CULINARY STORY
To travel is to take in the sights, experience the culture,
and of course, indulge in local cuisine. Guests onboard the
Rocky Mountaineer can easily check off each of the elements of
travel. First, the train travels through some of the most stunning
scenery in the world. Second, Rocky Mountaineer Hosts provide
friendly and genuine Canadiana hospitality and storytelling of
the culture and history of the regions through which the train
travels. And last but not least, onboard menus for SilverLeaf
and GoldLeaf Service are created by Rocky Mountaineer’s
very own Executive Chefs, incorporating regional ingredients
such as Pacific salmon and prime Alberta beef. To top off the
culinary adventure, meals are complemented by award winning
BC wines from the Okanagan Valley and locally brewed beer.
Internationally trained Executive Chefs, Jean Pierre Guerin and
Frédéric Couton, bring their expertise and training from Michelinstarred restaurants and five star hotels around the globe and
showcase innovative menu creations that celebrate the distinctive
flavours of the Pacific Northwest and Western Canada.
Guests travelling in SilverLeaf Service enjoy their meals at their
seats as they take in the view through their oversized windows.
In the bi-level dome cars of GoldLeaf Service, guests are invited
downstairs to the main level for breakfast and lunch, where
they enjoy freshly prepared meals in an elegant dining space.
The rolling restaurants provide a unique working environment
fully equipped with custom-made stainless steel galleys and all
the essentials that a culinary team might need to accommodate
nearly 100,000 international guests every year.
Rocky Mountaineer’s GoldLeaf Service cuisine has been featured
in numerous publications including Maclean’s Magazine (CAN),
The Globe and Mail (CAN), Simply Ming on PBS (US), The Living
Room on Network Ten (AU), and The Telegraph (UK).
The Eat Play Love: Regionally Inspired
Cuisine by Rocky Mountaineer
cookbook was published in 2013 and
showcases the delectable cuisine
onboard and highlights regional
ingredients. A perfect memento
for guests wanting to share the
Rocky
Mountaineer
culinary
experience with their loved ones
back home.
Braised Alberta Beef
Short Ribs
Simmered in Okanagan Valley Merlot and
served with horseradish mashed potatoes
Braised Short Ribs
Pour the wine into a large saucepan set over medium heat.
When the wine is heated, carefully set it aflame. Let the flames
die out, then increase the heat so that the wine boils. Allow it
to boil until it cooks down by half. Remove from the heat.
Centre a rack in the oven and preheat to 175°C / 350°F. Place
the pappadum on the oven rack and bake until bubbles start
to appear on the surface and the pappadum starts to brown
(approximately 5 minutes). Immediately remove from the oven
and set aside.
Heat the oil over medium-high heat in a Dutch oven or large
casserole dish big enough to hold 6 ribs. Season the ribs all
over with salt and crushed pepper. When the oil is hot, slip the
ribs into the pot and sear for 4 to 5 minutes on each side, until
well browned. Transfer the browned ribs to a plate.
Remove all but 14 ml / 1 Tbsp of fat from the pot. Chop the
carrots, celery and leek into 3 cm / 1 inch pieces. Lower the heat
to medium, and toss in the vegetables and herbs. Brown the
vegetables lightly for 5 to 7 minutes, then stir in the tomato paste
and cook for 1 minute to blend. Deglaze with the reduced red
wine and add browned ribs and stock to the pot. Bring to a boil.
Cover the pot tightly and slide it into the oven to braise for about
2½ hours, or until the ribs are tender enough to be easily pierced
with a fork. Every 30 minutes or so, lift the lid and skim and
discard whatever fat may have bubbled up to the surface.
Carefully transfer the meat to a heated serving platter with
a lip and keep warm. Boil the pan liquid until it thickens and
reduces to approximately 1 litre / 4 cups. Season with salt and
pepper and pass through a fine-mesh strainer into a bowl.
Discard the solids, and set aside the sauce.
Horseradish Mashed Potatoes
Bring 3 litres / 3 quarts of salted water to a boil in a heavy
saucepan. Add in the washed, peeled and cut potatoes and
cook until very soft (35 to 55 minutes) at a medium boil. Drain
all water and mash potatoes. Add in the cream and milk. Check
seasoning (salt and pepper), and add horseradish to taste.
Finish off with fresh butter.
Serves 6
Braised Short Ribs
1 bottle
30 ml
900 g
to taste
7g
2 Tbsp
2 lb
1½ tsp
10
8
2
2
1
6 sprigs
2 sprigs
2
30 g
2 litres
2 Tbsp
8 cups
to taste
3 pcs
Okanagan Valley Merlot
vegetable oil
short ribs, trimmed
sea salt
black peppercorns,
crushed
garlic cloves
shallots, large,
trimmed & split
carrots, chopped
celery stalks, chopped
leek, chopped
Italian parsley
fresh thyme
bay leaves
tomato paste
beef or chicken stock,
unsalted
white pepper, ground
pappadum
Horseradish Mashed Potatoes
1.4 kg
3 litres
120 ml
60 ml
to taste
60 g
to taste
to taste
3 lb
12 cups
½ cup
¼ cup
¼ cup
yellow flesh potatoes, cut
salted water
33% heavy cream
milk
horseradish
butter
pepper, ground
sea salt