Food Classes At Cured

It sounds like the food classes involving meats, cheeses, and wines at Boulder's one-of-a-kind Cured are really taking off, and they've now developed a schedule for them that goes all the way through March. Here are the options (including one for tonight, if that's still available).

"So far we have had a great response to our education classes and are having so much fun sharing knowledge and bites that we look forward to Thursday each week. We’ve gone ahead and planned out the next month’s classes since they are still limited to 8 participants and sell out quickly and we wanted to give you a chance to plan ahead. This way you can pick and choose what intrests you the most and save the dates. Classes are held Thursday nights from 5:30-6:30 and participants are given a 10% off coupon for everything in the shop after the class.
We still have a few spots remaining for this Thursdays Meat 101, so let us know today if you want to join!

Feb 23: Meat 101–$35 per person.
Ever wondered the difference between salumi and salami? Or why the Jamon Iberico takes so long to slice by hand while we stick the prosciutto legs on the slicer? All your questions will be answered as we cover the basics in the world of salted, cured meats. We’ll even throw in a taste of the infamous Bacon Jam…

March 1: Cheese Basics–$35 per person
.
We'll cover the history, make process, classifications and categories of cheese complete with a plentitude of tastes. A perfect introduction for the turophile (cheese lover) in all of us.

March 8: Wine and Food Pairing–$50
 per person.
Always wonder what wine to pour with dinner or which bottle to open to compliment dessert? We'll cover the basics of wine and food pairing-what to look for, what to avoid, why, and how, while trying some of our favorite wine and food parings.

March 15: Colorado Beer and Cheese Pairing–$45 per person.

Get ready for St Patty’s Day by trying some of the best brews coming out of Colorado coupled with their delicious cheese counterparts. Discuss the basics on pairing: why and what flavor profiles lead various cheeses and beers to compliment one another all while sipping and learning about the ever growing Colorado beer scene.

March 22: Navigating your way through Stinky Cheese–$35 per person.
Some of us revel at the thought of a gooey, unctuous, sticky, stinky cheese while other’s among us gag at the thought and smell of dirty feet. Chances are, if you’re of the later category, it’s because you haven’t had the opportunity to get past that washed rind to discover some of the world’s best cheeses. Join us as we taste, smell and learn about a variety of these cheeses-some of which you would never guess fall into the washed rind (aka stinky) category and some of which you will smell as soon as you walk in the door.

March 29: Cheese and Meat: A Love Affair–$40 per person.
Which cheeses compliment which meats? What textures should you highlight and which should you avoid. We will cover the in's and out's of cheese, meat, and why they go together so well."