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For the primi portion of the menu, staff make several varieties of pasta at a designated station in the back kitchen. "We didn't want to buy dry pastas, so we make all of our pasta here," Miller says. Staff place four, eggs and water into a machine. After ingredients combine, staff place dough into a sheeter that extrudes sheets that meet exact specifcations for thickness, soft leathery texture and shape, including spaghetti, ravioli, tortellini, penne, fettuc- cine or other shapes. The machine can also pipe flling into the pasta. "We're so fortunate to have this machine, which is used in retail settings," Miller says. Because there's such high demand for pasta — most guests order at least one pasta dish — staff freeze flled pasta to prevent the flling from sweating and making the dough soggy, and refrigerate non-flled pasta for a maximum of two to three days. Just before service, staff cook the in- dividually sized pasta portions à la minute in a 12-basket hot pasta cooker that holds boiling water on one side and ice water on the other for cooling down if needed. Also in the back of the house, staff use 60-gallon and 30-gallon tilting kettles to make brodo (broth) and housemade pomodoro sauce for Ristorante del Lago. The kitchen, which also includes a French top that reaches 1,000 degrees F in the center and 700 degrees F on the sides in what Miller calls "the hottest station on Broadmoor property," is used to prepare dishes for the secondi course. A newly re- furbished pastry station produces desserts for Ristorante del Lago and Play at the Broadmoor. Desserts for Ristorante del Lago are displayed on a trolley that staff bring to guests at their tables. The dishwashing area remains the same as it has been for many years in the main kitchen. Clean dishes sit in storage outside of the dishroom while dirty dishes are staged in the dishwashing area. At the adjacent Bar del Lago, a back bar contains blenders, bar guns, back bar coolers, drain boards and glass storage, as well as a glass washer, drop-in hand sink and beer dispenser. Staff show off tira- misu classico and torta limone di caprino — lemon bars with brown butter crust, goat cheese cream and pine nuts — on the trolleys. Since the restaurant and bar's opening, guest counts have surpassed expectations. "As we approach our frst full year in operation, we are thrilled with the response we have had on the quality of the design, authentic Italian culinary offerings and Broadmoor service," Reed says. Of course, he and the entire team anticipate buona fortuna in the coming years. FE&S; facility design p r o j e c t o f t h e m o n t h Open Up And Watch Sales Soar. O p e n U p A n d W a t c h S a l e s S o a r . With a total of 16 competitively-priced models in horizontal and vertical versions, Master-Bilt's new HOAM & VOAM model open air merchandisers provide industry-leading value, styling and flexibility. Standard features include: » LED canopy lighting for optimum product display « » Electronic controller systems for reliable performance « » Lowest DB rating provides quiet sound quality for retail environments « » A larger packout space than many competitive models of similar size « » Plus, All models already meet 2017 Department of Energy standards « NEW OPEN AIR MERCHANDISERS FROM MASTER-BILT Scan Here for OPEN DISPLAY VIDEO 800.647.1284 | master-bilt.com NRA BOOTH 4241