Chef Steve McHugh came to San Antonio from New Orleans as the executive chef for the opening of Lüke on the River Walk. He has since left the restaurant to create his own establishment located on the grounds of the Pearl Brewery called Cured. Chef McHugh was at Meatopia serving a whole hog gumbo, something that you will be able to find on Cured’s menu when it opens.
The swine was a 300-pound Duroc hog out of Minnesotat that was brought in for the event and was roasted for 15 hours on a makeshift pit made out of cinder blocks and rebar. Upon completion, the team took it apart muscle by muscle and folded it into a pork gumbo made out of a pig fat rue and pork stock. Let me tell you, the gumbo was incredibly rich and something I would look forward to on a cold day.
Cured will be housed in the building that once was the president’s headquarters at the famed Pearl Brewing Company and looks to open before the end of the year. The name Cured came about not simply because the chef will be curing meat for his charcuterie program, but also because of his triumph over lymphoma. In fact, Chef McHugh wants to participate in a bit of “gastronomic giving” by donating $1 from every charcuterie board to a different charitable organization every quarter.
Learn more about Cured in Stephanie’s post on the recent “Meat and Greet.”