Thanksgiving dinner doesn’t have to be predictable. This year, treat guests to a different tablescape, including one of The Fort’s favorite dishes: Baked Stuffed Pumpkin. Inspired by the American Indians, this recipe utilizes pumpkin – a squash and member of the Three Sacred Sisters – as its main ingredient. Mixing the pumpkin with an array of flavors, including buffalo or ground beef, peppers, sunflower seeds, hot sauce and more, makes for an incredibly comforting dish that guests are sure to … Read the entire post >
July marks National Bison Month, celebrating the cultural, historical and economical contribution of North America’s largest land animal.
Bison have roamed our continent for tens of thousands of years. Ancestors of today’s bison existed nearly 120,000 years ago and by the time the first Europeans arrived in the 1600s, estimates are that there were upward of 60 million buffalo living in what today is North America.
The Plains tribes relied on bison for food, clothes, shelter and trade. The indigenous … Read the entire post >
As we enter 2017, we’re taking time to look back on what a great year we had at The Fort in 2016. From eating like frontiersman Hugh Glass in “The Revenant,” to notable awards and more, it was a year to remember. Here are some of our favorite memories!
For a limited time, in honor of the 2016 Oscars and actor Leonardo DiCaprio’s first win, guests were able to eat like his character, Hugh Glass, and delight in raw … Read the entire post >
Sept. 20 is National Rum Punch Day, and we’re celebrating with one of Sam’l Arnold’s favorite drinks, our 1732 Philadelphia Fish House Punch!
Philadelphia Fish House Punch is thought to be one of the oldest punch recipes served in America. Scholars believe the recipe originated in the 1600s, in London, as a farmers’ club punch, and was later served in America at the Fish House Tavern in Schuylkill, Pa.
What you’ll need:
- 1 ½ pints sweet-and-sour syrup
… 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 >