8934
Brandon
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
985
Print All
Map details are not available for this location.
View Map
Expand All
6 days
5 nights
15 meals
5 B 5 L 5 D
Getting There
See travel details and required documents
DAY
1
Individual Arrivals, Program Registration, Dinner, Orientation
Brandon, VT
D
Brandon Inn

Afternoon: CHECK-IN: Please arrive at the hotel between 3:00-5:00pm. Check into your room at the front desk and then register with Road Scholar staff in the Main lobby. At this time you'll be given a welcome packet containing your name tag, up-to-date itinerary and other useful information.

Dinner: A wonderful three course dinner is served at the inn featuring local products. You will choose from a limited menu.

Evening: PRESENTATION/ORIENTATION: After dinner we will have our Orientaion. This will provide you with information about the hotel, program itinerary, instructors, venues and on site staff.

DAY
2
Maple Sugaring/Cooking Demonstrations/Movie Night
Brandon, VT
B,L,D
Brandon Inn

Breakfast: A buffet breakfast is served this morning featuring both hot and cold entree's, homemade granola, cereal, fruit, juice and coffee.

Morning: This morning's session is to include the art of maple sugaring and maple candy making. You'll meet the staff of the New England Maple Museum. 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. This morning will include a talk about production and a maple sugar candy making demonstration. Next we are joined by Inn Owner and Chef, Louis Pattis. Enjoy a cooking demonstration using Vermont products.

Lunch: Today we enjoy a wonderful lunch prepared by Chef Pattis featuring items prepared during our morning demonstration.

Afternoon: This afternoon we enjoy a presentation using King Arthur Flour. King Arthur Flour founded in Boston in 1790 and moved to Vermont in 1984. King Arthur is known as a top quality flour. Learn to make fantastic scones using this premium flour. Sarah Pattis will join us for an English Tea Demonstration. Enjoy a tea and scone snack.

Dinner: Another fabulous three course dinner is prepared and served in the Main Dining Room.

Evening: This evening enjoy a movie in the living room.

DAY
3
Champlain Valley Creamery, Dakin Farms Factory and Sugarhouse, Lunch overlooking Lake Champlain, Shelburne Vineyards
Brandon, VT
B,L,D
Brandon Inn

Breakfast: A buffet breakfast is served this morning featuring both hot and cold entree's, homemade granola, cereal, fruit, juice and coffee

Morning: Our next stop takes us to Dakin Farms, a producer of gourmet foods that include cob smoked hams, turkeys, cheeses and bacon. They also are a large producer of maple syrup and other Vermont products. Enjoy backstage access to their operation including a visit to their sugarhouse. Timothy Dakin settled developed his farm the beautiful rolling hills of the Champlain Valley in 1792. He'd be pleased to know that the same family has owned, operated and loved the farm for the past 40 years, and that they still perform many tasks in time-honored ways he might recognize -- slow smoking meats over smoldering corncobs, and collecting sweet maple sap just before spring arrives.

Lunch: We travel to the city of Burlington, Vermont's largest city. We will enjoy a light lunch served at the Ice House Restaurant overlooking Lake Champlain and the Adirondack Mountains.

Afternoon: Conclude our day with a visit to the Shelburne Vineyards for a presentation and tasting of their Vermont wines. From vine to glass, they strive to make the finest quality wine from Northern Varietal Grapes grown on their vineyards and regionally sourced from other Northern growers. With a lush Vermont landscape as its backdrop, their state of the art winery and tasting room sits nestled among the vines.

Dinner: Dinner is included this evening at the inn.

Evening: This evening enjoy a historical presentation on the Champlain Valley given by the Vermont Living History Association.

DAY
4
Goat Milk Demonstration and Tasting, Cooking demonstration with Chef Pattis and Chef Sullivan, Cooking demonstration lunch at the Cafe Provence
Brandon, VT
B,L,D
Brandon Inn

Breakfast: A buffet breakfast is served this morning featuring both hot and cold entree's, homemade granola, cereal, fruit, juice and coffee

Morning: Meet Wendy Cijka, her family and one of their goats. Together, they do a presentation on milking, cheese making and tasting of goats milk products.

Lunch: Today we stroll to the Cafe 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. Enjoy a cooking demonstration luncheon served at the Cafe.

Afternoon: Meet a local Vermont food producer. Demonstrations to include the use of locally made and grown products. Demonstrations will vary with the time of year.

Dinner: Another wonderful dinner is included this evening in the Main Dining Room.

Evening: This evening we enjoy a fun night of Bingo where we will play for Vermont products.

DAY
5
Cold Hollow Cider Mill/Green Mountain Coffee Roasters Visitor Center/Mad River Distilling Company
Brandon, VT
B,L,D
Brandon Inn

Breakfast: A buffet breakfast is served this morning featuring both hot and cold entree's, homemade granola, cereal, fruit, juice and coffee

Morning: Today we travel to the Cold Hollow Cider Mill. In 1974, Eric and Francine Chittenden, descendants of Vermont’s first governor, were starting out as farmers near the base of the Cold Hollow Mountains in rural northwest Vermont. They started making apple cider for friends, with a press that Eric picked up somewhere. Before long, the couple saw real business potential in making cider the true, traditional way. We will enjoy a behind the scenes visit only given to Road Scholar guests. From tree to bottle to distribution. Enjoy delicious samples of cider and many other apple products.

Lunch: Lunch is served at the Cold Hollow Cider Mill where you will have a choice of deli sandwiches and wraps served with fresh apple cider and cider doughnuts.

Afternoon: This afternoon we travel to the Green Mountain Coffee Roasters Welcome Center. Learn the Green Mountain story from a tree to cup through wonderful exhibits. Enjoy a sample of their fabulous coffee.

Dinner: A fabulous farewell dinner is prepared and served in the Main Dining Room.

Evening: We end our week with some light music in the Living Room.

DAY
6
Food demonstration/Lunch and departure
Brandon, VT
B,L

Breakfast: A buffet breakfast is served this morning featuring both hot and cold entree's, homemade granola, cereal, fruit, juice and coffee

Morning: This morning we learn about jelly making with local producer or Chef Pattis.

Lunch: A boxed lunch is prepared for your departure that includes a sandwich, cookie, fruit, chips and water.