The Fort is a living replica of Bent's Fort, Colorado's
first trading post, a place of respite and commerce for those
traveling on the Santa Fe Trail. Arnold
scouted history books and old photographs to build an adobe brick and hand-hewn
beamed structure that is true to the architectural detail of the original
fort and Southwestern building traditions.
But Arnold didn't just construct a building; he also build a Colorado culinary
masterpiece by studying the native foods of American Indians, trappers and
traders, and Spanish and Mexican immigrants. Not content with his own
backyard, Arnold traveled to far away destinations and broadened his horizons
studying with James Beard and La Varenne Ecole de Cuisine in Paris
and attending cooking schools in Sri Lanka, Thailand and China.
Today, when many find American food difficult to define because
of its melting pot of recipes, the food at The Fort stands as a living example
of the roots of Western cuisine including bison, lamb, guinea hen and elk
enhanced with southwestern food experts to continuously fine tune the menu
to honor the cuisine of the Rocky Mountain region and Southwest.
little boy dreams of living the life of a cowboy but few actually make it happen. Sam
P. Arnold is one of those is one of those few. Arnold's restaurant, The
Fort, and his work to keep the traditions of the Old West alive are a shining
example of a man who has spent his life dedicated to restoring the spirit of
a cuisine and lifestyle that inspired so many travelers and settlers as they
ventured beyond the Mississippi to fulfill their dreams.
of Culinary Professionals Honors Sam Arnold with a Lifetime Achievement
recipes and stories from
the chefs at the iacp
Sam Arnold &
Holly Arnold Kinney
Time Life Books has referred to Sam Arnold as a "food
de cuisine, journalist, world traveler, restaurateur, raconteur...
Sam Arnold is a gold mind of information."
Sam Arnold is the founder and co-owner of The Fort Restaurant, a castle-like
replica of the 1934 Bent's Fort, Colorado's first fur-trading
post, nestled against scenic red rocks near Morrison, Colorado.
Holly Arnold Kinney and her brother Keith, were raised in the restaurant. In
2001, Kinney became her father's business partner and co-owner of
the landmark restaurant. Her most recent endeavor was launching
the Web-based Fort Trading Company in 2003 to market and sell The
Fort's world-renowned buffalo, elk and quail around the country.
Sam is recognized nationally as an authority on foods
of the Southwest and early West and has written several books on the
subject, including Eating
Up the Santa Fe Trail, illustrated by his late wife, Carrie. It
includes research of diaries and journals kept by early-nineteenth-century
settlers, trappers, and traders. His most recent cookbook is The
Fort Cookbook: New Foods of the Old West from the Famous Denver Restaurant. Arnold
has also hosted and produced regional and national television shows.
was named Denver's Own Chile Guru by Bon Appetit magazine and
Queso Grande of the Colorado Chapter of International Connoisseurs of Green
and Red Chile. In 1997, Arnold was honored to host President Clinton's
state dinner during the World Leaders Summit of the Eight Conference, held
in Denver. In May 2004, Arnold was presented with an honorary Doctor
of Business Administration in Food Service Management from Johnson and
Wales University, recognizing his "pioneering spirit of the Old West" and
his "entrepreneurial drive and resolve to achieve his aspirations."
In 1981, Kinney founded Arnold Media Services, a public relations firm
specializing in the specialty food products and restaurant industry. It
has provided public relations, marketing, advertising and promotion services
for local, national, and international clientele. In 2002, Arnold
Media Services became the in-house public relations, advertising and graphic
design agency for The Fort Restaurant.
Call The Fort to purchase a copy of "For the Love of Food",
featuring recipes from world famous chefs to include:
The Fort Restaurant, 19192 Highway 8, Morrison, CO 80465
Tel - (303) 697-4771
Fax - (303) 697-9310