SMALL SPACES | 1905 | AT THE TOPEKA COUNTRY CLUB
Photos by Jennifer Goetz
A former bakery housed in The Topeka Country Club’s basement has been transformed into a niche dining destination for members. Named 1905 in honor of the year the club was founded, the venue hosts up to 14 people for a multi-course epicurean experience.
Edison lights with filament bulbs add to the ambiance while a vintage 200-pound Hobart mixer once used to make dinner rolls pays homage to the area’s pie making and bread baking heritage.
The first 1905 dinner took place April 4, 2015, as an experiment to boost business on traditionally slow Saturday nights.“We began offering two or three dinners a month and they were sold out in minutes,” said Meininger.
A few days before each event, Meininger surveys the members who are coming regarding food preferences, allergies and even whether they are left-handed or right-handed to assist with seating placement in consideration of novelty dining accessories that might be introduced for a particular dish.
“If someone is allergic to shellfish or gluten, then we won’t create a menu that has those things,” said Meininger.
The evening begins at 6:30 p.m. with drinks and appetizers comprising the first two courses. A third course, referred to as the “Below Freezing” portion of the evening, features a protein delicacy and a festive cocktail served in the basement’s converted stainless-steel cooler. North Face® jackets purchased for this purpose are often distributed to guests to ward off the chill as they enjoy gourmet deviled eggs, crab mousse with sweet pea puree, blackberry glazed chicken or some other inventive treat.
“Visiting the freezer with a cocktail in hand is always a popular part of the night,” said Meininger. “Drinks might be a Bellini or a peach martini, whatever signature cocktail we can think of.”
Soup, a main course, a homemade dessert and after-dinner drinks, if desired, round out the evening.
“Our chef, Billy Fuschino, prepares the main course in front of our guests, and he enjoys being in a different venue as much as they do,” said Meininger. “We have a lot of members who come back for the experience because there are few places that offer an opportunity to interact with the professional preparing your meal.”
Tristan Weinbrenner, a level one sommelier, pairs wines for the various courses.
1905 hosted its 100th dining event in October. Although Saturday nights are no longer slow with an influx of 150 new members and families the past couple of years, Meininger said the club will continue offering the intimate dining opportunity as an extension of its commitment to ongoing reinvention.
The club recently completed a $7.5 million renovation to upgrade its offerings for outdoor recreation and health and wellness, including a water splash park and enhanced fitness center offering 30 classes a month.
Meininger, who has been with The Topeka Country Club for 11 years, said he and his team strive to find new ways to deliver membership amenities and engagement opportunities while preserving traditional activities and menu staples.
“We still make our signature vanilla ice cream and raspberry sauce and serve fried chicken on Thursday nights,” said Meininger. “Our honey pecan chicken is a 32-year-old recipe and it’s not going anywhere.”
TK
