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Four Days Diablo
A "Gently Roughing It" Camping Trip of Hiking and Gourmet Dining
Wednesday - Saturday, April 25 - April
28, 2012

Four Days Diablo is a “Gently Roughing It” camping trip that leads you on an adventure through rarely seen Mount Diablo landscapes and epicurean delights. Each day as you tour
and examine the majestic wilderness, staff hauls your gear and sets up your new camp while talented local chefs, from restaurants like Forbes Mill, The Peasant and the Pear, and Prima Ristorante, create delectable dishes on the spot. The most luxurious camping experience filled with discovery awaits you closer to home than you ever thought. Limited space available, sign up now.

Picture sparkling streams flowing down canyons below spectacular mountain peaks, a castle of rocks across the way. As you leave civilization behind you notice eagles and falcons flying above a western box canyon riddled with hundreds of caves . . . wildflower meadows and dense woodland views uninterrupted for many miles. With brilliant sun above and cloud-filled valleys below, a snow covered range shines in the distance. Crossing just two small roads in four days, your small group will be in the middle of a vast wilderness just a half hour from home. This is the thirty mile Diablo Trail - from Walnut Creek to Brentwood.

Your day pack will seem light as you learn about the natural and human history that you will encounter on each day of the hike. When you stroll into camp for the evening, you’re met with cool drinks and, after sunset, a sumptuous dinner catered by premiere East Bay restaurants. After dinner, local experts will tell stories about your journey–the spectacular scenery, the natural and cultural history.

Be among the few to experience this unique trip. Maximum of 24 adults, $850 per person, proceeds benefit Save Mount Diablo's land preservation programs. Please call 925-947-3535 to reserve your space. Deposit $250, first come, first served.

 

 

 

   
 
  Credits | Legal StatementCopyright 2011 Save Mount Diablo. Designed by Alison Martin. Funded by Clif Bar.