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Please note: This expert may not be available for every date of this program.
Activity note: Hotel check-in available from 4:00 p.m.
Afternoon: Program Registration: 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 resort, we’ll have a plated welcome dinner with coffee, tea, water included; other beverages available for purchase.
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’ll also meet with the executive chef who will provide us with an introduction to the facility and program. 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.
Activity note: Some standing and walking less than 1/2 mile throughout the day.
Breakfast: At the inn, we’ll have a tasty meal with juice, milk, coffee, tea, water included.
Morning: We’ll gather with our instructor, a head chef, for a cooking class as we explore some local ingredients and how to prepare them. We’ll then split up and work in small groups practicing new techniques and recipes as we prepare a special lunch with the chef.
Lunch: At the inn, we’ll enjoy the meal we prepared during our morning class, with coffee, tea, water. We’ll discuss plating and serving techniques as we dine on our delicious creations.
Afternoon: We’ll engage in two classes this afternoon, the first of which being a lesson with the sous chef in the demo kitchen on knife techniques and care, including sharpening. During the next, we will work with our chef instructor to create another wonderful meal. Our class will include working with local ingredients that our chef instructor has chosen for the afternoon.
Dinner: At the inn, we’ll enjoy the fabulous dinner which we helped to prepare during our afternoon class. Coffee, tea, water included; other beverages available for purchase.
Evening: At leisure.
Activity note: Driving approx. 80 miles; about 3 hours total. Walking up to 1 mile throughout the day; unpaved, uneven surfaces.
Breakfast: At the inn.
Morning: Setting out via motorcoach, we’ll travel to a local apple orchard where our Group Leader will lead us around their property, which features many different types of apples, including Vermont McIntosh. We’ll learn about what the work that goes into cultivating a fruit farm and some of the techniques they use here. We’ll then transfer to Burlington, VT for an independent lunch.
Lunch: On your own at the historic Church Street Marketplace in Burlington.
Afternoon: After regrouping at a predetermined time and place, we’ll meet our head chef instructor at one of Vermont's local CSA (Community Supported Agriculture) farms. We will learn about the farm through expert-led exploration and talks before selecting in-season produce for our class the following day. We will also learn about locally sourced proteins including chicken, pork and beef products. To conclude our busy day, we’ll visit to a local brewery for a presentation and tasting led by brewery staff. Vermont offers more breweries per capita than any other state. Our coach will then make stops at both the inn and the historic Church Street area. You may get off where you wish to enjoy your dinner and evening where you like.
Dinner: This meal has been excluded from the program cost and is on your own to enjoy what you like. The Group Leader will be happy to offer suggestions.
Evening: At leisure.
Activity note: Some standing during culinary classes.
Breakfast: At the inn.
Morning: First, we’ll be joined by our instructors as we enjoy a baking and pastry class in preparation for our breakfast tomorrow. We will also create a fabulous lunch featuring the locally raised and grown Vermont ingredients that we collected on our field trips yesterday including syrup, cheese and apples.
Lunch: At the inn, we’ll enjoy a delicious lunch comprised of dishes we prepared during our morning class.
Afternoon: We’ll then regroup for our afternoon class on pasta making where we will learn how to make Italian Wedding Soup, fresh Pasta alla Carbonara, Chicken Cacciatore, and Zabaglione over fresh fruit. As we cook, we will also learn from our chef instructor about King Arthur Flour, in operation since 1790.
Dinner: At the inn, we’ll enjoy the fabulous Italian dinner we prepared during our afternoon class. Coffee and water included; other beverages available for purchase.
Evening: Afterwards, we’ll join together the conference room for a talk with a representative of a local organization that is heavily involved with locally grown and produced products, and we will learn about the importance of local farming and how it can come together with other enterprises to create more sustainable community living.
Activity note: Driving approx. 70 miles, about 3 hours total. Walking up to 1/2 mile throughout the day; uneven surfaces and slight hills.
Breakfast: At the inn.
Morning: We’ll begin our day by boarding our van for a field trip to the Vermont Taste Place where we will enjoy an expert-led program on the cheeses of Vermont.
Lunch: Lunch today is at the Red Hen Baking Company. We meet with the staff to learn about their tremendous baking operation and how they use local wheat farmers for their production . Next we visit Nutty Steph's for a presentation and sampling of her gourmet chocolates and granola.
Afternoon: Carrying on, we’ll transfer and visit the Morse Sugar Farm to learn about maple sugaring followed by a traditional sugar-on- snow. We complete our group activities for the day with a visit to the Cold Hollow Cider Mill where we’ll go behind the scenes with staff on a program that will take us from tree to bottle. As we go, we will learn about their storage facility, pressing and pasteurizing rooms, and the many delicious apple products they make including donuts, cider and apple cider jellies.
Dinner: At the resort, we’ll enjoy a delicious farewell dinner including a wine tasting and a dessert demonstration led by the inn’s pastry chef, who will use apples collected today on our field trip. Coffee, tea, water included; other beverages available for purchase.
Evening: At leisure. Be sure to prepare for check-out and departure in the morning.
Activity note: Inn check-out by 10:30 a.m.
Breakfast: At the inn. This concludes our program.
Morning: 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!