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!
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.
Visit the Road Scholar Bookshop
You can find many of the books we recommend at the Road Scholar store on bookshop.org, a website that supports local bookstores.
Sharing the Harvest: A Citizen's Guide to Community Supported Agriculture
by Elizabeth Henderson
In this new highly revised and expanded edition of a Chelsea Green classic, authors Henderson and Van En provide new insight into making Community Supported Agriculture not only a viable economic model, but the right choice for food lovers and farmers alike. To an increasing number of American families the CSA (community supported agriculture) is the answer to the globalization of our food supply. The premise is simple: create a partnership between local farmers and nearby consumers, who become members or subscribers in support of the farm. In exchange for paying in advanceóat the beginning of the growing season, when the farm needs financingóCSA members receive the freshest, healthiest produce throughout the season and keep money, jobs, and farms in their own community. In this thoroughly revised and expanded edition of a Chelsea Green classic, authors Henderson and Van En provide new insight into making CSA a viable economic model. Thinking and buying local is quickly moving from a novel idea to a mainstream activity. The groundbreaking first edition helped spark a movement and, with this revised edition, Sharing the Harvest is poised to lead the way toward a revitalized agriculture.
Dishing Up Vermont
by Tracey Medeiros
From world-renowned cheddar cheeses to the delectable dinners turned out by talented chefs, the Green Mountain State has its own unique and rich food traditions. Learn new ways to use maple syrup, recreate that meal you enjoyed at a fancy restaurant, bake tree-ripened local apples into delicious desserts, and find out how the farmers growing the tastiest microgreens like to eat them. Filled with inspiring profiles of local food producers, Dishing Up® Vermont will quickly have you hooked on the joys of Yankee cooking.
America's Founding Food: The Story of New England Cooking
by Keith Stavely, Kathleen Fitzgerald
From baked beans to apple cider, from clam chowder to pumpkin pie, Keith Stavely and Kathleen Fitzgerald's culinary history reveals the complex and colorful origins of New England foods and cookery. Featuring hosts of stories and recipes derived from generations of New Englanders of diverse backgrounds, America's Founding Food chronicles the region's cuisine, from the English settlers' first encounter with Indian corn in the early seventeenth century to the nostalgic marketing of New England dishes in the first half of the twentieth century. Focusing on the traditional foods of the region--including beans, pumpkins, seafood, meats, baked goods, and beverages such as cider and rum--the authors show how New Englanders procured, preserved, and prepared their sustaining dishes. Placing the New England culinary experience in the broader context of British and American history and culture, Stavely and Fitzgerald demonstrate the importance of New England's foods to the formation of American identity, while dispelling some of the myths arising from patriotic sentiment. At once a sharp assessment and a savory recollection, America's Founding Food sets out the rich story of the American dinner table and provides a new way to appreciate American history.
Sweet Days and Beyond: The Morse Family - Eight Generations of Maple Sugaring
by Burr Morse
In his charming account of growing up in a maple sugaring operation in Northern Vermont, Burr Morse, a seventh generation maple sugar farmer, shares wonderful stories and folk tales that offer a deeper understanding of the hard work and dedication it takes to live such a lifestyle. Delightful images bring to life the four seasons, animals, and other characters who share his world. The result is a five season Vermont experience full of sweet and sometimes bittersweet tales.

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