Vermont
Experience Farm-Fresh Flavor in Vermont
Program No. 8934RJ
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.
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Prefer to enroll or inquire by phone?
800-454-5768
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Prices displayed below are based on per person,doubleoccupancy.
DATES
& starting prices
PRICES
DATES
& starting prices
PRICES
Sep 7 - Sep 12, 2025
Starting at
2,199Oct 19 - Oct 24, 2025
Starting at
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This date is available to book as a private experience for your group!
6 days
5 nights
13 meals
5B 4L 4D
1
Check-in, Registration, Welcome Dinner, Orientation
Middlebury, VT
2
Maple Candy, Cooking Demonstrations
Middlebury, VT
3
Champlain Orchards, Shelburne Vineyard, Dakin Farm
Middlebury, VT
4
Goat Milking Demo, Cooking Demo, Apiary and Dairy Farm
Middlebury, VT
5
Mom & Pop's Maple, Cafe Provence, Brewery
Middlebury, VT
6
Program Concludes
Middlebury, VT
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 scone baking at the Middlebury Inn, 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 Shelburne Vineyard as you learn about vitis Vinifera and vitis Riparia, 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
Love to learn and explore in a small-group setting? These adventures offer small, personal experiences with groups of 13 to 24 participants.
Best of all, you’ll…
- Discover the various varieties of apples at Champlain Orchards and learn about wines at Shelburne Vineyard.
- Delight in a presentation from the owner (and her goats) from High Pond Goat Farm and learn milking and goat cheese-making techniques followed by an expert-led tasting.
- Enjoy a hands-on cooking demonstration at the Cafe Provence.
Featured Expert
All trip experts
Robert Barral
Robert Barral is the executive chef and owner of Café Provence in Brandon, Vermont. He attended culinary school in Montpellier 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, cooking in Montreal, Edmonton, Chicago, and Boston. Formerly a faculty member at the New England Culinary Institute, Chef Barral is known as 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.
Robert Barral
View biography
Robert Barral is the executive chef and owner of Café Provence in Brandon, Vermont. He attended culinary school in Montpellier 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, cooking in Montreal, Edmonton, Chicago, and Boston. Formerly a faculty member at the New England Culinary Institute, Chef Barral is known as a great teacher of classic French techniques as well as for his award-winning Chocolate Bombe.
Bill Suhr
View biography
Bill Suhr and wife Andrea Scott own Champlain Orchards, an idyllic Vermont farm that overlooks Lake Champlain and prides itself in growing a diversity of ecologically grown fruits and vegetables. With a commitment to Vermont’s local food economy, all of the farm’s vegetables are certified organic — as are three blocks of organic apples, as well as organic cherries, plums and peaches. The farm utilizes integrated pest management growing techniques.
Wendy Cijka
View biography
Wendy Cijka is the owner of High Pond Goat Farm in the town of Brandon, Vermont. High Pond Goat Farm is a small, family run farm creating and selling raw goat milk, fresh chevre, and yogurt.
Lilian Sheren
View biography
Lilian Sheren has led groups for 30 years. She moved to Vermont more than two decades ago and has been a Road Scholar Group Leader for the past five years. Lilian began her experience while living in New York state, leading groups to New York City, through the Hudson Valley, the Finger Lakes, New England, Pennsylvania, Virginia, and Washington DC as well as Montreal and Quebec City, Canada. Lilian embraces her Scottish heritage and loves meeting Road Scholar participants from all over the country.
Suggested Reading List
(5 books)
Visit the Road Scholar Bookshop
You can find many of the books we recommend at the Road Scholar store on bookshop.org, a website that supports local bookstores.
Experience Farm-Fresh Flavor in Vermont
Program Number: 8934
Maple Sugarin' In Vermont: A Sweet History
Come along for a trip through maple time in Vermont, from the 1600s to the mid-twentieth century. Betty Ann Lockhart introduces the origins of the 'Flavor of Vermont', the tools of the sugaring trade and the personalities who launched maple sugar to world fame. The Abenakis were discoverers of the sweet sap that flowed from Vermont's trees, and Thomas Jefferson was an early promoter of it. During the Civil War, maple sugar was cheered as the moral alternative to cane sugar- the latter having been produced by slave labor- and in subsequent wars, it was shipped to U.S. troops around the world. Enriched with maple-inspired songs, recipes and legends, Maple Sugarin' in Vermont illuminates not just the industry, but also the culture of maple sugar in the Green Mountain State.
Seasons in a Vermont Vineyard: The Shelburne Vineyard Cookbook
Vermont is a food lover's paradise. From its verdant and fertile farmland, regional specialties are emerging. We have an abundant selection of locally raised meats, poultry, produce and fruits, as well as world-class artisanal cheeses, award-winning spirits, ciders, beers and, of course, wine. Shelburne Vineyard is recognized as a pioneer in cold-climate winemaking, producing expertly crafted wines from Vermont and regionally grown hybrid grapes. With original mouthwatering recipes crafted especially for this new edition, this book celebrates a generation of outstanding wines and the affinity of food and wine produced from the same northern terroir.
The Land of Milk and Honey: A History of Beekeeping in Vermont
Land of Milk and Honey: A History of Vermont Beekeeping follows the trials and tribulations of beekeepers in Vermont. This dramatic history begins in the early 1800’s following the life and times of inspired beekeepers that are the advance guard of a line of notable beekeepers that is to stretch through the centuries into modern times. Readers will discover a beekeeping lineage born and raised within a single Vermont county, and establishes a continuity of beekeeping knowledge and skill spanning more than a century. The lineage of beekeeping concludes in the present day as apiculturists throughout the world face some of the most challenging times in over 200 years with the possibility of honey bee extinction rearing its ugly head. Is it possible that by reflecting on the history of Vermont’s beekeepers we can find clues about what is needed to help the honey bee thrive today and well into the future? Land of Milk and Honey will also explore the relationship between the people of Vermont and the countryside they inhabit: a land and people that shift and change through the centuries in ways that directly impact the health and well-being of bees and its beekeepers.
Sweet Days and Beyond: The Morse Family - Eight Generations of Maple Sugaring
In his charming account of growing up in a maple sugaring operation in Northern Vermont, Burr Morse, a seventh generation maple sugar farmer, shares wonderful stories and folk tales that offer a deeper understanding of the hard work and dedication it takes to live such a lifestyle. Delightful images bring to life the four seasons, animals, and other characters who share his world. The result is a five season Vermont experience full of sweet and sometimes bittersweet tales.
Sugar Words: Musings from an Old Vermonter
Sugar Words nicely blends Burr’s most recent tales with a look at the Vermont “vesta”.
Program
At a Glance
Duration
6 days
Program Begins
Middlebury, VT
Program Concludes
Middlebury, VT
Group Type
Small Group
Meals
13
| 5B |
4L |
4D |
Activity Level
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 scone baking at the Middlebury Inn, 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 Shelburne Vineyard as you learn about vitis Vinifera and vitis Riparia, hearty grapes which grow well in winter conditions. Journey through some of Vermont’s culinary wonders on this immersive learning adventure.)
Best of all, you'll...
- Discover the various varieties of apples at Champlain Orchards and learn about wines at Shelburne Vineyard.
- Delight in a presentation from the owner (and her goats) from High Pond Goat Farm and learn milking and goat cheese-making techniques followed by an expert-led tasting.
- Enjoy a hands-on cooking demonstration at the Cafe Provence.
Featured Expert
Robert Barral
Robert Barral is the executive chef and owner of Café Provence in Brandon, Vermont. He attended culinary school in Montpellier 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, cooking in Montreal, Edmonton, Chicago, and Boston. Formerly a faculty member at the New England Culinary Institute, Chef Barral is known as 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 the program
Bill Suhr
Bill Suhr and wife Andrea Scott own Champlain Orchards, an idyllic Vermont farm that overlooks Lake Champlain and prides itself in growing a diversity of ecologically grown fruits and vegetables. With a commitment to Vermont’s local food economy, all of the farm’s vegetables are certified organic — as are three blocks of organic apples, as well as organic cherries, plums and peaches. The farm utilizes integrated pest management growing techniques.
Wendy Cijka
Wendy Cijka is the owner of High Pond Goat Farm in the town of Brandon, Vermont. High Pond Goat Farm is a small, family run farm creating and selling raw goat milk, fresh chevre, and yogurt.
Lilian Sheren
Lilian Sheren has led groups for 30 years. She moved to Vermont more than two decades ago and has been a Road Scholar Group Leader for the past five years. Lilian began her experience while living in New York state, leading groups to New York City, through the Hudson Valley, the Finger Lakes, New England, Pennsylvania, Virginia, and Washington DC as well as Montreal and Quebec City, Canada. Lilian embraces her Scottish heritage and loves meeting Road Scholar participants from all over the country.
Activity Level
On Your Feet
Minimal walking and standing; some stairs.
Small Group
(13 to 24)
Love to learn and explore in a small-group setting? These adventures offer small, personal experiences with groups of 13 to 24 participants.
Suggested Reading List
View Full List
(5 Books)
You can also find many of the books we recommend at the Road Scholar store on bookshop.org, a website that supports local bookstores.
HAVE QUESTIONS?
Prefer to enroll or inquire by phone?
We can help. Give us a call, and we can answer all of your questions!
Call
800-454-5768
While we make every effort to ensure the accuracy of our published materials, programs are typically advertised more than a year prior to their start date. As a result, some program activities, schedules, accommodations, personnel, and other logistics occasionally change due to local conditions or circumstances. Should a major change occur, we will make every effort to alert you. For less significant changes, we will update you during orientation. Thank you for your understanding.
Duration
6 days
5 nights
What's Included
13 meals | 5B | 4L | 4D |
11 expert-led lectures
6 expert-led field trips
3 hands-on experiences
2 performances
An experienced Group Leader
5 nights of accommodations
Taxes and customary gratuity
Road Scholar Assurance Plan
Day
1
Check-in, Registration, Welcome Dinner, Orientation
Location:
Middlebury, VT
Meals:
D
Stay:
The Middlebury Inn
Activity Note
Inn check-in from 4:00 p.m.
Afternoon:
Program Registration. After you have your room assignment, join us at the Road Scholar table in the living room to register with the program staff and get your welcome packet containing the up-to-date schedule that reflects any changes, other important information, and to confirm the time and location of the Orientation session. If you arrive late, please ask for your packet when you check in. Remember to bring your nametag (sent previously) with you.
Dinner:
At the inn, a buffet dinner will be served to include salad, entree, dessert, coffee/tea and iced tea. Other beverages available for purchase.
Evening:
Orientation. The Group Leader will greet everyone and lead introductions. We will review the schedule and any changes, 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 Candy, Cooking Demonstrations
Location:
Middlebury, VT
Meals:
B,L,D
Stay:
The Middlebury Inn
Activity Note
Walking and standing at the inn; some stairs and periods of standing during class instruction.
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 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 are joined at the Inn by the Executive Chef for a morning of culinary classes featuring local foods and locally raised ingredients.
Lunch:
At the inn, lunch will feature items prepared by the inn's chef along with a cooking demonstration prior to being served, plus coffee, tea, water.
Afternoon:
This afternoon will feature a Scone and Tea demonstration with your Group Leader. Lilian Sheren will teach us the secrets behind making delicious scones that pair perfectly with a variety of teas.
Dinner:
At the Inn. Tonight we enjoy a delicious plated meal that was pre-selected prior to arrival at the program.
Evening:
Tonight we are joined at the Inn for a private musical performance with the Butterfields.
Day
3
Champlain Orchards, Shelburne Vineyard, Dakin Farm
Location:
Middlebury, VT
Meals:
B,L,D
Stay:
The Middlebury Inn
Activity Note
Getting on/off a motorcoach; driving about 53 miles one way to Burlington; approximately 2.5 hours roundtrip. Walking less than 1 mile total throughout the day; periods of standing up to 1 hour; some grass and dirt parking lots.
Breakfast:
Inn buffet.
Morning:
After boarding the motorcoach, we’ll travel to Champlain Orchards, which was purchased by Bill Suhr in 1998 with help of the Vermont Land Trust. During our visit to the 300-acre orchard, which is almost entirely solar powered, we will learn about the 146 varieties of apples, and the various other fruits grown on site.
Lunch:
At a local restaurant, we’ll have plated meals with soft drinks and water included. Choices will be pre-selected prior to arrival at the program.
Afternoon:
We begin our afternoon with a visit to Shelburne Vineyard for a talk and tasting. Our final stop of the afternoon brings us to Dakin Farm where we have an opportunity to learn about the various meats and cheeses produced in Vermont.
Dinner:
At the inn, a buffet dinner will be served to include salad, entree, dessert, coffee/tea and iced tea. Other beverages available for purchase.
Evening:
This evening we are joined by Greg Cox owner of Boardman Hill Farm located in Rutland, VT and founder of the Vermont Farmers Food Center. Greg has also been a key member of the Vermont Farmers Market and will share his knowledge with the group.
Day
4
Goat Milking Demo, Cooking Demo, Apiary and Dairy Farm
Location:
Middlebury, VT
Meals:
B,L
Stay:
The Middlebury Inn
Activity Note
Getting on/off a motorcoach; driving a total of 7 miles roundtrip. Walking less than 1/2 mile total throughout the day; periods of standing; mostly indoors; short walk to lunch class.
Breakfast:
Inn buffet.
Morning:
We’ll meet members of a family who have their own goat farm — and one of the goats! During an indoor and outdoor presentation at the inn, we’ll learn about goat milking and making goat milk products, plus try a tasting. Then, our inn's chef will engage us in another demonstration involving some hands-on activities to create our midday meal.
Lunch:
At the inn, we’ll enjoy a delicious plated lunch with coffee, tea, water.
Afternoon:
This afternoon we are joined at the Inn by a local Beekeeper. We learn what goes into raising bees and producing honey. Following the presentation we board our motorcoach for a short field trip to Foster Brothers Farm. Here we are met by owner Mark for a guided tour of the farm. Along the way we learn the history of the farm, the innovative techniques being used and how they supply their products to Cabot Creamery.
Dinner:
Dinner is on your own this evening in town or at the inn.
Evening:
At your leisure.
Day
5
Mom & Pop's Maple, Cafe Provence, Brewery
Location:
Middlebury, VT
Meals:
B,L,D
Stay:
The Middlebury Inn
Activity Note
Getting on/off motorcoach; driving about 57 miles total; approximately 1.5 hours total aboard vehicle, with stops for field trips. Walking up to 1/2 mile total throughout the day; some uneven ground on dirt and grass.
Breakfast:
Inn buffet.
Morning:
For our first field trip of the day, we’ll travel via motorcoach to Rochester and Mom & Pop's Maple where we’ll have a behind-the-scenes visit with the owners to learn the secrets behind maple syrup production. We’ll also enjoy tasty samples of maple products. Our next stop takes us to Brandon and the Cafe Provence where we will enjoy a cooking demonstration with Chef Robert Barral. The award winning French chef will instruct us on the preparation of one of his signature dishes.
Lunch:
Lunch today will be served at the Cafe Provence. Choice will be pre-selected prior to arrival at the program.
Afternoon:
We enjoy a little free time in Brandon before meeting up at a local brewery for a presentation and tasting with the owners.
Dinner:
At the inn, we’ll have a delightful farewell plated dinner. Share some of your favorite experiences from the program with new Road Scholar friends.
Evening:
To round out our program, we’ll enjoy an evening of Jazz in Morgan's Tavern located at the Inn. Then, be sure to prepare for check-out and departure following our closing activity in the morning.
Day
6
Program Concludes
Location:
Middlebury, VT
Meals:
B
Activity Note
Inn check-out by 10:30 a.m.
Breakfast:
Inn buffet.
Morning:
Following breakfast we will have a brief program wrap up with our Group Leader where you will have the opportunity to share your thoughts on the week. If you are returning home, safe travels. If you are staying on independently, have a wonderful time. If you are transferring to another Road Scholar program, detailed instructions are included in your Information Packet for that program. We hope you enjoy Road Scholar learning adventures and look forward to having you on rewarding programs in the future. Don’t forget to join our Facebook page and follow us on Instagram. Best wishes for all your journeys!
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MEALS
13 Meals
5 Breakfasts
4 Lunches
4 Dinners
LODGING
Lodgings may differ by date. Select a date to see the lodgings specific to that date.
Showing Lodging For:
- Oct 19, 2025 - Oct 24, 2025
- Jul 13, 2025 - Jul 18, 2025
- Aug 17, 2025 - Aug 22, 2025
- Sep 07, 2025 - Sep 12, 2025
- Oct 19, 2025 - Oct 24, 2025
Participant Reviews
Based on 22 Reviews
Sort By:
So many wonderful speakers on this trip - I learned how hard-working Vermont farmers are and have a new appreciation of all of the amazing products that come from their hard work. Our group leader knew the area well, as did our bus driver, which made the trip very personal and informative. The Middlebury Inn was beautiful and full of charm and character - the room was a little tight for (2) adult friends to share. The chef at the inn was great, and as one of your speakers, showed us lots of recipes served at the Inn - such a fun guy to watch and ask questions of - super talented.
Everyone in our group was friendly and nice to get to know - so many backgrounds and previous trips to share.
This was my first trip and I can't wait to do more!
— Review left November 5, 2023
Lillian was an absolutely delightful group leader!!!
— Review left October 29, 2023
This Program gave me a real understanding of what farming really is including it's history and it's many challenges. I was also impressed with the emphasis on how climate change is impacting the lives of farmers and their families. The Leader was fantastic and made the experience even better!
— Review left October 29, 2023
My perspective on the amount of manual labor, science and passion that goes into putting food on my table has been changed forever through this program. As an added benefit, I will be a better cook and much kinder to my environment.
— Review left October 28, 2023
Come hungry to the Farm Fresh Flavors in Vermont! Diets are all out the window for this culinary romp through the apple, maple, wine, and ice cream stops you make. This is a fun and fascinating trip to get to know more about Vermont history and current farming techniques. Did you ever see a cow milked by a robot? Now I can saw that I have! And you can, too, if you indulge in this great program.
— Review left September 20, 2023
This trip was way beyond my expectations! Lillian is a fabulous guide. She is warm, funny, professional, and a great storyteller. She absolutely made the trip for me. The lectures and demos were all very informative, relevant, and yummy! The field trips into the Vermont countryside were very well planned and instructional, and once again, yummy. You will get more good food than you can eat! The accommodations were very lovely and comfortable with, once again, great food. I highly recommend this tour.
— Review left September 18, 2023
we had a wonderful time. the tour was interesting the leader was informative and the group was enjoyable. I would recommend this tour and road scholars to everyone ...
— Review left August 2, 2023
Have ever seen a Vermont fall? there is nothing to compare to the reds, yellows and oranges of changing leave on the mountains and hills of Vermont!The friendly farmers who thrive through hardships of winter and unforeseen events to sell their homemade and homegrown goods at the local markets and never get tired of repeating their personal stories over and over.
— Review left November 1, 2022
If you want to see the fall foliage and have a unique Vermont experience then this is your trip! The group leader does an outstanding job leading the group and making sure you learn a lot while having many laughs. If in doubt, do it!
— Review left October 30, 2022
trip to Brandon Vermont was excellent all the way around.
thank you to Lilian and the Road Scholar presenters and team
— Review left September 6, 2022
The Experience Farm Fresh Flavor in Vermont was a great tour for people who love food. I have a new appreciation for the people who grow our food. Our group leader did a great job organizing the trip.
— Review left August 28, 2022
Lilian is a remarkable group leader--organized, super smart, and entertaining.
— Review left August 27, 2022
I was impressed by the dedication and hard work these farmers put into making quality products. Products that are healthy and delicious.
— Review left August 27, 2022
Farm fresh in Vermont.... a perfect description of his amazingly informative program. Meeting with a variety of farmers, I was struck by their passion, intelligence, & commitment. Presenters were warm & approachable. Group leader, Lilian, was tremendous at getting this varied group of individuals into a cohesive unit. Totally enjoyed my experience!
— Review left August 26, 2022
An excellent program in every way.
— Review left August 26, 2022
Excellent presentations on food preparation from professional chefs. Interesting and informative lectures by local goat farmer/cheese-maker, bee keeper, and maple sugar infuser. Field trips to apple orchard, vineyard/winery and cider and maple syrup producers provided good information and insight into Vermont's food industries.
— Review left November 8, 2021
Great trip! Learned a lot about Vermont that I did not know. Lillian our tour guide was fun and very knowledgeable. The Chefs were both very good, taught us dishes that were replicable. This was not a hands on demo. The Brandon Inn was clean and accommodating. Be aware there are stairs to the rooms. The staff is willing to take you on the elevator. The town is quite small but very lovely to walk abought. Would definitely recommend. The peak for leaves, which is under Mother Nature control , was the week before but still loads of color, plus on field trip days we traveled at different elevations so was able to see an array of colors.
— Review left October 24, 2021
Vermont has much to offer--and Roads Scholar does a wonderful job to help you enjoy it.
— Review left September 19, 2021
The Taste of Vermont was a wonderful experience. I highly recommend it.
— Review left September 18, 2021
I must comment on the trip concierge Lillian Sheren. All of your trip leaders are good but Lillian was outstanding. Her warm friendly open attitude was contagious. Her assiduous preparation allowed her to entertain us with local lore on long bus trips and other breaks.
I believe that she could be used to train other tour leaders.
I enjoyed the tour. Being more of a food consumer than a food producer, I particularly enjoyed Shelbourne farms
— Review left November 15, 2019
What made this informative, entertaining (and foodie heaven) program even better was the group leader, Lilian Sheren. Lilian is magnetic, highly likable, consistently down-to-earth, tactful, exudes warmth and humor, and takes charge in a way that inspires confidence rather than contempt. The program was such a good experience it would be hard to imagine it anywhere but at the Brandon Inn. I’m glad I went.
— Review left September 13, 2019
The historical location was intriguing. The food at the Inn was fabulous and the variety of food made and presented by the various instructors was delicious because the participants helped in making or demonstrating the food which we enjoyed at meals.
— Review left July 20, 2019
