In 2014 he opened Maude, a project both highly ambitious and deeply personal, and his first solo operation. So, I think you’ll see a lot more of it moving forward. Do the shows run at the same time as the menus in the restaurant? Being a chef is a nurturing, and sometimes brutal, job. We met people who were super steeped in tradition, we met people that were super forward-thinking and molecular in their approach. Ludo [Lefebvre, of Trois Mec] does a good job. "When we started Maude, we'd take the team to a farm to learn about one ingredient. You've done cooking shows and travel shows. I met this guy Francis [Paniego].

Some of that was food-related—we went hunting and spearfishing with them—but mostly we learned about their history and culture, so we could try and interpret it into stories and dishes that we created. Since opening in 2014, the former Top Chef Masters host has created Maude's monthly tasting menus around one single ingredient: white asparagus or artichokes or corn. Finger limes. I went to a Vietnamese joint here in Melbourne last night called Anchovy. In Sonoma, we met an all-female crew on a fishing boat and got really interesting insight on catching king salmon and how to buy it, but also how they do their job. But if you go back further and dig deeper into the past environment that is Australia, there’s a reason that everything is so deadly. It’s a very arid environment. . We don’t want to beat people over the head with it if they’re just here for dinner. All rights reserved. "We didn't want to just go to restaurants and taste other people's food," says Gorn, who serves as director of photography and an executive producer for Field Trip.

Did any other shows serve as inspiration for Field Trip, both in terms of content or production? We have a really interesting mix of Southeast Asian and European styles of cooking. Even though Curtis Stone has been a chef since the age of 18, he decided to wait for 20 years to open up his first restaurant.

I was in New York and I ate at Loring Place, which was awesome. In Rioja, there's a couple, who lives on a hillside in northern Spain; and off-camera, the wife was talking about her daughter who wants to be an attorney.

It was so interesting.

We’d meet the growers, talk to the locals, and ask them how they cook their artichokes to get a bit of inspiration. Also, indigenous ingredients like riberry and Quandong–a native peach. But I really liked LA. by And then we met people that were both. You meet someone, find out why they do what they do. If you drill down a little bit more, it's to create a special moment for someone. Pearl meat is another thing that we’re bringing over and Western rock lobster. So I said, ‘let’s change it, let’s continue to innovate.’. He's super nerdy like we are. I thought that from a fine dining perspective I could put the ingredient under a microscope. Field Trip viewers go on a journey to remote villages, on fishing boats, in cheesemakers' caves and vintners' cellars in far-off corners of the world. We turned food into a sport, like what can you do with these ingredients in 22 minutes? At Maude, Stone’s intricate and transportive menus change quarterly, whisking diners by plate and by glass to the world’s premier wine regions. EMAIL ME. So we have this obligation to honor them through these dishes.

We’ve flipped the whole concept on its head again by asking [our sommeliers] to pick ten incredible wines that they want to feature from Sonoma, and [have vowed] to create a dish in honor of each wine. That's why we do what we do.

"I think in many ways the show is as much about the characters as it is food," says Stone. Adventure is only part of the equation. And really, any excuse to eat a Curtis Stone hand pie is a good one—but this cause couldn’t be better. I found myself getting super prideful when we were back [in LA] showing off ingredients and the history and the culture.

Facebook Twitter Pinterest Email WhatsApp. Maude’s South Australia menu runs now through March 28, with seats offered at $150 per person; classic wine pairing is available for an additional $125, while the reserve pairing can be enjoyed for an additional $250. And she's so right!

We talk about food for hours. But if you go back further and dig deeper into the past environment that is Australia, there’s a reason that everything is so deadly. The wine team does their research.

I got a map.' We had this crazy loyal group of guests that would come every single month to see what we’d do with a new ingredient and they expressed their love for the wine pairings, which we got really good at, because we were doing [them] so often.

It felt very Rioja via Beverly Hills.

We took the team to Western Australia and to me, the indigenous people were also super important to represent in the menu. I moved to LA eleven years ago to do a TV show, which was going to be a short little stint. And the thing that really stood out to me about living in LA were the farmer’s markets and the direct relationships that you could have with farmers. We hung out with some Aboriginal groups for a couple of days. TWITTER In the next menu that we’re doing from Sonoma, we’re actually letting the wine lead in most of the menu. Reality cooking competition shows have been such a fixture for a long time. Which means when Stone is on a snowmobile, Gorn is on the other, facing backwards, filming. That's kind of what this is: Just us going somewhere and talking to people. After getting to spend time with the Aboriginal people, who have existed in the country for [almost] 50,000 years, and learn their story, [I found it] amazing that we haven’t searched their culture. Rioja was one of the first areas to explore, with dishes such as clams with Valencia oranges and bell pepper; pan con tomate, the famous Spanish tomato-smeared bread; and aged bonito with carrots and pimento.

He gets into the story of the process, whether it's a winemaker, a cheesemaker. Why would she go to Madrid when she could live in these beautiful mountains!? They didn’t build a structure, they didn’t farm much. We’ve done that and it’s worked. Curtis Stone: It sort of all happened by accident. But if you just want to drink it, you’re welcome to do that (laughs) as well. I love to learn, too. And he hands the pilot his phone with a photo of a map drawn in the dirt.". But I think Sang Yoon does a good job down at, The Resy Guide to Cozy Outdoor Dining in Los Angeles, The November Hit List: Damian, Angler, Eszett, Keepers LA, and More, The Resy Guide to a Santa Barbara Road Trip, Daniel Navarro Kept El Cochinito in the Family. We try to interpret what we learned. I haven’t cooked regularly in Australia for 20 years, so to be able to come back, analyze it, and [determine] the story I wanted to tell when people came to eat my Australian menu was really personal. How does Resy’s Off Menu Week add to the experimental nature of Maude?

But he's a total food lover, he's come in for all the menus at Maude. The restaurant’s latest menu launched just yesterday, and it’s focused on the wild and diverse cuisine from South Australia: home to some of the country’s oldest and most immigrant-shaped dining scenes, and one of the regions hardest hit by the bushfires. We’d done [the ingredient focus] for four years. So we're taking the audience along for research and development.". We met people who were super steeped in tradition, we met people that were super forward-thinking and molecular in their approach. When you ask me that question I think of the things I like to drink. After getting to spend time with the Aboriginal people, who have existed in the country for [almost] 50,000 years, and learn their story, [I found it] amazing that we haven’t searched their culture. It wasn’t a super conscious or thought-through plan. If you study that last 200 years, you’d talk about how the British came and then the Italian migrants came [followed by] the Greek migrants and Southeast migrants.

You get to make the show you want to make. "The show came about rather organically," says Stone.

Do you source your ingredients from the region, or locally? So, there are a variety of reasons that keep them there, but, there’s an interesting company called.

), Hey guys - Australia has been on a lot of people’s minds lately and many of you have been asking me how you can help. What gets you excited about using television as a medium for food?

You think you know a lot about mussels and then you meet a farmer and he's talking about the drought and the issues that arise, how it makes the mussels more intense in flavor.

Australia is super close to my heart. In the interim he was quite busy, though—he cooked at some of London’s envelope-pushing restaurants, and has a laundry list of television credits, including The Celebrity Apprentice, Iron Chef America, Top Chef, and Take Home Chef. I moved to LA eleven years ago to do a TV show, which was going to be a short little stint.

We went Off Menu with the chef to chat about the values that power his process—from collaboration to discovery and experimentation—and how Resy’s own Off Menu Week will gives diners an opportunity to be a part of it all. Sitemap | Do you have a favorite of the wine regions you’ve covered thus far? "In Australia, on an eight-seater bush plane, we land in the middle of nowhere, on a dirt runway," the cinematographer recalls. Maude is located at 212 S Beverly Dr. Want more? There’s so much good food in the world. What was the impetus for shifting from a focus on ingredients to wine regions? We have a really interesting mix of Southeast Asian and European styles of cooking.

I haven’t spent much time in South or Central America, so I’m really excited to go to Chile and Argentina. Privacy | Curtis gets back in and says, 'We were on the wrong runway. I haven’t cooked regularly in Australia for 20 years, so to be able to come back, analyze it, and [determine] the story I wanted to tell when people came to eat my Australian menu was really personal. Australian café culture (avocado toast, flat whites) has been hugely influential stateside, but what aspects of Australian cuisine do you think are underrepresented?

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