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8934
Vermont

Experience Farm-Fresh Flavor in Vermont

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.
Rating (5)
Program No. 8934RJ
Length
6 days
Starts at
1,099
Vermont

Experience Farm-Fresh Flavor in Vermont

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.
Length
6 days
Starts at
1,099
Program No. 8934 RJ
Prefer to enroll or inquire by phone? 800-454-5768
climate
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Select your type of room
Price will update based on selection
Prices displayed below are based on per person,doubleoccupancy.
DATES & starting prices
PRICES
Jul 18 - Jul 23, 2021
Starting at
1,099
Aug 15 - Aug 20, 2021
Starting at
1,099
Sep 12 - Sep 17, 2021
Starting at
1,099
Oct 17 - Oct 22, 2021
Starting at
1,099
DATES & starting prices
PRICES
Jul 18 - Jul 23, 2021
Starting at
1,429
Aug 15 - Aug 20, 2021
Starting at
1,429
Sep 12 - Sep 17, 2021
Starting at
1,429
Oct 17 - Oct 22, 2021
Starting at
1,429

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 cheese making at Shelburne Farms 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 Lincoln Peak Vineyard as you learn about Frontenac and Marquette, 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 10 to 24 participants.

Best of all, you'll ...

  • Discover the traditional way apple cider is produced with a Road Scholar-exclusive demonstration and tasting at Cold Hollow Cider Mill.
  • Venture behind the scenes at High Pond Goat Farm to learn from the owner and her goats during a presentation on milking and cheese making followed by an expert-led tasting.
  • Enjoy a staff-led exploration of the Ben & Jerry’s facility followed by a flavorsome tasting of their renowned ice cream.
Featured Expert
All Experts
Profile Image
Robert Barral
Robert Barral is the executive chef of the New England Culinary Institute in Montpelier, Vt. He attended culinary school himself in another Montpellier, the city 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 and has cooked in Montreal, Edmonton, Chicago and Boston. A faculty member at the NECI since 1987, Chef Barral is known for being 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 of the New England Culinary Institute in Montpelier, Vt. He attended culinary school himself in another Montpellier, the city 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 and has cooked in Montreal, Edmonton, Chicago and Boston. A faculty member at the NECI since 1987, Chef Barral is known for being a great teacher of classic French techniques as well as for his award-winning Chocolate Bombe.
Profile Image of Louis Pattis
Louis Pattis View biography
Louis Pattis is the innkeeper and chef of the historic Brandon Inn in Brandon, Vt. Since 1988 he and his wife Sarah have owned the inn, which was founded as a simple one-story tavern in 1786. Louis was born and raised in Austria, where he trained to become a chef before working at many top hotels throughout Europe and the U.S. The prestigious Taste of Vermont awards have honored Chef Pattis and the Brandon Inn for everything from entrees to desserts to butter sculptures.
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.
Good Maine Food: Ancient and Mordern New England Food and Drink
by Marjorie Mosser
Old recipes, like old friends, are usually most dependable, observes noted author Kenneth Roberts in his pithy introduction to this classic recipe compendium put together by his niece, Marjorie Mosser, in the 1930s. The long career of this bible of Maine cookery has proved him right. With Robert's outspoken commentaries sprinkled throughout, excerpts from some of his best-selling books, and maxims from Maine kitchens, this old favorite is a must-own collection for any modern cook. Down East Books is proud to present this revamped edition-with a brand new foreword by food historian Sandra Oliver-as part of the all-new Best Maine Food cookbook series.
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.
Sails and Steam in the Mountains
by Russell Bellico
Anyone (like myself) who finds early American history interesting (colonial, revolutionary, war of 1812) will love this book. It gives many historical quotes and accounts of events. It is also easy to understand and explains what 18th century terminology it uses. It also does a good job with the ship models and pictures. It is also very good with explaining first hand accounts of the forts on the lake and the conditions they were in at the time. Highly recommend for anyone who is interested in the colonial period or ships and forts of the 18th century.
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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