Oct 13, 2010 7:52 PM by Stephanie Collins

Recipe for success being cooked up at The Broadmoor

Award winning food is being whipped up at the Broadmoor Hotel.

One of the hotels top chefs and wine director, just won a national food and wine pairing competition, and will now head to internationals in Spain.

The pair beat out the best in the Copa Jerez Food and Sherry wine pairing competition, in New York earlier this month, "The competition is judged on the complexity of the dishes, the wine, how the wine and the food work together, it's got to be the perfect pairing," explains chef Bertrand Bouquin.

Bouquin created a three course meal. The third course, the duck Foie Gras with fennel and apricot chutney and a coconut crust on top, set them apart. Their competitors stuck to more traditional desserts.

Wine director for the Broadmoor, Tim Baldwin, served as sommelier for the competition and picked the sherry wines to go with the food. They have to come from the Jerez region in Spain, "Chef selected a couple dishes we thought would represent what we do here at the Broadmoor, then we started to look at wines from that region that would pair appropriately to it," Baldwin explains.

Their win now qualifies them for the Copa Jerez International competition in Spain. They will compete against 8 other countries in January.

We'll let you know how they do.



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