Archives for the month of: June, 2013

Check out this amazing photo from Deb in Essex Junction!


It’s inspired us to start a new competition (because who doesn’t love winning stuff?):

Post your best photo of what you love about The Essex Resort & Spa (It could be a food shot, a photo of you relaxing on one of our hammocks, a great balloon pic like this one, etc…) We’ll pick our favorite each month, and the winner gets dinner for two in The Tavern!

So– post your best photo (one per person, please) on our Facebook Wall, and good luck!

A big “thank you” to everyone who came out for the The Essex Resort & Spa 2013 Bridal Soiree with Vermont Enchanted Events, June 9. As you can see, a great time was had by all!

(video by Vermont Event Video)

SpaFireplaceRoom72dpiGet your body in gear with a Spa at The Essex Membership!

Along with UNLIMITED ACCESS to our:
∙ Full fitness center
∙ 6 Har-Tru tennis courts
∙ Indoor and outdoor pools
∙ Saunas and steam rooms
∙ Relaxation lounges

…members also enjoy discounts on:
∙ Overnight accommodations
∙ Dining in The Tavern and Amuse
∙ Classes in Cook Academy
∙ …and more!

Through July, sign up for a one-year Gourmet or AquaFit membership, and receive an additional THREE MONTHS FREE! That’s 15 months for the price of 12!

Call 802.764.1452 or visit the Spa Front Desk today.

Valid only on new memberships or renewals. Not valid on existing memberships. Expires July 31, 2013.

On a recent beautiful night in the Champlain Valley, we officially introduced Vermont to our brand new 350,000 cu ft hot air balloon– the largest (and coolest looking) in all of New England.

Enjoy the show!

ChiveSalmonreprinted from 6/14/13 issue of Burlington Free Press

Pesto salmon and quinoa – an anytime, anywhere dish
Jun. 13, 2013

Written by Shawn Calley, Free Press Columnist

After all the recent grill-worthy recipes here in Local Flavor, I thought it might be nice to take a break and offer up a recipe that’s fairly simple for anytime/anywhere preparation.

The secret to this comes in making your own pesto from scratch, and instead of the traditional basil and pine nut recipe, I prefer a mixture of chives, almonds and shallots. And it really goes well with the salmon.

One note — don’t feel like you have to cook the salmon all the way through. Just as with steak, I prefer it done medium, so it’s more tender with better flavor.


1 cup quinoa, rinsed well
2 cups vegetable broth
1 teaspoon salt and pepper
1 tablespoon olive oil
2 tablespoons lime juice
1 cucumber, small-diced
1 bunch of watercress, chopped
½ red onion, diced
Fresh mint leaves, chopped

In a small saucepan, combine quinoa, broth, salt, pepper and 1 tablespoon olive oil. Simmer until water is absorbed, approximately 15 to 20 minutes. Cool, and then add lime juice, more olive oil, cucumber, watercress, red onion and chopped mint. Combine, and set aside in fridge for one hour.

Chive-Pesto Salmon
4 six-ounce pieces of salmon
2 cups chopped chives
1 tablespoon chopped shallots
1⁄3 cup toasted almonds
¼ cup olive oil
1⁄3 cup Parmesan cheese
Zest of one orange
¼ cup of panko bread crumbs
¼ cup diced Roma tomatoes for garnish

Blend chives, shallots, almonds in a food processor for 10-15 seconds, and then slowly drizzle the oil in. After adding the Parmesan, transfer mixture to bowl, and add the orange zest. Coat the top of the salmon with the mixture, and bake in 350-degree oven for 10-15 minutes, depending on thickness of salmon. Place quinoa on a plate and rest the salmon on top.

Serves four

Shawn Calley is the executive chef at Amuse at the Essex Resort and Spa. His column, Local Flavor, appears weekly.

(reprinted from 6/12/13 issue of Seven Days)

Bluebird Chef Moves to Amuse
Side Dishes
BY ALICE LEVITT [06.11.13]

Executive chef Michael Clauss has left the Bluebird Restaurant Group for the Essex Culinary Resort & Spa. The Daniel Boulud protégé will work the same culinary muscles he used as a contestant in the 2010 Bocuse d’Or USA at the Chef’s Table at Amuse.

Clauss says that he’s excited to return to his high-end roots in his new role. “It’s really going to allow me to get back into the fine dining, Michelin-style food that I like to cook,” he explains of the eight- to 10-course meals he’ll be preparing Wednesday through Saturday. “[Executive chef] Shawn [Calley] and [food and beverage director] Arnd [Sievers] and all the guys over there have been very nice and very open about saying, ‘We want you to do your food at the Chef’s Table. We want people to have an amazing culinary experience’ — they’re really letting me run with it.” He’ll begin curing and making terrines early next week for a June 17 debut.