Colorado Hall. Adjacent to these (and just a short walk from the main property) is Broadmoor Hall, a 60,000-square-foot, pillarless ballroom where we experienced just one of the many meeting services provided by Destination Services Corporation, The Broadmoor’s in-house destination man- agement company: Human Foosball in a giant, inflatable court. We worked up a sweat, but also got to see the flexibility and versatility of the resort’s spaces and services. And with audiovisual services also conveniently located on site, The Broadmoor can provide complete sup- port for a meeting or trade show. We also visited Cheyenne Lodge,
a 6,300-square-foot facility located next to the Mountain golf course, that is often used for receptions or other events. With a large terrace overlooking the mountains and the city of Colo- rado Springs, the lodge can hold up to
350 people for a seated meal — and is home each year in June to Barbecue University, a three-day workshop that the Food Network has named the “best BBQ experience in the U.S.” No trip to The Broadmoor would
be complete without a sampling from its many world-class restaurants. Our second night, we dined at Summit, the contemporary counterpoint to The Broadmoor’s usual classic design. Serv- ing a menu full of local and seasonal American ingredients, Summit features both “seasonal” and “favorites” menus, where you’ll find such staples as lobster mac and cheese and the Angry Trout (whole and filleted, with its tail pulled through the mouth — hence its fury). The Golden Bee is an English-style
pub that serves up traditional cocktails and beer, as well as a live piano sing- along nightly. Songbooks are provided, and patrons are encouraged to make
requests and join in the ragtime-style belting. We did so, enjoying Pimm’s Cups and Moscow Mules, singing along to songs like “Piano Man” and “The Dock of the Bay.” Perhaps the most iconic din-
ing option at The Broadmoor is the Penrose Room, which opened in 1961 and is Colorado’s only Five-Star and Five-Diamond restaurant. Located at the top of Broadmoor South, for larger groups the restaurant features three- or four-course meals, and a chef’s tast- ing menu by Chef de Cuisine Korey Sims, complete with wine pairings. We wrapped up our Broadmoor experience in the restaurant, against the backdrop of Cheyenne Mountain with a stunning view of the property’s lake and golf courses.
. — Katie Kervin For more information:
thebroadmoor.com
PCMA.ORG
JULY 2013 PCMA CONVENE
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