aficionado. how extreme is your railroad nerdism? david: this is how bad it gets. operating manual anthony: for this model of train? david: this is yeah. this model. fred: yes. anthony: so you have other operating manuals. david: this is how fred: yes. [ anthony laughs ] anthony: books, printed ephemera, collectibles. fred retains an enduring love for the great iron horses that still take passengers across the frozen land he calls home. but it s something more than just nostalgia. it s also an appreciation for a dying art. fred: i mean, it s like the old cruise ships or you transport your comfort, you know? anthony: in those halcyon days of cross-country rail, there were lavish dining cars, luxurious sleeping compartments, a bar car with liveried attendants. david: when you look at the menus of all all the what how people used to eat on trains, that s all inspiration of how we cook in the restaurant. you know? anthony: casserole with sweetbreads and
cooked in duck fat, of course, cottage cheese and eggs, cooked in maple syrup. wow. that s awesome. there s a healthy salad, sautéed duck hearts, gizzards, and pig s ear, topped with a heaping pile of fried pork rinds. good lord. mmm. oh, and a calf brain and maple bacon omelet, and these. how is this made? with love. panko-encrusted duck drumsticks. and maple barbecue sauce. good lord! wow. this is a classic quebec dish, a meat pie. tourtiere du shack, a whole lot of cheese, foie gras, calf brain, sweetbreads, bacon and arugula, but with martin, that s not sufficient. usually there s no truffle, but yes, black truffles. more truffle. it s going to be too much truffle.
months. at the beginning, i was lucky that i didn t have like a lot of i was like, oh, man. i was freaking out. and yet, these kids today, look at them go, serving a wildly ambitious and quite substantial ever changing menu out of this suzi homemaker oven. tonight there s razor clams and a cream of haddock roe. very cool, thank you. i love razor clams. and cok st. jac. nobody seems to skimp on the portions. head cheese with an cassese mustard and truffled sweet breads. and you got goose hearts for good measuresh. goose heart. excellent goose heart. hearts in general. also grilled tomato bread with sald cod for you anglos.
dish, a meat pie. tourtiere du shack, a whole lot of cheese, foie gras, calf brain, sweetbreads, bacon and arugula, but with martin, that s not sufficient. usually there s no truffle, but yes, black truffles. more truffle. it s going to be too much it s going to be too much truffle. pineapple and green beans almondine. and chicken. but with martaan, the chicken is never just chicken. that s stuffed with fois gras and lobster. we found lobster bisque. there is a light at the end of the tunnel. ahh. someone should be singing the national anthem now, really. and praktically prehistoric
land he calls home, but it s something more than just nostalgia. it s also an appreciation for a dying art. i mean, it s like the old cruise ships, or you transport your comfort, you know? for those halcyon days of cross-country rail there were lavish dining cars, luxurious sleeping compartments, a bar car with liveried attendants. we look at the menus of how people used to eat on trains, it s inspiration for how we cook in the restaurant. with the sweetbreads and fresh peas. very nice pictures in the dining by train book, with the guy holding the turkey and cutting the turkey. right. when you order a drink, it comes from a bottle made out of glass into a glass made out of glass. right.