18630
West Virginia
If Bread is the Staff of Life, You Should Discover Appalachian Salt Risin’ Bread
Learn how to make traditional Appalachian salt risin’ bread — plus other specialty breads — in a local baking class and discover why this uniquely pungent bread is a regional favorite!
Rating (5)
Program No. 18630RJ
Length
6 days
Starts at
699
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6 days
5 nights
15 meals
5 B 5 L 5 D
DAY
1
Registration/Orientation
Ripley, WV
D
Cedar Lakes Conference Center

Afternoon: Hotel and program registration begins at 3:00 p.m. After you have your room assignment, come 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, this packet will be available at the Orientation meeting held at 6:30 p.m. at the Holt Lodge, first floor meeting room.

Dinner: Dinner is served cafeteria style in the Lakeview dining hall from 5:00-6:00 p.m.

Evening: Orientation, 6:30 p.m. 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. 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.

DAY
2
Class/Evening Entertainment
Ripley, WV
B,L,D
Cedar Lakes Conference Center

Activity note: Class is in Studio B of the Craft House Evening Entertainment 6:30 p.m. in the Holt lodge first floor meeting room.

Breakfast: Served in Lakeview dining hall from 7:30-8:15 a.m.

Morning: After student introductions, our instructor will discuss the week's goals on bread baking and the different breads to be introduced. We will begin with the first recipe to gather ingredients and equipment and set up our work spaces. The first recipe will be introduced and we will begin our baking experience.

Lunch: Lunch will be served in the Lakeview dining hall from 12:00-1:00 p.m.

Afternoon: Following lunch, we will review and taste the mornings breads and continue with our baking experience.

Dinner: Served in Lakeview dining hall from 5:00-6:00 p.m.

Evening: At 6:30 p.m., we will meet at the Holt Lodge meeting room, to travel by bus and enjoy a classic movie in the historic Alpine Theatre in downtown Ripley, five miles from the crafts center. Popcorn will be served.

DAY
3
Class/Evening Open Studio
Ripley, WV
B,L,D
Cedar Lakes Conference Center

Breakfast: Served in Lakeview dining hall from 7:30-8:15 a.m.

Morning: After reviewing the previous day accomplishments, we will start a new recipe.

Lunch: Served in Lakeview dining hall from 12:00-1:00 p.m.

Afternoon: We will discuss the mornings successes and challenges. The instructor will address the challenges and offer suggestions to improve our skills. We will take on a new recipe.

Dinner: Served in Lakeview dining hall from 5:00-6:00 p.m.

Evening: At leisure. Our classrooms will be open this evening for open studio sessions with our instructors.

DAY
4
Class/Evening Entertainment
Ripley, WV
B,L,D
Cedar Lakes Conference Center

Breakfast: Served in Lakeview dining hall from 7:15-8:30 p.m.

Morning: We will begin with reviewing the previous days accomplishments in baking and the instructor will introduce a new recipe and techniques.

Lunch: Served in Lakeview dining hall from 12:00-1:00 p.m.

Afternoon: The afternoon session will focus on a critique of the mornings baking. We will do tastings and the instructor will discuss different baking methods.

Dinner: Served in Lakeview dining hall from 5:00-6:00 p.m.

Evening: We’ll meet in Holt Lodge for a field trip this evening by bus to an authentic Appalachian moonshine distillery. Located less than two miles from the center, the owner will lead us around the facility and tell us about the history of moonshine in the hills of West Virginia. We’ll return to Cedar Lakes.

DAY
5
Class/Evening Group Studio Tour
Ripley, WV
B,L,D
Cedar Lakes Conference Center

Breakfast: Served in Lakeview dining hall from 7:15-8:30 a.m.

Morning: We will again review previous days efforts. A new recipe will be introduced and we will begin our baking.

Lunch: Served in Lakeview dining hall from 12:00-1:00 p.m.

Afternoon: This afternoon we will concentrate on baking breads for the evening group classroom tours and set up a display to exhibit our creations to share with our fellow students.

Dinner: We will dine together as a group in the side dining room of the Lakeview dining hall, using this opportunity to share our accomplishments for the week with other classes.

Evening: Starting at 6:30 p.m. as a group, we will walk through each classroom to see what all the participants accomplished during the week. We will end our tour at Holt Lodge meeting room for light refreshments.

DAY
6
Class concludes/Lunch/Hotel Check-out
Ripley, WV
B,L

Activity note: Hotel Check-Out 11:00 a.m.

Breakfast: Served in Lakeview dining hall from 7:15-8:30 a.m.

Morning: As we put the finishing touches on a new recipe, our instructor will offer further ideas and techniques we can take home for future baking projects.

Lunch: Farewell dining hall cafeteria-style lunch. If time is an issue, participants can let the coordinator know and a brown bag lunch will be prepared for departure. 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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