Cured is based on our shared values – Smart sustainable and seasonal

From Amreica’s hand to our lands, farmhouse fare ate
Cured is based on our shared values
– Smart sustainable and seasonal.

design

Each of our hand-crafted charcuterie platters, pickle plates, wine holders and platters were created by the talented, local cattle-rancher-turned-ceramicist Linda Perez. Before Linda found her passion in pottery, she was a successful cattle rancher who supplied beef to restaurants around the city. Linda made every piece for chef Steve McHugh by hand so that each item at Cured would have its own charm and identity. Many of the pieces have an abstract design that happened, organically, to resemble a fingerprint – a fitting pattern for a set of pieces that are each unique from one another in their own special ways.

dollar

We are pleased to announce that, to date, we have raised more than $20,000 for various charities since we started our gastro-giving back in January 2014. Each quarter, we’ve selected a different charity to donate $1 from each charcuterie board ordered to organizations that have moved us for their impact, both near and far. Last summer, we mixed it up with chef Steve McHugh’s children’s cooking classes benefitting Share Our Strength’s No Kid Hungry campaign. This summer, we’ll be incorporating new ways to give. Stay tuned for updates on special dinners that we have planed. And THANK YOU for the continued support. We’re still going strong raising funds for the Animal Defense League of Texas now through the end of June.

drink

We’re popping off summer with our boozy cocktail soda pops. Starting Monday, June 1, you can experience the first of these effervescent sodas that are made and bottled in-house with fresh seasonal fruit juices and house-infused spirits like Vanilla Mint Crush with Vodka, Absinthe & Melon, Peach Pops with Texas peaches, or Basil & Watermelon Mojitos. These refreshing treats are made in small batches [only a couple dozen a night], so stay tuned as we give pop-up announcements on flavors as well as the return of our “Midnight Hour,” late night summer happy hours!

date

On Saturday, May 23 just before midnight, we will host our next Young Guns Series Dinner with a Filipino theme as a nod to the heritage of Steve McHugh’s wife, Sylvia. These dinners bring together talented local sous chefs for a collaborative meal guided by McHugh that showcase their culinary creations. Keeping with the theme, each will prepare one of the five courses, served family-style with beer pairings from St. Arnold’s Brewery in Houston presented by our Certified Cicerone® Forrest Hyde. Dishes range from Whole Cooked Lechón to Eggplant Adobo and Halo-Halo — a popular Filipino dessert with shaved ice and evaporated milk. Tickets are $100 + tax & gratuity. Limited seats available. To reserve, call 210.314.3929.

This year at the Atlanta Food & Wine Festival, chef Steve McHugh will be co-presenting a “Whole Hog on the Grill” session and serving up Smoked Duck Ham with Preserved Yard Egg Yolk & Blackberry Mustard at Saturday’s Tasting Tents!