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 from the Adirondacks, it’s 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 Benedict

• The 46er (grilled bread, trout a la plancha, crispy fried egg, hollandaise)

• The Ausable River Valley (biscuit, grilled asgaard ham, scrambled carriage house eggs, smoked paprika & pepper hollandaise)

• Great Camp (brioche, asparagus, smoked salmon fillet, “poached" egg, tomato tarragon hollandaise)

"Revolutionary” Fool
lard biscuit, fruit puree, chantilly, bronson’s apiary honey

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