H O S T E D
It may not be as pretty as the “picnic” of CURATE’s Spring Summer Menu but in terms of taste, I must say I enjoyed this Winter spread even more.
Both the German pretzel rolls and sourdough were made in-house with the latter using a starter derived from the cabbage fermented for sauerkraut. These were accompanied by three spreads: an excellent sunflower butter (it’s got a nuttiness that I love), a “Schmaltz” (bacon) spread and a slightly pungent butter that’s been cream-cultured for three years.
There was also a board arranged with pink slices of homemade Black Forest ham and some sticks of chewy jerky that came all the way from Germany (“only for very special friends” said Chef). We were honoured.