“Do you want to carve or plate?” Matt asks me as we roll the service cart into the aisle.
We set up the cart earlier the way we learned in TWA flight attendant training: We rolled silverware into white napkins and placed warmed dinner plates beside them on the second rack; the serving bowls of chateau potatoes and white asparagus sat next to the silver gravy boats of Bearnaise sauce; and in the center, the showpiece that a TWA first class dinner was famous for, a double chateaubriand. “Said to be created by Montmireil, personal chef to Viscomte Chateaubriand, the Great Writer and Statesman of the Napoleonic Era,” the menu boasted.
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