Spring 2027 Lake Placid Culinary Getaway
May 14–16, 2027 · Mirror Lake Inn
One of the dishes I’m looking forward to teaching this spring starts with leftover bread. In Puglia, that bread becomes polpette di pane. We’ll mix it with pecorino and eggs, shape it into little balls, and poach them in tomato sauce. Once you’ve made them, you’ll look at the bread left on your counter a little differently.
This May, the Carriage House Cooking School and Mirror Lake Inn are getting together again for a weekend of cooking in Lake Placid. This time we’re exploring Puglia, the region in the heel of Italy’s boot, through the dishes people cook at home.
From Olive Grove to Adriatic Table
We’ll cook with ingredients from Adirondack farms and markets as we work our way through the Puglian menu. I’ll talk through what to look for when you shop, where you can make a substitution, and which details matter when you make these dishes at home.
We’ll begin Friday evening with a welcome reception. Come meet me and the Mirror Lake Inn culinary team, have a bite, and get to know the people you’ll be spending the weekend with.
Saturday afternoon · Rustic Puglia Cuisine at Home
Orecchiette al Sugo di Pomodori Secchi (Orecchiette with Sun-Dried Tomato Sauce). The little cups of pasta catch the sauce. We’ll look at how olive oil, vinegar, and citrus balance the concentrated flavor of the sun-dried tomatoes.
Polpette di Pane (Bread Balls Poached in Tomato Sauce). Bread, pecorino, and eggs form tender polpette that cook gently in tomato sauce with onion and basil. I’ll show you what the mixture should feel like before you shape it.
Tiella alla Barese (Baked Rice with Shellfish and Potatoes). Rice, thinly sliced potatoes, and market shellfish bake together with seafood stock, tomatoes, and herbs. We’ll spend time on how to build the layers so the rice takes up the broth and the potatoes cook through.
Tiramisù alla Pugliese (Puglian-Style Roasted Almond Tiramisù). Espresso brings a little bitterness to the amaretti and whipped ricotta. Roasted almonds and shaved chocolate give the dessert some crunch.
Sunday morning · Cooking Beneath Olive Trees
Zuppa Pancotto, Rughetta e Patate (Bread, Arugula, and Potato Soup). Bread gives body to a simple broth with potatoes, garlic, and olive oil. Arugula brings a peppery bite, and a little chile gives the soup some warmth.
Frittata di Zucchine e Cipolla (Zucchini and Onion Frittata). We’ll cook the zucchini and onions before adding the eggs, herbs, and cheese. Once you get a feel for managing the moisture in the vegetables and gently setting the eggs, you can make a frittata with what you have on hand.
Insalata di Mare alla Pugliese (Puglian-Style Seafood Salad with Lemon and Olive Oil). We’ll dress market fish and shellfish with lemon zest, olive oil, herbs, and a little chile. I’ll talk about how to judge when different kinds of seafood are done so each keeps its own texture.
Your weekend at Mirror Lake Inn
The package includes two nights at the Inn, breakfast each morning, dinner at The View Restaurant on the evening of your choice, and both cooking classes with printed recipes to take home. Friday’s welcome reception includes light hors d’oeuvres, with drinks available at a cash bar.
Rates start at $386 per person, per night, based on two guests sharing a room. Tax and gratuity are additional. Single-occupancy pricing is available through the Inn.
See what’s included in the culinary weekend package
Between classes, take a walk around Mirror Lake or find a good spot at the Inn to sit for a while. And if you make the bread polpette when you get home, I’d love to hear how they turned out.
I hope you’ll join me in Lake Placid this spring.
Chef Curtiss
Call Mirror Lake Inn to reserve your May 14–16 getaway
Ask for the May 14–16 culinary weekend package. Reservations can be reached at (518) 523-2544 or info@mirrorlakeinn.com. Mirror Lake Inn is at 77 Mirror Lake Drive, Lake Placid, NY 12946.