An Art Form in History-Making Cuisine
Nearly 150 years ago Cheyenne, Wyoming, was one of the wealthiest cities on earth. The transcontinental railroad and prosperous ranching brought cattle barons, industrial giants, political figures and British aristocrats. In the 1880s, an exclusive club was formed to serve this elite class: The Cheyenne Club.
The Cheyenne Club was where deals were struck alongside some of the world’s most renowned cuisine, wine, liquor and cigars. The chef was European-trained and used the finest ingredients available. As word spread among the world’s wealthiest, The Cheyenne Club’s reputation rivaled the upscale Corkscrew Club in Denver and would challenge the best clubs in London.
The two-story brick building’s façade was draped in Victorian French windows. Inside, members were greeted with two grand staircases. The interior housed wine vaults, billiards rooms and smoking rooms. The beautiful hardwood floors were overlaid with Turkish carpets, and the finest luxuries at the time were provided: electricity, telephone, central heating and an elevator.
The Cheyenne Club’s glory days were short, as the deadly blizzards of 1886 and 1887 drove members away. After several ownership changes, The Cheyenne Club was ultimately demolished in 1936.
The Cheyenne Club at The Farm at Brush Creek seeks to celebrate the original club’s legacy by showcasing the wonders of Wyoming with the highest level of epicurean experience.
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