Tasting Notes
Fragrant wood smoke and candyfloss puffed from the locomotive's chimney as it chugged along the line. Onboard, chargrilled ribeye steak was on the menu alongside smoked ham glazed with molasses and served with a sweet cherry sauce made with thyme, bay leaves and rosemary. Smoked lapsang souchong tea was poured, finished with a thin slice of grilled lemon. Adding water enhanced the fruity tones as cherry liqueur became the choice for afternoon tea with jam sandwiches and honey. Sticky chunks of baklava sat on a dish tempting us from afar, while from the kitchen the most wondrous aromas of Cajun spices, hickory smoke and peppermint filled the carriage as it rattled along the tracks.
