Frequently Asked Questions


ere are some of the more frequently asked questions we hear from our new students.  If you don’t find your question below, please send a message or call us: 540-789-4201.

Is this a Bed-N-Breakfast?

Sorry, but no – we offer more than just a bed and breakfast. This is an organized event to teach students traditional old-time music. For those attending the music workshops, meals are included and we also offer rooms for an additional cost (pending availability).

How much does it cost?

Full weekend classes (Thursday – Sunday) cost $295 per student. This package includes prepared meals. If students request to spend the night, the suggested donation is $75 per room per night, and $100 per room per night for two people. Availability is based on a first-come-first-serve basis.

Saturday workshops (9:30am – 5:00pm) cost $70 per student. Lunch will be provided.

* We require a $50 non-refundable deposit upon booking.

What are the payment methods?

We accept check or cash on site. Checks can be made payable to “Jenny Traynham”. We also accept PayPal payments sent to

* We require a $50 non-refundable deposit upon booking.

What if I don't have an instrument?

If a student wants to attend but doesn’t have an instrument yet, we have a few available to use during the weekend, but will need to know in advance.

What is the weather typically like?

Mountain climate can be variable so it’s best to bring warm clothing as well as layers. Rain gear is recommended. In the event of a snow or ice forecast, the weekend workshop will be cancelled with a full refund given.

Can I bring a recording device?

Absolutely! In fact, we highly recommend it.

What if I have particular dietary restrictions?

Please notify us in advance of any food allergies or special needs. Meals will be hearty and nutritious, much of it coming from our own garden preserves. We have wonderful spring water for drinking and guests are welcome to take water home with them – bring containers!

Thanks so much for the patience, the education and great eats. I have lots to work on but feel like you gave me a great start. It was wicked fun! – Bob Gomez
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