Three years ago, we didn't even know what it was. The wild, Alaskan troll-caught salmon, which Smailer likes to serve with sauteed morel mushrooms, is available from May through early September. The buzzword right now is Copper River king salmon, Smailer says, which is caught under a quota. I like to grill it and serve with mashed potatoes and a simple buerre blanc with Dijon and some tarragon from my herb garden just behind the restaurant. The garden is one of Smailer's most prized sources for Boulder Cork herbs.
Herbs go through cycles.
A few years ago, it was all about rosemary. We still use more fresh basil than other herb, it's versatile and goes well with angel hair pastas and mussels. What's trendy now, Smailer says, is garlic in all varieties, both soft neck and hard neck garlic. Oregano is another Smailer favorite. It's so much more mellow than dried oregano.