A two day classe aimed at describing the essential brewing science underpinning the process of brewing.
Finally a tribute to my favorite food! We'll be discovering how much variety there is in dumplings from all over the globe.
Fried calamari with Cafe Provence own spice dredge, Stuffed chicken breast w/ seasonal vegetables on mushroom barley risotto, Frangipane pear tart with vanilla creme Anglaise
Call for reservations.
Ice Cider is a sweet yet sophisticated dessert wine made from apples and concentrated by the natural winter cold characteristic of Vermont.
The Norwich Inn Brewer, in partnership with Norwich’s King Arthur Flour, invite you to our next Bread & Brew Weekend.
On March 15th, Scott Farm will host a pruning and grafting workshop for back yard fruit growers from 9 am – Noon.
Join us for a Culinary Demonstration all about Maple Syrup with Vice President of Culinary Operations, Gerry Nooney.
Join Sugarbush's culinary team as they prepare a four course beer and food pairing with seasonal offerings coupled with local beers in the Castlerock Pub.
All Day: Maple Syrup Scavenger Hunt: Find the VT maple syrup nips that we have hidden all around the mountain.
A half-day class aimed at those who would like to learn more about how beer is made, the history of beer, an overview of various beer styles, proper serving and presentation methods, and ending with a sampling of beers and cheese.
What better way to celebrate Saint Patty’s day then to expand your knowledge of cooking and pairing with beer! In this class, Chef Stefano will be joined by Zero Gravity Master Brewer, Paul Sayler.
Join High Mowing Organic Seeds for the 6th annual HMS Spring Social.
The Middletown Springs Historical Society will be holding its 26th Annual Maple Festival on the Green and indoors on Sunday, March 16 from 1-4 pm.
This is a hands on class.
It’s like a s’more in one bite! Kids will take Lake Champlain Chocolates house-made marshmallows, skewer them, and dip them in chocolate.
A weekend culinary retreat in a charming Vermont village with hands on instruction from a renowned chef and lodging in one of Vermont’s finest country inns.
Experienced local mycophile Robert Resnik will demonstrate the best ways to cook with, identify, and preserve a wide variety of different fungi.
Visit Vermont sugarhouses and restaurants across the state and “watch” as maple syrup is being made.