Cooking in the Countryside: A Culinary Classroom in Vermont

Experience hands-on learning as you embrace the roles of farmer, chef and taste tester by sourcing, cooking and eating Vermont’s local fare on this kitchen-turned-classroom adventure.
Rating (5)
Program No. 23092RJ
6 days
Starts at

At a Glance

Discover your inner-chef at a luxury resort and spa! Sharpen more than your knife as you learn techniques on making everything from pasta to pastries, then practice and prepare your own meals using seasonal ingredients. Explore the land so many New Englanders cherish with field trips to local farms, orchards, markets and a local winery. Gain a deeper understanding of the state’s history of food sustainability, freshness and craftsmanship with an expert-led discussion and a venture to a local Community Supported Agriculture farm. As Julia Child once said, “No one is born a great cook, one learns by doing,” so feed your culinary curiosities on this delicious discovery of Vermont!
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 ...

  • Hone new cooking skills during culinary classes and demonstrations as you experience the Vermont farm-to-table way of life using locally-sourced ingredients.
  • Explore a local farm and creamery to learn more about how Vermont’s farming businesses operate while tasting local treats.
  • Discover the history of local King Arthur Flour as you prepare a full Mediterranean meal with a chef instructor.

General Notes

Due to the nature of this program, listening devices are not available. This program is a small group with a maximum of 20 participants.
Featured Expert
All Experts
Profile Image
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.

Profile Image
Burr Morse
View biography
<%= Bio %>
Suggested Reading List
View 4 books

Click here to provide website feedback
Website Feedback