Enjoy a holiday family gathering at the Stone Zoo in Massachusetts. Promenade through the paths of shimmering Christmas lights that enhance the natural ambiance of wildlife all around you. All admittance will be able to take part in naming the two newly adopted reindeer. Give your child or loved one this special gift and wonderful outdoors experience in New England. Make this a holiday to remember.

Stone Zoo Reindeer

As you wonder through the park you will be able to enhance your education, and learn more about the magical holiday spirits all around you. Gaze at the nearly extinct bald eagles, gray fox, and porcupines. Enjoy a visit to Santa Claus, and conclude your evening with a carousel ride and famous musical.

The Admission is $5 per person and free for children under the age of 2. Call 617-989-2000.

Pick up ice skating as a new sport to start off the new year. The Frog Pond Skating School is offering this unique opportunity for you to learn something new from the very best. The Frog Pond Skating School’s coaching staff includes national and international figure skating medalists, Former US Figure Skating Team Members, regionally-ranked figure skaters, accomplished Division I collegiate ice hockey players, and seasoned learn to skate instructors, all with extensive coaching experience. Doesn’t matter how old or how good you are… anyone can take the class! They offer beginner, hockey, freestyle and many more classes. You can choose whether the class is group, private, or semi-private. Monday nights you can even rent the rink for a few hours, which would make a great birthday party or get together for everybody. Best of all, it’s in the heart of historic Boston Common.

Classes run for a little less than a hour so it makes as a small yet fun activity for your day. Although, if you love it that much and live around the area, the season pass runs for a great price and will let you skate any time. Also, rates and hours for one-day tickets are on the same page of the season passes link above.

For more information call (617) 635-2120 or visit their website.

Hands-on Specialty Cooking Classes at the Williamsville Inn

Think your honey needs a little help in the kitchen? At the Williamsville Inn, Master Chef and Instructor Erhard Wendt can teach a few things not just about cooking, but doing it gourmet. After one of his cooking classes, you won’t want to keep feeding the dog leftovers. You’ll enjoy making any kind of dinner for everyone you know. Each class is designed to inspire a passion for cooking, baking, and ambiance while learning about preparations, healthy cuisines and the basics for good techniques, tools, and equipment.

Master Chef and Culinary Instructor Erhard Wendt has reached the highest degree and achievement in Culinary Arts back in 1982. Ever since then he has been working as an Executive Chef at several different star-rated restaurants… even in Europe! His publications can be found in many cookbooks, gourmet magazines, and newspaper articles. He hopes to deliver his same passion to many other aspiring cooks around the country.

All classes start at 10:30 or 11:00 A.M running only about 4 hours. Prior to the class is a required fee of $125.00 per person for the Sunday Breakfast Buffet. Every class is limited to 6-8 participants. There’s a discount for reserving three classes for one participant.
Call 413- 274-6118 for registration or more details.

NEW 2008/ 2009 HANDS-ON SPECIALTY CLASSES
Sunday, November 16, 2008 “The Art of Baking” with Amy Loveless FULL
Sunday, November 23, 2008 “Holiday Cooking & Baking” FULL
Sunday, December 7, 2008 “Christmas Specialties” FULL
Sunday, January 25, 2009 “The Art of Baking” with Amy Loveless
Sunday, February 8, 2009 “The Taste of Germany”
Sunday, March 8, 2009 “The Taste of Provence”
Sunday, March 22, 2009 “Cucina Italiana Unlimited” FULL
Sunday, April 26, 2009 “The Taste of Germany”
Sunday, May 3, 2009 “Berkshire Nature Wild Foods” (Excursion & cooking class)

The Williamsville Inn, Route 41, West Stockbridge, MA 01266

MAINE LOBSTER

Any New Englander can testify a lobster is worth that big mess and fuss. Dipped in a little butter, the Maine lobster meat tastes fresher than anything in the markets. Don’t forget your bib, the ultimate cracking tool, and the smallest fork for optimal Maine lobster eating experience. Try the Maine Lobster Bisque or look around at other great recipes for meal ideas.

CAPE COD CRANBERRIES

It’s been 120 years and Cape Cod is still making the finest cranberries. That spring Sandhill crane blossom is now harvested nearly 40,000 acres per year. So there’s plenty of those vitamin-C rich berries to go around. For the next two months (October and November) cranberries will be in their prime harvesting season. They’ll last in your fridge up to four weeks or just grab extra and tuck them away in your freezer for splendid Cape Cod Cranberries anytime of year. Change up the Thanksgiving desserts this year with a Cranberry Pineapple Cheesecake Tart.

VERMONT MAPLE SYRUP

From the tree, to the bucket, then boil, then to the jar and sap is now Vermont’s renowned Maple Syrup. Today we’ve figured out how to make more products still using purely organic maple such as Maple Cream, Maple Fudge, Maple Granulated Sugar, Maple Sugar Cakes, and Hard Maple Sugar. With the abundance of maple trees, you can’t turn a corner without seeing Maple Syrup in Vermont. From Mom and Pops Maple Syrup to the supermarket specials. Check out our previous blog for some other things to do while your in Vermont!

BOSTON BAKED BEANS

What might possibly have been forgotten in further parts of New England are Boston Baked Beans. Before you go to bed, soak some dried navy beans so the next day you can slowly bake them with molasses and salt pork to experience a perfect flavor. The process may be timely but it is well worth the wait. Bake off some cornbread or biscuits, top with honey, and serve with some of those Boston Baked Beans and you have a fabulous meal. Or try bringing some to a party next time and see how fast it’ll disappear. Here’s a great and easy recipe for Boston Baked Beans.

NEW ENGLAND CLAM CHOWDER

The list could go on for New England Foods but the last one for this list had to be New England Clam Chowder. There’s a possibility your “chowdah” may taste different from Maine to Connecticut but one rule remains that New England Clam Chowder should always be eaten in New England. Herman Melville, a 19th century American novelist, noted in Moby Dick, “Chowder for breakfast, and chowder for dinner, and chowder for supper, till you begin to look for fish-bones coming through your clothes.” An almost 250-year old building, Ye Olde Union Oyster House, in Boston goes to prove how long the infamous “chowdah” has been around. Emeril Lagasee, a culinary enthusiast and a pure New Englander, has an outstanding Fall River Clam Chowder provided below.

FALL RIVER CLAM CHOWDER

INGREDIENTS

• 3/4 pound bacon, chopped
• 2 cups chopped leeks (white part only, well washed)
• 1 cup chopped celery
• 1 cup chopped carrots
• Salt and freshly ground black pepper to taste
• 6 Bay leaves
• 3/4 cup bleached all-purpose flour
• 8 cups clam juice
• 1 1/2 pounds Idaho potatoes, peeled and quartered
• 1 cup fresh sweet corn kernels (from 1 medium-size ear)
• 1 cup heavy cream
• 1/2 cup finely chopped fresh parsley leaves
• 4 pounds littleneck clams, shucked with liquor reserved
• Oyster crackers

DIRECTIONS

1. In a large stockpot, over medium heat, fry the bacon until crisp.
2. Stir in the leeks, celery, and carrots, season with salt and pepper, and add bay leaves. Cook, stirring, until the vegetables are soft and tender, about 10 minutes
3. Stir in the flour and cook for 10 minutes, stirring occasionally.
4. Add the clam juice, potatoes, and corn, season with salt and pepper, reduce the heat to medium-low, and simmer until the potatoes are fork tender, about 15 minutes.
5. Add the cream, parsley, and clams and their liquor and simmer for 5 minutes. Remove the bay leaves.
6. Ladle into soup bowls and serve hot with oyster crackers and enjoy!

Yields: 10 serving

Discover 16 nationally historic sites in 2.5 miles

Start at any point you choose and experience the American history firsthand. Many tours run daily with the most popular being Walk Into History. This tour takes you on the famous red line while a 18th Century Costumed Guide tells the tales of courageous Bostonians and Colonialists. Learn how their intrepidity against Britain helped create the democracy we know today. Some of these 18th Century Costumed Guides are Ebenezer Hancock, James Otis, Thomas Savage, Mercy Otis Warren, and plenty more. All tours run 90 minutes and are suited for anybody interested. On your tour these are some places you will encounter:

The Freedom Trail makes the perfect field trip for students of all ages. Trolley tours, interactive programs, land and sea tours, and much more are offered for schoolchildren.

Some upcoming events are American Aurora, Halloween Parade, the Journal of Auguste Lavasseur and many more. Check out the calendar for other events.

Need more information? Call 617-357-8300 or e-mail info@thefreedomtrail.org

alk Into History along the famous red line with an 18th Century Costumed Guide. Hear the tales of the brave Bostonians and Colonialists who dared to challenge Britain and helped establish the greatest democracy in the world. These 90 minute tours are designed for individuals, groups, corporate team building and schools. Read the descriptions carefully and select your special tour.