Show 59, February 1, 2013: Curtis Stone, Owner/Chef of Maude, Beverly Hills. Continues…

Maude RestaurantMaude’s culinary staff comes from some of the finest restaurants in the world including Alinea in Chicago and the (now closed) El Bulli in Barcelona.

Chef Curtis is justifiably proud of his wine program at Maude. There will be carefully selected by the glass pairings for each course for each monthly menu. There is also a list of 120 wines in addition to the reserve list.

His most recent cookbook, What’s for Dinner?: Delicious Recipes for a Busy Life was published last year by Ballantine Books Hardcover. The concept is getting dinner on the table without a hassle. The book features 130 effortless and inspired recipes that carry Chef Curtis’ promise of working.

Show 59, February 1, 2013: Chef Hans Rockenwagner, Rockenwagner Bakery and Café Rockenwagner

Hans RockenwagnerChef Hans Rockenwagner burst on the local Venice dining scene in 1985 when he opened the original (40 seat) Rockenwagner on Abbot Kinney Blvd. where Joe’s is now.

In 1991 Rockenwagner moved to a much larger space in the Frank Gehry-designed Edgemar Complex in Santa Monica. A master bread baker from Germany was added to the culinary staff.

White asparagus, in season, became a signature menu item. He direct imported it himself from Germany bringing in 300 lbs. per week via air freight during the season.

Hans eventually discovered there was more money (and stability) in artisan bread and eventually closed Rockenwagner to concentrate on his growing wholesale bread baking business. He now has 60 bakers working around the clock seven days a week! Rockenwagner Bakery is a fixture at area Farmers Markets including the Sunday Beverly Hills Farmers Market.