Whole Life Magazine

December 2013/January 2014

Issue link: https://digital.copcomm.com/i/217566

Contents of this Issue


Page 8 of 43

city of angels FOOD OPTIONS GET "REAL" AT TERMINAL 4 Healthy eating prepares for take-off By Elyse Glickman D Kimchi-maki photo: Tara Punzone (top right) espite extra security and austerity in travel, LAX is answering the call for healthier, more wholesome options that can be enjoyed before or during a flight. Coming soon to Terminal 4: L.A. favorite Real Food Daily (RFD). Having launched three successful Southland locations, Ann Gentry, founder and operating owner, propelled her concept (creative, organic plant-based fare) into an airport destination she is confident will fly not only with vegetarian, vegan and foodsensitive customers, but anybody seeking an alternative to the customary "airport food." While RFD's contributions to the evolution of airport dining has been three years in the making, Gentry projects the venue will open in time for this year's busy holiday travel season. "As people have to spend more time at airports because of security, they want to eat smarter," Gentry muses. Interest in fast food is waning, as people become more health conscious, and "what they will instead ultimately experience in Terminal 4 and at Tom Bradley Terminal next door are authentic, quality restaurants that all had their start in L.A. We are representing in our airport what is on the street and popular with locals." Terminal space limits and time restrictions for travelers mean a condensed version of her menu, but Gentry notes items featured were tested by regular customers and friends at the West Hollywood location over several weekends. Although there will be a handful of "grab-and-go" items for the plane, including chilled salads and a hummus wrap, RFD at LAX is all about delicious choices prepared fresh and customized to order. "Our biggest meal period will be breakfast, served from 5–11am daily, with selections including pancakes, French toast, tofu scrambles, and our new tofu and English muffin-based RFD Breakfast Sammie," Gentry reports. "While our main courses and daily specials won't be on the menu, as hot doesn't travel well, we will have our Real Food Basics & Bowls, salads, starters, desserts and nachos—for in-terminal dining, of course. We're also excited about our full juice bar, which offers travelers far more than just a $4 bottle of water." december/january 2013 -'14 WLT-DEC-JAN-11-24-10pm.indd 9 9 11/24/13 10:34 PM

Articles in this issue

Archives of this issue

view archives of Whole Life Magazine - December 2013/January 2014