“Adirondack” Buck & Iowa Schnitzle

Chef Curtiss will kick off this episode of the Carriage House Cooking School’s cooking lessons with a local twist on the classic Gin Buck using Blue Line Gin and a hard cider . Moving forward he shows how to make a dish inspired by his summer trips to Iowa and their delicious fried pork tenderloins.

Recipes for the class include:

Adirondack Buck
gin, lemon juice, maple syrup, hard apple cider, rosemary

Click here for the recipe

Iowa Schnitzle
pork tenderloin, breading, butter, pan gravy

Click here for recipe

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Carriage House Cooking School
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Peru, NY 12972