CURED: The Thanksgiving Edition (Vol 4 Issue 45) - Cured
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CURED: The Thanksgiving Edition (Vol 4 Issue 45)

Good Morning Friends of Cured,

We hope you have all spent the last week slowly but surely increasing your meal size in order to properly stretch your stomachs in time for Thursday’s Feast…or perhaps that’s just our twisted yet brilliant method of preparing for a big meal. We learned a thing or two from all of Will’s years spent as a cyclist…if you want to do something well, you better train hard! And for us, that applies to eating. 🙂 We know you must have a lot on your plate this week, preparing for the onslaught of friends, family and food, so we wont take too much of your time this morning. Just a few quick things to remember as you’re preparing for the week ahead.

We will be closed on Thanksgiving Day, but will be open Wednesday till 7 so you can grab all your necessary goodies. If you would like us to make your life easier and make you a cheese and charcuterie platter so all you have to do is swing by and pick itup, please give us a call today so we can have it ready and waiting for you tomorrow. That way, at least one part of your feast will be easy!

We will, as always, have our Lemon Rosemary Crown Boules delivered fresh tomorrow, and we have discovered in years past that they hold brilliantly till Thursday, and also make a mean stuffing if you’re so inclined. They do, however, tend to fly out the door the day before Thanksgiving, so if you know you would like one, give us a call and we’ll set one aside for you.

Tonight, we are holding our weekly Tuesday Night Wine Tasting from 4-7, tasting our Thanksgiving wine 4-pack. This carefully constructedcombination of wine (it’s been brutal, Will and I have spent weeks and weeks tasting wines, making sure we chose the exact perfect ones for you!) is designed to carry you through Thanksgiving, with all the various flavors and textures you encounter over the evening. Consisting of bubbles, white and red, there is sure to be a bottle to please everyone and every course you encounter. An $88 value, the 4-pack costs $75 and will be flying out the door today and tomorrow.

Tomorrow is Wednesday, which means Wednesday Night Pasta! We debated and debated if we should make freshpasta the night before Thanksgiving, and finally decided that if you’re anything like us, the last thing you want to do is cook a big ol dinner tomorrow. The idea of simply having to boil water and toss together a salad could not be more appealing. For tomorrow, Brad is rolling out fresh agnolotti with Munson farms butternut squash, walnuts and chevre.

That is all we have for you today!Good luck with the craziness of the next few days and we hope to see you all in the shop, stocking up on wine and goodies for the festivities ahead!

Will + Coral