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What can I say about catering a job in Utah... HOT!!!!! And don't tell me it's a dry heat. An old classmate of mine told me dry heat is like an oven and when you throw in a breeze it's a convection oven. Other than serving dinner to sixty people for a week in 108 degree heat it is a beautiful trip. Adventure Cycling does quite a number of fully supported bicycle trips of which we cater a number of. For more information on their tours go to: https://www.adventurecycling.org/guided-tours/fully-supported-tours/ There are some pics below from the trip. To follow along or to see some of the other trips we do go to our Facebook page at: https://www.facebook.com/CulinaryInsiderC2C
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We were proud to once again cater Bubba's Pampered Pedalers Coast 2 Coast Bicycle Tour. The tour started in San Diego on March 3, 2017 and ended in St. Augustine on April 24, 2017. Some spots are still available for the 2018 trip and if you mention that we're catering he'll give you a discount... well at least we think he might ;-) http://www.bubbaspamperedpedalers.com/coast-2-coast There are some pics below from the trip. To follow along or to see some of the other trips we do go to our Facebook page at: https://www.facebook.com/CulinaryInsiderC2C In November we had our last major catering trip, CI catered the Bubba's Pampered Pedalers Bubbafest Key West bike trip from Key Lago down to Key West and back. We only catered breakfasts with a complete selection of eggs, bacon, sausage, hash browns, bagels, fruit, juice, coffee and tea. Some pics from Bubbafest are below OK ... wait for it... no not back across the country. This time we headed south from DC to Louisiana to do Adventure Cycling's Rajin Cajun Country tour. We catered breakfast, lunch and dinner for fifty riders doing a tour of the Louisiana bayou country. Luckily Anne had learned a lot of Cajun cooking from a family that hailed from the New Orleans area (including a Chef who had worked at Commanders Palace) so she was able to serve up some genuine cuisine for the trip (though I think some of the folks had to get used to the spiciness of some of the dishes.) And no before you ask, no crawfish... they're out of season in October. Well.... wait for it.... back across the country from the Black Hills of South Dakota all the way to the Washington, DC area for the Adventure Cycling Association's C&O Canal / Great Allegheny Passage Tour. Boy I tell you we we've been doing so many jobs out west with low humidity that when we crossed the Mississippi we felt like we just entered a world of wet! Anyways we catered for the approximately 80 folks that rode up the path of the C&O Canal and Great Allegheny passage from Washington, DC all the way to Pittsburgh, Pennsylvania. A fun trip that we've always enjoyed. In fact we got our mobile kitchen just so we could (and did) cater trips like this. Check out pics from the trip. No buffalo traffic jams this time. After the Minnesota gig we once again headed across the country this time to the Black Hills of South Dakota to cater the Adventure Cycling Association's Black Hills tour. We provided breakfast, lunch, dinner, on the road snacks, as well as a beer and wine honor bar for approximately 80 people. The tour basically was a circle that started and ended in Rapid City, South Dakota. We stopped in such storied towns such as Deadwood, Hill City and Hot Springs. One other stop was in Custer State Park where we encountered one of the most unique issues we had encountered catering this year: a traffic jam caused by a herd of bison. So after Idaho we headed east halfway across the country to cater the Adventure Cycling Association’s Minnesota Family Fun tour. We provided breakfast, lunch, dinner, as well as on the road snacks for approximately 30 people. The tour started in scenic Bemidji, Minnesota and essentially did a loop around the lake country that is prevalent there. I’ve posted a number of pics in an album on this page to give folks an idea of the types of food we provide. After Cycle Montana we headed to Coeur d’Alene, Idaho to do two back to back week-long trips for Adventure Cycling Association's Idaho Relaxed Tour, followed by the Idaho Family Fun Tour. We provided breakfast, lunch, dinner, on the road snacks, as well as a beer/wine honor bar for approximately 50 people. Both of the trips followed basically the same route with the exception of the Family Fun which didn’t go all the way to Wallace, Idaho (due to the distance limitation with children on and families on this ride.) The tour started in Plummer and then went on to Cataldo. The Family Fun tour then went to Harrison while the Idaho Relaxed went another ten miles on to Wallace. There a lay-over day both in Harrison as well as in Wallace for both of the tours, using that day to ride the Hiawatha Trail. Then we headed back to Cataldo and then on to Plummer for the end of the trip. I’ve posted a number of pics from the trips showing off the food as well as the beautiful scenery. Right after Cycle Utah we hightailed it up to Missoula, Montana to cater another week long bicycle tour event for the Adventure Cycling Association's, Cycle Montana. We provided breakfast, lunch, dinner, on the road snacks, as well as a beer/wine honor bar for over seventy people. The tour went from Missoula to Darby, Montana. From there we moved on to the unique Jackson Hot Springs after crossing the continental divide. Then the next stops were in succession: Fairmont Hot Springs, Philipsburg, and then our last stop for us, Ovando (the tour went on back to Missoula where we weren’t catering but had to hightail it west to Idaho for our next series of jobs in Coeur D’alene. I’ve posted a number of pics from the trips showing off the food as well as the beautiful scenery we had on the trip. At the beginning of June we catered a week long bicycle tour event for the Adventure Cycling Association's Cycle Utah. We provided breakfast, lunch, dinner, on the road snacks, as well as a beer/wine honor bar for over forty people. The tour started in St George, Utah in balmy 106 degree heat. From there we moved on to beautiful Zion National Park; then Hatch, Utah; and onto Bryce Canyon all the while setting up, cooking, and breaking down for the next stop. The last two stops were colorful town of Panguitch and then on to Cedar City. I’ve posted a couple of pics from the trip showing off the food as well as the beautiful scenery we had on the trip. Here are some pics from the trip. |
CI - C2CJust a journal of the various jobs we do and interesting places we visit on our journeys across the US. Archives
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