Las Vegas imported-foods distributor MGP Specialty Food has created a specialty retail shop called Cured & Whey that has become a favorite local destination for charcuterie, cheese, craft beer, and other products.
“Basically, the philosophy is really simple: You come as a stranger, and you leave as a friend,” said Michael Stamm, a Las Vegas chef who founded MGP in 1999 and then branched out with the retail store about six years ago.
“We always tell our customers, ‘If you sample your way through the meats and cheeses, please feel free to do so, because how else will you know what your likes and dislikes are?’" he said.
The store does a brisk retail business selling meats, cheeses, charcuterie boards, and other specialty fare, conducting catering events, and operating a deli that offers breakfast, sandwiches, and a happy hour. It also sells beer and wine, specializing in craft selections.
Stamm said he is in the process of expanding the store and is considering adding a dinner service as well. The store will likely offer a limited, reservation-only dinner menu with two seatings per night, he said.
“There will be a larger kitchen, more seating, a larger wine offering, and in general, a larger offering of items,” he said.
The store currently accommodates 24 people for sit-down dining and for its cheese and charcuterie classes, and up to about 35 or 40 patrons for its happy hours. Following the expansion, the space will hold up to 60 to 70 seats, Stamm said.
The store is expanding its gourmet food offering with direct imports from France, Spain, Italy, and other countries. Stamm is also planning to launch wine distribution, featuring wines from France, and possibly from Germany, his home country.
The store is often a destination for local chefs seeking to sample the variety of cheeses available at Cured & Whey, which number in the range of about 350 to 380 in-stock on a regular basis. The store’s employees include several cheese mongers and Certified Cheese Professionals.
Stamm said he’s enjoyed seeing the Las Vegas food scene evolve in the 34 years he’s been there.
“When I first got here, it was steak and potatoes, prime rib ,and French fries, 50-cent shrimp cocktails, and now we are nothing short of any of the world’s gourmet stages,” he said. “We have everything from Bouchon [the casual French restaurant from The French Laundry’s Thomas Keller] to restaurants from Emeril Lagasse and Wolfgang Puck.
“It really is now a destination not only for entertainment and events, but also, clearly, for food,” said Stamm.
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