It’s been a slow start to the growing season in the garden, but this is also a great time for foraging for mushrooms and wild greens like garlic mustard and lemon clover. Farmers’ markets are also becoming busier at a time when seasonal eating means more enjoyment direct from the ground to our kitchen.

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.

These days he and his family live in Peru, NY where he runs the Carriage House Cooking School. Many of his recipes are found in Northern Home, Garden and Leisure Magazine.

Todd Moe spoke with Chef Curtiss about upcoming cooking classes at Mirror Lake Inn and tips for summer grilling.