Beverly Hills: Recap of Potato Dinner at Maude with Starwood SPG Moments
Have you ever found yourself wondering what to do with all your hotel points? Besides getting a free room, why not use it for something cool like a dinner at Maude? That’s what the Starwood Preferred Guests do with their points for events and experiences called SPG Moments. I attended the potato dinner at Maude recently with SPG members who bid on the experience with their points. Check out more fun Moments you can bid on here. You can attending concerts, sports games or cultural events as well.
This VIP experience at Maude not only included dinner with wine pairing but SPG members were able to meet and mingle with Chef Curtis Stone and get an autographed cookbook.
After champagne, we started with an amuse bouche Chef Curtis called “fish and chips.” Just think of it as the best modern interpretation of fish and chips with salmon roe and potato chips.
Next we had the lightest, airiest mousseline. This was probably the table’s favorite even several courses later. Check out that heavenly caviar. The egg yolk made the potatoes extra creamy. It really was the best “mashed” potatoes ever.
Then we had a wonderful potato salad with horseradish, poppy seeds and chicken skin. This was served with an interesting riesling. I wonder if Chef Curtis would consider getting into the deli salad game.
When you think about the versatile potato, of course we can’t leave off dumplings. But instead of the heavy ones you may have had from grandmothers of Eastern European origins, these delicate dumplings were served with the lightest of broths. It was really astonishing.
One of my favorites of the night was the turbot. The firm fish was served with thinly sliced potatoes that were placed on top and the parsley and spinach sauce was a great counterpoint.
For savory fans, the terrine was the best. With bacon, smoked oyster and of course, potato, this bite was perfect. I also enjoyed the German Aecht Schlenkeria smoked lager we had with this. Who says you can have beer with a fancy tasting menu?
This was the third time I’ve eaten at Maude and I’ve always liked the pasta course. The cavatelli was simple with red cabbage and onion and of course, potato but I always enjoy simple pastas to show off all the flavors.
The oxtail wasn’t much to look at but it was the most tender piece of meat I’ve encountered in a while. And the black truffle and bone marrow doesn’t hurt to make it even more decadent.
We made sure we got all the oxtail sauce with the excellent potato bread.
Next we had some awesome goat cheese and little bits of sweet potato.
Dessert is always interesting in these themed dinners. How was Chef Curtis going to weave potato into a generally agreed upon sweet course? Well, the creamy potato works just as well as white chocolate sometimes as a contrast to the stronger elements. And in this case, the tartness of the lingonberries definitely needed that foil. I loved the actual chocolate of course.
And it wouldn’t be a grand tasting menu without some lovely mignardises. And Maude sent us home with a potato knish. How very appropriate!
One SPG member I talked to said she always enjoyed using her points for something cool and one-of-a-kind VIP experience. This dinner was certainly a highlight.