Fall is our favorite season. The weather turns cool and the colors come out to play. That’s why we’ve got some very special fall adventures designed to showcase the best colors in America. Our Vermont trips have got the richest hues in the Northeast. Blackberry Farm is a down-home fall festival. And California Wine Country is timed perfectly with the harvest. Is summer over yet?
Is there anything more classic? These are the best colors in the country. Rich reds, bright golds, and deep oranges combine for a breathtaking tapestry of colors set amongst a gorgeous mountain backdrop and quiet country roads. Enjoy the charm of quaint town squares, sample regional specialties from golden maple syrup to smooth Vermont cheddar and rich, velvety ice cream, and taste the farm-to-table freshness that make this the most fall-friendly trip on the calendar.
California Wine Country is known internationally for its weather and soil that produce some of the world’s most delicious wine, and there’s no better place to be when the leaves on the vines start to change. This is a bustling time of year, with all hands on deck at the wineries, but the perfect cycling routes are slightly less known. Pedal the gently undulating terrain that traverses vineyard after vineyard, smell the next great vineyard in the air, and stop to sample exclusive wines as you take in the full harvest experience. Read about our guides’ experience during last year’s harvest at Summit Lake Vineyards»
Nestled on 9,200 untouched acres adjoining the Great Smoky Mountains National Park in eastern Tennessee, Blackberry Farm offers a stunning setting in the foothills of the Southern Appalachians to see spectacular fall colors on display. From crisp fall evenings gathered around a campfire on the banks of Hesse Creek to tranquil days spent riding the Foothills Parkway and paddle boarding on Tellico Lake, there’s no better place to wile away those magical fall days.
“I’m kind of an iced-tea guy most of the time, but a cold beer after a long bike ride on a hot day sure tastes good. Especially when it’s a “beermosa,” orange juice blended with some suds. For avid cyclists who prefer craft beer, Trek Travel will offer three separate cycling tours this summer and fall that the active travel outfit says serve up some of the country’s best microbrews.”
From the stunningly gorgeous vineyards of Bordeaux, to the lazy countrysides of Vermont, or the world renowned fields of lavender in Provence, summer was made for vacation and relaxation. Join us for a heated summer romance on two wheels. Your heart may skip a beat, but you won’t want to skip a moment.
Bordeaux is perhaps the most famous wine country in France, if not the world. Tiny villages break up miles and miles of vineyards, producing some of the deepest, full-bodied reds a tongue could ever taste. The flowering of the vines in July presents the best opportunity to soak in the sensational views of vine-covered slopes. This isn’t just another wine country. This is the world’s premiere destination of wine. Welcome, and drink up.
Vermont in July promises everything you love about New England, like the gorgeous mountain backdrops and quiet country roads, with the added kick of the region’s best breweries. Take a dip in Lake Dunmore, hike the Stowe Pinnacle Trail, indulge in a maple creemee, and taste everything from double IPAs to small batches from some of craft brewing’s most famous names. There’s no better place to celebrate the brilliance of summer than the picturesque Green Mountains.
Nestled between the Rhone River and Italy, Provence offers plenty of southeastern French cuisine, washed down with world-class rosés and Pastis, a homegrown traditional liqueur. In July, Provence also offers sensational views of lavender fields for which the region is known, and there’s no better place to drink in the scenery than Abbaye de Senanque – a Cistercian abbey dating to the 12th-century, whose monks still produce lavender and honey.
Summer has quickly turned to fall and the crisp air is here to stay. More than once we’ve caught ourselves day dreaming about foliage, apple orchards and pumpkin flavored treats as we are mesmerized by the falling leaves outside our window. But perhaps the thing we’re most eager to enjoy, the reason we anticipate the changing of the seasons, is hard cider.
The recent growth of cider is not a new sensation–prior to the days of prohibition, cider was America’s beverage of choice–but not many would have predicted the incredible growth hard cider has experienced in recent years. Quietly taking a backseat to the highly publicized craft beer and local food movements, American hard cider production tripled from 2011 to 2013, from 9.4 million gallons to 32 million gallons. According to TIME magazine, craft beer growth rose from 11.5 million barrels brewed to over 15 million barrels in that same time period, making hard cider the fastest-growing alcoholic beverage category in the U.S.
One of the reasons cider has taken off is due to the ease of production. The renaissance of cider in Europe came much earlier, so we turned to the experts at Stonewell Craft Cider in Ireland to tell us about the process from branch to bottle: 1. Washing and Sorting: When the apples arrive we wash and manually sort them, removing any which we consider over-ripe or damaged 2. Milling: Cider apples contain much less moisture than other apples so these apples are milled into much thicker chips. 3. Press and Fermenting: The milled apple is then moved to our press, from where the juice feeds straight into our fermentation tanks. Similarly to our milling process, each different apple variety is pressed and fermented separately. 4. Add the Yeast: We then add a naturally cultured champagne yeast which gives the cider such a distinguished “nose” and smoothness on the pallet. Depending on the temperature the juice will ferment in 4 to 8 weeks. 5. Taste Testing: Once the cider is fermented it is laid down to mature is flavor for a minimum of 3 months. 6. Add the Apple Juice: We take the ciders fermented from the different apple varieties and blend them together with fresh apple juice to replace the sugar, which has disappeared during fermentation, and restore the perfect level of sweetness in our finished product. 7. Filter, Pasteurize, Carbonate and Bottle: Our cider is now ready to be filtered, pasteurized, carbonated and bottled. 8. The Finished Product: It’s time to indulge!
Stonewell Medium Dry:Ireland
Our favorite cider is undoubtedly a bottle of Stonewell Medium Dry. The first cider on their production line, the Medium Dry blend consists of three ciders drawn from different apple varietals. The high content of eating apples provides the strong golden color, while the cider apples are higher in natural sugars and increase the alcohol content. The strong apple aroma, initial burst of flavor and smooth finish make this Stonewell’s most popular cider.
Woodchuck Amber:Vermont
The result of an experiment in a two-car garage back in 1991, Woodchuck Amber lead the way for all other U.S. ciders on the market. While other cideries experiment with ingredients to create one-of-a-kind flavors, the Woodchuck Amber recipe hasn’t changed in nearly 25 years. It’s traditional. It’s clean. And it boasts and big red apple flavor. For those of you looking to wow family and friends this Thanksgiving, give the turkey a sweet cider flavor with this Woodchuck Amber Can Turkey recipe!
Reverend Nat’s Revival:Oregon
In true Portland fashion, Rev. Nat West was a die-hard craft beer revolutionary. But the taste of his first homemade cider–the sweet, rich, tart, and nutty flavors–spurred his passion to search for superior ingredients and create ciders that no one else offers. His newest release, Revival, is a blend of Washington-grown apples and piloncillo (dark brown evaporated cane juice). Add in the complexity of two exotic yeast strains and the result is a distinct, yet subtly familiar cider with just the right amount of sweetness.
Introducing a new series called “Guest Choice”, where we highlight select places to explore on your next Trek Travel vacation.
You will often hear us say, “It’s your day, you decide,” because our smaller group size allows the flexibility for you to decide how your day unfolds. In addition to multiple daily ride options and shuttle flexibility, this also means that we offer ‘guest choice’ nights designed for you to indulge at a local restaurant of your choosing, or explore the local sites. Whether you want to order take-out while relaxing by the hotel pool or get dressed up for a fancy dinner in town, guest choice nights let you craft your own perfect evening.
For our first edition of the series we are excited to feature Vermont. There’s no better place to celebrate the brilliance of summer or the beauty of changing seasons than Vermont’s Green Mountains. On our explorer trip you will discover the charm of quaint town squares and sample regional specialties from golden maple syrup to smooth Vermont cheddar and rich, velvety ice cream. On Day 4 of the trip, upon arriving in the quintessential mountain town of Stowe, the evening is yours to explore the town and enjoy dinner at the restaurant of your choice. Here are our favorite places:
Where To Go For Social Hour: Crop Bistro and Brewery
On a warm summer evening there is no better place to enjoy happy hour than the patio at Crop. Find a seat at the outdoor bar or enjoy a game of corn hole (bag toss) while sipping a variety of small batch beers from a sampler board. In the same building that housed the Shed, one of Vermont’s storied breweries, Crop now provides the perfect setting to enjoy live music, appetizers and a Helles Brook Lager.
Where To Go For Dinner: Plate
After drinks enjoy a stroll down the recreation path as it winds along the West Branch River back to Main Street. Here you will find Plate, a small 50-seat restaurant with an open kitchen. This new restaurant combines a lively atmosphere with a trendy country vibe. Whether you’re a meat-eater or vegetarian, the local Vermont flavors and healthy food style is sure to leave your mouth watering.
Where To Go For Dessert: I.C. Scoops
If you left room for dessert, walk across the street to I.C. Scoops to taste the premium homemade all-natural ice cream. With 20 flavors to choose from, the decision can be difficult. We recommend indulging in a local favorite maple ‘creamee’, otherwise recognized as soft serve outside the state of Vermont. It is the perfect end to a sweet summer night.
Sadly, I.C. Scoops has shut down operations since this article was originally posted. A top-recommended Vermont ice cream shop worth checking out is lu•lu ice cream!
As the holidays quickly approach, we want to help you prepare for the family gathering you’re required to host or annual neighborhood party that never disappoints. It’s the perfect time of year to prepare a big meal, light a roaring fire, and of course, gather your friends. Our picnic making tips and tricks will help you create the perfect spread – because long winter days beg for hearty laughter, rich red wine, and bountiful buffets.
One way we love to ‘wow’ our guests is by providing them with opportunities to taste the finest, local cuisine. Our team spends quality time in every destination before trips begin to run. We know the local flavors, we’re friends with baker down the street, and we’ve found the best-kept secrets in every region.
And if there’s one thing we’ve mastered throughout the years, it’s picnics. Over and over, guests are ‘wowed’ by their guides’ ability to provide a feast. I’m not just talking about a large meal, banquet, or lavish celebration. F.E.A.S.T. is actually a mnemonic device our guides use to help remember the five most important principles of creating a killer picnic: full, elegant, appetizing, selection, and timely.
The first and most important thing to do when preparing a picnic is to organize the grocery list. This will save time and reduce stress. Tip: Organize the menu by departments of a grocery store: produce, dry goods, condiments, bread, dairy, and deli. To provide the best possible selection, always choose regional specialties and locally produced brands. A picnic is only as good as the food on the table.
Next, providing food in a timely manner by prepping as much as possible in advance will minimize the risk of hangry (anger invoked by hunger) guests. Tip: Putting a napkin in a plastic bag with pre-cut food with help absorb moisture and keep things fresh.
When actually preparing a picnic, it’s crucial to make the table to look full, elegant and appetizing. This requires mastering the art of garnish. Tip: Use fresh leafy vegetables – parsley, kale, collard greens, and romaine lettuce – to spread throughout empty spaces. Or choose items you can eat at the next picnic – different colored onions, bell or hot peppers, garlic, lemons, limes – to add zest and color to the display.
When it comes to display, elevation is the key. Tip: Place cardboard Ziploc boxes, empty berry containers, or upside-down bowls under your tablecloth.Then set a bowl or platter of food on top, and a flat table will be transformed into a bountiful multi-level display. Tilting the food toward guests will allow for easy viewing and serving.
But what would a blog about picnic making be without sharing some of our favorite recipes. In today’s collection we will be featuring an appetizer, a main course, and a dessert from various regions across the globe. They are tried and true, and some of our favorites here at Trek Travel.
SOUTHWEST BEAN SALAD This salad works well as an ingredient in tacos or as a topping on a green salad
Ingredients:
1 can seasoned black beans
1 can whole kernel corn
1 can salted garbanzo beans
1 can kidney beans
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion
2 roma tomatoes, with seeds removed and diced
½ cup fresh cilantro leaves, chopped
Directions:
1. Mix the dressing ingredients and set aside.
2. Prepare all other salad ingredients and combine in a large bowl
3. Toss the salad mixture with the dressing and add salt and pepper to taste
FISH TACOS Fresh, local, and seasonal ingredients are the hallmarks of California coastal cuisine
Ingredients:
2 cups packaged shredded cabbage or coleslaw mix
¾ cup salsa
2 T. sour cream
1 lb. halibut, mahi mahi, or tilapia fillets
2 tsp. olive oil
8 corn tortillas
2 cups shredded cheese of your choice
Lime wedges
Directions:
1. In a medium bowl, combine cabbage, ¼ cup salsa, and sour cream. Mix well and set aside
2. Cut fish into ½-inch think strips, Heat oil in a large nonstick skillet over medium heat until hot. Add fish and cook 2 to 3 minutes per side or until fish is opaque in center.
3. Fill warm tortillas with fish, cheese, cabbage mixture and top with extra salsa. Serve with lime wedges if desired.
MAPLE SYRUP COOKIES This is an old Vermont recipe described as “nice to come home to”
Ingredients:
1 cup maple syrup
½ cup of soft butter
2 eggs, beaten
1 tsp. vanilla
½ cup milk
3 cups flour
1 tsp. baking powder
¼ tsp. salt
Directions:
1. Combine and sift dry ingredients
2. Beat syrup and butter to a cream
3. Add eggs, well beaten, and vanilla
4. Add milk alternately with flour mixture
5. You may roll these cookies out, or just drop them on a greased cookie sheet and flatten with a glass dipped in milk
6. Bake 10-12 min. at 400°F
Dear Marriage Advisor: I have a “friend” who just confessed to his wife that he has been lusting in his heart for a new bike. She should have known it was coming. My friend had been talking about getting another bike ever since Harry showed up for our morning ride with a brand new cherry red Madone with all the fixin’s. Since then, my friend has been spending increasing amounts of time surfing Trek’s Project One site, marveling at the nearly limitless combinations of frames, paint schemes, and components. Whenever he had to go out of the room, my friend strategically left the computer on in full view of his wife. Still, my friend knew that it would be a hard sell. He already had three Trek bikes of different vintages, the most recent of which was just six years old and still looked brand new.
My friend confessed his desire to his wife as they were getting dressed for a party. Her immediate response was, “Why do you need another bike? You can only ride one at a time!” Now, mind you, she said this in all seriousness as she searched through her five-tiered jewelry chest for the perfect pair of earrings to match her outfit. My friend couldn’t help from pointing out that several of her options contained carbon in a different form, were nearly as expensive as a bike, and that she, too, could only wear one pair at a time. Wrong move.
Here’s where my friend could use your help. What should he say to convince his wife of 30 years (whom he loves very much if she is reading this) that he should get a new bike? Please choose from the options below, or respond with your own:
A) My friend should buy the Trek Madone and deal with the ramifications at a later date. (Not recommended)
B) My friend should buy his wife a new pair of earrings and try again. (A costly gambit)
C) My friend should offer to take his wife on Trek Travel’s California Wine Country trip or Vermont bike trip so she will get a chance to ride the latest Madone and understand. (Preferred option)
Other ideas will be gratefully accepted. My “friend” really needs your help!
Private
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What is the Difference?
Ultimate Luxury:
Savor some of the most spectacular, 5-star properties in the world. Exuding luxury and elegance, these one-of-a-kind accommodations offer the chance to rejuvenate at award-winning spas, dine at Michelin-starred restaurants, and more.
Luxury:
Enjoy luxurious accommodations handpicked for a refined experience. From signature spa treatments to delicious local cuisine, you’ll be more than provided for; you’ll be pampered.
Explorer:
These handpicked hotels provide relaxation and fun in a casual and comfortable environment. Delicious cuisine and great service mix perfectly for a memorable stay.
Combined:
On select cycling vacations, you’ll stay at a mix of Explorer and Luxury hotels. Rest assured, no matter which hotel level you’re at, our trip designers carefully select every accommodation.
Road: 1-3 hours of riding. Up to 25 mi (40 km). Up to 1,000 ft (300 m).
Gravel: 1-3 hours of riding. Up to 20 mi (35 km). Up to 1,000 ft (300 m).
Hiking: 1-3 hours of hiking. Up to 5 mi (8 km). Up to 1,000 ft (300 m).
Level 2:
Road: 2-4 hours of riding. 20-35 mi (35-60 km). Up to 2,500 ft (750 m).
Gravel: 2-4 hours of riding. 15-30 mi (25-45 km). Up to 2,000 ft (300 m).
Hiking: 2-4 hours of hiking. 4-8 mi (6-12 km). Up to 1,500 ft (450 m).
Level 3:
Road: 3-5 hours of riding. 25-55 mi (40-85 km). Up to 4,500 ft (1,500 m).
Gravel: 3-5 hours of riding. 20-40 mi (35-60 km). Up to 3,000 ft (900 m).
Hiking: 3-5 hours of hiking. 6-10 mi (9-16 km). Up to 2,000 ft (600 m).
Level 4:
Road: 4+ hours of riding. 40-70 mi (60-110 km). Up to 8,000 ft (2,400 m).
Gravel: 4+ hours of riding. 30-50 mi (45-80 km). Up to 4,000 ft (1,200 m).
Hiking: 4+ hours of hiking. 7-15 mi (11-24 km). Up to 4,000 ft (1,200 m).
What are your trip styles?
Classic - Reserve:
Savor the finer things as you relax in luxurious 5-star accommodations and wine, dine, and ride in some of the most unforgettable destinations around the world.
Classic - Signature:
Explore beautiful destinations by bike, enjoy extra inclusions, savor delicious local cuisine, and enjoy the perfect mix of accommodations.
Classic - Discover:
Enjoy a casual cycling vacation with fantastic routes and comfortable accommodations.
Ride Camp:
Train like the pros in some of their favorite riding destinations.
Pro Race:
See the pros in action at the biggest cycling events of the year.
Cross Country:
Tackle an epic adventure that takes you point-to-point across mountains, countryside, and more.
Self-Guided
Enjoy a bike tour on your schedule with just your chosen travel companions.
Sometimes it’s more convenient and comfortable to have your own room while on vacation. We understand and that’s why we offer a Single Occupancy option. The additional price guarantees a private room all to yourself
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