Today, we reveal Part 3 of John Lehndorff’s article delving into what it takes to put on events here at The Broadmoor. “That Extra Mile” goes more in depth about what groups are looking for in their event and how we go about providing it.
If you missed Parts 1 an 2 of the story, see below.
Welcome to almost Spring.
The Broadmoor Team
That Extra Mile
As the resort’s Director of Banquets, Michael Reid was responsible for serving more than half a million guests last year. He said that The Broadmoor staged at least 10,000 discrete “events” – an event being defined as any planned gathering from a banquet for 1,000 to a coffee break with baked goods. And that doesn’t include those staged “out of property” at the Cave of the Winds, on the ice at the World Arena, and at the nearby Cheyenne Mountain Zoo.
The clientele and their tastes have changed dramatically in the past decade, according to Executive Chef Siegfried “Sigi” Eisenberger. “People are much more well-traveled now and sophisticated and their expectations are much higher. The most outrageous request was for a wild game dinner – we ended up serving leg of lion, antelope, rattlesnake and pheasant.”
Planners now want some form of “eatertainment” involved in banquets. “They like to have action stations: meat carving, making desserts, Cobb salads or quesadillas to order, or trout on a grill,” he said. Tapas are a hot choice now so the chef ordered 900 small plates to serve them on.
He maintains order over a culinary realm that includes 18 restaurants, cafés and lounges in a small office behind the staff’s Broadmoor Café where folks from a cross-section of departments mingle and grab an inexpensive meal. Most guests are unaware that The Broadmoor is also a campus. More than 200 students at a time study culinary arts under Chef Sigi and the staff.
Groups are also becoming pickier when it comes to environmental matters. “We used to buy a lot of Chilean sea bass. No more now, since it’s overfished,” Chef Sigi said. “We also use a lot more local, organic produce – we have farmers who grow specifically for us – things like fresh garlic shoots and sorrel.”
The Broadmoor walks the walk when it comes to going green, having committed to sustainability program including energy and water conservation overseen by a Recycling Manager. Many events create a literal Pike’s Peak of cardboard, foam and food items that would have gone straight to the landfill in an earlier time. Now it is recycled and composted. This effort is a boon to another back-of-the-house department, sales, because a rapidly growing coterie of groups will only book at venues that follow green practices.
Executive Sous Chef John Frazier is our master when it comes to serving great food to large groups.