If you’re hosting Thanksgiving this year, consider making our celebrated stuffing to accompany your turkey. This stuffing has been around since the 1960s, at which time we smoked whole birds outside of The Fort in a large smokehouse. A holiday favorite, the recipe for our stuffing features the delicious flavor of pine nuts, which are called piñones (peen-YO-nays), or piñons if they are from New Mexico or Colorado. The seeds of pine trees, the small, elongated nuts are found nestled … Read the entire post >
Tesoro Cultural Center received nearly $63,000 in grant money in 2015 from Denver’s Scientific & Cultural Facilities District (SCFD). Tesoro, a Tier III SCFD organization, would not have the funding for its K-12 educational programs, oral history films, curriculum materials for teachers, or to operate its two largest cultural celebrations, Indian Market and Powwow and the 1830s Rendezvous and Spanish Colonial Art Market, without the support of the SCFD.
Since 1989, the SCFD has distributed funds from a one-tenth of … Read the entire post >
Just in time for Halloween, we are enjoying a long-time Fort favorite. Originally served at The Fort in the early 1960s, our Baked Stuffed Pumpkin is similar to a dish once prepared by Native Americans. One of the Three Sacred Sisters (squash), pumpkin was combined with toasted sunflower meal to give the Native Americans’ version of this dish a very distinctive flavor. We suggest complimenting it with your favorite hot sauce, and sharing photos of your version of this autumn … Read the entire post >
During the first few decades of operation at The Fort, the recipe for our pumpkin-walnut muffins was requested by guests on what seemed to be a nightly basis. Generations later, we are sharing the secret ingredient to our favorite bread; it’s all about the pumpkin! These muffins contain nearly twice as much pumpkin as similar recipes, and are cooked for a long time at a low temperature to give them the dense, flavorful texture that guests have come to love.… Read the entire post >
As summer draws to an end, and football season is set to kick off, we are preparing for fall weather and dreaming of cozy Sundays by the television, cheering on our favorite team amongst family and friends. As we’re sure you will agree, there is nothing better than a delicious chili on brisk afternoons, so we encourage you to try The Fort’s Chile Con Carne, New Mexican-style, at home.
Sam Arnold made this dish when his two children were young, … Read the entire post >
It has been a busy and exciting summer at The Fort! With concert season in full swing at Red Rocks Amphitheatre, we reintroduced our popular Red Rocks Menu, which features entrées that can be prepared more quickly, allowing enough time for concert-goers to enjoy a delicious meal and cocktail on our expansive outdoor patio before making their way to Red Rocks, just two miles away.
We have had the pleasure of welcoming new and return guests for shinin’ times over … Read the entire post >
The Fort used to make buffalo jerky in the 1960s for a special cocktail we serve called Salty Dog and Saddle Leather. This cocktail is made of pink or regular grapefruit juice and vodka over ice, served in a salted rim on a mason jar or highball glass, using the buffalo jerky as the “saddle leather” stirrer of the drink. Today, our buffalo purveyor makes our buffalo jerky using our marinade recipe. However, my husband Jeremy loves to make jerky … Read the entire post >
The West was built in good part by Chinese and Japanese immigrants who supplied both hands and brains to build railroads and cities, ranches and farms. Also, some of the first trappers who had been brought to our northwest coast by John Jacob Astor were Hawaiians. It is not surprising, therefore, that teriyaki came to the West early on.
At the Fort we serve well over one thousand of these quail a week. We start with partially deboned birds so … Read the entire post >