Over the past year, Stone looked to various regions around the globe to inform each menu and wine pairing.       At Los Angeles fine-dining restaurant Maude, owner-chef Curtis Stone serves transformative iterations of one ingredient or theme. “When I opened Maude in 2014, the idea was to capture a moment in time with monthly tasting menu experiences that were inspired by a single hyper-seasonal ingredient,” Stone recalls embarking each month on a new conquest—from pistachio, to tomato, to passion fruit. Constantly evolving and never repeating an ingredient (aside from truffles… Read More