“Top Chef Junior” host Curtis Stone takes us inside Gwen, his fine dining, meat-centric restaurant in LA. Thanks to the in-house butcher shop, Stone’s team uses every part of the animal, serving up premium cuts — like rib-eye and pork chops — while transforming the rest into dishes like charcuterie, sausages, and pate. On the menu, you’ll also find impressive plates like hiramasa crudo, Josper-roasted dorade, black truffle pappardelle, and more.
00:00 Intro
00:58 Pig Delivery & Butchery
02:16 Curtis Hand-making Pappardelle Pasta
04:47 Seafood Delivery & Dorade Breakdown
06:42 Making the Hiramasa Kingfish Crudo
07:30 Selecting the Best Black Truffles
08:39 Curtis Explaining the Dry-Aging Program
09:28 Breaking Down the 30-Day Dry-Aged Rib-Eye
10:43 Dry Curing Room & Making Charcuterie
12:16 Building the Fire
13:36 Why Curtis Returned to Restaurants
14:20 R&D + New Dish
16:59 Pre-Service Staff Meeting
17:23 Service Begins
17:40 Curtis Cooking the 30-Day Dry-Aged Rib-Eye
19:53 Curtis Makes the Pappardelle Pasta
21:07 Cooking the Dorade in the Josper
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Credits:
Senior Producer/Director: Connor Reid
Senior Video Director: Murilo Ferreira
Associate Producer: Julia Hess
Camera: Murilo Ferreira, Aaron Butwinick
Sound: Frankie Galvez
Editor: Josh Dion
Assistant Editor: Christine Ring
Executive Producer: Stephen Pelletteri
Head of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Director of Production: Michelle Fox
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao
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