DINING
Clean, simple, organic
Editor’s note: This is part of a series of profi les of current AAA four-diamond restaurants.
Spago at the Ritz-Carlton, Bachelor Gulch 0130 Daybreak Ridge, Avon 970-343-1555,
www.wolfgangpuck.com/ restaurants/fi ne-dining/3705
Summit’s Potato crusted Halibut
Summit at The Broadmoor 19 Lake Circle, Colorado Springs
719-577-5896,
www.broadmoordining.com
Executive chef Mark Ferguson
Spago’s executive chef, Mark A. Ferguson, is a Denver native who studied at the California Culinary Academy, then worked at several restaurants in San Francisco and Las Vegas before returning home to Colorado. He prefers “clean, simple and
natural preparations, highlight- ing the food’s natural fl avor profi les,” in his cooking. He makes every effort to get “natu- ral, sustainable, organic and home-grown ingredients.” If he has a signature dish, it would be the American Kobe Short Rib Diavola. Probably the most popu- lar single entrée on the menu is the Colorado lamb chops, he says. Besides quality food and excel-
lent service, Ferguson says one of the most stunning features of Spago at Beaver Creek is the fact that it is located at 8,200 feet at the base of a world-class ski mountain.
Linda DuVal is a freelance writer in Colorado Springs.
Executive chef Bertrand Bouquin, also of The Broadmoor’s Five- Diamond Penrose Room, brings his classic technique and innovative style to a more casual menu at the hotel’s newest fi ne dining establish- ment, Summit. His European roots have infl u-
enced many top restaurants where he has worked in the U.S. He wants his food to be simple to under- stand. “I choose two or three very
distinctive fl avors that go very well together and I let them speak for themselves,” he says. Though Summit’s menu has a “favorites” section, the top seller is the halibut wrapped in potato with creamy leeks and a Port wine reduction. “The wine list and knowledge of
our servers makes the dining experi- ence for guests even better,” adds Bouquin. Summit’s manager and wine director Tim Baldwin says, “The fusion between food and bever- age in this restaurant is seamless.” All the restaurant’s servers have earned sommelier certifi cates.
Potato crusted Halibut with creamy leeks and Port wine reduction (Serves 4)
Ingredients: 4 6 oz. Halibut pieces 2 Yukon gold potatoes 5 large leeks (white part only) 2 cups heavy cream 3 cups port wine Salt and pepper Olive oil
Directions: 1. Peel the potatoes and slice very thin, lengthwise. Add a teaspoon of olive oil and mix well.
6. In a large sauce pan bring the 2 cups of heavy cream to a boil and add the leeks. Cook for about 15 minutes, stirring often, until creamy. Season with salt and pepper to taste and set aside.
cool in an ice bath. When the leeks are cold, strain and squeeze out the water.
7. In small sauce pan, bring the port wine to a boil then simmer until it reduces to a sauce consistency (this might take a while and be careful not to burn the wine.)
2. On plastic wrap, place 3 potato slices next to each other, slightly overlapped, and top with one portion of halibut.
4. Thoroughly wash the leeks and thinly slice the white part, lengthwise.
3. Wrap the potato around the fi sh then tightly wrap plastic. Repeat Steps 2 & 3 for each portion. Set aside in fridge.
5. Cook the leeks in a large pot of boiling water until tender. Strain off water and
8. In a large sauté pan, heat a ½ cup of olive oil until it smokes. Then remove the fi sh from the plastic wrap and place it slowly into the pan. Reduce the heat so the potato doesn’t burn and cook for about 5 minutes on each side.
9. Poke the fi sh through the center with a small knife to be sure it’s thoroughly cooked. The blade should feel warm to the touch.
10. For presentation, spoon the leeks in the center of the plate, top with the fi sh, then drizzle the port reduction around it.
Happy 50th Anniversary to The Broadmoor’s Penrose Room, AAA’s only Five Diamond restaurant in Colorado.
EnCompass January/February 2012 47
© Jeffrey Green
Recipe courtesy of Summit at The Broadmoor Courtesy of The Broadmoor
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