Lobsters Wineries and Foods of New England
We start the operation of our first New England Culinary program next week in Newport, Rhode Island. There will be 30 people from 12 states attending this program that will feature Rhode Island, Maine and Vermont.
Our guests will be starting their week of culinary education with a visit to the Kenyon Grist Mill where they will be meet by the Drumm Family who will conduct a tour of the mill and then feature a cooking demonstration of white corn meal johnny cakes. Our afternoon will include a wine tour and tasting at the Newport Vineyards and a Rhode Island Clambake.
We continue to Maine for a lobster pulling cruise, talk with fisherman on ground fishing, a visit to a potato vodka distillery and organic bread maker.
Our next destination takes us to the Green Mountains of Vermont. In Vermont our group will have the opportunity to visit an organic cheese maker at Neighborly Farms. This property has forty eight head of holstein cows and produce both raw and pasturized colby style cheddar cheeses.
We visit the state capitol and the Morse Sugar Farm, an eight generation sugar producer who will treat the group to a traditional sugar-on-snow. We complete our day with a visit to the Cold Hollow Cider for a in depth look at cider and cider product production.
This program is an unforgettable experince that explores coastal New England to the mountains of Vermont.
