The Bookshelf: Shinin' Times at the Fort

Shinin' Times at the Fort

If you're ever in the Denver area and on the hunt for bona fide Western food, look no further than the Fort, a majestic, adobe-style restaurant run by proprietor Holly Arnold Kinney. Since its hand-carved wooden doors opened in 1963, the Fort's menu has channeled the early-19th-century frontier, with game meats, indigenous vegetables and grains, and Native American dishes always composing its regular offerings. It's no surprise that this landmark of regional American cuisine attracts foodies and American history buffs alike. Holly will join us at this Wednesday's Beard on Books (12:00 noon in the Beard House dining room) to speak about the Fort's vibrant history and the "New Foods of the Old West" that she proudly serves. And if you'

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On the Menu: August 16 through August 18

You won't want to miss next week's lineup of Beard House events! Tuesday, August 16, 7:00 P.M. Ultimate Steak Dinner Beard House favorite John Halligan returns with a bold meat lovers’ menu rooted in classic technique. The chef and owner of the highly revered Park Steakhouse and a veteran of high-style hotel dining, Halligan is poised to open the Park West Tavern, where he will serve his signature inventive American cuisine. Wednesday, August 17, 12:00 P.M. Beard on Books In Shinin' Times at The Fort proprietor Holly Arnold Kinney recalls the American West through historic recipes and vivid storytelling. Wednesday, August 17, 7:00 P.M.

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Recipe Roundup: August 12, 2011

summer vegetables

The blogosphere's sprawling universe of recipes is inspiring, diverse, and—let's face it—a bit daunting. Our new recipe roundup feature does all the heavy sifting to single out recent, mouthwatering recipes from our favorite blogs. All you have to do is click and cook!

Here's what we'll be making over the course of the next week:

Corn, Buttermilk, and Chive Popovers [smitten kitchen] Justify your purchase of a single-use pan with these puffy golden biscuits.

Chocolate–Olive Oil Zucchini Bread [Seven Spoons] Just when you thought zucchini bread couldn’t get any better, along comes a loaf that's loaded with half

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Recipe: Summer Vegetable Terrine

Summer Vegetable Terrine After two months of slicing them for salads, pastas, and everything in between, you might think you’ve exhausted all options for summer squash, but this colorful, summery terrine from Tāyst’s Jeremy Barlow will revive your appreciation for this vegetable’s versatility. Seasoned with an unexpected duo of lemon verbena and tarragon, the dish is then baked until tender. Get the recipe here.

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Chefs & Champagne® New York in Video!

Two weeks ago we showed you Chefs & Champagne® New York in photos. Now we have three clips from various media outlets that reported from the bubbly-soaked scene. Watch them all below:   Here's Stephen Fried for Hamptons and Gotham magazines:

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Wine Pick: Vidigal Vinho Verde 2010

Vidigal Vinho Verde

Our latest obsession: a light, crisp Vinho Verde from the Minho region of Portugal. With a touch of effervescence and a low alcohol content, this budget-friendly, pale-green wine is summer in a glass. Bring a bottle or two to a friend’s pool party or simply sip before dinner; this eminently refreshing Vinho Verde is perfect for drinking with spicy food, seafood dishes, or on its own. ($8.99)

Drink it with:

Manila Clam and Chorizo Crostini

Chilled Sorrel Soup with Jonah Crab Salad and Jerusalem Artichokes

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