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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
Program No. 23093 RJ

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
climate
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What kind of weather can you expect? Take a look!
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
Limited Space
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
Limited Space
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

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 sugar-on-snow — 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, Morse Sugar Farm 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.
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.
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.
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.
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.
Lake Champlain: A Natural History
by Mike Winslow
An engaging introduction to Lake Champlain s varied physical and biological resources in short essays that offer enough detail to satisfy ecologists, but a prose style that anyone can enjoy. Six sections: The Setting; Forces; Phenomena; Living Lake: Plants; Living Lake: Animals; The Future of Lake Champlain. Copublished with The Lake Champlain Committee, a non-profit environmental organization based in Burlington VT, that has been working since 1963 to protect the lake's environmental integrity and recreational resources. Illustrations. Index.
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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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 inn, we’ll enjoy dinner from a limited menu with coffee, tea, water; 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 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 inn, plus juice, milk, coffee, tea, water.

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 inn, we’ll sit down for plated meals featuring our delicious creations, plus coffee, tea, water.

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: Inn plated meals.

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

DAY
3
Menu Planning, Morse Sugar Farm, 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 inn.

Morning: We’ll play a memory game with our Group Leader during which we will learn about various species of chickens. Then, after feeding the animals, we’ll set out for our first field trip of the day to the Morse Sugar Farm. Upon arrival, we’ll hear a talk on maple sugaring given by Morse Sugar Farm staff in their century-old sugarhouse. We’ll then follow up our field trip with a traditional and delicious sugar-on-snow experience. 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 an outdoor lunch featuring a choice of sandwiches and wraps with cider, soft drinks, water included.

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’ll go on an employee-led exploration of the facility. After watching an informative video about the legacy of Ben & Jerry’s, we’ll get to see part of the ice cream production process, and get to taste some samples. We’ll then return to the resort.

Dinner: Inn plated meal.

Evening: We’ll then adjourn to the fire pit for a fire and s'mores.

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 inn.

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 inn, 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.

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

Evening: At leisure.

DAY
5
Local Orchard, 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 inn.

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. Afterwards, we will also visit a local CSA Farm where we will learn about Community Supported Agriculture in general and enjoy a presentation about the farm’s chickens. While here, we will also pick products with our instructor 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 inn, we’ll enjoy a delicious family-style farewell dinner including our tasty afternoon creations with coffee, tea, water; other beverages available for purchase.

Evening: We’ll gather for one more bonfire together where we can share our favorite experiences and ideas from the program with 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 inn. 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.