Dinner at Broadmoor Bistro

Finally had a chance to eat at Broadmoor tonight, and it was as good as I expected, with a couple of fun twists. It's a culinary program within Broadmoor Technical School, so kids from Shawnee Mission & Blue Valley high schools can elect to train here for 2 hours a day. So you walk into what looks just like any high school, past hallways lined with lockers, and turn a corner and are transported into this high-end restaurant! In fact, the only high school recognized by the James Beard Foundation. At the end of our meal, Chef/teacher Bob Brassard came over to greet us & answer questions, and then our student server took us on a tour of the kitchen. And that's where I started to wish I could go back to high school & train as a chef. Every piece of equipment imaginable: wood-burning ovens, steam ovens, pasta makers, floor-standing mixers taller than me, rotating pie oven, and seemingly bottomless soup tureens. They grow their own sprouts & herbs. They have a walk-in freezer & walk-in pantry & walk-in meat locker. That sounds like a lot of walking, and it was. Too cool.

And the menu: They offer several choices in each category, and it was not an easy choice. But here's what I tried (all delicious!):

Soup: Truffled Parsnip-Potato-cauliflower-leek, with garnish of Fried Leeks & Roasted Cauliflower

Starter: Spring Gazpacho and Crab: Pan Seared Lump Crab Cake, Gazpacho Broth, Curried Creme Fraiche (the only thing I disliked. Mayonnaisey & nasty!)

Entrée: Spring Lamb "Shish-kabob": Lemon-Herb Wood Roasted Lamb Loin; Moroccan Cous-Cous, Golden Heirloom Carrots, Garlic Naan

Dessert: Cappuccino Créme Brule Presented with Cholcolate-Malt Milk shake, White Chocolate-Mint Foam, Lavender Caramel