CHEF SAYS “It’s a fun restaurant but at the same time it’s very elegant,” says Bertrand Bouquin, Broadmoor executive chef. “It has an energetic atmosphere, and I can even come here with my kids.”
SUMMIT DISCUSSION Above: Summit’s dining room. Left, from left to right: Greg Shields, Monique West, Adam Thomas, Siegfried Eisenberger, Dennis Schuler and Mark Musial gathered recently to discuss the 10-year anniversary of the restaurant.
LOCA L LY GROW N
Menus at each of The Broadmoor’s restaurants feature fresh, high-quality ingredients from local growers and producers. Our chefs work in close communication with area farmers to source seasonal ingredients at peak freshness. Broadmoor chefs
also make good use of our on-property greenhouse to enhance seasonal menus. While each of our eclectic restaurants showcases its own style and cuisine, Natural Epicurean, our most health-forward offering, is a shining example of how a commitment to quality local
products and clean eating benefits our guests. Although this effort requires a great deal of coordination and planning, we know it’s worth it when guests taste dishes that are filled with the vibrant flavors that only farm-fresh produce and proteins can provide. Lear n more at Broa dmoor.com
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