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Apple tartrecipe12/3/2023 ![]() ![]() ![]() By 2010, the McAdam Historical Restoration Commission saw the pies as a lucrative fundraising opportunity. The railway was converted into a museum in 1994, soon followed by the hotel however, due largely to the success of its landmark pies, the lunch counter remained fully operational. "Until the early 1990s, any train traveller headed into the Maritimes would make their way through McAdam Junction, where weary travellers would dig into the famous 'railway pie' newspapers as far away as Boston raved about the circular desserts even in the early days," explained Peyton. While these first-class passengers enjoyed meals in the formal dining room, second- and third-class passengers were served at the 53-seat, M-shaped lunch counter of the combined the railway station and hotel. Much like other Canadian railway hotels at the start of the 20th Century, the McAdam initially served as lodging for the influx of luxury travellers. Where We Ate tells the stories of 150 historic Canadian restaurants along with their most cherished recipes, like the flaky double-crusted apple caramel pecan pie borne from a lunch counter in the McAdam Railway Station Hotel in McAdam, New Brunswick. They were shared under the ambience and community of a restaurant experience. John's, Newfoundland and Labrador, this often meant that some of her favourite dishes were not prepared in her own kitchen. For Peyton, who spent her childhood in St. Its culture is not defined by a singular region, but by the cultural diffusion resulting from travel and waves of immigration that span the pre-confederation era (prior to 1867) to present day. To Peyton, "It's not about what you ate, it's where you ate," thus, her cookbook is a "love letter" to the Canadian restaurants that shaped her childhood and community.įrom Chinese restaurant Sing Tom's Café in Toronto, Ontario, to a Greek restaurant called King of Donair in Halifax, Nova Scotia, Canada is a product of diverse influence. In her new cookbook, Where We Ate, Canadian historian, food writer and restaurant critic Gabby Peyton chronicles Canada's past and present through its restaurants, explaining how they are a key part of understanding the whole of Canadian cuisine. ![]()
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