Tastings

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.

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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.

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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.

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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

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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


Tastings: Gadgets Galore!

If you haven’t dined at Ristorante del Lago yet, you need to reserve your table today!  With a warm and inviting interior designed by Adam D. Tihany, you can enjoy a relaxing evening at a table with a lakeside view.  The menu reflects dishes hand picked by our chefs from the finest culinary regions of Italy, with classics like Saltimbocca and Lasagne.  To create these delectable dishes, Chef de Cuisine Justin Miller and his talented team have a variety of kitchen gadgets directly imported from Italy to create the most authentic meals possible.

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The Aging Room of Ristorante del Lago sits in the back right corner of the restaurant and proudly boasts a variety of the best Italian meat and cheese we could find.  One of only a few in the country, this room stores Prosciutto di Parma, Parmigiano Reggiano and other imported products at the perfect temperature.  Set between 55 to 58 degrees, the meats and cheeses in the Aging Room continue to mature for more reinforced and complex flavors.

aging room

The contents of the Aging Room are the finest from Italy, and all come with their own unique backgrounds.  Prosciutto di Parma comes from the heart of the Parma River Valley, where Giovanni Tosini carries on his family business started in 1905.  From selecting the feed to determining the age and weight of each animal slaughtered, Giovanni is involved in each step of creating the best Prosciutto di Parma possible.

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prosciutto

Giant wheels of Parmigian Reggiano carry five generations of experience from the Serra family.  They control every part of production from growing grass, milking, cooking, and aging all on property, and give their Bruna Alpina brown cows a high quality life to produce the rich milk used to make the cheese.

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Along with the meats and cheeses, the Aging Room also sports authentic Balsamico di Modena made by the Cattani family, who grow their own grapes, and carefully age the balsamic vinegar  in a process completely done by hand.  The olive oil of Ristorante del Lago comes from a family that also makes some of the best Chianti wines of the Florence region.  A few grape stems and leaves are intentionally ground into the mixture to  create a rich and herbaceous flavor like no other oil.

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To slice our perfectly marbled Parma Hams, Ristorante del Lago has a 50th Anniversary Parma Slicer, which commemorates the high standards Parma holds for their ham.  The meat must come from the Parma region of Italy, and farmers have to obtain special permits to certify their ham as the finest quality.  The gleaming 18 inch blade slices the prosciutto paper thin, while the platform shifts with every crank to ensure each slice is precisely the same thickness.  A smaller Parma slicer cuts imported salami and mortadella, all of which go on a board to create a delicious Antipasti Misti to begin your meal.

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RDL Anti Pasti Misti

This is only the beginning of the gadgets!  Check out next Thursday’s Tastings to learn about pizzas, pastas, and rotisseries at Ristorante del Lago!

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Tastings: Ancient Grains

Walking into the bakery of The Broadmoor greets you with the tempting smells of baked bread, warm and fresh out of the oven.  Every day our Head Baker, Chef Johann Willar and his team masterfully bake dozens of different breads for outlets all over property.  Since the age of 15, Chef Willar has continued to refine his baking skills to create the perfect yeasty treasures.  Recently, he attended a seminar hosted by Peter Reinhart focusing on the “next frontier” in baking: ancient grains.

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Ancient grains refer to a method of baking that uses different types of sprouted grains.  Rather than milling the dormant seeds of cereal grains, these seeds are sprouted and then dried and milled into flour.  Eating breads baked with sprouted grains offers a multitude of health benefits and better taste to consumers.  Broadmoor guests and Colorado Springs locals can find these breads exclusively at our newest restaurant, Natural Epicurean.

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Traditionally, bread is difficult for the human body to digest because it requires pancreatic enzymes, which are not abundant in our digestive systems.  Allowing the grains to sprout begins the transformation from starch to plant, which the body can better digest, and uses for energy instead of storing of as fat.  Sprouted grains also increase the availability of nutrients, specifically antioxidants, that lie dormant in whole grains.

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The Broadmoor receives sprouted khorasan, oats, rye wheat, and spelt grains which are then run through a sausage grinder to create “the chub”.  The chub replaces commercially bleached flour and contains higher levels of vitamin c, vitamin d, and carotene.  Sprouted grains contain higher levels of fiber as well, which has been shown to lower cholesterol, fight type two diabetes, and help maintain overall digestive health.  They also neutralize enzyme inhibitors and phytic acid, allowing your body to better absorb key nutrients, including calcium and magnesium.

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Natural Epicurean boasts a number of breads made with these ancient grains including whole wheat buns, pitas, and even focaccia.  Sprouting the grains avoids the bitter taste of traditional whole grains, and gives the bread a light and well rounded flavor.  Chef Willar hopes that this technique will bring people back to bread, as it contains less gluten and has extensive health benefits.  And combined with the fresh, locally sourced produce in the kitchen of Natural Epicurean, diners have a long list of healthy and wholesome options to choose from!

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Tastings: Natural Epicurean

Wholesome, natural, organic, and healthy are the four pillars that Natural Epicurean was founded on.  The word “epicurean” comes from the teachings of Greek philosopher Epicurus, who taught the highest level of happiness could be achieved through modesty, minimalism, and knowledge.  An array of freshly made food and beverage will bring guests and locals to the highest level of dining pleasure, though the flavors are far from modest!

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The commitment to natural products starts from the bottom up.  Sustainable hardwood floors, lighting from post consumer products, and tiles made of recycled glass give the dining room a light and airy feeling.  Sitting down for lunch, you’ll find glasses crafted from reused wine bottles, and china made from recycled stoneware.  Or sit on the patio for a classic view of Cheyenne Mountain, while enjoying the blooming flowers and trickling fountain.

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This relaxing atmosphere is the perfect place to enjoy the real star of Natural Epicurean, the food!  Start your meal with a thirst quenching cold pressed juice, or a Beet Bloody Mary, all freshly made to order from locally sourced produce.

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Healthy doesn’t have to equal hungry!  Natural Epicurean does offer salads and appetizers perfect for a light lunch or dinner.  But after a long day on property, we recognize you might need some protein to refuel.  The menu also includes a hearty Grass Fed Colorado Bison burger and Grilled Atlantic Swordfish, as well as the option to add Steelhead Salmon or Colorado Chicken to any salad.  For our vegetarian friends, the Anasazi Bean Burger, or Italian Vegetable Club are sure to keep you satisfied.

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After your meal, you better leave some room for dessert!  Fresh fruit offers natural sweetness to options like the Baked Apricot Tart, or Compressed Melon Salad.  These sweet treats are the perfect ending to your wholesome experience, and healthy to boot.

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Natural Epicurean is also proud to partner with the following organizations:  Colorado Proud, Healthy Dining Finder, Arkansas Valley Organic Growers, and Monterey Bay Aquarium Seafood Watch.  Our seafood comes from sources that do not harm the environment, and our meats and produce are locally grown; meaning our food is good for you and the earth.

Chilled Green Asparagus

The Broadmoor’s head baker, Johann Willar creates freshly baked bread, pita, and pastries each morning for Natural Epicurean using ancient grains.  In contrast to commercially bleached flour, these ancient grains offer better health benefits and taste!  In addition to breads on the lunch and dinner menu, stop by Natural Epicurean for breakfast to try a whole wheat croissant or a spinach and kale danish.

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Whatever time of day or mood you’re in, Natural Epicurean offers something to satisfy without the guilt!


Tastings: What Will You Do for Dad?

  

The third Sunday in June is dedicated to the special men we call “Father”.  Since the holiday was first declared back in 1972, families find many ways to celebrate through special activities, gifts, and dining.  At The Broadmoor we recognize the importance of these influential gentlemen, and offer a multitude of ways to show Dad how much he means.

You are sure to start the day off right with a tasty breakfast at the new Ristorante Del Lago while enjoying stunning views. From hearty eggs to a full breakfast buffet, your father is sure to find something to love.

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As a hotel guest, you can also challenge dad to a friendly round of golf on one of three championship courses. After the game, the Golf Club Grill offers a great selection of fresh salads and sandwiches to refuel.

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Stop in Bar del Lago, the hotel bar, or the Golden Bee throughout the day to relax and enjoy a drink or snack. All three locations will have the US Open tuned in so dad doesn’t miss a thing!

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For your main man’s sweet tooth, Espresso’s offers some decadent treats to keep him satisfied.  Bailey’s Irish cream encased in dark chocolate cigars, and Scotch ganache filled milk chocolate golf balls are a perfect surprise for every dad.  If chocolate doesn’t appeal to him, The Broadmoor’s pastry chefs have also crafted a delicious Banana Cream Pie complete with Bourbon banana custard to satisfy your dad’s dessert craving.

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Before dessert, you will need some dinner! Play at The Broadmoor is a perfect spot to grab a delicious dinner and maybe an adult milkshake. You can make a night of it by reserving a bowling lane for some good family fun.

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If the weekend is already booked, make reservations to bring your father to the Vodka, Wine, and Dine Charity Dinner on Tuesday June 17. Modern Mixologist Tony Abou Ganim will lead dad through an evening of blind tasting and dinner with stellar cocktail and wine pairings.  To reserve call 719.577.5896 or email [email protected]

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The best way to enjoy all the fun The Broadmoor offers is to make a weekend of it! Book a room in the renovated Broadmoor West building to show your father just how much he means. However you celebrate, take some time to thank your dad for everything he does for you!


Tastings- Italy part 4

Executive Sous Chef of Restaurants, David Patterson and chef de cuisine Justin Miller have been very busy dining their way through: Parma, Emilia-Romagna & Modeno, let’s see what they discovered.

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Parma/Langhirano

Pio Tosini- Prosciutto di Parma

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Pio Tosini is a family operated shop in Langhirano right outside of Parma.  It is located here because the micro climate is a little drier than Parma and it is right along the Parma River.  Giovanni Bianchi owns and operates the shop with his family and he was nice enough to give us a full tour of the facility.  They only use the top 10% of the pigs from the top farmers of the region.  The shop was built in the 1950’s after they outgrew the old facility that was originally located in the heart of the town.

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Tour Highlights

• Upon receiving the hams they are inspected and rejected if they are not to standard.IMG_0746
• Next the skin is burnt and branded to tell when it was received, where from, and the Parma stamp which is the tell-tale sign that it is true Parma ham.
• The hams are then allowed to dry.
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• The hams are salted twice on the 1st and 5th  day during this stage, by the master salter (the most important job)IMG_0759
• After 3 weeks of being in a temperature controlled room the hams are hung for the first time.
• From there they apply Suna (lard with pepper), to allow the hams to breathe.
• Ruffino (a kind of mold) forms during the process.
• The curing room goes east to west and the windows are opened during the day to allow the air from the parma river to aid in the process.
• The curing room uses pine to hang the hams from which is part of a traditional method that Giovanni feels is better because it is a natural breathing product

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• He personally inspects the hams to tell when they are ready, he can tell by the smell of the meat if it is mature or not
• 80,000 prosciuttos are processed a year
• The industry standard is 400 days but here they let their prosciuttos go for 500 days because Giovanni feels that this makes a superior product.
• He hands picks the prosciuttos for the Rogers collection based on size and fat contentIMG_0760

Foods take aways
• Sbrisolona-walnut tart is meant to bring good luck to families around Christmas, they served theirs with a Madeira Crème sauce
• Prosciutto is a staple at every mealIMG_0773
• Anolini brodo- is a pork filled ravioli in broth
• Lambrusco is a  lightly carbonated red wine of the area
• Torta Fritta is a traditional fried bread in the area

Emilia-Romagna

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Valserena is a boutique cheese producer that is family owned and operated, also is completely self-sustainable.  Giovanni Rondani is a descendant from a royal family in the area that takes great pride in making the best cheese possible.  They grow the feed on their land which is one of the largest family owned farms in the area, most are part of bigger production facilities.  He chooses to use the Italian Brown Cow for his milk; they are docile and well-structured animals.

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They feed them short cut grain in the morning and long grain in the evening, to get good results with their milk.  Giovanni’s family believes in giving the cows a very natural way of life by not feeding them hormones and trying to get them to produce more milk than they should.  They say the average life of a cow in larger companies is 3-4 years, where their cows are healthy for up to 7 years.  Giovanni has a lot of pride in making only the best cheese and he feels it is important for the food, lifestyle, breed and cheese making process that makes his product better than others.

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The process
• The cows are milked twice a day and you need both milks to produce the cheese.
• The night milk is put in large baths and allowed to sit over night.
• In the morning they put the morning milk in the cooking pots.
• Next the night milk is drained from the bottom to get a less fat content milk to then add to the morning milk.
• The left over cream from the night milk is sold separately.
• Next they heat the milk in the large copper pots to form the curds.
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• The curd is then cut with a whisk that is made of wire blades.
• The smaller the curd is cut, the firmer a cheese it produces.
• The cheese is then strained into cheese cloth and placed in molds
• They use plastic “stamps” to imprint the name of the farm and the controlled logo to certify that it is true Parmigiano-Reggiano

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• The cheese is left in the molds for 2 weeks and then in a salt bath for 3 weeks.
• The cheese is aged 24 months before it is ready for sale.

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 Modena

 

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Acetaia Giuseppe Cattani- Casa del Balsamico Modenese
At casa del Balsamico they produce DOP controlled Aceto Balsamico Tradizionale di Modena.  They make it by using the traditional battery of baricks or barrels made of chestnut, acacia, cherry, oak, mulberry, ash and juniper.  I had the pleasure of meeting Giuseppe while we were there; his home is between the cooking and aging floors of the building.  He played a big role working with the factories making the recipe for the mainstream balsamic that you see in the grocery stores today.  He said that he worked with a local company coming up with the process and once they started selling it, Nestle bought them out and turned it into a common product.  During that time the DOP created regulations on what can be called tradizionale balsamico di Modena and Giuseppe is one of the few that has rights to label his as such.  Robert Scrima, Giuseppe’s son in law, gave us the tour and will also take over the company one day.  The tradition is that a family can only have one battery(collection of barrels) once they become married; the only other way to get one is to have it given to you by someone in your family.

The process
• The family grows its own grapes without pesticide because that is the only way to get consistent results with the vinegar.
• They use 100% Trebbiano grapes to make their vinegar.
• Once the grapes are picked, they press them the same way you would wine.
• They allow it to form a must and the press it to get the juice.
• It is boiled and reduced by 2/3 before it goes into the largest barick.
• There are seven baricks in a battery and they become smaller and smaller.
• Every year you top off the smaller barrel from the larger barrel because of evaporation “angels share”.
• At 12 years you can pull 40% from the smallest barrel and give it a DOP sticker.Italy to sort 608
• You then refill with the larger and fill that with the one larger all the way back to the largest.
• There are also 18 year and 25 year classifications you can age to.
• The trick to good balsamico is to have a good balance of sweet and acidity without any addition of sugar.

Food takeaways

Italy to sort 619• Balsamic was a focus on the menus and served at the table (of course).

IMG_0819• Spinach tortellini with ricotta is common in the area.

IMG_0818• Gnocco fritto- fried bread that was used as a garnish with prosciutto.

IMG_0820• Rabbit saddle wrapped in pancetta.

Next week we follow them through Garfagnana and Chianti!

dellagoOpening May 19, 2014

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Tastings: Italy Part 3

We join Executive Sous Chef of Restaurants, David Patterson and chef de cuisine Justin Miller as thier journey continues through Asti & Fornovo…

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Asti

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Asti was a great experience.  This is where we had the opportunity to cook with Maria Lovisolo, an 84 year chef of Ristorante Violetta in Calamandrana.

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She taught how she makes her pasta dough, tajarin noodles, Manzo Crudo, roasted pepper with Bagna Cauda, and Finacier.  Financier is a dish made from the 5th quarter of veal with porcini mushrooms.

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The origin of the meal comes from when the king’s chef made this particular dish for them as a joke.  The king’s men were difficult to feed as they often didn’t like what was served to them.  The chef thought it would be amusing to feed them parts of the animal like the brain and sweetbreads.  However, the joke was on the chef and his team because the king and his men loved the dish.

Some thoughts and takeaways from Violetta

  • Bagna cauda- anchovies, garlic, and olive oil paste served warm

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  • Financier- brain, sweetbreads, cartlidge, porcini mushrooms, and white wine vinegar

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  • Tajarin-1KG 0X0 Marino farina, 6 yolks and 6 whole eggs kneed by hand

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  • Manzo Crudo- top round, garlic clove, Extra Virgin Olive Oil- hand chopped
  • Vitello Tunnato- Veal top round slow roasted sliced thin-cooked tuna mayonnaise

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  • Beef Ravioli sage butter-cooked chopped beef, parmigiano, and lard

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  • Tajarin with porcini and pomodoro

Asti is in the heart of the Piedmont region which is famous for its truffles and wines.  It is home to Moscato, Barberesco, and Barolo wines.  The region is perfect for wine growing and it is quite obvious with nearly every square foot of land covered with vineyards.

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While in Asti we had the good fortune to tour the Bersano winery with Erika Abate.

The story of the  Bersano winery began at the end of the 19th century in Nizza Monferrato, the heart of the Barbera d’Asti district.  “Territory and vineyard” and “soul of the grape” immediately became the winery’s main features when Arturo Bersano, lawyer for his family’s price but vine-dresser by choice, took up the family business.  His motto “if you want to drink well, buy yourself a vineyard” inspires our philosophy and work.

The winery bottles Gavi di Gavi, Babaresco, Barolo, Moscato di Asti, and Prosecco.  We have worked with Bersano and Erika in the past and Ristorante del Lago will be offering some of their fine wines.

  • Barolo and Barbareso are aged in barrels that are over 12 feet in length.

 

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Fornovo
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Salumificio Bocchi

Anselmo Bocchi lives in a small town called Fornovo.  His deli/butcher/home is all one large building that is sectioned off for each area.  Upon arrival,  we met his wife who ran the counter of the deli and she got Anselmo from the butcher room to meet us.  He took us to his shop and allowed us to watch them butcher and tie the legs.

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From there he took us into his curing rooms,  a few steps down from the butcher room.   In the next room is where the first aging process is done which is temperature controlled.  After that, he invited us into his home to taste the salumi and strolghino with a country loaf, what a treat.

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Facts about Bocchi

  • Anselmo Bocchi is the third generation butcher of this small town butcher
  • They use black parma pigs that are hand selected for him
  • Anselmo started as an architect but took over for his brother when he passed
  • His son is one of the two helpers he has working with him

Some curing basics used by Bocchi

  • Cleans the hams in an upper room
  • Breaks the pigs down into different cuts and saves the scrap for salumi
  • Salts the hams and allows them to start the curing in temp controlled rooms

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  • They are aged according to their size and all sold locally

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  • The cuts
    • Il salumi-100 days
    • Culatello-18 months (top round)
    • La Coppa-10 months (the cup-leg)
    • Fiocco di spalla- 12 months (shoulder)
    • La Gola- smoked (speck)
    • La Pancetta- rolled belly
    • Cicciolata-head cheese (cooked and pressed)
    • Le prete- “to prey” skin wrapped sausage that resembles a priest hat
    • Cotechino-high fat sausage that is rich with spices
    • Strolghino-fresh prosciutto 20 days of age only

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The next time you are in Asti be sure to stop by and say hello to Maria Lovisolo from us and visit  Ristorante Violetta in Calamandrana.

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Stay tuned next week  when we venture to Parma, Emilia-Romagna & Modeno


Tastings – Italy Part 2

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by Ristorante del Lago, chef de Cuisine Justin Miller


Treviso

Treviso was a well-rounded experience and enriching experience.  The restaurants there were very common, with the theme of the dishes consisting of: risotto, salami, polenta, radicchio, and baccala.  Charles Lazzo, one of our wine reps, was a great help in this region, he got us in touch with Ristorante Terrazze where we were able to work with the chef.  We made pasta dough, baccala, and risotto.  Below is the menu and images of what we prepared for our lunch.

1st courseitaly collage
Radicchio Risotto

2nd course
Tagliatelle e Langoustine Pomodoro

3rd course
Polenta Baccala

 

 

 

 

 

From there we went to the hills of  Conegliano where we got to meet Emanuela Perenzin (cheese producer) who owns Perenzin Latteria.

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Perenzin Latteria from the store front looks like a small meat and cheese market with a small wine bar attached, but downstairs is a state-of-the-art cheese production facility.  She makes Montasio DOP, Castellimo, Ricotta, Robiola and  Caciottona wrapped in pepper or walnut, or injected with Prosecco or Merlot.

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Her Prosciutto display had Regina di Norcia, which is prosciutto with a pink peppercorn crust from Umbria, is quite nice.

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Take-aways and fun facts-

  • Menus were small
  • Antipasti, primi, secondi, contorni
  • All 3 courses average 9-15 euros ($12.50 – $21.00)
  • Free snacks were offered with the aperitivo
  • White polenta is considered for people from wealth were yellow is considered more for the common man
  • Baccala (salt cod) was on every menu
  • Dishes were simple in presentation
  • Breakfast consists of espresso and brioche or pastries
  • Prosecco is the wine of the area

 

Verona

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Verona was a short stop.  It’s only 150 KM away from Verona, but they have some differences from Treviso.  The city is nicknamed “Little Roma,” with its marble streets, coliseum and grand Piazza’s.  It is home of Grappa, an area of Bassano del Grappa just outside of the city.  Soave arguably the most famous white wine DOC  in this,  has notes of pinot gris and chardonnay. Amarone di  Valpolicella, a dry red wine made from dried grapes, is another popular wine of the region.  Not popular in the U.S. but prolific in Verona is horse and donkey as commonly used proteins.

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We had lunch in Osteria Dal Cavaliere, which was a small family-run osteria near the main Piazza.

Affeitati Misti- Mixed sliced pork cuts to include-prosciutto, speck, sopresseta which is 50% fat. Italy to sort 343

 

Dinner was at Castelvecchio, a ristorante that is right outside the castle walls.  The dining room was old fashioned with eclectic dishes from the Richard Ginori collection.  The service consisted of a front server, back server and a food runner.  The ristorante is big on cart service with one of the famous dishes being Carrello di Arrosti or Trolley of Meat which consisted of roast beef, pork loin, ham, veal breast, pickled veal tongue, boiled beef tongue, veal cheek and boiled sausage-cotechino.

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Condiments were salsa verde, horseradish, pear chutney, pepperade-bread, olive oil, beef drippings and black pepper blended in to a sauce.

Dessert was also offered from a cart brought to the table.  It consisted of Pandaoro (a common dessert in the area-dense flan w/ plums and vanilla sauce poured over), tiramisu, sponge cake soaked in brand, Chocolate Pudding, and Gelatto with choice of warm cherry sauce or chocolate sauce.

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Mignardise- cookies con Amore- short bread cookie with almond.

 Monforte di Alba

This is Piedmont at its finest.  It’s a little town that is situated around a castle at the top of a hill in Alba.  It is most famous for its truffles that are found in the hills in the surrounding area.

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The town of Barolo is only 5 KM from where we stayed.

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Giacomo Morro is from the area is said to be the king, there was a picture of him in the town holding  a white truffle the size of a cantaloupe.  The castle we stayed at, Le Case Della Saracca, was a project by Guilio Perrin, he turned a castle into a five room-30 seat ristorante.  The majority of the seats went up a spiral staircase with one table per floor. 

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Take-aways and fun facts-

  • Tajarin pasta with white truffle- egg dough noodles much like tagliatelle but thinner, they scale the truffle right before they slice it for you and right after and charge you the difference.
  • Black boar culatello- wild boar from the parma region

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  • Fernet-Branca is a common after dinner drink offered all through Italy.  Its taste like a black licorice liquor.

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  • The biggest breakfast I was served  consisted of sliced cured meats, bread, brioche, whole fruit, cereal, and a cheese board with Roquefort, pecorino, brika
  • They had a broad selection of snacks with the aperitivo consisting of meats, cheeses, olives, sausage, fried mozzarella, fried olives stuffed with pork, jams and crustinis

 

Stay tuned for the next installment when they visit Asti and Bersano Winery.

 

 

 

 

 

 

 

 


Tastings – A Trip to Italy

dellagoIn preparation for the opening of Ristorante del Lago, our Executive Sous Chef of Restaurants, David Patterson and chef de cuisine Justin Miller traveled to Italy to receive some hands on education from experts in the field of authentic Italian cooking and cuisine.
We went with the goal to  forge and develop relationships with Italian producers, wineries and chefs.  The opportunity to travel and research authentic, non-Americanized Italian cuisine gave some much needed perspective on our plan for Ristorante del Lago.  We are determined to bring authentic, uncomplicated, pure and perfect Italian cuisine to our guests.

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The chef’s adventure took them throughout the country to, Treviso, Verona, Alba, Asti, Fornovo di Taro, Parma, Emilia-Romagna, Modena, Chianti, Rome and Florence.map_of_italian_grape_varieties
They had the good fortune to tour: Perenzin Latteria (cheese producer and market), Bersano(wine producer), Salumificio Bocchi (small salumi producer), Pio Tosini(Prosciutto di Parma producer), Valserana (parmigiano reggiano producer), Casa del Balsamico Modenese di Giuseppe Cattani, Bertagni (cheese producer) and Castello di Ama (vineyard/producer).

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Last, but not least, they worked at Ristorante Terrazze in Treviso and Ristorante Violetta in Calamandrana with Chef Maria Lovisolo. We’ll have much more on the trip and the techniques learned from Maria in our next post.

 

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Ciao Bella and we will see you here next week!


Tastings – Holiday gift ideas from Espresso’s

As we inch closer to enjoying the holidays with our friends and family, we thought it would be nice if we made your holiday party planning a bit easier on you. Executive Baker Johann Willar was kind enough to answer a few of our questions and give us some insight on what he has created for us in our Espresso’s shop and throughout property for the holidays.

Broadmoor: Johann, why these specific special holiday breads?

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Johann Willar: I chose these Christmas holiday breads due to America being such a melting pot. The holiday breads are from different countries, such as Germany, Poland, Italy and Alsace France. I thought it would be good to offer nostalgia for our guest’s different ancestry.

It has been a tradition in France to make Kugelhopf for Christmas. My grandfather and father used to make them every Christmas in their bakeries in France.

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B: What are some of the specific holiday breads a guest will find here at the Broadmoor?

JW: We offer a dark chocolate hazelnut panetonne, a traditional dried fruit panetonne, a christollen, and a cinnamon babbka and a kugelhopf.

B: What is your favorite version of babbka bread?

JW: The best babbka is a swirled cinnamon soft dough with plenty of cinnamon smear and candied pecans.

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B: What is the shelf life of your holiday breads?

JW: Our Stollen will last 7 days, the Panetonnes 5 days, Babkba 5 days and Kugelhopf 3 days. There are no preservatives in any of the breads.

The holiday breads can be reheated.  I prefer that all bread should be eaten at room temperature because the flavors are more defined when it is at room temp.

B: Which holiday bread is your favorite?

My favorite is definitely the Stollen. The history behind it is very interesting and it dates back to the 14th century. Bakers made them for dignitaries and kings,  so it gives me great pleasure to follow that tradition for our guests. I was trained by a German baker to make the Stollen… It is sort of a religion to make it. There is only one way to make and that is the right way.

I had to do 2 test batches due to the altitude in Colorado. The 2nd attempt was very successful.

So as Christmas approaches quickly, think of The Broadmoor and Espresso’s to make your holiday meals easier.

rows of bonbons All hand-dipped chocolates and smoked brittle are now gluten free

espressos The Espresso Shop is located in the main lobby.