The airport is full of people from all different places, offering a great opportunity to connect with someone new. Yet in actuality, we rarely do.

To change that, JetBlue and Coca-Cola opened a pop-up restaurant in JetBlue’s Terminal 5 at New York’s John F. Kennedy International Airport (JFK) called “Shared Plate” to give travelers the chance to share a meal before takeoff.

The catch? They had to eat with a complete stranger. Instead of a set menu, the restaurant served one-of-a-kind fusion meals by Chef JJ Johnson inspired by the diverse backgrounds of each diner to encourage meaningful connections at each table.

Watch this film to see the unique dishes and find out if these strangers left the restaurant having shared much more than a meal.

Hungry for more? Check out one of the recipes Chef Johnson created for two of "Shared Plate" diners hailing from the United Kingdom and New York City, respectively.

Banger Chili Dogs With Everything Bagel Potato Chips 

Recipe Courtesy of Chef JJ Johnson

We gave bangers, a British staple, an American twist by re-envisioning them as the iconic hot dog, topped with chili and served alongside New York bagel “chips” — fried potatoes seasoned liked an everything bagel.

Banger Chili Dog

Chili Ingredients 

2 pounds ground beef

1/2 teaspoon kosher salt

1 large onion, chopped  

1 large green bell pepper, chopped 

2 tablespoons minced garlic 

1 tablespoon fresh oregano

2 teaspoons cumin 

1/2 teaspoon ground Szechwan pepper or black pepper

2 cups beef broth 

1 15-ounce can of kidney beans, drained

1/2 teaspoon minced dried bird’s eye chili

2 tablespoons mild chili powder

1 tablespoon cornstarch 

Chili Process

Place a large pot over medium-high heat. Add the ground beef. Season with kosher salt. Add onion, green bell pepper, garlic and oregano. Mix well, and make sure to break up the beef while it is cooking. Stir in the cumin and black pepper. Add the beef broth, kidney beans, dried bird’s eye chili and chili powder. Allow the meat and seasoning to come to a boil, then reduce heat to low. Simmer for 10 minutes. Add the cornstarch to thicken the chili. Serve on top of the banger.

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Banger Ingredients 

1 teaspoon olive oil 

8 bangers (pork or beef)

Prepared chili

1/2 cup chopped scallions

1 package of pretzel hot dog buns (8 buns)

Yellow mustard (to taste)

Spicy mustard (to taste)

Ketchup (to taste)

Banger Process

Preheat oven to 350 degrees. Place a grill pan over medium-high heat and lightly coat with olive oil. Once pan is hot, place banger in the pan and cook for 1 minute on each side until browned or grill marks appear. Remove banger from the pan and place in a baking dish. Cook sausages in the oven for 15 minutes. Place each banger on a bun and top with chili, scallions and condiments of choice. Serve alongside potato crisps.

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Potato Crisp Ingredients  

3 pounds russet potatoes

Vegetable or canola oil

Salt (to taste)

Pepper (to taste)

Pinch of poppy seeds

Pinch of toasted sesame seeds

Pinch of dried garlic powder

Pinch of dried onion powder

Potato Crisp Process

Slice potatoes into thin rounds and set aside. Fill a large deep frying pan 3/4 full with cooking oil. Place pan over medium-high heat. Once oil is hot, carefully place the potatoes in the pan and allow to cook for 3 to 4 minutes until golden brown. Remove from oil and place on a plate with paper towel to absorb excess oil. Season with salt, pepper and a pinch each of poppy seeds, toasted sesame seeds, dried garlic powder and dried onion powder.