Your culinary adventure in Burlington begins when you check in. Fresh baked goods at the Lobby Café greet you with delectable sights and smells before you’ve even gotten your room key. And that’s just the start.
Whether you choose an intimate, inspired dinner at Junction or traditional pub fare at The Tavern, your taste buds will rejoice at how inventive and fresh our food is—many of our ingredients are grown on-site in our organic garden, and others are sourced from nearby purveyors.
Our famed Cook Academy is the perfect place for culinary exploration for seasoned kitchen pros as well as those who don’t know their hollandaise from their béarnaise. It’s a fun and festive experience for couples, families and even team-building events. For special gatherings such as weddings or group meetings, our award-winning chefs offer unmatched catering menus and impeccable service.
AN INTIMATE & INTERACTIVE RESTAURANT
THIS IS LUXURY WITHOUT PRETENSION.
From the moment you walk through the door, you can tell Junction is different. The AAA Four Diamond and Wine Spectator Award certified, Junction, is a destination in itself. A warm, comfortable setting provides the backdrop for a dramatic meal, orchestrated down to the finest detail by our talented chefs. The open kitchen offers a behind-the-scenes view of the artistry that goes into each plate. Some dishes are even prepared tableside for a more interactive restaurant experience.
Each night, one of our chefs acts as your personal tour guide, giving menu and wine suggestions and maybe even sharing a few culinary secrets. The menu at Junction changes seasonally based on the freshest ingredients available, including from our own organic vegetable and herb gardens. At Junction, you can count on inspired versatility and selections that appeal to a wide range of palates.
The experience at Junction is special but unfussy. Where else can you enjoy five-star cuisine while wearing jeans?
RESERVATIONS HIGHLY RECOMMENDED.
OPEN DAILY, 5:30 P.M. – 9:30 P.M.
For information or assistance regarding menus or reservations you may call Toll-Free: 800-727-4295 or Front Desk: 802-878-1100
2017 WINE SPECTATOR AWARD OF EXCELLENCE
Junction’s wine program was created with the intention of complementing our innovative dishes. We feel that the wines are just as much an essential part of the dining experience as the food. Our wine list offers a new world focus from regions of California supplemented by wines from classic, old world regions of France, Spain and Italy.
PRIVATE DINING ROOM
From an intimate dinner for 2 to a reception for 10, our private dining room at Junction delivers the highest quality, locally sourced, food and service in one of the most warm and inviting venues in Vermont. With events ranging from business meetings, to wedding rehearsals and holiday parties our guests delight in the unique Culinary decor, service excellence, attention to detail and of course and Award Winning wine list.
To Reserve the Private Dining Room call 802-764-1489.
VERMONT'S BEST PUB FARE AND BAR
DRESS CASUALLY, AND COME HUNGRY.
Creative and casual, The Tavern offers a tasty pub menu day and night. Inspired by the finest local ingredients from Burlington and nearby areas, our chefs take a fresh approach to pub favorites. The Tavern offers nightly specials Monday through Thursday and brunch on Sunday. Breakfast, lunch and dinner are served daily, and the bar is open every night.
The Tavern features an expanded bar area along with seasonal patio seating adjacent to the East Lawn and our vegetable and herb gardens. Enjoy your meal with a selection from our award-winning wine list, our extensive selection of Vermont microbrews or our hand-made specialty cocktail menu.
We offer a children’s menu and gluten-free options, and there’s no need for a reservation—seating is first-come, first-served.
For information or assistance regarding menus or reservations you may call Toll-Free: 800-727-4295 or Front Desk: 802-878-1100
Pair your meal with a brew from our perfectly currated local craft beers and cider. We feature Vermont favorites such as Queen City, Fiddlehead, Long Trail, Switchback and Zero Gravity. As one keg runs dry, another highly-rated brew is ready to take its place. Sip and enjoy here at The Tavern.
We are proud to offer our guests an alternative to a banquet hall or conference room. For whatever reason, business or pleasure...breakfast, lunch or dinner...the Timber Room will leave a lasting impression. Whether it is for your closest friends or esteemed colleagues, rest assured your private dining experience will be something they will remember.
To reserve Timber Room for your private use call 802-764-1428.
MONDAY – THURSDAY
Breakfast 7 a.m. – 11 a.m.
Lunch 11:30 a.m. – 5 p.m.
Dinner 5 p.m. – 10 p.m.
Bar 11:30 a.m. – 11:30 p.m.
FRIDAY & SATURDAY
Breakfast 7 a.m. – 11 a.m.
Lunch 11:30 a.m. – 5 p.m.
Dinner 5 p.m. – 11 p.m.
Bar 11:30 a.m. – 12:30 a.m.
Breakfast 8 a.m. – 11 a.m.
Brunch 11 a.m. – 3 p.m.
Dinner 3:30 p.m. – 10 p.m.
Bar 8 a.m. – 11:30 p.m.
LOW-PRESSURE CLASSES. HIGH-OCTANE RESULTS.
For information or assistance regarding booking a class at our Cook Academy you may call Toll-Free: 800-727-4295 or Front Desk: 802-878-1100
The hands-on classes at Cook Academy are perfect for cooks of every level, whether you spend all your free time in the kitchen or leave the cooking to someone else. Our renowned chefs love to share their passion for food and are patient, supportive instructors who guide you step by step through the preparation of a delicious meal. You can expect to acquire new cooking techniques or hone the skills you already have, plus learn industry insights that can help you entertain at home.
Classes are small, so each student gets personalized instruction. Most classes include a three- or four-course meal, and, best of all, you get to eat your results and take the recipes home with you. Class offerings vary throughout the year depending on the season and availability of fresh ingredients. Past courses have included cooking with Vermont beer, making fresh pasta, indoor grilling and vegetarian cooking. We also offer French and Italian wine classes that will make you an oenophile in record time.
Our Chef’s Kitchen classroom offers an intimate space for up to eight students. The JK Adams classroom has room for 12 or more.
POLICIES, PROCEDURES & FAQS
Thank you for your interest in Cook Academy at The Essex, Vermont’s Culinary Resort & Spa. We are excited to welcome you to the program! Due to the nature of the classes, we ask that you please make yourself familiar with and adhere to the following policies, and procedures. If you have any questions, I invite you to contact me personally, and again, welcome. Sincerely, The Essex Culinary Team firstname.lastname@example.org 802.878.1100
Please plan to be in class 5 minutes before class begins so that we may take roll call. ATTIRE: The Essex recommends that students wear closed-toe shoes to class and to dress appropriately for a cooking environment and have long hair tied back. Shorts, skirts, open-toed shoes, and flip flops are not allowed to be worn during any classes. The Essex will provide an apron to protect most clothing but, being a professional kitchen environment, spills do unfortunately happen. AGE RESTRICTION: Unless designated as a Kids Class or Family Class, participants need to be 16 years of age to participate. Private classes can often be arranged if a guest is interested in a class for or with their children. Please contact Chef Anthony Ploof directly in this instance at 802-764-1402. OBSERVING: Unfortunately due to the size of our professional kitchens and the liability of dealing with flames, sharp objects, and fast paced work environments, we cannot allow guests to sit in on a class and observe without participating. However, both kitchens are equipped with large bay windows to observe friends and family members participating in a class. CANCELLATION POLICY: The Essex reserves the right to limit class sizes, revise any or all menus, substitute food items, cancel a class, change class time or location, and/or substitute instructors. If a class is cancelled, The Essex will contact the guests registered and arrange a credit or a refund. In case of inclement weather it is the responsibility of the guest to call for information regarding outdoor classes. Full refunds will be granted if cancellation is received 5 days or more prior to the cooking class or event. Participants withdrawing from classes within 5 days prior to the class will not receive a refund or credit, though you are welcome to send a friend in your place. Exceptions may be made in cases of illness or flight delays. In these instances, registered participants can apply their payment to classes or events taking place within 3 months from the original class or event. Kids Camp Cook is non-refundable after June 1st 2016. All cancellations must be made by phone: 800-727-4295. We will not accept email cancellation. WAITING LIST: If a class has a waitlist, click on the class as you would to register for the class and fill in the requested information. You will not be charged for the class at that time. If a seat for the class becomes available you will be notified by email and you will be able to go back into the registration system and purchase available seats for the class. This is offered on a first come-first serve basis. Please call us at 1-800-727-4295 if you have any additional questions. FOOD ALLERGIES AND DIETARY RESTRICTIONS: The food items that will be prepared in our cooking classes draw from all food groups to create menus of wide and varied flavors. Therefore, in order to provide the full experience to our participants, we cannot always accommodate restrictive diets such as vegan, macrobiotic, low carbohydrate/sugar, gluten- free, lactose intolerant, or individuals with single ingredient allergies such as peanuts, nuts or shellfish. While we recognize that some individuals have very real and life-threatening food allergies and/or severe dietary restrictions, our demonstration cooking class setting does not always allow for us to accommodate those food issues. Class registration confirms your acknowledgment and acceptance of the potential risks associated with food allergies and dietary restrictions and holds harmless The Essex and its owners/agents for any loss, injury or damage; due to allergic reactions that participant may suffer while attending our classes. However, if you are interested in attending one of our classes that includes a sit-down meal, and you have some specific allergies or dietary restrictions, please contact the Essex a minimum of 48 hours prior to class to allow for a chef's choice substitution of items to be eaten during the meal. KITCHEN SAFETY: Participants assume and accept that they will be participating in cooking activities where there is a natural element of risk of injury with kitchen appliances, equipment, knives, allergic reactions, and other participants in the class. When you reserve your cooking class you acknowledge this level of risk to yourself while participating in the activities at The Essex. Bringing your own Alcoholic Beverages is strictly prohibited. CHEF INSTRUCTOR GRATUITY: Gratuities for a job well done are happily accepted, but are not expected. All gratuities are left to guest discretion. Packages and coupons do not include gratuities unless otherwise noted. RECIPES: You will receive a copy of recipes used at the completion of class. CLASS TYPES “Supper Series/World Cuisine Classes”-These 2 1/2 -3 hour evening classes are not only a cooking class but a unique dining experience, designed to teach and encourage people to learn to prepare a 3-4 course meal that they can then re-create at home. You will do more than just watch and eat, you will be the chef! Along with our Chef Instructor, you will be cutting, chopping, and zesting, roasting, sautéing your way to a fabulous meal! Supper Series and World Series classes not only give you the skill and confidence to reproduce the items at home but a fun, delicious meal that you have the satisfaction of knowing you created. One of our encouraging and engaging chef instructors will be there to guide you and give you tricks of the trade! We not only emphasize cooking techniques but also purchasing and planning, timing of meal preparation, plating and serving. Guests will work together to create the meal and them sit down and enjoy the fruits of your labor; guests enter as strangers and leave as friends. You will receive a copy of the recipes prepared at the end of class. See individual class description for further details.
"Semi-Hands-On Classes”-These 2 hour classes involve limited hands-on participation. Usually the student will be involved in two or three cooking processes during the class. These classes offer a generous tasting of each item prepared as well as a recipe packet for items prepared in class. Please check specific class descriptions for more information.
“Technique Classes”-These classes are designed to showcase a specific cooking technique or knife skills.
“Demonstration Only” - These are demonstration-only classes wherein students will learn only by observing the instructor. “Tasting”-This designation means participants will get to taste everything that is demonstrated or discussed in class. You may be served the tastings individually or all at once at the conclusion of class.
Camp Cook offers a fun, hands-on week of cooking instruction for your aspiring young chef. From food preparation to nutrition information to tricks of the trade, your child will receive personal instruction from our esteemed chefs.
Our menus are designed for young foodies and curious cooks, with sophisticated but fun recipes that are accessible to all. Campers learn a lot more than cooking techniques. Camp Cook will expand their palates, reinforce academic and social skills and teach food safety and proper knife skills.
During this active week, a lot happens outside the kitchen too. Campers pick seasonal herbs and vegetables from our gardens and help care for and collect eggs from our on-site flock of layer hens. There are also swim breaks and other fun activities.
At the end of the week, your child will depart with a sense of pride, expanded cooking skills and their own cookbook featuring the recipes they learned during camp.
Dante Trisciuzzi is from Sonoma, California. Chef Trisciuzzi is a graduate of the California Culinary Academy in San Fransisco, CA; his specialties include French cuisine and bread sciences. He draws his creative inspirations from his experience at The Sonoma Wine Shoppe in Sebastapol, CA working under executive chef Rick Vargas and his discipline from his Marine Corps background. After running the kitchen at La Bodega in Sonoma, CA; wine, cheese and food pairing became a great passion.
With over 20 years experience in the culinary world, Lisa has been the owner/operator of 3 restaurants in her past; in both Colorado and Alaska. The most recent of which won her title of “Best Place to Eat” in Carbondale, CO, by National Geographic Adventure magazine. After the sale of her restaurant, Lisa moved to Vermont and joined the Essex team and finds that she would much rather be teaching cooking classes than running a kitchen!
GOODNESS ON THE GO
A DELIGHTFUL DELICACY WAITING FOR YOU
Grab a glass of wine or espresso and enjoy scrumptious cakes, pastries and sandwiches crafted in-house by our talented chefs. Whether you’d like to linger with a friend in the lobby or enjoy your treat in your room.
ENJOY TASTES OF VERMONT AT HOME
WE DON’T WANT YOU TO MISS ONE DELECTABLE MOMENT.
The talented chefs at Cook Academy and our restaurants, Junction and The Tavern, often find inspiration in local Vermont ingredients, discovering innovative ways to incorporate Vermont-only flavors in their menus.
We’re happy to share some of their favorite recipes with you. Be sure to bookmark this page and come back every month for a new mouthwatering recipe.
DECADANT DESSERT RECIPE
CHAMPAGNE MOUSSE CUPS
2 egg yolks
3 tablespoons evaporated cane juice or sugar
2/3 cup champagne
1/2 teaspoon gelatin
1 tablespoon water
1/2 cup heavy whipping cream
Whip the heavy cream and refrigerate. Combine the yolks and evaporated cane juice in a glass or stainless steel bowl and whisk thoroughly until the mixture whitens. Add the champagne and whisk together completely. Place the bowl over a pot of simmering water and cook, beating constantly until the mixture thickens to the consistency of a light hollandaise sauce. Remove from heat and continue whisking for about 1 minute. Set aside and allow to cool Combine the gelatin and water in a small bowl and let stand for 5 minutes to soften the gelatin. Heat the softened gelatin mixture until the gelatin dissolves and the liquid clears. Whisk the dissolved gelatin into the champagne mixture. Then fold in the whipped cream with the aid of a rubber spatula. Chill for 1 hour before piping the mousse into champagne glasses or chocolate cups. Garnish with fruit marinated in champagne and Macaroons.
CELEBRATE NATIONAL GRILLING MONTH
ROOKIE’S ROOT BEER BBQ SAUCE
Created by our Chef Alumna Brandy Allan using a local Vermont root beer. Chef Allan recommends using this sauce to top grilled chicken or enhance a burger.
1/2 cup blended oil
2 yellow onions, small dice
14 cup garlic, minced
14 cup Rookie's Root Beer
1 tablespoon cumin, ground
1 tablespoon chili powder 1/2 cup molasses
2 cups ketchup
1/2 cup cider vinegar
2 tablespoons cocoa
1/2 cup whiskey or bourbon
1 tablespoon espresso powder
Sweat onion and garlic in blended oil. Add Rookie’s Root Beer, and reduce by half. Add remaining ingredients, then whisk to combine. Simmer for 30 minutes. Puree with stick blender and enjoy.