When Maude opened, I asked the same question I ask about other celebrity chefs: "But can Curtis Stone cook?" I went the first time for the artichoke month and the answer was a resounding "Yes, Curtis Stone can cook, after all". Before leaving for Boston, I went back for the morel menu.
If you're not familiar with their concept: Maude serves only a prix fixe menu, which changes every month. Each month's menu is built around a particular ingredient: artichoke, rhubarb, morel mushroom, pea, and so on. The prices vary, since morel is obviously more expensive than peas.
For starters, Popcorn, Australian winter truffle, and shaved morels
I loved the next course: Risotto, citrus butter, chicken-stuffed morel
Rock Kanpachi crudo with pickled morels, avocado mousse, herbs, passion fruit snow