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