Tomorrow’s culinary professionals are acquiring hands-on training and practical job skills today at The Broadmoor Bistro, a student-run skills application by the students at Broadmoor Technical Center in the Shawnee Mission School District.

Since fall 2000, the bistro has offered dining events created and served by culinary arts students enrolled at Broadmoor Technical Center. Students enrolled in the year-long program log 1,000 hours of industry experience as they learn culinary arts and commercial baking. They apply and refine those skills by creating menus, preparing, serving, and operating The Broadmoor Bistro.

Currently, guests can make weekly dinner reservations for Wednesdays at www.broadmoorbistro.org for a four-course meal ($25/person). The fine dining menu varies each season. Guests are seated in a sophisticated contemporary dining setting.

“The reservation system simulates the pace and operations of a restaurant,” says instructor Chef Bob Brassard. “Students work through a dinner rush that helps them learn whether or not they are prepared. The students receive honest feedback and learn life skills. We provide realism in an educational setting.”

Broadmoor’s culinary and commercial baking programs are one of the top educational secondary programs in the country. The program has produced from one to five national finalists in national culinary competitions annually for seven consecutive years. In that time span, Brassard has guided his students in local and national culinary competitions enabling them to earn over 1.6 million dollars in scholarship monies.

Strawberry Shortcake with Vanilla Whipped Cream and Strawberry Ice Cre / Harvest

Strawberry Shortcake with Vanilla Whipped Cream
and Strawberry Ice Cream

Makes 8 biscuits, serves 8

2 Cups All Purpose Flour
½ Cup Sugar
Pinch Baking Powder
Pinch Baking Soda
1 tsp Salt
6 ounces Butter, diced and cold

Whipped Cream and Strawberry Ice Cream
Sliced strawberries, about 2 pints

In a food processor, combine all the dry ingredients.  Pulse until all ingredients are incorporated.
Empty the ingredients into a large mixing bowl, and add the buttermilk around the outside of the mixture.  Work the buttermilk into the dry mixture until a crude dough is formed.  Remove the mixture from the bowl onto a floured surface and knead to form a consistent dough.  Bake freeform or in a decorative shallow muffin tin.  The biscuits will be finished after 15 minutes at 350 degrees…or until golden brown on top.

Serve warm with a sliced fresh strawberries, whipped cream, and a scoop of strawberry ice cream.

Join us for Mother's Day Brunch @ The American Restaurant...ends 5/11
Spring Menu @ The Broadmoor Bistro...ends 5/6
First Tuesday Wine Tastings @ Wapango...ends 6/5
Sunday Funday! @ Absolutli Goosed...ends 8/31
Wine Lovers Wednesday @ Marina Grog & Galley...ends 8/31
SqWires Friday Seafood Fest @ SqWires...ends 9/4
Kids Eat Free! @ 5120 Restaurant & Onyx Bar...ends 9/6
SILLY JILLY AT SERENDIPITY @ Serendipity Homemade Ice Cream...ends 9/7
Open for Labor Day 2009 First Time @ Square One Brewery & Distillery...ends 9/7
Labor Day Weekend @ Kokopelli Mexican Cantina...ends 9/7
Sips, Savories and Sweets @ Cafe Metro...ends 9/8
Lafayette Square Bike Race @ Ricardo's...ends 9/8
Live Music on the Patio! @ Solstice Kitchen...ends 9/11
Art Outside @ Schlafly Bottleworks...ends 9/13
Duff's Specials @ Duffs...ends 9/15
Danielle Howle @ Mint Julep Bistro & Lounge...ends 9/17
HG Squared Exhbit Continues in Sept @ Cafe Trio...ends 9/26
Live Music In Septembe- No Cover!!! @ Three Monkeys...ends 9/26
The Plaza Art Fair @ Starker's Restaurant...ends 9/27
Art in the Park @ Afton House Inn...ends 9/27