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23093
Vermont

Culinary Curiosities: Vermont’s Farmlands With Your Grandchild

Dish out delectable regional cuisine using fresh Vermont ingredients from the local farms as you learn from expert-lead cooking classes and become a trained chef!
Rating (5)
Program No. 23093RJ
Length
6 days
Starts at
1,799 / ADULT
1,199 / CHILD
Vermont

Culinary Curiosities: Vermont’s Farmlands With Your Grandchild

Dish out delectable regional cuisine using fresh Vermont ingredients from the local farms as you learn from expert-lead cooking classes and become a trained chef!
Length
6 days
Starts at
1,799 / ADULT
1,199 / CHILD
Length
6 days
Rating (5)
Starts at
1,799 / ADULT
1,199 / CHILD
Program No. 23093RJ

Your well-being is our #1 priority

To make your experience as safe as possible, we require all participants to be fully vaccinated. See our Safety Roadmap

Enroll with Confidence

We want your Road Scholar learning adventure to be something to look forward to—not worry about. Learn more

Prefer to enroll or inquire by phone? 800-454-5768
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Age 11 - 14
ROOMING OPTION PRICING
The figures below indicate the rooming options available.
DATES
Jun 26 - Jul 1, 2022
Per Adult
1,799
Per Child
1,199
Select
Jun 26 - Jul 1, 2022
1,799
/ Adult
1,199
/ Child
1,799
/ Adult
1,199
/ Child
2,199
/ Adult
1,199
/ Child
SOLD OUT
Jul 24 - Jul 29, 2022
Per Adult
1,799
Per Child
1,199
Select
Jul 24 - Jul 29, 2022
1,799
/ Adult
1,199
/ Child
1,799
/ Adult
1,199
/ Child
2,199
/ Adult
1,199
/ Child
SOLD OUT
Jul 31 - Aug 5, 2022
Per Adult
1,799
Per Child
1,199
Select
Jul 31 - Aug 5, 2022
1,799
/ Adult
1,199
/ Child
1,799
/ Adult
1,199
/ Child
2,199
/ Adult
1,199
/ Child
SOLD OUT
Aug 7 - Aug 12, 2022
Per Adult
1,799
Per Child
1,199
Select
Aug 7 - Aug 12, 2022
1,799
/ Adult
1,199
/ Child
1,799
/ Adult
1,199
/ Child
2,199
/ Adult
1,199
/ Child
SOLD OUT
Aug 14 - Aug 19, 2022
Per Adult
1,799
Per Child
1,199
Select
Aug 14 - Aug 19, 2022
1,799
/ Adult
1,199
/ Child
1,799
/ Adult
1,199
/ Child
2,199
/ Adult
1,199
/ Child
SOLD OUT
Aug 21 - Aug 26, 2022
Per Adult
1,799
Per Child
1,199
Select
Aug 21 - Aug 26, 2022
1,799
/ Adult
1,199
/ Child
1,799
/ Adult
1,199
/ Child
2,199
/ Adult
1,199
/ Child
Limited Space
Jun 25 - Jun 30, 2023
Per Adult
1,999
Per Child
1,349
Select
Jun 25 - Jun 30, 2023
1,999
/ Adult
1,349
/ Child
1,999
/ Adult
1,349
/ Child
2,549
/ Adult
1,349
/ Child
Select Date
Jul 9 - Jul 14, 2023
Per Adult
1,999
Per Child
1,349
Select
Jul 9 - Jul 14, 2023
1,999
/ Adult
1,349
/ Child
1,999
/ Adult
1,349
/ Child
2,549
/ Adult
1,349
/ Child
Select Date
Jul 16 - Jul 21, 2023
Per Adult
1,999
Per Child
1,349
Select
Jul 16 - Jul 21, 2023
1,999
/ Adult
1,349
/ Child
1,999
/ Adult
1,349
/ Child
2,549
/ Adult
1,349
/ Child
Select Date
Jul 23 - Jul 28, 2023
Per Adult
1,999
Per Child
1,349
Select
Jul 23 - Jul 28, 2023
1,999
/ Adult
1,349
/ Child
1,999
/ Adult
1,349
/ Child
2,549
/ Adult
1,349
/ Child
Select Date
Jul 30 - Aug 4, 2023
Per Adult
1,999
Per Child
1,349
Select
Jul 30 - Aug 4, 2023
1,999
/ Adult
1,349
/ Child
1,999
/ Adult
1,349
/ Child
2,549
/ Adult
1,349
/ Child
Select Date
Aug 6 - Aug 11, 2023
Per Adult
1,999
Per Child
1,349
Select
Aug 6 - Aug 11, 2023
1,999
/ Adult
1,349
/ Child
1,999
/ Adult
1,349
/ Child
2,549
/ Adult
1,349
/ Child
Select Date

At a Glance

Vermont’s beautiful mountains and vast farmland make the perfect classroom for aspiring chefs of any age! You and your grandchild will immerse yourselves in the cooking process from start to finish as you pick fresh ingredients at a local farm to create culinary masterpieces in the kitchen together. As you hop around to area farms, meet the friendly animals that live there, and learn about the inn's goats. Visit an orchard to find out about apples in the Champlain Valley. Taste some of Vermont’s specialties — like maple creemees — as you learn about Vermont’s unique cuisine from small-town maple-tappers and cider-brewers. Create a special bond with your grandchild over the delicious meals you’ve created together, and top it all off with s’more gooey fun as you relax around the resort’s toasty fire pit together.
Activity Level
Keep the Pace
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 13 to 24 participants.

Best of all, you’ll…

  • Visit local farms and orchards to gather local produce and meet their resident farm animals.
  • Venture to Ben & Jerry’s Ice Cream Factory, Bragg Farm Sugar House and Cold Hollow Cider Mill to learn about their crafts while sampling some Vermont treats.
  • Learn lifelong cooking skills through first-hand demonstrations and classes as you cook together with your children and grandchildren.
Featured Expert
All Experts
Profile Image
Deb Fox
Deborah Fox has been involved in the hospitality and travel business for more than 20 years and has led Road Scholar groups for the past 6 years. She currently lives in Vermont, leading groups through the New England states, providing fun and historical information for visitors to the region. Her current projects involve everything from railroading and travel to promoting rail travel throughout New England.

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

Profile Image of Deb Fox
Deborah Fox has been involved in the hospitality and travel business for more than 20 years and has led Road Scholar groups for the past 6 years. She currently lives in Vermont, leading groups through the New England states, providing fun and historical information for visitors to the region. Her current projects involve everything from railroading and travel to promoting rail travel throughout New England.
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, 2nd Edition
by Chelsea Green Publishing
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 advance--at the beginning of the growing season, when the farm needs financing--CSA 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 not only a viable economic model, but the right choice for food lovers and farmers alike. 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.
Keeping Chickens: A Kid's Guide to Everything You Need to Know about Breeds, Coops, Behavior, Eggs, and More!
by Sky Pony
The best homesteading tips to raise happy, healthy chickens! Whether you have chickens already or are just thinking of starting your own flock, this book is packed full of valuable information that will help you raise and maintain a happy, healthy flock. Not only will you learn the basics like how to pick the right breeds, how to house, feed, and care for your birds, but you will also find craft, gardening, and DIY projects that will make taking care of your flock fun and entertaining!
The Vermont Farm Table Cookbook: 150 Home Grown Recipes from the Green Mountain State (The Farm Table Cookbook)
by Countryman Press
For farm-to-table cooking and dining like you've never seen it, Vermont is the place. Small, independent farms are the lifeblood of Vermont's agriculture, from the sweetcorn grower to the dairy goat farmer to the cheesemaker whose locally sourced goat milk chevre becomes the heart of a new dish by a chef in Montpelier. While this farm-to-table cycle may be a phenomenon just hitting its stride in the United States, it has long been away of life in Vermont, part of the ethos that Vermonters use to define themselves. As such, Vermont exemplifies a standard of small-scale, community-minded, unadulterated agriculture that has become a national model.
Maple Sugarin' In Vermont: A Sweet History
by Betty Ann Lockhart
Come along for a trip through maple time in Vermont, from the 1600s to the mid-twentieth century. Betty Ann Lockhart introduces the origins of the 'Flavor of Vermont', the tools of the sugaring trade and the personalities who launched maple sugar to world fame. The Abenakis were discoverers of the sweet sap that flowed from Vermont's trees, and Thomas Jefferson was an early promoter of it. During the Civil War, maple sugar was cheered as the moral alternative to cane sugar- the latter having been produced by slave labor- and in subsequent wars, it was shipped to U.S. troops around the world. Enriched with maple-inspired songs, recipes and legends, Maple Sugarin' in Vermont illuminates not just the industry, but also the culture of maple sugar in the Green Mountain State.
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6 days
5 nights
13 meals
5 B 3 L 5 D
DAY
1
Check-in, Program Registration, Welcome Dinner, Orientation
Essex, VT
D
The Essex

Activity note: Inn check-in from 4:00 p.m.

Afternoon: Program Registration. 4:00 p.m. – 5:00 p.m. After you have your room assignment, join us at the Road Scholar table in the lobby to register with the program staff and get your welcome packet containing the up-to-date schedule that reflects any changes, other important information, and to confirm the time and location of the Orientation session. If you arrive late, please ask for your packet when you check in. Remember to bring your name-tag (sent previously).

Dinner: At the resort.

Evening: After dinner we make our way outside to the Inn's fire pit where we make our own S'mores and begin 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 our chef instructors who will talk about details of the program and the highlights ahead. This is a Road Scholar Grandparent Program. Adult participants are responsible for their children at all times. If/when separate age group activities are conducted concurrently, program staff will supervise. 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.

DAY
2
Menu Formation, Knife Lesson, Foraging, Baking Competition
Essex, VT
B,L,D
The Essex

Activity note: Walking up to 1 mile indoors and out; periods of standing in the kitchen.

Breakfast: At the resort.

Morning: This morning we will meet in our kitchen classrooms with our chef instructor, plan today’s menus for class, and discuss the upcoming activities for the week. Next, we’ll shift focus and have a lesson on knife skills and kitchen tools before cooking locally grown and raised products in the kitchen to create our fabulous lunch. As for final preparations, everyone will be plating and serving one another the meals to which everyone contributed.

Lunch: At the resort, we’ll sit down for plated meals featuring our delicious creations.

Afternoon: Heading outside with our Group Leader, we will go on a foraging expedition in the forest surrounding the resort to look for wild edible foods. We will conclude the afternoon with a baking competition led by the baking chef instructor. All of us will be provided with ingredients to make similar pastries, but everyone will be encouraged to create their own unique version. You may wish to adjust flavors, decoration, or make other additions.

Dinner: At the resort.

Evening: At leisure. Or you may wish to join the group in the Ballroom for game night with your Group Leader.

DAY
3
Menu Planning, Bragg Farm Sugar, Cold Hollow, Ben & Jerry's
Essex, VT
B,L,D
The Essex

Activity note: Driving about 60 miles total for the day; approximately 2 hours total aboard the motorcoach. Walking up to 1/2 mile total throughout the day; uneven and unpaved surfaces.

Breakfast: At the resort.

Morning: We’ll play a memory game with our Group Leader during which we will learn about various species of chickens. Then, we’ll set out on our motor coach for our first field trip of the day to Bragg Farm Sugar House. Upon arrival, we’ll hear a talk on maple sugaring and watch an educational video with the Bragg Farm staff in their sugarhouse. We’ll then enjoy a delicious maple creemee. We’ll then transfer with our Group Leader through historic Montpelier, Vermont’s state capitol, to the Cold Hollow Cider Mill.

Lunch: At the Cold Hollow Cider Mill, we’ll enjoy lunch featuring a choice of sandwiches with cider or water included. Choices will be selected prior to arrival at the program.

Afternoon: We’ll then have the opportunity to meet with the staff of the Cold Hollow Cider Mill to learn about the production of cider and cider products as we go behind the scenes to learn about the steps that take place 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. Our last stop of the day will be to the Ben & Jerry's Ice Cream Factory where we have the opportunity to visit the Flavor Graveyard, take pictures with iconic memorabilia and enjoy a tasty ice cream cone. We’ll then return to the resort.

Dinner: At the resort.

Evening: At leisure. You may wish to enjoy the resort facilities including the pool, walking trails, and fire pit, or just relax.

DAY
4
Iron Chef Competition, Pasta Making
Essex, VT
B,L,D
The Essex

Activity note: Minimal walking; standing in the kitchen.

Breakfast: At the resort.

Morning: To begin, our Group Leader will give a demonstration illustrating the differences between store bought and farm fresh eggs. Next, we’ll join our chefs for a fun morning culinary competition, during which we will split into teams and put our skills to the test in order to create a delicious lunch service.

Lunch: At the resort, we’ll enjoy a delicious lunch that was prepared during the Iron Chef Competition.

Afternoon: Next, we’ll jump in for a class on “not your average pasta” where we will learn how to make different types of dough, as well as flavored and stuffed pastas. Following the pasta class there will be free time for you to enjoy the resort amenities at your leisure.

Dinner: At the resort, we’ll enjoy a delicious family-style dinner made up of dishes that were prepared during our afternoon class.

Evening: At leisure. You may wish to join the group in the Ballroom for Movie night with your Group Leader.

DAY
5
Local Orchard, CSA Program, Fun Cooking Class
Essex, VT
B,D
The Essex

Activity note: Driving about 80 miles roundtrip; approximately 2 hours total for the day. Walking up to 1 mile throughout the day; unpaved and uneven surfaces.

Breakfast: At the resort.

Morning: We’ll travel to a local orchard for a visit where we will learn from orchard staff about apples grown in the Champlain Valley. While here, we’ll also have an opportunity to meet all the friendly farm animals and enjoy a short tractor ride. Afterwards, we will also visit a local CSA Farm where we will learn about Community Supported Agriculture in general and enjoy a presentation with the farm animals. While here, we will also pick products with our Group Leader to use in our afternoon class. We’ll then transfer to the historic Church Street Marketplace.

Lunch: This meal has been excluded from the program cost and is on your own to enjoy what you like at the historic Church Street Marketplace. The Group Leader will be happy to offer suggestions.

Afternoon: For our final class of the program, we’ll have the fun opportunity to make things that have been discussed during our morning idea-forming sessions, but haven’t been able to make yet. Using local products we collected this morning during the field trip, we will make and serve delicious evening meal creations. We will then join the inn’s pastry chef for a cooking demonstration, also featuring items we collected during our morning field trip.

Dinner: At the resort, we’ll enjoy a delicious family-style farewell dinner including our tasty afternoon creations.

Evening: We’ll gather at the fire pit one more time to enjoy S'mores and share our favorite experiences and ideas from the program with our new Road Scholar friends. Be sure to prepare for check-out and departures in the morning.

DAY
6
Program Concludes
Essex, VT
B

Activity note: Inn check-out by 11:00 a.m.

Breakfast: At the resort. This concludes our program.

Morning: If you are returning home, safe travels. If you are staying on independently, have a wonderful time. If you are transferring to another Road Scholar program, detailed instructions are included in your Information Packet for that program. We hope you enjoy Road Scholar learning adventures and look forward to having you on rewarding programs in the future. Don’t forget to join our Facebook page and follow us on Instagram. Best wishes for all your journeys!






Important registration tip:
If you want to attend the live lecture, please do not wait until the last minute to enroll.
If you enroll after a lecture is complete, we’ll send you a recording of the event.