Homearama Cooks for a Cause, with Just Cured’s assist
Late notice, I know; but this is late breaking news for Just Cured.
Each year, the Homearama home show sponsors an evening to benefit 7 Days for SIDS. This year, that night is tonight, Wednesday, June 11. Area chefs will be doing cooking demonstrations from 6 p.m. to 9 p.m. in the kitchens of the show homes. In addition, they will be providing samples of their food to Homearama patrons as they walk through those kitchens. Whole Foods is a co-sponsor of the evening this year and is providing food products for the chefs.
Long story short, Whole Foods provided Jean-Robert de Cavel (Jean-Robert at Pigall’s) scottish salmon similar to the salmon I am using. He decided it would be fun to do something with smoked salmon and asked Just Cured to custom smoke the salmon.
Jean-Robert likes his salmon with a bit more pronounced smoke flavor than I am shooting for with Just Cured’s salmon. So, I am smoking his fish about 25% longer than our regular product. I will be interested in tasting the difference.
If you are looking for something fun to do tonight, visit Homearama, eat some wonderful food and support one of the best causes in the area. Oh, and pick up a Just Cured business card at Jean-Robert’s home for the evening.
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Hi there! I stopped by Homearama tonight with my wife and your salmon was fantastic! I personally did not think the smoke flavors were over done. I think the citrus flavor of Jean Robert’s sauce paired with it extremely well.
My wife and plan on picking some of your salmon up at Findlay sometime soon!
Comment by Justin — June 12, 2008 @ 12:21 am
Thank you Justin. I admit that I also enjoyed the salmon with a little more smoke flavor. The difference is, however, quite subtle.
Give me a shout when you stop by the Market. I hope I am there to say hello.
Comment by Michael — June 12, 2008 @ 12:27 am
Michael, was the extra smoking time enough for Jean-Robert’s taste? Wish I could have tasted the difference, but we were at Grand Canyon. We’re in Death Valley right now. 118 degrees yesterday afternoon when we got to our hotel.
The article on Just Cured should appear tomorrow on http://BuyCincy.com, Thursday on http://CincinnatiLocavore.blogspot.com.
Val
Comment by valereee — June 17, 2008 @ 9:57 am
I just picked up my first 1/4 pound on Sunday and it is most certainly love at first bite. I’m looking forward to doing more with it than standing in my kitchen eating it directly out of the package, I promise. Are you going to sell the JR version at the Market?
Comment by Julie — June 17, 2008 @ 10:06 am
Val and Julie,
The difference between the two “versions” was noticeable only on a side by side comparison. So, no, I will not offer two products that are so similar. The Jean-Robert experiment may, however, lead to a bit more tweaking of my production method for the flagship Just Cured smoked salmon.
Comment by Michael — June 17, 2008 @ 3:55 pm