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Chef's Recipes

Enjoy a Taste of The Broadmoor in Your Own Home

As one of the most highly regarded culinary destinations in Colorado Springs, gastronomic excellence is rooted deep within The Broadmoor’s history. This passion for fresh ingredients and outstanding cuisine continues to win the admiration of guests and critics alike at our numerous restaurants, cafés and lounges. After years of requests from eager patrons, we've asked our chefs to share some of their favorite recipes with you. Check back often as our recipes will change. Bon Appetit!



  • 1 lb Medium Red Beets
  • 1/4 c Quality Balsamic Vinegar
  • 1/4 c Quality Olive Oil
  • 1/2 c Grated Ricotta Salata
  • 1/2 c Toasted Hazelnuts

PROCEDURE: For the beets: cut off the leafy tops and rinse the beets. While they are still wet, season with salt. Place in a roasting pan and add enough water to just cover the bottom of the pan. Cover with foil and cook in a preheated oven at 375 degrees for 90 minutes. Allow the beets to cool to room temperature and use a towel to peel the skin off the beet. Slice the beets and place in a mixing bowl. Add in the vinegar, oil and season to taste. Arrange on a plate and drizzle some of the liquid in the bowl over the beets. Top with the ricotta salata and toasted hazelnuts.

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  • 1/4 c Quality Olive Oil
  • 2 Sliced Garlic Cloves
  • 1/4 c Sliced Shallots
  • 1 tbsp Chopped White Anchovies
  • 1 tbsp Capers
  • 1/4 c Black Olives, sliced
  • 1/2 c White Wine
  • 1 Lemon, juice
  • 1 12 oz Can of San Marzano Tomatoes
  • 1/2 c Basil, chopped

PROCEDURE: Pre-heat a large skillet over medium heat. Add in the oil, garlic and shallots. Allow them to sweat, turn the heat down if they are getting any color, you only want to cook them tender. Add in the anchovies and allow them to dissolve. Add in the remaining ingredients and cook until the sauce has become thick. Add in the basil and cooked pasta and season to taste with salt and pepper.



  • 2 lbs Ricotta Cheese
  • 7 oz Granulated Sugar (approx. 1 cup)
  • 3 oz Dark Chocolate, chopped
  • 1 tsp Vanilla Extract
  • 1 tbsp Extra Virgin Olive Oil
  • 3 tbsp Candied Orange, diced small
  • 4 oz Heavy Cream
  • 2 oz Marsala Wine
  • 3 tbsp Pistachios, chopped

PROCEDURE: Combine ricotta cheese and sugar in a mixing bowl. Mix well until sugar is dossolved. Add the vanilla extract, olibe oil, Marsala, candied orange and chopped pistachios. Fold in until evenly mixed. Whip heavy cream to still peaks and fold into filling. Add chopped dark chocolate and fold gently. Do not overmix when chocolate is added. Put filling in a piping bag and reserve in fridge until needed. Fill cannoli shells from both ends, dust with powdered sugar and serve.


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