Broadmoor Bistro - Overland Park, Kansas
Broadmoor Bistro is a restaurant operated by students at Broadmoor Technical Center (part of the Shawnee Mission School District) in Overland Park, Kansas.
Broadmoor Bistro is only open Wednesday evenings during the school year. They keep the same menu for 2 months at a time. For $30 you get your choice of two items from two appetizers or soup or salad, choice of entree, and choice of dessert. On our first visit, I selected juniper herb rubbed chop of wild boar with chili roasted posole, Asian pear puree and butternut squash. The boar was good, and the posole was better than I expected, but I was surprised how much I enjoyed the pear. L had chicken roulade - pan seared organic breast of chicken stuffed with spinach, goat cheese, sun dried tomatoes, braised in kalamata olive jus with Swiss chard and celeriac polenta.
My favorite items were the smoked Nantucket scallops and fried leaks that garnished the salsify soup. The presentation of the soup was interesting. The server brings a large shallow dish with the scallops and leaks in the center. Then a second server poured the soup into the dish, around the garnish. When the next table with 6 people were served soup, it took 5 people to bring it out.
On our next visit, L had Crispy Sea Bass with melted leeks, celeriac whipped potatoes and grapefruit "Air" for her entree, while I had mesquite grilled South Texas antelope chop with green chili & cheese grits, onion jam, Swiss chard, and red eye gravy. The antelope had too much "char" flavor from the mesquite, it overpowered the flavor of the meat. But I really enjoyed the onion jam.
Advance reservations are required and can only be made online. New for the 2013-2014 school year, reservations are made through Open Table.
Broadmoor Baking Fridays - Baking and culinary arts students sell pies, tarts, cookies, cakes and breads from 2:30-5:00PM (or sold out) on one Friday a month.
Several times a year, the Broadmoor Bistro hosts James Beard Foundation dinners at $60 for a 5 course meal by a nationally known chef.
LS-2/14 copyright 2009-2016 by Keith Stokes