Bob Mann Tours 2022 Catalog

2022 GROUP TOUR CATALOG TERMS AND CONDITIONS: • All group rates are based on 45 or more paying passengers. When 45 passengers are paid, the following 2 passengers travel completely free of charge. If there are less than 45 persons per coach, the “per person” rate would increase accordingly. Child rate on our tours are children 3-11 unless stated differently on front of contract. On overnight trips, child rate is for a child in a room with at least one adult. On all Bob Mann tours all taxes, tolls and meal gratuities are included. You are only responsible for tip to driver which we recommend at $2.00 PP per day. We are pleased to offer rates for smaller groups, too. • Sleeping Accommodations: Single Room - one person, one bed. Double Room - two persons, two beds; Triple Room - three persons, two beds; Quad Room - four persons, two beds. • Reservations/Cancellations: In general, the following deposit schedules apply: One Day Tours: An initial deposit of $500.00, followed by final payment at least two weeks prior to departure. Multi-day Tours: An initial deposit of $600.00; a secondary payment of $2500.00, followed by final payment at least three weeks prior to departure. Cancellation fees (if any) vary - please call. • Itineraries: Bob Mann Tours makes every effort to adhere to printed itineraries, while reserving the right to alter/ substitute items or schedules as may become necessary in the correct execution of the tour (with your approval, of course). • Rates in catalog are based on departure from the 5 boroughs of NYC. A surcharge may be added to group pickups outside of this area. On charters customer is responsible for parking fee and permits. • Rates are subject to change without notice. Certain rates may be unavailable during peak travel and/or special celebrations. Not responsible for typographical errors. • All prices in this brochure are based on Tours running from January 1, 2022 - December 31, 2022. BOB MANN TOURS

SPECIAL RECIPE FOR BOB MANN TOUR GROUPS

Sweet Potato Biscuits 2 1/4 cups all-purpose flour 1 Tbsp baking powder 1/2 tsp baking soda 1 tsp fine sea salt 1 pinch freshly grated nutmeg 1/2 tsp ground cinnamon 3/4 cup mashed sweet potatoes, cold

1/4 cup sorghum syrup, molasses or dark maple syrup 3/4 cup full-fat buttermilk, plus more for brushing 8 Tbsp (1 stick) unsalted butter, cut into small cubes and chilled in freezer for 15 minutes

Preheat the oven to 450° F. Line a baking sheet with parchment paper. Sift the flour, baking powder, baking soda, salt, nutmeg and cinna- mon into a large mixing bowl; set aside. In a medium bowl, mix the mashed sweet potatoes with the sorghum and buttermilk until smooth and creamy; set aside. With a pastry cutter or two knives, cut the butter into the flour mixture until it’s fully incorporated and has a coarse, mealy consistency. Make a well in the center of the flour-butter mixture. Pour the sweet potato mixture into the well. With a rubber spatula, begin folding it into the dry ingredients. Mix just to the point that a dough forms. Do not overmix. Turn out the dough onto a floured surface and roll out to 1 inch thick. Dust a 3-inch round biscuit cutter with flour (use a 1 1/2- or 2-inch cutter for cocktail-size biscuits), and cut out the biscuits. Transfer them to the repared baking sheet, spacing them about 1 inch apart. Brush the tops of the biscuits with buttermil,. Bake for 14 to 18 minutes, until golden brown. Serve the biscuits hot. Makes 1 dozen. Recipe reprinted with permission from Sweet Home Cafe Cookbook.