Recipes
Good luck food By Chef Deb Traylor Black-eyed peas are the quintessential New Year’s Day good luck meal in the south. Whether you believe in that lucky superstition or you...
by George Gastl, Chef, The Cache at Ginger and Baker (first published on December 12, 2019) What’s my favorite holiday recipe? During the holidays, I so love that my wife,...
Fruitcake you’ll love… seriously! By Ginger and Baker (first published on December 13, 2016) When we were coming up with holiday blog ideas, someone mentioned fruitcake. Yep, the perfect holiday...
Blanche and Earlene’s Sugar Cookies by Ginger Graham Decorated sugar cookies are an essential part of my life. I grew up learning to make sugar cookie dough, rolling it […]
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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...
By Ginger Graham We have a huge pumpkin patch at the farm. I love growing every variety I can find, and then letting grandkids and friends’ kids come find their...
Ginger grows all kinds of pumpkins at her farm and every year, and she fills our kitchens and the Market with all sizes, shapes and colors of pumpkins, gourds and...
We love getting recipe requests from guests. It gives us a chance to shine a light on our culinary team’s work and it gets people cooking! We received this request...
The smell of fresh lilacs is one of the great treats of spring and now that they are starting to fade, why not use those blossoms to make lilac syrup?...
The Cache has implemented a No Show & Late Cancel Fee Policy for all guests. Credit card information will be collected in our system for every reservation to ensure all guests...
by Chef Deb Traylor. As a kid who grew up in a small south Texas town on the Gulf Coast, I can’t claim to have a rich family history of...
We live ‘full time” in Fredericksburg, VA, but two years ago we bought a cabin in the Poudre River Valley. We discovered Ginger and Baker the first month we were...
When I was 11 or 12, I told my grandfather one time that I liked German Chocolate Pie from Marie Callender’s. Every single event for the next ten years (including...
My grandfather made a trunk for my mother for her to start collecting items to take with her when she moved off their farm in North Dakota. In 1917, she...
You’ll find Forevergreen Farm’s beautiful microgreens throughout Ginger and Baker, garnishing The Cache steaks, chops and seafood and making event dishes look and taste extra-special. Not only lovely, these delicate,...
By Chef Deb Traylor One of the real pleasures I have as a chef and a culinary instructor is hearing about our guests’ childhood food experiences. Simple little treats –...
Remember the time the Teaching Kitchen team skated into the kitchen with the Colorado Eagles hockey team and dropped the puck on an afternoon of fun? The goal? To learn...
by Ginger Graham It’s almost Mother’s Day. And this year, as in many past, it is also my mom’s birthday. She’s been gone for eighteen years… but she is with me...
by Chef Deb Traylor Not a day goes by that we don’t get asked questions about how we came up with our name, Ginger and Baker. I’m always fielding questions...
by Chef Deb Traylor Ever since we began, we’ve worked to make sure menu items always include an element of nostalgia, and hopefully, a bit of surprise. At this point...
by Ginger Graham Peaches from Palisade, Colorado are truly the BEST peaches I’ve ever eaten. They remind me of the big juicy peaches I ate as a kid, when there...
