After a long journey and many schedule changes the Columbia Star Dinner Train is
ready to go. Two F-Units dressed in Wabash colors are ready to pull our
train with vintage Ex SP articulated coaches. The ex-Burlington baggage
car in the middle serves as the kitchen car. The engines are placed on
each end of the train as there is no turnaround point on this line.
History of the Colt Railroad
What is the Colt railroad you may ask? Let me give you a brief history:
The Colt (Columbia Terminal) Railroad is a 21 mile (ex-Wabash) branch
line from Centralia, Missouri to Columbia Missouri. It was formed in
1987 when the Norfolk Southern Railroad discontinued service on this
branch. The city of Columbia stepped in and bought the line and then
set up the operations we see today. They own two engines one is a GP18
and the other is an SW1200 otherwise known as the big and little
engine. Both engines are more than 50 years old but you would never
know it by looking at them. The Geep looks great in its Wabash inspired
(Click any photo below to see a double-sized copy on your screen; Click BACK in your browser to return to this page.)
The Colt railroad Geep on a rainy day in 2008. This was the first time I saw this railroad.
Another view of this Wabash inspired paint Scheme engine. This engine they call their “Big Engine”
This is the “Little Engine” crossing the grade crossing on 63 Hiway. A bridge has replaced this crossing as of last year.
The Dinner train and the Geep resting together.
The Geep was on the back of the coal move to get it over the 3 or 4%
grade to get up into town. The bridge replaced this grade also.
The Colt railroad now has a large trans-load facility
along with many other online customers that ship and receive lumber,
coal, chemicals etc. If you are traveling through this area on 1-70
keep your eye out for the bridge that still says Wabash.
The Columbia Star Dinner Train Equipment:
Columbia Star Dinner Train is comprised of two locomotives and three
cars. A locomotive is located on each end of the train so that the
train may operate in either direction. Our F-7 locomotives were built
by the Electro-Motive Division (EMD) of General Motors in 1948 and
1953. These locomotives were originally built for the Great Northern
Our dining cars were
built by the Pullman Car Company in 1938 for the Southern Pacific
Railroad as coach cars. Later they were converted to dining cars for
dinner train service. Originally these cars served on the famous
Southern Pacific train named the "Daylight" running between Los Angeles
and San Francisco. These cars are unique in that they are articulated,
meaning that they share a set of trucks (wheels) between the two car
Our kitchen car is a
former Chicago Burlington and Quincy (CB&Q) baggage car. This car
has been converted to a full kitchen in which we prepare all of our
meals right onboard the train. The kitchen car is in the middle of the
train so meals are served out of both ends of the car to the adjoining
--(The above information is from the dinnertrain.com website)
The author's first view of the train when it arrived in Columbia in late March.
Love the Wabash Colors
Another Artsy View of this great looking train.
The classic lines of an F-unit. This unit is the lead when the train heads back to Columbia.
This engine is the lead when the train heads to Centrailia.
This is a view of the unique articulation of these Ex SP coaches. These cars are more roomy than their standard counterpart.
Getting fired up and ready for the inaugural run.
This is the Kitchen Car. Yes the food is prepared on the train.
We all boarded the train at 6:30pm sharp.
Our car Captain Amando gave us our tickets and we stepped on
board. Ladies First and we took our seats at table 103 side A. The
seating is done just like a real dining car. You have no idea who your
tablemates are unless you have four people. Our tablemates were a
reporter from the Columbia Missourian paper who was working for the VOX
magazine for this report and an inspector from the FRA. The reporters
name was Waqas (pronounced Vakas) and the FRA Lady was Anne. Anne and
Steve Lee both started with the Union Pacific at the same time. Anne
joined us a little later in the ride as she was working on this
inaugural run. Waqas was a student reporter from the university and
this was his first ride on a train in the USA.
My wife. Amy, throwing a big smile before she lets me get on the train.
Our great waitress Melinda came by to see what we would like to
drink. Amy and I had Sweet Tea. It was fresh brewed on the train and
tasted great. After the drinks were served and just before
departure time our appetizer was served. Tonight the appetizer
was Brucetta with cheese, pepper and spinach topping.
Next up was some assorted breads with butter, horseradish and sour cream spreads. YUMMY stuff.
The bread basket and assorted spreads.
Our Signature Salad was next and it consisted of balsamic
vinaigrette, mixed greens, cucumber, tomato, julienned vegetables with
Columbia Star Dinner Train Salad.
The salads were fresh and light and did their job of preparing us
for the main course. Keep in mind all this is being done while we are
moving. While the main course was being prepared our car captain Amando
came by and punched tickets. He also asked us how things were and we
all said at once GREAT!!!.
Amando punching Amy’s Ticket
I posed my train ticket
Of course, we enjoyed the scenery and the people at all the
crossings that were there to see this first run of The Columbia Star
Dinner Train. We had the sun on our side of the train so the scenery
will be saved for your visit to see for yourself. And then, we saw the
servers coming with our main course. Amy had Chicken with a Mango
topping, potato wedges and a vegetable medley.
The Chicken and Mango Platter
I had prime rib with baked potato and mixed vegetables. I wondered
why there were not any steak knives at our table and soon found out
why. You did not need them. The meats were so tender a fork worked
fine. Our meals were great and the portions were just right. We all
cleaned our plates. Waqas was equally happy with his Chicken meal.
The Prime Rib Platter.
Waqas getting ready to enjoy his meal.
After the main course, we soon reached the end of our run in
Centralia. I took a moment to get some photos inside the car while the
train was not moving.
Some of the wines offered on tonight's train. There are other wines being considered for use on the train.
A view in our part of the car. I like how the lights cast a neat design on the ceiling.
A view in the next section of the car. Everyone was having fun.
Looking down the hallway. The porthole windows and brass handrails add a great touch. This is original also.
Remember the mention of the engine on each end? The end of the
outbound run is where this comes in handy. The crew simply walks beside
the train to the other engine, and uses it to pull the train back to
Columbia. After a few minutes we were on our way. The lights in
the car dimmed and the candles were lit. There are running lights on
the outside of the train and they were turned on to illuminate the
scenery. This along with the music playing lightly inside the car made
for a great atmosphere.
Amy alerted me that something was going on behind us at another table.
I turned with my Camera and found Michael Easton proposing to Kathy
Jackson with Kathy's daughter Abby looking on with great excitement. Kathy said, "Yes," and they posed for a quick shot of the three of
them. Congratulations Kathy and Michael on your engagement and
being the first marriage proposal on the Columbia Star Dinner Train.
She said yes!!!!
Dessert came soon after the successful proposal. Tonight's dessert was a lemon cake.
Our wonderful dessert.
Who prepared all this great food?
Chef Hine, a graduate of the Culinary Institute of America in New York, brings over 25 years of culinary experience to the Columbia Star Dinner Train.
His passion for fresh, local food was further inspired through his
experiences at Columbia restaurants and in the Corporate scene. Chef
Hine is also the owner of Creative Ice Designs and Ice Sculptures. His culinary creativity has earned him media attention in Mid-Missouri.
--from the dinnertrain.com website
Yes, Chef Hine is why the food is so good. He was quite busy so I did
not get a photo of him. His passion and experience show up on all the
plates and on the happy faces of the people eating their meals. It
seemed like no time before we were back to Columbia and it was time to
detrain. I am not sure what time it was because I only looked at my
cell phone clock once when we left. When you are able to forget
about time it means you are having a good time and the atmosphere is
A short re-cap of the evening.
The train looks great in its Wabash colors and the COLT Railroad
maintains their right of way well, providing a smooth ride. The
atmosphere inside is a fun and light-hearted. Lots of laugher and good
conversation can be heard, but you can also talk at your table without
having to raise your voice. Food is wonderful and the staff is friendly
and helpful. So add this to the top of your list of things to do.