The Adirondack Mountains and it’s foothills toward the Champlain Valley are rich with wild and farmed foods.

Celebrating this bounty Chef Curtiss will take you on a historical and contemporary culinary journey showcasing some recognizable locations, their historical significance and the contemporary foods that showcase their character.

West Branch Trout Rillette
Roasted Trout, Onion, Dill, Dijon, Olive Oil,

Ausable “Club” Salad
Farmin’ It greens, Triple Green Jade Farm “crouton", Moon Valley Farm jerky, seared tomatoes, red onion, herb dressing

The Hunters Bounty
reverse seared duck, UBU Ale, gastrique, mushrooms, vermouth braised carrots, fondant potatoes, honey drizzle

The Orchard & Apiary
pan roasted pears, honey, blue chèvre, walnuts

While the foods used in this class will be primarily sourced 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