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Watch Curtis Stone Discuss Food Waste and His Desire to Serve Kangaroo Tail

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:

Watch Curtis Stone Discuss Food Waste and His Desire to Serve Kangaroo Tail