Skip to main content

Steamed Salmon: Cooking at the Carriage House

Email share
Published on
Steamed salmon piece on a plate with tarragon.
Mountain Lake Journal

From simple ingredients to refined flavor, Chef Curtiss Hemm prepares a quick and comforting meal that will make a splash any night of the week. It’s a straightforward approach with restaurant worthy results. Let’s head into the kitchen at the Carriage House, where a fresh catch of flavor is about to surface. 

Filer image
Filer image
Filer image
This is the caption text
Credit

Cooking at the Carriage House

Filer image element

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.