Location: Mirror Lake Inn
This Valentine's Day weekend is a great chance to celebrate a table set for two. Chef Curtiss will cook his way through a delicious three course menu designed specifically for two people. Recipes for the class include:
rice, lobster, butter, stock, herb, cream, olive oil
Salmon a la Plancha
wild caught salmon, olive oil, herb, lemon juice, olive oil, vegetable scarafata
Dark Chocolate Tart
dark chocolate, butter crust, almond, sea salt, balsamic
Registration for the class includes:
- Printed recipe packet
- Bottled water
- Light hors d'oeuvres
A portion of the class fee will be donated to the LPCA!
About the Instructor: Curtiss Hemm
Chef Curtiss loves to teach and is passionate about getting people excited and eager to cook. He is the former Dean of Culinary Arts and Director of Online Programs at the New England Culinary Institute (NECI). Prior to NECI Chef Curtiss was a Culinary instructor and program coordinator at Paul Smith's College of Arts and Science. While at Paul Smith's College Chef Curtiss spent several terms residing and teaching in Burgundy, France. Throughout his tenure as a culinary ambassador for the cultural immersion program he travelled extensively, lived like a local and experienced how the food and wine of France are embedded within the cultural heritage of its people and communities.
Specializing in the artistic presentation and preparation of food, Chef Curtiss is the author of Garde Manger: The Cold Kitchen, a contemporary culinary textbook focused on the preparation and artistic expression of charcuterie, salads, sandwiches, buffets and decorative sculptures. Chef Curtiss' recipes can be found monthly in Northern Home, Garden and Leisure Magazine.
In addition to the Carriage House Cooking School Chef Curtiss is the founder and owner of Pink Ribbon Cooking, a publishing company with a particular focus on helping to prevent, navigate and thrive in the presence of breast cancer.