches
An assortment of tempting reception sandwiches, including premium smoked salmon with cream cheese, mustard mayonnaise and spinach in a whole meal roll, creamy French brie cheese with fresh fig and fruit chutney in Kraft corn finger, and prime roasted beef with potato chive salad in French stick slice

Creamy Vegetable Pie
Rich stew of creamy mixed vegetables in a light crunchy puff pastry case, served with sautéed leaf spinach and chunky salsa

Shrimp Crab Cake
Fresh shrimp and crabmeat patty, cooked until golden and served with vibrant Thai chilli sauce and blanched asparagus

Chicken Lababdar
Indian dish of tender chicken pieces cooked in a delicately spiced sauce, served with steamed basmati rice

Oven-Baked Potatoes
Baked potato shells filled with your choice of baked beans, chunky tomato and basil salsa, chilli con carne or a creamy cheese sauce

SWEET DELIGHTS

Almond Financier
Light, moist French tea cake, served with poached rhubarb and almond wafer

Lemon Cheesecake
Smooth creamy citrus infused cheesecake, served with orange zests and fresh cherry compote

Selection of Fruit
[i]A seasonal assortment of the finest fresh cut fruits

Selection of Pe**** Fours
Tempting assortment of delicate small pastries and sweets, including mini fruit tart, chocolate chiffon triangle, pistachio cake, coconut macaroon, four nougat, and mini lemon meringue tart

INTERNATIONAL CHEESE SELECTION

A carefully chosen assortment of the finest boutique cheese from around the world, served with a selection of crudités, crackers, dried fruits and nuts

Vintage Reserve Cheddar Cheese

Capricorn Somerset Goat’s Cheese

Simon Weaver Organic Cotswold Blue Veined Cheese

Chaumes

Yarra Valley Persian Feta Cheese

HOT BEVERAGES

Tea
Black and herbal teas from around the world, featuring Ceylon, China, Earl Grey and Chamomile

Coffee
Brewed to order, your choice of decaffeinated, espresso and cappuccino finale

Chocolates
A luxurious rich chocolate selection provides the perfect finale

Wow! I certainly won’t go hungry on this flight! Having had breakfast on the inbound flight from Bangkok, my primary interest was in lunch and dinner. Clearly there was more than enough in this menu to piece together two excellent meals.

One of the things I really like about Emirates’ menus is that they actually take the time to describe the various courses. I think it’s a lot more exciting and indeed more appetizing to read this about my salad:

Crisp fresh garden salad leaves topped with your choice of ripe red and yellow cherry tomatoes, marinated crumbly feta cubes with pesto, celery moons, and roasted pumpkin and sun flower seeds, tossed in your favorite dressing

As opposed to the more common description:

[A selection of seasonal garden greens presented with your choice of dressings

On the other hand, I’m also quite thankful the flight attendants don’t come to our seats as in some restaurants and verbally describe each course. I was at a restaurant with some friends last fall where the waiter did exactly that and I could hardly understand a word he said because after a while it all blended into a big mishmash. Bill Bryson, one of my favorite travel writers, described this scenario perfectly if not hysterically with this quote from his book I’m A Stranger Here Myself

“Tonight,” our waiter began with enthusiasm, “we have a crêpe galette of sea chortle and kelp in a rich mal de mer sauce, seasoned with disheveled herbs grown in our own herbarium. This is baked in an inverted Prussian helmet for precisely seventeen minutes and then layered with steamed wattle and woozle leaves. Very delicious; very audacious. We are also offering this evening a double rack of Rio Rocho cutlets, rendered at your table by our own flamenco dancers, then baked in a clay dong for twenty-seven minutes under a lattice of guava peel and sun-ripened stucco. Our fresh sea squib comes as a quarter-cut hank, lightly rolled in payapaya, then tossed with oil of olay and calamine, and presented on a bed of chaff beans and snoose noodles.” Eventually, he concluded his presentation with what sounded like, “an oven-baked futilite of pumpkin rind and kumquats.”

How fun would it be to travel with Bill Bryson?! But I digress!

Northbound along the Caspian Sea

By now we were almost two hours into the flight, meaning it was approaching midnight in Seattle. The Caspian Sea was off to our left while Seattle lay another 6000 miles beyond the horizon. What a great time for lunch! The gentleman behind me had somehow managed to fall asleep shortly after takeoff, effectively removing any immediate competition for entrée choices. After giving the menu a couple minutes of careful consideration, I came up with the following plan for lunch:

We’d start immediately with a glass of Woodford Reserve, to be accompanied by a plate of warm canapés. I love little finger foods like this. Indeed, I could happily make an entire meal out of a large and varied selection of nothing but them along with a few more glasses of the Woodford. Then again, that approach might cause me to sleep the flight away like the fellow behind me.

Woodford Reserve with warm canapés

Right. Moving on to the appetizers, let’s start with a serving of caviar. It’ll be a good long while before I’ll get to enjoy its salty goodness again. I’ll follow that up with a presentation of the Arabic mezze, always a highlight of any meal on Emirates. I’ve learned from past experience that the mezze as served by Emirates is such a large portion of food in its own right that I won’t be needing any soup or salad. That’s all right – I’ll check those out for dinner. Now then, for the main course… I guess I’ll go with the Beef Pepper Steak again. I know, I know… I feel like Charlie Brown playing kick the football with Lucy van Pelt. One of these days they’re going to get it right and serve me a perfectly cooked cut of meat. Besides, I like steak!

Alright, well that should do for now. We’ll look into cheese and/or dessert after the meal.

My drink was delivered with style and flair. For me, that translates to a small dish of mixed nuts – not the cut-rate ones watered down with cheap Spanish peanuts but rather the good ones highlighted by rich, luxuriant Macadamia nuts! Oh yeah! That first sip of Woodford accented by the buttery crunch of Macadamia nuts and cashews is special. Mmmm! Life is certainly good here at 37000 feet!

Woodford & Mixed Nuts ~ Ahh….

And to think people wonder what’s so exciting about flying in International First Class. Honestly, all those folks who love to trot out that tired old platitude about “We all get there at the same time” really ought to find a way into a quality First Class cabin at least once in their lives. “Oh, but it’s soooo expensive!” Pffft! I live in a cabin without water and drive a bus for a living and look where I’m sitting. Back in the Economy Class cabin right now, people are squeezed into ten abreast seats approximately 17” wide with about 32” of seat pitch. That translates into a total of about four square feet of personal space per person. Most of them, upon seeing that there are twelve more hours left in this flight, are filled with a sense of dread. Up here in First Class, my suite delivers about eighteen square feet of personal space, highlighted by a comfortable recliner and quality food and drink like this delightful glass of Woodford Reserve. Back in Economy, the seat reclines about four inches and the closest they’ll get to a good bourbon is a miniature of Jack Daniels. I don’t envy their lot one bit.

Now don’t get me wrong here – I certainly don’t mean to disparage everyone who flies in Economy, especially those who can’t afford any better. That’s an unfortunate reality for most of the world’s population. What I do find fault with is the simplistic dismissal of the extra perks and luxury up in First Class because “We all get there at the same time”. It’s not about what time we arrive but rather the style in which we get there. For those of us who can’t afford to throw down $18000 for round trip First Class tickets to Dubai, there are other ways, all of which we discover, discuss and celebrate here at FlyerTalk.

Given that I don’t pull down the six and seven figure incomes typically associated with this style of travel, combined with the fact that my job requires no business related travel at all, I’ve got to work with low fares and favorable routings combined with a willingness to spend many a night on airport floors in order to earn the requisite mileage to allow me a chance at sitting up here. Those of you who’ve read some of my mileage run related trip reports know what I go through and the sacrifices I make in order to spend a few hours of bliss whilst traveling about the planet. If I can find a way to do it, so can many others. The bottom line for those who have to utilize my approach to earning mileage is this: You’ve really got to want it.

Unfortunately, some airlines are beginning to adjust their frequent flyer programs, switching from mileage based status (and its higher mileage bonuses) to revenue based status. That’ll be the death knell for guys like me who’ve had a good run working the system via those low fares, great routings and additional bonus mileage accrual. Who knows what the future holds after that. I’ll just keep on keepin’ on until I can’t anymore and in the meantime we’ll look forward to seeing how this will all shake out. I really enjoy just going places though, and I’ve been figuring out economical ways to do so in style ever since I was old enough to set out on my own as a teenager. I expect that’ll continue even if it might not be quite so often as it’s been in the past.

And now it’s time for lunch! My table was set with crisp white linen followed by all the usual accoutrements that contribute toward enjoying a quality meal in style. We’re talking Royal Doulton fine bone china with Robert Welch cutlery and a never ending supply of quality glassware with which to enjoy a multitude of fine wines and after dinner liqueurs. My caviar was attractively presented on a double plate with blinis and all the traditional accompaniments. For many of us caviar is an acquired taste. For my part I certainly was not overcome with paroxysms of ecstasy after my first bite back at the inaugural U.S. flight of the Concorde in 1979. Over time however, I’ve developed a real appreciation for those little black eggs to the point where they are now a much anticipated and appreciated part of any quality meal aloft.

Caviar Presentation

The mezze was delivered next. Now this is quite an impressive collection of foods in both variety as well as presentation. In years past I’ve seen mezze presentations where everything was placed on a single large plate or platter. I suppose that’s all well and good but half the fun of a quality meal service – be it at 38000’ or in a nice restaurant down on terra firma – is in the presentation. The Arabic Mezze as presented by Emirates is an excellent example of this. It’s exciting to watch the flight attendant carefully set it up and equally exciting to enjoy the varied flavors and textures of the many foods involved. Well done, Emirates!

Arabic Mezze Presentation

Alas, the steak was also well done but it was still pretty good, accented with a zesty pepper sauce and accompanied by a delicious and varied selection of vegetables. These included asparagus and broccoli, which were not parts of the original plate as presented in the menu but rather additions that I requested per the a la carte vegetables listing below the main courses.

Pan-fried Beef Pepper Steak
Prime beef steak pan fried and flavored with pepper, served with steamed carrots and turnips, seasoned Kenyan beans, roasted cherry tomatoes and crisp golden roasted potatoes

Though many fruits have been incorporated into cheesecake, I don’t believe I’d ever heard of lemon being one of them. I decided I’d better check that out. Well now this was a good call, especially accompanied by a cup of Emirates’ pretty good coffee. As for the cheesecake, I think the menu description sums it up just perfectly: Smooth creamy citrus infused cheesecake, served with orange zests and fresh cherry compote. I encourage all of you to book a seat in Emirates’ First Class if only to enjoy a serving of this wonderful dessert!

Lemon Cheesecake
Smooth creamy citrus infused cheesecake, served with orange zests and fresh cherry compote

By the time the last of my plates were cleared off we had another ten hours left in the flight. So far my pre-flight strategy of sleeping through most of the Bangkok-Dubai flight in addition to catching a couple hours in Dubai was working to perfection. I felt awake and alert, more than ready to enjoy the next ten hours to the fullest. That would start with a stroll to the back of the airplane. The Business and Economy Class flight attendants looked at me with surprise as I made my way back through a collection of curtains, galleys, shoulders and legs. I’ve commented before on this but it bears repeating: As a First Class passenger I continue to be amazed at how easy it is to get so completely wrapped up in your comfortable First Class world that it’s easy to forget that you’re on the same plane as a couple hundred other people sat in decidedly less comfortable surroundings. As nice as a typical international First Class cabin is compared to the comparatively medieval accommodations found at the rear of the plane, the distance between the two cabins feels like it should be measured in miles rather than mere feet.

Emirates First Class Suite – Your own little world aloft

By now we know that Emirates has arguably the finest inflight entertainment system aloft. It was time to delve into the possibilities therein. Although Emirates offers a fantastic variety of movies both new and old, I am not a big fan of watching movies inflight because I’d rather watch them at home on my ancient 27” solid state TV. Strangely, I don’t feel the same way about watching TV programs, of which Emirates provides an equally impressive collection. One program that I’d never heard of was “The Bridge”. It’s filmed in El Paso and produced by FX. Since I can’t get cable or dish network satellite out where I live, I miss out on a lot of good programming not shown on network TV. Hotels and airplanes provide an excellent opportunity for me to check out a lot of these shows and I must say I really enjoyed The Bridge, which follows two police detectives – one Mexican, one American – and their joint effort to investigate a serial killer menacing both nations along the Texas–Chihuahua border. I generally don’t have much time for dramas revolving around serial killers, but then a couple years ago I would have said the same thing about dramas revolving around methamphetamine dealers and we all know the critical acclaim which has accompanied the series Breaking Bad.

In any event, although I started out with the intent to watch just one, maybe two episodes of The Bridge, I got so caught up in it that I ultimately ended up watching nine or ten episodes, which of course took up most of the rest of the flight. All that television viewing notwithstanding, it’s not a good idea to spend extended periods of time sitting down and so I did take a few breaks to visit the lav, chat with the cabin crew and make a couple more forays to the rear of the airplane.

The First Class cabin crew consisted of three impressive individuals from Romania, Lebanon and Kenya. I remember that in years past there was some question as to whether Emirates’ cabin crews could be considered in the same class as those of airlines like Singapore and Cathay. From my experience in international First Class, and specifically my seven flights in First Class aboard Emirates, I would say without hesitation that Emirates’ crews are as polished and professional as any I’ve ever encountered. I can’t speak for the quality of service in Business or Economy Class as I haven’t flown it but it’s clear that Emirates has put together a very good airline that in terms of First Class service deserves to be included in any conversation about the very best out there.

Mid-Flight Snack
Shrimp & Crab Cakes

We were about two and a half hours out of Seattle when I put in my request for the second meal. Keep in mind of course that on airlines like Emirates, dining is totally on demand and there are no limitations on how much you can eat. Had I wanted breakfast, lunch and dinner plus one or two mid-flight snacks, the crew would have happily provided them without question. The reality though – as any of you who’ve flown in a quality First Class know – is that a typical First Class meal can be quite a lot of food, often more than most of us ever eat in our normal day to day lives. I mean really, how often do you get to choose from a seven course feast in your normal day to day lives? The only time I ever come close to eating meals this large is at Thanksgiving.

Many people feel that the healthiest way to approach a long flight is to eat lightly, keep alcohol to a minimum and stay well hydrated. They’re probably right but then I say how often do most of us get to sit in the incredible surroundings that comprise a modern day First Class suite while being served – at no additional cost – a broad selection of quality wines, spirits and foods? Why not take full advantage of them?

I pay no heed to those haughty old farts who submit that airline food can’t be good because it isn’t freshly prepared or cooked on the spot. While it’s hard to argue that First Class meals served at 38000 are the equal of those that are freshly prepared in a restaurant, most First Class airline meals certainly aren’t bad and occasionally they’re even surprisingly good. For my part, I tend to grade on a generous curve if only due to my sheer enjoyment of the overall experience of First Class flight.

Another indicator of just how long this flight really is can be found in the fact that it’s been a little over eight hours since I finished lunch. We took off out of Dubai under bright mid-morning sun but as we flew north the sun eventually set over the polar regions and now, as we speed south over Canada’s Yukon Territory, the sun has risen once again and will be high overhead by the time we touch down in Seattle at a little after noon.

Sunset over the top of the world

Our route of flight

So – what’s for dinner? Well… let’s start with an appetizer of seared tuna followed by a salad and then for the main course… a serving of Chicken Tawa Fry. I’d ordered this dish on my last Emirates flight between Dubai and Seattle but the crew had mistakenly brought me out a plate of the Grilled Herb Marinated Chicken. This time I made sure there was no misunderstanding before my order was turned in to the galley. Now then, how about a glass of wine? Here is a listing of the wines that were offered on this flight. The rest of the beverage menu is the same as the one offered between Hong Kong and Dubai.

WINE LIST

Champagne
Dom Perignon 2004

White Wines
Condrieu les Cassines, Paul Jaboulet Ainé 2011
Tapanappa Tiers Chardonnay 2008 Adelaide Hills
Grosset Springvale Riesling 2013 Clare Valley
Domaine William Fèvre Chablis Montmains 2011 Burgundy
Auntsfield Single Vineyard Sauvignon Blanc 2013 Marlborough

Red Wines
Virginie de Valandraud 2005 Saint Emilion
Curly Flat Pinot Noir 2010 Macedon Ranges Victoria
Château Siaurac 2005 Lalande de Pomerol
Domaine Clarendon Syrah 2009 McLaren Vale

Dessert
Chateau de Suduiraut 2006 Sauternes

Port
Graham’s Single Vintage Tawny Port 1974 Douro

Earlier in the flight I’d enjoyed a glass of the New Zealand Sauvignon Blanc with hot canapés while watching the TV. Now I elected to go with a glass of the Australian Riesling to accompany the tuna appetizer. It was a good choice that I took note of just in case we might have any available in Fairbanks. (We don’t, unfortunately) Again, I have to give Emirates props for the beautiful presentation of this appetizer. That in its own right made it all that much more appetizing!

White Wine and Canapés

Seared Tuna Appetizer

All right then – bring on the salad! Whoa! Now that’s a nice salad – one that any earthbound restaurant would be proud to serve. Indeed, it was pretty much exactly as described: “Crisp fresh garden salad leaves topped with ripe red and yellow cherry tomatoes, marinated crumbly feta cubes with pesto, celery moons, and roasted pumpkin and sun flower seeds. Olive oil and Balsamic vinegar completed the masterpiece.

A First Class Salad

The Chicken Tawa Fry didn’t look or taste like griddle fried chicken to me but it was still pretty good. I should have asked for some hot pepper sauce or paste to heat it up a bit but overall it was a decent entrée. One item on this menu I can definitely recommend is the Chicken Lababdar. I had it as a main course on one of my Emirates flights last fall and I remember it for being deliciously spicy. I’m not talking hot hot hot! but rather flavorful enough to make you take pause and enjoy each bite that much longer. It was on today’s menu but only as a Light Bite rather than a main course. If it’s offered on my next Emirates flight in any form, I’m definitely going to order it.

Chicken Tawa Fry
Succulent griddle fried chicken, served with mildly spiced vegetable korma and saffron infused pulao rice

Do I still have room for dessert? Not really but I rarely ever eat dessert at home and since this will be my last flight in international First Class for a while, much less aboard an airline of Emirates’ caliber, I might as well go ahead and splurge. I’d heard of Almond Financier but had never seen or eaten it. Once again, Emirates delivered a plate that was every bit as delicious as it was artistically aesthetic.

Almond Financier
Light, moist French tea cake, served with poached rhubarb and almond wafer

As my flight attendant cleared the detritus of the meal from my table, I sipped hot coffee with Baileys and watched the SkyMap with interest as we drew ever closer to an on time arrival in Seattle. Thirteen hours into the flight, I should imagine that I was the only person on the plane thinking “Oh no! Only one more hour to go!” Truth be known, what I really would have preferred would have been to land in Seattle, take a hotel for the night and then right turn around and do this trip all over again starting tomorrow. Heck, I could probably do four or five repeat performances of this circuit before I’d feel ready for a few days off in a row.

I know, I know – I’m certifiable but hey – I honestly love this life aloft. If I didn’t I wouldn’t bother to submit a trip report, much less one that’s taken me three weeks to write and another few hours beyond that to proofread, install all the BB code and photo insert language. This trip in particular was very difficult to spend any time writing enroute because I was so busy enjoying myself along the way.

Our approach to Seattle was from the north, which meant those of us on the left side of the airplane were treated to a nice view of Boeing Field and the prototype 787-900 parked at the north end of the facility. Three minutes later we touched down smoothly on the wet concrete of SeaTac’s 11,900 foot long runway 16L. The captain slowed our 209 foot long aircraft to a safe taxiing speed and we then bee-lined it straight into Emirates’ customary gate at S-16.

As the jetway was being attached to the aircraft, I took a couple moments to thank the crew for a stellar performance. They were looking forward to a good rest followed by a couple of days off in the Emerald City before their scheduled return to Dubai two days hence. I on the other hand had a seven and a half hour layover to look forward to but – if things worked well with my new Global Entry status – I just might be able to hurry through customs and immigration and score a seat on the 1:25pm nonstop to Fairbanks. The 1:25 departure time was too early for a legal connection but with no baggage and a little luck, I just might be able to get home this afternoon instead of later tonight.

* * * . * * * . * * *

I’m happy to report that the gods smiled favorably upon me this afternoon. Not only did I breeze through customs and immigration like a zephyr but Alaska’s 1:25pm departure to Fairbanks had been delayed until 2:05pm. Even better, it was only about half full in the back. Unfortunately it was completely full up front but hey – at least I had a seat, and an exit row aisle seat at that!

By the time we took to the air at 2:30pm it was 2:30am in Dubai and 6:30am in Hong Kong. I was asleep within minutes. Hard to believe it had been thirty-three hours since my A380 had taken to the air out of HKIA two nights ago. And to think that some people fly from Hong Kong to Seattle in just eleven hours! Yeah, but who’s had more fun?!

To be sure, “fun” is not a word usually associated with flying but then, most people aren’t flying in First and Business Class aboard some of the world’s finest airlines. Though my preference would have been to have had more time to spend in some of the great locations I passed through, over the years I’ve often wondered what it might be like to just burn some miles and go out and fly for a while. Well, now I’ve done it and it really was a lot of fun. If I had a few million more miles in my account I’d probably go out and do it again. In fact, I know I would. That said however, my next big trip will ideally include a First Class ride across Asia on the Trans-Siberian Railway. If I’m lucky, that’ll happen later this year.

And with that we’ve now arrived at the end of this trip report. I know it’s a long read and nowhere near as easy to digest as the more popular photo reports that dominate the Trip Reports forum these days but I am truly thankful to FlyerTalk for a place to post these reports and especially to those of you who’ve invested the considerable amount of time it must have taken to read it. As always, if you’ve any questions or comments about the airlines, the services or the report, please feel free to do so and I’ll endeavor to respond as quickly as internet connections allow way up here in central Alaska. Thanks for coming along for the ride!

Happy Contrails!