Airlines are cutting food service every year. We decided to take matters into our own hands

The Rules: The perfect carry-on meal has to be non-odiferous, spoilproof for at least three hours, and easy to pack.

The Chef: Accepting our challenge: Melissa Perello, executive chef at San Francisco's acclaimed Fifth Floor.

The Dish: Perello's Polenta with Vegetable Caponata is "easy to throw together the night before your trip," she says. "And like soup, it tastes even better the next day."

The Tip: Perello always flies armed with a jumbo-sized bottle of water and a Clif Bar. "I know airlines are a business," she says. "But their food-well, it's scary."

Fifth Floor: 12 Fourth St., San Francisco, CA; 415-348-1555; entrées, $34-$44.

Soft Creamy Polenta with Roasted Vegetable 'Caponata'

Two Servings
1/4 cup (scant) yellow or white coarse ground 'quick' polenta
1 1/4 cup milk or water
1/2 tablespoon salt
1 - 2 tablespoon mascarpone cheese (optional)

Bring the liquid up to a simmer and gradually add the polenta stirring consistently. Cook over low heat for 5 - 10 minutes. Stir in the mascarpone at the end, and adjust seasoning to taste. Pour the polenta into your Tupperware container(s) or serving piece(s).

1 small portobello mushroom
1 lemon, zest & juice
1 clove garlic, peeled and minced
2 tablespoons extra virgin olive oil

Slice the portobello 1/2" thick slices. Make a paste by combining the garlic, 1 tablespoon olive oil, lemon juice, zest, and 1/2 tsp salt. Add portabellas and toss to coat and allow them to marinate, 20 minutes to one hour.

1 red bell pepper, roasted, peeled and seeded
1/2 small red onion, diced
1 tablespoon capers or caper berries
1 tablespoon red wine vinegar

Slice the red peppers, and rough chop the capers. Heat a medium sauté pan with remaining tablespoon olive oil and sauté the mushrooms for 2 - 3 minutes over a high heat. Lower the temperature to medium; add the red onion and cook for an additional 2 minutes. Add the roasted red peppers, capers and vinegar; season to taste and remove the mixture from the pan to cool.

Spoon the vegetable mixture over the polenta and refrigerate if you will not be enjoying the meal within 5 hours. Chopped fresh herbs would make a nice addition as a garnish over top. This dish would be best served at room temperature or warm.

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