Kira Woodmansee

Farmer’s Market Salad

Posted on April 29, 2012June 5, 2019 by p1v0t

This salad is a perfect refreshing way of utilizing the spring produce available now.

This ultra fresh seasonal salad is being served now at The Cork and the response has been WOW!

Farmer’s Market Salad with Aged Sherry Vinaigrette

Vinaigrette

1/4 cup very good quality aged sherry vinegar

1 cup best quality extra virgin olive oil

(The Cork uses Extra Virgin Olive Oil Company oil delivered

on bicycle by Andy Hampsten himself!)*

1 t. coarse dijon mustard

1 t. honey

salt and freshly ground pepper to taste

1 T. minced fresh chives

1 t. minced fresh shallot

Combine above ingredients in a a glass or plastic jar. Shake vigorously before dressing the salad.

For the Salad

Mix the following amounts of fresh produce to your liking:

Arugula, mixed lettuces, green onion, tomato, radish cucumber, avocado, and Haystack feta cheese.

Toss produce and cheese lightly with the vinaigrette.

*Andy’s EVO is available at Cured gourmet store on Pearl Street.

Seasonal Seafood to Tempt the Palate

Posted on April 13, 2012June 5, 2019 by p1v0t

Wild salmon and wild halibut have arrived for the spring and summer season. These two fish are truly an iconic American species and always popular at the Boulder Cork. The fish are sustainably harvested under strict quota systems. With good marine stewardship we should be able to enjoy these two fish for years to come. I eagerly await these two “king of fish” and will have them on the menu and as specials all season long.

Pair either of these flavorful fishes with a Pinot Noir or Chardonnay from the Boulder Cork’s award winning wine list. Pinot Noirs, which are light on tannins, go well with salmon. For baked halibut a Pinot will also work. Also, consider a Chardonnay or Pinot Gris.

I am sharing two quick and easy recipes that may be used with both fish. I recommend grilling salmon on a charcoal or gas grill. I think halibut’s mild flavor is best suited for oven baking or pan sauté. Enjoy!

Parsley Vinaigrette

2 large bunches of flat leaf or curly parsley with tough stems removed
2 tsp. shallot minced
1 lemon zest and juice
2 T white wine vinegar
3/4 cup of best quality olive oil
salt and fresh ground pepper to taste

Place all ingredients in to a food processor and make a course puree. Spoon on to fish and serve.

Buttermilk and Fresh Dill Sauce

3 T buttermilk
6 T mayonnaise
2 T celery chopped fine
2 T red onion minced
2 T fresh dill chopped
2 T parsley chopped
1 tsp coarse mustard
1 tsp Dijon mustard
salt and fresh pepper

Combine above ingredients with a whisk and spoon over fish.

Humane Society Dinner Raises $5,000

Posted on March 20, 2012June 5, 2019 by p1v0t

On Thursday, March 8, our head chef Jim Smailer celebrated 30 years at The Cork by hosting a dinner at The Cork to benefit the Humane Society of Boulder Valley.

Fifty-one guests enjoyed a dinner which featured sustainable and humanely raised ingredients. The Cork raised over $5,000 for the Humane Society. It was a fun evening filled with great food, wines, and camaraderie.

The Cork is also donating a “Dinner For Eight” package to be prepared by Chef Jim Smailer. This special dinner event will be auctioned off during the silent auction event in this year’s Bark To The Future scheduled for April 28 at Coors Event Center.

Photo Caption:

The Humane Society Benefit Dinner, celebrating Jim Smailer’s 30 year anniversary as Executive Chef the was a huge success at the Boulder Cork on March 8, 2012. With many thanks to those who attended or donated to the dinner, the sold-out event raised over $5,000 for the local Humane Society. Pictured are (l-r) Don Shires, Sabrina Shires, Kate Smailer, Jim Smailer and Lisa Pederson.