JANUARY 2006

RENOWNED CHEF ARIANE DAGUIN TEAMS WITH CHEF DANIEL CHONG-JIMENEZ FOR A WEEKEND OF GOURMET CUISINE AT THE SPA AT NORWICH INN

Daguin, owner of D'Artagnan, is one of the top purveyors of pâtés, gourmet meats, and naturally raised poultry in the nation

NORWICH, Conn - The Spa at Norwich Inn is holding its second annual Food For Thought weekend - this time, one with a distinct French accent -- February 3-5. It will feature cooking demonstrations, gourmet meals, a wine tasting dinner and more, with Chef Ariane Daguin of D'Artagnan and the spa's own executive chef, Daniel Chong-Jimenez. The French-born Daguin is known as the co-founder and now sole owner of D'Artagnan, one of the top purveyors of pâtés, gourmet meats, foie gras and naturally raised poultry in the nation. Her company's products are served at the White House and at renowned New York restaurants including Per Se and Daniel.

How does all of this fit into a spa?

"The French are known not only for good taste, but for moderation in foods and wines. After a special treat like this culinary weekend, guests can do what I do - eat more vegetables in the next few days to balance out their indulgence," sand Chong-Jimenez. "And there's always the French Paradox to consider."

(Editor's note: See below - *menus for items to be served.)

The weekend culinary package, priced at $460 per person, double occupancy, includes gourmet meals from Friday night through Sunday breakfast, tastings of Tapas, New England wines and cheeses, cooking demonstrations, guestroom, Morning Walk & Stretch, use of sauna, steam, whirlpool, exercise pool, relaxation room and fitness center. Taxes, service charges and spa treatments are additional.

The Spa at Norwich Inn is an intimate, 100-guestroom retreat. It is home to an elegant, world-class spa offering a blend of fitness programs, nutritional instruction and beauty and body treatments designed to restore and rejuvenate the mind, body and spirit. Guests are housed either in the 1930 Georgia Colonial inn building, or in villas with wood-burning fireplaces and balconies. It was named "Best Destination Spa in New England" by YANKEE Magazine in 2005 and has been rated "Excellent" in the 2003, 2004 and 2005 editions of the Zagat Survey of U.S. Hotels, Resorts and Spas. It has received awards from SpaFinder Magazine for its massage and facial skin care services and has been voted "Best Day Spa" by the readers of Connecticut Magazine for the last eight years in a row. For information and reservations on a wide variety of weekend, weekday and overnight options, call 800-ASK-4-Spa or visit www.thespaatnorwichinn.com.

The Spa at Norwich Inn is a member of the National Trust Historic Hotels of America, a program of the National Trust for Historic Preservation. For information, visit www.historichotels.org

D'Artagnan, Inc. founded in 1985 by Ariane Daguin and George Faison, is the leading purveyor of foie gras, pates, sausages, smoked delicacies, organic game and poultry in the nation. In 2005, after a very successful 20-year run, Ariane bought out George and took over sole ownership of the company.

Established on the principles of procuring the freshest and most natural products, D'Artagnan currently provides a range of over 300 items to the world's top restaurants, hotels, retailers, cruise ships and airlines. From free range and organic meats to preservative free charcuterie, D'Artagnan continues to set the trend in the natural and organic market. D'Artagnan is also a frequent sponsor of charity events such as Share Our Strength, March of Dimes, AMFAR, and City Harvest.

*Menus
Food For Thought Culinary Weekend
February 3-5
The Spa at Norwich Inn
www.thespaatnorwichinn.com

Friday, February 3: Guest Arrival, Dinner in Kensington's restaurant

Saturday, February 4:
Breakfast in Kensington's restaurant

Cooking Demonstration and seated lunch (guests will be served the dishes that are bring demonstrated) 11:00 am to 1:00 pm

  • Chef Ariane to demonstrate appetizer: Cold & Hot Foie Gras - Foie gras with apple chutney and baked apple with foie gras
  • Chef Ariane and Chef Daniel to demonstrate entrée: Seared Venison Flank with Braised Leeks, Seasonal Mushrooms and Currant Balsamico
  • Chef Daniel to demonstrate dessert: Mousse of Grand Marnier and White Chocolate
Cocktail reception 6:30 pm until 7:00 pm - Wines from Priam Wines, Colchester CT
  • Passed Hors D'Oeuvres by Chef Ariane: French Kisses (Armagnac Prunes filled with Mousse of Foie Gras), Braised Porcinis, Vol au Vents filled with Lobster and Chanterelles. - Paired with Cayuga and Jeremy River White
Wine Tasting Dinner with wines from Priam Wines, Colchester CT
  • First course: Chef Ariane - A study of cured meats: Proscuitto of Wild Boar, Jambon de Bayon (traditional proscuitto) and Proscuitto of Magret Duck with Armagnac Braised Figs - paired with Barrel Select Chardonnay
  • Second Course :Chef Daniel - Seared Scallop with Smoked Duck Sausage - paired with Gewürztraminer
  • Third Course: Chef Ariane - Szechwan-Crusted Chops of Wild Boar with Blueberry Demiglace and Baby Root Vegetables - with Salmon River Red PV
  • Fourth Course: Chef Daniel - Cheesecake of Hudson Valley Foie Gras - paired with Late Harvest Riesling (gold medal award)
* Sunday, February 5:
Breakfast in Kensington's restaurant

Cooking Demonstration 11:30 - 1:30
  • Chef Ariane: A Study of Charcutierie
  • Chef Daniel : Jasmine-infused White Chocolate Calabro Ricotta Mousse
  • Spa General Manager John G. O'Shaughnessy: Introductions and Acknowledgements 1:30 p.m. -2 p.m.
Tastings of Tapas from the Cooking Demonstration & of New England Wines & Cheeses the Grand Ballroom 1:30 p.m. - 4 pm*

*Day tickets are available for Sunday Cooking Demonstration and Tasting. Advance tickets are $25 per person or $30 at the door. Availability is limited. Partial Proceeds from the Sunday program to benefit the Connecticut Farmland Trust.

 

Press Contact:
Peggie Cosgrove
Peggie Ford Cosgrove Public Relations LLC
860-447-9217

 

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