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Pincho Moruno: lamb skewers marinated in moorish spices thaw completely in refrigerator or leave it in the bag and thaw under cold running water lay the skewers out on a […]

albondigas: meatballs with cured jamon ibérico de bellota in a tomato sauce that makes Felix’s mother proud preheat oven to 375F, remove plastic lid and cover with foil cook for […]

Carabineros: giant mediterranean head-on prawns thaw completely in refrigerator or leave it in the bag and thaw under cold running water heat a cast iron skillet or sauté pan with […]

Pulpo a la Gallega: tender octopus, ready to slice and finish on the grill or under the broiler preheat oven to 350, or preheat grill. for the more classic pulpo […]

Croquetas de Pollo: creamy chicken croquettes, ready to be pan fried until golden brown heat about ½ inch of high temp cooking oil like canola oil, safflower oil, or peanut […]

Canelones de Carne: braised meat-filled pasta rolls topped with creamy bechamel and mahon, a soft cows milk cheese from mallorca preheat oven to 375F remove the plastic lid and wrap […]

NEW CÚRATE CIDER – coming soon! A collaboration with Botanist & Barrel   SIGN UP HERE FOR PRE-SALE ORDERING AND RELEASE UPDATES:   About a year ago, we met with […]

Coronavirus (COVID-19) Policy Katie Button Restaurants The impact of the Coronavirus (COVID-19) on the restaurant industry is devastating. We have been faced with the impossible choice of [...]

Asheville Restaurant Week 2020 This year, both Cúrate and Button & Co. Bagels are participating in Asheville Restaurant Week, presented by the Asheville Area Chamber of Commerce, from January [...]

  January in NYC with Chef Kate Button From cooking demonstrations to a brunch with Asheville’s own East Fork Pottery, join Chef Katie Button at Chefs Club NY this January! […]