Tag: Restaurant

Holly’s Root Vegetable Soup Recipe

(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 >

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Holly’s Posole Recipe

(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 >

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The Fort’s Curried Butternut Squash Soup Recipe

(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 

  • 1 large butternut squash (about 3 ½ lbs.) 
  • 3
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The Fort’s Chopped Green Chile Sauce

(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 >

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Fire Away! An Interview With The Fort’s Cannoneer

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 >

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The Fort’s Famous Mountain Man Toast

Excerpted from Holly Arnold Kinney’s “The Fort Restaurant Cookbook.”

The Mountain Man toast was a favorite of The Fort’s founder, Sam Arnold. To this day, we carry on the tradition he started by encouraging its recitation at every opportunity! On just about any evening at The Fort, you will hear it, getting louder as the toast progresses and those gathered around the table get more involved. The toast was written in 1988 after Sam’l and his fellow Western history friends … Read the entire post >

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Summertime at The Fort

‘Tis the season for outdoor concerts, historic cocktails al fresco and hiking through Colorado’s mountains; a few of our favorite things! Celebrate the sunniest season of the year with The Fort’s seasonal menus, firepits on our patio, refreshing cocktails and more.

Fourth of July

Each year, we celebrate the Fourth of July with a seasonal menu and the firing of our historic cannon several times throughout the evening. Join us for drinks and dessert on our patio, which features a … Read the entire post >

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Fifty-Five Years and Counting

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, Colo.

The Arnolds hired William Lumpkins, a top architect in adobe construction, as well as a contractor from New Mexico. The Fort was first authentic replica of Bent’s … Read the entire post >

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Recipes for Your New Year’s Resolutions

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 >

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Eleven Consecutive Years on Wine Spectator’s Restaurant Awards List

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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