Shape Magazine - September 2006
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- LA Times - July 22, 2012
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- The Costco Connection - May 2011
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- California Visitor's Guide 2010
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- California Travel Expert - June 2010
- NY Times - April 25, 2010
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- Travel + Leisure - March 2010
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- Divorce Candy - January 2010
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- National Geographic Adventure - Aug/Sept 2009
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- Grants Pass Chamber of Commerce August 2009
- Grand Junction Free Press - June 2009
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- Fast Company - November 1999
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Print
NEW RULE:Spend Some Quality Time with Girlfriends
Between work, boyfriends andfamily your friendships may have gotten short shrift. These getawayswill help you chill out and catch up.
BY ABBIE KOZOLCHYK
Outfitters
are raising the stakes, and steaks, on raftingtrips by placing added
emphasis on food preparation and cooking. Nowyou can hone your culinary
skills while also sharpening yourbackcountry chops. New this year,
professional chefs are joiningO.A.R.S. for foodie trips down Oregon’s Rogue RiverandIdaho’s MainSalmon,
teaching rafters how to make dishes suchas pan-seared filet mignon with
Jack Daniel’s reduction sauceand black pepper rosemary broiled prawns
and porcini risotto. Afterspending your morning navigating rapids,
you’ll set up campand work up an appetite with a hike or round of
horseshoes. Guides willalso lead you on a full moon hike if you want.
After dinner you andyour pals can count shooting stars.
Since
gourmet meals are more enjoyable when matched with the rightgrape,
you’ll get lessons on pairing food and wine. You canbring your own, but
O.A.R.S. stocks one of the rafts with an impressivestash of reds and
whites.
Prices range from $1,191—$2,995 per person for three
tosix-night trips (all meals, instruction, an apron and gourmet
cookbookincluded) from June through September; visit oars.com for
moreinformation. These are popular itineraries; book at least six
months inadvance for 2007.
