Category: News

Kate and I just returned from a few days in the Baja. We have dear friends that run a fantastic Italian restaurant in Todos Santos.  Ezio and Paula Colombo are the proprietors of the Cafe Santa Fe and have been in business for over 20 years.  The restaurant is run in classic Italian fashion by Ezio -simple fresh ingredients prepared with the experience of a true Italian chef.  We visit Todos Santos several times a year and dine here almost every meal.  We are treated each visit to a dinner with Paula and Ezio. This last trip Ezio treated us to some Bottarga from Sardinia that he just brought back from Italy and said was the Best-of-the-Best! Ezio informed us that this mullet bottarga from Sardinia was much superior to the tuna bottarga from Sicily. Ezio prepared a classic Spaghetti Bottarga that was very simply prepared – spaghetti, olive oil, bottarga and splash of the pasta cooking water.  Simple, sublime, perfection!  We all had huge smiles on our face as we cleaned our plates.  We continued to talk about how when people prepare foods they are often overworked, over seasoned, “over-gourmeted” and the true flavor of the fresh ingredients are lost and covered up.

A simple piece of advice for anyone who reads this is get a great piece of fish from Whole Foods and grill it with nothing more than olive oil, salt and pepper.  If you wish add a splash of fresh lemon juice.  Here is a picture of one of our favorite dishes at Cafe Santa Fe that Ezio prepares special for us when Spiny Lobsters are in season.  His lobster salad:  lobsters that have never seen refrigeration that are  simply steamed and then drizzled with olive oil, lemon juice and topped with fresh cracked pepper and parsley.  Heavenly!  THAT’S MY KIND OF SALAD!

Everyone knows that I am a proud supporter of The Boulder Valley Humane Society.  Here is a picture of Phil and Renee Shires who hosted a dinner at The Cork this past week which was purchased at auction at last year’s “Puttin” on a Leash event.  The Cat’s and Dog’s Menu featured delicious food, great wine and new friends.

Here is another picture of me just completing the baking of 140 Yukon gold cinnamon rolls which The Cork donated Monday to Holes of Hope benefit for The Stephen Tebo Cancer Center at Lake Valley Golf Course.

Kate and I just returned from the Caribbean and WOW did my herb garden take off while away!  The garden supplies the Cork with fresh herbs and edible flowers from mid May through late October.  I grow lovage, basil, sage, oregano, chives, borage, lavender, rosemary, parsley, sorrel, thyme, fennel, epazote, and several varieties of mint and grapes.

As a chef it is great to be able to walk out my back door to pick these wonderful fresh herbs which we use in recipes and plate garnishes.

Travel is always inspirational for me.  When it comes to food I pick up many new ideas for ingredients, presentations and new menu items.  Last May during our annual Anguilla vacation we ate at Jacala on Meads Bay.  Jacala is owned and run by two talented Frenchmen.  An island friend recommended we  try the grilled watermelon salad.

My wife and I both loved it and I decided I would try a version of this salad at the Cork.  I had no idea this salad would   be so well received.  We sold hundreds of these salads and everyone raved about the flavor.  Some diners were skeptical but were won over after one bite!  Now that good quality watermelon and local arugula are available I am once again offering this special salad.

The salad is made up of fresh local organic arugula which is topped with two slices of grilled watermelon which sandwiches a nice slice of Cana de Cabra cheese.  The salad is drizzled with Andy’s EVO and very good quality aged balsamic vinegar and topped with a sprinkling of fresh ground pepper and coarse salt.