COLORADO SPRINGS, Colo.—Natural Epicurean, founded on four words—healthy, wholesome, organic, and natural—is now open at The Broadmoor resort.
Inspired by The Broadmoor’s longtime commitment to sustainable agriculture, local foods, and recycling, the 120-seat restaurant and adjoining patio offer a light, airy esthetic.
Designed by Cindy Johnson and David Fritz of Denver-based Johnson David Interiors, the restaurant features white Calcutta countertops, sustainable hardwood floors, recycled light fixtures, and a living herb wall and chef garden to directly supply ingredients to the kitchen. Tables are made from repurposed wood, while glassware is from recycled wine bottles. Placemats are from recycled butcher paper, and the china is recycled stoneware. A communal table and bar encourage gathering and camaraderie, and a display kitchen showcases fresh food preparation, as well as cooking demonstrations.
The Broadmoor’s Executive Sous Chef of Restaurants David Patterson and Natural Epicurean Chef de Cuisine Brian Wallace The developed the health-minded menu with further assistance from the Anschutz Health and Wellness Center. The menu changes seasonally and features dishes inspired by many local Colorado growers and ranchers, including Broadmoor Farms, Bio Herbs, Arkansas Valley Organic Growers, and others. All seafood featured on the menu is sustainable, as outlined by Monterey Bay Aquarium Seafood Watch, while Colorado-raised meat is served whenever possible.
For guests wishing to dive deeper in the Natural Epicurean menu, a tablet can be requested with content, which outlines the calories, fat, potential allergens, and health benefits of each dish on the menu.
“At Natural Epicurean, we want to create a dining experience that makes our guests feel better, and a cuisine that nourishes and fuels our bodies, without sacrificing flavor and satisfaction,” says Director of Food and Beverage C. W. Craig Reed. “This is honest food that tastes as good as you would expect at The Broadmoor.”
Entrée selections feature a wide variety of vegan, vegetarian, and gluten free options, as well as sustainably raised meat and fish dishes. Desserts continue the restaurant’s philosophy, featuring whole-grain and healthful ingredients such as nut flours, quinoa, goji berries, and sunflower seeds. The beverage program features a selection of cold-pressed juices, organic spirits, organic and biodynamic wines, and locally brewed beers. Seasonal fruits drive the cocktail program.
Natural Epicurean creates both still and carbonated bottled water in-house, using the Vivreau water purification unit, eliminating plastic bottle waste.
“We see a whole culture of change in the way we are eating and Natural Epicurean will be a leader as the menu embodies this directive,” says Craig Reed, director of food and beverage. ‘We want to promote the well-being of our guests and the earth, and provide an avenue to support healthy choices and sustainable practices, all of which will contribute to the health of the American public.”
Natural Epicurean is open daily, beginning with coffee, Viennoiserie, and light breakfast items in the morning transitioning to an all-day lunch and dinner menu. Take-away is also available for all meal periods. It’s also available for private cooking demonstrations and other functions.
