Жилье для отпуска в г. Royalton

Tours run Mondays, Tuesdays, Fridays, and Saturdays at 9 am, and also Saturdays at 5:30 pm. Our farm tours are scheduled to coincide with daily chores to allow guests the opportunity to experience daily farm life. Guests will be able to watch the cow milking process and even try their hand at milking! From there, we will explain the journey from cow to milk jug. Guests will learn about the different ages and stages of the dairy cow, from birth through adulthood. We will meet, pet, and even feed baby calves, explore the barns, and possibly even witness a new baby being born! Every tour is adjusted to meet the needs and interests of our guests. We strive to encourage our guests to participate hands-on, and encourage questions and ideas! We simply love to share our love of farming and our animals with others! ***All proceeds from our farm tours go directly to our nonprofit organization, Liberty Hill Center for Agricultural Education. *** Other things to note Tours will be held rain or shine!

Learn from a Master Potter how to "throw" pots on the potters wheel. This one and a half hour class will take you from a ball of clay to your very own cup or bowl! You will learn the basic techniques needed to center the clay and form a pot. It's fun, it's mesmerizing and something you will remember for a lifetime. Other things to note: Please provide proof of a Covid-19 vaccination via a pic prior to the experience or physical card at the time of the experience. Unvaccinated individuals will not be able to participate. A good attitude, the ability to use both hands and sit on a low stool is required. Two cats live in the studio! You can keep two pots that you make during the experience. They will be fired & shipped to you for a fee of $30 to be paid upon the arrival of the pieces by USPS. (Shipping to the US only) Estimated delivery is 8 weeks from the day of the experience.

With COVID limitations in mind unless it is family or friends we will only allow this to be a four person class. Weather permitting we’ll light a fire and open the windows for fresh air circulation. Vermont COVID cross-state travel restrictions will apply. Whatever the circumstance Linda and Ted will greet you with a warm welcome at their mountain top retreat—which, wherever you look, has either stunning views or picturesque vignettes of ponds and barn. Award winning Chef Ted will introduce you to the overall theme of the course and then lead a hands-on pasta making class where you’ll learn to make fettuccine, ravioli, and tortellini from scratch. You’ll make a mushroom filling for your ravioli and a shrimp filling for your tortellini. Sauces you’ll learn include shrimp, fresh tomato, and Alfredo. We’ll use mostly organic and regional ingredients that herald mainly from nearby Vermont farms. This is a two and a half to three hour class with recipes included. Chef Ted will also talk about the history of the dishes and ingredients. Tailored to your level of expertise this is an opportunity to fine tune your culinary skills with a personalized experience and education--so roll up your sleeves and come sizzle with us on this Vermont food odyssey! Contact us to change date, time, or class. Other things to noteIf weather is stormy we can pick you up at the base of our hill. If you are interested in a different class subject, and no one else has booked the same date we'll change the course for your pleasure!

With COVID limitations in mind unless it is family or friends of your choice we will only allow this to be a four person class and weather permitting you'll dine outdoors. Whatever the circumstances Linda will welcome you into their mountain top retreat—which, wherever you look will be a stunning view or a picturesque vignette of pond or barn—and award winning Chef Ted will introduce you to the overall theme of the course which pays homage to Vermont's dairy industry. Then he will lead a hands-on class where you’ll learn the art of making a soufflé, whether for lunch, brunch, or dinner--whether savory or sweet. Even a fallen soufflé will have its place at your table. Using mostly organic, regional ingredients that herald mainly from VT farms, Chef Ted will also talk about the history of the ingredients or dish. You’ll also make and bake pots de créme with a spicy nut topping. As the soufflé also does, rise to this opportunity to fine-tune your culinary skills with a personalized experience and education. Come whip it up with Chef on his Vermont food odyssey! Recipes included. BYOB. Repeats regularly on various afternoons but contact us to change to another date, time, or a different class to suit your schedule. Other things to note If weather is stormy we can pick you up at the base of our hill. If you are interested in a different class subject, and no one else has booked the same date we'll change the course for your pleasure!

With COVID limitations in mind unless it is family or friends of your choice we will only allow this to be a four person class and weather permitting you'll dine outdoors. So let's have a fun workshop and make a dessert calzone too! Linda and Ted will greet you with a warm welcome at their mountain top retreat—which, wherever you look, has either stunning views or picturesque vignettes of ponds and barn. Award winning Chef Ted will introduce you to the overall theme and then lead a hands-on pizza and calzone-making class. You’ll learn to make fresh dough, secret to using shells for later use, toppings, and sauces. Learn fresh-baked and grilled pizza. We’ll use mostly organic, regional ingredients that herald mainly from nearby Vermont farms. 2-3 hrs. Recipes included. Gluten free option available with advance notice. Repeats regularly on most Friday evenings but contact us to change to another date, time, or a different class to suit your needs. Other things to note If weather is stormy we can pick you up at the base of our hill. If interested in a different class subject, and no one else has booked the same date we'll change the course for your pleasure!