Group Cooking Classes at the Mirror Lake Inn
The Carriage House Cooking School’s 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 unique food experiences. He has been a guest chef and instructor with the Inn’s numerous Food & Wine Festivals and several special events.
At the Mirror Lake Inn the Carriage House Cooking School offers several packaged food and cooking experiences for any variety of group gathering or event. If you are looking for something to fit directly with your group’s brand, identity or meeting goals then a customized experience may also be built.
Featured Classes
Click on any class to learn more.
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, it’s surrounding farms, rivers and forests, and showcase outstanding recipes and their techniques for a delicious plated brunch which you can easily replicate at home.
Recipes for the Adirondack Inspired Brunch include:
Apple & Balsamic Salad
champlain valley apples, herb, red onion, olive oil, balsamic, roasted hazelnuts, sea salt, black pepper“Lyonnaise” Potatoes
gold potatoes, leeks, butter, smoked paprika, herb, garlic, sea salt, black pepperAusable River “Benedict”
grilled bread, ham steak, chèvre, Carriage House “poached” eggs, tomato tarragon hollandaise
While the foods used in this class will be primarily sourced and inspired 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
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
Roasted Trout, Onion, Dill, Dijon, Olive Oil,Ausable “Club” Salad
Farmin’ It greens, Triple Green Jade Farm “crouton", Moon Valley Farm jerky, seared tomatoes, red onion, herb dressingThe Hunters Bounty
reverse seared duck, UBU Ale, gastrique, mushrooms, vermouth braised carrots, fondant potatoes, honey drizzleThe Orchard & Apiary
pan roasted pears, honey, 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
One of the greatest, most mature and flavorful cuisines on the planet hails from India. People love Indian cuisine because of its spices, health attributes and its variety of flavors and textures.
While Indian food is absolutely delicious, it can be overwhelming and intimidating. The goal of this class is to demonstrate, through a few key recipes, how accessible, simple and delicious true Indian foods can be. Making them crave worthy additions to your repertoire.
Recipes for the class include:
Naan
flatbread, ghee, garlicKeema Mattar Chawal
ground meat, rice, cumin, coriander, turmeric, garam masala, ginger, garlic, onionLahsuni Rai Beans
haricot vert, mustard seed, chilies, cumin, onionMurgh Makhani
chicken, tomato, yogurt, cinnamon, onion, butter, garam masalaShrikhand
thick yogurt, cardamon powder, honey, pistachio
Along with the above menu Chef Curtiss will demonstrate how to make simple curry powders and Indian spice mixes.
Registration for the class includes:
printed recipe packet
bottled water
light hors d’oeuvres
During the class select wines and beverages will be available from the Mirror Lake Inn for an additional charge.
Risotto has certainly evolved from its peasant roots and can be found on the finest menus in and outside of Italy.
Chef Curtiss will discuss the science behind making great risotto as well as what ingredients take risotto from good to GREAT! He will prepare several varieties of risotto that feature its versatile nature and character.
Recipes for the class include:
Risotto Alla Salsiccia E Formaggio
sausage, olive oil, arborio, garlic, onion, thyme, white wine, brodo, butter, cheeseRisotto Alla Pescatora
arborio, seafood, leek, herb, vermouth, brodo, butter, cheeseRisotto Con Fungi
arborio, shallot, garlic, porcini, brodo, white wine, herb, cheese, butter, truffle oil
Don’t let risotto intimidate you and certainly don’t settle for average risotto. Join us and become a master of stirred simplicity.
Recipes for the class include:
full color recipe packet
light hors d’oeuvres
bottled water
Closing.
Registration for the class includes:
printed recipe packet
bottled water
light hors d’oeuvres
During the class select wines and beverages will be available from the Mirror Lake Inn for an additional charge.
Stop paying for take out sushi and start making it at home!
Sushi has become a very popular food item in America, it is commonly available here in most grocery stores, in fresh and frozen varieties and at eateries in many towns serve it as a main item.
Despite common misperception sushi is not raw seafood, that is sashimi. Sushi is all about rice.
In Japan Sushi is a revered dish of prepared, vinegar seasoned rice which is often accompanied or paired with vegetables and a variety of meats and seafood, both raw and cooked.
Our Sushi @ Home class will demystify many aspects of sushi and explain the difference between sushi and sashimi.
Chef Curtiss will demonstrate a simple method of sushi rice preparation and how to season the rice to get it ready for sushi making. He will also give you the knowledge and skills to make many types of sushi at home, these include nigiri sushi, temaki sushi, maki sushi and chirashi sushi. After learning how to make the various types of sushi each participant will make their own sushi.
Recipes for the class include:
Seasoned Sushi Rice
Nigiri Sushi
Seared Tamari BeefMaki Sushi
Cucumber RollUramaki Sushi
Classic California RollTemaki Sushi
Shiitake HandrollsChirashi Sushi
Sushi Bowl
Registration for the class includes:
printed recipe packet
bottled water
light hors d’oeuvres
Chef Curtiss's time in France influenced his cooking greatly and this class features many classic bistro and brasserie style dishes he enjoyed while living in France.
The class features many elements of instruction that go to the heart of good technical cooking, these will be identified and shared so you can apply them in a variety of manners when you cook at home.
Menu
LEEK & HAM GRATINER
leek, jambon blanc, cream, cheese, parsley, bread crumbCHATEAUBRIAND
beef tenderloin, béarnaise, pomme de terre fondant, vermouth braised vegetablesPAN ROASTED PEARS & CREPES
crepes, pear, brown sugar, nuts, butter cream, salt, black pepper, creme fraiche
Join us for delicious food, wonderful french music and a little joie de vivre!
Registration for the class includes:
printed recipe packet
complimentary bottled water
individual hors d’oeuvres plate
Thai food is vibrant and fresh, making great use of light flavors and ingredients. This class showcases how simple Thai food can be and how easy it is to add a vibrant kick to your culinary repertoire.
Demonstrated recipes for this class include:
Pickled Carrots
carrots, lime juice, salt, brown sugar, red onion
Garlic Pepper Caramel Chicken
chicken, brown sugar, garlic, fish sauce, white pepper, cilantro, rice
Brûlée Bananas
bananas, sugar, yogurt, honey, mint, almond dust
Registration for the class includes:
printed recipe packet
complimentary bottled water
light hors d’oeuvres
During the class select wines and beverages will be available from the Mirror Lake Inn for an additional charge.
The classic foods of Rome are unapologetic in their simple and accessible nature. Up until Rome became the capital of Italy, it was two cities, the Vatican and the rest of Rome, populated with the common people.
This class will celebrate the cuisine of the popolino, the common people.
Recipes for the class include:
Cacio e Pepe
pasta, pecorino, pepper, olive oilInsalata di Funghi
mushrooms, parmesan, lemon, pepperInvoltini di Maiale
pork, prosciutto, cheese, herb, stock, tomato, garlic, olive oil
Come enjoy the simple, artful and direct flavors of Rome’s historical cuisine..
Registration for the class includes:
printed recipe packet
bottled water
light hors d’oeuvres
The character of Italian food comes to life as Chef Curtiss cooks his way through a collection of recipes full of delicious dishes, wonderful techniques and heady aromas which are sure to fill the room with gastronomic pleasure.
Recipe for the class include:
Sopa Di Pane
chicken brodo, bread, olive oil, farro, parmesan, herbPollo Con Gorgonzola
chicken breast, garlic, herb, extra virgin olive oil, porcini brodo, gorgonzolaPera Moscato
seared pear, moscato, raisins, honey, walnut, marscapone, orange zest
This collection of recipes highlights the true character of Italian cuisine and demonstrates some hallmark Italian culinary techniques.
Registration for the class includes
printed recipe packet
complimentary bottled water
individual antipasti plate
Why call for delivery when you can make amazingly delicious artisan style pizza at home!
Making great pizza isn’t magic, its based on technique, ingredients, discipline and experience. In The Art of Pi class you will learn how to cook amazing pizzette that can be replicated in any home kitchen.
Chef Curtiss will provide detailed instruction on how to mix, develop, bench, open and stretch dough, make fresh tomato sauce and cook some of the most revered pizzas of Naples and Rome.
Recipes for the class include:
Artisan Dough
Neopolitan Tomato Sauce
Pizzette Margherita (in the style of Queen Margherita)
Pizzette Romania con Funghi e PancettaAfterwards each participant will make their own creative pizza(s) for sharing.
Each pizza is boxed and ready for your guest to take with them as they find the perfect spot in your backyard.
What's Included:
12 artisan style pizzas (6 slices each)
2 large platter salads
Mixed Italian Greens with Lemon Vinaigrette
Farro, Roasted Pear and Gorgonzola
1 Glass of wine per guest
Complimentary bottled water
Light hors d’oeuvres
Full color printed recipe packet
* For the Carriage House Cooking School’s Terms of Service Agreement for group events click here.
Class Type | Demonstration
The rise in popularity and access of local craft brewing in the Adirondacks allows us to showcase dishes in which beer can be used as focal ingredient, with beer driving the character and flavor of the dish.
During this class Chef Curtiss will demonstrate and prepare several delicious recipes he has developed featuring award winning beers from some of the Adirondacks best breweries including Lake Placid Pub & Brewery, Ausable Brewing Co. and Paradox Brewing.
The menu and some of the recipes for the class include:
If you have a passion for beer, love good food and enjoy cooking then this class is for you!
Registration for the class includes: