Salute to Escoffier
Auguste Escoffier wrote the book on French cuisine. Credited with simplifying and modernizing fussy techniques, Escoffier published Le Guide Culinaire—a cookbook and textbook on haute cuisine—in 1903, which is still used by today's culinary schools as the ultimate reference on French cooking. This weekend pays homage to the father of French cuisine with a culinary celebration of food and drink. Events include wine seminars, chef cooking demonstrations, and a five-course grand buffet. Fri-Sun, times vary.Date: Feb 8, 2013 7:00 pm - Feb 10, 2013 7:00 pm
Cost: Overnight packages start at $340.
Venue: The Broadmoor
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