Food for Your Body, Mind, and Spirit

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Golden Age of America’s Railroad Dining
Hop Aboard and Experience a Visual Dining Train Trip.

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History has a way of teaching us so many lessons. Imagine yourself traveling across America, seeing the beauty of our country, and enjoying high-style meals in a dining car. In the first half of the 20th century, passenger trains crisscrossed America daily, serving outstanding food. Regional flavors highlighted every major railroad menu, and just as today, the lifestyle stressed healthy food prepared with style and speed. Their food had to be easy and quick to prepare, requiring a minimum of cookware, and the use of fresh ingredients, that were restocked as they traveled. Today, James D. Porterfield will share his book. Dining by Rail, the history of railroad cuisine and a few of the delicious recipes that thrilled passengers at that time. Take some notes and discover some hidden recipe gems that you can use in your own kitchen.

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All Aboard for a Fabulous Visual Dining Experience.

The golden age of railroad cuisine has passed, but the memories remain.

What was it that made dining on a train such a memorable experience? It was a combination of the “miraculous quality to the service of a freshly prepared four-course meal from the confines of a dining-car kitchen” and the romance of travel. Mark Twain described this as “an exhilarating sense of emancipation from all sorts of cares and responsibilities.”  And that feeling was enhanced by being on a train, being served high quality, delicious food, as spectacular scenery passed by, viewed behind large windows. Literally, a movable feast!

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The Southern Pacific Lines

Avocado Cocktail
Avocado appetizer to serve with a touch of French Dressing.

About the Recipe: This appetizer recipe is a real keeper. It’s elegant, easy to make, and doesn’t require seafood or meat. Avocados are the delicious stars of this dish.

For the Original Recipe: See Dining by Rail, James D. Porterfield, New York, St. Martin’s Griffin, 1993, p. 267.

Do You Know the story of Bisquick™?
A new product, which revolutionized American eating habits originated on a Southern Pacific train connecting Portland with San Francisco. Carl Smith, an executive with one of General Mills’ companies, entered his dining car late one evening in November 1930 and was astonished to find placed before him almost immediately a plate of oven-hot fresh biscuits. At that time, there were no mixes for cakes, rolls, or muffins, and breads were started from scratch. The rest of the story can be found in “Dining by Rail” James D. Porterfield, p. 142.

pdf for Copy of Recipe -Avocado Cocktail

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The Missouri Pacific Railroad

Sunflower Salad with Sunshine Dressing
Brighten up your day with crisp lettuce and juicy oranges.

Santa Fe Railroad

French Toast a la Santa Fe
Perfected by Fred Harvey chefs in 1918 to serve in the dining cars.

About the Recipe: This special recipe was perfected by Fred Harvey chefs in 1918 for the Santa Fe Railway’s dining cars. It produces a puffy, golden-brown toast and was recognized as one of the best breakfasts. It’s a delightful twist on the classic dish with thick slices of brioche, soaked in a rich egg mixture that is grilled and then baked to golden perfection. Top it off with an assortment of your favorite fresh fruits and maple syrup or preserves.

Dining on The Santa Fe Railroad
People were allowed to sit and eat, but there was no place to prepare meals onboard. Years passed and the priority of comfort and luxury increased on trains. Answering this demand in 1868, George Pullman built the first real dining car. This car – “The Delmonico” – included a full kitchen and elegant space to dine.

Fred Harvey introduced high standard of service and quality. He established a chain of Harvey Houses, which were restaurants, hotels, and dining rooms along the railway, known for their cleanliness, good food, and excellent service. Harvey also employed the famous “Harvey Girls,” who were well-trained waitresses that provided exceptional service to passengers. This significantly improved the dining experience on the Santa Fe Railroad.

For More Information on the Golden Age of Railroad Cuisine – See: Dining by Rail by James D. Porterfield

pdf for Copy of Recipe – French Toast a la Santa Fe

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James D. Porterfield
Railroad Historian, Gourmet Cook and Author.

Dining by Rail is James D. Porterfield’s book of history and recipes from America’s golden age of railroad cuisine. Porterfield is a devotee of railroad history and a gourmet cook, and while preparing this book he sorted through 7,500 railroad recipes. Full of authentic menus and classic recipes like Lobster Newburg, deviled eggs and Blanc mange, Dining by Rail is the book for anyone who has ever dreamed of returning to the days of glamorous travel.

Biographical Sketch – James D. Porterfield

Traveling across the country in the luxury of a fine dining hotel quality restaurant with elegant service and relatively quick meals were available to travelers during the golden age of railroad dining. – 1900 to 1950

The kitchen had master chefs, were highly trained by the railroad commissary, who performed to exacting standards and could produce food with a luxury taste from standard and available regional ingredients.

Yet people of that era could travel in relative comfort while enjoying the beautiful scenery as they traversed across the miles of railroad tracks that were part of the USA network of railroads crisscrossing the country.

Are there dining cars today?
Many cities have dinner train experiences. Check your local area.
Some trips are planned like vacations – serving breakfast and lunch and stopping at hotels or Inns for the night.

Experience Dining by Train Today!
For more Information See:
https://www.rockymountaineer.com/routes
https://www.amtrak.com/onboard/meals-dining/dining-car.html

James D. Porterfield’s Interview

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A Special Dish on The Pennsylvania Railroad

Deviled Slice of Roast Beef Supper with Mustard Sauce
This was prepared as a special meat main course and considered elegant.

About the Recipe: People love roast beef for its savory flavor and high protein content. This recipe pairs it with a Naan bread, spreads it with mustard, and tops the sandwich with crunchy croutons. Then a drizzle of mustard beef gravy is drizzled over the top and finished with a sprinkle of fresh parsley.

Recipe Inspired by the Original Recipe: See:  Dining by Rail, James D. Porterfield, New York, St. Martin’s Griffin, 1993, – p. 262.

About The Pennsylvania Railroad Company:
Pennsylvania became a national leader in railroad development in the 1840s and 1850s. By 1860 it had surpassed all states in total railroad mileage, a position it would hold into the 20th century. The Pennsylvania Railroad Company, also known as the “Pennsy”, was an American Class 1 railroad that was established in 1846 and headquartered in Philadelphia, Pennsylvania. At its peak in 1882, the Pennsylvania Railroad was the largest railroad (by traffic and revenue), the largest transportation enterprise, and the largest corporation in the world.

pdf for Copy of Recipe – Deviled Slice of Roast Beef Supper with Mustard Sauce

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Northern Pacific Railway

Great Big Baked Potato
The Big Surprise!

About the Recipe:  The transcontinental railroads were always in competition with each other. When farmers in Washington produced gigantic potatoes that were more than a foot long, potatoes found their way to the dining cars, and of course, were a huge success. You will love the idea of rolling the baked potato. Yes, it does make a difference,

For the Original Recipe: See:  Dining by Rail James D. Porterfield, New York, St. Marting’s Griffin, 1993, – p. 257-258

pdf for Copy of Recipe – Great Big Baked Potato

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The Fred Harvey Company – St. Louis’s Union Station

Cauliflower Greens Restelli
Inspired by its creator, Sous Chef Victor Restelli from St. Louis’s Union Station.

About the Recipe: This rich tomato cauliflower recipe is a side dish to serve for any season. It has a bacon-flavored tomato sauce that coats the small, tender cauliflower pieces. Adding the fine chopped stems and leaves adds an unusual look to the classic dish.

Inspired by the Original Recipe: See: Dining by Rail, James D. Porterfield, New York, St. Martin’s Griffin, 1993, p. 298.

The Harvey Operated Restaurant
The Harvey-operated restaurant first opened in St. Louis Union Station in the early 1890s and catered social and civic affairs. During World War II, 1.5 million members of the armed forces ate there, and another room was reserved for the thousands of immigrants passing through St. Louis as they traveled to the frontier. This cauliflower dish was served to the patrons in the “upstairs” dining room.

pdf for Copy of Recipe – Cauliflower Greens Restelli

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The Illinois Central Railroad Special

Potatoes Romanoff
An old-world classic served Illinois Central style with meat, fish, or fowl.

About the Recipe: This favorite side dish is a class steakhouse specialty. It was said to be introduced by Chef John Schenk from the Strip House in Las Vegas, who adapted it from his mother’s recipe. It was so popular with customers around the U.S., that it was also served on the Illinois Central Railroad trains as a side dish.

For the Original Recipe: See:  Dining by Rail James D. Porterfield, New York, St. Martin’s Griffin, 1993, p. 228

About the Illinois Central Railroad:
Their dinner menu offered juice or a home-made soup, salad with Illinois Central Dressing and their own Potatoes Romanoff. Add some Baked String Beans with Mushrooms and Corn Hot Cakes for a classic railroad dinner.

See Dining by Rail by James D. Porterfield, New York, St. Martin’s Griffin, 1993 p. 228.

pdf for Copy of Recipe – Potatoes Romanoff

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The Western Pacific Railroad

Western Pacific Rice Cream Pie
Prepare them the night before and a healthy easy supper is your reward.

About the Recipe: Rice Cream Pie is creamy with a comforting texture. Most people have childhood memories of rice pudding, prepared either warm or cold with just a touch of sweet cinnamon or nutmeg. It’s a classic comfort food that is served here as a pie with a layer of strawberry jam and topped with billowy whipped cream and swirls of strawberry jam.

For the Original Recipe: See:  Dining by Rail, James D. Porterfield, New York, St. Martin’s Griffin, 1993, p. 296

Western Pacific Railroad
The original Western Pacific Railroad was the westernmost portion of the first transcontinental railroad, built in 1862. It stretched between Sacramento and San Jose, California. Once it completed construction of its last leg between Sacramento and Oakland, it was then absorbed by the Central Pacific in 1870.

Several 20th century Rio Grande passenger trains were jointly operated with Western Pacific. These included the Scenic Limited and the Exposition Flyer. In the late 1940s, the Western Pacific would become a partner in operating the famous California Zephyr streamliner, along with the Denver & Rio Grande Western and the Chicago, Burlington & Quincy. The California Zephyr was known for its scenic route but also for its world-class dining.

pdf for Copy of Recipe – Western Pacific Rice Cream Pie

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On the Menu – The Union Pacific Railroad

Orange Tea Biscuits
Light lemon herb vinaigrette drizzled over sliced golden potatoes.

About the Recipe: Tea biscuits served during this time period were mostly plain, bland biscuits and only slightly sweetened. This biscuit has a crisp crust and soft crumb inside and is lightly flavored with fresh orange zest and a touch of sugar. It can be served with breakfast or with a simple supper. It was a train specialty.

For the Original Recipe
See: Dining by Rail, James D. Porterfield, New York, St. Martin’s Griffin, 1993, p. 288.

pdf for Copy of Recipe – Orange Tea Biscuits

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Alaska Railroad-Traveling on a Train for the Holidays

Cranberry Pie
There were special menus on the trains for celebrating the holidays in style.

About the Recipe: Tender pie crust holds a perfectly sweetened, fresh cranberry filling, which is filled with surprise raisins. Crusty lattice strips are artistically arranged over the top, making the pie look holiday special.

For the Original Recipe and Train Information
See: Dining by Rail, James D. Porterfield, New York, St. Martin’s Griffin, 1993, p. 209 for pie recipe and p.154 for pie crust.

Traveling by Train on the Holidays
On Christmas day, the railroads tried to be hospitable hosts to passengers, who found it necessary to travel away from home and miss the festivities associated with the holiday. A traditional dinner was served along with the usual thought given to taste and eye appeal. The dinners often featured surprising twists on conventional foods.

pdf for Copy of Recipe – Cranberry Pie

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Links to 2025 Monthly Programs

January 2025 Program – Sweet Dreams/Sleep Expert -Dr. Beth Malow

February 2025 Program – Discover a Medical Pharmacist – Sylvia Ezra

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Internet Podcast

‘Tune into the Creating Calm Network podcast of Gloria Piantek- Food for Your Body, Mind, and Spirit episode airing at 3: 00 PM ET– Sunday – March 16^th “On Demand” at your convenience after the initial airing.

Log into our March 16^th Program.

• Hear from experts about various trending topics.
• Learn how to make delicious recipes.
• Listen to our monthly 3:oo PM ET on 3rd Sunday of every month for the internet podcast from your computer as well as “On Demand” for our previous podcasts.
• Share your ideas, suggestions, and recipes with us’.

Gloria Goodtaste⁺⁺

**That is the name some of my friends call me. My real name is Gloria Piantek.

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