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Small-group culinary and beverage demonstrations with noted chefs and winemakers, as well as meet-and-greet receptions and exclusive dinners, highlight The Broadmoor’s newly announced Taste and Savor Moveable Feast Series of event-illed weekends. Reservations are now available for upcoming dates, which include:

Package prices start at $725 per person, per weekend, plus applicable taxes and gratuity, based on double occupancy. Limited availability. Not applicable to groups.

January 15-16 2016

PINOT POSSE

Join us at Summit for a special evening with some of the country’s best Pinot Noir winemakers to mark the restaurant’s 10-year anniversary. We’ll combine a weekend of wine seminars with a lively evening at Summit, where the winemakers themselves will present their wines during each course.

MORE INFORMATION COMING SOON


February 5-6, 2016

VALRHONA CHOCOLATE AND THE CHAMPAGNE OF TAITTINGER

Join us for a weekend of sweet and savory indulgence with gourmet chocolates paired with bubbles from Champagne Taittinger.

MORE INFORMATION COMING SOON


March 11-12, 2016

FRANK BONANNO AND JAY FLETCHER

Celebrated Chef Frank Bonanno showcases his dedication to fresh, simple ingredients. As a rare treat, Chef Bonanno will commandeer The Broadmoor’s Ristorante del Lago on Saturday night to introduce guests to his authentic Italian dishes. Master Sommelier Jay Fletcher will introduce distinctive Italian wine pairings to complement each course.

MORE INFORMATION COMING SOON


 April 15-16, 2016

SEAN KENYON

Award-winning mixologist Sean Kenyon, of Denver’s Williams & Graham, comes to The Broadmoor for a very special weekend of cocktails, upscale “state fair” cuisine from Kenyon’s new restaurant, The Occidental, and a spirited round of bowling at PLAY at The Broadmoor.

MORE INFORMATION COMING SOON


 May 13-14, 2016

ALEX SEIDEL

Join Chef Alex Seidel, owner of the award- winning Fruition and Mercantile Dining & Provision restaurants in Denver, to taste how locally sourced components enhance his cuisine. On Saturday, Chef Alex invites guests to his Fruition Farms to learn how he sources fresh produce for his restaurants and market, as well as to taste his line of sheep’s milk cheeses.

MORE INFORMATION COMING SOON


Accommodations for Friday and Saturday nights, Friday opening reception, Saturday morning seminar, Saturday afternoon seminar, Saturday evening dinner, Sunday brunch.

*Programing is subject to change

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