12545
New York
A Taste of the Hudson Valley
Enjoy culture and cuisine in the Hudson Valley as you dine at the Culinary Institute of America, visit a traditional country inn and learn the secrets of craft beer at a local brewery.
Rating (4.75)
Program No. 12545RJ
Length
6 days
Starts at
699
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6 days
5 nights
15 meals
5 B 5 L 5 D
Getting There
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DAY
1
Arrival, Check-in, Registration, Welcome Dinner, Orientation
Newburgh
D
Mount Saint Mary College

Activity note: Walking around campus en route to dinner.

Afternoon: Check-in at Sakac Hall: Available from 2:00 p.m. Program Registration: 2:00-4:00 p.m. You will register with the Road Scholar staff as you check in and get your welcome packet containing the up-to-date schedule that reflects any last-minute changes and other important information. If you arrive late, please ask for your packet at the Security Desk. En route to dinner, we’ll have an informal walking excursion through the lovely Mount Saint Mary College campus Program Registration: 2:00-4:00 p.m. You will register as you check in and receive your welcome packet containing the up-to-date schedule that reflects any last-minute changes and other important information. If you arrive late, your packet will be at the Security Desk.

Dinner: In the dining room of Aquinas Hall, enjoy a dinner buffet with choice of entrée, side dishes, desserts, and a complimentary glass of wine plus choice of soft drinks and water.

Evening: 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.

DAY
2
Maple Sugaring, Buttermilk Falls Inn with Tea, "Foodie" Film
Newburgh
B,L,D
Mount Saint Mary College

Breakfast: In the dormitory, the breakfast buffet offers choices such as a hot dish (eggs, pancakes, meats) as well as cereal, yogurt, fruit, plus juices, coffee, tea, water.

Morning: We’ll board a motorcoach and see some beautiful parts of the Hudson Valley en route to our field trip. At Madava Farms in Dutchess County, we’ll learn about maple sugaring. It takes approximately 40 gallons of sap to make 1 gallon of delicious maple syrup. A sugaring expert will explain the process, including samples of how the syrup tastes in three stages along the way. We conclude with a chef-created baked good made with maple syrup, served with a cup of coffee or tea. We’ll then return to campus with some time to freshen up and relax before lunch.

Lunch: In the dining hall, our lunch buffet offers a variety of choices including a salad bar, choices of entrées, side dishes, and desserts plus soft drinks, milk, coffee, iced tea, water.

Afternoon: Next, we’ll ride to beautiful Buttermilk Falls Inn and Spa, a 75-acre estate with a circa-1764 building and beautiful views of the Hudson River. We’ll stop by for afternoon tea and a lecture from the local innkeeper about how running an inn has changed over the years.

Dinner: In the dining hall.

Evening: This evening we’ll view a film related to the program theme.

DAY
3
Hudson Valley History, Free Time, Evening Lecture by Author
Newburgh
B,L,D
Mount Saint Mary College

Breakfast: In the dormitory.

Morning: Our local expert, George Burke will provide an overview of Hudson Valley history to give you context for your free time this afternoon. Additionally, we’ll also have a short talk by a representative of the college dining service to talk about how it’s evolved.

Lunch: In the dining hall.

Afternoon: Free Afternoon: Take this opportunity for personal independent exploration to see and do what interests you most. Please refer to the list of Free Time Opportunities. The Group Leader will be happy to offer suggestions and give directions for things to do in the Hudson Valley.

Dinner: Dinner will be on campus this evening.

Evening: Tonight we'll enjoy a lecture by local author Tony Musso.

DAY
4
Culinary Institute Field Trip, Farming & the Food Industry
Newburgh
B,L,D
Mount Saint Mary College

Breakfast: In the dormitory.

Morning: This morning we head to the Culinary Institute of America (CIA) in Hyde Park. The CIA is the recognized leader in culinary education for undergraduate students, food service and hospitality professionals, and food enthusiasts. Craig Claiborne, celebrated author and New York Times food critic, wrote: “Almost every profession has an outstanding training group. The military has West Point, music has Juilliard, and the culinary arts have The Institute.” It was founded in 1946 and in addition to the site we visit today, also has campuses in St. Helena, California; San Antonio, Texas; and Singapore. We’ll have an expert-led exploration through what was once a Jesuit seminary on 80 acres of land overlooking the Hudson River, now equipped with dozens of professional kitchens, bakeshops, and more. Dress code for lunch at the Caterina is "dressy casual" (no jeans).

Lunch: Luncheon at the Culinary Institute is an experience to remember. There are several CIA restaurants with different specialties, and where we dine will be decided closer to the program. Beyond the professionally prepared meal itself, the wait staff are typically students about to graduate. Feel free to ask about their majors, what they’ve enjoyed most about their educational experiences, and where they’re headed to work following graduation.

Afternoon: Our CIA field trip continues until approximately 2:00 p.m., when we will return to Mount Saint Mary. Back on campus, we'll be joined by a local farmer who will share historical perspectives on food in the Hudson Valley. Steve Clarke is a sixth-generation grower of cherries, peaches, nectarines, apricots, apples, pears, and plums. Fruit, nut, and berry crops account for more than $45 million in local annual revenue. The health and well-being farms is also a key component in efforts to conserve open space.

Dinner: In the dining hall.

Evening: Following dinner we will have an early farewell party due to the dinner tomorrow night with Culinary Institute grad.

DAY
5
Washington's HQ, Brewery, Hudson Cruise, CIA Grad Dinner
Newburgh
B,L,D
Mount Saint Mary College

Breakfast: In the dormitory.

Morning: Our first field trip today is to Hasbrouck House that served as George Washington’s headquarters in the final year of the American Revolutionary War. This was where he issued important orders and ultimately signed the Proclamation of Peace in 1783 that confirmed the end of hostilities. Situated in comparatively safe Newburgh, north of West Point, the house was originally built circa 1725 for a Dutch burgher. Next, we’ll get another taste of the Hudson Valley’s intoxicating charms at Newburgh Brewing Company. Though this craft brewery is a recent arrival (2012), the art and craft of brewing beer here is centuries old. The partners honor that heritage, and you will have an opportunity to see and learn about their work and taste the results of their labors.

Lunch: At a Hudson River restaurant with a great view.

Afternoon: As a special highlight, we’ll board the vessel “Pride of the Hudson” for a scenic study cruise down the Hudson River towards West Point and back. Henry Hudson was searching for a passage to China on behalf of the Dutch East India Company in 1690, but instead found a pristine wilderness that later welcomed a multitude of settlers. Because its current changes four times every day with ocean tides, it is also called the “river that flows both ways.” Narration during the cruise will tell you more about the fascinating history of the river and the sites you will see.

Dinner: Tonight we’ll have dinner featuring local produce prepared by a graduate of the CIA — Culinary Institute of America — Tim Free, just for our group. This will be a casual evening beginning with some wine and cheese tasting and followed by a delicious summertime menu of salads, cold meats and more wine. Tim will also demonstrate one food preparation that you'll be glad to use in your own kitchen.

Evening: We'll gather for an evening of camaraderie to share our favorite experiences in the company of new Road Scholar friends.

DAY
6
Gefilte Fish Chronicles, Program Concludes
Newburgh
B,L

Breakfast: In the dormitory.

Morning: To top off our celebration of food, we'll view “The Gefilte Fish Chronicles” — a documentary made for public television — an affectionate look at a century of Passover celebrations with an extended Newburgh family and their faith, customs, and culinary traditions. A key feature is a look at what it took to prepare meals including homemade gefilte fish.

Lunch: In the dormitory. This concludes our program. Check-out is by 1:00 p.m. sharp. 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 www.facebook.com/rsadventures. Best wishes for all your journeys!






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