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www.sneakpeakvail.com Thursday, Apr. 11 - Apr. 17, 2013
FREE, WEEKLY, LOCAL... Only the good stuff!
Spring Back to Vail closes season with pond
skimming championships, concerts and more
SPLASH
Going out with a
O.A.R and Jimmy CliffRock, folk and reggae hit the Vail stage
Springtime on the Eagle RiverLocal anglers talk about fi shing’s lesser known high season
Mountain mama gearEverything for baby, from cloth diapers to yoga
2 sneakpeak | Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013
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(c) 2013 AT&T Intellectual Property. AT&T, the AT&T logo and all other marks contained herein are trademarks of AT&T Intellectual property and/or AT&T affi liated companies. All other marks contained herein are the property of their respective owners.
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After 50 years of bringing reggae music from Jamai-
ca to the masses of the world, Jimmy Cliff isn’t done yet.
The Grammy Award-winning artist is best known for songs such as “Wonderful World, Beautiful People,” “The Harder They Come” and “You Can Get It If You Really Want,” as well as famous versions of Paul Simon’s “Mother and Child Reunion,” “The Lion King” hit “Hakuna Matata” and Cat Steven’s “Wild World.” Last year, nearly 45 years after the release of his first album as a teenager, Cliff re-leased “Rebirth,” his first studio effort in seven years. True to its name, Cliff sees the album as his own artistic revival.
“’Rebirth’ is a nostalgic album. It’s looking back to the roots of the music, with all the sounds and instruments. It’s like a summary of some of the reggae work in my past,” says Cliff, who makes his debut in Vail on Sunday to close out the mountain’s Spring Back to Vail festival.
While the album might be the start of a new musical chapter for Cliff, the reggae pioneer points out that he’s never really been away. Over the past couple decades, he’s worked with a long list of bona fide rock legends, including the Rolling Stones, Elvis Costello and Annie Lennox, and Cliff’s songs have been covered by the likes of Willie Nel-son, Bruce Springsteen, Cher, New Order and Fiona Apple. His tenor voice is one of the most recognizable in the genre, second only to fellow Jamaican Rock and Roll Hall of Fame member Bob Marley.
A boy from the countrysideWhile Marley’s became the household name, Cliff was
alongside him in bringing reggae to the world’s attention, and he was one of the country’s first artists to garner inter-national acclaim.
Cliff found his love for music at a very young age before moving to Kingston, Jamaica to pursue a musical career at age 14. He remembers trying to find someone to produce his music without success, until he met famed Jamaican pro-
ducer Leslie Kong in 1962.“I left the countryside with some songs I had written in
my pocket and was looking for some producers to record,” Cliff says. “One night I was frustrated after going to many different producers, and I looked up and saw a sign (for Kong’s studio). I had a half-written song and thought if I finished it I might have a chance. I sang the song to him and he said, ‘That’s the best voice I ever heard in Jamaica,’ and I said, ‘Great.’”
A true all-around entertainer, Cliff starred in the 1972 movie “The Harder They Come,” and also wrote the songs “You Can Get It If You Really Want,” “Many Rivers to Cross” and “Sitting in Limbo” for the soundtrack. This for-ay into the big screen, something Cliff hopes to do again, was something the musician stumbled into.
“The producer (of the movie) met me at the recording studio and said, ‘Do you think you could write a song for a movie I’m making?’” Cliff remembers. “I said, ‘What do you mean? Of course I can. I can do anything.’ Then two or three months later he sent a script and said, ‘I want you to act in it. You said you could do anything, right?’”
Leaving a legacyPerhaps the key to the longevity of Cliff’s music is his in-
terest in growing with the reggae scene and staying current with newer trends. As a reggae pioneer, he’s seen the genre change and evolve – in his opinion, that’s a very good thing.
“There are a lot of good things about taking reggae music into different forms,” Cliff says. “Now we have danceable reggae, for example, and then that will evolve into some-thing else in a short while. The social and political con-
Jamaica’s reggae legend makes Vail debut at Spring Back concert. By Melanie Wong.
The Rebirth of Jimmy Cliff
If you go...Who: Reggae legend Jimmy Cliff, with opener
Eminence EnsembleWhat: Spring Back to Vail’s closing concertWhen: Sunday, April 14 at 4 p.m.Where: Solaris Plaza in Vail VillageHow much: Free
[See JIMMY CLIFF, page 22]
Jimmy Cliff, one Jamaica’s reg-gae pioneers, makes his Vail debut on Sunday, April 14. His newest album, “Rebirth,” evokes sounds from his early career. Photo special to SneakPEAK.
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During an early-April ski vacation, Anthony Mills
stumbled upon the best fish-ing of his life. And he found it within steps of Interstate 70.
For the past few years, Mills and his family have come to Eagle County with friends from their Atlanta-area neighbor-hood. This season’s trip was cut short when Mills’ son hurt his tailbone on the first day, and with a full week remaining, he scrambled to find off-hill activities. They’d been snow-mobiling and dog sledding in the past, but fly fishing along the Eagle River seemed unorthodox with the slopes still cov-ered in snow.
On a quiet Wednesday morning, Mills took a break from casting to soak up the sun along the river’s rocky banks. Two of his friends waded through the chilly water, led by guides from Minturn Anglers who know the best places to find local trout and bass. It wasn’t hard: Within the first few minutes, all three first-timers had reeled fish to shore, including an 18-inch trout.
“This is the first time we’ve fished out here, because hon-estly, we didn’t even know they did springtime trips,” Mills says. “I’ve never even thought of doing this before, but this sort of saved our trip.”
In the distance, the occasional semi-truck broke the seren-ity and reminded Mills he was no more than five minutes from Edwards. The three-mile stretch of river was privately owned for 100 years until two seasons ago, when Minturn Anglers worked with the Wolcott Rod and Gun Club to take small, guided tours throughout the year.
Despite the unlikely locale, it’s an angler’s dream, with calm pools and clumps of high shrubs for nesting insects. Not far from mills, guide Anthony Mazza helped another learning angler perfect his casting technique with midge bait. Mazza has fished along the Eagle River for seven years, and he believes access to the private strip has been a bless-
ing for springtime travelers. Not only do people overlook the environment – they also assume April is far outside of the normal fishing season.
“It comes down to accessibility,” Mazza says. “This place
is our backyard. You have fishing all over Colorado, and here you have this wonderful variety of fish, not just in size, but species. They know to concentrate in these calmer, private waters, and spring is when they really start biting.”
And Mills saw the benefits firsthand. Not only was the longtime bait fisherman learning to cast, but the first two hours of his five-hour excursion had yielded some 15 fish, all on a river he never expected to be lucrative.
“I’ve caught fish before, but nothing like this,” Mills says. “I was shocked. Here we are, fishing in people’s backyards and catching enormous fish. You could’ve walked across the river and knocked on the front door of one of these gorgeous homes.”
Know the landJust a mile downriver from Mills and Mazza, the river is
publically accessible, and a handful of lone fisherman strug-gled to get a nibble. It wasn’t impossible – the guided group didn’t have a monopoly on fish – but their empty nets high-lighted the benefits of a guided trip, particularly for novice fly fishermen.
Like many guide outfits, Minturn Anglers supplies all the necessary gear, from waders and poles to flies and line. They also know where fish like to congregate – invaluable knowl-edge in spring, when fish are hungry but stay in tiny portions of the Eagle River.
“It’s really good like this every spring, and I think a lot of
Local anglers show why springtime on the Eagle River is a remedy for mud-season
blues. By Phil Lindeman
Thewonderful
time
most
of the year
Guided fly fishingThe Vail area is packed with fly-fishing guides,
and most offer a variety of trips for groups of every size. A few of our favorites:
- Minturn Anglers, 970-827-9500- Gore Creek Fly Fisherman, 970-754-5400 - Eagle River Anglers, 970-328-2323- Vail Valley Anglers, 970-926-0900- Fly Fishing Outfitters, 970-845-8090
[See FLY FISHING, page 22]
Colorado trout from the Eagle River. Zach Mahone photo.
A fly fisherman looks for caches of trout on the Eagle River last week. Fish-dense stretches of river can be found just minutes from Edwards and Interstate 70 during the spring months. Zach Mahone photo.
Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013 | sneakpeak 5
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For faithful skiers and riders, closing weekend in the Rocky Mountains can be borderline depressing, and Spring Back to Vail is the only remedy.
The annual late-season event is a celebration of all the resort does well: mountainside parties, off-kilter sports and eclectic live music. The recent rash of storms even brought a few inches of fresh snow, and Vail will reward those faithful powder hounds by opening 4,600 acres through the final day on Sunday – roughly 85 percent of its total acreage.
Spring Back to Vail begins today with après parties at a handful of Vail Village’s must-visit bars. But the celebra-tion truly kicks off with Friday night’s free concert at Ford Park – improv rockers O.A.R. return to Vail for the first time since 2010 – and ends on Sunday afternoon with the one-two punch of reggae legend Jimmy Cliff at Solaris Plaza and the storied World Pond Skimming Championships at Golden Peak. Wedged between are enough slopeside diversions to keep locals and visitors on their toes.
Best thing is, all concerts, events and parties cost nothing
to enter. Most also boast plentiful opportunities to snag com-plimentary swag from GoPro, Red Bull, Budweiser, Helly Hansen and more.
With so much happening, SneakPEAK dug through the jam-packed schedule to shine a light on the weekend’s must-see events. For last-minute changes and updates, visit www.vail.com or follow the resort on Twitter at @vailmtn.
World Pond Skimming ChampionshipsIn a town where snowbound softball games and raucous,
resort-wide races were the norm for decades, pond-skim-ming is one of the few holdouts from a bygone era. The set-up is simple: Skiers and boarders straightline down Golden Peak, hit an intimidating large kicker, skim across a strip of
Best of Spring Back to VailYour insider guide to the resort’s end-of-season bash
By Phil Lindeman Spring Back schedule
Vail’s 50th anniversary season ends in spec-tacular fashion with five full days of concerts, parties and diversions, both on and off the slopes. All après parties are free to enter and have specials on Budweiser, Bud Light and se-lect house drinks. Check the below schedule to never miss a second.
Thursday, April 113:30 p.m. to 5 p.m. – Après parties at Pazzo’s
and Los Amigos, Vail Village4 p.m. to 6 p.m. – Late après party at Red Lion,
Vail Village
Friday, April 128:30 a.m. to 3:30 p.m. – Expo and demo tents,
Mountain Plaza (bottom of Gondola One)4 p.m. to 6 p.m. – Après party at Red Lion, Vail
Village6 p.m. – Free concert by O.A.R. and opener Pat-
rick Dethlefs, Ford Park (music at 6:30 p.m.)10 p.m. to midnight – After-dark party with
live music at Vail Ale House, West Vail (behind Qdoba)
Saturday, April 138:30 a.m. to 3:30 p.m. – Expo and demo tents,
Mountain Plaza (bottom of Gondola One)3:30 p.m. to 5 p.m. – Après party at Los Ami-
gos, Vail Village 4 p.m. to 6 p.m. – Late après party at Vendet-
ta’s, Vail Village6 p.m. – Free concert by Sublime with Rome
and opener Air Dubai, Ford Park (music at 6:30 p.m.)
10 p.m. to midnight – After-dark party with DJ Jon Nedza at Samana Lounge, Vail Village
Sunday, April 148:30 a.m. to 3:30 p.m. – Expo and demo tents,
Mountain Plaza (bottom of Gondola One)1:30 p.m. to 5 p.m. – World Pond Skimming
Championships, Golden Peak base area4 p.m. – Free concert by Jimmy Cliff with
opener eminence Ensemble, Solaris Plaza in Vail Village
A pond skimmer clears the jump at last year’s Spring Back championship. The annual spring event returns to Golden Peak this weekend. Zach Mahone photo.
[See SPRING BACK, page 13]
Cover photo by Zach Mahone
6 sneakpeak | Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013
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On an afternoon in 1979, around the time Vail Mountain School’s first permanent build-
ing was beginning to take shape, Dave Schin-del realized he might be in over his head.
Schindel, an English teacher by trade, found himself in the school’s basement with Peter Abuisi, the recently-hired headmaster and driving force behind the new building. With free dinner and boundless charm, Abuisi had lured Schindel away from Florida to teach a mish-mash of ski racers, farm children and other Colorado transplants in the fast-growing resort town. Along with the entire staff – teachers, secretaries, even the occasional parent – the two had become de facto contractors during the construction, pitching in for odd jobs like sweeping debris and painting classrooms.
“When we built that first building, everyone had a hand in it,” Schindel says. “I not only watched this school grow, but had the chance to be an essential voice and hand in that growth.”
On this particular afternoon – Schindel can’t quite remember the exact day – it was time to lay the foundation. Pouring concrete wasn’t a problem, but flipping the massive cover tarp was just a little outside of his comfort zone, particularly when the construction worker told Schindel and Abuisi it could seriously injure them if it they didn’t communicate. After some nervous looks, the worker counted to three, and they flipped the tarp with a sigh of relief.
It was an unexpectedly tense moment in Schindel’s young career as an educator, but he remembers it with characteristic good humor during last weekend’s anniversary celebration for Vail’s oldest school. While sitting in the attractive, book-lined library at VMS’s current $26 million building in East Vail – still located on the same seven-acre plot of land where Schindel laid concrete some 30 years prior – his thoughts automatically turn to Abuisi. That experience in the basement stuck with Schindel for decades, and he sees it as a perfect il-lustration of the headmaster and the school as a whole.
“All my life I’ve been a risk taker, and what appealed to me about coming to Colorado was the opportunity to work with Peter,” says Schindel, who spent 28 years at the school and now works with Native American students in Arizona. “He’s a courageous educator, and he has really built this school into what it is today. It was exciting to come here and not know anything or anyone, but know we were doing something special.”
Apartments, cabins and firehousesDespite plentiful cocktails and a subsequently buoyant mood, the anniversary celebration
had a bittersweet undercurrent. It doubled as a farewell party for Abuisi, who retires this summer after more than three decades as headmaster. The professor-turned-administrator is credited by many for pioneering independent schools in the Vail area, but he came to the
valley 15 years after VMS hosted its first students.The school opened as Vail Country Day School in 1962, just a few weeks before the resort
sold its first lift tickets. The county had denied financial support for a public school in the fledgling town, and parents (including resort co-founders like Pete Seibert and Earl Eaton) banded together for a makeshift school.
The inaugural class had four students – mostly the young children of resort employees – but blossomed to 14 by the next year. As Vail’s only school, basics like math and social studies were held wherever volunteer teachers could find free space, beginning in a Vail Village apartment before moving to Seibert’s basement and finally the local firehouse – all within the span of three years. Before Vail Associates donated the East Vail plot where VMS has been since 1979, longtime students like Vali Pulis-Wilcox studied in eight different locations.
At the celebration, Pulis-Wilcox chats casually with fellow alumni and former teachers. She was part of that original four-person class, and she jokes lightly about being valedicto-rian in 1976, or as she says, “The entire 25th percentile.”
Like many VMS graduates, Pulis-Wilcox has stayed intimately connected with her alma mater. It began with her favorite memory, the end-of-summer orientation trips attended by all students, no matter their age. In the early ‘70s, the trips were little more than weekend-long backpacking excursions – “You never get to know someone as well as when you’re filthy and stinky,” she laughs – and fondly remembers exploring Piney Lake, Game Creek Bowl and other local spots with her peers.
Although the modern-day orientation trips are larger – not unlike VMS itself, which now boasts more than 350 students – Pulis-Wilcox saw shades of those early trips when her daughter attended in the late 2000s. It’s a refrain given in one way or another by just about everyone at the celebration: The look and location may change, but VMS remains a family.
“The fact this school has remained the same as a community and family is just incredible,” says Pulis-Wilcox, who left Vail Resorts in 2000 to spearhead a capital campaign for the current school building. “Getting this building meant we could offer the Mountain School experience to more people. It was about growing that community we love and giving people someplace beautiful and memorable.”
From mountain school to college prepThe history of VMS is intricately tied to Vail Mountain. The resort made a school nec-
essary, and as the slopes expanded further into the woods, VMS extended its reach in the valley community. The two share an anniversary this year, not to mention notable names: Locals like the Seiberts, Donovans and Gorsuches sent children to the school, and many went on to shape the town during a period of rapid growth in the ‘80s and ‘90s.
Yet when Abuisi arrived in 1977, the school was locked in a mountain-town mentality – the curriculum was lenient, and ski racing often beat study time. As a private school, funding
buildingsmany
familyoneVail Mountain School celebrates 50 years and bids
farewell to a groundbreaking headmaster. By Phil Lindeman
[SeeVMS, page 14]
Pictured right: In 1976, students from Vail Mountain School’s first graduating class stand with teachers beneath the entrance sign to the school’s former Minturn location. Vail Moun-tain School photo.
Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013 | sneakpeak 7
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“I am bountiful. I am beautiful. I am bliss. I am, I am.”The mantra is softly chanted in the yoga room of Uma Fit-
ness in Edwards, and on this particular morning, the yogis are a group of expecting mothers in varying phases of their pregnancy.
Nicola Farrer, the instructor and a mother of three, leads the group through a sequence of relaxing poses and breath-ing exercises. While she certainly doesn’t promise that pre-natal yoga makes a delivery any easier, she says that breath-ing and relaxing come easier when you’ve practiced. As the class’ chosen mantra hints at, the class is also about mindful-ness and focus.
“I have one lady that kept repeating that in her birth,” says Farrer, who has taught prenatal yoga for eight years. “She had a totally natural delivery and afterward she said, ‘I’m so glad you taught me how to breathe.’”
Farrer’s class, along with “Mommy and Me” yoga classes for mothers and infants, are among a host of services ca-tering to new-and-expecting mothers found right in Eagle County. (Find out more about prenatal and baby yoga at www.umafitness.com.)
The services have been brough together by the fittingly dubbed Mountain Mama Care, which lists activities at www.mountainmamacare.com and holds quarterly meetings. The next meeting on Tuesday, April 23 from 5 p.m. to 7 p.m. at Synergy in Avon provides a place for moms and moms-to-be to find out more about their care options. Think of it as a small expo for all things baby-related. Some services are more obvious – medical care, massage and childcare – while some are more specific, like cloth diapers, yoga and life coaching.
Mountain Mama Care is the brainchild of founder Marcy
Tracy, an EagleVail-based doula who wanted to provide a comprehensive spot for pregnant and post-partum women in the community. The meetings also serve to help the different service providers network among themselves, she says.
“Mountain Mama Care is in its third year now,” Tracy says. “It’s free for anyone who has services, and we do quar-terly meetings that are open to the public so we can network.
I really want to get the word out there about what’s being offered right here in the valley.”
Read on for a spotlight on some of the unique resources for moms in the area.
Doulas offering a handWhat new mother doesn’t want the help and advice of
someone who knows all about the process of pregnancy, birth and caring for a new infant?
Much like a baby instruction manual for new parents in living form, doulas offer expert support and instruction for women, from pregnancy to post-partum. Doulas such as Tra-cy are certified by international organizations and are often seasoned experts when it comes to babies. Tracy worked for years in women and children’s services, and she’s been a certified doula for seven years.
“Doula comes from the Greek word meaning ‘woman servant,’” Tracy says. “Doulas provide emotional support, comfort for the mom, and advocacy and education if neces-sary.”
Birth doulas accompany the moms into the delivery room, acting as support and a liaison between the mother and med-ical staff. It’s not uncommon for the doula to help calm anx-ious fathers as well, Tracy says.
“I’m there through the whole thing, whether your labor is 3 hours or 36 hours,” she says.
Doulas also help new moms through the post-partum phase, going to the home after the birth to help the new fam-ily transition.
The doula helps the sleep-deprived parents with everyday
Networking for mothersMountain Mama Care connects moms with resources
Mountain Mama Care
The group’s next meeting will be on Tuesday, April 23 from 5 p.m. to 7 p.m. at Synergy Cen-ter for Wellness in Avon. Meet local baby service providers, get information and ask questions. For a full list of the businesses in the group, see www.mountainmamacare.com.
By Melanie Wong
[See MOUNTAIN MAMA, page 19]
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Mommy and Me yoga classes, taught by Uma Fitness yoga instructor Nicola Farrer, give moms a chance to exercise with their new babies while meeting oth-er moms. Farrer, who also teaches prenatal yoga, is among a group of providers who offer services for mothers in the Vail Valley. The network of providers, Mountain Mama Care, holds their quarterly meeting on April 23 in Avon. Kent Pettit photo.
8 sneakpeak | Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013
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The modern music industry has few success stories like O.A.R.
While other bands burn bright, break up and grudgingly reunite for overpriced comeback tours, O.A.R. (short for Of a Revolution) has been a reliable presence on the summer concert circuit since 1996. The Maryland-based quintet’s core lineup is still the same (lead vocal-ist Marc Roberge, drummer Chris Culos, guitarist Richard On, bassist Benj Gershman and saxophonist Jerry DePizzo) with the addition of a reliable, eager brass section for electrify-ing live performances. And it shows: From Red Rocks Amphitheatre to Madison Square Garden, improvisation-heavy concerts are arguably the band’s forte, even as it has notched a number of radio-friendly hits like “Love and Memories” and “Shattered (Turn the Car Around).”
Yet O.A.R.’s continued success and uncommon serenity have never made the band seem dull or boring. Since officially forming as students at Ohio State University, the members have been wildly dedicated to their music and fan base. In the vein of other improv masters like the Grateful Dead and Phish, O.A.R. is known for rarely playing the same show twice. The “Live on Red Rocks” album from 2012 showcases this trait with nearly two hours of music, including the first-ever live recording of horn players.
When O.A.R. comes to Ford Park as the free opening concert for Spring Back to Vail on Friday at 6 p.m., the band will surely bring its trademark sense of fun to a venue they know well: In 2010, the band rocked Vail for Snow Daze with Weezer and Mix Master Mike of the Beastie Boys.
This spring, though, all eyes are on O.A.R. as it ushers in the final weekend of celebration for Vail’s 50th anniversary. During a recording break for the band’s untitled new album, SneakPEAK chatted with Gershman about his group’s infectious energy, the importance of Red Bull on tour and how his creative best is yet to come.
SneakPEAK: Vail isn’t a dive bar by any means, but it’s also not a massive venue. What do you enjoy about doing smaller shows like this?
Benj Gershman: We’re all about showing the fans a good time. It has come to pass on multiple occasions in our career that it doesn’t really matter if you’re playing a set venue –
O.A.R brings 17 years of solid, infectious improv to opening night at Spring Back to Vail.
Interviewed by Phil Lindeman.
Themost likeable
guysin rock
O.A.R. plays a free headliner concert in Ford Park on Friday, April 12 as part of the mountain’s closing bash, Spring Back to Vail. Danny Clinch photo.
Don’t miss patrick Dethlefs, Colorado’s own up-and-comer
For most of his childhood, folk artist Patrick Dethlefs remembers want-ing to be a musician.
Hailing from Kittredge, Colo., Dethlefs (pronounced DET-lefs) grew up in a musical home. His father played the drums and guitar and wrote his own songs as a hobby. Dethlefs started with the trumpet in elementary school, then graduated to playing in a punk band with his neighbor in middle school.
“Once I started, I thought, this is what I want to do. Even when they asked you in middle school, ‘What do you want to be when you grow up?’ My first answer was always, ‘Musician,’” he says.
Now, at the tender age of 22, he’s doing just that, touring Colorado and the nation with his guitar and occasionally a band. He plays for Vail audi-ences on Friday, April 12 as the opening act for O.A.R., beginning at 6:30 p.m. at Ford Park. He released his sophomore album, “Rise and Fall” in 2012, a project that showcases his melodic, mellow brand of folk. The music ranges from the guitar-driven, melancholy “Done and Done” to the whimsical, toe-tapping “Will I Ever Find a Way?”
“I like to use folk as a genre because folk can be a very wide genre,” he says. “This album was a different approach (than my first, ‘Stays the Same’). I felt like my writing had really improved.”
As and up-and-comer in the Colorado music scene, Dethlefs is one to keep an eye on. You can catch him traveling the state for shows at venues like Aspen’s Belly Up and opening for everyone from Elephant Revival to O.A.R.
“It will be different playing in an outdoor setting to a crowd like that,” he says of his Spring Back performance. “Hopefully people can have as much fun as we do when we play live.”
By Melanie Wong[See O.A.R., page 11]
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sneakPeak wants you to send in your photo submissions that capture what makes living in the Vail Valley great. We’ll feature one photo each week, so send in images from your latest ad-ventures and other captured moments from around town, along with a short caption, to [email protected].
Taylor Duel, 9, ends the season right, and in style, at Ski Cooper.Credit: Dudley Duel
10 sneakpeak | Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013
10
If anyone ever took the con-cept of “dessert first, din-ner later,” to heart, it’s Last
Course in Edwards.
That’s not to say that the little boutique restaurant, tucked away in the western corner of the Edwards Riverwalk shop-ping center, doesn’t take its first and second courses serious-ly. On the contrary, its ever-rotating menu includes break-fast favorites such as pear-stuffed French toast, the popular Croque Monsieur sandwich for lunch and an equally delec-table dinner selection. It’s just that they rope you in with the sweets.
Enter the cozy restaurant, and one of the first sights will be a glass case filled with colorful cupcakes, slices of bread pudding, dainty cookies and slabs of cake. And then there’s the sit-down dessert menu, creatively plated and portioned for two to share.
Owners Whitney and Chris Armistead like to think of Last Course as one of the best-kept culinary secrets in the area.
“Some people think we’re just a dessert place and don’t know that we do breakfast, lunch and dinner,” Chris Ar-mistead says. “People are surprised that our entrées are so good, too. The idea has always been to do a small, high-quality menu, and do everything on it very well.”
A sweet beginningThe restaurant began as Whitney Armistead’s cake busi-
ness, Babycakes. She’s still a sought-after baker for wed-ding and specialty cakes, but she always wanted to have a restaurant of her own.
“Even in culinary school, Whitney wanted to have her own shop and also offer an outstanding menu,” Chris says. “I wanted to start my own business, so this worked out well.”
The couple built the place on Whitney’s reputation as a pastry chef, but also focused on incredibly fresh, local ingre-dients. The restaurant closes for a couple weeks through ear-ly May, but once summer hits, diners can expect a dynamic blackboard menu based on the latest finds at local farmer’s
markets.In a town that has become known as a bit of a foodie ha-
ven, boasting everything from seasonal fine dining to sushi to beloved dive bars, Last Course fits perfectly into the mix. You’ll find menu items that you won’t find elsewhere, such
a different kind of specialty bread pudding every week, or Colorado-made spirits at the bar.
The Armisteads also enlisted the help of co-chef Michael Irwin, who comes from years of cooking experience with restaurants such as Sweet Basil, Larkspur and Juniper. He says he loves the personalized approach that a smaller res-taurant affords.
“The best thing is the appreciation you get when you talk to a table,” Irwin says. “You get to come out and talk to people and serve them. You’re making 50 covers instead of 250 a night. It’s an intimate, boutique setting.”
Fitting into the town’s culinary niche hasn’t always been easy, especially since the Armisteads juggle the restaurant with raising their three young children.
“The hardest part is you never know how the crowd is go-ing to be,” Whitney says. “It comes and goes with the snow, and it’s hard to tell when people will be in town. However, the most rewarding thing is watching people enjoy what you make.”
The savory sideWhile Last Course might have a reputation as a dessert
bar, it’s gaining a following for more savory dishes. The butternut squash soup, flavored with sage oil and
served with a herb focaccia bread, started off as a fall and winter item, but quickly became one of the top dishes.
“We had people call in the summer and ask about it, so we might just keep that on the menu all year,” Whitney says.
For a memorable dinner, start the meal out with the soup or a salad, such as the mixed greens with sweet beets, goat cheese and tangy wine vinaigrette.
Move on to the pan-roasted pork chop, which the chefs claim as one of the most popular dishes in the house. Pork chops don’t tend to be the most sophisticated of culinary of-ferings, but Last Course manages to create a dish that will have you licking the plate. The pork is cooked just right, keeping it succulent and tender, and given a sweet finish with a bourbon glaze. The sides are show stealers: twice-baked slices of sweet potato and a buttery, warm Brussels sprouts slaw.
Whitney Armistead of Last Course in Edwards dis-plays a plate a cake pops, among the sweet specialties at the dessert bar and restaurant. The restaurant has built its reputation on its desserts, but is slowly gain-ing popularity for its savory breakfast, lunch and din-ner dishes. Zach Mahone photo.
SneakpICkS at Last Course
Last Course serves breakfast and lunch sev-en days a week and dinner from Wednesday through Saturday. For special events and more information, see www.lastcoursedesserts.com.
Butternut squash soup –One of the most popular menu selections, this savory soup is infused with herbs. Try the lunch portion with pear-and-brie grilled cheese. ($11)
Pan-roasted pork chop – Succulent and slath-ered in a bourbon glaze. Don’t forget the sides: sweet and buttery Brussels sprouts slaw and slices of twice-baked sweet potato. ($22)
Pumpkin bread pudding – Last Course often has some sort of bread pudding concoction on the menu or in the pastry case. Moist but not too mushy, it’s great with a cup of coffee after dinner. ($9)
Desserts take center stage at Last Course, but savory dishes steal the show. By Melanie Wong.
The tastiest secretin Edwards
[See LAST COURSE, page 13]
Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013 | sneakpeak 11
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it’s more about where your audience wants to be. Just give us a stage and we’ll come, and we’d like to think people follow. Being in an environment that isn’t formal keeps it spontaneous and fun. It’s going to be an experience for us as much as putting on a great show for everyone else.
SP: As a band that relies heavily on improvisation, how do you prep for a show when traveling and touring? A hectic schedule must not leave much time for practice.
BG: A lot of times we don’t work things out ahead of time. We have good communication on-stage, in the moment, and that makes us the band we are. Someone will have an idea and we might work it out during sound check, then work it into the show after going over it two or three times. Really, music to musicians is like talking to a talker. It’s just some-thing we do, and it comes naturally.
SP: When you have a really great performance – everyone just clicks – do you try and capture that vibe the next night or next week?
BG: You always want to come together and give your best performance at every show. That’s really the sum of what we do – all of us have to come together onstage, and even though it’s impossible to be perfect, we’re just open to tak-ing each other in new directions. One of the ways we work around that is just having fun and bouncing back from little hiccups, and I think our audience appreciates how we’re able to laugh things off when they don’t go right.
SP: For Colorado fans, the “Live on Red Rocks” album is a milestone, recorded on the same stage graced by U2 and The Beatles. Talk about what that album means to the band.
BG: That album is special to us because it’s just an incred-ible, incredible venue. It was such an energetic crowd and beautiful place to be, and even though the pressure was on us to be on top of our game – we also had a live feed going on – we really came together and had a great show. Now, if you listen to that album, there are mistakes in there, but we chose to leave them in. That’s who we are and that’s who we are as a band, so why try to hide it?
SP: One thing you guys always have going for you is a
sense of fun – everyone in the audience can tell that you en-joy being where you are, playing the music you’re playing. Where does that energy come from?
BG: For some of us, Red Bull really helps (laughs). But I think we generally love what we do. As we get older, we all understand we only have so many shows left, and we never know when that last show is going to be. We all love the op-portunity we have to do what we do. When I look over and see my sax player wailing away, I get that energy. When I see our drummer crashing away at cymbals, I get that en-ergy. It’s infectious.
SP: O.A.R. is big on the summer concert circuit and at college campuses. What do you enjoy about those eclectic, wide-ranging crowds, where not everyone is a fan of your music?
BG: I think the most attractive part of a festival or Spring Back to Vail environment is the unknown. When you play formal events that are your own concert, you know your au-dience will attend. With things like the Vail show, it makes you think a little harder. We might come up with a set list, but we call audibles on stage quite a bit by adjusting our set-list to incorporate a new idea or play off the vibe of the crowd.
SP: The band’s core lineup is exactly the same, even after 17 years. How has everyone managed to stay at the same level of personal and creative energy? There must’ve been rough spots.
BG: As far as interpersonal energy, I think there’s more creativity than ever. We’re all coming to the table with more ideas than we ever have before. We almost want to stick more songs on an album than we’re actually able, and that’s a good problem to have. Onstage, that creativity helps diver-sify what we play for the crowd. You can explore new segues and instrumentals and intros between each song. Even inside a song people already known, we can go an entirely new di-rection with the bridge, taking that song places where people who have seen us a dozen times will be surprised.
O.A.R. –––––––––––––––––––––––––– [From page 8]
SneakPEAK writer Phil Lindeman can be reached at [email protected]
12 sneakpeak | Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013
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12
Near the end of his presentation at last weekend’s Taste of Vail, Pete Marczyk, a Denver-based gourmet grocer, raised a glass of wine to the audience.
“Once we leave here, we’ll spend a whole weekend swirl-ing this, tasting this and occasionally spitting this out, just to figure out why it’s so special,” Marczyk said. “Yet we’ll shove anything in our mouths that’s cheap and doesn’t taste awful.”
The large and talkative crowd was silent for a moment before Marczyk moved onto his next point while everyone enjoyed the juicy, delicately rich lamb sliders prepared by the Terra Bistro kitchen. The brief silence proved Marczyk had hit a nerve with his simple comparison.
The Saturday morning seminar, alluringly titled “Where Does Our Food Come From?” was hosted by Marczyk, own-er of Marczyk Fine Foods. Joining him were two handpicked sustainability proponents from the Front Range: Amanda Seastrom from the Colorado-based Niman Ranch partner-ship of organic farms, and Tyler DuBois, a former butcher form Marczyk and owner of Denver’s artisan pickle com-pany, The Real Dill.
Together, this group promised to talk about “food poli-tics,” an increasingly complicated subject that’s at once im-portant and somewhat pretentious – just think of the furor over New York City’s recent ban on oversized sodas.
In search of flavorMarczyk, an energetic foodie, has a knack for turning
simple observations into profound ideas, with the help of his wife and business partner, Barbara Macfarlane. Marczyk asked the crowd to remember a sublime meal or flavor. For him, it was a loaf of bread in Italy.
“Think of it this way: Anywhere you go in the world – It-aly, France, even South America – you come across a flavor that sparkles, and you want to find that taste again when you return home but can’t,” Marczyk said. “It’s not because it’s elusive. It’s because we’ve been taught that the integrity of the base ingredients loses out to what’s economical.”
Marczyk used the bread – a humble, old-fashioned sta-ple of diets everywhere – to introduce his food philosophy: “Eating is an agricultural act,” a quote borrowed from essay-ist and food advocate Wendell Berry. It’s the foundation for an ever-growing number of smalltime grocery stores return-ing to pre-WWII roots, including Marczyk Fine Foods. In 12 years, the store has become a staple for residents in the Capitol Hill neighborhood, offering local meat, vegetables, fruits, wine and more. He and his wife now have two loca-tions in Denver proper, and they plan to add more options like seasonal, house-made ice cream, all while staying true to Marczyk’s vision for conscious eating.
“Eating may be an agricultural act,” he said, repeating his
refrain once again, “But it is also something sensual. I mean, this is a sensual pleasure we get to enjoy three times a day. What other sensual pleasures can you say that about? Not nearly enough.”
But Marczyk is more than an idealist. He’s also a shrewd businessman, and he realizes people who see food as a phi-losophy – not just fuel – are fighting an uphill battle. As he pointed out, he and the rest were preaching to the choir: Just about everyone in the room came with concerns about mod-ern food production – nutritionists, farmers, parents, John-sons and Wales students.
“In America, we eat the worst food in the world, but we have access to the best food in the world,” Marczyk said, giving the example of Colorado’s Palisade peaches. “Every time you eat a peach or a salad or anything else, you’re mak-ing a decision about the future of the producer who made that food.”
Changing the tideThis idea of voting with your dollar became a recurring
theme, and Seastrom of Niman Ranch showed how difficult it is to truly know food producers, even in a label-intense grocery store aisle. She showed several humbling slides, in-cluding side-by-side comparisons of production farms and family farms, like the 700 in her company’s network. The photos and conditions of the animals were sobering, but the most shocking revelation was unexpected. The group had seen photos of atrocious farms before, but few knew that only 18 percent of one million “Colorado” lamb is raised in the state.
“On the retail side, breaking into the consumer market has been very difficult,” Seastrom said of Niman’s slow growth over the past 40 years. “We were really able to get the food-service industry right away, because chefs are taught to ap-preciate quality ingredients. But we have a seen a ground-swell of average buyers wanting to know where their food comes from, and that’s promising.”
Sadly, Seastrom credited recent food recalls and contami-nation woes for this newfound interest in food production, but she’s glad to see the tides changing. This new wave of “mission-based foodies,” is young, active and willing to pay just a bit more for food raised beyond factory-farm walls.
Tyler DuBois of The Real Dill definitely fits the mold. The 20-something culinary school graduate worked in several high-end, hipster-friendly kitchens before arriving at Marc-zyk. He made the move to have time for his pickle business, but he bought into Marczyk’s philosophy. As a butcher, he could literally see the difference between truly superior meat and the cuts he thought were quality in gourmet kitchens.
The Real Dill continues this tradition, with small-batch jars brined with whole chunks of garlic, peppers and dill. This summer, he’s taking the local angle one step further by partnering with Denver’s Great Divide Brewery for a “beer
pickle,” with brine made the same way as beer.“Pickling has been around for centuries, but with the ad-
vent of refrigeration, you had all these wonderful family recipes passed down through the years that are now gone,” DuBois said. “We’re really trying to tap into that comforting, childhood taste we’ve almost lost to time.”
The seminar was obviously a push to buy the presenter’s food, but each presenter genuinely seemed to care about the future of agriculture and farming. From wine to bread to those delicious lamb sliders, it was more than a sales pitch – it was a search for something delicious for the palate and conscience.
But occasionally, good intentions aren’t enough. After the seminar, former farmer Bruce Sparrow explained the tug of war between ethics and reality.
“I believe in what they’re doing 100 percent,” Sparrow said. “The only trouble is, there’s no way we can produce all the food we need in this country the way they want to produce it.”
Marczyk isn’t blind to this battle – again, he’s a business-man, and he’s grateful to be one of few grocers to thrive in recent years. He explains his only solution in characteristi-cally simple and vivid terms.
“Talk to your purveyors, talk to your chefs, talk to the serv-ers who bring your food,” Marczyk said. “Anywhere you go, find out what’s on your plate and where it came from. We don’t need this movement to become a Goliath – we just need a million Davids.”
Consumers, meet your foodTaste of Vail seminar explores how Americans settle for shoddy eats
By Phil Lindeman
Experts from Niman Ranch and Marczyk Fine Foods talk to audiences at last week’s Taste of Vail culinary festival about the origins of what we consume. Zach Mahone photo.
SneakPEAK writer Phil Lindeman can be reached at [email protected]
Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013 | sneakpeak 13
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Another favorite is the braised short ribs, covered in a demi-port barbecue sauce and served with cheesy polenta and sautéed greens. As summer comes around, watch the blackboard menu for items such as melon salad and rhubarb dishes.
“We like to just work with whatever we find at the market that particular day,” Irwin says. “The growing seasons here are so short that sometimes we’ll only have an ingredient for a couple weeks before it’s out of season.”
Let’s not forget the last course. The chefs almost always keep a selection of specialty bread puddings on hand, crafted from mouth-watering ingredients like cinnamon buns and toffee. We tried the pumpkin version, served with a scoop of crème fraiche ice cream, and the empty plate spoke for itself.
Keep an eye on Last Course this summer for new events and the opening of a sunny patio. Over the winter, the res-taurant hosted some trunk shows and pairing dinners in part-nership with Crazy Mountain Brewery. Whitney says she’s working on organizing a poker night, complete with gourmet “dude food” like ribs and mac and cheese.
“There are all these events for ladies, but not too many restaurants do events for guys,” Whitney says. “We’ve got quite a few ideas we’re working on for the summer, so keep an eye on our website.”
LAST COURSE ––––––––––––––––––––– [From page 10]
SneakPEAK editor Melanie Wong can be reached at [email protected]
water without falling, and emerge in (hopefully) one piece on the far-side snow. Of course, it all takes place in front of literally thousands of spectators, and the success-to-failure ratio is wonderfully skewed.
Then again, winning isn’t really what the championships are about – even the name is a bit of a misnomer, as the sport has no official governing body – but each year brings a hand-ful of die-hard pond skimmers. The afternoon is more about catching wild costumes, rooting for the loser and enjoying one-of-a-kind fun. It’s the sort of event Vail has somewhat phased out over the years, and a fitting close to the 50th an-niversary season.
The field is limited to 75 competitors, and as of press time, registration was closed. But it never hurts to ask announcers about last-minute registration. The venue opens at 1:30 p.m. for spectators, and competition begins at 3 p.m.
Après parties Vail boasts dozens of patios and bars for après indulgence,
but the lineup of official Spring Back venues touches almost all of Vail Village’s iconic hangouts, along with a handful of new ones. Pazzo’s, Red Lion and Vendetta’s each host at
least one afternoon party during the celebration, featuring specials on Budweiser and Bud Light.
The late-night events are a bit more involved, with live music and more drink specials. The Friday night party at Vail Ale House in West Vail includes a to-be-determined band, and Saturday night at Samana Lounge in Vail Village brings the retro sounds of Denver-based DJ Jon Nedza. Drink spe-cials are for the 21-and-over crowd only, and entry to the late-night parties is restricted.
Expo areaBeginning Friday morning and running through Sunday,
the Spring Back expo at Mountain Plaza near the bottom of Gondola One is an ideal place to find free goodies. Event sponsors like GoPro and Red Bull will be on hand – no doubt with stickers and energy drinks aplenty – as well as local ski shops, gear manufacturers and alpine outfitters. If the snow is good enough, try a pair of demo skis or bindings to prep for a summertime purchase.
SPRING BACK ––––––––––––––––––––– [From page 5]
SneakPEAK writer Phil Lindeman can be reached at [email protected]
14 sneakpeak | Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013
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Editor’s note: Palmer Hoyt is a Vail-based skier and the director and head coach of the University of Colorado at Boulder Free-style Ski Team. He writes about all things skiing – im-provement, its impacts on his life and most important-ly, how to have more fun on the slopes.
This ski season is drawing to a close, but it is never too
early to get a jump on making next season great by taking care of a few end-of-the-season tasks. Here are two tips to cap off this season and get ready for the next.
1. Begin your preparation for the approaching winter by first taking stock of the season that just ended.
It is always exciting to anticipate what the upcoming sea-son might bring. But before you start fantasizing about the subsequent winter, give yourself a few moments to audit and appreciate the ski season we’re currently laying to rest and how it can help you with the next.
Looking back on the current ski season can help you clar-ify the correct mentality for capturing what you want out of next year. If you’re like me, you always want more skiing from the next winter. No matter how far I’m able to push my ski limits in a season, or how many days I bag in a winter, each ski season always seems to leave me hungry and ready for more.
We’ve had a great winter in Vail. It wasn’t the best snow-year on record, but we have had tons of opportunities to take away wonderful memories. While it is tempting to disre-garding this season and default directly to delusions of what next season could be, allow yourself a few moments to con-sider some important questions: What was your best day this last season? (Did you catch the surprise Thursday, Jan. 31 powder day?) How about your favorite run? Most spectacu-
lar crash? Your standout memory? How many days can you count from 2012/2013 among your lifetime top 10 ski days?
2. Collect, pack and condition your gear so it is ready to go next fall.
It is tempting to just cram your gear into a corner of the garage at end of the season and think to yourself that you’ll take care of it “sometime.” The reality is that unless you have definite summer skiing plans that will keep you ac-tively on the slopes, you’re going to forget about doing the things that prolong the life of your gear and make starting next year easy.
- Skis: Get a summer tune.Preparing your skis before you put them away will protect
them over the summer and make them poised to rip when you’re ready. You can take them to any local shop and ask for a summer tune, or if you’re feeling ambitious, you can do it yourself. Here’s what your skis need to endure the ap-proaching hiatus.
Bases: Clean with a soft brush or rag. Fix any damage (gouges, deep scratches or core shots), and put on lots of wax. My favorite place to learn about ski care and purchase tuning products is www.tognar.com.
Edges: Don’t put your skis away with any rust showing. A proper sharpening should do the trick, or you can run a gummy stone over any oxidized spots.
Top sheets: If the tops of your skis are full of chips and cuts, clean them up and protect them by cutting away the damage with a razor and filling in the scars with super glue.
Strap: If you don’t regularly use a ski strap to keep your sticks together, start now. Secure your skis together any time you’re not using them, especially during storage, at their contact points (where the bases touch when together).
-Bindings: Turn the DINs down.When you store your skis over long periods of time, such
as during the summer months, release all the pressure on your binding springs.
Reduce the DINs of your bindings to their lowest set-tings by turning the individual binding DIN screws counter-clockwise. The spring that controls your binding’s function will retain its resilience longer when not kept continually
compressed. WARNING! Make sure to turn your DINs back up before
the ski season starts. You might want to leave a sticky note on them to remind yourself of the adjustment for the coming fall.
-Boots: Buckled and fresh.You want your boots to fit, function, and smell good when
you re-enlist them. To start, pull your liner and foot bed out and set them in
the sun for a few hours on a warm day. This will ensure they are fully dry and ready for storage without molding. Before you put your liners back in your shells, throw a scented dryer sheet in. This will help to absorb moisture and improve their “natural” scent.
Ski boots should be stored with the buckles secured and fastened to the same setting you use when you’re skiing. This will help the high-density plastic retain the shape you want when you ski.
- Outerwear: Wash, dry and condition it. Take the time to clean your ski outerwear. Usually this
means a gentle cycle in the washing machine using cold wa-ter and a technical cleaner/detergent. Make sure each piece of outerwear is hung dry. Before storing, apply a high-per-formance conditioning product, specific to the garment, such as Nikwax TX Direct water repellant spray to waterproof gear.
- Organize the rest of your gearBefore they go missing, collect your gloves, goggles, hel-
met and other accessories and put them them all one place. Make sure each item is properly dried and in working
condition, and then pack the collection away together in a common storage container. You can use a travel ski duffel, a plastic bin or a garbage bag, as long as the container in which you choose to pack your ski stuff will keep it safe, contained, and dry. Then, next season when you’re pumped to go, it’ll all be ready and waiting for you.
Here’s to a great season that was full of fun times, snow just when we most needed it and great memories. We’ll see you out there next season.
Love to Ski: prepare for the next ski seasonRemember the best of this year and prep your gear for the next
Palmer Hoyt
was also a concern, and monetary woes gave rise to traditions like the VMS Home Tour and Holiday Gala and Auction, then dubbed “The Desperation Derby.”
Sally Johnston, who had two children attend VMS and now sits on the board of directors, saw the laudable impact Abuisi had on the school.
“I believe the kids here really show a love of learning, and it has made this school spe-cial,” Johnston says. “It’s also an extended family. Even as the town has grown, this school has remained a place where people feel connected.”
Along with spearheading the school’s first permanent home, Abuisi brought in a hand-selected crop of teachers – Schindel included – and made education a top priority. Today, all students are required to be accepted at a four-year university before graduation.
This intense focus on college prep was fully formed in 1993, when Johnston’s son, Mike, was a senior. Mike Johnston took over as emcee for the anniversary evening – a perfect fit
for the trim, well-spoken former principal and current Colorado State Senator.“This school is like the giant family room of our house,” he said before entering the au-
ditorium for Abuisi’s presentation. “You come out and see all your brothers and sisters and moms and dads.”
As people filter into the auditorium, Abuisi stands by the library entrance, talking with grandfatherly charm to a group of former students and teachers. The evening is his farewell party, but for the headmaster of nearly four decades, it’s about the future of a school and community built from the ground up – sometimes quite literally.
“To see several hundred students come in as 5 year olds and exit as college freshmen is something I love, and I’ve seen it happen hundreds of times,” Abuisi says. “Good people are drawn to this town, and I’ve enjoyed being a part of it the entire time.”
VMS –––––––––––––––––––––––––––––––––––––––––––––– [From page 6]
SneakPEAK writer Phil Lindeman can be reached at [email protected]
Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013 | sneakpeak 15
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When April 15 rolls around, the chairlifts will have inched to a stop, and the ropes will be lifted on a whole new kind of terrain – singletrack.
April, with its varying spring weather, sends many moun-tain denizens further west to the deserts of Moab. However, trails a bit closer to home in Eagle are ready to ride as well. The town’s western trails – Boneyard, Redneck Ridge and the Pool and Ice Rink trails – are already open, and on April 15, the rest of the town’s open space trails will be ready for public use. Until then, hikers and bikers are asked to stay off the trails, says Town of Eagle Open Space Coordinator John Staight.
“Seasonal closures were established six or seven years ago to protect wintering wildlife and the deer and elk who come down into town in the wintertime. They are low on energy reserves, and there’s a possibility of them being spooked by hikers and mountain bike riders,” Staight says. “That’s the primary reason for closures, and it’s also to protect the trails from people riding them too early when they’re muddy. Oth-erwise, trails get torn up.”
If you’re one of many Colorado riders planning to migrate to Utah this spring, you’ll also like the sprawling network of trails in Eagle. Both mountain biking hotspots have op-tions for every kind of rider, so read on for a few suggestions you may be familiar with and few new routes to try out this spring.
The challenging climbIn Moab: Amasa BackThis ledgy, jeep-road climb is 3.8 miles of steep climbing
and step-ups on rock and sandstone. The climb averages 10
percent, and you can extend the ride with several trails that loop out from the main road. The start is located a short way out of town on Kane Creek Road.
In Eagle: Second Gulch to Pipeline to WolvertonThis ride, which starts from the Arroyo Drive trailhead in
Eagle Ranch, starts off on a deceptively mellow doubletrack road that winds gently up into the hills. However, as the trail enters the woods and turns into singletrack, be prepared for the grade to get significantly steeper and the path rockier. A short walk might be inevitable as you near the top. After
a Moab rider’s guide to eagleThe top bike rides for those heading West this spring
By Melanie Wongeagle’s Haymeadow
Trails approvedA new mountain bike trail is in the works
for Eagle after the town’s board of trustees ap-proved $60,000 toward the project on Tuesday.
The Haymeadow trail will be built south of the existing town boundaries, just north of Brush Creek Road and east of the pool and ice rink, says the town’s open space coordinator John Staight.
The land was donated by developers to the town as open space, and will be the site of the 2013 Colorado high school mountain biking state championships.
“The trail will be four to six miles long with multiple loops that can provide a different rid-ing experience for riders of all levels,” Staight says. “We’ll hire a professional trail-building consultant to design it, and eventually it might tie into the Pool and Ice Rink trail.”
Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013 | sneakpeak 17
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the singletrack, continue climbing the dirt road to a newer section of fun, roller-coaster singletrack called Wolverton. You’ll be rewarded with smooth riding before you head back down Pipeline for the descent.
Fun and twistyIn Moab: Pipe DreamAccording to Moab bike guide Michael Carlson, so many
new trails have popped up all over Moab in the last couple years that it’s hard to keep track of them all. One newer trail, Pipe Dream, is a short ride from the town’s main street, start-ing at the south end of the Hidden Valley Trailhead. The trail surface features dirt, rock armoring, shale bench cuts, black-brush slopes, rolling terrain and sharp, twisting turns.
In Eagle: Boneyard and Redneck RidgeThis ride provides much of the same rolling and twisting
action of Pipe Dream, but with less technical difficulty. Park and ride from the Boneyard Trailhead or from the Mill Creek parking lot. Boneyard is a smooth, twisting climb that opens up into dramatic views of the New York Mountains. The Redneck Ridge descent is gradual, with manageable rock beds, fast turns and a steeper, loosely packed final portion that keeps you on your toes.
Family ridingIn Moab: Bar M trailsThese trails have something for everyone. New single-
track loops have sprung up around the mellow Bar M road, creating a crisscrossed network of rides. Beginners and kids will like the meandering EZ and Lazy trails. Intermediate riders will like Circle O and Rockin’ A, the entirety of which is on slickrock. Unlike the famed Slickrock trail itself, these routes are mostly flat with many dips and turns. You could call it “Slickrock Lite.” For more advanced riders, Dead-man’s Ridge offers a climb with a number of steep spots, a
few challenging rock features and sharp switchbacks.In Eagle: Eagle Ranch loopsThis may be one of the flatter rides found in the entirety of
Eagle County, but that doesn’t make it any less fun. From the Arroyo Drive parking area, hop on the bike path and you’ll soon head up a short climb on a wide dirt road. From there starts a rollicking, roller-coaster descent on smooth single-track through sagebrush fields that can loop back to the park-ing lot.
The extended tourIn Moab: The Whole EnchiladaThis is one of Moab’s marquee rides, and it requires a
shuttle. Get dropped off in the La Sal Mountains and take a 25-mile descent back into Moab on a combination of six trails. You’ll start on alpine trails through aspen and oak meadows, roll over rocks, roots and ledges, and put your shocks to the test on the rocky Porcupine Rim before ending at the Colorado River.
In Eagle: Abrams Ridge, Cat Walk, Easy Rider, School House Rock
The premier tour of Eagle’s singletrack doesn’t require a car or driver. The ride starts near Brush Creek Elementary School and kicks off with a steep, lung-busting uphill. Ex-pect some loose portions and exposure along the way. At the top, you’ll be welcomed into Eagle’s backcountry and open meadows before diving into the shaded path of Cat Walk. This relatively flat, twisting trail dumps riders out at the top of Easy Rider, a fast descent through open fields on Eagle’s trademark dirt with a serious whee-factor. From there, you’ll have a short, steep singletrack climb up School House Rock before ending back in town.
Skinny tiresIn Moab: Arches National Park“Moab is becoming a pretty popular road biking destina-
tion,” bike guide Carlson says, adding that the fat-tire cen-tric town has added a skinny tire festival to its event lineup. One of the most popular rides takes cyclists through Arches National Park. Bikes pay a $5 entrance fee. Head up a short, steady climb, then enjoy rolling hills while surrounded by sandstone arches. Ride out to Devil’s Garden and back for a 41-mile roundtrip jaunt.
In Eagle: Brush Creek Road toward Sylvan LakeThis is the go-to stretch of pavement for Eagle road cy-
clists. The two-lane road sees light traffic, and the climb is barely noticeable for more than 10 miles before turning to dirt and ending at Sylvan Lake State Park. Along the way, you’ll pass ranches, barns, livestock, Adam’s Rib Country Club and views of the surrounding mountains.
For more details on Eagle’s trail network, see www.eag-leoutside.com or pick up a guidebook at a local bike shop. If you head west this spring for Moab’s storied trails, make sure to stop in at Eagle on the way for some of best under-the-radar singletrack in the state.
Boneyard Trail in West Eagle. Cody Downard photo.
SneakPEAK editor Melanie Wong can be reached at [email protected]
18 sneakpeak | Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013
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Editor’s Note: Minturn-based sports fan Patrick Whitehurst writes for www.fanrag.com. Read his mus-ings on the site or in Sneak-PEAK.
A wiser fellow than me once said, “When one door is closed, another is opened.”
I try to think about that whenever my life takes an expected or surprising turn. Switching career paths can
be a scary endeavor, but it can also be extremely rewarding from both a financial and personal perspective.
Anyone who lives in our happy valley knows the doors that signal the end of the ski season are closing at Vail and Beaver Creek. Skiers and snowboarders alike can rejoice that the snowfall this season exceeded last year’s subpar totals. We can enjoy the last few days of the season by tak-ing our final turns or hanging out on the multitude of sunny decks with good friends.
When the lifts close at 4 p.m. on Sunday, the door to an-other season is opened for area residents -- off season!
I know that I am not the only one who loves the off sea-son. Sure, I will miss ripping through the Back Bowls on what seems to be a bottomless powder day, but some down
time is all right with me too. Maybe you work in the service industry and the mountain closures signify an opportunity to visit family and friends that you were unable to catch up with during the busy season.
If you’re lucky enough to have a trip to the beach or some-where warm planned, the off season can’t come quickly enough. If you’re sticking around the valley, another door is opening before our eyes -- spring! Area golf courses will soon be open and all of the activities or hobbies that accompany our rivers await. Local hiking and biking trails are starting to thaw, soon the majestic beauty of the Rocky Mountains can be witnessed even more fully following a short trek into the woods.
When one door is closed, many more open...As a fan and writer, I recall those words at the conclusion
of every major sporting season. After the door closed on the college basketball season and the Louisville Cardinals stood victorious, coaches and players from every university and small school in the country got back to work with the goal of improving next season. Michigan may have lost on Champi-onship Monday, but their program will receive a huge boost due to the Wolverines’ success in the tournament; top re-cruits will visit and commit to Ann Arbor with the hopes of winning a national title.
Louisville and head coach Rick Pitino won’t lack motiva-tion entering the 2013-2014 season, as the defending champs will most likely be ranked behind in-state rival and perennial powerhouse Kentucky. The Wildcats weren’t even granted a bid to the 2013 NCAA Tournament, but landed the top re-
cruiting class in the country once again, so expectations will be sky high.
Play ball!The door just opened on the Major League Baseball sea-
son. Don’t tell Cubs fans that their beloved team doesn’t have a puncher’s chance to compete for either the NL Cen-tral crown or a wildcard spot in the National League. In Fan-Rag.com’s Baseball Preview, I predicted the Cubbies will not lose 100 games in 2013 -- 98 or 99 sounds about right. A new season brings new hope!
This season the Colorado Rockies celebrate 20 years in the big leagues. Coors Field is an incredible venue, and the Rockies roster is stocked with veteran leadership and young talent. Get down to Denver and “root, root, root for the home team” or catch some of the best players in the world today.
Still on the brainWhile there is officially an offseason in the NFL, football
fans can always get their fix by following the moves their favorite team makes. The regular season schedule will be released soon, and the NFL draft is only two weeks away.
As a Packers fan, I was disappointed to see the door close on wide receiver Greg Jennings’ career in Green Bay, but I know the team will look to add younger weapons through the draft. Broncos fans have to be excited at the prospect of Peyton Manning throwing to Wes Welker. Already lofty expectations will only increase when Denver drafts talented defensive players to shore up that side of the ball.
Championship doors are wide open As the regular season winds down in the NBA and NHL,
fans know that simply qualifying for the postseason is a great start. Last year the Los Angeles Kings were the eighth and final seed in the Western Conference. All the Kings did was steamroll every team in their path and take home Lord Stanley’s Cup.
There are front runners and favorites, but the postseason is a clean slate. Will the Heat repeat? Can the Blackhawks seal the deal as hockey’s best team? The doors are wide open for legendary drama unfolding in the sports world, and I can’t wait.
SneakSpORTS: Swinging doors of seasonsSki season is ending, but spring and the off season are waiting
Patrick Whitehurst
Need help?Call Your Mental Health Professional
Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013 | sneakpeak 19
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tasks, cooks meals, looks after other siblings, and teaches the mom about breast feeding and caring for the new baby.
Find out more at www.vailvalleydoula.com.
Memories in photosIn generations past, pregnant ladies hid away in their
homes during the third trimester, and they certainly didn’t seek out professional photographers to document those months.
“I get comments from older people that you used to run and hide when you were pregnant, and now you want pho-tos,” says photographer Bex White of the EagleVail based White Starfish Photography, who specializes in pregnancy, baby and family portraits. “I think people finally realize that women, when they’re pregnant, are very beautiful.”
It’s a treat for moms as well, who have probably been wearing baggy clothes for months and may feel less than beautiful.
“Right now, I’m five months pregnant and starting to feel fat and bloated,” White says with a laugh. “So it’s nice to be able to dress up and feel like you’re beautiful. About 36 weeks is a peak time to get photos.”
Clients can opt for studio shots, but many also like to get their photos taken outside. It’s becoming increasingly popu-lar for dads to join in on the photos as well.
“I really like shooting in the outdoors because we live in such a beautiful town,” says White. “I’ve taken photos in 3 feet of snow with pregnant women and in aspen meadows. Women here tend to be more adventurous and not too shy about hiking in the woods at 36 weeks pregnant.”
Another popular time for photos is in the few weeks af-ter the baby comes home. Of course, the timeframe comes with challenges, since most parents of newborns are more focused on getting through sleepless nights and feeding the baby than on setting up photo sessions. White believes it just takes some advance planning and patience.
“I think with maternity, it’s such a short period of your life,” she says. “You don’t realize until you look back how quickly your baby has progressed from being an infant. It gives parents a memento to remember.”
Find out more at www.whitestarfish.com.
Diapered upThere’s one item that new parents are sure to have plenty
of: diapers. Where parents have a choice, says Katie Crofton of Pee Wee Natural Baby Products, is what kind of diaper goes on baby.
Crofton, a local nurse and mother of three, started her business as a cloth diaper distributor last January after using the products with her three sons. She considers herself an expert on the topic by experience, she says, and wanted to be a resource for local moms interested in forgoing dispos-able diapers. Cloth diapers take some getting used to and you have to find the right kind for your baby, but Crofton says that cloth diapers can save money (about $2,500 per child) and keep disposable diapers out of landfills.
“I want to get the word out there that cloth diapering is easy,” Crofton says. “These are not the cloth diapers our moms used.”
Pee Wee Natural Baby Products carries three brands of diapers that Crofton has tried with her own sons: Thirsties, Rumparooz and GroVia. The business is mostly online-based, and also carries baby and diaper accessories.
A little guidance goes a long way with cloth diapering, and that’s an area where Crofton wants to help other moms. She suggests trying out different brands to see what works best instead of springing for a full set, which can cost upwards of $400 or $500. She also points out that parents can use both cloth and disposable diapers according to their needs.
Crofton first tried cloth diapers with her son Ian, now 6 years old.
“I asked around and nobody seemed to really know much about it, so I bought the cheapest thing I could on the Inter-net and failed miserably. I had to change them more often, and Ian always smelled like a bum,” Crofton says. “With my second child, I got something fleece-lined that absorbed a lot, and a friend showed me how to wash them correctly. It’s a meticulous process, but once you get it down, it’s not a problem.”
Find out more at www.peeweenaturalbaby.com.
MOUNTAIN MAMA ––––––––––––––––– [From page 7]
SneakPEAK editor Melanie Wong can be reached at [email protected]
20 sneakpeak | Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013
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Submit your event to SneakPEAK’s weekly community cal-endar by sending information to [email protected].
Thursday, April 11 to Monday, Dec. 2Can Do MS Rolex Raffle tickets on sale Enter the Rolex “100” Raffle for a chance to win a Rolex Oyster Perpetual Explorer II, valued at $8,100. All raffle proceeds benefit Can Do MS’s lifestyle empowerment programs, which equip people living with MS and their support partners with the knowledge, skills, awareness and confidence to become active co-managers of their health.Tickets are on sale now for $100 each and can be purchased online at www.mscando.org/raffle or by calling Can Do MS at 800-367-3101. Tickets can also be purchased in person at Can Do MS’ offices in Edwards, CO or by mailing a check directly to Can Do MS (27 Main St. Suite 303, Edwards, CO 81632). The drawing will be on Monday, Dec. 2, at 12:30 p.m. Winner need not be present to win.
Thursday, April 11Live music at Vail Ale HouseThursday night brings free, live music with local rockers The Olora Brothers and Drunken Hearts. Music starts at 10 p.m.
Thursday, April 11Spring Back concert: O.A.RThe mountain’s closing festival presents O.A.R. with opener Patrick Dethlefs at Ford Park at 6:30 p.m. Short for Of a Revolution, O.A.R. is an alternative rock band well-known for rocking the stage at their live performances and extensive summer touring.
Thursday, April 11 to Saturday, April 13Segovian pig roast at The LeonoraLeonora, Vail’s newest bistro, wine and tapas bar in The Sebastian hotel, hosts a Segovian pig roast every Thursday, Friday and Saturday afternoon through April 13. Event will include live Latin jazz guitar, a sangria and mojito bar, plus a selection of tapas, crudo and ceviche, as well as craft beer and wine on the terrace outside of Leonora.
Friday, April 12Family Friday Afternoon Club at Beaver CreekFrom 4:30 p.m. to 5:30 p.m., enjoy music, snacks, games, and activities on McCoy’s deck, with special appearances by Riperoo, Snow Cats and the Beaver Creek Ski Patrol. Event is free.
Friday, April 12Skin the Rabbit at Main St. GrillEagle County band Skin the Rabbit plays bluegrass with a twist at Eagle’s Main St. Grill. Music starts at 10 p.m.
Saturday, April 139Health Fair in GypsumThe 34th annual 9Health Fair will have blood chemistry screenings, colon cancer screening kits, blood count tests and more for affordable prices. Free screenings available for weight/body mass index, blood pressure, vision and hearing. Event is sponsored by the Eagle Lions Club and Vail Valley Medical Center. The 9Health Fair is being held in Gypsum at Eagle Valley High School from 7:30 a.m. to 11:30 a.m. Cash or check only. Register online at www.9healthfair.org. For more 9Health Fair information, see the website or call 1-800-332-3078.
Saturday, April 13Spring Back concert: Sublime with RomeThe mountain’s closing festival presents a free concert by Sublime with Rome and opener Air Dubai Saturday begin-ning at 6:30 p.m. Sublime with Rome brings a blend of reggae, ska, punk and surf-rock. The band is a collabora-
tion between Eric Wilson of Sublime, celebrated drummer Josh Freese and lead vocalist and guitarist Rome Ramirez. Together the trio treats fans to Sublime favorites as well as original material from the 2011 album, “Yours Truly.”
Sunday, April 14Spring Back concert: Jimmy CliffThe ski season closes with a free concert by Jimmy Cliff, with opener Eminence Ensemble at Solaris Plaza in Vail Village. Venue opens and music starts at 4 p.m. Jimmy Cliff is a Grammy-winning musician, actor, singer, songwriter, producer and Rock and Roll Hall of Fame inductee.
Monday, April 15Town of Eagle trails openAll Town of Eagle open space trails open for the season until Dec. 15. Please respcet the winter trail closures to protect wintering wildlife and to avoid damage to roads or trails during wet conditions.
Monday, April 15Gypsum Public Library book discussionJoin the Gypsum Public Library for a book-discussion at 6:30 p.m. centering around the “One Book, One Valley” initiative. One Book, One Valley is a valley-wide reading and discussion program that encourages all residents to read the same book at the same time to create a community book club. This years’ book selection for One Book, One Valley is “Into the Beautiful North” by Luis Alberto Urrea.
Tuesday, April 16Blue Jeans & Lobster networking partyThe Vail Valley Partnership’s annual Blue Jeans & Lobster networking party is an end-of-ski season event to celebrate the local business community. Join the VVP for a lobster dinner, drinks, a DJ and the chance to win great basket prizes. Party is at the Beaver Creek Chophouse from 5:30 p.m. to 9 p.m. Cost is $70 for members, $80 for nonmem-bers, and a group discount of $300 for five tickets. See www.vailvalleypartnership.com for more info.
Calendar of events
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Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013 | sneakpeak 21
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Vail hasn’t always been known for its park skiers, but that perception is changing, thanks to a handful of freeski athletes, who took top honors at last weekend’s national competition at Copper Mountain.
USASA Nationals is the premiere competition for up-and-coming park and pipe skiers and snowboarders. Snowboarders wrapped up their national event last week, and this week from April 7 to April 9, it was the skiers’ time to shine. More than 1,000 athletes of all ages came out for the event, including park and pipe skiers from Ski and Snowboard Club Vail’s freeski program, who grabbed their twin tips and headed to Copper to compete in halfpipe, slopestyle and skier cross.
Aaron Milligan took third place on Sunday in the men’s 13-to-15 age class slopestyle competition with a smooth run. Meanwhile, over on the skier cross course, young Izak Little won the boy’s 10-to-12 age class group. Broby Leeds and John Leonard continued their success streaks for the season and both landed podium spots in the open men’s halfpipe competition. Leeds recently placed second in Junior Worlds in Italy, and Leonard has won numerous USASA events this season. After runs with technical 900s and huge amplitude, Leeds ended in third and Leonard ended in second.
“All of these guys have been working super hard this season, be it hiking the halfpipe to get that trick dialed, hiking the airbag on Golden Peak, or just skiing from 9 to close. They have put in the work, and it has showed,“ says SSCV’s freeski coach Peter O’Brien.
In Monday’s competition, Leeds once again placed third in slopestyle. Leonard was close behind in fourth.
SneakPEAK staff report
SSCV flying highVail freeskiers take national podiums
Ski and Snowboard Club Vail’s John Leonard flies to the podium at the USA-SA National freeski competitions in Copper. Michael Suleiman photo.
22 sneakpeak | Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013
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22
sciousness are still part of the music, and there’s room for everyone.”
Cliff adds that while he appreciates music from past eras, he likes listening to what’s current in rap, rock, jazz, pop, and rhythm and blues. In an interview with NPR, he even told a reporter he’s a fan of both Katy Perry and Adele.
One element that hasn’t changed in Cliff’s music is that sense of social consciousness he mentions. “Rebirth” fea-tures the song “World Upside Down,” a song written by late reggae artist Joe Higgs in the ‘70s, with updated lyrics by Cliff.
“I made it for the world today,” Cliff says.
The track “Children’s Bread” addresses the injustices Cliff sees in the modern world, inspired by his tour of African countries like Nigeria, Sierra Leone and Ghana. Of course, this is no surprise coming from a man who penned “Viet-nam,” a song dubbed by Bob Dylan as “the greatest protest song ever written.”
Cliff’s recording of “You Can Get It If You Really Want” has been used as a campaign anthem by Nicaragua’s San-dinista National Liberation Front in 1990 and adopted by the British Conservative Party at their annual conference in 1997.
Probably neither cause was what Cliff had in mind when
he penned the song, but he has no qualms with the political lives his anthemic songs take on.
“I think of music as oxygen,” Cliff says. “Everyone breathes in oxygen, good people and bad people. Music is used in the same way, constructive or destructive. I think whoever wants to breathe it in breathes it in. I think of it as a positive, inspirational thing.”
JIMMY CLIFF –––––––––––––––––––––––––––––––––––––––– [From page 3]
SneakPEAK editor Melanie Wong can be reached at [email protected]
people who aren’t familiar with the area don’t know that,” says Matt Sprecher, co-owner of Minturn Anglers. “This year, the water is around record low – not a good thing – but when the water is cold, it stacks the fish up in smaller areas. When you find one, you find a lot.”
Sprecher boasts 12 years of guiding experience in the county, and he calls the area near I-70 “the most exclusive stretch of the Eagle River.” Combine the limited access with natu-ral springtime activity – ice melt, fish spawning and bug hatching – and his claim is hardly hyperbole. Add two or three guides with decades of combined experience, and the condi-tions are ideal for fish and fisherman alike.
“These guides have many, many years of experience, and they’re trained to give that knowledge to new fishermen,” Sprecher says. “We’ve put a lot of work into finding ways to convey our techniques in a few hours, and the guests leave here like they’ve fished as long as we have.”
For fly-fishing newbies, technique is often the biggest stumbling block. Casting looks like no more than a flick of the wrist, but it takes in-depth knowledge of local bugs and river habitats to reel in fish.
“I had zero knowledge of fly fishing before we made it out here, and I thought casting would be impossible,” Mills says. “It’s not easy, but it’s a lot simpler than I would expect. These guys at Minturn have been great.”
The unknowns of the sport daunted Mills at first, but in a few hours, guide Alex Racho-wicz led Mills and the group through the basics. The guide even goes further into other in-tricacies, like water temperature: In just a few weeks from March to April, it jumps from 38 degrees Fahrenheit to 45 degrees. Soon after, bugs quadruple in size, and fish begin eating more than they have in months.
“The fish right now are feeding at near their heaviest levels of the entire year,” Rachowicz says. “It’s kind of like someone who has been eating rice cakes in Ethiopia for months, then suddenly they go the buffet at the Bellagio.”
A river renaissanceAs the group continues to catch foot-long trout, Rachowicz explains how the Eagle River
has recently become one of Colorado’s premier fly-fishing destinations, thanks in large part to the Gilman mine cleanup. Unfortunately, it’s happened at the same time other waters – from the Colorado River to the Blue River in Silverthorne, where he used to guide – are suffering.
For Rachowicz, the reason is relatively simple: Upper stretches of the Eagle are heavy with wild fish, while other rivers rely on hatchery animals. A drought in the early 2000s was the turning point, when the Colorado Department of Wildlife was forced to control fish levels.
“There aren’t many of these success stories in Colorado, and to see the Eagle River thrive even after one of the worst droughts we’ve had is incredible,” Rachowicz says. “Even these guys who have never fly-fished before can hook three at a time with the first cast.”
With a few hours left in his trip, Mills had reaped the benefits of the Eagle River and was already planning for next April.
“We’ve had a great time,” Mills says as he begins casting again. “This could be a new tradition.”
FLY FISHING –––––––––––––––––––––––––––––––––––––––– [From page 4]
SneakPEAK writer Phil Lindeman can be reached at [email protected]
Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013 | sneakpeak 23
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Reporter...Phil Lindeman
Ad Sales...Brand Bonsall
23
AVON
BEAVER CREEK
Dining GuideA Quick Peak at Where to Eat.
Agave | 1060 West Beaver Creek Blvd. | 970.748.8666
Avon Bakery & Deli | 25 Hurd Lane | 970.949.3354
Cima | 126 Riverfront Lane | 970.790.5500
Blue Plate | 48 East Beaver Creek Blvd. | 970.845.2252
Bob’s Place | 100 West Beaver Creek Blvd. | 970.845.8566
Carniceria Tepic | 240 Chapel Place | 970.949.6033
China Garden | 100 West Beaver Creek Blvd. | 970.949.4986
Columbine Bakery | 51 Beaver Creek Place | 970.949.1400
Domino’s Pizza | 51 Beaver Creek Place | 970.949.3230
Fiesta Jalisco | 240 Chapel Place | 970.845.8088
Geno’s Sandwiches | 100 West Beaver Creek Blvd. | 970.949.0529
Gondola Pizza | 240 Chapel Place | 970.845.6000
Loaded Joe’s | 82 East Beaver Creek Blvd. | 970.748.1480
Montanas Cantina and Grill | 82 East Beaver Creek Blvd. | 970.949.7019
Nozawa Sushi | 240 Chapel Place | 970.949.0330
Northside Coffee and Kitchen | 20 Notingham Rd. | 970.949.1423
Pazzo’s Pizzeria | 82 East Beaver Creek Blvd. | 970.949.9900
Swiss Hot Dog Company | 101 Fawcett Rd. | 970.467.2013
Subway Avon | 47 E. Beaver Creek Blvd. | 970.949.1312
Taqueria No Se Hagan Bolas | 91 Beaver Creek Place | 970.845.7959
Vin 48 | 48 East Beaver Creek Blvd. | 970.748.9463
8100 Mountainside Bar & Grill | Park Hyatt Beaver Creek | 970.949.1234
Beano’s Cabin | 210 Plaza Way | 970.754.3463
Beaver Creek Chophouse | Beaver Creek Lodge | 970.845.0555
Blue Moose Pizza | 76 Avondale Ln. | 970.845.8666
Black Diamond Bistro | 120 Offerson Road | 970.949.1251
Coyote Cafe | 210 The Plaza | 970.845.9030
Dusty Boot Saloon | 210 Offerson Rd. | 970.748.1146
Golden Eagle Inn | 118 Beaver Creek Plaza | 970.949.1940
Grouse Mountain Grill | 141 Scott Hill Rd. | 970.949.0600
Mirabelle Restaurant | 55 Village Rd. | 970.949.7728
The Metropolitan | 210 Offerson Road | 970.748.3123
Osprey Lounge | 10 Elk Track Ln. | 970.754.7400
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Organic Deli
Contemporary Latin
Contemporary American
Casual American
Mexican
Chinese Cuisine
European Cafe & Bakery
Pizza
Mexican
Italian Sandwiches
Pizza
Coffee House
Southwest Grill
Sushi & Asian, Thai
Coffee House
Italian/Pizza/Grinders
Hot Dogs & Soup
Sandwiches
Mexican
Rustic American
Organic/Local American Cuisine
Contemporary American
Steakhouse
Pizza & Sandwiches
American Comfort
Tex-Mex
Steakhouse & Saloon
Contemporary American
Seasonaly Focused Fine Dining
French Cuisine
Coffee/Breakfast/Wine/Tapas
Tapas Bar and Lounge
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Rimini Cafe | 45 W. Thomas Place | 970.949.6157 Gelato, Chocolate & Wine L D $ • • •Rocks Modern Grill | 27 Avondale Le. | 970.845.9800 Classic American Grill B D
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• • •Saddleridge | 44 Meadow Ln. | 970.754.5450 Contemporary Colorado Cuisine D
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• •Spago | The Ritz Carlton, Bachelor Gulch | 970.343.1555 Seasonal American D $$$ • • •Splendido at the Chateau | 17 Chateau Ln. | 970.845.8808 Rustic American & Seafood D $$$ • • • • • •
Italian Pasta Grill L D $$$ • • • •Toscanini | 60 Avondale Ln. | 970.754.5590
Red Mountain Grill | 240 Chapel Pl. | (970) 748-1010 Contemporary American Taphouse B L D $ • •
Castle Peak Grill | 101 Fawcett Road | 970.748.4848 Contemporary American L D $ • • • • • •
Ticino | 100 West Beaver Creek Blvd. | 970.748-6792 Italian Food & Pizza L D $ • • • •
Hooked | 122 Beaver Creek Plaza | 970.949.4321 Seafood and Sushi L D $$ • •
Denotes sneakPeak Advertisers$ = $10-$20, $$ = $20-$40, $$$ = $40+B = Breakfast, L = Lunch, D = Dinner
24 sneakpeak | Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013
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24
EDWARDS
EAGLE-VAIL
EAGLE/GYPSUM
Coffee & Crepes B L $ • • •Bookworm | 295 Main St. | 970.926.7323
Balata | 1265 Berry Creek Rd | 970.477.5353 American Cuisine L D $$ • • • • •Bonjour Bakery | 97 Main St. | 970.926.5539 Homemade Bakery & Soup B L $ • •
Dining GuideA Quick Peak at Where to Eat.
Dish | 56 Edwards Village Blvd. | 970.926.3433
Cafe Milano | 429 Edwards Access Rd. #A208 | 970.926.4455
Cafe 163 | 105 Edwards Village Blvd. | 970.926.1163
Belmont Deli | 105 Edwards Village Blvd. | 970.926.1796
E town | 295 Main St. | 970.926.4080
Eat! Drink! | 56 Edwards Village Blvd. | 970.926.1393
Fiesta’s Cantina | 57 Edwards Access Rd. | 970.926.2121
Ristorante Ti Amo | 40982 US Highway #6 | 970.845.8153
Route 6 Cafe | 41290 US Highway #6 | 970.949.6393
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Contemporary Italian
American
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Contemporary American
Tasting/Wine Bar, Paninis
Mexican
Italian, Pasta
Eclectic American
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Dusty Boot | 1099 Capitol St., Eagle | 970.328.7002 Steakhouse/American Cuisine L D $$ • • •Eagle Diner | 112 Chambers Ave., Eagle | 970.328.1919
Ekahi Grill and Catering | 500 Red Table Dr. Unit 1E, Gypsum | 970.524.4745
Traditional American Diner
Hawaiian Style Food
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Grand Avenue Grill | 678 Grand Ave., Eagle | 970.328.4043
Gourmet China | 0212 Chambers Ave., Eagle | 970.328.0866
Fiesta Jalisco | 0701 Chambers Ave., Eagle | 970.328.9300
El Pariente Mexican Restaurant | 0050 Chambers Ave. #E, Eagle | 720.289.8782
Casual American
Chinese
Mexican
Authentic Mexican
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Luigi’s Pasta House | 1143 Capitol St., Eagle | 970.328.5400
Manto’s Pizza | 106 Oak Ridge Ct., Gypsum | 970.524.6266
Pasta & Pizza
Pizza
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Moe’s Original BBQ | 630 Grand Ave., Eagle | 970.337.2277 Barbecue B L D $ •
Paradigms | Corner of 4th and Capital St., Eagle | 970.328.7990
Old Kentucky Tavern | 225 Broadway, Eagle | 970.328.5259
Pastatively Roberto’s Italian Cuisine | 94 Market St., Eagle | 970.328.7324
Creative American
Southern Eclectic
Classic Italian
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Pazzo’s Pizzeria | 50 Chambers Ave., Eagle | 970.337.9900 Italian/Pizza/Grinders L D $ • • •Red Canyon Cafe | 128 Broadway Ave., Eagle | 970.328.2232 Breakfast & Lunch Sandwiches B L D $ •
Yeti’s Grind | 330 Broadway Ave., Eagle | 970.328.9384 Coffee & Sandwiches B L $ •
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Bonfi re Brewing | 0127 W. 2nd St., Eagle | 970.422.6258
American Cuisine/ Bowling
Rustic Home Brew Pub / Music / Patio
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Denotes sneakPeak Advertisers$ = $10-$20, $$ = $20-$40, $$$ = $40+B = Breakfast, L = Lunch, D = Dinner
4 Eagle Ranch | 4091 Highway #131, Wolcott | 970.926.3372 Ranch Western Atmosphere L $ • • • • • •
Baboune’s | 0131 Chambers Ave., Eagle | 970.328.2425 Omelets, burritos and more B L $ • •Adam’s Mountain Country Club | 1094 Frost Creek Drive, Eagle | 970.328.2326 Eclectic American & Sunday Brunch L D $$ • • •
Strecker’s Market and Cafe | 925 Greenway Unit 103, Gypsum | 970.524.2728 German and European market cafe L D $ •
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Creekside | 530 Cotton Ranch Dr. Gypsum| 970.524.5160 American Fare B L D $ • • • •
Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013 | sneakpeak 25
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MINTURN
VAIL
EDWARDS
Dining GuideA Quick Peak at Where to Eat.
Alpenrose | 100 E. Meadow Dr. | 970.476.8899
Kirby Cosmos | 474 Main St. | 970.827.9027
Magusto’s | 101 Main St. | 970.827.5450
Atwater on Gore Creek | Vail Cascade Resort | 970.476.7014
Minturn Country Club | 131 Main St. | 970.827.4114
Nicky’s Quickie | 151 Main St | 970-827-5616
Bart & Yeti’s | Lionshead, North of Arrabelle | 970.476.2754
Sticky Fingers | 132 Main St. | 970.827.5353
Billy’s Island Grill | Lionshead | 970.476.8811
Turntable | 160 Railroad Ave. | 970.827.4164
Bearfi sh | West Vail Mall | 970.476.7596
Minturn Saloon | 146 N. Main St. | 970.827.5954
Bistro 14 | Eagle’s Nest, Top of Eagle Bahn Gondola | 970.445.4530
Block 16 | The Sebastian Vail, 16 Vail Rd. | 970.477.8000
bol | Solaris, 141 E. Meadow Dr. | 970.476.5300
Bully Ranch | Sonnenalp Resort | 970.479.5460
Campo de Fiori | 100 E. Meadow Dr. | 970.476.8994
Chicago Pizza | 1031 S. Frontage Rd. | 970.476.7000
CinéBistro | Solaris, 141 E. Meadow Dr. | 970.476.3344
Flame | Four Seasons, Vail | 970.477.8600
Elway’s Steakhouse | 174 East Gore Creek Dr. | 970.754.7818
Frost | The Sebastian Vail, 16 Vail Rd. | 970.477.8050
Game Creek Restaurant | Vail Mountain | 970.754.4275
Garfi nkel’s | Next to Lionshead Gondola | 970.476.3789
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Southern BBQ
Traditional American
Regional American
Steakhouse
Meditrainian/Greek Cuisine
Casual American
Coffee and Sandwiches
Steaks/Seafood
American and Mexican Cuisine
American
Mexican/American/Western
American
New American
Casual American
American/Western
Authentic Italian
Pizza and Italian
American Bistro
Mountain Fare/Steakhouse, Aprés,
Steakhouse, Aprés and Dinner
Contemporary American
New American
American Pub
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Smiling Moose Deli | 1170 Edwards Village Blvd. | 970.926.2400
Vista At Arrowhead | 676 Sawatch Dr. | 970.926.2111
Subway Edwards | 439 Edwards Access Rd. | 970.926.7010
Woody’s Bar & Grill | 27 Main St. | 970.926.2756
Zino Ristorante | 27 Main St. | 970.926.0777
Deli
Tuscan Grill
Sandwiches
Bar & Grill
Contemporary Italian
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Mirador | 2205 Cordillera Way, Cordillera Lodge & Spa | 970.926.2200 Regional/Seasonal Fare B L D $$ • • • • • •
Sato | 56 Edwards Village Blvd. | 970.926.7684 Sushi & Japanese Cuisine L D $$ • • •
Denotes sneakPeak Advertisers$ = $10-$20, $$ = $20-$40, $$$ = $40+B = Breakfast, L = Lunch, D = Dinner
Marko’s Pizzeria | 57 Edwards Access Rd. | 970.926.7003 Pizza & Pasta L D $ • • • •Main St. Grill | 97 Main St. | 970.926.2729 American Grill L D $$ • • • • • •
Local Joe’s Pizza | 280 Main St. | 970.926.4444
Log Cabin Sports Bar and Grill | 34500 Highway 6, #B1 | 970.926.9726
Pizza
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Old Forge Co. | 56 Edwards Village Blvd. | 970.926.2220 Pizza, Paninis & Salads L D $ • • •
Larkburger | 105 Edwards Village Blvd. | 970.926.9336
Last Course Dessert Bar & Pastries | 275 Main Street C-106 | 970.926-1979
Organic Gourmet Fast Food/Burgers
Tapas/Wine Bar/Desserts
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Juniper Restaurant | 97 Main St. | 970.926.7001 Contemporary American D $$$ • • •
L D $Chinese, Asian •Gobi Mongolian BBQ | 69 Edwards Access Rd. | 970.926.6628
Gashouse | 34185 US Highway #6 | 970.926.2896
Gore Range Brewery | 105 Edwards Village Blvd. | 970.926.2739
Henry’s Chinese Cafe | 175 Main St. | 970.926.3050
Grouse on the Green | 100 Kensington Dr., Cordillera Divide | 970.926.5788
Colorado Wild Game Grill
Rustic Pub
Chinese, Asian
Pub/American
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Big Bear Bistro | 297 Hanson Ranch Road | 970.300.1394 B L D $ •• •American
•
Blue Moose Pizza | 675 West Lionshead Place | 970.476.8666 Pizza L D $$ • •
Ale House | 2161 N. Frontage Road | 970.476.4314 American Brewery L D $$ • •
26 sneakpeak | Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013
Mountain Living, Mountain Learning... in the heart of the Vail Valley
Summer Classes Begin Soon
www.coloradomtn.edu/edwards
Call Now to Register
970-569-2900
Look for your class schedule in your
PO Box after April 18!
Next to the Bookworm
Serving Breakfast, Lunch and Dinner.
Happy Hour3-6 pm NightlyServing Breakfast all
day Sundays!
26
VAIL
Dining GuideA Quick Peak at Where to Eat.
Nozawa | Holiday Inn, West Vail | 970.476.9355
Ocotillo | Vail Mountain Marriott Resort & Spa, Lionshead | 970.477.5675
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Sushi/Asian
Southwestern Steak House
L D
B L D
$$
$$ •••
••
Ore House | 232 Bridge St. | 970.476.5100 Steaks/Seafood D $$ • • • •Osaki’s | 100 E. Meadow Dr. | 970.476.0977 Sushi/Japanese D $$ • •Pazzo’s Pizzeria | 122 E. Meadow Dr. | 970.476.9026 Italian/Pizza/Grinders B L D $ • •Pepi’s | By the Covered Bridge | 970.476.4671 Continental/Wild Game L D $$ • • • •
Red Lion | Top of Bridge St. | 970.476.7676
Qdoba | 2161 N. Frontage Rd. | 970.476.7539
American
Mexican
L D
L D
$
$••
• •• •
••
•Russell’s | By the Covered Bridge | 970.476.6700 Steaks/Seafood D $$ • • •
Sweet Basil | 193 E. Gore Creek Dr. | 970.476.0125
Subway West Vail | 2161 N. Frontage Rd. | 970.476.3827
Sushi Oka Hibachi | 100 East Meadow Drive. Suite #4 | 970.476.1588
Creative American
Sandwiches
Sushi, Asian
L D
B L D
L D
$$$
$
$
•
••
• •
••
••
•
••
Tap Room | Top of Bridge St. | 970.479.0500 Contemporary American L D $ •
Terra Bistro| 352 Meadow Dr., Vail Mountain Lodge& Spa | 970.476.6836 B L D $$ • • •Contemporary American
The George | 292 Meadow Dr. | 970.476.2656
Up The Creek Bar & Grill | 223 Gore Creek Dr. | 970.476.8141
Vendetta’s | 291 Bridge St. | 970.476.5070
D
L D
L D
$
$$
$$
• • ••
•••• •
Westside Cafe & Market | 2211 N. Frontage Rd. | 970.476.7890
Yama Sushi | 168 Gore Creek Dr. | 970.476.7332
Yeti’s Grind | Located in the Solaris | 970.476.1515
B L D
D
B L
$
$$
$
•• • •
••
Vail Chophouse | 675 West Lionshead Place | 970.477.0555
Eclectic Pub
American Cuisine
Italian & Pizza
Casual American
Sushi and Pacifi c Spices
Coffee & Sandwiches
Steakhouse L D $$$ • • • • •
Denotes sneakPeak Advertisers$ = $10-$20, $$ = $20-$40, $$$ = $40+B = Breakfast, L = Lunch, D = Dinner
Montauk Seafood Grill | Lionshead Village | 970.476.3601 Creative Seafood/Meat L D $$ • •Moe’s Original BBQ | Upstairs from the General Store, Lionshead | 970.479.7888 Barbecue L D $ • • •Mezzaluna | Lion Square Lodge, next to Eagle Bahn Gondola | 970.477.4410 Modern Italian L D $$ • • •Matsuhisa | Located in the Solaris | 970.476.6682 Japanese/Peruvian D $$ • •May Palace | Next to City Market, West Vail | 970.476.1657 Chinese L D $ • •Market Café | The Sebastian Vail, 16 Vail Rd. | 970.477.8000 International Café B L D $ • •The Marketplace | One Willow Bridge Rd. | 970.477.4370 Family/American/European B L D $ • • • •
Lord Gore & the Fitz Lounge | Manor Vail at the base of Golden Peak | 970.476.4959 Contemporary American D $$ • •Los Amigos | Top of Bridge St. | 970.476.5847 Mexican L D $ • • • •Ludwig’s | Sonnenalp Resort | 970.479.5429 Contemporary American B D $ • •
Old Forge Co. | 2161 N Frontage Rd | 970.476.5555 Pizza, Paninis & Salads L D $ • • •Old Forge Co. | 521 East Lionshead Cir. | 970.476.5232 Pizza, Paninis & Salads L D $ • • •
La Tour | 122 E. Meadow Dr. | 970.476.4403
Left Bank | Sitzmark Lodge in Vail Village | 970.476.3696
The Little Diner | West Lionshead Plaza | 970.476.4279
French and American
French
Classic Diner, Traditional Favorites
D
D
B L
$$
$$$
$
• ••
• • •
•
Larkspur Restaurant | Golden Peak | 970.754.8050 Creative American D $$$ • •
Joe’s Famous Deli | 288 Bridge St. | 970.479.7580
Kelly Liken | Gateway Building, 12 Vail Rd. | 970.479.0175
Sandwiches
Seasonal American
B L D
D
$
$$$ • • ••• •
La Bottega | 100 E. Meadow Dr. | 970.476.0280 Northern Italian L D $ • • • •Lancelot | Next to Children’s Fountain | 970.476.5828 Prime Rib/Steaks/Seafood D $$ •
The Tavern On The Square| 675 Lionshead Place | 970.754.7400 B L D $$ • • • • •Mountian American Grill
Gohan Ya | West Vail Mall | 970.476.7570 Asian Cuisine L D $ • •
Thursday, Apr. 11, 2013 -Wed., Apr. 17, 2013 | sneakpeak 27
27
Says thank you Vailfor a great season!!!
Artful Sol is open year round!Located Slopeside to the International Bridge
in the heart of Vail Village970.476.1339
Artful Sol2161 N. Frontage Rd. West Vail
970-‐476-‐4314
Check out www.vailalehouse.com
for upcoming events
Daily Lunch Specials under $10
Friday: Dulce Vida Tequila barrel tapping party at 4 p.m. Samples & Giveaways
Friday: Live Music with the Drunkken Hearts & The Olora Brothers
Saturday & Sunday: Brunch 10 a.m.-‐2 p.m.
Monday: Burger and Craft Beer $10 5 p.m.-‐ 10 p.m. -‐ Open Mic Night 9 p.m.
Tuesday: Social Hour till 10 p.m. 1/2 off bottles of wine
Book your end of season party here: Call 476-‐4314 for details
Devoted To The Craft
