Cured is built around foods grown and produced by people who are proud of what they make
The locavore movement has really gained traction among people concerned with the carbon footprint of the food they buy and eat. Cured, a lovely little fine-food boutique that opened recently on Boulder’s East Pearl Street, takes a more traditional approach to food selection. Owners Will Frischkorn and Coral Ferguson love the local, but they don’t restrict themselves to a particular radius around town. They are committed to the best small-production products they can find, including Colorado, elsewhere in North America but also Europe, where cheesemaking and curing of meats has been elevated to a high art by artisans who are proud of of what they make, often using time-honored village or family methods.
They spent years in Europe while Will was a pro bicycle racer and learned to treasure what they call a “lost style of shopping in which one stocks the pantry basics infrequently, and then makes almost daily rounds to the cheese monger, the butcher, the bakery, and the farm stand.” Cured makes one-stop shopping out of multi-stop shopping by stocking products in various categories. I had met Coral and Will at a few food events earlier this year while they were planning the store. Its concept intrigued me but which for some reason that I really can’t explain, I only got around to visiting a few days ago. Why did it take me so long?
The small shop is an epicure’s delight. The products are first-rate, the service is knowledgeable and the temptations abundant. I ended up buying just a few ounces of two kinds of cheese (Grayson and Red Leicester), a small baguette and a few ounces of neighboring Mateo’s curried nuts. The antithesis of, say, the Costco experience.