Archives for the month of: March, 2009

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

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fantasy_tennis_package1

Great news that we’ve confirmed our tennis stars again for summer 2009! For the fourth time, we will have Mats Wilander and Mikael Pernfors join us for a Fantasy Tennis Camp hosted by New England Tennis Holidays.  The weekend is slated for August 27-30, 2009 with package details found here.

For those that don’t know….From 1982 through 1988, Mats Wilander won seven Grand Slam singles titles (three at the French Open, three at the Australian Open, and one at the US Open), and one Grand Slam men’s doubles title (at Wimbledon). He won three of the four Grand Slam singles events in 1988 and finished that year ranked World No. 1. Although he never won the singles title at Wimbledon, Wilander twice won the Australian Open when that tournament was still played on grass courts. This makes Wilander one of only four men (along with Jimmy Connors, Andre Agassi, and Rafael Nadal) to have won Grand Slam singles titles on grass, hard, and clay courts. He now resides in Sun Valley Idaho with his family, captains the Swedish Davis Cup Team and coaches Paul-Henri Mathieu, who finished in the top 35 in the world last year. Mikael Pernfors was the only player in the history of NCAA tennis to win back-to-back singles championships. The titles came in 1984 and ’85 and in that second year he led his Georgia squad to the team championship as well. Pernfors was a finalist at the French Open in 1986, losing to Ivan Lendl. He played Davis Cup for his native Sweden in 1986, ’87 and ’89, helping his team reach the final in 1986. Mikael achieved this highest rank in singles – No. 10 – in 1986. His pinnacle in doubles came when he ranked No. 32 in 1988. During the course of his career, Pernfors had wins over Stefan Edberg, Boris Becker, Pete Sampras, Jim Courier, Mats Wilander and John McEnroe. Today, Mikael resides in Vero Beach Florida and Atlanta and is a consistent threat on the Champions Outback Tour which travels the globe. We are thrilled to have these two great champions back and look to have another fantastic weekend! It’s always fun to say that you took a point off a Grand Slam Finalist….but trick is….you actually have to do it to say it – and this weekend gives you that chance!

We are very excited this year about the possibilities with our extensive and growing wine program!  Recently, we have submitted our wine list into consideration for the next level of award with Wine Spectator Magazine. For those of you that are unaware, Wine Spectator, is one of the best publications in the United States focused strictly on wines and it runs a highly competitive restaurant award program all across the country. Butler’s, the upscale dining venue for The Essex Resort and Spa and the crown jewel of culinary achievements for our students at New England Culinary Institute, has received the first level of award, the Award of Excellence, for the past 5 years running.

This award is only given to top restaurants that have demonstrated a commitment to their personal wine programs, having great understanding and training surrounding wines from all around the world. While we have been honored to receive this award, we have been working hard towards a goal of ours and the next level  of awards, The Best Of Award.  There are only a few hundred restaurants in the United States who have earned this honor, and only 2 or 3 are here in Vermont.  We have been working whole heartedly to get that next level.  We have expanded our offerings to almost 800 labels (one of the largest in the whole state of Vermont!). We also have excellent vertical strength in many areas (verticals are a term used for a wine that has vintage depth…a single bottle label that we have multiple vintages of), and have representation from every major wine producing area in the world.

By Chris Benjamin