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 fresh peas with béarnaise sauce. roast leg of lamb, currant jelly. fred: very nice pictures in the book the dining by train book of a guy holding the turkey, cutting the turkey. anthony: right. fred: when you order a drink anthony: right. fred: it comes from a bottle made out of glass into a glass made out of glass. ant
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 fresh peas with béarnaise sauce. roast leg of lamb, currant jelly. fred: very nice pictures in the book the dining by train boo
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 fresh peas with béarnaise sauce. roast leg of lamb, currant jelly. fred: very nice pictures in the book the dining by train book of a guy holding the turkey, cutting the turkey. anthony: right. fred: when you order a drink anthony: right. fred: it comes from a bottle made out of glass into a glass made out of glass. anthony: right. fred: which is kind of cool in our day and age. anthony: it comes back to service, doesn t it? fred: yeah. anthony: oh, thank you. we are presented with a perfectly serviceable omelet. there may no longer be a smoking lounge with brass spittoons, but this does not mean a traveler has to suffer. so you always travel with a truffle shaver? david: well, during truffle season. anthony: as a gentleman must. hold on. wait a minute. i ve got to get a in-action photograph here. hold on. canadi
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 fresh peas with béarnaise sauce. roast l
béarnaise sauce. roast leg of lamb, currant jelly. fred: very nice pictures in the book the dining by train book of a guy holding the turkey, cutting the turkey. anthony: right. fred: when you order a drink anthony: right. fred: it comes from a bottle made out of glass into a glass made out of glass. anthony: right. fred: which is kind of cool in our day and age. anthony: it comes back to service, doesn t it? fred: yeah. anthony: oh, thank you. we are presented with a perfectly serviceable omelet. there may no longer be a smoking lounge with brass spittoons, but this does not mean a traveler has to suffer. so you always travel with a truffle shaver? david: well, during truffle season. anthony: as a gentleman must. hold on. wait a minute. i ve got to get a in-action photograph here. hold on. canadian rail. so all these people are going to be, like, be expecting wait a minute, where s my fist-sized black truffle? could i have the truffle option, please