Hi Cosmo friends.

Just wanted to keep you up to date on stuff I’m doing to help retain the really great people you have come to know and love at Cosmo.

The pandemic has made some things become even more difficult for employees—healthcare and housing…so, here’s what we are doing to help alleviate this dire situation for all our staff so you can keep coming in to dine.

All employees—that means full or part time—will receive membership in a local Direct Primary Care Clinic called Telluride Whole Health. The Direct Primary Care membership allows our staff to go to Doctor Heather Linder at Telluride Whole Health for free.

Onto our other tough situation; housing for staff:

I am currently building employee housing in Norwood. A two-bedroom and a one-bedroom are under construction and a new project is in the works. This after just completing employee housing in the Ski Ranches.

Just thought you’d appreciate knowing this stuff.

Chad

 

 

 

Hi All! Chad here. Just finished a brief, but bountiful foraging for porcini mushrooms this past weekend. See photo at left. Let’s all pray for more rain, because we need it…not just for finding more mushrooms.

You know I’m not going to divulge my super-secret mushroom spots. But, it’s easier to just visit Cosmo for some mushroom heavenliness.

That’s about it for now.

Keep having fun this summer, be nice, consider wearing a mask inside crowded spaces, get your vaccine, and come in to try my new (and delightful) braised Colorado lamb shanks served with porcini risotto, spinach, lamb jus, and grain mustard.

Chad

Hi All!

Chad here. The Cosmo will be closed (thank goodness as we really haven’t closed for 2 years) from April 4 thru May 13, opening May 14.  We will rest, lick our wounds and come back fresh.

Looking back on things this past year, all restaurants have gone thru the “Covid washing machine”…. we have “pivoted” so many times and I am sure the pivoting isn’t over yet.  Here is a funny video of me describing last summer (Interview was done in September of 2020).

Have a great spring, be nice, wear a mask, get your vaccine, and always drink great wine.

Hi All!

Lots of news:

Cosmo’s “backyard” is re-opened for the winter! (I know, it is really the “front yard”, but it sounds better). We have fire pit tables, heaters, lights…it’s a daily party. Thank you to Mountain Village (land owners), Town of Telluride and the construction crew that built our new deck in 4 days.

Now that we have the backyard, that opened the doors to bring back our Happy Hour from 3 to 4pm.  $10 sushi and many other discounts.

Now for the important stuff: We are turning 25 years old on February 10!  25 years, wow.  So much has happened over the 25 years.  We are having some contests to reminisce …25 gift certificates are being given out for $25 each for the best Facebook posts about experiences you may have had at the Cosmo over the past 25 years. The best 25 posts will be awarded at the end of February. Don’t forget to “tag” the restaurant, so we see your post!

I am putting out “Backyard Specials” starting with Pork Ramen to keep you warm while enjoying our new deck.

Thanks for the 25 years, and see ya soon.

Chad

ps: if you want to read more about how the restaurant began, read the article in the Telluride Daily Planet.

Happy New Year Cosmo Friends!
Chad here.
Well after many requests over the years, we made a video of how we make our bread.  Sorry, no tattoos, no drama, no makeup, no Iron Chef entertainment……I hate those shows….just a nice video on how we make our wonderful ciabatta.
Thank you to Jacob at Bomber Films for making Paula and myself look like we know what we are doing.
A little bread info: Our bread takes over a day to make.  Most artisan breads take a long time to make.  Long fermentation’s with minimal yeast plus zero fat equal some kind of artisan bread and our bread fits this bill….so, if you are in a hurry, don’t try this at home.
If you have any questions, please ask…just email me.
Soon, Cosmo will have outdoor dining!  stay tuned, stay safe, wear a mask, social distance, wash your hands, drink, and be merry,
Chad

Hey Soup Lovers!!!!

Chad here.

This subject is a deep subject to me as a 61-year-old chef. Quick story: I went to the Culinary Institute of America in 1981. Craig Claiborne was a famous food writer and restaurant critic in those days. One of his quotes that I will never forget was that the way he chose which restaurant to critique was to go to about 10 restaurants first; then he would just taste their bread and their soup. If the bread and soup was good, then, and only then, he would follow up with a full-blown dinner critique. The bread and the soup are a “tell-tale” that the chef gave a damn. It usually showed that the chef knew how to make a good “stock”. Stocks are the back bone of all great fine dining restaurants.  Stocks make the soups, make the risottos, make the sauces, etc., etc.

The Cosmo proudly makes all of their own chicken stocks, veal stocks, shellfish stocks, and vegetable stocks from scratch.

This is why I am so obsessed with our soups (and our bread).

Normally, when our dining room is open, our soups are purees that are garnished with several herbs, proteins, vegetables, etc. and they are around 8 ounces and are fantastically elegant made from real stock.

Now, I am serving more rustic, full of vegetables, proteins, and love.  Now we are serving 16 ounces instead of 8 ounces.

Today I made an Indian curry chicken vegetable soup. The inspiration was from a house guest from Baton Rouge who is from India, Somesh.  Somesh showed me how to make curry with garbanzo beans…. totally vegan and totally delicious. This is also the inspiration for our vegan sweet potato entree.

That’s all I got,

Try my soup.

Be nice during these hard times,
Chad

 

Hi Folks, Chad here with a Cosmo update:

I have been listening to requests and the “family style” food is what people wanted the most. We have rolled out 8 proteins that are enough food for 2 people and you can add to these to make them feed 3, 4, 5, etc. These proteins do not include sides, so you can build your own dinner with a selection of sides, salads, and desserts.

We have added 4 fire pits outside for people “jonesing” for a little sense of normality…you can have cocktails, sushi, etc. with full table service. Please dress warm or just come wearing what you skied in.

Additionally, Maury and Val are working on a “Liquor store pricing” list of wines by the bottle. These are seriously discounted and have pricing similar to the local liquor stores. “One stop shop” and you don’t even have to get out of your car.

On my next entry here, I am attempting to video (with the help of Jacob, our in-house photographer) how we make our bread…coming soon.

That’s it for now, the video should be funny.

Be safe, wear a mask, social distance, wash your hands, be nice, and drink wine!

Your digitally enhanced chef,

Chad

 

Hope my fans, diners, and sushi addicts are all doing their best to keep their appetite, sense of humor and overall wellness. As I take a stab at my journalistic skills, I hope this blog can give me an opportunity to let you know what’s up at the Cosmo kitchen and gives you an opportunity to give me feedback, polite criticism and suggestions.

I have often thought I should be keeping a diary of the Cosmo happenings from March until now, so much has happened good and bad. As is the case with all of us, this has been a test for all restaurants.

The Cosmo has learned so much since March about takeout food, packaging, labeling, internet based menus/ordering, etc.

My most current project is “family style” dining. I felt that after so many times having our takeout dinner menu this year that options were necessary that allowed you to simply put some food in the center of your table and enjoy sharing with your fellow housemates/family members. I purposely did not “package” the items as I did with our “dinner for two” that has been available all summer/fall. This way, if you just want a roast chicken and you don’t need accompaniments (salad, vegetables, etc.), you can just order the chicken and vice versa. Our first stab at the family style offering is really tasty:  Braised Snake River Farms Kurobota Pork Short Ribs. If you are a pork fan or a short rib fan, this dish is serious comfort food ideal for the winter weather. Snake River Farms is known for inventing cuts of meat that are not available in the grocery store and this cut is another example of that. As time passes, I will be rolling out more family style dishes such as whole roast asian duck, braised Colorado lamb shanks, rotisserie-style organic whole chickens, roast beef tenderloin with béarnaise sauce. All of these dishes will feed 2-3 people.

Ok, I did it! Another first for me this 2020, my first blog entry. If all goes well, there will be many more to come.

Your local chef of 25 years in Telluride,
Chad

Chad Scothorn
Chef/Owner The Cosmopolitan Restaurant