Cycling Clinics and Camps

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The Gourmet Graveler

November 15-17, 2019

We’re excited to present an overnight experience including camping, gourmet food, community, and endurance mixed-surface riding. Coaches Ernie and Scotti Lechuga team up with Chef Gilbert to provide an incredible riding and culinary weekend!

Two gourmet breakfast, two gourmet dinners, and beer are included in camp costs. Camping is optional, and since we’re staying on private property, there are no camp site costs. You are welcome to drive home from Base Camp and return in the morning. There is ample room to park and camp, and in case of bad weather, we also have a 3000sq ft garage on site for shelter. Bonfires each night, hopefully some music! We’ll even have a port-a-potty!

Full Graveler Itinerary:

Base Camp: in Ferndale, Arkansas* November 15-17, 2019

Friday: arrive at Base Camp and have a casual bbq dinner. Discuss weekend, talk bikes and gear, and get any tune-up questions answered by Ernie.

Saturday: 7am breakfast and coffee, wheels on the ground at 9am for a long 90 mile loop that is about 60% gravel. Lunch stop midway (riders pay for their own lunch). Plan for a 7-8 hour day in the saddle**

Dinner Saturday will include Chef Alaquinez’s amazing creation, including a delectable dessert…we’ll also have S’mores around the campfire and tell our stories from the day.

Sunday: 7am Breakfast, wheels on the ground at 9am for a shorter, but punchy 35 mile loop. Riders welcome to hang out or depart any time Sunday afternoon.

Mini Graveler Itinerary:

For those who want to do the short ride on Sunday only (but still get in on the food!):

Saturday: arrive at 6pm and join the full campers for dinner and bonfire after.

Sunday: 7am Breakfast, wheels on the ground at 9am for the shorter loop.

*Registrants will receive final Base Camp details once registered.

**Registered camp attendees will receive the GPS routes the week before the event and are REQUIRED to have them on rides!

Camp Costs:

Full Camp:

Leborne athletes: $90

Natural State Rock & Republic Members: $120

Non-members: $150

Mini Camp:

$75 regardless of affiliation

Choose One

About the Staff:


Chef Gilbert Alaquinez

Gilbert is originally from San Antonio, TX. Since joining the Little Rock culinary scene, he has worked as Sous Chef at the Peabody Hotel, and was Chef at the Arkansas Governor’s Mansion and Executive Chef at the Clinton Library where he cooked for dignitaries and celebrities alike. Gilbert’s style of cooking is a mix of Latin, French, and Asian techniques and flavors, while still incorporating tastes from the south. Gilbert has been featured in several magazine and web articles in around the Little Rock area showcasing his culinary talents; he also volunteers his time cooking for fundraising events throughout the city for a variety of community organizations.