The Broadmoor’s expert on good taste is Siegfried “Sigi” Eisenberger, the reigning executive chef and the fourth in that position since the resort opened in 1918. A seasoned culinary veteran (two U.S. Culinary Olympics, guest chef at James Beard House events, a member of the Golden Toque and Les Amis D’Escoffier Society), he oversees all of The Broadmoor’s food and beverage venues, and will captain the resort’s annual culinary blowout, the Salute to Escoffier Weekend, Feb. 8-10.
Of all the demanding palates he’s served, he says nobody is more exacting than his 8-year-old daughter, Samantha.Q: Surrounded by food all day, how do you stay so fit and trim?
A: I ski, and I love to run. I run marathons. I did the Pikes Peak Marathon last year, both the ascent and the descent, and it was tough. I did very well, though. (He placed second in his age group for the Triple Crown of Running.) Running is good for me. I love meat, so I have to work out. And running keeps me calm. That’s a good thing in this business.
Q: Do you get to cook much these days?
A: I probably cook more at home than I do here. I make breakfast for Samantha and dinner for all of us.
Q: What do you cook at home?
A: I do quick things, 20-minute meals, you know? I do steaks, chicken and salmon, things like that. I keep them simple.
Q: Simple but gourmet? How do you dress up meals for your family?
A: I like to make pan sauces, with a little wine or whatever. I like to use different chutneys, too, reducing them in the pan juices. And I usually make a nice green vegetable, like broccoli or turnip greens with a little horseradish in them. I also make creamed spinach.
Q: With a homemade bechamel sauce?
A: I’m afraid I do it the expensive way, with a cream reduction, then add fresh spinach, maybe a little garlic.
Q: Who’s your toughest critic?
A: That would be Samantha. She’s very particular. Oh, she likes the usual kid stuff, like mac and cheese, but it has to be good mac and cheese, with a homemade cheese sauce. I make it with Tillamook sharp cheddar. It’s her favorite.
Q: Is she a discerning diner?
A: I’m afraid so. The other night, I thawed some fish and cooked it, and she took one bite and said, “This was frozen,” and wouldn’t eat it. So I ate it.
