Get cured
Opening in mid-May, Boulder’s Cured, at 1825 B. Pearl St., seeks to offer a more personal grocery-shopping experience.
The small shop, inspired by neighborhood markets in Europe, will be stocked with a selection of cheeses, cured meats, table wines and other groceries.
Owners Coral Ferguson and Will Frischkorn have traveled the world and are looking to bring their experience and passion for food to Boulder.
Store hours will be 10:30 a.m. to 7 p.m., Tuesday through Friday, 9 a.m. to 7 p.m. on Saturday, and 11 a.m. to 4 p.m. on Sunday.
For more information about Cured, visit www.curedboulder.com.
Giovanni’s offers Italian fun
Giovanni’s, a family-owned Italian restaurant that originated in Santa Barbara, Calif., has brought its taste of family fun to Boulder.
Daniel Babai, manager at Giovanni’s, is a University of Colorado graduate who decided to return to Colorado with the family business — started by his father in 1979. He says that Giovanni’s does things the old-fashioned way, preparing food from scratch rather than with pre-made ingredients.
Opened on April 1, Giovanni’s took over the space formally occupied by Ajuua!! Mexican Restaurant, at 627 S. Broadway, near the intersection of Table Mesa Drive and Broadway. Babai says that the restaurant hopes to appeal to families with its comfortable atmosphere and a game room for kids.
Cupcakes for a cure
From May 2 to May 8, cupcakes are guilt-free.
That’s because of Cupcakes for a Cure, a Mother’s Day event that Boulder and Denver bakeries are participating in to raise money for the Denver affiliate of Susan G. Komen for the Cure.
Thirty-three locations, including Boulder Baked, The Tasterie Truck, Tee & Cakes and other Boulder cupcake confectioners, will be making pink cupcakes that raise 50 cents each for the cause. This is the fourth year of the charity event, and the goal this year is to raise $10,000.
Visit www.cupcakesforthecure.net for more information and to find a full list of the participating bakeries.
Pop a cap of this beer
This Cinco de Mayo brings with it the re-release of Twisted Pine Brewing Company’s Ghost Face Killah.
Brewed with six different peppers, including Anaheim, Fresno, jalapeño, serrano, habanero and the infamous ghost chili, the wheat-based Ghost Face takes pride in calling itself “the hottest beer this side of hell.”
Although chili beer is not new to Twisted Pine — as the brewery has been producing Billy’s Chilies, a light wheat beer, for several years — Ghost Face takes the concept to a higher level.
Made with the hottest chili in the world, this brew challenges beer-lovers to beat the heat and survive a beer hot enough to have been submitted to the Guinness Book of World Records.
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