On The Table
Cura Social Haus
Thank you for being
in the room.
Day Haus: The Social Pour · May 2026
A note from Cura
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
The wine
Pour 01 · Italy
Nino Franco Rustico Prosecco
Valdobbiadene, Veneto · Prosecco DOC
What was on the table
Lox crostini with chive cream cheese, red onion, everything bagel seasoning & scallion
Charcuterie chips with prosciutto, burrata, freshly grated parmesan, salt & pepper
Pepper crusted salami with salted pita chip, herbed cheese & hot honey
Pour 02 · California
Pine Ridge Chenin Blanc
Clarksburg · Chenin Blanc
What was on the table
Honey roasted carrots over burrata with pistachios
Gochujang roasted broccoli with sesame oil
Teriyaki chicken skewer with sesame seed & scallion
Pour 03 · Argentina
Catena Malbec
Mendoza · Malbec
What was on the table
Squash ribbons with prosciutto, garlic & mint
Prosciutto wrapped asparagus
Pepper crusted salami skewer with gouda
Assorted dark chocolate
Take it home — all the recipes
Pour 01 · Nino Franco Rustico Prosecco
Lox Crostini
chive cream cheese · red onion · everything bagel seasoning · scallion
You'll need
- Sliced baguette, toasted
- Cream cheese, softened, mixed with fresh chives
- Smoked lox or gravlax
- Thinly sliced red onion
- Everything bagel seasoning
- Scallion, thinly sliced
How to make it
- 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.
Charcuterie Chips
prosciutto · burrata · parmesan · salt & pepper
You'll need
- 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
How to make it
- 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 with Hot Honey
salted pita chip · herbed cheese · hot honey
You'll need
- Pepper crusted salami, sliced
- Salted pita chips
- Herbed cream cheese or boursin
- Hot honey
- Optional: fresh thyme for garnish
How to make it
- 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.
Pour 02 · Pine Ridge Chenin Blanc
Honey Roasted Carrots over Burrata with Pistachios
sweet · creamy · nutty
You'll need
- 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
How to make it
- 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.
Gochujang Roasted Broccoli
onion powder · garlic powder · minced garlic · sesame oil
You'll need
- 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
How to make it
- 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.
Teriyaki Chicken Skewers
sesame seed · scallion
You'll need
- 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
How to make it
- 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.
Pour 03 · Catena Malbec
Squash Ribbons with Prosciutto, Garlic & Mint
prosciutto · garlic · fresh mint
You'll need
- 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
How to make it
- 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.
Prosciutto Wrapped Asparagus
simple · elegant · five ingredients
You'll need
- 1 bunch asparagus, woody ends trimmed
- 6–8 slices prosciutto
- Olive oil
- Cracked black pepper
- Optional: parmesan shavings, lemon zest
How to make it
- 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 Skewer with Gouda
bold · simple · no cook
You'll need
- Pepper crusted salami, thickly sliced
- Aged gouda, cubed
- Small cocktail skewers or toothpicks
- Optional: cornichons, whole grain mustard on the side
How to make it
- 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 Pairing
assorted · no recipe needed · just intention
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.
What to look for
- 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.