Walking and standing at field trip sites.
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 end products, maple candy. We’ll be joined by staff from the New England Maple Museum who will take us through the process. Maple sugaring has been an early Spring tradition in Vermont ever since the Eastern Woodland Indians 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.
The original ancestor of King Arthur Flour was founded in Boston in 1790. The company relocated to Vermont in 1984. 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 to make.
At the Inn, we’ll have a 3-course dinner featuring local products and order from a select menu. Water and coffee included. Other beverages are available for purchase.
Relax this evening and enjoy a game with fellow participants.