Curing is a process where foods, especially meats and fishes, are put through a technique of preservation with the help of certain ingredients such as salt, sugar, nitrites and nitrates. Through this technique, foods are preserved to have a higher shelf life that can last up to many months. Cured food items are made to stay longer by ensuring moisture is removed and this is possible with salt, which absorbs all the moisture and dries out the meat.
For the uninitiated, Leaven Bakery & Bistro is located at 1515 E. Market St. in New Albany, and as the photo above reveals, the business is celebrating its second anniversary. Full disclosure compels me to note that Leaven is a very short walk from my house, and our neighborhood is delighted to have it as a gathering spot. What’s more, Leaven bakes goodies for resale at Pints&union (my other gig).
This prelude concluded, The Cure House is a new “incubator business” inside of Leaven, so to speak, as currently conducting business by pre-orders, on-line (only). The Cure House is the brainchild of Leaven chef and founder Zechariah Maxey; his wife and business partner is Kimberly Maxey.
The text:
MEMORIAL DAY IS COMING!
Chef Zechariah’s new incubator business is making its debut just in time for Memorial Day. All information is up on the new site at thecurehouseindiana.com – all pick ups will be Memorial Day Monday May 29th from 9am to noon here at the bakery. All ordering and purchasing will be available through the “Shop” tab on The Cure House’s website.
All orders must be placed by this Friday!
We look forward to bringing this new and fun journey to life.
By “this Friday,” they mean right now, so act accordingly, and if you’re in the neighborhood, check out what Zechariah and Kimberly are building at Leaven (and The Cure House).
The post The Cure House, now “inside” Leaven Bakery & Bistro in New Albany appeared first on Food & Dining Magazine.
