Tidbites | Week of July 10, 2014

Courtesy of Cured


Sometimes there is nothing better than pairing a sporting event with a chunk of hearty cheese and some succulent wine. At Cured, Boulder’s cheese, wine and charcuterie market on Pearl Street, that is exactly what owner and former Tour de France racer Will Frischkorn is providing.

In honor of Tour de France, the 21-day cycling race around France, “Cured de France” breaks up the race into eight stages, corresponding with the region the cyclists are pedaling across, and pairs a specific beverage and cheese from that region for consumption.

Stage three takes places this July 11-14 when racers move across Northeastern France. The Marcaire cheese — a pungent, washed rind cow’s milk cheese common in Northeastern France — will be paired with a fruity and brassy-colored gewürztraminer wine from Albert Mann in Alsace, France, according to Cured’s manager, Jessica Beer.

For every stage, the bottle of wine and cheese (between a quarter and a half a pound) will be $40 and available for pick-up at Cured, located at 1825 B. Pearl St., or you can get the Cured de France boxes sent to your doorstep for $95. The entire bundled tour, or all eight stages, that goes until July 27th, is $295, which includes the newly released Arundel Looney Bin Bottle Cage, designed to hold a bottle of wine in comfort, loaded with a bottle of Cured’s house red.

For information about Cured de France, visit www. curedboulder.com or call them at 720- 389-8096.

“At the finale,” says owner Frischkorn, “we guiltily enjoy Champagne and a wedge of Fougerus while the riders finally get off their bikes and bid goodbye to the 101st Tour de France.”


Q’s Restaurant in the Hotel Boulderado shut down July 6 in preparation for an interior renovation and rebranding. The new restaurant, to be called “Spruce,” will feature an expansive oyster bar as the focal point and will open to the public Tuesday, Aug. 5 — National Oyster Day, fittingly enough.

The new menu is being developed by Executive Chef Shawn Murrell, who has been leading Q’s kitchen for three years. The menus will be printed daily to showcase fresh-caught fish and will feature a heavy focus on local produce, a distinguished wine list and cocktails featuring local distillers. A refreshed color palette will be given to the restaurant, in addition to new seating, lighting and flooring, according to Shannan Reese of Stephanie Jones Public Relations, Inc.


In the year 2050 there will be 9 billion mouths to feed and National Geographic Magazine is posing the question, how will we feed everyone? In their Future of Food eightmonth series, they will investigate how food connects us, nourishes us, defines us, and how it will shape our future.

Topics include how to farm a better fish, traveling produce, supermarket Darwinism, how modern farming and natural forces have altered landscapes, and how to feed a growing population.

Last month’s issue, “A Five-Step Plan to Feed the World,” written by Jonathan Foley, who directs the Institute on the Environment at the University of Minnesota, explained that freezing agriculture’s footprint, growing more on the farms we’ve got, using resources more efficiently, shifting our diets and reducing waste will help combat the issue of hunger and sustainability.

The magazine thanks The Rockefeller Foundation and members of the National Geographic Society for their generous support of the series of articles. Visit www.nationalgeographic.com for more information.

— Maalikah Hartley