Archive for April, 2012

Movie Schedule May 1 – 15, 2012

Our movie theater, located right off the Main Lobby, is free and open to guests. If you’re joining us in the next few weeks, showings are every evening with matinees on the weekend. Grab some snacks from Espresso’s and we’ll see you there!

Tues., May 1  7:00 pm  THE VOW – PG-13
Wed., May 2  7:00 pm  THE WOMAN IN BLACK – PG-13
Thur., May 3  7:00 pm  IDES OF MARCH – R
Fri., May 4  7:00 pm  THE VOW – PG-13
Sat., May 5 2:00 pm  BANDSLAM – PG
                   7:00 pm  THE WOMAN IN BLACK – PG-13
Sun., May 6  2:00 pm    I AM DAVID – PG
                      7:00 pm  IDES OF MARCH – R
Mon., May 7  7:00 pm  THE VOW – PG-13
Tues., May 8 7:00 pm  THE WOMAN IN BLACK – PG-13
Wed., May 9  7:00 pm  IDES OF MARCH – R
Thur., May 10 7:00 pm   THE VOW – PG-13
Fri., May 11 7:00 pm  THE WOMAN IN BLACK – PG-13
Sat., May 12 2:00 pm  CITY OF EMBER – PG
                      7:00 pm  IDES OF MARCH – R
Sun., May 13 2:00 pm  WAITING FOR SUPERMAN – PG
                         7:00 pm  THE VOW – PG-13
Mon., May 14  7:00 pm  THE WOMAN IN BLACK – PG-13
Tues., May 15 9:00 pm  IDES OF MARCH – R

TASTINGS – Colorado: The New Argentina of Wine

This week Charles Court sommelier David York gives credit to the young, yet sophisticated Colorado wine industry.

When I think about the popularity that Argentine wine is enjoying these days, it’s hard not to wonder why Colorado wine is met with so much apprehension. We have a strikingly similar environment to the trendy South American country. Both climates range from temperate to semi-arid with relatively mild winters. Little precipitation means that growers form both places are using pristine mountain run-off to irrigate their vineyards.









Some of the best wines produced in the two areas come from high altitude mountains that produce a large diurnal shift and a great diversity of micro-climates giving wines ripeness, balance and character. Salta, Argentina boasts the southern hemisphere’s highest elevation vineyard, while West Elks, Colorado has the highest in the northern hemisphere. The parallels seem to be undeniable.

 But while Argentine Malbec imports in the US have increased 300% over the past five years, I have to convince some guests to overcome their reluctance and try, what I feel is exceptionally good home-grown juice. How did this happen? How did two nearly mirror images end up on opposite ends of the fashionable scale? The difference is simply that Argentina has been making wine longer; European grapes were introduced there in the middle of the 16th century. Since that time Argentina’s progress has continued unimpeded to where they are today.

Colorado’s wine history is brief by any comparison. The first Colorado grapes were planted in what is now the Grand Valley AVA in 1883. By the turn of the century, Colorado growers were harvesting over 265 tons of grapes a year. Not ten years later, in 1909, that number had nearly doubled. Then in 1916, almost four years before national prohibition, the state of Colorado went dry. Vines were ripped up in favor of more moral fruit, and a budding industry was derailed. The first post-prohibition winery in Colorado wasn’t opened until 1968. That’s over 50 years that Colorado wineries could have been refining the difficult process of figuring out which varietals work best in which spots of the vineyard. It’s also time lost towards the invaluable effort of building reputation.

It’s difficult to project the whims and appetites of the general public. We can’t know for sure how or if the perception of Colorado wine would be different if it weren’t for prohibition. I think it is safe to say, though, the state of Colorado wine is in fine shape despite its truncated history. And people are starting to catch on. With every glowing article written in national publications, our wine becomes more credible. With every Colorado win at international wine competitions, buzz is beginning to form around the Centennial State. You have an opportunity to be in front of this trend. 

Join us at Charles Court on Saturday, May 5th. We will be hosting a farmer’s market featuring some of Colorado’s finest wineries, distilleries, and farms. Then that evening our highly acclaimed Chef Greg Barnhill is hosting a farm-to table dinner paired with Colorado wines.

See you there!

David York


Charles Court

Five Stars Five Diamonds Fifty Years

For the past four months, we’ve been celebrating the 50th Anniversary of our Five Star, Five Diamond restaurant, Penrose Room.

Take a Virtual Tour

The Penrose Room officially opened for dinner on December 30th, 1961 after the completion of the Broadmoor South building. The new structure was approved to build in November 1959 as a replacement of the old Colonial Club (at the time, this had been one of the oldest structures on the property, built in 1898 as the guestrooms for the Broadmoor Casino).

1961 Penrose Room Menu Cover

The nine-story South building, including the Penrose Room was designed by Carlisle Guy and Edwin Francis. Leslie Dorsey of New York’s W&J Sloan did the décor. The Penrose Room was originally of Edwardian design and included handmade Puerto Rican carpeting, French bronze cupids eight feet tall and a Louis XV period Czech chandelier 12 feet in diameter with 200 lights and nearly 8,000 prisms. The floor marble was quarried in Italy.

European chef, Edmund Johnsen, helmed the Penrose Room at its start, up until his retirement in 1977.

We’ve made some changes in design and on the menu over the years, but have remained true to the classic feeling and fine dining experience that is the Penrose Room. Today, Chef Bertrand Bouquin delights diners with his take on Modern American cuisine serving his own inspired creations alongside perennial Penrose Room favorites.

This week, we wrap up our anniversary celebration with the final platings of our special 50th anniversary menu. Thursday, Friday, and Saturday night, experience the Penrose Room with a three course selection for $68 per person.

Chef Bouquin

View the Menu

To learn more about Penrose Room visit For dinner reservations, call us at 719.577.5733.


TASTINGS – The Broadmoor Welcomes Chef Derin Moore

Meet our new executive chef Derin Moore and get a small taste of what we have to look forward to. 


Derin Moore has been named executive chef for The Broadmoor in Colorado Springs, Colorado.  The announcement follows the retirement of Siegfried Eisenberger, only the fourth executive chef in the history of The Broadmoor, who served twenty years as executive chef of the resort.  Chef Moore comes to The Broadmoor after serving as the executive chef at The Ritz-Carlton Naples in Naples, Florida.


 “Derin Moore is a world class culinary  talent, one of only 65 Certified Master Chefs in the United States,” says C.W. Craig Reed, director of food & beverage.  “I am confident we will build on the legacy of Chef Eisenberger and those chefs who preceded him.”  


 Chef Moore graduated from the prestigious Culinary Institute of America in Hyde Park, New York in 1986.  Upon graduation, he began his career path in Michigan where he held several executive chef positions in award-winning restaurants. During this time, Chef Moore was also an adjunct professor at two of the leading culinary schools in the Midwest.  Following his twelve years in Michigan, Chef Moore became the executive chef for two of the Top 20 Platinum Country Clubs in America rated by the Club Managers Association of America, Charlotte Country Club and later, Medinah Country Club in Chicago.

Taking his career to the next level in 2007, Chef Moore became the executive chef of The Ritz-Carlton’s flagship property in Naples, Florida, a Forbes (formerly Mobil) Five Star, AAA Five Diamond property.  During his tenure at The Ritz-Carlton, he led the culinary program for the property’s 11 restaurants and 75 thousand square feet of meeting space. He played an integral role in the creation of four diverse restaurant concepts, each of which has proven to be successful additions to the hotel.  Chef Moore was one of eight executive chefs selected nationally for The Ritz-Carlton Corporate Advisory Committee, offering solutions for brand’s domestic portfolio. 

Right: Littleneck clam chowder, potato crusted diver scallop


 Left: Seared ahi tuna, chicory salad, almond crusted chevre cheese

Chef Moore has attained the Certified Master Chef (CMC) designation, the highest and most prestigious level of achievement from the American Culinary Federation which is granted only after the candidate has passed an intensive ten day test of culinary skills and knowledge.  In addition to his Master Chef certification, he was selected as one of 12 CMCs to serve as a judge on the CMC advisory board.  Along with his extensive culinary experience and honors, Chef Moore has been selected to represent the United States in numerous international competitions including the “World Culinary Olympics” resulting in 13 international medals.

Poached halibut, caviar hollandaise, clear saffron broth


Ready to embark on his newest quest, Chef Moore is looking forward to bringing his wife of 21 years and three children to Colorado Springs and The Broadmoor.  “I am thrilled and honored to be selected as only the fifth executive chef since 1918, following Chef Eisenberger, one of the most esteemed executive chefs in the industry, and to continue the culinary legacy in such an iconic resort as The Broadmoor,” says Moore. 

C.W. Craig Reed’s same enthusiasm is expressed in saying, “Derin’s culinary experience, creativity, and passion are among the best I have witnessed in our industry, and his leadership will no doubt contribute to The Broadmoor’s continued success.”


Movie Schedule April 16 – 30

Our movie theater, located right off the Main Lobby, is free and open to guests. Showings are every evening with matinees on the weekend. Saturday, April 21st we welcome back the local improv comedy group, Stick Horses in Pants. We hope to see you there!


Mon., April 16th 7:00 pm J. Edgar – R 
Tues., April 17th 7:00 pm The Way – PG-13 
Wed., April 18th 7:00 pm Albert Nobbs – R 
Thurs., April 19th 7:00 pm J. Edgar – R 
Fri., April 20th 7:00 pm The Way – PG-13 
Sat., April 21st 2:00 pm Aliens of the Deep – G 
            8:00 pm Stick Horses in Pants Live Improv. Show – Family-friendly 
Sun., April 22nd 2:00 pm The Seeker – PG 
            7:00 pm Albert Nobbs – R 
Mon., April 23rd 7:00 pm J. Edgar – R 
Tues., April 24th 7:00 pm The Way – PG-13 
Wed., April 25th 7:00 pm Albert Nobbs – R 
Thurs., April 26th 7:00 pm J. Edgar – R 
Fri., April 27th 7:00 pm The Way – PG-13 
Sat., April 28th 2:00 pm Holes – PG 
          7:00 pm Albert Nobbs – R 
Sun., April 29th 2:00 pm Ghosts of the Abyss – PG 
           7:00 pm J. Edgar – R 
Mon., April 30th 7:00 pm The Way – PG-13 


The Beauty of Spring – An Inside Look

While walking around the resort, you can certainly tell that spring is here. Our Grounds department has been working extra hard to prepare the lawns and flower beds for the season and they look great!

Our Grounds team works year-round to create the distinct ambiance of the hotel’s outdoor space and we are so grateful for what they do – without it it just wouldn’t feel like The Broadmoor. These staff members took some time this week to give us some insight into what they’re doing as part of The Broadmoor’s Green Initiatives program.

Here are some of the things they’re working on.

To make sure that we’re not over-irrigating any particular areas on property and wasting water, an advanced computer system is used to monitor for over-saturation and to water specific areas that have different requirements.

Soil tests are frequently conducted by the staff in order to customize fertilizers for an area’s particular nutritional status. Soil tests tell us when beds may need more of one nutrient and less of another. They also keep us from over-fertilizing and risking a leach into the groundwater. Organic fertilizer is used whenever possible.

Each fall, as the frost appears and we prepare the flower beds and lawns for the winter, mulching mowers are used to clip everything and return it to the ground for natural decomposition. Any flowers that need to be pulled during this time get held in our special organic dumpster before being composted at a separate facility. Other pieces of organic material like weeds, leaves, and twigs that are collected from around the resort throughout the year also go into the organic dumpster.

If you’ve witnessed the planting of our flower beds in the spring, or manage your own garden, you’re familiar with the plastic packs that flowers come in. While old organic material is mulched and re-deposited into the soil, all plastic that the Grounds team has leftover gets recycled too as part of the hotel’s single-stream recycling program.

Making sure that everything blooms to its full potential means controlling harmful insects and other animals who like to eat what’s growing around the property. Any insecticide that is used is highly targeted as to not harm any insects or other parts of the environment that are actually beneficial to the plants. When possible, other insects and nematodes are used to keep the harmful insect population down. In order to keep the local deer from eating all of the flowers, environmentally friendly “deer repellents” like rosemary and peppermint are planted to deter the animals.

Last, but not least, employees are given the opportunity to take home any extra flowers for planting in their own gardens. Waste not!

We hope you can take the time in the coming weeks to take a walk around property and look at all of the beautiful work that the Grounds team is doing. And if you see some of them out and about, feel free to stop and ask them any questions about their work.

 Ruger – Loyal Grounds Employee


Enjoy the sunshine.

The Broadmoor

TASTINGS – Broadmoor Amenities

This week, Halley Grimes, Amenities Supervisor, tells us how to make your stay at The Broadmoor even more special.

When you think of amenities at hotels, the pool, spa, restaurants, shopping, etc. probably comes to mind.  At The Broadmoor, Amenities is the department to call when you want to make your trip to The Broadmoor one of a kind with special in-room treats! We specialize in custom orders that can all be delivered to a guest room.



We have everything from flowers from our preferred florist Design Works that can be tailored to your needs, to gourmet cheese plates with cheeses from all over the world, to decadent chocolates freshly made by our very own pastry team; and if you have seen our gingerbread houses, you know their  creativity has no limits.  

                              Gingerbread Village, 2011

For the US Women’s Open that we hosted at The Broadmoor last summer, the pastry team created a special amenity for our golf-enthusiast guests.

Some of our favorite and most memorable deliveries involve helping guests with marriage proposals. Last summer I spoke with a gentleman who wanted everything to be a magical surprise for his “future wife to be”. While they were at a romantic dinner in the Penrose Room I set up our West Tower Lobby with candlelight, rose petals, cheeses and wines. As he was leaving the Penrose Room he discreetly texted me and that was my cue to hide in the corner with his camera. Needless to say, her breath was taken away with this romantic gesture and of course she said “yes.”

Moments like the one I helped create is what makes my job so special and what makes our hotel one of a kind.

Halley Grimes

Amenities Supervisor

The Broadmoor

An Introduction to Bartending Tricks and Tips

As the summer season approaches, we’re thinking about all of the new team members who will be joining us for these busy months. A new employee receives over 175 hours of training in their first year at The Broadmoor. On top of that, there are over 40 classes available at any given time open to everyone across the resort.

Last week, we stopped by Basic Bartending Training to see what it was all about and, of course, have a little fun too. Here’s what we learned. Hopefully you’ll be able to pick up a few tips along the way. Enjoy!

 Any employee at The Broadmoor can sign up for classes like this one and our fellow pupils for the morning ranged from those who were already bartenders at the hotel looking to brush up on their knowledge, to employees from departments like The Spa and Retail, who thought that the course would be interesting (it definitely was).

The class was a focus on bartending service specific to banquets. This was a great way to be introduced to bartending concepts, because everything was very basic; at a banquet, most often, everything is pre-paid for and the products offered are limited and selected by guests ahead of time.

We were led by two seasoned Broadmoor bartenders, Matt and Dennis, and with their breadth of knowledge it quickly became evident that they really knew what they’re doing. We began by reviewing what was taught in the course’s pre-requisite: Responsible Alcohol Service. This class covers the laws that we follow at all times and their related aspects relevant to those who are behind a bar.

The next part of our two-hours explored the basics of how to setup a bar specific to banquet functions and the nuances of service that come along with working these unique events.
While everyone who is employed at The Broadmoor receives service training during orientation, and then brushes up continuously throughout their time at the hotel, providing great service can differ within individual positions and departments. For bartenders, an emphasis is put on the ability to be flexible, managing crowds, and being able to offer suggestions and alternatives.


We get walked through what tools of the trade are kept behind each banquet bar.
Can you believe what a small space this is to work in?!


Next, we got into the fun stuff – learning about and practicing different drinks.

When you’re working with a banquet bar that is small, limited in its product offerings, and most importantly, portable, adjustments are made so that you have the ability to make many of the most popular drinks with the bare resources. Drinks that any alcohol service at The Broadmoor is ready to make are what we call “The Top 20.”
The details of this part of the class got us thinking about how simple it would be to stock up on a few items and become a master host with the ability to do all of this home (remind us to do this before our next dinner party).

We reviewed the five basic types of glasses that can work for almost every drink – wine, rocks, collins, highball, and pilsner.

Next came the garnishes. With some cut limes and lemons, maraschino cherries, and olives, you too are on your way to being a bartender. The one thing that will put you over the edge is having lemon rinds on hand to twist into beverages. This releases the oils so that you get the lemon taste without the juice (yes, of course, we learned this fancy trick in class).

For the last part of the class, Matt and Dennis put us all to the test. The Top 20 were written on pieces of paper and put into a bucket from which we each drew and had to prepare. We used water and iced tea in place of actual liquor, but helped each other as we practiced proper glass selection, measuring, and final presentation.

Overall, this was a really fun way to learn about some of the skills that our other team members possess. And now we have go-to professionals as we think about our next dinner party. If you have any questions for our top-notch bar staff, feel free to send them our way.

 The morning’s fantastic results.


Here is a list of The Top 20 for you to practice at home (in no particular order):
-Gin/Vodka and Tonic/Soda   –Bourbon and Coke   –Cape Cod   –Rum and Coke   –Margarita  
–Sea Breeze   –Madras   –Bloody Mary   –Seven and Seven   –Cosmopolitan  
–Tom/Vodka Collins   -Screwdriver   –Martini   –Whiskey Sour   –Rum Punch   –Gimlet  
–Long Island Iced Tea   –Manhattan   –Greyhound   –Wine Spritzer