We are over-the-moon ecstatic to be hosting Cured at Pearl’s chef Steve McHugh, four-time James Beard Foundation finalist for our Camp Bacon breakfast at Greyline! Hailing from a small Wisconsin town, he eventually made his way to San Antonio, Texas, after some time in New Orleans. Along with his wife, Sylvia, McHugh opened Cured at Pearl in late 2013 in the historic Pearl district. Cured makes use of the purest regional ingredients, paired with organic methods and is built on a foundation of lovingly hand-crafted cured foods, from charcuterie to pickles.
Together with Zingerman’s Deli chef Rodger Bowser, we will bring you a powerhouse of a brunch sure to wow your bacon-lovin’ soul! Your ticket will include coffee and orange juice because let’s face it, what is brunch without ‘em? And, you’ll have the option to order a signature Cured cocktail from our full bar, which sure sounds like a cure to us! Plus, $20 of your ticket goes to the Southern Foodways Alliance and the Washtenaw County 4-H, which is certainly something to feel good about. We’ll announce the menu soon but for now, ya better secure your seats!
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Chicken & Doughnuts with Jalapeno Syrup
Pig Cheek Poutine and Pickled Cauliflower
Avocado & Citrus Salad with Beet Cracklings
Benton’s Smoked Country Ham – Carved on the Vintage Berkel Slicer
Biscuits with Butter & Honey
Fresh Orange Juice
Full Bar & Cocktail Selections
Featured Cured Cocktail
Moonshine, Pickled Okra, Celery Salt
*Menu subject to change based on availability. Served buffet style.