As VT’s Culinary Resort, The Essex Resort & Spa is pleased to offer two restaurants for your dining pleasure along with a wide variety of fun, hands-on classes for all abilities in Cook Academy.
Junction Foodies, rejoice: our newest restaurant, Junction, will make all your culinary senses sing. Why? Besides the quirky décor – a feast for the eyes – you’ll enjoy the scents and sounds of the open kitchen, the flavors and textures of the creative tasting menus. At Junction, you’ll feel like you’re dining in the Chef’s own home…and in a way, you are. This is our home, and at Junction, you’re always welcome.
The menu at Junction evolves nightly, blending locally-sourced ingredients with some of the world’s most coveted delicacies. Guests can put themselves in the Chef’s hands with a full-table five-course tasting menu, or create their own three-course tasting menu from the small plate, large plate, and cheese/dessert offerings.
The Tavern provides the best of traditional pub fare. The menu is inspired by the finest local ingredients, many of which come from our own organic gardens. Enjoy your meal with a selection from our award-winning wine list, our extensive list of Vermont microbrews, or a specialty cocktail.
Cook Academy our onsite cooking class program, gives you a chance to work with our renowned chefs in the fun atmosphere of our intimate classroom kitchen. Our classes offer a low-pressure, hands-on culinary experience where you can enjoy learning new techniques or honing the skills you already have.
Tavern brunch menu (Sundays 7am-3:30pm)
A graduate of the Pennsylvania Culinary Institute of America, Chef Calley is a native of Michigan who came to Vermont five years ago to further his love for locally-sourced, European-inspired cuisine. The former owner of Vermont's renowned Hearth and Candle Restaurant, Chef Calley focuses on blending the ingredients from The Essex's own gardens into his own culinary creations.
Chef Casimir is a graduate of New England Culinary Institute and brings flair and energy to the culinary team serving Junction and The Tavern restaurants of the Resort. Like Chef Shawn, he has endless ideas on interesting culinary creations and guest experiences.
Chef Brandy Allan holds an Associate degree in Culinary Arts and a Bachelor’s degree in Hospitality and Restaurant Management. Chef Brandy has shown her skill and talents both in “front of the house” and “back of the house” positions. She started her career at the Iconic Biltmore Estate in Ashville North Carolina where she developed a passion for Southern cuisine. “The atmosphere was fun and a perfect place for me to work on my skills,” states Chef Brandy. The Reel Hospitality Group lured Chef back to New England. She worked at “Dakotas” in Connecticut as well as “Sweetwater’s” in Burlington. Her laid back, friendly and approachable leadership skills make cooking classes fun and informative. We are honored to have Chef Brandy as part of The Essex Culinary Team.
Chef Kevin has honed his culinary skill at popular Vermont restaurants and brings to the Resort's culinary team a passion for presentation. The food not only must taste delicious, it must be a feast for the eyes and nose as well. That type of attention to detail is amonth the things that sets the Essex Resort's culinary team apart from others.