Terminal Five, JetBlue airline’s brand new home at John F. Kennedy Airport in New York City, is at the heart of efforts to create a new standard in airport dining.Two dozen food outlets offer items including tortillas made fresh on a comal, steak with truffle fries, Neapolitan pizza and steamed Chinese dumplings.In charge of it all is chef Michael Coury. A native of Central New Jersey, Coury worked under Craig Shelton at The Ryland Inn in Whitehouse, N.J., as well as with chefs Mario Batali ...
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