Classes and tastings will vary from month to month and program to program. They will depend on the weather, the farmers’ schedules and what is in season. Our goal is to bring you the best field fresh ingredients and the most relevant experiences. Here is the list we developed so far. It is subject to change.
The students will receive a lesson in some easy and fast breakfast pastries such as sweet and savory scones, quick breads, and muffins, that will be sure to impress even the most discerning breakfast guests.
Visit to a local cheesemaker
We will plan a visit a local cheesemaker, and will tour the cheesemaking facility, meet the “herd”, discover the cheesemaker’s process, and then make a soft Goat Milk cheese to take away with us to enjoy with local bread before dinner.
Vermont Products Dinners
We will prepare daily dinners drawing from our day’s outings or classes and enjoy our labors along with, on certain days, live music in the living room.
Main course and side dishes such as frittata, baked eggs, and roasted tomato and cheese gratins will be added to your entertaining toolbox along with the breakfast pastry recipes and you’ll be able to host a brunch for a few or many with ease.
We are spoiled for choice in Brandon. Depending on the day we have farmers’ markets in Brandon, Middlebury and Rutland, including the seasonal and much acclaimed Woods Market Garden.
Our local farms are working farms and are not generally open to the public; they are our friends and neighbors. We have a list of farmers willing to host a class depending on the weather and what is happening on their farm. These hands-on experiences will vary from month to month and from program to program.
The Larder, or more commonly the Pantry, was the critical storage area for food stuffs and food “put up” for the long Vermont winters. We’ll be “putting up” jams, chutneys, pickles, or apple butter, depending on what fresh produce is available.
A Vermonter's Antipasto
Antipasto made from an array of local artisan cheeses, VT-made sausages/charcuterie, pickled vegetables, fresh greens, seasonal fresh vegetables, farm eggs, and/or homemade relishes.
Maple Sugar Shack
Although sugaring season is in March, our visit to a local sugar shack will walk you through the steps of sugaring and making syrup. Then our sugar maker will teach us how to make genuine maple sugar candy.
We will walk to the award-winning Gourmet Provence Bakery and you will bake bread with the head baker right in the bakery’s kitchen.
Just a short stroll from The Inn on Park Street, participants will sample a selection of wonderfully made local beer.
Cheese, Wine, Maple Syrup, Jam or Honey Tastings
Each Program will include two (2) tasting sessions. The exact tastings are dependent on the producers’ schedules and subject to change.