Chefs at The Broadmoor have cooked with locally grown and raised fare since before the farm-to-table movement was a thing. “We’re trying to create a sense of place, and we want guests to know that they’re in Colorado,” says David Patterson, Executive Sous Chef overseeing The Broadmoor’s restaurants. “Part of this Colorado experience is what is being produced locally.”
Turning with the Seasons
Keeping local fare on the menus of The Broadmoor’s 20 restaurants presents a challenge with the changes of the seasons. Since each restaurant showcases different cuisine, there is a need for a wide variety of ingredients year-round. Read more on page 52 of The Broadmoor...