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 (4.96)
Program No. 12312RJ
Length
7 days
Starts at
1,499
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7 days
6 nights
18 meals
6 B 6 L 6 D
Getting There
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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.

Afternoon: Program Registration: 3:00 - 4:30 p.m. After you have your room assignment, come to the Road Scholar table in the lobby 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, other important information, and to confirm when and where the Orientation session will take place. If you arrive late, please ask for your packet when you check in.

Dinner: At the hotel, we’ll have a delicious buffet dinner with soup, salad, choice of entrées, dessert, and beverage choices of coffee, tea, water.

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
Prescott Farms, Newport Vineyard, Historic Newport
Middletown/Newport, RI
B,L,D
Holiday Inn Express

Activity note: Getting on/off a motorcoach. Walking up to 1/2 mile; standing up to 1 hour for presentations.

Breakfast: At the hotel, the breakfast buffet offers choices such as eggs, bacon or sausage, pancakes, cereal, bagels, yogurt, fruit, pastries, milk, juice, coffee, tea, water.

Morning: We will set out on our first field trip to visit historic Prescott Farm in Middletown. Founded in the 18th century, the 40-acre farm is today owned by the Newport Restoration Society that saved it from destruction in 1973. Master gardeners from the University of Rhode Island have since recreated gardens typical of the Revolutionary War period when the most notable events occurred. Led by Prescott staff as well as local gardeners, we’ll learn about the fascinating history and see historic buildings including the windmill dating back to 1812, as well as the kitchen and herb gardens. We’ll also taste a traditional Johnny Cake cooked in the historic kitchen.

Lunch: Overlooking Newport Harbor, we’ll have a choice of fish and chips or a grilled chicken sandwich, both served with a cup of Rhode Island (non-dairy) clam chowder with beverages choices of coffee, tea, water; other beverages available for purchase.

Afternoon: Next, we’ll hop on the motorcoach and ride down Ocean Drive with a local historian. Ocean Drive — known locally simply as The Drive — is a 10-mile long route along the coast featuring beautiful vistas of the ocean and historic mansions. Our historian will provide commentary about we see during our ride. We’ll then head to Newport Vineyards for a guided exploration 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: At one of Newport’s fine restaurants, we’ll have plated 3-course dinners we pre-selected with choice of entrée plus coffee, tea, water; other beverages available for purchase.

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, Organic Farm, Lobster Cruise
Ogunquit, ME
B,L,D
Ogunquit River Inn & Suites

Activity note: Taking luggage from hotel to motorcoach. Getting on/off a motorcoach; on/off a lobster boat. Walking up to 1/2 mile at farm; dirt and uneven surfaces.

Breakfast: Hotel buffet.

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 Green Meadows Farm in Hamilton, Massachusetts, to learn about organic and CSA (consumer supported agriculture) farming, an innovative way to invest in local agriculture and receive fresh produce throughout the season. The farm dates back to the 1700s. It has been owned by the family of General George S. Patton since 1928 and was transformed into its current identity in the 1980s. Green Meadows raises organic produce as well as organic meats, poultry, and eggs.

Lunch: At the farm, we’ll have a choice of sandwiches made with Green Meadow’s own produce and other locally sourced ingredients plus water.

Afternoon: Re-boarding the motorcoach, we will continue driving north to Ogunquit, Maine, and check in to our hotel with some time to freshen up. We’ll head to Kennebunkport and board a lobster boat (weather permitting) with a local expert. As we cruise, we’ll learn about the industry as we watch the captain pull up traps with the day’s catch. In the event of bad weather, the captain will still give us a presentation. We’ll then go to dinner.

Dinner: At the Colony Hotel in Kennebunkport — a listed historic hotel by the National Register of Historic Places — we will have a 3-course dinner with salad, choice of entrée, and dessert plus beverage choices of coffee, tea, water; other beverages available for purchase. Enjoy beautiful views of the Atlantic Ocean and mouth of the Kennebunk River.

Evening: In the dining room, we’ll be joined by a local expert for a presentation on Maine-made foods.

DAY
4
Portland, Maine Mead Works, Lobster Dinner
Ogunquit, ME
B,L,D
Ogunquit River Inn & Suites

Activity note: Walking at field trip sites; stairs at meadery.

Breakfast: At the hotel, the breakfast buffet offers choices such as waffles, sausage, cereal, toast, pastries, yogurt, milk, juice, coffee, tea, water.

Morning: We will meet two local experts on the city of Portland who will accompany us on our field trip this morning with our Group Leader. As we explore this historic port city, we’ll learn about its history, its connection with the fishing industry, and Casco Bay.

Lunch: At a Portland restaurant, we’ll have a cup of New England clam chowder and a traditional Maine lobster roll — cold lobster salad served on a toasted hot dog bun.

Afternoon: We’ll take a field trip 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.

Dinner: We’ll have a real treat: a traditional lobster dinner with all the fixings at the Sun and Surf Restaurant in York, Maine. Dinner includes New England clam chowder, mussels or clams, a steamed lobster, baked potato, corn on the cob, and dessert plus coffee, tea, water; other beverages available for purchase.

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

DAY
5
New Hampshire to Vermont, King Arthur Flour, Goat Demo
Brandon, VT
B,L,D
Brandon Inn

Activity note: Walking at field trip sites; standing up to 1 hour.

Breakfast: Hotel buffet.

Morning: After checking out of the hotel, we’ll board the bus for Vermont. We’ll stop first in Norwich at the flagship campus of King Arthur Flour, established in 1790 and now employee-owned. We’ll have a presentation on the company, its history, and work today. We’ll also observe demonstrations. Aside from wheat brought from other parts of the U.S., one of the characteristics of this company is using local ingredients and supporting local farms.

Lunch: At King Arthur Flour, we’ll have pre-ordered box lunches with sandwiches made using their freshly baked breads and ingredients prepared in the café; water included.

Afternoon: Arriving in Brandon, we’ll check in to the inn, established in 1786 and on the National Register of Historic Places. 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. You may even get to try your hand at milking!

Dinner: In the main dining room of the inn, we’ll have a 3-course dinner with choice of entrée and beverage choices of coffee, tea, water; other beverages available for purchase.

Evening: Get ready to play Bingo with your favorite New England food products as prizes.

DAY
6
Champlain Orchards, Plymouth Cheese, NE Maple Museum
Brandon, VT
B,L,D
Brandon Inn

Activity note: Getting on/off a bus. Walking up to 1/2 mile; dirt paths, hills through orchard.

Breakfast: At the inn, the breakfast buffet includes choices such as hot entrées, homemade granola, bagels, yogurt, pastries, milk, juice, coffee, tea, water.

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 visit their orchard farm as well as their cidery and sample some of their many delicious products.

Lunch: At a local restaurant en route, we’ll have pre-ordered sandwiches or salads plus beverage choices of coffee, tea, water; other beverages available for purchase.

Afternoon: Next, we’ll visit the Plymouth Cheese Factory. Situated on the Calvin Coolidge State Historic Site in Plymouth, this is the second-oldest cheese factory in the country, built in 1890. The milk used to produce its artisanal cheeses comes from one local dairy farm carefully monitored for quality. All of the cheeses, of which there are numerous varieties, are hand crafted, using the same granular curd recipe as farmers in the 1600s. We’ll end day with a visit to the New England Maple Museum for a virtual walk through the history of sugaring in Vermont. It takes 50 gallons of sap to make 1 gallon of maple syrup! We’ll also observe a candy-making demonstration and enjoy some samples with the museum owners.

Dinner: Back at the inn, we’ll have a tasty, 3-course farewell dinner with salad, choice of entrée, and dessert plus beverage choices of coffee, tea, water; other beverages available for purchase. Share favorite experiences with new Road Scholar friends.

Evening: We’ll enjoy entertainment in the living room of the inn. Then prepare for check-out and departure in the morning.

DAY
7
Transfer to Rhode Island, Program Concludes
Brandon, VT
B,L

Activity note: Departure after Inn check-out. Expected arrival at TF Green Airport in Providence by 2:30 p.m.

Breakfast: Inn buffet.

Morning: Checking out of the inn, we’ll board the bus to start our journey south. En route, we’ll visit the Vermont Country Store in Rockingham where we will have an opportunity to enjoy samples of fine Vermont foods. We will then move on to Rhode Island.

Lunch: En route, we’ll have food prepared by the Brandon Inn including a sandwich, chips, fruit, cookie, and water.

Afternoon: We expect to arrive at T. F. Green International Airport in Providence by approximately 2:30 p.m. for those flying out. We will drive on to the hotel in Middletown with arrival by approximately 4:00 p.m. This concludes our program. We hope you enjoy Road Scholar learning adventures and look forward to having you on rewarding programs in the future. Please join our Facebook page and share photos of your program. Visit us at www.facebook.com/rsadventures. Best wishes for all your journeys!






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