The Cyclist’s Menu is an expression of two people’s passions.
One of them is Heidi Rentz, an endurance athlete and coach who views the outdoors as her office. The other is Zander Ault, a chef who strongly believes in land stewardship, community development and sustainable food production. Together, they lead The Cyclist’s Menu, which offers all-inclusive, six-day cycling and culinary experiences on mixed terrain/ gravel roads, pavement and single track around the globe.
Where will your mixed terrain/gravel experiences be in 2017?
Whether you choose to ride your road, mountain or gravel bike with us, you can rest assured knowing that location will provide outstanding riding, a thriving, local agriculture industry and a welcoming community known for its hospitality and embrace of cycling culture. This year, we’ll host camps in Patagonia, Ariz.; Mallorca, Spain; Boulder, Colo.; and Mendocino, Calif.
On your website you claim that “The Table” is “the centerpiece of our week.” What does this mean?
Anyone can travel and ride their bike in the world’s most incredible places. It’s not every day for those who choose to travel with their bicycle, to do so with an outfit whose focus is on how the simple act of sitting down to a meal, together, will improve your life’s overall wellbeing. “The table” is where we gather morning, afternoon and night. It’s where the day’s stories unfold, tomorrow’s unknowns are unveiled and the story of each meal is told. “The table” is where we invite our guests into our family. It’s the legacy of our experience.
You believe farm to table is “necessary.” Explain.
This story is from the Number 52 edition of Mountain Flyer.
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This story is from the Number 52 edition of Mountain Flyer.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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