Tastings

Tastings Blog – Meet John Cox of Post Ranch Inn

TasteSavorLogo14

 

 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!

 

 


Tasting Blog- Meet Frank Bonanno, Bonanno Concepts

TasteSavorLogo14

 

 

 

Meet – Frank Bonanno, Bonanno Concepts

 

Frank Bonanno Headshot photo by Rachel Nobrega

 

 

The Taste and Savor Questionnaire – Chefs

 

Describe your cooking philosophy in one sentence:

My cooking philosopy?  I always seek to create clean dishes with simple, great ingredients.

What is your earliest food memory?

 Watching Julia Child with my mom.

Who is or was your biggest culinary influence?

Fernand Point, without a doubt.

Name your favorite food city and why.

Denver is my favorite food city.  We have such great chefs in Denver.

What food item or dish is your guilty pleasure? 

Definitely Mac & Cheese or a Philly Cheese Steak.

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

Wine – White Burgundy.

What is your ultimate day off meal?

A big salad.  I love making a traditional Nicoise Salad.  My sons crave it too.

 

Frank Bonanno is the chef and proprietor of Bonanno Concepts, a Denver restaurant group that’s the umbrella to some of the city’s most established restaurants and bars: Mizuna, Luca, Osteria Marco, Bones, Green Russell, Wednesday’s Pie, Russell’s Smokehouse, Lou’s Food Bar, Vesper Lounge and Salt & Grinder. Frank is a graduate of the University of Denver Daniels College of Business and the Culinary Institute of American located in Hyde Park, NY. He has authored two cookbooks, received multiple James Beard Foundation Award semifinalist nominations, and hosts a PBS show called Chef Driven where he travels across the state visiting Colorado makers and cooking along the way.


Tastings Blog – Meet Tony Abou Ganim, Modern Mixologist

TasteSavorLogo14

 

Meet Tony Abou Ganim, Modern Mixologist

 

 

tony_abou-ganim

The Taste and Savor Questionnaire – Beverage Experts

 

 

Describe your beverage philosophy in one sentence:

Classic approach, fresh, seasonal ingredients, premium spirits, attention to details, all in perfect balance.

 

brass rail

 

What is your earliest beverage memory?

Drinking a Manhattan at the Brass Rail with my Mom & Dad on my 18th birthday.

 

Who is or was your biggest influence?

My cousin Helen David who opened the Brass Rail Bar in 1937 and ran it until her death at the age of 91 in 2006. Helen taught me to be a bartender in 1980 and instilled in me the great art of hospitality which continues to be the backbone of my philosophy of the profession today.

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

Billecart Salmon Rose Magnum

 

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

All of the above, every day is different some days require a cold beer, others only a perfect dry martini will do the trick.

 

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

Negroni

 

Tony Abou-Ganim is widely regarded as one of the pioneering and leading bar professionals in the world.  He has made dozens of national TV appearances on shows including TODAY, Iron Chef America, Good Morning America, CNBC, Fox News and more.  Abou-Ganim is the author of The Modern Mixologist: Contemporary Classic Cocktails (Agate, 2010) which offers readers an in-depth look into spirits and ingredients available to today’s mixologist, both professional and amateur alike.  This entertaining and informative journey will take readers from the early stages of the cocktail to what Abou-Ganim has come to deem “Modern Mixology.”  Abou-Ganim also has a DVD to his credit, Modern Mixology: Making Great Cocktails at Home, and hosted the Fine Living program Raising the Bar: America’s Best Bar Chefs. Abou-Ganim has also won three Iron Chef America competitions; pairing cocktails with Iron Chef Mario Batali; with Iron Chef Jose Garces and most recently with challenger Chef Sean McClain.  His signature branded line of Modern Mixologist bar tools and his second book, Vodka Distilled (Agate, 2013), are available now atwww.modernmixologist.com.

Abou-Ganim grew up in the bar business, learning the craft from his cousin Helen David at the Brass Rail Bar in Port Huron, Michigan. His initial introduction to the business was steeped in the tradition of classic cocktails and professional barmanship, teaching him the necessary steps to become a leader in the beverage industry. After graduating from college, Abou-Ganim further developed an appreciation for a hand-crafted cocktail using only the freshest ingredients while working at Jack Slick’s Balboa Café and then during the opening of “Harry Denton’s,” a legendary hangout in Fog City.  In 1993 he moved to New York City and took a position as the opening bartender at Po, Mario Batali’s first restaurant.

Tony later returned to San Francisco  to open Harry Denton’s Starlight Room atop the Sir Francis Drake Hotel and it was here that he developed  his first specialty cocktail menu featuring several of his original cocktail recipes including the Sunsplash, Starlight and his most famous of them all, the Cable Car.

In 1998, Abou-Ganim was selected by Steve Wynn to develop the cocktail program at Bellagio Las Vegas.  He not only implemented his philosophy of bartending and drink preparation, stressing both quality ingredients and proper technique, but also created several original cocktails for the resorts 22 bars. In 2002 he won the Bacardi Martini World Grand Prix – one of only two Americans to ever win this title.

As one of the National Ambassadors of the U.S. Bartenders Guild, www.usbg.org, and Associate Member of the Museum of the American Cocktail, www.museumoftheamericancocktail.org, Abou-Ganim continues to educate about the history and lore of cocktails. He also operates his own beverage consulting firm specializing in bar staff training, product education and cocktail development.

Keep current with news, appearances and special events at www.modernmixologist.comonFacebook and on Twitter @MdrnMixologist.

 

 


Tastings Blog – Sissy Biggers, Panel Moderator

TasteSavorLogo14

 

Meet – Sissy Biggers – Panel Moderator

 

 

Photo by Allan Zepeda

 

We first had the pleasure of working with Sissy when Summit opened and she came out to do her video blog of the opening.  It was quite exciting at the time, as the term “social media” was still in its infancy.  Welcome back to The Broadmoor Sissy!

 

The Taste and Savor Questionnaire – Chefs

 

 

Describe your cooking philosophy in one sentence:

What looks good at the market that I can still make well for the family at home!

 

What is your earliest food memory?

Earliest:  The ground beef casserole with Campbell’s Mushroom Soup.  It is an important memory because it traveled with us from the US (Minneapolis, Minnesota) to the UK (Green Street, London) when my parents were divorcing so it was the ultimate comfort food and touch point for the five, uprooted, Cargill kids.    But in those days, finding Campbell’s Mushroom Soup in London meant a hunt or access to a US Commissary or—better yet—an improvised version with crème fraiche.   Not sure which it turned out to be that turned out that casserole, but was a sigh of relief for us all when it landed on the table.

Next:  My mother’s meat sauce in an electric frying pan skillet that she could let simmer as she went off on an evening and I could ladle into the bowls.  Maybe there is a pattern here, but we had saucy stuff that served the brood.  To this day, I also make a meat sauce in my All Clad that is a family fave.  OK, maybe Heinz’s ketchup is still a sneaky ingredient today!   Obviously, we have no Italian ingredient.

 

Who is or was your biggest culinary influence?

Hosting “Ready, Set, Cook!” on Food Network back in the early days of the network catapulted me into a mix of chefs into new television content.  That first day in front of that camera, I stood between Chef Jean Georges Vongerichten and Chef Michael Lomonaco—neither of whom I had ever heard of—nor had America….and…(humbly I write this) the era of the celebrity chef began in earnest.  I am proud of the time I was at the helm of that show—not just for the first cooking competition on television we turned out on a dime on a few burners—but for the chance I had to realize I had a natural appetite and ability to recognize and share culinary content with the viewers.  That experience followed me into restaurants and into my home kitchen.

Name your favorite food city and why.

ANY CITY I AM IN AT ANY TIME.  MY PURSUIT OF THE CITY’S FOOD CULTURE IS MY JOB AND I TAKE IT SERIOUSLY!

sissy biggers sundae

What food item or dish is your guilty pleasure?

Dairy Queen Hot Fudge Sundae on a swirl in a cup with chopped nuts.

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

Sauvignon Blanc from CALIFORNIA! 

What is your ultimate day off meal?

We are empty nesters…so I can always be off duty.  I do love a proper pizza in a variety of styles. What makes it a “day off” is that my husband is obviously out of town when I indulge in that slice!

Watch Sissy on NBC


Tastings Blog – Steve Olson Master of Ceremonies for Taste and Savor 2015

TasteSavorLogo14

 

 

Meet – Steve Olson, Master of Ceremonies

 

 

 

Steve Olson Headshot

 

We are so thrilled to have our friend Steve Olson, join us for our inaugural Taste and Savor culinary weekend !  In the weeks leading up to Taste and Savor we will be featuring a fun questionnaire from of our guests as well as a short biography of their lives.

The Taste and Savor Questionnaire Beverage Experts

Describe your beverage philosophy in one sentence:

If you like it drink it:  make your own decisions, as there is no right or wrong to this.

What is your earliest beverage memory?

I was already working as a soda jerk at the age of 12, so my memories go waaaay back, but regarding wine, it was a sip of Mateus with my tea-totalling Iowa-farm-raised parents when they finally had a glass of wine with a special dinner.  It was terrible, but I was hooked.

Who is or was your biggest influence?

Far too many to name here, as I have been very lucky to have many great mentors over the years, but the first that really influenced me in the restaurant service and hospitality world, that I have lived in and worked my entire grown life, taught me that it was not about me, or my wine list or my cocktails or even about our incredible service—-it is all about the food.

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

In my role, I am not allowed to have favorites, but if I have to choose only one liquid to consume for the rest of my life, it would definitely be Mezcal.

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

Depends upon who I am with, where I am, what day it is—how long that day really has been—-and what I am eating—-I love them all! That said, I love wine, I love cocktails, and I teach about and consume more than my share of each, but I am a beer drinker at heart.

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

see above—-Del Maguey Single Village Mezcal Tobala.

OR

Domaine de la Romanee-Conti La Tache, since you are buying!

Steve olson cocktail

Steven Olson is dedicated to the education and consultation of degustation for appreciation and celebration.  He teaches, lectures, and writes all over the world about wine, beer, spirits, sake, and virtually any other beverage under the sun, discussing their integral cause-and-effect relationship with food as he preaches the gospel of his mission: making tasting fun by removing the intimidation factor and the pretense.

 

Olson’s company, aka wine geek, based upon his standing as one of America’s foremost experts and most sought-after lecturers in the business, and his 30+ years of experience in the restaurant business, specializes in beverage and service consulting, and has focused on the professional presentation of beverage education for the trade, consumers, press and the media since 1992, always striving to empower both members of the trade and consumers to make their own decisions, and to trust their own palates.

banner_thebar

Over the years, Steve has hosted a few of his own TV series’ and been a guest on many others, and has served as host of several trade education and product information videos, including being the voice of Virtual Bartender kiosks in retail stores nationwide.  He was also selected as Santé Magazine’s Spirits Professional of the Year for 2003, awarded CHEERS Magazine’s Beverage Innovator of the Year, a lifetime achievement award in 2005, chosen to judge at the 2012, 2013, and 2014 Diageo Reserve World Class Finals, and honored as Best Bar Mentor at the Spirited Awards at the 2012 Tales of the Cocktail.

banner_cocktail

Olson may be best known to many, however, for his restaurant and bar consulting, having designed the innovative beverage programs and service systems for several nationally acclaimed operations, including the Relais Chateau, Mobil Five Star award-winning Mayflower Inn in Connecticut, New York City’s #1 Zagat-rated restaurant, Gramercy Tavern, the Borgata Hotel Casino and Spa in Atlantic City, and the Adam Tihany-designed Summit at the Mobil Five-Star, AAA Five-Diamond BROADMOOR in Colorado Springs. Olson designed the beverage programs for OTG Management, which exclusively operates dozens of restaurants and wine bars in airports, and designed the beverage programs for Aqua in Cancun, Mexico, the prize jewel of Grupo Posadas, which opened in 2008.  His most recent ventures are Isola and Hudson Common, both in Manhattan, where Olson and team acted as beverage consultant to the Morgan Hotel Group in NYC.


TASTINGS BLOG – Announcing Taste & Savor 2015

TasteSavorLogo14

 

March 5-8, 2015 will bring; Michelin Star chefs, Food and Wine Magazine, Best of’s, a Spirited Award Winner, Master Sommelier’s, James Beard Award winner’s, etc… all together and for one weekend at The Broadmoor.

Weekly in Tastings, we will be updating and showcasing the talent with their latest news, information and some interesting tidbits about them!

Be a part of this inaugural event because only the best will Taste and Savor.

 
Ribbet collage

This exclusive, culinary event will provide guests an opportunity to savor gourmet dishes, world-class wine and craft cocktails; attend seminars and panel discussions and interact with culinary and viticultural leaders, all set against the backdrop of the picturesque, Rocky Mountains.
MASTER OF CEREMONIES:

  • Steve OlsonRenowned, award-winning beverage consultant, teacher and lecturer; Founder of aka wine geek

PANEL MODERATOR:

  • Sissy Biggers – Lifestyle expert and television host (Food Network’s Ready, Set, and Cook!, ABC’s Extreme Makeover), New York, NY

GUEST CHEFS FROM ACROSS THE COUNTRY INCLUDE:

COLORADO CULINARY STARS INCLUDE:

WINE, SPIRITS AND BEVERAGE EXPERTS INCLUDE:

  • Tony Abou-GanimMixologist and pioneering bar professional, author and National Ambassador of the U.S. Bartenders’ Guild
  • Doug FrostMaster of Wine, Master Sommelier, noted wine writer and author
  • Sean KenyonAmerican Bartender of the Year at the Tales of the Cocktail Spirited Awards 2014
  • Frédéric DrouhinPresident of the Executive Board, Joseph Drouhin Wines
  • Martin RieseWater Sommelier, Ray’s & Stark Bar, Los Angeles, CA
  • Christina PerozziThe Beer Chicks Founder, Los Angeles, CA

Three-night room packages, a 25 percent discount on suite upgrades, and discounts on select retail items are available; to book and for more information, click here! 

The Broadmoor’s Taste & Savor is sponsored by Denver Life MagazineRent-A-Center, Kitchen Aid, San Pellegrino and Lavazza Coffee


TASTINGS – New Penrose Chef de Cuisine Greg Vassos

Greg Vassos

It is with great pleasure that we announce our new Chef de Cuisine of the Penrose Room – Greg Vassos.   Although Greg is known for his contemporary French and American creations, he has remarkable skill executing delightful farm-to-fork dishes inspired by many cuisines and dictated only by his passion for fresh ingredients.  For it was a clear and simple vision to use only local and ethical ingredients that brought his former restaurant Racine, Pottstown, PA to life and it is this same vision that has underscored his success and will continue here at The Broadmoor.

001

Greg started his culinary aspirations at a young age and pursued the art with incredible dedication. In the span of nearly two decades, Greg worked in many kitchens on four continents alongside some of the world’s most respected chefs including:  Sergi Arola of Arola, Bruno Menard of the Dining Room and Eric Ripert of Le Bernardin. It was his role as Sous Chef under the direction of three-star Michelin Chef Eric Ripert that provided Greg with invaluable experience and a respect for seafood.002

Greg’s success continued as Chef de Cuisine at The Brasserie by Dean Max in the Cayman Islands. Here he was inspired by the art of French cuisine and began to implement various modern and unconventional techniques. It was during his time at The Brasserie that Greg was invited to cook alongside a team of chefs at the James Beard House in New York City.

His second invitation to The Beard House came during his time as Chef of five-diamond restaurant L’Escalier at The Breakers in Palm Beach, Florida. This time he was invited as Featured Chef.

Vassos gardenHis career blossomed at L’Escalier with his demonstrated skill in haute cuisine, a skill that produced many exciting creations such as pumpkin gnocchi with white truffle foam and his extraordinary Garden Landscape, a whimsical garden with baby turnips, carrots, radishes and ears of corn “growing” from a porcini “soil” base topped with a potato rake and served on a slab of slate.

 

Greg brings an honest simplicity to even the most complex of dishes. He has a deep understanding for the connection that humans have with food and it is this knowledge that inspires him to delight palates with only the best, farm-fresh ingredients he can find.PRChandelier2

 All of this and more is what makes him a 5 Star 5 Diamond addition to the Penrose Room.


Tastings: Gelato!

There is nothing better than a cool, sweet and creamy dessert to put a smile on anyone’s face.  Ice cream has been a consistent go to for most people, but for a sophisticated twist on an American classic, The Broadmoor’s Executive Pastry Chef Adam Thomas is now making homemade gelato on property the authentic Italian way!

adam

So what’s the difference between ice cream and gelato anyway?  The two treats can be made from the same base of milk, cream, sugar, and flavorings, so the difference lies in texture.  Traditionally, gelato has a more dense and creamy texture than ice cream, because during the production of ice cream, air is churned into the mix to give it a light and fluffy consistency.  Gelato also has a lower fat content than ice cream, with around 3.5% fat, while ice cream usually contains around 10% fat content.

cone 1

To make enough gelato for the entire property, The Broadmoor needs a state of the art machine.  Our pastry kitchen boasts a Bravo Trittico 120 that is capable of making an entire batch of gelato in about 18 minutes!

machine

It begins by adding a base mixture to the upper chamber to be cooked.  From there, it can immediately be sent to the lower chamber to begin cooling, or be left to mature for a more intensely flavored gelato.  Once it reaches the lower chamber, the machine cools the mixture down from 185 degrees Celsius to 12 degrees in just minutes.

close up1

After the gelato is chilled it is extracted from the machine and your favorite flavors can be added!  Strawberry, pistachio, and chocolate can be mixed into the vanilla base for a colorful variety.    Don’t forget to top it off with fresh fruit or chocolate for the perfect frozen treat!

gelato

This classic dessert will be served at Ristorante del Lago to complete your authentic Italian meal.  Start by ordering Antipasti with the finest imported meats and cheeses before your main course.  The serving sizes allow you to choose several different dishes to sample, with classic favorites like Penne Alla Norma, Saltimbocca, or Roman Meatballs.  Save room for dessert and order the gelato along with tiramisu or cannolis for a sweet ending you can share!

sea


Tastings: What’s New?

For many, staying at The Broadmoor is a timeless family tradition, while others often visit the hotel as locals.  As a frequent guest on property, you might be wondering what new and exciting dining options you have.  Fortunately our creative culinary team is continuously conceptualizing new dishes to please your palate!

BB

The Broadmoor’s newest restaurant, Natural Epicurean focuses on organic, natural and wholesome cuisine that highlights their all day menu.  With a variety of salads, sandwiches, and entrees, there is plenty to try.  Pavo Mole Negro Tacos or a crunchy Greek Salad are light and healthy options for lunch or dinner.  Chef de Cuisine Brian Wallace’s soup de jour is a wonderful accompaniment to a Naturally Raised Turkey Sandwich!  Favorites have included a velvety Black Bean Soup with roasted peppers, and sweet and spicy Tom Yum Soup, but you will have to stop in to see what he dreams up next.

bean

For dinner, Chef Mark Musial takes seasonality serious at Summit!  Order an appetizer of Assiette de Melon teeming with sweet cantaloupe, honeydew, watermelon and savory Prosciutto de Parma, all topped with an aged balsamic for a sweet starter.  Summit’s Classic of the Month is a beautiful summer Bouillabaisse, inspired by the classic dish of the French Riviera, and full of fresh swordfish, shrimp, scallops, and mussels.  Mix in house made aioli and soak up the broth with a warm baguette for a scrumptious summer meal.

melon

bouillabaise close

If you want the Five Star Five Diamond experience, but are short on time, head up to the Penrose Lounge to sample the new dessert menu.  The Cylindre de Chocolat is perfect for chocolate lovers, while a Tarte Abricot features fresh fruit.  Pair your sweet treat with a classic cocktail or glass of wine from the extensive European list as you enjoy vistas of property and Cheyenne Mountain.

Cylindre au Chocolat

Tarte Abricot

La Taverne is also sporting a new menu!  Alongside classic favorites like prime rib and premium steaks, you can enjoy seasonal favorites like a Maine Lobster Bisque, Seared Divers Scallops, or Austrian Veal Schnitzel Viennese.  Come in Friday, Saturday, and Sunday evenings for live music from La Taverne orchestra with your dinner.  Sunday through Thursday you can also participate in “Dine at Dusk” from 5:00 to 6:00 p.m.  Enjoy a prix fixe three course menu for only $29.50 per person for a great dinner deal that includes a delicious pie of the day for dessert!

tavern scallops

blueberry lemon marscapone

The Broadmoor may be 96 years old, but there is always something new in our fabulous restaurants!  Make your reservations today to sample them all!

 


Tastings: Gadgets Galore Part 2

The first thing to catch your eye as you enter Ristorante del Lago is the  stunning floor to ceiling wood fired oven that bakes the satisfying selection of pizzas from the menu.  Pizzas bake at between 700 and 800 degrees, and at peak performance the oven can turn out 100 wood fired pizzas in just one hour.  The mixture of pecan, cherry, and apple woods burn extremely hot to get a crispy crust, and add a subtle wood fired flavor to your pizza.  Chef Justin’s favorite is the House Sausage and Broccoli Rabe Pizza, which goes perfectly with a Bianco wine on tap at the bar.

oven

pizza

Next to the wood fired oven is the eye catching red Sambonet Rotisserie.  Though it isn’t Italian, this kitchen instrument is a small nod to Executive Chef Bertrand Bouquin and his French roots.  For dinner the rotisserie is full of whole chickens roasting in the blue flames.  Chef Justin shares that it is the low and slow cooking that gives the chicken a crispy skin and melt-in-your-mouth tender meat.  In the bottom, baby potatoes rest after being oven roasted to catch the flavorful drippings from the chicken for a savory side dish.

rotisserie

chicken

If wood fired pizzas, Parma prosciutto, and rotisserie chicken aren’t enough to spark your appetite, Ristorante del Lago also makes fresh pasta with our very own Pama Roma pasta machine.  Dough ingredients are added to the top of the machine, where they are mixed to a consistency similar to that of wet sand.  Chef Justin then attaches the appropriate die to the front of the machine and allows the dough to be forced through the form to make pastas of all sizes.  The pasta maker can also make and fill raviolis, and cut sheets of pasta into any size strand!  After it is cut, the pasta briefly air dries before being stored in the refrigerator to maintain the proper humidity level.

spaghetti

ravioli

To cook the pasta, Chef Justin places it in the Pasta Dipper where it takes a quick bath in boiling water.  He then adds your favorite meats and sauces for the perfect Italian dish!  The portion sizes of Ristorante del Lago allow you to sample several courses so you can taste how well these gadgets work for yourself!

Justin

RDL pasta2med

Don’t forget to leave room for dessert!  To finish your meal Ristorante del Lago offers classic Italian desserts like tiramisu and house-made gelato.

RDL tiramisu