| A Vermont Culinary Vacation The Henry Sheldon Museum of Vermont History is pleased to join the Swift House Inn in presenting a museum fundraising event, a three day, three night Vermont culinary experience,
May 8-11, 2005. Our state is renowned for its Vermont Fresh Network and wide range of outstanding local food products. Over the course of three days we will provide on-site cooking classes for a maximum of eight students and tours of the facilities of local food producers. There will also be time to explore this charming college town and to experience the many recreational offerings of its mountains and lakes.
Why a Cooking School for a Museum? The hearth was typically the center of family life in 19th century Vermont. Here at The Henry Sheldon Museum of Vermont History the kitchen provides a perfect setting to present stories about family life, agriculture and harvest, food production, women and children’s role in daily life, industrial growth and much more. School groups love learning about what it was like to prepare and cook food over a wood fire or in a wood oven.
Food is close to the hearts of Vermonters. Traditional products like milk, apples and maple syrup have been produced on Vermont’s rural land for generations. More recently artisan bakers and cheese makers have created award-winning local enterprises. Vineyards are sprouting up across the state. A wide array of specialty products like preserves, salsas, and mustards are produced in Vermont. Small organic farms and dairies provide wholesome milk, ice cream and yogurt and a wide range of fruits and vegetables. A thriving network of farmers’ markets and community-supported gardens makes fresh, organic, locally grown produce readily available to the public. The Vermont Fresh Network strives to create partnerships between local growers and restaurants throughout the state. Participating chefs, by using the freshest possible ingredients for their restaurants, are helping maintain Vermont’s agricultural heritage and promoting the future of Vermont’s farm economy. Vermont has much to offer anyone interested in a culinary vacation. The Henry Sheldon Museum is pleased to provide a perfect setting for our cooking school with lodging in a beautifully appointed historic country inn and with a renowned chef Bonnie Moore. Chef Bonnie Moore Bonnie Moore, chef and culinary consultant, graduated from Boston University with a bachelor's degree in Math and Statistics before forsaking her calculator for a whisk. Bonnie now works on special projects for The Inn at Little Washington and reaches a vast audience at FoodFit.com, where as Executive Chef and Culinary Director, her recipes feature fresh ingredients to create seasonal menus for busy cooks. Her culinary classes at L'Academie de Cuisine and Sur la Table bring her passion for food to a live audience.
Bonnie's mantra has always been to support local artisans who produce seasonal, sustainable food with respect to the environment. From planting the seeds at the farm to creating a menu, Bonnie likes to be involved with food through every stage. She believes that there is no better way to foster community and nourish those you love than sharing food at the table. Her culinary credentials include an associate's degree in Culinary Arts from Johnson & Wales University and a degree in pastry arts from L'Academie de Cuisine. She is a former sous chef at the legendary Inn at Little Washington in Virginia and a former chef-instructor for the professional program at L'Academie de Cuisine in Maryland. Along with a mastery of cooking techniques and thorough understanding of food science, she has extensive experience in project management, recipe development, and food demonstration. The Vermont Culinary Vacation Will Include:- Three nights lodging at the Swift House Inn
- Monday – Wednesday, four hours daily of hands-on cooking instruction with Chef Bonnie Moore - View Itinerary
- Tours to local organic and artisan food producers
- A Welcome Reception and dinner, breakfast and lunch (with wine pairing) each day, and a dinner on May 10
- Henry Sheldon Museum Admission
- And a few surprises to take home and enjoy
(See Menus)
Cost (excluding taxes charged at your departure):- $1,495 – one student, single occupancy
- $2,695 – two students, double occupancy
- $1,895 – one student and one guest, double occupancy. Guest will enjoy the daily breakfasts, dinners May 8 and May 10, and the option of joining the class on tours.
$400 of your tuition may be a tax deductible contribution to The Henry Sheldon Museum of Vermont History. Please consult your tax advisor. All cooking school reservations must be received by April 15, prepaid in full, and are subject to availability at the time of booking. We accept personal checks payable to The Henry Sheldon Museum or Visa and Master Card. The best way to register is online. When you register on line you can pay by credit card using our secure server or mail in your check later. If you’d prefer, contact us for a regular mail registration form. (Taxes will be billed later) For more information email us at cooking@henrysheldonmuseum.org or call the Swift House Inn, 802-388-9925. Cancellation PolicyIf you have to cancel more than 30 days from the event, your full payment minus a $50 administrative fee will be returned. If you cancel within 30 days of the event we can guarantee return of your payment, less the $50 administrative fee, only if we can fill your reserved space. |
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The Henry Sheldon Museum of Vermont History