Movie Schedule: April 16 – 30, 2014

The Broadmoor’s movie theater is free and open to guests with showings each evening and matinees on the weekend. If you’re staying with us in the next couple of weeks, here’s what to expect. Feel free to stop by Espresso’s in the main lobby before the show to pick up a snack and bring it with you. See you there!


Wednesday April 16th
7:00 pm Frozen – PG

Thursday April 17th
7:00 pm Hours – PG-13

Friday April 18th
2:00 pm Hop – PG
7:00 pm The Hobbit-The Desolation of Smaug – PG-13

Saturday April 19th
2:00 pm Easter Parade
9:00 pm Frozen – PG

Sunday April 20th
2:00 pm Charlotte’s Web – G
7:00 pm Hours – PG-13

Monday April 21st
7:00 pm The Hobbit-The Desolation of Smaug – PG-13

Tuesday April 22nd
7:00 pm Frozen – PG

Wednesday April 23rd
6:00 pm Hours – PG-13

Thursday April 24th
7:00 pm The Hobbit-The Desolation of Smaug – PG-13

Friday April 25th
7:00 pm Frozen – PG

Saturday April 26th
2:00 pm Won’t Back Down – PG
7:00 pm Hours – PG-13

Sunday April 27th
2:00 pm The Great Buck Howard – PG
7:00 pm The Hobbit-The Desolation of Smaug – PG-13

Monday April 28th
7:00 pm Frozen – PG

Tuesday April 29th
7:00 pm Hours – PG-13

Wednesday April 30th
7:00 pm The Hobbit-The Desolation of Smaug – PG-13

Movie Schedule: April 1 – 15, 2014

The Broadmoor’s movie theater is free and open to guests with showings each evening and matinees on the weekends. If you’re staying with us in the coming weeks, bring a snack and we’ll see you there!

BROADMOOR Movies April 1st-15th

Tuesday April 1st 

7:00 pm Saving Mr. Banks – PG-13 2 hours, 5 minutes

Wednesday April 2nd

7:00 pm Twenty Feet From Stardom – PG-13 1 hour, 31 minutes

Thursday April 3rd

7:00 pm The Hunger Games: Catching Fire – PG-13 2 hours, 26 minutes

Friday April 4th
7:00 pm Saving Mr. Banks – PG-13 2 hours, 5 minutes

Saturday April 5th

7:00 pm Twenty Feet From Stardom – PG-13 1 hour, 31 minutes

Sunday April 6th

2:00 pm I Am David – PG- 1 hour, 30 minutes
7:00 pm The Hunger Games: Catching Fire – PG-13 2 hours, 26 minutes

Monday April 7th

7:00 pm Saving Mr. Banks – PG-13 2 hours, 5 minutes

Tuesday April 8th  

7:00 pm Twenty Feet From Stardom – PG-13 1 hour, 31 minutes

Wednesday April 9th

7:00 pm The Hunger Games: Catching Fire – PG-13 2 hours, 26 minutes

Thursday April 10th

7:00 pm Saving Mr. Banks – PG-13 2 hours, 5 minutes

Friday April 11th  

7:00 pm Twenty Feet From Stardom – PG-13 1 hour, 31 minutes

Saturday April 12th

2:00 pm Hoot – PG- 1 hour, 31 minutes
7:00 pm The Hunger Games: Catching Fire – PG-13 2 hours, 26 minutes

Sunday April 13th

2:00 pm Amazing Grace – PG 1 hour, 58 minutes
7:00 pm Saving Mr. Banks – PG-13 2 hours, 5 minutes

Monday April 14th

7:00 pm Twenty Feet From Stardom – PG-13 1 hour, 31 minutes

Tuesday April 15th  

7:00 pm The Hunger Games: Catching Fire – PG-13 2 hours, 26 minutes

Tastings- Italy part 4

Executive Sous Chef of Restaurants, David Patterson and chef de cuisine Justin Miller have been very busy dining their way through: Parma, Emilia-Romagna & Modeno, let’s see what they discovered.

parma.emilia romagna



Pio Tosini- Prosciutto di Parma

Pio Tosini is a family operated shop in Langhirano right outside of Parma.  It is located here because the micro climate is a little drier than Parma and it is right along the Parma River.  Giovanni Bianchi owns and operates the shop with his family and he was nice enough to give us a full tour of the facility.  They only use the top 10% of the pigs from the top farmers of the region.  The shop was built in the 1950’s after they outgrew the old facility that was originally located in the heart of the town.


Tour Highlights

• Upon receiving the hams they are inspected and rejected if they are not to standard.IMG_0746
• Next the skin is burnt and branded to tell when it was received, where from, and the Parma stamp which is the tell-tale sign that it is true Parma ham.
• The hams are then allowed to dry.
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• The hams are salted twice on the 1st and 5th  day during this stage, by the master salter (the most important job)IMG_0759
• After 3 weeks of being in a temperature controlled room the hams are hung for the first time.
• From there they apply Suna (lard with pepper), to allow the hams to breathe.
• Ruffino (a kind of mold) forms during the process.
• The curing room goes east to west and the windows are opened during the day to allow the air from the parma river to aid in the process.
• The curing room uses pine to hang the hams from which is part of a traditional method that Giovanni feels is better because it is a natural breathing product

• He personally inspects the hams to tell when they are ready, he can tell by the smell of the meat if it is mature or not
• 80,000 prosciuttos are processed a year
• The industry standard is 400 days but here they let their prosciuttos go for 500 days because Giovanni feels that this makes a superior product.
• He hands picks the prosciuttos for the Rogers collection based on size and fat contentIMG_0760

Foods take aways
• Sbrisolona-walnut tart is meant to bring good luck to families around Christmas, they served theirs with a Madeira Crème sauce
• Prosciutto is a staple at every mealIMG_0773
• Anolini brodo- is a pork filled ravioli in broth
• Lambrusco is a  lightly carbonated red wine of the area
• Torta Fritta is a traditional fried bread in the area



Valserena is a boutique cheese producer that is family owned and operated, also is completely self-sustainable.  Giovanni Rondani is a descendant from a royal family in the area that takes great pride in making the best cheese possible.  They grow the feed on their land which is one of the largest family owned farms in the area, most are part of bigger production facilities.  He chooses to use the Italian Brown Cow for his milk; they are docile and well-structured animals.


They feed them short cut grain in the morning and long grain in the evening, to get good results with their milk.  Giovanni’s family believes in giving the cows a very natural way of life by not feeding them hormones and trying to get them to produce more milk than they should.  They say the average life of a cow in larger companies is 3-4 years, where their cows are healthy for up to 7 years.  Giovanni has a lot of pride in making only the best cheese and he feels it is important for the food, lifestyle, breed and cheese making process that makes his product better than others.


The process
• The cows are milked twice a day and you need both milks to produce the cheese.
• The night milk is put in large baths and allowed to sit over night.
• In the morning they put the morning milk in the cooking pots.
• Next the night milk is drained from the bottom to get a less fat content milk to then add to the morning milk.
• The left over cream from the night milk is sold separately.
• Next they heat the milk in the large copper pots to form the curds.
• The curd is then cut with a whisk that is made of wire blades.
• The smaller the curd is cut, the firmer a cheese it produces.
• The cheese is then strained into cheese cloth and placed in molds
• They use plastic “stamps” to imprint the name of the farm and the controlled logo to certify that it is true Parmigiano-Reggiano

• The cheese is left in the molds for 2 weeks and then in a salt bath for 3 weeks.
• The cheese is aged 24 months before it is ready for sale.

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Acetaia Giuseppe Cattani- Casa del Balsamico Modenese
At casa del Balsamico they produce DOP controlled Aceto Balsamico Tradizionale di Modena.  They make it by using the traditional battery of baricks or barrels made of chestnut, acacia, cherry, oak, mulberry, ash and juniper.  I had the pleasure of meeting Giuseppe while we were there; his home is between the cooking and aging floors of the building.  He played a big role working with the factories making the recipe for the mainstream balsamic that you see in the grocery stores today.  He said that he worked with a local company coming up with the process and once they started selling it, Nestle bought them out and turned it into a common product.  During that time the DOP created regulations on what can be called tradizionale balsamico di Modena and Giuseppe is one of the few that has rights to label his as such.  Robert Scrima, Giuseppe’s son in law, gave us the tour and will also take over the company one day.  The tradition is that a family can only have one battery(collection of barrels) once they become married; the only other way to get one is to have it given to you by someone in your family.

The process
• The family grows its own grapes without pesticide because that is the only way to get consistent results with the vinegar.
• They use 100% Trebbiano grapes to make their vinegar.
• Once the grapes are picked, they press them the same way you would wine.
• They allow it to form a must and the press it to get the juice.
• It is boiled and reduced by 2/3 before it goes into the largest barick.
• There are seven baricks in a battery and they become smaller and smaller.
• Every year you top off the smaller barrel from the larger barrel because of evaporation “angels share”.
• At 12 years you can pull 40% from the smallest barrel and give it a DOP sticker.Italy to sort 608
• You then refill with the larger and fill that with the one larger all the way back to the largest.
• There are also 18 year and 25 year classifications you can age to.
• The trick to good balsamico is to have a good balance of sweet and acidity without any addition of sugar.

Food takeaways

Italy to sort 619• Balsamic was a focus on the menus and served at the table (of course).

IMG_0819• Spinach tortellini with ricotta is common in the area.

IMG_0818• Gnocco fritto- fried bread that was used as a garnish with prosciutto.

IMG_0820• Rabbit saddle wrapped in pancetta.

Next week we follow them through Garfagnana and Chianti!

dellagoOpening May 19, 2014

A Piece of History Returns – 1937 Skyview Cadillac

current in front
The Broadmoor would like to welcome back this 1937 custom-made Skyview Cadillac which was part of the original fleet that served the hotel through the 1950s. It is one of two original Cadillacs The Broadmoor is bringing back into service. Another beautiful 1936 V-12 Cadillac from the original fleet is still in the restoration process.

side view

before restored
The 1937 Cadillac has been meticulously resorted to mint condition and will be available for viewing at the resort, as well as for special events and weddings. It has a custom “Skyview” removable canvas top and flat head V-8 motor, the same motor they used in military tanks.

restore process


hood ornament

Cadillac restored 1937 1
The restoration process took over 2 years and was performed by Clayton Restorations in Castle Rock, Colorado. The vehicles were located by an employee’s brother; the 1937 Skyview was found in Phoenix and the 1936 V-12 was found in Pennsylvania.

fleet on lawn
In May of 1935, Broadmoor founder Spencer Penrose purchased Gray Line Motor Tours and a fleet of 35 “open and closed vehicles” that were chartered to take guests around the Pikes Peak region.

Gray line on mountain
The cars are geared low and we assume that this was for the many tours they took up Pikes Peak, Cloud Camp (then known as Cheyenne Lodge), Garden of the Gods etc.

at cheyenne lodge                                                        Grey Line Touring Car in front of Cheyenne Lodge now Cloud Camp

At one time, a total of 50 “sightseeing Cadillacs”  were used at The Broadmoor. Known as “Gray Line Touring Cars” these 1930s, 1940s, and 1950s fleets of limousines were at one time billed as the largest private Cadillac fleets in the world.

newer fleet pic

Cadillac restored 1937 1
The Broadmoor is very excited about reviving these amazing vehicles so come and admire this beautiful work of art for yourself when you visit The Broadmoor next! This car can be used for special events and weddings, and always draws a curious crowd of onlookers when parked out front.



Tastings: Italy Part 3

We join Executive Sous Chef of Restaurants, David Patterson and chef de cuisine Justin Miller as thier journey continues through Asti & Fornovo…

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Asti was a great experience.  This is where we had the opportunity to cook with Maria Lovisolo, an 84 year chef of Ristorante Violetta in Calamandrana.

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She taught how she makes her pasta dough, tajarin noodles, Manzo Crudo, roasted pepper with Bagna Cauda, and Finacier.  Financier is a dish made from the 5th quarter of veal with porcini mushrooms.

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The origin of the meal comes from when the king’s chef made this particular dish for them as a joke.  The king’s men were difficult to feed as they often didn’t like what was served to them.  The chef thought it would be amusing to feed them parts of the animal like the brain and sweetbreads.  However, the joke was on the chef and his team because the king and his men loved the dish.

Some thoughts and takeaways from Violetta

  • Bagna cauda- anchovies, garlic, and olive oil paste served warm

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  • Financier- brain, sweetbreads, cartlidge, porcini mushrooms, and white wine vinegar

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  • Tajarin-1KG 0X0 Marino farina, 6 yolks and 6 whole eggs kneed by hand




  • Manzo Crudo- top round, garlic clove, Extra Virgin Olive Oil- hand chopped
  • Vitello Tunnato- Veal top round slow roasted sliced thin-cooked tuna mayonnaise

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  • Beef Ravioli sage butter-cooked chopped beef, parmigiano, and lard

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  • Tajarin with porcini and pomodoro

Asti is in the heart of the Piedmont region which is famous for its truffles and wines.  It is home to Moscato, Barberesco, and Barolo wines.  The region is perfect for wine growing and it is quite obvious with nearly every square foot of land covered with vineyards.

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While in Asti we had the good fortune to tour the Bersano winery with Erika Abate.

The story of the  Bersano winery began at the end of the 19th century in Nizza Monferrato, the heart of the Barbera d’Asti district.  “Territory and vineyard” and “soul of the grape” immediately became the winery’s main features when Arturo Bersano, lawyer for his family’s price but vine-dresser by choice, took up the family business.  His motto “if you want to drink well, buy yourself a vineyard” inspires our philosophy and work.

The winery bottles Gavi di Gavi, Babaresco, Barolo, Moscato di Asti, and Prosecco.  We have worked with Bersano and Erika in the past and Ristorante del Lago will be offering some of their fine wines.

  • Barolo and Barbareso are aged in barrels that are over 12 feet in length.


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Salumificio Bocchi

Anselmo Bocchi lives in a small town called Fornovo.  His deli/butcher/home is all one large building that is sectioned off for each area.  Upon arrival,  we met his wife who ran the counter of the deli and she got Anselmo from the butcher room to meet us.  He took us to his shop and allowed us to watch them butcher and tie the legs.


From there he took us into his curing rooms,  a few steps down from the butcher room.   In the next room is where the first aging process is done which is temperature controlled.  After that, he invited us into his home to taste the salumi and strolghino with a country loaf, what a treat.


Facts about Bocchi

  • Anselmo Bocchi is the third generation butcher of this small town butcher
  • They use black parma pigs that are hand selected for him
  • Anselmo started as an architect but took over for his brother when he passed
  • His son is one of the two helpers he has working with him

Some curing basics used by Bocchi

  • Cleans the hams in an upper room
  • Breaks the pigs down into different cuts and saves the scrap for salumi
  • Salts the hams and allows them to start the curing in temp controlled rooms


  • They are aged according to their size and all sold locally


  • The cuts
    • Il salumi-100 days
    • Culatello-18 months (top round)
    • La Coppa-10 months (the cup-leg)
    • Fiocco di spalla- 12 months (shoulder)
    • La Gola- smoked (speck)
    • La Pancetta- rolled belly
    • Cicciolata-head cheese (cooked and pressed)
    • Le prete- “to prey” skin wrapped sausage that resembles a priest hat
    • Cotechino-high fat sausage that is rich with spices
    • Strolghino-fresh prosciutto 20 days of age only



The next time you are in Asti be sure to stop by and say hello to Maria Lovisolo from us and visit  Ristorante Violetta in Calamandrana.


Stay tuned next week  when we venture to Parma, Emilia-Romagna & Modeno

Movie Schedule: March 16 – 31, 2014

The Broadmoor’s movie theater is free and open to guests with showings each evening and matinees on the weekends. If you’re staying with us in the coming weeks, bring a snack and we’ll see you there!


Sunday March 16th

2:00 pm Aliens of the Deep –G
7:00 pm Diana – PG-13

Monday March 17th

7:00 pm Gravity – PG-13

Tuesday March 18th

7:00 pm Diana – PG-13

Wednesday March 19th

7:00 pm Gravity – PG-13

Thursday March 20th

7:00 pm Diana – PG-13

Friday March 21st

7:00 pm Gravity – PG-13

Saturday March 22nd

2:00 pm The Seeker – PG
7:00 pm Diana – PG-13

Sunday March 23rd

2:00 pm Danny Deckchair– PG-13
7:00 pm Gravity – PG-13

Monday March 24th

7:00 pm Diana – PG-13

Tuesday March 25th

7:00 pm Gravity – PG-13

Wednesday March 26th

7:00 pm Diana – PG-13

Thursday March 27th

7:00 pm Gravity – PG-13

Friday March 28th

7:00 pm Diana – PG-13

Saturday March 29th

2:00 pm Because of Winn-Dixie – PG
7:00 pm Gravity – PG-13

Sunday March 30th

2:00 pm Swimming Upstream– PG-13
7:00 pm Diana – PG-13

Monday March 31st

7:00 pm Gravity – PG-13

Tastings – Italy Part 2

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by Ristorante del Lago, chef de Cuisine Justin Miller


Treviso was a well-rounded experience and enriching experience.  The restaurants there were very common, with the theme of the dishes consisting of: risotto, salami, polenta, radicchio, and baccala.  Charles Lazzo, one of our wine reps, was a great help in this region, he got us in touch with Ristorante Terrazze where we were able to work with the chef.  We made pasta dough, baccala, and risotto.  Below is the menu and images of what we prepared for our lunch.

1st courseitaly collage
Radicchio Risotto

2nd course
Tagliatelle e Langoustine Pomodoro

3rd course
Polenta Baccala






From there we went to the hills of  Conegliano where we got to meet Emanuela Perenzin (cheese producer) who owns Perenzin Latteria.

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Perenzin Latteria from the store front looks like a small meat and cheese market with a small wine bar attached, but downstairs is a state-of-the-art cheese production facility.  She makes Montasio DOP, Castellimo, Ricotta, Robiola and  Caciottona wrapped in pepper or walnut, or injected with Prosecco or Merlot.

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Her Prosciutto display had Regina di Norcia, which is prosciutto with a pink peppercorn crust from Umbria, is quite nice.

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Take-aways and fun facts-

  • Menus were small
  • Antipasti, primi, secondi, contorni
  • All 3 courses average 9-15 euros ($12.50 – $21.00)
  • Free snacks were offered with the aperitivo
  • White polenta is considered for people from wealth were yellow is considered more for the common man
  • Baccala (salt cod) was on every menu
  • Dishes were simple in presentation
  • Breakfast consists of espresso and brioche or pastries
  • Prosecco is the wine of the area



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Verona was a short stop.  It’s only 150 KM away from Verona, but they have some differences from Treviso.  The city is nicknamed “Little Roma,” with its marble streets, coliseum and grand Piazza’s.  It is home of Grappa, an area of Bassano del Grappa just outside of the city.  Soave arguably the most famous white wine DOC  in this,  has notes of pinot gris and chardonnay. Amarone di  Valpolicella, a dry red wine made from dried grapes, is another popular wine of the region.  Not popular in the U.S. but prolific in Verona is horse and donkey as commonly used proteins.

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We had lunch in Osteria Dal Cavaliere, which was a small family-run osteria near the main Piazza.

Affeitati Misti- Mixed sliced pork cuts to include-prosciutto, speck, sopresseta which is 50% fat. Italy to sort 343


Dinner was at Castelvecchio, a ristorante that is right outside the castle walls.  The dining room was old fashioned with eclectic dishes from the Richard Ginori collection.  The service consisted of a front server, back server and a food runner.  The ristorante is big on cart service with one of the famous dishes being Carrello di Arrosti or Trolley of Meat which consisted of roast beef, pork loin, ham, veal breast, pickled veal tongue, boiled beef tongue, veal cheek and boiled sausage-cotechino.

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Condiments were salsa verde, horseradish, pear chutney, pepperade-bread, olive oil, beef drippings and black pepper blended in to a sauce.

Dessert was also offered from a cart brought to the table.  It consisted of Pandaoro (a common dessert in the area-dense flan w/ plums and vanilla sauce poured over), tiramisu, sponge cake soaked in brand, Chocolate Pudding, and Gelatto with choice of warm cherry sauce or chocolate sauce.

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Mignardise- cookies con Amore- short bread cookie with almond.

 Monforte di Alba

This is Piedmont at its finest.  It’s a little town that is situated around a castle at the top of a hill in Alba.  It is most famous for its truffles that are found in the hills in the surrounding area.


The town of Barolo is only 5 KM from where we stayed.


Giacomo Morro is from the area is said to be the king, there was a picture of him in the town holding  a white truffle the size of a cantaloupe.  The castle we stayed at, Le Case Della Saracca, was a project by Guilio Perrin, he turned a castle into a five room-30 seat ristorante.  The majority of the seats went up a spiral staircase with one table per floor. 


Take-aways and fun facts-

  • Tajarin pasta with white truffle- egg dough noodles much like tagliatelle but thinner, they scale the truffle right before they slice it for you and right after and charge you the difference.
  • Black boar culatello- wild boar from the parma region


  • Fernet-Branca is a common after dinner drink offered all through Italy.  Its taste like a black licorice liquor.


  • The biggest breakfast I was served  consisted of sliced cured meats, bread, brioche, whole fruit, cereal, and a cheese board with Roquefort, pecorino, brika
  • They had a broad selection of snacks with the aperitivo consisting of meats, cheeses, olives, sausage, fried mozzarella, fried olives stuffed with pork, jams and crustinis


Stay tuned for the next installment when they visit Asti and Bersano Winery.









Welcome to The Broadmoor’s Cloud Camp

3,000 feet above The Broadmoor, we welcome you to a setting unlike any other.  Sitting atop Cheyenne Mountain with an elevation of 9,200 feet is The Broadmoor’s newest wilderness experience, Cloud Camp, opening late summer 2014.

Cloud Camp 10-16-13

With unobstructed 360 degree views, the incomparable splendor of Colorado resides here. On the historic site of Broadmoor founder Spencer Penrose’s Cheyenne Lodge, this escape is meant to inspire and amaze. Perfect for group retreats and leisure getaways alike, Cloud Camp combines a setting miles above the rest with the impeccable service you’ve come to expect from The Broadmoor.

Layout 1

Cloud Camp sits on the site of the original Cheyenne Mountain Lodge. Broadmoor founder, Spencer Penrose, commissioned the construction in 1925 alongside the Cheyenne Mountain Highway to reach the top. The lodge featured a restaurant and lounge as well as guest rooms.

lodge from observation point


Cloud Camp’s new 8,000 square foot main lodge, with a design influenced by the historic timber and stone lodges of the American West, features hand-hewn beams and indigenous stone fireplaces.

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Its great room and bar area serve as the backdrop for inspired and relaxed gatherings, while an expansive wrap-around deck is an unparalleled location from which to absorb the magnificence of the Pikes Peak region.


Eleven one and two bedroom guest cabins, as well as six accommodations in the lodge and an adjacent “honeymoon cabin,” are all beautifully appointed with rich furnishings and modern amenities and include private porches.

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Each cabin”s features are further enhanced by spectacular views of Pikes Peak, “America’s Mountain,” and the surrounding national forest. While a guest at Cloud Camp, spend the day exploring the Pike National Forest on numerous hiking trails or with guided nature walks. Daytime and evening camp activities capture the spirit of all that this Colorado getaway has to offer.


Sunrise at Cloud Camp

Fresh, Colorado cuisine will be presented by Broadmoor chefs in the lodge great room with meals being inclusive as part of your stay. Transportation to this Rocky Mountain retreat is an adventure in itself. Guests will have the unique option of either a ride by Jeep or mule, or for the more adventurous, a rewarding hike through the Colorado forest in order to reach the camp’s location on the summit of Cheyenne Mountain.

Click here to learn more about Cloud Camp and all it has to offer.

Stay tuned for more information as construction continues on this unique mountain getaway.

Movie Schedule: March 1-15, 2014

The Broadmoor Movie Theater is free and open to guests with showings each evening and matinees on the weekend. If you’re staying with us in the next couple of weeks, here’s what to expect. See you there!

Saturday March 1st
2:00 pm City of Ember – PG (1 hour, 35 minutes)
7:00 pm Thor: The Dark World – PG-13 (1 hour, 52 minutes)

Sunday March 2nd
2:00 pm Won’t Back Down–PG (2 hours, 1 minutes)
7:00 pm Cloudy with a Chance of Meatballs 2–PG (1 hour, 34 minutes)

Monday March 3rd
7:00 pm Thor: The Dark World – PG-13 (1 hour, 52 minutes)

Tuesday March 4th
7:00 pm Cloudy with a Chance of Meatballs 2–PG (1 hour, 34 minutes)

Wednesday March 5th
7:00 pm Thor: The Dark World – PG-13 (1 hour, 52 minutes)

Thursday March 6th
7:00 pm Cloudy with a Chance of Meatballs 2–PG (1 hour, 34 minutes)

Friday March 7th
7:00 pm Thor: The Dark World – PG-13 (1 hour, 52 minutes)

Saturday March 8th
2:00 pm The Water Horse Legend of The Deep – PG (1 hr, 52 minutes)
7:00 pm Cloudy with a Chance of Meatballs 2–PG (1 hour, 34 minutes)

Sunday March 9th
2:00 pm Bridge to Terabithia – PG 1 hour, 36 minutes
7:00 pm Thor: The Dark World – PG-13 (1 hour, 52 minutes)

Monday March 10th
7:00 pm Cloudy with a Chance of Meatballs 2–PG (1 hour, 34 minutes)

Tuesday March 11th
7:00 pm Thor: The Dark World – PG-13 (1 hour, 52 minutes)

Wednesday March 12th
7:00 pm Cloudy with a Chance of Meatballs 2–PG (1 hour, 34 minutes)

Thursday March 13th
7:00 pm Thor: The Dark World – PG-13 (1 hour, 52 minutes)

Friday March 14th
7:00 pm Cloudy with a Chance of Meatballs 2–PG (1 hour, 34 minutes)

Saturday March 15th
2:00 pm Around the World in 80 Days – PG (2 hours)
7:00 pm Thor: The Dark World – PG-13 (1 hour, 52 minutes)

Tastings – A Trip to Italy

dellagoIn preparation for the opening of Ristorante del Lago, our Executive Sous Chef of Restaurants, David Patterson and chef de cuisine Justin Miller traveled to Italy to receive some hands on education from experts in the field of authentic Italian cooking and cuisine.
We went with the goal to  forge and develop relationships with Italian producers, wineries and chefs.  The opportunity to travel and research authentic, non-Americanized Italian cuisine gave some much needed perspective on our plan for Ristorante del Lago.  We are determined to bring authentic, uncomplicated, pure and perfect Italian cuisine to our guests.

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The chef’s adventure took them throughout the country to, Treviso, Verona, Alba, Asti, Fornovo di Taro, Parma, Emilia-Romagna, Modena, Chianti, Rome and Florence.map_of_italian_grape_varieties
They had the good fortune to tour: Perenzin Latteria (cheese producer and market), Bersano(wine producer), Salumificio Bocchi (small salumi producer), Pio Tosini(Prosciutto di Parma producer), Valserana (parmigiano reggiano producer), Casa del Balsamico Modenese di Giuseppe Cattani, Bertagni (cheese producer) and Castello di Ama (vineyard/producer).

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Italy to sort 290

Italy to sort 436

Last, but not least, they worked at Ristorante Terrazze in Treviso and Ristorante Violetta in Calamandrana with Chef Maria Lovisolo. We’ll have much more on the trip and the techniques learned from Maria in our next post.



Ciao Bella and we will see you here next week!