Holly Arnold Kinney, Proprietress of The Fort, credits her mother for igniting her passion for food and cooking at a young age. Kinney spent much of her childhood in the kitchen with her mother, testing out new recipes and flavors for the family to enjoy.
As Kinney’s career in the food industry developed, she maintained a spot in her heart for children in the kitchen. Seen as an opportunity to empower and educate those of a young age, Kinney developed … 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 >
Today we celebrate one of the most popular tequila cocktails, the margarita. While the history of the margarita has many differing claims and its official origin is unknown, it is thought that the margarita may have been created in 1938 by Carlos Herrera, a restaurant owner who created the cocktail for a guest who was allergic to most liquors, but not tequila.
The simple drink comes in many different varieties. Whether you’re in the mood for a simple, classic drink … Read the entire post >
Have you committed to clean eating in 2017? The key to sticking to your healthy New Year’s resolutions is to switch things up, rather than getting caught up in a routine that will quickly bore your taste buds. This year, try making new recipes each week to keep your interest peaked and the momentum going. Pair our Minted Trout recipe with a side of our Chayote Squash for a tasty and nutritious dinner.
Chayote Squash
This unique squash was … Read the entire post >
Those preparing to host gals and ghouls on All Hallows’ Eve can now incorporate a spine-chilling cocktail, true to the Rocky Mountain region, into the festivities!
Here’s how to make The Fort’s “Bear’s Blood” cocktail at home:
Bear’s Blood
Ingredients:
+ 6 tbsp. orange juice
+ 3 oz. light rum
+ 1 tbsp. grenadine
+ Juice of half a lime
+ Dash of orange flower water
+ Dash of sweet and sour syrup
+ Crushed ice
+ Sparkling water, to … 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:
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 >
Serves 12
While this cake started as the Fort’s house cake for birthday and anniversary celebrations, customer demand convinced us to put it on the menu as an everyday offering. We still serve a complimentary slice to anyone marking a special occasion at the Fort—and set a ceremonial headdress on their heads, too, as the staff shouts, “Hip, hip, huzzah!” We don’t do anything halfway at our restaurant! We make the cake with some red chile to honor the ancient
