Whether you’re looking for a romantic date night destination or a place to treat visiting friends and family, we invite you to take advantage of our seasonal specials, historic atmosphere and shinin’ times in Morrison, Colo. For reservations, please visit http://bit.ly/2iBNB3s or call (303) 697-4771.
16-oz. T-Bone Steak Special
Keep warm this winter and sink your teeth into our juicy beef T-bone steak now through April 30, 2018 for $39 per person (excludes tax and gratuity).
Beginners: The Fort’s dinner … Read the entire post >
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 >
Chile peppers are native to South America, where they have been domesticated for more than 6,000 years, but made their way across the world when Christopher Columbus crossed the sea in hopes of finding the “Spice Islands.” The chile pepper spiced up the western world and is now one of the most prominent flavors in cuisine around the globe.
Is it chile or chili? The word “chili” is derived from the Aztec dialect and refers to plans known as capsicum. … Read the entire post >
The winter chill and falling snow makes us crave The Fort’s hearty vegetable soup in the comfort and warmth of our homes. This recipe is not only one of the tastiest cold-weather treats in Holly Kinney’s “Shinin’ Times at The Fort” cookbook, but also one of the healthiest. Full of vegetables and lean buffalo meat, this soup will leave you feeling warm and guilt-free. For a heavier meal, add potatoes and a side of fresh-baked bread for dipping.
What you’ll … Read the entire post >
Observed each year, November 14 is recognized as National Pickle Day. While the national holiday focuses on pickles as a noun – kosher, bread and butter, dill, etc. – at The Fort, we celebrate it as a verb. One of our favorite ways to pickle is Holly Kinney’s, Proprietress of The Fort, recipe for pickled jalapenos. Pickled jalapeno peppers make the perfect topping, mix-in or side dish for any meal, as well as a delicious appetizer (see stuffed jalapeno recipe … Read the entire post >
August 13 is National Filet Day, and what better way to celebrate than with one of The Fort’s most popular dishes? We sell nearly seventy thousand buffalo entrees each year and of those, more than 70 percent are William Bent’s Buffalo Tenderloin Filet Mignon.
A guest from Paris, France once approached us while dining at The Fort to say, “All my life I have thought that Chateaubriand was the ne plus ultra of cuts, but now I must return to … Read the entire post >
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 >
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 >