Archives for the month of: April, 2009

The Essex Resort and Spa had the pleasure of hosting Matt Lauer, from NBC’s Today Show, for an exclusive interview with Vermont native Captain Phillips, who was recently taken hostage by Somali Pirates.

The interview took place Friday, April 24, 2009 in our newly renovated ballroom in the Governors’ Mansion.  The ballroom was transformed from an empty space into a cozy living room with furniture brought in from all over the resort in order to personalize the space.  It was important to make sure everything was captured perfectly in reporting this heroic story.  All the staff at the resort was exited to work with the NBC team and Matt Lauer.  All can report how gracious Matt Lauer was to work it!  The Resort is proud to have been NBC’s choice of venue here in Vermont!

The Resort is proud to have been NBC’s choice of venue here in Vermont!

Click below to see the entire interview, or click HERE for the article!

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The party planning season is coming around full-swing and The Essex is proud to announce their newly renovated ballroom as of this month! Whether it is a large company gathering or a pleasant wedding reception the ballroom can fit up to 130 guests. A rehearsal dinner or brunch with all of your closest family and friends would be perfect for the space!

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Featured above is our NECI Wedding Coordinator, Stacy Elwell. She is one of the party planning ladies from the entire Essex Resort and Spa! She will coordinate your visit and be a part of every aspect throughout the planning process to being a part of the harmonious event you dreamed of having.  Site tours, menu tasting with the New England Culinary Institute and outdoor adventure opportunities can be a great adventure.  Your wedding should be the time of your life!

Visit the special Weddings & Catering section on our Web site!

By Maggie Kerin

Mexican Adobo Paste
Yield 1 ½ cups

Abobo is a word that has been carried from Spain to the Philippines with a major layover in Mexico. It is deriver from the word adobar, meaning to “pickle” or to “marinate”. This flavorful paste will keep for several weeks in an airtight container in the refrigerator. Rub, grill, and serve!

1 clove
10 peppercorns
1 teaspoon cumin seeds
2 bay leaves, broken
1 tablespoon brown sugar
½ teaspoon ground cinnamon
½ cup garlic oil
8 dried ancho chilies, seeded, toasted, dehydrated, and drained
4 dried chipotle or morita chilies, seeded, toasted, dehydrated, and drained
1 teaspoon fresh oregano leaves
1 teaspoon fresh thyme leaves
1 teaspoon salt
¼ cup sherry vinegar

Put the clove, peppercorns, and cumin in a dry skillet and toast over medium heat until fragrant and slightly smoking, about 1 minute. Transfer to a spice grinder, add the bay leaves, and cinnamon, and finely grind. Transfer the spice mixture to a food processor or blender and add the garlic oil, the drained chilies, oregano, thyme, salt, and vinegar. Puree until smooth. Reserve in your refrigerator, or immediately rub on to your meats or fish. Grill and serve!

*This recipe works fantastic on veal chops, pork, chicken, and fish.

By Chef Courtney Contos

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:

  • Our chefs conduct tours of the Institute and their gardens.
  • Our chefs are available to narrate and demonstrate at group culinary experiences.
  • Our chefs accompany group tours of farmers markets, farms, orchards, cheese factories, microbreweries, vineyards and specialty food stores.
  • Many guests come for our Cook Academy hands-on culinary classes in our theater kitchen.
  • Our new spa will offer personal training as well as group classes in all manner of lifestyle disciplines.
  • We’ve recently opened our Orvis-endorsed fly-casting pond and academy.
  • Golf instruction at our Links at Lang Farm is second to none.

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