Wild Harvest: A Bounty Of Native Fare Awaits Visitors To Historic Hotels Of The Rockies This Autumn

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Fall is the season of plenty and Historic Hotels of the Rockies offers plenty of delectable dining choices that incorporate the best flavors of the west. Locally grown, often organic meats, vegetables and fruits grace the tables in the eateries of many Historic Hotels of the Rockies, lodging properties that date from 1862 to 1939. This fall, as the leaves turn golden and the air crisp, duck into to one of these cozy spots in Colorado, Montana, Wyoming, New Mexico, or South Dakota for an authentic taste of autumn.

The Chop House in Telluride shows diners how the old West meets contemporary American cuisine

Uncommon places serve uncommon food and it doesn’t get any better than fall in the west at Historic Hotels of the Rockies. Local, fresh, creative fare like elk tenderloin with wild blueberry demi-glaze or an entrée with forest harvested wild mushrooms are seasonal specialties that epitomize the bounty of fall. Hotel owners and chefs, often one and the same, take great pride in offering guests menu selections that are as memorable as the historic lodges themselves. Of course, every meal served at a Historic Hotels of the Rockies property comes with a side of genuine, Grade A US western history.

“When a guest chooses to stay at any of the 20 Historic Hotels of the Rockies, from the outset they have elevated expectations. They want something more remarkable than the standard fare in lodging, and also in dining. Fortunately, nature has provided an ample supply of provisions to keep things interesting,” said Jim Osterfoss, President of Historic Hotels of the Rockies.

And often those provisions come from the farm or ranch down the road. With produce sourced locally, Historic Hotels of the Rockies kitchens are guaranteed quality ingredients that are indigenous to the area, providing guests another way to authentically experience western ambiance and hospitality. Each hotel presents guests with the gastronomic specialty of the region in a style befitting the character of the property.

At Colorado’s six member hotels, visitors will find Rocky Mountain trout, house smoked meats, lamb, and Anasazi beans on the menu. At the Plaza Hotel in Las Vegas, New Mexico, blue corn tortillas and homemade green chili accompany many of the entrees. Wyoming is bison country. Look for buffalo prepared in a variety of ways: burgers, chili and tenderloin steaks at the seven lodges that span the state from Cody to Glacier. Rainbow trout plucked from Montana’s teeming rivers take center stage at the table as does elk, venison, wild bird entrees and huckleberries. While in South Dakota, the Seattle’s Best Café located in the lobby of The Hotel Alex Johnson Hotel is a popular spot for autumn themed coffees and bakery items.

Along with the change of seasons comes the inevitable change in temperatures. Historic Hotels of the Rockies offer guests a pleasant respite from cold with warming cocktails, cordials and coffee. Many of the hotel bars have been restored to their former glory: copper counters, tin ceilings, dark wood accents, brass foot rests and at the Historic Occidental Hotel in Buffalo, Wyoming, guests can still see the 23 bullet holes left over from a particularly rowdy night. Ask the barkeep to retell the story of the night Frank Canton almost died. Other places to enjoy a nightcap include the Strater Hotel in Durango, Colorado where the The Office Spiritorium is an especially luxurious place to sip a sherry or port. Paddy O’Neill’s in the Hotel Alex Johnson in Rapid City, South Dakota is a purveyor of upscale beers and fine whiskeys, and the Plaza Hotel in Las Vegas, New Mexico invites guest to enjoy fine cigars in the Bryon T Saloon.

A sampling of Historic Hotels of the Rockies menu selections showcases the bounty of fall at its finest:

Rocky Mountain Trout with Shrimp Florentine – Castle Marne, Denver, CO
Cross Six Ranch of Meeker rack of lamb with local organic rosemary fingerling potatoes – Hotel Colorado, Glenwood Springs, CO
Elk tenderloin with wild blueberry demi-glaze – Strater Hotel, Durango, CO
Rocky Mountain trout with pistachio crust – New Sheridan Hotel, Telluride, CO
Buffalo chili – Delaware Hotel, Leadville, CO
Sally’s crock pickles – Peck House, Empire, CO
Roast saddle of venison with cranberries – Historic Elk Mountain Hotel, Elk Mountain, WY
Braised pheasant and creamed roasted red pepper soup – Nagle Warren Mansion, Cheyenne, WY
Buffalo lunch buffet that includes buffalo lasagna and bread pudding in whiskey sauce – Irma Hotel, Cody, WY
Wyoming bison strip steak and fall harvest salad – Historic Plains Hotel, Cheyenne, WY
Mylo’s Coffeehouse biscotti – Historic Hotel Greybull, Greybull, MT
Pan roasted local duck with shiitake mushrooms sticky rice and snap peas drizzled with pineapple-sesame sambal – Grand Union Hotel, Fort Benton, MT
Elk medallions with huckleberry demi-glaze with apple and toasted walnut risotto – The Pollard, Red Lodge, MT
Cowboy cut ribeye served with caramelized onions sautéed in a whiskey reduction – Sacajawea, Three Forks, MT
Huckleberry pancakes, Montana style potatoes with Rocky Mountain apple bread, and thick sliced bacon – Izaak Walton Inn, Essex, MT

Whether it’s for a hearty dish of elk stew or a fortifying sip of brandy at the end of the night, stop in at Historic Hotels of the Rockies for an authentic taste of fall. To find out more about all 20 members, visit http://historic-hotels.com.

About Historic Hotels of the Rockies
An eclectic collection of 20 vintage properties, the Historic Hotels of the Rockies resurrect the glory days of the late 1800’s and early 1900’s. For detailed information on each hotel, go to http://www.historic-hotels.com. For a press kit and other press releases, visit http://www.historic-hotels.com/press_room/hotel_news_mainview2.

Media Contact:
Jim Osterfoss, President
Historic Hotels of the Rockies
jim (at) nwmbb (dot) com


Vicky Nash, Public Relations Representative
Resort Trends, Inc. – media communications for the travel & tourism industry
Vicky (at) ResortTrends (dot) com


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Jim Osterfoss, President

Vicky Nash
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