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VeloNews partners with Cognoscenti for USA Pro Challenge tour

Climb all day, eat all night, and get up close and personal with the pros in the cycling epicenter of Boulder, Colorado

Climb all day, eat all night, and get up close and personal with the pros

VeloNews has partnered with the travel experts at Cognoscenti to craft a six-day, Boulder, Colorado-based tour for the cycling and food aficionado. The concept is simple: combine stunning and challenging rides, top-rated dining experiences, and an insider’s look at the USA Pro Challenge.

The tour will run from Friday, August 21 to Wednesday, August 26.

Guests will visit a Pro Challenge stage start, touring through team paddocks with a VeloNews reporter as a guide, and will see the race’s late fireworks from the side of Lookout Mountain. During the week, guests will climb the switchbacks of Flagstaff Mountain, roll the glass-smooth dirt of Twin Spruce Road at over 9,000 feet, climb to the mountain town of Gold Hill for a pancake breakfast, and descend to meals curated by Boulder’s culinary elite.

The fully-supported trip will be based out of the first-class St. Julien Hotel and Spa. Current and former professional riders, as well as VeloNews editors, will be on hand to play tour guide throughout the week.

Bon Appetit magazine dubbed Boulder the “Foodiest town in America,” and the VeloNews/Cognoscenti tour will take full advantage of the town’s best offerings. The tour will feature meals at the top restaurants in Boulder, including James Beard Award-winner Frasca Food and Wine, The Kitchen, and PMG. Breakfast and gourmet picnic lunches will be provided by Cured, owned by former Tour de France rider Will Frischkorn and his wife, Coral.

“Boulder is the epicenter of cycling in the U.S., where many professional cyclists call home or have trained for extended periods. The riding and dining experience is truly in a class of its own,” said Cognoscenti co-founder Andrew Knowles.

A preliminary itinerary for the VeloNews tour is available on Cognoscenti’s website, and reservations are available now. Space is limited.

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