April 2013 - The Boulder Cork

Recipe: Spring Salsa Verde

Posted on April 7, 2013June 5, 2019 by p1v0t

1 cup chopped artichoke heart preferably from fresh ( about 2 medium )
1 medium shallot minced
Juice and zest from 1 lemon
1 T. sherry wine vinegar
1 large bunch of flat leaf parsley minced
2 T. capers rinsed and drained
1/2 cup of Castelvetrano olives chopped
1/2 cup of very good quality extra virgin olive oil
Pinch of crushed red chile
Salt and pepper to taste
Combine above to form a coarse salsa.
Great on grilled fish or steak
Photo of sautéed Halibut with salsa verde.
Enjoy the season!!!!
Jim

Cork and Ridge Vineyards Host Wine Tasting on April 23

Posted on April 5, 2013June 5, 2019 by p1v0t

The Boulder Cork and Ridge Vineyards of California will host an exclusive wine tasting dinner on Tuesday, April 23 at 6 p.m. at the Cork.

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.