104 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2015
In order to develop an
authentic regional Italian menu,
David Patterson, The Broadmoor's
executive sous chef of restaurants,
and Justin Miller, chef de cuisine,
traveled to Italy for three weeks
in early 2014 in search of authen-
tic recipes and to observe service
styles. The two chefs received
hands-on education from noted
cheesemakers, winemakers, salumi-
eri and chefs from the Veneto,
Piedmont, Tuscany and Emilia-Romagna regions. Ristorante
del Lago's menu features many of these Italians' products.
"In response to Mr. Anschutz's request for an authen-
tic Italian restaurant, we wanted our cuisine to represent
traditional Italian food. We met families who grow products
and run companies so we could understand not only the food
quality but also the pride and heritage they bring to their
businesses," Miller says. "We also visited restaurateurs to
observe their style of preparation and layout of their facilities."
When Patterson and Miller returned to Colorado
Springs, they began the intense process of recipe testing and
The glass-enclosed private
dining space afords a view of
the 2,000-bottle wine room,
and diners can also see the
climate-controlled salumi and
formaggi rooms. This room fea-
tures a custom-designed walnut
table and chairs, along with
an antique rug.
Photograph by Kevin Syms
Shelving displays ingredients in
the salumi and formaggi room.
Photograph by Donna Boss
facility design
p r o j e c t o f t h e m o n t h