Talking TV, cooking demos & late-night after-parties with Curtis Stone

Drinks from Moet Hennessy’s The Q and The Q After Dark

Hennessy: The Sports Legend
1.5 oz Hennessy V.S
Equal parts pineapple and cranberry juice
Garnish lemon wedge
Method: Put Ingredients in a rocks glass over ice ,combine, and garnish a lemon wedge.

Belvedere: The Q
2 oz Belvedere vodka
3/4 oz fresh lemon juice
3/4 oz simple syrup
Method: Shake and strain over cubed ice into a rocks glass. Garnish with a wedge of lemon.

Grand Marnier: Grand Cran
1 1/2 oz Grand Marnier Cordon Rouge
3 oz cranberry juice
Squeeze fresh lime
Method: Build ingredients in Boston shaker filled with ice. Shake vigorously and strain over fresh ice. Garnish with lime wedge. Cocktail not to be built over ice in serving glass - must be shaken.

10 Cane: Light & Stormy
2 oz 10 Cane rum
4 oz of ginger beer or ginger ale
1/2 oz lime juice
Method: Built in a highball glass over cubed ice. Garnish with lime wedge.

Related Links

Valerie Nahmad Schimel2/6/2013

Australian celebrity chef Curtis Stone is a man of many hats. He was one of People Magazine’s Sexiest Men Alive and host of Top Chef Masters and Around The World in 80 Plates. The upbeat chef, author, new father and TV personality hosts Moët Hennessy’s Q After Dark on Thursday at 10 p.m. at the tents behind the Delano

Are you looking forward to the Festival?
Absolutely. Miami is one of my favorite places in the world. I could die there quite happily. Everyone has a fun attitude. The nightlife, the restaurants, the vibe, the clubs. The beach is sensational, the weather is brilliant. I like everything about it.

What makes this Festival unique?
It’s just an incredible spot. Lee Schrager’s been doing it for a long time and he gets the top talent and spaces. Where better to do a party than literally on the beach?

Why the Q?
Whenever I’m in Miami, I try to stay at the Delano. I love serving food on the beach and the idea of extending it with a big party afterwards sounds like a lot of fun. Not sure what is says about me that I’m the late night host, but I’m usually the last one to leave the party. I love music, I love to stay up late, I love parties. For the chefs, the afterparties are when the party gets going.

You’re doing a cooking demo at the Grand Tasting Village, what’s the secret to a great demo?
You’ve got to pick your audience. I keep demos super upbeat, fun and entertaining. I think I’m going to try to play matchmaker and get a couple from the audience to have their first blind date on the stage. My food can bring people together.

What trends are you seeing in food?
We went through this incredible period of glitz & glamour – huge restaurants with bells & whistles. More recently we’re being more conservative in the way we eat. Restaurants are becoming more personal and more relaxed - you know the people, they know you.

How has TV changed food?
People have become a lot more interested in food. I wonder if it’s because we stopped cook at home less than we once did. If you didn’t learn to cook from your parents, the only place you can turn to is TV & books.