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BRANDON, VERMONT

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

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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 Aug 18 — Aug 23, 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, August 18 - 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 living room. At this time you'll be given a welcome packet containing your name tag, up-to-date itinerary and other useful information.

Dinner: A delicious three course get acquainted dinner is served in the main dining room.

Evening: ORIENTATION: After dinner we will have our orientation with our group leader. They will provide you with information about the inn, 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, August 19 - Maple Sugaring and Candy Making Demonstration/Coo...
Breakfast: A delicious buffet breakfast is served in the Garden Room and includes both cold and hot selections, homemade granola, juice, fruit and coffee.

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.

Morning: PRESENTATION: This morning we are joined by a local pastry chef from the Café Provence who will provide us with a baking demonstration. 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, Nickolas and Rebecca. Mark is currently serving in the Military, Anna is working on the West Coast and Nick is working for the town of Brandon. Becca attends college and continues to work at the Inn

Lunch: A chef's choice lunch is served at the inn which can include soups, sandwiches, pasta's or quiche.

Afternoon: PRESENTATION: This afternoon enjoy a hands on class with Chef Pattis that could include a knife demonstration that will include cutting techniques and more.

Dinner: A wonderful three course dinner featuring locally grown and raised products is served in the Main Dining Room.

Evening: PRESENTATION: Join group leader James Dassatti who is the President of the Vermont Living History Association who will talk with us on early American History of the Lake Champlain Valley in an entertaining presentation.

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, August 20 - Dakin Farms, Champlain Chocolate, Shelburne Viney...
Breakfast: A delicious buffet breakfast is served in the Garden Room and includes both cold and hot selections, homemade granola, juice, fruit 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: Lunch is served at the Ice House Restaurant overlooking beautiful Lake Champlain and the Adirondack Mountains.

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. FIELD 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: Dinner is served in the Main Dining Room at the inn and features a limited menu.

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, August 21 - Goat Product Demonstration/Chef Demonstrations/Lu...
Goat Product Demonstration/Chef Demonstrations/Lunch Demonstration at the Café Provence Culinary Kitchen

Breakfast: A delicious buffet breakfast is served in the Garden Room and includes both cold and hot selections, homemade granola, juice, fruit 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 demontrates cooking with Vermont products.

Lunch: We walk to the Provence Culinary Kitchen located just around the corner from the Brandon Inn. Located in the middle of the hustle and bustle of Brandon, Vermont, Café Provence offers gourmet cuisine with a casual touch. Café Provence uses locally grown, seasonally available produce, meat and cheeses and is a member of the Vermont Fresh Network. Chef Robert Barral offers daily specials, a friendly kids menu, a full service bar, on and off premise catering for all your special occasions, and weekly cooking and baking classes. PRESENTATION: Lunch today includes a demonstration featuring items from our luncheon menu.

Afternoon: PRESENTATION: Meet Sheri Sullivan, a local caterer and restaurant owner who will demonstrate appetizers and entree's using local ingredients. FREE AFTERNOON: Enjoy the rest of the day to explore the area. Your group leader will help you with suggestions and directions.

Dinner: Another fabulous dinner is included this evening featuring locally raised and grown products.

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, August 22 - Neighborly Farms Organic Cheese/Cold Hollow Cider...
Neighborly Farms Organic Cheese/Cold Hollow Cider Mill/Ben & Jerry's Ice Cream

Breakfast: A delicious buffet breakfast is served in the Garden Room and includes both cold and hot selections, homemade granola, juice, fruit 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: Today we travel to the Cold Hollow Cider Mill. In 1974, Eric and Francine Chittenden, descendants of Vermont’s first governor, were starting out as farmers near the base of the Cold Hollow Mountains in rural northwest Vermont. They started making apple cider for friends, with a press that Eric picked up somewhere. Before long, the couple saw real business potential in making cider the true, traditional way.

Lunch: Enjoy lunch served at the Cold Hollow Cider Mill. You will have the choice of sandwiches, wraps or salads. Lunch will also include some delicious cider and famous cider doughnuts.

Afternoon: FILED TRIP: In 1977 lifelong friends Ben Cohen and Jerry Greenfield completed a correspondence course on ice cream making from Pennsylvania State University's Creamery. On May 5, 1978, with a $12,000 investment the pair opened an ice cream parlor in a renovated gas station in downtown Burlington, Vermont. In 1979, they marked their anniversary by holding the first-ever free cone day, now a nationwide annual celebration.

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

Evening: EVENING PROGRAM: Enjoy light entertainment with local musicians in the living room at the inn.

Lodging: Brandon Inn

Meals Included: Breakfast, Lunch, Dinner
Day Six: Friday, August 23 - Jelly Making Demonstration/Cooking Demonstration ...
Breakfast: A delicious buffet breakfast is served in the Garden Room and includes both cold and hot selections, homemade granola, juice, fruit and coffee.

Morning: PRESENTATION: Jelly making demonstration (or similar) with Chef Pattis and wife Sarah who will talk about English teas. PRESENTATION: Chef Sullivan will complete our program featuring her recipes using local products. We will break following the presentations around 11:30 AM.

Lunch: A boxed lunch is prepared for your departure which you may enjoy at the inn or during your travels home.

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
11 Expert-led lectures
6 Field trips

Ratings

4.7
Ratings are determined by participant evaluations.

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