What is the concept of Curtis Stone’s restaurant, Maude?
The concept of the restaurant is that we’re choosing one ingredient per month and cooking nine or 10 courses with it to try to show the diversity of one ingredient. We did a little pain perdu, which is like a bread pudding, and we served that with caviar and crème fraîche, a little play on that classic caviar and blini. We’re also doing scallops that we’re making chips out of as a play on a chips-and-dip concept. We’re dehydrating thin little slices of scallop and serving it with a yuzu gelée and a little granita of tangerine, so it brings some of the flavors that you’d find in ceviche into the dish.