Event Details
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Join us for a four course dinner with Chef Steve McHugh (of Cured San Antonio) and special signing of his recently released cookbook, CURED: Cooking with Ferments, Pickles, Preserves & More. McHugh, a six-time James Beard Award Finalist and non-Hodgkin’s Lymphoma survivor, McHugh’s cookbook doesn't just show how to preserve foods - he shares the unadulterated methodologies that are the cornerstones of his cooking and his recovered health. Named one of the “Best Food and Drink Books” by Food & Wine magazine, the book provides an arsenal of techniques for curing ingredients like meat and seafood, fermenting vibrant vegetables, transforming fruit, and more. McHugh will present a curated menu of dishes straight from the pages of his cookbook - capturing seasonal ingredients at the peak of flavor to showcase the best of the past and present. A portion of proceeds from The Loren Chef Series benefits The Loren Roots Imperative, a non-profit created to help offset the carbon footprint of development.
McHugh’s accolades span from one of the top 50 nominee for Bon Appetit’s “America’s Best New Restaurants 2014”, a runner up for Esquire’s “Best New Restaurants in America 2014”, and to Eater’s list of “38 Essential Texas Restaurants” in 2018. In 2022,International Fresh Produce Association named Chef Steve McHugh a winner of the 2022 Produce Excellence in Foodservice Award. McHugh has also appeared on the Food Network and the Cooking Channel, resulting in one of his favorite culinary memories-slow roasting a 230-pound hog in a large outdoor, cinderblock pit with Chef Roger Mooking on Man, Fire Food. Sometimes everything is bigger in Texas!
From America’s Lands to Our Hands, six-time James Beard Foundation Award Finalist Chef Steve McHugh of Cured presents cuisine that is a celebration of our shared core values: smart, sustainable, and seasonal.