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What’s That Sound?: Vol. 5

Each Monday, on Facebook, we'll give you a soundbite of what it is like to be behind-the-scenes at 5280 or out on the road with our reporters in Colorado. You guess where we are, and on Tuesdays, we'll reveal the answers on


Where: Roth Distributing in Aurora.


What: During a photo and video shoot with Top Chef champion Hosea Rosenberg for November’s In From the Cold, Rosenberg talks about his signature hors d’oeuvre (grape, pistachio, and goat cheese “truffles”). This original recipe is tedious—Hosea points out that he recently “had to roll 400 of these” for a wedding—but worth the effort when hosting an après ski gathering. Other picks? Rosenberg bakes bacon-chocolate chip cookies, makes pear and aged Gouda flatbread, serves up French onion soup, and mixes a hard cider “toddy” for the cameras. When we hit the mountain this season, we plan to reward our first perfect run with Rosenberg’s recipes for dinner.

Bonus: Learn to make the “truffles” recipe in our how-to video.

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