A Culinary Success
After years in the making, Top Chef winner Hosea Rosenberg’s lifelong culinary dream came to fruition with the opening of Blackbelly Market in East Boulder.
Blackbelly Market is authentic farm-to-table dining. The menu is seasonal, based off the concept of locavorism, or eating foods grown locally whenever possible. Diners will delight in what is ripe for the picking from the 150-acre Blackbelly Farm, an integral piece to Hosea’s locavore concept. With the help of two experienced farmers, Hosea raises lambs, pigs, ducks, rabbits, and chickens, and grows a plethora of produce in his greenhouse. For the ingredients he can’t source himself, he turns to local artisans and suppliers.
The 3,300 square foot building is a marvel. It contains not only his long awaited first restaurant, but also a deli offering grab-and-go breakfast and lunch, freshly cut meats, charcuterie and pickled vegetables. There is also and enclosed refrigerated butchery room and two kitchens. One kitchen is for Blackbelly's restaurant operations and the other is a commissary kitchen for the catering side of Hosea's business.
Toby Leonard of Great Western Bank and Colorado Lending Source helped Hosea obtain funds to tailor the building to fit Blackbelly's needs through a Small Business Administration 7(a) loan.