Approximately 20,000 passengers fly from the U.S. to Israel this holiday season

Approximately 20,000 passengers fly from the U.S.A  to Israel this holiday season.

New York, NY - April 9, 2008 - EL AL, Israel’s national airline, is getting ready for Passover.  In anticipation of the holiday, the airline is making special arrangements for all flights worldwide.  Every EL AL aircraft is specially prepared, the number of flights is increased to meet the pre-and post-holiday demand, and adding to the holiday fun is special programming for children which makes traveling to Israel for Passover an entertaining experience for the entire family. More than 35,000 pieces of matzo will be served on EL AL nonstop flights from the USA to Israel during the holiday.

EL AL is the only airline that adds flights to its regular schedule to serve passengers wanting to spend the holidays in Israel.   There will be 20 nonstop flights from New York (JFK/Newark) during the peak Passover travel dates, in addition to the existing schedule from Los Angeles (5 weekly nonstop flights) and Miami (3 weekly nonstops).

EL AL is proud to transform certain flights between New York (JFK/Newark) and Tel Aviv into special ELALCHIK Passover flights to enrich the travel experience of the children and families of EL AL.  On flights departing Israel April 14, 15, 21 and 22, children and families can enjoy a variety of fun in-flight activities and entertainment such as clowns, magicians, special children’s meals, prizes and gifts. ELALCHIK is pleased to host Felix the Bunny who will welcome children aboard at the entrance to the plane and invite them to join him on a globetrotting trip filled with adventures and memorable experiences. During the flight, Felix will give each child a carry-on bag filled with an activity booklet, a DVD of his movie called, “Around the World with Felix,” colorful postcards to send to their friends at home and a frame for a photo taken in-flight.

During the flight, Felix will tell children about his world travel adventures, assign them tasks from the activity booklet and accept the drawings and letters that the children prepare for him, some of which will be published on the EL AL web site. Additionally, children-attendants wearing aprons, called Dayalchiks, will help Felix and the cabin attendants distribute gifts to all children.  Photos of Felix with each child will be taken in-flight and they will immediately receive copies. A limited number of children who complete Felix’s tasks will be invited into the cockpit. All children will enjoy the Felix Channel on their personal screens (on all 747 and 777 aircraft) where five different Hebrew-dubbed episodes from Felix’s successful television series will be aired!

In advance of Passover each year, all EL AL planes, every EL AL kitchen and all catering equipment undergo a thorough cleaning and rabbinical inspection.  Every meal is specially prepared Kosher for Passover, in accordance with Jewish dietary laws under rabbinic supervision.  Complimentary wine, along with sodas, juices and cocktails served onboard are all Kosher for Passover.  In keeping with the Passover laws, no bread products are served on board and EL AL uses only new and disposable dishes, glassware and cutlery, depending on the class of service.  Snacks such as roasted almonds and dried fruit are served.  Beer and whiskey, which contain grain, are removed from all flights. 

EL AL offers specially designed Kosher for Passover menus throughout the holiday.  All EL AL meals are freshly prepared and only the finest and healthiest ingredients are used.  Passengers on all EL AL flights worldwide receive individually wrapped servings of Israeli matzo with each meal. 

Those flying from New York (JFK/Newark) in Economy Class are offered a main meal (lunch or dinner) and a fresh green salad with Italian dressing followed by roasted chicken with an herb sauce and potato salad.  For dessert, passengers are served apricot or chocolate raspberry cake, coffee and tea.  Economy Class passengers are served a healthy breakfast that begins with an appetizer of fresh fruit and fruit yogurt followed by an herb omelet with roasted potatoes or a healthy salad entrée accompanied by various spreads, coffee and tea.

In Platinum Business Class, the main meal begins with an appetizer of St. Peter’s fish in a bell pepper sauce, a fresh tossed salad with an orange vinaigrette dressing (or a carrot, raisin and apple salad).  The entrée includes a choice of herb roasted chicken, a beef stew in a wild mushroom sauce or Mediterranean grilled bass fillet, all served with roasted garlic mashed potatoes and seasonal vegetables.  For dessert, Platinum Business Class passengers are served a delicious pastry and cookie selection, chocolates, and fresh sliced fruit accompanied by coffee and tea.  Breakfast begins with a tapas selection of a gravlax flower, herb feta cheese, cantaloupe salad, an omelet with Israeli salad, plus various spreads.  The entrée includes a choice of an herb omelet with roasted potatoes or an Israeli salad, accompanied by assorted yogurts, cakes and various spreads, plus coffee and tea. 

The main meal in First Class begins with tapas of grilled zucchini salad, roasted sweet potato salad and Moroccan carrot salad.  Additional tapas are available upon request, including Asian Bok Choy or mango salad with mint.  A chicken vegetable soup precedes the main course which includes the options of grilled chicken with fresh herbs, beef steak with mushroom sauce or grilled bass fillet with a tri-color pepper sauce, all of which are served with vegetables and herb roasted potatoes. A fresh garden salad is served with balsamic vinaigrette or olive oil and lemon (or a carrot raisin and apple salad).

The delectable dessert selection in First Class includes fresh fruit with tropical fruit sorbet and black coral cake or strawberry shortcake, accompanied by an assorted cookie tray, coffee, espresso and assorted teas.  Breakfast in First Class begins with tapas selection of Lebanne cheese with olive oil, herbed feta cheese, a gravlax flower, cream cheese, brie cheese and a large fresh fruit bowl.  The entrée options include an herb or plain omelet, accompanied by assorted yogurts and pastries, as well as various spreads including butter, honey and jam, plus coffee and tea. 

Special EL AL Glatt Kosher Regal meals for Passover will also be available on all EL AL flights departing New York (JFK/Newark). As with any special meal, the Regal meals must be ordered at least 24 hours prior to departure by calling your travel agent or EL AL at (800) 223-6700.

Chef Steven Weintraub, Executive Chef of Borenstein Caterers, has worked with some of New York’s finest chefs including Wolfgang Puck, Bob Spiegel and Jean-Georges Vongerichten before joining Borenstein Caterers in September of 2007.  Chef Weintraub freshly prepares all EL AL meals for flights departing New York (JFK/Newark).  Enjoy EL AL Passover cuisine at home with the following recipes from Borenstein Caterers:

COLD HALIBUT W/CARROTS, FENNEL, LEMON & GARLIC
a la Executive Chef Steven Weintraub of Borenstein Caterers

Ingredients: Serves 4 as a cold entree:
-1 cup olive oil, divided
-1 large fennel bulb, halved, sliced thin. Reserve tops for garnish.
-2 large lemons: 1 sliced thin, 1 cut into wedges
-8 four-ounce halibut fillets
-2 medium carrots cut into matchstick-size sticks
-1 container (12 oz) cherry tomatoes, halved
-2 large bunches fresh thyme
-2 garlic cloves, peeled
-1/2 cup white wine

Preparation:

1.      Preheat oven to 450 and line large baking sheet with foil, leaving overhang as long as baking sheet. Brush foil with 1-tablespoon oil.

2.      Scatter sliced fennel in the center of the foil, as a “bed” for fish. Top fennel with lemon slices, then fish, spacing them slightly apart. Sprinkle fish with salt and pepper.  Sprinkle carrots over fish; arrange tomatoes around fish and then pour wine around fish.

3.      Drizzle 3 tablespoons oil over fish and tomatoes. Top with thyme sprigs.
4.      Cover fish with foil overhang and seal to make a packet. Bake fish until opaque in the center, about 12-15 minutes.

5.      Blend remaining olive oil and garlic in blender until smooth. Season sauce to taste with salt and pepper.
6.      Open foil pack.  Drizzle all of the sauce over fish and vegetables. Reseal foil.  Let fish cool at
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