The Broadmoor Bistro menus are the result of a collaborative effort between students and teachers. The menus are a unique and creative blend of fine dining that allow the students to experience a valuable array of culinary choices.
Price $35 Per Person
4 Course Seasonal Chef Tasting
(with choices for each course)
1 Appetizers, 1 Pasta, 1 Entree, and 1 Dessert
(includes Water, Iced Tea, and Coffee)
Specialty Beverages can be purchased for an additional cost
The KC Originals/James Beard Guest Chef Lecture Series
Broadmoor Bistro has partnered with the James Beard Foundation in continuing the “KC Originals/James Beard Chef Lecture Series.” Each year we will be soliciting some of the nation’s top chefs, inviting them to participate in our lecture/mentoring program.
Meet and Mingle 6-630pm : Dinner 630-830pm : 5 Course Tasting Menu of the Chefs choice
Price Varies Per Event
**Gratuity Policy ** Gratuities are not required for your meal, however, any gratuities that are left go directly to the students serving your table, to encourage a professional customer service education. Cash Only Please.**
2019-2020 Dining Season Tentative Dates
*New Wednesday Night Dates This Year*
October 23, 2019 - Culinary Homecoming
Pablo Munoz : Tannin Wine Bar & Kitchen
TICKETS AVAILABLE NOW:
January 29, 2020 - Kent Rathbun : iMoto Dallas
February 26, 2020 - Logan Kendall :
March 25, 2020 - Michael Corvino : Corvino Supper Club
April 22, 2020 - Lance Nitahara : The Culinary Institute of America
JUSTIN HOFFMANjustinhoffman@smsd.org Culinary Arts 1 & 2 Restaurant Manager of Broadmoor Bistro
Chef Justin Hoffman is a 15 year SMSD North alumni and former student of the Broadmoor Bistro. Through his efforts in the program, he garnered a number of scholarships and accolades through the Culinary Institute of America. Upon graduation, Chef Justin has acquired over 20 years experience within industry and education, as a member of the ACF.
Chef Bob Brassard is a 30 year industry Veteran, that focuses on exceptional industry instructions for all varieties of students. Chef Bob will be telling you stories. He is certified as an Executive Chef through the ACF and has been recognized for a number of national accolades in sustainability, hospitality, and culinary arts.
Chef Steve Venne has over 20 years of experience in professional kitchens, working up the ranks to Executive Chef and Food & Beverage Director while gaining experience in hotels, conference centers, country clubs, and resorts in several states and the Caribbean. The last 13 years have been spent as a Culinary Educator, sharing those experiences with the next generations of hospitality industry professionals.
Entrepreneurial Leadership & Community Engagement
Matt Ziegenhorn joins the team with a decade of hospitality management of high-volume restaurants in Kansas City and abroad. Matt has served on the advisory board for the program over the last 8 years and brings to the table his expertise working in nonprofit, youth development, and education engagement. Dedicated to making connections, he looks to expand and integrate industry into the classroom for collaborations.