Rhubarb Compote Ice Cream
We have a wild rhubarb plant growing behind an old building at Zapata, so last week I harvested some of the rhubarb and made a simple compote that goes great on toast or mixed into some yogurt and granola.
Molasses Rhubarb Galette
This recipe makes one 8 inch galette or two 4 inch galettes.
Salty Flatbread
This is the easiest and most versatile dough we work with at Zapata. We usually keep a batch of this […]
Zahav Hummus
This hummus recipe is slightly modified from the incredibly popular Zahav cookbook by Michael Solomnov.
Classic Cornbread
Anyone familiar with cornbread seems to have a preferred version, usually derived from the region they’re from or the type they grew up eating. This version seems to be a fair compromise for everyone. You can taste the corn more than the flour, it has a very subtle sweetness, a slight tang, is moist in the center, and when made properly has an outer crust that is slightly caramelized and crisp.
A Charred Salsa Recipe
This salsa can be made two ways. One version is chunkier and only uses six ingredients. The second version is smoother, spicier, uses sevenish ingredients, and takes a few more minutes
Salted Brown Butter Chocolate Chunk Cookies Recipe
Our Zapata chef Chase Kelly bakes these cookies just before check-in and places them in guests’ rooms moments before their arrival so they’re greeted by the smell of freshly baked cookies.
Where the Gate is Always Open
The Chico belongs to the people of Colorado, to the thousands of children who visit the ranch in school groups each year, to future generations of humans who might still have the opportunity to harvest meat from that same land, to the birders and the dragonfly-hunters, and to all of us who are willing to step outside of our comfort zone and come see for ourselves where the food we eat comes from.
Here Comes Branding Season
As the days lengthen, drawing winter closer to spring, we begin readying ourselves for calving season, which officially starts for us April 1st and goes into June. In a normal year, eighty percent of the calves come in the first fifty days.
Art by Jill Soukup
“Horses are one of the most perfectly created animals in nature. They seem so proportionally perfect. I’ve always felt that the way the move, the way they’re built, there’s something so aesthetically pleasing about them.”