UnCorked Blog

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

Farmer’s Market Coming to an End

This Saturday was the second to the last Boulder Farmer’s Market. It has been a great season and I have been there every Saturday since

First Bite at the Boulder Cork

First Bite is always an exciting and busy time for us here at the Boulder Cork. One of the best things about it is that

Chef Jim and the Boulder County AIDS Project Fundraiser

Our own Chef Jim Smailer was honored to participate in the recent Local Legends fundraiser for the Boulder County AIDS Project. The fundraiser raised, in

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

Simplicity is Key!

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.

Cork and Community

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

Herb Garden

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

Return to Sweet and Juicy Paradise

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

Sake Salmon With Ginger Soy Butter Sauce

For The Salmon Six 7-80z. salmon filets 3/4 cup sake 3/4 cup mirin 1 T fresh ginger minced Combine and marinate salmon in the refrigerator

Farmer’s Market Salad

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

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!