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From Our Kitchen to Yours
From early morning tee times to elegant afternoon tea time, from sunset carriage rides to rejuvenating spa escapes, the traditions of The Greenbrier have defined unforgettable getaways for more than a century. Yet, at the heart of every visit lies something even more memorable — extraordinary cuisine crafted by our award-winning culinary team.
For those moments when you find yourself longing for those signature flavors — but can’t make it to the Main Dining Room or Prime 44 West — we’re bringing the experience to you. Explore a curated collection of favorite recipes straight from The Greenbrier’s kitchens and savor a true taste of America’s Resort, wherever you are.
The Greenbrier’s Chicken Salad
15-pound fowl or 2 2 ½ pound chickens
1 cup diced celery (3 medium ribs celery)
2/3 cup sour cream
1 1/3 cups mayonnaise
2 tablespoons white wine vinegar
Salt and freshly ground black pepper, to taste
Put the chickens in a large stock pot with lightly salted cold water to cover. Bring to a boil, reduce the heat and poach gently, skimming off any foam accumulating on the surface, until the meat is very tender when pierced with a knife, 50 – 60 minutes. Leave the chickens to cool in the poaching liquid. When cool enough to handle, remove all the meat, using a paring knife and your fingers. Discard any skin, fat or gristle. Cut the meat into ½-inch dice. (The poaching liquid can be used as chicken stock in another recipe.) The chicken may be prepared up to 1 day ahead.
Mix together the diced chicken, diced celery, sour cream, mayonnaise and vinegar. Season to taste with salt and pepper. Chill well before serving, with greens and vegetables as a salad, on bread for a sandwich or with half a cantaloupe, as served at The Greenbrier outdoor pool.
The Greenbrier’s Original Mint Julep
Muddle 12-15 fresh mint leaves with one ounce of simple syrup.
Fill cup with crushed ice – very important for balance.
Add two ounces of Maker’s Mark Bourbon.
Stir once or twice.
Add a sprig of mint dusted with powdered sugar.
Mint Julep History
The oldest account book at The Greenbrier dates from 1816 and reveals that guests ordered “julips” at a cost of 25 cents per drink. When the popular writer Charles Dudley Warner described The Greenbrier in 1886, he noted that travelers were met by attendants
“who avowed that there was no time of day or night when a mint julep or any other necessity of life would not be forthcoming at a moment’s warning* By 1914, the mint julep was such a staple that a recipe for the drink appeared on The Greenbrier’s souvenir calendar.
