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Since I started writing Uncorked in 2005, I’ve logged my fair share of air travel, visiting wine regions in a dozen countries on four continents.
But one thing I’ve never done, at any time in my entire life, is get or take an upgrade on a plane. No first/business class, no premium seating, nothing — all economy, all the time.
That is, Dish readers, until last week.
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On June 23 my partner flew to Toronto, and the plan was that I’d join her a few days later. But a wrench was thrown into the plan — namely, me wrenching my back a couple of days later, after slipping and falling on our hardwood stairs.
While checking in online the day before I left (after a walk-in clinic visit and x-ray), the thought of two and a half hours crammed into an airline seat while in excruciating pain seemed daunting. But after one more click of the mouse, I suddenly discovered the option to upgrade to WestJet “Premium,” which I assumed would be prohibitively expensive.
At a reasonable $69, I didn’t hesitate to pull the trigger; I needed the leg room, plus the flight was around dinnertime, and the upgrade promised food (and complimentary drinks). I was skeptical it would be worth it, but I was in pain and my co-worker (and fellow seasoned traveler) Jill Wilson said it was worth it.
That’s right — in WestJet Premium you get cookies AND pretzels to go with your red wine. (Ben Sigurdson / Winnipeg Free Press)
Travel day: After gingerly settling into my oversized seat, I browsed the menu handed out to us Premium travelers. Multiple wine options in both white and red! I selected a glass of Shiraz from South Africa’s Swartland region, which came with the obligatory airline cookies and pretzels — you get both in Premium! Such luxury!
Besides the ravioli, the other dinner option was chicken breast with a velouté herb sauce served with fingerling potatoes, baby carrots and seasoned broccolini. (Ben Sigurdson / Winnipeg Free Press)
For my meal, I opted for cheese ravioli with balsamic roasted vegetables in a roasted garlic tomato sauce, which came with an asparagus salad with goat’s cheese, tomato and chives, a roll and a square of rocky road cake.
My expectations were low, but the meal was pretty darn good — certainly better than the tinfoil-wrapped “chicken or pasta” available on your typical overseas flight in economy. (It also helped that the flight attendants in premium never seemed to let my wine glass — yes, real glass! — sit empty for long.)
So, heck yes, the upgrade was worth it. I’m not in a place to dole out hundreds of dollars for upgrades, but if the chance came for another $69 bump-up, I’d take it in a heartbeat.
This dish from La Bartola was Oaxacan tetela filled with Oaxacan refried beans, hibiscus and wild mushroom a la talla and salsa verde. (Ben Sigurdson / Winnipeg Free Press)
Other culinary highlights in Toronto included tacos for lunch in Kensington Market at a killer stand-up spot called Seven Lives and dinner at La Bartola, a high-end vegan Mexican eatery whose signature margarita is exquisite, and the dishes sublime.
The La Bartola features Herradura reposado, Grand Marnier, lime, strawberry and agave. Muy bueno. (Ben Sigurdson / Winnipeg Free Press)
Oh, and we checked out Eataly, an Italian-themed mecca of pasta, pizza, groceries, wine, coffee, dessert and more. If you’re in a city with an Eataly, go to Eataly. I wish we had an Eataly.
Have any great/awful airplane food/drinks stories? I’d love to hear ’em.
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