|Catering Spotlight|: Blackbelly Catering
Chef Hosea Rosenberg is the owner of Blackbelly Catering, and we were able to ask a few questions to get the inside scoop of what’s next for their business. They have such delicious and high quality ingredients, and their staff is always incredible to work with and super accommodating. Read on to learn more about this super talented farm-to-table catering company!
Tell us what Blackbelly does.
Blackbelly is an acclaimed catering business, restaurant and the only independent whole-animal butchery and charcuterie operation in Boulder, CO. Our menus highlight seasonal ingredients and responsibly raised animals, with flavor being paramount.
How did you get started?
It’s a bit of a long story, but it evolved out of a food truck. That turned into a lot of catering. Then we began farming. Then butchering. Then finally came the restaurant. Then the butcher shop. And then another restaurant. But catering has always been a big part of what we do. We wanted a place that showcases locally raised meat and produce with more of a story than just, “farm to table”. We actually wanted to raise and/or grow all of the ingredients that we would put on the plate. From dirt to fork, so to speak.
“From dirt to fork”, we love that!
What makes Blackbelly Catering stand out from other caterers in Colorado?
Our focus on locally-grown ingredients, pasture raised, sustainable, all natural meat, whole animal butchery, and our house made charcuterie.
What has been your most memorable event?
There have been many. But maybe the James Bond themed 50th birthday party where the guest of honor arrived in his own helicopter in his back yard wearing a tuxedo. They had actors dressed as characters from films, and all of the food was themed to match. Fun is a huge understatement. But I also have been honored to cook for a few different friends’ weddings, and that is the most rewarding.
What’s a hot tip you have for couples planning their big day?
Pick a team of professionals that have a proven track record of working well together! When you have vendors that work well together on a team, they will be coordinating with each other seamlessly behind the scenes to ensure that every detail is taken care of.
What other types of events do you like to cater for besides weddings?
Bar/Bat Mitzvahs, birthdays, corporate meetings and events of all shapes and sizes, bachelor/bachelorette parties, fundraisers
What’s next for Blackbelly?
Right now we are very busy with the catering, market, butcher shop, and two restaurants. We have a few other irons in the fire, but I also had my first kid last year, so I’m trying to not overextend myself!
Some things we may not know about Blackbelly?
Blackbelly existed as a catering company long before the restaurant came along.
We cook all of our food on site.
We travel far and wide! Steamboat Springs, Wyoming, Telluride, Crested Butte, Aspen, etc.
What inspires you, Hosea?
Seasonality, other chefs and cooks, things I read about, vegetables, meat, spices, etc…. I get inspiration from just about everywhere. You have to be open to new ideas, and when you are, things really come out of nowhere and inspire you.
Three words to describe you as a person?
What do you like to do in your free time?
These days it’s mostly family time. But we’ve taken some great trips, so travel is definitely one of them. I also love to fly fish, ski, mountain bike, hike, and read.
What’s your current favorite hang out spot in Boulder?
My garden! I don’t go out these days with a 1-year old!
Favorite outdoor Colorado activity?
Skiing on an epic powder day!
Thank you Hosea! We loved getting to know you and seeing inside the Blackbelly business.
Blackbelly Catering also wanting to share a delicious recipe for their Pear & White Cheddar Flatbread which they created for Tillamook. You can make it yourself as a scrumptious September meal here!