Rafting & adventure travel outfitter O.A.R.S. (Outdoor Adventure River Specialists) has a new addition to their popular Wilderness Gourmet series of culinary adventure vacations. This 4-day specialty departure beginning September 18th includes 45 miles of Class III whitewater rafting on Southern Oregon’s popular Rogue River, combined with expert instruction on how to prepare delectable riverside dishes.
Each evening, Executive Chef Damon Jones of Larks Restaurant at the Ashland Springs Hotel will utilize peak-season Oregon ingredients to create gourmet cuisine. A selection of award-winning local wines will complement each evening’s meal. Recently featured in the New York Times, O.A.R.S.’ Wilderness Gourmet adventures are in high demand and are growing in popularity among food and wine lovers, in addition to whitewater enthusiasts nationwide. The company currently maintains a waitlist for their September 1st trip, featuring Chef Bob Anderson, former Executive Chef of the Ahwahnee Hotel in Yosemite, and currently owner of V Restaurant in Murphys, California. O.A.R.S.’ 2011 gourmet trips are now booking more than a year in advance.
These gourmet whitewater rafting adventures are an elegant alternative to traditional river trips and hold a certain appeal among the foodie set. After a day of exhilarating rafting, three-course meals are served shortly after arrival at camp, including hors d’oeuvres paired with premium wines, a gourmet entrée, and a delectable dessert prepared riverside.
Unique to the September 18th departure, Chef Damon promises to deliver a southern Oregon ‘Farm-to-Table’ experience featuring farm-fresh produce, meats and cheeses sourced exclusively from the local “foodshed,” with fresh seafood from the Oregon coast. Recognizing the social and environmental advantages of locally grown and produced food, Chef Damon will also be accompanied by a small-scale Oregon farmer who will help to create a fully sustainable, natural dining experience on the river.
A typical meal prepared by Chef Damon on this unique O.A.R.S. adventure might include seared Tumbo Tuna with spicy mustard and reduced soy, followed by a grilled American Kobe flatiron steak entrée with caramelized onion, homemade Worcestershire sauce, fingerling potatoes, and andouille sautéed Brussels sprouts. For dessert, a lemon sponge cake with huckleberry compote, raspberry coulis, and vanilla whip cream rounds out the evening.
In addition to their popular Wilderness Gourmet trips, O.A.R.S. also offers a series of Wine on the River adventures, featuring gourmet meals prepared by acclaimed chefs and premium wines introduced by regional vintners. The series continues on August 17th with a three-day whitewater rafting adventure on California’s Tuolumne River, just outside of Yosemite National Park. By day, rafters will navigate a series of thrilling rapids, stopping occasionally for mini-hikes up side canyons carved by waterfalls. In the late afternoon, Scott Klan, Winemaker for Twisted Oak Winery, will present a selection of award-winning varietals from the Sierra Foothills.
O.A.R.S.’ August 23rd – 25th trip on the Tuolumne will include wines from Boyle MacDonald paired with mouth-watering menus prepared by Neil Clooney, two-time winner of Iron Chef Oregon and Executive Chef of the Dragonfly Cafe and Gardens in Ashland. Ironstone Vineyard’s President and whitewater enthusiast, Stephen Kautz, will present his award-winning wines on an August 27th, 6-day trip on the Wild and Scenic Middle Fork of the Salmon River alongside Executive Chef James Lehman. The Middle Fork boasts non-stop Class III-IV whitewater, natural hot springs and excellent fishing.
| < Prev | Next > |
|---|
