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Costa Rica: Exhilarating, Eco-Friendly and Surprisingly Easy to Reach |
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Dive Deep into Lush, Primordial, Protected Beauty |
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June 10, 2009
800.575.1540
contact us |
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Virgin Rainforests, Thundering River Rapids & Private Wilderness Reserves |
From summer to fall, winter to spring, Costa Rica is a year-round
paradise for adventure enthusiasts. Come face-to-face with spider,
howler and white-faced monkeys in
Corcovado National Park, deemed "one of the most biologically intense places on earth" by National Geographic. Float the canals of
Tortuguero National Park to a soundtrack of exotic birdsong,
watching for manatees, caimans, crocodiles and turtles. Scan the
treetops for scarlet macaws and pygmy squirrels on a zip line canopy
tour, tackle the epic class
III-IV rapids of the Pacuare River and bike the flanks of a smoking
volcano.
As night falls, take a dip in the sulfur-rich waters of a natural hot
spring, relax on the balcony of your private bungalow in a world-famous
eco-lodge and sip an ice-cold Imperial as you toast to another exhilarating day spent deep
in the heart of Costa Rica's unspoiled wilderness.
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A Week in Costa Rica with Bill Callahan |
Austin-Lehman's Bill Callahan returned recently from a weeklong
scouting adventure in Costa Rica. He knew he was in for some fun. What
he didn't know was his experience would give him a new take on life.
My
Costa Rican Adventure
began with a surprisingly easy trip from Billings to San Jose, where I
spent the night at the beautiful Hotel Beacon. My guide, Alex Arias,
arrived bright-eyed at 4:45 am to pick me up and shuttle me to San
Jose's
Downtown Pavas Airport for our morning flight to
Tortuguero National Park
. The scenic flight took us over countless acres of lush mountains,
coffee plantations and pineapple fields. We flew in a Dehavilland Twin
Otter with Natureair, an operator based in San Jose that bills itself
as "The World's First Certified Carbon Neutral Airline" a first of
many experiences that would remind me just how much respect Costa Rica
gives its environment! There are no roads leading to the Tortuguero
Airport
Click here to read more of Bill's blog, "A Week in Costa Rica with Bill Callahan"
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Congratulations to our Grand Prize Travel Moment Winner! |
When we asked our readers to submit a travel experience they'd never
forget, we had no idea what an overwhelming response we'd receive.
After much deliberation, we've selected our $250 Eagle Creek Luggage
Grand Prize winner (drum role,
please)...Congratulations to John Dobbs of Naples, Florida! John's winning Travel Moment describes his humbling experience in
Machu Picchu. It is published below, as well as on our site. Kudos, John!
Thanks again to all of you for your wonderful submissions, and remember, we're picking a Travel Moment winner
each month, so keep the memories coming for your chance to win a $100 Travel Certificate redeemable on any Austin-Lehman Adventure!
John Dobbs, on Machu Picchu:
Traveling to Machu Picchu at dawn, we drove to the train station to
start our 2-hour journey to kilometer 104 of the Inca Trail. The
anticipation of walking the Trail overwhelms you as you stand on the
platform eagerly awaiting your
train. For me, it felt like being a kid at Christmas, waiting to go
downstairs to see what Santa left for you under the tree...
Click here to read more of John Dobb's Machu Picchu Travel Moment. |
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AUSTIN-LEHMAN ADVENTURES 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! |
Local Bites: Gazpacho Soup
Trip: Costa Rica Luxuray Tropical Getaway |
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Method: |
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Chop the tomatoes, celery, onions, sweet pepper and cucumber in batches
in a food processor, until vegetables have the consistency you desire.
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Mix thoroughly with the remaining soup ingredients.
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Chill in the refrigerator overnight or for at least 8 hours.
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Add more lemon juice before serving as desired.
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Serve in freezer chilled soup plates with a gently laid spoon of each garnish. Decorate the center with 3 cilantro leaves.
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Click
here for the whole Gazpacho Soup recipe.
Recipe compliments of Lapa Rios Restaurant.
View all of our
Local Bites recipes here! |
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Ingredients and Garnishes |
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4-5 ripe tomatoes chunks |
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1 large stalk celery with leaves, in chunks |
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1/2 lb. white onions, quarter red |
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1 green 'n sweet pepper in chunks |
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1/2 lb.cucumber chunks with peel, seeds removed |
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1/4 C. cilantro leaves, minced |
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1/4 C. parsley, minced |
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1 Tbsp. fresh garlic, minced |
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2 tsp. olive oil |
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1/2 C. Lemon juice to taste |
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2 tsp. salt to taste |
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1/2 tsp. ground white pepper |
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1 tsp. hot sauce or Tabasco sauce |
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3/4 C. seasoned croutons |
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2 boiled eggs finely diced |
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1/2 C. red onion, minced |
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1 lemon cut into 6 wedges |
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1/2 C. sour cream (optional) |
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cilantro leaves (whole) |
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Inspiring Active Bodies and Minds Since 1985 | | |
Travel + Leisure 
Outside Magazine
National Geographic Traveler 
