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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
Prefer to enroll or inquire by phone? 800-454-5768
climate
Plan ahead.
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
Limited Space
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
Limited Space
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
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 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.
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.
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.
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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Enroll With Confidence
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.