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.

$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.

Jan 6: 1830s Jones Stock Farm Lunch Reserve

Jan 13: 1860s Ryon Prairie Home Lunch Reserve

Jan 20: 1890s Davis Victorian Roast Lunch Reserve

Jan 27: 1930s George Farm Table Lunch Reserve

Feb 3: 1860s Chuckwagon Lunch Reserve

Feb 10: 1890s Sharecropper Lunch Reserve

Feb 17: 1930s Bachelor House Lunch Reserve

Lunch Descriptions

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

Hispanic Menu Pazole, Conchinita Pibil tamales, Polo con mesquite, Charro beans, Lime cilantro rice, Fresh tortilla, Sopaipillas w/ local honey, Tea, Water

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

Memorial Day BBQ Menu: Beef Brisket, Pork Sausage, Baked Beans, Potato Salad, Cole Slaw, BBQ Sauce, Fruit Cobblers, Beverages

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.

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



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


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.

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.


FALL Date Oct 7: Chuckwagon Breakfast 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.

2017 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

$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.

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 – November 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 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