12312
Rhode Island/Maine/Vermont
Lobsters, Wineries and Foods of New England
Taste your way through the iconic landscapes of New England as you explore local vineyards, visit a Vermont cheese company and ride aboard a Maine lobster vessel with a local expert.
Rating (4.97)
Program No. 12312GVZ
Length
7 days
Starts at
1,499
Getting There
See travel details and required documents

At a Glance

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.
Activity Level
Moderate
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 and learn about the country’s second oldest cheese factory, built by John Coolidge, the father of President Calvin Coolidge, which has been producing artisan cheese for over 125 years.
  • Discuss the challenges of fishing in the Gulf of Maine with local lobstermen and a fisherman.
  • Meet with experts on winemaking in both Rhode Island and Maine.

General Notes

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
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.
Bill Suhr
Suggested Reading List
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