Ethan Stowell, one of the Northwest’s most prominent chefs, teamed up with Delta Airlines to provide a taste of the Emerald City at the Delta Sky Club in Concourse A at Sea-Tac International Airport. In addition to classics like roasted chicken salad with Washington apples and cranberries, Stowell brings his signature pasta sauce — made with San Marzano tomatoes, Italian sausage, Parmesan cheese, and fresh basil — to hearty pasta dishes. Mediterranean-inspired dips like Tzatziki sauce made with cucumber, mint, dill, and fresh lemon juice plus a weekly rotation of crudités pair perfectly with a bowl of briny olives. The partnership is part of Delta’s overall remodel at Sea-Tac, the crown jewel of which is the 21,000-square-foot Delta Sky Club that opened in late 2016, featuring views of Mount Rainier, an in-house spa, and thoughtfully curated wine list by master sommelier Andrea Robinson. On select flights from Seattle, Delta also offers seasonal meal options produced by local purveyors including Pike Place Chowder, Uli’s Famous Sausage, Beecher’s Handmade Cheese, and Le Panier Bakery to customers seated in first class.