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Uncorked Blog

Ah Spring

Uncategor...  •  04/14

Farmers markets have started, flowers are blooming, birds are singing. It must be spring. For a chef this one of the most exciting times of the year. It seams so long ago that I have tasted and served fresh leafy greens and that wild king salmon and halibut were abundant. Now spring has arrived and…

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Chef Jim’s Clam...

Recipes  •  04/14

The only thing better than the clean, bright flavors of this delicious seafood starter is how easy it is to prepare. It’s a great dish for the experienced seafood cook and the novice clam-shucker alike. A popular appetizer in Italy, Clams Oreganato takes its name from the addition of oregano to the light bread crumb…

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Silver Oak Wine Special

News  •  02/14

An oenophile’s dream come true! We are offering specials from Feb. 22 through March 31, 2014, on Silver Oak’s highly regarded Napa and Alexander Valley Cabernet Sauvignon and also sister cellar Twomey’s Merlot and Sauvignon Blanc. Prices below are by the bottle and a great value for truly distinctive wines. The Wine 2009 Silver Oak…

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Almond Anise Biscotti...

Recipes  •  02/14

Yield: 20 Here’s a delectable cookie that will add Italian flair to your after-party coffee or hot chocolate—almond biscotti. At the Cork, we always serve a cup of delicious affogato with its compatriot confection. Our secret spice? Anise. This herb has a subtle sweetness much like fennel or licorice and often appears in Italian biscotti…

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Jingle Bell Salsa Recipe

Recipes  •  12/13

Jingle Bell Salsa This beautiful, flavor-packed salsa adds a sprinkling of holiday colors to your dinner party. Versatile, fresh, herbaceous, fruity and zesty, jingle bell salsa works with all different kinds of meats and can stand alone with chips or strips of flatbread. The best part? You can make it year-round, even with the festive…

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Kate’s Pumpkin ...

Recipes  •  11/13

Chef Jim’s wife Kate test-baked four pumpkin pies for the Cork’s holiday season. Try one of the recipes (especially Kate’s favorite) for your Thanksgiving this year. My tried-and-true holiday-time pie tradition has always been more apple than pumpkin, and I bake a much-loved apple pie for the holiday season at the restaurant. This year, however,…

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Chef Dara’s Bel...

Recipes  •  10/13

BELGIAN CHOCOLATE MOUSSE RECIPE Yield: 16-18 (4oz) servings Ingredients 14 oz bittersweet chocolate 4 oz milk chocolate ½ cup warm coffee ¼ cup liquor (Grand Marnier, kahlua, crème de cacao) 4 egg yolks 8 egg whites 2 ¼ cups cream Steps Melt chocolate in a small metal bowl over a pot of boiling water (double boiler). In…

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Chef Jim’s Supe...

Recipes  •  09/13

Ingredients 3 medium farmer’s market yellow or orange tomatoes, quartered 1/4 cup best quality extra virgin olive oil 8 fresh basil leaves (mix of green and purple leaves is nice) 1 tablespoon of sherry vinegar Salt and pepper Directions Place all of ingredients in a blender and blend until smooth. Taste for salt. Adjust consistency…

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Summer-fresh watermel...

Uncategor...  •  06/13

  There’s nothing quite like a light, refreshing and delicious salad when the weather is warm and a heavy meal doesn’t sound too appealing. Chef Jim debuted this recipe last year and it was a HUGE hit. Now that the heat has reappeared here in Boulder and we’re heading into June, it seemed like a…

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Halibut

Uncategor...  •  04/13

Corn Crusted Halibut with Nantucket Bay Scallops on a Minted Pea Purée in a Lemon Brodetto.

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REVIEWS & AWARDS

"The Cork is a special place. It\'s locally owned and operated by people who care and know how to run a successful enterprise."

~ Indulge Magazine

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CORK HOURS

LUNCH M-F
11:15-2:00 pm

HAPPY HOUR
4:30-6:30 pm

EARLY BIRD
5:00-6:00 pm

DINNER
5:00-10:00 pm

BAR
4:30-10:00 pm

VISIT, DRINK & DINE

3295 30th St., Boulder, CO 80301
P. (303) 443-9505
F. (303) 443-0193
E. info@bouldercork.com

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