Taste and Savor Will Move You

The Moveable Feast series at The Broadmoor blends exquisite food and beverage experiences—from the Pinot Posse to Maker’s Mark Weekend and more.

Liturgically speaking, a “moveable feast” is a religious observance that falls on a different calendar day each year. Easter or Fat Thursday, for example. The Broadmoor has applied this celebratory concept to its own sequence of spirits—the liquid kind—in the ongoing Taste and Savor Moveable Feast Series.

The Broadmoor’s Summit restaurant—which celebrates its 10th anniversary this year—played host to the first of these monthly moveable feast events, welcoming the so-called Pinot Posse to town. It was an event that started prim and proper and became downright bacchanalian by the time desert rolled around. The reason for the revelry? The wine.

In January of each year, the posse—a gang of small-batch, pinot noir winemakers from various west coast vineyards—bring their ravishing reds to Front Range connoisseurs. At the Broadmoor feast, two separate pinots—yes, two—were paired with each stage of a decadent five-course, Burgundian inspired dinner. It was an exceptional meal that included opulent offerings such as Escargots à l’Aixoise, or what a cowpoke might call snails and bone marrow.

Conversation, facilitated by members of the pinot posse, flowed as freely as the wine at each of the eight-person tables. In between courses, one vintner would rise and share with everyone his or her philosophy on the craft of winemaking and provide tasting notes on the presently poured pinots. Two especially elegant vintages were the 2013 Antoinette Limited by J.K. Carriere Wines out of Oregon’s premier Willamette Valley and a 2012 pinot noir from the Californian Russian River Valley by Camlow Cellars.

maker's mark weekend moveable feast at the broadmoor
Photo courtesy of The Broadmoor

Feasts have been announced through September, making the most of summer. July goes farm to table, all Broadmoor style. It’s a showcase of fresh produce and herbs grown at Broadmoor Farms and turned into culinary delights by Broadmoor chefs. August brings an exploration of the wonderful world of whisky during Maker’s Mark Weekend, complete with a meet and greet by COO Rob Samuels Jr. September heads outdoors with fly fishing on the Tarryall River during Stream to Table, which includes a riverside gourmet dinner with wine pairings.

In addition to the main dinner event, each moveable feast is served up as part of a weekend-long package, which includes two nights lodging, a Friday evening reception, food and beverage seminars on Saturday and breakfast or brunch on Sunday morning. Package prices start at $725 per-person for double-occupancy. However, the Saturday night dinners can be attended on their own as a prix fixe experience not to be missed.

Find more info at broadmoor.com.

—by Ryan Banagale

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