CURED: The Pumpkin Edition (Vol 4 Issue 41) - Cured
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CURED: The Pumpkin Edition (Vol 4 Issue 41)

Good Morning Friends of Cured,

I am starting to feel like a broken record when I remark on what a beautiful morning it is – it seems we have yet another perfectly stunning day on our hands! Considering November is just 10 days away, these beautifully sunny days coupled with clear, cool evenings are starting to make us feel spoiled. While the holidays seem a world away, Thanksgiving is barely a month away, Christmas only two, and our brains have been spinning the last few weeks gearing up for the festivities.

Holiday Party and Catering Bookings. We nearly forgot that Christmas was so soon upon us until we started taking reservations for holiday parties last week. Whether you’re looking to rent out the shop for a proper shindig, have Cured come to your house and cater a dinner for you and your closest (5…or 50!) friends, or you’re just hoping to line up a little extra help for your annual fete, give us a call or shoot us an email so we can get your soiree on the books!

Thanksgiving Turkeys: I don’t know about you all, but the moment the leaves start turning and the whisper of fall creeps into the air, I start dreaming about turkey and thanksgivingstuffing and all things delicious and Thanksgiving-y. You still have plenty of time to finalize your menu and concoct a bevy of mouthwatering, tummy stuffing sides and desserts, but we’re beginning to take pre-orders on turkeys from an amazing local source in Lakewood – Peterson Turkey Farm. They are 100% natural, free range and hormone free, fed a balanced died of grains and proteins with no growth stimulants or preservatives added. Our Turkey’s run 12-15 pounds, are priced at $3.5 per pound, and promise to be delicious. Unfortunately all orders must be in by Friday morning, so give us a call ASAP if you would like us to order your Thanksgiving turkey today!

Pumpkin Ales and Mulled Wine: Tis the season when bright orange pumpkins begin to dot every porch around town and pumpkin risottos and tortellini start filling up restaurantmenus. But perhaps my favorite October event is the release of all the various pumpkin ales from our Colorado breweries.  From Upslope’s incredibly food friendly four pack to Avery’s Rumpkin, a closer beer if there ever ways one, we have a fantastic selection of these seasonal ales in our wine shop.   As long as we’re discussing perfect fall beverages, we just got in a new mulled wine from Michael up at What We Love Winery in North Boulder that couldn’t be more festive, or delicious, for the upcoming chilly nights….

Don’t forget that tomorrow is PASTA WEDNESDAY, which means Brad will be in the shop agnolottiat 6 am, hand rolling and cranking out fresh pasta. This week’s creation will be agnolotti stuffed with Munson Farm pumpkin and mascarpone with brown butter and sage. We apologize for those of you who called in last week to find us already sold out! It turns out that fresh hand made pasta is a bit of a rarity here in Boulder, and an unreal delicious one.  Apologies as well if you were a cruel victim of our phone system’s glitch, we promise it won’t happen again! Give us a call today or tomorrow morning first thing to order up your Wednesday night pasta as the list is already long!

That’s all for today my friends. As always, tonight we have our free wine tasting from 4-7 and Thursday night we have freshly roasted chickens and duck fat mashed potatoes coming hot out of the oven at 5:30.

Enjoy the beautiful one out there today and hope to see you all in the shop soon!

Will + Coral