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Dining Specials

Bev & Bites

Every week, Cork | Fire Kitchen will be featuring a creative new bite built around a fresh, local ingredient. Each bite will be paired with an equally inspired beverage. Bevs may include St. Archer, Hudson Whiskey, Palumbo Family Vineyards or Refuge Brewery. Bites may feature Nicolau Family Farms, Crows Pass, Sage Mountain or Vintage Natural Beef.

This week’s Bev & Bite

Wednesday, July 16 – Sunday, July 20

Bev – Sassy Sunrise

Bite – Fish & Chips
Tempura cod, kennebec fries, malt vinegar aioli.

Previous Bev & Bite Pairings

Wednesday, July 9 – Sunday, July 13

Bev – Sly Whiskey

Bite – Garden Cucumbers
Local tomato, pickled radish, za’atar, mizuna, elephant garlic ranch.

Wednesday, July 2– Sunday, July 6

Bev – Leoness Mélange de Blanc 

Bite – La Bahn Farm Poached Egg 
Grilled asparagus, lemon sabayon.

Wednesday, June 25– Sunday, June 29

Bev – Garden Gimlet 

Bite – Shishito Peppers
Lemon aioli, bottarga, opal basil, mint.

Wednesday, June 18– Sunday, June 22

Bev – Strawberry Fields

Bite – Temecula Heirloom Tomatoes
EVOO, sea salt, freshly roasted black pepper, garden oregano, parmesan crisps.

Wednesday, June 11– Sunday, June 15

Bev – Woozy Palmer

Bite – Sopes with Venison
Chili con carne, cotija, crema mexicano, pico de gallo, fresno chile.

Wednesday, June 4 – Sunday, June 8

Bev – Lemon Verbena Long Island Iced Tea
Garden lemon verbena, gin, vodka, rum, sweet & sour, cola. 

Bite – Corn Fritters
Pumpkin seed, poblano romesco.

Wednesday, May 28 – Sunday, June 1

Bev – Red Snapper
Long Fin Lager with house-made clamato juice. 

Bite – Carne Asada Tots
Tater tots, Sage Mountain beef carne asada, jack cheese fondue, salsa, jalapeño, crema.

Wednesday, May 21 – Sunday, May 25

Bev – Smith & Hook Cabernet Sauvignon
Vibrant purple color with expressive aromas of blackberries and cassis. 

Bite – Mary’s Air-Dried Duck Ham
Garden tarragon dijon mustard, arugula, pickled blackberries, crostinis.

Wednesday, May 14 – Sunday, May 18

Bev – Cucumber & Basil Martini
Cucumber-infused gin, garden basil leaves, cucumber, simple syrup.

Bite – Buffalo Chicken Wing
Mary’s Free Range Chicken, crisp celery, blue cheese mousse.

Wednesday, May 7 – Sunday, May 11

Bev – Irvine Vineyards Viognier  $9
A light golden hue, with a sweet oaky aroma and creamy texture. Good balance and length with hints of apple, vanilla and honeysuckle.

Bite – Salem Ranch Beet  $8
Nicolau Farms goat cheese, pickled blackberries, pomegranate vinaigrette.

Wednesday, April 30 – Sunday, May 4

Bev – Sage Lady
Sauza tequila, cucumber, garden sage leaves, triple sec, fresh lime juice.

Bite – Chilaquiles
La Bahn Farm
 egg, tortillas, local tomato salsa, garden cilantro, cotija.

Wednesday, April 23 – Sunday, April 27

Bev – Sweet ‘n’ Spicy  $9
Reposado tequila, chipotle-infused mango puree, lime.

Bite – Stuffed Jalapeño  $8
Nicolau Farms
 goat cheese, wrapped in bacon, with sour cherry gastrique.

Wednesday, April 16 – Sunday, April 20

Bev – Refuge Brewery: Mystique Strong Ale
Belgian-style strong ale from Temecula’s Refuge Brewery (9.8% ABV).

Bite – French Fries with Goat Cheese Truffle Sauce
Nicolau Farms
 goat cheese, bacon, chives, and caramelized onions.

Wednesday, April 9 – Sunday, April 13

Bev – Strawberry Fields
House-made citrus vodka
, muddled strawberries & garden basil, lemon, sparkling soda.

Bite – Mary’s Air-Dried Duck “Ham”
Made with duck from Mary’s, local arugula, strawberry, strawberry balsamic, chive waffle.

Wednesday, April 2 – Sunday, April 6

Bev – Alto Cinco Granache
A vibrant wine from the Alto Cinco vineyards surrounding the quaint village of Paniza.

Bite – Grilled Cheese
Made with Nicolau Farms goat cheese and Crows Pass heirloom yellow tomato jam.

Wednesday, March 26 – Sunday, March 30

Bev – Rosemary White Wine Spritzer
White wine, garden rosemary simple syrup, lemon, sparkling soda.

Bite – Potato Puffs
Poached La Bahn Farm egg, shaved asparagus, white truffle oil.

Wednesday, March 19 – Sunday, March 23

Bev – Bloody Mary
Classic Bloody Mary with a house picked radish, Temecula Olive Oil Company olives and a salted bacon rim.

Bite – Mary’s Chicken Sliders
Mary’s Free Range Chickens crispy sliders with slow roasted Crows Pass heirloom tomatoes, lettuce, bacon and chipotle-cilantro mayo.

Wednesday, March 12 – Sunday, March 16

Bev – Ballast Point Longfin Lager
Upfront there is a light to moderate flavor of slightly sweet biscuit malts with a touch of grain and corn. There are light flavors of grassy hops which impart a light amount of bitterness which lingers slightly.  Light to medium bodies with moderate amounts of carbonation.  Crisp and refreshing. 

Bite – Pulled Pork Cuban Sandwich
Cook Pig Ranch pork is slow cooked to almost melt-in-your mouth goodness. 
Paired with tart and sweet Salem’s Ranch pear chutney.

Wednesday, March 5 – Sunday, March 9

Bev – Fazeli Cellars Sauvignon blanc
Fresh citrus with hints of green apple.  Bright and clean with good acidity and a crisp finish. 

Bite – Tomato & Goat Cheese Flatbread
Crows Pass heirloom tomato flatbread with Nicolau Farms goat cheese. 

Meet the Purveyors

Alto Cinco translates from Spanish as “high five,” with “high” referring to the height (Alto) of our vineyards and “five” to our growing area surrounding the quaint village of Paniza. For Alto Cinco, Winemaker Alex Cose drew upon his grape sourcing and blending expertise, working in close collaboration with the Paniza winemaking team to create a vibrant, exciting wine.

Crows Pass Farm was founded in 1991 and is a certified organic farm in heart of Temecula. Their emphasis is providing chefs with the finest tasting fruits and vegetables.

Hudson Bourbon - Fate is a fickle thing. In 2001, when we purchased the Tuthilltown Gristmill to open a rock climber’s ranch, the neighbors balked. So we had to find another way. The 240-year history of the mill led us to it. Grain, water, yeast and a new purpose: We decided to make whiskey. With our own skills and a lot of hard work, we converted the two granaries into the first whiskey distillery in New York State since Prohibition.

The owners of Irvine Vineyards say: Our vineyard and home rest on eighty beautiful acres in Ashland, Oregon, a unique little town with more than its share of characters. We wanted to raise our daughters in the country and instantly fell in love with the magical setting along Emigrant Creek, surrounded by native oaks, pines, and gentle rolling hills…And, as it turns out, the wine gods blessed our slice of heaven with the perfect soils and conditions to grow amazing grapes.

Based in Temecula, the family-owned La Bahn Ranch does not just carry eggs and chicken, but free-range, grain-fed, antibiotic-free and hormone-free ones.

Leoness Cellars – The word leoness, meaning ‘village of dreams’, is the inspiration behind our lifelong quest to create world class wines from the vineyard of Temecula Valley.

Mary’s Free Range Chickens is proud to be family owned and operated since 1954. Mary’s son, David Pitman, is a third-generation Pitman farmer that leads the company today. David and his brothers have been taught by their father Rick, who learned from his father Don, about the importance of animal husbandry and our responsibility to protect the welfare of animals. 

On a mere 2.5 acres in La Cresta, Martha and Bill Brady, owners of Moonrise Farm, grow an amazing abundance of heirloom vegetables. These jewels are not just certified organic, but biodynamic. Martha is a certified nurseryman, teaches composting for the state, and has a degree in agribusiness. Suffice it to say, she’s a knowledgeable lady that produces great produce!

Nicolau Farms is one of the last remaining goat farmsteads left in California milking around 150 goats. By farmstead, we raise our own livestock, grow all of our own forage for feed, and produce farmstead cheeses right on the farm.

Refuge Brewery specializes in brewing handcrafted ales in the traditional Belgian style while also getting creative with porters, brown ales and hefeweizens.

St Archer Brewing Co is based in San Diego and believes the craft beer experience happens where art and science meet.Their company was founded by a unique strain of creative talent – world class brewers, artists, musicians, professional surfers, skateboarders and snowboarders.

Salem Ranch Farms – They are from Lucerene Valley and are certified organic. Chef Igor goes to them weekly because of their hospitality and amazing produce. They carry Asian pears, dried juju beans ( used in Asian culture for its healing properties and powerful immune booster), ginger, shallots, garlic, spinach, pears, and apples. They have some of the best Asian pears Chef Igor has ever eaten.

Since the beginning, Temecula Olive Oil Company has been family-owned and operated, committed to using only California olives to make the highest quality olive oil. On our olive ranch, we practice sustainable agriculture, growing and harvesting a wide variety of olives, which we hand press using traditional methods to produce fresh, full-flavored extra virgin olive oil.

Vintage Natural Beef chooses family-owned ranches that are committed to raising natural beef to a highter level of purity. And are committed to verifying that the cattle meet the following requirements with regular audits – no added hormones ever, raised without antibiotics, humanely raised and handled and fed 100% vegetarian diet.


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*All menus listed are samples and subject to change often.