A special 24 hours at the Broadmoor.
The Broadmoor celebrates its 100th birthday and gets better with time. The sprawling resort is spectacular. The two different buildings are separated by a lake complete with swans and of course with every amenity one could imagine. Both the main and west buildings offer luxurious accommodations for the guests and feature unique restaurants, areas to relax, a library, and more. The expresso café is about to become larger with more seating and a chocolate and gelato showcase as well. Adam Thomas, executive pastry chef, is a master of creativity with his awesome creations. Delight not only in his presentations but his taste as he combines their special Valrona chocolate (only to the Broadmoor) into candy, desserts, cookies, and more. Your choice is a bite of heaven and irresistible. The selection of breads made on premise make lovers like me ecstatic. Executive chef David Patterson and Brian Wallace, Executive sous oversee each of the restaurants in the complex. Take a tour with me of the few I got to visit.
Start at Summit where Chef Luis Young heads the kitchen. Previously he was at Celler De Can Roca in Spain and the French Laundry we enjoyed amazing bites at the bar in the modern, comfortable space. The revolving “car wheel” of glass spins hundreds of bottles of wine. The staff at the bar offers great cocktails before service in the main dining room. Chef Luis brought us dishes that were so spectacular that it was a fight over who got most. A roasted beet salad with burrata, persimmons and brioche cups, salad of roasted cauliflower, dates, cashews, puffed quinoa and curry were only topped by the sweet potato gnocchi, sage cream, and onion brulee. Happy to stay for the night, we were whisked away.
The Penrose Room is the most formal, high end dining at the Broadmoor and this was our destination of a muilti-course dinner in elegant surroundings, complete with dancing and live entertainment. Begin at the lounge if you like or be seated at your formally set table where staff offers pillows for your back in the upholstered chairs. Our evening started with bay scallop tartar, bourbon poached foie gras, short rib tataki, and Caspian sea Beluga Caviar. One could easily stop after this treat served with Perrier Joet champagne but next came to my favorite dish of the trip, French onion bouillon with aged Conte custard topped with OMG white truffles and a Gruner Vetliner to drink. Chestnut agnolotti was also adorned with more white truffles and a magnificent Barbara. Old vine zinfandel accompanied the entrée of Juniper crusted venison. Don’t leave without dessert no matter how full, so indulge in berries with lemon vanilla barvarois, followed by a presentation of chocolate with a divine Torres penede liqueur. This is obviously not your everyday dining experience but make it that special occasion for a traditional, formal evening. Chef de Cuisine Max Robbins heads this dining room.
Our short trip of big eating continued after a lovely breakfast at Del Lago in the west building where we later returned to sample pasta from the Italian restaurant where the place is designed for comfort, an enclosed patio to view the lake, and a warm welcome. The prices here are very affordable as you enjoy pizza, pasta, and other Italian favorites of Chef de Cuisine Mark Musial as he shows off the top ingredients and favorite recipes used to prepare the fare.
Chef Musial also oversees Play, the least formal area where bowling alleys are a great getaway from the other eateries. We were served two of the five burgers—yum and fun here. If your ball goes in the alley, the burger makes up for bad bowling and raises the score.
Our final tasting was at The Golden Bee where this large restaurant was known as an English Pub with lots of fried food. Chef Roland LaCroix was taxed with the task of appealing to a bigger audience while keeping the bestselling fish and chips. A cheddar ale soup is no longer a heavy cheese glob but an interesting interpretation of the usual. Tabbouleh salad with arugula is a big hit with the vegetables from the Broadmoor farm, and the big hit of short rib pot pie with a delicious biscuit on top is addictive. Vegans can delight the Buddha bowl which even carnivores enjoy.
After all this we left with the best chocolate chip cookies to eat on the road. After all we needed another snack
The Broadmoor features fabulous holiday delights with the décor, the famous 15-foot-high gingerbread house, a Christmas family show, and something special every time of year.
You can choose from any choice of cuisine, prices, and how casual or formal you may decide you want your experience to be in this fabulous resort.
The Broadmoor is a very special experience and not to be missed. It’s close to Denver but a perfect getaway.