For two years running, Flying Horse has been voted BEST HOME DEVELOPMENT by the reader's of The Gazette. We are pleased to share that the Flying Horse family was nominated in several new categories for 2018. The nominations are as follows (sections are alphabetized by category i.e. CITY LIFE SECTION, BEST HOME DEVELOPMENT category):
CITY LIFE SECTION
We kindly ask for your vote for 2018. The voting ballot may be completed online and you can vote for as many or as few categories as you wish.
Brazie wants to be best in the business
By: Audrey Jensen - December 8, 2017
As published in the Colorado Springs Business Journal
John Brazie started his career in food service in high school, and hasn’t ever steered away from the industry.
After working as the executive chef at The Woodlands Resort & Conference Center, a luxury hotel in The Woodlands, Texas, near Houston for almost 20 years, Brazie relocated to Colorado Springs in August for his love of the mountains. His wife plans to move here this month.
On Aug. 17, Brazie started as the new executive chef of The Steakhouse at The Club at Flying Horse, one of Colorado Springs’ luxury resorts. In addition to working at The Woodlands Resort and Robard’s Steakhouse, one of the top-rated steakhouse restaurants in The Woodlands, Brazie also became a certified executive chef through the American Culinary Federation this year.
As the new executive chef at Flying Horse, Brazie said he hopes to create a culture and environment that will allow his employees to succeed in the food business.
Brazie spoke with the Business Journal about enhancing lives in Colorado Springs.
How did you get into the food industry?
The neat thing is, it’s all I’ve ever done. Literally. There’s not much else I know how to do. I started working in kitchens at 15 years old — I worked my way up from washing dishes. I was a graduate of The Culinary Institute of America a long time ago. My dad [also] liked to cook. … You’re a kid coming out of high school and your parents are going, ‘You want to go to college?’ I said, ‘Well I’d like to go to cooking school.’ My mom was stunned — thought it was the weirdest thing in the world. But they sent me, and it stuck. … I have been so incredibly fortunate, where I’ve worked, who I’ve worked with, to be able to land in lucky spots. I still love coming to work.
Can you describe your role as executive chef?
I see my job as a chef, [but] any chef’s job, anybody’s job, is so much more than the guy who makes the food. I see my job as putting a smile on your face. I see my job as creating a memory. I see my job as having a dish-washer who couldn’t graduate from high school but is making his way. I see my job as helping somebody put shoes on their kid. I see so much more than going, ‘Yeah I can cook, I can run a business, I can make numbers.’ That’s the easy part of my job. When people come into my establishment, it is my responsibility to enhance their life.
What are your plans as the new executive chef?
I fully expect The Steakhouse at Flying Horse to be considered one of the, or the best restaurant in Colorado Springs. I certainly want that for my own gain and my own personal drive, but I think I want it more because I believe that it deserves to be. I believe it’s a beautiful facility and I think we have a fantastic membership. I probably have 20 employees in there in white coats. At this point in my career, I want them to be able to work at the finest restaurant in Colorado Springs.
What have you noticed about the food industry in Colorado Springs?
Being on the north side of Colorado Springs puts you in a new, common environment. On the north side [we’re lacking] individuality. Some of that has to do with proximity and personal space when you start building suburbs or when you expand — things start getting farther apart, things start getting master-planned and designed and we have shopping centers and strip malls and then we lose the [individuality]. … I look forward to learning more about what the [food] culture is [in Colorado Springs]. I haven’t had a chance to meet or go to any of the other chefs’ restaurants in the city.
How is Flying Horse affected by growth in north Colorado Springs?
I think for Flying Horse itself it’s a win-win-win. It’s a master-planned community. One of the neat things I think of Flying Horse — it’s very similar to where I came from — Woodlands. … There are families, there are kids, there are people struggling to get by, there are people living in mansions. With that mix, a thriving culture, a society that works — it’s not relegated to one group. Diversity is a good thing.
Flying Horse recently named John Brazie as Executive Chef for The Club and The Steakhouse at Flying Horse to lead the culinary team, including The Club’s private dining, corporate events, and weddings, as well as The Steakhouse at Flying Horse, which is open to members and the public.
"John is an exceptionally talented, acclaimed Executive Chef from the Houston area. He thrives on providing an outstanding guest experience across all food and beverage offerings." said General Manager, Wendy McHenry.
Having spent the last two decades as Executive Chef for the renowned Woodlands Resort, John has world-class exposure with the opening and operating of private clubs, branded hotels and hosting marquis international events. This encompassing experience has created an expansive repertoire and unique talent. His signature of quality is most proudly experienced in Robard's Steakhouse, Trip advisors #1 rated restaurant for that region.
He graduated from the Culinary Institute of America in Hyde Park, NY and has continued his formal education with the Culinary Institute, being twice invited to attend the World Conference on Flavor at the Greystone campus and most recently was selected as one of only sixteen chefs nationwide to take part in a year-long culinary enrichment and innovation program, (CEIP). A crowning achievement this year was Chef John earning the title of Certified Executive Chef (CEC) from The American Culinary Federation. His tenure was filled with acknowledgments and awards, being named a Hyatt manager of the year, winning The Woodlands grand tasting Chef of Chefs competition and being named as a recognized Texas Chef three times by Saveur magazine.
John’s inspiration for cooking was his father Richard, spending countless hours together in their New England kitchen. His understanding of the nobility and importance of a chef can be attributed to the combination of a life of experience and a French mentor, who had a huge impact on him.
His personal creed is to be relevant, to contribute to the evolution of cuisine and to develop the chefs who are next in line. His philosophy is that "great food is recognizable and appropriate to its environment. A dining experience should be authentic and truthful, while allowing nature and skills to play the starring role".
To learn more about The Club visit www.flyinghorseclub.com. Information and reservations for The Steakhouse can be made by calling 719-487-2635 or visiting www.flyinghorsesteakhouse.com
Posted by Ashley B.
Flying Horse Holiday Luncheon & Fashion Show will take place Thursday, November 10th at 10:30am-1:00pm!
$32.00 (INCLUSIVE) PER PERSON FOR MEMBERS AND GUESTS.
We want to hold this event for you, our highly valued members and your guests to celebrate the beginning of the holiday season.
This season we are welcoming back fashion designer Fab’rik along with two new designers Cabi and Lularoe. Seating this year will be limited.
To RSVP please call Maxine Newton at (719) 487-2648.
We are very much looking forward to hearing from you! Reminders: You must cancel 24 hours in advance to avoid charges. Kid's Cabin will be available. To ensure availability please RSVP by calling 719-487-2610.
Posted by Ashley B.
Jared Kadzikowski is The Club’s new Sommelier. He was born and raised here in Colorado Springs and fell in love with wine as a server at The Melting Pot. During his 4 years at Charles Court and Summit restaurants at The Broadmoor Hotel he acquired his level two certified sommelier certification with The Court of Sommeliers. Jared graduates in May 2017 from UCCS. A fun fact about him is he made it all the way to becoming an Eagle Scout, only four percent of Boy Scouts are granted this rank after a lengthy review process. He is proud to be a part of the wine program here at The Steakhouse at Flying Horse and looks forward to diversifying and improving the wine list and experience at such a lavish and beautiful restaurant. Please say hello and welcome him as you see him around the restaurants!
Posted by Ashley B.
Say hello to our new Food & Beverage Service Manager, we cannot wait for her to start! "My name is Kari Ottaviano. As a kid, I started out with a flair for food and cooking. I can blame it on my Italian roots where meals were occasions and meant to be treasured. Of course, this led to an early start in restaurants as soon as I could pour a glass of wine and serve it. Since then, I have progressed and been lucky enough to run restaurants and hotel programs in 7 states. Colorado being my favorite, naturally. I hope to bring an unceasing passion for food and beverage to this new position and am so excited to be here. Please feel free to ask me anything. However, if the subject of my dog comes up, be prepared for pictures and gushing. Thanks so much for welcoming me into your community. I look forward to getting to know you."
Posted by Ashley B.
Rachel Morin was born in Virginia and has lived in Colorado for eight years. She was brought on The Flying Horse team about eight months ago as a server when we opened The Steakhouse. She came to us from Perry Park Country Club where she worked as their Wedding Event Coordinator. Rachel is a musician and loves to sing, mainly show tunes & opera. On top of working and her family life, she is also going to school for Restaurant Management. With her sparkling and caring personality, we are beyond pleased to have her on our Flying Horse team!
Posted by Kim S.
The Steakhouse at Flying Horse Is Set To Open in November!
Construction of the newly expanded dining room, formerly known as La Fortezza, located inside coveted Flying Horse Clubhouse is nearing completion, and come mid-to-late November, Flying Horse will become home to Colorado Springs' newest Steakhouse.
Situated within The Club at Flying Horse, featuring sweeping views of our Tom Weiskopf designed golf course, Pikes Peak, and the Front Range -- The Steakhouse at Flying Horse is positioned as contemporary restaurant in a beautiful Tuscan style villa ambiance. Guest will enjoy The Steakhouse dinner menu with delicious appetizers, featured prime and grass-fed steaks and chops, fresh seafood and chicken dishes along with innovative side dishes. Accompany any dish with a hand crafted cocktail from the full service bar or bottle of wine from an extensive list of old and new world wines. The exquisite selection of homemade desserts is the perfect ending to any meal. The Steakhouse will also offer guests delightful options for breakfast, and lunch. Breakfast and lunch are served Monday through Saturday and Sunday brunch will excite and delight everyone in the family with classic brunch favorites as well as additional imaginative offerings.
Reservations are recommended. To learn more about The Steakhouse at Flying Horse or to book your reservation in advance of the Grand Opening, please call 719-487-2635
The Steakhouse at Flying Horse Hours:
Lunch: 11:00am - 2:00pm
Dinner: 5:00pm - 10:00pm
Bar Opens at 4:00pm
10:00am - 2:00pm
Posted by Kim S.
We are pleased to announce that renovation plans for the La Fortezza dining room are moving forward. This exciting renovation includes expanding the dining room to the edge of the outside patios and adding a large bar area with expansive views of the mountains and surrounding area. When complete, The Steakhouse at Flying Horse will offer a newly designed menu featuring fine steaks and seafood. We will also serve breakfast and lunch in this dining room. The Steakhouse will serve our Lodge and Villa guests and will also be open to the public. The Tack Room and Rotunda will remain available only to our Members.
We anticipate completion of the new restaurant to be in the late summer or early fall and look forward to unveiling it to the community!