Salty Beast!

SALTYHAND_EVBRTYou’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.

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

Chris Johnson Arcadia Cured DC