Recipes For Success ... New Online Class Series

Recipes For Success is a class series I built for those who would like to go beyond simply following a recipe, it is for those craving to learn new, solid and proven techniques of cooking. Don’t get me wrong, recipes are great but, once you learn a technique you are cooking for life. After all it s the acquisition of skills that will make us better cooks.

Using a recipe to teach a technique is nothing new. The prestigious Le Cordon Bleu in Paris, France, utilizes this pedagogy, so much so it is a hallmark of their curriculum.

This approach is, in fact, well outlined in one of the first cookbooks I ever owned, La Technique by the amazing Chef Jacques Pepin. In La Technique Chef Pepin shows hundreds of basic skills all while completing recipes.

Recipes For Success classes allow me to dig deeper into my experiential collection as a former dean of a top culinary school. I feel lucky that I am able to curate a portfolio of concise, impacting and technique rich recipes to share.

Each class in this series is roughly 90 minutes long and will consist of 1 to 3 recipes, depending on the list of techniques in each and the time of completion. All class descriptions state the primary skills involved with each recipe, so you know what you are getting ahead of time.

Priced at $35 per registrant, it is accessible to take one, two or more classes.

As you will see in the class descriptions, there is no food off limits. Sometimes the most basic foods are the hardest to master.

Our use of the Zoom platform, along with the audio and visual technology we now have in place in the kitchen, will give you an engaging and immersive experience. Having the recipes ahead of time allows for you to come prepared, ask questions and cook along with me and the others.

Got a question during class, did you miss a step or something we shared, no worries, simply ask your question, in real time, and we will answer it. Is your food not looking like mine, then turn your video on and I can see it from my massive 65” smart TV or from a computer at my cook station. I aim to build the best online experiences for you and me both.

It is my hope that Recipes For Success gives all participants the confidence they desire, to improve the experience of cooking and to make your time in the kitchen more enjoyable.

Please check out the class roster below and register if you see something you like.

Cheers!


UPCOMING RECIPES FOR SUCCESS CLASSES

Click a class title or image below to learn more or register.


Online Classes!

online cooking classes_carriage house cooking school.jpg

Happy Friday!

I am so very happy to announce that live streamed online and virtual cooking classes are now an official part of our collection of unique and impacting food experiences at the Carriage House Cooking School.

Our virtual cooking classes will be a familiar format to those that have joined our Facebook Live events with the addition of some additional stationary cameras and improved audio capture.

The online classes will utilize the Zoom platform and be offered via password protected pages on the Carriage House Cooking School website.

Classes for now are limited to 20 or so people and registration for each class will close 7 days in advance of the class. So don’t wait! This allows us to send out the class emails with recipes, class links and any other relevant information.

For now online cooking class prices will range from $35 to $75 depending on the class. Prices are per person which would include the immediate household. If you gather for a cook along or watch party we ask that you be fair and pay accordingly, the honor system at work for now.

This pricing strategy will allow us to ensure that we maintain our educational goals so that they are inline with that of our in person classes, also allowing you to participate more often and from the convenience of your own kitchen.

For more information go to our Online Class page and check out our Online Classes FAQ page.

If you have questions please feel free to connect with us here.

Cheers!

Curtiss


Maple Oatmeal Pancakes!

In case you missed my conversation with Todd Moe on the Eight O’Clock Hour on North Country Public Radio here is a link to our segment.

Chef Curtiss shares his amazing Maple Oatmeal Pancake recipe with Todd Moe and NCPR listeners.

If you would like the recipe and listen to the segment please click the issue below.

Soundbite 162021.jpeg


Chef Curtiss Shares A Show Stopping Holiday Side Dish

Chef Curtiss shares a delicious recipe of Balsamic Mushrooms with Todd Moe of North Country Public Radio’s The Eight O’Clock Hour.

Click the image above to listen to highlights of chef Curtiss’s conversation with Todd and to pick up a couple great local resources that are perfect for your Thanksgiving feast.

Click the image above to listen to highlights of chef Curtiss’s conversation with Todd and to pick up a couple great local resources that are perfect for your Thanksgiving feast.

If you are curious about some of the mushrooms you may find in the stores click here for an explanation of the similarities and differences between white button mushrooms, baby Bellas (cremini) and portobellos.

Chef Curtiss shares a recipe with Todd on the first Wednesday of each month so be sure to tune in! Until then follow the Carriage House Cooking School on one of our social media channels below.



Is your business, employer or organization looking for new and experiential ways to gift this holiday season.

If so please click the image below to explore how the Carriage House Cooking School can help support those those goals.

Winner, Winner ... Chicken Dinner

Adirondack Harvest dispatched Tim Rowland, a writer based in the Adirondacks, to discuss local chicken, culinary skills and the challenges of 2020 with me.

See what they discovered … click the link below

https://adirondackharvest.com/that-25-locally-raised-chicken-is-more-economical-than-you-think/

Screen Shot 2020-10-22 at 1.17.52 PM.png

Carriage House Cooking Classes are back on Facebook!

Hi There!

Can you believe that it has been 24 weeks since we did his our Covid 19 Facebook video.  You can see that video here, https://www.facebook.com/watch/?v=420137015519900&extid=ZCs1xca3CLmfw0mk.

We have all come a long way since then, individually and as a community, and created a unique and enjoyable place on our facebook pages where we can gather, have fun and learn how to make delicious cocktails and dishes.

It is time to continue that!

The Carriage House Cooking School, along with Charlie from Growtrends, will be hosting a Carriage House Cooking Class every other Monday, starting Monday, September 28, 2020.

As we have done in the past classes will begin with a cocktail at 5:30 (give or take) before we move into some fun and delicious dishes.  Classes will be paced so people can cook along with us, and so Chef Curtiss is able answer your questions along way, just like we did with our Covid Cooking Class segments.

Chef Curtiss will share more details in the coming week and recipes will be uploaded mid next week but, for now, here is a sneak peak at what simmering on the range.

Carriage House Cooking Class Schedule 
*recipes are subject to change based on availability of ingredients and Chef Curtiss’s mood

9/28 Boulevardier & Chicken Piccata

10/12 French 75 & Roasted Salmon with Mushroom Sauce

10/26 Apple Cider Mimosa & Japanese Noodle Bowl

11/09 The “Adirondack" Buck & Iowa Schnitzel

11/23 Matador & Chicken Enchiladas

12/07 Manhattan & The “Modern” Salisbury Steak

12/21 White Lady & Chef Curtiss’s Pepperoni Chicken & Pasta

1/04 Gin & Jam & Seared Salmon with Béarnaise Mayonnaise

As always Chef Curtiss and Charlie (and Alec and Reese) look forward to getting to share more laughs, sips and bites with you all.   

Cheers!

Chef Curtiss

PS. Feel free to leave a comment about your experiences with us during Covid.

Potato Love | Chef Curtiss on NCPR

In case you missed our conversation with Todd Moe of North Country Public Radio this morning, here are the links.

Click here to listen to Chef Curtiss and Todd Moe discuss how to make these delicious Fondant Potatoes.

Click here to download the recipe.

I have been getting great potatoes from Jordan at Farmin’ It next door but most farmers markets will have a great selection now or in the coming weeks.

Enjoy!

Curtiss


Did you know you can find a lot of the items used in our classes on our Amazon powered E Store?

Introducing Facebook 30's

Thursday, July 9, 2020, at 5:30 PM, Chef Curtiss will launch a new series of cooking lessons on Facebook called Facebook 30’s.

 
 

During the Covid 19 shutdown the Carriage House Cooking School started a series of Facebook Live cooking lessons in an effort to help lighten the burden of cooking and to share his expertise, humor and authentic cooking style with you, your family and friends.

As America emerges from the Covid 19 shutdowns we know time will, once again, be tight.

Each of the Carriage House Cooking School’s Facebook 30 episodes will begin with a quick cocktail, a favorite wine or a local beer or cider before moving into a simple and delicious dinner. All this in 30 minutes. From here you can jump ship and leave or, if you prefer, stick around with Chef Curtiss and Charlie for some Q & A for another 30 minutes.

carriage house cooking school-seared salmon-facebook live-online cooking class.jpg

As with our previous Facebook lessons, recipes will be provided, allowing for the ultimate goal, for the viewer to cook alongside, in real time.

Please join Chef Curtiss for the Facebook 30’s on Thursdays from 5:30 to 6:30 PM on the Carriage House Facebook Page.  

Checkout our past, present and future Facebook 30 cooking lesson below.

Cheers!

Carriage House Cooking School on NCPR | Grilling A Perfect Local Chuck Eye Tender Steak

In case you missed our conversation with Todd Moe of North Country Public Radio this morning, here are the links to the podcast and our recipe.

As the Coronavirus situation continues meat is becoming increasingly harder to source and more expensive; these adjustments will force us to look for local sources and alternative cuts. The solution for beef lovers comes in the form of Chuck Eye Tender, a small cut of meat that is as good as any for steaks and small roasts.

A perfectly grilled grass fed chuck eye tender steak with garnitures. Photo by Chef Curtiss Hemm

Click the image below to listen to Chef Curtiss and Todd Moe discuss grass-fed Chuck Eye Tender steaks and a couple of ways to serve them.

For the Grilled Chuck Eye recipe click here.

For the Au Poivre Sauce recipe click here.

For the Maitre d’ Hotel Butter recipe click here.

How To Grill A Grass Fed Steak

If you really want to learn how to cook grass fed beef, watch the video below and learn from Chef Curtiss as he grills a perfect medium rare chuck eye tender steak from Asgaard Farm & Dairy and finished with a Tuscan Herb olive oil from Saratoga Olive Oil Co. and wonderful baby cherry tomatoes from Farmin’ It.

Facebook Live Cooking Lessons

There is little doubt our creativity is getting hindered as the sequestration continues as part of our fight against Covid 19.

Chef Curtiss would like to share his expertise, humor and authentic cooking style with you, your family and friends to help you navigate your pantry.

Please join Chef Curtiss for a live online cooking class on Thursdays @ 5:30 PM on the Carriage House Facebook Page.  

Checkout our past, present and future Facebook Live events below.

 
 

Delicious Corporate Gifting This Season!

Delicious Corporate Gifting This Season!

When it comes to corporate gifting, sure -- you could go with the same thing you go with every year.

Or… you could try something fresh (not to mention delicious and regionally-specific)! 

At Carriage House Cooking School’s farm location in Peru, NY, we’ve got the right ingredients and tools to spice up your corporate gifting strategy for: business to business, employee and business reward relationships.  

Carriage House Cooking School on NCPR | Christmas Frittata

In case you missed our conversation with Todd Moe of North Country Public Radio this morning, here are the links to the podcast and our recipe.

This month Todd and I discussed my traditional Christmas brunch and the star of it, the almighty Frittata. As you will hear the frittata has a special place in my heart. First it was one of my late father’s favorite foods and he would often drive to Westport to get one while I was working at the Westport Yacht Club. Secondly it was at the Westport Yacht Club where I was crowned the Frittata King, a tribute tot he many frittatas I would make each Sunday.

IMG_0423.jpg

Click here to listen to Chef Curtiss and Todd Moe discuss Christmas Frittatas, Westport Yacht Club and more.

Please add our monthly segments to your calendars and tune in if you are able. First Wednesday of each month at 8:20 AM. If you need to find the station nearest you you may do so here.

For the recipe click here.

The Christmas Frittata ready for brunch!

5 "Foodie" Things To Do In Lake Placid, NY This Fall

5 "Foodie" Things To Do In Lake Placid, NY This Fall

Lake Placid, NY is a foodie town. From the shops that sell amazing local foods to the restaurants that feed locals and tourists alike, there are many things to offer a foodie during their next stay in Lake placid.

Here is a quick list of 5 foodie centric happenings this fall.

ICYMI | Carriage House Cooking School on NCPR

Last week I joined Todd Moe, host of North Country Public Radio’s The Eight o’Clock Hour, via Skype to discuss some easy thanksgiving sides and local apples. If you didn’t catch us this morning feel free to click the link below to give it a listen.

Carriage House Cooking School’s Wild Rice Pilaf with Snapdragon apples, leeks and pecans.

To listen to the audio clip click here

To listen to the audio clip click here

If your curious about Snapdragon apples you can find them at some local orchards. In the Champlain Valley they are available in Peru directly from Forrence Orchards, Northern orchards and Rulfs Orchard.

Snap dragons have an irresistible crunch and are so juicy. I strongly recommend giving them a try.

A Snapdragon apple from Forrence Orchards in Peru, NY.

A Snapdragon apple from Forrence Orchards in Peru, NY.

An interesting fact is that wild rice is actually not rice, it is a grass seed that grows in the shallows of lakes and slow moving tributaries. The three main varieties of wild rice are native to North America. For more information about wild rice click here.

Thank you for tuning in or catching up here. I hope your November is as juicy and delicious as a Snapdragon apple and your Thanksgiving feast allows for a hearty serving of gratitude and thanks.

Cheers!

Signature.JPG
 
 

Upcoming November Classes

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.

Carriage House Cooking School_NCPR_NPR_Essex Cheese Tour.png

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.

Cheers!

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.

Cheers!

Curtiss

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.

IMG_5090.jpg
Screenshot 2019-06-10 07.53.57.png
Copy of Carriage House Gift Card.png


Entry is simple …

  1. Like our Facebook Page

  2. Share the Giveaway post

Simple!

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

Cheers!

Curtiss