New Restaurant Tuesday: Cure - WFSB 3 Connecticut

New Restaurant Tuesday: Cure

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It’s New Restaurant Tuesday!

Greg Marcuson, the Executive Chef of Cure Restaurant and Bar has arrived at Better Connecticut.

The Unionville restaurant brings farm fresh American style into the Farmington valley.

To see their full menu and locations go to their website.

Roasted Pumpkin & Pear:

½ gallon of apple cider reduced to 2 cups

1 medium sugar pumpkin, peeled, seeded, and cut into 2 inch cubes

3 shallots peeled and quartered lengthwise

4 tablespoons of olive oil

¼ cup fresh chopped sage

6 ripe, red pears, peeled, cored, and cut into 1 inch chunks


Preheat oven to 450 degrees.

Divide pumpkin, shallots, oil, and sage between 2 large rimmed baking sheets; season with salt and fresh cracked pepper and toss.

Roast until pumpkin is tender, 30-35 min. 

 Toss the pumpkin once half-way through and rotate pans.

Skewer pumpkin, 1 slice of shallot and pear. Drizzle with apple cider reduction.


Apple Cinnamon Bourbon Infusion:

750 ml bottle of Evan Williams Bourbon

3 honey crisp apples, chopped

2 cinnamon sticks


Combine all ingredients and cover. 

 Let the infusion sit for 1 week. 

Strain the bourbon through a coffee filter.