FOCUS ON Pullman Rail Journeys Back to the future
The renaissance of rail travel for business and leisure continues around the world and has now reached the US with the launch of a brand new leisure Pullman train service. Alan Orbell reports
A
new Pullman rail service – claimed to be the only scheduled Pullman service in the world – has been launched in the USA linking Chicago with New Orleans on a weekly basis using restored 1930s/40s/50s rail cars. A second Pullman service between Chicago and New York is planned to be introduced this autumn. With a 20.00 departure time, the 19-hour journey to New Orleans allows time for dinner, breakfast and lunch on board in the upper level of the dining car based on historical railroad and Pullman recipes. “We always try to include some signature items that were historically served by the railroad that operated that line” says Dan Traynor, Pullman Rail Journeys’ executive chef. “The Chicago-New Orleans route was
once operated by the Ilinois Central Railroad and we designed our meals to be in line with food they would have served, some items using original recipes and some being updated for a more modern taste. One of the unaltered recipes we use is for the Illinois Central Railroad Dressing. This take on Russian or Thousand Island dressing still plays well with modern taste buds even though we prepare it the same way it was prepared decades ago by the Illinois Central chefs. “On the other hand, our potatoes
Picture: The Chicago to New Orleans Pullman adds heritage touches to its rail service. Traditions reflected in the onboard menu
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Romanoff, which originally only called for little more than left over baked potatoes diced and baked with cottage cheese sprinkled with American cheese and some breadcrumbs, received a modern update with help from some more common ingredients seen in today’s cuisine. With the addition of some fresh shallots, garlic and thyme, a little heavy cream for richness and some sharp cheddar cheese for bite, we have a dish that pays homage to the original with flavours more suited to modern diners.”
Food menus are changed
seasonally – usually two or three times per annum – to respond to products readily available at the time but there is always a ‘core menu’ available. Food is all prepared on board to order.
Unlimited wine, beer and spirits and snacks are served in the Club Car. “Sourcing food is always a challenge when your kitchen travels across the country” adds Traynor. Ingredients have to be available in the departure city as well as the destination. Not only do we look for availability, but quality is also key. Chicago and New Orleans are both cities well respected for the quality and tradition of their cuisines, and we have looked for the same quality whether we purchase food from one of Chicago’s great purveyors or stopping at the French Market in New Orleans”.
Profile
The City of New Orleans Pullman Rail Journeys service leaves Chicago Union Station at 20.00 weekly and reaches New Orleans at 15.32 next afternoon. The return departs from New Orleans at 09.00 the next morning to arrive in Chicago at 13.45 the following day.
travelpullman.com
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