A SUMMER OF LOVE: FOOD TRIPPING IN VERMONT
AUGUST 4-13, 2018
Hop on the bus with us for cheese, bites, beer, cider and more! Join Anna Juhl and her co-hosts Tenaya Darlington (aka Madame Fromage) and local Vermont food expert Jeff Roberts for a nine-day artisan cheese, food, and brew road trip through the beautiful Green Mountain state. This much-anticipated tour is designed to give you backdoor access to northwestern Vermont’s food scene, spending time hanging with and learning from some of the top award–winning producers of artisan foods in the USA. All of the producers we visit reflect the Slow Food principals of "good, clean and fair." Meet farm-to-table chefs while enjoying expert-led tastings, pairings and local cuisine. You’ll be guests at two of the nation’s best annual food events, the Vermont Fresh Network Annual Forum and the Vermont Cheesemakers Festival, both immersing you in fun, grazing, and education at the historic Shelburne Farms. Kick back during your stay at the award-winning Trapp Family Lodge (of “The Sound of Music” fame), enjoying mountain hiking, swimming, and their acclaimed beer and cheese at the on-site brewery and nearby creamery. You’ll visit Vermont Creamery, the cheese caves of Jasper Hill, and experience Burlington’s thriving food and lively music scenes - making it an exclusive opportunity to enjoy the culture, bounty and deliciousness that Vermont offers.
Lodging for 9 nights, buffet breakfast 9 mornings, 7 lunches and 8 evening meals (including alcoholic beverages served with meals). All expenses related to classes and/or tours provided by chefs, guest cheese and beverage experts and hosts. Transportation during the trip is included.
What's Not Included
Round trip transportation/airfare to Hilton Garden Inn, Burlington. Personal shopping at food markets, stores and farms. Specific alcoholic beverages other than those served at meals and tasting events can be purchased separately.
The itinerary is outlined below. However, we reserve the right to substitute an event if needed. Guests have the option of declining a particular excursion or tour but, note, we are unable to make refunds for any missed meals, classes or events. Please see additional information under Terms & Conditions at www.cheesejourneys.com.
Day One - Saturday, August 4
Guests check in at Burlington’s new upscale boutique hotel in the heart of the city. The Hilton Garden Inn is just steps away from Church Street Marketplace and a short walk to Lake Champlain. Rendezvous at this beautifully-restored landmark and meet your fellow travelers and tour leaders Anna Juhl, Tenaya Darlington, and Jeff Roberts. We’ll kick off the evening with Cheese Journey's signature cocktail featuring a local spirit, brew and ingredients. Wrap up the evening with a leisurely dinner at one of the city’s best restaurants.
Day Two - Sunday, August 5
After breakfast, we’ll visit the Shelburne Museum and enjoy lunch across the street at Fiddlehead Brewery and Folino’s Pizza. Relax during the early afternoon at the award-winning Shelburne Vineyards for a tour and tasting led by one of the owners. We’ll spend the evening at Shelburne Farms’ Coach Barn, to celebrate the 22nd Vermont Fresh Network Annual Forum: a grazing feast featuring many of the state’s chefs, farmers and producers, with opportunities to taste the region’s cuisine and meet the artisans and chefs responsible for these foods.
Day 3 - Monday, August 6
After breakfast, Shelburne Farms welcomes us back for guided tours, cheese, and learning with Marshall Webb, the farm’s Woodlands Manager. We tour the farm’s grounds, garden, and historic buildings. Enjoy lunch in the Farm Barn, visit the creamery to watch part of the day’s cheesemaking, and walk the pastures with dairy manager Sam Dixon. That evening we’ll enjoy a private Cheese Journeys dinner event at the Inn hosted by Tom Bivins, executive director of the Vermont Cheese Council.
Photo credit: Herb Swanson
Day 4 - Tuesday, August 7
After breakfast and checking out of our hotel, we head to Orb Weaver Farm, a 6 cow farm making 2 cheeses seasonally. For a delicious, locally sourced lunch, we dine in Vergennes. A drive over the scenic mountains takes us to Waitsfield for a visit to the Mad River Food Hub and Taste Place - an artisan food store showcasing local foods and beverages. Store Manager and ACS Certified Cheese Professional Mary Tuthill will guide us through a tasting of local cheese and charcuterie boards. Heading north, we arrive at Stowe’s Trapp Family Lodge (of “The Sound of Music” fame) and settle in for the next three nights. Our day concludes with a guided tasting with Tenaya and Sebastian Von Trapp, featuring beers from the onsite Von Trapp Brewery and cheeses from Von Trapp Farmstead! We share a family-style dinner featuring Austrian cuisine at the Lodge Bierhall, followed by an evening swim or walk in the countryside.
Day 5 - Wednesday, August 8
After breakfast, we are off to Vermont’s Northeast Kingdom to visit Jasper Hill Farm and Cellars for a guided tour and lunch with owners Andy and Mateo Kehler. Late afternoon, we return to the Lodge for a little relaxation followed by a Vermont cider tasting and cheese pairing with Tenaya and Stan Biasini, owner of Mt. Mansfield Creamery. Wrap up the night with a special European-influenced dinner menu designed just for Cheese Journeys.
Day 6 - Thursday, August 9
This morning we relax with a late breakfast and free time to enjoy the amenities at the Lodge. Guests choose from one of two options for the afternoon: 1) a baking class with Trapp Family Lodges’ chef, or 2) a stop at the Red Hen Bakery in Middlesex and a visit to the Von Trapp Farmstead and Ploughgate Creamery for a little more cheese and buttermaking. Return to the Lodge for a dinner and a special event with Cheese Journeys’ Linnea Burnham, a Vermont native and winner of the Watson Fellowship - which she used to travel around the world for 14 months exploring cheesemaking.
Day 7 - Friday, August 10
After breakfast, we bid farewell to the Trapp Family Lodge, and head to Vermont Creamery for a tour and tasting. Lunch is in Montpelier at the New England Culinary Institute (NECI), with an array of dishes prepared by student chefs and their instructors. Afterwards, spend time exploring the nooks and crannies of Vermont’s capital city- the smallest capital in the USA. We return to Burlington’s Hilton Garden Inn for the evening, with a free evening and dinner on your own.
Day 8 - Saturday, August 11
After breakfast, the day begins with a walking tour of the Burlington Farmers Market in search of some of Vermont’s best produce, meats, baked goods, wine and cider. We’ll meet up with several cheesemakers, veggie fermenters and local artists selling direct at the market. We’ll drop into Dedalus Wine Shop, Market, and Wine Bar on Pine Street for a cheese tasting light lunch. Free to explore the Pine Street neighborhood, breweries, chocolatier, and art studios until our cocktail guided tour at 6:30 pm, led by our mixology expert Tenaya. We'll meet up with owner and chef, Eric Warnstedt, for a long-awaited dinner at his award-winning restaurant, Hen of the Wood.
Day 9 - Sunday, August 12
After an early breakfast, we’ll spend the day on the shores of Lake Champlain at Shelburne Farms for the 10th annual Vermont Cheesemakers Festival. You’ll meet up with cheesemakers from the surrounding region, sample and buy cheese, and attend presentations on cheesemaking and artisan foods. With nearly fifty local cheesemakers and numerous food and beverage producers in attendance, the festival is a fitting culmination of our Vermont Cheese Journey! We return mid-afternoon to the hotel to rest or explore, with our final dinner in downtown Burlington.
Day 10 - Monday, August 13
A.M. check out of the hotel, bid farewell to Vermont and prepare for airport transfers.
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