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We’re Recapping Chilled 100 ELEVATE 2023 at Cured Restaurant & Salumeria sponsored by Terlato

Cured Restaurant & Salumeria was the setting for one of the final dinners of Chilled 100 ELEVATE 2023, and what a phenomenal way to wrap up our epic event!

For anyone who appreciates quality, excellence, flavor, and innovation in both their meal and their cocktails, Cured is a must-do experience. Owners Alvio & Elaisy Lapinet stand true to their statement that “Food should be made with care, and attention to detail.” Proud to be located in Kentucky, Cured uses high quality, local and ethically sourced products, along with a commitment to traditional cooking techniques that showcased themselves in every dish we sampled.

Our event was sponsored by Terlato, and our expertly crafted cocktails featured some of their luxury spirits from around the world. We began with a welcome drink called Elder Breeze, using Angostura 5-year Rum, St. Germain Elderflower liqueur, and lime. Dinner was paired with two cocktails, “The Mediterranio” and a “Ron Fashioned” highlighting Angostura 7 year and Don Pancho 8 year, respectively. Both were wonderful, enhancing an already fantastic meal. Our final drink was a combination of salted caramel, Amaretto, Frangelico, and Angostura that could have been a dessert all by itself! Absolutely delicious!

Cured already had such a cool, chill vibe, and adding to that we were charmed by the very talented Jesús Álvarez Laguna as he came around to our tables and sang to, and with, us. That really added quite a special aspect to the evening!

A huge shout out to the entire staff at Cured – every bartender, server, and busser was on their game. Alvio and Elaisy, you have created an amazing place where one can come for a meal and leave as a friend. (Which is exactly how we felt) Thank you so much for your incredible hospitality. Also, a big thank you to Terlato for sponsoring our event! It was a great night!

The post We’re Recapping Chilled 100 ELEVATE 2023 at Cured Restaurant & Salumeria sponsored by Terlato appeared first on Chilled Magazine.

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