This belly-warming combination of roast chicken, creamy béchamel, veggies and fresh herbs within a flaky crust has been a mainstay in the Café ever since we opened. Really, is there anything more delicious than a bubbling pot pie on a chilly day? And just in…
One of the most popular starters we’ve had on the menu up in The Cache, our Beef & Blue Cheese Tart, makes the most of juicy Colorado beef. A puff pastry shell holds a melt-in-your-mouth combination of seared tenderloin and a rich jalapeno demi-glace. It’s…
Our Café bartender Daniel Amoroso came up with this delicious libation. He even makes our housemade bitters and Apple-Bourbon simple syrup! Apple Pie Manhattan 2 ounces Old Forester Rye1/2 ounce Sweet Vermouth, such as Dolin Rouge1/2 ouncevapple-bourbon simple syrup, recipe below2 dashes bitters Add all…
Growing up, the month of December always meant a lot of time in the kitchen. My mom made endless varieties of candies like divinity and Martha Washington Chocolates, peanut brittle and fudge, date loaf and Aunt Bill’s Brown Candy (pronounced “Ain’t Bill’s”) – it’s the most…
The Fort Collins Downtown Holiday Lighting Ceremony is one of our favorite events, it’s a time when the community gets together and Fort Collins feels like a small town again. And the lights! Thousands of strands of sparkling, beautiful white lights from November through February!…
by Chef Rachel Magaña, Head Baker Growing up, my sister always loved sweet potato casserole because of the piled on marshmallows, so this year I wanted to create the same flavors but in a more elevated way. For my version of Sweet Potato Pie I…
Cheeseboard Tips and Tricks by Sharon Phillips, Ginger and Baker Teaching Kitchen Coordinator I have a lifelong love. An infatuation. An insatiable need. It’s cheese. I LOVE cheese in all its forms. Creamy, funky brie. Tangy goat cheese. Ooey, gooey, melty fontina. Although my love…
Just outside of Fort Collins, there’s a small sign in front of an old farmstead that reads Hazel Dell Mushrooms. While it may appear unassuming, this farm grows 4-5,000 pounds of mushrooms every week, providing Ginger and Baker and other area restaurants and famers’ markets…
