Recent Press Releases

Across USA, travel marketers give it the gas

(As featured in the Travel section of USA Today on Friday, May 2, 2008)

By Laura Bly

With the economy in a slump, the specter of $4-a-gallon gas prices threatens to put the brakes on many vacation plans. In response, travel marketers are turning on an early spigot of prepaid gas cards and other incentives to keep tourists on the road, from carbon offset credits and public transit passes to (go figure) a free lesson at a high-performance driving school.

And though such fuel-related deals have been a summer travel fixture since the recession of 2001, high anxiety levels are prompting more of them this year.

BedandBreakfast.com, an online directory and reservation network, launched its "Tanks a Lot" free gas promotion in 2004 with about 95 inns. Five years later, more than 150 are participating nationwide, with offers of up to $75 per booking, vs. $10 or $15 when the program started.

"Historically, in a recession, leisure travel has held up fairly well. People are reacting differently this time around, (and) gas prices are first and foremost in their minds," says Robert Mandelbaum of PKF Consulting's Atlanta office.

In a 2007 survey of U.S. leisure travelers by the Travel Industry Association, nearly a third of respondents said they would cancel vacation plans if gas hit $3.50 a gallon. In the just-released 2008 National Lesiure Travel Monitor survey, meanwhile, 16% of respondents say they're planning to take fewer trips in the year ahead. Of those, nearly one in 10 cites the high price of gas as a reason - almost double the number who did so last year. But even with nationwide prices averaging a record $3.623 a gallon for regular this week, TIA's Cathy Keefe says gas promos could help fuel future trips.

"People will continue to travel," says Keefe, "but they want something to take the edge off."

A sampling of offers:

West Coast

San Francisco's six Personality Hotels offer a $25 gas card and free in-room movie and popcorn; the "Gas & Go Family Package" runs May 15-Aug. 31, with rooms from $139 per night. 800-553-1900 or personalityhotels.com

Near Disneyland, Costa Mesa, Calif., offers a $25 gas or airfare rebate plus a daily $25 restaurant voucher for travelers staying at select hotels. 866-918-4749 or travelcostamesa.com

In San Luis Obispo, the Apple Farm has four summer packages that include $20 gas vouchers; packages run from June 15-Aug. 31 and cost $299-$399 for a two-night stay. 800-255-2040 or applefarm.com

Cozy deal at San Luis Obispo's Apple Farm Inn

(As featured in the Travel section of the Los Angeles Times on Sunday, December 16, 2007)

By Rosemary McClure

Send your friends and relatives packing this holiday season with a couple of specials from San Luis Obispo's Apple Farm Inn.

The deals: The Home Away From Home package is $229 a night and includes one night's stay at the inn, a ginger- bread-house kit and hot cocoa, and a $50 dining voucher for the inn restaurant. The Our Gift to You package, for $249, includes one night's stay at the inn and a $100 gift card that can be given as a holiday present or used for dining or a future stay. Both packages are good Sundays through Thursdays, through Jan. 3.

The hotel: The inn, in a garden setting, is designed to look like a Victorian farmhouse. Rooms have gas fireplaces, and most feature canopy beds.

Where: The hotel, at 2015 Monterey St., is off U.S. 101 in San Luis Obispo.

Reservations: Call (800) 255-2040, and ask for the specific package, or see www.applefarm.com. The special is based on availability; taxes are additional.

Design Notebook: When you want your decor over the top

(As featured in the Living section of San Luis Obispo Tribune on Friday, December 14, 2007)

Remember the days when you wished Christmas would never end?

For Apple Farm's executive buyer, Pamela Johnson, it's partly true.

Preparations for the season begin in January, when the big gift shows around the country roll out the latest holiday wares. Johnson and retail manager Sharon Peters have to make decisions on merchandise for the next holiday even before the last year's Christmas lights have gone into storage. Then, in the summer months, all that merchandise starts arriving.

This is the foresight and planning it takes to pull off a holiday celebration on the grand scale that the Apple Farm strives for each year.

"The holidays are so full of everything for the senses," said Johnson. "We try to go over the top, to sort of overwhelm you with it all. It makes the experience magical."

Overwhelming it is...in a good way. In the weeks before Christmas, all three levels of the gift shop are transformed with glittery holiday decor and festive gifts. On Friday and Saturday evenings, strolling Victorian carolers regale guests. Santa Claus makes an appearance on Saturdays. To add to the sensory overload, the smell of freshly baked pies and treats waft enticingly from the restaurant.

At the very least, a trip to the Apple Farm should inspire some innovation with your own Christmas decor. This year, the staff has decorated 19 trees around the property. Most have themes"Christmas in Connecticut," "Musical Christmas" and even a "Santa Around the World" tree with ornaments depicting Santa Clauses from numerous countries.

Other trees showcase popular lines of collectibles that the Apple Farm has carried for years. "We attend special shows that offer new product lines that haven't yet been picked up by large stores," Johnson said. "We've brought some wonderful new artists to the area this way."

The tree dedicated to papier-mache ornaments made by Penny McCallister is a perennial favorite. Her folk art creations are sweet and whimsical-like something you wish you could make if you had the time.

The tree with Wendy Addison decorations offers a completely different take on Christmas with its crushed glass and silver ornaments that acquire a lovely patina over the years. They range from traditional stars and snowflakes to shimmering chandeliers and even an Eiffel Tower ornament for a splash of holiday glitz.

Still, Johnson affirms that traditional decor is still the most popular, and so this is what dominates the gift shop: old-fashioned glass ornaments; nutcrackers and snowmen; festive holiday tableware; cozy, cottage and traditional-style furniture; trees decked out with ribbon and lights.

Affection for tradition points to yet another facet of the holiday experience: nostalgia. You'll find it at the Apple Farm in spades, from the gyro wheels and vintage-style race cars in the children's section to the bubble lights on the trees.

As veterans in the hospitality business, the Apple Farm knows just how to invoke those nice, warm feelings of holidays past. And a free cup of apple cider doesn't hurt, either.

Apple Cakes and Hot Treats: A recipe contest

(As featured in the Cuisine section of New Times San Luis Obispo on Thursday, December 13, 2007)

By Kathy Marcks Hardesty

When aspiring chef Lauren Rigby walked into the Apple Farm in SLO to submit her favorite apple cake in the restaurant's inaugural apple contest, she saw her competition and began to fret.

"I said to my boyfriend, 'Look at all of these pies and cakes so many grandmothers have baked. How am I going to win?'" recalled Rigby, who's only 23 years old.

Describing herself as very nervous, Rigby admitted that she couldn't stand just dropping off her cake and walking away. She was compelled to stay and watch the judging. Good thing she did: It provided her the joyous experience of hearing her name announced as the winner.

"This is the only apple dessert I absolutely love. It's my grandma's recipe," explained Lauren, recalling her family's holiday parties when she would hang out in the kitchen to help her maternal grandmother cook for their large family gatherings.

Rigby admitted that this was her first entry in a cooking contest: "I used Braeburn apples, my favorite apple to eat."

Her grandma, however, used Pippin apples.

"The brandy sauce is my recipe," she said. "I was pretty surprised [about winning], but I know it's a great recipe."

Apple Farm's Director of Food and Beverage Michael Langlois remembered Rigby nervously watching the judging of the "How Do You Like Them Apples?" dessert contest. He says that they received nearly 30 entries that included cakes, Danishes, pies, and bread puddings. It was such a success, they'll hold the contest again next November. Rigby, originally from Madera--where her parents still live--currently works at Pelican Point Restaurant in Pismo Beach in banquets and catering.

I was quite impressed by this passionate young woman who's clearly on the road to stardom in the culinary world if she follows her dream. She told me that she loves cooking for banquets, baking, and creating sauces.

"My big dream is to have a family and start a catering business," Rigby said. "I love cooking for lots of people."

This talented young cook is certainly off to an admirable start.

Rigby's first-place-winning dessert will be available at the Apple Farm by the slice, or you can pre-order her Grandma's Apple Cake with Brandy Sauce during the month of January 2008.

Second place went to Carolyn Park for her Candy Caramel Pecan Apple Pie, and the tie for third place went to Amy Spence's Caramel Pecan Apple Pie and Connie Mooney's Apple Cloud Pie with Apple Spice Crumble.

Rachael Ray's Tasty Travels - California Coast (Episode RY0208)

Apple Farm is featured in the episode of the Food Network's popular show, Rachael Ray's Tasty Travels, about the Central Coast of California. The episode airs regularly on the Food Network. It originally aired in May of 2006.