Lake Placid NY

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.

 
 

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