Backroads has long embraced the philosophy that, after a day spent biking or hiking in off-the-beaten-path corners of a new and beautiful region of the world, an outstanding meal is the perfect way to immerse ourselves even further in the local cuisine and culture. For this reason, our guests in Europe and the United States enjoy exquisite meals at over 30 Michelin-starred restaurants, including California's Madrona Manor, Italy's Ristorante Villa Crespi, Spain's Marqués de Riscal and France's Auberge de l'Ill.
Here at Backroads we like to find adventure in the great outdoors--cycling through rural countryside or hiking over mountain passes with the wind whipping through our hair. All of this is wonderful, but sometimes our most memorable adventures can be found right on a plate in front of us. Bugs, intestines, rodents. In many parts of the world, these are delicacies in the same league as lobster or caviar. So how "weird" does it get? Who better to ask than our fearless, world traveling, eat-anything-that's-not-poisonous Backroads Trip Leaders!
Writing about the "why" of picnics at Backroads in a recent blog post got me thinking about the "how..." I certainly wasn't born knowing how to create a bountiful spread for 20+ people in the middle of nowhere, and our guests are always curious where this seemingly magical skill comes from when they roll up to an overflowing lunch table. So here are a few tips and tricks I use when creating some of my favorite dishes. Try them the next time you're tasked with pleasing a throng of long-lost relatives or picky eaters and bring some Backroads organization, aesthetics and deliciousness to the table!
As Backroads leaders, we wear many hats in a given day: concierge, mechanic, translator, chauffeur, navigator, motivator… the list is infinite. One of my favorites to don, however, has to be that of “chef,” because that’s when we get to perform the magic that results in the famous Backroads picnic lunch!
If you've spent any time traveling internationally you've undoubtedly encountered some form of curry on menus and local tables in just about any region of the world, and especially in South Asia. So what exactly is curry, and why does it seem to be everywhere? With a little bit of knowledge about this delicious culinary tradition, your traveling adventures (and your palate!) will be enriched as you learn to appreciate all that curry has to offer. I'm here to help you out!
It’s often said that one of the best ways to explore a city is with your nose. Fortunately, Paris is no exception, as the city is burgeoning with intoxicating aromas wafting from bakeries, bistros and bars. From sweet to savory, creamy to crunchy, no matter what neighborhood you find yourself in, there’s a plethora of places to eat in Paris. And the best part is that many of the city’s tastiest meals are small, simple and inexpensive.
Lasagna, pizza, bolognese, tortellini, Chianti... the list goes on. It's safe to say the Italians have cracked some kind of food and wine code. With dining traditions nearly as rich as their Parmigiano-Reggiano, there's more to learn than the old "spaghetti fork spin" we all know and love. This post will talk about the lesser-known culinary traditions in this beautiful country and the golden rules you must know before your next Italian adventure. Let's dig in (pun intended).
Many of our trips have a Michelin-starred restaurant (or two!) as part of their program. Speaking just for France, we work with more than 20 starred restaurants! While it can take more than a year to get a seat at one of these prestigious tables, Backroads guarantees that you'll get to enjoy this incredible cuisine. We work hard to create a privileged partnership with these restaurants and have a unique experience at their properties. More than just a dinner, a Michelin-starred meal is a moment and a souvenir that stays in your mind for years!
Bend lies in the shadow of the Cascade Mountain Range and sits on the edge of the Deschutes River. She's quaint. She has a huge food scene, roasts amazing coffee, brews delicious beer, hosts live music on the river every week, and offers incredible hiking, biking and fly fishing within inches of her city center.
If I learned one thing while studying in Switzerland, it’s that fondue brings people together. Fondue in winter warms you up from the inside. Summer fondue is a naughty pleasure, like a morning mimosa. Should you find yourself high in the mountains after a day of hiking or cycling, starting to shiver beneath the green-cheese moon—maybe it’s time to ditch the diet and dip in.