MAY CALENDAR - It's Picnic Season!
FREE TUESDAY NIGHT WINE TASTING: May 15. 4-7 pm. Picnic Wines! Come by and try our favorite screw-top finds. Perfect to crack open in a park, on top of a mountain after a long hike, or just about anywhere you can dream up.
WEDNESDAY NIGHT DINNER: May 16. Pasta Primavera. Peter Volz from Oxford Gardens is delivering us a fresh harvest of veggies and we're putting together a spring pasta classic. Orrechetti pasta with fresh radishes, spring carrots and pea shoots, all topped with Vella Dry Jack. Um...yum. $19 get's you dinner for two!
THURSDAY EVENING EDUCATION CLASS: May 17th. Cheese and Wine Pairing - $45 Learn the basics of cheese, wine, what works together and why. We'll debunk the mystery of cheese and wine pairing leaving you with a basic understanding of how to make the most of your favorite goodies.
INTRODUCING THE ART OF THE PICNIC: Saturday, May 19. Cured is rolling out the red and white checked blankets because picnic season is upon us. We've got 3 pre-crafted picnic options for you to chose from or the option to "pick your picnic" by filling out a sushi-style ordering menu at the counter. All you need to do is grab your goodies, head for the nearest patch of grass, and watch the afternoon unfold.
FREE TUESDAY NIGHT WINE TASTING: May 22. 4-7 pm.
WEDNESDAY NIGHT DINNER: May 23. Chévere Chaud Salad. There are few meals that make us as happy as this French classic. A gorgeous bed of greens, sweet summer tomatoes, a perfect round of fresh chévere on top of a french baguette, and an Herb's de Provence mustard dressing. The only way to make it better is by cracking open a bottle of Provencal rosé.
FREE TUESDAY NIGHT WINE TASTING: May 29. 4-7 pm.
WEDNESDAY NIGHT DINNER: May 30. Salmon Night. We always have a stock of 1.5-2 lb filet's of flash frozen wild caught sockeye salmon stored in the back freezer, but sometimes 2 lbs of fish can seem a bit daunting. So tonight we're portioning out servings for two, giving them a rub with house made garlic scape pesto, and sending you home to throw them on the grill.
THURSDAY EVENING EDUCATION CLASS: May 31th. I've Got the Blues- $35. The world of Blue Cheese is one of the most diverse, interesting and delicious for us cheese lovers and we figured it was high time they get the credit they deserve. From mild blue cheddar to classic English Stilton to the overly sharp Spanish Cabrales, we will tour through the world of molds, inoculation and aging that is responsible for the most loved and loathed category of cheese out there.
To reserve a space in the class or a Wednesday Night Dinner, send us an email