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!