Over the weekend, Grub Street’s own Sierra Tishgart interviewed chef Curtis Stone for CBS This Morning. The James Beard Foundation recently named Stone’s ambitious Los Angeles restaurant, Maude, a semifinalist for its coveted Best New Restaurant award. What makes Maude stand out is that Stone focuses on a single ingredient every month, and shapes his entire tasting menu around things like morel mushrooms, fennel, and artichokes.
This means that Stone is well-versed in using all parts of a vegetable or animal — which ties into the recent trend of featuring “food waste” on fine-dining menus. “That was once the challenge of a great chef, to make sure that nothing got wasted, and it still should be,” he says. As it turns out, he wants to add a kangaroo-tail dish to the menu, because it’s a “fantastic piece of the kangaroo that doesn’t get used as much as other cuts.” Watch Stone discuss that in detail, as well as his thoughts on opening a second restaurant:
