ATTA Members ROW Adventures and O.A.R.S. were featured in Sunday’s Travel section of the New York Times. The article, run on April 25, 2010 is entitled “In the Wild, with Tent and Tablecloth”. It focuses on whitewater rafting trips combining participatory culinary experiences in the Rocky Mountain states, Pacific Northwest and beyond: “culinary-oriented instruction along with outdoor adventure — a kind of ‘cooking school goes wild’ for those with interests both active and gourmet,” as written by Bonnie Tsui of the New York Times.
Excerpts from the story:
Peter Grubb, president and founder of ROW Adventures, said the company started the Culinary Whitewater Series last year in response to the growing interest in culinary travel.
And ROW Adventures is not alone. An increasing number of outfits are following this model, offering a dose of culinary-oriented instruction along with outdoor adventure — a kind of “cooking school goes wild” for those with interests both active and gourmet.
O.A.R.S., another adventure rafting company, goes a step further by bringing a Culinary Institute of America-trained chef on its Wilderness Gourmet trip series. Participants get white-tablecloth cooking lessons on the banks of the Rogue River in Oregon with Bob Anderson, formerly executive chef of the Ahwahnee Hotel in Yosemite and currently owner of V Restaurant in the historic mining town of Murphys in the California Sierra foothills.
To read the full article, visit http://www.nytimes.com/2010/04/25/travel/25explorer.html?pagewanted=1&ref=travel/