Held in Northern California’s picturesque Napa Valley wine country, the CLIF CampoVelo fundraising gran fondo and culinary and wellness event has earned a reputation as a bucket list experience for dedicated cyclists who also happen to be dedicated foodies. For the fourth annual edition from May 1–3, ebikes have been added to the ingredient list.
Hosted by celebrity chef and avid cyclist Chris Cosentino and produced by Ride Napa Valley, CampoVelo is a three-day weekend blending the culinary, cycling, and wellness worlds. Cosentino—along with 20 other chefs, pro cyclists, winemakers, and other notable guests—will lead a full weekend of activities designed to support local and national nonprofit organizations including the Napa Valley Vine Trail Coalition and Chefs Cycle for No Kid Hungry.
Events during the weekend include culinary demos, meals prepared by noted chefs, road and off-ride bike rides, hiking, yoga, wine tasting, and a marketplace for trying and buying artisanal food, drink, and wares.
“In 2020, CampoVelo will highlight off-the-beaten path and intimate cycling adventures, explore ebikes and the integration of technology in training, and offer hands-on culinary and wellness demonstrations that enhance both human and environmental longevity,” organizers stated in a release.
The schedule of rides on Saturday, May 2, will include an outing called “The Anatomy of an E-bike,” with a presentation on ebike technology preceding a slow-paced 10-mile road ride on electrics gliding by Napa Valley’s stunning vineyards. Ebikes are welcome on the other Saturday road rides and on the “Big Ride” gran fondo day Sunday, May 3, with four routes ranging from 30 to 85 miles. Event co-sponsor Giant Bicycles will have a limited number of ebikes available for attendees to ride.
Special guests from the cycling world at this year’s CampoVelo include three-time Tour de France champion Greg LeMond, Dirty Kanza 200 winner Yuri Hauswald, cycling broadcaster and former pro racer Bob Roll, the Team CLIF Bar pro cycling team, and former pro road cyclist Lauren Hall.
“We’ve become known as the premier ‘foodie fondo,’ sharing incredible chef demos and dishes that feature really good, healthy food that speaks to the changing habits of our guests—we’ve seen an increase in vegetarians and vegans. And yes, even this snout-to-tail loving chef is evolving as well! I am now deep in food planning for our special guest, Greg LeMond, who also will be on the culinary stage with me as my sous chef!” Cosentino said.