Culver’s new Jalapeño Cheese Curds will make their debut on the 10th anniversary of National Cheese Curd Day (Oct. 15) and will be available in local restaurants until Oct. 31 or while supplies last. This bold twist on Culver’s classic Wisconsin Cheese Curds is made with bits of jalapeño and real cheddar cheese and fried to gooey, golden perfection – bringing just the right amount of heat to balance their crunchy outside and melty center.
Culver’s Jalapeño Cheese Curds
This is the second year in a row the national restaurant chain has introduced a limited-time-only Cheese Curd flavor on National Cheese Curd Day. In 2015, Culver’s founded the holiday to celebrate the beloved Midwest delicacy. Now in its 10th year, the holiday continues to encourage curd lovers across the country to embrace the unique and distinctly Wisconsin flavor of cheese curds.
“We’ve always believed cheese curds deserve their moment in the spotlight, and this year we’re turning up the heat,” said Kasey McDonald, Culver’s head of culinary. “Our Jalapeño Cheese Curds bring a new take to a Midwest classic. They’re crispy, melty and just spicy enough to keep you coming back for more.”
“Curdtoberfest is our way of saying, ‘Let’s celebrate cheese curds!’ by taking the spirit of Oktoberfest and adding our own Culver’s twist on the tradition,” said Emily Patterson, Culver’s VP of marketing. “It’s a month packed with cheesy goodness, Midwest pride and a lot of fun.”
Koji Burger started as a concept by Chefs Brendon Miller and Zackary Weiner. As co-owners of Jollity, they 
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I started with a bowl of the Lentil soup which was served with fresh hot bread. Then I had the lamb chops, which came with 4 chops, rice and vegetables. The meat was incredible tender and cooked perfectly.
It is always great to see something new on the stages in the Dayton area. This time around, it is ‘Anthropology’ at the Sinclair Theater. We got the scoop on the performance! So excited to chat with the show’s director, Gina Neuerer!
937: Which of course means the story must be a doozie….can you gives us insight into the story itself?
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Clothes That Work 
Special Guest: Floyd Adams brings over 15 years of experience in the beverage industry, beginning his career in fine dining and advancing through roles as a bartender and sommelier at the esteemed restaurant Sardinia in Nashville, TN. His deep knowledge of wine and hospitality laid the foundation for a transition into the business side of the industry, where he developed expertise in both distribution and supply chain operations. This comprehensive understanding of the market led to his current role as National Sales Manager at
Your participation directly furthers the 
In partnership with BCFO, one hundred percent of donations collected by FUSIAN will go to breast cancer treatment, keeping patients focused on healing while ensuring assistance stays local. Inside restaurants, guests can also share that same spirit of support by leaving handwritten messages on pink post-it notes, creating a wall of encouragement that honors survivors and loved ones while giving a visible voice to the cause.
