Archives for posts with tag: beverage

January Wine Dinner

TOUR OF NAPA & SONOMA
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

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

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

THIRD COURSE
Local Lamb Neck Ravioli
Lamb Consommé With Poached Salsify

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

COFFEE & DESSERT

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

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HAPPY MOTHER’S DAY
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

salads
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.

“Logic, like whiskey, loses its beneficial effect when taken in too large quantities.” –Lord Dunsany

Savor the Whiskeys of the World at a special culinary weekend
Hosted by renowned whiskey expert Brian McQueenie of Ouidram
November 18-19, 2011
The Essex Resort & Spa

Friday:
Whiskey Reception, 6 p.m.

Saturday:
‘Cooking with Whiskey’ Class, 1 p.m.
Five courses with whiskey pairings, including:
• Vermont cheddar and whiskey-stuffed Chicken Statler
• Vermont apple slaw with whiskey gastrique
• Vermont honey cake with fresh bourbon whipped cream
120* per person

Saturday:
Whiskey Dinner in Amuse, 7 p.m.
Six courses with whiskey pairings, including:
• Whiskey-flavored amuse bouche
• Petit filet mignon topped with seared foie gras, fresh baby vegetables, and whiskey demi
…or
• Vegetable paella with tofu scallops, served with tomato-whiskey broth
• Flourless chocolate cake with whiskey mousse
$85* per person

Overnight packages also available.

Visit our Front Desk or call 800-727-4295 for more information.

*Tax and gratuity not included.

coffee

by Chris Benjamin, Food & Beverage Director, The Essex Resort & Spa

Autumn has certainly come in and taken over our world, a prelude to the next longer season ahead. Seems like every day it’s 54 degrees, raining, and windy. The leaves are falling, and old man winter draws ever nearer.

It’s dreary days like these that make me seek out those comfort items that we keep around to lighten our mood and hearts; for some it might be a favorite sweater; others look for a place near the wood stove and a good book; still others might look towards a great comfort meal that was once a favorite as kids (mine happens to be my Dad’s Chicken a la King).  But for others, there’s nothing like having a solid cocktail in their hand.

I’m sure ‘Cork Dork’ Jason Zuliani might argue that a glass of wine is what’s needed, but to many folks in Vermont one of the most comforting beverages is coffee.  Warming on the inside, coffee in moderate amounts is also very healthy, recently linked to reducing the risk of colon cancer, diabetes, Parkinson’s disease and cavities (if you go sans-sugar).  Of course any beverage can be improved upon, in my opinion, with a little love from some distilled spirits, and liqueurs are the best marriage of flavors.

Liqueurs can be defined as any spirit (usually but not always low in alcohol) that are strongly flavored with either fruit, herbs or nuts and have higher than normal sugar levels (thus the lower alcohol).  Originally intended to be drunk after dinner as a digestif, these spirits are an ideal match for coffee as flavoring agents.  Examples of these types of liqueurs are wide and varied, and most have some an ancient, special recipe that’s been handed down for centuries (The Colonel’s seven herbs & spices has nothing on these guys).

One such liqueur is Grand Marnier, created by Louis-Alexandre Marnier Lapostolle in 1880.  It’s a blend of Cognac (more on this next week) and Citrus Bigaradia, a special orange hailing from the Caribbean.  It’s also one of the ingredients you’ll find in the Essex Warmer, this week’s featured cocktail.  While you’ll only find this at The Essex Resort & Spa, most restaurants carry their own specialty on their dessert menus, so take a look the next time you’re out.

I recommend sipping The Essex Warmer on the porch on a day like today, watching the leaves fall, or hosting friends for a celebration. While you can skimp and get cheaper liqueurs, I don’t recommend it.  The generics utilize more high fructose corn syrup and artificial flavorings than the real stuff, thus why they tend to be cheaper.

Enjoy.

The Essex Warmer
3/4 oz Grand Marnier
3/4 oz Bailey’s Irish Cream
3/4 oz Kahlua
6-8 oz Your favorite coffee (6 oz if you want to really taste the liqueur, 8 oz if you’re looking for the sneak attack).

Combine all the ingredients.  Top with whip cream and garnish with three coffee beans (this is traditionally done in Italy with sambuca drinks. The beans represent health, wealth and happiness).

Our brand new Spa at The Essex is now open and fully functioning!

We opened for our first day on June 26, 2009 and the excitement of the day was resonating throughout the entire resort and our customers.  Since it is still within the first week, we will tell you more about the functions, services and the entire operation after we have experienced an entire week– it is looking and running as smoothly as we had hoped so far!

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Gather your girlfriends and pack your bags!

Escape to The Essex, Vermont’s Culinary Resort & Spa – relax, renew, and reconnect with your sense of adventure and your best friends. With great food and pampering in the equation – it’s sure to be a memorable experience you’ll treasure.

The Gourmet Girls Get-a-way starts from only $579* for 2 Ladies.

Both of you will enjoy these fantastic features:

  • One night accommodations in a Traditional Guest Room
  • Chef In Training Cooking Class onsite at Cook Academy
  • Choice of One:
    • 50 Minute Swedish Massage
    • 50 Minute Transformation Facial
    • Essential Manicure  & Pedicure
  • Unlimited Spa Access
  • A Delicious Spa Lunch
  • Complimentary Fresh Start Breakfast
  • Early Check in / Late Check out when available
  • You can also click HERE to see a schedule of the great Chef-In-Training classes available.

Is there more than one BFF? Well that’s an easy solution–additional girls in the same accommodations for $230 (so that means it’s cheaper if more fabulous friends tag along!), but limited rooms are available and the rates are based on double occupancy.  Need more time away?  Adding on a 2nd night is only an extra $169.*

What are you waiting for? Come here and let us pamper your stress and worries away, not to mention a time of your life with your closest girls! Click to see the new Spa Menu!

Jeff Baker, Beer & Wine Manager of the Winooski Beverage Warehouse came in to The Essex to interview Chris Benjamin, Food & Beverage Director for The Tavern and Butler’s Restaurant about featured brews in the two restaurants!

The Essex staff tries to create worldly, yet local tastes throughout their overall culinary experiences by pairing specific culinary creations with the world-class brews and wines of course.  Although food pairings are most often associated with different wines— beer and food pairings are really quite a treat and will shock your taste buds in delight!

Click below to read Jeff Baker’s blog on his experience at The Essex, other stories of micro-brews, fine wines and Vermont beverage news!

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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