Surely one of the hottest new spots in the entire country right now is Cured, housed in the historic Pearl Brewery in San Antonio. Media like Bon Appétit and Esquire can attest. You may also recognize our leading man, Chef/Owner Steven McHugh, from his appearance on Food Network’s Beat Bobby Flay this past year.
As we continue to entertain this season, charcuterie plates are a trendy way to elevate your party fare. At Cured you’ll find plates ornately arranged with a variety of exotic meats, from their Country Style Pork Pate to the house favorite Jalapeno Sausage paired with cucumber pickles:
If you’re a newbie to the term, ‘charcuterie’ encompasses salting, smoking, brining, or otherwise curing meats. What’s most special about it lies in its ability to transcend some many countries and cultures.
Chef McHugh covered a number of house specialties…Beef Bresaola, local, salted and aged 30-60 days [below], as well as their top seller, the Smoked Duck Ham, a delightfully cured, smoked product made daily and great with stone ground mustard.
When dealing with fatty, salty foods, it’s necessary to have a condiment like mustard for that added acid (or spice) to cleanse the palate for continued noshing. The right bread is also a biggie for delivering maximum flavor punch! And don’t forget to keep a glass of wine or a beer nearby…
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