Whiskey Weekend!

“Logic, like whiskey, loses its beneficial effect when taken in too large quantities.” –Lord Dunsany

Savor the Whiskeys of the World at a special culinary weekend
Hosted by renowned whiskey expert Brian McQueenie of Ouidram
November 18-19, 2011
The Essex Resort & Spa

Friday:
Whiskey Reception, 6 p.m.

Saturday:
‘Cooking with Whiskey’ Class, 1 p.m.
Five courses with whiskey pairings, including:
• Vermont cheddar and whiskey-stuffed Chicken Statler
• Vermont apple slaw with whiskey gastrique
• Vermont honey cake with fresh bourbon whipped cream
120* per person

Saturday:
Whiskey Dinner in Amuse, 7 p.m.
Six courses with whiskey pairings, including:
• Whiskey-flavored amuse bouche
• Petit filet mignon topped with seared foie gras, fresh baby vegetables, and whiskey demi
…or
• Vegetable paella with tofu scallops, served with tomato-whiskey broth
• Flourless chocolate cake with whiskey mousse
$85* per person

Overnight packages also available.

Visit our Front Desk or call 800-727-4295 for more information.

*Tax and gratuity not included.

Win a FREE tennis weekend with Mats Wilander!

The Essex Resort & Spa and Vermont Tennis Vacations is once again pleased to welcome tennis great Mats Wilander, and you have a 1-in-10 chance to experience it FREE!

A former World #1 tennis player, Wilander won 7 Grand Slam singles titles and 1 Grand Slam men’s doubles title and was inducted into the International Tennis Hall of Fame in 2002.

Now you can join him as he brings the Wilander on Wheels (WOW) tennis fantasy camp to The Essex Resort & Spa just outside Burlington, Vermont, August 25-28, 2011.

It’s a special 3-day, 3-night weekend of tennis tips, training, and socializing. Space is limited for this unique experience (max. player-to-court ratio is 6:1).

• A total of thirteen hours of on-court instruction with Wilander and his team
• Reserved, front-row seats to WOW Team exhibition Sunday
• Friday evening banquet dinner/open bar hosted by Wilander and The Essex, Vermont’s Culinary Resort & Spa
• Three nights accommodations at The Essex
• Three full breakfasts, two lunches, one brunch, and one dinner in The Tavern at The Essex

Per person, double occupancy: $1,899 / Per person, single occupancy: $2,189
All taxes and gratuities included.

Book your Wilander Weekend package before Friday, July 25, and you’re automatically entered into a drawing. For every ten participants who reserve their spot, we’ll randomly pick one who will receive their entire weekend FREE!

Call 800-727-4295 or email us to book your spot now!

*The winner(s) will be drawn at random August 1 and will be notified by email. The drawing is only open to the first 20 paid sign-ups. A maximum of two free weekend packages will be awarded.

Mother’s Day Brunch 2011

Be sure to join us at The Essex for our fabulous Mother’s Day Brunch, Sunday, May 8th!

MENU

Omelet Station
Cabot cheddar, spinach, Vermont Smoke and Cure ham, caramelized onions, lobster, chevre, fine herbs, roasted hen of the wood mushrooms, Swiss, roasted vegetables, mock duck, smoked mussels, chorizo

Waffle and Pancake Bar
maple syrup, blueberry syrup, apple cinnamon compote, vanilla whipped cream, chocolate sprinkles, gummy bears, Bananas Foster sauce, fresh berries

Cheese Platter
Local cheese, baked brie

Fruit Platters
selection of seasonal fruit and berries

Charcuterie platter
house-made country pate, duck confit, pork roulade, and a selection of other cured meats

House-cured gravlax with traditional sides

Salads
traditional Caesar
arugula & mango salad
Cobb salad
roasted beet & blue cheese mousse in endive
fingerling potato salad
corn madeleines with sour cream and salmon roe
cucumber cups with crab salad
shrimp cocktail

Carving Station
herb-encrusted, slow roasted beef with red wine jus lié

Hot Dishes
Quiche Lorraine
Vermont Smoke and Cure bacon
Vermont maple sausage
green bean almondine
roasted garlic & Parmesan mashed potatoes
grilled polenta cake with pan-roasted whitefish and PEI mussels
crème brulée French toast
wild mushroom ravioli with tomato pesto
corn chowder

Hours:
9:30 a.m. – 3:30 a.m.

Price:
$32 for adults
$20 for children 6-12
Children under age 6 are free.

Hope to see you here! Call 802-878-1100 for reservations.

And remember our Special Mother’s Day Gift Card offer: Buy a $100 Spa gift card, and get a $20 Spa gift card free!

Mother’s Day Spa Special

Treat your mom to a pampering visit to Spa at The Essex, the Burlington area’s only full-service Spa and Salon, featuring:

• 10 treatment rooms
• Relaxation lounges
• 25-yd indoor pool
• Saunas
• Oversize outdoor hot tub
• Steam rooms
• State-of-the-art Fitness Center

And we make the gift-giving easy! With the purchase of a $100 Spa at The Essex gift card, you get a $20 gift card FREE!

Call (802) 878-1100 or visit our front desk to give Mom her well-earned day of rest and relaxation. Be sure to mention this promo to get your FREE $20 gift card.

And don’t forget to make reservations for our amazing Sunday Brunch at the same time!

Offer expires May 9, 2011. Free $20 gift card valid beginning May 10, 2011.

2011 Easter Brunch menu

EASTER BRUNCH BUFFET
at
The Essex, Vermont’s Culinary Resort & Spa

Sunday, April 24
9:30 a.m. – 3:30 p.m.

Omelet Station
Cabot cheddar, Swiss, chevre, Vermont Smoke and Cure ham, mock duck, smoked mussels, chorizo, lobster, caramelized onions, fine herbs, roasted hen of the wood mushrooms, roasted vegetables, spinach

Waffle/Pancake Bar
Vermont maple syrup, blueberry syrup, apple-cinnamon compote, vanilla whipped cream, chocolate sprinkles, gummy bears, Bananas Foster sauce, fresh berries

Cheese Platter
local cheeses, baked brie

Fruit Platters
selection of seasonal fruits and berries

Charcuterie Platter
house-made country paté, duck confit, pork rillette, selection of other cured meats

House-cured Gravlax
traditional sides

Cold Seafood Bar
shrimp, mussels, smoked trout paté, snow crab legs

Salads
traditional Caesar
baby greens
watercress with hard boiled eggs, bacon and sherry vinaigrette
fingerling potatoes with goat cheese mousse and black sea salt
curried egg salad

Carving Station
leg of lamb, mint jelly
fresh ham with bourbon glaze

Hot Selections
Quiche Lorraine
Vermont Smoke and Cure bacon
Vermont maple sausage
green beans almondine
trio of scalloped potatoes
salmon-stuffed sole, Choron sauce
crème brulée French toast
lamb and sun-dried tomato meatloaf, fresh fennel

Soup
Irish Sorrel

Limited seatings still available.
Call now for reservations: 802-878-1100.
Adults: $32. Children: $20. Under 5: free.

Big Dining Changes Underway at Vermont’s Culinary Resort!

The Tavern moving to former Butler’s Farm space. Exciting new restaurant to move into Tavern space.

As Vermont’s Culinary Resort, The Essex Resort & Spa is pleased to announce a few exciting changes now underway, which are designed to serve you better and to further enhance our standing as the culinary leader in the area.

On April 11, crews began work in the former Butler’s Farm restaurant, turning it into the new, improved Tavern. The current Tavern, conversely, will become a new restaurant featuring sophisticated dining in a casual atmosphere. Its new name and identity will be revealed in the coming weeks.

The Tavern will soon feature an expanded bar area along with patio seating adjacent to the East Lawn and the Resort’s vegetable and herb gardens, giving diners a more secluded al fresco experience. Its menu will remain the same as the current Tavern, plus it will also now feature locally-grown beef selections, including a wide variety of grass-fed, dry-aged steaks.

The new restaurant, meanwhile, will feature a regularly-changing menu showcasing the best of farm-to-fork cuisine, including locally-sourced dishes. In addition, the layout will include kitchen-side seating, giving diners an eye into the chefs’ culinary processes.

The Tavern’s relocation and renovation will be completed by June 1, and the new restaurant is scheduled for completion by the beginning of July.

Throughout the construction and renovation, The Essex will continue to offer dining; the current Tavern will overlap with the opening of the new Tavern by approximately two weeks.

The renovations will not impede the Essex Resort & Spa’s ability to cater to diners for Easter brunch, Mother’s Day, and graduation weekends at full capacity. For reservations and more information, please call 802-764-1489.

The Essex to be featured on The Tennis Channel

The Tennis Channel’s popular series ‘Destination Tennis’ will feature Vermont Tennis Vacations at The Essex Resort & Spa this weekend.

The half-hour show, which features host Mayleen Ramey, “will meet people involved in the local tennis scene, explore the city and all it has to offer, as well as present firsthand information that will stir the passion in tennis players of all ages and levels.”

The Tennis Channel selected The Essex Resort & Spa for the show last year and filmed the segment over several days last August.

For a slideshow of photos from Mayleen’s visit, click here.

‘Destination Tennis: Vermont’ airs on The Tennis Channel Sunday, February 27th, at 7:30 p.m.

The Tennis Channel is channel 400 on Dish Network, and channel 217 on Direct TV. Check your local cable listings for times and dates in your area.

Local Flavor: Maple-sweetened mulled cider

Planning on spending this weekend on the slopes? Maybe you’ll take to the neighborhood hill with your kiddos for a little sledding? Or maybe, just maybe, you’ll have a nice quiet weekend to yourself with a great book.

Whatever your weekend plans, is there really anything better than just taking a little time to enjoy a nice, warm beverage while the snow swirls outside?

Mulled cider has been a winter tradition for centuries, but here in Vermont, we always like to add our own spin on things. So, here’s our special recipe, which, of course, features pure local maple syrup.

Not only does it make the already wonderful aroma of mulled cider that much better, but it also adds a nice layer of sweetness to what I consider the ultimate comfort drink.

Enjoy!

Mulled Cider
2 quarts apple cider
1 cup pure Vermont maple syrup
1 stick cinnamon
A few whole cloves
one-fourth teaspoon fresh grated nutmeg
Lemon and orange slices, cut in half, for garnish

Combine cider, syrup, cinnamon and cloves and heat thoroughly, but do not boil. Remove cloves and serve hot, garnished with a half lemon and half orange slice.

Written by Shawn Calley, executive chef at the Essex Resort & Spa.

Announcing Swim! at The Essex

The Essex Resort & Spa is pleased to announced SWIM! at The Essex

We are pleased to offer a full array of swim lessons and instruction. From infants to adults, there’s a level for every ability. We even offer a training program for local triathletes.

Annie Cooper, director of Swim! at The Essex has been teaching swimming to people around the world for most of her life with one mantra, “If you’re not having fun, I’m not doing my job.”

We swim. Simply. With ease.

Private Lessons
1 x 30 min Lesson $40.00
4 x 30 min Lessons $140.00
8 x 30 min Lessons $240.00
12 x 30 min Lessons $300.00

Semi-Private Lessons
(2, 3 or 4 swimmers)
1 x 30 min Lesson $30.00 per swimmer
4 x 30 min Lessons $100.00 per swimmer
8 x 30 min Lessons $160.00 per swimmer
________
Session I (6 weeks)
January 3rd-February 11th, 2011

Baby Swim! at The Essex
Parent and child – Intro to water
Games, songs, splashy fun!
Saturdays, 8:30-9:00 a.m.
$90

Littles Swim! at The Essex
Swim lessons for toddlers and preschoolers
(Parent does not get in water)
Wednesdays
9:30-10 a.m. Toddlers who don’t swim underwater
10-10:30 a.m. Toddlers who love to swim underwater
10:30-11 a.m. Pre K and K who don’t swim underwater
11-11:30 a.m. Pre K and K who love to swim underwater
$100

Kids Swim! at The Essex
Must be able to swim 25 yards, independently (ages 4-8)
1-day Option
Wednesdays, 3:45-4:30pm
$90

2-day Option
Tuesdays and Thursdays, 3:45-4:30pm
$135

Swim! I at The Essex
Must be able to swim 50-100 yards in some fashion (ages 6-18)
1-day Option
Wednesdays, 4:30-5:30pm
$120

2-day Option
Tuesdays and Thursdays, 4:30-5:30pm
$180

Swim! II at The Essex
Must be able to swim 200-300 yards (ages 6-18)
1-day Option
Wednesdays, 5:30-6:30pm
$120

2-day Option
Tuesdays and Thursdays, 5:30-6:30pm
$180

Lunchtime Adult Swim! at The Essex
Must be able to swim 25 yards in some fashion
Thursdays, 12:00-1:00pm
$120

Adult Swim! at The Essex
Must be able to swim 25 yards in some fashion
Tuesdays, 6:30-7:30pm
$120

Tri Swim! at The Essex
For all Triathletes, both wannabees and for realz!
Must be able to swim 25 yards.
Wednesdays
6:30-7:30pm
$120

 

 

Call The Essex Resort & Spa for availability and to register:
802-764-1452

Payment required at sign up.

Annie Cooper
Director, Swim! at The Essex
Ease in Water
802-764-1452

a member of the
Positive Youth Sports Alliance of Essex:
“Promoting a positive sports experience that will teach lifelong
lessons through personal growth and healthy competition”

Local Flavor: Wintery Chicken Soup

Local Flavor: Wintery Chicken Soup

By Tom Brooks, Director of Food & Beverage, The Essex Resort & Spa

As I write this, it’s a typical cold, wintery night in Vermont—and it’s got me thinking about a refined and sublime experience: There’s nothing quite like a deliciously satisfying (and hot) dinner while the snow is swirling outside.

One of my favorites is a steaming, piping hot chicken broth that’s clear as ice and teaming with homemade noodles, plus chicken, celery, and carrots. All you need is some crunchy Italian bread and a CD of your favorite Farucca music, and you have the ingredients for a warm, soothing night in.

Enjoy!

Classic Chicken Soup
4 quarts water
2 bone-in, skin-on chicken breasts
2 large carrots
3 long celery stalks, peeled
2 Bay leaves
1 lb. fresh dried (or frozen) noodles

Fresh Pasta
8 eggs
5 cups flour

Bring the water to a boil. Clean chicken breast under cold water, making sure to clean off all blood spots.  Put chicken into pot of boiling water, and then simmer for 2 to 3 hours, depending on the size of the breasts.  Cut peeled celery and carrots into large battonette (a little larger than a julienne cut).  Bring the water back to a boil. Take breasts out of broth and separate the meat from the bone. Discard the skin.

To make the pasta, combine the eggs and flour well-style until the dough is smooth to the touch.  Cut into flattened pieces and roll through the pasta machine on the thinnest setting, making wide noodles or thin spaghetti noodles. Cook in salted boiling water until al dente. In the other pot, bring the vegetables, chicken and chicken broth to a simmer.  When vegetables are at the desired tenderness, add noodles and serve piping hot with any favorite chopped herb. And don’t forget the crusty bread!