A Culinary Weekend In The Adirondacks

Novmber 15th - 17th, 2019

Fall is a wonderful time to journey to Lake Placid in the Adirondack Mountains to explore and discover the bounty of the region’s harvests, hunts and forages.

With this spirit the Carriage House Cooking School has teamed up with The Mirror Lake Inn, which is the epitome of Adirondack hospitality, to offer a culinary getaway celebrating the bounty of the Adirondack Park’s vibrant farm to table landscape.

Over the course of this weekend The Carriage House Cooking School will offer demonstration style classes, each offering designed so that participants can return home, confident to replicate and share their learning experiences.

Chef Curtiss, the former Dean of Culinary Arts at the prestigious New England Culinary Institute, has long considered the Mirror Lake Inn the perfect venue for cooking classes and a focused culinary weekend. He has been a guest chef and instructor with the Inn’s numerous Food & Wine Festivals and several special events

To see the complete package click here.

Weekend Culinary Schedule


Friday November 15, 2019

Welcome Reception
5:30 to 6:30 PM

Gather for a meet and greet with Chef Curtiss of the Carriage House and the Mirror Lake Inn Culinary team, led by Chef Jarrad Lang.

Saturday November 16, 2019

Cooking Class | The Edible Adirondacks
1:30 to 4:30 PM

The Adirondack Mountains and it’s foothills toward the Champlain Valley are rich with wild and farmed foods.

Celebrating this bounty Chef Curtiss will take you on a historical and contemporary culinary journey showcasing some recognizable locations, their historical significance and the contemporary foods that showcase their character.

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

While the foods used in this class will be primarily sourced from the Adirondacks there will be discussion on how to source products local to you.

Class Includes:

Complimentary bottled water
Light hors d’oeuvres
Full color printed recipe packet

Sunday November 17th

Cooking Class | An Adirondack Inspired Brunch
9:30 AM to 12:00 PM

Enjoy a lively and engaging cooking class while enjoying the Mirror Lake Inn’s award winning breakfast buffet.

Chef Curtiss loves to do brunch, he also loves to teach brunch.

“Brunch is the perfect entertaining event because it is, by design, whimsical, fun, light and vibrant. Not many events allow us to use pastries, charcuterie, cheese, fish, meat, pasta and egg dishes at the same time. Brunch truly is a powerhouse and it should be something a the modern host should master."

Chef Curtiss Hemm

Chef Curtiss will pull some of his favorite foods from the Adirondacks, its surrounding farms, rivers and forests to showcase recipes for a delicious three course brunch. In particular three different preparations of Eggs Benedict will be showcased.

Recipes for the Adirondack Inspired Brunch 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

While the foods used in this class will be primarily sourced and inspired from the Adirondacks Chef Curtiss will be discussing how to source products local to you that will yield you the same results.

Class Includes:

Complimentary bottled water
Light hors d’oeuvres
Full color printed recipe packet