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From Pasture to Palate – Shelburne Farms, Vermont, May 13-16, 2018

Vermont is synonymous with rich, sharp cheddar. Discover how 5,000 pounds of raw milk gets transformed into 600 pounds of award-winning artisanal cheese daily on this culinary adventure to see the cheesemakers of Shelburne Farms. Cheesemaking is where art meets science meets unique landscape. We’ll walk the grassy pastures and get up close and personal with purebred Brown Swiss calves and cows. Best of all, we’ll get to taste Shelburne Farms’ mouthwatering aged farmstead cheddar and experience Vermont’s seasonal bounty during prepared dinners at the Inn at Shelburne Farms and at several of Burlington’s best restaurants. Chef Courtney Contos will share her passion for local ingredients and commitment to local farms in a hands-on cooking class, in her kitchen in the village of Shelburne.

We’ll also get to explore the historic Inn at Shelburne Farms and its magnificent gardens, learn about the rebirth of this 1400-acre working farm on a horse drawn wagon tour of the property, and lunch in the seven-acre vegetable garden, which has supplied flowers and vegetables to the farm and inn for over a century. During our time on the Farms, we’ll delve into what building a sustainable food system is all about.


Day 1, May 13:

Check in at 3PM

Meet & Greet. Join us on the North Porch/Game Room for Welcome Drinks. Our education about Shelburne cheese begins here.

Farm-to-Table Dinner in the East Dining Room. Shelburne Inn's Chef Jim McCarthy welcomes us and explains Shelburne’s philosophy on farm-to-table and sustainability. (D)

Day 2, May 14:

Breakfast at the Inn.

Property Tour with Marshall Webb & Tre McCarney in a horse drawn wagon.

Lunch at the Farm Carts.

Sun to Cheese Tour - We begin with a pasture walk with Sam Dixon, Dairy Manager, followed by a visit to the cheesemaking area and the dairy.

Free Time

Learn how well Vermont beer pairs with Shelburne farmstead cheeses at local craft brewery, Zero Gravity. A special dinner awaits at The Great Northern run by husband-and-wife team, Frank Pace and Marnie Long. The cuisine riffs on Scandanavian fare, with a nod to Asian cuisine while highlighting Vermont's best local foods. (B, L, D)

Day 3, May 15:

Breakfast at the Inn.
Visit the Children's Farmyard to milk a cow and visit OBread.

Cooking Class/Lunch with Chef Courtney Contos in the village of Shelburne.

House and Formal Garden Tour at the Inn at Shelburne Farms w/ Head Gardener and Former Board Member, Birgit Deeds and SF Curator, Julie Edwards

Free time.

Dinner at the Chef's Table at Hen of the Wood in Burlington brings outstanding wine and beautiful food in an historic setting. Chef believes the best-tasting food is grown locally and harvested in ways that are ecologically sound. (B, L, D)

Day 4, May 16:

Breakfast at the Inn.


Free time to shop and visit the Shelburne Museum.

Lunch at the Market Garden at Shelburne Farms. Meet Josh Carter, Market Garden Manager.

Departure from Shelburne. (B, L)

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