23092
Vermont
Feeding Your Culinary Curiosities in the Vermont Farmlands
Dish out delectable regional cuisine using fresh Vermont ingredients from the local farms, as you learn from expert-led cooking demonstrations to become a trained culinarian.
Rating (5)
Program No. 23092RJ
Length
6 days
Starts at
1,599

At a Glance

“No one is born a great cook, one learns by doing.” Channel your inner Julia Child as you fillet and flambé your way through this hands-on cooking experience. Take advantage of the agricultural wealth in the Vermont valleys as you learn from local chefs and pick your own farm-fresh ingredients to transform into five-star dishes. Taste some of the regional specialties as you explore the neighborhood farms and creamery and meet with the small-town experts who have been making maple syrup, cheese and cider for generations. Turn these local ingredients into delicious masterpieces and serve up your culinary creations while relaxing at the resort’s luxury pools and tennis courts with your fellow sous chefs.
Activity Level
On Your Feet
Walking up to a mile a day over varied terrain on field trips. Standing in kitchen for an extended period of time during culinary instruction.
Small Group
Small Group
Love to learn and explore in a small-group setting? These adventures offer small, personal experiences with groups of 10 to 24 participants.

Best of all, you'll ...

  • Learn from expert chefs as you whip up fresh pastries using local flour from the King Arthur plant.
  • Visit a local farm, creamery and more to learn about the grower’s craft while sampling Vermont treats.
  • Hone your culinary skills during cooking demonstrations, and discover how Community Sup-ported Farms provide locally-sourced, seasonal food.

General Notes

Due to the nature of this program, listening devices are not available.
Featured Expert
All Experts
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Burr Morse
Burr Morse is a seventh-generation Vermont hill farmer. He and his wife, Betsy, own and operate Morse Farm Maple Sugarworks in East Montpelier, Vt. Burr has been working at the farm full time since graduating from the University of Vermont with his bachelor’s in plant and soil science in 1971. During his tenure, Morse Farm has grown from a diversified vegetable/beef cow/maple farm into an internationally known destination and cross country ski center that hosts 60,000 visitors per year. Burr is the author of two books, “Sweet Days and Beyond” and “Golden Times,” and pens a newspaper column and an email newsletter.

Please note: This expert may not be available for every date of this program.

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Burr Morse
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Suggested Reading List
View 4 books





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