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Whether travelers are looking for savory or sweet, spa food or comfort food, there is a historic hotel with a culinary tradition or original recipe to satisfy every palate.

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John Rutledge House Inn (1763) Charleston, South Carolina
She-Crab Soup appears on many restaurant menus in Charleston, South Carolina, but the very first bowl was served at the historic Rutledge House. In the 1920s, Charleston’s former mayor, Robert Goodwyn Rhett, resided at what is now the historic John Rutledge House Inn. The mayor was expecting a visit from former U.S. President William Howard Taft during his tour of Charleston. Wanting to do something special for President Taft, Mayor Rhett asked his butler to “dress up” his typical crab soup. His presidential variation featured orange crab eggs, giving the soup its signature bright orange color and delicious flavor. Thus, She-Crab Soup was born, with its continuing legacy as practically a rite of passage for all Charleston foodies. She-Crabs (roe-carrying female crabs) are widely known to be a real delicacy, because they have much more flavor than their male counterpart, He-Crabs. She-Crabs are difficult to find in many parts of the country, so white crab meat can be substituted. Hard-boiled egg yolk may be crumbled in the soup to imitate the crab eggs. John Rutledge House Inn was inducted as a Charter Member of Historic Hotels of America in 1989 and dates to 1853, and was designated by the U.S. Secretary of the Interior as a National Historic Landmark in 1973.

The Omni Homestead Resort (1766) Hot Springs, Virginia
Fresh local trout has been a popular menu item at The Omni Homestead Resort for more than a century. Allegheny Mountain trout has been a guest favorite at this historic resort for generations and is still served today in the resort’s American Audubon Dining Room. The trout entrée has been updated over the years, and The Omni Homestead Resort currently offers Allegheny Trout Almondine. It is served with marble potatoes, haricots verts, red grapes, pickled red onion, and lemon beurre noisette. The trout is sourced from the Virginia Trout Company, located less than an hour away from the resort, just outside of Monterey, Virginia, in Highland County. The partnership between The Homestead and the Virginia Trout Company is one of the longest-running partnerships between the resort and local food purveyors. The recipe was featured in Former Executive Chef Albert Schnarwyler’s book, Dining at The Homestead (1989). The resort also takes advantage of its proximity to Virginia Wine Country and has offered the Virginia Wine Experience since November 2021. Located near the resort’s grand Dining Room, the Virginia Wine Experience offers a Tasting Parlor focusing on the wines of the Commonwealth, showcasing the history of winegrowing in Virginia, from the founding of Jamestown in 1607 through the present day. The Omni Homestead Resort was inducted as a Charter Member of Historic Hotels of America in 1989 and dates to 1766, and it was designated by the U.S. Secretary of the Interior as a National Historic Landmark in 1991.

The Willard InterContinental, Washington D.C. (1818) Washington, District of Columbia
The Southern-style Mint Julep is the signature drink served at the Round Robin Bar of The Willard InterContinental, Washington, D.C., and dates to 1830, when Kentucky statesman Henry Clay tried to order a Mint Julep at the original bar. The hotel bartender was not familiar with this cocktail, so Senator Clay asked if he could go behind the bar to show him how to make a Mint Julep. Traditionally, Mint Juleps were made with rum, rye, or brandy. Henry Clay’s version featured sour mash corn whiskey, distilled in Bourbon County, Kentucky. Before he left The Willard, Senator Clay wrote the original ingredients on a napkin for the bartenders to keep. Since 1830, the Round Robin Bar’s signature cocktail has been the Mint Julep. Senator Clay’s recipe is followed to this day, as The Willard seeks to preserve this piece of history. The hotel’s Round Robin Bar features the Mint Julep as its signature drink and serves more than 20,000 Mint Juleps throughout the year. As Bartender Jim Hewes—named Hotel Historian of the Year for the 2017 Historic Hotels of America Annual Awards of Excellence—says, “the Mint Julep is a light libation of extraordinary character.” The Willard InterContinental, Washington, D.C. was inducted into Historic Hotels of America in 2011 and dates to 1818.

French Lick Springs Hotel (1845) French Lick, Indiana
It was an early summer morning in 1917 at the French Lick Springs Hotel when Chef Louis Perrin entered his kitchen, ready to prepare the morning meal for a crowd of guests at The Springs restaurant. Things were progressing well until Chef Perrin realized that they had run out of oranges and could not make orange juice. Ever resourceful, Chef Perrin simply grabbed a handful of tomatoes and began creating a new beverage: tomato juice. Using ripe tomatoes, a touch of sugar, and his secret sauce, Chef Perrin created a new breakfast drink that was an enormous success. News of the beverage spread quickly throughout the country, and guests arrived at the hotel just to try the interesting concoction. Soon, there were too many orders for tomato juice, and The Springs kitchen could not keep up with the demand. Subsequently, a tomato juice company was formed in French Lick, Indiana, and given the secret recipe to make the juice in massive quantities for the hotel. Once folks had a taste for it, the demand for tomato juice increased, and by 1928, canned tomato juice was available everywhere. Listed in the National Register of Historic Places, French Lick Springs Hotel was inducted into Historic Hotels of America in 2000 and dates to 1845.

Visitation Hotel Frederick, a Tribute Portfolio Hotel (1846) Frederick, Maryland
Visitation Hotel Frederick, a Tribute Portfolio Hotel, opened its doors to guests in early 2025, but this historic hotel honors its heritage in many ways, including through its culinary offerings. One key culinary tradition was born from a specific historical event, when the current building served as a monastery and girls’ school: the Apple Dumpling Day. In 1846, after the Sisters of the Order of the Visitation from Georgetown took over the school, students staged a hunger strike. The nuns, seeking to connect with the students and restore morale, organized an impressive feast. The apple dumplings were the most popular dish and helped to create a bond between the nuns and the students. This event cemented the apple dumpling as a significant part of the school’s history, and as a symbol of reconciliation and community. For decades, students gathered apples from the courtyard each September to make apple dumplings, which were often served with ice cream. Today, Wye Oak Tavern, the hotel’s restaurant, pays homage to this tradition by featuring a modern version of the apple dumpling on its dessert menu. Furthermore, the hotel is planning its first community Apple Dumpling Day the afternoon of September 21, 2025. The public is invited to enjoy live entertainment, apple-themed games, caramel apple decorating, corn hole, face painting, and more. Visitation Hotel Frederick, a Tribute Portfolio Hotel, was inducted into Historic Hotels of America in 2024.

Omni Parker House (1855) Boston, Massachusetts
The longest continuously operating hotel in the United States boasts some of the most historic and prestigious culinary traditions. Omni Parker House was completed in Boston, Massachusetts, in 1855 and was a success from the beginning. Within a year, Augustine François Anezin, a French chef at Parker’s Restaurant, developed and served the Parker House Chocolate Cream Pie, as it was known, for the hotel’s official opening in October 1856. The custard-filled cake with chocolate frosting later became known as the Boston Cream Pie. The original Parker House recipe was so popular that in 1958, it became a Betty Crocker boxed cake mix. In 1996, thanks in part to a Norton High School civics class that sponsored the bill, Boston Cream Pie was proclaimed the official Massachusetts State Dessert. Today, various interpretations of Boston Cream Pie can be ordered in restaurants and cafés around the world. Those who want to taste the original can either dine at the Omni Parker House or order a Boston Cream Pie online. Along with the famous dessert, the historic hotel’s kitchen also produced the original soft, buttery, Parker House Rolls. Known as “America’s first soft dinner roll,” the recipe was closely guarded and top-secret until 1933, when U.S. President Franklin D. Roosevelt requested that the rolls be served at a White House dinner. According to legend, Franklin and Eleanor Roosevelt asked that the recipe be forwarded to them at the White House, and the Omni Parker House obliged. Omni Parker House was inducted into Historic Hotels of America in 2006.

Stagecoach Inn (1860) Salado, Texas
The Historic Stagecoach Restaurant in Salado, Texas, and its beloved hushpuppies date to 1947, 87 years after the first travelers began to lodge at the adjacent Stagecoach Inn in 1860. When hoteliers Ruth and Dion Van Bibber opened the restaurant, there was no menu: guests ordered whatever dish they fancied at that moment. To buy time for Dion to run to the grocer, get the ingredients, and fulfill the order, Ruth served an appetizer of hushpuppies to the waiting guests. Fried balls of cornmeal and wheat flour, hushpuppies are a staple of Southern comfort food. When Stagecoach Restaurant underwent a full renovation between June 2023 and March 2025, and the menu was reexamined, tastings with community members determined that the single most important item on the menu to preserve was the hushpuppies. The inn is a beloved landmark in the town of Salado and one of its most historic, if not the most historic, buildings. Local legend has it that in 1861, then-governor Sam Houston gave an anti-secession speech from the restaurant’s front patio. Stagecoach Inn is listed in the National Register of Historic Places and is also a Recorded Texas Historic Landmark. It was inducted into Historic Hotels of America in 2018.

Palmer House®, A Hilton Hotel (1871) Chicago, Illinois
In 1893, Bertha Honoré Palmer, wife of businessman Potter Palmer, directed the pastry chef at Palmer House in Chicago, Illinois, to create a unique confection to be served at the World’s Columbian Exposition that year. A socialite and philanthropist, Palmer served as President of the Board of Lady Managers for the exposition. (Notably, Palmer was later appointed by President William McKinley as the only woman among the United States Commissioners at the Paris Exposition of 1900.) Upon receiving Palmer’s request, Joseph Sehl, the hotel’s pastry chef, invented the original chocolate brownie: a dense, glazed chocolate square, with a consistency somewhere between fudge and cake, topped with sugary walnuts. A few years later, the first reference to the “brownie” in the United States appeared in an 1898 Sears Roebuck Catalog that was published in Chicago. The original Palmer House Brownie recipe has existed for more than a century, and it remains one of the hotel’s—and the nation’s—most popular desserts. A leader in hospitality to this day, the hotel still crafts their brownies according to the original recipe. Guests can enjoy this tasty treat at any of the hotel’s many dining outlets or take a brownie to-go. Built as a wedding gift for Bertha from Potter in 1871, Palmer House®, A Hilton Hotel was inducted into Historic Hotels of Ameria in 2007.

Palace Hotel (1875) San Francisco, California
Green Goddess Dressing was created at Palace Hotel in 1923 by Executive Chef Phillip Roemer. Executive Chef Roemer created the dressing for a banquet held at Palace Hotel, which was San Francisco’s first luxury hotel, and the largest in the world when it opened in 1875. The 1923 banquet was held to honor actor George Arliss, who was the lead actor in William Archer’s hit play, The Green Goddess. After the banquet, the Green Goddess Salad became a permanent menu item at the historic Palace Hotel. In the early years, when there was limited access to fresh produce, the dressing was served with shredded iceberg lettuce, canned vegetables, and a choice of chicken, shrimp, or crab. Over the years, the salad has evolved. Today, the Green Goddess Salad features farm-sourced mixed baby greens, fresh, locally grown vegetables, and a generous portion of Dungeness crab meat, and is served with the hotel’s signature Green Goddess Dressing. Guests can experience a lightened version of Green Goddess Dressing at the hotel’s fine dining restaurant, The Garden Court. Palace Hotel was inducted into Historic Hotels of America in 2010 and is celebrating its 150th anniversary in 2025.

Grand Hotel (1887) Mackinac Island, Michigan
“America’s Original Grand Hotel™” on Mackinac Island, Michigan, has been an icon of summer resorts since 1887, attracting U.S. Presidents, well-known figures such as Mark Twain and Thomas Edison, and even Hollywood productions. Though geographically remote, Grand Hotel’s culinary offerings have always been top-tier and extensive, offering every luxury and indulgence to guests of the resort. Since 1947, the resort has served the Grand Pecan Ball, Grand Hotel’s signature dessert. The Grand Pecan Ball is a scoop of vanilla ice cream rolled in roasted pecans and served with house-made chocolate sauce. The recipe was adapted from a dessert served in the tearoom at the L.S. Aryes department store in Indianapolis, Indiana. The owners of Grand Hotel enjoyed it so much that they asked a chef to recreate it, hoping that their guests would enjoy it too. The Grand Pecan Ball quickly became the resort’s most popular dessert, and it is still loved by guests today. The hotel prepares over 60,000 Grand Pecan Balls every year, and guests can order the treat from any menu at the resort. The recipe is available here. Designated a National Historic Landmark by the U.S. Secretary of the Interior, Grand Hotel was inducted into Historic Hotels of America in 2001.

The Hermitage Hotel (1910) Nashville, Tennessee
The tradition of Afternoon Tea at The Hermitage Hotel in Nashville, Tennessee, has deep roots in the hotel’s historic role in the passage of the 19th Amendment to the U.S. Constitution, which protected the right of women to vote. In 1920, with nearly all of the states evenly split over the pending ratification of the 19th Amendment, only North Carolina and Tennessee were undecided. That summer, The Hermitage Hotel was the epicenter of an embattled mix of suffragists and anti-suffragists, as well as legislators and lobbyists, in the weeks leading up to the vote on ratification. The complexity of this political moment was captured during teatime at The Hermitage Hotel: in August 1920, a large tea event was organized by the anti-suffrage campaigners on the mezzanine level. The anti-suffrage activists wore red roses. To show their opposing political stance, suffragists wore yellow roses. Today, the hotel organizes a Yellow Rose Tea in the iconic Grand Lobby and Veranda every August, paying tribute to the Women’s Suffrage Movement. Guests enjoy a celebratory tea service complete with a glass of champagne, live piano music, a commemorative menu, and a yellow rose upon departure. The experience also features themed cocktails honoring suffrage leaders, such as The Carrie, a bold mix of Jack Daniel’s Single Barrel Tennessee whiskey, Chambord, holiday syrup, and chocolate bitters, in honor of Carrie Chapman Catt; or The Anne, a charismatic blend of Ford’s Sloe Gin, Prosecco, Chartreuse herbal syrup, and lemon, in honor of Anne Dallas Dudley. The Hermitage Hotel, established in 1910, was inducted into Historic Hotels of America in 1996 and designated by the U.S. Secretary of the Interior as a National Historic Landmark in 2020.

HOTEL DU PONT (1913) Wilmington, Delaware
HOTEL DU PONT, the Grand Dame of Wilmington, Delaware, is famous for its culinary excellence, from its award-winning restaurant, Le Cavalier at the Green Room, to its legendary event spaces. The hotel’s signature dessert is a light, sweet cookie: the almond macaroon. This confection is served at all lunches, dinners, and banquet events at HOTEL DU PONT. These delicious cookies are so popular that the bakeshop makes more than 400,000 per year, in batches of 3,000. This style of macaroon originated in Europe, where it was popularized by French and Italian pastry chefs. Gluten-free and containing only four ingredients, this macaroon recipe is simple, yet utterly unique to HOTEL DU PONT. The hotel’s famous macaroons have been served as a welcome gift and turndown amenity, as well as an accompaniment to special events, for over 80 years. HOTEL DU PONT macaroons are available for purchase by the dozen (plain or chocolate-dipped) at the hotel’s bakeshop, Spark’d Creative Pastry. HOTEL DU PONT was inducted as a Charter Member of Historic Hotels of America in 1989 and dates to 1913.

Omni Severin (1913) Indianapolis, Indiana
The Hoosier Sugar Cream Pie served at Omni Severin traces its roots back to the Indiana farm kitchens of early settlers, who created the dessert with the simple pantry staples of sugar, cream, and flour when fruit was out of season. This classic dessert became a hallmark of Indiana hospitality and is deeply tied to the state’s identity. It has been the unofficial state pie of Indiana since the state joined the Union in 1816 and its status was made official by the Indiana General Assembly in 2009. At the historic Omni Severin, established in downtown Indianapolis in 1913, the tradition lives on with the hotel serving this regional specialty and preserving its legacy as part of the hotel’s rich Midwestern heritage. The earliest record of the hotel serving the pie dates to a 1992 menu, but the staff believe that it had been served for much longer. Today, guests at the hotel can order the pie at Bar Cardinale, which is served with house-made bourbon caramel sauce. Omni Severin is listed in the National Register of Historic Places and was inducted into Historic Hotels of America in 2010.

The Broadmoor (1918) Colorado Springs, Colorado
A Colorado Springs resort steeped in history spanning more than 100 years, The Broadmoor is rich in tradition and culture. Its founder, Spencer Penrose, brought in the best artisans, architects, and landscape designers to construct his landmark resort. When the time came to hire a chef, he contracted Italian Executive Chef Louis Stratta and charged him with bringing his inventive, international approach to cuisine to America’s West. When the hotel opened on June 29, 1918, Chef Stratta prepared Shrimp Salad Louis for the formal opening festivities. This was not his first meal for the hotel, however: he began his service in 1916 by preparing meals for the construction workers building the hotel. Except for an eight-year period from 1932 to 1940, Chef Stratta held the position of Executive Chef until his death in 1976. This traditional West Coast seafood dish can be enjoyed at La Taverne or The Grille. For a heartier meal, guests can enjoy a fine dining experience in The Penrose Room, which reopened in 2025 after being closed during the COVID-19 pandemic. Since 1961, The Penrose Room has served Beef Wellington, carved tableside, and Baked Alaska, served gueridon style and flambéed in the center of the room for a showstopping moment. The Broadmoor was inducted as a Charter Member of Historic Hotels of America in 1989.

Historic Hotel Bethlehem (1922) Bethlehem, Pennsylvania
Historic Hotel Bethlehem in Bethlehem, Pennsylvania, revived a local heritage recipe for its guests to enjoy: the Moravian Sugar Cake. This sweet treat is a traditional bread-type dessert baked by Colonial Moravian settlers in Winston-Salem, North Carolina, and in Bethlehem, Pennsylvania, circa 1741. The hotel has been serving Moravian Sugar Cake to guests for over 20 years. Traditionally, the cake would often be served during a “Love Feast,” or a time during worship where parishioners could have a snack to hold them over through the service. The hotel started making the treat for guests to celebrate the community’s deep roots in Colonial Moravian-settled Bethlehem, Pennsylvania. The Moravian Sugar Cake is available daily for guests to enjoy in the Hotel B Ice Cream Parlor. In 2024, a portion of the town of Bethlehem, Pennsylvania, became part of the Moravian Church Settlements UNESCO World Heritage Site, a transnational “site” that includes three other historic Moravian settlements in Denmark, Germany, and Northern Ireland. Voted USA Today 10Best Readers’ Choice Awards Best Historic Hotel/Resort for the past 5 years, Historic Hotel Bethlehem was inducted into Historic Hotels of America in 2002 and dates to 1922.

The Brown Hotel (1923) Louisville, Kentucky
The Brown Hotel, opening with a grand flourish in 1923, drew over 1,200 guests each evening for its dinner dance by the height of the Roaring Twenties. One evening in 1926, The Brown Hotel’s Chef Fred Schmidt grew weary of serving traditional ham and eggs, and was inspired to create the decadent Hot Brown open-faced sandwich. Delighting the guests with an open-faced turkey sandwich, with slices of bacon and tomatoes, all baptized in a bubbling Mornay sauce, the Hot Brown was born. Ever since this culinary masterpiece was first presented to guests of The Brown Hotel in 1926, the recipe remains unchanged. Since that fateful night, The Brown Hotel has served more than 1.5 million Hot Browns. Visitors from around the world seek out the now world-famous Hot Brown. The Brown Hotel also serves an original cocktail, the Ali Smash, named after legendary boxer and frequent guest Cassius Clay, later known as Muhammad Ali. Legend has it that Louisville boxing coach Joe Martin told young Clay, “You’re spicy as rye, but you might consider learning to fight before getting smashed.” The Brown Hotel was inducted as a Charter Member of Historic Hotels of America in 1989.

The Fairmont Sonoma Mission Inn & Spa (1927) Sonoma, California
Spa cuisine became a national movement in the 1980s in large part because Edward Safdie, the former owner of The Fairmont Sonoma Mission Inn & Spa, published a cookbook with spa cuisine recipes in 1985. Spa Food: Menus & Recipes from the Sonoma Mission Inn made spa cuisine—light recipes that are high in macronutrients and low in sugar, fats, and processed ingredients—a national phenomenon, and Safdie’s book has been described as a “book for cooks.” The resort’s health-conscious offerings date back to the hot springs that were developed into a health retreat in the late-19th century. Today, the resort continues Safdie’s legacy. The resort’s culinary team demonstrates an unwavering commitment to serving guests impeccable meals created with seasonal ingredients sourced from regional wineries, breweries, ranches, fisheries, and farmers. The Spanish Colonial Revival-style inn dates to 1927 and was inducted into Historic Hotels of America in 2013.

The Settlers Inn at Bingham Park (1927) Hawley, Pennsylvania
Since reopening in 1980, The Settlers Inn at Bingham Park has been committed to presenting local food to guests that helps preserve small family farming in Pennsylvania’s Delaware Highlands. When the inn reopened, chef and owner Grant Genzlinger reached out to local growers and producers to create partnerships that would highlight the bounty of the region in a simple and direct manner for guests. For example, the trout used in the signature entrée, Blooming Grove Smoked Trout, is sourced directly from a local hatchery that utilizes mountain river troughs. The hatchery dates to the 1880s and is one of the most historic in the United States. Blooming Grove Smoked Trout has been featured on the menu at The Settlers Inn at Bingham Park since its reopening in 1980 and is served at The Settlers Inn year-round. Today, there are over 25 direct-to-restaurant farm providers that serve The Settlers Inn. In addition, the inn’s extensive gardens produce many edible flowers that are used in recipes and as decorative garnishes. The Settlers Inn at Bingham Park introduced a Chef’s Demonstration Garden. Located just steps from the kitchen, the garden yields a small number of fresh vegetables and herbs, so guests can make a direct connection between the fresh ingredients and the quality meals that they enjoy at the inn. The Settlers Inn at Bingham Park was inducted into Historic Hotels of America in 2010 and dates to 1927.

The Nittany Lion Inn (1931) State College, Pennsylvania
For more than 90 years, The Nittany Lion Inn has served as “Penn State’s living room,” welcoming generations of students, alumni, and visitors celebrating both everyday moments and cherished traditions. Among the most iconic offerings is The Nittany Lion Inn’s signature Lobster Bisque, a dish that first appeared on the menu in the 1970s, and it quickly earned legendary status within the Penn State community. More than just a meal, the bisque became part of campus life, enjoyed in Whiskers before and after athletic events at Rec Hall, savored during alumni gatherings by the Fireside Lounge, and featured as the star of the inn’s famed Friday night seafood buffets. At the height of its popularity, it was not unusual for the inn to serve nearly 800 bowls of bisque on a single football weekend. Following the inn’s historic renovation by Scholar Hotels in 2023, loyal patrons wondered if this beloved recipe would endure. Today, the answer can be found at Lionne, the inn’s reimagined restaurant situated in the historic main dining room, where guests can once again enjoy a steaming bowl of lobster bisque, each spoonful offering not only its rich flavor, but a taste of the tradition that has defined The Nittany Lion Inn for more than half a century. The Nittany Lion Inn was inducted into Historic Hotels of America in 2000 and dates to 1931.

The Hotel Hershey® (1933) Hershey, Pennsylvania
The best accommodations and dining available to travelers visiting The Sweetest Place On Earth® can be found at The Hotel Hershey®, the namesake resort hotel in Hershey, Pennsylvania, perched on a hill overlooking Hersheypark and the Hershey factories. The founder of The Hershey Company, Milton Hershey, selected rural Pennsylvania for his chocolate business because of its proximity to dairy cows, which produce the fresh milk needed for his chocolate recipe. The menus at this historic hotel highlight chocolate and peanut butter creations, from its signature martinis to its signature dessert. For an unforgettable chocolate experience at this historic hotel, guests should order The Hotel Hershey Chocolate Cream Pie. Made with a chocolate cookie crust, dark chocolate custard, whipped cream, and chocolate shavings, this top-selling dessert first appeared on the menu as early as 1976 and is still a must-order dessert among both new and returning guests. The pie is served at the hotel’s restaurants and lounge and can also be ordered via room service. For ambitious home chefs, the original recipe is available here. The Hotel Hershey® was inducted into Historic Hotels of America in 1991 and dates to 1933.

The Wort Hotel (1941) Jackson, Wyoming
Located in the center of Jackson, Wyoming, The Wort Hotel has welcomed travelers to Jackson Hole since 1941. The Tudor-style historic hotel embraces its Western heritage, especially in its décor, entertainment, and dining service. The famous Silver Dollar Bar, and the more family-friendly Silver Dollar Grill, both serve The Wort Hotel’s Famous Corn Chowder, which was first introduced at the Silver Dollar Bar in 1985. The recipe was added to The Wort Hotel’s menu when the hotel chef, Arthur Leech, wanted to create a hearty staple item that would keep guests warm during the long, cold, winter months. The chowder was a hit and has been a staple on the menu ever since. In fact, by popular demand, the culinary staff at the hotel made the recipe available to the public.

The Wort Hotel’s Famous Corn Chowder Recipe

Ingredients:

¼ pound bacon
1 yellow onion, chopped
2 stalks of celery, chopped
2 carrots, chopped
2 cups fresh corn
1 cup of white wine
1 tablespoon minced garlic
½ teaspoon dill
½ teaspoon thyme
Flour to thicken
2 tablespoons chicken base added to 2 qts water
12 red potatoes, quartered
¼ to ½ cup heavy cream
White pepper and salt to taste

Directions:

Cook bacon slowly until crisp, then drain fat and crumble in the pan. Add vegetables, wine, garlic, dill, and thyme to the pan, and cook until tender. Add flour and cook while stirring well—do not brown. Add chicken broth and water and bring to a boil. Add potatoes and cook until tender. Add heavy cream until desired consistency. Season with salt and white pepper to taste. Dish hot chowder into individual oven-safe crocks, add croutons, top with cheddar slices and sprinkle with freshly grated parmesan cheese. Place in oven or under a broiler to melt and brown the cheese. Serve & enjoy!
The Wort Hotel was inducted into Historic Hotels of America in 2002.

von Trapp Family Lodge and Resort (1942) Stowe, Vermont
Since it opened its doors to the public in 1950, von Trapp Family Lodge and Resort in Stowe, Vermont, has served authentic Austrian cuisine, through recipes brought to the United States by the von Trapp Family during World War II. Guests at the lodge can savor classic pastries such as Apfelstrudel, Linzertorte, and Sachertorte at the Kaffeehaus; enjoy Wiener Schnitzel, Bratwurst, and Spätzle in The Lounge and Bierhall; or experience Austrian-style lagers brewed on-site at von Trapp Brewing. Even breakfast reflects the von Trapp Family’s commitment to blending their Austrian heritage with the unique setting of Stowe, Vermont, offering Vermont maple syrup alongside hearty morning fare, a nod to the sugar bush that the von Trapps began cultivating in the 1940s. Over the decades, Austrian Nights, lively buffets, and the convivial atmosphere of the Bierhall have made dining at the lodge as much about community and storytelling as it is about cuisine. Today, every meal invites guests to step into the von Trapps’ legacy, where Austrian flavors meet Vermont’s farm-to-table values. The von Trapp Family Lodge and Resort was inducted into Historic Hotels of America in 2024 and dates to 1942.

Alisal Ranch (1946) Solvang, California
The Breakfast Ride at Alisal Ranch in Solvang, California, is more than a meal—it is a living testament to one of the oldest, most beloved traditions at the historic ranch. Since opening in 1946, guests have saddled up for an early morning horseback or haywagon ride across some of the resort’s 10,500 acres of rolling hills, through oaks and chaparral, en route to the historic homestead. At the historic Adobe Camp beneath towering sycamores, guests are greeted by the scent of flapjacks cooking on the griddle, the warmth of cowboy coffee, and the melodies of a singing wrangler or cowboy poet. The outdoor buffet features Alisal Ranch’s legendary flapjacks, bacon, eggs, sausage, quesadillas, hash browns, fruit, pastries, and more, served fireside in true Western fashion. As one guest wrote in 1956: “After breakfast, the Alisal cowboys entertained us city slickers with rope tricks, cowboy music and tales of the wild range to the point we almost felt countrified.” The tradition was first introduced by Lynn and Patsy Gilliam, Alisal’s founding family, as a way to immerse guests in ranch life. Wranglers like Bill Nicholas, Alisal Ranch’s first “Barn Boss” turned Head Wrangler, were instrumental in shaping the guest experience. A trained cowpuncher and natural showman, Bill would entertain guests after breakfast with cowboy clowning, horseback tricks, and songs of the Old West. Later, famed wrangler Dick Silva continued this legacy, lassoing kids by the morning fire, and leading crowd-favorite singalongs on his guitar. Alisal Ranch was inducted into Historic Hotels of America in 2021.

Rancho Bernardo Inn (1963) San Diego, California
In January 1986, Rancho Bernardo Inn in San Diego, California, hosted the National Conference on Gastronomy. Famous chefs and actors attended the conference, including Julia Child, Alice Waters, Diana Kennedy, Danny Kaye, and Jacques Pépin. Vincent Price, the famous horror actor and—surprising to many attendees—published cookbook author, demonstrated his Old-Fashioned Bread Pudding recipe for the attendees. Afterward, Price gave the Executive Chef at Rancho Bernardo Inn the bread pudding recipe to use at the inn because it was so well received. The inn served the signature bread pudding at brunch in its former restaurant, El Bizcocho, for more than 26 years, and the inn continues to serve bread pudding to guests dining alfresco on the Veranda. The recipe is unchanged since Price introduced it to the inn and remains a guest favorite. Among the best Wine Country resorts, Rancho Bernardo Inn was inducted into Historic Hotels of America in 2021 and dates to 1963.

“What better way to experience a part of history than to taste the recipes created, invented, or perfected over the past two hundred years at Historic Hotels of America,” said Lawrence Horwitz, Executive Vice President, Historic Hotels of America and Historic Hotels Worldwide. “These tastes of history, many created for a special event for Presidents, world leaders, celebrities, and other special guests, and local events and celebrations are now part of our nation’s culinary heritage and culinary traditions. At Historic Hotels of America, learning about history can be fun, delicious, savory, sweet, and tasty.”

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About Historic Hotels of America®
Historic Hotels of America® is the official program of the National Trust for Historic Preservation for recognizing and celebrating the finest historic hotels across the United States of America. The National Trust for Historic Preservation was chartered by U.S. Congress in 1949 and is a private 501(c)(3) nonprofit organization. The National Trust for Historic Preservation is leading the movement to save the places where our history happened. To be nominated and selected for membership in this prestigious program, a hotel must be at least 50 years old; designated by the U.S. Secretary of the Interior as a National Historic Landmark or listed in or eligible for listing in the National Register of Historic Places; and recognized as having historical significance. Of the more than 300 historic hotels inducted into Historic Hotels of America from 44 states, the District of Columbia, U.S. Virgin Islands, and Puerto Rico, all historic hotels faithfully preserve their authenticity, sense of place, and architectural integrity. For more information, please visit HistoricHotels.org.

About Historic Hotels Worldwide®
Historic Hotels Worldwide®, an official program of the National Trust for Historic Preservation (in the USA), is a prestigious and distinctive collection of historic treasures, including luxury historic hotels built in former castles, chateaus, palaces, academies, haciendas, villas, monasteries, and other historic lodging spanning ten centuries. Historic Hotels Worldwide represents the finest and most distinctive global collection of more than 320 historic hotels in forty-nine countries. Hotels inducted into Historic Hotels Worldwide are authentic historic treasures, demonstrate historic preservation, and celebrate historic significance. Eligibility for induction into Historic Hotels Worldwide is limited to those distinctive historic hotels that adhere to the following criteria: minimum age for the building is 75 years or older; historically relevant as a significant location within a historic district, historically significant landmark, place of a historic event, former home of a famous person, or historic city center; hotel celebrates its history by showcasing memorabilia, artwork, photography, and other examples of its historic significance; recognized by national preservation or heritage buildings organization or located within UNESCO World Heritage Site; and presently used as a historic hotel. For more information, please visit HistoricHotelsWorldwide.com.

Media Contact:
Katherine Orr
Historic Hotels of America | Historic Hotels Worldwide
Director, Marketing Strategy and Communications
Tel: 202-772-8337
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Previous Release: Richard Widman to Receive 2025 Historic Hotels of America Steward of History and Historic Preservation Award (09/23/25)