Maude

We make a point of going to Maude once a month. The premise of Maude is that each dish is based on a seasonal ingredient – for our December meal it was squash. Unfortunately Curtis Stone, chef/owner is rarely there but Chefs Brandon and Jessie do an excellent job on the first courses that are prepared in the open kitchen. We like to sit at the chef’s counter and be a part of the “action.”

Maude chefs

Brandon and Jessie

Maude - champagne

BYO Champagne to start

Maude - pumpkin seedpockets

Pumpkin Seed Pockets

Maude- Suassh gelee

Squash gelee wrapped in house cured pumpkin lardo

Maude - squash salad

Squash Salad – duck pastrami, watercress, dandelion greens, puffed faro, dehydrated black olive, pickled squash and squash froth

Maude - hamachi crudo

Hamachi crudo, puree of squash, rice wine gel – I didn’t get a full list of the ingredients

Maude wine

2nd wine

Maude - striped bass

Pan-seared striped bass, anchovy mayo, crispy chicken skin, roasted little gem lettuce, pickled squash, lettuce cream

Maude - consomme

Consomme – roasted squash and pork consomme, squid, pickled beet mushrooms, dried fennel, dried enoki mushroom, fennel oil

Maude oxtail ravioli

Oxtail Raviolo, spaghetti squash, truffle cream, pumpkin rye crumble

Maude wine - du pape

BYO Red Wine

Maude - pheasant

Pheasant breast poached in squash “milk”, kabocha squash puree, parsley root, pickled pearl onions

Maude - pork jowl

Pork Jowl, beef tendon, pomegranate, crosnes

Maude - vacherin

Vacherin, blini, pumpkin caviar

Not pictured – Kuri Squash Beignet, rice sorbet, carmel, cinnamon

Hopefully the photos tell the story of our December Squash meal.

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