In the season of giving thanks, and with Cured turning 5 this December, it is fitting to reflect on what has easily been chef Steve McHugh and his wife Sylvia’s proudest accomplishment. In Cured’s first five years, McHugh and his team have raised over $310,000 through “Gastro-giving,” charitable fundraising through food in which chef makes sizable donations to rotating local and national charities, including The Leukemia & Lymphoma Society.
When McHugh threw open the doors of Cured on December 23, 2013, it was in a joyous celebration of life following a successful—albeit grueling—battle with non-Hodgkins lymphoma. Grateful for the support he received from numerous lifesaving organizations, doctors, family, and friends, McHugh knew his first restaurant concept needed to show his gratitude and find a way to give back. So he decided to donate $1 from every single signature charcuterie plate sold to a different rotating charity—the name, Cured, references both a new lease on life and his specialty cured meats. Plus, every year for Blood Cancer Awareness Month (September), Steve hosts his annual Cured for a Cure benefit dinner, which raises tens of thousands of dollars for LLS in one night alone.
The results have been staggering. When diners come to Cured to savor three-time James Beard Award finalist, McHugh’s, delectable regional cuisine, they are also assisting in making a difference towards a variety of impactful charities with diverse noble missions.
