Our brand new Spa at The Essex is now open and fully functioning!
We opened for our first day on June 26, 2009 and the excitement of the day was resonating throughout the entire resort and our customers. Since it is still within the first week, we will tell you more about the functions, services and the entire operation after we have experienced an entire week– it is looking and running as smoothly as we had hoped so far!
Gather your girlfriends and pack your bags!
Escape to The Essex, Vermont’s Culinary Resort & Spa – relax, renew, and reconnect with your sense of adventure and your best friends. With great food and pampering in the equation – it’s sure to be a memorable experience you’ll treasure.
The Gourmet Girls Get-a-way starts from only $579* for 2 Ladies.
Both of you will enjoy these fantastic features:
Is there more than one BFF? Well that’s an easy solution–additional girls in the same accommodations for $230 (so that means it’s cheaper if more fabulous friends tag along!), but limited rooms are available and the rates are based on double occupancy. Need more time away? Adding on a 2nd night is only an extra $169.*
What are you waiting for? Come here and let us pamper your stress and worries away, not to mention a time of your life with your closest girls! Click to see the new Spa Menu!
Jeff Baker, Beer & Wine Manager of the Winooski Beverage Warehouse came in to The Essex to interview Chris Benjamin, Food & Beverage Director for The Tavern and Butler’s Restaurant about featured brews in the two restaurants!
The Essex staff tries to create worldly, yet local tastes throughout their overall culinary experiences by pairing specific culinary creations with the world-class brews and wines of course. Although food pairings are most often associated with different wines— beer and food pairings are really quite a treat and will shock your taste buds in delight!
Click below to read Jeff Baker’s blog on his experience at The Essex, other stories of micro-brews, fine wines and Vermont beverage news!
As I was writing a speech the other day, I started reflecting on whether we’re running a resort or a “university” – or both, at The Essex, Vermont’s Culinary Resort & Spa!
Here’s a partial list of educational and experiential programming I included in my presentation:
Here at The Essex, Vermont’s Culinary Resort & Spa (& “University”), opportunities for newly grasped skills and life-long memories, is an important element of our rich, guest experience.
By David Hakins
4 pork loin chops
4 strips bacon
2 tablespoons unsalted butter
fine sea salt and freshly ground black pepper, to taste
2 Braeburn apples, unpeeled and cut into wedges
1 tablespoon fresh thyme leaves
1/3 cup pure maple syrup
2 tablespoons Banyuls vinegar
Wrap each pork chop with a strip of bacon, not around the sides but around the surface area so that it crisps when in contact with the pan, season well with salt and pepper.
Preheat a 12 inch skillet over a moderate heat add butter and then chops. Cook for five minutes on the first side, then turn over and cook for 5 minutes on the second side. Remove pork chop from pan and set to rest.
Turn sauté pan up to med high and add apple wedges, sauté for 2 to 3 minutes. Return chops and any liquid from them to the pan; add syrup, vinegar, and thyme continue to cook until the syrup has formed a nice glaze.
The pork should register 145 to 150 degrees on your meat thermometer when done.
Enjoy the seasons freshest flavors and check back for more great and easy recipes!
Chef Courtney Contos
Recipe for Relaxation 