In what has to be one of the first rail/food crossover events, the Smithsonian Resident Associate program has announced a rail cuisine inspired event: Dining by Rail: A Soot-to-Souffle Journey. On Wednesday, November 2nd, the program will host rail historian James D. Porterfield, author of Dining by Rail and From the Dining Car, and will serve a four course dinner of authentic rail fare, prepared by guest chef Warren C. McLeod.
The menu includes:

• Oven Roasted Butternut Squash Soup
• Smoked Tomato Bretonne
• Marinated 7 Grilled Salmon Pooled in a Corn Puree with a Black Bean Salsa
• Fruit Upiside-Down Pudding

We, unfortunately, won’t be attending but we’d love to hear from anyone who does.
Tickets are $95. The event begins at 6:30 p.m. on November 2nd. Click here for more details.