Uncategorized Archives - Cured
-1
archive,category,category-uncategorized,category-1,theme-hazel,do-etfw,hazel-core-1.0.4,woocommerce-no-js,ajax_leftright,page_not_loaded,boxed,,select-child-theme-ver-1.0.0,select-theme-ver-4.3,wpb-js-composer js-comp-ver-6.0.5,vc_responsive
Catering

Lunch at Cured

Making lunch the most important meal of the day…every single day!

 

While you may know us for our cheese and charcuterie, we are strong believers that lunch is the most important meal of the day and are consistently dreaming and scheming on how to make it even more divine. Our bread and butter (sorry the pun 😉 is our daily sandwiches, hand-crafted using our incredible cheeses, meats, our favorite dips and spreads (From Esplette Aioli to Peach Jalapeño Jam) as well as local seasonal vegetables from our friends with farms nearby, all carefully layered onto 1/3 of a freshly baked baguette. We craft fresh salads and soups, and we love making custom cheese and charcuterie platters to satisfy any event and appetite, from lunch for a group of friends to a pre-dinner snack to a neighbored block party ☺️ All are available in store, and for quick pickup to take away.

Here is a sneak peek at our menu…

Sandwiches: We always offer our four favorite sandwiches, day in and day out, because, well, customers have been know to mutiny without them…. They are:

  • The Bird (turkey galentine, smoked cheddar, fresh apples, roast tomato chutney, aioli and greens)
  • The Giro (prosciutto di parma, mozzarella, olive oil, balsamic and arugula)
  • The Spicy Frenchman (brie, butter, french ham and peach jalapeño jam)
  • The Roma (olive tapenade, roast tomatoes, mozzarella, olive oil and fresh greens)

Add to this a rotating selection of seasonal delights (in sandwich form), some featuring house roast beef, others with chevre, prosciutto and fig jam, and some with pastrami, calabrese, capicola or french ham. Oh yeah, and don’t forget about our daily grilled cheese…always rotating and always gooey, melting and delicious.  Check our social media feeds (or scroll to the bottom of this page!) after we open up each day to see what specials we’re offering.

Soups: all freshly crafted by our team using hand made stock and as many local vegetables as we can find. A few of our current favorites (they are constantly rotating!):

  • Creamy San Marzano Tomato, a Cured staple
  • Black Bean and Pork
  • Chicken Shitake and Onion
  • Pinto Bean and Mole.

Cheesemonger’s Choice Plates: Whether for in store enjoyment or packed in a handy, picnic-friendly box to-go, our team can always craft you a customized cheese and charcuterie plate to enjoy at any hour of the day.  We price them by weight and can curate the snack of your dreams, whatever those dreams may be on any given day.  Just ask any of our mongers behind the cheese counter to help! Give us a few minutes and your day will be that much more delicious.

Salads: Green salads, grain salads, pasta salads and tuna! A little lighter, brighter, but no less delicious…  A few you’ll currently find in the shop:

  • The Bright Winter Salad: mizuna, pickled watermelon radish, shaved fennel, pomegranate seeds, essex feta, sesame crunch, orange-honey vinaigrette
  • Duck Rillette Salad: duck rillette, pickled cherries, maple-mesquite walnuts, chevre, orange-honey vinaigrette
  • Winter Farro Salad: farro, roasted carrots, dates, essex feta, toasted walnuts, cilantro
  • Winter Pasta Salad: fusilli, roasted delicata squash, caramelized red onion, kale, parmigiano reggiano, toasted hazelnuts, lemon
  • Broccoli Pesto Quinoa Salad: quinoa, broccoli, parmesan, almonds, garlic, lemon, chili
  • Tuna Salad: island trollers line caught albacore tuna, cornichons, olive oil, aioli

Sweets and Treats: Baked in house, the perfect bite to finish your meal!  We always have our house Lavender Butter Cookies, Marcona Almond Butter Cookies, Gluten Free Chocolate Chip Cookies, and often a few other things hiding should a sweet tooth appear.

Winter Truffle Season!

Order Your Fresh Truffle Today!!

Fresh truffles are one of our favorite things to share here at Cured, being one of the few places in the state where you can order a fresh truffle on Wednesday, have it flown in from France or Italy by Friday, and bring it home to shave and enjoy over the weekend. 2018 is shaping up to be an abundant and incredible truffle season! We source our truffles through Gourmet Attitude, the best truffle dealer in the biz located in NYC. They fly in fresh truffles (Black from France, White from Italy) every week and FedEx them straight to us for your (and our!) gustatory enjoyment. So, what is the difference between a White and Black Truffle? That’s a good question. White truffles are far more fragrant and flavorful and are so aromatic they are almost always shaved raw on top of dishes (que the quintessential white glove shaving scene). Black truffles are a bit heartier, and are benefited by a light cooking which helps to coax the maximum flavor out of them. They are often used with red meat, poultry, sauces, pates and other more robust flavored dishes. The flavor and aroma of black truffles is stronger and earthier than the delicate flavor of the white truffle; think masculine vs feminine.  

 

Orders must be placed by Wednesday at noon and truffles will arrive and be ready to pick up on Friday afternoon. Call the shop (720.389.8096 x1) to order!

OUR FAVORITE SHRIMP AND GRITS

INGREDIENTS

1 diced yellow onion

1 diced red pepper

1 diced green pepper

minced garlic 3 cloves

andouille sausage (usually 2 links from whole foods)

1lb shrimp (3-4 ppl)

2 packages chicken broth

1/2 & 1/2 or heavy cream

1 cup of grits

olive oil

salt

pepper

old bay

TO MAKE THE SAUCE: 

pull apart and brown andouille in a little bit of oil & set aside in a bowl

saute onion in brown bits & more oil if needed (about 5 min)

once softened add peppers & cook for another 3-5 min

add 1 container of chicken broth & sausage, bring to a boil

simmer (we usually reduce this for a couple hours but it can be cooked less time)

*we often refrigerate overnight and skim fat off next day, but you don’t need to

TO MAKE THE GRITS

bring other container of stock to boil and add grits stirring, reduce heat & continue stirring periodically

cook for 30-50 min

add water as necessary

add a little bit of cream at the end before serving

TO MAKE THE SHRIMP

saute garlic in olive oil until translucent on medium heat,

on high heat, add shrimp and season with old bay, salt/pepper

cook no more than 2 min usually

THE BASICS ON COOKING BEANS

Basic Cooking Techniques for a simple pot of beans from Rancho Gordo:

There isn’t one single best method of cooking beans. When you’re in a hurry, you may want to use a pressure cooker. On a leisurely, rainy Sunday, you might want to put a clay pot full of beans in the fireplace. At the most basic, you want to simmer the pot until the beans are soft. Soaking can speed up with process, and vegetables or broth will make the means more flavorful. It’s really that simple.

Soaking the Beans: Most beans benefit from soaking for 2-6 hours before cooking, though it is not essential to the outcome of your beans. Before cooking, rinse the beans with lots of cool water and check them for debris. Cover the beans with about 1 inch of cold water and let sit (or start cooking if you’re not enthused by soaking).

Flavoring the Beans: Heirloom varieties don’t need a lot of fussing if they’re used fresh (which RG defines as within 2 yrs of harvesting). You can cook them with a ham bone or chicken broth, or simply with a few savory vegetables like onions and garlic. A simple classic mirepoix, a mix of finely diced onion, celery, and carrot, sautéed in some sort of fat, often olive oil, is one of our favorite ways to flavor beans. Keep in mind that salt, acids and sugars can negatively affect the beans as they cook, so don’t add these flavorings until after the beans are soft.

Cooking the Beans: Pour the beans and their soaking water into a large pot, making sure they are covered by about an inch of liquid. If you haven’t cooked the mirepoix in the pot you’re using, add it now. Raise the heat to medium-high and bring to a hard boil. Keep the beans at a boil for about 5 minutes and then reduce the heat to a gentle simmer. Allow the beans to cook which can take anywhere from 1 hour to 3-4 hours. When the beans are almost ready, the aroma will be rich and heady. They wont smell like the vegetables or herbs you’ve cooked them with, rather like the beans themselves At this point, add salt. Go easy as it takes a while for the beans to absorb the salt. 2 tsp of salt per 1 lb of beans is a good place to start. If you want to add tomatoes or another acidic ingredient like lime or vinegar, wait until the beans are cooked through. If the liquid in the pot starts to get low, you can just add more water.

SIMPLE BUTTERED ANTEBELLUM QUICK GRITS

Recipe By Anson Mills

YIELD:

About 4 cups

TIME:

15 minutes following an overnight soak; 30 minutes without an overnight soak

INTRODUCTION

Anson Mills quick grits have the whole corn richness and creaminess of their coarse Antebellum grits but are milled somewhat finer. Particle size is relative, of course: the rest of the industry would call grits this size “coarse” or “old-fashioned.” And while it is true that any grain milled fine will finish with slightly diminished texture and flavor compared to that very grain milled coarse, Anson Mills quick grits have certain, indisputable advantages: For one thing, they cook faster. For another, their relatively fine, even texture allows for easy immersion in recipes for tamales, spoonbread, and other Southern or Latin casserole dishes.

COOKING REMARKS

It would be remiss of us not to mention that Anson Mills grits benefit enormously from soaking overnight in water before being cooked. Not only is the cooking time shorter for soaked versus unsoaked grits, but the finished texture is also superior because the corn particles experience less trauma during cooking and better hold their shape.

Soaking quick grits in water overnight and cooking them in their soaking liquid reduces their cooking time by about 50 percent. In real terms, this means 1 cup of quick grits, unsoaked, cooks in about 30 minutes; soaked overnight, they cook in about 15 minutes. With their smaller particle size and increased surface area, quick grits require more water at the outset than coarse grits for saucepan cookery. Because they cook more quickly and with more water, we cook quick grits uncovered.

EQUIPMENT MISE EN PLACE

For this recipe, you will need a medium heavy-bottomed saucepan (ideally, one with gently flared sides called a Windsor pan), a small saucepan, a fine tea strainer, and a wooden spoon.

6 ounces (1 cup) Anson Mills Antebellum Medium Yellow Quick Grits

Spring or filtered water

Fine sea salt

2 to 3 tablespoons unsalted butter

½ teaspoon freshly ground black pepper

Place the grits in a medium heavy-bottomed saucepan (preferably a Windsor saucepan) and cover them with 3 cups of water. Stir once. Allow the grits to settle a full minute, tilt the pan, and skim off and discard the chaff and hulls with a fine tea strainer. Cover and let the grits soak overnight at room temperature. If you are not soaking the grits, add an additional ¼ cup of water and proceed to the next step.

Set the saucepan over medium heat and bring the mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, about 5 minutes. Reduce the heat to low and cook, stirring frequently, until the grits are creamy and fully tender and hold their shape on a spoon, about 15 minutes if the grits were soaked or about 30 minutes if they weren’t. Season with 1 teaspoon of salt and stir in the butter with vigorous strokes. Add more salt, if desired, and the black pepper.

ANSON MILLS SIMPLE POLENTA

Yield: 3.5 cups. Time: about 40 min.

INTRODUCTION:

Supremely soothing, basic polenta is the oldest maize food form in Europe. It embraces all manner of garnishment, but welcomes a simple spoon just as eagerly.

EQUIPMENT MISE EN PLACE:

For this recipe, you will need a heavy-bottomed 2½-quart saucepan (preferably one with flared sides), a wooden spoon, and a whisk.

INGREDIENTS:

1 cup (6 ounces)  Artisan Handmade Fine White Polenta

Spring or filtered water

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

2 tablespoons unsalted butter

3 tablespoons finely grated Parmigianno Reggiano

Place the polenta and 3½ cups of water in a heavy-bottomed 2½-quart saucepan (preferably one with flared sides) and stir to combine. Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes. Reduce the heat to the lowest setting and cook with the pot lid slightly ajar, stirring frequently, until the grains are soft and hold their shape on a spoon, about 35 minutes. Whisk in the salt, pepper, butter, and Parmesan. Serve hot with your choice of garnishes. (To keep the polenta hot for up to 30 minutes before serving, transfer it to a bowl, cover, and set the bowl over a saucepan of barely simmering water. If necessary, thin the polenta with hot water before serving.)

ANSON MILLS POPCORN GRITS

INTRODUCTION:

Popcorn grits pop up on the occasional creative restaurant menu thanks to Chef David Chang, his off-the-beaten-path Lucky Peach magazine, and his coterie of professional chef fans. But lest we forget, the first Native American version of this dish occurred thousands of years ago when native people sand-popped maize and then mashed it into hot water in a hollowed-out stone. That was the original creative process—magical and elemental. To honor Native American cookery, we wondered if we could drive the diverse high and low flavor profiles of our Appalachian Heirloom Sweet Flint Popping Corn into an Anson Mills version of popcorn grits. Pop, sputter, surprise—here they are! Top flavor notes of honeysuckle, base notes of fresh sweet corn, and an array of comforting floral and mineral notes in between. We use chicken stock in the preparation, but if you are in a hurry, water, butter, and popcorn will get you tasty grits with great soft texture in less than 30 minutes. It’s a forgiving and easy recipe.

COOKING REMARKS:

If you don’t have homemade chicken stock, please don’t sully the flavors of this innocent recipe with tinned, boxed, or otherwise fake chicken stock. Just use water. It’s nicer.

EQUIPMENT:

For this recipe, you will need two large paper grocery bags, a large stockpot, a medium saucepan, a 2-cup liquid measuring cup, a hot-air popcorn machine, a large bowl, a vessel for catching unpopped kernels, a large footed colander, a wire skimmer, a food mill fitted with the medium disk, a bowl that fits securely under the food mill, and a whisk.

INGREDIENTS:

Fine sea salt

1½ cups (12 ounces) Rich Homemade Chicken Stock or water

1 cup (7 ounces) Anson Mills Appalachian Heirloom Sweet Flint Popping Corn

2 tablespoons (1 ounce) cold unsalted European-style butter

Freshly ground black pepper

Cut off and discard the top halves of two large paper grocery bags. Set the bottoms aside

Fill a large stockpot three-quarters full of water and bring to a boil over high heat. Stir in 1 tablespoon of salt. In a medium saucepan, bring the chicken stock to a simmer over medium-high heat and simmer until reduced to 1 cup. Pour the reduced stock into a 2-cup liquid measuring cup, cover to keep hot, and set aside. Also set aside the empty saucepan.

Meanwhile, in a hot-air popcorn machine in two batches, pop the corn according to the manufacturer’s directions into a large bowl (fig. 3.1); when you see the popper begin to spit out unpopped kernels, pull the bowl away and replace it with another vessel. Discard the unpopped kernels. Pour the popcorn into one grocery bag and shake the bag to “gravity” any unpopped kernels and loose pericarp (the clear cellophane-like substance in popcorn that gets stuck in your teeth) that snuck through. With cupped hands, transfer the popcorn to the second bag, leaving the detritus in the bottom of the first. Chuck the detritus.

Set a large footed colander in the sink. When the water in the stockpot has reached a boil and the chicken stock stands at the ready, dump the popcorn into the boiling salted water all at once (fig. 4.1) and push down on the corn with a wire skimmer to drown it. It will deflate instantly. Immediately carry the pot to the sink and drain it into the colander. Shake the colander to remove excess water.

Fit a food mill with the medium disk and set the mill over a bowl. Crank the corn through the food mill (fig. 5.1) until none is left in the colander. You should have about 3 cups of popcorn grits (fig. 5.2). Discard the kernels and pericarp that remain in the food mill.

Turn the grits into the reserved saucepan and set the pan over medium-high heat. Add enough of the hot chicken stock (fig. 6.1) to reach a pleasing consistency and whisk vigorously to combine. Cook the grits gently, stirring occasionally, until they simmer and begin to spit, are creamy, and hold their shape on a spoon (fig. 6.2), about 2 minutes. Whisk in the butter and season with salt and pepper. Serve at once. (To keep the grits hot for up to 30 minutes, transfer them to a heatproof bowl, cover with aluminum foil, and set the bowl over barely simmering water in a saucepan. Before serving, stir well and, if necessary, thin the grits with a little hot water.) Serve with Okra with Tomato Gravy or all on their own.

SIMPLE BUTTERED ANTEBELLUM COARSE GRITS FROM ANSON MILLS

YIELD: About 4 cups

TIME: 50 minutes following an overnight soak; 90 minutes without an overnight soak

INTRODUCTION

Created in the tradition of the stone-ground, hand-milled grits of the Antebellum era, Anson Mills coarse grits have a large particle size that imparts a toothsome texture and pronounced corn flavor. Coarse grits do take time to cook—about 1 hour, at least—but are any cook’s first choice when served as a stand-alone dish or as a complement to entrées such as fish, greens, or eggs. They make beautiful grits cakes, too.

COOKING REMARKS

It would be remiss of us not to mention that Anson Mills grits benefit enormously from soaking overnight in water before being cooked. Not only is the cooking time shorter for soaked versus unsoaked grits, but the finished texture is also superior because the corn particles experience less trauma during cooking and better hold their shape.

Soaking grits in water overnight and cooking them in their soaking liquid reduces their cooking time by about 50 percent. In real terms, this means 1 cup of grits, unsoaked, cooks in about 90 minutes; soaked overnight, they cook in about 50 minutes. Either way, don’t rush these grits. If you do and the grits boil, their aromatic oils will emulsify, coat the larger particles of corn, and prevent the particles from softening in the water. They’ll take even longer to cook.

EQUIPMENT MISE EN PLACE

For this recipe, you will need a heavy-bottomed medium saucepan (ideally, one with gently flared sides called a Windsor pan), a small saucepan, a fine tea strainer, and a wooden spoon.

 

6 ounces (1 cup) Anson Mills Coarse Grits

Spring or filtered water

Fine sea salt

2 to 3 tablespoons unsalted butter

½ teaspoon freshly ground black pepper

 

Place the grits in a medium heavy-bottomed saucepan (preferably a Windsor saucepan) and cover them with 2½ cups water. Stir once. Allow the grits to settle a full minute, tilt the pan, and skim off and discard the chaff and hulls with a fine tea strainer. Cover and let the grits soak overnight at room temperature. If you are not soaking the grits, proceed directly to the next step.

 

Set the saucepan over medium heat and bring the mixture to a simmer, stirring constantly with a wooden spoon, until the first starch takes hold, 5 to 8 minutes. Reduce the heat to the lowest possible setting and cover the pan. Meanwhile, heat 2 cups of water in a small saucepan and keep hot. Every 10 minutes or so, uncover the grits and stir them; each time you find them thick enough to hold the spoon upright, stir in a small amount of the hot water, adding about 1½ cups water or more in 4 or 5 additions. Cook until the grits are creamy and tender throughout, but not mushy, and hold their shape on a spoon, about 50 minutes if the grits were soaked or about 90 minutes if they weren’t. Add 1 teaspoon of salt halfway through the cooking time. To finish, stir in the butter with vigorous strokes. Add more salt, if desired, and the pepper.

Cured’s Tour de France!

Call Cured at 720.389.8096 x1 to purchase!!

Welcome to Cured’s 7th edition of the Cured de France!

The Tour de France is one of those summer events that brings people together. Something other than the weather to talk about with strangers on the street, an excuse to head over to a friends house with coffee in hand at 6 in the morning or cancel evening plans to spend the night on the couch with a glass of wine.

There is perhaps no better way to beat the summer heat than by watching some of the world’s greatest athletes fly up mountain passes and wind through tiny French villages. Cured just so happens to have a rather unique insight into the tour, owing to the fact that owner Will Frishckorn has himself not only ridden in the Tour de France, but has also eaten his way across the entire country during his racing career and knows the best, and most interesting, offerings from every region. In honor and celebration of this year’s Tour de France, we’ve put together a tour of our own…one that is a bit more accessible for the mere mortal. All you need to partake is a love a cheese, a passion for French wine, and a good appetite.

As the cyclists make their way around France, so do we, only our trip is a bit more pleasing to the palate and less punishing to the legs…

HOW IT WORKS:

Will breaks the Tour into eight stages, each corresponding to 3-4 days of racing. Each region corresponds with a cheese and a beverage. As the riders make their way around France you’ll follow along, feeling thankful that while they’re suffering through the hills you’re enjoying cheese, wine, and entertainment from the comfort of your own home. With 7 flat stages, 5 hilly stages, 7 mountainous stages with 5 epic mountain finishes, not to mention 2 time trial stages, 1 individual and 1 team, this 106thTour de France promises to be an exciting, and truly delicious course. Starting, and finishing, with Champagne seems only appropriate this year and by the time the riders pass under the Arc d’Triomphe, we promise this tour will test your stamina as well as your taste buds from stage to stage to stage.

 

A Brief Overview of the 2019 Tour de France 

The organizers of this year’s Tour de France gave us a great gift of choosing a route that sticks entirely to regions well known for their cheeses and wines (not always the case!) and we can confidently say that this years selections are the most exciting and delicious of any Tour to date.We visit Champagne, Burgundy, Provence, and the Roussillon amongst others, and the lineup is one that we are thrilled to share.

The Pairings

Stage 1 (July 6-8) Langres with Robert Moncuit’s Blanc de Blanc 

We’re kicking off this year’s with one of our favorite Grower Champagnes paired with a perfect little round of ideally funky, washed rind cheese made just down the road from where the Champagne’s grapes are grown.  The linear focus of the blanc de blanc champagne slices right through the creaminess of the cheese, cleansing your palate and just begging for another bite, and another…until both are a distant memory and all you wish was that there were more.  Fortunately we know where to find them in that case…

Stage 2 (July 9-11) Petit Munster with Ostertag’s Sylvanner

After the race transitions from Belgium and into the Champagne region, it enters the heart of Alsace for Stage 2 of the Cured de France.  Alsace is known for it’s truly rich, ooey-gooey, stinky cheeses and for its tall bottles of aromatic white wines. While not always a rule you can trust, the pairing pillar “what grows together goes together” couldn’t be more spot on in this case.  Domaine Ostertag is one of Alsace’s most exciting new houses and Andre is a true revolutionary. Paired with one of the most classic Alsatian cheeses, Petit Munster, we bring old and new together in a pairing that will practically make you weep with joy.

Stage 3 (July 12-14) Soumaintrain with Grappin’s Macon Blanc VV

Upon leaving Alsace, the race heads to the heart of Burgundy, passing just minutes away from Domaine Grappin’s door.  While burgundy is known for big dollar wines, the Grappin whites and reds consistently deliver more bang for the buck than any in the region. Their Chardonnay based Macon Blanc seems as if it were designed to integrate with Soumaintrain, a slightly funky cow’s milk cheese from just a few miles north.  Perhaps one of the most luscious, creamy, approachable cheeses from a part of France known for funk, Soumaintrain captured our hearts the first time we brought it into the shop and is one we wish we had year round. We’re excited to share this classic Burgundian pairing and hope it sweeps your feet out from under you as completely as it does ours!

Stage 4 (July 15-18) Cantal with Clos d’Audhuy’s Les Polissons Cahors

As the race hits the rolling mountains of the Massif Centrale and the riders have to start challenging their legs to power them up mountain passes, we find ourselves in ‘Alpine’ territory. We’re pairing Cantal, a classic French cow’s milk farmhouse cheese with rich, tangy, buttery notes alongside a fantastic example of Cahors Rouge, a rustic, hearty, brambly red wine that fully illustrates that France still makes the best Malbec in the world.

Stage 5 (July 19-21) Tomme Brulee with Gilles Troullier Rouge

As the riders continue to suffer their way around the country, racing the Pau time trial and quickly rolling then into the heart of the Pyrenees, we’ll enjoy a much more delicate taste of the region with what might be the finest Sheep’s milk cheese in the world. We’re pairing Tomme Brulle alongside a Grenache from Roussillon biodynamic dynamo Gilles Troullier.  Fresh grass and nutty, sheepy,savory notes jump out from this incredibly elegant cheese and the soft red fruits and delicate herbaceous elements of this amazingly balanced hot-climate Grenache marry unimaginably well.

Stage 6 (July 22-24) Baetje Miette with Domaine Gros Noré Bandol Rose

Every year as the race passes through Provence we choose a standout rose to pair with a cheese from the good ol’ U S of A.  Provence makes amazing goat’s milk cheeses, all fresh, bright, and melt in your mouth delicious… sadly we don’t get any of the best examples here in the US.  What we DO however have access to are cheeses made in the same style, but from closer to home.  Baetje farm in Missouri makes the Miette, a blend of goat and sheep’s milks, in the sweet, yeasty, grassy provencal style that is impossible not to love.  Paired with classic Mourvedre driven Bandol rose from Gros Noré, one of our favorite still just slightly-under-the-radar houses you will be transported to the south of France and hard pressed to leave…   Fortunately we’ll have more of both of these on hand at the shop should another escape down south be in order 😉

Stage 7 (July 25-27) Dueling Comté Tasting with Domaine du Pelican’s Savagnin Ouillé.   The queen stages of this year’s Tour all come in the Alps, and we’ll do the same as you taste TWO different profiles of Comte alongside the Marquis d’Angerville’s Domaine du Pelican Savagnin Ouilé.  This tasting highlights a wine that alone is a treat to taste, and brings in an educational element as you taste side by side two different selections of Comté from two of America’s best importers, Essex Cheese and Tomales Bay Foods (Cowgirl Creamery).   This lean, mean, focused Savagnin is made in a clean, non-oxidative style, and literally pierces through the fruity, nutty, buttery richness of one of the most classic cheeses in the world.  Twice. Only one stage to go!

Stage 8 (July 28th!) A Demi Brillat Savarin with Paul Bara’s Brut Champagne (375ml).  A cheese that has earned a regular spot in our lineup as the crowning jewel, Brillat-Savarin is one of France’s most famous Tripple Crème cheeses and these small wheels are the perfect size to make disappear while watching the riders bounce along the Champs-Elysees.  Brie and Bubbly is another pairing adage that everybody should be familiar with, and pairing Grower Paul Bara’s Brut Champagne with this over the top indulgent cheese is as memorably delicious as it is celebratory. A perfect way to cap off our 2019 Cured de France if we say so ourselves!

 

How to Partake 

The pairing for each stage are available individually for $50 or as part of the whole package for $350 (the final brie and bubbly are on us if you join along for the whole tour!). This year’s full tour bundle is available for pickup at Cured, or for $70, each week we will ship*** you a box filled with that week’s stages. ***(SHIPPING IS ONLY AVAILABLE IN COLORADO…boxes will arrive on July 5th, 16thand 23rd)***.  Do you live out of state and are not able to imbibe alongside?  Head to your nearest cheese shop with our list of pairings and see what they can help you source from nearby!

Call Cured at 720.389.8096 x1 to purchase!!

Upcoming Education Classes!

Join us for a special evening and educational deep dive into all mighty, beloved Comté, the King of Alpine Cheeses.  Led by our manager and Certified Cheese Professional Jessica Beer along with Jess Perrie from Essex Cheese. This class will be focused on all things Comté: how it is made, what makes the Essex Comté special, and what to drink alongside. We will taste through several different Comté profiles so you can experience first hand the nuances of terroir, alpage, and aging while exploring (and drinking!) several different wines from the Jura.

Space is limited so give us a call to reserve your spot today!!

WHEN: October 17, 7:30-9 pm

WHERE: Cured, 1825 Pearl Street, Boulder, CO

HOW: Class costs $55 per person and can be purchased by calling Cured, 720.389.8096 x1