Vermont

Experience Farm-Fresh Flavor in Vermont

Program No. 8934RJ
Taste the flavors of Vermont on an appetizing adventure with cooking demonstrations from local chefs, visits to local farms and discoveries of the state’s impressive history with food.

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At a Glance

Learning in Vermont can be delicious! With local chefs, small-scale cheese makers, maple tappers and entrepreneurs, experience firsthand the Vermont farm-to-plate way of life during hands-on classes and field trips to working farms. From a lesson in scone baking at the Middlebury Inn, to an expert-led demonstration on the process of creating maple candy, you’ll get a behind-the-scenes look at how some of your favorite New England fare is made. Sip and savor at Shelburne Vineyard as you learn about vitis Vinifera and vitis Riparia, hearty grapes which grow well in winter conditions. Journey through some of Vermont’s culinary wonders on this immersive learning adventure.
Activity Level
On Your Feet
Minimal walking and standing; some stairs.
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.

What You'll Learn

  • Discover the various varieties of apples at Champlain Orchards and learn about wines at Shelburne Vineyard
  • Delight in a presentation from the owner (and her goats) from High Pond Goat Farm and learn the techniques on milking and goat cheese making followed by an expert-led tasting.
  • Enjoy a hands on cooking demonstration at the Cafe Provence.
Featured Expert
All trip experts
Profile Image
Robert Barral
Robert Barral is the executive chef and owner of Café Provence in Brandon, Vermont. He attended culinary school in Montpellier in the Languedoc region of France, then continued his training as a chef at some of the finest establishments in Europe. He crossed the ocean in 1976, cooking in Montreal, Edmonton, Chicago, and Boston. Formerly a faculty member at the New England Culinary Institute, Chef Barral is known as a great teacher of classic French techniques as well as for his award-winning Chocolate Bombe.

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

Profile Image of Robert Barral
Robert Barral View biography
Robert Barral is the executive chef and owner of Café Provence in Brandon, Vermont. He attended culinary school in Montpellier in the Languedoc region of France, then continued his training as a chef at some of the finest establishments in Europe. He crossed the ocean in 1976, cooking in Montreal, Edmonton, Chicago, and Boston. Formerly a faculty member at the New England Culinary Institute, Chef Barral is known as a great teacher of classic French techniques as well as for his award-winning Chocolate Bombe.
Profile Image of Wendy Cijka
Wendy Cijka View biography
Wendy Cijka is the owner of High Pond Goat Farm in the town of Brandon, Vermont. High Pond Goat Farm is a small, family run farm creating and selling raw goat milk, fresh chevre, and yogurt.
Profile Image of Lilian Sheren
Lilian Sheren View biography
Lilian Sheren has led groups for 30 years. She moved to Vermont more than two decades ago and has been a Road Scholar Group Leader for the past five years. Lilian began her experience while living in New York state, leading groups to New York City, through the Hudson Valley, the Finger Lakes, New England, Pennsylvania, Virginia, and Washington DC as well as Montreal and Quebec City, Canada. Lilian embraces her Scottish heritage and loves meeting Road Scholar participants from all over the country.
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.
While we make every effort to ensure the accuracy of our published materials, programs are typically advertised more than a year prior to their start date. As a result, some program activities, schedules, accommodations, personnel, and other logistics occasionally change due to local conditions or circumstances. Should a major change occur, we will make every effort to alert you. For less significant changes, we will update you during orientation. Thank you for your understanding.
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6 days
5 nights
13 meals
5 B 4 L 4 D
DAY
1
Check-in, Registration, Welcome Dinner, Orientation
Middlebury, VT
D
The Middlebury Inn

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

Afternoon: Program Registration. After you have your room assignment, join us at the Road Scholar table in the living room 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 nametag (sent previously) with you.

Dinner: At the inn, a buffet dinner will be served to include salad, entree, dessert, coffee/tea and iced tea. Other beverages available for purchase.

Evening: Orientation. The Group Leader will greet everyone and lead introductions. We will review the schedule and any changes, discuss roles and responsibilities, logistics, safety guidelines, emergency procedures, and answer questions. 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
Maple Candy, Cooking Demonstrations
Middlebury, VT
B,L,D
The Middlebury Inn

Activity note: Walking and standing at the inn; some stairs and periods of standing during class instruction.

Breakfast: At the inn, the breakfast buffet includes hot and cold choices including homemade granola, cereal, fruit, milk, juice, coffee, tea, water.

Morning: 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. 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. We’ll learn about production and observe a demonstration of making maple candy. Next we are joined at the Inn by the Executive Chef for a morning of culinary classes featuring local foods and locally raised ingredients.

Lunch: At the inn, lunch will feature items prepared by the inn's chef along with a cooking demonstration prior to being served, plus coffee, tea, water.

Afternoon: This afternoon will feature a Scone and Tea demonstration with your Group Leader. Lilian Sheren will teach us the secrets behind making delicious scones that pair perfectly with a variety of teas.

Dinner: At the Inn. Tonight we enjoy a delicious plated meal that was pre-selected prior to arrival at the program.

Evening: Tonight we are joined at the Inn for a private musical performance with the Butterfields.

DAY
3
Champlain Orchards, Shelburne Vineyard, Dakin Farm
Middlebury, VT
B,L,D
The Middlebury Inn

Activity note: Getting on/off a motorcoach; driving about 53 miles one way to Burlington; approximately 2.5 hours roundtrip. Walking less than 1 mile total throughout the day; periods of standing up to 1 hour; some grass and dirt parking lots.

Breakfast: Inn buffet.

Morning: After boarding the motorcoach, we’ll travel to Champlain Orchards, which was purchased by Bill Suhr in 1998 with help of the Vermont Land Trust. During our visit to the 300-acre orchard, which is almost entirely solar powered, we will learn about the 146 varieties of apples, and the various other fruits grown on site.

Lunch: At a local restaurant, we’ll have plated meals with soft drinks and water included. Choices will be pre-selected prior to arrival at the program.

Afternoon: We begin our afternoon with a visit to Shelburne Vineyard for a talk and tasting. Our final stop of the afternoon brings us to Dakin Farm where we have an opportunity to learn about the various meats and cheeses produced in Vermont.

Dinner: At the inn, a buffet dinner will be served to include salad, entree, dessert, coffee/tea and iced tea. Other beverages available for purchase.

Evening: This evening we are joined by Greg Cox owner of Boardman Hill Farm located in Rutland, VT and founder of the Vermont Farmers Food Center. Greg has also been a key member of the Vermont Farmers Market and will share his knowledge with the group.

DAY
4
Goat Milking Demo, Cooking Demo, Apiary and Dairy Farm
Middlebury, VT
B,L
The Middlebury Inn

Activity note: Getting on/off a motorcoach; driving a total of 7 miles roundtrip. Walking less than 1/2 mile total throughout the day; periods of standing; mostly indoors; short walk to lunch class.

Breakfast: Inn buffet.

Morning: We’ll meet members of a family who have their own goat farm — and one of the goats! During an indoor and outdoor presentation at the inn, we’ll learn about goat milking and making goat milk products, plus try a tasting. Then, our inn's chef will engage us in another demonstration involving some hands-on activities to create our midday meal.

Lunch: At the inn, we’ll enjoy a delicious plated lunch with coffee, tea, water.

Afternoon: This afternoon we are joined at the Inn by a local Beekeeper. We learn what goes into raising bees and producing honey. Following the presentation we board our motorcoach for a short field trip to Foster Brothers Farm. Here we are met by owner Mark for a guided tour of the farm. Along the way we learn the history of the farm, the innovative techniques being used and how they supply their products to Cabot Creamery.

Dinner: Dinner is on your own this evening in town or at the inn.

Evening: At your leisure.

DAY
5
Mom & Pop's Maple, Cafe Provence, Red Clover Ale
Middlebury, VT
B,L,D
The Middlebury Inn

Activity note: Getting on/off motorcoach; driving about 57 miles total; approximately 1.5 hours total aboard vehicle, with stops for field trips. Walking up to 1/2 mile total throughout the day; some uneven ground on dirt and grass.

Breakfast: Inn buffet.

Morning: For our first field trip of the day, we’ll travel via motorcoach to Rochester and Mom & Pop's Maple where we’ll have a behind-the-scenes visit with the owners to learn the secrets behind maple syrup production. We’ll also enjoy tasty samples of maple products. Our next stop takes us to Brandon and the Cafe Provence where we will enjoy a cooking demonstration with Chef Robert Barral. The award winning French chef will instruct us on the preparation of one of his signature dishes.

Lunch: Lunch today will be served at the Cafe Provence. Choice will be pre-selected prior to arrival at the program.

Afternoon: We enjoy a little free time in Brandon before meeting up at a local brewery for a presentation and tasting with the owners.

Dinner: At the inn, we’ll have a delightful farewell plated dinner. Share some of your favorite experiences from the program with new Road Scholar friends.

Evening: To round out our program, we’ll enjoy an evening of Jazz in Morgan's Tavern located at the Inn. Then, be sure to prepare for check-out and departure following our closing activity in the morning.

DAY
6
Program Concludes
Middlebury, VT
B

Activity note: Inn check-out by 10:30 a.m.

Breakfast: Inn buffet.

Morning: Following breakfast we will have a brief program wrap up with our Group Leader where you will have the opportunity to share your thoughts on the week. 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!






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