Maude Rhubarb Menu
It’s hard to resist continued posting about Maude. But having a multi-course meal with rhubarb as the star is worth celebrating. Outside of pies and jam I have not eaten much rhubarb and went in not knowing how it would work in savory applications.
Well, needless to say, as challenging as it must have been to the chefs to develop this harmonious meal, this May dinner turned out to be one of the standouts in good company of innovative meals.. Highly seasonal and personal to Chef/Owner Curtis Stone, who grew up with rhubarb growing in his garden, the passion was evident in every bite.
The flowers at Maude always make me smile, and the peonies matched the rhubarb theme perfectly.
Here is a course by course replay of the exquisite meal.
Whipped rhubarb - cucomber sorbet, marigold flowers
Chicken wing with traditional accompaniments - pickled rhubarb, rhubarb ranch dressing
This was a fun, deconstructed dish and if pickles and rhubarb ranch accompany all wings, I wouldn’t mind.
Escabeche - Santa Barbara spot prawn, cilantro, shaved rhubarb
The prawn was part crudo and part cooked.
Asparagus - asparagus custard, brown butter croutons, rhubarb vinaigrette, white asparagus
Branzino - fennel, pickled peppers, squash blossoms, fava beans, dehydrated olives
The seabass preparation with all the spring components showed a lightness.
Chicken liver parfait - spring garlic, pain perdu, pickled onions, pickled mustard seeds
If there was one course I could eat over and over, and according to the staff, I was not alone in that wish, this was it. One could easily eat a dozen of those browned, buttery bread cubes and the pickled mustard with the chicken liver mousse worked in unexpected ways.
Sweetbread raviolo - rhubarb beurre blanc, turnip remoulade, puffed rice “rhubarb popcorn”
Much like in previous meals, this was also a favorite course. Flavors and textures contrasted and melded together perfectly.
Duck breast - savory granola, smoked beets, leeks, pastrami
Awesome dish. I loved the savory granola idea.
Comté - Madeira-rhubarb gelee
The creamy, tangy and bitter cheese course lightened the palate after the prior hearty course.
Pre-dessert - rhubarb consommé, rhubarb sorbet, rhubarb pieces
The rhubarb trio looked like stained glass and brightened our palates beautifully.
Ginger Parfait - vanilla-rhubarb gratin, salted honey, almond streusel, mascarpone
The light and airy dessert rounded off the meal.
Petit fours - rasberry rhubarb marshmallow, strawberry rose rhubarb pastry, chocolate cacao nib truffle
We ended the meal with this beautiful gift to take home of yogurt with rhubarb compote.