On Thursday night they’ll be celebrating the classics at the Toledo Club, which has been an institution in the city since 1889.

That evening, the club will be hosting the President’s Dinner. For the occasion, club president John Fedderke has selected a menu of dishes that are among his family’s favorites: Caesar Salad with Moroccan Preserved Lemon, Lobster à l’Américaine (lobster simmered in wine, tomatoes and herbs), Ossobucco (veal shanks braised with wine and herbs and flavored with lemon and orange), and Banana Cake.

The ossobucco has been beloved by the Fedderkes’ since 1970, when John and his wife Mary were newlyweds. Mr. Fedderke, the director of marketing at The Blade, was inspired by cooking icon Julia Child whose television show, The French Chef, both taught and entertained. After watching Mrs. Child prepare the dish, he felt certain that he could replicate the deliciousness for his new bride, to surprise her with a special dinner after a long day at work.

Unfortunately, Mrs. Fedderke came home to disastrous and messy results that evening, as her husband had relied upon memory, incorrect equipment, and a surfeit of enthusiasm rather than following the directions properly: the Pyrex container he’d tried to cook the veal in had exploded all over the stove. But once he prepared the recipe as Mrs. Child had instructed, “it’s been great ossobucco since,” Mr. Fedderke says.

The salad, the lobster dish, and the dessert are also culinary classics, just like the veal.

Banana cake is “my birthday favorite,” says Mr. Fedderke, beloved for many years. Susan Allan Block has updated Mr. Fedderke’s mother’s cherished recipe for this sweet treat, and will be baking it for the President's Dinner.

A new classic, a cocktail named the Presidential Pardon, has even been created for this event by Alan Leizerman, whom Mr. Fedderke describes as the Toledo Spirits Company's "Chairman of the Bitters."

In addition to the sumptuous meal being prepared by the club's executive chef Michael Rosendaul, this event will feature the induction of honorary club members. Dick Cavett — talk show host and writer, most notably, for the legendary The Tonight Show with Johnny Carson — will be inducted along with his wife, author Dr. Martha Rodgers.

The President's Dinner, for members only, is a fund-raiser "to preserve our lovely clubhouse," Mr. Fedderke says.

Because The Toledo Club itself is a classic.

Presidential Pardon

"This will pair really well with bananas, and will be a nice beginning or end to a meal," says Toledo Club president John Fedderke.

1 muddled cherry

1 muddled lemon slice, very thin

3 shakes Black Kite Coffee bitters

3 measures Rye or Bourbon

1 measure Crème de Cacao

Splash of Luxardo maraschino liqueur or kirsch

Stir all ingredients together with ice.

Yield: 1 serving.

Source: Alan Leizerman, Toledo Spirits Company

Caesar Salad with Moroccan Preserved Lemon

Using preserved lemons instead of lemon juice "adds a citrus sparkle to the salad," John Fedderke says.

18 to 24 crisp, narrow leaves from the hearts of 2 heads of romaine lettuce, or a package of romaine hearts (about 1 pound)

1 cup plain toasted croutons

1 large clove garlic, peeled

salt

1/​4 cup or more excellent olive oil

2 tablespoons pasteurized egg yolk

freshly ground black pepper

1/​2 cup preserved lemons, rinsed, seeds removed

1 tablespoon Dijon mustard

Worcestershire sauce, to taste

2 tablespoons freshly grated parmesan cheese, imported Parmigiano-Reggiano only

Prepare the lettuce: From a large head remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length -- you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads -- fortunately, romaine keeps reasonably well under refrigeration.)

To flavor the croutons: Crush the garlic clove with the flat of a chef's knife, sprinkle on 1/​4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic and mash again with the knife, rubbing and pressing to make a soft purée.

Scrape the purée into a small frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the purée though a small sieve into a pan before adding the extra croutons. Discard the bits of garlic.)

To make the dressing: Place a pinch of salt, egg yolk, pepper, preserved lemon, mustard, and Worcestershire sauce into a blender; puree. Slowly add remaining olive oil while the blender is running to emulsify the dressing.

To dress the salad: In a large mixing bowl, drizzle the dressing over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them towards you, so they tumble over like a wave. Taste for seasoning, and add more, if needed.

Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.

Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.

Yield: 2 generous servings.

Source: Adapted by Michael Rosendaul from Julia Child's, Julia and Jacques Cooking at Home.

First Published November 18, 2014, 5:00 a.m.