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Historic Food Program

Here at the George Ranch Historical Park, we want to make sure you can see, smell, hear, touch AND taste history. Our historic foodways program is a wonderful addition to any Park visit. From early chuckwagon breakfasts to a six-course evening meal by candlelight, we have a historic food experience waiting for you!

Saturday Historic Lunches
Hearthside Cooking Classes & Fireside Suppers
Chuckwagon Breakfasts
Dinner at the Ranch: A Complete Six-Course 1860s Meal
Gobbler Cobbler Bake Sale

Saturday Historic Lunches

Add a splash of Texas flavor to your Saturday tour with one of our historic lunches. Dine on country ham and pan gravy, feast on a traditional Victorian meal at the 1890s Davis Mansion or sample some real Texas-style barbecue at the 1930s Bachelor House where cowboys would rest and relax after a long day working cattle.

Meals are held on Saturdays and rotate through seven historic venues. (Note dates below.) Menus are changed to reflect the site. Meal prices do not include general admission to the Park.

Cost:
$14.00 for adults and kids ages 13+ ($15.00 for holidays & special event meals)
$11 for children ages 5-12 ($12 for holidays & special event meals)
$4 for children 4 and under.

Reservations and advance purchase recommended. Please see our Historic Lunch schedule below.

Pricing Discounts: Members receive $1 off Adult and children 5+ ticket prices. Seniors 62+ receive $1 off their ticket.

Historic Saturday Lunch Schedule 

Please note: The menu is subject to change.

Feb 11:1930s Bachelor House Lunch Reserve

Feb 18: 1930s George Farm Table Lunch Reserve

Feb 25: Tales of Texas – Texas Rangers Chuckwagon Meal Reserve

Mar 4: 1830s Jones Stock Farm Lunch Reserve

Mar 11: 1860s Spring Break Chuckwagon Meal Reserve

SPRING BREAK TUESDAY-FRIDAY Mar 14-17: 1860s Spring Break Chuckwagon Meal Reserve

Mar 18: 1860s Spring Break Chuckwagon Meal Reserve

Mar 25: 1860s Ryon Prairie Home Lunch Reserve

Apr 1: 1860s Chuckwagon Lunch Reserve

Apr 8: 1830s Runaway Scrape Meal Reserve

Apr 15: 1930s Easter Luncheon Reserve

April 22: 1890s Davis Victorian Roast Lunch Reserve

April 29: 1890s Sharecropper Lunch Reserve

May 6: 1930s Bachelor House Lunch Reserve

May 13: Mother’s Day Victorian Tea Reserve

May 20: 1930s George Farm Table Lunch Reserve

Lunch Descriptions

1830s Jones Stock Farm Lunch: Henry’s Candied Pork Belly, Venison & Pork Smoked Sausage, Dandelion Greens w/Potato & Onion, Pinto Beans n’ Fatback, Corn Bread, Blackberry Shortbread w/Cream, Beverages.

1860s Ryon Prairie Home Lunch: Country Ham, Grandmother Jones’s Pan Gravy, Corn & Potato Casserole, Black-Eyed Peas, Chow Chow Relish, Sally Lunn, Apple Crumble w/Hard Sauce, Beverages.

1860s Chuckwagon Lunch: Beef stew with vegetables, Cowboy beans, Dutch-oven biscuits, Fruit cobbler, Tea, water.

1890s Sharecropper Lunch: Deep Fried Catfish, Fried Gizzards, Mixed Greens w/Ham Hocks, Dirty Rice, Cracklin’ Bread, Buttermilk Pie, Beverages.

1890s Davis Victorian Roast Lunch: Roast Beef Carving Station, English Country Gravy, Green Beans w/Mushrooms, Roasted Root Vegetables, Colcannon Casserole, Yorkshire Pudding, Treacle Pudding, Jelly Molds, Assorted Country Breads, Beverages.

1930s Bachelor House Lunch: Smoked Beef Brisket, Venison Pork Sausage, Camp George Beans, Homemade BBQ Sauce, Potato Salad, Cole Slaw, Fruit Cobblers, Sliced Bread, Beverages.

1930s George Farm Table Lunch: Home-Cured Corned Beef, Ranch Smokehouse Pastrami, Bramborový Salát (Czech Potato Salad),Green beans with Fatback & Onion, Sauerkraut, Pickled Beets, Sweet Potato Pie, Sliced Bread, Beverages.

Tales of Texas – Texas Ranger’s Chuckwagon Meal: Venison and Wild Boar Chili, Pork Pozole, Rice, Beans, Pan D’ Campo, Cornmeal Biscuits, Dewberry Cobbler, Tea, Water, Coffee

Reservations Required. Call (281) 343-0218 ext. 410 during business hours
(Tues. – Sat., 9 am – 5 pm).

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Fireside Suppers Cooking Classes

Looking for an experience beyond the traditional cooking class? Learn to cook like your ancestors with this one-of-a-kind historical experience! Join us as we explore 19th century cooking techniques in our 1830s Jones Stock Farm. At the end of each cooking lesson, guests will partake of their meal over candlelight with their historical cooking guide, Chef Nick Castelberg.

Classes are recommended for ages 10 and older and are held from 6-9 p.m. Minimum of 4 guests for class to make, maximum of 10 guests. Reservations are required. $55 per person ($45/member).

Groups: Private cooking classes can be arranged for groups of 8-12 people based on availability. All classes are held from 6-9 p.m.

2017 Fireside Supper Menu

1830s Hearthside Supper:

Green Chili Corn Bread Pie-
A savory beef green chili topped with hand ground corn meal cornbread, baked and served in corn husk bowl.

Tamale Dumplings–
Savory Mexican roasted pork filling, delicate and sumptuous masa,
wrapped inside a buttered cloth and boiled over the fire in a cast iron cauldron.

Mrs. Jones’s Harvest Rice-
Fresh shucked sweet corn, red and green bell peppers and aromatic cilantro help to spruce up a dish of boiled rice.

Henry’s Smokehouse Beans–
Henry’s bacon, sausage and ham hocks from the smokehouse meet a pot of pinto beans. Combined with onions, tomatoes and chili’s from the garden. Not your average pot of beans!

Mexican Herbed Pan D’ campo–
(The official state bread of Texas.)
Traditional rounds of Irish soda bread dough, loaded with cumin, chili, and Mexican oregano.
Baked onsite in our Dutch ovens hearth side.

Bramble Pudding–
Fresh blackberries with lemon and sugar, topped with a sweet white corn meal crust and baked inside our Dutch ovens hearth side.

1860s Hearthside Supper:

Roasted Butternut Squash Soup, Pan D’Campo, Pan Seared Pork Loin with a Cognac Sauce, Polly’s Potato Accordions, Pickled Okra with Tomato and Onion , Bread Pudding Flambé with Syllabub

Fireside Supper Schedule 

February 10, 2017: Wood-burning Stove Cooking Reserve

March 3, 2017: Wood-burning Stove Cooking Reserve

May 19, 2017: Wood-burning Stove Cooking Reserve

Reservations Required. Call (281) 343-0218 ext. 410 during business hours (Tues. – Sat., 9 am – 5 pm) or Book Online.

 


 

Chuckwagon Breakfasts 

8 a.m. | 

Experience the Park as it comes alive in the early morning dawn. Enjoy a breakfast cooked over the fire and learn the dutch oven cooking techniques of old. Chuckwagon breakfasts are held the first Saturday of the month at 8 a.m. Reservations are required. Breakfasts may be cancelled due to inclement weather–check website day of if weather is questionable.

Menu: 
Cowboy Beans, Biscuits, Fatback & Bacon, Brown Gravy, Eggs, Cowboy Fry Bread, Cowboy Coffee, Tea, Hot Cocoa, Water

Cost: 
$12.50 for adults and kids ages 13+
$9 for children ages 5-12
$4 for children 4 and under.

Pricing Discounts: Members receive $1 off Adult and children 5+ ticket prices. Seniors 62+ receive $1 off their ticket.

Reservations Required. Call (281) 343-0218 ext. 410 during business hours
(Tues. – Sat., 9 am – 5 pm) or book on-line Reserve.

Mar 4: Chuckwagon Breakfast Reserve

Apr 1: Chuckwagon Breakfast Reserve

May 6: Chuckwagon Breakfast Reserve

Jun 3: Chuckwagon Breakfast Reserve

Dinner at the Ranch: Complete Six Course Candlelight Dinner

6-9 p.m. |

Join us as we celebrate the return of our famous, one-of-a-kind multi-course dinners served at the historic 1860s Ryon Prairie Home. Journey back in time and experience fine dining circa 1860s Texas-style. Enjoy polite conversation as Mrs. Polly Ryon welcomes you to her dining table and home. Reservations are required.

Menu:
Soup- Creamy Roasted Butternut Squash Soup
Salad- Lump Crab on a Bed of Greens
Appetizer- Wild Boar Quiche Lorraine
Sorbet- Green Mango Sorbet
Entrée- Cast Iron Seared Filet Mignon with a Cognac Cream Sauce, Served On a Bed Of Garlic Spinach Accompanied With Roasted Veggies
Dessert- New Orleans Style Bread Pudding with A Grand Marnier Sauce, Orange Infused Cream Cheese Topped Off With Crystalized Orange Peel

Cost:
$75/person ($70/member)

Reservations Required. Minimum of 4 guests, maximum of 10 guests.
Recommended for ages 15 & older
Shirt and tie dress code required.

April 21, 2017. Reserve.

Groups: Private dinners can be arranged for groups of 8-10 people based on availability.

Ask us about our wine policy if interested.

Gobbler Cobbler Bake Sale 

Make your Thanksgiving meal special this year with one of the Park’s famous cobblers. In the month of November, the Historic Foodways department will offer frozen peach, apple and blackberry cobblers for sale. We prep and freeze them…all you have to do is bake and ENJOY!

Chef Nick Castelberg’s old-fashioned cobblers have been said to be “better than Grandma’s” and have developed quite a following among the Park visitors. Save some baking this Thanksgiving and take home your own pan today.

Flavors and Pricing:
Peach, Blackberry & Apple

Half-Pan (Feeds 8-10 people): $25.00

2 Half-Pans (Feeds 16-20): $45.00

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