Crossing Apple Country Now


Following the latest recipe found in Porterfield’s Dining by Rail, we’re aboard a restaurant car of the Northern Pacific line, just having passed through Wenatchee, Washington, which proclaims itself, “The Apple Capital of the World.”  Civic pride (boastfulness?) aside, people in these parts certainly know their apples, as demonstrates the sweet slice of golden flakiness… Continue reading Crossing Apple Country Now

Near the Border


Here are a couple tickets for an overnight train trip, complete with sleeping compartment and dinner beforehand in the dining car, courtesy of James Porterfield’s Dining by Rail.  In this case, the meal includes two lines’ specialties, Roast Quebec Capon, as enjoyed for decades aboard the Canadian Pacific’s trains, accompanied by Savory Mushroom Dressing, a… Continue reading Near the Border

Near the Main Line


Travelers aboard the Main Line of Philadelphia’s commuter rail pass through Valley Forge, today an affluent suburb, but nearly 250 years ago coincident with perhaps the direst moment in America’s struggle for independence.  The British Army having chased the Continentals from their capital (at the time, Philadelphia), George Washington sought refuge in a farming community… Continue reading Near the Main Line

Just East of Flagstaff


After the best night you’ve had in years, eased to sleep by the train’s gentle swaying, you and your traveling companion dress and make your way to the dining car.  After the steward seats you and hands you menus, you survey the options.  Everything tempts, reinforcing how hungry you are. French Toast is a renowned… Continue reading Just East of Flagstaff

Very Well, a Concession


Fine, let’s get this over with.  Good food, even great eating, is possible from boxes, cans and other ready-made items found in any convenience store.  Despite this blog preparing all manner of edibles from scratch, today brings something others started, at least in part.  This shows, apparently, even the most promising ideas may begin with,… Continue reading Very Well, a Concession

Speeding to New Orleans


When rail travel’s most vibrant days still were yet to be, passengers aboard Illinois Central’s overnight service from Chicago to New Orleans savored fine dining before a contented drowsiness bid them to their cabins.  The evening got underway with a menu offering a variety of beguiling choices, including today’s entry, Shrimp Creole.  Indeed, the dish… Continue reading Speeding to New Orleans