This Meetup was canceled.
THIS IS A VERY LIMITED SEATING FINE DINING EVENT. PLEASE RSVP FOR THIS EVENT ONLY IF YOU ARE 100% CERTAIN YOU CAN ATTEND, AND YOU MUST PRE-PAY IN ADVANCE. THERE ARE 6 SEATS AVAILABLE FOR THIS EVENT.
The chef from down under, also having been featured on his own cooking show as well as Bravo TV's Top Chef Masters, opened his LA restaurant earlier this month and aptly named it after his grandmother. The concept here is to provide diners with a 9-course tasting of wonderful dishes made from local farm-to-table ingredients. In addition, each month will highlight a specific ingredient or food group. This month, Chef Stone is highlighting "artichokes." You can learn more about Chef Curtis Stone and his restaurant in this January 10, 2014 article in the Los Angeles Times, "First Look at Curtis Stone's Maude Restaurant in Beverly Hills": http://www.latimes.com/food/dailydish/la-dd-curtis-stone-maude-beverly-hills-20140109,0,1041667.story#axzz2tiKdwWYs (http://www.latimes.com/food/dailydish/la-dd-curtis-stone-maude-beverly-hills-20140109,0,1041667.story#axzz2tiKdwWYs)
(Above photo of Pork Rillette by Sarah J. Gim of thedeliciouslife.com)
TO RSVP TO THIS EVENT:
• YOU MUST NOT HAVE ANY DIETARY RESTRICTIONS IN ORDER TO ATTEND THIS EVENT.
• Please add yourself to the "Wait List." Then, make your payment to me via PayPal (www.paypal.com (http://www.paypal.com/)) to [masked] for $100.00 -- a $95.00 refundable advanced payment plus a $5.00 non-refundable PayPal processing fee (Total payment of $100.00) per person.Once I am notified that payment has been made, I will change your RSVP from "Wait List" to "I'm Going."
• Why a deposit? The restaurant will charge me $100 for each person in my party who cancels with less than 48 hours from the start of this dinner event. To avoid being charged this fee, I have to request a deposit of $95.00 for this dinner event.
• If you attend the event, your $95.00 payment will be applied towards the total of your dinner plus tax and 20% gratuity (post tax). No refunds will be issued if you are a "No Show" to the event, or if you cancel with less than 48 hours notice. On the day of the event, please bring at least $80 in CASH (in case you are planning to order the wine pairing or other beverages) to settle the remaining portion of the bill, which includes sales tax and at least 20% gratuity.
• Yelp Reviewers give Maude an averaged rating of 4.5 out of 5.0 Stars, from over 35 reviews. You can read those reviews here: http://www.yelp.com/biz/maude-beverly-hills (http://www.yelp.com/biz/maude-beverly-hills)
• The Artichoke Menu was released on March 1st and there may have been changes to the menu since then: http://www.thedeliciouslife.com/maude-by-curtis-stone-restaurant/
• Only street parking is available. Be sure to read the street signs for any parking restrictions, especially if you are parked at a meter space. However, there is a public parking structure just to the south of the restaurant and cost about $6.00 to park.
(Above photo of Skate by Sarah J. Gim of thedeliciouslife.com)
From their website:
"Maude is officially open! Citrus season is in full swing. It’s time show off just how incredible these winter fruits really are, through our nine-course tasting menu.
We are fortunate to have access to fantastic, fresh citrus in California, much of it grown in the San Joaquin Valley, approximately 200 miles north of Los Angeles. The hot summer days and cold winter nights, together with full rich soils, result in California being home to some of the best citrus trees in the world, bearing fruit with full body flavour. Not only are the growing conditions ideal in the Golden State but the growers’ expertise and depth of knowledge is extensive, as they are able to draw on lessons learnt from over 120 years of citrus harvesting in this state alone.
Having said all of this, I think it is super important to pay homage to these wonderful fruits, which add a good dose of brightness and zing to the cold and dark winter months, and the farmers who work tirelessly to produce them for us.
We’ll use the juice, pith and rind of a bunch of citrus varieties including yuzus, finger limes, blood oranges, satsumas, and my chefs and I will marry them up with other ingredients at the peak of their season, to create salts, salads, soups, raviolis, gelees and cakes (to name just a few of the ideas we have in mind). Shellfish is extremely good in the colder months, so you’ll see some beautiful west coast oysters, mussels, and spiny lobsters featured on our menu.
As the earth is cold at this time of the year, anything that grows in it, gets all that flavor from the nutrition in the soil - carrots, turnips, parsnips, sunchokes, these root veggies will also star in a couple of dishes. I’ve long been a fan of rich, game birds and February is a great season for duck and geese, so we’ve put in orders for a couple of birds that’ll form the filling of our raviolis, to be topped with a citrus buerre blanc and pickled Swiss chard – homemade pasta, my favorite!"
(Above photo of the menu by Sarah J. Gim of thedeliciouslife.com)