Chef Curtiss Hemm has spent his career dedicated to food - preparing, presenting and teaching the culinary arts. He's traveled around the world to study what makes a great meal.
But closer to home, on his 300-acre Champlain Valley farm, Chef Curtiss loves growing and foraging for local ingredients: eggs from a flock of hens, along with local fish, venison and wild mushrooms.
This summer has seen a chanterelle boom in his woods, and Hemm recently invited Todd Moe along during a mushroom hunt.