Salty Beast!

You’re invited to Cured DC’s exclusive pop-up event, Salty Beast. Chris Johnson and Chef James Brosch are back making handcrafted, artisanal old world charcuterie! Enjoy a five-course meal family-style including dessert and cash bar at District Space, in two seatings at 6pm and 8:30pm in Brookland. Reservations are required. Limited open seating at the bar. Tickets available at https://saltybeast.eventbrite.com.

Come have charcuterie the way it was meant to be! Menu includes Fegatini Toscani crostini, house-made Spanish chorizo, and full charcuterie platters featuring bresoala (beef), coppa, and duck prosciutto with assorted Italian cheeses. Enjoy a ticketed wine-pairing with each course.

Drink specials will be available at the cash bar. Menu is subject to change, available at https://www.scribd.com/document/369367723/Salty-Beast-Menu.

Cured DC was awarded a 2014 Best of DC duck prosciutto by CityPaper and has been featured in Huffington Post, Edible, Thrillist, and Roll Call. They have recently announced a new 2018 series of butchery and salami making classes to be held at Truck Patch Farms (Windsor, Maryland), where much of their meat is sourced.

District Space is a food-and-drink centered pop-up space in DC’s vibrant Brookland neighborhood. Our focus is to host and develop the District’s most exciting and up-and-coming culinary curators, from chefs and bartenders, to producers and vendors. District Space is located at 3522 12th St. NE, Washington, DC.

info@districtspace.com

 

We’re back baby!

We are pleased to announce that after a long hiatus, a few kids , some traveling we are back in the meat. It’s a funny thing. When you stop doing your passion, stop pursuing your passion, it doesn’t leave you. It sits in the background like a smoldering log ready to ignite the minute there is any hint of oxygen. We always planned to come back but couldn’t quite figure out the right combination. I think we’ve got it now.

Unfortunately as we learned through lots of trial and error and a business plan that just wouldn’t reconcile the numbers, we won’t be getting back into wholesaling just yet. We are going to be slowly working towards our goals of a brick and mortar. We have a few events that we have planned so please stay tuned.

Quack addicts and Best of 2014

So its been a while since the last post. Although we’ve been out of touch with all our faithful listeners and readers we have not bee idle I assure. We’ve hired on a few new staff to help us at our farmer’s markets and help out our production (Penn Quarter and District Flea every Saturday as well as H St NE last Saturdays of every month starting in June and DCMeetmarket first Saturday of every month). Big props to Jheisson who joined us in January on the production side, Tavawn on the production side and just joined us, Kristen who helps us at Penn Quarter, and Jake who helps us at District Flea.

Now for the news. Our duck prosciutto was picked out by Washington City Paper as Best in DC. That is a huge honor and since the announcement our duck has been flying out the curing chamber so get it fast!

We’ll have lots more announcements in the next couple of weeks so stay tuned.

Cured at the New MENU market and Restaurant

So Jose Andres’s old restaurant space Cafe Atlantico and Minibar was replaced recently by Chef Frederik Du Pue. You might know him from his earlier venture Table. Well the new venture, Menu is a 3 in one space. The first floor will house the market. This is where we come in. Cured is supplying Menu with much of its charcuterie and you will be able to taste buy and enjoy our products at yet another good location. The second floor houses their bar and the third and fourth will have the restaurant and kitchen. All in all a great place to eat, drink, and be merry.

Check out the press release here.

Cured DC Gift Basket Just in Time!

GiltCity in DC is running another amazing promotion just in time for the holidays that features products from Cured DC. This time we’re doing something a little different. We’ve invited our amazing colleagues from Union Kitchen to be part of the offer!  Not only do our holiday baskets include a selection of delectable cured meats and our new pate’s – but you can get macaroons from DC Patisserie and handmade chocoloates from Chocotenango and DC Patisserie.

Here’s the breakdown with a range of wallet-friendly prices:

Picnic for Two

• Assorted salamis (Spanish chorizo, Toscano)
• Assorted prosciuttos (duck, prosciutto Americano)
• Specially paired local cheese
• Locally made assorted chocolates (in flavors including wasabi, rosemary and seven spices)
• Free delivery in all parts of Washington D.C.

Holiday Basket for Two

• One four-ounce type of salami
• One pâté de campagne
• Two types of four-ounce cured meat (duck prosciutto, bresoala, coppa, lamb prosciutto or jamón americano)
• Assortment of cheese
• Chocolates for five
• Free delivery in all parts of Washington D.C.

AND IF YOU’RE THROWING A HOLIDAY PARTY….

Holiday Basket for Ten

• Two four-ounce types of assorted salamis
• One pâté de campagne
• Choice of six-ounce rabbit or pork
• Two types of four-ounce cured meats (duck prosciutto, bresoala, coppa, lamb prosciutto or jamón americano)
• Assortment of cheese
• Seasonal macaroons
• Two liters of apple-cider teas
• Locally made assorted chocolates
• Free delivery in all parts of Washington D.C.

Cured Class Featured in ROLL CALL

For the full length article on CQ Roll Call, visit this link.

In Good Company: The Portland Meat Collective

I feel blessed that incredibly talented food writers, chefs, cooks, hunters, students, butchers are coming together to reinvigorate and breathe new life into the art of butchery and charcuterie. So here’s a new little series on my blog called “In Good Company” featuring like-minded folk.

Let’s start with food writer/editor Camas Davis and her remarkable journey to creating The Portland Meat Collective.

Union Kitchen on Film

Check out this short film about Union Kitchen, the incubator of Cured DC and many other fine food businesses.

 

 

Classes with Cured DC

Hey y’all – I want to let you in on a little secret. If you want to be a tester of my smoked coppa di testa or next experiment in charcuterie, then join one of my classes!

10/03/13 – I will be teaching a Master Course at Arcadia: DIY Salami from 7pm to 9pm. You can register here. Arcadia members can attend at a discount!

I also teach custom classes so if you want to put together something unique with you and some friends and a couple cases of beer, email me at chris@cureddc.com

Cured DC + Union Kitchen on Fox 5 News

Well exciting news! Cured DC was a featured business on a morning segment of the Fox 5 News story on DC’s Union Kitchen the other day. We were delighted to hang out with Holly Morris while we prepped for the days work. For the full video, click on the image or link below. Our segment starts at 3 min 30.

Cured DC Union Kitchen 7am Holly Morris.