Author: p1v0t

For over 50 years, Boulder Cork has been the go-to place for hosting holiday parties for businesses, friends, and families of all sizes. With exceptional food and service in a great setting, we offer lots of private spaces, comfortable rooms, and tucked-away nooks that give gatherings of 10 to 85 guests an intimate, special-occasion feel.

The holiday season is a fun and festive time, and we enjoy being part of your celebrations. However, we understand that this time of year can also be busy. Between family, friends, work, and school obligations, it’s easy to find your weekends packed with parties and events in December. While these gatherings are exciting, back-to-back celebrations can become exhausting.

As our private party spaces quickly fill up for the holidays, consider hosting your get-together in January. This gives everyone a much-needed breather and offers a great opportunity to keep the holiday cheer going into the new year.

Here are a few additional reasons why a January party can be the perfect solution.

January still feels close to the holidays but with a much more relaxed vibe. And you can shift the theme to make it more inclusive by calling it a “New Year Celebration,” a “Winter Fest,” or a “Winter Party.” This approach is less about religious holidays and more about celebrating a season or a fresh start.

January offers other benefits beyond the less hectic tone, too. Without the holiday rush, many of us naturally feel less stressed. With fewer personal commitments, more people will likely be able to attend. Plus, the quieter month means better chances of securing your preferred room or space (we know that’s the Cork!). It’s also a great way for companies to show their employees they appreciate them and start the year off with a positive tone.

Keep in mind that many venues book up months or even a year in advance. If you’re just starting to plan a December holiday party, availability may be limited, and you may have fewer options for spaces, budget, and dates.

Ready to plan? Give us a call at 303-443-9505 or request a room online. Let’s see what we can do to help you create a memorable event for your colleagues, friends, or loved ones. You might be surprised by how much fun a post-holiday party can be!

Welcome to Come into the Kitchen.

Here, we’ll dig a little deeper with The Boulder Cork culinary team to explore what goes on in the kitchen—the place where the magic happens. Who are these food fanatics who perform under immense “heat” trying to get it right every time? We’ll share recipes, food demos, talk food fads, tricks and tips, and meet some of the personalities behind the line.

Let’s start the conversation with two of our Executive Chefs, Jim Smailer and Dean Hillberg.

Jim Smailer was the Executive Chef at The Boulder Cork for 41 years, until 2021. (So much happened in 2020, the year that changed all of our lives, but more about that later.) Dean Hilberg became The Cork’s  Executive Chef in 2023. And while these two have held, or hold, lead roles in the kitchen, they are quick to point out that there are other key contributors to the success of The Boulder Cork’s culinary team.

In July we sat down with Jim and Dean to get the conversation started. Of course, we had to ask some of the basics, like, why did you want to be a chef?

Dean explained that his family was deeply engaged with food. His dad often did the cooking at home and he sometimes helped, but his mom operated a catering business.  She would go to big fancy houses and cook, and Dean tagged along. The family usually ate together, but Sunday dinners were the BIG deal. They would invite people to join, sometimes with 15 -20 people at the table. Food was a central part of family life.

For Jim, it was a lot about growing up in Pennsylvania, an agriculture-heavy state, with Farmer’s Markets everywhere and great local ingredients. As a kid, he really appreciated the outdoors and all of nature’s gifts. He also took frequent trips to the coast where he developed a deep love of fish. To this day, being at the beach and eating fresh fish are two of his passions.

So, the groundwork was laid early in life for both of their forays into food. We’re glad it was. Now, Dean and Jim are collaborating at The Boulder Cork, grateful for their team looking forward to what’s ahead.

At the Cork, the menu has stood the test of time. But its reputation extends far beyond food. The Cork is the place where everyone knows each other by first name and the staff is part of the dining experience.

Over the past 50 years, the Cork has built a clientele that truly appreciates its unique culinary offerings. Boulder residents find themselves drawn there, knowing they’re going to receive a dining experience unlike any other.

To start, the staff isn’t just here to serve; they play a crucial role in shaping the overall experience. Loyal regulars often have their favorite servers, and it’s not uncommon for them to request specific team members. Caitlin Cocco, General Manager at Cork shares, “The longevity of the staff tenure is a testament to the genuine connections they form with patrons. They’ve found a way to create an environment where guests have fun and make lifelong memories while dining.”

Fresh Start with Fresh Seafood

One piece of the Cork’s culinary success lies in the remarkable freshness of its seafood. Mussels sourced from Salt Spring in British Columbia and New Zealand King Salmon are just a couple examples of the high-quality ingredients getting stirred up in the kitchen. Even a retiring chef couldn’t stay away, drawn back by the allure of crafting exceptional dishes.

One of the Cork’s culinary highlights is the King Salmon, complemented by a Colorado peach BBQ sauce that’s become a fan favorite. For regular patrons, it’s a cherished dish that remains true to its origins. In fact, the consistency and quality of the Cork’s menu have earned the loyalty of “nearly 80% ‘regular’ customers,” shared Caitlin. 

Traditions and Treats

While the Cork’s staff won’t break into song, it celebrates milestones in its own special way. One tradition involves taking a photo with the famous Mud Pie. Afterwards the entire staff will sign a card for guests to take as a memento. It’s a small gesture that adds to charm of the dining experience.

The Secret Sauce

What regulars, staff, and even first-timers can attest to is the sense of community and family connection the restaurant emulates. At one time, Kelsey, the owner’s daughter, worked alongside Caitlin while they were both expecting children. It’s that sense of dedication and family spirit to not only serve with a smile, but also share life’s cherished moments. In their tight-knit community, Caitlin’s husband is also a talented chef on the team and creates each dish with flair. With Thanksgiving just around the corner, the Cork eagerly anticipates the return of many families to come together, make new memories, and celebrate traditions.

The Cork is more than a restaurant; it’s a culinary journey where fresh seafood meets cherished traditions. The dedication to quality, commitment to customer service, and sense of community make it a cherished institution in Boulder, and a place where every visit feels like home.

When it comes to blending history with vibrant energy, look no further than the Cork. Known for its rich heritage and culinary favorites, our restaurant has become a focal point for students, families, and fans–especially during this electrifying CU Football season.

Where Black and Gold Unite and Hearts are Captivated

Saturdays can have special meaning for Colorado residents: football. Black and gold resonate throughout Boulder and beyond. Fans, students, and families, whether winding up or down, know they’ll feel the spirit of the game at the Cork. 

But celebrating CU games is only a part of what makes the Cork a beloved gem of Boulder.  The Cork has built a reputation for being more than just a restaurant; it’s a place to celebrate life’s moments; be it birthdays, holidays, or other significant milestones. The Cork offers a unique experience, whether you’re in flip-flops savoring green chili cheeseburgers or dressed to the nines for a wedding celebration.

Reviving the Town’s Spirit

“This year there’s been a noticeable change in the town’s energy,” shares Caitlin Cocco, general manager at Cork. After a challenging few years, the resurgence of the Buffaloes has brought a newfound buzz.” The community is rallying around the football team, finding unity through food, and savoring the thrill of game days.

The Cork has had the honor of welcoming Coach Prime multiple times already. The leader responsible for turning the Colorado Buffaloes outlook around—while attracting an uproar of national T.V. coverage, frequently orders a Prime NY-strip. “The patrons often break into applause as he walks through the aisles,” shared Caitlin. “It’s truly an honor and you can feel the excitement from the entire staff as he warmly greets everyone,” adds Caitlin. 

Something for Everyone

The football players aren’t the only ones gearing up for big events this time of year. CU Parents Week, scheduled from October 12th to the 15th, offers a perfect opportunity for parents to savor delicious cuisine while visiting family. Then, the much-anticipated “First Bite” of Boulder promises to tantalize taste buds from the 20th – 29th of October. Finally, as the autumn leaves begin to fall, the Cork will also gear up for its famous Thanksgiving feast. Locals and visitors who make a reservation between 12 – 7 pm can expect a memorable holiday celebration with dishes to be extra thankful for!

Connection and Community

The Cork isn’t just a restaurant; it’s a symbol of connection and community. Whether you’re a Buffs fan, a prime rib lover, or simply someone looking to savor the spirit of Colorado in the Fall, the Cork welcomes you with open arms and a warm, celebratory atmosphere.

Your health and well-being are always top of mind for us, and especially so during this public health crisis. But if you’re thinking of grabbing a delicious meal at the Cork and find yourself hesitating, I’d like to offer you a little peace of mind.

For more than 50 years, the Cork has adhered to the highest standards of cleanliness, and we will continue to do so, always, and our restaurant has never failed a health inspection. Below are just some of the everyday hygienic protocols Cork employees follow:

• We have taken out some tables and are spacing the seating in the dining room
• All Cork managers, waitstaff and bartenders adhere to a strict handwashing regimen
• We regularly sanitize all surfaces throughout our dining room and bar
• Employees feeling sick are always encouraged to stay home, or sent home
• We have a regular cleaning schedule for our restrooms
• Our glassware, flatware and dishes are sanitized with hot water after every use

As world health authorities work to slow the spread of COVID-19, we will continue to follow the CDC website for news and recommendations. In the meantime, I encourage you all to come visit the Cork and enjoy our signature food, drink and atmosphere. If you’re not comfortable coming inside, feel free to call ahead and we’ll bring the food out to you. Either way, we hope to see you soon!

Best,
The Management and Staff

The Boulder Cork is again bringing its signature bold flavors, creative compositions and gourmet flair to Colorado’s popular restaurant weeks in Denver and Boulder County, both stalwart highlights of the state’s culinary calendar.

As part of the 16^th annual Denver Restaurant Week, taking place Friday, February 21 through Sunday, March 1, 2020, the Cork will be among 230+ restaurants throughout the Denver metro area offering local foodies exclusive multi-course menus at special prices.

“Denver Restaurant Week and First Bite: Boulder County Restaurant Week originally helped increase sales during our slow months, November and February,” said Cork Head Chef Jim Smailer, who has led the Cork kitchen for the past 38 years. “And honestly, we aren’t that slow during those months anymore, but I still like to run these specials. And we always offer our special restaurant week menu to every customer who comes in. I think some restaurants wait for people to ask about the special menu.”

Organized by Visit Denver, Denver Restaurant Week offers customers with a variety of budgets the chance to try local dining spots they might not otherwise consider, while also giving metro Denver restaurants a much-needed boost during what is typically a slow season for most restaurants.

At this year’s Denver Restaurant Week event, the Cork’s sixth or seventh year taking part, Smailer said, diners can enjoy the Cork’s prix fixe menu, a first course, entrée and dessert choice, for only $35. This year’s exclusive menu features king crab ceviche with avocado and coconut and tortilla soup with jack cheese among its first course options; a choice of four entrees including the Cork’s signature prime rib dish with smoked mashed potatoes and sake salmon with jasmine rice and stir-fry vegetables; and a choice of desserts including Vermont maple cheesecake and the Corks’ signature, crème brûlée.

The Cork also participates in another popular annual restaurant week event each year, this one a bit closer to home. Founded in 2005, the annual First Bite: Boulder County Restaurant Week, highlights restaurant gems from across the county during nine days of culinary creativity in November, another slow season for most restaurants. At this annual non-ticketed event, the top restaurants in Boulder County offer $29 and $49-per-person three-course, prix-fixe meals for curious diners. In 2019, participation in First Bite had grown to more than 50 restaurants in all.

According to Smailer, the Cork has been involved in First Bite for even longer than Denver Restaurant Week, but both have been a boon to the restaurant, as they encourage diners to fall back in love with old standby spots while discovering new favorites. Smailer said he likes that, in addition to the Cork’s regular customers looking for a great experience and an interesting menu, these annual events bring in new customers who have never dined at the Cork before.

“I really do enjoy these special weeks,” said Smailer. “It gets people in the restaurant who might not usually visit, and we’re a big restaurant, so it’s really great for us.”

After working at the Cork for close to eight years, Kate Gill considers her colleagues to be like family, and we feel the same. Here, the Maryland native shares her thoughts about the Cork’s incredible longevity, how her love of travel helps her at work, and why she often chooses to work on her birthday. Come get to know a member of our Cork family.

Q: How did you start working at the Cork and what are some of your job duties?

KATE: I was hired when my husband and I moved to Boulder in August of 2012. I started out as a server and a couple of years into it they asked me if I would like to join the management team. When I first started, I’d call it substitute managing, because I basically acted as a fill-in when other managers were sick or on vacation, Now more full-time, I do a couple of evening shifts each week. I’m the one who makes the schedule for all the employees, too, which helps to take some things off the other managers’ plates.

Q: What do you like best about working here?

KATE: The best part about working at the Cork is that it’s a family-run business, and it’s well-run. I’ve worked at different corporate places before, and Alan, the owner, runs his business with all the good things about corporate business and none of the bad. Everything runs smoothly, and yet it’s not overly strict about things like in a corporate environment, and there isn’t a lot of micromanaging. We tend to trust our staff to do the right things.

It really is just a big family. People always laugh because I tend to work on my birthdays and I just say, well, my friends are here. As a workplace it feels small, even though we have a decent-sized staff. And we all depend on each other and love working with each other, which is really what you need to be happy in your job.

Q: What did you do before joining the Cork team?

KATE: I bounced around a lot. My husband and I got the travel bug because we both studied abroad in college (I was in France and we both studied for a year in Prague), so we’re always looking for new trips. Immediately after we graduated, we went to Taiwan and taught English for a year. Then we lived in Baltimore for a little bit working in restaurants, then in St. Thomas in the Virgin Islands for a year working on boats. After that, we moved back to Pittsburgh to be closer to family, then we went backpacking in South America for three months. And after that we moved to Boulder.

My husband and I have always been in the restaurant industry, or in the service industry. Even in the Islands when we were on boats, the job was about service and entertaining people. All of the travel I have done has definitely extended to how I am when I work. It’s a lot about being able to meet new people and travel definitely helps with that.

Q: What do you think makes the Cork a unique venue for fine dining?

KATE: I would say it’s our history. We just celebrated our 50^th anniversary. We’ve always been out here in Boulder, same location and everything, and everyone who comes in all the time is like oh, we had our wedding reception here, or oh, we celebrated our first anniversary here and now we’re celebrating our 40^th. The other thing that makes the Cork unique is our consistency. It’s the service we provide and the delicious food that is always great

Q: What’s your favorite thing to eat at the Cork?

KATE: That’s a difficult question! Well, if I want a good steak, I eat it here, for sure. But I also really love our Southwestern dishes. We have a delicious Niman Ranch pork-stuffed chile. I’m eating some chiles for lunch right now actually.

Q: What’s something customers may be surprised to learn about you?

KATE: Well, I tell people when they ask, but I’m kind of from a Brady Bunch family. I have four sisters and four brothers, so it’s a big, big family. The restaurant industry is great for me because I love being around tons of people. What some people would find to be noise and chaos I’m fine with. We used to say we were like the Brady Bunch without the maid; we kids were the maids.

Q: What is a personal goal of yours?

KATE: For me, that’s kind of like when people ask you what your main fault is. I’m just not all that goal-oriented, so I have to push myself. Making all the staff happy, putting out the schedule in a timely manner, and making all the guests happy is the main goal, I guess. Being easily contented is considered kind of a fault in the business world, but I don’t find it to be a fault in my own life.