Homeschool JR Chef Baking Series (6 Week Program - Monday)
The Essex Resort & Spa is excited to launch a hands-on Jr. Chef baking series designed just for middle school students (5th–8th grade; ages 10-14). Over six weeks, budding bakers will roll up their sleeves and dive into the building blocks of baking—butter, eggs, flour, and sugar.
Guided by a professional chef instructor in our Viking classroom kitchen, students will learn how to measure, mix, and master key techniques while creating a new baked treat each week. From planning and following recipes to experimenting with textures and flavors, this series is all about learning by doing.
Every class ends with students bringing home their own fresh-baked creations—plus the confidence and skills to recreate them in their own kitchens.
$400
9/15/25 - Week 1, Butter I - Pate Sucree (sweet dough).
Learn the basics of butter and the creamed technique of making pate sucree.
Leave with fresh cookies and your own pate sucree dough.
9/22/25 - Week 2, Butter II - Pate Brisee (flaking pie dough).
Review the basics of butter and learn the important technique of cutting butter into flour.
Leave with an apple galette and your own pate brisee dough.
9/29/25 - Week 3, Eggs I - Meringue.
Learn the basics of an egg - from shell to yolk to whites - and the three different types of meringue. Leave with sweet treats made from the meringue you make.
10/6/25 - Week 4, Eggs II - Custards, Curds, and Creams.
Review the basics of an egg, and learn the characteristics egg yolks impart on baked goods. Leave with your own custard tarts.
10/13/25- Week 5, Flour.
Learn the basics of wheat flour, ancient grains, and wheat alternatives. Make and bake naan (Indian flat bread), and leave with your own delicious dips to eat with the breads you bake.
10/20/25 - Week 6, Sugar.
Learn the basics of sugar and the chemistry behind caramelization. From granulated sugar make your own hard caramels (English toffee) and caramel sauce to take home.
#What to Expect
- **Please plan to be in class 5 minutes before class begins so that we may take roll call.**
FOR HANDS ON CLASSES---
- **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.
- **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.
Cancellation -
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 3 days or more prior to the cooking class or event. Exceptions may be made in cases of illness or flight delays. All cancellations must be made by phone: 802-878-1100. We will not accept email cancellation.
Please call 72 hours or more prior to the cooking class or event.
Afterschool JR Chef Baking Series (6 Week Program - Tuesday)
The Essex Resort & Spa is excited to launch a hands-on Jr. Chef baking series designed just for middle school students (5th–8th grade; ages 10-14). Over six weeks, budding bakers will roll up their sleeves and dive into the building blocks of baking—butter, eggs, flour, and sugar.
Guided by a professional chef instructor in our Viking classroom kitchen, students will learn how to measure, mix, and master key techniques while creating a new baked treat each week. From planning and following recipes to experimenting with textures and flavors, this series is all about learning by doing.
Every class ends with students bringing home their own fresh-baked creations—plus the confidence and skills to recreate them in their own kitchens.
$400
10/14/25 - Week 1, Butter I - Pate Sucree (sweet dough).
Learn the basics of butter and the creamed technique of making pate sucree.
Leave with fresh cookies and your own pate sucree dough.
10/21/25 - Week 2, Butter II - Pate Brisee (flaking pie dough).
Review the basics of butter and learn the important technique of cutting butter into flour.
Leave with an apple galette and your own pate brisee dough.
10/28/25 - Week 3, Eggs I - Meringue.
Learn the basics of an egg - from shell to yolk to whites - and the three different types of meringue. Leave with sweet treats made from the meringue you make.
11/4/25 - Week 4, Eggs II - Custards, Curds, and Creams.
Review the basics of an egg, and learn the characteristics egg yolks impart on baked goods. Leave with your own custard tarts.
11/11/25 - Week 5, Flour.
Learn the basics of wheat flour, ancient grains, and wheat alternatives. Make and bake naan (Indian flat bread), and leave with your own delicious dips to eat with the breads you bake.
11/18/25 - Week 6, Sugar.
Learn the basics of sugar and the chemistry behind caramelization. From granulated sugar make your own hard caramels (English toffee) and caramel sauce to take home.
#What to Expect
- **Please plan to be in class 5 minutes before class begins so that we may take roll call.**
FOR HANDS ON CLASSES---
- **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.
- **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.
Cancellation -
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 3 days or more prior to the cooking class or event. Exceptions may be made in cases of illness or flight delays. All cancellations must be made by phone: 802-878-1100. We will not accept email cancellation.
Please call 72 hours or more prior to the cooking class or event.
Indian Dinner
Explore the vibrant flavors of India. Dal Fry, Fried Paneer with Green Beans, Coconut Ladoo
Indian cuisine is incredibly diverse, and characterized by its rich flavors, aromatic spices, and regional variations. It is known for its extensive use of spices, vibrant colors, and a balance of sweet, salty, sour, spicy, bitter, and astringent tastes. This introductory class to Indian cuisine offers guests an opportunity to explore the flavors of India, from North India dal fry, to a Southern Indian dish featuring fried paneer - an Indian cheese. You will learn the techniques of building the wonderful depths of flavor in Indian cuisine, and the various spice blends used in almost all dishes. Guests will also make naan - Indian flat bread - from scratch. Vegetarian and Gluten-free options available upon request.
$129
Explore Vermont Maple
Roasted Beet salad, Maple Glazed Salmon, Wild Rice Pilaf, Maple Whiskey cake
$129
Additional information
Check-in details
Duration
2.5 - 3 Hours
What to Expect
Hands on! Let us take you on a culinary adventure, and teach you some great skills along the way.
Expect to learn what the pros keep in their pantries, and how you can turn any weeknight dinner into a masterpiece!
Please include any food allergies or dietary restrictions in your booking comments!
Cancellations
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 3 days or more prior to the cooking class or event. Exceptions may be made in cases of illness or flight delays. All cancellations must be made by phone: 802-878-1100. We will not accept email cancellation.
Homeschool JR Chef Baking Series - Week 6: Sugar
The Essex Resort & Spa is excited to launch a hands-on Jr. Chef baking series designed just for middle school students (5th–8th grade; ages 10-14). Over six weeks, budding bakers will roll up their sleeves and dive into the building blocks of baking—butter, eggs, flour, and sugar.
Guided by a professional chef instructor in our Viking classroom kitchen, students will learn how to measure, mix, and master key techniques while creating a new baked treat each week. From planning and following recipes to experimenting with textures and flavors, this series is all about learning by doing.
Every class ends with students bringing home their own fresh-baked creations—plus the confidence and skills to recreate them in their own kitchens.
$80
10/20/25 - Week 6, Sugar.
Learn the basics of sugar and the chemistry behind caramelization. From granulated sugar make your own hard caramels (English toffee) and caramel sauce to take home.
#What to Expect
- **Please plan to be in class 5 minutes before class begins so that we may take roll call.**
FOR HANDS ON CLASSES---
- **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.
- **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.
Cancellation -
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 3 days or more prior to the cooking class or event. Exceptions may be made in cases of illness or flight delays. All cancellations must be made by phone: 802-878-1100. We will not accept email cancellation.
Afterschool JR Chef Baking Series - Week 2: Butter II - Pate Brisee (flaking pie dough)
The Essex Resort & Spa is excited to launch a hands-on Jr. Chef baking series designed just for middle school students (5th–8th grade; ages 10-14). Over six weeks, budding bakers will roll up their sleeves and dive into the building blocks of baking—butter, eggs, flour, and sugar.
Guided by a professional chef instructor in our Viking classroom kitchen, students will learn how to measure, mix, and master key techniques while creating a new baked treat each week. From planning and following recipes to experimenting with textures and flavors, this series is all about learning by doing.
Every class ends with students bringing home their own fresh-baked creations—plus the confidence and skills to recreate them in their own kitchens.
$80
10/21/25 - Week 2, Butter II - Pate Brisee (flaking pie dough).
Review the basics of butter and learn the important technique of cutting butter into flour.
Leave with an apple galette and your own pate brisee dough.
#What to Expect
- **Please plan to be in class 5 minutes before class begins so that we may take roll call.**
FOR HANDS ON CLASSES---
- **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.
- **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.
Cancellation -
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 3 days or more prior to the cooking class or event. Exceptions may be made in cases of illness or flight delays. All cancellations must be made by phone: 802-878-1100. We will not accept email cancellation.
Let's Make Paella
Explore Spanish food with Chef Donna. Tapas, Paella, Fall Greens salad, and warm churros
$129
Additional information
Check-in details
Duration
2.5 - 3 Hours
What to Expect
Hands on! Let us take you on a culinary adventure, and teach you some great skills along the way.
Expect to learn what the pros keep in their pantries, and how you can turn any week night dinner into a masterpiece!
Please include any food allergies or dietary restrictions in your booking comments!
Cancellations
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 3 days or more prior to the cooking class or event. Exceptions may be made in cases of illness or flight delays. All cancellations must be made by phone: 802-878-1100. We will not accept email cancellation.
Afterschool JR Chef Baking Series - Week 3: Eggs I - Meringue
The Essex Resort & Spa is excited to launch a hands-on Jr. Chef baking series designed just for middle school students (5th–8th grade; ages 10-14). Over six weeks, budding bakers will roll up their sleeves and dive into the building blocks of baking—butter, eggs, flour, and sugar.
Guided by a professional chef instructor in our Viking classroom kitchen, students will learn how to measure, mix, and master key techniques while creating a new baked treat each week. From planning and following recipes to experimenting with textures and flavors, this series is all about learning by doing.
Every class ends with students bringing home their own fresh-baked creations—plus the confidence and skills to recreate them in their own kitchens.
$80
10/28/25 - Week 3, Eggs I - Meringue.
Learn the basics of an egg - from shell to yolk to whites - and the three different types of meringue. Leave with sweet treats made from the meringue you make.
#What to Expect
- **Please plan to be in class 5 minutes before class begins so that we may take roll call.**
FOR HANDS ON CLASSES---
- **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.
- **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.
Cancellation -
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 3 days or more prior to the cooking class or event. Exceptions may be made in cases of illness or flight delays. All cancellations must be made by phone: 802-878-1100. We will not accept email cancellation.
Italian Cucina
Panzanella Salad
Seafood Fra Diavolo
Homemade Linguine
Chocolate Chip Cannoli
Cake Decorating - Halloween Themed
Guided by your chef instructor, you will have the opportunity to decorate your own Halloween-themed cake. The decorating process is divided into three steps - filling and crumb coat; smooth, finished top coat; and decorations. You will learn the techniques necessary for each step, with most of the emphasis placed on the decorating step. Guests will learn what different decorating tips are used for, and how to use them with a piping bag. You will also have the opportunity to make black or blood red buttercream roses to add to your decorated cake. Headstone cookies, dead chocolate trees, and black cats can also be added to your creation. This is a hands-on class; no prior experience is required. Difficulty - Easy to Moderate.
Flavors of India - Vegetarian Biryani
Let's travel to the Indian peninsula and enjoy this celebratory rice dish. The vibrant colors, the tantalizing aromas, and the rich flavors of India are all part of this class. Vegetarian biryani, papadum, mango lassi, and coconut ladoo with mangoes for dessert.
Afterschool JR Chef Baking Series - Week 4: Eggs II - Custards, Curds, and Creams
The Essex Resort & Spa is excited to launch a hands-on Jr. Chef baking series designed just for middle school students (5th–8th grade; ages 10-14). Over six weeks, budding bakers will roll up their sleeves and dive into the building blocks of baking—butter, eggs, flour, and sugar.
Guided by a professional chef instructor in our Viking classroom kitchen, students will learn how to measure, mix, and master key techniques while creating a new baked treat each week. From planning and following recipes to experimenting with textures and flavors, this series is all about learning by doing.
Every class ends with students bringing home their own fresh-baked creations—plus the confidence and skills to recreate them in their own kitchens.
$80
11/4/25 - Week 4, Eggs II - Custards, Curds, and Creams.
Review the basics of an egg, and learn the characteristics egg yolks impart on baked goods. Leave with your own custard tarts.
#What to Expect
- **Please plan to be in class 5 minutes before class begins so that we may take roll call.**
FOR HANDS ON CLASSES---
- **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.
- **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.
Cancellation -
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 3 days or more prior to the cooking class or event. Exceptions may be made in cases of illness or flight delays. All cancellations must be made by phone: 802-878-1100. We will not accept email cancellation.
Autumn Harvest
Roasted beet salad, butternut squash & spinach quiche, pumpkin spice streusel cake
Seasonal Flavors
Gougeres, Lemony Chicken w/ 40 Garlic Cloves, Roasted Root Vegetable, French Apple Cake
Cream Puffs
Choux Pastry: Mastering Éclairs and Cream Puffs
Afterschool JR Chef Baking Series - Week 5: Flour
The Essex Resort & Spa is excited to launch a hands-on Jr. Chef baking series designed just for middle school students (5th–8th grade; ages 10-14). Over six weeks, budding bakers will roll up their sleeves and dive into the building blocks of baking—butter, eggs, flour, and sugar.
Guided by a professional chef instructor in our Viking classroom kitchen, students will learn how to measure, mix, and master key techniques while creating a new baked treat each week. From planning and following recipes to experimenting with textures and flavors, this series is all about learning by doing.
Every class ends with students bringing home their own fresh-baked creations—plus the confidence and skills to recreate them in their own kitchens.
$80
11/11/25 - Week 5, Flour.
Learn the basics of wheat flour, ancient grains, and wheat alternatives. Make and bake naan (Indian flat bread), and leave with your own delicious dips to eat with the breads you bake.
#What to Expect
- **Please plan to be in class 5 minutes before class begins so that we may take roll call.**
FOR HANDS ON CLASSES---
- **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.
- **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.
Cancellation -
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 3 days or more prior to the cooking class or event. Exceptions may be made in cases of illness or flight delays. All cancellations must be made by phone: 802-878-1100. We will not accept email cancellation.
Baking Workshop - Puff Pastry
Explore the wonders and versatility of puff pastry in this hands-on class. Make your own puff from scratch, along with palmiers, cheese straws, and more.
Italian Cuisine
Italian Chopped Salad Beef Bolognese Homemade Fettucine Classic Tiramisu
Afterschool JR Chef Baking Series - Week 6: Sugar
The Essex Resort & Spa is excited to launch a hands-on Jr. Chef baking series designed just for middle school students (5th–8th grade; ages 10-14). Over six weeks, budding bakers will roll up their sleeves and dive into the building blocks of baking—butter, eggs, flour, and sugar.
Guided by a professional chef instructor in our Viking classroom kitchen, students will learn how to measure, mix, and master key techniques while creating a new baked treat each week. From planning and following recipes to experimenting with textures and flavors, this series is all about learning by doing.
Every class ends with students bringing home their own fresh-baked creations—plus the confidence and skills to recreate them in their own kitchens.
$80
11/18/25 - Week 6, Sugar.
Learn the basics of sugar and the chemistry behind caramelization. From granulated sugar make your own hard caramels (English toffee) and caramel sauce to take home.
#What to Expect
- **Please plan to be in class 5 minutes before class begins so that we may take roll call.**
FOR HANDS ON CLASSES---
- **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.
- **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.
Cancellation -
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 3 days or more prior to the cooking class or event. Exceptions may be made in cases of illness or flight delays. All cancellations must be made by phone: 802-878-1100. We will not accept email cancellation.
Oh, My Squash!
Roasted Delicata Salad with Chevre
Butternut Squash Risotto
Seared Scallops
Pumpkin Spice Cannoli
Sweet & Savory Crepes
From crepes with fresh berries to melty cheese and smoked ham
Taste of New England
Creamy Clam Chowdah, Lobster Pie, and Boston Cream Pie
Thanksgiving Pre-Fixe in Junction
Join us for an elevated Thanksgiving dinner at Junction, where seasonal and locally sourced ingredients shine. You’ll enjoy a thoughtfully prepared Pre-Fixe menu with options to suit every preference—including a vegan choice—paired with selections from our extensive wine list.
Our experienced team will guide you through each course, ensuring attentive service and a memorable holiday evening in Junction’s intimate, refined setting.
Secure your tickets to celebrate Thanksgiving with exceptional food, wine, and a dining experience designed to make the holiday truly special.
Your tickets serve as your reservation. Cancellations made less than 48 hours before the event are subject to a $50 per person fee. Please note that only the Thanksgiving Pre-Fixe menu will be offered; the regular menu will not be available.
Thanksgiving Buffet in The Atrium
Back by popular demand, our Thanksgiving Buffet is the perfect way to celebrate the holiday. Skip the stress of cooking and enjoy traditional favorites, seasonal dishes, and plenty of options for all ages in a bright, welcoming space. Ideal for families, friends, and multi-generational gatherings, the buffet lets everyone relax and focus on spending time together while our team takes care of the rest.
Looking for a more intimate experience? Join us in Junction for our Pre-Fixe dinner. Want something casual? Stop by The Lazy Goat Tavern for our Thanksgiving Plate. Celebrating at home? Our To-Go option gives you fully prepared dishes to finish in your kitchen. Whatever your plans, The Essex makes Thanksgiving easy and enjoyable. Call us at 802-764-1413 to learn more or make arrangements.
The Thanksgiving Buffet takes place in The Atrium in our Main Building. Price includes all food, taxes, service charges, and gratuity. A cash bar will be available. Tickets are non-refundable.
French Cuisine
Gougeres
Coq au Vin
Winter Greens
Spiced Poached Pears
Steak Night
Caesar Salad, Ricotta Gnocchi w/ Spinach & Gorgonzola, Grilled Steak, Lemon Ricotta Cake
Cooking With Local Brews
Local Brews
Beer Steamed Mussels
Beer Braised Mussels
Chocolate Stout Cake
Crab Cakes!
Lump Crab Cakes
Shrimp & Grits
Cheddar Biscuits
Bananas Foster
Mexican Cuisine
Beef Empanadas
Fish Tacos with Spicy Slaw
Elote
Warm Churros with Chocolate Ganache
Cioppino
Panzanella Salad, Cioppino w/ Creamy Polenta, Orange Cardamom Olive Oil Cake
French Cuisine
Sole Meuniere
Ratatouille
French Apple Cake
Cook Academy Classes
