What has been Curtis Stone’s favorite ingredient to work at Maude?
We started with citrus in February. California is such a beautiful place to get citrus. I think just looking at the varieties of that one type of fruit is really exciting. We also did a menu around sunchoke, which also sounds really limited. I mean, how many things can you do with a sunchoke? When you actually break it down, there are a million things to do with it. I think they’re all exciting in their own interesting, different ways.