UnCorked Blog

Silver Oak Wine Special

An oenophile’s dream come true! We are offering specials from Feb. 22 through March 31, 2014, on Silver Oak’s highly regarded Napa and Alexander Valley

Jingle Bell Salsa Recipe

Jingle Bell Salsa This beautiful, flavor-packed salsa adds a sprinkling of holiday colors to your dinner party. Versatile, fresh, herbaceous, fruity and zesty, jingle bell

Kate’s Pumpkin Pie Exploration

Chef Jim’s wife Kate test-baked four pumpkin pies for the Cork’s holiday season. Try one of the recipes (especially Kate’s favorite) for your Thanksgiving this

Chef Jim’s Super Simple Yellow Tomato Sauce

Ingredients 3 medium farmer’s market yellow or orange tomatoes, quartered 1/4 cup best quality extra virgin olive oil 8 fresh basil leaves (mix of green

Summer-fresh Watermelon Salad

There’s nothing quite like a light, refreshing and delicious salad when the weather is warm and a heavy meal doesn’t sound too appealing. Chef Jim

Recipe: Spring Salsa Verde

1 cup chopped artichoke heart preferably from fresh ( about 2 medium )1 medium shallot mincedJuice and zest from 1 lemon1 T. sherry wine vinegar1

Cork and Ridge Vineyards Host Wine Tasting on April 23

The Boulder Cork and Ridge Vineyards of California will host an exclusive wine tasting dinner on Tuesday, April 23 at 6 p.m. at the Cork.

Guest Chef

I had a visiting chef from Nantucket last week for four nights. Chris Hinds made this pan seared Striped Bass on greens with avocado,shaved fennel

Salsa Borracha

4-5 Ancho Chiles Stems and Seeds Removed 2 T Vegetable Oil 1/2 Red Onion Sliced 2 Cups Freshly Squeezed Orange Juice 2 T Good Quality

Coconut Rice

Kate and I have just returned from a trip to the Caribbean . I wanted to make a Caribbean inspired dinner on my day off

Cynthia Wamboldt

While in town visiting son, we went to this restaurant for an early supper (us old folks like this). It was HAPPY HOUR! Hubby and I ordered local craft beer (Avery by gunbarrel brewery) and 7.00 during happy hour. The IPA was crisp and icy cold-PERFECT! The happy hour menu featured appetizers and entrees. Smaller in size but not taste! I had the prime rib which came with broccoli and mashed potatoes. It came medium rare (as ordered) but was a bit tough, not horrible but definitely you had to chew alot. The potatoes were stiff and tepid and quite frankly, bland. The broccoli was excellent so I don't understand why the other items were so so. Hubby's happy hour sized fish and chips were abundant and delicious. He couldn't finish the fries he was so stuffed. Sons prime rib sandwich was so tasty, son devoured it in 10 flat. Sons partner had the sake salmon which he proclaimed delicious! We ordered dessert (OF COURSE!). Sons partner had the carrot cake and I ordered the corks famous mud pie. IT WAS DIVINE!!!! The coffee ice cream meshed brilliantly with the almonds, caramel, etc. There was so much going on with this dessert I had difficulty deciding where to start! And the size? It literally was the size of a quarter portion of cake! I tried the carrot cake too and it was spot on! Not too sweet and perfectly frosted! (Too much frosting will overpower the cake). Our server was low key, perfect timing and friendly. This was a pricey meal, no lie. We had drinks, entrees, desserts and with the tip it was $270.00. Despite my somewhat disappointing entree, everyone else was squealing with delight! Definitely a return visit the next time we're in Boulder. I'll absolutely give it a 2nd chance.

Liam O'Keefe

The best prime rib (and staff) in Boulder

Karen Bryan

Celebrated Mom and Dad's 60th Anniversary here. Private room, excellent staff, delicious food, beautiful gardens. Thank you for helping us make it so special!