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  • Taste the rich culinary heritage of Lancaster County at Cork & Cap Restaurant, the hotel's on-site eatery. Here, rural heritage and fresh food coalesce to create scratch-made dishes using the finest local ingredients, time-honored techniques, and simple recipes. Open for dinner Wednesday through Saturday, Cork & Cap crafts Pennsylvania Dutch-inspired fare with upscale flair, like braised beef brisket with herb-infused gnocchi, pan-seared duck breast with a reduction of cranberries and Granny Smith apples, and a bourbon-glazed bone-in pork chop with Pennsylvania Dutch pepper cabbage (a local take on coleslaw). Plush leather banquettes backdropped by the original stone walls of the old Armstrong Cork Factory serve up a side of history with every meal. Or, during warmer weather, enjoy a bite to eat on the outdoor patio beneath Urban Place's signature smokestack.

  • Savor a sweet treat at the Lapp Valley Farm Creamery in nearby New Holland, Pennsylvania. Located roughly 30 minutes away, this family farm has been scooping up handcrafted, small-batch ice cream since 1975. What started out as a simple affair for tourists attending church services at local campgrounds has since grown into a thriving family business. Today, the Lapp Valley Farm offers the complete cow-to-cone experience. While enjoying one (or more) of the farm's 16 flavors of ice cream, all courtesy of the family's herd of Jersey cows, guests can stop by the barn to see the milking process, pet the calves, or simply sit on the front porch and watch the world go by.

  • Greet the morning in true Pennsylvania fashion with a slice of scrapple for breakfast. A Pennsylvania Dutch spin on paté, scrapple is the head-to-tail philosophy of butchery in breakfast-meat form. As the name suggests, the dish is crafted out of cooked pork scraps (think loins, rib tips, and organs like heart and liver), cornmeal, and spices, including sage, bay leaves, thyme, peppercorns, and garlic. The entire concoction is then typically shaped into a loaf, cut into slices, pan-fried, and served alongside breakfast classics like pancakes and eggs with a drizzle of maple syrup.

  • Round out a meal just like many Pennsylvanians: with a wedge of shoofly pie. Similar to scrapple, shoofly pie's roots trace back to the state's Pennsylvania Dutch community. The filling for this traditional dessert is made with sticky-sweet molasses and brown sugar and is crowned with a crumb of flour and more brown sugar. Naturally, these sugary ingredients are as popular with flies as they are with people, inspiring the name "shoofly pie," as the baker would inevitably need to shoo the flies away from the pie as it cooled on the sill. (In fact, knowing this, the Amish will often bake up some spare shoofly pies for outdoor gatherings and then place them far away from diners, drawing flies to the decoy pies instead of those being eaten.) Shoofly pie is available with either a "dry bottom," offering a cake-like texture throughout, or the more popular "wet bottom," which features a gooey layer near the crust. So, be sure to sample a slice of both.

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