The BROADMOOR HEATS up SUMMER WITH ANNUAL BBQ University™ hosted by ACCLAIMED grilling authority Steven Raichlen

Inspired by Raichlen’s New Public Television series “Project Smoke,” Two Sessions of this Annual Sell-Out BBQ Experience Took Place this June at Five-Star, Five-Diamond Colorado Springs ResortEnlight1-6 (1)

Colorado Springs, COJune 11, 2015 — For more than 20 years, global grilling authority Steven Raichlen has shared his vast knowledge of live-fire cooking with barbecue enthusiasts from around the world through his best-selling books, such as The Barbecue Bible and How to Grill and his TV shows Primal Grill and Barbecue University on PBS.

The preeminent authority on international barbecue culture attracts students and guests from around the world to his annual sell-out BBQ University™ at the Five-Star, Five-Diamond Color
ado Springs resort. This year he returned to The Broadmoor for two sessions of BBQ University™, June 3—6 and June 7—10, 2015.

The 2015 rogram, “Up in Smoke™”, focuses on the world of smoking, from hot smoking, cold smoking, and smoke-
roasting techniques, to the best woods for smoking, such as sp
icy pimento and pungent mesquite and how to pair their unique flavors with food. In interactive hands-on classes, students learned to smoke and grill icons of barbecue like Lone Star brisket, Carolina pork shoulder, Chinatown spareribs, Kentucky smoked lamb, house-cured pastrami, smoked black cod, single malt whisky-smoked salmon, and even smoked chocolate bread pudding for dessert.

Not only did guests learn a wide range of recipes and techniques, but they also have the opportunity to cook on a world class collection of grills and smokers, including Big Green Eggs, Horizon offset barrel smokers, Memphis wood-fired pellet grills, and ultra-delux stainless steel “supergrills,” like the Fire Magic and Kalamazoo—more than 3 dozen grills and smokers in all.
Each session of BBQ University™ openeBBQUd with a welcome cocktail party hosted by Raichlen. Each day of class started with breakfast at the majestic Cheyenne Lodge, the mountainside classroom for BBQ University™, followed by a three-hour class and gourmet lunch featuring the day’s recipes. Afternoons were left open for guests to enjoy The Broadmoor’s many amenities, such as world-class golf, spa, and horseback riding, or to visit local Colorado attractions such as Garden of the Gods.

To watch the recap video on YouTube please click on any of the photos in this post.

Meet Megann Padgett – Broadmoor Internship: Seeing it from both sides

I had the incredible opportunity to be the food and beverage marketing and PR intern at The Broadmoor during my spring 2015 semester. I am a marketing student at UCCS in addition to working at Ristorante Del Lago at The Broadmoor. This provided me the unique experience to have three outlooks on situations: student, intern, and employee. With this outlook, I started my endeavor as an intern.


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I played with puppies all day at a photoshoot for The Broadmoor’s for the Pitty Pat Pet Club.

Broadmoor internships are for self motivated individuals who are not afraid of hard work. Through out my internship, my mentor challenged me to grow as a marketer and to apply critical thinking skills to situations. I enjoyed the tasks assigned because it furthered my basic knowledge.

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The largest project was assisting with Taste and Savor. Taste and Savor was the first ever culinary and beverage event designed to educate guest through seminars along with sensational dining events.

DSC_0025 copy I worked closely with the food and beverage marketing and PR manager along with the Director of food and beverage. My job went beyond mundane tasks; I managed and created social media posts, compiled program information, and helped with tasks during the event.

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It was exciting to be apart of such a prestigious first ever event for the Broadmoor and seeing all of the hard work put in come to fruition.


It was interesting going to my internship during the day and thenworking at night. I was able to see how the projects I was working on were affecting the restaurants on an operational level. My manager would always joke, “Stop with your social media, we can’t take anymore reservations this week!” Seeing the actual results of my work was incredible, even if it did annoy my manager.

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A yummy Lavazza Cappuccino from Ristorante Del Lago

I was able to take information from both aspects of school and interning to provide value to projects both in and outside of the classroom. As a student I was able to apply what I was learning to my class projects. The curriculum I was learning in I utilized to help work more efficiently on my internship tasks.

The Broadmoor provided me with a learning experience that taught me worthwhile skills. All of the people I worked with were kind and helpful. The Broadmoor truly cultivates a culture like none other, and it was my pleasure being apart of such a unique business!


Thank you Megann for a job well done!  We will miss you and enjoy your study abroad.






Grilling at 9,200 ft, May 1st through May 3rd

© Kevin Syms

Join us for the 2015 Cloud Camp season opening weekend May 1-3 event: “Grilling at 9,200 Feet”, a special presentation of Colorado wines, spirits, and Rocky Mountain High camaraderie. This unique event will sharpen your grilling skills and expand your knowledge as you enjoy The Broadmoor’s newest addition to the Wilderness Experience.

© Kevin Syms

Here’s the lineup for this one-of-a-kind weekend:

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A) Kick it off with a Friday evening Welcome Reception featuring regional BBQ flavor followed by dinner, in the Cloud Camp Lodge.
B) Saturday morning after breakfast, the focus is “Hands on Cooking” with an emphasis on “Southern BBQ traditions”: Carolina Hill Country, Low Country Cooking, Memphis Style BBQ & the flavors of New Orleans.
C) Work alongside our chef’s team learning a variety of rubs, spice blends, mop sauces, marinades and smoking methods. Then prepare traditional side dishes, breads & desserts to accompany the variety of BBQ to be enjoyed for your lunch that day.
D) Saturday afternoon is enhanced by a Colorado spirit class and tasting with a focus on cocktails as a perfect accompaniment to the grill.
E) Saturday evening dinner features a complete, classic “Texas Style BBQ Cookout” including brisket, ribs, pulled pork & smoked game birds.
F) Sunday morning, enjoy breakfast immediately followed by a class focused on “Grilling at Home – Colorado Style”, with “How To’s” that include: preparing great steaks, Colorado lamb, and Colorado red trout.
G) Learn how to prepare Buffalo chili and seasonal accompaniments such as Colorado corn and peaches. This demo will be focused on home cooking for friends and family.

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All guests staying at Cloud Camp opening weekend, May 1-3, will be a part of Grilling at 9,200 Feet. With limited reservations available, Call (866) 334-3695 to book your Cloud Camp stay or learn more about Cloud Camp online.



Taste and Savor

TasteSavorLogo14The Broadmoor welcomes world renowned chefs, mixologists, and personalities March 5 -8 to share their expertise on a multitude of topics. Stay for the whole weekend, or just a day to meet the incredible talent that will satisfy all your foodie cravings. With hundreds of wines, cocktails, and dishes for you to try, there is no doubt you will leave with an experience to remember for a lifetime.

Join us on Thursday night for a reception to welcome our esteemed group of renowned chefs and beverage experts from all over the country by sharing hors-d’oeuvre and a special presentation of Colorado spirits.

Starting Friday, Taste and Savor provides a variety of engaging and interactive seminars to choose between. From wine and cocktails to savory dishes you have the opportunity to gain knowledge on topics of your interest.

jessicaJessica Koslow will transform your outlook on canning and preserving with her unique techniques. In 2011, Jessica started Sqirl, a now, highly-regarded preserve company that focuses on using produce from family-owned farms, in close proximity to Los Angeles,that practice sustainable, certified organic methods. Sqirl, the chef driven breakfast and lunch restaurant followed, which LA Weekly placed at #9 and LA Magazine slotted as the #7 best restaurant in Los Angeles for 2014. She also received Eater LA Best Chef of 2014. Jessica was one of 100 chefs in the US to be nominated for F&W’s Food and Wine’s People’s Choice Chef of the Year and has just been named a Los Angeles RISING STAR by the industry’s leading magazine, Star Chefs. Learn all about canning and preserving from one of the best in the nation on Friday.

After a full day of seminars, we invite you to join our exclusive al la carte themed dinner options featuring top beverage experts. If you care for wines, enjoy an evening with Frédéric Drouhin in Penrose Room that highlight Maison Drouhin wines, or a Tuscan Wine Dinner featuring Col d’Orcia at Ristornate del Lago. There will be a Southern Heritage Dinner featuring Maker’s Mark ambassador Jane Connor at La Taverne. Additionally, join us at the Golden Bee for a Colorado Microbrew Dinner presented by Beer Chicks Christina Perozzi.

Thanks to the Lavazza Coffee Cafe, Saturday morning starts another day of stimulating seminars to choose from. There will also be a panel discussion hosted by Steve Olson and Sissy Biggers that will give you insight from the other chefs and talents joining Taste and Savor.


Johnathan Sundstrom will be hosting a seminar about Northwestern food. He has achieved some of the most prestigious culinary awards; including, the James Beard Award for Best Chef Northwest in 2007, and was a semi-finalist for the James Beard Award Outstanding Chef USA in 2014. His highly successful restaurants Lark, Bitter/Raw, Slab Sandwiches + Pie in Seattle showcase his outstanding abilities to produce northwestern food. His seminar at Taste and Savor will portray “Cooking Through his Three Seasons: A Discussion about Life and Cooking in the Northwest.” Sundstrom’s extensive knowledge and skills will provide a fascinating outlook that you won’t want to miss.

WG cocktailsTo end the day, there will be an Evening Gala. Enjoy signature dishes and drinks prepared by our esteemed group of renowned chefs and beverage experts at Taste and Savor’s signature event. The Gala will include an assortment of specialty wines brought in specifically for Taste and Savor by the wine specialists. Enjoy three different types of cocktails created for this event by the esteemed mixologist Sean Kenyon from Williams and Graham in Denver. Classic dishes will be prepared by the prestigious chefs joining us that weekend for a final impressive dining experience.

To conclude the weekend, enjoy our famous Sunday Brunch featuring “Circa 1918 Brunch Libations.” This final event, hosted by Steve Olson, with turn of the century cocktails prepared by Award-winning Mixologists Tony Abu-Ganim and Sean Kenyon will send you home knowing you enjoyed something to remember for a lifetime.

All weekend you will have the opportunity to meet and learn from renowned chefs and beverage experts. Taste and Savor will provide you with an unforgettable experience. Further your culinary and beverage knowledge while enjoying prestigious foods at The Broadmoor, because only the best #TasteandSavor2015.

Tastings Blog – Meet Johnathan Sundstrom of Lark, Bitter/Raw, Slab Sandwiches + Pie

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John Sundstrom is a graduate of the New England Culinary Institute and completed a four-year apprenticed with classically trained sushi chef Yasuyuki Shigarami. After eight years of cooking in Seattle, Sundstrom decided to spend a year traveling and learning—first he set off to Japan to taste and research Japanese food and culture, then he was on to a working tour of New York and San Francisco’s finest kitchens, a sort of &Culinary Graduate School. After returning to Seattle, he was named one of Food & Wine’s Best New Chefs of 2001 while at the W Seattle’s Earth & Ocean. In 2003, Sundstrom opened Lark in Seattle’s Capitol Hill neighborhood with his wife, JM Enos, and partner, Kelly Ronan. In 2013, he published his first cookbook, Lark: Cooking Against the Grain, which was awarded an IACP Judges Choice Award. In December of 2014, Sundstrom relocated Lark to a larger space, and opened two additional spots in the same building: Bitter/Raw and Slab Sandwiches + Pie. Sundstrom has been featured on the Food Network’s Best Of and Food Nation as well as the PBS original series Chefs A’ Field, which was nominated for a James Beard Award. Sundstrom himself won the James Beard Award for Best Chef Northwest in 2007, and was a semi-finalist for the James Beard Award Outstanding Chef USA in 2014. He has participated in multiple Cochon 555 competitions, and won twice in Seattle.

The Taste and Savor Questionnaire – Chefs

Describe your cooking philosophy in one sentence:

Work hard; stay focused on flavor; respect the seasons; use the best ingredient; every task matters and when you think a dish is finished take one ingredient away and see if it still holds up.

What is your earliest food memory?

Picking and eating carrots right out of the ground that I helped plant. My family had rented a small farm near Park City, Utah the summer before starting kindergarten. We traded eggs with the chicken farmer down the road too. Yum.

Who is or was your biggest culinary influence?

I’ve had a number; my first chef Yasu, for getting me into the kitchen and introducing me to the wonders of Japanese food; the writing and example of Jacques Pepin, who’s still doing it so well after all these years; the flashing brilliance and intensity of Marco Pierre White; the innovation and leadership of Jose Andres. Mostly I try to be myself, while absorbing and continuing to learn from amazing chefs all around the world.

Name your favorite food city and why.

Tokyo; I don’t think you could ever exhaust the possibilities for exploration. Even the vending machines rock!

What food item or dish is your guilty pleasure?

Beard Papa cream puffs; 100% unnecessary on any given day, but man are they good!

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

Usually a beer or rye whiskey over ice. Wine tends to be a day off thing.


What is your ultimate day off meal?

A couple dozen oysters; just cooked and cracked Dungeness crab and lots of Champagne.

Join Johnathan Sundstrom because only the best #TasteandSavor2015

Tastings – Meet Alex Siedel of Fruition and Mercantile


TS 2015 Alex Seidel 1

Alex Seidel’s illustrious culinary career began in Wisconsin at the age of 14 and in 2007 he opened one of the most coveted dining spots in Denver – Fruition.  Upon opening, gayot.com named Fruition one of the top 10 new restaurants in the U.S.; Zagat soon rated Seidel’s spot the number one restaurant in Colorado, an honor held every year since opening; and 5280 magazine has included Fruition in its list of 25 Best Restaurants every year the ranking has run. Seidel himself has been the recipient of even more accolades, earning one of the most celebrated nods in the industry when Food & Wine magazine named him a Best New Chef in 2010. In addition, Denver Magazine awarded, named him Chef of the Year in 2009, 5280  bestowed, awarded, granted him that title in 2008, and he has consistently been honored as a semi-finalist for the James Beard Foundation’s “Best Chef Southwest”. In fall of 2014 Seidel opened his third endeavor: Mercantile, a new restaurant in downtown Denver’s recently renovated and highly-anticipated Union Station.

The Taste and Savor Questionnaire – Chefs

Describe your cooking philosophy in one sentence:

I strive to highlight ingredients through focused technique while maintaining thoughtful simplicity.

What is your earliest food memory?

 My earliest food memory is of me making experimental food concoctions that were never intended to be consumed but thoroughly provided hours of entertainment

Who is or was your biggest culinary influence?

The biggest culinary influences in my career have been all of the cooks that I have worked along side through out my career.  They have provided inspiration, experience, and memories to last for a long time.

Name your favorite food city and why.

Denver vs. Chicago

Denver, because it is home and the chefs here are pushing to make this a bona fide food city and it is great to see it happen right in front of you.

Chicago, because that was home and I have watched that city grow into one of the best food cities in the world.  Michelin restaurants, world class bars, killer breweries, amazing agriculture, and youth to push the city’s food circles.

What food item or dish is your guilty pleasure? 

Pizza from Well’s Brothers in Racine, WI or pizza from Tomaso’s in Cedarburg, WI

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

That changes through out the year and I am currently moving from a cold beer to a glass of wine

What is your ultimate day off meal?

Sushi, it makes me feel as if I am eating healthy or just eating for the first time that week.

Join Alex Seidel because only the best will #tasteandsavor2015

Tastings Blog – Meet Christina Perozzi


Named “Best Beer Sommelier in Los Angeles” by Los Angeles Magazine, Christina Perozzi has gained a large following as one of the top female beer experts in the United States. Christina realized her affinity for the beer world while managing the famous Father’s Office in Santa Monica, CA. Seeing the need for beer education everywhere, she founded the popular website www.beerforchicks.com and started working as a consultant, beer educator, writer and beer sommelier in 2006. Since then she has gone on to Co-Author “The Naked Pint” and the upcoming “The Naked Brewer” (Penguin, New York, NY – 2012) and is Executive Editor of TheBeerChicks.com with fellow beer chick Hallie Beaune. Christina gives beer tastings, seminars and classes, as well as partnering with innovative chefs hosting Beer Pairing Dinners.

Christina recently co-hosted a one hour special on The Cooking Channel called ‘Eat This, Drink That’ focusing on coupling local and innovative food with beverage pairings.

Taste and Savor Questionnaire – Beverage Expert

Describe your beverage philosophy in one sentence:

Beer is good.

What is your earliest beverage memory?

My earliest beverage memory is my grandfather Ernesto drinking a red wine with every dinner.  He’d have it in a little milk glass and cut it with water, and he’d let me have a little sip if I asked to taste it.  He’d laugh and tell me that it was good for me.

Who is or was your biggest influence?

My biggest influence in the beer world is my mentor Mark Jilg who owns Craftsman Brewing Company in Pasadena.  He taught me about the craftsmanship and skill in brewing, tasting and pairing beer.  But more importantly, he taught me the industry from a staunchly purist perspective.  He’s a true artist.  He encouraged me to break out on my own and start writing and consulting.


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

I do enjoy a cosmopolitan from time to time.

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

There’s nothing better to drink after a long day than a nice cold beer!  My favorite go-to at the end of a day is a hoppy, citrusy west coast IPA.  My second choice is a Negroni at sunset for apertivo.


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

The thing about beer is that it’s the rarity and location that makes a beer difficult to get, not the price.  So, I’d spend the money on a plane ticket to Belgium and go to Westvleteren Abbey, which is home to the Westvleteren Brewery where I would have a ‘Westy 12’  a 10.2%  Trappist ale that is considered to be one of the best and hardest beers to get in the states.

Join Christina Perozzi because only the best will #TasteandSavor2015

Tastings Blog – Meet Hugo Ortega of Hugo’s


Hugo Ortega, executive chef/co-owner of Hugo’s and Backstreet Cafe and a three-time finalist for the James Beard Foundation Award (2012, 2013 & 2014), was born in Mexico City, the oldest in a family of eight children. The talented chef has made two guest chef appearances at the prestigious James Beard House in New York City.  In July 2002, Ortega and Vaught opened a third restaurant concept, Hugo’s, serving Authentic Regional Mexican Cuisine. Since its opening, Hugo’s has been lauded by local, regional and national media, including being named a “Top Table” by Bon Appetit, listed in “Where to Eat Now in 30 American Cities”, and one of the “Restaurants We Love” by Gourmet.  In 2013, Ortega and Vaught opened Caracol, a Coastal Mexican Kitchenin the upscale Galleria area of Houston, eliciting rave reviews from diners and media alike.

The Taste and Savor Questionnaire – Chef Hugo Ortega

Describe your cooking philosophy in one sentence:

Build layers of flavor, use the best ingredients and don’t overcook the seafood.


What is your earliest food memory?

My earliest food memory is eating handmade corn tortillas and hot chocolate made by my grandmother, who ground the corn and the chocolate by hand.

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Who is or was your biggest culinary influence?

My grandmother, Delia.  The richness of the love I feel for cooking goes back to time spent preparing food with grandmother in the mountains of Puebla, Mexico. She taught me the fundamentals of Mexican cooking and also her own special touches. She was a traditional cook, preparing all the dishes typical of the area in the only way she knew how – over wood-burning fires, wrapped in corn husks, everything from scratch.  We grew and raised as much of our food as possible. During my time in Puebla, I learned the importance of growing and sourcing your food.


Name your favorite food city and why.

Puebla, Mexico, where my family is from, because it holds so many memories for me and I love the food there.  It is all handmade, fresh, seasonal and local. In the countryside especially, everything is about seasonality and rain – Mother Nature determines what you prepare.


What food item or dish is your guilty pleasure?


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



What is your ultimate day off meal?

Seafood gumbo and boiled crabs

Join Hugo Ortega because only the best #TasteandSavor2015

Tastings Blog – Meet Sean Kenyon of Williams and Graham




TS2015 Sean Kenyon



Sean Kenyon was literally born to be behind a bar. He is a third generation Barman, his Grandfather, Mother and Father have been pub owners and bartenders in New Jersey since the 1930’s. He first stepped behind the bar at the young age of sixteen and has never left. Early in his career, Sean developed a passion for classic cocktails and cocktail history. He continues to show great respect for that history and methodology while finding influences for new creations in modern spirits, ingredients and techniques. Over the course of his 28-year bartending career, Sean has managed bars and cocktail programs in New Jersey, Austin, Texas and Denver, Colorado. In 2011, he realized a lifelong dream and opened Williams & Graham in Denver, CO. In 2013 & 2014 the bar was nominated for a James Beard award for the nation’s outstanding beverage program. National media such as CNN, Food & Wine Magazine, Imbibe Magazine, Wall Street Journal and Esquire have recently recognized his beverage programs.  In 2009 he was awarded Mixologist of the Year by Denver Magazine, Food & Wine magazine and Esquire voted Williams & Graham Top and Best bar in 2012 and 2013 respectively.  In 2014 Sean was named Nightclub and Bar Bartender of the Year by the Spirited Awards.marcu

Taste and Savor Questionnaire – Beverage Experts

Describe your beverage philosophy in one sentence:

Beauty in Simplicity.

What is your earliest beverage memory?

I had my first stirred Manhattan in the mid 90’s. Up to that point, I had only ever had shaken Manhattans (because that’s how they did it in the 80’s & 90’s). It was the best that I had ever had. It changed my outlook on cocktails.

Who is or was your biggest influence?

My father. He is a bartender as well. He is the the most hospitable bartender I have ever known. He always takes care of his guests like they were in his home.

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

A classic Vieux Carre. rye, cognac, rosso vermouth, Benedictine, Angostura and Peychaud’s bitters

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

I actually prefer to drink straight spirits neat. Agave Spirits or Whisky depending on my mood.

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

Del Maguey Iberico. Neat.

Join Sean Kenyon because only the best will #tasteandsavor2015



Tastings Blog – Meet Danny Trace of Brennan’s of Houston


Growing up just outside New Orleans, Chef Danny’s ‘real’ education came first-hand in the bustling kitchen of Commander’s Palace, the acclaimed culinary landmark of the Brennan’s Family of Restaurants.  A decade into his career, he and his family retreated to nearby Texas to escape Hurricane Katrina and the devastating aftermath. Ever loyal to the Brennan family, however, Chef Danny returned to New Orleans to take the Executive Chef reins of Café Adelaide, which celebrated its post-hurricane reopening on Thanksgiving Day 2005. In 2008, he opened Commander’s Palace and the On the Rocks Bar in Destin, Florida. With three stellar years under his belt at Commander’s in Florida, Chef Danny added a fourth restaurant in fall 2009 to his rich history with the Brennan’s Family of Restaurants. Today he serves as Executive Chef at Brennan’s of Houston, creating traditional Creole favorites and intriguing daily specialties with a tempting twist that draw Houston diners time and again. And like those with whom he shares his passion for exceptional cooking and Southern hospitality, Danny’s family ranks at the top of his priorities.

Taste and Savor Questionnaire – Chefs

Describe your food philosophy in one sentence

Our Bayou City Creole cuisine balances a respect for traditional dishes and techniques with a passion for staying on the cutting edge of regional cuisine in America, as well as utilizing local ingredients whenever possible.


What is your earliest food memory?

Eating Beef-a-Roni in the can. I’m pretty sure Turtle soup was created by copycatting that recipe.

Hunting and fishing with my grandpa and bringing back our bounties of the day and cooking it that evening for the family. Rabbit Hunting in Thibodaux Louisiana with my grandpa, skinning them underneath his shed, and making onion-braised rabbit and rice for the family that evening.


Who is or was your biggest culinary influence?

My Grandpa without a doubt, as well as Ella Brennan and the rest of the Brennan family


Name your favorite food city and why.

That certainly would have to be the city that I have chosen as my home—Houston, Texas. It is exciting to be in a great city amongst great chefs and its farmers that is gaining momentum in being a culinary destination


What food item or dish is your guilty pleasure?  

I would certainly have to say its “Best Stop” Boudin & Cracklins with an ice cold beer.


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

It certainly depends on the day, sometimes it involves all three. ha ha.


What is your ultimate day off meal?

 A huge pot of wild duck and Collard green gumbo with smoked venison sausage and plenty of honey buttered cornbread to warm the soul

Join Danny Trace because only the best will #tasteandsavor2015

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