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MODELS BY JIM SIX You’re invited! 2012 NYCSHS ANNUAL MEETING


MAY 4-6 • ELKHART, INDIANA Are you a fan of the New York Central?Want to learn more about railroading? Join us for a great weekend of historic presentations, clinics, tours, and excursions. Also don’t miss our great train show and dinner banquet. Please visit our web site at www.nycshs.org OR email conraildisp@hotmail.com for details! All aboard!


NEW YORK CENTRAL SYSTEM HISTORICAL SOCIETY, INC.


DEPT W • P.O. BOX 130 • GATES MILLS, OH 44040-0130


must have in 1947, with the clean lines and Spartan utility — spare tables and comfort- able upholstered grey chairs — one associ- ates with post-War streamlined equipment. Dark burgundy walls and bulkheads are decorated with strings of small red lights, and burgundy curtains frame the windows. Between the windows, grey walls are adorned with framed pin-up art reminiscent of the car’s heyday. Ask for seating along the back right side so you can overlook busy North Ogden Avenue as you dine. (Or are you just awaiting the train’s departure?) Even more remarkable, the kitchen ap-


CARSTENS RAILROAD BOOKS ARE AVAILABLE ON-LINE AT www.carstensbookstore.com


Winterail 2012 Join us as we celebrate our 33nd show


Saturday, March 10, 2012 9:00 a.m. to 10:00 p.m


Scottish Rite Masonic Center, Stockton, California Show presenters include:


Brendon Compton • Dick Dorn


Tom Gildersleeve Randy Nelson Mel Patrick Al Rose Evan Werkema


Full Event Ticket is $35 for Admission to Railroad Photography Exposition, and


Railroadiana & Sale...Tickets by Advance Mail Only Admission to the Railroadiana Show & Sale only is $7 (available at the door only)


Order Tickets From: Vic Neves, Winterail 2012, P. O. Box 1627, San Leandro, CA 94577 Check or Money Order Payable to Vic Neves


Winterail 2012 Ticket Requests MUST Include a Self-Addressed Stamped Envelope To Process Your Order


Presentations subject to change without prior notice. 10 FEBRUARY 2012 • RAILFAN.COM


pears to be original. “I did add new equip- ment,” says Gevercer, “but I kept it as close as possible to its original appearance.” So out of a remarkable 8′×18′ space, staffed by two or three cooks, comes a fantastic menu alleged to consist of “railroad-themed” items. Truth be told, that assertion seems to apply mainly to the names given to menu items. You might open with the Erie Rail- road’s White Bean & Garlic Bruschetta with greens and shaved Parmesan, or C&O Rail- road Warm Goat Cheese with spicy tomato sauce and Brioche toast points as an appe- tizer, and perhaps imagine it as what would be found today if those railroads still ran dining cars (then again, you could go for Florida East Coast Shrimp Cocktail or Katy Special Onion Soup, and just step back into the past). Among the entrées, Baltimore & Ohio Yellow Perch with Panko crumbs and tartar sauce, fried or grilled, conjures an im- age of that line’s practice of serving fresh- water seafood on eastbound trains out of Chicago, or Louisville & Nashville Smoked Baby Back Ribs with mild or spicy barbecue sauce, or Southern Pacific Louisiana Fried Chicken marinated in buttermilk and spices. Each day’s menu includes several en- trée specials as well. However, my strong recommendation is


one of the sandwiches, the famous house specialty Silver Palm’s Three Little Piggy Sandwich (and yes, it’s a meal unto itself). Made of shaved double smoked ham, bread- ed and fried pork tenderloin, and bacon, with cheddar or Gruyere and a fried egg, on a Brioche roll, accompanied by fries and three side dishes holding chopped red onion with star anise and cardamom, pickled green tomatoes, and Pepperoncini respec- tively. It’s okay to eat it with a knife and fork, unless you’re one of those people who compete in hot dog eating contests. To get a look at the sandwich, go to http://tinyurl.com/74fetwb, where you’ll al- so learn how highly the chef Anthony Bour- dain thinks of it, and meet David Gevercer. Desserts include L&N’s Southern Apple


Pie, a Pennsylvania Railroad Rare Choco- late Cake, and a daily special. There is a long list of beers, wines and spirits to go with the menu. Asked at some point if he considered him- self a train buff, David notes that he was raised


PLEASE SEND correspondence concerning ON THE MENU directly to James Porterfield, 763 Cricklewood Drive, State College, PA 16803 or email jamesd porterfield@mac.com.


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