Vegetable Plate with Curry Dip
Ingredients
Vegetable Plate:
- Romaine lettuce
- 2 celery hearts
- 2 krinkle-cut carrot sticks
- Radish rose
- Cauliflower bud
- Fresh button mushroom
- 2½ oz. salami slices
- 1½ oz. Cheddar cheese
- 1 Mealmate cracker
- 1½ oz. curry dip
Curry Dip:
- 1 c. mayonnaise
- 2 tsp. chili sauce
- ½ tsp. curry powder
- ⅛ tsp. thyme
- ½ tsp. salt
- Dash of pepper
- 2 Tbsp. tarragon vinegar
Instructions
Curry Dip:
- Mix mayonnaise, chili sauce, curry powder, seasonings, and vinegar together.
- Refrigerate for 24 hours to blend flavors.
Vegetable Plate:
- Line plate with Romaine. Arrange celery heart, carrot sticks, radish rose, cauliflower bud, mushroom, salami, cheese and cracker on Romaine.
- Place about 3 Tbsp. of dip in small container on plate.
About Northwest Airlines
Northwest Airways, the precursor to Northwest Airlines, took its inaugural flight on October 1, 1926. Founded by Col. Lewis Brittin, the airline was initially a mail hauler from the Twin Cities to Chicago for the U.S. Post Office Department, based at Speedway Flying Field (Now Minneapolis-Saint Paul International Airport).
Expanding Horizons
Within weeks of its first flight, Northwest Airways introduced its first closed-cabin commercial planes. These planes had greater cargo capacity and room for three passengers to fly comfortably, marking a significant milestone: the first ticketed passenger. They paid $40 for a 12-hour flight from the Twin Cities to Chicago and was among the 106 passengers who flew with Northwest Airways in 1927. At the controls was Charles Holman, the airline’s very first pilot.
As passenger revenue increased, Northwest was awarded more U.S. mail contracts. This allowed westward route expansion, first to the Dakotas, then Montana, and eventually to Seattle and the Pacific Northwest.
The airline moved operations to Holman Field in Saint Paul in 1930 and re-branded as Northwest Airlines in 1934. By the end of the decade, a brand-new 21-passenger Douglas DC-3 was put into service, and the first stewardess was hired to assist passengers during the flight.
Dining in the Sky
Although Northwest wasn’t the first airline to offer food and beverages to passengers on flights—American Airlines was the first to provide light refreshments like sandwiches, fruit, and drinks—it was noted for having some tasty meals available on some domestic and all international flights.
Bruce Kitt, Archive Manager for the Northwest Airline History Center, shared that the first galleys were installed on Northwest Airlines DC-3s in 1939, and that a stewardess provided hot meals to passengers on flights from New York to Seattle on bakelite service dishes during their journey. Before 1939, he believed passengers were served cold box lunches containing cold chicken and an apple.
The War Years and the Pacific Connection
Route expansion continued even as World War II loomed. Then, in 1942, the government commandeered half of the fleet of airplanes. Northwest worked throughout the war years by hauling over one million pounds of cargo for the war effort through the Twin Cities, and staff supported several wartime projects that helped the Allies win the war.
After the war, the airline expanded its routes to include countries in the Pacific. In 1947, the company was renamed Northwest Orient Airlines. Ten years later, first-class service was introduced.
Challenges and the End of an Era
By 2005, Northwest Airlines had discontinued free in-flight meals. That same year, the company filed for Chapter 11 bankruptcy protection. The U.S. Department of Justice approved a merger with Delta three years later. On January 31, 2010, Northwest Airlines became fully integrated with Delta, and Northwest Airlines no longer operated under that recognizable name.
Be sure to stop by the Northwest Airline History Center on the third floor of the Crowne Plaza AiRE Hotel in Bloomington!
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