Denver’s own “Top Chef” finalist, Carrie Baird, has left her executive chef post at Bar Dough to open a new restaurant concept in Boulder next month.
Rose’s Classic Americana will serve “classic Americana” fare from inside Rosetta Hall, according to the food hall’s co-owner Donovan Greene. Rose’s will open starting at 8 a.m. daily and serve some of Baird’s contest-winning dishes like huevos rancheros and, of course, fancy toast.
Rosetta is an international food hall with 10 food and drink stalls already, and Rose’s replaces Justin Brunson’s Folsom Foods, which will graduate to its own brick-and-mortar restaurant soon, Greene said.
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Folsom’s last day of business is Feb. 24, and Baird will move in the following day but take some time for menu development, according to Greene. The exact opening date of Rose’s is to be announced.
“This really is an opportunity for Carrie just to have full creative ownership,” he said.
For the project, Baird is partnering with another Rosetta Hall chef, Natascha Hess of The Ginger Pig. The chefs are forming a new restaurant group that will include both concepts — which means brick-and-mortar restaurants of their own might not be far off.
The pair met when Baird was cooking at the Highland neighborhood restaurant Brazen and mentoring Hess, who had recently left her law career to become a chef. Baird helped Hess open The Ginger Pig food truck, which graduated last year to Boulder’s first food hall.
“It’s a dream come true to get to work together again,” Hess said in a release. “I have so much respect for what Carrie has accomplished in her career so far, and look forward to what we can do together.”
Back at Bar Dough, Russell Stippich is taking over for Baird as executive chef, though she’ll remain a part-owner of the business. Stippich last worked at Bar Dough’s sister restaurant, Mister Oso in RiNo.
As of Wednesday, Baird was traveling and not immediately available for comment.
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