A Delicious Weekend Getaway In Lake Placid

Immerse yourself in the finest experience of Adirondack hospitality when you escape for a  “Culinary Weekend” getaway at the Mirror Lake Inn in Lake Placid, NY amidst the backdrop of fall’s vibrant leaves and crisp, cool air.

In partnership with the postcard-perfect Mirror Lake Inn, Carriage House Cooking School welcomes visitors from near and far to the bounteous Adirondack region November 15-17 in pursuit of a memorable and delicious culinary experience!

Attendees will experience:

A 2-night stay at award-winning Mirror Lake Inn, with an on-site spa and restaurants rated #1 on TripAdvisor.

Breakfast each morning

A welcome reception on Friday to meet Chef Curtiss, Chef Jarrad and some of the MLI team

Dinner in our Four Diamond restaurant, “The View” the evening of your choice (reservations required)

Saturday afternoon “Edible Adirondacks” and Sunday morning “Adirondack Inspired Brunch” demonstration-style cooking classes with Carriage House Cooking School’s passionate and talented Chef Curtiss, former Dean at the prestigious New England Culinary Institute and long-time partner and guest instructor at Mirror Lake Inn.

The inn’s convenient location near downtown Lake Placid, with access to shops, waterfront recreation, nightlife and plenty of other fun things to do!

Class menus for this weekend getaway feature specially selected culinary interpretations inspired by the Adirondack region’s rugged character and natural resources. 

Class Session 1 |  “The Edible Adirondacks”

Attendees will learn more about the area’s plentiful harvests, hunts and forages this time of year, highlighting recognizable regional locations and their historic significance.

Demonstrated recipes for “The Edible Adirondacks” class include:

West Branch Trout Rillette
smoked trout, onion, dill, dijon, olive oil, lemon

Ausable “Club” Salad
Farmin’ It greens, Triple Green Jade “crouton", Moon Valley jerky, Reber Rock chicken, seared tomatoes, red onion, herb mayonnaise

The Hunters Bounty
reverse seared duck, UBU Ale gastrique, mushrooms, vermouth braised carrots, fondant potatoes, Bronson’s Golden Bees honey

The Orchard & Apiary
Northern Orchard pan roasted pears, Bronson’s Golden Bees honey, Asgaard Farm blue chèvre, walnuts

Class Session 2 | “An Adirondack Inspired Brunch”

Bask in a selection of whimsical brunch favorites, including not one, not two, but THREE different styles of Eggs Benedict!

Demonstrated recipes for the “An Adirondack Inspired Brunch” class include:

Orange & Balsamic Salad
navel orange slices, basil leaves, red onion, olive oil, saratoga olive oil vinegar, salt, pepper

“Lyonnaise” Potatoes
gold potatoes, onion, butter, paprika, herb, garlic

Trio of Adirondack Inspired Benedicts

The 46er (grilled Triple Green Jade bread, trout a la plancha, crispy fried egg, hollandaise)
The Ausable River Valley (biscuit, grilled Asgaard Farm ham, scrambled carriage house eggs, smoked paprika & pepper hollandaise)
The Great Camp (brioche, asparagus, smoked salmon fillet, “poached" Carriage House Cooking School egg, tomato tarragon hollandaise)

"Revolutionary” Fool
Kate Mountain Farm lard biscuit, fruit puree, chantilly, Bronson’s Golden Bees honey

As with any of Carriage House Cooking School’s classes, participants enjoy lively and engaging discussion with other guests whose passions for high-quality cuisine match their own. They’ll also learn where to find the best local ingredients!

Register today!

Rates start as low as $197.50 per person, per night

*Priced based on Double Occupancy
*Rates are subject to availability
*Taxes and gratuities are additional

Space is limited so please call The Mirror Lake inn reservations department directly to book this package at 518.523.2544

ICYMI | Carriage House Cooking School On NCPR

In case you missed our segment this morning we got pretty cheesy with Todd Moe, of North Country Public Radio, as we discussed the three amazing farms and dairies that are featured in the 6th Annual Essex County Cheese Tour.

A Fall Adirondack cheese plate by Carriage House Cooking School. Cheeses (clockwise from from top left): Poundcake | Sugar House Creamery, Barkeater Buche | Asgaard Farm and Dairy, Dutch Knuckle | Sugar House Creamery, Little Dicken | Sugar House Creamery, Courron | North Country Creamery.

Click the image below to listen to highlights of my conversation with Todd and to pick up a couple great recipes that are perfect for your next cheese board.

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I put together a quick video of what the Cheese Tour is like. Be sure to take a look!

6th Annual Essex County cheese Tour | October 13, 2019 | 10:00 AM to 4:00 PM

If you like cheese and love to support local food then this is your event. Also if you like cheese and want to learn more about how to build a great cheese board for the holidays we have a great class lined up. Click one of the dates below for more information!

An Adirondack Themed Culinary Weekend

November 15th - 17th, 2019

Click below to learn more!

Greatest Hits | Volume 2

It has been nearly 2 1/2 years since we launched our first Carriage House Cooking School Class and in this time (please allow me to use some baseball analogies) we have had a a couple strike outs, numerous base hits and few grand slam home runs. Let’s take look at the highlight reel and set the course for some volume 2 editions of those grand slams!

Art of Pi | Artisan Pizza @ Home
Steak House Classics @ Home
Passage to India

Art of Pi

These three classes have been the biggest hits by far. In fact the Art of Pi is the class we founded the school’s accessible and actionable mantra on. Pizza, being so universally accepted, was the perfect vehicle to introduce our accessible approach to technique and ingredients, allowing participants to take action by returning home to make great pizza in the comfort of their own kitchens.

Steakhouse Classics @ Home

Boy was this another home run class. Steakhouses were a uniquely American concept, with a bit of hedonistic gluttony steakhouses carved their way into American food culture.

Volume 1 focused on some classic dishes like the Chophouse Wedge Salad, Creamed Spinach and the Classic NY Strip steak. Volume 2 will include some contemporary offerings and a larger focus on alternative and regional cuts of meat and seafood. Don’t worry Volume 2 will still have plenty of those hedonistic culinary motivators.

Passage to india

2019 Saw an upswell of love for Indian foods, we offered 9 different Indian courses and private events! It is nice to know we may be the sole access point for great Indian food in the North Country. Passage to India’s goal was to demystify Indian cuisine for you. Without question that goal was accomplished but there is so much more to offer.

Volume 2 will explore foods from various states and regions, from common home foods to popular street foods of the major cities and creolized versions of Indian immigrants to North America and Europe.

Stay tuned for more information here on our blog and in our newsletter.

Sign up below.

ICYMI September | Carriage House Cooking School on NCPR

Last week I got together on Skype with Todd Moe of North Country Public Radio to discuss all things local food, including this great recipe for a roasted tomato soup.

This recipe is amazingly simple and makes use of an abundant crop this time of year. The key to making this recipes key flavor is to put a true char on the tomatoes. This will maximize the tomatoes sugar and earthy flavors as well.

Take a listen and checkout the recipe for Roasted Tomato Soup here.

Click the link to listen on NCPR.org

Click the link to listen on NCPR.org

Remember that the Carriage House Cooking School is on air with Todd Moe the first Wednesday of each month at 8:20 AM. Be sure to tune in.


Chef's Table Classes

The Carriage House Cooking School is nearing its second year of operation. Along the way we have shared the kitchen with hundreds of food minded people.

As we move into our third year it seems a good time to celebrate and embrace the connection we all have around great food, cooking and the sharing of a table. With this the Carriage House is introducing our Chef’s Table classes.

Our Chef’s Table classes are an invitation for you to join in a shared cooking and food experience that hits most, if not all, of your senses. It is an engaged and interactive meal in which the food is cooked, discussed, taught and enjoyed. While most of the work is done by Chef Curtiss, guests are often tapped to help cook, plate and serve.

In each Chef’s Table class Chef Curtiss will teach and prepare a themed multi course meal as you relax and enjoy the comfort and serenity of the Carriage House Cooking School and the company of others.

Be fully confident that each of the recipes we offer can be made in the comfort of your own home. Each Chef’s Table class includes a full color printed recipe packet with plenty of space for your notes.

It would be great to see you at one of the Chef’s Table classes in the future.

Please check out our Italian Classics Chef’s Table event below.



Upcoming Chef’s Table classes …


Grillin' & Chillin' Giveaway!

If you follow us on Facebook you know I have been in a giving mood lately. The Carriage House Cooking School is having its 3rd birthday this month so each Monday in June I am doing a giveaway to say thank you for helping me build a place where like minded foodies, cooks and aspiring gourmands can get together and share our passion for cooking.

Last week I gave away an Apron and a $75 gift card, congratulations to Kierna Evoy for being our lucky winner.

This weekend is special for me as it has many favorites of my year included; the US Open golf tournament, Father’s Day is on Sunday and its my wife’s birthday as well so I am in a super giving mood.

With this it is all about grilling’ & chillin’ as I giveaway …

  1. Four hand cut sirloin steaks, cut by yours truly.

  2. A John Boos Maple Edge Grain Steak/Roast Cutting Board.

  3. Two free registrations to our Steakhouse Classics at Home class on August 11, 2019.

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Entry is simple …

  1. Like our Facebook Page

  2. Share the Giveaway post


I hope you help continue to grow our community and I look forward to seeing you soon.



ICYMI ... May | Carriage House on NCPR

ICYMI ... May | Carriage House on NCPR

In case you missed our May conversation with Todd Moe of North Country Public Radio yesterday, here it is.

Todd and I discussed some interesting things, in particular our shared appreciation of wild and forest foods and what some the first foraged foods foods of Spring in our area. Additionally I shared a delicious recipe for a simple egg and asparagus salad. The recipe is super quick and easy and makes weeknight meals a snap.

ICYMI ... April | Carriage House on NCPR

In case you missed our April conversation with Todd Moe of North Country Public Radio here it is.

Todd and I discussed the excitement around maple syrup, tapping season and the first foods of Spring. Additionally I shared a delicious recipe allowing maple syrup to showcase its versatility and true character.

For the recipe from this segment click here.

We are on North Country Public Radio the 1st Wednesday of each month at 8:20.

More Classes Coming To The Mirror Lake Inn

We have mapped out the Spring and Summer series for classes at the Mirror Lake Inn.

I have embedded the classes in the calendar and feature them on both the Home page and the Mirror Lake Inn Classes page.

Spring & Summer Mirror Lake Inn Series

Maple Miso Chicken

with the sap running I thought I’d play with miso and maple syrup. The end result are these absolutely delicious maple miso chicken thighs.  

Maple Miso Chicken Thighs

Maple Miso Chicken Thighs

To be honest sap running wasn’t the only inspiration. I came across these miso products at Market 32 this afternoon and decided to try them out.  

Red and White Miso Paste

Red and White Miso Paste

I also found, for the first time on this side of Lake Champlain, an amazing mushroom flavored dark soy sauce.  

Mushroom flavored dark soy sauce (Reese photo bombing). 

Mushroom flavored dark soy sauce (Reese photo bombing). 

I have used this in the past and have only seen it in larger formats. This little bottle is the perfect size for home use.

it is thicker than soy sauce and a little goes a long way.  Well worth the investment and added bottle  in the fridge! 

I purchased skinless and boneless chicken thighs and cut them into smaller pieces. Chicken thighs are far more flavorful than chicken breasts so we have been trying to get them more.  

Maple Miso Marinade

1 stick unsalted butter

2 tablespoons sweet white miso paste

1/4 cup maple syrup

1 tablespoon garlic paste

1 teaspoon ground black pepper

3 tablespoons mushrooom soy sauce

I melted the butter in the microwave then added the remaining ingredients before mixing it up.   I added the cut up chicken and mixed it well to coat        

After a quick 30 minute marinade I placed them on a sheet tray and roasted them at 425F gas with convection on.  In an electric oven without convection I’d roast them a 435F.

Time will vary on this based on your oven, space between the meat and the size of the pieces of chicken. 

Thats it.  Super simple.  If you can get local chicken then it will be even better.  I served mine with white jasmine rice and roasted asparagus,  mushrooms and onions.    

I hope you give these a try! 

In Case You Missed It

This winter I was fortunate enough to be introduced to Todd Moe, weekday morning news host on North Country Public Radio. Since our introduction Todd and I have embarked on series of monthly discussions focused on local food, agriculture and of course good cooking.

Join Todd Moe and the Chef Curtiss the 1st Wednesday of each month at 8:20.

Join Todd Moe and the Chef Curtiss the 1st Wednesday of each month at 8:20.

Last week Todd and I discussed the hopeful arrival of spring, the reason CSA farms rely on early signups and some new found foods over int he Black River Valley of NY. I also shared a quick version of Cacio e Pepe, a classic pasta dish from Rome, Italy.

Click the picture to see the full recipe.

Click the picture to see the full recipe.

Our discussions air the first Wednesday of each month at about 8:20. In case you missed the last segment here it is below.

March 2019

March 2019

I hope you tune in next month for another great discussion. If you are in the food, agriculture or processing business here in the Adirondacks I would love to hear from you and learn about what you are doing!

You can reach me at curtiss@carriagehousecookingschool.com.


The Carriage House Cooking School on NCPR

Did you hear, we were on the radio.  Today marked the addition of a new way to enjoy the Carriage House Cooking School. 

The first Wednesday of each month we will join Todd Moe and Martha Foley of North Country Public Radio during their Eight O Clock Hour show.  Today we kicked off our conversations

I am thrilled to have this opportunity present itself and to be able to seize it.  Our monthly conversations will be focused on cooking, the food community in our region and the ways we share our food with the community.

Today we spent time discussing our goals for the school, local foods and a couple easy to do dishes from upcoming classes.

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 Click below to listen to today’s conversation. 

A Sweeter Way With Seeet Corn

Fall is in the air and the harvest is being gathered from the fields  now is the time to score some great bargains from our local farms.

For decades I cooked corn on the cob like most everyone else, pick it, shuck it and then boil it.  

A few years ago there was a viral video of corn being microwaved inside of its husks (pure genius by the way).  This video prompted me to think about the moisture in fresh corn, how corn transforms as it is cooked and what husky metrics make great sweetcorn.  Corn, like many vegetables, has enough internal moisture to transform its tough starches into soft, accessible food that is easy to chew.

The microwave technique produces an amazing ear of corn; it offers soft, sweet kernels that easily release from the cob and the flavor is straight corn, it is not diluted or adulterated by the water,  butter, added sugar or salt.  

The critical failure of the microwave method is that only one or two ears may be cooked at a time.  So the question I ask is how do you employ a method similar for the larger quantities of corn?

My solution is to bake the ears in a moderate oven. This allows the available moisture within the ear of corn to gelatinize the starches in the kernel, converting the starches, coaxing the sweet character of the corn.

Preheat your oven to 350F for about 20 minutes.  Place corn cobs, in their husks, on a sheet tray in a single layer (feel free to add as many sheet trays as your oven can handle). Bake for 35 to 45 minutes depending on the size of the corn cobs.  When your able to gently squeeze the cobs remove them from the oven and allow to cool slightly.   


To serve slice the bottom stalk off the cob then split the top in two and pull down  the best part of this is that the silks come right off with the husks, no loose strands to deal with or pick up after (genius).  For a large party serve the cobs in theis husks, they will stay warm for at least 30 minutes and allows your guests to share in the work of cleaning the cobs. 

The corn will also be great cold, as part of a salad, as a garnish to pasta, pizza or as just straight corn with butter.

I hope this method works for you as it is an amazingly efficient way to put up corn for the winter months.

 Baked Corn On The Cob

It's National Pizza Day!!

The people spoke and the powers that be declared this day, Friday, February 9, National Pizza Pie Day 2018 in United States of America. And we all rejoiced. 


In all seriousness I am happy foods get a day of reckoning. The website www.foodimentary.com has a well curated list of national food observance day by month, be sure to check out and see if your favorite food is honored. Foodimentary.com declares that kids in the age group of 3-11 prefer pizza over any other food (I bet that age group could be extended with similar results).

Many cultures have a form of pizza, maybe not called by the name but they are there.  So it makes sense that pizza is part of America's melting pot cuisine.  

The California Pizza Kitchen was instrumental in bringing pizza into the food fusion world here in America.  

We also cannot forget how Wolfgang Puck took a simple street food and made it the food of celebrities and the social elite.

For decades I made Wolfgang Puck's pizza dough at work and home.  It wasn't until about five years ago where I began to experiment and play with various levels of hydration and flour types, along with different fermentation times.

Now I am thrilled to teach our Art of Pi class and share my experiences and love for a simple street food.  

I think it is fitting for pizza to have its day and I hope people appreciate it for its role on our food culture and the time we share together as we share a slice.