First Class
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fra
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RAILROAD TIES
Here’s a dining room table that
might start as much dinner party
conversation as the meal itself
... especially if your guests are
train enthusiasts. Made in India
from railroad ties laid there during the British colonial era, the
table beautifully showcases the
weathered patina of the original
teak, pine and ironwood from
which it’s crafted. Wooden pegs
fill the holes where the railroad
pikes once went. The table is the
centerpiece of a collection that
also includes chairs, coffee and
console tables, and bookshelves.
Skilled craftsmen combine the
reclaimed, creosote-free wood
with sturdy recycled metal
mes, creating a unique blend
of antique materials and clean,
modern design. As lovely as they
are practical, these one-of-a-kind pieces are—perhaps, best
of all—environmentally friendly,
and in this day and age, that’s
he ultimate conversation starter.
vivaterra.com
p Furniture from the retty side of the tracks.
c
Master
hef Michel
Richard
Chef’s Choice
if you’re reading this while traveling
in Acela first class, the meal you’re
enjoying may have originated in the
kitchens of citronelle in Washington,
D.c., or in seattle’s Dahlia Lounge.
No, it’s not really old takeout.
citronelle’s chef michel richard
(2007 James Beard chef of the year)
and Blue Dahlia’s chef tom Douglas
head amtrak’s culinary advisory
team and regularly dream up dishes
for timothy costello, executive chef
and program manager for amtrak via
Gate Gourmet. chefs richard and
Douglas met in January with costello
and his team at amtrak’s test kitchen
in Wilmington, Del., to test an array
of dishes under consideration. the
16 that made the culinary cut were
rolled out may 31 and added to the
menu on a rotating basis.
Balanced for diet and taste preferences, the dishes include such lip-smackers as seafood papiotte (shrimp,
scallops and vegetables in a banana
leaf ), spicy flat iron steak with corn
crepes and fresh salsa, bison meatloaf
with fingerling potatoes, and spinach
ravioli stuffed with sweet peas.
No wonder world traveler richard
says, “the food is better on the train
than on the plane.”
