The first professional cyclist to pedal into Boulder’s food scene was Andy Hampsten, who turned his love for boutique Italian olive oils into a successful small business, delivering his product by bicycle to waiting gourmands. Then Rueben’s Burger Bistro rolled into town, with tricked-out cycling decor and a roster of burgers named after biking terminology. Now it’s retired pro cyclist Will Frischkorn’s turn to tempt the taste buds as he and fiancée Coral Ferguson prepare to open Cured cheese shop.
The Spanish countryside became a second home to the pair when Frischkorn was racing with Garmin-Slipstream, and it was there that the couple fell in love with the intimacy of European dining. Back in Boulder, they decided to open a cheese shop that is focused on creating a personal connection with food and dedicated to the art of shopping thoughtfully, buying locally, and dining slowly. “I want to know everyone’s name when they come through our door, I want to remind them of what they bought last time, and I’d love to help them feel a little more educated than when they first walked in,” says Ferguson.
Focusing on American artisanal cheeses, the duo also plans to offer a small collection of boutique wines and all of the ingredients to fill a picnic basket including breads, cured meats, olive oils, local produce, locally roasted java from Boxcar Coffee Roasters, and pre-made sandwiches.
Tip: Watch for the doors to open around the end of April.
1825 E. Pearl St., Boulder
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