Date | July 21, 2024

Time | 12:00 AM to 5:00 PM

Location | Carriage House Cooking School (Peru)

Class Type | Foraging with Demonstration of Recipes

Spend an afternoon with Chef Curtiss as he shares the beauty of his Hallock Hill Farm and its bountiful forest during this walking mushroom forage and post forage hands on and demonstration cooking lesson. Your afternoon begins in the woods and ends in the kitchen and at the table.

“Mushroom hunting is a powerfully alluring hobby with delicious rewards.  To enjoy the beauty of nature, to be present and to experience the harvest of natural, wild food is as good as it gets.” Chef Curtiss Hemm, Carriage House Cooking School

Chef Curtiss designed this class to give participants general information on how to locate possible chanterelle habitat, commonly practiced identification methods and techniques for chanterelle mushrooms, model proper harvesting methods and how to clean, store and cook these delicious woodland chanterelles.

What more could you ask for!

Food made in the class will include:

Salmon & Chanterelles En Papillote
salmon, chanterelles, leeks, carrot, garlic, herb, lemon juice, butter, vermouth, salt, pepper

Fresh Baked Focaccia & Chanterelles Butter
fresh baked focaccia, chanterelles, butter, garlic, herb, salt, pepper, vermouth, lemon, fennel

Salad Vert
fresh local greens, French vinaigrette

This is a walking event, as such participants must be able and willing to walk at least 2 miles during the forage. We encourage each participant to bring a water bottle for the forage.

We are BYOB friendly for beer, wine, cider and hard seltzers. If you would like to bring a beverage for your day please see our policy regarding alcohol and tobacco at checkout.

This event will sell out fast so please sign up early! Come and experience the joy of foraging and preparing what nature offers us.

Cheers!