The Fort Restaurant Cookbook: New Foods of the Old West from the Landmark Colorado Restaurant. This item is unavailable.The Fort Restaurant Cookbook: New Foods of the Old West from the Landmark Colorado Restaurant

Built as a family home and then living history museum in 1961, the adobe Fort was built to emulate the frontier trading posts of the 19^th century. Taking its cues from the architecture and the foods of the Southwest, the building and the menu hearken back to an earlier time while providing diners with a modern and elegant dining experience.

This cookbook is a celebration of the Fort and many favorite recipes developed throughout its 56-year history including its most recent menus. The Fort was an early proponent of locavore food and has featured regional game recipes throughout its history, bringing additional appeal to this celebratory cookbook and memento.

Selected recipes:

Pres. Thomas Jefferson’s Macaroni & Cheese with green chile

Mexican Chocolate Ice Cream Mud Pie

Chocolate Negrita

Herb Butter Bison Tenderloin with Onions & Mushrooms

Marinated Rack of Lamb with eastern spices over couscous with harissa condiment

Wild Caught Alaskan Sockeye with white wine lemon dill sauce

Holly Arnold Kinney is a Colorado entrepreneur and both the author and publisher of Shinin’ Times at the Fort Cookbook (Fur Trade Press 2010); Sam Arnold’s Frying Pans West PBS series and companion cookbook (Fur Trade Press 2011), and a young reader's book: Sissy Bear at The Fort, (Fur Trade press 2016). Ms. Kinney lived at The Fort restaurant with her family starting in 1963 and worked in the restaurant as well as in the national advertising agency her parents owned. In 1981, Ms. Kinney founded Arnold Media Services, an international advertising and Public relations firm specializing in the gourmet food industry. In 1999, Ms. Kinney downsized her public relations company and joined her father in partnership in The Fort business. In 2006, Ms. Kinney’s father passed away and she purchased the remaining business, and property. She currently is actively running the Fort restaurant with her 90 employees she refers to as her “Fort family”. She also is founder and Executive Director of her non-profit foundation, Tesoro Cultural Center