Tastings Blog – Meet Doug Frost


Doug Frost – Master Sommelier and Master of Wine


Doug Frost is a Kansas City author who writes and lectures about wine, beer, and spirits. In 1991 he passed the rigorous Master Sommelier examination and two years later became America’s eighth Master of Wine. He was the second person in history to complete both exams and almost two decades later he is still one of only three people in the world to have achieved both of these remarkable distinctions. According to USA Today, “Frost likely knows as much as anyone in the world about how to make, market, serve and identify wines.” The Wine Spectator has also bestowed the accolade of Master of Spirits on Mr. Frost. Frost is the wine and spirits consultant for United Airlines, and has authored three books: The Far from Ordinary Spanish Wine Buying Guide (2005), Uncorking Wine (1996), and On Wine, a Master Sommelier and Master of Wine Tells All (2001). He is also director of the Jefferson Cup Invitational, founder of the America’s Best Wine Lists competition, and founding partner of Beverage Alcohol Resource, a new educational and consulting company whose other partners are Dale DeGroff, Steve Olson, F. Paul Pacult, and David Wondrich.

The Taste and Savor Questionnaire – Beverage Experts



Describe your beverage philosophy in one sentence: People should drink what they like, regardless of what “experts” tell them.



What is your earliest beverage memory? A bottle of 1968 Louis Martini Special Selection Pinot Noir when I was fifteen years old – it was the first wine I had ever tasted and it was delicious.



Who is or was your biggest influence? Madeline Triffon is a Master Sommelier in Detroit who has been a inspiration to me: her belief in true hospitality is steadfast and unbending.


What is your favorite beverage that most would consider to be a guilty pleasure? I enjoy an inexpensive California Chardonnay with popcorn. So wrong. I struggle to be snooty enough sometimes.


After a long day, do you prefer wine, beer or a cocktail? Yes.


Money is no option – what is your drink of choice? I’d like to drink 1962 Domaine de la Romanee Conti La Tache again someday.


 Join Doug Frost because only the best will #tasteandsavor2015

New Year’s Eve Gala Celebration

It’s hard to believe that New Year’s Eve is almost here! What a great event The Broadmoor’s New Year’s eve is for this 2014. It’s a wonderful evening of music that includes all dance styles from ballroom to disco.

This year we have “The Broadmoor Pops Orchestra” performing right alongside Denver’s #1 party band “Soul X”. Nonstop entertainment for six hours.  It all begins at 7:30PM; entertainment and merriment starts at 8PM. A seven course dinner begins at 9PM and included is a champagne toast when the clock strikes midnight.  Music and dancing continues until 1AM on New Year’s Day so you can ring in 2015 in style!


The Broadmoor Pops will feature several talented vocalists throughout the evening. Lila Mori from The Penrose room joins the Pops for the first hour. Christine Starkey from “Soul X” will be in our second set, and Amy Sue Hardy brings in the New Year. The Broadmoor’s favorite, Nelson Rangell, is back again. It doesn’t seem like New Year’s Eve without him.


Soul-X is hands down one of the most popular variety bands in the country. Based in Denver, they are in demand around the country. A ten piece band a unique combination of exceptional live vocals, professional musicianship, experience, and unparalleled crowd interaction, which makes them a favorite for corporate and social events. SOUL-X is known for their hip and current Top 40 repertoire along with R&B, Motown, 80’s, 90’s, Rock, Latin, Country, and more.


It’s an evening you’ll never forget! Click here to book online or call us at (855) 586-0957


ZENTS MINDFUL LUXURY – Saturday, December 20th


You are invited to experience a scent journey in the Spa Boutique on Saturday, December 20th from 10:00AM to 4:00PM.



Take a scent journey and enjoy a complimentary deep conditioning hand and arm quench in a signature scent created just for you.  We are pleased to present talented ZENTS founder and president Cord Coen, creator of bespoke scents for celebrities and royalty. Best of all Cord will be offering free consultations for this event. ZENTS mindful products are made with sustainable hand harvested, organic shea butter and are deeply nourishing must-haves for gorgeous, glowing skin.


For additional information please call us at (855) 546-9747.


Tastings: Meet Curtis Duffy of Grace





We are pleased to welcome Curtis Duffy and to congratulate him on his third Michelin Star!

Born and raised in Columbus, Ohio, Curtis Duffy knew early on he had a passion for cooking. In 2000, he left Ohio to work at the legendary Charlie Trotter’s in Chicago. After three years at Trotter’s, Duffy accepted a position as Pastry Chef at the esteemed Trio, where he was recognized as “Best Innovative Pastry Chef” from Food & Wine. Duffy met Chef Grant Achatz at Trio, and in 2004, they left Trio to open Alinea, where Duffy worked as Chef de Cuisine. Alinea skyrocketed to fame, being named the “Best Restaurant in America” by Gourmet just a year after opening, and is widely recognized as one of the best restaurants in the world. In 2008, Duffy took his impressive skill set to Avenues (The Peninsula Chicago) and was instantly celebrated for his thoughtful, progressive and imaginative cuisine by consumers and media alike.

At Avenues, Duffy garnered an extraordinary list of awards and accolades, including two stars from the prestigious Michelin Guide, the AAA Five Diamond Award , and perfect four-star ratings from Chicago Magazine and the Chicago Tribune.  In May 2010, to mark the 20th anniversary of the James Beard Awards, Duffy was named a “Legacy Chef.” The James Beard Foundation asked previous Outstanding Chef award winners from each of the prior twenty years to select a chef whom they have mentored and who they believe would have a major impact on the culinary world in years to come. Grant Achatz selected Duffy, essentially naming him to the next generation of leading chefs. The following year, Duffy was nominated by the JBF as “Best Chef, Great Lakes Region.”


In mid-2011, Duffy left Avenues to begin making plans for his own restaurant, which opened in December 2012. At Grace, Duffy’s culinary style – elegant, graceful cuisine – is showcased, reflecting his personal taste and drawing upon his wealth of experience. His micro-seasonal cuisine is best described as “thoughtfully progressive” – thoughtful as he puts tremendous time, focus, research and thought into what he creates, and progressive as he will utilize modern techniques to coax the best out of the ingredients. Each dish is an expression of his personality – progressive but grounded – and puts ingredients at the forefront. He continues to source the highest-quality ingredients, allowing flavor to trump technique.


Since opening Grace on December 11, 2012, Duffy and the restaurant have been awarded many accolades, including AAA’s Five Diamond Rating, Forbes Travel Guide’s 5 Star Rating, Robb Report’s Best Restaurant in the World 2013, Chicago Tribune’s 4 Star Rating, Chicago Magazine’s Best New Restaurant, Eater National’s Chef of the Year, 2 Michelin Stars in the 2014 Chicago Red Guide, and Three Michelin Stars in the 2015 Chicago Red Guide.


The Taste and Savor Questionnaire – Chefs


Describe your cooking philosophy in one sentence:

My food is very ingredient focused, and I enjoyed to use modern technique to highlight the ingredients but never overshadow them.


What is your earliest food memory?

My mom used to make pizza burgers.  They were hamburgers with pizza sauce and mozzarella, and we loved them.

Who is or was your biggest culinary influence?

Michel Bras.


Name your favorite food city and why.

Tokyo.  I love Japanese food and the culture surrounding it.  Minimalism, clean flavors, plating design.


What food item or dish is your guilty pleasure?

Peanut butter no bake cookies


After a long day, do you prefer wine, beer or a cocktail?

Fortaleza Anejo with 1 ice cube

What is your ultimate day off meal?

I love sitting in my kitchen and eating PB & J sandwiches with my daughters: smooth peanut butter and Concord grape jelly, of course.


Join CURTIS DUFFY because only the best will #tasteandsavor2015

Tastings Blog – Meet Frédéric Drouhin


TS2015 Frédéric Drouhin

Frédéric Drouhin is like the director of an orchestra. His role is to direct the development of the company. Overall strategy is his responsibility. He also pays close attention to the making of the wines. His culinary interests as a chef make him the natural spokesperson for the “art de vivre” of the House. Frédéric Drouhin received his MBA from the University of Hartford, Connecticut. He furthered his knowledge of business and marketing at several companies before joining the House in 1995.

The Taste and Savor Questionnaire – Beverage Experts 

Describe your beverage philosophy in one sentence:

To share the right bottle at the right place with the right people.

What is your earliest beverage memory?

Blind tastings: we used to hold at home for lunches on Sundays. I was probably 8 when started.

Who is or was your biggest influence?

Probably my family and also our former wine maker Laurence Jobard who spotted my tasting capacities and encouraged me to join the family business.

What is your favorite beverage that most would consider to be a guilty pleasure?

Burgundy is small and sometimes a production of a vineyard Lilliputian. The guilty pleasure will be to keep most of the bottles and sell just a little.

After a long day, do you prefer wine, beer or a cocktail?

I like something refreshing and will favor a dry white wine such as a Chablis Premier Cru or a glass of Champagne Pol Roger vintage Chardonnay.

Money is no option – what is your drink of choice?

Money is one thing , availability is another, especially for Grands Crus of Burgundy from great mature vintages. I love all burgundies because of their complexity, uniqueness of bouquet, and endless finish…but you can’t find them!

Join Frédéric Drouhin March 5-8, 2015, because only the best will #tasteandsavor2015

Tastings – Gingerbread 2014

Gingerbread Team 2014


Team Gingerbread 2014

Photo courtesy of Blue Fox Photography

As usual our team went above and beyond the call of duty to create one of the most spectacular of Gingerbread houses!  Life size and a true labor of love this house takes residence on the Mezzanine level of the Main hotel.

Work starts in October for the November unveiling. Many bakers and pastry chefs spend hours perfecting the building blocks to show off their endeavors.  It all starts with a concept, some flour and imagination.





Chef Joshua’s Pine Tree Branch!


072Busy bees!


120 lbs of butter


 73 lbs of whole eggs 044

  10 lbs of holiday spices

gingerbread house 2014 002

226 man hours

gingerbread house 2014 001

400 lbs of powdered sugar

gingerbread house 2014 004

100 lbs of honey

gingerbread house 2014 005

200 lbs of candy


300 lbs of flour

gingerbread house 2014 007

  95 lbs of egg whites



150 cheers for joy

Click here to view the team in action!

Happy Holidays!










Movie Schedule: December 1st – 15th

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!

Monday, December 1st 
7:00 pm – Polar Express – G (1 hour, 40 minutes)

Tuesday, December 2nd 
7:00 pm – A Christmas Story – PG (1 hour, 34 minutes)

Wednesday, December 3rd 
7:00 pm – Jingle All the Way – PG (1 hour, 29 minutes)

Thursday, December 4th 
7:00 pm – Polar Express – G (1 hour, 40 minutes)

Friday, December 5th 
7:00 pm – A Christmas Story – PG (1 hour, 34 minutes)

Saturday, December 6th 
12:00 pm – Disney’s A Christmas Carol – PG (1 hour, 36 minutes)
7:00 pm – Jingle All the Way – PG (1 hour, 29 minutes)

Sunday, December 7th 
2:00 pm – Frozen – PG (1 hour, 32 minutes)
7:00 pm – Polar Express – G (1 hour, 40 minutes)

Monday, December 8th 
7:00 pm – A Christmas Story – PG (1 hour, 34 minutes)

Tuesday, December 9th 
7:00 pm – Jingle All the Way – PG (1 hour, 29 minutes)

Wednesday, December 10th   
7:00 pm – Polar Express – G (1 hour, 40 minutes)

Thursday, December 11th 
7:00 pm – A Christmas Story – PG (1 hour, 34 minutes)

Friday, December 12th 
7:00 pm – Jingle All the Way – PG (1 hour, 29 minutes)

Saturday, December 13th 
12:00 pm – A Charlie Brown Christmas – G (25 minutes)
2:00 pm – White Christmas – G (2 hours)
7:00 pm – Polar Express – G (1 hour, 40 minutes)

Sunday, December 14th 
2:00 pm – Home Alone – PG (1 hour, 33 minutes)
7:00 pm – A Christmas Story – PG (1 hour, 34 minutes)

Monday, December 15th 
7:00 pm – Jingle All the Way – PG (1 hour, 29 minutes)




TS2015 Greg Denton and Gabrielle Quinonez Denton


Born in Schenectady, New York and raised in Rutland, Vermont, Greg knew he wanted to be a chef from age four and he started working in kitchens at age nine. Similarly, summers spent in her grandmother’s kitchen in the Andean highlands of Ecuador spurred Gabrielle’s passion for food at a young age. Both Greg and Gabrielle graduated from culinary school with honors, Greg in 1996 from The Culinary Institute of America in Hyde Park, New York and Gabrielle in 1999 from the California Culinary Academy in San Francisco.

Greg and Gabrielle met while working under Chef Hiro Sone at the One Michelin-starred restaurant,Terra, in Napa Valley. Greg eventually became the first titled Chef de Cuisine and Gabrielle, Sous Chef. Together, the two chefs opened Ox Restaurant in April of 2012 in Portland, Oregon.

Ox and the Dentons have received the following recognition: 2014 Food & Wine Magazine’s Best New Chefs, year semi-finalists of the James Beard Foundation Annual Award for Best Chefs Northwest, 2013 semi-finalists of the James Beard Foundation Annual Awards for Best Chefs Northwest and Best New Restaurant in America, The Oregonian’s Restaurant of the Year 2013 and was voted one of the Top 50 Best New Restaurants by Bon Appetit Magazine.

The Taste and Savor Questionnaire – Chefs


Describe your cooking philosophy in one sentence:

Gabi: I cook to make people happy at the table, and I strive to do this with bright, bold flavors that are at once comforting and exciting.

Greg: My cooking philosophy is the same as my life philosophy, which is to be a better person and a better chef every day.


Quito, Ecuador

What is your earliest food memory?

Gabi: My earliest food memory is of my dad bringing me breakfast in bed on my fourth birthday at my grandmother’s home in Quito, Ecuador. I can’t recall what it was, but I remember how loved and how special it made me feel.

Greg: My earliest food memory is of hating canned green beans.


Who is or was your biggest culinary influence?

Gabi: My grandmother. She taught me that you don’t need a lot of money to feed people delicious food.

 Chef Hiro Sone

Greg: Chef Hiro Sone.


Name your favorite food city and why.Italy to sort 502

Vitello Tonnato

Gabi: Alba, Piemonte, Italy. Because it’s close enough to the coast that I can get good seafood there, and virtually every restaurant has great pasta. And vitello tonnato.

Pintxos in San Sebastian, Spain

Greg: San Sebastián, Spain. Because it combines the best flavors and techniques of Spain, France, and Italy.


What food item or dish is your guilty pleasure?

Gabi: Fried calamari with any mayonnaise-based dipping sauce

Greg: buffalo-style hot wings


After a long day, do you prefer wine, beer or a cocktail?

Gabi: Wine, something refreshing, either sparkling, white, or rosé.

Greg: Cocktail, usually a Manhattan.


What is your ultimate day off meal?

Gabi: Oysters on the half shell, then pasta (either tajarin with butter and sage or spaghetti with olive oil, garlic, chili flake, and sea urchin), and then a grilled ribeye (with sliced jalapeños) and grilled radicchio with fourme d’ambert blue cheese. And for dessert: chocolate soufflé. And lots of wine to go with it.

Greg: A perfect French bistro lunch: Foie blonde with poached pear, a mustardy lambs’ tongue salad, sole meunière over pommes purées, and crèpes Suzette for dessert.



Happy Thanksgiving!
Join GABRIELLE QUIÑÓNEZ DENTON AND GREG DENTON because only the best will #tasteandsavor2015

Tastings: Holiday Bread Secrets

On a chilly winter day, there is nothing better than slice holiday bread warm and fresh out of the oven.  At The Broadmoor, Executive Pastry Chef Adam Thomas and his team of bakers lead by Executive Baker Joshua Aldarondo are baking their favorite breads to share with you and your family this holiday season.


Chef Aldarondo chooses to create specialty breads for many of the holidays we celebrate on property.  For this holiday season he is baking breads native to Germany and Italy to represent America’s diverse melting pot of cultures.  With a selection of Dark Chocolate Hazelnut Panetonne,  Traditional Panetonne a splendid Stollen,  The Broadmoor hopes to offer nostalgic connections to our guest’s different ancestries.

holiday bread cropped with border

If you aren’t sure which bread to choose, try the Chef’s favorite, Stollen!  Historically stollen dates back to the 14th century when bakers made it for dignitaries and kings, and so gives Chef Thomas “great pleasure to follow that tradition for our guests”.

To account for the Colorado altitude, The Broadmoor bakery went through two test rounds to ensure the breads were baked to perfection, and only the finest ingredients go into every batch.  The soft dough of the Babbka is smeared with plenty of fresh cinnamon and candied pecans for a sweet and savory treat.  In the Stollen, the baking team only add real candied fruits, and only if they’re red.  ”No green candied fruit were added because frankly I do not know how cherries are naturally green”.

When enjoying your holiday treats Chef Aldarondo recommends eating them at room temperature for a fully defined flavor.  However, on a snowy day you can of course reheat them for a warm snack!  He also suggests that guests wait to frost their Stollen until after it has been frozen so the frosting is not absorbed immediately.  As always, the fresh breads on property are not made with any preservatives, so shelf life on the breads are as follows: Stollen 7 days ,  Panetonne 5 days ,Babkba 5 days, and Kugelhopf 3 days.

Drop by Espresso News today to place your holiday breads order and share The Broadmoor family tradition with yours!

Tastings Blog – Meet John Cox of Post Ranch Inn



 John Cox of Post Ranch Inn


TS2015 John Cox


John Cox is the executive chef at the highly acclaimed Sierra Mar restaurant at Post Ranch Inn in Big Sur, California.  Inspired by his upbringing in northern New Mexico, Chef Cox believes in blending bold, primal flavors along with fresh, locally sourced ingredients and his passion can be experienced each night at Sierra Mar.  Chef Cox’s start at Sierra Mar in July 2014 marks a return to Big Sur, where he began his professional career in 2005, rising to the position of chef de cuisine after having trained at the New England Culinary Institute in Montpelier, Vt. His initial success in Big Sur landed him in Hawaii where he spent time immersing himself in island cuisine.  From there, Chef Cox had a stint in New Mexico before serving as the corporate chef for Noble House Hotels, where he was responsible for revitalizing the menu concepts for its group of restaurants. Most recently, Chef Cox served as executive chef at the celebrated Carmel, California restaurants, Casanova and La Bicyclette, where he initiated dynamic, daily changing menus focused around locally-sourced ingredients.  The new concept and menus were wildly successful and soon earned recognition as some of the finest in Carmel by publications ranging from the San Francisco Chronicle to Food and Wine magazine.

The Taste and Savor Questionnaire – Chefs 


Describe your cooking philosophy in one sentence:  I use ingredients from the Big Sur Coast to craft a culinary adventure encompassing the history, culture and environment, that can only be found here at Post Ranch.


What is your earliest food memory?  When I was twelve I got my first job as a paperboy for the local newspaper.  I remember saving up my small paychecks until I had enough to afford dinner at one of the restaurants in Santa Fe.  I would clip out articles and making lists of places I wanted to try.  Once I had saved enough I would either take the bus or get an older friend to drive.  Since we couldn’t drink, and usually just ordered appetizers, it wasn’t very expensive.   I think that is why I am always so happy to see young people dining at Sierra Mar; it takes me back to a time when everything was very new and exciting.


Who is or was your biggest culinary influence?  Growing up in Northern New Mexico there were many strong influences on my culinary style.  I can’t point to one person; rather I remember the food culture in general.  Before micro-regional cooking became trendy, New Mexico was fully embracing local farms, particularly heirloom chiles.  The idea of embracing local ingredients and reflecting terroir has stayed with me since my childhood.  Even today, I don’t want to create a dish simply for the sake of making something beautiful and flavorful, I want it to be a reflection of place, something that exists and is enjoyed only at that perfect moment.


Name your favorite food city and why.  Big Sur… Is Big Sur a city?  I have had the unique opportunity to work and cook across the country- from Hawaii to Vermont, Key West, San Diego, Seattle and many spots in between.   There are so many incredible food cities, each with their unique style, but for me, Big Sur is the perfect convergence of coast and mountains.  If you think of a chef’s environment as their artistic palate- then Big Sur is the perfect median for the kind of cooking and food that I love.  Big Sur is not about subtlety or nuance- it is about extremes and contrasting elements, it is an environment that is so raw and beautiful that it evokes strong emotions.


What food item or dish is your guilty pleasure?  Lots of Red and Green Chile.   There is nothing  better than perfectly roasted chile rellenos in Autumn, covered in Red and Green chile. Sadly that is  something I can only experience when I travel back home.


After a long day, do you prefer wine, beer or a cocktail?  Being surrounded by so many incredible vineyards I tend to lean more in the wine direction.   There has been a real renaissance in the local wine industry and it seems like tasting rooms are popping up all over the Central Coast.  Just like my own culinary philosophy, I appreciate the way that a great winemaker can concentrate the terroir of their vineyard into their own creative expression.


What is your ultimate day off meal?  There is nothing better than inviting over some friends, firing up the barbecue and enjoy a simple meal with some great wine and cheese.  (Preferably with minimal pot and pan use to facilitate cleaning up later!)


Join Chef John Cox – March 5-8, 2015 #TasteandSavor2015 at The Broadmoor!