Colorado Springs welcomes reimagined The Penrose Room at The Broadmoor | Table Talk
Teresa Farney teresa.farney@gazettedev.gazette.com
The Penrose Room at The Broadmoor hotel, 1 Lake Ave., has reopened and is offering dinner reservations. We got a sneak peek of the newly renovated dining room at a Meet the Maker dinner. Trey Zoeller was the featured master mixologist and is the co-founder of Jefferson’s Bourbon with his father, Chet, a famed bourbon historian.
Not only did we enjoy our preview of The Penrose Room in all its new reimagined elegance, but we also learned about the creative experimental craftmanship behind Jefferson’s bourbon, which was paired with the culinary craftmanship of Bethany Fahey, chef de cuisine of The Penrose Room.
During Fahey’s outstanding gourmet dinner, we also spotted longtime fine dining expert Joseph Freyre, who has been appointed general manager of The Penrose Room. Freyre is not a newcomer to The Broadmoor. Before branching out to open his own fine dining establishment, he had been at one time the maître d’hôtel at The Penrose Room.
Zoeler kicked off the dinner with a brief introduction of the process he uses to create the amazing, flavored Jefferson whiskeys. He made it clear he is not a distiller; he’s an experimenter. His “mad scientist” experimentation with whiskey has put the Jefferson brand among the top-rated bourbons. For instance, there’s Jefferson’s Ocean bourbon selections, which are small-batch brews that literally travel around the world on board ships to experience different climates and degrees of argentation before being bottled.
“It’s a unique bourbon that we launched in 2012,” Zoeler said.
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The opportunity to sample this rare whiskey was one of five we tasted with a three-course dinner prepared under the guidance of Fahey, who joined The Broadmoor culinary team in 2018 as the chef de cuisine of the main building’s kitchen. She received her culinary degree from Le Cordon Bleu College of Culinary Arts Atlanta, followed by working at notable resorts including The Westin Jekyll Island Beach Resort and the Macon Marriott City Center.
The sushi presentation featured at a bourbon dinner at The Penrose Room.
Dinner included a sampling of dishes from the new menu for The Penrose Room. At a cocktail reception, a couple of the canapes included crispy lobster lollipops with lemon aioli and Muenster mac & cheese bites with truffle aioli. Each were a delicious pairing with sips of Jefferson’s whiskey neat.
The second course of the dinner featured a stunning serving tower of the chef’s curated sushi and raw bar. From the appetizer menu we marveled at the rich, creamy smoked Risotto Ai Frutti de Mare filled with Dungeness crab, Manila clams, Maine lobster and heirloom tomatoes topped with garlic breadcrumbs.
The entrée was a picture-perfect, medium-rare beef Wellington, which was reminiscent of classic dishes of The Penrose Room’s days gone by, and was carved tableside. The certified Angus beef tenderloin was masterly baked medium rare with its covering of foraged mushroom and Bloomsdale spinach crepe. The Périgoundine sauce — a classic French sauce made with brown stock, Madeira wine, diced truffles and butter — further enhanced the delicious flavors of the beef and pastry. Fat, tender spears of asparagus garnished the dish.
Beef Wellington is on The Penrose Room menu at the newly opened dining space at The Broadmoor.
Baked Alaska was the finishing touch to the luxurious dinner, which was another tribute to the storied history of The Penrose Room. The dessert, served gueridon style (tableside service), was flambéed by Feryre in the center of the dining room. It made for a showstopping moment.
Feryre will prepare some of The Penrose Room’s signature dishes tableside, from a special serving cart called a guéridon trolley. You can expect to be entertained by tableside preparations for items such as mixing and tossing Caesar salads, carving meat or preparation of pan sauces and the showy flambéing of dishes like the baked Alaskan.
The Penrose Room hours are 5-9 p.m. Tuesdays through Sundays. Details: 855-421-4301, tinyurl.com/344uyk2e.
New Age speakeasy
Justin and Jacalyn Kaye, owners of 105 Social House, have moved their restaurant and bar from 75 Colorado 105 down the road to 11 Primrose St., Palmer Lake, which was formerly Journey’s End restaurant and bar. The Kayes had been in the first location for seven years and have built a strong following of regulars.
Bacon wrapped blue cheese stuffed dates are a menu item at the new location for 105 Social House in Palmer Lake.
“We are a modern speakeasy,” Jacalyn said. “Some of our regulars refer to us as having a speakeasy vibe, while we just operate old school. We do not have a phone and it’s a first-come, first-served restaurant. If there are more than six in a party, we ask that customers send us a message.”
Be prepared when you drop in for a meal: You’ll likely be on a wait list, but your reward is some terrific food. Justin does the culinary magic in the kitchen and Jacalyn is like the Energizer bunny running the bar, seating customers and clearing tables.
The mom-and-pop couple have more than 20 years in the restaurant industry and got their love of downhome delicious food from their mom’s good cooking.
“We grew up in homes where we always had home cooked meals and treats,” Jacalyn said. “We rotate in at least two new menu items each weekend, and all the staples (fan favorites stay) including gnocchi/steak, salmon with crispy sushi rice, duck tacos, chicken fried steak and beet salad with warm fried goat cheese.”
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The menu is short and sweet. The evening we dined, there were four starters and small plates, four salads, six sandwiches/tacos, five entrees and five desserts.
We shared bacon-wrapped dates ($16 for four dates) stuffed with blue cheese and drizzled with maple balsamic syrup. They were served piping hot and were delicious with crispy, salty bacon and a contrasting flavor of sweet syrup. The salads are huge and offered as a whole or half priced size. For an upcharge you can make it a meal with chicken, salmon or steak. The wagyu brisket French dip sandwich ($18) was massive, loaded with shredded beef bulging out of the soft hoagie roll. The brisket was topped with roasted onions and melted provolone, ready for a dunk in the rich au jus. A flat iron steak ($25) was a perfectly cooked medium rare generous serving of beef garnished with pan sauce and served with garlic mashed potatoes and jumbo asparagus. The meal was totally satisfying, and we were almost too full for dessert, but we caved. And happy we did.
“I make all of the desserts and try to rotate a new one in each week. This week, a lemon curd cheesecake with wild blueberry compote,” Jacalyn said, as we waited for to-go boxes for our leftovers.
Although the menu clearly states the sweet dishes serve two, we ended up ordering three treats for our table of four. For $14 each we devoured bourbon bread pudding, Palisade peach crumble and banana cream pie. All were over-the-top delicious. No surprises — there were more leftovers of the hard to resist homemade goodies.
Hours are 4-9 p.m. Tuesdays through Thursdays, 1-9 p.m. Fridays, 11 a.m.-9 p.m. Saturdays and 11 a.m.-4 p.m. Sundays. Visit facebook.com/105socialhouse.
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Castle Rock foodie event
Taste of Douglas County by Mike Boyle, host of “The Mike Boyle Restaurant Show,” will be at the Douglas County Event Center, 500 Fairgrounds Road, Castle Rock, 5-8 p.m. Aug. 21. There will be several Douglas County eateries from which to sample, like Viewhouse Restaurant, Nothing Bundt Cakes, Tailgate Tavern, My Neighbor Felix, Buffalo Wild Wings, Gelato & Co., Old North End Italian, Dickey’s BBQ, Granelli’s Pizzeria, Freddy’s Steakburgers, Little Caesar Pizza, Black Eyed Pea, Playa Bowls and Cuba, Cuba. Visit tasteofdouglascounty.com for a complete list and tickets. Cost is $10 in advance or $20 at the door on the day of the event.
Hello Dubai
Not one to miss a chocolate lover’s trend, the Melting Pot, 30 E. Pikes Peak Ave., is offering a limited-time Dubai Chocolate Fondue — a rich, velvety blend of milk and white chocolate, topped with silky pistachio cream, buttery toasted kadaifi and a generous sprinkle of crunchy pistachios. Dive into this chocolate treat through Sept. 14. Contact: 719-385-0300, tinyurl.com/mtukr4mz.
Dubai chocolate fondue is featured at the Melting Pot through Sept. 14.
contact the writer: 636-0271.
