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.


(reprinted from Burlington Free Press 3/15/13)

There’s nothing like a quick and tasty bowl of soup to fill you up, especially one that offers a lot of great flavors. For this week’s recipe, we’re doing a soup made with kale, white beans, and your choice of sausage; generally I like to use a nice kielbasa or andouille.

The recipe also calls for a variety of seasonings, including red pepper flakes, but you can always adjust the heat, based on your taste preferences. And remember to use some great, fresh Vermont kale.


Kale, Sausage and White Bean Soup
2 tablespoons olive oil
3/4 pound Kielbasa, Andouille or Linguica sausage, cut into 1/4-inch-thick slices
1 medium onion, chopped
3-4 garlic cloves, minced
1 bunch kale, stemmed and torn into bite size pieces
1 quart chicken stock
16 ounces whole peeled peeled tomatoes, broken up
3 medium yellow-flesh potatoes, peeled and diced small
1/4 pound dried white beans, soaked overnight and drained
1 bay leaf
1/2 teaspoon fresh thyme, chopped
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped

In a heavy medium stockpot, heat the olive oil over medium high heat. Add the sausage and onion, and sauté for 5-7 minutes, or until onion is translucent. Add the garlic and kale and cook for 3-5 minutes. Add the chicken stock, tomatoes, potatoes and beans bring to a simmer. Stir in the bay leaves, thyme, salt, pepper flakes, and black pepper. Reduce the heat to medium and simmer, uncovered, until the beans and potatoes are tender, about 30 minutes. Stir in the parsley, and taste for seasoning.

Serves 4

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

Join us (and the Easter Bunny!) for a Brunch to remember, March 31, 2013

Beef Steamship Round – slow-roasted for 12 hours, served with caramelized onion jus lié
Lamb Leg Roulade – house-made sausage & wild mushroom stuffing, brown sauce
Roasted Vegetable Strudel – roasted vegetables wrapped in crispy phyllo dough
Omelets – eggs any style, Vermont ham, Cabot cheddar, Vermont chevre, vegetables
Salad – spinach, Caesar, and green salads made to order

Misty Knoll Chicken Braised in Dijon and a Trio of Mushrooms
Yukon Gold Potato, Local Kale & Tomme Frittata
Eggs Benedict with Arugula, Crispy Prosciutto and Sauce Charon
Scallop-stuffed Salmon Pinwheels with Tarragon Beurre Blanc
Grilled Sweet Potatoes with Maple-Chipotle Glaze and House-made Marshmallows
Beet-poached Cauliflower
Roasted Red Potatoes & Caramelized Shallots
Vermont Maple Bacon & Sausage

Roasted Vegetable & Bread Salad
German Potato Salad with Watercress
Jicama, Chayote Squash, Orange & Cilantro Salad
Pickled Deviled Eggs
Mushroom & Leek Tarts • Local & Domestic Cheeses
Fruit Platter
House-Made Patés, Terrine, Antipasti, Rillette,
and Duck Confit

House-made Gravlax
Shrimp Cocktail
Red Crab Claws
Citrus-marinated Calamari
Smoked Crab Bisque

Pastries, Pies, Cakes, and more… direct from our own Bakeshop
…plus a white chocolate fountain!

Seatings available:
The Atrium 9:30 a.m. – 3:30 p.m.
Amuse 10:00 a.m. – 3:00 p.m.
Adults: $35 • Ages 6-12: $19 • Ages 5 & under: Free
Call (802) 764-1489 for reservations.

Toasting with wineJoin the acclaimed chefs of Amuse at The Essex Resort & Spa for a showcase of fine wines and mouth-watering localvore cuisine.

Menu includes:
Poached Diver Scallop with Thyme-Chickpea Purée
Veal Saltimbocca with Celeriac and Carrots
Vermont Kobe Bolognese with House-Made Spinach Pasta

Wines include:
La Spinetta “Il Gentile di Casanova” Sangiovese, 2006
La Spinetta “Il Colorino di Casanova” Colorino, 2008
Indigenous Selections “gri/gio” Pinot Grigio, 2011
Indigenous Selections “san/gio” Sangiovese, 2010

Wednesday, March 13th, 6:00 p.m.
$65.00 per person, plus tax and gratuity.
802.764.1489 for reservations. for full menu.

Kale RisottoLocal Flavor: A new way to eat more kale
Published in Burlington Free Press – Feb 14, 2013

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

Kale has been enjoying a bit of a renaissance lately (and yes, we strongly encourage eating more of it), but beyond sautéing it or baking it into kale chips, many people aren’t really sure how to prepare it.

For this week’s Local Flavor, I’m offering up a really nice barley and kale risotto. It’s the perfect side dish for chicken or fish, but it’s also great as an entrée all by itself.

You’ll notice the recipe does not call for Arborio rice; the truth is that risotto is a cooking method and not an ingredient. For this recipe, we’re using barley for a more unique flavor that really meshes well with the kale.

Barley and Kale Risotto
4 cups chicken stock
3 tablespoons olive oil
½ white onion, sliced thin
8 ounces chorizo, sliced
11/2 cups barley
1/2 cup white wine
1 red pepper, sliced thin
10 ounces chopped kale
3 ounces butter
2 tablespoons fresh thyme
3 ounces feta cheese

Warm chicken stock over low heat. In a separate sauce pot, add olive oil, onions and the chorizo. Cook until onion is translucent and the chorizo is mostly cooked. Add barley and cook until coated with oil. Add the white wine. Cook until wine is completely incorporated into the barley. Lower heat to medium, and start adding one cup of warm stock at a time, stirring every 30 seconds as the stock reduces almost completely. Add more stock until it is all incorporated (approximately 40 minutes). When you get to the last cup of stock, add the red peppers and kale. Remove from heat and add the butter, thyme and feta. When butter is melted, salt to taste.

CupidJoin us Valentine’s Night in Amuse for a romantic dinner to remember!

Shrimp & Calamari Tempura – Napa Asian Slaw and Duo of Dipping Sauces
(Vegetarian Option Also Available)

SOUP or SALAD (Choose One)
Scallop Chowder Served in a Mini Bread Bowl
Beet Carpaccio – Baby Greens, Blue Cheese, Candied Walnuts, Saba Drizzle

ENTRÉE (Choose One)
Oyster-Stuffed Sole – Chestnut Cream, Wild Rice, Swiss Chard
Grand Marnier-Glazed Roasted Duck – Stuffed Artichokes
Pan-Seared Filet Mignon – Root Vegetable Country Mash, Cider Demi-Glace
Deconstructed Mushroom Lasagna – House-Made Pasta with Smoky Tomatoes and Vermont Burrata

Neapolitan Love Puff for Two

Thursday, February 14
$120 per couple (plus tax & gratutity)
Please call (802) 764-1489 for reservations.

Tucker Wright & Shana Farer-Feld

Tucker Wright & Shana Farer-Feld

The Essex, Vermont’s Culinary Resort & Spa, today announced the recipients of its Employee of the Year and Manager of the Year Awards for 2012.

The Employee of the Year is Tucker Wright, an employee in the Resort’s Food and Beverage Department. Wright came to The Essex in May 2008 and has worked as a banquet server, restaurant server in Amuse and The Tavern, and as a bartender.

The Manager of the Year is Shana Farer-Feld, manager of Spa at The Essex. Originally hired as Spa Front Desk Lead in June 2010, she currently also serves as co-chair of the Resort’s annual United Way campaign.

“Both of these employees personify what The Essex Resort & Spa is all about,” says Jim Glanville, Vice President and General Manager. “Their customer service is exemplary, and they always go above and beyond to make sure guests’ experiences at The Essex are memorable. Shana and Tucker also serve as an inspiration for their fellow employees; their team spirit and devotion to the company are outstanding.”

About The Essex Resort & Spa
Nestled on 18 acres between the Green Mountains and Lake Champlain, The Essex Resort & Spa is a 120-room resort and spa featuring world-class cuisine in two restaurants: Amuse and The Tavern. The Essex is also the home of Cook Academy, Vermont Tennis Vacations, and it features dozens of onsite activities and amenities, including golf, hot air ballooning, and a full-service Spa and Salon. Visit The Essex on the web at:

January Wine Dinner

Friday, January 25th, 6:00 p.m.

Join the acclaimed chefs of Amuse at The Essex Resort & Spa for a showcase of fine wines from Napa and Sonoma. Compare and contrast each region with selections including:
Domaine Carneros Brut
Benziger Chardonnay
Sequoia Grove Chardonnay
St. Francis Cabernet
Cakebread Cabernet

Kaffir Lime & Coconut-Poached Scallop
‘Forbidden Rice’, Hearts of Palm & Callaloo Salad

Pan-Seared Bay Scallops
White Anchovy Provençal, Black Olive Tapenade, Eggplant Caviar

Local Lamb Neck Ravioli
Lamb Consommé With Poached Salsify

Sous Vide Local Lamb Loin
Lingonberry Demi-Glace, Cauliflower Latkes


$65.00 per person, plus tax and gratuity.
Please call 802.764.1489 for reservations.

13 May 2012

omelet bar
eggs any style
vermont ham, lobster, smoked mussels, mock duck, chorizo
vermont cheeses (chevre, cheddar, pepper jack)
peppers & onions, mushrooms

waffle bar
classic / whole wheat waffles
blueberry syrup, vermont maple syrup, bananas foster sauce
whipped cream, chocolate sprinkles, chocolate-covered nuts, assorted candies

selection of local and domestic cheeses, including baked brie

fruit & crudité platters, charcuterie, house made rillette, duck confit

classic mixed greens with aged sherry vinaigrette
grilled asparagus salad with hard-boiled egg and lardons
roasted beet salad with vermont goat cheese and maple balsamic

raw bar
smoked mussels, house gravlax, peel-and-eat shrimp, jonah crab claws

hot items
vermont bacon & sausage
home fries with peppers & onions
tuscan eggs benedict
(polenta cake with wilted arugula and tomato-basil hollandaise)
roasted red pepper soup
hungarian-brasied chicken
broiled tilapia with fine herb beurre blanc

assorted housemade desserts

Seatings available Sunday, May 13, from 10a-3p.

$35 for adults
$18.95 for children aged 6-12
Free for children aged 5 and under

Call 800-727-4295 for reservations.

Our neighbors at Northern Lights Rock and Ice are proud to host a Vermont Public Service Appreciation Day, Saturday April 14th, from 10:00 a.m. to 2:00 p.m.

The public is invited to experience Northern Lights while at the same time having fun with local public service departments including: Essex Police, Colchester Police, Essex Fire, Jericho-Underhill Fire, Essex Rescue, St. Michael’s Rescue, and Richmond Rescue.

The Cargo Zip, Leap of Faith, Giant Swing and Portable Climbing Wall will be specially-priced during the event, at $15 each or $45 for all four. And a portion of all proceeds will be donated to the departments.

Plus, we’re providing the barbeque picnic!

Make plans now to come out and celebrate our finest and bravest… while having some fun and plenty of good eats!

Call 316-3300 for more information.