HILL CITY - In its fourth year of heading toward Tin Mill Hill and the wilderness of the Black Hills, the 1880 Wine Train into the West was completely sold out weeks in advance of its Saturday and Sunday excursions. With four wines to sample, a delicious lunch and a slow ride to Keystone and back, riders found it was worth the ticket.

Meg Warder, general manager of the 1880 Train, had to turn hundreds of people away the weekend of Sept. 20-21 as more than 600 people boarded the Western-themed train.

"We may add another day for next year," Warder said of suggestions for the future event. Extra cars were added to the train, along with extra help to serve food and pour wine.

"There's wine, the train ride and a Western theme," she said of the event's allure and popularity.

Phyllis Potts of Rapid City arrived for her first wine-train event with her two grown daughters, Colleen Murphy of Rapid City and Kathy Golden of Denver, and her sister, Carol Bottomley of Rapid City. They were excited to watch as Black Bart and his gang stopped the train to steal the miners' payroll sealed in a cashbox.

"It was something we saw a couple of years ago. This year we were all able to go," Golden said.

This year, Prairie Berry Winery took over the cooking chores, said Holli Edwards, event manager at Prairie Berry Winery.

"We were hopping," she said of the last-minute preparations to load the cases of wine and coolers of food onto the train before its departure. While the event had been catered by other food vendors in the past, the winery's kitchen expansion made it possible to create its own menu.

Prairie Berry chefs Maija Odle and Heidi Grover developed and prepared delicious dishes, including a Mediterranean Orzo Salad and their Muffuletta Sandwich. They paired the salad with Buffaloberry Fusion, a white wine. The sandwich was served with a choice of a dry red wine, Phat Hogg Red, or a semi-sweet red wine, Chokecherry Medley.

"We decided with talking to our chefs, that they were comfortable in doing the food. It was something to do that was unique," Edwards said.

The chefs and winemakers worked together to determine the wine pairings that they felt would go best with their menu selections.

"It depends with what wines we have available, too," she said.

Edwards said they try to do something different every year, changing the wine offerings, as well as food. It may be what keeps people returning for their next train ride.

"A majority of the people on board have come back for the fourth time," she said. "They just keep coming back."

As the Potts family traveled through canyons and over bridges, they discussed other friends and family who might appreciate next year's event.

The women also loved the day spent together on the train, tasting the wine, eating the four-course meal and topping it off with truffles from Mostly Chocolates.

"Eat, have wine. Eat, have wine. It's the perfect day," Murphy said.

"This was a good idea," Bottomley said.

A Nevada couple who had driven from Wyoming the night before, took the opportunity to generously sample the wines while giving up the driving chores to the train engineer.

"I'm digging this," the man said and he and his wife sat back and took in the scenery.

This was welcome news to Edwards and Warder.

"As more and more people come to the wine train, they're also bringing their friends," Edwards said.

Organizers will consider different options for next year, so those wanting to participate in the event will have the opportunity, Warder said.

Their success has been a mix of good wine, good food, fun theater and a train ride through the Black Hills.

"It's the whole package," she added.

Here are recipes submitted by Odle and Grover of Prairie Berry:

Mediterranean Orzo Salad

1 pound package orzo pasta - cooked

2 grilled zucchini, thinly sliced and chopped

2 grilled bell peppers - red, yellow or orange, chopped

1 pint cherry tomatoes

1 cup kalamata olives

1/2 cup chopped green onions

1/2 cup chopped parsley

2 cups feta cheese

Mix all ingredients, toss with Dijon Mustard Vinaigrette (below)

Dijon Mustard Vinaigrette

1 cup canola oil

1/4 cup Dijon mustard

1/2 cup white wine vinegar

Muffuletta Sandwich

Foccacia bread

2 ounces pork roast, sliced

2 ounces finocchio salami, sliced

2 ounces mozzarella cheese, sliced

Muffuletta Salad

1 cup each black and green olives, roughly chopped

1/4 cup capers, chopped

1/3 cup chopped flat leaf parsley

2 tablespoons Dijon mustard

2 tablespoons mayonnaise

1/2 cup olive oil

Kosher salt & pepper to taste

Spread muffuletta salad on the bottom half of foccacia bread slices. Layer with pork, salami and cheese. Drizzle olive oil on the top half of sandwich.

Contact Jomay Steen at 394-8418 or jomay.steen@rapidcityjournal.com.

If you go

What: Fright Train - from Hill City to "Oblivion" and back with scary entertainment en route and ghoulish grub; costumes encouraged

Who: Adults (21 years and older)

When: 7 p.m. Saturday, Nov. 1; train departs 7:30 p.m.

Fee: $35 a person; for reservations, call 574-2222 or 1-866-367-1880.

Where: Black Hills Central Railroad's Hill City Depot, Hill City