CharcWeek 2016

Chef Steve McHugh Plunges into the Depths with a Surf Board Offering of Artisanal Seafood Charcuterie

Making a splash on airwaves beginning Monday, June 26, 2016 with the Discovery Channel’s highly anticipated annual Shark Week series, Cured in San Antonio, Texas is taking a bite out of the popular phenomenon, once again, with its own CharcWeek. Hailed by Eater National as one of the country’s most authentic and notable charcuterie gastro restaurants, 2016 James Beard Finalist, chef Steve McHugh, will be changing it up and curing fish for the occasion within his humidity-controlled CharcTank. The Surf Board charcuterie menu means seafood-centric selections such as Gulf Shrimp Pastrami, Smoked Salmon Rillettes and a seasonal satisfying Crawfish Sausage.

Since opening in late 2013, Cured has pledged its support to a different charity every quarter through its gastro-give of $1 from all Charcuterie Boards ordered. For the summer quarter of 2016, from July through September, Cured is doubling up its contribution and taking a buck from every Blood in the Water cocktail and then another dollar from the Surf Board to provide charitable funds to the Texas chapter of the Coastal Conservation Association (CCA). A swimmingly perfect fit for this time of year, the CCA battles for the sustainable health of our coastal fisheries and for the preservation of these natural resources.

So take a bite out of these nautical specials – or get on board with some of our signature, sustainable CharcWeek offerings that have been aged in-house from 30 days to 12 months and are served with Brewers Crackers: