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.

View fullsize

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.

View fullsize

The Christmas Frittata ready for brunch!

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.

View fullsize

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

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.

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!

Upcoming November Classes

11/13/19 Asian Noodles

$85.00

Date | November 13, 2019

Time | 6:00 to 9:00 PM

Location | Carriage House Cooking School

Class Type | Hands On

Noodles are amazing ingredients which may be simply cooked and served on their own or artfully presented as part of a composed dish.  With such versatility they are sure to become staples of your cooking repertoire.  

In this class we explore the world of Asian noodles and introduce you to a variety of noodle styles.  Along the way we will offer tips and secrets for reaching asian noodle perfection. 

Recipes for this course may include:

Garlic Pepper Chicken (Thailand)
chicken breast, garlic, white pepper, fish sauce, brown sugar, rice noodles, cilantro

Shrimp Chow Fun (China)
shrimp, snow peas, red onion, shiitake, ginger, garlic, red pepper, oyster sauce, chow fun noodle, broth

Shoyu Pork Ramen (Japan)
pork belly, tamari, mirin, sake, green onion, bean sprouts, ramen, tare, ichiban dashi

Purchase

Only 4 available

11/20/2019 Holiday Boards & Platters

$95.00

Date | November 20

Time | 6:00 to 9:00 PM

Location | Carriage House Cooking School (Peru)

Class Type | Hands On

The holiday season is fast approaching.

If you are one that loves to entertain during the holidays then charcuterie boards and platters are a great way to offer your guests a premiere variety of foods without adding a lot of work to you.

Throughout the class Chef Curtiss will demonstrate several key recipes that will elevate your food board skills while the group collectively prepares and builds several varieties of food boards and platters.

Fresh & Smoked Fish Board
Steelhead Trout Rillette*, Smoked Trout, Smoked Salmon, Raspberry Horseradish Mouuse*

Meat & Charcuterie Board
Chicken Liver Pate, Assorted Salam, DIY Mustard, Pickled Red Onions*

Cheese Board
Pinot Noir Prunes, Maple Spiced Walnuts*, Assorted Local Cheese

* means class made recipes

At the end of class the group will enjoy the fruits their labor with a small soire.

This class gives you the skills to maximize the “semi homemade” approach to putting out great holiday food while offering you a sense of calm doing the hectic season.

These classes will sell out quickly so register soon!

Purchase

Only 4 available

Sorry, Class is Full

11/24/2019 Thanksgiving Sides

$95.00

Date | November 24, 2019

Time | 1:00 to 4:00 PM

Location | Carriage House Cooking School (Peru)

Class Type | Demonstration and Hands On

Thanksgiving is a serious cooks holiday.

Without presents to hide behind or a scavenger hunt for hidden eggs, it is up to the cook to be the star of the show, prepare a feast for the family and do it all so it comes out on time.

This demonstration and hands on class will bring focus to the side dishes, which, according to Chef Curtiss, make up the best parts of the meal.

"Side dishes allow you to add several make ahead dishes that can bring real wow power to the table while easing the day of work.”

Chef Curtiss

If your are looking to ease your work and add some new, vibrant dishes to your Thanksgiving table then this class is for you.

Recipes will include:

Individual Stuffing Loaves
Robuchon Potatoes
Sage & Peppercorn Turkey Veloute
Gratiner of Creamed Leeks
Quick Bread & Butter Pickles
Balsamic Mushrooms & Onions

At the end of class there will be a sliced turkey roulade served with the above items to showcase a complete thanksgiving meal.

There are only two offerings for this class so be sure to sign up early!

Purchase

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