8934
Vermont
Farm-Fresh Vermont: The Culinary Wonders of the Green Mountain State
Discover great traditions of cuisine in Vermont, where you’ll enjoy cooking demonstrations, visit local farms, sample regional cuisine and learn the story of the Champlain Valley.
Rating (5)
Program No. 8934RJ
Length
6 days
Starts at
999
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6 days
5 nights
15 meals
5 B 5 L 5 D
Getting There
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DAY
1
Check-in, Program Registration, Welcome Dinner, Orientation
Brandon, VT
D
Brandon Inn

Activity note: Hotel check-in 4:00 p.m.

Afternoon: Program Registration. After you have your room assignment, come to the Road Scholar table in the living room to register with the program staff and get your welcome packet containing your name-tag, up-to-date schedule that reflects any last-minute changes, other important information, and to confirm when and where the Orientation session will take place. If you arrive late, please ask for your packet when you check in.

Dinner: At the Inn, we’ll have a 3-course dinner featuring local products and order from a select menu.

Evening: Orientation. The Group Leader will greet everyone and lead introductions. We will review the up-to-date program schedule, 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 Sugaring, Cooking Demonstrations, Movie Night
Brandon, VT
B,L,D
Brandon Inn

Activity note: Walking and standing at field trip sites.

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 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.

Lunch: At the Inn, lunch will feature items prepared by Chef Pattis during the preceding demonstration.

Afternoon: 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.

Dinner: At the Inn.

Evening: We’ll watch a movie together in the living room of the Inn, usually something with a Vermont connection.

DAY
3
Creamery, Dakin Farm & Sugarhouse, Shelburne Vineyards
Brandon, VT
B,L,D
Brandon Inn

Activity note: Getting on/off a motorcoach; walking less than 1 mile and standing up to an hour. Lavatory facilities not available at Creamery.

Breakfast: Inn buffet.

Morning: We’ll set out on a field trip to the Champlain Valley Creamery in Middlebury, makers of award-winning, certified organic cheeses. This small batch creamery produces what are essentially farm-to-table hand-crafted cheeses with milk supplied by a nearby dairy. We will meet with the cheesemaker and staff to talk about their process and sample the cheeses. Our next stop is Dakin Farm. The name comes from the original homesteader, Timothy Dakin, who made a home here in 1792. Since 1960, it’s been a family-owned operation that started out selling maple syrup. They gradually expanded and today produce gourmet foods including smoked hams, turkeys, cheeses, and bacon in addition to maple syrup and other Vermont products. We will visit the sugarhouse for a talk about the art of sugaring; see the bottling facility; learn about the smoking of their meats and cheeses; and learn about the company. We’ll then ride on to Burlington, Vermont’s largest city (population approximately 42,000).

Lunch: At a restaurant in the Burlington area, we’ll have the lunch we pre-selected that includes a sandwich or salad, and beverage choice of coffee, tea, water; other beverages available for purchase.

Afternoon: We’ll finish our day with a visit to the Shelburne Vineyard for a presentation and tasting of their wines. The first commercial vintage was released in 2000 and today the winery produces red wines, whites, rosés, and ice wines. Many of these have won “Best in Category” medals at international competitions. The company is committed to environmentally sustainable practices. We’ll learn from an expert about current wines, how varieties are chosen, grown, produced, blended, and what it has meant to be a pioneer of viticulture in Vermont.

Dinner: At the Inn.

Evening: We’ll be joined by a member of the Vermont Living History Association for an historical presentation on the Champlain Valley.

DAY
4
Goat Milk Demo & Tasting, Cooking Demos, VT Food Producer
Brandon, VT
B,L,D
Brandon Inn

Activity note: Walking less than 1/2 mile, standing.

Breakfast: Inn buffet.

Morning: We’ll meet members of a family who have their own goat farm — and one of the goats! — for a presentation on milking and making goats milk products, plus a tasting. Then Chef Pattis will engage us in another demonstration involving some hands on activities.

Lunch: We’ll stroll to Café Provence, owned by French Chef Robert Barrall. Chef Barrall was Executive Chef for the Four Seasons, cruise lines and served at the New England Culinary Institute. We’ll observe a cooking demonstration and have lunch at the café.

Afternoon: We’ll meet another local Vermont food producer and learn more about locally grown and made seasonal products. The remainder of the afternoon is free.

Dinner: At the Inn.

Evening: We’ll have a fun night of Bingo with Vermont products as the prizes.

DAY
5
Cider Mill, Coffee Roasters, Mad River Distilling Company
Brandon, VT
B,L,D
Brandon Inn

Activity note: Walking up to 1/2 mile; some uneven ground.

Breakfast: Inn buffet.

Morning: For our first field trip of the day, we’ll travel to Waterbury and the Cold Hollow Cider Mill where apple cider is made the old-fashioned way: with a traditional rack and cloth press built in the 1920s. We’ll have a behind the scenes visit conducted especially for Road Scholar and learn how everything works from tree to bottle to distribution. We’ll also enjoy tasty samples of cider and other apple products.

Lunch: At the cider mill, we’ll have a choice of deli sandwiches and wraps served with fresh apple cider and cider doughnuts, a local specialty.

Afternoon: Next, we’ll go to the Green Mountain Coffee Roasters Welcome Center situated in a restored train station from 1875. We’ll meet a member of the staff for a short talk. There are multi-media exhibits to learn about the journey of coffee “from to cup.” We’ll also have a taste of the well-crafted final product. We’ll wrap up our day with a visit to the Mad River Distilling Company, situated on an old farm in the Green Mountains. This craft distillery — dedicated to sustainable agriculture and fair trade practices — ferments, distills, and bottles artisanal spirits made from scratch including apple brandy, bourbon, rum, and rye whiskey. Water is drawn from a well on the farm, and non-GMO grains and local ingredients are used whenever available. We’ll learn about their processes and products.

Dinner: At the Inn, we’ll have a delightful farewell dinner. Share favorite experiences with new Road Scholar friends.

Evening: To round out our program, we’ll enjoy some light music in the Living Room. Then prepare for check-out and departure following our closing activity in the morning.

DAY
6
Vermont Food Demonstration, Program Concludes
Brandon, VT
B,L

Activity note: Check-out 11:00 a.m.

Breakfast: Inn buffet.

Morning: We’ll have one more session with an expert to learn about jelly making.

Lunch: We’ll have boxed lunches to take away that include a sandwich, cookie, fruit, chips, water. This concludes our program. We hope you enjoy Road Scholar learning adventures and look forward to having you on rewarding programs in the future. Please join our Facebook page and share photos of your program. Visit us at www.facebook.com/rsadventures. Best wishes for all your journeys!






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