Upcoming Culinary Events

The BALSAMS' first annual Spring Visiting Chef Series features a Friday night welcome reception with the visiting chef; cooking demonstrations and wine tasting on Saturday; five course dinner on Saturday night in The BALSAMS Dining Room prepared with help from the weekend's visiting chef; Sunday jazz breakfast with the Rick Erwin Band; and complimentary resort activities, (ice skating, snow shoeing, kitchen & history tours, culinary demos, guest speaker lectures). Join us at The BALSAMS for three weekends of delicious culinary creations and artistry.

Rates for the Spring Visiting Chef Series are $154 per person per night, based on double occupancy. Single occupancy is $204. All rates are based on a minimum two-night stay. For reservations and information, call toll-free at 1-877-225-7267.

*Rates based on double occupancy. Subject to availability.

Culinary events at The BALSAMS are a fantastic reason to enjoy a weekend relaxing at our resort.

The BALSAMS is planning a busy culinary schedule for 2008. Our Visiting Chef's Series will be back by popular demand, in the Fall. Wine & Cheese Weekends, Culinary Demonstrations, and more are planned for our Spring & Summer seasons. Please call 1-877-225-7267, or see below for more information.

2009 Spring Visiting Chef Series

March 6-8, 2009

Jack Chiaro, Johnson and Wales University, Providence, Rhode Island
Chef Chiaro is currently an Associate Professor at Johnson & Wales University one of the most prestigious schools of culinary arts in the world. He is a former "Rhode Island Chef of the Year", a member of the esteemed Escoffier Society, and has been inducted into The American Academy of Chefs. His style is definitely northern Italian and reflects both the traditional and modern developments that influence the current food ways of Italy. Chef Chiaro is also responsible for the administration and curriculum of a culinary program in Singapore, designed to produce the first international chefs trained in both Western and Asian cuisine.

March 13-15, 2009

John Russ, The Inn at Thorn Hill, Jackson, NH
Chef Russ was raised in New Orleans, a city that is know for its vibrant culture, food, spirits and music. He has worked with a number of teams that have won Five Diamond and Five Star recognition, as well as the James Beard Award. After several years in New Orleans Chef Russ decided to begin traveling. Top kitchens in Sedona, Miami, Naples and Manhattan were among some of his stops in the US, he was also responsible for opening several hotels in Europe for Capella Hotels. Desiring a change of pace Chef Russ took over the culinary operations at The Inn at Thorn Hill in Jackson, NH.

March 20-22, 2009

David Turin, David's, Portland, ME
With over 30 years of experience in the culinary, restaurant and hospitality industry, Chef Turin's restaurant, "David's", has recently been recognized by the New York Times as a "bright spot in Portland". David's has also been chosen "Best of New England 2008" by New England Travel magazine. Chef David echoes Portland's downtown art scene in his inventive food, which is almost too pretty to eat.