CURED: The Fall Edition (Vol 4 Issue 40) - Cured
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CURED: The Fall Edition (Vol 4 Issue 40)

Good Morning Friends of Cured,

What a glorious morning it is! It seems as though the cold snap last week officially switched on fall and we can’t seem to get enough of walking around staring at the leaves. In fact, for a certain small member of our family, picking leaves and eating them has become anew favorite past time…silly Will 😉 We hope you all enjoyed a wonderful Columbus Day weekend – we certainly noticed that town was bustling with people out enjoying the perfect weather, the gorgeous colors and the three-day break.

The changing of seasons just so happens to bring in one of my personal favorite times of year…truffle season! That’s right. After last year, we’ve waited patiently and anxiously for this most delicious, indulgent, luxurious of foods, and we couldn’t be more excited to welcome them back to the shop. For those of you unfamiliar with truffles, they aren’t always the round, decadent balls of chocolate. Truffles also happen to be an amazing trufflesmushroom that grow in the wild in limited parts of the world. There are white truffles and black truffles. White truffles are the more prized of the two, and tend to be a bit more elegant and delicate, with a more pure, directed “truffly” flavor. Black truffles on the other hand tend to be a bit more bold, powerful, earthy and musty. Often times white truffles are referred to as feminine, while black truffles tend to be more masculine. Each week, we get shipments of truffles in, the white coming from Alba, the black from Perigord. To start off the season, prices and quality are incredible (in truffle world at least) with whites running only $8/gram and blacks coming in at $1.5/gram. The smallest truffles are usually about 20 grams, and we can get them as large as 80 grams if you’re feeling ultra indulgent. We’ll take orders each week until Wednesday afternoon, with truffles arriving Friday for a 4pm pick-up. Truffle season runs through early December, so you have plenty of time to plan your perfect feast, or to become addicted as we are, and order them over and over and over again 🙂

Friday Night Dinner: The month is already flying by which means it is once again time for our bi-monthly Friday Night Dinner! This week’s menu is a tribute to the changing fall risottoweather and cool evenings. We’ll start your feast with fresh Colorado’s Best Beef Carpaccio with Grapefruit and Arugula. Your meal is built around a Carnaroli Risotto with Barolo and Colorado Porcini (to be quickly finished at home for optimal freshness), and for a little crunch we’ll have a Frisee Salad with Anchovies(on the side), shaved Fennel and Chopped Hard Boiled Egg, finished with a Sherry Vinaigrette. Top off your evening off with a delicious wine poached pear. As always, we’ll have some delicious wines we recommend to pair with your dinner open to taste when you come by on Friday. Dinner for two costs $44 (wine available separately) and promises to be a delicious one! As always, dinners sell out quickly so call to reserve your feast today.

Pleasant Ridge Reserve Extra Aged: This time of year marks an exciting transition here in cheese world, a time when limited release, holiday cheeses begin to make their way into our cheese case. The first of these cheeses, and one of our all time favorites, just so happens to arrive tomorrow and we couldn’t be more excited to devour it once it lands. Pleasant Ridge Reserve Extra Aged comes to us from Uplands Cheese Company in PleasantRidgeReserveDodgeville, WI. Most of the year, we keep the regular Pleasant Ridge on our shelves, but this time of year, we happily make the transition to the extra aged reserved. Pleasant Ridge Reserve is the most-awarded cheese in American history, having won Best of Show in the American Cheese Society’s annual competition three times (2001, 2005 and 2010), and having also won the US Cheese Championships in 2003. It is the only cheese to have won Best of Show three times, and the only cheese to have ever won both of the major, national cheese competitions. Named after the land formation on which the farm sits, Pleasant Ridge Reserve is made in the tradition of Alpine cheeses like Gruyere and Beaufort. Like the Alpage versions of these cheeses, Uplands Cheese Company only makes Pleasant Ridge Reserve from May through October when the cows are eating fresh pasture. This grass-fed, raw milk produces flavors in the cheese that can’t be replicated by “ordinary” milk. Aged in the special ripening rooms built into the creamery, the cheeses are carefully washed and cared for for months on end, ripening, and developing flavors that are complex and concentrated. The flavors are rich and concentrated, with notes of rich fruit, brown butter, olives and herbs. It has a beautiful balance of salty and sweet with a most perfect bite and gently yielding texture. Due to the extended aging time (15-18 months) the Extra Aged wheels are only available in fall and early winter, as long as supplies last (which generally isn’t terribly long given our love for this cheese and overzealous consumption of it!). Our first wheels should be arriving tomorrow afternoon so if you find yourself with some extra time on your hands this week or weekend, come on by the shop for a taste!

Don’t forget about our fresh, hand rolled pasta tomorrow for Pasta Wednesday. This love lettersweek Brad is whipping up Duck Confit, Fruition Ricotta, and Thyme “Love Letters” (essentially a triangular ravioli). I got to sneak a bite of the filling already and I promise you, these are not to be missed! As a quick side note, we have started making a bit extra pasta each week and freezing it in our freezer so that you will have access to fresh pasta any night of the week. Just ask our staff if the desire for hand rolled pasta happens to strike on a day that isn’t Wednesday and they’ll get you dialed in!

That’s all for today. Enjoy the gorgeous fall weather and hope to see you in the shop for our Tuesday Wine Tasting, Wednesday Pasta, Thursday Birds, Friday Dinner, or all of the above!

Will + Coral