N othing could be more enjoyable than discovering a new dish with congenial company. Sharing a chapter from our railway heritage in the form of recipes that made train travel a memorable experience, introduced local products and highlighted the talents of Canadian railway chefs is no less so. Our goal in producing this cookbook is to preserve the culinary history of railways. By purchasing it in support of Exporail’s 2013–2014 fundraising campaign, you have contributed to conserving and showcasing Canadian railway heritage. In addition to featuring 90 recipes drawn from CN, Canadian Pacific and VIA Rail Canada archives and tested by popular food stylist Josée Robitaille, the book presents anecdotes and historical information about life aboard the dining cars and the chefs working in their kitchens. The artistic concept for the culinary material was designed by Line Pomerleau and her team at Prima Vidéo, while Christian Desjardins’ elegant photos lend a contemporary look to the recipes. Naturally, some of the recipes have been adapted for convenience and to suit modern tastes by substituting certain ingredients and adjusting quantities to yield portions appropriate for a single family. We are truly grateful for the contribution of the Prima Vidéo team.
Without the support of VIA Rail Canada employees, particularly of chef and sommelier Martin Gemme, it would have been a daunting task to represent the more recent culinary heritage of railways. Their collaboration was an important part of the project’s success. We would also like to acknowledge the ongoing support of CN and Canadian Pacific for Exporail’s activities. This project would not have been possible without our principal financial partner for operations, the ministère de la Culture et des Communications du Québec, or the contributors to the recipe collection’s funding campaign. We owe them a debt of gratitude.
