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
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
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
