Category: News

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 debuted this recipe last year and it was a HUGE hit. Now that the heat has reappeared here in Boulder and we’re heading into June, it seemed like a good time to pull this crowd favorite back out. It’s the Cork’s grilled organic watermelon with Cana de Cabra on Hoot and Howl Arugula, dressed with Andy’s EVOO and aged balsamic. It will be on the menu, on and off, during this warm summer months and while our local farmers are able to supply us with the ingredients, so take advantage of it while you can!

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.

Christina Donely of Ridge Vineyards will be on hand to guide diners through a variety of wines, and Cork Chef Jim Smailer, who recently celebrated 31 years as chef of the Cork, will prepare an array of food to pair with each wine. Seating is limited and the cost for this event is $45 per person.

The Boulder Cork is located at 3295 30^th St. Boulder, CO 80301. For more information or to make a reservation, call 303-443-9505.

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 and sweet potato hay.

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 the beginning of the season starting in early April except for a very few when I was out of town visiting other farmer’s markets.  Still plenty of wonderful seasonal produce such as arugula, spinach, carrots, leeks, lettuces, chard, beets, chiles, shallots, onions,  potatoes and winter squash.  I made butternut squash ravioli and arugula salads for last night’s restaurant specials.  I also have been using Triple M Bar Ranch lamb all year.  The last two markets I have been buying shoulder and leg for the First Bite Menu which I am serving braised with winter vegetables and house made gnocchi. This offering is a huge hit.  Triple M Bar lamb is how lamb should be – it is so mild with no gamey flavor.

It is a true young animal that has been humanely raised by two people, Mary and Dave, who really care.

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 total, more than $75,000, which surpassed last year’s efforts by more than $20,000! Boulder’s finest chefs joined together to serve attendees a seated five-course dinner. Jim worked on the second course, along with Flagstaff House chef Mark Monette. One special moment of the night came when BCAP honored Nama Chintamani Krishna Illo as Volunteer of the Year. He has been a volunteer for six years and has devoted more than 600 hours to the organization. He also recently disclosed his HIV-positive status. Here’s an article in the Daily Camera about his reasons for disclosing his status, his volunteerism: Why one man disclosed he has HIV

It was an honor to have our chef represent the Boulder Cork at this very special and worthwhile event. Thanks to the Boulder County AIDS Project for all its work and for including our Chef Jim as part of this event!

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.