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Table For Flood Relief: Hosea Rosenberg Says It's The Year Of The Rabbit

Welcome back to the Table For Flood Relief series, where Eater interviews the guests chefs slated to cook 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.

This weekend's dinners on April 4 and 5 will be prepared by Hosea Rosenberg, the chef-owner of Boulder-based Blackbelly Catering. Rosenberg sat down with Eater to chat about the booming RiNo neighborhood and the Blackbelly lamb that will be featured at his already sold-out dinner.

How did you become a chef? I cooked my way through college and decided I liked the restaurant world more than being a scientist or engineer (I have degrees in both).

What cooking style are you the most passionate about? I now have a farm and raise livestock and grow produce. I am trying to raise the best tasting pork and lamb in the state and showcase it in our food.

And how do you apply that cooking style in your food right now? We feature the food we raise at our own farm. We encourage our guests to let us decide for them what is best at this very moment.

How would you describe Denver's (or Colorado's) food scene? Exploding! It's more exciting to be cooking in Colorado than ever.

What restaurants in Colorado are you most looking forward to trying? Seems like there are ten new openings every week. I'm very excited about what's happening in RiNo as well as at the new train station this summer.

You can have one food-related super power. What is it? I hold my breath and all the dishes and the floors are magically clean.

2014 will be the year of the... rabbit

So why cook at Great Roads To Great Chefs? I want to help support the relief efforts for the small towns that were ravaged by the floods. Plus I love these collaborative events.

What do you plan to make? I don't have a menu yet, but it will certainly feature our Blackbelly lamb!

What will you do with the percentage of the dinner's proceeds that you get? It goes into the new project I'm launching this summer.

What are you most looking forward to about your stay at the Stanley Hotel? Seeing if the ghosts are real...

[Photo courtesy Blackbelly Catering]

· Great Roads To Great Chefs [Official Website]
· Table For Flood Relief: Great Roads To Great Chefs [EDen]
· Jeff Osaka on Anticipated Restaurants With &; Plus A Ramen Teaser [EDen]
· Ryan Leinonen on the New Patio For Trillium Fund
· Geoff Rhyne on The Wave of Butcher Shops and The Throwback [EDen]
· Orlando Benavidez Wants Go Go Gadget Arms [EDen]
· Drew Hardin on Colorado's Supportive Chefs and Stopping Time [EDen]
· Alec Schuler On Northern Italian Cooking and Tangerine Two [EDen]
· Ian Kleinman On Chef Dreams and Science As A Food Tool [EDen]

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