Archives for posts with tag: resort

“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.

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.

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!

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

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

Did you know that the average American wedding produces 800 pounds of garbage?

That’s right 800 pounds! As of lately, the sales team at the Inn has decided to draw their attention to the evolving trend of green weddings. As a team we would like to offer our wedding clientele responsible choices that make a statement. Not only can you make your wedding day a beautiful and romantic ceremony, but you can also take the chance to make the wedding reflect yourself and your concerns for the environment.

New England Culinary Institute is a founding member of the Vermont Fresh Network, as well as the Inn at Essex being a member of the Green Hotel Association, and prides itself on taking care of the environment and bettering the long-term value of our property and staff.  Here at the Inn at Essex we focus on social responsibility. Not only do we recycle and compost all excess food, we make a point of using energy efficient light bulbs in all our facilities. We also offer our guests the opportunity to share our social responsibility with our towel re-use program as a water conserving method.

There are many ways to go green on your wedding day, and the Inn at Essex has already started to make your special day socially responsible. Here at the Inn our food products come from local, seasonal and sustainable farms and vendors.  Recently, we have begun to research ways to make your event even greener. For example, using soy candles, reducing plastic and paper usage, and purchasing green cleaning products that contain natural ingredients.

By Mimi Overman

I’ve retired twice in my life. The first time, after I had sold my conference and event-planning firm based in New Jersey. Soon after I sold my firm, I received and accepted an appointment from Governor Jim Douglas to become the Director of Sales & Promotion for Vermont Tourism. Vermont leaders later asked me to run the Vermont Convention Bureau.

Hey, what’s better than selling Vermont every day?

When I decided to conclude my public service career a few months ago, only one job could have drawn me out of retirement a second time; the opportunity to work with friends and sell The Essex every day to organizers of meetings, incentive travel programs, events, reunions, etc.

So here I am, mixing and matching the quality and amenities of the Lake Champlain Region’s leading resort, the totally trendy destination of Burlington, and the wrap-around activities of Vermont. Oh, yes, at the same time I’m helping organizers plan their group events and travel at The Essex. I work with Vermont’s happiest resort staff, dine on Vermont’s finest cuisine every day, and stay fit “test-driving” all of great  recreational assets at The Essex. I’m looking forward to our huge indoor pool and state-of-the-art fitness center when they open in May and selling The Essex to the group market, watching the joy of our group guests, and having fun here myself makes my third retirement seem like a long way off.

By Dave Hakins

The transition from country hotel to full-service resort

“Country Inn Charm… Luxury Hotel Service” 

All thru the 1990’s and early 2000’s, this was our tag line.  We certainly were – and continue to be – “charming”, and the fact is, we’re the most luxurious property in our region (heck – we are the only AAA Four-Diamond Resort in Chittenden County / Greater Burlington).  But this tag line, though accurate, sometimes just didn’t feel like us.  During our formative early years, it probably did best describe what we were:  a very nice country hotel providing exceptional service and wonderful dining by the New England Culinary Institute (NECI).  Those traits certainly live on today, but they tell only a small piece of what has evolved at our property over the past five-plus years.

Since 2003, we have been experiencing a steady evolution towards what will come to fruition this spring, making us the only full-service, luxury resort in the Greater Burlington, Vermont area.

Here’s a snapshot of that evolution:

2003 Spring – Owners agree there is pent up demand for world-class, full service resort in the Greater Burlington, and it needed to be filled.  We realize that a spa is really needed in this area – and lack of indoor pool has been hurting our business for years!  Resort theme needs to be pursued with a culinary angle that we uniquely possess having one of the top rated culinary schools in the country here on-site.  How can we really integrate the classroom with the dining room, in an exciting and accessible way?

2003/2004 – 90 hotel guest rooms are renovated by renowned designer of Manchester VT – Susan Sargent.  Links at Lang Farm Golf Course opens all 18 holes across the street from the Inn.  

2004 – 6 Har-Tru Tennis Courts are built and partnership formed with New England Tennis Holidays, the #1 adult rated tennis program in the country.  Spa study begins, initial consultants hired.  NECI receives coveted Wine Spectator Award for our wine list!

2005 – Relationship formed with Vermont National Country Club (semi-private Jack Nicklaus golf course) and Country Club of Vermont (exclusive course with spectacular views) to offer the finest golf venues in Vermont!  Partnership with Dacor is formed, and hands-on-kitchen is built to offer classes to the general public by the New England Culinary Institute.

2006 – Permitting is submitted, plans begin for the spa.  We see a distinct shift in our guest mix to those looking to stay on property more and make the most of our on-site amenities, in addition to our Burlington area assets.

2007 – Spa permitting is approved.  Inn becomes approved as an Orvis Endorsed Fly Fishing Lodge… the first in Vermont!  We purchase a hot air balloon as an additional resort offering.

2008 – Spa begins construction!!  Stocked fly-casting pond is added to front of property.  Northern Lights Rock and Ice builds an on-site rock and ice climbing facility with twin 400 ft zip lines for yet another interesting resort amenity.

2009 – Spa is scheduled for a spring 2009 opening!  A 22,000 sq. ft facility featuring 10 treatment rooms, full salon services, movement studio, multiple coed and same-sex relaxation areas, 25 yard indoor pool with 18 person outdoor hot tub and 900+ sq. ft. fitness center.

So today, we look at our original name (“The Inn at Essex”) and realize,we are no longer an “inn” (never really were), and this says nothing of what we offer or are coming to be.

With that, I introduce, The Essex, Vermont’s Culinary Resort & Spa

Hope to see you soon and often!

Jim Glanville, Vice President & General Manager