Walking and standing at the inn; some stairs and periods of standing during class instruction.
At the inn, the breakfast buffet includes hot and cold choices including homemade granola, cereal, fruit, milk, juice, coffee, tea, water.
Vermont is famous for maple sugaring and one of its tastiest products: maple candy. We’ll be joined at the inn by local Vermont maple syrup producers who will take us through the process of making delicious candies as we watch their demonstration. Maple sugaring has been an early spring tradition in Vermont ever since the Eastern Woodland Native Americans discovered that maple sap cooked over an open fire produces a sweet sugar. Next we are joined at the Inn by French Chef Robert Barrall, owner of Cafe Provence and former Executive Chef for the Four Seasons, cruise lines, and instructor at the New England Culinary Institute. We’ll gather round to meet him and observe a cooking demonstration. Our morning concludes with another cooking demonstration using Vermont products with Executive Chef, Louis Pattis,
At the inn, lunch will feature items prepared by Chef Pattis during the preceding demonstration, plus coffee, tea, water.
This afternoon at the Inn, we’ll have a presentation, demonstration, and hands-on activity making scones with Chef Pattis. We’ll then be joined by Chef Louis' wife, Sarah Pattis, for an English Tea demonstration. As we enjoy tea, we’ll snack on the scones we helped make.
Inn plated meal.
This evening we will be joined by Greg Cox, owner of the Boardman Hill Farm and co-founder of the Vermont Farmer's Food Center and the Rutland Farmer's Year Round Market, for a presentation on the values of farmer's markets within the community.