Long Table History of Adirondack Food Tasting Experience

Savor a Culinary Journey of Adirondack Cuisine!

From the Native American and Cure Cottage days to the pioneer and Grand Hotel eras, sample Adirondack culinary history; the 5 eras come alive with a 5-course tasting.

The Five Eras of Adirondack Food

Native American Era

The first peoples in the Adirondack region eventually formed the 6 Nations of the Iroquois Confederacy. Today in Adirondacks this includes the Akwesasne, founded by the Mohawks. The Mohawks, or Kanien'kehá:ka (“People of the Flint”), were the easternmost people of the Confederacy. Their reverence of nature and the land established ancient sustainable food practices such as the cultivation of the "3 Sisters.”

NA
Approx. 1800s

Pioneer Era

They came for outdoor recreation, to lumber and mine the Mountains, and to get away from it all. Working the Great Camps, guiding, and developing the nascent tourism industry were a few of the many diverse faces of the pioneer period. They lived off the land, they were builders and had one thing they all shared: their love of the Adirondacks. They were proud to be its first "European settlers.” This diversity set the stage for what is the unique and eclectic Adirondack Cuisine today. Yet they all shared 3 Common Roots to today's palette. Can you name them?

PN
Approx. 1800 - 1900

Cure Cottage Era

The story of the Adirondacks can be told in 50 years, from 1850 to 1900. From the remote, arduous journey of the rugged Slyvan Mountains, where it would take you days to travel here, to the trains that linked Lake Clear to New York City, our area blossomed in a unique way. Wellness is one of the Adirondacks oldest and often forgotten economies. Tuberculosis (TB) affected all walks of life and they journeyed here for the clean air and the therapeutic qualities of its trees.

CC
Approx. 1870 - 1950

Grand Hotel Era

The era of extravagance and simplicity evidenced in the complexity of what was the Roaring 20s. From elegant Great Camps and Grand Hotels to rustic lodges and camping. From 5-course dining and black tie dancing to game foods and small farms. This all led to an era that represents the Adirondacks most diverse cuisine. None other typified by the many European immigrants who called this their Adirondack Alps, hence the name of our restaurant, and were instrumental in assisting Lake Placid to be able to host the 3rd Winter Olympic games in 1932.

GH
Approx. 1850 - 1970

Farm to Fork Era

The buy local movement is often perceived as a recent culinary trend. In the Adirondacks, it is in our roots. The remoteness of our area, the harsh conditions, the expense of delivering products necessitated living off the land, artisan farming, and gardening. Fermenting, bone broths and vegetable stocks were all a necessity where the growing season is short - and temperamental. Today, the Adirondacks have experienced a renaissance in local products which range from maple syrup to grass-fed meats and from local wines and beers to exotic vegetables.

FF
Approx. 2000s +

What is the History of Adirondack Food Experience?

Sample Adirondack Culinary history from the Native American and Cure Cottage days to the pioneer and Grand Hotel eras. Check out the video for a quick and visual explanation!

Sign up required: available every Sunday at 6:00 PM.
5-Course Long Table Tasting Experience: $75 Per Person. Gratuity will be added.

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Classic Dinner: Wed & Sat Only
Long Table Tasting: Sunday Only

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