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Executive Cuisine
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Founders Molly and Tom Sprong combined their extensive experience in corporate aviation and culinary arts as they understood the needs and high standards of those who fly in private aircraft.  This type of clientele is used to delectable food that is healthy and exquisitely plated.  Travelers who have experienced Executive Cuisine know that they can enjoy hot hors d’oeuvres such as sesame and wasabi crusted tuna skewers, petite beef Wellington with gorgonzola sauce or chicken sate with peanut sauce instead of settling for a bag of nearly tasteless pretzels.

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June 12, 2012 (2 photos)
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