Archives for the month of: April, 2013


Join the esteemed chefs of The Essex Resort & Spa for our amazing Mother’s Day brunch!

Beef Steamship Round – slow-roasted for 12 hours, served with caramelized onion jus lié
Roasted Vegetable Strudel – wrapped in crispy phyllo dough
Omelet Station – eggs any style with Vermont ham, Cabot cheddar, Vermont chevre, vegetables
Waffle Station – Belgian-style with blueberry compote, whipped cream, and all the fixings

Fennel sausage-stuffed Misty Knoll chicken
Crab Benedict with spinach and hollandaise sauce
Pistachio-crusted salmon with spicy raspberry drizzle
California frittatas
Green beans almondine
Roasted red potatoes and caramelized shallots
Vermont maple bacon

Broccoli and blue cheese salad
Tuna-stuffed deviled eggs
Carrot & golden raisin salad
Caesar salad
Fingerling potatoes with Vermont Butter and Cheese chevre and black sea salt
Mushroom & leek tarts
Local & domestic cheeses
Fruit platter
House-made charcuterie platter

House-made gravlax
Shrimp cocktail
Chardonnay-steamed mussels
Scallop-stuffed mushrooms
Citrus-marinated calamari
Seafood chowder

A delicious assortment direct from our own Bakeshop, plus a caramel apple dipping station!

Atrium: 10:00 a.m. – 3:00 p.m. Amuse: 12:00 p.m. – 2:00 p.m.
Adults: $35. Ages 6-12: $19. Ages 5 & under: Free
Call (802) 764-1489 for reservations.

Plus– this year, for the first time, we’re offering special Mom photo sessions with Lindsay Raymondjack Photography:

MapleScallop2(Reprinted from Burlington Free Press – 4/5/13)

Written by Shawn Calley, Executive Chef, Amuse at The Essex Resort & Spa

Spring in Vermont means one thing when it comes to local flavor, and that’s maple. Sugarhouses are already humming, giving us some of that great flavor Vermont is known for.

For this week’s recipe, I’m taking a little of that liquid gold (Grade B is preferred), and using it as a glaze for scallops and hand-cut sweet potato fries.

The dish really couldn’t be simpler, but the flavors are incredible.


Maple-Glazed Scallops
1 sweet potato
4 large scallops (or 8 medium)
1 cup Grade B Vermont maple syrup
1/4 cup cider vinegar
1/2 teaspoon crushed red pepper
1 tablespoon olive oil
1 tablespoon butter

Peel the sweet potato and slice as thin as you can and then turn the slices 90 degrees and cut again as thin as you can, making mini sweet potato fries. Add the slices potato to a bowl of water as you are working. When the potatoes are completely cut, add to 350-degree fryer or a pot with oil at 350 degrees. (You don’t need a lot of oil; feel free to work in batches.) Fry the sweet potato until lightly golden (they will still be limp), and place them on a towel for cooling.

Pat the scallop dry, salt lightly, and place in oiled, preheated sauté pan over medium heat. Be sure to give the pan a quick shake as you’re cooking, so the scallops don’t stick. Cook for three minutes (until golden), flip, and then add the maple, vinegar, and crushed pepper. Let the liquid reduce to a glaze, and finish with the butter.

To serve, place the scallop on a bed of sweet potato fries, and then drizzle the sauce over the top.