Here is a little fun piece of trivia for you: July is National Grilling Month. While there is plenty of delicious foods to celebrate this glorious holiday with, our favorite is Executive Chef Matt Arter's Sweet Tea Pork Chops grilled with tomatoes & okra.
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The state flower of Wyoming is the Indian Paintbrush. It is vibrant, wild, and beautiful, much like Wyoming. In honor of this flower Haydens Post own mixologist and head bartender, John-Mark Roufs, created the IPC or Indian Paintbrush Cosmopolitan.
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October marks National Seafood Month! In celebration our executive chef, Josh Ladd, wanted to share one of his favorite seafood recipes that anyone can recreate: Bouillabaisse.
Chef Josh Ladd's Bouillabaisse
- 2 Leeks, Washed & Small Diced
- 2 Red Bell Peppers, Small Diced
- 2 Fennel Bulbs, Small Diced
- 6 Garlic Cloves, Smashed
- 1 tsp. Fennel Seeds
- 1 tsp. Saffron
- 1 C. Pernod (Anise Liqueur)
- 1 C. Tomato Paste
- 2 tsp. Kosher Salt
- ½ C. Olive Oil
- 3 Tsp Chopped Fresh Basil
- 1 gal. Fish Fumet (clam juice works if you are in a pinch)
- 2 lbs. Of Your Favorite Seafood (shrimp, clams, mussels, halibut, salmon, crab, lobster etc.)
- Zest and Juice of 2 Oranges
Heat the oil in a pot. When oil is hot add leeks, red bell peppers, garlic cloves, fennel seeds & saffron. Sweat on medium heat until the veggies are soft. Add the Pernod & orange juice and reduce the liquid to au sec (until it is almost dry). Add the tomato paste and cook 5 minutes. Stir the bottom of the pot so the paste does not scorch and burn. Add the fish fumet and bring to a boil.
Reduce heat to low and allow broth to simmer for 45 minutes, until slightly thickened. Add the kosher salt and orange zest and mix well.
Season all the seafood well with salt and pepper, then add it to the simmering broth. Cook for about 6 minutes until seafood is just cooked through. Add the basil right before serving.
Serve with grilled bread, lemon wedges, and rouille. Enjoy!