Save the Date for Colorado’s Largest Authentic American Indian Art Show

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Tesoro Cultural Center will host its 16th annual Indian Market & Powwow on Saturday, May 14, and Sunday, May 15, on the grounds of The Fort Restaurant. The event runs from 10 a.m. to 5 p.m. each day and entrance fees – $5 for adults, $3 for students with valid IDs, and free admission for children under 12 and seniors 65 years and older – benefit Tesoro’s ongoing educational programs.

Tesoro Cultural Center’s Indian Market & Powwow is a yearly … Read the entire post >

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The Fort’s Hot Sausage Bean Dip

Are you hosting a party for Playoffs this weekend? We understand that if there is a specific snack football fans crave during an intense Sunday game on a chilly winter day, it is delicious buffalo sausage bean dip. This recipe is also a treat during the summer months and can be heated up over a hot, smoky fire at your campsite. At The Fort, we serve this dip with buffalo sausage, but it is just as tasty with your favorite … Read the entire post >

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Christmas in Old Santa Fe

A large crowd gathers in the courtyard of the Fort restaurant for the annual lighting of the farolitos.  The Tesoro Cultural Center celebrated the tradition of the lighting of the farolitos, a yearly event at The Fort restaurant in Morrison Colorado, on November 28, 2011. The southwestern tradition of the lighting of the farolitos has been celebrated in Colorado for the past 24 years.  Families gather from all over Colorado to participate in group caroling, food and drinks and the traditional pinecone lighting ceremony.   Manuel Martinez/Viva Colorado

Christmas in Old Santa Fe is a delightful experience. The cool, crisp winter air is perfumed with smoke from piñon and native cedar fires. On Christmas Eve, many Santa Feans travel south about 40 miles to a wonderful American Indian pueblo called San Felipe for a very special occasion. The little church is lit with oil lamps, and American Indians dance up to the altar in a prayer ceremony, followed by a midnight mass.

At The Fort, we follow a … Read the entire post >

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Comfort Food and Historic Cocktails, These Are a Few Of Our Favorite Things

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As the colder winter months descend upon Colorado, our thoughts here at The Fort naturally gravitate toward filling our belly’s with scrumptious comfort food in front of a roaring fire. This, paired with the anniversary of the repeal of Prohibition, has inspired us to share two iconic recipes from our historic cookbook library, in hopes that you might celebrate the glorious indulgence that is comfort food, as well as the return to the rich traditions of craft fermentation and distillation … Read the entire post >

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The Perfect Dessert Pairing, Featuring Holly’s Adobe Brick Sundae

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We serve a lot of ice cream sundaes at The Fort, including one our own Proprietress, Holly Kinney, invented when she was just ten years old. When The Fort first opened, you could purchase a small brick of vanilla ice cream, which we sprinkled generously with a mixture of Nestlé’s hot cocoa mix, sugar and cinnamon. As the ice cream melted, Holly stirred the dry mixture into the creamy liquid to create a sauce. Her parents, and The Fort founders, … Read the entire post >

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Recipe: Thanksgiving Turkey with Piñon-Nut Stuffing

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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 >

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Tesoro Cultural Center Thanks Denver’s SCFD for Generous Grants

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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 >

Posted in Colorado History, Tesoro Cultural Center

Make This Fort Original at Home for Halloween

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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 >

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Eleven Consecutive Years on Wine Spectator’s Restaurant Awards List

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The Fort is proud to announce we have been selected as a recipient of Wine Spectator’s Award of Excellence for the eleventh consecutive year. Wine Spectator’s Restaurant Wine List Awards recognize restaurants whose wine lists offer interesting selections which are appropriate to the restaurant’s cuisine, and appeal to a wide range of wine lovers. The Award of Excellence is awarded to restaurants that offer a wine list with at least 90 selections from quality producers, along with a thematic match … Read the entire post >

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Make The Fort’s Famous Pumpkin-Walnut Muffins at Home

Breads from the Oven featuring Pumpkin-Walnut Muffins and Quinoa Muffins with Bannock Bread with Dried Western Fruits.

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 >

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