Heartfelt Thanks

Published by Michael in The business on July 28, 2009 at 11:16 am

I announced today the closing of all business operations of Just Cured.† My decision to terminate operations was difficult; but in the end, I am convinced I have made the only correct decision.

Over the past year, I have learned that my business plan for Just Cured was aggressive, even in the best of times.† The present economy affected my start-up company even more severely than it did others.† I simply don’t see things getting better quickly enough to make a difference.

Thank you to all my friends, family, customers and everyone I met who supported me and Just Cured over the nineteen months since I embarked on this journey.† I appreciate your encouragement, kind words, enthusiasm and criticism more than I am able to express right now.† You helped make this venture exciting and rewarding, notwithstanding its commercial failure.

Today, I have disabled the commercial aspects of the Just Cured web site.† For the time being, this blog will be the only thing available on the site.† I hope to be able to add back some additional content, such as the recipes and some of the photographs that the site featured.

Thank you again for your interest in Just Cured, our products — and in me,

Michael

Just Cured Salmon on Your iPhone

Published by Michael in The business on April 1, 2009 at 8:20 am

For Immediate Release

Just Cured Announces iPhone Availability of Just Curedô Smoked Salmon.

Cincinnati, Ohio:† Just Cured, a Cincinnati-based producer of premium smoked and cured salmon announced today its development of an iPhone application offering a virtual taste of Just Cured European style smoked salmon.† The application will utilize the recently announced iScent API to be included as part of version 3.0 of the iPhone and iPod touch operating system.† The Just Cured application is expected to be available for download at the iTunes app store shortly after the summer release of the 3.0 operating system.

The application will permit an iPhone or iPod touch to emit a short burst of the actual aroma of Just Cured smoked salmon directly to the device user.† Just Cured believes the iScent API on which the application is based will revolutionize the food industry as well as the perfume and cologne industries for which the API was originally envisioned.† For the first time, shoppers and potential purchasers of food products will be able to experience the precise aroma of the product prior to making a purchasing decision.† Moreover, as the sense of smell provides up to 90% of what people actually taste, consumers will be able to buy almost the entire eating experience of a food product — without incurring the actual cost of the physical product, without the calories, and without the time and effort of cooking.

In an exclusive interview, Just Cured founder, Michael Brown, explained the genesis of the Just Cured iPhone app and virtual smoked salmon.

The Just Cured virtual smoked salmon application, made possible by the iScent API, takes Just Cured a dramatic step closer to our initial business model.† Our original plan did not involve an actual smoked salmon product.† Instead, we were working with a major investment bank to incorporate all of the attributes of ultrapremium smoked salmon into a security.† We intended to contribute those attributes to a trust and create an infinite number of custom securities reflecting various combinations of those attributes.† A buyer would be able to choose his or her precise preferred combination of smoked salmon attributes such as sex of the fish, harvest conditions, color, texture, slice geometry, weight, mouth feel, salt, sweet, smoke, salmon flavor, portion size, serving date and time, and accent flavor components. We identified 100 taste attributes that could be mixed and matched endlessly, all in a security that could be bought, sold and traded.

Our first target market was the top restaurants of the world, and the chefs of those restaurants were giddy with excitement for the securities.† For several years, they had been experimenting with scented “airs” and flavor infused “papers” to showcase their talents and particular taste attributes.† Our product would have permitted them to serve an actual piece of paper representing each chef’s personal interpretation of perfect smoked salmon for his or her restaurant and locale.

Once the great chefs were on board, the investment bankers were convinced we had a blockbuster.† Gourmets and gourmands would clamor for the Just Cured smoked salmon securities; then down market consumers; finally, investors, pension funds and insurance companies.† The market was endless — as was our capacity to generate securities.† We were not limited by supplies of fish, air freight capacity, production facilities, packaging or distribution requirements.† Our only costs were to be investment banking, legal, and trustee fees.† Although those fees were staggeringly large, our margins would be equally eye-popping.

Then, we had a fantastic development.† An overseas group proposed to us a companion security, an insurance policy if will for buyers of the smoked salmon securities.† This group would offer securities buyers the opportunity, for a small additional price, to guarantee that the taste attributes of the securities they bought met a specified benchmark.† We called this insurance “component default protection.”† Hedge funds had an immense appetite to bear the risk of this insurance.† They viewed the premiums they would receive as virtually risk free — all we had to do was craft a benchmark that the securities could easily meet.

For that benchmark, and for the first time, we needed an actual product to benchmark.† The overseas group was hot to get to market and wanted us to borrow a competitor’s product to develop the standard.† My bankers insisted that we needed our own superpremium smoked salmon in order to market the securities and insurance.† Thus was the genesis of the product our present customers are familiar with.† The time it took to develop the smoked salmon was disastrous in one way and a blessing in another.

While we worked on the smoked salmon, the investment banking world ceased to exist as we knew it.† There was no longer any market for the derivative securities we proposed to sell.† And the default protection market literally ceased to exist.† There were no buyers, sellers or counterparties.† The Just Cured business model was a complete failure.

Fortunately, we had a terrific smoked salmon to fall back on.† Just Cured emerged from the wreckage of the financial markets as a traditional specialty food producer, but was a shadow of the blockbuster financial products company that we envisioned.

For the past several months, I have been exploring how to virtualize Just Cured smoked salmon utilizing not the financial markets of the investment bankers, but the Web 2.0 world of social media and similar tools.† That market is in its infancy; and I was convinced that huge volumes and margins wold be available if I could simply harness the power of Web 2.0.

Enter the Apple iScent API.† With iScent, Just Cured will virtualize the aroma and flavor components of our premium smoked salmon and deliver it effortlessly, for us and consumers, through the iTunes store and iPhones and iPod touches.† The virtual smoked salmon application will drive traditional sales as well as open virtual salmon markets previously unavailable to us.† I am excited that the market for virtual smoked salmon could be even larger than we expected for the salmon securities.

Just Cured will announce additional product details, such as pricing, as the application release date approaches.

For further information, contact Michael Brown at Just Cured.

Duck!

Published by Michael in The business on March 20, 2009 at 9:15 am

I have had several requests recently for duck confit.† To meet this demand, I have worked out an arrangement with Luken’s Poultry Fish & Seafood at Findlay Market to produce duck confit for them.

The duck confit will be available exclusively at the Luken’s stand in the main Market House.† The confit comes packaged two legs and thighs in a vacuum sealed pouch.† The price is $15 per pack. serevent online arava

Stop by Luken’s, pick up some Just Cured duck confit and let me know what you think of the product.

City Cellars Dinner — the Postscript

Published by Michael in The business on March 5, 2009 at 4:23 pm

As I have posted a couple of time before, last Friday I acted as the guest chef at City Cellars wine shop for its second monthly wine dinner.† The menu for the dinner along with the pairings I selected from the shop’s selections was:

Roasted beet and goat cheese salad
Foreau Vouvray Sec 2006
Pascal Cotat Sancerre, Les Monts DamnÈs 2004
Cliff Lede Sauvignon Blanc Napa Valley 2007
Kim Crawford Sauvignon Blanc Marlborough 2008

Risotto with asparagus and asparagus puree
Albert Mann Pinot Gris Vin D’ Alsace CuvÈe Albert 2005
Lucien Albrecht Gewurztraminer 2006

Just Cured half smoked salmon cooked sous vide, wild mushroom and cabbage sautÈ, pinot noir butter sauce
A to Z Pinot Noir Oregon 2007
Elk Cove Pinot Noir La BohemÈ 2005
Kynsi Pinot Noir Stone Corral Estate, Edna Valley 2005

Milk chocolate pretzel tart

In the category of “I always forget something,” I left my camera at home, and the friend who assisted me (who never goes anywhere without his camera) didn’t have his with him either.† As a result, there are no photos of the courses as they left the kitchen.† If any of the guests happened to snap a picture for posterity that includes the food or other guests, please send them to me.

I was pleased to serve many friends dinner that night.† There were a few new friends, a few long-time friends whom I see often, and several friends I haven’t seen in years.† I was even more pleased to meet several guests who were unfamiliar to me and who received their first introduction to Just Cured.

The guests appeared to enjoy themselves.† There was no consensus among them of a favorite course; I received several votes for each course.† The wine flowed freely.† One table sat and chatted for nearly an hour after the first guests departed.

I had fun as well.† The real challenge to doing this dinner was working within the restrictions of the available facilities.† City Cellars is in the process of installing a full kitchen in the back of the shop.† Right now, it lacks an actual cooking device.† I brought along some equipment and tailored the menu to the capacity of the available equipment.† I was particularly pleased at the pace with which we were able to serve the courses.

Thanks to Sean, Brian and the other staff of City Cellars for asking me to participate, for their hospitality and for their assistance.† Thanks also to J.T., my assistant in the kitchen for the evening.† Finally, particular thanks to my wife for making the pastry course.

Please consider City Cellars for your wine needs.† Also please plan to attend one or more of their Tuesday tastings and future wine dinners.† Finally, the City Cellars tasting room is a first rate facility for parties and corporate events; visit the City Cellars site for details on having your party in the tasting room.

Writer's Block

Published by Michael in The business on January 26, 2009 at 9:43 am

Have I not written anything for over a week because I have nothing to say?

Have I been busy with Just Cured and a little bit of legal work?

Has the economy been weighing on my mind?

Or the financial crisis?

Certainly the final three have something to do with my quiet.† The first certainly not; there are many subjects on which I want to speak out.

I discovered this morning that I have been avoiding my home desk and the computer at that desk — the place I write most of my blog posts.† There’s something missing at that desk, a little cat searching for attention.† For the past year (as long as the computer has been so situated), any time I sat there during the day, Boris was immediately at my side, poking at my lap, jumping up, and assisting with my work at hand.† His paws competed with my fingers on the keys, slowing down my typing.† The competition for the keys allowed me to draft and edit in my head while I waited my turn at the keyboard.† It is disconcerting to work at this place without his assistance.† I’ll get past this and develop a new rhythm to my time at this desk.† In the meantime, I am going to savor Boris’s memory and his absence.

On a more positive note, if you are free on Friday night for dinner, join me for the wine dinner I am cooking at City Cellars.† For information, visit the City Cellars website, and for reservations, call 513.621.WINE

An Over the Rhine Institution Goes MTV

Published by Michael in The business on January 22, 2009 at 10:14 am

As part of the recent “Art of Food” exhibition, local photographer Kelly Kruthaupt spent a few days at Tucker’s Restaurant, shooting tens of thousands of images.† She then edited the photos, set them to music and produced a music video-like montage of a day in the life of this restaurant.

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I really enjoyed this view of a place I know so well. Thank you Kelly.

Soapbox Media Profiles Just Cured Design Team

Published by Michael in The business on January 21, 2009 at 9:58 am

The current issue of the Soapbox newsletter contains a video profile of Powerhouse Factories Design and its owners, Ben Nunery and Pat Jones.† Powerhouse is the creative genius behind Just Cured’s branding.

So, why did they decide to show the Coast brand packaging rather than Just Cured’s?



miles davis star people download Powerhouse Factories: Soapbox Media from Greg Nicholson on Vimeo.

City Cellars Wine Dinner — Update

Published by Michael in The business on January 9, 2009 at 2:51 pm

As I posted a few days ago,† I will be the featured chef, and Just Cured the host, for the second monthly wine dinner at City Cellars on Friday, February 27, 2009 beginning at 7:00 p.m.† Make your reservations by calling City Cellars at 513.621.WINE; hurry, space is limited.† The price for the meal is $35; and you may purchase wine and beer from City Cellars at retail prices.

The theme for the meal is “Meatless Doesn’t Equal Sacrifice.”† I put together a meatless menu that is as indulgent as it is good for you.† I hope the menu tempts you to join me for dinner that evening.

The menu:

Roasted beet and goat cheese salad

Risotto with asparagus and asparagus puree

Just Cured half smoked salmon cooked sous vide, wild mushroom and cabbage sautÈ, pinot noir butter sauce

Milk chocolate pretzel tart

For the vegetarians among us, I will offer a vegetarian option for the salmon course.† (Please advise City Cellars when making your reservation.)† Given the kitchen facilities available at the shop, I will not be able to offer a vegan option.

I have some wine pairings in mind.† If you have any ideas, post them as comments.

See you at City Cellars on the 27th?

The Rites of Spring

Published by Michael in The business on January 6, 2009 at 6:37 am

The streets are freshly scrubbed; the sidewalks are clear; the parking lanes are empty; the crowd barricades are erected and set in place. It is dawn on the first official day of Spring in Cincinnati — not mid-March, rather the first Monday in April. Preparations are in place for the start of another baseball season and the Findlay Market Opening Day Parade.

My reverse walk of the parade route is notable for its peaceful solitude, interrupted only by the occasional police cruiser moving slowly, blue lights flashing and the whir and clank of the trucks towing the parking stragglers. The Market is equally quiet with the core parade organizers enjoying a hot breakfast before things get hectic.

Soon, horses and motorcycles, cars and bands, and people of all ages and backgrounds will queue up in the streets of Over the Rhine. Soon, the quiet will be broken with shouts and horns communicating frantic instruction. Soon, the whistle kicking off the parade will blow.

The streets that were so empty a short hour ago will soon be packed with fans young and old. Some will be here for the baseball. Others will be here for the party. More will attend to support their neighbors and community.

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And all will gather to welcome Spring’s arrival in the place they call home.

City Cellars Wine Dinner

Published by Michael in The business on January 4, 2009 at 8:39 am

On Friday, February 27, I will be co-hosting the second monthly wine dinner held at City Cellars on Race Street downtown.† I will prepare a four course meal for guests, and guests may purchase wines to pair with the menu from City Cellars’ extensive inventory.† I will have a number suggested pairings — or guests may go wild with their selections.

Now, I need to come up with a menu.† In recognition of the start of Lent that week and the desire of many to eat less meat, I am considering a meatless meal that doesn’t constitute a sacrifice.† Of course, there will be Just Cured salmon on the menu.

I will post details, such as the full menu and cost very soon.† Make reservations through City Cellars, and please consult the City Cellars web site for additional information.

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