A couple of days ago, we offered a passing glimpse (actually, a gorgeous look) at The Broadmoor
's new Ristorante del Lago
. Yesterday, the property officially opened its other bright new addition, Natural Epicurean
We were treated to another media preview for lunch, and you can view my slideshow of the delightful experience here
The organic egg white pavlova with mixed berries and whipped agave yogurt.
We'll surely be visiting the eatery for a formal review in the coming months, and as such, will refrain from early commenting on it here. But the photos in the above slideshow
pretty much speak for themselves, if you care to guess our overall impression. The health-minded menu focus is abundantly evident in textures and flavors, with colorful, fabulous presentations overall.
For now, here's much more info about the establishment from a property press release:
Natural Epicurean, founded on four words—Healthy, Wholesome, Organic, and Natural—opens at the Five Star, Five Diamond resort The Broadmoor on June 18.
Inspired by The Broadmoor’s longtime commitment to sustainable agriculture, local foods, and recycling, the 120-seat restaurant and adjoining patio offer a light, airy esthetic. Executive Sous Chef of Restaurants David Patterson and Natural Epicurean Chef de Cuisine Brian Wallace oversee a menu featuring delicious flavors and healthy ingredients, while the beverage program features a bountiful selection of organic and biodynamic wines, organic spirits, and locally crafted beers.
Designed by Cindy Johnson and David Fritz of Denver-based Johnson David Interiors, the restaurant features white Calcutta countertops, sustainable hardwood floors, recycled light fixtures, and a living herb wall and chef garden to directly supply ingredients to the kitchen. Tables are made from repurposed wood, while glassware is from recycled wine bottles. Placemats are from recycled butcher paper, and the china is recycled stoneware. A communal table and bar encourage gathering and camaraderie, and a display kitchen showcases fresh food preparation, as well as cooking demonstrations.
The health-minded menu was developed by The Broadmoor’s Executive Sous Chef of Restaurants David Patterson and Natural Epicurean Chef de Cuisine Brian Wallace with further assistance from the Anschutz Health and Wellness Center. The menu changes seasonally and features dishes inspired by many local Colorado growers and ranchers, including Broadmoor Farms, Bio Herbs, Arkansas Valley Organic Growers, and others. All seafood featured on the menu is sustainable, as outlined by Monterey Bay Aquarium Seafood Watch, while Colorado-raised meat is served whenever possible.
For guests wishing to dive deeper in the Natural Epicurean menu, a tablet can be requested with content, which outlines the calories, fat, potential allergens, and health benefits of each dish on the menu.
Fresh juices in-part utilize locally grown produce.
“At Natural Epicurean, we want to create a dining experience that makes our guests feel better, and a cuisine that nourishes and fuels our bodies, without sacrificing flavor and satisfaction,” says Director of Food and Beverage C. W. Craig Reed. “This is honest food that tastes as good as you would expect at The Broadmoor.”
Starters and Snacks include Marinated Red Beets with chipotle pico de gallo, cilantro, and quinoa and Chilled Green Asparagus with avocado, grapefruit, coriander, and chilies, while fresh salads like Thai Shrimp with green papaya, chilies, cilantro, butter lettuce, and avocado or Organic Baby Arugula with toasted cashews, apples, raisins, parmesan cheese, and lemon make for flavorful lunch or light dinner.
Entrée selections feature a wide variety of vegan, vegetarian, and gluten free options, as well as sustainably raised meat and fish dishes such as Steamed Steelhead Salmon with turmeric root, roasted tomato, lentils, ginger, and garlic and Indonesian Stir Fry with tempeh, spinach, green beans, eggplant, ginger, and toasted peanut with a chili and tamarind sauce.
Desserts at Natural Epicurean continue the restaurant’s philosophy, featuring whole-grain and healthful ingredients such as nut flours, quinoa, goji berries, and sunflower seeds. Enjoy a Baked Apricot Tart with steel cut oatmeal streusel, whole meal almond frangipane, and maple walnut ice cream; Compressed Melon Salad with jasmine tea syrup, quinoa sesame tuile, and coconut yogurt sherbet; and both egg-free and butter-free cookies like Olive Oile Goji Berry Shortbread, and Oatmeal, Sunflower Seed, and Cranberry.
The beverage program at Natural Epicurean features a vibrant selection of cold-pressed juices, organic spirits, organic and biodynamic wines, and locally brewed beers. Seasonal fruits drive the cocktail program, with drinks like Apple – Cucumber Cobbler and Beet Bloody Mary.
A wide selection of pressed-to-order juices are always available from The Big Red with mango, blood orange, and spearmint, to the Mind & Body with organic carrot, beet, apple, and ginger. Natural Epicurean creates both still and carbonated bottled water in-house, using the Vivreau water purification unit, eliminating plastic bottle waste.
“We see a whole culture of change in the way we are eating and Natural Epicurean will be a leader as the menu embodies this directive,” says Craig Reed, Director of Food & Beverage. ‘We want to promote the well-being of our guests and the earth, and provide an avenue to support healthy choices and sustainable practices, all of which will contribute to the health of the American public.”
Natural Epicurean is open daily, beginning with coffee, Viennoiserie, and light breakfast items in the morning transitioning to an all-day lunch and dinner menu. Take-away is also available for all meal periods.
Natural Epicurean is also available for private cooking demonstrations and other functions.