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C California Style

On the Road Again With Chef Curtis Stone

by C California Style

Maude’s chef pays tribute to California wine country with his just-launched Central Coast-inspired summer menu

After rebooting his Beverly Hills restaurant, Maude, with a reimagined concept—changing the format from a monthly, single-ingredient-themed tasting menu to a seasonal one built around exceptional wines from a specific region—chef Curtis Stone kicked off 2018 with a Rioja, Spain-devoted prix fixe. Stone took C along his Spanish expedition, sharing his muses behind the innovative menu, from the local butcher shops and restaurants to the region’s historic wineries.

Now, after dedicating the spring season to Burgundy, Stone and his team—including executive chef Justin Hilbert, head sommelier Andrey Tolmachyov and Maude’s director of restaurant operations, Ben Aviram—are shifting their focus to California, offering a set 10-course meal inspired by the Central Coast for the summer (through September).

Anchored by seafood, the menu pairs such delicacies as mussel custard, oyster bread, and a play on surf and turf with wagyu and uni, with wines from both under-the-radar producers and forerunning masters like Ridge Vineyards and Liquid Farm.

Here, Stone narrates the highlights from his recent Central Coast road trip—from Santa Barbara to Monterey—which influenced Maude’s culinary ode to California, introducing us to some of the purveyors he encountered along the way. 212 S. Beverly Dr., Beverly Hills, 310-859-3418; mauderestaurant.com.

Written by ANUSH BENLIYAN.