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

Jessica Beer, General Manager, Cured

Nicole Thurk, Events Coordinator

Lentine Alexis, Culinary Director

At the age of 15, Jessica got a job at the Chestnut Hill Cheese Shop in Northwest Philadelphia and it was there that her love affair with cheese began. Since landing in Colorado in 2012 she has become a Certified Cheese Professional through the American Cheese Society and recently placed 2nd in the nation Cheese Monger Invitational in San Francisco. She became the Manager of Cured in 2013.

Nicole is a third generation Colorado native & CU Buff alumni with a degree in Integrative Physiology. Fascinated by her studies of the human body, she ultimately learned that the way to the heart is through the belly. Exploring her curiosities over the years in fields such as restaurant management and adventure tourism has one common denominator, community.  Perhaps it’s that no matter what she was doing growing up, she had to be home for dinner. The impact of this nightly ritual is why Nicole has a natural inclination to gather people around the table. And you might ask how she got to be so tall, she always finished her milk. 😉

Born and raised in Boulder, it’s perhaps not surprising that playing hard inspires not only Lentine’s hunger and creativity as a person in the world, but also her work in the kitchen. A graduate of Le Cordon Bleu, Lentine was a professional endurance athlete before becoming a classically trained chef. Training and racing all over the world, this occupation was made golden less by her athletic accomplishments and more by shaping her philosophy that we all need a healthy diet of rich experiences, adventure and the highest quality food ingredients to fuel our best selves. A passionate locavore, don’t be surprised to see Lentine perusing the farmer’s market early in the morning so she can spend the rest of the day riding her bike or hiking in the high country, spinning her mental wheels and coming up with new recipes.