Dinner In Yellowstone: 1908 – 1930
Posted by skyblu on June 14, 2007
BOY, THE SWELLS HAD IT GOOD
The elite underpinnings of Yellowstone National Park are worth revisiting, if only for the nostalgic value and the lessons that can be learned.
Most visitors to Yellowstone in the early days expected that the best of contemporary civilization would be available – even in the wilderness. They demanded comforts and amenities commensurate with their station in life. The Railroads and concessionaires did their best to comply. They catered to the “upper crust” and the remunerations were commensurate with the amenities.
If you were wealthy enough to be at Lake Hotel in 1908 you would be able to enjoy the following dinner, (original spellings retained.)
Dinner:
Tomatoe Bouillon Sago
Potage a’la Maryland
__________
Dressed Lettuce, Sweet Gherkins,
Corn relish
__________
Baked Lake Trout a’la bordeleise,
pomme Louise
__________
Boiled Brisket of Beef, Fresh Horseradish Sauce
Boufalon Potatoes,
Lamb kidneys saute a’la Rachel,
Chocolate Cream Fritters,
Almond Sauce
__________
Roast Prime Ribs of Beef au Jus
Roast Leg of Pork with Apple Sauce
__________
Mashed Potatoes, Boiled New Potatoes
Carrotes a’la Vichy, French Green Peas
__________
Spanish Salade
__________
Pumpkin Pie, Apple Pie Sago, Pudding Cream Sauce,
Apricot Sherbert, Assorted Cakes
Imperiant Turkish Figs
__________
Eastern Cheese, Toasted Biscuits
Coffee, Cocoa, Tea, Milk
By 1930 elegance was rampant, and the dinner at Old Faithful Was a full seven courses: and a string quartet thrown in for good measure, (preceded by dinner music from the “crow’s nest.”)
Dinner was announced by the ringing of a bell in the lobby, and of course guests were expected to ‘dress.
No ‘walk-ins,’ no ‘general public,’ no decisions, no complaints, no waiting; just a perfectly planned and executed experience. (Original spellings retained.)
DINNER
Cream of Tomato, Salt Wafers
Consomme in Tasse, Melba ToastSweet Pickles, Radishes, Ripe Olives
———————–
Fried Filet of Sole with Tarter Sauce
Boiled Ham with Green Spinach
Broiled Sirloin Steak Maitre de Hotel
Compot of Rice with Fresh Fruit Sauce
Chicken Fricassee with Steamed Rice————————–
Mashed Potatoes, Cauliflower au Graten,
Candied Sweet Potatoes,
Carrots Saute in Butter——————–
Sliced Tomatoes French Dressing
Heart of Lettuce Salad 1000 Island Dressing——————
Rolls
French, Raisin, Rye, and Wheat Bread
—————————–
Maple Cream Puffs, Hot Mince Pie,
Melba Peaches, Table Apples,
Chocolate Ice Cream,
Assorted Cookies
—————————
American, Swiss or Cottage Cheese, Crackers
Coffee, Postum, Tea, Milk, Iced Tea,
Cocoa, Demi Tassee_______________________
Old Faithful Inn
Sunday, August 31, 1930
_____________________
Lectures by Ranger Naturalist on the Geysers, history,
bears, etc., at Bear Feeding Grounds at 7:00 p.m.: at
Museum at 8:15 p.m.Searchlight on Old Faithful Geyser
Time announced in lobby.
I really like the “searchlight on Old Faithful Geyser,” bit. Now, that was dinner. A single sitting, come dressed, just the members of your own class, hotel guests only, enough wait staff to present a seven course meal, a bit of music, lecture by a pet ranger, feed Yogi, and a stroll on the veranda.
And a delicious evening was had by all.
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Doug Troutman said
Had to laugh at the Lake Hotel post. In 1963 I got to cook for Roy Rogers and Dale Evans and their family at Lake LODGE, because the kids got food poioning at the Lake Hotel.
Considering my nickname was “ptomain passer”, there was irony.
skyblu said
Doug,
There seems to be no end of stories surrounding the food in Yellowstone. Some of the best food is certainly at Lake, though as you say, not necessarily at the Hotel. The long traditions of Lodge vs. Inn, or Lodge vs. Hotel are quite cute.
The idea that there is a better class of food for a better class of visitors is a nice myth, and the visceral pleasure of “thinking” that you got the best is satisfying to the concessionaires and the snobs.
On the other hand some very competent cooks have worked at Roosevelt and even the soda fountain at 101. It’s fun to watch and listen to the conversations about the food – as if palates from around the world found anything universal in taste and texture. As I’m sure you appreciate the educated palate finds most of our great food rather mundane.
Thanks for the note.
…..skyblu