Six Reasons to Come to the Broadmoor this Halloween

by Kristen Apgar

Moon at Broadmoor

Every year on Halloween you trudge through ice, wind, and snow in a paper-thin costume in order to seek out candy for already excited children. Maybe this is the year to let yourself have a little fun on Halloween. Here are six reasons to get away this October to enjoy some Halloween fun at the Broadmoor:

1. Spooktacular Savings
: On October 30 and 31, the Broadmoor will be offering 20% off all spa services and golf green fees, and 25% off all suite rates. This means that you can stay in a beautiful luxury room for as low at $199 per night!

2. Pumpkin Craft Beers: Colorado boasts a wide array of breweries that provide visitors with unique flavors. This Halloween, the Broadmoor has partnered with New Belgium, Bristol, and Upslope to offer  some of the best pumpkin ales brewed in Colorado. For a limited time, the Golden Bee will be serving these quality ales to guests wanting to try local fall brews. For an additional treat, try Timmermans‘ Pumpkin Lambiscus, imported straight from Belgium.

3. Complimentary Whiskey Tastings
: Yes, you read that right. On the night of October 30, Michael Meyers (no relation to the title character from Halloween, or so we were told) from the award-winning Distillery 291 will be offering complimentary whiskey tastings at the Golden Bee.

4. Seasonal Cocktails: During Halloween weekend, the Golden Bee will also be offering delicious seasonal cocktails featuring the quality liquor of Distillery 291. Come warm up with the flavors of whiskey, apples, and cinnamon.


5. Spooky Soaring: This year marks the first Halloween of the newly reopened Seven Falls. In honor of the holiday, members of the Soaring Adventures team will be transformed into spooky and fun characters. For a more scream-worthy experience, try night zip lining. These thrilling tours start at 5:00pm the nights of October 29-31, and are priced at $50 dollars less than the usual zip lining fees. Space is limited, so reserve your adventure now.

6.The Halloween Room at The Christmas House: Between now and Halloween, the Christmas House on 1st street will be displaying a  room full of festive Halloween decorations. Take some time to stock up on supplies for next year’s festivities, and don’t forget to take a look around the rest of the shop!


Getting to Know the Summit Team

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Summit Escargot


There are a lot of exciting events coming to Summit restaurant over the next few months! Before your visit, take a moment to get to know the restaurant’s fun, friendly staff.

Chef Mark Musial started as a food runner at Summit in 2006. Only nine years later, his exemplary culinary skills have led him to take on the role of Summit’s Chef de Cuisine.


Chef Musial

Describe your cooking philosophy in one sentence:

Source great ingredients and let their natural flavors shine.Summit Dishes

What is your earliest food memory?

My mom’s over easy eggs. She cooked them with margarine and served them with toast. I still keep a tub of margarine just for my eggs.

Who is your biggest culinary influence?

While I’ve learned a lot from all of the chefs I’ve worked with, my dad taught me the importance of never giving up and what it means to work hard. He unknowingly prepared me for a life in the culinary industry.

What food item or dish is your guilty pleasure?

I love lunch meat… there it is, out in the open now. I also enjoy the green chili and fresh guacamole that my wife and I make together. I’m not going to lie, lunch meat and leftover green chili are the jam!


Chef Musial Carving an Iberico Ham


Summit’s new manager, Greg Shields, also has a history with the Broadmoor. One of his greatest accomplishments was serving as the manager of Emerald Valley Ranch. Now, Greg is excited to bring his skills to Summit.


Manager Greg Shields

What is your earliest restaurant memory?

A great hometown steakhouse my family would visit almost weekly. I’d always order the sirloin tips with sautéed onions and peppers!

Name your favorite food city and why:

Vancouver, BC, has a variety of great cuisine. I personally love the seafood: oysters, mussels, crab and salmon. In the spring you can buy live BC Spotted Prawns from the markets which make incredible ceviche! BC also has some delicious white wines and Pinot Noirs.

What is your favorite dish at Summit?

The Lobster Mac and Cheese. The broiled bread crumb crust puts it over the top!

Lobster Mac & Cheese

Lobster Mac & Cheese

What is the most rewarding part about your job?

When all members of the restaurant team are in tune with the guests and with each other, everything flows smoothly. I like to see guests relaxing, enjoying the food, and connecting with one another. When this happens, it makes my job worthwhile!

Current and Upcoming Events at Summit:

Now-October 18: Colorado Springs Restaurant Week: Celebrate local cuisine with Restaurant Week! From now until the 18th, Summit will be offering three-course dinners for two for only 60 dollars!

Starting January 2016: Summit’s 10th Anniversary: In 2016 Summit will be celebrating ten years of bringing quality French cuisine to Colorado Springs.

January 15-17: Pinot Posse: Join us for a special evening with some of the country’s best Pinot Noir winemakers to mark the restaurant’s 10-year anniversary.


The Wilderness Experience Part 2: The Taste of Fall

by Kristen Apgar


Imagine spending a relaxing weekend in the cool autumn air of the Rocky Mountains. Thanks to the Broadmoor’s Wilderness Experience properties, guests can now escape to the mountains in luxury.

Emerald Valley Ranch is one of the Broadmoor’s main mountain getaways. Tucked away in the heart of the Front Range, the Ranch provides endless opportunities for adventure, including mountain biking, fly fishing, hiking, horseback riding, and archery.

Cloud Camp is a luxurious lodge locate 3,000 feet above the Broadmoor. This quiet retreat above the clouds provides breathtaking views of the Front Range, and the city of Colorado Springs.

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As the Rocky Mountains continue to be plunged into the autumn months, both Cloud Camp and Emerald Valley Ranch provide perfect escapes from the chilly air, without sacrificing the rugged appeal of the mountains. Rustic décor, stone fireplaces, an on-site bar, and wholesome meals provide guests with all the warmth that they could possibly need.

Inside.jpgAs the head chef of both wilderness locations, Jonathan Frakes understands the importance of creating dishes that are simple, elegant, and seasonal. “Simplicity is key,” states Frakes. “The more flavor you get out of a raw product, the better.”


The majority of Frakes’ ingredients are all-natural products that can be found seasonally throughout Colorado. Both at home and in his professional life, Chef Frakes loves to experiment with the flavors of fresh meats and vegetables.


Each wilderness location has four menus that it cycles through every week in order to provide guests with a variety of foods and flavors. Now that Chef Frakes and his team are fully transitioned into fall, their menus include the hearty root vegetables and squash of the season. Furthermore, Chef Frakes has replaced his chilled soups with rich, creamy, warm soups.

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The staff at Emerald Valley Ranch and Cloud Camp go the extra mile to give their guests a relaxing, memorable experience. From the warm, homemade cinnamon rolls, to the friendly smiles of the staff-members, the true wilderness experience may be found in the details.

If you love the idea of a weekend surrounded by fresh air, warm fireplaces, and tastefully simple meals, take this opportunity to book your stay at one of the Broadmoor’s Wilderness Experience locations. Take advantage of our 10% discounted rates between now and November 1st to close out this season, or start planning for next season opening May 1, 2016: http://www.broadmoor.com/wilderness-experience/special-offers/

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Dining in Full Swing

2012PhotoShoot (10)“Golf is a fascinating game. It has taken me nearly forty years to discover that I can’t play it.” –Ted Ray.

For many of us, taking a break on the 19th hole of a golf course is a welcome relief. At The Broadmoor, you can find such a break at The Golf Club Grille or The Golf Club Dining Room.

Lady golfer 1920Chef Justin Lucas is the driving force of the Golf Club kitchen. Have you ever heard the saying, “The best thing my mom made was reservations?” This is exactly what came to mind when I interviewed Chef Justin about how he first became interested in his work.

Q:”What is your earliest food memory?”

A:“Telling my mom her food was awful.” (Justin loved his mom’s food, but he also loved giving her a hard time.) “Actually, Mom was a great cook, but I just decided to tell her one day that I didn’t like it. That did not go over well.”

Chicken Sandwich with Course

When working in a kitchen, staff have to be aware of every incoming order and every plate that goes out to the guests. Chef Justin Lucas believes that there are three major elements that influence the restaurant industry today: allergies, GMO’s, and a lack of dietary education. Whether it is gluten allergies or nut allergies, kitchen staff have to know what they should and should not serve to guests. In today’s culinary world, kitchen staff have to take into consideration every type of dietary restriction.


But back to the 19th hole: This summer, the Golf Club Grille scored with some fun cocktails. From the Lavender Lemon Drop Martini to the Pepper Infused Mango Margarita, Chef brought fresh ingredients into the mix – literally – to create some incredibly refreshing tastes. It was fun to see the team work together to make drinks perfect for celebrating the end of a day on the course.

While Chef Justin tees it up behind the scenes, Josh Cafasso manages the Golf Club Dining Room’s front of house staff.

“I started in the Penrose Room as a Captain in 2007, just before we received the Five Diamond and Five Star rating,” said Josh. “That was an exciting time for the restaurant. About two years later I became a Sommelier and passed level one and level two (certified Sommelier tests).”


At the Golf Club, Josh relies on good attitudes and teamwork from his staff. Any manager can strive for a positive atmosphere, but  nowhere is it more apparent than at the Golf Club. Another interesting aspect of the Golf Club is that many international students work alongside the longtime staff members.

“Our international team currently consists of members from Jamaica, South Africa, Latvia, Romania, Hungary, South Korea, Australia and the Philippines,” Josh added.”We have a fantastic team, and what’s exciting for us is the opportunity to meet and work with great people from all over the world. As a matter of fact, 70% of our current team is international.”

Come kick back with a drink and a beautiful view this golf season at Golf Club Dining Room!


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.


megann 1

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

TasteSavorLogo14TS2015 john sundstrom

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

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