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Table For Flood Relief: Chad Scothorn To Serve Frozen Foie Gras

Welcome back to the Table For Flood Relief series, where Eater interviews the guests chefs cooking at The Stanley Hotel's Great Roads To Great Chefs dinners. There is a different chef for every dinner, with a roster of chefs from Denver, Boulder, and beyond.

Next up is Chad Scothorn, the chef/owner The Cosmopolitan Restaurant in Telluride, Colorado. This internationally trained chef serves up a globally inspired menu to the tiny mountain town, and he's always looking for new travel and cooking opportunities. Great Roads To Great Chefs will be just that— Scothorn's sold-out weekend at The Stanley is scheduled for March 21 and 22. He sat down with Eater and talked changing consumer palates, and frozen foie gras.

How did you become a chef? I am a 54-year-old chef who has spent over 40 years in the industry. I have a bachelors degree in Hotel and Restaurant Administration., a degree from the Culinary Institute of America, and several continuing education certificates from France and Italy. What inspired me to do this? Good guests feedback.

What cooking style are you the most passionate about? French, Italian, Japanese, Spanish

And how do you apply that cooking style at your current restaurant? The name "cosmopolitan" refers to "worldly"... I believe through my travels and education I am offering wordly food.

How would you describe Denver's (or Colorado's) food scene? I believe that Denver's food scene is probably quite a bit different than the ski resorts'. I have spent my career in Vail, Telluride and Las Lenas (an Argentine ski resort)— the resort food scene is always evolving around the clientele we attract. I believe that New York probably influences food the most. With trends stemming from New York, food like Momofuko (David Chang) is affecting many Colorado chefs. I also feel compelled to mention that the Colorado farmers are certainly more of a factor in Colorado restaurants than in the past. It is much easier to find good local product, and while I don't believe our concept is "farm to table" due to our winters, we do try to serve as much local natural product as possible.

What restaurants in Colorado are you most looking forward to trying? I love Sweet Basil in Vail and also like TAG in Denver.

You can have one food-related super power. What is it? Soup

2014 will be the year of the... healthier consumer demanding healthier fare in fine dining establishments... less cream, butter, salt, fat, and processed foods.

So why cook at Great Roads To Great Chefs? I'd love to help out the flood victims, and also love working with the Stanley executive chef and his staff. You can always learn working in other kitchens.

What do you plan to make? Frozen foie gras— an extremely small amount to be consistent with the health conscious statements I just made. It is more air than foie gras.

What will you do with the percentage of the dinner's proceeds that you get? Part to recover my costs, and part as a donation to the flood victims. It is quite expensive for a chef owner to take this much time off, and my restaurant is eight hours away.

What are you most looking forward to about your stay at the Stanley Hotel? Meeting new people. Telluride is quite small and it is always good to get away.

Chad Scothorn [Photo courtesy The Cosmopolitan]

· Great Roads To Great Chefs [Official Website]
· Table For Flood Relief: Great Roads To Great Chefs [EDen]
· Dunton Springs Among Bon Appétit's Best Hotels for Foodies [EDen]