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 (4.9)
Program No. 8934RJ
Length
6 days
Starts at
1,099

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
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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.

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Robert Barral
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Louis Pattis
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Suggested Reading List
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