LOCALadk Magazine

LOCALadk Winter 2019

LOCALadk Magazine

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54 Winter 2019 LOCALadk Magazine LOCALadk It's fall in the Adirondacks as I find myself coasting down a countr y road in Peru, New York. Just a few miles from Platts- burgh —this is farm countr y. The leaves are still robust with color, although many are beginning to fall, and as far as I can see there are apple trees. Peru is one of the largest produc- ers of Macintosh apples in the countr y. The rolling hills are different from the High Peaks that surround Lake Placid, but still magnificent. I turn down Ore Bed Road en route to Hal- lock Hill Farm and its centerpiece: The Carriage House Cook- ing School. It seems a bit odd to find a cooking school in the middle of apple and dair y countr y, but on the other hand it might just be perfect. The 300 acres of Hallock Hill Farm include 50 that are till- able and the balance is har vestable woodland. Through the stonewall entrance you immediately sense the comfort of home. The recently revitalized farmhouse and carriage build- ing that is home to the Cooking School are inviting and a per- fect highlight to this back-to-nature acreage. The Carriage House Cooking School is operated by Chef Curtiss Hemm. This is his home and a constant memor y of his father who influenced the chef throughout his life. It was a labor of love when he revitalized the property and put his signature on it. We talked for nearly three hours over a few cups of coffee, embraced by the incredible view. Curtiss has a ver y interest- ing background. As a teenager he decided to pursue a culi- nar y education within the Adirondack Park. This seemed like a perfect career choice. A high-energy student, he moved through a succession of positions from line cook to sous chef, chef, restaurant owner/operator, culinar y educator, and eventually, Dean of Culinar y Arts at a prominent culinar y school in Vermont. Teaching was natural for Chef Curtiss; he is an avid reader, great stor yteller, and accomplished culinar- ian who truly enjoys sharing what he knows with others. His time in France, as an educator, was life changing for Chef Curtiss. Multiple three-month stints of immersion in the culture of Burgundy and interaction with the ingredients of the region made a lasting impression on him. The coun- tr y people of France have a deep-seated appreciation for the land, their histor y, the food that they grow, prepare, and consume, and they know how to maintain a balanced life. It is apparent, as I spend time with Curtiss on his farm, that he emulates this appreciation and commitment in his own life. A family health challenge found Curtiss determined to dedicate his efforts toward helping others deal with cancer through great cooking and a diet of fresh ingredients. He founded Pink Ribbon Cooking and quickly developed a net- work of followers who found solace in the tested, delicious, nutritious recipes that promoted health and healing. Miss- ing the face-to-face dynamic of the classroom, he eventually renovated the Carriage House on his property as a site for personalized cooking classes. The concept of the Carriage House is focused on building a food community, creating a comfortable environment for learning, breaking down the barriers to cooking, and keeping it real. The school is designed around typical home kitchen appliances and ingredients that can be easily found in your local grocer y store. A typical class includes six to eight par- ticipants, but Curtiss also offers private instruction for those who want a one-on-one environment, and special team or family events that evolve around interactive learning fol- lowed by a great meal. Throughout the year he offers a great variety of classes from pizza making to artisan breads; from Indian cuisine to classic Italian, and from established French cuisine to American bar-b-que. On another day, the chef might be offering special class- es at the award-winning Mirror Lake Inn Resort in Lake Plac- id. Houseguests at this renowned destination have recently benefited from Carriage House events and classes as part of the enticement to spend time in Lake Placid. Curtiss is always ready to offer his special classes on the road. Back in Peru, on most mornings Chef Curtiss is awake and Local Roots: The Carriage House Cooking School By Paul Sorgule

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