The Broadmoor surprises with simplicity at the master chefs’ reunion

On Friday, October 27, Cheyenne Lodge at The Broadmoor Hotel, was the host venue for the certified master chefs’ reception dinner. The rustic, Colorado-esque facility exudes an impressive yet laid back setting to kick off a weekend-long reunion where 26 of America’s most accomplished chefs come together to discuss industry trends and specifics of the certification process.

Brandade of bacalao on top of an olive oil crouton with piquillo pepper puree and an uncured ham and pea salad by chef Patrick Hartnett.

To earn inclusion into this elite group, chefs must complete a grueling eight-day exam that covers nutrition, banquet service and the diversity of world cuisines. The testing that the American Culinary Federation administers has an 80 percent failure rate and currently only accredits 68 individuals worldwide.

Vanilla bean ricotta beignets with white chocolate passion fruit cremeaux and micro basil by chef Emma Nemechek and chef David Lewis.
“These chefs run five-star, five-diamond restaurants in the highest level of the food and beverage industry,” says David Patterson, executive chef at The Broadmoor. “It’s an honor for that group of professionals to gather at our hotel and we’re really lucky to be a part of it.”
Chef Ashlea Tobeck and chef Jasper Jonsson from Auguste Escoffier School of Culinary Arts presents seared Colorado hanging tender steak atop Point Reyes risotto with L’Olivier marinated oyster mushrooms finished with beet chips and micro greens.

With collaborations from the Colorado Beef Council, Colorado Lamb Council, Red Bird Farms, Shamrock Foods, FreshPoint and Colorado wines, top area chefs, alongside apprentices at The Broadmoor Hotel’s Cheyenne Lodge, provide an elegant tasting menu with casual options like a taco station and pastas made to order.

Roast saddle of rabbit with cherry sauce, pumpkin, beet and chestnut by chef Aaron Haga.

Representing Ristorante Del Lago, chef Mark Musial and sous chef Rocio Neyra Prado serve antipasti, pasta carbonara and Venetian style risotto with rock shrimp next to an immaculate display of quality Italian commodities like aged rice, prosciutto de parma and specialty cheeses.

“Our objective at Ristorante Del Lago is to feature some of the finest ingredients that are being produced in Italy and really showcase classic, Italian, regional cooking,” says Patterson. “Conceptually in my mind that’s Ristorante del Lago in a nut shell.”

The taco bar takes a similar stance with an emphasis on simplicity and wholesome goodness. Students from Mexico that participate in The Broadmoor Hotel’s International culinary program are responsible for the menu, with oversight from chef Patterson and chef Luis Young, chef de cuisine at Summit.

Chef Luis Young pictured center, beams in blue with The Broadmoor’s culinary students.

“We wanted to do something authentic that was really delicious,” says Patterson. “One thing were really proud of at the hotel is how deep our [teaching] efforts go and we wanted to highlight that we’re an educational institution as well.”

El pastor and fried cod tacos pair perfectly with Colorado whiskey from Distillery 291.

The most “impressive” display comes in the form of chocolate from chef Adam Thomas, executive pastry and baking chef at The Broadmoor.

A large wooden table is laden with bon bon petifores, hand dipped chocolates, solid cocoa show pieces and sculptures. Every part of the physical structure is entirely edible Valrhona chocolate, to include the serving trays and bowls that cradle more truffle treats.

“I thought that was quite a feat,” says Patterson. “It was the most thoughtful and most well-received food station we’ve ever done at the hotel.”

Candy land.

Patterson is proud of the exceptional chocolate and equally excited about the partnership The Broadmoor shares with Valrhona. He discloses to RMFR that they’re currently working together to formulate a custom blend that will be ready to share in 2018.

Image courtesy of The Broadmoor Hotel.

The intentionality behind the approachable atmosphere is a conscientious decision by chef Patterson to offer the master chefs’ diversity, straying away from the classical cuisine that they’re accustomed to. With a focus on quality and execution, The Broadmoor illustrates the many facets of dining they’re able to masterfully present.

“We wanted to do some food and stations that were atypical to what the master chefs were expecting to see,” says Patterson. “That caliber of chef really respects technique. So the simplicity of the preparation, the simpler the composition, the more critical it is. You can’t hide behind anything.”

Hudson Valley foie gras served two ways torchon: butternut squash coulis candied pistachio cranberry preserve seared and sauce charcuterie with apple rye shortbread and pickled cabbage by Gregory Sever, executive chef; Ruby Geiger, pastry chef and Nate Vielhauer, sous chef at Morning Star RidgeGate.

Local liquid craft is present as Distillery 291 generously pours their line-up of award-winning whiskeys and Red Leg Brewing Company shares glasses of Seven Falls Prospector’s Pick kolsch, a collaboration brew made specifically for The Broadmoor in January 2017.

Paul Ferrante, sales manager at Red Leg Brewing Co.

The entire setting allows for the general public and chefs to socialize in a relaxed, unexpected way that solidifies new beginnings at The Broadmoor. With the continuation of casual concepts this year like the pop-up ramen shop inside Natural Epicurean, a fresh menu unveiling at the Golden Bee and an understated yet sumptuous master chefs’ reunion dinner, it’s obvious there are progressive shifts happening as the historic resort rolls into their 100th anniversary in 2018.

“It’s great when we get like minded individuals all in one room, on our territory, to show them what we’re capable of,” says Patterson. “It was an opportunity to have all of these industry leaders at the resort and humbly show them what we’re doing here at The Broadmoor.”

Duo of Colorado lamb braised shank ossobucco style herb roasted loin with a honey cup mustard crust, shiitake marscapone potatoes, natural pan jus-lie and garden fresh baby vegetables by Greg Matchett, CEC.