Curtis Stone

Orange Granita with Mascarpone	Spiced Mussel and Saffron Soup	Rhubarb Tarte Fine with Honey and Cinnamon Ice Cream
Chocolate Salted Caramel Cashews	Morel Risotto with Citrus Butter and Chicken Mousse	Stuffed Butter-Poached Morels
Chocolate Layer Cake with Stout, Pear Caramel, and Salted Peanut Toffee	Fresh Tagliatelle with White Truffles	Roasted Pumpkin Squash with Pine Nuts and Sage
Roasted Beetroot and Quinoa Salad with Goat's Cheese, Fennel and Pecans	Pomegranate Martini	Mouth-on-Fire Salsa
Barbecued Rib-Eye Steak with Mouth-on-Fire Salsa	Quick-Braised Spring Vegetables	Ricotta Fritters with Quick Mixed Berry Jam

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