Chef Matthew Schee is serving up some dandy dishes at Cheyenne Mountain Resort

Meet Matthew Schee, executive sous chef at Cheyenne Mountain Resort, 3225 Broadmoor Valley Road.

Award-winning executive sous chef Brother Luck has moved to another job opportunity within the Benchmark Management Co., which oversees the food at Cheyenne Mountain Resort. Schee has taken up where Luck left off with the Colorado Fusion à la carte menu. According to the menu, “Colorado Fusion is the blending of Rocky Mountain ingredients and global cooking styles.”

For instance, if you’re looking for a meatless meal, go for the Stuffed Poblano Chile ($17). The huge roasted pepper is filled with a spicy potato-corn hash and a side of black bean cake. The pepper is washed in a rich, zippy red molé sauce.

If meat is more to your liking, consider the Colorado Lamb Chops ($29). You’ll get three thick chops, glazed with bold-flavored chocolate mint pesto, fanned over a mound of goat cheese and chive polenta. Roasted asparagus and baby carrots, bathed in blackberry port reduction, were nestled on the side of the plate.

Dessert? Why not when there’s Salted Caramel Cheesecake ($7) as an offering?

“This was an idea Matthew and I had,” said Juan Madrigal, sous chef, about the dessert. “We had a really good cheesecake and we had a really good caramel sauce. They went together perfectly.”

Madrigal, by the way, held down the carving station for the Saturday prime rib buffet ($32 per person) and made sure guests were being taken care of in the dining room with frequent visits.

Meals at Cheyenne Mountain Resort are much more than their famous buffets. The Colorado Fusion menu is worth a look.