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COLUMBIA STAR DINNER TRAIN / PHOTO COURTESY OF MARTY PATEN


toasted almonds, or a mustard glazed pork chop. It is worth noting that each entree is accompanied by sides appropriate to the meat, not the more typical identical sides re- gardless of the meat selection. There is also a fresh homemade garden pasta entree. For dessert, crème brûlée with fresh fruit. A Unique Response: Chef Scott has a recognizable background for a culinary pro-


Mem


fessional. He completed a three-year ap- prenticeship under a mentor-chef while at- tending culinary school at Johnson County Community College near Kansas City, Kan. He then worked eight years in food service at the University of Missouri, went on to work at a local organic breakfast and lunch cafe, then as a bread baker for a local bakery, and as head chef at an Asian bistro — the


mories of the C A Personal


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Memori oef the Cab Frowa locoomt ve


s fe ives operating in and around Ro evra AC by Jo Winfield 75


Ca Fo l View


b Forwards by Richard E LE. Lohse


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Te book is three hundred pages, library bound, with bibliography a in stcok for excfo


ny s Southern Pacific Historical & Technical Society


1523 Howard Access Rd., Suite A, Upland, CA 91786-2582 www.spw..sphts.org


8 DECEMBER 2013 • RAILFAN.COM


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 More than 300 Black and White and Color photographs depict routine operations as el aw unusual occasions involving the use of the Cab Forwards. Many of the p by ntoed phtoographer Alan Aske, the author c’


Order by mail or o liln ine at www.sp cepted. Add $8 for S&H in the lo


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