The Broadmoor Blog
The BROADMOOR is the longest-running consecutive winner of both the AAA Five-Diamond and Forbes Travel Guide Five-Star awards. Our 5 star Colorado Springs resort is located on 3,000 lush acres under the shadow of the Rocky Mountains. Please explore our blog to learn more about our rich history, who we are, and why we love what we do. Enjoy!




The Broadmoor Colorado Springs
1 Lake Avenue
Colorado Springs, CO 80906
Reservations: 719.577.5775 or 866.837.9520
Reservations Fax: 719.577.5738
Group Sales Phone: 719.577.5777 or 800.633.7711
Group Sales Fax Number: 719.577.5779
www.broadmoor.com



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Theme by Stijn
October 24th
8:20 AM MST

We’ve Moved!

Thank you for your interest in The Broadmoor Blog. We’ve recently moved to our own domain. For the most updated posts, please join us at http://www.thebroadmoorblog.com

October 20th
2:17 PM MST

TASTINGS

This week let executive pastry chef Remy Funfrock butter you up with the keys to dinner party success! 

Although I am a pastry chef professionally, sweets and baked goods are not all that I do!  I love the art of cooking, and even more I love the way cooking brings people together.  Dinner parties are the best way to share good food, wine and your home with friends. However, if not planned well, your dinner party can turn into a dinner disaster!

To have a successful, stress-less dinner party with friends at home, you need to be organized.  Planning ahead is the key to success and you have to ask yourself these questions:

  1. How many people do I want to have?
  2. Do I have the space and logistics to make it work (kitchen space, tables, chairs, dishes, silverware, etc.)?
  3. How much cooking can I handle?
  4. Are my guests picky, or do they have any food allergies or sensitivities?

After those questions are answered you need to work on a schedule to include going to the grocery store, prep-time, setup time (setting the table, cleaning, etc.), and cooking time. Have your menu well thought through and think about which items can be made in advance. From this create a complete grocery list and get everything you need in one trip to the store.  Plan to have some cooking to do the day before, to avoid being over loaded the day of the party.

Mise en place - organizing and arranging the ingredients and tools- is key to a well organized dinner party, and much of it can be done the day before. Write a detailed prep-list including the recipes, all ingredients and utensils needed to produce the menu, and items needed for presentation.  Have your table set the night before as well as all drinks that need to be served cold in the refrigerator. 

 

Some final tips:

  • Try challenging recipes before. Do not make those for the first time the day for your dinner.  This is where a “dinner disaster” might occur.
  • Have a glass a wine a smile and enjoy cooking, it will turn out much better!
  • Send your guests away with something sweet to remember the evening.

                  

Remy Funfrock

Executive Pastry Chef

The Broadmoor

October 14th
2:15 PM MST

A Mini Gold Rush History Lesson

A rich part of Colorado’s history are the pioneers who settled here during the Gold Rush era. The Broadmoor itself was founded by Spencer Penrose, who purchased the casino that used to be on the property and transformed it to fit his vision using money garnered in gold fields throughout the West. Nowadays, you can experience the adventure of that time period with various activities around the area including mine tours, mining museums, and even panning for your own gold.

In 1890, a rich deposit of gold ore was discovered in what is now known as Cripple Creek – a short distance from Colorado Springs. Business started booming in the area and it resulted in a large demand for transportation service to navigate people up and over the mountain passes to the developing town.

The last commercial stagecoach run up Cripple Creek Stagecoach Road was in 1911. The Stables at The Broadmoor recently commemorated this anniversary with a stagecoach run up 5 miles of the original road. It was done in true authentic style of course, with passengers in period costume and in a genuine stagecoach that took many months to restore. It turned out to be a great event in the beautiful Fall weather that featured the changing leaves in the background. The photos below are of the stagecoach used for the run.

For more information on the history of The Broadmoor and the life of Spencer Penrose, hop over to our website! The city of Cripple Creek also has some great information on their heritage on their site.


October 13th
9:10 AM MST

TASTINGS

This week hear from Michael Buckelew, sommelier at Summit on a unique little grape called Riesling.

 

Riesling Rising

Please read the following sentence:

Riesling is the greatest white wine producing grape on the planet.

Do you find this:

a)      Confusing

b)      Absurd

c)       Amusing

d)      An indisputable fact

Most casual wine imbibers answer letter b. The cool kids answer is letter d.

Indeed, Riesling is such an amazing grape varietal that it can produce every wine style, from bone-dry to unctuously sweet, and everything in between, and do it with such devastating deliciousness that it has the potential to make you openly weep.

The old saying goes “Bacchus loves the hills”. This simply describes old school farmers utilizing ever bit of land at their disposal, because almost nothing likes to grow on the dry, hardscrabble, rocky hillsides. Everything except Mr. Vitis vinifera (AKA the wine grape vine) that is. And if Bacchus loves the hills his go to beverage has got to be Riesling. Riesling is grown on the steepest vineyards in the world. The Manitou Incline has got nothing on some of these calf-muscle breaking verticalities. In fact the name of a well known vineyard in Alsace translates literally to “calf buster”. And the inhabitants of the Mosel River valley in Germany are sometimes said to have one short leg and one long one, on account of the necessity to keep good balance on these über-steep slopes.

And what Riesling does better than any other vine variety  is to somehow drive its roots so deep into these hillsides where grapes have been grown for perhaps 2000 years that it’s flavors are somehow directly linked to the rocks many meters below the surface. Wine geeks like to call this Riesling’s “transparency”. And that transparency can translate to incredible flavors of tangy, smoky slate, or cool, crystalline aromas like quartz or sandstone, or perhaps something more like the dust from a limestone quarry. This makes Riesling not only delicious but also extremely interesting to drink.

Some easy things to remember:

  • Riesling from Germany is as varied as the landscapes where it grows.
  • Wines labeled “Trocken” will be very dry (that is no perceptible sweetness on the palate).
  • Wines labeled “Kabinett” will typically have a balanced sweetness that the Germans call “lieblich”.
  • Wines labeled “Spätlese” will be richer and fuller than a “Kabinett” and perhaps with slightly more sweetness , though still balanced.
  • Both “Kabinett” and “Spätlese” wines will be dry if also labeled “Trocken” (I know that sounds a little confusing, but take into account that “Kabinett” and “Spätlese” are a reference to how ripe the grapes were during harvest, “Trocken” refers to the taste of the finished wine)
  • Wines labeled “Auslese” will almost always have a lush, viscous, full-bodied sweetness.
  • If you like to drink lots of Beerenauslese,  Eiswein, or Trockenbeerenauslese do yourself a favor and don’t tell your dentist.
  • Riesling from Austria is almost always dry.
  • Riesling from Alsace tends to be dry, but the style has changed over the last few decades. If you like your Riesling bone-dry drink the wines of Trimbach. If you like it more lush, with perhaps the barest hint of sweetness drink Riesling from Zind-Humbrecht.
  • Riesling from Australia is typically bone-dry, especially those from the Clare Valley.

                             

Above all, be the cool kid, and remember to drink more Riesling – Prost!!

Michael Buckelew

Sommelier

Summit restaurant at The Broadmoor

October 10th
12:55 PM MST

Latest and Greatest

October 2nd marked the Grand Opening of our newest retail shop, the aptly named, Broadmoor Christmas House. Located just down the street from the main hotel and across from The Golden Bee, this home, built in 1897 for the Chisholm family, has been transformed by the hardworking individuals of our Retail department into a holiday wonderland.

Full disclosure - this writer was a little skeptical while walking over to the shop for the first time last week; this Fall in Colorado Springs has been full of sunny, warm days and I was not prepared to begin thinking about a holiday that is over two months away. This feeling went out the window on first approach to the house. The newly painted red, green, and white structure surrounded by tall evergreen trees and strung with lights immediately transforms one into the holiday spirit. Once through the bright red front door and across the threshold, you are immersed in the sights and smells that bring up all of those great holiday memories that lie dormant 11 months out of the year.

The shop is packed to the brim and expertly decorated with everything you ever wanted for the holiday - even things you didn’t know you wanted, but now feel like you couldn’t live without. As you move through the themed rooms, you are surrounded on every side with twinkling lights, revolving greenery, Santas, angels, reindeer….
Ornaments hang from trees, whimsical elves roost on the ceiling – there is just too much to look at (plan on making this a special trip and taking your time while you’re there). The old wood floors, genuine mantels, and cozy layout of the house provide a uniquely authentic backdrop for all of the decorations. When putting the store together, Broadmoor employees chose to have a theme for every area of the home; this not only makes everything flow together nicely, but also means that there is something for every taste. They know that every holiday celebration is unique. So, whether your home has the more traditional white lights feel, or goes for the fanciful rainbow of colors, you will undoubtedly find something that fits right in. The merchandise has the perfect balance of staple holiday décor and one-of-a-kind handcrafted pieces. When you get to the shop, make sure you test the employees on each area’s theme name, some examples are, “Woodland Wonderland,” “Stockings Were Hung,” and “Lollipop” (these just go to show you how creative they got with all of this).

In the end, it is best to think of The Christmas Shoppe as The Broadmoor welcoming you into its over-the-top/expertly decorated home rather than a store. If you manage to actually make a decision about what items you like more than others and want to take them home, an employee will assist you in taking it right off the wall and box it up. Don’t wait to stop in and check it out – the store will only be open seasonally before everything is put away and restyled with a whole new feel for Christmas 2012. We look forward to welcoming you into this new creation of ours. Make a day of it and walk over to The Golden Bee for lunch while you’re here. See you there!

The golf-themed Santa below is a one-of-a-kind crafted just for The Broadmoor!

Be sure to take a look at the space we have dedicated just to MacKenzie-Childs. This room is full of their signature pattern and great items for entertaining.

October 5th
8:27 AM MST

TASTINGS

This week Chef Justin Miller talks about his life as a chef

Let me tell you a little about myself. I am the chef de cuisine in The Penrose Room at The Broadmoor. I have been a part of The Broadmoor’s culinary team for the past 13 years. I have been exposed to almost every culinary outlet at the hotel over the years. It all has been an amazing experience and quite the journey.

Coming up

I have been in a kitchen at some capacity since I was 14. I liked playing with the food. I liked hearing the sound of the dishes clanking as the plates were thrown into the window. I loved the entire atmosphere and intensity of being in a kitchen. I knew at that age that becoming a chef was going to be the career path I would follow. Days after high school graduation I enrolled into culinary school.

The kitchen

The daily life of a chef is somewhat of an adventure. There are days you find yourself focused on new menus, others, the execution of the dishes. Some days you are putting together special menus for large groups and working on solutions to execute them at a high level. Days you get to challenge yourself with a special guest request or a guest with a dietary need . There are days when your passion for cooking reigns supreme and there are those days too, that you think maybe your hair is turning gray not from getting older. An amazing part for me is seeing young cooks in the industry rising to the challenge and feeling the reward from it. It makes you proud to see your hard work pay off when things click with a cook and you realize they see the big picture. To say the least, being in the kitchen is never mundane. You come in and find yourself with a new challenge every day, which is much more fulfilling than the same old routine.

The best part

Filling your belly may ultimately be the purpose…but just one component of many. Top notch wait staff, quality product, freshest ingredients, wine pairing, the preparation of food by chefs who are perfectionists, the beauty that surrounds you are all components used to create the whole package…The best part is creating an emotional experience and unforgettable memories for all of your senses!

In parting

When I am not in The Penrose Room, I do my best to instill this philosophy in my family. Days are filled with many activities. Having dinner together…whether we dine out or put a twist on a home cooked meal, experience a new bottle of wine, see my daughters savor a new flavor or turn their noses up, catch up with each other…it’s all part of the experience. Savor it!

 

Justin Miller

Chef de Cuisine

The Penrose Room

September 29th
9:49 AM MST

TASTINGS

A Look at Food and Wine Pairing from Penrose Room Sommelier Greg Shields

One of my favorite things about being a sommelier is the challenge of successfully pairing wine with food so that both are enhanced when enjoyed together.  There are many different ways to approach wine and food pairing, but here are a few of the most popular techniques:

Try to match similar flavors in both the food and wine. For example: Sauvignon Blanc from the Loire Valley in France tends to have a mild grapefruit citrus flavor that would pair very well with a poached lobster salad served with frisée and segments of ripe pink grapefruit. 

      

Opposite of the first technique, you can also pair wine with foods that have contrasting flavors. For example, the sweetness of a vintage port contrasts the saltiness of a full flavored blue cheese. 

Another idea is to choose a wine that contributes complementary flavors to the dish, such as the blackberry, green pepper, and cocoa notes that a California Cabernet Sauvignon brings to a grilled rib eye steak. None of those flavors are found with the steak, but they go well with the rib eye and add another layer of flavor to the dish just like a blackberry, bell pepper, and cocoa reduction would if it were the sauce for the steak.

 

If all of this seems a bit complex, then there is one rule that if followed will give you a good wine and food pairing most of the time - to match the weight of the wine with the weight of the food.  The weight (or body) of a wine refers to the fullness, concentration, and total mouth feel of a wine.  A light-bodied wine would have less concentrated flavor, while a full-bodied wine would be noticeably more concentrated. Weight of food is similar to that of wine, and richer foods generally contain more fat such as cream, butter, or marbled fat like that found in salmon or beef. 

                                                                   

Cooking techniques also affect the weight of food, for example a poached salmon fillet will be lighter in body than a grilled salmon fillet.  Finally, if food is served with a sauce, the sauce can also add weight to the dish.  One example would be how a roasted cauliflower salad served with a simple drizzle of extra virgin olive oil would be considerably lighter in body than the same salad served with a cumin and garlic aioli.  It is important to consider all aspects of the dish when judging its weight in order to accurately pair wine with it.

So let’s see how these techniques really work….

Here is an example of a 3 course wine paired meal that fits well into the fall season utilizing fresh products that are available now from local farmers markets and grocery stores.  I’ve also used a few of my favorite wines to pair with that are reasonably priced and available at several places locally.

1st Course

Roasted Butternut Squash Soup paired with Piper-Heidsieck Brut Champagne from France.

I love pairing dry sparkling wines with creamy soups because the carbonation in the wine helps to cut through the richness of the soup.  This particular Champagne also has a more pronounced honey flavor and with its other flavors of yellow apple and toasted almonds, makes a great complementary/contrasting pair with the slightly sweet squash soup.

 Piper-heidsieck.jpg 

 

Find this Champagne at The Penrose Room, and local wine shops such as Coal Train Wine and Spirits.

2nd Course

Grilled Colorado Lamb Loin Paired with Gaja Ca’ Marcanda Promis Super Tuscan.

This Super Tuscan blend, in addition to Sangiovese and Merlot, uses Syrah instead of Cabernet Sauvignon to add flavors of blackberry, cherry, and black pepper to the wine.  This wine is rich, but still delicate enough to not overpower the lamb and makes a great complementary pairing.

2006 Gaja Ca'marcanda Promis 750ML

 

Find this wine at The Penrose Room, and local wine shops.

3rd Course

Caramelized Figs with Honey and Toasted Walnuts paired with Torres “Floralis” Aqua d’Or Moscatel.

 

This late harvest dessert wine is bursting with flavors of roasted orange, honey, and golden raisins.  The wine is sweet, but has some good acidity which keeps it balanced and fresh.  There are many flavors in this wine that match those in the dessert, making this a perfect fall dessert course. 

Find this wine at The Penrose Room, Summit, and local wine shops.

I always encourage people to experiment with food and wine pairings while keeping in mind some of the techniques discussed above.  If nothing else, it’s a good excuse to eat good food and drink delicious wine.  Don’t forget the most important part of it all…..have fun with it!

Greg Shields

Sommelier

Penrose Room

September 26th
12:48 PM MST

There’s Always Time for a Party

Last Wednesday, we had an employee party! A beautiful, sunny, Fall day provided a fabulous backdrop for a luau themed lunch complete with games, giveaways, tiki torches, and an enthusiastic band. It was great opportunity to get together with our friends and co-workers from across the property. Even Ruger made it out! Check out the photos below.


Thanks HR team for putting this together :)

We heard some great Beach Boys hits from our PRIDEmoor Committee!

Even Ruger got in the spirit.

Our lovely assistant managers.

Musical Chairs!

How low can you go?

September 22nd
9:06 AM MST

TASTINGS

This week let Charles Court Chef Greg Barnhill tell you how he whips up memorable dishes, without letting them go straight to his hips.

 

The questions I get asked the most as a chef are “what is your specialty?” and “how do you not weigh 500 pounds?!”  So to address the first question, I have had a few specialties over the years, usually involving seafood, but I guess at this point in my career my specialty is whatever my guests’ favorite thing is to eat, no matter what.  My biggest challenge and reward as a chef is to take the ingredients and tools I have access to and create something that satisfies, well actually, wows your taste buds. My specialty is to cook a meal that my guest(s) tastes and says “this is extraordinary.” 

 

I was at a Broncos game the other day and ran into some friends that reminded me of a one of my cooking adventures on a ski trip we had gone on several years ago.  We booked a nice condo with a full kitchen where I, the designated group chef, would cook dinner for everyone. I brought everything, including the kitchen sink, to make this spectacular meal for everyone.  Well, when we arrived we found out the condo had lost our reservation and didn’t have any room for us, so we had to stay in some shady roadside motel down the road from the ski resort.  At this point, I had purchased all of the food and was determined to still cook the dinner I had promised my friends.   

 

So I took the ingredients and the tools I had access to…not much…and cooked a seven course gourmet meal in a fire place in our little room. My friends to this day say it was one of the best meals of their lives!! It didn’t hurt that we had one of the best sommeliers in Colorado on the trip with us and had some darn good juice to go with it, but what a time we had. I bring this up because where I am today as a chef, it doesn’t seem to matter what I have or where I am cooking, against all odds, I can usually make something tasty out of just about nothing.  That is my specialty.

 

 

Now I have to say, with all the top of the line and state of the art equipment and best ingredients in the world at my disposal at The Broadmoor, it makes my specialty a pleasure, and much easier to do.  It is wonderful not to have to go to work anymore, as I haven’t in over three years, but instead go to a place where I can bring enjoyment to people everyday and do what I love. And they pay me, too!!!

 

 

 

Now to answer the other question, while I’m not exactly a small guy, I avoid weighing 500 pounds through discipline and dedication to my craft.  You cannot run a kitchen like Charles Court by sitting on your backside; it takes hard, hot long hours filled with pressure and controlled chaos at every turn.  If I am not in shape, physically and mentally, and dedicated to put in the time and effort necessary, forget it. At that point it just becomes work, and remember, I do not work anymore!

 

Greg Barnhill

Executive Chef Charles Court 

                                   

September 21st
2:44 PM MST

Ah, The Golden Bee…

Never have we gone to such extremes with our passion for our own English-style brew pub than in the last few months; souvenirs, events, free food galore.

The Golden Bee has been a staple gathering place at The Broadmoor for the past 50 years and there are just so many things that we love about it.

Here is the start of a list. This is not a numbered list, however, because how can you really pick a favorite from all of these things?

- It’s a Time Machine – As soon as you walk through the door you are transported to both another time and place. The interior is made up of all of the original fixtures from a 19th century English-pub which were acquired by former head of The Broadmoor, William Thayer Tutt, and re-assembled here in Colorado Springs.


- 50th Birthday Party – Occurred this past May complete with a city-wide scavenger hunt, prizes, food specials, friends, and good times.


- Flying Bee Stickers – Has the amount of variations on these little pieces of sticky fabric gotten out of control? We think not. See below.


- Fish and Chips – Beer Battered. This speaks for itself.


- Ale in Yards – You heard right folks. You can request a liquid amount in YARDS.


- Bee Wallpaper in the Bathroom – Just a cute touch.


- Working Rotary Telephone – The dichotomy of how novel this old piece of equipment can seem is astounding.


- Sing-along – Every night, a by-request piano-led sing-along with song books for everyone (just in case you’ve forgotten the lyrics either before your arrival or because of the events that have transpired since then).


- Pub Cheese – A delicious complimentary never-ending appetizer served with a variety of crackers for you to choose from.


- Bud – Our resident sing-along leader who knows all 100+ lyrics and music by heart. He always has a few other tricks up his sleeve too.


- Pie – Shepard’s, Cottage, Chicken Pot. Made in the traditional English style.


- The Locals – For years, this has been the gathering place for COS locals who, like us, can’t get enough of just about everything that has to do with The Golden Bee.


- Late Night Menu – Sure, it’s past 11pm and you’ve already had dinner, but that was hours ago and you’re still awake. I could eat again…


- Irish Coffee – The bartenders do it special. Maybe it has magical bee dust (honey?) in it. Whatever it is, it’s DELICIOUS.


- Bristol Brewery ESBee Pint – In honor of the 50th anniversary Bristol Brewery created an ale just for The Bee! It debuted at the party, but you can still get it in case you weren’t there.


- Soups – Warm, hearty, and perfect for Autumn and Winter days.


- Open until 1:30am – Every. Night. Like our other bars, we’re here for you when you’re staying at the hotel and aren’t as interested in that 60 piece knife set for only $19.95 as you were 50 minutes ago.


- Cider on Tap – Sure you can buy it in the store, but there’s nothing like a cold, out of the tap Strongbow Cider. Those of you who have spent time in other native English speaking countries can attest to this.


- The Mug Club – The Order of the Pewter Tankard was started at The Golden Bee in 1963 and now has over 1,600 members. These are the most loyal fans of the establishment. Are you one of them?


- Bee Buzz Deals – The best way to be in the know about The Bee. Now on Twitter. Follow @TheBeeBuzzz for food and drink deals. This week: ½ price Fish & Chips at lunch.


If you have an absolute favorite thing about The Golden Bee tell us on our Facebook page!

Read a longer history on The Golden Bee.

Here are some of our favorite Flying Bees from years past.