Kira Woodmansee

Staff provide two decades of quality service at The Cork

Posted on July 21, 2017May 8, 2020 by p1v0t

What sets The Cork apart from other fine dining establishments? Staff from a good old vintage.

Aging can improve the quality of wines, but not all wines have aging potential. It’s actually very rare to come across a wine that matures well. So when you do come across a good old bottle, you hold onto it for a while…

Assistant manager Sean Gonyea and staff member Bonnie are two of The Cork’s finest bottles.

Sean and Bonnie have been a part of The Cork family for 20 years, delivering quality service and helping our restaurant mature into the fine dining establishment it is today. Because these two are Cork staples, we want you to know who they are, not just what they do. So allow us to introduce… Sean and Bonnie!

Q: When did you join The Cork family, and how long have you worked with the team?

SEAN: I joined the Cork on May 8, 1997 as a backwait after coming over from Old Chicago, where I was a bar manager. My brother had worked at The Cork and recommended I go in and see if they had a position. They did, and I took it. I quickly worked my way up, and after 20 years, I’m still here.

BONNIE: I’ve worked at The Boulder Cork for over 20 years. It’s been so long that I’m not quite sure of the exact dates, but I believe it was March of 1997.

Q: What do you most enjoy about working at The Cork?

SEAN: I have always loved the camaraderie and closeness of the staff here. While working towards a unified goal we’ve always been encouraged to be our own personality and take our own approach to achieving that common goal.

BONNIE: The Boulder Cork is a unique restaurant. I’ve worked in a lot of restaurants, from corporate to family-owned. What sets it apart from the rest is the team: Alan the owner, Donna the general manager and Jim, the head chef. They have truly made the staff and customers a family. I look forward to coming into work everyday to spend time with my family.

Q: Do you have a personal life “mantra” or motto?

SEAN: I don’t really have a life mantra but I try to live each day as it comes, respect all creatures, face life’s challenges instead of running from them and not hold grudges. We all have our differences and those can be just as bonding as our similarities.

BONNIE: Be kind to everyone, because each of us have a different struggle.

Q: If you had one final meal at The Cork, it would most likely be…

SEAN: Tough call. It would likely be the Baked Stuffed Shrimp appetizer, with a Boulder Cork Salad. I’m a huge fan of the scallops, especially wrapped in prosciutto, so that would probably be my entrée.

BONNIE: I rarely do a full course meal, but if it was my last meal then I’d have to have all of my favorites. Appetizer: almond-crusted brie. Salad: Boulder Cork Salad. Entrée: New York Strip with a side of peppercorn sauce and smoked mashed potatoes. Dessert: vanilla crème brûlée.

Q: Outside of work, you’re likely to find me…

SEAN: On the trails with my dog, Rollie, putzing about the house or enjoying the many fine restaurants in Boulder with my friends. My casual time also includes watching football, baseball and hockey.

BONNIE: Crafting, designing, shooting video, and taking lots of pictures.

Q: Something that guests would be surprised to know about me:

SEAN: My friend Jeff and I were pioneers of a sort in the fantasy sports world. We created a web site called Fantasy Sports Realm that was the first site to offer extensive projections in football, baseball, hockey and basketball. We had a run of 11 years before folding up in 2012. It’s now just a hobby rather than a business.

BONNIE: I have my own Etsy store where I design, print and sell calendar stickers to help keep your calendar creative while planning your day-to-day life.

Bonnie and Sean — cheers to 20 years! With your help, we have no doubt that The Cork will continue to mature like fine wine.

Spring Recipe: Chef Jim’s Asparagus Risotto

Posted on May 11, 2017May 8, 2020 by p1v0t

Rain, sleet or snow, we’ve been hitting the Boulder County Farmers Market every Saturday. Why even bother on a snowy Saturday? Because you only get a short window for asparagus, and come hell or high water, we’re not going to miss it.

Human nature is quirky—we treasure what is hard to come by or can only be enjoyed fleetingly. Thus, our love of asparagus. This perennial bulb and stem vegetable can take up to three growing seasons to reach maturity. Plus, harvesting season only lasts for two to three weeks, making seasonal asparagus a food in short supply and high demand.

So hit the market while supplies last, and head straight for Kiowa Valley Organics’ stand. A new vendor at the Boulder Farmers Market, this Roggen-based organic grower boasts bundles of asparagus harvested at the peak of flavor from their 15-acre organic asparagus field. But hurry—Kiowa wraps up their asparagus harvesting in June.

Once you’ve got your goods, it’s time to get down to business in the kitchen. There are endless ways to incorporate asparagus into your weekly menu, either as the star of the dish, or as best supporting ingredient. Chef Jim’s new recipe for a Spring Asparagus Risotto is the perfect way to celebrate the flavors of the season.

Yes, you read that correctly. Spring risotto. Though risotto is typically considered a dense dish served most appropriately in colder months, risotto lovers don’t have to do without when spring arrives. Try Chef Jim’s incredibly light and fresh take on the classic dish—you’ll thank us, we promise.

Chef Jim’s Asparagus Risotto

Ingredients:
Yields 8-10 servings

2 lbs asparagus (thoroughly rinsed)
4 tbsp. grated parmesan cheese (plus more for garnish)
1 tsp. lemon zest
4 tbsp. best quality olive oil
2 tbsp. chopped parsley
2 tbsp. butter
1/4 cup dry white wine (whatever you have in the fridge will do)
2 tbsp. spring onion or sweet onion, minced
2 cups Arborio rice

Directions:

1. Cut off tough ends of asparagus, about 1 ½ inches from the bottom. Reserve upper stalks.

2. Place tough ends in 2 quarts of cold water and bring to a boil. Reduce heat and simmer for 10-15 min.

3. Remove and discard the asparagus ends and reserve the cooking liquid. Check the liquid for any grit that may have settled at the bottom of the pan, and strain or pour off into another pan if necessary.

4. Cut reserved asparagus stalks into 1/2 – 3/4 inch pieces, reserving the tips.

5. Bring reserved cooking liquid to a boil and add cut asparagus pieces (reserve the tips). Cook until firm tender, about 5 min. Remove the asparagus pieces with a slotted spoon and chill under cold water or in an ice bath. Continue cooking the liquid at a low simmer.

6. Divide chilled asparagus into 2 small bowls. In a food processor, combine one of the two bowls of asparagus with 2 tbsp. grated parmesan, lemon zest, parsley, 2 tbsp. olive oil, salt and pepper to taste. Pulse the mixture into a course puree and place back in a small bowl.

7. In a large saucepan over medium heat, cook onion in 2 tbsp. olive oil until just tender. Stir in rice and cook for another 3-4 minutes, stirring to coat and toast the rice ever so slightly.

8. Add 1/4 cup of wine and stir until wine evaporates. Continue stirring and gradually ladle the hot cooking liquid one cup at a time, letting liquid absorb into the rice before adding more liquid. Before adding the last of the cooking liquid, stir in pureed asparagus, 2 tbsp. of butter, 2 tbsp. grated parmesan, the other small bowl of cooked asparagus and reserved, uncooked asparagus tips.

9. Taste the risotto and add salt and pepper to taste. Rice should be slightly al dente. Ladle in the last bit of the cooking liquid. Serve the risotto in warm, shallow bowls. Garnish with grated parmesan and minced parsley.

Enjoy!

Chef’s notes:

What makes this risotto unique is its lightness and texture. Unlike typical risottos, this recipe doesn’t call for stock and requires only small amounts of fats, making it less rich and highlighting the fresh flavor of the asparagus. And adding asparagus in a variety of forms in this recipe means that this risotto has texture all over the place—the crunchy asparagus pieces complement the asparagus puree that forms the base of this risotto.

A Reference Guide to Meat Cuts

Posted on March 30, 2017May 8, 2020 by p1v0t

Have you ever been confused reading a meat package or reading a restaurant menu? You’re probably not alone. At The Cork, we take pride in the quality ingredients we serve. We’re confident you’ll enjoy your dinner, and we want to provide you with more knowledge about the cut of meat you may choose.

THE SELECTION. While the list of traditional beef cuts is vast, here’s the breakdown of popular cuts that you can find on our dinner menu.

–Baseball Sirloin: this name generally refers to an upper portion of a top sirloin. The top sirloin cut can be found on the upper hindquarters of an animal, and is a boneless cut of meat. The steak itself is thick—generally at least two inches—and will fill out as it cooks. This contributes to its round, “baseball” appearance. The shorter, finer muscle fibers associated with hindquarter cuts often provide for a more tender textural experience.

–New York Strip: perhaps one of the more recognizable names in beef cuts, the New York is a cut of short loin. This cut is located on the back of the cow, just behind the ribs and anterior to the baseball cut. It is recognized for its fine muscle fibers and tender texture, along with its rich flavor. A New York may contain higher fat-marbling content, which adds to the texture and flavor.. Because of the size of this muscle, New York Strips are often offered in larger, boneless portions.

–Filet Mignon: French for “dainty fillet,” this cut comes from the smaller end of the tenderloin, just above the short loin. Tenderloin (as suggested by its name) is one of the more coveted cuts due to its extremely tender consistency.

–Prime Rib: may be our most coveted cut of meat at The Cork. The muscle itself is generally found adjacent to the lower seven ribs, and is hearty in both portion and fat content. The fat marbling contributes to the buttery, tender nature of prime rib, and greatly enhances the meat’s flavor. Prime rib is technically a “standing roast” rather than a steak, which refers to its cooking method.

YOUR Temperature. Next, the waiter or waitress prompts you for a temperature preference. Emphasis here is on preference. While chefs may recommend a certain temperature, your palate may prefer something completely different.

–Extra Rare/Blue: this is the least cooked temperature option, and some restaurants will avoid serving this rare. The meat will be extremely red and feel very soft to the touch. It may not be very warm, as the internal temperature will range from around 80-100 degrees F.

–Rare: this temperature is slightly warmer, with an internal temperature of around 115-125 degrees F (this may vary, so ask the waitstaff how their kitchen generally compares). The center of the cut will be very red in color, and the edges will generally be light pinkish.

–Medium Rare: with an internal temperature ranging from 130-135 degrees F, ordering your steak this temperature will generally present a very pinkish/red center. There may be slight browning around the edges of the steak, and it will be noticeably warmer.

–Medium: will range from about 135-140 degrees F. A medium steak generally has some pink in the middle, but shows even more browning to the outer edges and is firmer to the touch.

–Medium Well: now your steak will be browner in color, with slight pink in the middle. The internal temperature ranges from about 140-150 degrees F and the steak will be firm to the touch.

–Well Done: with an internal temperature 155 degrees F and above, the steak will now appear uniformly brown in color, and will exhibit clear tactile firmness.

Whether you choose a Filet Mignon or New York Strip, we look forward to preparing your steak with precision and consistency. Now you can order like a professional, and feel confident about how you want your dish to arrive. We look forward to serving your next dinner!

Sweet on Chocolate

Posted on February 6, 2017May 8, 2020 by p1v0t

Valentine’s Day is coming up, and we’re getting pretty excited for one of our favorite things about this holiday: chocolate.

THE HISTORY. Before chocolate become the treat we know and love, Mayan and Aztec cultures revered the cacao bean, incorporating it into various rituals because of its perceived magical powers. Chocolate didn’t become sweet until European explorers added vanilla and sugar, making the treat widely popular. Originally consumed exclusively as a drink, shops began to sell eating candies like the ones we eat today in the mid-1800s.

THE BEAN. Cacao beans themselves are found inside oval-shaped pods that hang from the cacao tree which is native to South America. The cacao “pod” has a leathery exterior and is filled with a creamy sweet pulp mixture. Within the pulp there are seeds that are extracted, fermented and dried. There are three types of cacao trees, and the seed varieties range in value and taste.

THE FACTS. Turns out Americans love chocolate—nearly half of the world’s supply is consumed by the US. An average cacao pod has 40 seeds, and it takes up to 1,000 seeds to produce 1 kilogram of chocolate (which is approximately 30 candy bars). Today, nearly 70% of the world’s cacao trees are located in West Africa. Annually, the world produces over 4.5 million tons of cacao beans.

THE HEALTH. Chocolate is rich in flavonoids and procyanidins, which are antioxidants associated with lowering risk for cancer and cardiovascular disease. According to a study done by Harvard’s medical school, health benefits linked to the consumption of chocolate may even extend into the realms of learning and memory retention.

Make your Valentine’s Day reservation today by clicking here or calling 303-443-9505.

New Year, New You

Posted on January 9, 2017May 12, 2020 by p1v0t

Many of us have started the new year with a few resolutions. No matter whether they’re based on social, financial or health goals, we’re here to help you achieve them.

Social health. If one of your goals is to rekindle old friendships or improve current relationships, The Cork is a wonderful meeting spot. Whether you’re enjoying happy hour in our popular cocktail lounge, or savoring dinner in one of our cozy dining rooms, we provide you with a perfect social environment to catch up with the important people in your life.

Eating right. One of the most common resolutions is about eating healthfully. If you’re out for a date night or you just don’t have time to cook, it can be challenging to stick to this one, but we’ve got you covered. With responsibly farmed meats, local and organic vegetables, and healthy grains, we make it easy to make healthy choices. We’re also happy to accommodate any dietary requests to help you stick to your 2017 goals.

Spending responsibly. Your resolution may be about how and where to spend money in the new year–maybe you resolve to spend less, or stick to small, local businesses like us. We’ve got lots of options that’ll help you stay within your budget, including our excellent happy hour and early bird menus. If you’re looking to save on wine, we also have reasonably-priced wines by the glass, as well as regular wine specials.

Whatever your resolution, you can count on us to help you achieve it!

Recipe: Chef Jim’s Holiday Oysters

Posted on December 16, 2016May 12, 2020 by p1v0t

Looking for a new family favorite? The holidays around the Smailer house wouldn’t be complete without this warm, cozy heirloom dish.

Ingredients:
Serves 3 people

1 fennel bulb (trimmed, cored and finely diced)
2 medium Yukon gold potatoes (peeled and finely diced)
2 Tbsp. butter
1 Tbsp. olive oil
24 oysters (any type will work well)

Directions:

Preheat the oven to 450 degrees Fahrenheit.
In a sauté pan, heat the butter and oil over medium high heat add the vegetables. Let the mixture brown on the bottom before stirring.
Stir with a spatula to brown ell edges evenly. Add a little salt and a generous grind of fresh pepper.
Let the mixture cool to room temperature.
Shuck the oysters and place in the cast iron pan, being careful not to lose any of the liquid from the oysters.
Top the oysters with the vegetable mixture and bake for approximately 8 minutes. The topping should be very hot and the oysters just cooked.
Garnish with a fennel frond and enjoy this warming comfort dish.

Chef’s notes:
This recipe has been in the family for 30 years, and it’s perfect as a first course or side dish. I like to serve at least 8 oysters per person, and it’s imperative that it’s served immediately and very hot. It’s a nice touch to serve the oysters from the cast iron pan they were cooked in, straight from oven to table.

Holiday Parties: Making Spirits Bright

Posted on December 9, 2016May 12, 2020 by p1v0t

Holidays are a busy time here at the Cork. It’s fun to fall into the hustle and bustle as families celebrate annual traditions and companies celebrate with their staff. At the Cork, we take our traditions seriously, whether that means offering classic and heartwarming meals or playing host to the families who walk through our doors.

We’re proud to have been a family establishment for nearly 50 years, maintaining the excellent quality and traditions that make us a perennial favorite. Our commitment to fresh, local and high-quality food, as well as exceptional service make us a great spot to celebrate during the holidays.

Hosting a party is easy, with our private dining options and special menus. We’ll happily work with you to select the best menu, drinks and space for your budget, preferences and guests.

We have three cozy dining rooms available:

Small Garden Room: Able to seat up to 24 people, the Small Garden Room is perfect for smaller, more intimate gatherings of close friends and family. The Small Garden room opens up onto our patio and is shaded by our fresh herb garden, meaning you’ll have a lovely view while you eat, drink and mingle.
Patio Room: The Patio Room is our largest dining area, complete with a cozy fireplace and natural light. This space can hold up to 65 people alone, but when combined with the adjacent Small Garden Room, can seat up to 90.
Fireplace Room: If you’re looking to host a mid-size gathering, the Fireplace Room is a great option. With space for up to 40 people, the Fireplace Room is a favorite because of its homey fireplace and view of the outside patio.

Our garland-decked halls and friendly fireplaces add a special holiday feel to any get-together—we hope you’ll join us for your next soirée! For more details or pricing, please feel free to reach out by emailing us at [email protected] or calling 303-443-9505.

The Perfect Pair for Your Thanksgiving Feast

Posted on November 16, 2016May 12, 2020 by p1v0t

We love Thanksgiving. It’s the perfect time for foodies and their families to come together, and for us to expand our pairing horizons. Whether you’re watching the game with a cold brew in your hand, or you’re looking for something elegant to sip alongside your feast, we’ve got you covered with some great pairing suggestions for all kinds of decadent dishes.

Let’s talk turkey. Turkey is the name of the game when it comes to Thanksgiving—its velvety texture and mild nutty flavor serve as the backbone for the rest of the meal. Best highlighted by drinks that don’t overpower the meat’s subtle flavors, our three go-tos are Gamay, bourbon and American pale ale. Gamay’s light-bodied earthiness and delicate floral aromas, such as Domaine de la Voûte Beaujolais out of Cote de Brouilly (available by the glass), complement the dish’s unique flavors, while a medium-bodied bourbon (Spirit Hound) can add depth of flavor. One of our favorite pairings, though, is a nice crisp American pale ale. Our personal choice? Upslope Brewery’s full-bodied, lightly-hopped pale ale.

Hamming it up. Baked ham is another in the classic Thanksgiving line-up, bringing a rich sweet and salty flavor profile to the table. We recommend a bolder and sweeter drink to complement this dish—something that holds up to the robustness of the meat. An off-dry Riesling with an acidic backbone, such as Dunham by Lewis Estate Vineyards, can really do the trick, allowing the sweetness in the meat to take your taste buds for a ride. We’re also big fans of wheat beer—specifically our Hacker-Pschorr’s Hefeweizen on tap, which delivers great fruit and citrus flavor that holds up to the sweetness of ham.

Stuffing (yourself). Stuffing is a big part of this eating holiday, and whether your favorite recipe is veggie-heavy or stuffed with sausage, the savory flavors in this bready dish call for something light. The simplicity of a crisp lager like Wibby Helles Lager out of Longmont or a light whiskey like Buffalo Trace will do the trick.

All mashed up. If turkey is the hero of the feast, mashed potatoes are its sidekick. Their mellow richness is best highlighted by the intensity of an India pale ale (Avery IPA), rich merlot (Trefethen by the glass) or medium-bodied whisky like Bulleit.

So cheesy. Macaroni and cheese has made its way into the hearts and homes of Americans everywhere. While we admit that our favorite mac is on our menu (with green chili and sharp cheddar), we feel that all mac and cheese goes perfectly with intense drinks like Phoenix Ranch Syrah a wonderful, gritty rye whiskey, such as Templeton Prohibition Rye.

Hey, pumpkin (pie). To accent the spices and sweetness of this dessert, we love the bold flavors of Stout Beers, like Sam Smith’s Oatmeal Stout, and cognacs. If you’re too full at the end of your meal for an imperial stout, we definitely recommend Calvados or Courvoisier VSOP as an accompaniment to this seasonal pie.

You (pe)can do it. Pecan pie’s intense sweetness can sometimes overpower the toastiness of the pecans themselves. To bring out the incredible flavor, we recommend a smoked porter or an Islay scotch like Lagavulin.

Whether you’re dining with us on the big day or simply planning for a homemade feast, keep these options in mind for an extra delicious Thanksgiving meal. If you’d like to join us for either a lunch or dinner, make sure to check out our menu and make your reservation sooner rather than later—seats go fast!

We Heart Artichokes

Posted on October 27, 2016May 12, 2020 by p1v0t

October is an especially wonderful month to be in Boulder. The air is crisp and the colorful leaves highlight the city’s year-round beauty. But at the Cork, we’re always thinking in terms of food, and October is an ideal time for foodies in town to experience the warmth and depth of fall flavors. One of our favorites is the artichoke.

The artichoke is available at the Cork all year, but in the fall, its flesh is especially tender with remarkable flavor. The mild nuttiness of the vegetable makes it incredibly versatile, holding up well to grilling, steaming and pickling. They’re also great in soups and dips, and are even used as an ingredient in Cynar, an Italian amaro.

Artichokes are a staple of our menu, served as an appetizer with clarified butter and curry mayonnaise on the side, and incorporated into various specials. The artichoke is notoriously difficult to pair with wine, which makes finding the perfect vino to accompany this veggie one of our favorite challenges.

Because of a naturally-occurring chemical in the artichoke, cynarin, everything you eat after tucking into our sumptuous starter will taste sweet. This can have a particularly noticeable effect on wine, influencing your taste buds so that the wine seems unbalanced and lacking in structure. That’s why we’re selective about the wines we pair with artichokes, favoring light-bodied, very dry wines with high acidity and no oak.

Depending on the artichoke’s preparation and accompaniments, certain wines that fit the description above may be better suited to complement the dish. For example, the strong herbal notes in plain steamed artichokes will go well with dry sauvignon blancs that feature notes of citrus and green apple. In contrast, add just a little curry mayonnaise to your bite, and a (still dry) fuller, more rounded wine like verdelho or vermentino may be a better option. In brighter dishes using raw or pickled artichokes, like Jim’s Spring Salsa Verde, we’d recommend something interesting like a fino sherry!

If you’ve been looking for an excellent fall dish and a new wine recommendation, we’ve got you covered. Come on in and join us!

Chef Kirsten’s Belgian Chocolate Mousse Recipe

Posted on October 8, 2016May 12, 2020 by p1v0t

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 a large metal bowl, add coffee and liquor.
Add melted chocolate. Whisk.
Add egg yolks. Whisk till combined.
In a mixer with a whisk attachment, beat egg whites until you see stiff peaks. Add to chocolate mixture.
Beat heavy cream to medium stiff peaks. Add to chocolate mixture.
Pour into glasses. Cover with wrap and refrigerate for 2 hours.
Serve with whipped cream and strawberries.