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If you enjoy a delicacy that’s both refined and surprisingly simple, Chef Curtiss Hemm is preparing a timeless Italian specialty for you. With thinly pressed slices of raw beef and bold, fresh flavors, this elegant dish is sure to impress. Let’s see how this exquisite classic comes together on Cooking at the Carriage House.
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We’re proud to have Chef Curtiss share his culinary creations on Mountain Lake Journal. You may view the archive of his recipes here.
Chef Curtiss Hemm, the chef and owner of the Carriage House Cooking School in Peru, New York, offers approachable, technique-driven cooking classes for home cooks. He also serves as Executive Chef at The View Restaurant at Mirror Lake Inn, bringing a seasonal, regionally inspired approach to fine dining. Curtiss is a former Dean of Culinary Arts at the prestigious New England Culinary Institute.
View all Cooking at the Carriage House segments online.