The Confluence Of Influence Meets Here
Our fresh approach to luxury wilderness vacations has drawn the notice of seasoned travel writers for a number of prestigious publications.
TRAVEL & LEISURE
“It is a hedonistic expedition whose participants are cosseted for six days with dinner wines, first-class meals, and attentive staff members who will do almost anything for you short of tucking you in your sleeping bag.”
“Travel & Leisure is proud to recognize (Far and Away Adventures) the finalists in the Travel & Leisure Mark Of Innovation awards program. We salute these organizations for their commitment to moving the travel industry forward… and for making travel a better, richer experience.”
Far and Away Adventures, in the company of Eastman Kodak, Minolta, Porsche, Rail Europe, Avis, Hyatt Regency, Air Canada, and The Phoenician Hotel.
“Roughing it in Style”
“When we arrived at our designated campsite, we found that the guides who’d moved ahead of the flotilla had already set up our camp and chilled several bottles of wine. I don’t want to mislead you: We were in the River of No Return Wilderness, not the Plaza Hotel. Light appetizers were followed by elaborate dinners around tables with — yes! — linen tablecloths.”
“The Paddling Gourmet”
“I used our elegant meals and free time to get to know my camp-mates, whose diversity demonstrated another benefit of the “luxury” approach. By offering all the comforts of home, Far and Away makes camping more appealing to folks who might otherwise not try it. Looking around the table, I saw singles and couples, kids and grandparents in our group. Some of us had extensive outdoor and river running experience, others had none. But everyone fit in, because our guides let us dial in as much adventure, or as little, as we wanted.”
“Forget sleeping on craggy ground, hauling two ton backpacks, and eating Dinty Moore dinners. This version of the western safari is surprisingly refined. A select group of small-scale outfitters offer personalized expeditions catering to sophisticated adventurers.
Backcountry river trips are perhaps the most luxurious way to enjoy western wilderness. Far and Away Adventures, based in Sun Valley Idaho, offers thoroughly posh adventures on the Salmon River.”
“Spoiled Rotten on the River”
“Get this: You’re three days into a river running trip on the Middle Fork of the Salmon River in Idaho, smack-dab in the River of No Return Wilderness. Your paddling-sore muscles have just been un-kinked by a massage therapist as you lay beneath the trees, wrapped in crisp white sheets on a real massage table. Now, with the other passengers in an outdoor dining room complete with fresh linens, fan folded napkins, and china, you’re tasting crab cake appetizers as dusk settles upon the swift silver river. An easel is placed before you in the sand spelling out tonight’s menu: rack of lamb marinated in port and rosemary and grilled over Middle Fork mahogany, tabouli salad, polenta with wild mushrooms and blue cheese, and dessert of fresh fruit with créme anglaise.”
AMERICAN EXPRESS – YOUR COMPANY
“Hitting the High Water Mark”
“Yet to Steve Lentz, founder and proprietor of Far and Away, it’s not enough to deliver just another exciting five night trip on the River of No Return, a sobriquet given by frontiersmen. Suppose a customer wants to spend most of the time fly-fishing? Lentz can provide a graceful wooden dory. What about the gung-ho guest who asks to split the days between paddling a kayak and hiking in the surrounding wilderness? This, too, can be arranged. And if someone is allergic to eggs? ‘You would not believe our egg-free brownies,’ replies Lentz.
This kind of can-do, high-end service has stamped Far and Away ever since Lentz founded the firm in 1980. From the start, he has parlayed his upscale strategies into being a leader in the adventure travel arena.”
NEW YORK TIMES
“Tippy Canoe and Eating, Too”
“Canoe outfitters traveling with the luxury of support craft can concoct elaborate meals, even on extended trips. Steve Lentz, of Far and Away Adventures in Sun Valley Idaho, for example speaks of brewing cappuccino in the wild, and he serves clients such dishes as eggs Benedict, stuffed Cornish game hen, chicken Marbella and fruit crepes.”