Our Story - Cured
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Our Story

Cured is a small shop focused on preserving a personal connection to food. We offer a hand-picked selection of cheeses, charcuterie, wines, Colorado beers and spirits, and unique grocery items, all carefully chosen to help enliven an everyday meal. We also specialize in European-style sandwiches, fresh salads, house-made pastas and pates, all crafted to be enjoyed for lunch, dinner, or an afternoon snack.  Additionally, Cured is home to a full-service catering operation, able to satisfy any event, from a two person picnic, to a hundred person wedding.  All of that is to say, we love helping people enjoy good food, wherever it may be!

Cured’s concept harks back to the days of the mom and pop shop, owned and operated by a husband and wife, in this case, Will and Coral Frischkorn. Will and Coral have meticulously filled each and every shelf with products they love, produced by like-minded people that they are excited to champion. The consistently rotating and constantly refined selection at Cured is the result of ‘grueling’ hours spent eating, drinking and tasting, finding the very best of the best, the products that truly make people say “WOW”.

Come in and explore the things that get us excited about food.

Will + Coral

Our Team


Katie Olwin, General Manager

Dave Murphy, Culinary Director

David Myers, Manager, Cheese Buyer

Katie has always appreciated the joy that being part of a community brings. A Colorado native, she grew up in Boulder, and has enjoyed being part of an incredible collective of adventurers, foodies, friends and family. A CU graduate, majoring in Evolutionary Biology and Ecology, Katie found her passion in ecosystems, sustainability, and the science behind why these things are so important. After a summer working at a wolf sanctuary in southern Colorado her interest in sustainable agriculture, farm to table cooking, community, and education grew. These parts of Katie’s life have led her to appreciate the science behind artisanal cheese, sustainable farming, good wine, and of course the importance behind a strong team. When not bustling around the shop, Katie loves to spend her time exploring the mountains with her pup, and indulging in delicious food and good wine with friends.

David began his culinary career at age 15 as a dishwasher in Buffalo, New York.

He has spent the last 17 years in the restaurant industry working his way up to line cook and eventually chef. He developed a love for locally sourced ingredients after years of creating farm-to-table dishes as a sous chef at Carmelo’s Coat of Arms and executive chef at Elm Street Bakery in Western New York. In 2018, David had the pleasure of cooking at the James Beard House with his Elm Street Bakery team. Before the pandemic, he also enjoyed cooking under Daniel Boulud and David Kinch at the premier Burgundy wine event, La Paulee and premier champagne festival, La Fete Du Champagne. Although trained in Italian and French cuisine, David says his favorite food to cook is the one that brings joy to the people he loves. He joined the Boulder food scene mid-pandemic after moving to Colorado with his wife Sarah in search of adventure. When he’s not in the kitchen, Dave enjoys studying food and wine books, traveling or playing in the mountains.

David is an ACS CCP, or American Cheese Society Certified Cheese Professional—the lactic equivalent of the sommelier certification. Having worked in the industry for over half a decade, he has visited producers around the world, accumulated enough cheese books to bury a small cow, and helped thousands of people determine what to eat for dinner. In his spare time he likes to play piano and read about flavor science.