The Broadmoor

2011-2012

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DINING evening breeze on the edge of the Rockies, where The Broadmoor’s Executive Chef Ber- trand Bouquin and Sommelier/Wine Director Tim Baldwin reside. When creating this Foie Gras with Cocoa Nib Crust, plus a soupcon of Apricot and Fennel Chutney, the duo incorpo- rated the tastes and fragrances of dishes pre- pared in the resort’s Five Star Penrose Room and Summit restaurants. T This “wildcard” course paired with 30-year- old Oloroso Sherry was one of three food and Sherry wine pairings that so impressed a panel of judges they declared The Broadmoor team winners of the 2010 Copa Jerez U.S. Finals. The competition originating in Spain’s Jerez region—the only locale producing authentic Sherry wine—seeks to find the best food and Sherry pairings created by elite teams from around the world. In addition to bragging rights for The Broadmoor, the duo earned the chance to battle teams from seven other countries in the Fourth Annual Copa Jerez international competition in September 2011. Tim Baldwin, left, and Bertrand Bouquin with their winning combination. Photo by Mic Garofolo THE PERFECT PAIR Besting elite teams from around the country, The Broadmoor represents the United States in the prestigious Copa Jerez international food and wine pairing competition BY LOIS FRIEDLAND 92 The Broadmoor Magazine | 2011 • 2012 The Copa Jerez U.S. Finals The duo first entered the competition a few years ago but didn’t make the finals, so they decided to try again in 2010, according to Bouquin, who is commonly addressed as ‘Chef’ in kitchens of Penrose Room and Summit restaurants. The first stage of the competition involved creating three food and wine pairings and submitting descriptions to a panel of judges. The required dishes were an appetizer, a main course and a wildcard course. The required wines were a dry, medium and sweet Sherry. “We tried to stay in the Spanish, western European style,” Bouquin notes. They played with many different pairings, trying food and wine together then adjusting the results. They experimented with selections from the Penrose Room and Summit menus, then worked to make the food pair well with Sherry. “If they didn’t work, we looked for another dish and another wine,” Chef says, adding there were surprises along the way. Eventually, they settled on the Foie Gras paired with Dios Bacos Rich Oloroso for the wildcard course. The appetizer was an As- paragus and Coconut Milk Soup with Rhubarb Compote paired with a classic Lustau, Solera Reserva, Puerto Fino. And for the main course, they chose a Pork Belly with Caviar and Beurre he foie gras resting on an Oloroso Sherry reduction melts in your mouth, as softly as the sunset’s rosy glow frames Pikes Peak. The crunchy cocoa crust is like a tart

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