cook in the restaurant. all the sweet breads and fresh peas, leg of lamb. current jelly. very nice pictures in the dining by train book. the guy holding the turkey and cutting the turkey. right. you order a drink. it comes from a bottle made out of glass into a glass made out of glass right. which is kind of cool in our day and age. it goes back to service doesn t it? thank you. we are presented with a perfectly serviceable omlete. there may no longer be a smoking lounge with brass spitoons but this does not mean a traveler has to suffer. you always travel with a truffle? as a gentleman must. wait a minute. i got to get an action photograph here. canadian rail. all these people are going to be expecting wait a minute. where is my truffle? can i have the truffle option please? oh, of course. don t forget the flop.
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. it s like the old cruise ships. you transport your comfort, you know? for those halcyon days of cross-country rails, lavish dining cars, luxurious sleeping compartments, a bar car with liveried attendants. look at the menus, how people used to eat on the trains. that s inspiration of how we cook in the restaurants. with the sweetbreads and fresh peas. roast leg of lamb and courant jelly. very nice pictures in the dining by train book, with the guy holding the turkey and cutting the turkey. you order a drink, it comes from a bottle made out of glass, into a glass made out of the glass, which is cool in our day and age. it goes back to service, doesn t it? thank you.
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. it s like the old cruise ships or you transport your comfort. you know? for those halcyon days of cross-country rails, there were lavish dining cars, luxurious sleeping compartments, a bar car with liveried attendants. look at the menus of how people used to eat on trains, it s inspiration for how we cook in the restaurant. all the sweetbreads and fresh peas with bearnaise sauce. curried jelly. very nice pictures in the dining by train book, with the guy holding the turkey and cutting the turkey. you order a drink, it comes from a bottle made out of glass, into a glass made out of glass, which is kind of cool in our day and age. it goes back to service, doesn t it? thank you. we are presented with a perfectly serviceable omelette.
peas with bearnaise sauce. curried jelly. very nice pictures in the dining by train book, with the guy holding the turkey and cutting the turkey. you order a drink, it comes from a bottle made out of glass, into a glass made out of glass, which is kind of cool in our day and age. it goes back to service, doesn t it? thank you. we are presented with a perfectly serviceable omelette. there may no longer be a smoking lounge with brass spitoons, but that doesn t mean a traveler has to suffer. do you always travel with a truffle shaffer? only during truffle season. as a gentleman must. you have to get an in-action photograph. hold on. canadian rail. all these people are going to be expecting wait a minute, where s my fist-size truffle? can i get the truffle option, please? oh, of course. don t forget the foie. quebec city, one of the oldest european settlements in north america.
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. it s like the old cruise ships or you transport your comfort. you know? for those halcyon days of cross-country rails, there were lavish dining cars, luxurious sleeping compartments, a bar car with liveried attendants. look at the menus of how people used to eat on trains, it s inspiration for how we cook in the restaurant. all the sweetbreads and fresh peas with bearnaise sauce. curried jelly. very nice pictures in the dining by train book, with the guy holding the turkey and cutting the turkey. you order a drink, it comes from a bottle made out of glass, into a glass made out of glass, which is kind of cool in our day and age. it goes back to service,