Dining on the B&O: Baltimore restaurants remember the golden age of rail dining

May 08, 2012|By Richard Gorelick | The Baltimore Sun

Maryland Crab Flakes au Gratin, Finan Haddie Delmonico, Ham and Panned Oysters on Toast, Ginger Bread Pudding with Coffe Sauce. Dining on the rails was apparently quite something, with or without Eva Marie Saint at your table.

A few events around town are paying tribute to the culinary achievements of the B&O line.

On Wednesday night, Baldwin's Station will present Dining on the B&O -- Memories Alongside the Rails. The evening will include a menu created by Baldwin's chef Derrick Granai from the original B & O recipes

Authors Karl D. Spence and Thomas Greco will give a behind-the-scenes look at their "Dining on the B&O: Recipes and Sidelights from a Bygone Era (John Hopkins University Press, 2009). Special guest speaker Norma McDonald, whose father, William H. Bond, was a steward and later superintendent of B&O dining, will reminisce about the days when her family's kitchen was a test kitchen for railroad recipes.

Baldwin's Station is housed in Sykesville's original railroad station on the Old Main Line. Baldwin's Station executive chef Darrick Granai is creating a special menu based on B&O recipes. days when her family's kitchen was a test kitchen for railroad recipes.

And on May 12, National Train Day, the B&O Brasserie will present chef Thomas Dunklin's own version of a classic B&O menu  as well as head bartender Brendan Dorr's interpretation of classic cocktails – such as Boxcar Beer #2, Hobo’s Cola & Bourbon and he Horsecar.

The classic B&O menu will be available as a fixed-price three-course menu for $35 but dishes can be ordered a la carte, too.
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