The Broadmoor’s new executive chef, Derin Moore and chefs David Codney and Bertrand Bouquin took their talents on the road recently to beautiful Los Angeles. That evening, they revealed some great new menu ideas and showed off their amazing talent.
Take a look at some of their tasty creations from that evening and get inspired to enhance your group’s menus. There are plenty more new food and beverage ideas to come, so stay tuned!
Rabbit Rillettes with Pickled Carrot and Micro Lettuce
Steamed Bun, Turnip Kim Chee
Barbecue Pork Belly Slider, SavoryScone, Apple Horseradish
Paneer and Curried Chick Peas
Chilled Sweet Corn Soup, Garden Herb Chantilly
Truffled Cauliflower Panna Cotta, Smoked Mountain Trout
Burrata, Olive Oil Poached Heirloom Tomato, Micro Basil, Focaccia
Smoked lamb ham “Reuben”, House Made Kraut, Mini Rye, Tomato Caraway Aioli
Of course, no dinner would be complete without dessert!