On The Table
Day Haus: The Social Pour Vol I
Thank you for being
in the room.
Sunday was everything we hoped it would be — and then some.
The room felt warm. The connections were slow, intentional, and meaningful. There was no pressure, no performance — just good people, beautiful wine, and a space that felt like home. That feeling is exactly what Cura was made for.
Thank you for showing up, for being present, and for making Day Haus: The Social Pour what it was. You are the reason the room felt the way it did.
With gratitude — Cura
- Sliced baguette, toasted
- Cream cheese, softened, mixed with fresh chives
- Smoked lox or gravlax
- Thinly sliced red onion
- Everything bagel seasoning
- Scallion, thinly sliced
- Mix softened cream cheese with finely chopped chives and a pinch of salt.
- Spread generously onto each toasted crostini.
- Layer with lox and a few rings of red onion.
- Finish with scallion and a sprinkle of everything bagel seasoning.
- Serve immediately — best fresh.
- Sturdy kettle-style chips or thick crostini
- Thinly sliced prosciutto, torn into pieces
- Fresh burrata, torn
- Freshly grated parmesan
- Flaky salt & cracked black pepper
- Optional: fresh basil, drizzle of olive oil
- Lay chips in a single layer on a serving board or platter.
- Drape a piece of prosciutto over each chip.
- Tear small pieces of burrata and place on top.
- Finish with freshly grated parmesan, flaky salt, and cracked pepper.
- Serve immediately so the chips stay crisp.
- Pepper crusted salami, sliced
- Salted pita chips
- Herbed cream cheese or boursin
- Hot honey
- Optional: fresh thyme for garnish
- Spread a generous layer of herbed cheese onto each pita chip.
- Fold or layer a slice of pepper crusted salami on top.
- Drizzle with hot honey just before serving.
- Garnish with a small herb sprig if desired.
- 1 bunch carrots, peeled and halved lengthwise
- 2 tbsp honey
- 2 tbsp olive oil
- Salt & cracked black pepper
- 1 ball fresh burrata
- Roasted pistachios, roughly chopped
- Optional: fresh thyme, chili flakes, lemon zest
- Preheat oven to 425°F. Toss carrots in olive oil, honey, salt, and pepper.
- Spread on a sheet pan and roast 25–30 minutes, turning once, until caramelized and tender.
- Spread or tear burrata across the center of a serving plate.
- Lay warm roasted carrots over the burrata — the heat will soften the cheese beautifully.
- Scatter pistachios on top. Finish with a drizzle of honey and any optional garnishes.
- Serve immediately while the carrots are still warm.
- 1 large head broccoli, cut into florets
- 2 tbsp gochujang paste
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt & black pepper to taste
- Optional: sesame seeds, scallion to finish
- Preheat oven to 425°F.
- Whisk together gochujang, sesame oil, minced garlic, onion powder, garlic powder, salt, and pepper into a smooth sauce.
- Toss broccoli florets thoroughly in the sauce until evenly coated.
- Spread on a sheet pan and roast 20–25 minutes until the edges are charred and crispy.
- Finish with sesame seeds and sliced scallion if desired. Serve hot.
- 1 lb boneless chicken thighs, cut into bite-size pieces
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp honey or brown sugar
- 1 tsp sesame oil
- 1 clove garlic, minced
- Sesame seeds & thinly sliced scallion to garnish
- Whisk together soy sauce, mirin, honey, sesame oil, and garlic.
- Marinate chicken for at least 30 minutes, up to overnight.
- Thread onto skewers. Grill or pan-sear over medium-high heat, 3–4 minutes per side, basting with remaining marinade.
- Rest briefly then garnish with sesame seeds and scallion before serving.
- 2 medium zucchini or yellow squash
- 4–6 slices prosciutto, torn
- 2 cloves garlic, thinly sliced
- Fresh mint leaves
- Olive oil, salt, cracked black pepper
- Optional: a squeeze of lemon
- Use a vegetable peeler to shave squash into long thin ribbons.
- Warm olive oil in a pan over medium heat. Add garlic and cook until just golden.
- Add squash ribbons and toss gently for 1–2 minutes until just softened.
- Remove from heat. Fold in torn prosciutto and fresh mint.
- Season with salt, pepper, and a squeeze of lemon if desired.
- 1 bunch asparagus, woody ends trimmed
- 6–8 slices prosciutto
- Olive oil
- Cracked black pepper
- Optional: parmesan shavings, lemon zest
- Preheat oven to 400°F or heat a grill pan over medium-high.
- Take 2–3 asparagus spears and wrap tightly with one slice of prosciutto, spiraling from base to tip.
- Brush lightly with olive oil and season with cracked pepper.
- Roast or grill 8–10 minutes until prosciutto is crisp and asparagus is tender.
- Finish with parmesan shavings and lemon zest if desired.
- Pepper crusted salami, thickly sliced
- Aged gouda, cubed
- Small cocktail skewers or toothpicks
- Optional: cornichons, whole grain mustard on the side
- Fold or roll a slice of salami and thread onto a skewer.
- Follow with a cube of aged gouda.
- Arrange on a board and serve with cornichons or a small pot of whole grain mustard alongside.
- Best served at room temperature so the gouda softens slightly.
Dark chocolate and Malbec are one of the most natural pairings in the world — the fruit-forward depth of the wine lifts the bitterness of the chocolate beautifully.
- 70–85% cacao for the best pairing — high enough to stand up to the wine.
- Variety adds interest: try a sea salt bar, an orange-infused dark, and a plain single-origin side by side.
- Let chocolate come to room temperature before serving — cold chocolate mutes the flavor.
- A small square is all you need. This is a slow bite, not a dessert course.
The Wine
Day Haus: The Social Pour
The Wine
Prosecco - Valdobbiadene - Veneto Region - Rustico
Produced by the historic Nino Franco winery since the 1970s, it is recognized as a benchmark for high-quality Prosecco. It was originally "aged on its lees" (bottled with yeast) before transitioning to the Charmat method in 1979. Often considered a fantastic value, it is described as a "Champagne look-alike" for its elegant, light-bodied nature.
Chenin Blanc - CapeTown - Swartland Region - Reign of Terror
The 2024 Reign Of Terroir Chenin Blanc showcases South Africa’s love affair with this versatile grape. From the Swartland region, this Chenin Blanc entices with stone fruit and white blossom aromas, leading to a palate that balances crisp acidity with a creamy, lingering finish. Harvested from old bush vines planted in the 1980s, these grapes thrive in Swartland’s harsh, arid conditions, producing a wine of great character and depth. Sustainably farmed and hand-picked, each bunch is carefully selected to create a complex, structured wine.
For The Social Pour Vol I Reign of Terror was substituted with Pine Ridge
Malbec - Argentina - Central Region - Catena
Catena Malbec's history began in 1902 when Italian immigrant Nicola Catena planted his first Malbec vineyard in Mendoza, Argentina, believing the Andean foothills could produce world-class wine. Later revolutionized by Nicolás Catena Zapata in the 1980s by introducing high-altitude planting, the winery is credited with putting Argentine Malbec on the global map.