Chef Vaughn Good prepared with the students of the Broadmoor Bistro an honest meal that pleased everyone. Amazing dinner of Klbasa, heritage pork and ham terrine, pork rillettes, house pickles, house mustard, assorted cheeses and breads. This was followed by Green salad of lemon and horseradish vinaigrette, chermoula-roasted vegetables, and smoked pecans. Then came Cavetelli. Braised pork, spring mushrooms, green dirt prairie tomme cheese and green garlic. A Smoked and Grilled Duck followed with ginger and mustard green pistou, white bean ragu, black garlic yogurt, and rye bread crumbs. Finally, Cornmeal and thyme cookie with strawberry jam, ricotta and local honey for dessert.