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Taste of the Islands
Chef David Ivey-Soto, Ambassador from the Culinary Institute of America, takes guest on a trip through the Caribbean. The meal was served and produce in conjunction with the Broadmoor Bistro and the students of the culinary technical school.

Passed:
Tostones con Mojo, from Cuba: Fried plantains with mojo sauce
Fried Johnny Cakes, from West Indies: cornmeal pancake
Rum Shrimp, from Cuba: shrimp, dark rum, herbs, mango puree
Table Side:
Saltfish, from West Indies: salted cod, tomato, onion, local lettuce, Caribbean hot sauce
Black Bean Soup, from Cuba: pureed black beans, lime sour cream, cilantro, red onion, heirloom tomato
Ropa Vieja, from Cuba: shredded slow cooked beef, cumin, garlic, tomatoes, chili peppers
Arroz con Pollo, from Cuba: organic chicken, saffron rice, petit pois
Helado de Flan, from Cuba: frozen creme anglaise, caramel, dulce de leche