The Evolution of Corn at Maude

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I sure hope that you make Maude in Beverly Hills one of your Foodie destinations. TV Personality/Chef Curtis Stone’s new restaurant boasts some of the best dishes that my friends and I have eaten. Our almost monthly dinner nights (whether we’re able to get that coveted dinner reservation) at Maude Restaurant has evolved from initially being fans of Curtis Stone to being food-obsessed with everything at his restaurant. Yeah, everything is remarkably first-class there. Whether it be the kitchen, the food, the service, the wines, the ambiance, and the tiniest details like the finding your napkin folded when you return to your table, Maude Restaurant has all the stellar qualities of a classy restaurant and I quite like it that way. Now, let’s talk corn. That is, the Summer Corn theme at Maude.

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Corn is like the most notable summer food in the U.S. yet it’s never a focal point in a restaurant menu. As the primary theme ingredient for the 9-course menu at Maude; corn transforms into a luxurious keepsake. Like, the Cuttlefish dish pictured above. Corn and cuttlefish doesn’t seem to go together, but opposites attract at Maude. It was very euphoric to eat the luscious sauce that cradled the almost noodle like cuts of cuttlefish and clumps of crab meat.   Soon the fireworks of joy encompassed me when I found that the sauce was not heavy one, but a light, airy composition accompanied with a fresh and crisp corn taste. 

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Then there’s the pasta that always reappears each month, but in different form. In this month’s Corn theme, it was a magnificient Agnolotti with Romesco sauce that was lavishly adorned with Buttered Popcorn and generous shavings of Black Truffle. If only this pasta were served a la carte for seconds and thirds.

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Another delectable dish was the Snakeriver Farms Pork with Corn Pudding, Green Figs, and Apples. The pork is from a pure bred Berkshire pig, which is equivalent to the quality of the Japanese Kurobata pig. I’ve eaten my share of preimium Berkshire pork many times in the past and at this go around at Maude, the meat had the very same qualities that I was looking for, relaxed and tender. The preparation of this dish was a simple one as the pork already has a slightly smokey taste to it. A forkful of the pork, the corn pudding, and the rest of the components harmonized quite beautifully together. Oh, and the pork skin was like pig candy…delicate yet crispy! Only wished for more Corn Pudding on the plate.

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After 8-courses and an amuse bouche, we finally made our way to the dessert course. The Purple Corn Crepes with plantain inside was an attractive dessert. I liked the interesting use of corn as a dessert, but unfortunately the crepe didn’t exactly taste like corn. Because the parcel was so small and delicate, the creme caramel and chocolate pudding seemingly over powered the crepe. Oh well, you win some and you lose some.

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Just shy of midnight, we were the last customers in the restaurant. Curtis Stone was long gone while his staff worked quietly in the background. I loved that that the Service staff were still as energetic as as they were when they first greeted us a few hours earlier. Before bidding us adieu, we each received a token farewell gift of homemade Almond Milk and Corn Flakes. (I always forget that these farewell gifts are a signature of the restaurant.)  According to the staff, the Chef wanted us to have a good, healthy breakfast when we woke up in the morning. I love lasting impressions, don’t you?

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