RESERVE TABLE

Tag: Boulder Colorado

The Cork’s Classic Crème Brûlée Recipe

Posted on by p1v0t
The Cork’s Classic Crème Brûlée Recipe

If you’re looking for an easy and impressive dessert, look no further. Crème brûlée is a classic dessert everyone can enjoy and, even better, it brings a little theater into your dining experience with a torched sugar top. What’s nice about this dish is that you can prepare it days in advance, so you’re not left scrambling last minute to get a dessert together.

The earliest known recipe for crème brûlée dates back hundreds of years, although its exact origins are hotly debated. Regardless, this sweet custard dessert is enjoyed by people around the world, including patrons at The Cork. We’ve offered crème brûlée on our menu for decades—both classic vanilla and other seasonal flavors, like pumpkin!

Try making it at home with this simple yet decadent recipe:

The Cork’s Classic Vanilla Bean Crème Brûlée (serves 8)

Prep time: 15 – 25 minutes
Cook time: 45 – 60 minutes

Ingredients

  • 3 cups heavy cream
  • 1 cups half and half
  • 12 egg yolks
  • 2/3 cups granulated sugar
  • 2 tablespoons vanilla extract

Instructions

1. Preheat your oven to 375 degrees.
2. Combine the half and half with the heavy cream in a large saucepot until hot, but not boiling.
3. Separate the eggs and combine the yolks with the sugar and vanilla.
4. Slowly mix your egg, sugar and vanilla mixture with the hot cream mixture.

TIP: Be sure to do this slowly and carefully to avoid cooking the eggs. The goal is to bring everything up to temperature without scrambling your eggs!

5. Place 8 ramekins in a baking dish, then add room temperature or warm water to the baking dish until its ramekins are about halfway submerged.
6. Pour the custard mixture into the ramekins, leaving about ¼ inch at the top.

TIP: For the best presentation, wipe up any spills or drops on the side of the ramekins.

7. Cover each ramekin with foil and bake at 375 for 45 minutes to 1 hour. Cooking varies, you’ll need to keep an eye on them.

TIP: Custard is done when there is a slight area in the middle size of a quarter that isn’t quite done. The custard will still be a little jiggly and the color will be pale with no browning.

8. Remove and let chill in the refrigerator for at least 6 hours until set.

When ready to serve:

1. Remove from the fridge just before serving and spread a tablespoon of sugar on each while still cold.

TIP: any granulated sugar will work, although we recommend turbinado or raw sugar for taste.

2. Caramelize the sugar top with a blow torch. Hold the torch a few inches above the crème brûlée and only torch until it’s lightly brown.

TIP: If you’re less familiar with using a blow torch, try practicing beforehand—or, make it an interactive dining experience by letting your guests torch their own!

The Art of Dessert

Posted on by p1v0t

What do you think of when you hear the word “dessert?” Is it a moment in time, like your first-ever banana split after T-ball? Or is it a recipe your grandmother had bookmarked in her favorite cookbook? Regardless of what comes to mind, many of us have at least one fond memory when it comes to dessert—and we think that’s a special thing.

Whether you’ve been to The Cork once or you’ve been dining with us for decades, you’re probably familiar with our Famous Mudpie—but do you know what makes it such an outstanding dessert? Our philosophy. When it comes to crafting a great dish, we believe that, sometimes, simpler is better. A classic crème brûlée, a decadent slice of cheesecake, a refreshing chocolate mousse—these are a few staples on our menu, thanks to Chef Kirsten.

Chef Kirsten has been crafting desserts at The Cork for more than three decades, fine-tuning every recipe to help us satisfy Boulder’s sweet tooth. Her menus offer a well-rounded selection that gives every guest something they can enjoy: a dessert that stirs up a fond memory and creates a very special experience.

…and we’d like you to get to know her better…

Questions:

So, you’ve been at The Cork for 31 years—what’s kept you here so long?

Chef Kirsten: I’ve just been here for so long and Gary, my husband, used to be the assistant general manager here. For years—I mean, decades—we worked together here. It’s just been a great place to work. Some of the employees, like the sous chef and the head chef, have been here longer than I have been—same with the general manager.

How do you come up with dessert ideas?

I’m a good recipe follower, that’s pretty key, because a lot of people aren’t. When I find recipes that I think I want to make, I tweak them a little bit. The way I put them together and plate them, I come up with my own ideas.

The Art of Dessert with Chef Kirsten - Making Biscotti
Chef Kirsten lays out biscotti dough

Is there any particular dish you’d say is your ‘favorite’ to make?

The specials are fun just because it’s a little more creativity. We have a great pecan pie recipe we’ll do, and that’s kind of a special… It’s like, ‘Wow I love pecan pie. I haven’t had it in a while, I think I’ll have a piece.’

What about your favorite to eat?

If someone has a chocolate truffle or a chocolate torte, I’d probably get something like that. I don’t know if Zolo’s still has it, but they had a banana crème pie that was one of my favorite things on the planet. I’ve never tried to make one, but it’s phenomenal. And I like cheesecake. That’s something I’ve carried on; It’s something I used to order as a kid—if cheesecake was on the menu, that’s what I got.

What do you like to do outside of work?

I went for a hike this morning, that’s my routine since I usually get in around noon. I go for a hike almost every morning.

Finally, surprise us! What would someone be surprised to know about you?

I don’t know… Since I’ve been around so long it feels like I’m an open book. But… I can’t carry a tune. I cannot carry a tune! People might not notice that I never sing.

Thank you, Kirsten!

We’re so grateful to our creative chefs who put together dishes that really “hit the spot!” With Chef Kirsten on our team, we always know we’re sending out beautiful desserts that are truly made with love. Come enjoy our favorite dishes and newest specials—join us for a great meal at lunch or dinner, or even just a few bites at happy hour… and make sure to leave room for dessert!

What Makes a Great Business Lunch

Posted on by p1v0t
What Makes a Great Business Lunch

When you want your business lunch to go just right, every detail matters—and choosing the right restaurant to can be a stressful decision. After all, you don’t know each guest’s palate, and leading a group of colleagues from the familiarity of the office to—well, anywhere outside of the office can be intimidating. With so many people to please, it’s important to find a restaurant that can accommodate everyone’s needs and ensure no one leaves hungry. We’ve put together a list of things to keep in mind so you can focus on what’s most important—getting down to business.

Ample Parking

Arriving at the restaurant should be the least of your guests’ worries—and you certainly don’t want them driving in circles for half an hour waiting for a parking spot to open up. Walking in to lunch late because they couldn’t find parking can leave guests feeling tense and uninterested in socializing, so if a large group of people will be attending the gathering, locations with street parking only are not your friend. Instead, choose somewhere with on-site parking that has plenty of spaces available so guests can easily get where they need to be without stress.

Takes Reservations

This might sound like a no-brainer, but you’d be surprised how many large groups don’t make reservations and expect to be seated immediately. Many restaurants seat customers on a first-come-first-serve basis and don’t accept reservations, so make sure you choose a spot that does allow you to book a table or room—and then make your reservation well in advance.

Private Rooms

A good location for a business lunch will be able to seat each member of your party together regardless of whether there are four or 40 of them. Plus, if you’ve ever been that person awkwardly nodding at someone across the table even though you couldn’t hear what they just said, then you probably know the importance of reducing extra noise at a group gathering. Many restaurants offer private rooms with multiple tables, so be sure to call ahead to reserve one. Booking a private room will give your group your own space where you can all sit together and don’t have to worry about yelling to hear each other over the bustle of the staff and other customers.

Variety of Menu Options

Maybe Susan is a vegetarian and Bob’s a pescatarian and you thought Diane didn’t like fish, but you’re pretty sure you saw her eating salmon the other day… Everyone has different needs and preferences when it comes to their diets, and rather than trying to keep track of it all, simply choose a restaurant with a large and varied menu. By doing so, you won’t run into the uncomfortable situation where someone doesn’t order anything and pretends they aren’t hungry, when reality is, they just can’t find anything they can eat.

Appropriate Ambience

You want the mood of the restaurant to match the mood of your meeting. If you’re trying to bond with coworkers, show your colleagues how grateful you are for their hard work or close a deal, a location with loud music and unsupervised children running around probably won’t suit your needs. Look for a space where people will feel at ease and allows conversation to flow naturally. Artwork on the walls, lighting that’s not too dark or too fluorescent and music that isn’t distracting are key.

History

Trying the newest, trendiest restaurant may sound like a good idea… but it won’t be so fun if the service isn’t up to par yet, or portions are so small people leave hungry. By selecting a dining spot that’s been around for a while, you can feel confident that things will go well. It’s always a good idea to check out online reviews, too, to find out about other customers’ dining experiences.

If you’re still stuck trying to decide where to have your business lunch, know that you can always count on a great experience at The Cork. We’re celebrating our 50th anniversary this year, and our restaurant has received a wide variety of awards and commendations. With multiple unique dining spaces, we can comfortably accommodate your party of up to 65 people. Give us a call or reserve a room online today.

Want to Know the Secret Ingredient to an Amazing Meal at the Cork?

Posted on by p1v0t

It’s time we tell you our secret ingredient. For 50 years, we’ve been giving this to everyone who walks through the door and we think it’s time to clue you in to what makes The Cork so unique.

A great meal starts and ends with amazing staff.

That’s the secret ingredient, and it might be a subtle quality, but you can feel the difference when your entire team is happy and proud of the work they do. After years of working together, pranking each other and just supporting one another in hard times, we know our Cork family pretty well—and want to introduce you to those who make your meal so memorable.

In this special Uncorked Blog, we’d like to introduce you to one of our long-time servers, Lionel:

How long have you been at the Cork?

I don’t know the exact date… I could get that for you, but it was about 12 years ago.

12 years? That’s a long time. What do you think has kept you here so long?

First of all, for me I don’t consider it a job. I look forward to going to the restaurant because for me this place has treated me like family since I started. That’s why I feel so comfortable, I feel like I can be myself at this restaurant. And it’s not just the front of house and customers, it’s the energy we all generate with each other—I love walking into the kitchen because they make my job so easy.

How do you think working at The Cork compares to other restaurants?

In Europe, you don’t stay more than one or two years in the same place. It’s how people do it there, but from the start I knew this was the right place for me because it feels like family… “Family” is a powerful word, but it can be very difficult when you live overseas. When I’m here I feel a little bit closer because there are many Mexican friends who at work the Cork, they make me comfortable because they come from another country and understand.

Tell me more—where are you from in Europe? What brought you to the U.S.?

I grew up in France, in Burgundy. Ever since I was a younger kid, I always wanted to come to the U.S.; I would know who the U.S. president was and not even know the French president. [laughs] When I moved to the U.S., I said it doesn’t matter what kind of work I do, but I’m going to do it right.

So, outside of work, what are some of your hobbies or passions?

I love soccer—I’ve always been around soccer, and I’ve been around this soccer family for a long time and I see their kids coming in and growing up and it’s so beautiful. During the whole month of June, I could take days off with my daughter for soccer. She’s an amazing soccer player and I am just so proud of her. And she works here too; it makes me so happy because I see it as a great education for her in life.

I didn’t know your daughter works here! I imagine that could get interesting…

Oh, it makes me the happiest dad on earth. She understands now why I am certain ways and why I cherish this work so much. Like I said earlier, it’s not just a job. Even when she comes in… it’s the energy that’s around.

Any final thoughts on staying so positive? On keeping that ‘energy’ after all these years?

I just love life, so when I come to work my love for life doesn’t stop, I just want to keep on going. As soon as I come in the door, I love to bring some happiness around.

Lionel, long-time server at The Cork

Thank you, Lionel!

It’s an honor having such a dedicated team here at The Cork. Even after 12 years, he always wears a smile to work and knows how to keep us on our toes. He’s one of many wonderful people in our Cork family who make working and eating here so great. Get to know our whole team—Join us for a meal, happy hour or just a drink at the bar. We look forward to seeing you then!

Behind the Scenes: Infamous Cork Pranks

Posted on by p1v0t

There are a lot of moving parts to making an unforgettable meal, and what happens behind the scenes often goes unnoticed. Yes, there’s a lot of hard work — hours spent perfecting every detail, polishing every glass, preparing every dish. But, like any job, there are a few fun and games.

After 50 years in business, Cork staff have enjoyed their fair share of pranks. If you’ve ever worked in a restaurant, you’ve probably had your share of fun, too. Maybe your bartender poured a martini into a wine glass or your line cook “garnished” your mashed potatoes with a berry. But if you’re the one dining out, you probably never see these silly stunts—your knowledgeable server knows better than to bring something to your table that isn’t right.

However, some of the shenanigans that go on behind the scenes are just too good to not share. Here are a couple of the most infamous pranks ever pulled at the Cork:

Here’s what happened…

“The waiter would come up to the table, introducing himself—‘My name is so-and-so, I’ll be your server tonight.’ (The usual). Then, he’d grab a water glass and start filling it, and boom! The bottom of the glass falls out and the whole glass of water spills on the table.”

And here’s how they did it…

When the Cork first opened, all the glasses were actually wine bottles cut in half. Fun fact: we did that all in-house, out behind the restaurant! But what you need to know about wine bottles is that they aren’t made out of tempered glass, so they aren’t designed to handle sudden temperature changes.

To make a splash, back waiters would reset tables with nice, clean glasses, fresh out of the dishwasher and piping hot. When the server went up to greet their guests with ice-cold water, the temperature would put too much stress on the glass and cause it to crack or break. Since wine bottles are thicker than an average drinking glass, they can hold heat a little longer, so even if it’s been five minutes since the glass came out of the dishwasher, it could still be warm enough to make this prank possible.

Needless to say, we’ve since switched to traditional glassware, so no one will be getting a lap of ice water any time soon.

Behind the Scenes: Infamous Cork Pranks

So, the story goes like this…

“The server would serve the beef kabob by taking the meat and vegetables off the skewer, then he realized they were hotdogs. The customers are looking like ‘what is this?’”

This is how it was even possible…

Service was different when the Cork still had a salad bar. Back then, guests would head to the salad bar, grab a large plate and assemble their salad. When entrées came out, steaks were served directly onto the salad plate. The waiter would bring out a large serving plate with all orders and distribute each steak to the appropriate guest.

Wondering how a server could miss a pile of hotdogs on a tray of high-quality steaks? Well, some cooks were clever enough to build the plate so it disguised the hotdog kabobs—until it was too late. With a heavy tray of steaks and a hungry group of guests waiting, it’s not hard to believe those kabobs made it to the table now and then.

Today the Cork provides fine dining service, which means you get a clean plate every time. Unless you smuggle one in, you won’t be seeing a “hotdog kabob” for dinner.

All jokes aside…

We love our staff and we love seeing them have fun, even when they’re silly. It’s what makes our jobs so fun! But, in the end, our favorite pranks are the ones that never leave the service area. Our guests come first, and their experience is everything to us. That’s what makes these pranks so “infamous” around here—they made it to the table. Considering we’ve been the go-to steakhouse in Boulder for 50 years, we’re proud to say we don’t often have service blunders to highlight, funny or otherwise.

If you want to hear about more of our staff hijinks, we’d love to sit down and reminisce with you! The Cork is open Monday through Sunday; contact us or make a reservation today.

RESERVE TABLE

© Copyright 2024 Boulder Cork | Employment | Design by Pivot Communication