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!

August Farmer’s Market Fun

Posted on August 11, 2016May 12, 2020 by p1v0t

August is an exciting month in Colorado, with an imminent football season, and students coming back into town. But most importantly, August is a great food month.

As always, you can find the best, freshest, locally grown fruits and veggies at Boulder’s farmer’s markets. We are passionate about producing great food, and that requires great ingredients.

Throughout this month you can find Chef Jim strolling through the market, looking for great ingredients and strengthening relationships with the local farmers who produce the food you love. What will he be looking for in August? Here are just a few of the foods that are in season this month:

Arugula: It’s a fact: we love arugula, and for good reason. Healthy and tasty, arugula is the main component of our Boulder Cork salad, a longstanding family favorite!
Summer squash: Of course, fresh squash are absolutely indispensable as a side dish for an entrée. August is a fantastic time for lovers of squash, especially if you’re a fan of delectable squash blossoms.
Herbs: The right seasoning can absolutely make a dish, and fresh herbs make all the difference. August sees fresh basil, cilantro, rosemary, thyme and dill, among many other popular herbs.
Peppers: Peppers are finally ripening, which is great news for those of you that like your food with a subtle kick. And you know what this means for some of our Southwest-inspired dishes!
Tomatoes: It’s here: tomato season. If you’re a fan of caprese, this is the right time of year for you. Chef Jim creates a wonderful (and beautiful) caprese with lovely heirloom tomatoes from area farms, complete with fresh garden basil and the best mozzarella. Yum!
Sweet corn: If you like sweet corn (and we know you do), August heralds one of our favorite times of the growing season: that of sweet corn from Munson’s Farm. Sauté it, pickle it, use it in a relish, or just roast it to discover some of the delights of summer.

Of course, this is far from an exhaustive list. As we said, August is a great food month, which means it’s a great time to visit Cork for the fresh, local food you love.

Part 3: Something Old, Something New, Nothing Borrowed, But Lots of Blues!

Posted on July 26, 2016May 12, 2020 by p1v0t

Drinks

By: Kate Smailer

Each morning we started the day with fresh coconut water. What a treat – so better than the bottled or canned coconut water we get in Colorado. Almost daily we visited the road side stand selling produce from Dominica. These “jelly nuts” or young coconuts gave us two large glasses, so refreshing and good for us!

Tropical Flower CO LTD continues to have two of our favorite Chardonnays – Cakebread and Ferrari-Carano for a better price than we can get at home! Grand Vin De France has wonderful French and Italian wines. Geraud’s is right next door. All the girls were super friendly and I think they love their new space!

Our last full day, we packed up our beach gear and headed to our spot on Shoal Bay. We enjoyed drinks from Elodias – we do miss Carol but her darling niece, Jakita is there with a big smile! We enjoyed talking with Junior, watching the boats race by, swimming, floating and strolling. A perfect last day!

Another fabulous vacation in Anguilla!

Part 2: Something Old, Something New, Nothing Borrowed, But Lots of Blues!

Posted on July 19, 2016July 24, 2020 by p1v0t

Part 2: Cooking at home

By: Kate Smailer

Every May since 2004 we stay at Fletch’s Cove Villa in Little Harbour. This one bedroom, 3 bathroom oceanfront villa with spectacular views, pool and gardens is a special property! The housekeeper, Cecile is the sweetest lady and she takes special care of us. We feel like family!

Jim loves to cook in several nights depending on food availability. This May was awesome! We procured lots of fresh produce and plenty of seafood – lobsters, crayfish and queen snappers!

A most favorite meal of the trip was Jim’s special spiny lobster salad, featuring simply-grilled fresh lobster with lemon juice, olive oil, basil, salt and pepper. It is a recipe he got from Ezio, a dear Italian chef friend from the Cafe Santa Fe in Todos Santos – such a simple recipe and such terrific flavor! I so love spiny lobster as it’s much sweeter than Maine cold water lobster.

Rainbow Farms is always a treat. Noel and Duke actually recognized us on the road and yelled hello! I know they meet a lot of people and we were touched they remembered us and made a point to greet. Rainbow had lots of tomatoes this year, great wild arugula and basil.

We ventured to the East End to find the new Sensational Flavours Market. What a nice size farm they have. When we visited, they were in between planting but we still managed to get a favorite item – seasoning peppers! These bright red peppers have the perfume of a habanero but not the heat! Jim lightly dresses them with sherry wine vinegar, olive oil, salt and pepper and grills them on the barbecue – oh so good!

Part 1: Something Old, Something New, Nothing Borrowed, But Lots of Blues!

Posted on July 12, 2016June 5, 2019 by p1v0t

Part 1: Restaurants and Hotels

By: Kate Smailer

This May was our 21st trip to Anguilla! Once we found this gem of an island in 2002 we looked no further for a perfect beach destination. This trip offered new hotels and restaurants.

Manoah Hotel

Manoah Hotel (formerly the Anguilla Ku Hotel) had its restaurant and bar open even though the main hotel will not open until November. We enjoyed two lunches here, great Mt. Gay and tonics, buckets of Coronas and the most comfortable chaise lounges and umbrellas.

Each day we set up at Jacala Beach Restaurant. Lunch there is a treat! Jacques and Alain take super care of us—they take such pride and care with everything they do. We had all our favorite foods – grilled crayfish, lobster risotto, watermelon salad, mahi mahi poached in olive oil, chilled cucumber soup with tomato sorbet, calamari risotto and tuna tartare. Jim always asks Alain to serve his snapper ceviche with coconut milk and cucumber, which he serves in a coconut shell – divine!

In addition to our lunches, we enjoyed one dinner at Jacala. The atmosphere at night is different – so special, very romantic. The palm trees dance in the breeze and glow with white lights. White table cloths and candles dress the tables. Often, there is a spectacular sunset!

Hibernia Restaurant Art Gallery

We dined at Hibernia Restaurant Art Gallery two evenings. They feature open-air dining with a lovely pool and garden – we decided to give them a try and we are so glad we did! Hibernia is special and not to be missed!

The owner Mary Pat’s attention to detail is top notch (and she sets a most beautiful table), and the food that Raoul – the other owner – prepares is innovative, fresh and delicious. For appetizers we so enjoyed the smoked fish plate served with toasted homemade brown bread and a horseradish and ginger cream cheese, as well as a trio of tuna: gravlax, smoked and cured, and the sashimi plate alongside wahoo, scallop, crayfish and conch.

Entrees were also delicious. My favorite was the Crayfish sautéed out of the shell with vanilla, lemongrass and roasted onion and yam. This crayfish was so tender and incredibly sweet. Mary Pat told us that sautéing crayfish out of the shell results in a slightly different flavor and texture than the more commonly grilled crayfish. I am still dreaming of this taste!

Of course no meal at Hibernia is complete without the homemade rum raisin ice cream served with a snifter of aged rum. The dessert is served in a lovely bowl with long silver spoons to help you savor every luscious bite.

CoveCastles

We did try one new place for a dinner after reading such stellar reviews about CoveCastles and their executive chef Marc Alvarez. The restaurant had 5 tables that night and the atmosphere had a good energy. Jim introduced himself to Marc, and he was so friendly. Marc enjoyed showing Jim his special restaurant equipment – a wood fired pizza oven and a most special wood-burning grill made by Grillworks. Marc recommended the night’s special, which Jim enjoyed—grilled baby octopus served over homemade squid ink orecchiette. He started with the fried conch served with a tangy lemon aioli.

I enjoyed the grilled cherry tomato and burrata bruschetta, as well as the homemade lobster and pea ravioli.

Upon leaving, Marc came over to our table and suggested we come for lunch to try his pizza and said he would happily set us up on lounge chairs with and umbrella to enjoy the day on the beach. We did just this on our one cloudy day. Lunch was wonderful. Marc made us a great salad made with gem lettuce, avocado and tomato dressed in a vinaigrette made from olive oil and a most lovely vinegar (Vinaigre de Calamansi).

We also devoured two pizzas – a bianca and a margherita – AND a piece of the freshest snapper which he grilled on his wood fired grill. A most wonderful way to spend a cloudy day!

What’s on Tap at the Cork

Posted on April 4, 2016June 5, 2019 by p1v0t

Here at the Cork, we put a lot of the emphasis on our extensive wine list, and it’s hard to blame us—who wouldn’t want to highlight such a unique selection? But this month, we thought we’d steal a little bit of the spotlight from the vino and shine it on another area we do well: draft beer.

The Cork always features four beers on tap. Our selection rotates, but we’re currently serving Left Hand Black Jack Porter, Hacker-Pschorr Dunkle Weisse, Wibby Lightshine Helles Lager and Upslope Pale Ale.

Left Hand Black Jack Porter is a domestic described in its brewer notes as having notes of dark chocolate, espresso and herbal hops. Coming in at 6.8% ABV, Black Jack Porter took home Gold in the 2010 European Beer Star Competition and Silver in the 2014 Great American Beer Festival. It pairs excellently with rich dishes like our Pepper Steak or Green Chile While Cheddar Mac & Cheese, as well as desserts like our classic crème brûlée.

Hacker-Pschorr Dunkle Weisse (“dark wheat”) is an import out of Munich, Germany. The Hacker brewery had been in business for 555 years, since 1417, when it merged with the Pschorr brewery in 1972. With notes of caramel, apricot and clove, Dunkle Weisse is well-loved for its balance of sweetness and spice, and for its smooth, velvety mouthfeel. It contains 5.3% ABV and pairs beautifully with strong cheeses like asiago and gorgonzola, so don’t be afraid to try it with our delectable Happy Hour Waffle Chips!

Wibby Lightshine Helles Lager is a local favorite made just down the street in Longmont, CO. With its light, sweet finish, the Bavarian-influenced lager pairs well with pretty much anything, but we especially like it with our Drunken Fish Taquito appetizer or Dijon Chicken Sandwich. Lightshine Helles Lager weighs in with 5.5% ABV.

Last but certainly not least, we have Upslope Pale Ale, another local stunner made right here in Boulder. Upslope describes their 5.8% ABV signature beer as “clear, crisp and dry” with “a unique spicy hop bitterness” and a light-to-medium body. Try it with our burgers or one of Chef Jim’s featured seafood dishes.

We’re also excited to have recently installed a glycol-chilled, four-faucet Ice Cobra tower to chill and dispense our draft beers. Made in Italy, this tower is top of the line and will ensure a perfect pour and ice-cold beer every time. There couldn’t be a better way to enjoy one of our drafts—come check it out!

This Valentine’s Day: Your Night of Romance Starts at Boulder Cork

Posted on February 1, 2016June 5, 2019 by p1v0t

Start Valentine’s Day off right with a perennial local favorite, the Boulder Cork’s prix fixe Valentine’s Day dinner.

It doesn’t get any more romantic than Boulder Cork. With our soft lighting, rustic ambiance and impeccable service, time slips away, allowing you to focus on what matters most—the person across the table.

Then, there’s our incredible three-course Valentine’s Day menu, featuring a variety of indulgent favorites like our Slow Roasted All Natural Prime Rib of Beef, Sake-Marinated Salmon, Filet Oscar with king crab meat, and special house-made desserts including crème brûlée, cheesecake with whipped cream and berries, and Italian affogato with Glacier ice cream.

And, of course, what’s Valentine’s Day without world-class chilled champagne? We’re always well-stocked with a variety of sparkling favorites, including 2004 Dom Perignon Millesime and Nicolas Maillart Brut Rosé Grand Cru out of the historic Champagne province in France, Borgoluce Prosecco di Valdobbiadene from Veneto, Italy and Gruet Blanc de Noir, a New World wine out of Engle, New Mexico.

The Cork’s prix fixe Valentine’s dinner represents excellence and exceptional value. Chef Jim’s 30+ years of experience shines as he crafts a three-course dinner made from the highest-quality local ingredients. His varied menu offers an array of elegant selections, with something for even the most discriminating palates. Personal attention is of course always included.

The Cork’s Valentine’s Day dinner sets just the right tone for the rest of your evening. Wherever you head next, there’s simply no better way to start this special night.

Please contact us for Valentine’s Day reservations; we recommend contacting us at least one week in advance. Brindiamo all’amore!

The Best Wedding Memories Start at The Boulder Cork

Posted on January 1, 2016June 5, 2019 by p1v0t

When planning a wedding reception there are seemingly endless considerations. Cuisine, cost, location, atmosphere, reputation, service, flexibility and so many other factors come into play. It’s no wonder that planning a wedding is considered one of the most stressful times in life for everyone involved.

On this most special day things need to go right. Imagine the happy couple, free to savor their big moment with each other and with family and friends. Wedding guests from near and far relax into seamless hospitality and ease, never noticing the hard work going on behind the scenes.

This level of delivery requires experienced professionals who have taken time to understand your vision. Our world-class special event team has the skill to deliver and go the extra mile. Locally owned, the Cork has been perfecting its tradition of service since 1969. But don’t just listen to us. The people have spoken about our fresh, local food: The Boulder Cork is honored to receive “Best American Cuisine” by the Daily Camera’s 2015 Boulder County Gold People’s Choice Awards.

The Cork makes wedding planning easy. Four carefully-designed lunch and dinner menus offer something for every taste and budget. When it comes to appetizers, we offer an array of reasonably-priced packages.

Our comfortably-appointed banquet rooms range in size from small to large, and can host anywhere between 15 and 90 guests.

The Small Garden room, warm and intimate, opens to an outdoor patio and overlooks our fresh herb garden. Wonderful for neighborly gathering, it seats up to 24 guests.
The Fireplace room comes with a lovely fireplace and looks over the outdoor patio. This is the perfect space for mid-size gatherings of up to 40 seated guests.
The Patio room offers lots of natural light and a large fireplace, and can hold 65 seated guests. In combination with the Small Garden Room, there is room for up to 90 guests.

Remember The Boulder Cork for your day to remember!