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kind of varied experiences one likes to see in a chef. But, when asked what he enjoyed most in his work on the Columbia Star, his answer came as a surprise. “There is a lot that is unique and interesting about work- ing on a dinner train,” he says. “But for me the best part is seeing how excited and ready to have fun all the guests are. Sure, when people eat out in restaurants, some of them are having fun. But not everyone. On the train, everyone is happy and enthusiastic. You can see it in their faces.” Here’s Another First: Since this equip- ment once operated as the Grand Traverse Dinner Train out of Traverse City, Mich., technology allowed me to call up an earlier description of the train. It is “framed at each end by an F7A diesel locomotive. Each is fol- lowed by a pair of ex-Southern Pacific artic- ulated
dining cars that seat 56 guests
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www.mcmillanpublications.com Rio Grande
A Last Look Back 1974-2010
By R. C. Farewell
Get It Before It’s Gone! T
his spectacular volume relives the
10 DECEMBER 2013 •
RAILFAN.COM
past 36 years of Rio Grande’s presence with 280 pages and more than 400 color photos. Visit fabled Tennessee Pass, the storied Moff at, and sites like the Utah desert and Ruby Canyon. More than a dozen charts and maps that will bring the Rio Grande to life.
A last look back at the Rio Grande, a railroad never to be forgotten.
apiece. In the center, a baggage car convert- ed into a kitchen car,” with the kitchen set- up insuring the wait staff doesn’t have far to go to deliver hot food. Because interior de- sign is an integral part of the decor, the din- ing rooms still offer a “pleasing blend of pre- dominate colors found in northern Michigan.” The key word is “pleasing,” and the key point is that this has nothing to do with the quality of the trip or the meal. My guess is that most passengers don’t make note of or question design details. Even though the train runs every other week on a year-around basis — Friday and Saturday nights and mid-day Sunday — Chef Scott’s is a full time job. There are menus to plan, orders to place, and deliver- ies to schedule. Some menu items need to be prepared in advance. And the train main- tains a varied schedule of special events, pri- vate charters, and catered functions. For The Record: The Columbia Star Dinner Train boards at 6501 North Brown Station Road just north of Interstate 70 in Columbia, Mo. It has been the subject of Great Scenic Rail Journeys on PBS, the footage of which is on the website. For more information go to
www.dinnertrain.com or call 877/236-8511 or 573/474-2223. Before we departed the train, Kris Tillot- son offered to share a book. Several of us ac- companied him to his nearby office, where he again flashed enthusiasm — and a touch of pride — as he showed us Marty Paten’s beautifully illustrated Columbia Branch Railroad: A Chronological History of the Short Line Railroad between Columbia and Centralia, Missouri (http://columbiabranch
railroad.com). That 22 mile route provides the three-hour, 27 mile round trip for the dinner train (a shorter round trip for Sun- day Brunch takes two hours). The Columbia Terminal Railroad (COLT), a freight short line, provides the operating crew. Paten, meanwhile, supplied the photograph of the dinner train shown here. And because I now had a bunch of new- found friends who were avid about railroad- ing, my fun didn’t end when the train re- turned to the boarding area. I was invited to join them on their trek to Jefferson City and a visit to a large basement model railroad and a newly-constructed outdoor layout. Needless to say, I was late getting on the road back home.
While in Columbia: 1) See the ex-
Wabash Station at 10th Street and Walnut. Nicely restored, today it serves as the city’s bus station; 2) Or the ex-Katy station, also downtown at 402 East Broadway, now occu-
Cascade Canyon Winter Train
Durango & Silverton Narrow Gauge Railroad
by Yard Goat Images
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