Six part series Field Trip with Curtis Stone will screen from early February 7.
The series follows chef & restaurateur Curtis Stone, and his team from Maude, as they travel the world seeking inspiration for the regional tasting menus at the Michelin-starred, 24-seat restaurant in Los Angeles.
“The process of filming Field Trip was deeply personal for me. Maude was my first solo restaurant — my little dream restaurant — and our new quarterly regional menus have allowed us to tell the story of these incredible places around the world. It’s been humbling to showcase the passion of these farmers and producers through the food and wine we’re serving at Maude. With Field Trip, we’re fortunate to now also be able to share these stories with a larger audience,” says Curtis of the series.
Each episode showcases the journey to one specific region, highlighting the artisans, farmers, wine producers and topography of the area, while offering viewers a behind-the-scenes look at how the acclaimed chef conducts research for Maude’s menu and award-winning wine program. Shot by Curtis’ friend and cinematographer Dave Gorn, Curtis and his team travel to Australia, Italy, Spain and California.
The premiere episode follows their trip to the Margaret River in Australia’s southwest corner, known for its surfing, vineyards, farmlands and burgeoning culinary scene. Curtis searches for inspiration in the vineyards, countryside and shore of this region and meets with a rancher raising grass-fed Shorthorn cattle; fishes for marron, a large freshwater crayfish; visits winemaker Vanya Cullen’s biodynamic vineyard; and forages for coastal herbs with local chef Paul “Yoda” Iskov.
In subsequent episodes, Curtis traverses Lombardy & Umbria in Italy, California’s Central Coast, The Kimberley in Australia where he is educated by an Aboriginal elder on ancient fishing methods, and herds cattle with a fifth generation female rancher and travels to Rioja in Spain, with each journey communing with purveyors, ranchers, chefs and local experts to experience and taste the soul of each destination.
Curtis reveals how those experiences inform the direction and dishes within Maude’s quarterly menus.
Curtis began cooking at the Savoy Hotel’s five-star restaurant in his hometown of Melbourne, Australia at the age of 18. He moved to Europe when he was 21 to further his education and classical training under renowned chef Marco Pierre White for eight years, a foundation that would inform his subsequent career in Los Angeles. In 2014, Curtis opened his first solo restaurant, Maude (Beverly Hills, CA), to immediate acclaim. Following the success of Maude, Curtis opened Gwen Butcher Shop & Restaurant (Hollywood, CA) in July 2016 with his brother Luke Stone. The brothers open their second restaurant together, Georgie, modelled after Gwen, with restauranteur Stephan Courseau in Dallas, Texas in fall 2019.
Sundays at 8pm from February 7 on Lifestyle FOOD.