Hosea Rosenberg Stacks "America's Better Sandwich" Contest

Categories: Celebrity Chefs

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Lauren Monitz
It's been a busy month for Hosea Rosenberg, the Top Chef season five winner who's hoping to open his Blackbelly Market restaurant in Boulder next month, but took time out to team up with Sea Cuisine, a New York based fish company, in a taco demonstration at Coors Field last week, and now is working with Oroweat Bread on the first-ever "America's Better Sandwich" contest for National Sandwich Month.

See also: Chef Hosea Rosenberg Talks Blackbelly Market and Free Tacos


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Top Chef winner Hosea Rosenberg opening Blackbelly Market in Boulder

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Lori Midson
Bitter Bar owner James Lee will consult on Black Belly Market, Hosea Rosenberg's new Boulder butcher shop and restaurant.

For the past few years, Hosea Rosenberg, who won the Top Chef title -- and $100,000 for his victory -- on Season Five of the Bravo reality show, has focused his time on growing Blackbelly Catering, a full-service events and catering company that sources most of its ingredients from Blackbelly Farm, Rosenberg's leased, five-acre parcel of land in Lafayette, where he grows produce and raises five different breeds of pigs, several herds of Blackbelly lambs, plus chickens, ducks and rabbits.

And in 2011, when Rosenberg, with the help of Bitter Bar owner James Lee, launched Blackbelly Catering, part of the plan was to also open a restaurant. "We're actively looking for a space, and this time next year, we'd love to be cooking -- and serving -- 90 percent of what we raise and grow," said Rosenberg, when I interviewed him in November of that year.

The search for the right space took longer than expected, but Rosenberg finally inked a deal in January, and in mid-July, pending permits and construction timelines, he'll open Blackbelly Market in Boulder, in the same complex as Wild Woods Brewery and withing walking distance of several more breweries, including BRU, Fate, Avery and Upslope.

See also: Top Chef Hosea Rosenberg and star bartender James Lee partner on a farm, catering company and restaurant

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Video: Pantaleone's clam linguine is "absolutely dreadful," quips Gordon Ramsay in season premiere of Kitchen Nightmares

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Gordon Ramsay, host of Kitchen Nightmares, pans the pasta at Pantaleone's.

In July of last year, Gordon Ramsay, the caustic chef and FOX TV food personality whose standard vocabulary -- at least on his shows -- is predominantly a string of F-bombs, typically flung in the fearful faces of chefs who seemingly don't know the difference between scalding and sauteing, touched down in Denver, along with a film crew, to document the kitchen calamities of Pantaleone's Pizza, a Denver institution that has long insisted its pizza is "Denver's Best."

See also: Gordon Ramsay filming at Pantaleone's this week for a segment on Kitchen Nightmares


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Acorn, Oak's Steven Redzikowski nabs Food & Wine's People's Best New Chef Southwest crown

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Lori Midson
Steven Redzikowski, along with his team at Acorn, have a lot to celebrate.

Steven Redzikowski was having lunch with his parents in Boulder when his phone beeped. "My mom and dad and I were having lunch at Brasserie Ten Ten in Boulder, and then I got the text," says Redzikowski, executive chef of Acorn at the Source and Oak at Fourteenth in Boulder. The text, which came from Bryan Dayton, Redzikowski's partner in both restaurants, shouted this...in all caps: "YOU WON THE PEOPLE'S CHOICE, MOTHERFUCKER!!!! CONGRATS!!!!"

See also: Cast your vote for Acorn/Oak at Fourteenth's Steve Redzikowski, a Food & Wine magazine "people's best new chef" nominee

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Cast your vote for Acorn/Oak at Fourteenth's Steve Redzikowski, a Food & Wine magazine "people's best new chef" nominee

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You'll find plenty of foodniks singing the praises of Oak at Fourteenth, the lauded restaurant that Steve Redzikowski and Bryan Dayton opened in Boulder in 2010 -- and again in 2011, following a crushing fire. And you'll find just as many ardent admirers of Acorn, the sequel to Oak that opened last year at the Source. I'm a huge fan of both restaurants and Redzikowski, with whom I chatted earlier this year for my weekly chef and tell interview, is a chef that shuns the spotlight -- and yet he keeps landing smack-dab in the middle of it, generating local and national accolades for his pure, honest cooking that's refreshingly absent of gimmicks and superfluous bullshit. And it appears that Food & Wine magazine has also taken notice of Redzikowski, because the glossy food title just named him a nominee in its annual "People's Best New Chef" competition, now in its fourth year.

See also: Steve Redzikowski, chef of Acorn and Oak at Fourteenth: "Tweezers are just so finicky"

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The Little Nell and Denver author Adrian Miller nab James Beard Foundation finalist spots

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Adrian Miller, aka the "Soul Food Scholar," was named a James Beard Foundation finalist for his book: Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time>/em>

Earlier this morning, hundreds of chefs, restaurateurs, journalists and restaurant-industry groupies were eyeballing their computer screens and mobile phones, anxiously awaiting the news, which was live-streamed from the Publican in Chicago, announcing who would make it through to the James Beard Foundation's finalists round, the nominees of which included seven Colorado restaurants, bars and chefs, along with one author: Williams & Graham (Outstanding Bar Program); Yasmin Lozada-Hissom, Spuntino (Outstanding Pastry Chef); Frank Bonanno (Outstanding Restaurateur); The Little Nell (Outstanding Wine Program); Jorel Pierce, Euclid Hall (Rising Star Chef of the Year); Jeff Osaka, twelve (Best Chef, Southwest) and Alex Seidel, Fruition (Best Chef, Southwest); and Adrian Miller, executive director of the Colorado Council of Churches and author of Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.

See also: Alex Seidel, Jeff Osaka and more Denver chefs among James Beard Foundation semi-finalists

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Alex Seidel, Jeff Osaka and more Denver chefs among James Beard Foundation semi-finalists

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Earlier today, in a live stream from Orlando, Florida, the James Beard Foundation rolled out its culinary red carpet of semi-finalists in several categories, including Outstanding Bar Program, Outstanding Pastry Chef, Outstanding Restaurateur, Outstanding Wine Program, Rising Star Chef of the Year and Best Chef, Southwest -- all of which are award categories that trumpet at least one Colorado chef or restaurant.

Last year, Jennifer Jasinski, exec chef-owner of Rioja, Bistro Vendome and Euclid Hall strutted home with the Best Chef, Southwest James Beard award, while Frasca Food and Wine took home the Outstanding Wine Program award.

Flip the page to see who's vying for this year's prestigious medallions.

See also: Jennifer Jasinski and Frasca Food and Wine win James Beard Foundation awards


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Jasinski, Brunson, Reilly, Redzikowski and Greenwood competing for top pork prize in Cochon555

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Cochon.com

Five Colorado chefs -- Jennifer Jasinski (Rioja, Euclid Hall, Bistro Vendome and the forthcoming Stoic & Genuine); Justin Brunson (Old Major and Masterpiece Deli); Paul Reilly (Beast + Bottle); Steve Redzikowski (Acorn and Oak at Fourteenth); and Bill Greenwood (Beano's Cabin) -- have been tapped to compete in Cochon555, the country's most pig-centric showdown of swine, which will trot into Denver on Sunday, March 9 and take place at the Ritz-Carlton, Denver from 4 to 8 p.m.

See also: Cochon 555 Punch King title served up at Ace


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Alex Seidel and Jennifer Jasinski part of an all-star lineup at the All-Star Chef Classic

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Lori Midson

If you happen to find yourself in Los Angeles between March 21-23, you'll be in esteemed culinary company: Jennifer Jasinski, chef-owner of Rioja, Euclid Hall, Bistro Vendome and the forthcoming Stoic & Genuine, along with Alex Seidel, chef-owner of Fruition and Mercantile Dining & Provision, which will open in Union Station, as will Stoic & Genuine, later this summer, are both participating in the inaugural All-Star Chef Classic at L.A. Live, a behemoth downtown Los Angeles sports and entertainment district adjacent to STAPLES Center and the Los Angeles Convention Center.

See also: Denver's thirteen biggest culinary stories of 2013: the good, the bad, the surprising and the tragic

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Culinary world mourns the death of Chicago chef Charlie Trotter

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Shocking news out of Chicago today: Charlie Trotter, an American, self-taught chef whose relentless pursuit of fine-dining perfection shaped the futures of fellow chefs all across the globe, passed away earlier this morning of undetermined causes. Trotter, who closed his eponymous Chicago restaurant in 2012 after 25 years at the top of that city's restaurant hierarchy, was 54 years old.

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