Archives for posts with tag: vermont

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.

Planning on spending this weekend on the slopes? Maybe you’ll take to the neighborhood hill with your kiddos for a little sledding? Or maybe, just maybe, you’ll have a nice quiet weekend to yourself with a great book.

Whatever your weekend plans, is there really anything better than just taking a little time to enjoy a nice, warm beverage while the snow swirls outside?

Mulled cider has been a winter tradition for centuries, but here in Vermont, we always like to add our own spin on things. So, here’s our special recipe, which, of course, features pure local maple syrup.

Not only does it make the already wonderful aroma of mulled cider that much better, but it also adds a nice layer of sweetness to what I consider the ultimate comfort drink.

Enjoy!

Mulled Cider
2 quarts apple cider
1 cup pure Vermont maple syrup
1 stick cinnamon
A few whole cloves
one-fourth teaspoon fresh grated nutmeg
Lemon and orange slices, cut in half, for garnish

Combine cider, syrup, cinnamon and cloves and heat thoroughly, but do not boil. Remove cloves and serve hot, garnished with a half lemon and half orange slice.

Written by Shawn Calley, executive chef at the Essex Resort & Spa.

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!

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!

Dear Friends,

With recent news of the consolidation of New England Culinary Institute (NECI) and the “closing” of their Essex Campus – we realize that there has been some confusion about what this means for The Essex Resort & Spa.  We’d like to take this opportunity to provide clarity to our friends.
First and foremost, we fully support NECI in their endeavors of closing the Franklin Street campus in the village of Essex Junction.  This is a well thought out, strategic move for NECI that supports their Culinary College theme.

This consolidation does not affect the ongoing operations of our resort food and beverage services.  NECI trained Chefs and student interns will continue to provide the exceptional cuisine we’ve been proud of for the last 20 years!

Please feel free to contact me with any questions you may have and click below to read more about NECI’s consolidation.  We appreciate your continued support!

Jim Glanville
General Manager

NECI

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 Essex Resort and Spa had the pleasure of hosting Matt Lauer, from NBC’s Today Show, for an exclusive interview with Vermont native Captain Phillips, who was recently taken hostage by Somali Pirates.

The interview took place Friday, April 24, 2009 in our newly renovated ballroom in the Governors’ Mansion.  The ballroom was transformed from an empty space into a cozy living room with furniture brought in from all over the resort in order to personalize the space.  It was important to make sure everything was captured perfectly in reporting this heroic story.  All the staff at the resort was exited to work with the NBC team and Matt Lauer.  All can report how gracious Matt Lauer was to work it!  The Resort is proud to have been NBC’s choice of venue here in Vermont!

The Resort is proud to have been NBC’s choice of venue here in Vermont!

Click below to see the entire interview, or click HERE for the article!

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