|Update on European Travel||April 22, 2010|
|Europe Trips are Still Up and Running||800.575.1540 | Email Us|
|European Trips are A-OK|
When one thinks of spring in Europe, you have to think of biking in Holland and catching the tulips in full bloom. Last week, there was a bit of a challenge to this as a “small” volcano in Iceland decided to see what it could do to exhaust (pun intended) travelers while closing down the air space over much of Europe.
The fact is, this didn’t keep our guests from experiencing the best of spring time flowers in Holland
. Although a few had a couple of extra days in Amsterdam, we managed to help them fill those days with exploring and added adventures. Trust that there is no visible (or not so visible) signs of ash on the ground and many parts of Europe are experiencing a spring that will go down as one filled with blue sunny skies. Flights are back on schedule, guests are coming and going and life in our world is returning back to normal.
While spring is quickly becoming visible in our rear view mirror, there are still plenty of chances to pedal your way across Europe this summer and fall. If spending a week biking isn’t your thing, be sure to check out the multisport trips to Austria
. However you decide to see Europe,
Austin Lehman will always take you behind the scenes and expose you to a new world!
|Summer Trips going Fast - Fun Fall Trips available|
We've entered the 'busy season' here at ALA. Summer trips are filling up quickly, with many Alaska, Costa Rica, and Yellowstone departures filling up. Limited availability remains on late spring and summer trips, so act fast. Our sales team is happy to help you book the perfect summer vacation.
Look ahead to the fall for a wide array of vacation options. From Utah to Peru or Arizona to South Africa, we'll help you plan an ideal getaway. Autumn is the perfect season in which to explore America's Southwest. The lands are cooling from the summer heat and the temperature is perfect for outdoor pursuits.
|B4H Italy Trip|
Austin-Lehman has announced a seven-day, all-inclusive fund raising bike tour through Tuscany, October 2-8, 2010. Proceeds from this trip will help to develop a new Bicycle Empowerment Center in Namibia
that offers distribution and repair services
Travelers on this charity bike trip will cycle amidst Italy’s blissful Tuscany region for a once-in-a-lifetime fitness adventure that’s equally fun and benevolent. This expertly guided journey begins and concludes in Florence, and carries on through some of the world’s most stunning countryside – rural roads over lush green hills, cypress-lined byways, vineyards, olive groves and historic towns such as Siena, San Gimignano and Artimino, each gleaming under the Tuscan sun.
Austin-Lehman Adventures will donate $1,000 per participating cyclist to Bicycles for Humanity, with 100% of the proceeds directly earmarked to develop a bike shop and cycling support center in Namibia.
T+L World's Best Awards In 2009, ALA was recognized as the #1 Tour Operator in the World by the readers of Travel + Leisure magazine. To view the press release...click here >>
ALA Travelogue FEATURED RECIPE
|There's a reason why our guests rave about our food. Whether served campfire-side or at a 5-star restaurant, our artfully prepared local eats are sinfully delicious!|
Grilled Italian Eggplant and Tomato Salad
- Slice eggplants into 1/2 inch rounds. Brush grill lightly with olive oil. Lay the eggplant rounds on grill and brush the tops lightly with olive oil.
- Grill 2 minutes on each side. Remove cooked eggplant to a serving platter and cut into 2 inch pieces.
- Spread over eggplants, cherry tomatoes, onions, garlic, parsley and capers.
- Mix olive oil with balsamic vinegar and sprinkle over the dish. Season with salt and pepper and mix lightly, being careful not to break up the eggplant.
- Serve warm or at room temperature.
| View all of our Local Bites recipes here!|
|- 6 small, firm eggplants|
|- 1/3 C olive oil|
|- 2 cloves garlic, minced|
|- 1 1/2 C cherry tomatoes, halved|
|- 2 green onions, finely chopped|
|- 2 T chopped capers|
|- 3 T chopped, fresh parsley|
|- 2 T balsamic vinegar|
|- salt and pepper to taste|
The toughest part is going home.