The Brown Palace Hotel
Our HS group took a field trip to the Brown palace today. To learn about the history of the hotel, you have to go all the way back to 1860 when Henry C. Brown arrived in Denver City to build boarding houses. He knew that people coming to look for gold needed a stopover to rest and get supplied before they went up in search of fame and fortune. He built a row of boarding houses and stayed in business until the Cherry creek flood wiped out all his homes. Then he turned to homesteading and had 160 acres South of where Denver city was at the time. ‘Henry, Denver’s never gonna go that far South!’ people told him, well he must have been one smart cookie (and sly as a fox too.) When Denver became a sate in 1876, Henry ‘generously’ donated a nice little hill for the state to build a Capitol on. Now this hill was right in the center of all his land, so he sold more land for the courthouse and federal buildings, and laid out streets for a neighborhood called Capitol Hill. Then he thought, this end of Denver needs a hotel (most of the hotels were located near Union station where the train came in.) So, in 1888 on a little triangular piece of land near the Capitol, he started building the hotel.
First order up was to dig the well for water, 720 feet down! The hotel still uses the artesian spring water under its basement; if you want a sample try the water fountain in the lobby. It was the 2nd fire proof building in America (meaning there was no wood in the structure, just metal, concrete and between the floors terra cotta.) All the rooms have a window on the outside because of the buildings’ shape (hey, it is built on a triangle.) So when you check in they might ask you if you want morning sun or afternoon sun. The base of the building is made from Colorado red granite and the rest of the building is Arizona sandstone.
Unfortunately at some point they decided to clean the building with a sand blaster and lost all the decorations on the outside of the building that weren’t in relief (they were never replaced.) There are 26 medallions around the top of the building of Colorado animals carved in relief that you can still see. The building took 4 years to build is 9 stories high (but in the 1930’s they combined the 8th and 9th floors into 1 floor.)
It has an 8 story atrium and is built in the Italian Renaissance style (with dark wood, straight lines, the atrium and wood carving decorations, and that stained glass ceiling.) Total for work and furnishings when it opened in 1892….2 million dollars!
Inside the hotel are 3 restaurants, a ballroom, high tea area, posh carpets, stained glass ceiling in the atrium, and a spa (the entrance to the spa was the fireplace in the atrium, that was a big fireplace!)
Up on the 8th floor are private suites (only $2,200 a night) named after the guests who stayed in them. The Eisenhower, Reagan, Roosevelt and Beatles suites can all be yours to sleep in. In the Eisenhower suite they preserved the spot of mantle where he whacked it with his golf club (he used to play in the room.) Of course the bed the Beatles slept in is no longer the actual bed (that would be gross) and that room isn’t decorated like a rock star’s room, it’s just named that because they happened to sleep there. After Henry Brown died the hotel changed hand several times; in the 1930-80’s it was owned by the Boettcher family (another famous Denver family.)
High tea is served every day in the atrium, it’s a bit pricey, but it is very neat. You have tea and tiny cakes and sandwiches (current pricing was $30 adult and $15 children under 7.) But, if you’re going to do high tea there I would suggest going in January. That’s when they have the winning steer (a live one) on display right in the atrium. So, you can drink your tea and then get a picture with the steer! Yeah, sounds a little gross, but only in Denver! To get a look at the atrium and high tea area go here. Here’s a recipe for their baby cakes:
RECIPE
BABY CAKES
2/3 cup butter, room temperature
1 3/4 cups sugar
2 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups milk
slightly sweetened whipped cream
fresh fruit, such as berries or kiwi
1. Preheat oven to 325° F Wash and dry 14 tin cans, 14 to 16 ounces each, or 14 small (1-cup) souffle dishes, grease and flour insides.
2. In large bowl of electric mixer, beat butter, sugar, eggs, and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally.
3. Combine flour, baking powder, and salt. Add dry ingredients to batter alternately with milk. Spoon about 1/3 cup of batter into each prepared tin can. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes.
4. Remove to a wire rack and cool completely, until the edges become dry and crusty Run a knife around the inside of cans or dishes to loosen edges, tap on a counter, then turn cakes out.
5. With a serrated knife, cut off and discard the rounded tops of cakes. Turn cakes upside down so cut edges are on the bottom. Cut cakes into two layers and fill with whipped cream and fresh fruit.
6. For a fun presentation, use pinking shears to cut out squares of colorful wrapping paper large enough to cover the center of your dessert places. Serve the Baby Cakes on the wrapping-paper.
That was a very fun trip, it’s neat to hear the history behind the old buildings and find out about people who thought about the future of the city when it was just a baby.






































































































































