Profile

Cover photo
Verified name
Curtis Stone
Lives in Los Angeles
540,534 followers|3,294,649 views
AboutPostsPhotosYouTube+1'sReviews

Stream

Curtis Stone changed his profile photo.

Shared publicly  - 
 
Good Food, Good Life Out Now! Curtisstone.com/books
96
5
Reem kamal dine's profile photoSue Marrazzo's profile photoIvi Galvan's profile photochandni r sharma's profile photo
12 comments
 
Cute smile chef
Add a comment...

Curtis Stone

Shared publicly  - 
 
With my friend Chef Jose Andres at the Chicago International Home and Housewares show!!
87
1
brawon alzl's profile photoAdrian Witt. Davis's profile photochanason raksakuan's profile photoNacima Bouakline's profile photo
10 comments
 
Nice picture 
Add a comment...

Curtis Stone

Shared publicly  - 
 
Weekends call for a decadent pie..my pie of choice is the Banoffee (banana and toffee). The merging of names isn't exclusive to celebs  #brangelina   #bennifer   #banoffee  
This is the ultimate hybrid: a combination of banana and toffee in once incredible pie. This is the ultimate hybrid: a combination of banana and toffee in once incredible pie. Ingredients. Us (Imperial); Aus (Metric). Crust: 9 ounces graham crackers. 8 tablespoons (1 stick) butter, melted ...
41
6
Cyndi Hillier's profile photoCaesar Justicia's profile photo
3 comments
 
how the recipe curtis stone????
Add a comment...

Curtis Stone

Shared publicly  - 
 
We're cooking artichokes all month long at my restaurant Maude... give em a go too with this braised chokes with lemon vinaigrette recipe http://curtisstone.com/recipe/braised-artichokes-lemon-vinaigrette
101
9
Jenn J's profile photoMARIA ANGELS GARCIA SESEN's profile photoCaesar Justicia's profile photoamauri oliveira's profile photo
8 comments
 
WOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOW...DELICIOUS !!!
Add a comment...

Curtis Stone

Shared publicly  - 
 
Roasted #chicken #wrap with #homemade #hummus and #tzatziki…Uhh yes please!!!
In a food processor, mince the garlic. Add the chickpeas, shallots, cilantro, cumin, and 1/2 teaspoon of salt and blend until a coarse puree forms. Scrape down the sides of the bowl. With the machine running, gradually add the lemon juice and sesame oil through the feed tube, scraping the sides ...
45
7
yiling Tang's profile photokunmrakahe kunmrak's profile photo
2 comments
 
^_^
Add a comment...

Curtis Stone

Shared publicly  - 
 

 ....love these juicy guys so much so that I’ve whipped up a post singing their praises #cookcreatecelebrate #citrus #oranges  #curtisstone. C 
I'm convinced that Mother Nature looks out for us. On a brutally hot summer afternoon, she gives us light and juicy watermelons. When we're hacking our way through winter's cold season, she sends us vitamin C-rich oranges. I'm not saying you need to have a runny nose to enjoy these delicious ...
45
2
arifuzzaman palash's profile photoAnnick Devery-Duz's profile photoCurtis Stone's profile photokunmrakahe kunmrak's profile photo
6 comments
 
very beautiful picture
Add a comment...

Curtis Stone

Shared publicly  - 
 
Spring inspiration from my test kitchen on #cookcreatecelebrate (full recipes in the latest Oprah Magazine) 
http://www.cookcreatecelebrate.com/?p=692
26
1
Gerardo LLaca's profile photoCaesar Justicia's profile photoKabahweza Agnes's profile photoAbid Corazon's profile photo
13 comments
 
Hey,i want to learn how to bake
Add a comment...

Curtis Stone

Shared publicly  - 
 
In the spring of things! Pick up the latest Oprah Mag to find 5 new
spring recipes from me.. Think #artichoke #rhubarb #strawberries #peas
#leeks... On newsstands now #cookcreatecelebrate  
46
3
Coleen Lee's profile photoAdrian Witt. Davis's profile photoLisa Hreha's profile photo
3 comments
 
Oprah is not that thin. Lol
Add a comment...

Curtis Stone

Shared publicly  - 
 
Lots going on in my latest newsletter… St Paddy's day recovery recipes, good times with Arty the Artichoke and a bunch of blogs, check it out: http://bit.ly/1ewvVga
Hey Guys, I may be stating the obvious here but my life completely revolves around cooking, creating and celebrating food. From whipping up a mid-week dinner for Linds and Hudson, working behind the hot stove at Maude or just watching the footy with a couple of mates and eating pork sandwiches, ...
37
1
Priscilla Rodriguez's profile photo
 
Where are you +Curtis Stone ?
Add a comment...

Curtis Stone

Shared publicly  - 
 
Today's song that I wanted to share is Live's Lightning Crashes... reminds me of my apprenticeship days in the kitchen all those years ago, it's funny how a song can just take you right back to those moments.. such a great one to belt out in the car too hahaha Live - Lightning Crashes
76
1
Vanessa White's profile photoGarfiel Black's profile photoDoris Sisler (D.L.S.)'s profile photoNatalia Morocho González's profile photo
6 comments
 
Gracias! Hace años veía tu programa de cocina, en el que acompañabas a sus casas a gente que hallabas en el super... Y me caes super bien. Cociné super rico algunos años gracias a ese programa. EXITOS!!!
 ·  Translate
Add a comment...

Curtis Stone

Shared publicly  - 
 
5 days of the music that really gets me going begins today...with surfer dude Jack Johnson. Love him. I was a guest DJ on #KCRW  today (how awesome is that? DJ Curtis Stone..) I like the ring to that but I think I'll stick with Chef Curtis Stone right now!!!!

Anyway, here's why I bloody love JJ's song Banana Pancakes: I was really lucky enough to host a TV show in Australia called Surfing the Menu -- of course anything sounded better than a basement kitchen in London at that time -- and I said “oh yeah, absolutely, I’m in.” And then, of course, I had the show commissioned and they said, ‘so, tell us about how good a surfer you are?’ and I wasn’t a decent surfer, you know, I stood up on a board once or twice, but I was pretty pathetic. And then I started listening to a lot of surfing music and I went surfing every single day for a couple of weeks just to try and, you know, get my skill level up and Jack Johnson was at the top of my list all the time. So, I’ve got a special connection with Jack.

More tunes to share with you guys tomorrow... 
57
3
Bruce Dorrough's profile photoBrendan Smith's profile photoGeraldine G's profile photoRicolene Heymans's profile photo
4 comments
 
Waw that's great, I just checked out some of his other work, I'm a fan from now on thanks for the insight 
Add a comment...

Curtis Stone

Shared publicly  - 
 
It’s going to be sad to say goodbye to our citrus inspired plates at #Maude .. Looking forward  to March, where #artichokes will reign as our hero ingredient for the next 30 days ! 
For those of you who joined us for our February menu (above), it was really lovely to meet you all. Thank you for coming to our little place and experiencing Maude. It's going to be sad to say goodbye to our citrus inspired plates. Our signature dish, a Duck Duck Goose raviolo, finished with a ...
19
Add a comment...
Story
Tagline
Chef, cookbook author, entrepreneur and host of Top Chef Masters on Bravo
Introduction

After cooking in some of the world's most amazing restaurants, I've found my passion is teaching home cooks how to make delicious food for family and friends.

I have a few golden rules. One, let Mother Nature be your guide. Start with ingredients that are organic, local and seasonal. They taste better, cost less and honor the whole earth in a natural way. Second, don't stress. You don't need to be a master chef to make gorgeous food. Just treat your ingredients simply and have fun with it. We've all burnt something at one point. It's how you learn. And three, enjoy every mouthful. Set the table, use the good china and linger. You deserve it.

Bragging rights
After culinary school, I knocked on the door of Marco Pierre White's Grill Room in London and offered to work for free just for the opportunity to work for him. Marco took me up on it and I peeled carrots for a month before he officially took me on and gave me a paycheck. From the Grill Room, I moved on to Mirabelle and then was handed the reins to Quo Vadis. In an amazing turn, my contribution to the cookbook London on a Plate lead to a TV show called Surfing the Menu back in Australia and eventually Take Home Chef in the US, where I now live with my wife and son.
Basic Information
Gender
Male
Birthday
November 4
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Los Angeles
Previously
Melbourne
Links
Contributor to
Curtis Stone's +1's are the things they like, agree with, or want to recommend.
Top five best Greek islands
www.tntmagazine.com

Greece’s islands are a top destination for sun-seeking travellers – the lacework of beaches, whitewashed cubist houses, ancient towns and vi

I can’t be in Chicago without heading to Big Star. Located in Wicker Park (which Forbes dubbed the fourth best hipster neighborhood in the States) Big Star is so low-key it couldn’t be anything but cool. It’s the place to go late night to throw back a single barrel whiskey with the chefs just getting off work. And while the beer-battered tilapia and crispy braised pork belly tacos feel more Chicago than Tijuana, they’re amazing all the same. If you’re not into whiskey, get in the spirit with one of the out-of-this-world tequilas on their extensive spirit menu. Word to the wise: bring cash. Big Star doesn’t mess around with debit cards.
• • •
Food: ExcellentDecor: Very GoodService: Excellent
Public - 4 years ago
reviewed 4 years ago
In 2009, Torrisi opened as a two-in-one homage to old-school Italian-American fare. By day, it was a sandwich shop, serving non-nonsense chicken parm and Italian combo heroes. By night, it turned into an intimate 25-seat restaurant with paper napkins and a prix fixe menu that changed constantly. It was this truly glorious celebration of typical Little Italy food. Now Torrisi has transformed once again and evolved into something even more stunning. Chefs Mario Carbone and Rich Torrisi moved the Italian American fare next door to Parm and revamped the prix fixe into a 20-course, reservation only chef’s tasting menu that is as much a love letter to New York City as it is an unbeatable meal. The original and cheaper prix fixe is still available and it still starts with the unforgettable warm mozzarella. Only now you’re getting linen napkins.
• • •
Food: ExcellentDecor: Very GoodService: Excellent
Public - 4 years ago
reviewed 4 years ago
Sushi Park is the unsung hero of L.A.’s restaurant scene. Located on the second floor of a strip mall on Sunset Blvd, Sushi Park doesn’t look like the place with the best sushi in town, but it is. Everything that comes out of the kitchen is incredible. The seafood absolutely melts in your mouth. Just beware, you won’t find any California rolls or spicy tuna rolls at this hardcore sashmi/nigiri place. Get adventurous and take a seat at the sushi bar for omakase, the chef’s tasting menu. For $80, you’ll be treated to course after course of the softest, most buttery seafood you’ve ever eaten and, if you’re lucky, the blue crab hand roll.
• • •
Food: ExcellentDecor: GoodService: Very Good
Public - 4 years ago
reviewed 4 years ago
5 reviews
Map
Map
Map
Waterloo & City reminds me of the years I spent in London. Unabashedly meat-happy, this British gastropub is raucous and fun, an amazing place to go with friends who don’t mind sharing their food. Go with your game face on; the house made terrines and pates made from game meats like rabbit and wild boar are outstanding. Just don’t miss the light-as-air chicken liver mousse. They offer pared-down happy hour (5pm-7pm) and late night (10pm-midnight) menus featuring some of my favorite quick and satisfying dishes like fish and chips with homemade tartar sauce and smoked salmon terrine with a fried egg and gribiche.
• • •
Food: ExcellentDecor: ExcellentService: Excellent
Public - 4 years ago
reviewed 4 years ago
It’s hard to believe that Saison started in 2009 as a once-a-week pop-up in the back of Stable Café in the San Francisco Mission. While they’re now thankfully open Tuesday through Saturday, with just 18 seats and everyone eating about 20 courses, the waiting list for reservations is no joke. I love how Saison is flawlessly dedicated to seasonal ingredients—many of which were harvested in the eatery’s own gardens—and cooking over open fire. The ever-changing menu means you have to be a trusting sort, but in the hands of Chef Joshua Skenes you can bet the house that it’ll be mind-blowingly good. Save up your pennies: Saison isn’t cheap, but the two-Michelin star restaurant is worth every penny.
• • •
Food: ExcellentDecor: ExcellentService: Excellent
Public - 4 years ago
reviewed 4 years ago