We all know that every day in the life of a chef is a little different than the last—and it’s always a bit of a whirlwind. But imagine what the day looks like for a Top Chef winner who’s running not one but two top restaurants plus a whole-animal, artisanal butcher shop, and a nonprofit fighting to help find a cure for an ultra-rare genetic disorder. It’s hard to imagine. So you don’t have to. You can see for yourself this Friday, December 16th, when Chef Hosea Rosenberg—owner and chef of Boulder’s Blackbelly, Blackbelly Butcher, and Santo, and the co-founder of Sophie’s Neighborhood—gives us a glimpse behind the scenes and into his kitchens. Chef is is taking over @diningoutmagazine’s Instagram for the day, and you’re invited to follow along to see him in action. As a preview, we caught up with Hosea to ask him about his restaurants, his favorite spots around town, and what he has in store for our followers this week.
What can we expect to see during your @diningoutmagazine Instagram takeover?
A day in the life. Every day starts with some cute family time with Sophie and Rocky (our French Bulldog) and then it’s game on. I always try to stop by both restaurants, but most of my time has been spent at Blackbelly lately. We have multiple construction projects going on right now, so it’s a bit of mayhem mixed with food, hospitality, and just keeping it all moving forward.
Tell us about the concept behind Blackbelly. And its mission?
Blackbelly was founded on the idea that great food can only be made with great ingredients. We have a whole animal butchery program, world class cuisine, full service bar, a market, and the area’s best catering. It’s a lot of moving parts, but it works.
And about your second restaurant, Santo?
Santo is based on the food I grew up eating in Northern New Mexico. It’s food for the soul and fire for the belly.
Do you ever miss your food truck days?
Never. I will never own a food truck again.
It’s someone’s first time at Blackbelly. What do they have to try?
The beef tartare, crispy pigs ears, housemade charcuterie, or a dry aged steak.
What’s your menu’s sleeper hit?
The seafood is always stellar at Blackbelly. Not something we’re known for, but always delicious.
Your breakfast-lunch menu centers on deli sandwiches, your dinner menu features everything from crispy pig ears to butcher cuts of lamb and beef. How do you balance the dichotomy?
Breakfast and lunch is counter service grab-and-go and served out of the market. It’s for the people who work in the immediate area and want great, handmade food, but not a lot of time. Dinner is served in our dining room (different areas of the restaurant) and is a much more elevated dining experience. They both serve delicious food made with killer ingredients.
Can you tell us a little about Sophie’s Neighborhood?
Honestly, this is my #1 job now, and takes most of my attention. Sophie is our only child, and needs help. She was diagnosed with an ultra-rare, crippling, progressive disorder that currently has no cure or treatment, MCTO (multicentric carpotarsal osteolysis). Her bones and kidneys are slowly failing, and she could end up in a wheelchair very soon. We just want to preserve the functions she currently has. She already struggles with mobility, sees doctors and therapists every week, and wears braces on her feet and hands most of the time. We don’t want to see her body deteriorate any further, so we are working as hard as humanly possible to fix this.
How can our readers support the cause?
Go to www.sophiesneighborhood.org, follow us on social media, and get involved. We do a ton of fundraising and all of the money goes towards research into MCTO. We are pushing hard to find a cure or treatment as quickly as we can. Time is our biggest enemy.
Any words of wisdom for aspiring chefs and restaurateurs?
Always understand why you’re doing what you’re doing. The how and the what are easy. The why is what really matters.
You’re hosting your dream dinner party. Who’s around the table?
Anthony Bourdain, Jose Andres, Eric Ripert, Barack Obama, and my dad.
Quick Hits
Apple or Android: Apple
The app you use the most: Instagram
When you’re not at your restaurants, where do you go…
For a drink with friends: Santo
For a special occasion dinner: Always trying new places. Hard to answer.
For a quick delicious bite: Pizzeria Locale
To indulge in your guilty pleasure: Blue Pan Pizza
For cocktails: Bitter Bar
Just because: Blackbelly!!!!
What’s on your holiday wish list? Travel!!!!
Follow @diningoutmagazine on Instagram to catch Chef Hosea’s takeover on Friday, December 16th
