Road Scholar educational adventures are created by Elderhostel, Inc., the not-for-profit world leader in lifelong learning since 1975.


Call (800) 454-5768

Monday-Friday, 8 a.m. to 7 p.m. ET


Create an account                             Forgot your password?

or Log In via Facebook

Log in to see all you can do with your online Road Scholar account.

BRANDON, VERMONT

Something's Cooking in Vermont: A Week of Fine Foods

Select a Date

 

SIGN UP

and receive your

FREE E-NEWSLETTER

&

E-Photo Book:



Top 10 Learning Experiences Around the World

Find A Program

Search By:

Location

VT

Interest

Food & Wine

Price Range

$700 - $1000

Start Date

End Date

More Options


Road Scholar
Program #8934RJ
6 Days | 5 Nights
ACTIVITY LEVEL: Easy
EasyFor people looking to exercise their minds more than their bodies. There’s minimal walking and not too many stairs.
ModerateThese programs get you on your feet and include activities such as walking up to a mile in a day through a city and standing in a museum for a few hours.
ActiveFor people who enjoy walking as much as two miles a day, perhaps to explore historic neighborhoods or a nature trail.
Moderately ChallengingFor hardy explorers who enjoy a good physical challenge, spending most of their days on the go.
ChallengingGet ready to keep up with our highest-energy group. These demanding — and rewarding — programs are for seasoned outdoor enthusiasts.
Elevation Note
None

Itinerary for Jul 21 — Jul 26, 2013

Expand all
Type: Inn

Description: A historic country inn located in the heart of the Champlain Valley with many shops, galleries and historic homes within walking distance of the inn.

Contact info:
20 Park Street (Route 7)
Brandon, VT 05733 USA
phone: 802-247-5766
web: www.brandoninn.com

Room amenities: Air conditioned, phones in rooms.

Facility amenities: An outdoor swimming pool (in season), hot tub, television rooms.

Smoking policy: No
Smoking policies vary by facility. During all group events and activities, smoking is prohibited.

Bathroom: Some bathrooms have large clawfoot tubs and some have showers.

Elevator: Yes

Additional nights before: Ask for the Road Scholar rate.
Call the inn directly for availability and rates.

Check in time: 3:00 PM


Day One: Sunday, July 21 - Arrival, Check-in, Registration
Afternoon: CHECK-IN: Please arrive at the hotel between 3:00-5:00pm. Check into your room at the front desk and then register with Road Scholar staff in the Main lobby. At this time you'll be given a welcome packet containing your name tag, up-to-date itinerary and other useful information.

Dinner: A wonderful three course dinner is served in the Main Dining Room at the inn.

Evening: ORIENTATION: After dinner we will have our Orientaion. This will provide you with information about the hotel, program itinerary, instructors, venues and on site staff.

Lodging: Brandon Inn

Meals Included: Dinner
Type: Inn

Description: A historic country inn located in the heart of the Champlain Valley with many shops, galleries and historic homes within walking distance of the inn.

Contact info:
20 Park Street (Route 7)
Brandon, VT 05733 USA
phone: 802-247-5766
web: www.brandoninn.com

Room amenities: Air conditioned, phones in rooms.

Facility amenities: An outdoor swimming pool (in season), hot tub, television rooms.

Smoking policy: No
Smoking policies vary by facility. During all group events and activities, smoking is prohibited.

Bathroom: Some bathrooms have large clawfoot tubs and some have showers.

Elevator: Yes

Additional nights before: Ask for the Road Scholar rate.
Call the inn directly for availability and rates.

Check in time: 3:00 PM


Day Two: Monday, July 22 - Maple sugaring/Cooking demonstrations
Breakfast: Breakfast is served this morning and includes both hot and cold selections, cereal, homemade granola, juice and coffee.

Morning: PRESENTATION: Our next presenter is a staff pastry chef from the Café Provence. Learn baking techniques using local ingredients that may include famous King Arthur Flour.

Morning: PRESENTATION: This morning's session is to include the art of maple sugaring and maple candy making. You'll meet the staff of the New England Maple Museum. Maple sugaring has been an early Spring tradition in Vermont ever since the Eastern Woodland Indians discovered that maple sap cooked over an open fire produces a sweet sugar. To make their sugar, the Indians would cut a slash in the maple tree and collect the sap as it dripped out. Logs were then hollowed out, and filled with the fresh sap. White-hot field stones were then added to cause the sap to boil. When the first European settlers arrived, the Indians traded maple sugar with them and eventually taught the settlers the secrets of the maple sugaring process. The early settlers added their technologies to the process as seen in this antique photograph. Other Europeans added their own technologies to the process. They bored holes in the maple trunks and inserted wooden or metal spouts. They used wooden buckets to catch the sap, and then carried the sweet water on shoulder yokes to the metal boiling kettles. Early settlers, like the Native Americans, saved their maple as crystallized sugar. Maple sugar became the colonists own sweetener ending their dependence on foreign sugar. Also, it was never tinctured with the sweat of the southern slave as was cane sugar before the civil war. Early in Vermont’s history, each family made their own maple sugar for personal consumption. The sugar house was now their destination where the invention of the evaporator gave more control to the sugar maker's boiling process. Today, plastic tubing transports the sap from the trees to gathering tanks. From there it is transported to the sugar house where it is transferred to a central storage tank to feed the evaporator which boils off most of the water, leaving sweet, thick maple syrup.

Lunch: A delicious light lunch is served in the Garden Room at the inn. Lunch today is a chefs choice.

Afternoon: PRESENTATION: Inn keeper and chef Louis Pattis gives a demonstration featuring local ingredients. Louis and Sarah Pattis acquired the Inn in February of 1988. Louis is Austrian with a strong hotel background including being an award winning Austrian-trained Chef. Sarah is from England, she worked as an Occupational therapist, both in the States and abroad before becoming an Innkeeper. (She says the two jobs have many similarities!) They have four children, Mark, Anna, Nickolaus and Rebecca. Mark is currently serving in the Military, Anna and Nick are attending University and Becca attends the local high school. Anna, Nick and Becca continue to work at the Inn

Dinner: A three course dinner is served in the Main Dining Room featuring local ingredients.

Evening: LECTURE: This evening enjoy a historical presentation given by James Dassatti. James serves as the President of the Vermont Living History Association and his talk this evening will focus of the history of the Lake Champlain Valley.

Lodging: Brandon Inn

Meals Included: Breakfast, Lunch, Dinner
Type: Inn

Description: A historic country inn located in the heart of the Champlain Valley with many shops, galleries and historic homes within walking distance of the inn.

Contact info:
20 Park Street (Route 7)
Brandon, VT 05733 USA
phone: 802-247-5766
web: www.brandoninn.com

Room amenities: Air conditioned, phones in rooms.

Facility amenities: An outdoor swimming pool (in season), hot tub, television rooms.

Smoking policy: No
Smoking policies vary by facility. During all group events and activities, smoking is prohibited.

Bathroom: Some bathrooms have large clawfoot tubs and some have showers.

Elevator: Yes

Additional nights before: Ask for the Road Scholar rate.
Call the inn directly for availability and rates.

Check in time: 3:00 PM


Day Three: Tuesday, July 23 - Dakin Farms, Champlain Chocolate, Shelburne Viney...
Breakfast: Breakfast is served this morning and includes both hot and cold selections, cereal, homemade granola, juice and coffee.

Morning: FIRLD TRIP: Today we visit Dakin Farms, a producer of gourmet foods that include cob smoked hams, turkeys, cheeses and bacon. They also are a large producer of maple syrup and other Vermont products. Enjoy backstage access to their operation. Timothy Dakin settled developed his farm the beautiful rolling hills of the Champlain Valley in 1792. He'd be pleased to know that the same family has owned, operated and loved the farm for the past 40 years, and that they still perform many tasks in time-honored ways he might recognize -- slow smoking meats over smoldering corncobs, and collecting sweet maple sap just before spring arrives.

Lunch: A wonderful lunch is served at the Ice House Restaurant overlooking Lake Champlain.

Afternoon: FIELD TRIP:This afternoon we visit the Lake Champlain Chocolate Factory. The growing team at Lake Champlain Chocolates continues with the highest standards of chocolate-making that Jim Lampman began with twenty years ago, and still uses only the freshest, natural ingredients. FILED TRIP: Later, we'll visit the Shelburne Vineyards for a presentation and tasting of their Vermont wines. From vine to glass, they strive to make the finest quality wine from Northern Varietal Grapes grown on their vineyards and regionally sourced from other Northern growers. With a lush Vermont landscape as its backdrop, their state of the art winery and tasting room sits nestled among the vines.

Dinner: Another wonderful three course dinner is served at the inn this evening.

Evening: EVENING PROGRAM: Enjoy movie night at the Inn.

Lodging: Brandon Inn

Meals Included: Breakfast, Lunch, Dinner
Type: Inn

Description: A historic country inn located in the heart of the Champlain Valley with many shops, galleries and historic homes within walking distance of the inn.

Contact info:
20 Park Street (Route 7)
Brandon, VT 05733 USA
phone: 802-247-5766
web: www.brandoninn.com

Room amenities: Air conditioned, phones in rooms.

Facility amenities: An outdoor swimming pool (in season), hot tub, television rooms.

Smoking policy: No
Smoking policies vary by facility. During all group events and activities, smoking is prohibited.

Bathroom: Some bathrooms have large clawfoot tubs and some have showers.

Elevator: Yes

Additional nights before: Ask for the Road Scholar rate.
Call the inn directly for availability and rates.

Check in time: 3:00 PM


Day Four: Wednesday, July 24 - Goat Product Demonstration, Chef Demonstration Lu...
Goat Product Demonstration, Chef Demonstration Lunch, Cooking with Chef Pattis.

Breakfast: Breakfast is served this morning and includes both hot and cold selections, cereal, homemade granola, juice and coffee.

Morning: PRESENTATIONS: Meet Wendy Cijka, her family and one of their goats. Together, they do a presentation on milking, cheese making and tasting of goats milk products. PRESENTATION: Also this morning, Inn keeper, & Chef Louis Pattis will demonstrate cooking with Vermont products.

Lunch: PRESENTATION & LUNCH: Today we visit the Café Provence located directly behind the inn. Lunch will include a presentation by Chef Barrall in his demo kitchen.

Afternoon: PRESENTATION: Meet Sheri Sullivan, a local caterer with flare. Sherri's demos may include appetizers, entree's and desserts. Sheri is a quick talker and likes to use local products in her preparing her foods.

Dinner: A fabulous three course dinner is served in the Main Dining Room. You will have a choice of menu items each day.

Evening: EVENING PROGRAM: Enjoy a game of BINGO for Vermont products.

Lodging: Brandon Inn

Meals Included: Breakfast, Lunch, Dinner
Type: Inn

Description: A historic country inn located in the heart of the Champlain Valley with many shops, galleries and historic homes within walking distance of the inn.

Contact info:
20 Park Street (Route 7)
Brandon, VT 05733 USA
phone: 802-247-5766
web: www.brandoninn.com

Room amenities: Air conditioned, phones in rooms.

Facility amenities: An outdoor swimming pool (in season), hot tub, television rooms.

Smoking policy: No
Smoking policies vary by facility. During all group events and activities, smoking is prohibited.

Bathroom: Some bathrooms have large clawfoot tubs and some have showers.

Elevator: Yes

Additional nights before: Ask for the Road Scholar rate.
Call the inn directly for availability and rates.

Check in time: 3:00 PM


Day Five: Thursday, July 25 - Neighborly Farms Cheese Making, Cold Hollow Cider...
Neighborly Farms Cheese Making, Cold Hollow Cider Mill and Ben & Jerry's Ice Cream

Breakfast: Breakfast is served this morning and includes both hot and cold selections, cereal, homemade granola, juice and coffee.

Morning: FIELD TRIP: We start our day with a visit to Neighborly Farms for a cheese making demonstration and farm visit. Established as an operating dairy farm more than 30 years ago, Rob and Linda Dimmick along with their three children Bobby, Bailey, and Billy are continuing the tradition on the family farm. FIELD TRIP: Next we travel to the Cold Hollow Cider Mill where we meet with Paul Brown and his staff. They will take us on a journey from the tree to bottle. The Cold Hollow Cider Mill is the largest year round producer of apple cider in New England.

Lunch: Lunch is prepared for us today at the Cold Hollow Cider Mill. You will have the choice of salads or sandwiches served with their delicious apple cider and cider doughnuts.

Afternoon: FIELD TRIP: We conclude our day with a visit to the Ben & Jerry's Ice Cream Factory in Waterbury. This is a guided tour and film that will teach you about this wonderful ice cream and conclude with some delicious samples.

Dinner: A farewell dinner is served this evening in the Main Dining Room.

Evening: EVENING PROGRAM: Enjoy light music in the living room as you unwind from this fabulous week.

Lodging: Brandon Inn

Meals Included: Breakfast, Lunch, Dinner
Day Six: Friday, July 26 - Food demonstration/Lunch and departure
Breakfast: Breakfast is served this morning and includes both hot and cold selections, cereal, homemade granola, juice and coffee.

Morning: FINAL PRESENTATION: Jelly making demonstration (or similar) with local producer followed by a Scone making demonstration with Chef Pattis and wife Sarah who will talk about English teas.

Lunch: A picnic lunch is prepared for your departure. You may choose to eat prior or take along for your journey.

Meals Included: Breakfast, Lunch


Free Time Opportunities


Brandon, VT
Discover New EnglandAn excellent web site for everything in New England
For additional information, visit: www.discovernewengland.org
Vermont Dept. of Tourism and MarketingVermont Dept. of Tourism and Marketing 6 Baldwin St., Drawer 33 Montpelier, VT 05633-1301 Phone: 802-828-3676 E-mail: info@VermontVacation.com If you would like to order a travel packet to help plan your next vacation to Vermont, use our on-line form To order your travel packet by phone, call our toll-free number: 1-800-VERMONT (US and Canada)
For additional information, visit: www.vermontvacation.com/

Important information about your itinerary:
Please know that while we do everything we can to finalize all aspects of our programs well in advance, there are logistics that occasionally must be altered. Our website will reflect the most recent information, and we are committed to providing you with final program details no later than eight weeks prior to the start of programs outside the U.S. and three weeks prior to the start of programs within the U.S. If you ever have questions about your program, please don't hesitate to contact us and we will be happy to assist you.

Our Value Promise To You

You won't find a better value.

Included
at no additional cost on this date ...
5 nights of accommodations
15 meals: 5 breakfasts, 5 lunches, 5 dinners
9 Expert-led lectures
5 Field trips
1 Performances

Ratings

4.7
Ratings are determined by participant evaluations.

Back to Back Adventures

Choose a nearby learning adventure to add before or after this program:

Support Lifelong Learning

Our educational adventures are made possible by donors like you

Please support lifelong learning here

Free Catalog | Refer a Friend | Gift Certificates | Press | Site Map | Privacy Policy | Careers | Contact Us

© Elderhostel, Inc. 2014
11 Avenue de Lafayette | Boston MA 02111 | Toll-Free 1-800-454-5768