Private screening of Downton Abbey with baking lessons at the Culinary Resort & Spa in Vermont.

February 12, 2017

 

We attended a private screening of Downton Abbey  on the big screen at the Essex, Culinary Resort & Spa in Vermont and it was wonderful weekend. The private screening was presented one night before the public viewing on Sunday. It was a great weekend, and an amazing experience to see Downton Abbey cinema sized.

 

Prior to the viewing we were treated to a recreation of a 1920's marketplace straight from Downton Abbey it self! The author of Abbey cooks was in attendance.

 

This was a recreation of the fair in season two. again, (unlimited food and cocktails "before" the six course meal)... original cocktails included:

The Lady Mary (This is the drink I stuck with)
Hendrick's, Solerno Blood Orange Liqueur, fresh lemon juice, egg whites. Shaken, served up with an orange twist

The Sybil
Glenfiddich 12, Lillet Rouge, Luxardo maresca cherries, Solerno Blood Orange Liqueur, pink grapefruit juice, fresh lemon and orange bitters.
Shaken, served up with an orange twist

The Edith
Reyka Vodka, Solerno, pomegranate juice, Lavender bitters, fresh lime juice and sparkling water
Served tall and refreshing

Mr. Branson
Whistle Pig, Cognac, Lillet Rouge, stirred with dashes of Benedictine, Peychaud and Angostura bitters, served up

Sir Richard Carlisle
Whistle Pig, Lillet Rose, Campari, stirred, served on the rocks with an orange twist

Pamuk's Affair
Hendrick's, Elderflower, blackberries, lemon and soda served tall and refreshing

Lord Gratham
Grant's Blended Scotch Whisky
 

We drank through the screening, we drank through the market place and then we were served a different wine for each of the 6 courses during dinner.

After the viewing we enjoyed a six course dinner, all Downton inspired.

MENU First course: Trio of Baked Oysters Rockefeller / Sauce Francaise / Champagne Mousseline.

Second Course: Oxtail Consomme’

Third Course Filet and Lobster Wellington with Pommes William, Baby Carrots, and Truffle Demi-Glace

Fourth Course Intermezzo of House-Made Sorbet —

Fifth Course Cheese Plate Trio of House-made Jams Cabot Clothbound Cheddar Classic Stilton Cheese with Profiteroles

Sixth Course: Charlotte Russe

First course: Trio of Baked Oysters Rockefeller / Sauce Francaise / Champagne Mousseline.

Second Course: Oxtail Consomme’

Third Course Filet and Lobster Wellington with Pommes William, Baby Carrots, and Truffle Demi-Glace

Fourth Course Intermezzo of House-Made Sorbet —

Fifth Course Cheese Plate Trio of House-made Jams Cabot Clothbound Cheddar Classic Stilton Cheese with Profiteroles

Sixth Course: Charlotte Russe

 

The following morning we were given a cooking lesson on how to bake authentic English crumpets with fig jam, and lemon scones with clotted cream.

 

 

 

 

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