Activity note: Inn check-in available from 4:00 p.m.
Afternoon: Program Registration: After you have your room assignment, come to the Road Scholar table in the lobby to register with the program staff and get your welcome packet containing your name-tag, up-to-date schedule that reflects any last-minute changes, other important information, and to confirm when and where the Orientation session will take place. If you arrive late, please ask for your packet when you check in.
Dinner: At the inn, we’ll enjoy a plated welcome dinner 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 intergenerational program. Grandparents are responsible for their grandchildren. If/when separate age group activities are conducted concurrently, program staff will supervise. Children are never to be left unsupervised. 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.
Activity note: Walking up to 1 mile indoors and out; 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 and plan today’s menus for class and discuss the programs 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 that everyone contributed to.
Lunch: At the inn, we’ll sit down for plated meals of our delicious creations, plus coffee, tea, water.
Afternoon: Especially for kids: We will then be led by our chef instructors and garden staff on an exploration of the on-site gardens. We will also meet the chickens and goats as we receive our assignments for daily gathering of eggs and garden items. We will conclude the day with a baking class as we prepare items for the next day’s breakfast.
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.
Activity note: Driving approx. 60 miles total for the day; about 2 hours total aboard the motorcoach. Walking up to 1/2 mile total throughout the day; uneven and unpaved surfaces.
Breakfast: At the inn, we’ll have our breakfast with the baked goods we made the day before.
Morning: Especially for kids: After meeting with our instructor and planning our menus for tomorrow’s class, we’ll feed the animals and set out for our first field trip of the day to the Morse Sugar Farm where, upon arrival, we’ll hear a talk on maple sugaring given by Morse Sugar Farm staff in their century-old sugar house. 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, VT’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: Especially for kids: 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. Especially for kids: 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.
Activity note: Minimal walking; standing in the kitchen.
Breakfast: At the inn.
Morning: Especially for kids: After gathering eggs and produce from the garden for the day’s activities, 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 plated dinner made up of dishes that were prepared during our afternoon class.
Evening: At leisure.
Activity note: Driving approx. 80 miles roundtrip; about 2 hours total for the day. Walking up to 1 mile throughout the day; unpaved and uneven surfaces.
Breakfast: At the inn.
Morning: Especially for kids: Once our morning chores of gathering of eggs and garden products are complete, we’ll travel to a local orchard for a visit to learn from orchard staff about apples grown in the Champlain Valley. Afterwards, we will also visit a local CSA Farm where we will learn about Community Supported Agriculture. 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 from our garden and during 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 plated 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.
Activity note: Inn check-out by 10:30 a.m.
Breakfast: At the inn. This concludes our program.
Morning: We hope you enjoy Road Scholar learning adventures and look forward to having you on rewarding programs in the future. Please join our Facebook page and share photos of your program. Visit us at www.facebook.com/rsadventures. Best wishes for all your journeys!