“The Crane is wildness incarnate. High horns, low horns, silence, and finally a pandemonium of trumpets, rattles, croaks… a new day has begun on the crane marsh. A sense of time lies thick and heavy on such a place. Our ability to perceive quality in nature begins, as in art, with the pretty. It expands through successive stages of the beautiful to values as yet uncaptured by language.”
Feeding hungry guests after a long day of ranch work is no small task, but Chase Kelley is no stranger […]
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.
This recipe makes one 8 inch galette or two 4 inch galettes.
This is the easiest and most versatile dough we work with at Zapata. We usually keep a batch of this […]
This hummus recipe is slightly modified from the incredibly popular Zahav cookbook by Michael Solomnov.
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.
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
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.
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.