I just returned from the International Association of Culinary Professionals’ conference in Denver with loads of wonderful information, inspiration, restaurant suggestions, recipes, and pics to share. In this post, I’ll tell you about a terrific workshop hosted by Holly Arnold-Kinney of The Fort Restaurant, a famous Denver area landmark. She and Native-American author, Lois Ellen Frank, are pictured during their presentation, which was titled Native American Cuisine. Jim Stone of the InterTribal Bison Cooperative also spoke about the local tribes’ efforts to preserve their culture by restoring bison herds to their lands and bison meat to their tables.
During the session Holly readied her favorite posole (the aroma of it cooking was incredible) and roasted bison marrow for us to taste. Prepared in the gorgeous copper-colored clay pot made from mica-rich Southwestern clay, the posole was so good it won me over to this traditional hominy-based stew. Frankly, I’d been sort of ho-hum about it before. I also loved the roasted bison marrow; it was served with a red crystal salt, a great touch both visually and taste-wise. (See Holly’s presentation pic below.)
For more on the traditional pots and Holly’s posole recipe, check back soon.(Her recipe made 30 servings, so I’m trimming it down before posting it!) Check back for details of some amazing restaurant dishes I enjoyed in Denver, too.
I have been in the midst of finishing work for a deadline, so couldn't answer immediately. I seem to recall that Holly handed out the recipe but I don't know if I still have it. Check back in a couple weeks. I will leave a follow up comment if I was able to find it.
HHEEELLLPPP! I'm a native Coloradan now living in France. I've lost my posole recipe…Sam Arnold's original recipe….do you have that recipe from Holly? My husband has put in a special request and I've been squirreling away the ingredients that I can remember….please help. Thanks so much.