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  • Savor stunning views of the river gorge falls while dining on elevated small plates at the hotel's restaurant, glass – wine. bar. kitchen. Whether sitting in the dining room or out on one of the multi-level decks, diners enjoy panoramic vistas of Wallenpaupack Creek and the Paupack High Falls. When they aren't busy tucking into shareable dishes made with locally sourced ingredients or delighting in the spectacular scenery, guests can also gaze up remnants of the building's glass factory past, like original glass mold prints. An all-American wine and beer list round out the restaurant's list of offerings.

  • Toast to good times with family and friends and the beauty of the Pocono Mountains at the nearby Three Hammers Winery. Located only 15 minutes down the road from Ledges Hotel, Three Hammers Winery is the perfect place to while away an afternoon following more active outdoors adventures. The winery itself is brimming with regional history. The grounds, known locally as Whitehall Corners, are home to the township's oldest known building still in existence, a white clapboard farmhouse dating back to 1820. The structure was built by brothers Abraham, Eli, and Israel Hammer, members of the Society of Friends of Philadelphia and the inspiration behind the name Three Hammers Winery. Wines on offer are small-batched and handcrafted, infusing care and thoughtfulness into every bottle. After enjoying a glass, visitors can take a stroll down the nature trail or relax by the pond from the comfort of an Adirondack chair. Those looking for more can also book their weekly vine-to-rind experience, which features a spread of wine and cheese pairings.

  • 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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