Tips on Keeping Aligned with Your Guests' Elevated Palates
By Krista Heinicke PR Manager for Food & Beverage, The Broadmoor | July 30, 2017
Our guests are as discerning as they are trailblazing, much like our founder and bon vivant Spencer Penrose. Catering to the taste buds and elevated palates of today often means revisiting our past. This rings true for The Broadmoor, because not only are we the longest- running Forbes Five Star, AAA Five Diamond resort in the country, but as stated by Executive Chef David Patterson, "What we're doing at the greenhouse, is the most romanticized version of being a chef.
We are intimately involved in the process - from choosing the seed, to its germination and transplanting; harvesting the produce, then cleaning and serving it to our guests." Looking back with chefs and reimagining culinary history is a journey that has been prevalent in restaurants for some time now but is quickly gaining traction for the group sector.
Because of the various food-related television series, podcasts, and websites, today's guests are certainly more knowledgeable when it comes to the culinary aspect of their visit, whether it is for vacation or attending a meeting. This creates an interesting challenge when creating and developing menus for hotels. However, whether it is a group of 10 or 700, the end goal is the same: Satisfy the needs and wants of each one of the attendees.
Currently a resurgence of regional American cooking is as equally revered as classical Escoffier and dishes like foie gras terrines. Casual, family-style and recipes passed down from generation to generation reminds you of where you came from and is what has been a driving force for the past few years.
The Broadmoor recently hosted one of their largest food and beverage clients whose gala dinner culinary theme was "heritage themed around American scratch cooking," complete with Corn Meal Dredged Red Snapper, Berkshire Pork, Fried Chicken, biscuits, and family-style platters for 850 guests. "We would have never written a menu like that three years ago for this type of group," says Chef Patterson "The quality and sourcing is there, and we are using Boulder Natural Chicken, Heritage Berkshire's Pork Shoulder, and Broadbent Ham, which funny enough costs the same as a Prosciutto de Parma out of Italy".
The quality, comfort, and tradition is what has them coming back and asking for hotels to write these menus. To enhance the menus the greenhouse aka Broadmoor Farms is situated between the east and west golf courses on property. Here the chefs take turns working with 84 different vegetables, herbs, ornamental and edible flowers as well as beehives to truly give guests a Mountain-Top to Table-Top experience. While this is something truly special, this concept is gaining momentum and popping up all over the country. From the mom and pop chefs to the high dollar establishments, everyone wants to get their hands dirty, dig into the soil, and bring something that they can truly be proud of to the table.