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Lobsters, Wineries and Foods of New England

Program Number: 12312RJ
Start and End Dates:
9/13/2015 - 9/19/2015; 6/12/2016 - 6/18/2016; 7/10/2016 - 7/16/2016; 8/14/2016 - 8/20/2016; 9/11/2016 - 9/17/2016; 9/18/2016 - 9/24/2016; 9/25/2016 - 10/1/2016; 10/2/2016 - 10/8/2016; 10/9/2016 - 10/15/2016;
Duration: 6 nights
Location: Newport, Rhode Island
Price starting at: $1,490.00 - Price may vary based on date, departure city
Program Type: On the Road; Food & Wine; History & Culture Activity Level: t (see description)
Meals: 18; 6 Breakfasts, 6 Lunches, 6 Dinners    
Meal Options: Low Fat; Vegetarian; Low Salt    

Experience the diversity of New England cuisine and the region's beautiful scenery during a weeklong journey through Rhode Island, Maine, New Hampshire and Vermont. Discuss with professional winemakers, lobstermen, fishermen and farmers the products they grow and harvest from the land and sea. Learn about specialty products created by local entrepreneurs and enjoy field trips to vineyards, farms, sugarhouses, markets and the ocean. At stops along the way, enjoy tastes of authentic New England foods such as johnny cakes, lobster, clam chowder, local cheeses and yogurt, cider doughnuts, and maple syrup.


• Visit a sugarhouse in Vermont's beautiful Green Mountains preparing traditional Vermont maple-sugar treats, including “sugar-on-snow," boiling maple syrup served over ice.
• Meet with local lobstermen and fisherman to discuss the challenges of fishing in the Gulf of Maine.
• Meet with experts on winemaking in both Rhode Island and New Hampshire.

Activity Particulars

Walking up to one mile over varied terrain, unpaved and uneven surfaces, boarding a boat. Standing on field trips.

This is a coaching program that travels to five New England states over seven days. We make every effort to allow time to explore each village and town we visit - however, please be aware that time on the bus is crucial in getting you from place to place.

Date Specific Information

9-13-2015, 6-12-2016, 7-10-2016, 8-14-2016, 9-11-2016, 9-18-2016, 9-25-2016, 10-9-2016

Enjoy the latest in hearing technology — listening devices — on this date.


Enjoy peak fall foliage across Northern New England.
Enjoy the latest in hearing technology — listening devices — on this date.

Itinerary Summary

Arrival Newport, R.I., 2 nights; coach via Massachusetts to Ogunquit, Maine, 2 nights; coach via New Hampshire to Brandon, Vt., 2 nights; coach to Newport, R.I., departure.


 Known to the Abenaki tribe as “beautiful place by the sea,” Ogunquit is an idyllic town with pristine beaches, granite cliffs and vibrant evergreen forests. Artists discovered Ogunquit's beauty more than a century ago, and helped transform the quaint fishing hamlet into one of the most picturesque and enjoyed seaside resort villages in New England.


With its entire downtown recorded on the National Register of Historic Places and the town’s bucolic location among the rolling hills of central Vermont, Brandon is a unique, historic destination near the Green Mountains.


During the early 1800s, Rutland was known for farming and its sheep industry. During the Revolutionary War the city was a crossroad for the fighting force known as the Green Mountain Boys. By the mid 1800s, Rutland had become one of the largest marble producers in the world and is today the largest city in southern Vermont.

Newport (Rhode Island)

Lavish mansions, billowing sails, and a plethora of culinary and scenic delights characterize this world-famous seaport, beloved by the East Coast elite during the 19th century. The Gilded Age lives on in Newport, as does the earlier Colonial period, as dozens of historic homes and buildings recall bygone eras of seafaring and socializing.

Newport/Middletown: Modern hotel outside of Newport. Ogunquit: Modern hotel next to conservation land one mile from Ogunquit Village. Brandon: Historic inn on the town common.

Road Scholar Instructors
These instructors are participating on at least one date of this program. Please note that changes may occur.
Burr Morse

Burr Morse is a seventh-generation Vermont hill farmer. He and his wife, Betsy, own and operate Morse Farm Maple Sugarworks in East Montpelier, Vt. Burr has been working at the farm full time since graduating from the University of Vermont with his bachelor’s in plant and soil science in 1971. During his tenure, Morse Farm has grown from a diversified vegetable/beef cow/maple farm into an internationally known destination and cross country ski center that hosts 60,000 visitors per year. Burr is the author of two books, “Sweet Days and Beyond” and “Golden Times,” and pens a newspaper column and an email newsletter.
Meals and Lodgings
   Holiday Inn Express
  Middletown/Newport, RI 2 nights
   Ogunquit River Inn & Suites
  Ogunquit, ME 2 nights
   Brandon Inn
  Brandon, VT 2 nights
 Holiday Inn Express
Type: Hotel
  Description: Close to downtown Newport and other area attractions
  Contact info: 855 West Main Road
Middletown, RI 02842 USA
phone: 401-848-7128
  Room amenities: Cable TV, phones, micro wave ovens, coffee makers, refrigerators, high speed internet, newspaper
  Facility amenities: exercise room features cardiovascular and weight training equipment, Whirlpool, Daily Housekeeping On-site Guest Self-Laundry Facilities (washer/dryer), Dry Cleaning Pickup/Laundry, indoor pool, high speed internet
  Smoking allowed: No
  Elevators available: Yes
  Additional nights prior: $169 - $229 Please call Hotel Reservations at 800-333-4121. Refer to the Road Scholar group for a 20% to 30% discount off of their rack rate.
  Check in time: 3:00 PM

 Ogunquit River Inn & Suites
Type: Hotel
  Description: Located overlooking Atlantic Marshes
  Contact info: Route One
Ogunquit, ME 03907 USA
phone: 207-646-9611
  Room amenities: Air conditioned, iron/iron board, cable television, refrigerators, phones
  Facility amenities: Outdoor heated pool, Jacuzzi, lawn croquet
  Smoking allowed: Yes

 Brandon Inn
Type: Inn
  Description: The historic Brandon Inn flanks the village green and is the center-piece of the charming, New England town of Brandon, Vermont.
  Contact info: Route 7
Brandon, VT 05733 USA
phone: 802-247-5766
  Room amenities: Bedrooms are large and elegant, individually decorated with period furniture and colonial wall-papers. All rooms have telephones, free Wi-Fi and air conditioning in season.
  Facility amenities: A Queen Anne-style brick inn that is listed on the National Register of Historic Places. The Inn has been here since 1786. The huge Victorian parlors on the main floor are accented with carved moldings and ornate pillars. There are two gilded floor-to-ceiling mirrors and a circular love seat, as well as comfortable seating for reading.
  Smoking allowed: No
  Bathroom: All rooms have private bathrooms. Some claw foot tubs, tub/showers, standard stand up showers
  Elevators available: Yes

Travel Details
  Start of Program:
Arrive at the hotel between 3:00-4:30 pm. You will be staying at Holiday Inn Express that night.
  End of Program:
Ends after lunch. Drop off at the TF Green Airport in Providence at around 1:30 PM. You will be staying at Brandon Inn the night before.
  Required documents:
The Participant Information Form is required.
  Parking availability:
No charge
To Start of Program
  Location:  Middletown/Newport, RI
  Nearest city or town:  Newport
  Nearest highway: Interstate 95
  Nearest airport:  TF Green, Providence, RI
  From End of Program
  Location:  Brandon, VT
  Nearest city or town:  Brandon
  Nearest highway: Route 7
  Nearest airport:  Albany, NY
Travel Details



From Train Station




Wright's Taxi
phone: 401-789-0400
Advanced Reservations Required


Per Person/One Way:


$55 - $75
Prices are subject to change.


Travel Time:


45 Minutes 




30 Miles


Call for rates and reservations


Newport/Providence Air


From Airport




Commercial Van/Shuttle
Orange Cab
phone: 401-841-0020


Per Person/One Way:


Prices are subject to change.


Travel Time:


45 minutes 




35 Miles


Desk located in airport and sign by the curb. Call for times.

Driving Directions
  From Boston & Points North Take Rt. 128 South to Rt. 24 South through Fall River. Continue on Rt. 24 (follow signs for Newport) over the Sakonnet River Bridge and take Rt.114/West Main Rd. south for seven miles. The Holiday Inn Express is on your left, next to Chili's Restaurant
  From Providence Take Rt. 195 East through Fall River to Rt. 24 South. Continue on Rt. 24 (follow signs for Newport) over the Sakonnet River Bridge and take Rt.114/West Main Rd. south for seven miles. The Holiday Inn Express is on your left, next to Chili's Restaurant
  From the South or West Take I-95 North to Rhode Island. Take exit #3A for RI-138 East/ S Kingston and follow for 14 miles. Turn left at RI-138 E/US-1 N/Tower Hill Rd. Exit onto RI-138 E toward Jamestown/Newport Partial toll road. Merge onto RI-138 E via the ramp to Fall River/Cape Cod Partial toll road. Take the exit towarrd RI-138 E/Admiral Kalbfus Road, turn left at RI-138 E/Admiral Kalbfus Road. Turn left at RI-114/West Main Rd. Follow 1.4 miles, the Holiday Inn Express is on your right, next to Chili's Restaurant
Elevation Note: None

Equipment Requirements: None
The prices listed for commercial services and facilities that are not included in the program cost, such as airport shuttles or extra nights lodging, are subject to change without notice. Since Road Scholar cannot guarantee the accuracy of these prices, we strongly suggest contacting the companies directly for the most up-to-date information.

Daily Schedule

Day 1: Check-In, Registration, Welcome Dinner, Orientation
(Sunday, September 13)
 Afternoon: Check-in available from 3:00 p.m.

Registration: 3:00-4:30 p.m. After you have your room assignment, come over to the Road Scholar table to register with the program staff and get your welcome packet containing your name-tag, up-to-date schedule that reflects any last-minute changes, and other important information. If you arrive late, please ask for your packet when you check in.
 Dinner: A delicious get acquainted buffet dinner is served at the hotel featuring three entrees, soup, salad, dessert and beverage.
 Evening: Orientation: The Group Leader will greet everyone and lead introductions. We will review the program theme, the up-to-date daily schedule and any changes, discuss safety guidelines, emergency procedures, roles and responsibilities, and answer any questions you may have.

Indicated times are approximate. Program activities, schedules, and personnel may need to change due to local circumstances. In the event of changes, we will alert you as quickly as possible. Thank you for your understanding.

We have set aside some free time in the schedule for your personal independent exploration. The Group Leader will often be available during free time to accompany informal excursions, activities, or meals that have been excluded from the program cost. You are welcome to join if you like, with any associated costs on your own.
Accommodations: Holiday Inn Express
Meals Included: Dinner

Day 2: Kenyon’s Grist Mill OR Prescott Farms, Newport Vineyard
(Monday, September 14)

Note: Some walking at Newport Vineyard, standing up to an hour for presentations.

 Breakfast: At the hotel. Breakfast includes eggs, bacon or sausage, pancakes, pastries, bagels, yogurt, fruit, cereal, juice and coffee.
 Morning: This morning we’ll visit Kenyon’s Grist Mill, a traditional family-run mill that processes locally grown grain, for a presentation on Johnny Cakes and a program on grist mills in Rhode Island. Try a Johnny Cake –a traditional cornmeal pancake – made from the Mill’s own authentic stone-ground cornmeal, and enjoy a guided exploration of the oldest manufacturing business in the state. OR This morning we will visit historic Prescott Farm. Enjoy a Johnny cake cooking demonstration, and try a Johnny cake yourself. NOTE: In May, June, and July we will visit the Kenyon Grist Mill, and in September and October we will visit Prescott Farm.
 Lunch: Today we enjoy lunch overlooking the water. You will have a choice of delicious fish and chips or a grilled chicken sandwich served with a cup of Rhode Island Clam Chowder.
 Afternoon: We will hop on the bus to explore Newport and head down Ocean Drive with a local historian. Ocean Drive is a ten mile long route along the coast featuring beautiful vistas of the ocean and historic mansions, and is also known as Ten Mile Drive or simply, the Drive. Please note: THIS PROGRAM DOES NOT OFFER A VISIT TO A MANSION. Next, we will head to Newport Vineyards for a guided exploration of the vineyards followed by a wine tasting. Newport Vineyards was established in 1977, and takes advantage of a micro-climate ideal for producing complex flavors in wine.
 Dinner: A three course dinner with a choice of entree is served this evening at the Atlantic Beach Club Restaurant.
 Evening: At leisure.
Accommodations: Holiday Inn Express
Meals Included: Breakfast, Lunch, Dinner

Day 3: Maine via Massachusetts, Organic Farm, Lobster Cruise
(Tuesday, September 15)

Note: Walking up to a half mile on dirt and uneven surfaces at Green Meadows Organic Farm.

 Breakfast: At the hotel.
 Morning: After breakfast we will check out of the hotel and board the bus to head north into the rest of New England. We’ll stop at Green Meadows Organic Farm in Hamilton, Massachusetts, where we will enjoy a presentation on organic and CSA farming. Green Meadows raises organic produce as well as organic meats, poultry, and eggs, and is a family-run business owned by the family of WWII General George S. Patton.
 Lunch: After learning about the farm, enjoy a choice of sandwiches made with Green Meadow’s own produce and other locally sourced products.
 Afternoon: After lunch, we will re-board the bus and continue driving north to Maine. We will check into our hotel to rest and freshen up, then head to Kennebunkport for an afternoon lobster cruise with a local expert. Hop aboard an educational lobster pulling boat and learn about the industry as you watch the captain pull up the traps revealing the day's catch. Please note that this cruise occurs weather permitting; and if we are unable to board the boat the captain will still give us a presentation.
 Dinner: At the historic Colony Hotel. You will have a choice of entree served with salad and dessert while enjoying spectacular views of the Atlantic Ocean.
 Evening: Enjoy a discussion with a local food expert on Maine-made foods.
Accommodations: Ogunquit River Inn & Suites
Meals Included: Breakfast, Lunch, Dinner

Day 4: Exploration of Portland, Maine / Lobster Dinner
(Wednesday, September 16)
 Breakfast: A limited breakfast buffet is included this morning at the hotel. Breakfast includes waffles, sausage, pastries, toast, cereal, yogurt, toast, juice and coffee.
 Morning: This morning we meet with two local experts on the city of Portland. Our guide will take us on an exploration of this port city to learn about its history and its connection with the fishing industry. Our second presenter will speak more on the history of fishing and Casco Bay.
 Lunch: At a Portland restaurant. Lunch features a cup of New England clam chowder and a traditional Maine lobster roll. This delicious classic consists of cold lobster salad served on a toasted hot dog bun.
 Afternoon: After lunch we will visit a local Maine gourmet food store for a talk and tasting of a variety of Maine food products.

Following the presentation you will have free time to explore Portland. Take this opportunity for personal independent exploration to see and do what interests you most. The city offers excellent cultural attractions, boat rides, train rides, and fantastic shops and restaurants. Please refer to the list of Free Time Opportunities. The Group Leader will be happy to offer suggestions and give directions.
 Dinner: Enjoy a fabulous traditional lobster dinner overlooking the ocean at the Sun and Surf Restaurant in York, Maine. Dinner includes New England clam chowder, mussels or clams, steamed lobster, baked potato, corn on the cob and dessert.
 Evening: At leisure
Accommodations: Ogunquit River Inn & Suites
Meals Included: Breakfast, Lunch, Dinner

Day 5: To Vermont via New Hampshire, Flag Hill Winery, Goat Demo.
(Thursday, September 17)
 Breakfast: At the hotel.
 Morning: After breakfast, we will check out of the hotel and board the bus for our first stop in Lee, New Hampshire. There, we will visit the Flag Hill Winery and Distillery for a presentation and tasting. Flag Hill is the largest winery in New Hampshire, and also produces high quality, locally sourced spirits. It’s five o’clock somewhere –enjoy samples of Flag Hill’s wine and spirits.
 Lunch: We travel to the Long Trail Brewery in Bridgewater Corners, Vermont, where we will enjoy a lunch of cheddar ale soup, sandwich, and a choice of beer at Vermont's oldest micro brewery.
 Afternoon: Arrive and check in to the inn. After settling in, we’ll meet a local goat farmer and one of her goats at the inn for a milking demonstration and presentation on various goat-milk products. Enjoy delicious samples of cheese, yogurt, and milk. You may even get to try your hand at milking!
 Dinner: In the main dining room of the inn. Enjoy a delicious three course dinner with a choice of entree.
 Evening: Get ready to play Bingo with your favorite New England food products as prizes.
Accommodations: Brandon Inn
Meals Included: Breakfast, Lunch, Dinner

Day 6: Cold Hollow Cider Mill / Ben & Jerry's / Morse Sugar Farm
(Friday, September 18)
 Breakfast: Breakfast is served at the inn. Enjoy a buffet breakfast including hot entrees, pastries, bagels, yogurt, homemade granola, juice and coffee.
 Morning: We travel to Waterbury, Vermont for a presentation at the Cold Hollow Cider Mill. Learn how apples are pressed into cider, and see the behind the scenes process “from tree to bottle” in action.
 Lunch: At the Cold Hollow Cider Mill. Enjoy a choice of sandwiches or a salad, cider doughnuts, and fresh apple cider.
 Afternoon: Following lunch we will travel to Ben & Jerry's Ice Cream Factory, where we will enjoy a tour of the factory ending with a delicious sampling of their ice cream. Then, we will travel to Morse Sugar Farm. Here we will learn about the maple sugaring process, and you will get to try traditional sugar-on-snow –no New England winter required.
 Dinner: A fabulous farewell dinner is served in the main dining room. You will have a choice of entree, served with salad and dessert.
 Evening: Enjoy light entertainment in the living room of the inn.
Accommodations: Brandon Inn
Meals Included: Breakfast, Lunch, Dinner

Day 7: Transfer to TF Green Airport, Program Concludes
(Saturday, September 19)
 Breakfast: At the inn.
 Morning: Check out of the inn and board the bus to start our journey south. We’ll visit the Vermont Country Store in Rockingham where you will enjoy samples of many of Vermont's fine foods, and can purchase your favorites to bring home with you. We will then continue on to Rhode Island for drop off at the TF Green Airport in Providence and independent departures from Newport hotel.
 Lunch: A picnic lunch prepared by the Brandon Inn will be served along our journey to Rhode Island.
 Afternoon: We will drop off at the TF Green Airport in Providence at around 1:30 PM and then at the Holiday Inn Express at 2:30 PM for departures. Please do not make plane reservations before 3:00 PM.

We hope you enjoy all your Road Scholar learning adventures and look forward to having you on rewarding programs in the future. We encourage you to join our Facebook page and share photos of your program. Visit us at Best wishes for all your journeys!
Meals Included: Breakfast, Lunch

Free Time Opportunities
  Middletown/Newport, RI Discover New England
An excellent web site for everything in New England with links to tourism information for each state. For additional information, visit
  Ogunquit, ME Discover New England
An excellent web site for everything in New England with links to tourism information for each state. For additional information, visit
  Brandon, VT Discover New England
An excellent web site for everything in New England with links to tourism information for each state. For additional information, visit
Important information about your itinerary: Every effort has been made to ensure the accuracy and completeness of the information featured on this website. Itineraries are based on our best information at this time. Circumstances beyond our control may require us to adjust itineraries or other details. We regret any inconvenience this may cause and appreciate your understanding. Information will be sent to you from your Program Provider approximately three weeks prior to the program start date. The prices listed for commercial services and facilities that are not included in the program cost, such as airport shuttles or extra nights lodging, are subject to change without notice. Since Road Scholar cannot guarantee the accuracy of these prices, we strongly suggest contacting the companies directly for the most up-to-date information.

Suggested Reading List

America's Founding Food: The Story of New England Cooking

Author: Keith Stavely, Kathleen Fitzgerald

Description: From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.

Good Maine Food: Ancient and Mordern New England Food and Drink

Author: Marjorie Mosser

Description: Old recipes, like old friends, are usually most dependable, observes noted author Kenneth Roberts in his pithy introduction to this classic recipe compendium put together by his niece, Marjorie Mosser, in the 1930s. The long career of this bible of Maine cookery has proved him right. With Robert's outspoken commentaries sprinkled throughout, excerpts from some of his best-selling books, and maxims from Maine kitchens, this old favorite is a must-own collection for any modern cook. Down East Books is proud to present this revamped edition-with a brand new foreword by food historian Sandra Oliver-as part of the all-new Best Maine Food cookbook series.

Maple Sugarin' In Vermont: A Sweet History

Author: Betty Ann Lockhart

Description: Come along for a trip through maple time in Vermont, from the 1600s to the mid-twentieth century. Betty Ann Lockhart introduces the origins of the 'Flavor of Vermont', the tools of the sugaring trade and the personalities who launched maple sugar to world fame. The Abenakis were discoverers of the sweet sap that flowed from Vermont's trees, and Thomas Jefferson was an early promoter of it. During the Civil War, maple sugar was cheered as the moral alternative to cane sugar- the latter having been produced by slave labor- and in subsequent wars, it was shipped to U.S. troops around the world. Enriched with maple-inspired songs, recipes and legends, Maple Sugarin' in Vermont illuminates not just the industry, but also the culture of maple sugar in the Green Mountain State.

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