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Golf, Lunch and Beautiful Foliage through Sunday, October 9, 2011!

The PANORAMA Golf Course and Country Club are open until October 9, 2011 for golf and lunch.

Top Chefs - The BALSAMS Culinary Apprentices Graduate

Graduates from New Hampshire and Maine Join BALSAMS CAP Grads Working Around the World

Dixville Notch, N.H. – Graduates of the storied BALSAMS Culinary Apprenticeship Program are among the elite in their profession and this year’s graduates are carrying on the proud tradition.

Each year more than 100 people apply to the program and after a round of rigorous interviews, typically only a dozen are accepted, with only a handful usually making it to graduation. This year only two apprentices have proven to be among the best young chefs in the country, worthy of the title of BALSAMS CAP Graduate.

This year’s graduates are Ethan Clark of Wentworth, New Hampshire and Tyler Schwarz of Fryeburg, Maine. Clark plans to join former BALSAMS Chef Steve James, CMB, at the highly popular Popovers on the Square in Portsmouth NH and Schwarz is considering a number of options post-graduation.

Started in 1978 by famed BALSAMS chef and American Culinary Federation Hall of Fame member, Chef Phil Learned, the culinary apprenticeship program requires three years of training with a minimum of 6,000 hours of hands-on experience and almost 600 additional hours of classroom instruction. The BALSAMS CAP graduates own and run restaurants, and work at resorts and hotels around the globe.

“When the apprenticeship program started at The BALSAMS more than 30 years ago, it was dedicated to being a rigorously professional culinary training facility, turning out elite graduates,” said Executive Chef Josh Berry, himself a graduate of the program. “These apprentices carry on that tradition and guests of The BALSAMS, and other dining rooms that will be served by these graduates should savor the fact that they are enjoying a culinary experience prepared by among the upper echelon chefs of the future.”

Graduates receive endorsements as certified cooks by the United States Department of Labor and the American Culinary Federation, and can simultaneously earn an Associate’s Degree from the White Mountains Community College in Berlin, New Hampshire. The program includes six externships, providing the apprentices with the opportunity to travel and work under other talented chefs from around the world. Training is rigorous, as students prepare food for discriminating diners in a real-life situation rather than the relatively stress-free environment of the classroom.

A graduation ceremony and gala dinner prepared by The BALSAMS CAP underclassmen and members of the culinary staff was presented on Thursday, September 7 in The BALSAMS dining room followed by presentations of awards, certificates and scholarships.

About The BALSAMS

The BALSAMS is a premier New Hampshire resort hotel, featuring award-winning dining, outdoor wilderness adventures, unique events, endless activities, and fun for the entire family. Our 8,000-acre mountain resort features everything from golfing on a Top 100 ranked, Donald Ross designed course, a Top 25 ranked tennis program, hiking and biking, whitewater rafting, kids' summer camp, private alpine and cross-country skiing, snowshoeing, snowmobiling and more. For more information go to www.thebalsams.com or call 800-255-0600.

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The BALSAMS Ends Summer With a Culinary Explosion!

Executive Chef Josh Berry Prepares a Nine Course Summer Extravaganza Paired with Special Wines Presented by Hermit Woods Winery of Sanbornton, NH – Sunday, August 28th

- GET THE SUNDAY NIGHT SPECIAL RATE OF ONLY $179 p.p. & ONLY $30 FOR THE DINNER! -

Dixville Notch, NH – Schoolchildren throughout New England may be lamenting the end of summer but gourmands and wine connoisseurs alike have reason to celebrate! BALSAMS Executive Chef Josh Berry and his culinary team are preparing a special nine-course “End of Summer” dining experience on Sunday, August 28 that will be paired with a variety of wines from Hermit Woods Winery in Sanbornton, NH.

The evening starts at 5:00 p.m. with a sparkling aperitif followed by a “Meet The Wine Makers Cocktail Reception” in the famed BALSAMS Hale Room. Diners will then make their way to the Grand Dining Room to experience a meal specially prepared for the evening. Chef Berry and his team have created the perfect summer menu to pair with a variety of the light and refreshing wines that will be offered with each course. The menu has been specifically prepared to sync with the tastes and aromas of the wines, truly complementing each other and maximizing the tasting experience. (See the full menu).

After starting with an Amuse Bouche of Chilled and Marinated Shrimp, a Hermit Woods Three Honey wine will be paired with a special Escargot dish, followed by a Petite Greens and Fresh Herb Salad that will help prepare taste buds for the following course. Next, diners will be treated to Pan Seared Scallops with an Apple “ver jus” complemented by the Hermit Woods Apple Wine, before transitioning to a light Peach Rosehip Sorbet prepared with the winery’s own Peach Rosehip Wine.

The main course of Roasted Breast of Duck and Foie Gras with Celery Root Fondue, Caramelized Ginger and Cinnamon glaçage will be perfectly complemented by a unique Hermit Woods Crabapple Wine, combining a host of local flavors from plate to glass.

The Hermit Woods Spiced Honey Mead will then be paired with ciabatta topped with House Made Raisins, Toasted Walnuts and Chestnut Infused Honey. Finally, what could be more “summer” than a blueberry inspired dessert and accompanying wine? The delightful dessert selection includes Blueberry Prosecco Pavlova, a wild Maine Blueberry Cannoli, and a Blueberry-lemon Mousse Cake with white chocolate powder and a maple-blueberry jus, paired of course with a Hermit Wood Blueberry Dessert Wine.

Finally the evening will be topped off with a selection of homemade chocolates created by the team of Executive Pastry Chef Matthew Holland.

Only 50 seats to this incredible meal are available, so gourmands and wine lovers alike should make their reservations now. Guest rates start at $259 per person OR you can book the $179 Sunday Night Special! Rates are per night (based on double occ.) and tickets to the dinner are only $30 for BALSAMS guests. ($85 for non-guests). Guest rates include full use of all BALSAMS facilities including unlimited golf on our Donald Ross-designed Top 100 ranked course.

For more information or to make reservations call 1-800-255-0600 or email reservations@thebalsams.com.

About The BALSAMS

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Wine, Dinner, Culinary, Tasting, Fine Dining, Menu, Wine Dinner, Summer, Gourmet

Miss a Moose is Back!

With More Chances For a Free Stay at The BALSAMS

Guests Who Stay Between May 27 – June 26 & Go on The Famous “Moose Safari” Are Guaranteed to Spot a Moose or Their Next Stay is Free*

Dixville Notch, NH – The average moose is over six feet tall and weighs almost 2,000 pounds, so you wouldn’t think they would be an elusive creature. But BALSAMS guests better hope the moose in Dixville Notch take an extended vacation starting Memorial Day Weekend.

Because on Friday, May 27 The BALSAMS opens for its 146th summer season, and once again, the resort has a special offer for guests who participate in its “Moose Safari” adventure. Guests can enjoy a guided tour in search of the region’s biggest, yet sometimes most-elusive residents and if a Moose isn’t spotted on a Thursday or Sunday safari between opening weekend and Sunday, June 26, guests on that tour will stay FREE on their next visit.* (Safaris are also offered on Monday, Tuesday and Saturday evenings but are not eligible for this promotion. Offer is valid for Thursday and Sundays safaris).

During the popular Moose Safaris, guests enjoy a van or motor coach tour of the scenic North Country, guided by BALSAMS staff, while being treated to facts and trivia about the big Bullwinkles and some of their forest friends.

“Last summer we offered the ‘Miss a Moose’ promotion for the first time, and I’m proud to say during the period of the promotion, everyone who went on a Moose Safari spotted at least one,” said Jeff McIver, President and General Manager of The BALSAMS. “So we’re kicking off our summer season with the same offer, but this year we’re extending the dates the offer is open, giving guests more chances to miss a moose. And once again, if a moose isn’t spotted on one of our safaris, we will give guests on that tour a complimentary stay, per-room, on their next visit.”

About The BALSAMS

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* Some restrictions apply. The complimentary stay is only valid on a guest’s next visit and is only valid for guests who participate in/ride in The BALSAMS Moose Safari Tour on select dates. The “free stay” voucher will be for one-night only at the standard rate. This is a per-room offer. The vouchers will be awarded per-room only - individual guests in the same room will not receive separate vouchers for complimentary stays. This offer is only valid on Thursday and Sunday safaris between May 27, 2011 and June 26, 2011 and for one Safari per stay. This offer excludes taxes, gratuities and other standard room/guest fees. (Moose Safari cost is $12 per adult, $5 for children 10 and under. Maximum of 20 people per Safari).

The BALSAMS Celebrates Memorial Day & Civil War Sesquicentennial With $150 Rate

Originally Named for War Hero Colonel Timothy Dix, Resort Has Deep Civil War Roots

Dixville Notch, NH – The BALSAMS Grand Resort Hotel is known the world over as a premier destination, but when it was originally founded it was known simply as “The Dix House.”

Opened just after the Civil War, The Dix House was a rustic and charming 25-room summer inn established by local innkeeper, George Parsons. The original inn honored the name of the town's founding father and first landowner, Colonel Timothy Dix. A patriot of the American Revolution, Dix lost his life in battle in 1812, at which point his attorney and business partner, Daniel Webster, took over. Webster even sponsored the town's first settlers, the Whittemore family.

Colonel Dix’s son John Adams Dix later served as a Union General who became famous for the quote “If anyone attempts to haul down the American flag, shoot him on the spot.” Civil War veterans also helped build The BALSAMS which is celebrating the start of its 146th summer season on Memorial Day weekend.

In honor of the Civil War Sesquicentennial, and The BALSAMS’ proud connection to our nation’s history, the resort is offering the Memorial Day $150 Special.

This special rate includes accommodations, breakfast and an exquisite five-course dinner. Resort activities are complimentary, including greens fees on our Top 100 Ranked, Donald Ross Designed golf course, tennis, boating and more.

This offer is valid 5/27 - 5/31/2011 for Select or Superior room types only, based on availability. Rate is per person, per night. Does not include 18% Service Charge and 9% NH Rooms & Meals Tax. Cannot be combined with other promotional offers.

You can read more about the history of The BALSAMS and Colonel Dix on our blog.

About The BALSAMS

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The BALSAMS Ranked #2 Golf Resort in New England

Dixville Notch, NH - N ew England Golf Monthly has ranked The PANORAMA Golf Course at The BALSAMS as the #2 golf course in New England as part of its "2011 Top 25 Resorts" ranking.

We are proud to have received this honor and it is a testament to the hard work of our golf team to maintain a superior golfing experience on our Donald Ross designed course.

The course is in great shape for the 2011 season and we look forward to showing guests and visitors why we offer one of the best golfing experiences in New England!

To view the full Top 25 ranking click here.

A Grand Murder Mystery at The BALSAMS

Guests to Play Detectives as the Mystery Unfolds in Dixville Notch

Saturday May 28 & Sunday May 29, 2011

It’s often been said that the food at The BALSAMS is to-die-for, but this coming Memorial Day weekend, a murder is going to take place at the resort and only the hotel guests can solve the crime.

The Murder Mystery Weekend (Saturday May 28 & Sunday May 29, 2011) at The BALSAMS Grand Resort Hotel will treat guests to theatrical productions, where clues to the crime will be revealed. Throughout the weekend, guests will join with actors to help solve a most dire crime, in one of the most scenic locations in the Northeast.

The Murder Mystery Weekend includes a Saturday night cocktail party and dinner in the ballroom. The ballroom then serves as the stage for the production of the murder mystery. The BALSAMS’ famous Sunday morning breakfast is included, where more clues will be revealed. Guests will attend Sunday afternoon break-out sessions and Sunday’s finale ends with the reveal of Who, What, Where and Why.

Rates for the Murder Mystery Weekend start at $229 per person, per night, two night minimum, based on double occupancy. (does not include 18% Service Charge and 9% NH Rooms and Meals Tax). For more information about the Murder Mystery Weekend, call (800) 255-0600.

In addition the Murder Mystery Weekend event, this rate includes breakfast, lunch and dinner in The BALSAMS Grand Dining Room, unlimited golf and full use of resort facilities.

About The BALSAMS

TELEMARK TELEFEST IS FUN FOR ALL

Telemark skiers should not miss this special event at The BALSAMS. The event-packed day will take place on Saturday, March 12, 2011.

Guests will receive all-day lift access, morning and afternoon clinics and a special Norwegian lunch prepared by The BALSAMS’ famous chefs.

New England Telemark will also be on hand doing demos, so skiers will be able to try out the latest equipment and gear. Beginner classes will also be available. Live music and door prizes add to the day’s excitement.

A $50.00 admission fee covers a full-day lift ticket, Telemark clinics and lunch.

For more information, call (800) 255-0600.

Vintage Snowmobiles Return to The BALSAMS

This year’s Spring Mountain Madness - Vintage Snowmobile event will be the biggest and best ever!

Snowmobile enthusiasts will enjoy all of the exciting events planned at The BALSAMS on Saturday, March 26, 2011.

Sleds from 1973 or older will compete in a number of challenging events at the base lodge area. There will be timed races on specially-designed courses filled with bumps, jumps, twists and turns. New this year is a 2-up race. Guests will also delight in the highlight of the event – the vintage sled hillclimb.

A BBQ lunch will be served on the deck and there will be a beer and wine tent.

Admission to the Vintage Snowmobile event is only $5.00 per person. For more information call (800) 255-0600.

THE BALSAMS HOSTS ITS 24th ANNUAL CULINARY SYMPOSIUM

The BALSAMS Grand Resort Hotel will be hosting its 24th Annual Culinary Symposium on Wednesday, March 9, 2011. This year’s event welcomes leading chefs from across the country who will share culinary secrets and techniques with attendees.

As a special treat this year, the Symposium will feature five chefs who have graduated from The BALSAMS’ Culinary Apprentice Program. The chefs will be doing an hour-long demonstration and will then take questions from the audience.

The price for this day-long event is $50.00 per person. Students with proper identification will pay $25.00. The event starts at 8:45 a.m. and the price includes all sessions, coffee breaks and lunch in the Grand Dining Room. Attendees planning on staying overnight will receive special room rates.

For information, or to register, call (800) 255-0600 or email Patricia Tallmage at ptallmage@thebalsams.com.

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