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 pepper

Ausable 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