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Rhode Island/Maine/Vermont

Lobsters, Wineries and Foods of New England

Program No. 12312RJ
Taste your way through the iconic landscapes of New England as you explore local vineyards, visit a Vermont apple orchard and ride aboard a Maine lobster vessel with a local expert.
Length
7 days
Rating (4.74)
Activity Level
Starts at
1,999

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Prefer to enroll or inquire by phone? 800-454-5768
climate
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Price will update based on selection
Prices displayed below are based on per person,doubleoccupancy.
DATES & starting prices
PRICES
May 7 - May 13, 2023
Starting at
1,999
Jun 11 - Jun 17, 2023
Starting at
1,999
Jul 16 - Jul 22, 2023
Starting at
2,299
Aug 20 - Aug 26, 2023
Starting at
2,299
Sep 17 - Sep 23, 2023
Starting at
2,099
Sep 24 - Sep 30, 2023
Starting at
2,099
Sep 30 - Oct 6, 2023
Starting at
2,099
Oct 8 - Oct 14, 2023
Starting at
2,099
Oct 15 - Oct 21, 2023
Starting at
2,099
DATES & starting prices
PRICES
May 7 - May 13, 2023
Starting at
2,489
Jun 11 - Jun 17, 2023
Starting at
2,489
Jul 16 - Jul 22, 2023
Starting at
3,049
Aug 20 - Aug 26, 2023
Starting at
3,049
Sep 17 - Sep 23, 2023
Starting at
2,759
Sep 24 - Sep 30, 2023
Starting at
2,759
Sep 30 - Oct 6, 2023
Starting at
2,759
Oct 8 - Oct 14, 2023
Starting at
2,759
Oct 15 - Oct 21, 2023
Starting at
2,759

At a Glance

Experience the diversity of New England cuisine and the region's beautiful scenery during a weeklong journey through Rhode Island, Massachusetts, Maine, New Hampshire and Vermont. Discussions with professional winemakers, lobstermen, and farmers about 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, yogurt and maple syrup.
Activity Level
On Your Feet
Walking up to one mile over varied terrain, unpaved and uneven surfaces. Some standing required on field trips. Several sets of stairs throughout the program including motorcoach and boat embarking/disembarking.

Best of all, you’ll…

  • Visit the historic Billings Farm and Museum where we meet their herd of Jersey Cows.
  • Discuss the challenges of fishing with local lobstermen.
  • Meet with winemaking experts in Rhode Island and Maine.

General Notes

Select dates are designated for small groups and are limited to 24 participants or less. 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.
Featured Expert
All Experts
Profile Image
Bill Suhr
Bill Suhr and wife Andrea Scott own Champlain Orchards, an idyllic Vermont farm that overlooks Lake Champlain and prides itself in growing a diversity of ecologically grown fruits and vegetables. With a commitment to Vermont’s local food economy, all of the farm’s vegetables are certified organic — as are three blocks of organic apples, as well as organic cherries, plums and peaches. The farm utilizes integrated pest management growing techniques.

Please note: This expert may not be available for every date of this program.

Profile Image of Bill Suhr
Bill Suhr and wife Andrea Scott own Champlain Orchards, an idyllic Vermont farm that overlooks Lake Champlain and prides itself in growing a diversity of ecologically grown fruits and vegetables. With a commitment to Vermont’s local food economy, all of the farm’s vegetables are certified organic — as are three blocks of organic apples, as well as organic cherries, plums and peaches. The farm utilizes integrated pest management growing techniques.
Profile Image of Wendy Cijka
Wendy Cijka View biography
Wendy Cijka is the owner of High Pond Goat Farm in the town of Brandon, Vermont. High Pond Goat Farm is a small, family run farm creating and selling raw goat milk, fresh chevre, and yogurt.
Visit the Road Scholar Bookshop
You can find many of the books we recommend at the Road Scholar store on bookshop.org, a website that supports local bookstores.
Good Maine Food: Ancient and Mordern New England Food and Drink
by Marjorie Mosser
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.
Dishing Up Vermont
by Tracey Medeiros
From world-renowned cheddar cheeses to the delectable dinners turned out by talented chefs, the Green Mountain State has its own unique and rich food traditions. Learn new ways to use maple syrup, recreate that meal you enjoyed at a fancy restaurant, bake tree-ripened local apples into delicious desserts, and find out how the farmers growing the tastiest microgreens like to eat them. Filled with inspiring profiles of local food producers, Dishing Up® Vermont will quickly have you hooked on the joys of Yankee cooking.
The Secret Life of Lobsters: How Fishermen and Scientists Are Unraveling the Mysteries of Our Favorite Crustacean
by Trevor Corson
In this intimate portrait of an island lobstering community and aneccentric band of renegade biologists, journalist Trevor Corson escorts the reader onto the slippery decks of fishing boats, through danger-filled scuba dives, and deep into the churning currents of the Gulf of Maine to learn about the secret undersea lives of lobsters. This P.S. edition features an extra 16 pages of insights into the book, including author interviews, recommended reading, and more.
Maple Sugarin' In Vermont: A Sweet History
by Betty Ann Lockhart
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.
Sharing the Harvest: A Citizen's Guide to Community Supported Agriculture
by Elizabeth Henderson
In this new highly revised and expanded edition of a Chelsea Green classic, authors Henderson and Van En provide new insight into making Community Supported Agriculture not only a viable economic model, but the right choice for food lovers and farmers alike. To an increasing number of American families the CSA (community supported agriculture) is the answer to the globalization of our food supply. The premise is simple: create a partnership between local farmers and nearby consumers, who become members or subscribers in support of the farm. In exchange for paying in advanceóat the beginning of the growing season, when the farm needs financingóCSA members receive the freshest, healthiest produce throughout the season and keep money, jobs, and farms in their own community. In this thoroughly revised and expanded edition of a Chelsea Green classic, authors Henderson and Van En provide new insight into making CSA a viable economic model. Thinking and buying local is quickly moving from a novel idea to a mainstream activity. The groundbreaking first edition helped spark a movement and, with this revised edition, Sharing the Harvest is poised to lead the way toward a revitalized agriculture.
America's Founding Food: The Story of New England Cooking
by Keith Stavely, Kathleen Fitzgerald
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.
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7 days
6 nights
14 meals
6 B 3 L 5 D
DAY
1
Check-In, Registration, Welcome Dinner, Orientation
Middletown/Newport, RI
D
Holiday Inn Express

Activity note: Hotel check-in from 3:00 p.m. Remember to bring your nametag (sent previously).

Afternoon: Program Registration: 4:00-5:00 p.m. After you check in and have your room assignment, join us at the Road Scholar table in the lobby to register with the program staff and get your welcome packet containing the up-to-date schedule that reflects any changes, other important information, and to confirm the time and location of the Orientation session. If you arrive late, please ask for your packet when you check in.

Dinner: At the hotel.

Evening: Orientation. The Group Leader will greet everyone and lead introductions. We will review the up-to-date program schedule, discuss roles and responsibilities, logistics, safety guidelines, emergency procedures, and answer questions. We will pre-select some meals. Travel and transfers will be via private motorcoach unless noted otherwise. Periods in the daily schedule designated as “Free time” and “At leisure” offer opportunities to do what you like and make your experience even more meaningful and memorable according to your personal preferences. The Group Leader will be happy to offer suggestions. Program activities, schedules, personnel, and indicated distances or times may change due to local circumstances/conditions. In the event of changes, we will alert you as quickly as possible. Thank you for your understanding. Continue getting to know your fellow Road Scholars, settle in, and get a good night’s rest for the day ahead.

DAY
2
Culinary Demo, Presscott Farm, Greenvale Vineyard
Middletown/Newport, RI
B,D
Holiday Inn Express

Activity note: Getting on/off a motorcoach; driving about 25 miles, approximately 2 hours total. Walking up to 1/2 mile; gravel, hilly, uneven terrain; standing up to 1 hour at a time.

Breakfast: At the hotel.

Morning: This morning we are treated to a culinary demonstration at the hotel featuring local cuisine. Following our morning presentation we board the motorcoach for a short trip to Prescott Farms for an environmental discussion and tour with the staff. We then make our way via motorcoach to downtown Newport.

Lunch: Lunch is on your own this afternoon in downtown Newport.

Afternoon: Enjoy some free time to explore the historic downtown, take a walk on Cliff Walk or tour one of the historic mansions. Later in the afternoon we head to Greenvale Vineyards for an expert-led exploration followed by a wine tasting. Greenvale Vineyards was established in 1863, and takes advantage of a micro-climate ideal for producing complex flavors in wine.

Dinner: Tonight we board the coach for a short ride to a local restaurant for a delicious local dinner.

Evening: Returning to the hotel, the remainder of the evening is at leisure. Prepare for check-out and transfer in the morning.

DAY
3
Massachusetts to Maine, Boston Public Market, Lobster Boat
York, ME
B,L,D
Anchorage Inn

Activity note: We will take our own luggage from the hotel to the motorcoach. Getting on/off a motorcoach; driving about 179 miles, approximately 3.75 hours. Getting on/off a lobster boat; riding about 1 hour. Walking up to 1/2 mile at farm; dirt, uneven surfaces.

Breakfast: At the hotel.

Morning: We’ll check out of the hotel, board the motorcoach, and head north into the rest of New England. En route, we’ll stop at the Boston Public Market. This is a year-round indoor market featuring over 30 New England artisans and food producers featuring locally sourced food from New England. We will meet with the staff of the market for an overview of the market and then enjoy meeting with a few of the vendors for a talk and sampling of their delicious products.

Lunch: You will receive a voucher/card to enjoy some of the locally prepared foods including everything from New England favorites to Bon Me's.

Afternoon: We’ll continue driving north to Ogunquit, Maine. Upon arrival, we’ll board a lobster boat (weather permitting) with a local expert. As we go, we’ll learn about the industry and watch the captain pull up traps with that day’s catch. We’ll then ride to the hotel and check in with some time to freshen up and relax. Dinner this evening is served at a local restaurant overlooking the water.

Dinner: Dinner served at a local restaurant.

Evening: The remainder of the evening is at your leisure to enjoy the resort amenities.

DAY
4
Portland, Maine Mead Works, Lobster Dinner
York, ME
B,D
Anchorage Inn

Activity note: Getting on/off a motorcoach; driving about 78 miles, approximately 2 hours total. Walking at field trip sites; stairs at meadery.

Breakfast: At the hotel.

Morning: Traveling via motorcoach a short distance into Portland, we will meet a local expert who will join us on the motorcoach and take us on a narrated city tour. As we travel through this port city, we’ll learn about its history, its connection with the fishing industry, and Casco Bay.

Lunch: Lunch is on your own. You may choose from many local restaurants along the waterfront. Many featuring great local cuisine and seafood.

Afternoon: Next, we’ll walk to Maine Mead Works in downtown Portland. Mead, also known as honey wine, is thought to be the oldest alcoholic beverage in the world. In 2007, a local entrepreneur began experimenting with bringing mead into the modern era. He made contact with a South African scientist who was an expert in advanced mead-making systems to produce a lighter, drier drink. The honey used at Maine Mead Works comes primarily from bees in fields of goldenrod in northern Maine. We’ll conclude with a tasting. The remainder of the afternoon is free. 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, distinctive boutiques, and restaurants. Please refer to the list of Free Time Opportunities. The Group Leader will be happy to offer suggestions. As we make our way back to the hotel we will make a stop at the Cape Neddick Light (Nubble Light) in York. Built in 1879, this lighthouse is not accessible to the public, but the scenery and views are spectacular.

Dinner: Traditional lobster dinner with all the fixings.

Evening: Returning to the hotel, the remainder of the evening is at leisure. Prepare for check-out and transfer in the morning.

DAY
5
Maine to Vermont, Quechee Gorge, Goat Demonstration
Middlebury, VT
B,L
The Middlebury Inn

Activity note: Getting on/off a motorcoach; driving about 191 miles, approximately 3.5 hours. Walking at field trip sites; standing up to 1 hour.

Breakfast: At the hotel.

Morning: After checking out of the hotel, we’ll board the motorcoach and begin our ride to Vermont. En route, we’ll stop in Quechee at the Quechee Gorge, known as Vermont’s “Little Grand Canyon” on the Ottaquechee River. The melting waters from the Ice Age created this spectacular natural gorge more than 13,000 years ago. We then ride on to Quechee Gorge Village where we will have free time to see and do what interests each of us the most.

Lunch: At a local restaurant.

Afternoon: Next, we’ll ride to the Billings Farm and Museum where we’ll see livestock barns that house the farm’s dairy herd, draft horses, sheep, and oxen, plus extensive farm life exhibits. Following our exploration of the farm we’ll observe a butter making demonstration and have a tasting. Back aboard the motorcoach, we’ll ride on to our historic inn, listed on the National Historic Register. After settling in, we’ll be joined by a local goat farmer and one of her goats for a milking demonstration and talk on goat-milk products. We’ll taste samples of cheese, yogurt, and milk. We may even get a chance to try our hands at milking!

Dinner: Dinner is on your own this evening at the inn or local restaurant within a short distance from the inn.

Evening: Bingo! We’ll play with favorite New England food products as prizes.

DAY
6
Champlain Orchards, Waybury Inn, Lincoln Peak Vineyard
Middlebury, VT
B,L,D
The Middlebury Inn

Activity note: Getting on/off a motorcoach; driving about 75 miles, approximately 2 hours. Walking up to 1/2 mile; dirt paths, hills through orchard.

Breakfast: At the Inn.

Morning: We’ll take a short drive for a field trip to Champlain Orchards. Family owned and ecologically managed, the orchard overlooks Lake Champlain in Shoreham, Vermont. This is one of the oldest continuously operating orchards in the state. The current owners began small with a dream of providing nourishing food to the community. They now produce more than 80,000 bushels of 70 varieties of apples as well as blueberries, cherries, nectarines, pears, plums, and raspberries. We will explore their orchard farm as well as their cidery and sample some of their many delicious products. We’ll then ride on to the historic Waybury Inn in Middlebury.

Lunch: At the Waybury Inn.

Afternoon: After lunch we travel to the Lincoln Peak Vineyard where we will enjoy a tasting of their Vermont wines grown in the Champlain Valley. Next, we’ll ride to a local Maple Sugarhouse and meet with the owner to learn the secrets of making Maple Syrup. It takes 40 gallons of sap to make 1 gallon of maple syrup! We’ll finish our field trip with a traditional Sugar on Snow. Returning to the Inn, the remainder of the afternoon is free to explore the charming downtown of Middlebury.

Dinner: Tonight enjoy a final farewell dinner with your fellow travelers.

DAY
7
Transfer to Rhode Island, Program Concludes
Middlebury, VT
B

Activity note: Inn check-out 7:30 a.m. Arrival at TF Green Airport in Providence expected by 2:00 p.m.; at Middletown hotel by approximately 3:00 p.m.

Breakfast: At the Inn.

Morning: We’ll check out of the inn, board the motorcoach, and start our journey south. We will make a rest stop along our journey before returning to Rhode Island.

Lunch: Making a quick stop at highway rest area or wait until arrival at the airport.

Afternoon: We expect to arrive at T. F. Green International Airport in Providence by approximately 2:00 p.m. We will ride on to the hotel in Middletown with arrival expected by approximately 3:00 p.m. This concludes our program. If you are returning home, safe travels. If you are staying on independently, have a wonderful time. If you are transferring to another Road Scholar program, detailed instructions are included in your Information Packet for that program. We hope you enjoy Road Scholar learning adventures and look forward to having you on rewarding programs in the future. Don’t forget to join our Facebook page and follow us on Instagram. Best wishes for all your journeys!






Important registration tip:
If you want to attend the live lecture, please do not wait until the last minute to enroll.
If you enroll after a lecture is complete, we’ll send you a recording of the event.