Ask a Chef: "Top Chef" Winner Hosea Rosenberg

 

After reigning supreme on Top Chef: New York, Hosea Rosenberg went on to make an indelible mark on Boulder’s food scene with his Blackbelly concept. Later this month, the acclaimed toque will bring his talents back to the Big Apple to showcase facets of his farm, restaurant, and butcher shop for a dining experience from the source to the plate. In anticipation of his upcoming dinner, we spoke to Rosenberg about his guilty-pleasure foods, dry-aged beef, and the sage advice he received from Jacques Pépin.

 

 

What is your inspiration behind the menu for this Beard House event? 

To showcase what we’re doing at the new restaurant—mainly the butchery, dry-aging, and dry-curing.

 

What's a dish on your Beard House event menu that you're especially excited about or proud of, and why?... Read more >

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