Dinner on the Diner
A fundraising feast to kick off the 2022 Victorian Chautauqua.
FRIDAY, JULY 8 FROM 6:00 PM - 10:00PM
The Victorian Chautauqua weekend is free to all, thanks to generous support from grants, business sponsorships, and individuals. By attending this year’s kick-off dinner, you can play an important role in funding the weekend festivities while enjoying the company of others who are passionate about preserving the history of Mountain Lake Park.
This year’s theme recalls the era of rail travel that brought thousands of passengers to Mountain Lake Park each year. Diner cars became a social way to pass the time while trekking to the mountains of Western Maryland. Meals were known to be quite impressive and a highlight of railroad transportation. Diner cars cost nearly double that of a passenger car, and maintaining them requires skilled staff. They weren’t profitable but a feature of travel that would attract more passengers.
Dining car fare was not cheap. Budget travelers ate elsewhere or in canteen coaches. In the days of strict racial segregation, dining car waiters were all-male African-Americans, as were the cooks. Dining car staff was a coveted position on the B&O.
Meet Your Chef
A magma cum laude graduate of the esteemed Restaurant School of Philadelphia, Chef Haynes has been in the hospitality industry for 40 years. Ten of those years he was an Executive Chef and/or Chef-Owner of several notable restaurants in Fredericksburg VA. For the last 30 years, he has been a Chef Instructor and Professor of Culinary Arts at three colleges and Universities and retired after teaching high school for 10 years in Gettysburg PA. In 2011, he and his former culinary instructor from the Restaurant School, Chef Lou Sackett, published their groundbreaking book, American Regional Cuisines: Food, Culture & Cooking. Chef Haynes’ stellar team for the Dinner on the Diner includes a collaboration with his son, Chef Travis Haynes, his classmate from the Restaurant School, Chef Stewart Watson, and former student Chef Adam Eyer.
The evening will begin at 6:00 PM with a cash bar that offers beer, wine, or a signature cocktail. Commemorative glasses will be available for a small upcharge with a drink, or purchased separately. The Victorian Chautauqua is thrilled to serve a sit-down meal prepared by a highly acclaimed chef, David Haynes, who will be brought in especially for this occasion. A 50/50 raffle will be available throughout the evening, and the grand prize winner will be announced following the dessert.
Seats are limited to 125 so early purchases are recommended. Purchases must be placed as one order under a single name to reserve a full table for eight.
ticket price $100 limited to 125
$800 for a full table reservation
Dinner on the Diner
MENU
Choose one of five delicious entrees
#1 SMOKE-ROASTED PRIME RIB of BEEF
pepper & kosher salt-crusted and oven-seared | served with green beans and potatoes
#2 GRILLED SALMON
finished with Hollandaise Sauce served with green beans and potatoes
#3 ROAST PORK-LOIN
center-cut pork-loin stuffed with herbs and onion and smothered in apple onion gravy
served with country green beans and smashed potatoes with caramelized onions and roast garlic
#4 VEGETABLE LASAGNE
layers of fresh local vegetables, ricotta custard, and finished with assorted Italian cheeses
#5 VEGAN STIR-FRY
a melange of local and Asian vegetables and tofu in a light green curry sauce
Entrees include salad and dessert.
SALAD
spring mix, cherry tomatoes, candied pecans, pickled red onions, croutons, and maple syrup vinaigrette.
DESSERT
brownie bites & white cake with almond icing
