Ingredients:
Serves 3 people

1 fennel bulb (trimmed, cored and finely diced)
2 medium Yukon gold potatoes (peeled and finely diced)
2 Tbsp. butter
1 Tbsp. olive oil
24 oysters (any type will work well)

Directions:

1. Preheat the oven to 450 degrees Fahrenheit.
2. In a sauté pan, heat the butter and oil over medium high heat add the vegetables. Let the mixture brown on the bottom before stirring.
3. Stir with a spatula to brown ell edges evenly. Add a little salt and a generous grind of fresh pepper.
4. Let the mixture cool to room temperature.
5. Shuck the oysters and place in the cast iron pan, being careful not to lose any of the liquid from the oysters.
6. Top the oysters with the vegetable mixture and bake for approximately 8 minutes. The topping should be very hot and the oysters just cooked.
7. Garnish with a fennel frond and enjoy this warming comfort dish.

Chef’s notes:
This recipe has been in the family for 30 years, and it’s perfect as a first course or side dish. I like to serve at least 8 oysters per person, and it’s imperative that it’s served immediately and very hot. It’s a nice touch to serve the oysters from the cast iron pan they were cooked in, straight from oven to table.

The post Recipe: Chef Jim’s Holiday Oysters appeared first on The Boulder Cork.

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 info@bouldercork.com or calling 303-443-9505.

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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!

The post We Heart Artichokes appeared first on The Boulder Cork.

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.

The post August Farmer’s Market Fun appeared first on The Boulder Cork.

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!

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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!

The post Part 2: Something Old, Something New, Nothing Borrowed, But Lots of Blues! appeared first on The Boulder Cork.

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!

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Of course, the Farmers Market isn’t our only source of fresh produce—our garden is brimming with delicious herbs. Throughout the summer, we cultivate a variety that make their way into dishes, appear alongside them as garnishes and get muddled in summer cocktails. We are proud to bring you such hyperlocal treats as lovage, basil, sage, oregano, borage, lavender, rosemary, parsley, sorrel, thyme, fennel, mint and more.

If all this talk about fresh greens has you hooked, grab some fresh parsley from the market this weekend and try Chef Jim’s great Spring Salsa Verde recipe. We highly recommend pairing this delectable sauce with fresh white fish or steak and a nice, crisp white wine.

And of course, we always welcome you to join us for a taste of these local and seasonal flavors any day of the week (we’ll help you pair the wine). Never hesitate to ask about our daily specials or recommendations. Chef Jim’s just getting started!

The post We Love June! appeared first on The Boulder Cork.

A longstanding devotee of the market, our Executive Chef Jim Smailer certainly does his best. Undeterred by the chill of an early spring morning, Chef Jim arrives early for the best selection. Lots of folks enjoy the Market, but for Chef Jim, finding the freshest local asparagus and greens is like panning for gold.

“I feel like I say this every year, but May is one of my favorite food months at home and at the Cork. We come out of five months of virtually no local produce, and May really starts the Farmers Market season off. The world comes alive in spring,” Chef Jim said.

It’s true that freshly-picked produce stands on its own, but its ability to elevate a dish is remarkable. That’s where Chef Jim’s true talents come in to play. The joy in his face reflects his delight in cooking with these kinds of quality ingredients, as well as the creative opportunities hyper-seasonal selections, such as pea shoots, offer.

That asparagus in his hand might just turn into Asparagus ravioli, which you can also try at home with Chef Jim’s recipe. Pea shoot pesto and squash blossom pizza are other examples of Jim’s artistry. To supplement goodies from the farmers market, The Cork regularly receives deliveries from the best local farms.

It’s also a great time for seafood.

“Wild salmon and halibut have been long gone. These two great American fish make a welcome return in the spring,” Jim said, “Oh, and I almost forgot to mention softshell crabs which I eagerly await!”

Together with Jim’s hand-picked produce, the possibilities for his seafood selections are almost endless.

“We also have spring lamb from Triple M Bar Ranch,” Jim said.

So, who can keep up?

Chef Jim, of course.

Come and enjoy Chef Jim’s inspired spring cuisine at the Cork!

The post May: One of Our Favorite Food Months appeared first on The Boulder Cork.

• 2 packed cups of pea shoots
• 1/2 cup of fresh basil
• 1/4 cup of spring onion or scallion chopped
• 1/4 cup of lightly toasted piñon nuts (preferably Italian)
• 1/4 tsp. of black pepper
• Pinch of salt
• 1/2 cup of grated reggiano parmesan

Directions:

• Place all of the above ingredients in a food processor and slowly add extra virgin olive oil until you have the right consistency (should make about a 1/3 to 1/2 cup of finished pesto).
• Can be made a couple of hours ahead of time, covered with plastic wrap and stored at room temperature.

Chef notes:

• The pesto is the perfect complement to a piece of fresh halibut because it is a little less pungent than a classic basil and garlic version.

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