November 6, 2021
12:30pm - 3:30pm
If you entertain a lot one of best dishes to prepare is fondue; classically it is a simple combination of wine, cheese and bread. It is quick dish to make and will always be a hit at your table.
“There is no better time to gather as friends and family than the winter. To share a table, converse and connect is truly the best of what the season, and humanity, has to offer.”
This menu pays tributes to the influence the Adirondacks and the mountain villages of the French Alps have had on Chef Curtiss. In this class chef Curtiss will showcase the versatility of fondue, making a classic Alsatian fondue then tilting the pot to make a local beer and cheese fondue, both served with classic accoutrements.
leeks, heritage ham, cream, herb, cheese
Beer & Cheese Fondue
beef tenderloin, glace de viande, brandy, vermouth, dijon, tarragon, cream, butter
Wine & Cheese Fondue
dark chocolate, butter, cream, pate brisse, fleur de sel
apples, roasted potatoes, cubed bread, ham, apricots, carrots, green onions, cornichons, mushrooms, cured olives
While the foods used in this class will be primarily sourced and inspired from the Adirondacks and its surrounding farmland, Chef Curtiss will be discussing how to source products local to you that will yield you the same results.
Registration for the class includes:
printed recipe packet
light tastings of each dish
For more information about booking please call one of the Mirror Lake Inn’s reservation specialists at (518)523-2544 or email@example.com.