Vermont Farm Fresh Cooking Classes, Table Talks, Wine Pairing Dinners, Harvest Celebrations, VT Holiday Getaways near Burlington and Middlebury, VT

"Seafood Secrets" Cooking Class: Sunday July 5, 12 or 19; 12:30-4:00; Discover some delicious seafood recipes that are quick and easy, yet perfect for casual summer entertaining. We’ll discuss culinary seafood secrets and practice shucking oysters on the half shell. And then frito misto of calamari, seared sea scallops with lemon-herb sauce, and shrimp risotto. Go from the seafood novice to the seafood confident in one afternoon!; $75 per person includes class and lunch

Table Talk Series: "Bees, Honey and Health" with Todd Hardie: Fri July 10; 6:15 dinner, 7:30 talk; Owner of Honey Gardens Apiaries in Ferrisburg, Todd Hardie shares his knowledge of bees, bee keeping and the beneficial qualities of raw honey and plant medicine made from raw honey, flower pollen, propolis, and medicinal plants with us. “Health and Hive” is a new video about Honey Gardens’ bees and their relationship with the land. His vision embraces a commitment to working with the bees to support sustainable agriculture.
www.honeygardens.com; $25 Dinner; Talk is free

CVAA Senior Luncheon: Friday July 10; noon; Our monthly senior citizen luncheon is coordinated through Champlain Valley Agency on Aging. Seating is limited and advance reservations through CVAA are required. (800-642-5119); From $5

Quad Celebration: Table Talk Dinner & Music with Va et Vient: Friday July 17; 6:30 dinner, 8:00 show; Celebrate Champlain event. An authentic 17th century French settlement dinner in Mary's is followed by the foot stompin' music of "Va et Vient" trio in the Red Barn. Va et Vient presents a distinct French Quebec sound from 16th century French ballads to Quebecois folk music. Come enjoy an evening of food and music.; $30 per person plus tax and gratuity

Shakespeare in the Red Barn: Thursday-Sunday July 23-26; 8:00 performance; Innovative interpretation of Shakespeare under the artistic direction of talented local thespian Deb Gwinn. Join us for an evening of live theater in our restored Red Barn. Performances begin at 8:00.
The production for 2009: Twelfth Night

A special pre-theater three-course dinner is offered at Mary's for $20 per person plus alcoholic beverages, tax and gratuity. Arrival is between 6:00 and 6:30 and advance reservations are recommended as seating is limited.; $20 for three-course pre-theater dinner

"Vegetable Love" Cooking Class: Sunday August 2, 9, or 16; 12:30-4:00; Learn to prepare simple and uncomplicated vegetarian fare - straight from your garden or the farmer's market. From appetizers to main entrees, the heart of this ‘garden to table’ class is herbs and vegetables. Even if you think you don't like vegetables you will love this class! Be tempted with cauliflower soup, cornmeal pancakes with curried vegetables, and quinoa and black bean salad with snap peas and tomatoes.; $75 per person includes class and lunch

Quad Celebration: Table Talk Dinner with Samuel de Champlain: Saturday August 8; 6:15 dinner; 7:45 talk; Celebrate Champlain event. An authentic 17th century French settlement dinner with Samuel de Champlain in the Red Barn. Living historian Don Thompson as Samuel de Champlain dines with us and after dinner regales us with tales of his adventures along the Champlain 400 years ago!; $30 per person plus tax and gratuity

CVAA Senior Luncheon: Friday August 14; noon; Our monthly senior citizen luncheon is coordinated through Champlain Valley Agency on Aging. Seating is limited and advance reservations through CVAA are required. (800-642-5119); From $5

Table Talk Series: "The Vermont Cheese Trail" with Allison Hooper: Fri August 14; 6:15 dinner, 7:30 talk; Allison Hooper is co-owner of Vermont Butter and Cheese based in Websterville, Vermont. It supports a network of more than 20 family farms, providing milk meeting the highest standards of purity. While Butter and Cheese has earned worldwide recognition, the company is proudest of its contribution to the health of Vermont’s agriculture. Past President of the Vermont Cheese Council, Allison will discuss the growth in the local ‘Cheese Trail’ and the benefits and challenges faced by cheese makers. http://butterandcheese.net; $25 Dinner, Talk is free

"Summer Garden Party" Wine Pairing Dinner: Saturday August 15; 7:00 p.m.; Join us to celebrate the beauty of summer in Vermont! In this special wine pairing dinner we focus on foods from the garden. Five-course dinner, each course paired with a perfect summer wine. A culinary celebration of summer's bounty.
Joerg Klauck, owner of Vermont Wine Merchants joins us to informally discuss the wines. Seating is limited, so please reserve early.; $58 per person plus tax and gratuity

"Tongue Thai'd" Cooking Class: Sunday September 6 or 13; 12:30-4:00; Travel to Southeast Asia to taste the vibrant flavors of Thailand. Hot and spicy with a balance of flavors; cook with all your senses and appreciate the abundant fresh tastes coming from this culinary center. Green curry chicken, shrimp pad Thai and pad kee maio (drunken noodles). keep the class hopping!; $75 per person includes class and lunch

CVAA Senior Luncheon: Friday September 11; noon; Our monthly senior citizen luncheon is coordinated through Champlain Valley Agency on Aging. Seating is limited and advance reservations through CVAA are required. (800-642-5119); From $5

Table Talk Series: "Greening Vermont's Hospitality" with Peter Crawford: Fri Sept 11; 6:15 dinner, 7:30 talk; Tourism is already the world's largest industry and, if current trends continue, travel and tourism will soon be the largest industry in Vermont. And good news for the environment - the green revolution is hitting local restaurants and hotels thanks to Peter Crawford, the Environmental Coordinator of the Green Hotel Program. Peter will share with us many of the strategies the nearly 70 hotels in the program are currently using to ‘keep Vermont green’, like nearly 2000 guest rooms currently participating in a towel reuse program! www.vtgreenhotels.org; $25 Dinner, Talk is free

CVAA Senior Luncheon: Friday October 9; noon; Our monthly senior citizen luncheon is coordinated through Champlain Valley Agency on Aging. Seating is limited and advance reservations through CVAA are required. (800-642-5119); From $5

"The Vermont Harvest" Cooking Class: Sunday October 11, 18 or 25; 12:30-4:00; As our gardens overflow with autumn's harvest, this class makes use of all the amazingly colorful and abundant fall produce and lays the groundwork for a harvest dinner celebrating local Vermont foods. We'll have to wait and see exactly what the gardens offer, but we can count on beet salad with blue cheese and candied walnuts, butternut squash soup, chicken with cider-tarragon sauce and pumpkin creme brulee.; $75 per person includes class and lunch

Table Talk Series: "The Country Stores of Vermont" with Dennis Bathory-Kitsz: Fri Oct 16; 6:15 dinner, 7:30 talk; Composer, engraver, author and editor, Dennis Bathory-Kitsz has created a wonderful new book, Country Stores of Vermont, which takes readers across the state to places that are the very heart of communities big and small, where locals have been solving the world's problems on the front stoop for over two hundred years. Trace the growth of the state through the origins of these village stores and, because people don’t record the mundane parts of their lives, learn of the surprises Dennis uncovered as a result of the difficulty of finding this essential history.; $25 Dinner, Talk is free

CVAA Senior Luncheon: Friday November 13; noon; Our monthly senior citizen luncheon is coordinated through Champlain Valley Agency on Aging. Seating is limited and advance reservations through CVAA are required. (800-642-5119); From $5

Table Talk Series: "A Sense of Place" with Amy Trubek: Fri Nov 13; 6:15 dinner, 7:30 talk; Author and assistant professor of Nutrition and Food Sciences at the University of Vermont, Amy Trubek's recent book, "The Taste of Place: A Cultural Journey into Terroir" lays out the cultural meaning of terroir and investigates the joys of food and drink that taste like their origins. She believes that the value of a community isn't measured just by its access to affordable food, but by its support for the food producers. So join her as she discusses the vibrant regional Vermont cuisine and why we buy locally more than any other state.; $25 Dinner; Talk is free

"Sauces" Cooking Class: November 14*, 15 and 22; 12:30-4:00; Take the mystery out of sauce making. See how simple it can be to enhance your meals with a great sauce. So grab your whisks and demystify some well-known sauces like béchamel, hollandaise, demi-glace, béarnaise and veloute. The various sauces will accompany chicken, fish or vegetables.
*November 14 class is a BENEFIT for the UNITED WAY of Addison County. Class cost is $125 and 100% of proceeds are donated to the United Way.; $75 per person includes class and lunch

CVAA Senior Luncheon: Friday December 4; noon; Our monthly senior citizen luncheon is coordinated through Champlain Valley Agency on Aging. Seating is limited and advance reservations through CVAA are required. (800-642-5119); From $5

Table Talk Series: "The Magic of Magic Hat" with Alan Newman: Fri Dec 4; 6:15 dinner, 7:30 talk; Meet the Man in the Magic Hat. Alan Newman is the co-founder and President of Magic Hat Brewery in Burlington. His company, begun in 1994 is now thriving with several year-round and seasonal brews. A self-described serial entrepreneur, Alan's creativity, fresh thinking and non-traditional style describe both the man and the beer. Even their mission to be a good community neighbor is accomplished with as much pizzazz, fun and success as their beer making. Join us for a exhilarating evening - beer sampling encouraged!; $25 Dinner; Talk is free

"Festive Food and Wine" Cooking Class: Sat or Sun Dec 5 or 6; 12:30-4:00; Jump-start your seasonal plans with inspired food and wine pairing ideas, just in time for the holidays. Friend and wine guru Joerg Klauck, owner of Vermont Wine Merchants, leads us in wine pairing discussions as we create delicious savory appetizers fitting for the holidays!; $75 per person includes class and lunch

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