6
Daily Journal
August 26 - September 1, 2017
BY GEORGE DICKIE
Curtis Stone joins in on the ‘Moveable Feast’ For chef Curtis Stone, doing “Moveable Feast with Fine Cooking” is always an educational experience. “You know, as a chef you are unfortunately in some ways bound to the four walls of your kitchen,” the 41-year-old Australian explains. “But when you get the opportunity to venture out of that and get on an oyster farm or a mussel farm or see how stuff ’s grown in a beautiful organic garden, it’s always really enlightening and it helps you grow as a chef, for sure.” Season 5 of the PBS culinary/travel series gets underway Saturday, Sept. 2 (check local listings) and finds Stone and fellow co-hosts Pete Evans and Michelle Bernstein venturing to points in the U.S., Europe and Puerto Rico to meet Michelin star chefs and awardwinning food artisans for memorable culinary experiences and spontaneous spreads.
Stone will host five of the season’s 13 episodes in locations in the Pacific Northwest and New Mexico, learning about blue corn, oyster farming, wine blending and mussel farming – the last a surprisingly simple process that involves suspending ropes from a pier, on which mussel spawn then attaches itself and grows. “They do take some time to reach maturity,” Stone says, “so you’d need a decent (size) farm to be harvesting on the regular. But this is what I’m talking about. You learn so much from these guys. We’re talking to them and I’m like, ‘So how do you harvest? Where do you store them?’ He’s like, ‘No, no, we wait until we get the order, so we don’t pull them out of the water until we get the order. So you place the order with us and we literally go ahead and get that ready within minutes for a same-day delivery.’ And you’re like, ‘Oh, that’s amazingly fresh. Really cool.’ ”
We Are:
Breaking News
What did you have for dinner last night? “Last night I had a bowl of minestrone soup at midnight when I got home from the restaurant. I’m usually hungry after service and I skipped dinner, so I was extremely hungry when I got home. I try not to eat too late, but here last night was a bowl of soup that my wife had made.” What is your next project? “We’re actually going to relaunch Maude (his Beverly Hills, Calif., restaurant) to some extent next year. So we’re moving away from the one ingredient that we’ve done for the last four-and-a-half years and we’re going to turn that into something very different, even more aspirational. But yeah, we’re really excited about it. We’re still working out all the finer details. So I guess Maude is my next big project.”
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