Guests were processed through the airport as regular passengers, meaning having to show a ticket and ID and remove belts, shoes, and so forth at TSA. Photograph by Carol Ross Joynt.
Moments after the guests were seated in first/business class, the “captain” came over the intercom and said, “Due to weather our flight will be delayed by two hours.” Who was he kidding? Photograph by Carol Ross Joynt.
Crystal wine glasses at the ready to serve an assortment of fine wines, which included two French Champagnes, vintage Chartron et Trebuchet Meursault, New Zealand Villa Maria Sauvignon Blanc, McWilliams Mount Pleasant 2006 Semillon, Gustav Lorentz Grand Cru Gewurztraminer, 2008 Chateau Le Bon Pasteur Pomerol, Australian Thorn Clarke 2010 Shiraz, a 2008 Costasera Amarone, and a 1974 Kopke Tawny Port. Photograph by Carol Ross Joynt.
The cabin crew, who changed from red to navy blue uniforms between cocktails and dinner service—Amy, Aikatereini, Claire, and Viraq. Photograph by Carol Ross Joynt.
Qatar Airways master of wine James Cluer talks about his tough job: finding the fine wines that are suitable for pouring in a pressurized jet cabin at 35,000 feet. To that end, he’s even tasted wines at a Mount Everest base camp.
Photograph by Carol Ross Joynt.
Black cod with lemon created by Japanese celebrity chef Nobu Matushisa. Photograph by Carol Ross Joynt.
Poached chicken breast with lemongrass sauce created by Tom Aikens. Photograph by Carol Ross Joynt.
Have we left the ground? A quick check by opening the shade reveals that, no, we’re still parked at Dulles. Photograph by Carol Ross Joynt.
Sommelier James Cluer tempts a fully reclined dinner guest with some rare vintage port. Photograph by Carol Ross Joynt.
