Archives for posts with tag: essex

“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.

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The Tennis Channel’s popular series ‘Destination Tennis’ will feature Vermont Tennis Vacations at The Essex Resort & Spa this weekend.

The half-hour show, which features host Mayleen Ramey, “will meet people involved in the local tennis scene, explore the city and all it has to offer, as well as present firsthand information that will stir the passion in tennis players of all ages and levels.”

The Tennis Channel selected The Essex Resort & Spa for the show last year and filmed the segment over several days last August.

For a slideshow of photos from Mayleen’s visit, click here.

‘Destination Tennis: Vermont’ airs on The Tennis Channel Sunday, February 27th, at 7:30 p.m.

The Tennis Channel is channel 400 on Dish Network, and channel 217 on Direct TV. Check your local cable listings for times and dates in your area.

Local Flavor: Wintery Chicken Soup

By Tom Brooks, Director of Food & Beverage, The Essex Resort & Spa

As I write this, it’s a typical cold, wintery night in Vermont—and it’s got me thinking about a refined and sublime experience: There’s nothing quite like a deliciously satisfying (and hot) dinner while the snow is swirling outside.

One of my favorites is a steaming, piping hot chicken broth that’s clear as ice and teaming with homemade noodles, plus chicken, celery, and carrots. All you need is some crunchy Italian bread and a CD of your favorite Farucca music, and you have the ingredients for a warm, soothing night in.

Enjoy!

Classic Chicken Soup
4 quarts water
2 bone-in, skin-on chicken breasts
2 large carrots
3 long celery stalks, peeled
2 Bay leaves
1 lb. fresh dried (or frozen) noodles

Fresh Pasta
8 eggs
5 cups flour

Bring the water to a boil. Clean chicken breast under cold water, making sure to clean off all blood spots.  Put chicken into pot of boiling water, and then simmer for 2 to 3 hours, depending on the size of the breasts.  Cut peeled celery and carrots into large battonette (a little larger than a julienne cut).  Bring the water back to a boil. Take breasts out of broth and separate the meat from the bone. Discard the skin.

To make the pasta, combine the eggs and flour well-style until the dough is smooth to the touch.  Cut into flattened pieces and roll through the pasta machine on the thinnest setting, making wide noodles or thin spaghetti noodles. Cook in salted boiling water until al dente. In the other pot, bring the vegetables, chicken and chicken broth to a simmer.  When vegetables are at the desired tenderness, add noodles and serve piping hot with any favorite chopped herb. And don’t forget the crusty bread!