Walking and standing at field trip sites. Today will be spent at the inn. Some stairs and some 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. 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’ll be joined by inn owner and chef, Louis Pattis, who will give us a cooking demonstration using Vermont products.
At the inn, lunch will feature items prepared by Chef Pattis during the preceding demonstration, plus coffee, tea, water.
The original ancestor of King Arthur Flour was founded in Boston in 1790 and the company relocated to Vermont in 1984. In the rear dining room, we’ll have a presentation, demonstration, and hands-on activity making scones using this premium flour. We’ll then be joined by co-innkeeper, Sarah Pattis, for an English Tea demonstration. As we enjoy tea, we’ll snack on the scones we helped make.
Inn plated meal.
At leisure. You may wish to join in on a game with fellow participants, or just relax.