Colorado Farmer Chefs Cultivate Flavor From Field to Fork
In partnership with: Colorado Department of Agriculture
Colorado’s culinary landscape is blossoming thanks to forward-thinking chefs who are not just cooking exquisite meals but cultivating agriculture movements, making field-to-fork not just a trend but a way of life.
Among these industry innovators, chefs Eric Skokan and Hosea Rosenberg stand out for their hands-on commitment to field-to-fork ethos, each bringing unique flavors to the table.
See more: Colorado’s Agriculture Career Opportunities Provide an Array of Jobs
Chef Eric Skokan
Black Cat, Bramble & Hare
Skokan, the visionary behind Boulder’s Black Cat Farmstead and Bramble & Hare, parlayed his quest for superior ingredients into a 500-acre certified organic farm, Black Cat Organic. It supplies roughly 95% of the produce and proteins for both restaurants, ensuring diners enjoy a taste of authentic farm-to-table fare.
Black Cat Organic raises hundreds of heritage breeds, such as Tunis and Karakul sheep, Mulefoot and Hereford pigs, and Freedom Ranger chickens, among others. Skokan’s dedication to biodiversity is also evident in his cultivation of produce, including multiple varieties of diverse products at the farm.
“The farm boasts 10,000 tomato and 10,000 pepper plants each year,” says Skokan, whose cookbook, Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm, was a finalist for the International Association of Culinary Professionals’ Best American Cookbook. “If you counted up all the farm grows, we’d be well into the millions of individual plants that, year-round, stock our kitchens as well as farmers markets and CSAs (community supported agriculture).”
By making what he calls critical decisions on the farm for the past 20 years, Skokan discovered the best variety for one dish differs from the best variety of the same farm product for another.
“I train my culinary team to cook in the moment without recipes,” Skokan says, an approach that honors the farm’s seasonal bounty. “We’re very much like mad scientists, empowered to create new things that burst with flavor. It’s incredibly fun and invigorating to experiment with fresh ingredients.”
See more: Colorado Agriculture Investments Strengthen Local Supply Chain
Chef Hosea Rosenberg
Blackbelly, Santo
Rosenberg is similarly kicking slow food into high gear. Among his field-to-fork priorities, he brings a meticulous and skille approach to butchery at Blackbelly, with locations in Boulder and Denver.
“From a culinary standpoint, Colorado produces some of the best lamb in the world,” Rosenberg says. “I knew it was a perfect symbol for a restaurant that butchers whole animals, champions ranchers and aims to serve the best quality food we can.”
The Top Chef Season 5 champion and his team ensure every part of the animal is utilized, reducing waste and honoring the life of the livestock. Most ingredients are sourced via partnerships with local farmers and ranchers.
“I believe that you should eat at places that respect the ingredients they serve,” says Rosenberg, a 2025 James Beard Foundation award semifinalist for Best Chef Mountain Region. “At Blackbelly – and our sister restaurant, Santo – we strive to tell a story through every ingredient we put on the plate.”
Blackbelly is nestled within a primarily industrial area, but Rosenberg seamlessly produced a “greenbelt” around the eatery.
“It’s flourishing, providing flowers for pollinators, garnish for our food and drinks, beauty to patrons’ eyes, and some comfortable shade to boot,” he says. “I’m very happy with the colors, variety and conversation pieces that our gardens provide.”
Blackbelly also values its partnerships with organizations like Slow Food, the Grain Chain, Zero Foodprint and others that share its farm-to-table philosophy.
Field-to-Fork Revolution
Together, Skokan and Rosenberg exemplify how chefs can be stewards of the land and advocate for sustainable practices. Their efforts have not only advanced Colorado’s dining scene but set a standard in the industry.
Both chefs’ restaurants have received recognition from the esteemed MICHELIN Guide, which awarded Blackbelly and Bramble & Hare a Green Star for Sustainable Gastronomy.
Whether through Skokan’s daily harvested, farm-fresh menus or Rosenberg’s artful food and humane butchery, these chefs prove outstanding food and conscientious methods go together.
“A delicious and memorable meal can be quite pure and simple,” Skokan says. “I can just slice a fresh tomato and let its extraordinary flavor speak for itself.”
Rosenberg also shares that intent of informing and inspiring consumers.
“I feel it is my duty to help educate as many people as I can so we can all be a bit healthier, happier and save our planet,” Rosenberg says.
See more: Meet Professionals Who Support Their Colorado Communities Through Food
If You Go
Blackbelly
Locations: 1606 Conestoga St., Suite 1, Boulder
4324 W. 41st Ave., Denver
Phone: 303-247-1000 and 720-476-5812
blackbelly.com
Black Cat Farmstand
Location: 9889 N. 51st St., Longmont
Phone: 303-444-5500
blackcatboulder.com
Bramble & Hare
Location: 1964 13th St., Boulder
Phone: 303-444-9110
brambleandhare.com
Santo
Location: 1265 Alpine Ave., Boulder
Phone: 303-442-6100
santoboulder.com
Find More Online
For more information about farm to table dining, visit COagriculture.com.