The Essex Resort & Spa - a culinary school in Vermont, 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.
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 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.
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.
A warm, intimate setting provides the backdrop for Junction’s memorable experience. Dishes are prepared in full view of guests from the open kitchen, and further delicious energy is brought straight into the dining room by our extraordinary team of Chefs. Each night, one of our Chefs is your host and maestro, and you will receive personal attention from the Chef at your own table…from menu guidance and wine suggestions to recipe tips and culinary secrets. A handful of dishes are even prepared tableside by the Chef himself.
The menu at the Junction is evolved nightly, blending locally-sourced ingredients with some of the world’s most coveted delicacies. The menu’s inspired versatility is anchored by selections that appeal to a wide range of palates. Seafood, beef, chicken, pasta, lamb – all present and accounted for…yet with perhaps an unusual twist or unexpected side dish to transform it from a meal into an experience.
With exceptional dishes served in a relaxed, casual atmosphere, Junction is luxury without pretension. Come in your jeans…eat five-star cuisine.
Monday-Sunday | 5:30 pm - 9:30 pm
Enjoy the best of pub fare served in a casual setting. The Tavern at The Essex Resort features an expanded bar area along with seasonal patio seating adjacent to the East Lawn and the Resort's vegetable and herb gardens, providing diners with a more secluded al fresco experience. The menu is inspired by the finest local ingredients, sourced from Burlington and nearby areas. Enjoy your meal with a selection from our award-winning wine list, our extensive list of Vermont microbrews, or a specialty cocktail.
A children’s menu is available. Seating is first-come, first-served. Dress is casual. Gluten-free options are available.
Monday - Thursday | Breakfast 7:00 am - 11:00 am | Lunch 11:30 am - 5:00 pm | Dinner Entrees 5:00 pm - 10:00 pm | Bar 11:30 am - 11:30 pm
Friday & Saturday | Breakfast 7:00 am - 11:00 am | Lunch 11:30 am - 5:00 pm | Dinner Entrees 5:00 pm - 11:00 pm | Bar 11:30 am - 12:30 am
Sunday | Brunch 8:00 am - 12:30 pm | Lunch 1:00 pm - 5:00 pm | Dinner Entrees 5:00 pm - 10:00 pm | Bar 8:00 am - 11:30 pm
Our classes offer a low-pressure, hands-on culinary experience where you can enjoy learning new cooking techniques or honing the skills you already have. You'll work alongside one of our chefs as you prepare a delicious meal using local Vermont ingredients. Classes generally include a three- or four-course meal. Fees do not include sales tax or gratuity.
We believe that too many cooks can spoil the broth so we limit class size. Our Chef's Kitchen classroom is an intimate space for up to eight. The JK Adams classroom has space for 12 or even more.
A fun, hands-on week for your aspiring chef! Your children will have a great time learning the tricks of the trade during this week-long cooking camp. From food preparation to nutrition, our esteemed chefs will make your campers a star in the kitchen.
Campers will expand their palates. Camp Cook reinforces academic and social skills. You will learn about food safety and proper knife skills. Try out new flavors and fun ingredients. Our menus are designed for young foodies and curious cooks with sophisticated but fun, kid friendly recipes. It's not all kitchen time! Campers will pick seasonal herbs and vegetables from our vast gardens. Break time...let's go jump in the on site pool. Oh Ya, you will also help care for and collect eggs from our on-site flock of layer hens. FUN! Campers will come away with a great sense of pride, and of course, their own Cookbook!
June 5, 2017- June 9, 2017
June 12, 2017- June 16, 2017
June 19, 2017- June 23, 2017
July 3, 2017- July 7, 2017
July 17, 2017- July 21, 2017
July 24, 2017- July 28, 2017
July 31, 2017- August 4, 2017
August 7, 2017- August 11, 2017
August 28, 2017- September 1, 2017
NATIONAL GRILLING MONTHAt The Essex we are Celebrating National Grilling Month! Check out our Recipe below created by our Executive Chef, Brandy Allan. She utilized Vermont-made Rickie's Root Beer to create mouthwatering meal. Enjoy! Rookie's Root Beer BBQ sauce Ingredients:
½ Cup Blended oil
2 Yellow onions. small dice
¼ Cup Garlic, minced
¼ Cup Rookie's Root Beer
1bs, Cumin, ground
1 Tbls Chili powder
½ Cup Molasses
2 Cups Ketchup
½ Cup Cider vinegar
2 Tbls Cocoa
½ Cup Whiskey/Bourbon
1 Tbls Espresso powderSweat onion and garlic in blended oil. Add root beer, reduce by half. Add remaining ingredients, whisk to combine. Simmer for 30 minutes. Puree with stick blender.
Chef 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 Asheville 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 fun and informative.