The Broadmoor Hotel is a treat. It just feels that way from the moment you drive in, to the lobby, to the restaurants, lake and luxurious hotel rooms. It’s the kind of place you keep in your memories, fondly, planning your next trip there before the first one is over. The Broadmoor Hotel is celebrating its centennial in 2018! Writer Julie Bielenberg takes us on a culinary tour through the historic hotel and shares some iconic recipes. 

The Broadmoor Hotel in Colorado Springs, Colorado. Photo courtesy The Broadmoor.

The Broadmoor: Culinary Classics and Contemporary Cocktails

Broadmoor’s 100th anniversary is certainly an epic edible escapade. The grand opening of the signature Penrose Room in 1918 created a legacy for Broadmoor and its cuisine. A century later, dinning, catering, and event services for 20 eateries are still at the forefront its essence. However, it’s important to pay homage to the menus that curated such prestigious awards as the Forbes Five Star and AAA Five Diamond, only achievable in Colorado by this very resort.

Lift a glass of “champs” or a Blueberry Sidecar and order a shrimp cocktail lakeside – it is time to explore iconic moments in Broadmoor historical appetites.

The main lobby of The Broadmoor. Photo courtesy Broadmoor Hotel.

BROADMOOR HOTEL PENROSE ROOM: Dedication from the Beginning

Broadmoor’s first chef set a precedent for dedicated staff and those who do what they love, until death! Louis Stratta was Broadmoor’s executive chef from its opening on June 29, 1918, and remained at this post for 60 years. Late in life, when he was preparing to visit family in his native Italy, a fellow employee had to take him clothes shopping, after learning his only apparel consisted of chef’s uniforms. Stratta eventually retired, but remained on Broadmoor property. After he died, a drawer full of un-cashed paychecks was discovered in his quarters.

Today, The Penrose Room maintains the charm and commitment of its grand opening and first chef, with modern touches on classic presentations. After a meal, live entertainment and dancing from the Penrose Trio is still a nightly engagement. Penrose Room is open Tuesday to Saturday for cocktails, dinner and dancing with live entertainment from 6:30-10:30pm from the Penrose Trio and vocalist Lila Mori. While a dress code is still enforced, guests may now don denim in the restaurant—a nod to contemporary styles—but a jacket is required.

BROADMOOR HOTEL POOLSIDE COCKTAIL: A smooth sunset splash

Broadmoor’s pool has always been a sparkling masterpiece of the Resort, and with a splash, came innovative cocktails and poolside snacks and service. While the pool has moved locations multiple times, there has always been a cocktail to accompany a dip in Broadmoor waters.

In 2000, resort owners built an entire pool complex on the north end of Cheyenne Lake. Impressive in size and scope with waterslides, a gradual beach-like “zero entry” slope leading into the water, and an infinity-edge effect leading directly into the lake, the pool is the centerpiece of summer activity. A special dock was constructed on the lake to allow guests easy access to paddleboats and electric-powered canopy boats, which are still available for guest usage today.

Today, the Broadmoor has even more poolside real estate to take in a cocktail or craft beer. The 11,000-square-foot infinity-edge swimming pool, children’s pool, two 14-person whirlpools, 13 cabanas, and an adjacent pool café are just some of the options. Located in the spa complex is the stunning and spacious indoor pool, and an accompanying year-round outdoor pool for lap swimming or soaking and an outdoor hot tub. Capture the vibe with this cocktail:

BLUEBERRY SIDECAR COCKTAIL: The Broadmoor makes its sidecar with blueberry-infused simple syrup.

Makes 1 cocktail

¾ ounce lemon juice
¾ ounce blueberry-infused simple syrup (recipe, below)
1 ½ ounce Courvoisier VSOP Cognac
Orange twist for garnish

Instructions:
Combine all ingredients and shake with ice. Strain and serve up. Garnish with orange twist.

Blueberry-Infused Simple Syrup

1 pint blueberries
2 cups water
2 cups sugar

Instructions:
In a small saucepan over low heat, whisk blueberries, water, and sugar together until sugar is dissolved (about 5 minutes). Increase heat to medium and bring to a gentle boil, stirring often, until syrup is thickened, about 15 minutes. Remove and let cool. Store in fridge for up to 7 days.

One of the beautiful rooms in The Broadmoor Hotel. Photo courtesy Broadmoor Hotel.

WILDERNESS EXPERIENCE: Homage to comfort and class

Tucked onto the summit of Cheyenne Mountain is Cloud Camp, one of three Wilderness Properties at Broadmoor. The mountain top getaway allows guests the opportunity to plan their fantasy wilderness escape and five-star food and beverage and included.  Meals are served in the 8,500-square foot Main Lodge outfitted with historic timber and stone features, including hand-hewn beams, massive fireplaces, 360-degree views of Pikes Peak Wilderness, and a wrap-around porch that beckons a book, comfort food and a Bourbon.

Chef David had an integral part in the resort’s Wilderness Experience menus and nods to historical moments both food and décor are at the centerpiece of his cuisine. He incorporated the miners and their heritage of flavors brought across the United States to the melting pot of Cheyenne Canyon, resulting in dishes like Wild Boar Green Chili and Colorado Rocky Mountain Trout cooked in a cast iron skillet. Always trying to get back to his love for food and nature, David has helped to nurture Broadmoor Farms from concept to reality, offering “mountaintop to tabletop” produce for the resort.

Cornbread Sausage Dressing from the Broadmoor Hotel. Photo courtesy The Broadmoor Hotel.

CORNBREAD & SAUSAGE DRESSING

This smoked sausage dressing bakes up almost like a corn pudding. It’s great the night of, and even better the next day.

Makes 1 – 9 x 13-inch baking dish

Dressing:
8 TBS butter, divided
1 large Vidalia or Spanish onion, chopped (about 1 cup)
½ lb smoked sausage (can substitute breakfast sausage)
¾ cups water
6 cups cubed cornbread (recipe, below)
1/3 cup fresh sage leaves, about 12, stems removed
2 large eggs, beaten
Kosher salt and freshly cracked black pepper

Instructions:
Preheat oven to 375°. In a large skillet over medium heat, melt 2 tablespoons of the butter. Add onion and sausage and season with salt and pepper. Cook, stirring often, until lightly golden, about 6 to 8 minutes. Transfer from pan to a small plate.

Raise heat to medium-high and add the water, scraping up the brown bits from the bottom of the skillet. Allow the water to simmer for a couple of minutes to infuse with onion flavor. Remove from heat.

Place cornbread in a large mixing bowl. In a small pan over medium heat, melt the remaining 6 tablespoons butter. Let it bubble until the milk solids begin to turn golden brown. Add sage leaves and briefly fry until beginning to crisp, about 30 seconds. Remove from the heat. With a slotted spoon, remove sage and place on top of cornbread to drain and crisp.

Add eggs and onion-sausage mixture to the cornbread and pour the browned butter over the top. Season with salt and pepper and gently stir to combine.

Add onion-infused water, 1 tablespoon at a time, gently folding, until cornbread is evenly moistened but not soggy.

Pour the dressing into a 9 x 13-inch baking dish. Bake until the top is golden brown in color and the dressing is set in the middle, about 30 minutes.

BROADMOOR CORNBREAD

1 ½ cups whole milk
3 large eggs
¾ cup Canola oil
4 cups all-purpose flower
Scant 2 cups cornmeal
1 ¾ cups sugar
1 TBS salt
2 TBS baking powder
3 cups creamed corn

Preheat oven to 350°. In a stand mixer, combine milk, eggs, and oil with paddle attachment. Add dry ingredients (flour to baking powder) and mix on low for 4 minutes; scrape down bowl.

With the mixer on low, add the creamed corn gradually, scrape the bowl one more time, and mix for 3 more minutes. Pour into a greased 9 x 13-inch pan and bake for approximately 40 minutes.

Handcrafted Italian-fare is Chef Justin Miller’s trademark homage to the original Broadmoor Chef. Miller was recently promoted to The Broadmoor’s executive banquet chef and oversees the catering and event services for the nearly 800-room resort with 185,000 square feet of event space. However, it was before this move, he left his mark lakeside at del Lago.

The Main Lobby of The Broadmoor Hotel. Photo courtesy of Broadmoor Hotel.

BROADMOOR HOTEL DEL LAGO: Pasta, Pasta, Pasta

Handcrafted Italian-fare is Chef Justin Miller’s trademark homage to the original Broadmoor Chef. Miller was recently promoted to The Broadmoor’s executive banquet chef and oversees the catering and event services for the nearly 800-room resort with 185,000 square feet of event space. However, it was before this move, he left his mark lakeside at del Lago.

Chef Miller grew up in Colorado Springs and was well-versed in everything Broadmoor food-related before this 19-year tenure with the resort. He added pasta making, pizza tossing, and classic Italian sauces to the operation at Ristoriante del Lago. Today, a century later, guests and families can still circle Broadmoor Lake and easily be taken by aromas and location from the del Lago patio. Homage to original Chef Stratta and additions by Chef Miller combine to showcase the future of Broadmoor.

DEL LAGO’S SPAGHETTI PUTTANESCA

Ingredients:

1/4 cup quality olive oil
2 sliced garlic cloves
1/4 cup sliced shallots
1 TBS chopped white anchovies
1 TBS capers
1/4 cup black olives, sliced
1/2 cup white wine
1 lemon, juiced
1 12oz can of San Marzano Tomatoes
1/4 cup basil, chopped

Instructions:

Preheat a large skillet over medium heat. Add in the oil, garlic and shallots. Allow them to sweat, turn the heat down if they are getting any color, you only want to cook them tender. Add in the anchovies and allow them to dissolve. Add in the remaining ingredients and cook until the sauce has become thick. Add in the basil and cooked pasta and season to taste with salt and pepper.

There is a century of culinary achievements and iconic moments that will give guests pause and appreciation for the genius of Spencer Penrose, the man who brought Broadmoor to life. His hobbies, passions and multiple expertise are celebrated throughout Broadmoor cuisine, food and beverage education, and, most importantly, among the families and guests that visit the resort daily.  — Story by Julie Bielenberg. Photos by Chad Chisholm

To learn more and to visit The Broadmoor Hotel, head to their website.

Hungry for more? If you enjoyed this article, you’ll also enjoy this article about the pleasures and benefits of lavender by Julie. While in Colorado, check out some of the wine country and this couple’s vineyard.