hey grill it... Who would have thought that on my first day here I would be able to offer some advice Anyhow, here is a copy of the review I posted on FoodMuvment: Sunset Dinner Train While in the Ottawa area, Dale and I enjoyed a romantic dinner aboard the Sunset Dinner Train. (Please do visit the site to learn more about the various packages offered, the region and the train itself.) We arrived at the station at 6, and within minutes were shown to our car (the Chelsea) and to our table by friendly, impeccably groomed young attendants. The table was set with crisp white linens, patinated silverware, oil candle lamp and fresh flowers: a setting reminiscent of travel in days gone by. While we waited for the train to leave, relaxing in our spacious booth, Dale ordered white wine for himself and I enjoyed a kir royal. At 6:30 sharp, the sound of the steam whistle signaled our departure, and the train slowly made its way out of the station and began its winding path through the Gatineau Park. As the wait staff busily but discretely prepared plates at their stations, a couple of young musicians (acoustic guitar and stand-up base in tow) set up in an open area of the car and entertained us with some smooth, soft jazz. As it turned out, there were about eight groups of talented young musicians on board and each would make its way from car to car, usually switching just before the next course was served, to regale us with a wide range of music styles. While enjoying the music and our aperitifs, we considered the limited selection of wines and decided on a muscadet (La Sablette, 2001), which was brought to the table seconds before the servers appeared with baskets of bread and the first plates of the evening; our sunset dinner was now underway. First course: “Oriental shrimp salad on seasonal greens, mandarin-almond vinaigrette” The salad was very fresh and light, the shrimp were spicy and perfectly done, the rice noodles were excellent and the vinaigrette subtle enough not to overpower the tender baby greens. Second course: “Classic Vichyssoise with fresh herbs” Served at a perfect coolness, it was velvety smooth. Apart from the sprinkling of minced chives, I couldn’t detect any other herb flavour in the soup itself, which I found to be somewhat under-seasoned. Main course: “Seafood medley with scallops, shrimps, mussels, salmon and halibut In a lobster cream sauce, roast garlic mousseline potatoes And seasonal vegetables” (Dale’s selection) Dale was delighted with his choice. I can’t tell you how it tasted but it certainly looked lovely with the potato mousse piped around a generous serving of seafood (I forget whether or not he had any accompanying vegetable.) “Braised Brome lake duckling with citrus fruit sauce, wild rice, And seasonal vegetables medley” (my selection) The duck was absolutely succulent. Once again, the sauce was delicate, well portioned and the perfect complement to the tender, juicy duckling legs. The rice, a mixture of long grain white and wild rice was a bit over-cooked, I thought, but moist with some bite left and well seasoned (of course, I should be the last to criticize given my track record with rice.) The vegetables, a mix of roasted baby corn, zucchini, red pepper and carrot, were nicely seasoned, and tender crisp. As the saying goes, timing is everything, and it certainly applies to this excursion as we entered the quaint village of Wakefield - our destination - only a few minutes after everyone had finished their main course and the dishes had been cleared. The twenty-minute stop allows just enough time for a stroll around the station and a quick visit to the general store, and, of course, for the locomotive to be manually turned around on a large turntable - a fun watch in itself - and hooked up to opposite end of the train for our journey back to Hull. Returning to our car, we notice the lights suitably dimmed, the candle lamps flickering on each table, which had been reset with fresh napkins, desert silver and cups and saucers, and in our case, the bottle of wine we hadn’t finished and our glasses. While we enjoyed the rest of our wine, our server came around with a bottle of Bailey’s, for those who might wish to enhance their coffee - we did - followed by another server with offerings of tea and coffee. Tea is usually my after dinner beverage of choice (and there was a nice selection), but the aroma of the coffee and Bailey’s won me over, and as we sipped on our spiked coffee, dessert was served. Dessert course: “Classic crème brûlée with red berry compote and ginger tuile Coffee, tea and butter cookies” Garnished with a plump ripe strawberry, the crème brûlée appeared to be the perfect ending, but I was soon disappointed by the soft brûlé. For me, part of the pleasure is in breaking the surface of the crunchy sugar topping and enjoying the textural contrasts of this classic. When I inquired, I was told the desserts had been torched hours before at the restaurant and reheated on the train before serving, hence the soft top. The custard itself was like silk on the tongue, and I detected a hint of almond, which paired nicely with the berry coulis. The delicately crisp ginger tuile almost made up for the soft brûlé. Following dessert, a young man in chef’s whites came around with a basket of freshly baked shortbreads roughly shaped like locomotives – very cute. The buttery crisps were melt-in-your-mouth good. For the remainder of the trip, we simply sat back and enjoyed the music, sipped on some Grand Marnier and relaxed: a perfect way to end our day! Would we recommend this excursion? Absolutely. The food and service were very good to excellent, and the train trip alone was great fun. That said, some day we will try the “Club Riviera” class, which offers a superior setting with optional private rooms, a more varied à-la-carte menu prepared on the premises, a few more courses, complimentary bubbly upon boarding and other little perks (it is fully described on the website, we just didn’t see it when we reserved.) We happened upon this “first class” car while strolling aboard the train. After further study we decided that the extra $50 per person would have been worth it. For those interested, the cost per person was $109.10 including tax and gratuities, but did not include bar service. The bar prices were pretty much what you would expect in any restaurant.
