Christina Donely of Ridge Vineyards will be on hand to guide diners through a variety of wines, and Cork Chef Jim Smailer, who recently celebrated 31 years as chef of the Cork, will prepare an array of food to pair with each wine. Seating is limited and the cost for this event is $45 per person.

The Boulder Cork is located at 3295 30^th St. Boulder, CO 80301. For more information or to make a reservation, call 303-443-9505.

Take a fresh coconut and open the “eyes” with a clean phillip’s head screwdriver or something similar. Drain the coconut water in a bowl and reserve. Break the coconut, remove the meat and peel off the brown skin with a pairing knife. Cut the white meat into small pieces and divide into two portions. Put one portion at a time in a blender with one cup of boiling water and blend for 2-3 minutes. Be sure to cover the top of the blender with a towel to avoid a hot liquid burn. Pour through a fine strainer and press out all the liquid into a pan. Blend again the squeezed coconut with another cup of boiling water and press again. Discard the pulp. Repeat above procedure with the second portion. Set this coconut milk to boil until it almost reduced and the oil starts to form. Reduce the heat to medium and stir the bottom of the pan continuously with a wooden spoon until the mixture just starts to turn blond. Do not let it get dark. Rinse the rice under cold water until water runs clear and add to coconut mixture. Stir mixture over medium heat 2-3 minutes and then add the liquid (coconut water and water to make 3 1/2 cups). Increase heat to high and when water comes to boil add sugar and salt. Decrease heat to very low, cover pan and simmer gently until liquid is incorporated. This will take 12-15 minutes. Keep an eye on this. Remove from heat and fluff rice with a fork. Serve rice within 1/2 hour. Serve with anything you can imagine. The photo that accompanies this recipe is grilled red snapper with a ginger citrus sauce and simple sautéed spinach.

Meals consist of three courses, with several great dishes to choose from. For the first course, you might try the Greek Salad, featuring the premium quality prosciutto from award winning La Quercia, a company that takes pride in respecting the environment, supporting the community, and providing healthful, nutritious and pleasurable food. Or you might whet your appetite with the Cork’s New England style seafood chowder. If you love seafood, this is the appetizer for you: with lobster stock, fresh clams, rock shrimp and cod, you’re sure to be satisfied.

For your entrée, the naturally grown, braised lamb from the local family-run ranch Triple M Bar sounds enticing. Paired with House-made gnocchi in a rich red wine and vegetable sauce, this dish sounds truly delicious. Equally appealing is the grilled salmon with corn polenta, roasted tomato sauce, pistachio and poblano pepper pesto. Yum!

The Valentine’s menu will feature plenty of delectable dessert options as well, including dark chocolate mousse with whipped cream and berries, as well as New York style cheesecake with chocolate sauce and berries.

These three-course meals cost $47 a person, not bad for a romantic evening and incredible food. With so many delicious foods to choose from, you and your significant other are sure to have an unforgettable Valentine’s Day.

You can see the full Valentine’s Day menu here.