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/ Home / Travel & Touring /
Diner's Club
Northeastern Motorcycle Tours
Fred Rau
07/01/2006
Photography by Sean Reid/Northeast Imaging
Photography by Sean Reid/Northeast Imaging

A typical day on an NMT tour begins with packing your luggage and simply leaving it in your room, or in the hotel lobby. It will be picked up by the NMT staff. Then, as you enjoy a fabulous breakfast, you will be provided with maps and explanations of the day’s various routes. You can choose to ride with a tour leader on whatever route he is taking, follow one of the other routes by yourself or with friends, or simply make up a route of your own to the day’s destination. You will be provided with a list of suggested lunch stops, though, naturally, you are free to search out your own among the picturesque villages you’ll be passing through.

Sometime that afternoon, you will arrive at yet another remarkable lodging encounter, where you simply park your bike, give your name to the desk, and pick up your key. Your luggage will be waiting in your room, and you’ll have time for a shower and, perhaps, a short walk around the grounds before dinner. Alternatively, you might choose to unwind your muscles in a giant hot tub for an hour or two. Whatever options you choose, they are simply a precursor to yet another night of unforgettable gourmet dining, further augmented by lively conversation about the day’s ride with your comrades. Then, finally, you may choose to close out your evening with wine and cigars, alongside a pool or a lake, or overlooking a notable mountain view from a comfortable patio. At this point, you’ll be totally relaxed and sated, ready for a satisfying night’s sleep before doing it all again the following day. (Click image to enlarge)

All makes and models of motorcycles are welcome on the tours. Most riders prefer to bring along their personal bikes, though Reid can arrange shipping of your own bike. Rentals of BMWs, Hondas and Harley-Davidsons can be arranged as fly-and-ride options. Although sport bikes are welcome and present on some of the tours, in general, the less-hurried pace of NMT’s tours appeals more to riders of touring, sport-touring and cruising machines, many with couples riding two-up. But if the weather turns sour or your co-rider simply prefers a break, there is also a full-amenities tour van that follows along enjoying the same scenery and stops along the way. Also, every tour includes at least one two-day layover at one appealing locale or another. This gives  tour participants a day off the bikes, to sightsee and shop, or to just lie around the hotel and relax. Of course, there’s nothing stopping you from riding that day either.

 
BMWs are a popular choice of tour mounts, though other makes are available.

Tour groups are intentionally kept small, with no more than ten bikes or fifteen participants, total. Reid says that the camaraderie around the dinner table, or on the walking tours of attractions and such, seems to suffer with larger groups, so he insists on keeping the groups small and cordial. Having ridden on three of NMT’s tours, I can assure you that, unless you are a total recluse, you will come away from the tour with several newfound friends.

www.motorcycletours.com  |  802.463.9853

SAVOR

APPETIZERS
Pan seared scallops, polenta and basil sauce
Country paté maison with toast points
Sauteed lobster with vanilla beurre blanc
Portobello mushroom Napoleon
Sauteed crabcakes with capers
Mesclun greens with Maine crabmeat and Thai basil dressing
Udon noodles and Maine shrimp, lobster broth
Maki sushi with grilled tuna and cucumber

ENTREES
Sauteed Shrimp with Pernod Sauce
Grilled Vegetables Fra Diavlo
Broiled Lobster
Angus Beef Tenderloin with Morrell Mushrooms  and Green Peppercorn Demi
Braised Cavendish Game Hen, Fresh Herb Aujus
Pan Seared Atlantic Salmon with Braised Leeks  and Lemon Beurre Blanc
Mustard and Rosemary Crusted Rack of Lamb with Bordelaise Sauce
Pan Seared Duck Breast, Dried Apricot Demi
Herb Crusted Pork Tenderloin
Roasted Lamb Rack Scented with Thyme & Garlic
Pan Seared Duck Breast with Bourbon Molasses Glaze
Steak Au Poivre with Merlot Basil Sauce
Rainbow Trout Fillets, Sauteed & Ripe Plum Tomatoes

 
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