Chef Curtiss Hemm lives in the Champlain Valley - apple country. He shares a simple dessert recipe with apples, spices and flour tortillas. He says having people help with the enchiladas adds to the fun and promises no leftovers with this tasty treat!
Chef Curtiss Hemm s Ramp Pancakes. He serves them with a sauce of rice vinegar, soy sauce and chili oil. Photo provided
May 05, 2021 This is the time of year when we start to embrace the first fresh bits of greenery from the garden and local farms, and when seasonal eating means more enjoyment direct from the ground to our kitchen.
Todd MoeChef Curtiss: a seasonal treat and a good reason to forage
Curtiss Hemm knows a lot about food. He loves to teach and get people passionate about food any time of the year.
He’s the former Dean of Culinary Arts at the New England Culinary Institute in Burlington, VT and has also taught at Paul Smiths College.
Chef Curtiss is the former Dean of Culinary Arts at the New England Culinary Institute in Burlington, and has also taught at Paul Smiths College. These days he and his family live in Peru, NY where he runs the Carriage House Cooking School.
Chef Curtiss’ fusion sauce combines Japanese soy sauce with rice vinegar, saki and maple syrup. Chef Curtiss says it’s a flavorful sauce worth putting on everything. NCPR is supported by:
Chef Curtiss says the hefty Monte Cristo sandwich is popular for brunch or game day. Photo provided
Feb 03, 2021
Okay, if you re craving winter comfort food or something for game day this weekend, Chef Curtiss Hemm has the answer: the Monte Cristo. It s a sandwich filled with cheese, sliced meats, battered and fried and drizzled with maple syrup.
Curtiss Hemm knows a lot about food. He loves to teach and get people passionate about food any time of the year. He’s the former Dean of Culinary Arts at the New England Culinary Institute in Burlington, and has also taught at Paul Smiths College.
Oatmeal pancakes topped with maple syrup and blueberries. Photo: Carriage House Cooking School
Jan 06, 2021 Ready for a healthier start to the morning? To the New Year? Chef Curtiss Hemm has a simple recipe for a whole grain version of a favorite breakfast dish: pancakes, using rolled oats rather than flour. He says it’s a satisfying and nourishing breakfast to fuel you through your morning.
Curtiss Hemm knows a lot about food. He loves to teach and get people passionate about food any time of the year.
Chef Curtiss: fluffy, oatmeal pancakes in the blender!
Chef Curtiss is the former Dean of Culinary Arts at the New England Culinary Institute in Burlington, and has also taught at Paul Smith s College.