This page contains a Flash digital edition of a book.
Railcar Images Wanted


TTX Company needs images of its equipment in action. We are seeking photos of intermodal equipment, boxcars and other TTX rolling stock in scenic settings for our 2013 calendar and future marketing materials. Photographers will receive $250 for full, non-exclusive rights for each image used. Selected images will become the property of TTX and will be retained electronically in our archives for various uses. Some editing of images may occur.


Digital images must be a minimum size of 6” x 8” (or 3,000 pixels x 2,400 pixels) at 300 dpi resolution. Files can be submitted as either JPG or TIFF file formats in RGB or CMYK. Please identify the location of each picture and provide your contact information for payment purposes if your image is featured.


Deadline for entries is August 1, 2012.


Send CDs (CDs will not be returned) or slides to:


Courtney Sullivan TTX Company


101 N. Wacker Drive Chicago, IL 60606 312.606.1227


train. The winner of a handful of awards for its ribs and other barbecue specialties, the restaurant’s focus on quality is carried onto the train and overseen by Chef Bill Hoeffer. Arriving guests are greeted with crudités ac- companied by crackers and sun-dried toma- to basil spread, and served a tossed green salad with ranch dressing and a dinner roll after departure. Entrees include hickory smoked prime rib, boneless chicken breast sautéed in white wine sauce, or salmon with a spicy hoisin glaze, each served with potato du jour and seasonal vegetables. For dessert, New York-style cheese cake with strawberry topping, or chocolate cream pie. Compelled by my occupation to try every- thing, know nothing here will disappoint. Vegetarian, vegan, and gluten-free dinners are available with a 24-hour notice. 3) The cars. This train introduces guests


to the private rail car experience. At its most basic, it consists of the ex-New York Central 1947 Budd dining car No. 447 (see photo on page 7), ex-Louisville & Nashville 1947 ACF coach-turned-dining car No. 201, and an ex- U.S. Army 1947 St. Louis Car Company kitchen car, now the Queen City Tavern car. As the picture illustrates, these cars are beautifully restored and appointed. It takes no imagination at all to envision one’s self, taking a meal, speeding to a destination somewhere across the map. For special occa- sions, the railroad offers one or more actual private cars that can be added to the consist. These include The Observatory, an ex-North- ern Pacific 1954 Budd dome car that accom- modates 24, the Oliver Hazard Perry, a 1954 Pullman sleeper-lounge for ten guests, and the Chapel Hill, a 1922 heavyweight busi-


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ness car for eight guests. The train’s route is over portions of the ex-PRR Richmond Branch, and onto the Oasis Line, a remnant of the Little Miami Railroad that traces back to 1843 as Cincinnati’s first railroad. Couple all this with a clean and straight-


forward website, and you have a modelfor din- ner train success. If you plan to enjoy the ex- perience, book early. The train is routinely book full two to three weeks in advance. For the record: Ohio; Cincinnati; Cincin-


nati Dinner Train; 4725 Madison Road; 513/791-7245; www.cincinnatirailway.com/ dinnertrain: Year-around, every Saturday, plus occasional special runs, boarding at 4:30 p.m., departing at 6:00 p.m., returning at 9:30 p.m. 300+ Recipes and Counting: You are


perhaps familiar with Stephen Fried’s award-winning 2010 historical biography of Fred Harvey, Appetite For America: Fred Harvey and the Business of Civilizing the Wild West — One Meal at a Time. But are you also aware of Fried’s effort to reproduce more than 500 Harvey recipes on line? If not, you’ll want to visit The Fred Harvey Cookbook at http://fredharveycookbook. tumblr.com/. There you will find a new archival recipe posted every day (since this project began one day in May 2011, there’s already a lot to choose from), as well as in- formation on the author, the book, Fred Harvey, and more. The site also makes men- tion of The Fred Harvey Test Kitchen (http://fredharveycooks.blogspot.com/), where chefs occasionally try an original Harvey recipe and report the results, post pho- tographs and make recommendations if to- day’s techniques or ingredients prove easier


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