A New Cookbook Reveals the Broadmoor’s Culinary Secrets

If you’ve ever had the pleasure of staying at the Broadmoor resort in Colorado Springs, you most likely took home a few mementos to mark the experience—one of the Golden Bee’s signature bee patches, perhaps, or maybe a box of bonbons from Café Julie’s. Next time you visit (or to get a taste of the resort for far less), consider adding the Broadmoor’s newly released cookbook to your must-get souvenirs.

But first, a disclaimer: The book is only sold as a set with Sea Island: Soul of the South. Why? The Anshutz family owns both the Broadmoor and Sea Island resorts. So, if you happen to have a connection to the coastal Georgia destination, you’ll love seeing recipes for the Tavola’s meatballs and Georgia Gouda Stone-Ground Grits in print. If not, well, you can simply add one more fantastic fried chicken recipe to your collection.

Despite having to purchase the two books as a set, the pages of The Broadmoor: Spirit Of the West are so packed with Colorado history—and delicious recipes—that it’s a tome worth owning. “What’s exciting about [the book] is that I really do think you get a sense of place,” says Amanda M. Faison, former 5280 food editor and the food editor for both resort cookbooks. “The recipes are very Colorado, very Western, but not in the cliché sense. Food and community and place and history come together.”

All of the recipes, from Warm Arkansas Valley Potato Soup to Colorado Chili to Fishouse Punch, are indeed driven by tradition and curated by author Sarah Anshutz. Her words paint a clear and engaging picture of just how special the Broadmoor is to the Anshutz family.

Having already cooked the Limestone Bibb Salad, Rocky Mountain Trout with Red Chili Verde, and Eagle’s Nest Ranch Cornbread, I can vouch for the fact that the recipes have a distinctly Colorado feel—and that the results are delicious. In fact, the labor-intensive dill vinaigrette on that Bibb salad is so tasty I’ve already made several repeat batches. And the leftover chili verde sauce that accompanies the trout became the perfect enchilada sauce the next day.

Next on my to-cook list? The Afternoon Doughnuts. “The key is you make this Palisade peach marmalade and fill them with that and then roll them in cinnamon sugar. They’re really special,” Faison says.

The set of two books is $85, available at the Broadmoor resort and online.