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!
NEW! Tuesday/Friday Lunches
The George Ranch Historical Park’s foodways team now offers lunches most Tuesdays and Fridays From noon to 2 p.m. Tuesday’s menu includes chili dogs, slaw and cookies; Friday’s menu includes chopped beef, slaw and cookies. Cost is $8 for adults and $5 for children. Meals are first-come, first-served and can be purchased in person at the Visitor Center. You can call morning of to check menu and availability (281) 343-0218 extension 220.
Saturday Historic Lunches
Add a splash of Texas flavor to your Saturday tour with one of our historic lunches. Meals are held on Saturdays at noon and rotate through seven historic venues. Menus are changed to reflect the site’s specific time period. Menus and dates are listed below!
Note: Meal prices do not include general admission to the Park. Historic lunches are open only to our Park guests so purchase of admission to Park is required and is payable upon arrival. Saturday meals are served at 12 noon with historical background information beginning at 11:45 a.m. Pick up your tickets early to be at the lunch site by 11:45 so you don’t miss anything!
$14 for adults and kids ages 13+ ($15 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. Our online registration ends on Friday. Please call the Visitor Center at (281) 343-0218 after 9 a.m. on Saturday morning to check day-of availability.
Pricing Discounts: Members of the Fort Bend History Association 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.
Jan 12: 1860s Ryon Prairie Home Lunch Reserve
Jan 19: 1860s Chuckwagon Lunch Reserve
Jan 26: World War II Rations Historic Lunch Reserve
Feb 2: 1890s Sharecropper Lunch Reserve
Feb 9: 1890s Davis Victorian Roast Lunch Reserve
Feb 16: George Ranch Rodeo –No Lunch
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 Chuckwagon Lunch: Beef stew with vegetables, Cowboy beans, Dutch-oven biscuits, Fruit cobbler, Tea, water.
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.
1890s Davis Victorian Roast Lunch: Roast Beef Carving Station, English Country Gravy, Green Beans w/Mushrooms, Roasted Root Vegetables, Colcannon Casserole, Treacle Pudding, Jelly Molds, Assorted Country Breads, Beverages.
1890s Sharecropper Lunch: Deep Fried Catfish, Fried Gizzards, Mixed Greens w/Ham Hocks, Dirty Rice, Cracklin’ Bread, Buttermilk Pie, 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.
Czech/German Menu 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, Tea, Water
Hispanic Menu Pazole, Conchinita Pibil tamale pie, Polo con mesquite, Charro beans, Lime cilantro rice, Fresh tortilla, Sopaipillas w/ local honey, Tea, Water
Memorial Day BBQ Menu: Beef Brisket, Pork Sausage, Baked Beans, Potato Salad, Cole Slaw, BBQ Sauce, Fruit Cobblers, Beverages
West African/Soul Food Menu Chicken and shrimp Gumbo, Smoked ham, Carolina Gold long grain rice, Black eyed peas w/ ham hocks, Pickled and preserved vegetables, Fried Plantain/ vanilla bean ice cream, French bread loaves, Tea, Water
World War II Rations Historic LunchMeatloaf, S.O.S (creamed chipped beef), Green beans w/ bacon, Glazed Sweet potatoes, Baked beans, Fortified Army bread homemade), Chocolate bars, Assorted fruit pies, Coffee, Tea/Water.
Reservations Required. Call (281) 343-0218 ext. 410 during business hours
(Tues. – Sat., 9 am – 5 pm).
Gobbler Cobbler Bake Sale
November 1-15, 2018
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 peach, apple, blueberry and blackberry cobblers for sale. We will prep them and freeze them — all you have to do is bake them!
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 this delicious treat for your family!
Flavors and Pricing:
Flavors: Peach, Blackberry, Blueberry & Apple
Half-Pan (Feeds 8-10 people): $25
Cobbler orders can be placed at (281) 343-0218 or at email@example.com. All orders need to be placed by November 15 and cobblers can be picked up at the Visitor Center on November 17, 20 & 21 from 9 a.m. to 5 p.m.
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 1860s Ryon Prairie Home. 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.
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
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.
Cowboy Beans, Biscuits, Fatback & Bacon, Brown Gravy, Eggs, Cowboy Fry Bread, Cowboy Coffee, Tea, Hot Cocoa, Water
$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.
Saturday, October 6th 2018. Reserve
Dinner at the Ranch: Complete Six Course Candlelight Dinner
6-9 p.m. | 2018 Dates TBD
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.
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
Reservations Required. Minimum of 4 guests, maximum of 10 guests.
Recommended for ages 15 & older
Shirt and tie dress code required.
Groups: Private dinners can be arranged for groups of 8-10 people based on availability.
Ask us about our wine policy if interested.