Coyote Kitchen produces an assortment of sauces, marinades, dressings, salsas, hot sauces and olives made from organic, NON-GMO and gluten-free ingredients in its 60,000+ sq/ft facility that's also certified Sams Club/Walmart/Costco as kosher.
Cozy and colorful with a touch of the high country, this inviting eatery serves up eco-conscious Southwest and Caribbean soul food in bright cherry digs adorned with local art. Their menu offers vegetarian and vegan items as well as locally sourced meats and ocean fish from nearby sources; in addition to daily specials that pair perfectly with carefully crafted cocktails or Lost Province beers!
Coyote Kitchen provides more than delicious food; they also offer workshops in cooking, garden design and homesteading for adults, children and families. Recently they underwent major renovations and expansion, adding allergy friendly bakery and more taps for beer taps; moreover their new owners remain committed to community resilience by using local ingredients from farms throughout the High Country.
Morgan Baum of Clay Coyote has begun writing a cookbook that's an updated version of one published back in 2006. This time around, however, her focus will be on using recipes which highlight her pottery while emphasizing its performance as cookware.
Clay acts as an insulator, holding heat from your burner while spreading it out to create thicker sauces or rouxs, stews or chili. Clay Coyote Studio is one of the few studios around making flameware clay stovetop tagines (sometimes referred to as mini dutch ovens). Annual sales at the studio total roughly 7,000 pieces from small pie dishes ($45) up to cazuelas at around $125 each.
