Tag: tradition

Holly’s Root Vegetable Soup Recipe

Posted on by The Fort Storyteller Posted in Colorado History, Recipes

(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 >

Tagged with: , , , , , ,

Holly’s Posole Recipe

Posted on by The Fort Storyteller Posted in Colorado History, Recipes

(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 >

Tagged with: , , , , ,

The Fort’s Curried Butternut Squash Soup Recipe

Posted on by The Fort Storyteller Posted in Colorado History, Recipes

(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
… Read the entire post >
Tagged with: , , , , ,

The Fort’s Chopped Green Chile Sauce

Posted on by The Fort Storyteller Posted in Colorado History, Recipes

(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 >

Tagged with: , , , , ,

Fire Away! An Interview With The Fort’s Cannoneer

Posted on by The Fort Storyteller Posted in Bent's Old Fort History, Colorado History, History of The Fort

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 >

Tagged with: , , , , , ,

The Fort’s Famous Mountain Man Toast

Posted on by The Fort Storyteller Posted in Featured Historic Cocktail at the Fort, Recipes

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 >

Tagged with: , , , ,
Top