As warm weather and longer days return to Colorado, Tesoro Cultural Center is excited to bring back the full intertribal Powwow competition, post-COVID, as part of the 22nd annual Indian Market & Powwow in June. The 22nd annual celebration will take place on the grounds of The Fort Saturday, June 3, and Sunday, June 4, from 10 a.m. to 4 p.m. each day, with FREE on-site parking available for attendees.
Admission for this family-friendly event is $15 for … Read the entire post >
(Excerpted from Proprietress Holly Arnold Kinney’s “The Fort Cookbook”)
Antonio Archuleta from Taos, New Mexico, custom-made Spanish Colonial–style furniture for The Fort from the day we opened in 1963. He was also a master builder and brilliant wood carver, and much of our furniture displays his artistry—as does some of the furniture in Holly’s own home, where a king-size master bed, guest beds and a beautiful trastero (cabinet) with intricate carvings makes her smile every day.
In our opinion, there … Read the entire post >
(Excerpted from Proprietress Holly Arnold Kinney’s “The Fort Cookbook”)
Both colorful and delicious, this vegetarian entrée celebrates the garden and forest bounty! It was The Fort’s seasonal vegetarian entrée in 2020.
Follow the recipe below to enjoy this vegetarian meal on a cold day.
Serves 4
Ingredients
(Includes excerpts from Proprietress Holly Arnold Kinney’s “The Fort Cookbook”)
In 1961, Sam’l and Bay Arnold had a dream to build an adobe home outside of Denver so their family could grow up surrounded by fresh air, horseback riding and fishing. While Bay was reading a book about Bent’s Old Fort, she was inspired to create a similar adobe castle in Morrison, Colorado.
The Arnolds hired William Lumpkins, a top architect in adobe construction, as well as a contractor from … Read the entire post >
(Excerpted from Proprietress Holly Arnold Kinney’s “The Fort Cookbook”)
If you’re looking for a low-calorie meal to fill your belly in the New Year, we have just the thing. This hearty soup will satisfy your hunger with root vegetables and caramelized onions. Holly makes a large pot of this soup nearly every Sunday and portions it into small plastic containers for a delicious, nutritious and filling lunch or dinner throughout the week.
Although this soup has never made it onto … Read the entire post >
Excerpted from Holly Arnold Kinney’s “Shinin’ Times at The Fort”
Fruit sangarees were popular in the days of Bent’s Fort. Fruit syrups were combined with red wine and ice for a cool, refreshing drink. We make it the same way today at The Fort!
This Dry January, follow the recipe below to enjoy a no-ABV version of this tasty drink.
Ingredients
Directions
(Excerpted from Proprietress Holly Arnold Kinney’s “The Fort Cookbook”)
Posole (sometimes spelled pozole) is a stew made of hominy, pork, green and/or red chiles, garlic, Mexican spices and meat broth. Every Southwest Indian and Hispanic family has its own recipe for posole, which is considered comfort food and usually prepared for major feast days, such as Christmas. In New Mexico, more pork is sold for posole during the winter holidays than turkey, ham, roast beef or goose. Posole is also … Read the entire post >
(Excerpted from Proprietress Holly Arnold Kinney’s “The Fort Cookbook”)
Inspired by the familiar squash soups found throughout the Southwest and flavored with East Indian curry—traded at Bent’s Fort in the 19th century—this delicious soup appears on our menu with happy regularity as a soup special. It is perfect served on a cold evening with cornbread and a green salad.
Follow the recipe below to prepare a hearty bowl for yourself!
Ingredients
(Excerpted from Proprietress Holly Arnold Kinney’s “The Fort Cookbook”)
It’s one of our favorite times of the year: Green chile season! At The Fort, we make a hot green chile sauce and a mild one, such as the recipe below. It’s wonderfully versatile and can be served on the side or spooned into a pocket cut in a thick steak, as we do for our Gonzales Steak dish, which has been on the menu since 1963!
Before we get started, … Read the entire post >
Longtime fans of The Fort know there’s no better place to celebrate Independence Day than in Red Rocks country! Along with our tasty BBQ specials and classic Colorado views, Fourth of July at The Fort always includes the firing of our historic cannon.
But firing a 19th century cannon is a little different than setting off fireworks, so we asked The Fort’s cannoneer, Norman Hughes, to share more about his unique hobby.
How did you become a cannoneer?
My involvement … Read the entire post >
