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.”
Brandon and Jessie
BYO Champagne to start
Pumpkin Seed Pockets
Squash gelee wrapped in house cured pumpkin lardo
Squash Salad – duck pastrami, watercress, dandelion greens, puffed faro, dehydrated black olive, pickled squash and squash froth
Hamachi crudo, puree of squash, rice wine gel – I didn’t get a full list of the ingredients
2nd wine
Pan-seared striped bass, anchovy mayo, crispy chicken skin, roasted little gem lettuce, pickled squash, lettuce cream
Consomme – roasted squash and pork consomme, squid, pickled beet mushrooms, dried fennel, dried enoki mushroom, fennel oil
Oxtail Raviolo, spaghetti squash, truffle cream, pumpkin rye crumble
BYO Red Wine
Pheasant breast poached in squash “milk”, kabocha squash puree, parsley root, pickled pearl onions
Pork Jowl, beef tendon, pomegranate, crosnes
Vacherin, blini, pumpkin caviar
Not pictured – Kuri Squash Beignet, rice sorbet, carmel, cinnamon
Hopefully the photos tell the story of our December Squash meal.
Refined Palate 