Cure’s been getting rave reviews since it opened, but I didn’t know about the amazing events they also host until I read Quelcy’s (of the fantastic With the Grains blog) post about the Farm Dinner prepared by Justin Severino (of Cure) at Blackberry Meadow’s Farm. I was green with envy! I suspected that these kind of events were only open to the foodie inner circle, and although I’m quite a restaurant fiend, I can’t count myself within that group. It turns out, the events are open to the public, you just need to sign up for the Cure mailing list to learn about them.
I called Mr. Beez immediately upon receiving the recent e-mail advertising the Hog Butchering Demo & Dinner. “We must go!” I declared. He happily agreed.
I have no intentions of pursuing home butchering. I do, however, love food, and I especially love to hear people talk about the things they are passionate about. It doesn’t matter what the person is passionate about, a platform for someone to share what they love is always going to have interesting and exciting results. Justin talked all about farming practices, the philosophies guiding his restaurant, and the challenges and excitement of focusing so strictly on locally sourced goods.
The hog butchering demo was really interesting, but the dinner was delicious.
Charcuterie Plate. Cure’s specialty.
The open kitchen, with the squab waiting to be prepared.
I’m not much of a pasta fan (yes, I’m a terrible Italian), but this pasta is the stuff dreams are made of. And the greens. THE GREENS. I just sat there with the delicious greens sitting in my mouth, because the flavor was so rich and amazing. I looked like an idiot but I did not care. I did not want that taste to disappear.
Get to Cure. Eat the greens.
OMG the greens. THE GREENS.
(PS- Cure is currently BYOB, but they’ll shortly installing a bar and getting a liquor license, and in the New Year they’ll be serving up craft cocktails and fancy beers!)
