1 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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www.sneakpeakvail.comThursday, September 26 - October 2, 2013

FREE, WEEKLY, LOCAL... Only the good stuff!

Behind closed doorsThe logistics of a

marijuana dispensary

James and the DevilDenver fiddle rockat Shakedown Bar

The flavors of fallCheap, gourmet eats for

Vail/BC Restaurant Week

MeN of

th

E

cliffUp close and personal with Testiclese, Bear Punch and the whole burly brood

at this weekend’s Man of the Cliff

2 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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3 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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It’s hard to classify the sound of James and the Devil, the Denver-

area band coming to play Shakedown Bar on Sept. 26. Their sound is inter-genre and best described as “Rocky Mountain Fiddle Rock.”

With the unique sound and very positive release of their 2011 album “Altitude Sickness,” the band has been gaining quite a following across Colorado. Their high-energy mash-up of music has left audiences in awe of their high-quality musicianship and awesome stage presence.

SneakPEAK caught up with fiddle player Dave Ross to talk about the band’s upcoming show at Shakedown, their nearly indescribable sound, and how they pulled the Rocky Mountains into the description of their genre.

SneakPEAK: First, we’ve got to know about the name. How’d it come to be?

Dave Ross: You know, it’s funny. When we were get-ting together, we were all coming from a couple of different bands. We were throwing out all kinds of options. Our lead singer, Jim Campbell, was trying to book gigs and started throwing out James and the Devil. Sure enough we started getting gigs. I guess it is sort of a play on an average guy – James – and temptation – the devil. Some of our music appeals to that. We have drinking songs and some fast Colo-rado rock songs. I guess there is temptation in that.

SP: What can the audience at Shakedown expect?DR: Anytime we show up, you can expect a really high-

energy show. When our lead singer is rapping along to me jamming on the fiddle, you can’t ignore it. It’s fast. A lot of demographics like our music. You’ll have everyone dancing around. It really is a high-energy rock show.

SP: Your sound has been described as “Rocky Mountain Fiddle Rock.” How do you explain it?

DR: That is a really tough question. We all draw from dif-ferent inspirations. We all came from different places. I look up to fiddle heroes and stuff like that. Our bassist has his inspirations, so does our guitar player and drummer. I think

it is a mash-up of everyone putting together what they grew up with. There are no boundaries on our music. I guess our sound is hard to describe. We are shredding guitar licks, rap-ping funky lyrics. Every one of us gets a time to shine on stage. It’s a good mesh.

SP: Who is writing the songs?DR: Jim writes all the lyrics. He usually puts a couple of

chords together and then we all come together to practice. Everyone has a minute to put his two cents in and then we start meshing it all together. It’s collaboration.

SP: Being described as “Rocky Mountain Fiddle Rock,” how does Colorado play a roll into what you are doing?

DR: We all love Colorado. We have a couple of natives in the band. I am from New Mexico but moved here in 2005. Colorado is the place to be. We love traveling around the state and playing music. That is where it all started for us. We wanted to get together and hop out to towns in the mountains and play great music. We really enjoy all the little places and festival scene. The Colorado fans are awesome.

SP: What has the band been up to since dropping your first album, “Altitude Sickness,” in 2011?

DR: Since then we’ve been trying to bust out on the festi-val scene. Fans who go to a lot of music festivals might have seen us. We try to stay on the road plenty and keep our name out there. This summer we got a chance to play Red Rocks, which was awesome. We are really trying to tighten up our craft and get our music out to the masses.

JaMeS

A chat with Dave Ross of the Denver-based “fiddle rock” quintet before his concert in Vail. Interviewed by John O’Neill.

If you go...Who: Denver fiddle rock group James and the

DevilWhen: Thursday, Sept. 26 at 10 p.m.Where: Shakedown Bar, Vail VillageCost: FreeTo hear music before the Vail show, see the

band website at www.jamesandthedevil.com.

andthe DeVIL

SneakPEAK writer John O’Neill can be reached at info@sneakpeakvail.com

4 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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Give Rob Macdonald a few minutes to talk about his beard – a thick, carpet-like mane he occasionally brushes with a

miniature comb – and the wildland firefight-er will wax poetic about something he dubs “morning beard.”

As Macdonald describes it, morning beard is no different than bed head. Four months of untrimmed facial hair has a tendency to get matted and gnarled at night, and while prepping for a photo shoot at the Bonfire Brewing taproom in Eagle, Macdonald and three longtime Man of the Cliff (MOTC) competitors began talking about the logistics of facial scruff. There was the firefighter’s self-coined term, discussions of beard length and age – the aver-age was three to four months – and plenty of jabs at Brian Welch for his complete inability to grow more than a wispy mustache. Welch’s nickname: Peach Fuzz.

Like flannel, flasks and good-natured heckling, beards are part of the MOTC culture. Now in its fifth year, the two-day event draws weekend lumberjacks (and lumberjills) from as far as the Midwest and East Coast to swing axes, toss spears, hurl kegs and drink beer. That freewheeling spirit has turned it into one of the off-season’s most unexpectedly popular events. Last year, more than 2,500 people descended on the town of 300 to revel in displays of mountain-man machismo.

Macdonald is one of the few MOTC hopefuls to use axes and hammers regularly – most hold desk jobs or attend college. Sean Hanagan, the defending champion from Edwards, is a city planner for Eagle County, while former local Henry Guad now works for event founder Adam Williams in Denver and off-handedly refers to himself as “tunnel trash.”

Over beers and chainsaws, the four competitors talked about MOTC strategy, memories and, of course, beards.

Sean Hanagan, a.k.a. TesticleseAge: 44Lives in: EdwardsDay job: City planner for Eagle County Community Devel-opmentYears competing: FourBeard age: Four monthsDrink of choice: Bonfire Brewing’s Wood Splitter Pilsner and bourbon

Why do you return to MOTC every year? The event itself is a blast, and the people I’ve met are

incredible. Everyone there is quality – it’s really just a no brainer. It’s a good old-fashioned time in the valley before ski season starts.

What’s your most cherished memory from MOTC?It would have to be last year. Myself and another competitor ended in a dead tie and we

ended in a “Man-off,” with three long-handled axes and three spears to decide the winner.Is that the first time MOTC ended in a tie?Yeah, they’d never had that before. They made it up on the spot, so it was a cool way to

end the weekend. I’d love to win again, and I’m definitely feeling a bit of pressure from friends who say they’re coming after me. But it’s all good-intentioned, and after doing it for a few years, I know what I’m in for.

What’s your most embarrassing memory?It was last year when my wife beat me at the sledgehammer throw. She didn’t just beat

me – she beat everyone, including the men, but she’s my wife so I was happy for her.Any parting words of trash talk?Good luck, gentlemen.

Brian Welch, a.k.a. Peach FuzzAge: 29Lives in: EdwardsDay job: Valet manager at the Vail MarriottYears competing: FourBeard age: He can’t grow one.Drink of choice: Bonfire’s Wood Splitter

Do you use any of these skills in day-to-day life? Yeah, I split wood in the fall and sell firewood around the

valley with some buddies, so that’s always around. Other than that, I don’t do much of that stuff everyday.

Do you train beforehand? Oh, sure. When fall comes near, we’re starting to prepare

and get the axe out and throw the hatchet and all that. Just the easy stuff, really – nothing too crazy. It’s still a competi-

tion and I enjoy doing well. I’ve played sports all my life and played Division I lacrosse for Butler University. I like going out and having fun, but I do take it serious when I compete.

What’s your most cherished memory?We camp every year for three or four days around Red Cliff, and maybe two years ago we

had a real close-knit group of friends camping and competing. The girls every day would

LUMBerjacksA chat with the bearded forerunners for Man of the Cliff, Red Cliff’s annual

competition of all things manly. By Phil Lindeman. Photos by Ryan McCombs.

Man of the CliffWhat: A two-day lumberjack competition to benefit First Descents,

a Colorado nonprofit for young cancer patients with interest in out-door activities like kayaking, rafting and rock climbing

When: Saturday, Sept. 28 and Sunday, Sept. 29Where: Mango’s Mountain Grill, Red CliffCost: Free to attend (vendor prices vary)Registration for competitors is already full, but spectators are wel-

come at both days of the event. Standalone events are also available. Bring cash and warm clothes – the weather in Red Cliff can change rapidly. To find out more, see the Man of the Cliff Facebook page.

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5 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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shotgun a beer before the competition. This past year, there were so many other people camping and it didn’t feel quite as intimate, so I just come back to that year when it was all a bunch of people I knew.

What’s your most embarrassing memory?The emcees do a great job of making sure we’re all embarrassed. A few of us know them,

Ken Hoeve and Eric Williams, and they throw some personal stuff out there that can be kind of funny and embarrassing. I think I had to wear the skirt at some point – they throw that out to you if you do an awful job, and I think a girl next to me just beat me badly at the hammer toss.

Any parting words of trash talk?The beard doesn’t make the man – Peach Fuzz is ready to compete.

Katie Kennedy, a.k.a. WoodrowAge: 29Lives in: Downtown DenverDay job: Business analyst for FICOYears competing: FourDrink of choice: Bonfire’s Bear Punch barrel-aged porter

Why do you return every year? Well, the first year I went just to be a spectator. Chris and

his friends were doing it, so I really went along to camp and hang out. No one really thought that girls were allowed to participate, but they ended up randomly signing me up and I won. Who knew? I just like going out there to camp and pretend we’re legitimate mountain lumberjacks. I also like being out there in the fall right before ski season starts.

Do you use any of these skills in day-to-day life?(Laughs) I wish I could throw an axe at a few of my clients every once in a while, but

unfortunately, I don’t use any of them in day to day life.What’s your most cherished memory?The first time Chris and I went head-to-head and I beat him. That was the hammer toss – I

hit every target, and I think Chris missed every one. They made him wear a skirt after that, and Eric officiated our wedding and brought it up during the ceremony.

Any parting words of trash talk?You boys better come out and be ready for girls who are getting better and better. We’re

going to knock you down the list and start taking over those top-three places.

Chris Kennedy, a.k.a. Bear Punch (pictured above with his wife)Age: 34Lives in: Downtown DenverDay job: Bellman at the Grand HyattYears competing: FourBeard age: Two months and a halfDrink of choice: Bonfire’s Bear Punch and Stranahan’s Whiskey

Why do you return every year? Just to see everyone. We have a good group of friends who have done it since we started,

and we all make the pact to camp, drink, have fun, catch up and hang out before the ski season starts.

Do you train beforehand?(Laughs) We used to. We had a whole bunch of wood in front of our house and would

split wood for a few hours during the day. This year I haven’t done much – I dislocated my shoulder back in May. I was in the gym, of all the places to be. Maybe I should tell people I was saving a baby from a burning building.

What’s your most cherished memory?I don’t really remember too much – there’s a lot of whiskey and beer involved. I guess it’s

just the fun we have competing and hanging out. No one is a professional, so we just go out and have fun. I mean, you don’t really even have to wear safety goggles while you’re chop-ping wood. It’s a free-spirited event, and there aren’t many of those left.

What’s your most embarrassing memory?I’ve got two. One was when I picked my own wood for speed chop, and I picked two that

were just not good for the event. They stopped calling me Bear Punch and started calling me Squirrel Punch because it took me like 20 minutes to get through it. Then I’d have to say when my wife beat me at hammer toss. I had to wear the skirt.

Any parting words of trash talk?Bear Punch is coming to get you.

Henry Gaud, a.k.a. GingyAge: 28Lives in: DenverDay job: Construction consultantYears competing: FourBeard age: Three monthsDrink of choice: Bonfire’s Wood Splitter and Buffalo Trace whiskey

Do you use any of these skills in day-to-day life?Wish I could say I throw axes for a living, but I don’t.Do you train beforehand?I mean, I go to the gym, but I don’t really practice any of

the events. I wouldn’t say I’m against it, but the idea of Man of the Cliff is that your weekend lumberjack can come up, throw your hat in the ring and try things you’ve never done.

How do you feel about MOTC’s growing popularity?I think it’s great. It’s always great to have the support for the cause and have a bunch of

people together enjoying themselves. In that location, though, I’m not sure if it can stay suc-cessful if it gets much bigger. Mango’s and Red Cliff still give it that small feel – if it were to move, it’d lose some of that luster.

What’s your most embarrassing memory?(Laughs) Every year, the axe throw, I suck at it. I’m terrible. The axe is all over the place

or it doesn’t stick or something goes wrong. I’m hoping to do better this time around.Any parting words of trash talk?It’s hard to come up with trash talk if I’m not in the ring. What did Sean Hanagan say?

(SneakPEAK: Good luck, gentlemen). What a classy guy. I guess I’ll go with, “Let’s do this.”

Rob Macdonald, a.k.a. SandwichAge: 33Lives in: EagleDay job: Wildland firefighterYears competing: FiveBeard age: Five monthsDrink of choice: Anything that won’t get him too drunk.

Why do you return every year? I think it’s the greatest weekend in the Vail Valley. There

are so many people there in Red Cliff, hanging out, just en-joying each other’s company. I mean, you also get to drink and have fun for a good cause. You can’t beat it.

To see exclusive images from our Man of the Cliff photo shoot, go to Facebook.com/sneakpeakvail

and find the “MOTC at Bonfire” photo album.

Want more? [See MAN OF THE CLIFF, page 17]

6 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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State of marijuana

Left: Bottles of Keef Cola, a cannabis-infused soda at Treeline MMC in EagleVail. Katie Anderson photo.Above: Cannabis plants at Sweet Leaf Pioneer in Eagle. Anthony Thornton photo.Below: Murphy Murri of Treeline inspects clones at the dispen-sary. Katie Anderson photo.This is second in a three-part series on the evolution

of retail and medical marijuana in Eagle County. When Amendment 64 became part of the Colorado constitution last December, all residents – and visitors – over the age of 21 could legally use and posses the Schedule I drug. The Federal government announced in early September it wouldn’t prosecute marijuana users or business owners in Colorado and Washington, leaving the states to navigate the murky waters of regulation.

Clients call her Momma Shar.

On Weedmaps, a Yelp-like website for medical marijuana dispensaries in Colorado, California and nearly 15 other states, reviewers can hardly stop gushing about the regis-tered nurse and manager of Rocky Mountain High Dispen-sary in Edwards. Since taking over the tiny, unassuming shop in November of last year, Momma Shar has become something of a celebrity in the local dispensary community – “the best bud master in all of Vail Valley,” one reviewer wrote on Aug. 7.

The dispensary’s waiting room has little in common with the swath of get-rich pot shops that opened in Denver, Boul-der and Fort Collins shortly after the industry exploded in 2007. There are no marijuana leaves or bright neon signs, and the suggestive name is shared by 10 privately owned dispensaries across the state. A few Pink Floyd posters hang from the walls, and a lone couch sits along the far wall next to Momma Shar’s desk, an antique with faded wood and in-tricate gold trim. Before entering, clients ring a doorbell and are greeted with a smile by the dainty, 60-something nurse, who’s often dressed in colorful scrubs and narrow glasses. (Because she’s still an RN through the State of Colorado, Momma Shar asked to remain anonymous. Like the doorbell and an inconspicuous security camera in the waiting room, it’s a holdover from the uncertain early days of the Colorado

Medical Marijuana Registry.) While medicinal counterparts at Sweet

Leaf Pioneer in Eagle have struggled to re-main open, Momma Shar has quietly treated a small, dedicated client base burdened with everything from cancer and Crohn’s disease to AIDS. Most are men between the ages of 25 and 40, an accurate cross-section of the rough-ly 109,200 Colorado residents on the state’s registry. These identification cards are moni-tored as strictly as driver’s licenses: Patients pay $35 to apply, but only after requesting a recommendation from a state-licensed medi-cal doctor or doctor of osteopathic medicine.

Momma Shar takes her business as serious-ly as her patients. In less than a year, she’s shifted the per-ception of Rocky Mountain High – reviews on Weedmaps spiked from dismal to ecstatic barely a week after she took over. She often spends 20 or 30 minutes with each patient, recommending salves and sublingual tinctures for elderly patients who need smaller doses of THC. A few unaware tourists occasionally loiter near the entrance and ask card-holders to buy product, but they’re few and far between.

“I’ve won the respect and trust of patients, even the young kids,” Momma Shar says. “I don’t open myself up to ran-dom people who want to use recreationally. People come to me because they know they’ll get high-quality care, great service and actual care. That’s what I like to think I’m doing – this is helping.”

The problemCome Jan. 1, Momma Shar’s faithful clients be joined by

the masses. Marijuana use and possession have been legal in Colorado since last December, but the New Year marks the first time in United States history retail shops can sell to

anyone over the age of 21.The promise of retail marijuana in a tourism hotbed like

Vail is undeniable. Roughly 2.65 million skiers came to Vail Mountain and Beaver Creek during the 2010-2011 season (Vail Resorts no longer releases individual reports for its four Colorado ski areas). While in the county, visitors spend vast amounts of money. In July of this year, the Town of Vail alone collected nearly $1.66 million in sales tax revenue. The Eagle County Board of Commissioners hasn’t yet asked for an estimate of the potential gains from a retail marijuana tax, but in Red Cliff, town officials estimate a single store could see $50,000 in revenue on $1 million in total sales.

Dispensary owners across the valley often field questions from curios tourists, and on occasion, out-of-state visitors already assume they can buy marijuana. When retail mari-juana becomes available, a statewide excise tax of 15 per-cent and average local taxes of 3 to 5 percent are hardly an issue – access alone is enough to draw visitors and residents.

And yet, Momma Shar would be content if nothing changed.

GrowingPains

As Eagle County’s dispensaries prepare for the advent of retail marijuana, business owners weigh

the pros and cons of widespread public access.By Phil Lindeman.

[See MMJ DISPENSARIES, page 18]

7 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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Gypsum is making Oktober-fest its own.

This Saturday, the town will host its third-annual celebra-tion of beer and Bavarian eats. It’s expected to be a true community affair, with traditional bratwurst and knackwurst from O.W.’s Heritage Sausage, a custom beer from Bonfire Brewing, dessert pastries and pretzels from Alpenrose, and more than a dozen local vendors selling everything from cookware to handmade jewelry.

The event’s true appeal comes from the hometown feel: As organized by the town, Gypsum Chamber of Commerce and Gypsum Recreation Center, the festival grounds at Lundgren Park will house old-world tents and long, communal tables. Throughout the day, down-valley band the Swiss Austrian Connection will play traditional Bavarian tunes, with free games and eating contests from 1 p.m. to 6 p.m.

“People like this because it is a bit smaller than the rest,” said Anna Englehart, head of the Oktoberfest committee. “There aren’t thousands and thousands of people they need to fight through. People like that intimate setting, where they can walk from home to come and enjoy an afternoon at the park.”

As Englehart alludes to, the Gypsum celebration is often overshadowed by the massive, multi-day festivals in Vail and Beaver Creek, but this isn’t to say the town’s version is tiny. Last year, roughly 1,500 people came to the park, many dressed in dirndls, lederhosen and more Bavarian garb. En-glehart was one of them.

“I just love the Oktoberfest atmosphere,” she said. “I dress up and wear a dirndl and just get to soak it all in.”

Make merry True, the traditional Oktoberfest in Germany is one of the

world’s largest parties, but throughout the world, the kick-off to autumn is known for celebrating all things Bavarian.

Gypsum’s festival will start at the roots with handcrafted eats from O.W’s: a down-valley sausage company owned by Rick “Cotton” Juedemann.

The self-taught chef was raised on his grandfather’s sau-sage recipes, and he’s tampered with them very little over the years. For $7 to $8 per plate, revelers get warm German potato salad, homemade sauerkraut and a choice of three sausages. The meats are simple in the best possible way, made two or three days before the event by Juedemann and his son, a formally trained chef.

“They’re just incredibly fresh,” said the elder Juedemann. “We make everything the Thursday before the festival and it doesn’t get much better than that. It’s taking things back to the basics.”

On the menu is a traditional bratwurst – pork mixed with salt, pepper, sugar and mustard seed – a veal brat and knack-wurst, a sort of smoked sausage with hefty flavor. It’s ideal for autumn and a near-perfect compliment to refreshing pil-sners.

Juedemann is a fan of knackwurst, but the love he puts into it can be exhausting. He twists all the casings by hand, and after a few hundred sausages, the hours begin to stack up. Oddly enough, he said knackwurst is rarely eaten in tra-

Oktoberfestfor all

Gypsum’s third-annual festival returns with locally made sausages, Bonfire’s Gyptoberfest Marzen and an intimate vibe.

By Phil Lindeman.

Oktoberfest in Gypsum

What: The down-valley town’s homespun version of a traditional Oktoberfest, with live music, traditional games and custom beer from Bonfire Brewing

When: Saturday, Sept. 28 from 1 p.m. to 6 p.m.

Where: Lundgren Theater Park, GypsumCost: Free (food and beverage costs vary)The festival is free to attend, but vendors

for food, drinks and goods charge cash. Live music from Swiss Austrian Connection runs from 1 p.m. to 5 p.m. For more info, see the Gypsum Chamber of Commerce website at www.gypsumchamber.com.

Photo special to SneakPEAK

.[See OKTOBERFEST, page 17]

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8 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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Crisp, cool air is starting to trickle down from the Gore Range. Every day the as-pen leaves begin to take on a more prom-

inent yellow hue. Your senses know winter is coming in the mountains. For some, there is no better time

than fall. For others, it is all about the anticipation of the approaching pow days. But let’s not get ahead of ourselves – the fall equinox has just passed. With that in mind, we picked a few primo drinks that will help you embrace the fall season and give you the urge to carve pumpkins.

Man of the Cliff Wood Splitter Pilsner by Bonfire Brewery Picked by: Geoff Moser of Riverwalk Wine & Spirits in EdwardsExpert comments: “This is a crisp pilsner that fits the motif for fall and Man of The Cliff.

The lower alcohol content gives this beer great flavor and also allows you to have a few,” Moser said.

SneakPEAK impressions: Usually pilsners lack flavor, but thankfully Bonfire brewers don’t know that. The Wood Splitter Pilsner has a hoppier flavor than most pilsners. This beer is also slightly bitterer than other pilsners. Man of The Cliff is a classic fall event in Red Cliff, and Bonfire has done a great justice to the event and fall itself with this beer.

Oktoberfest Marzen Lager by Left Hand BreweryPicked by: Patrick Lynn at Beaver Liquors in AvonExpert comments: “The Left Hand Oktoberfest Marzen Lager has a nice malty flavor.

It isn’t too heavy and pairs well with a lot of foods. The lightly hopped beer has a smooth finish,” Lynn said.

SneakPEAK impressions: Beaver Liquors nailed their pick for a fall beer. This lightly hopped lager is heavy enough to drink like a heartier beer but still has a refreshing finish. Left Hand’s Oktoberfest lives up to its name and has a hint of sweet flavor. Breweries across the country feature seasonal beers but Left Hand really got this one right.

Cuvee Romaine Cotes DU Rhone 2011 by Domanie La Garrigue Picked by: Micky Werner at Alpine Wine and SpiritsExpert comments: “This time of the year more people are thinking about reds because of

temperature. Most people aren’t thinking about chilled white wines when it is cool outside. The Cuvee Romaine is partially made with Grenache grapes and Syrah grapes. Grenache grapes are the most widely planted in the Cotes du Rhone area. This wine in particular is soft and simple with notes of cherry,” Werner said.

SneakPEAK impressions: Werner knows his wine and is always eager to share his knowledge. His description of the wine really captures its essence. The dark cherry flavor is rich and warming. The softness of the wine leaves a nice aftertaste on the palate. At only $16 a bottle, this wine is a great fall pick at a reasonable cost.

Colorado Campfire by Kelly Liken Picked by: Ian Tulk at Kelly Liken Expert comment: “The Colorado Campfire is a great fall drink because it captures mul-

tiple fall flavors. We use grilled Palisade peaches, pine nut infused Breckenridge Bourbon and smoked ice cubes to make this drink. The pine nut infused bourbon is made in-house in a vacuum sealer to quickly maximize flavor. The smoked ice cubes go through a process of melting and refreezing while adding the correct amount of smoke. As far as I know we are the only ones around here that smoke our ice cubes,” Tulk said.

SneakPEAK Impressions: Smoked ice cubes. That’s right, Kelly Liken has smoked ice cubes! If campfires were edible, they would taste like Kelly Liken’s Colorado Campfire. It may seem out of place, but the ice cubes provide the perfect compliment to the pine nut infused bourbon and the sweetness of the Palisade peaches. Somehow mixologist Tulk man-aged to create a campfire in a glass and made it taste delicious. At $14, be prepared to pull out the wallet. The creativity and time put in to the cocktails at Kelly Liken are well worth the price and experience.

If the crisp autumn wind is chilling you to your core, grab one of these tasty drinks to warm you up. Whether you prefer beer, wine, or brilliant cocktails your palate will join you in your newfound appreciation for fall.

Crisp&COOLFor aficionados, autumn brings full-bodied brews, rich red wines and smoky cocktails.

By Michael Suleiman.

SneakPEAK writer Michael Suleiman can be reached at info@sneakpeakvail.com

Photo special to SneakPEAK.

9 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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Stephan Schwartz doesn’t like the term psychic.

Schwartz, an acclaimed author and archaeologist, has spent the past four decades fine-tuning the process of “re-mote viewing,” which he describes as a modern mental martial art. By tapping into portions of his consciousness that are nonlocal – information he couldn’t possibly know through first-hand experience – remote viewing has led him to Cleopatra’s Palace, Marc Antony’s Timonium and ship-wrecks from California to the Bahamas. He was a special assistant for research and analysis to the Chief of Naval Op-erations in the early ‘70s, and has published dozens of works in scientific journals, The Washington Post, The New York Times and Smithsonian magazine.

But here’s the catch: Unlike pop-culture psychics, who rely on suggestion and cold readings to make vague predic-tions, Schwartz is a scientist first and foremost. He built a statistical model to gauge the accuracy of remote viewing, and thanks to his research, a growing group of scientists now believe consciousness isn’t limited by time and space.

For Schwartz, the implications are earth shattering. Re-mote viewing isn’t just an archeological tool – it’s the key to understanding everything from social upheaval and religious visions to what the planet will look like in 2050.

In his newest book, “Opening to the Infinite,” Schwartz delves into nonlocal awareness and its many tendrils across human experience. Before coming to the Vail Public Library for an open-ended talk on his work, Schwartz spoke with SneakPEAK from his island home about remote viewing, its impact on studies of consciousness and how heaven can be very real – to an extent.

SneakPEAK: Before we get too far along, talk about re-mote viewing. How would you describe it to a layman?

Stephan Schwartz: Remote viewing is a protocol which allows you to have an objective measure of a person’s ability to open the nonlocal aspects of their consciousness. People are asked to describe things they can’t possibly know – these objects or people or locations are shielded by either space or time, and this is very specific information. It’s not something like, “Your grandmother loves you.” It’s more like, “I see a man who is 6-foot 2-inches with red hair and a beard. “

When we began in 1968, those of us involved in exploring the power of consciousness started looking at this idea of psychic, which is a word I don’t use and don’t like. What we were doing raised questions about consciousness that sug-gest it’s not limited by space and time. Can I describe events in the future, or in the past? Can we describe a governmental secret site only select few people know? The denier commu-nity always says it’s nonsense, but there are thousands of pa-pers published on the topic and they contradict those deniers. At the end of the day, they don’t have any data and we do.

SP: From what you’ve described – and again, I’m a lay-man – remote viewing seems similar to Thomas Pynchon’s “Gravity’s Rainbow.” Are you familiar with the book, and can remote viewing help people actively predict or even af-fect the future in times of high stress, like during war?

SS: You’re asking if the consciousness of an intentioned

Author Stephan A. Schwartz brings the science of remote viewing to Vail. Interviewed by Phil Lindeman.

Beyond time space and

If you go...What: A talk with “Opening to the Infinite” author

Stephan A. Schwartz as part of the Vail Symposium’s Living at Your Peak series

When: Thursday, Sept. 26 at 6 p.m. (reception at 5:30 p.m.)

Where: Vail Public Library (across from Dobson Ice Arena)Cost: $35 general admission, $25 symposium donors, $10 studentsTickets are available at the door or online at www.

vailsymposium.org. To find out more about Schwartz and his book, see www.stephanaschwartz.com.

[See STEPHAN SCHWARTZ, page 18]

Photo special to SneakPEAK.

To read an extended version of the interview withauthor Stephan Schwartz, go to SneakPeakVail.com

and find Stephan Schwartz under “Events.”

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10 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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For a handful of die-hard foodies, price means ev-erything. But the para-

digm is about to shift.Vail Beaver Creek Restaurant Week offers cost-conscious

diners from across the state a mouth-watering proposition: From Sept. 27 to Oct. 6, more than 45 restaurants between the two resorts will play host to daily specials, all priced at $20.13 – the lower end of a typical Vail menu. The roster is nothing to scoff at, with fine-dining standards like Vail’s Sweet Basil and Beaver Creek’s Splendido joining forces with local hangouts like Blue Moose Pizza, Yellowbelly and Westside Cafe.

And yet, “daily specials” is hardly the right term. Kitchens in both towns won’t rest on their laurels – each one of the breakfast, lunch and dinner dishes is plucked from their ev-eryday menus. Even vast wine cellars aren’t off-limits: Most restaurants include a glass of wine or pint of beer in the deal.

“I don’t really look at this as a time to save money or just have a taste of what we’re about,” said Mira Hozzova of Campo de Fiori, one of several participating restaurants. “We want to give everyone, the visitors and the local diners, the full experience, with all of our best dishes.”

The full experienceFor the past few years, autumn brought a full month of

restaurant deals and date-night specials to Vail and Beaver Creek. An outside marketing company tried to model it af-ter similar events in Denver and other major metros, and although local eateries drew a healthy number of curious diners, four weeks was almost too long. Interest waned, and local chefs decided to form a week all their own.

Headed by Group 970 Restaurants, which manages Blue Moose Pizza, Vail Chophouse and Beaver Creek Chophouse, this redesign began with paring restaurant month down to its most enticing elements.

For Hozzova, that meant showcasing the restaurants as a complete package. From the dining space to the high-end Italian menu, Camp de Fiori will feel no different than dur-ing the thick of ski season.

“You have other events where you go out and have a tent, where you’re away from the restaurant, but this is bringing people inside our doors to get the full experience of our at-mosphere,” said Hozzova. “It’s really special in that way.

This isn’t really an ordinary type of dining event.”Fans of Hozzova’s Vail Village hotspot can enjoy an im-

pressive two-course prix fixe menu. During dinner service from 5:30 p.m. to close (usually around 10 p.m. or 11 p.m.), a meal begins with one of four starters, from toasted bruschet-ta Toscana to creamy risotto. The main course brings four more choices, including the ever-popular ravioli all’ odore di funghi, a dish of handmade pasta stuffed with mushrooms and covered in a white truffle oil sauce. It’s the sort of signa-ture dish people seek out season after season, and Hozzova knew it had to be part of the restaurant week deal.

“If someone comes across us, we want them to really be impressed, just like any other time of the year,” said Hoz-zova. “It’s a great chance to get out and know what’s offered around town.”

Matt Morgan, managing partner of Sweet Basil and Mountain Standard in Vail Village, paired with Group 970 Restaurants to develop the layout for the week. Like Hoz-zova, he didn’t want it to be unappetizing or chintzy – that would defeat the purpose of building buzz for Vail and Bea-ver Creek cuisine.

“This is a fresh start,” said Morgan. “It’s exciting for me because it’s one of the few times that both resorts collabo-rated together. That’s a real step forward for dining.”

Both of Morgan’s up-valley restaurants will play off their strengths. At Sweet Basil, known for upscale American dish-es in the $35 to $45 range, the staff selected a dozen half-bottles of wine to offer at 30 to 50 percent off from 11:30 a.m. to close. These discounted bottles pair well with the lunch special (a three-course “chef select” menu until 2:30 p.m.) and the dinner special (a rotating selection from the restaurant’s fall menu, beginning at 6 p.m.).

Mountain Standard boasts similar specials for lunch and dinner, but as a more casual joint, they’re joined by Alaskan crab legs for two and a choice of two craft beers or glasses of Prosecco all day.

Morgan hopes restaurant week draws culinary tourists from the Front Range and beyond, but he also believes the pricing will seduce locals. Off-season is known for sweet deals – restaurants do anything to weather lean months – and thanks to casual-dining participants like Blue Moose and Big Bear Bistro, the week has a little something for everyone.

At a laid-back eatery like Vail Village’s Big Bear Bistro, the $20.13 price point means plenty of selection. Owner Vi-dette Gehl put together three separate deals for breakfast, lunch and happy hour. Days begin with two breakfast bur-

ritos smothered in homemade green chili, with coffee or tea and two mimosas from 9 a.m. to 11 a.m. The lunch deal gets even sweeter with the “gourmet sandwich picnic lunch,” fea-turing any two gourmet sandwiches, chips and drinks packed in a reusable Big Bear Bistro bag (available from 9 a.m. to 5 p.m.). Sandwiches alone are normally priced at $8.50 and include monsters like The Masterpiece, with prosciutto, capicolla, maple-glazed ham, salami, provolone cheese, balsamic-laced arugula and banana peppers on locally made ciabatta bread with cracked pepper aioli. During happy hour (3 p.m. to 6 p.m.), the bistro offers bruschetta or crepes for two with a bottle of wine.

The dealsFrom Sept. 27 to Oct. 6, more than 45 restau-

rants between Vail and Beaver Creek join forc-es for the first-annual restaurant week. Each venue features a different selection of dishes priced at $20.13. Reservations are recommend-ed by calling the individual restaurants. For a full list of specials and contact info, see www.diningataltitude.com.

Beaver Creek8100 at the Park Hyatt – Half a wood-grilled

Colorado chicken with heirloom baby vegeta-bles and natural jus from 5:30 p.m. to 10 p.m. nightly.

Grouse Mountain Grill – Prime New York steak with tempura-fried king crab, sweet Olathe corn pudding and soy-garlic butter from 5 p.m. to close nightly (no split plates).

Splendido – Pan-seared Skuna Bay salmon with locally gathered Procini mushrooms and tarragon from 5:30 p.m. to close nightly.

Blue Moose Pizza (Vail and Beaver Creek) – A 15-inch specialty pizza with: four chocolate chip cookies and a pitcher of soda; or a pitcher of Colorado craft beer or bottle of Bohemian Highway Pinot Grigio from 11 a.m. to close every day.

VailLarkspur – Two signature cocktails and any

artisan pizza from 6 p.m. to close.Bully Ranch – Full rack of Kansas City pork

ribs with house-made barbecue sauce, French fries, baked beans and coleslaw from 11 a.m. to 3 p.m. every afternoon.

Elway’s – Mussels for two with tomatillos, chorizo and toasted bread with two beers from 5 p.m. to close daily.

Terra Bistro – Several options for break-fast, lunch, happy hour and dinner every day. Lunch is any two courses and a choice of one glass of wine or Colorado beer from 11 a.m. to 2:30 p.m. Dinner is any two courses from 6 p.m. to 9 p.m.

Below: Carpaccio with parmesan at Mountain Standard. Photo special to SneakPEAK.

2 towns 1 priceWith gourmet dishes for $20.13, Vail Beaver Creek Restaurant Week

could redefine off-season dining. By Phil Lindeman.

Vail Village. Kent Pettit photo.

SneakPEAK editor Phil Lindeman can be reached at philip@sneakpeakvail.com

11 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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A buck grabs his meal in Carole Schragen’s front yard

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 philip@sneakpeakvail.com.

12 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

12

Trudging into the valley Sept. 28 will be a group of athletes who have

pushed their bodies to the lim-it, and then go about 20 miles farther to the finish of the Ultra Race of Champions.

The race, which will finish in Vail Village, acts as the world championship of ultra running and will take athletes on a 100-kilometer trek from Breckenridge to Frisco to Copper Mountain, Minturn and finally to Vail. Apart from the 100K main event, there will also be a 50K and a half-marathon.

Local ultra runner Ken Long will be competing in the 100K – or 62-mile – race. Long has completed ultra races from 50 to 100 miles, including the renowned Leadville 100 and the TransRockies Run. Long said he is familiar with the second half of the course as a local athlete, but said the 100K distance will be new to even a seasoned ultra runner like himself.

“I’ve run on the Vail side of the course, and believe me – it’s tough,” said Long. “The 100K or 62 miles is interesting. I think they chose that to get a variety of runners. Some guys run 50-mile races, some guys run 100-mile races. It will be interesting to see how it all plays out.”

The 100K course starts in Breckenridge at 7 a.m. and the first runner is expected to reach Vail Village around 3 p.m. Be-tween the two points, athletes will cover four mountain passes with a maximum altitude of 12, 408 feet on Ten Mile Pass. In

total, runners will gain 12, 379 feet and lose about the same, creating a vertical difference of almost 26,000 feet.

Long said that what is interesting about this course com-pared to most ultra races in North America is that it intersects many towns where as courses usually send runners into the forest for many miles of uninterrupted wilderness.

“I am really excited about it,” said Long. “This is how the ultra races are done in Europe – weaving from one town to an-other. We will be going through the towns here. Right through Breck, Frisco, Minturn and into Vail. Usually you are out in the wilderness. Hopefully going through the towns will give everyone a little boost.”

Being the World Championship, and the viewer-friendly format of racing through towns, the race has recruited a deep field that lists some of the best ultra runners in the world. Among those on the start list are Max King, Anton Krupicka, Cameron Clayton from the USA, Rob Krar from Canada, Fer-nando Maciel from Brazil and many more.

The prepRace day isn’t even half the battle for both the elites and

amateur racers. Getting ready for a footrace that could last as long as 19 hours demands unprecedented commitment. With-out proper training, the racers could face serious health risks from bone fractures to complete exhaustion.

Most of the racers that will be finishing in Vail Village Sept. 28 will have logged thousands of miles of preparation.

Long spent his summer prepping for the TransRockies Run and has carried on the regimen to get ready for the Ultra Race of Champions. He says his routine of 60 to 80 miles a week is nothing compared to some of the elites, who are known to run upwards of 120 miles per week.

“You have to be ready for an ultra race,” said Long. “It isn’t something that you can jump right into. Marathons and half-marathons you can get away with. That is not the case of ul-tras. You have to be prepared.”

A typical week for Long can be compared to a strengthened marathon regimen. Most mornings he wakes up before sun-rise to log eight to 10 miles. On the weekends he tries to get in between 35 and 40 miles in two days, in two runs of either 15 miles or 20 miles each day. Long, who hangs out with his seven-month-old between training and working, said that he trains less than most.

“I follow some of the elites that are going to be racing,” said Long. “Those guys are constantly putting in 40-mile runs and easily logging over 100 miles a week. They are incredible.”

Course statsTotal Vertical Gain: 13,245 feetElevation Loss: 12,379 feetMaximum Altitude: 12,408 feetPercent of Paved Road: 19 percentNumber of Aid Stations: 9Total Mountain Passes: 4Time Limit: 19 hours, 30 minutesFirst Finisher Expected: 3 p.m.

RockyTHE

BY FOOTCovering 100 kilometers from

Breckenridge to Vail, the Ultra Race of Champions finishes in Vail Village.

By John O’Neill.The why

As journalists, it is our duty to answer the basic questions of who, what, where and why. In this article, the latter is perhaps the hardest to answer as the question arises, “Why would anyone in a healthy state of mind want to be running for 100 kilome-ters?”

Ultra running has become popularized in the last five or so years with thanks to Christopher McDougall’s book “Born to Run.” McDougall followed a Mexican tribe of Tarahumara Indians and chronicled their amazing ability to run hundreds of miles without rest or injury. Since the book came out in 2009, racers have challenged the lim-its of the human condition by covering vast distances on foot.

It is almost primal to push your body to the extent that an ultra demands. In 10 or more hours of running, racers learn to push themselves beyond the point where their body says stop. They learn about exhaus-tion and what they are truly capable of.

Beyond that, the races have evolved into a culture of their own. Ken Long, a semi-serious ultra runner became hooked after watching the Leadville 100. He says the races reduce runners to such a basic state that everyone is out there taking care of each other and enjoying the spirit of push-ing themselves.

“As soon as I saw an ultra, I was hooked,” said Long. “Everyone goes through some-thing similar in a race this long. You get to toe the line with elites and really push yourself. Everyone is having fun. It is really pretty neat.”

All of this will be on display this weekend.

Mountains

SneakPEAK writer John O’Neill can be reached at info@sneakpeakvail.com

Local ultra runner Ken Long is one of dozens competing in the Ultra Race of Champions this weekend. Photos special to SneakPEAK.

13 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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13

In Cabo San Lucas, a little goes a long way.The resort town, found on the Baja California peninsula in Northern Mexico, is known for crystalline waters and shimmering, hotel-studded beaches. It’s a favorite hangout for vacationers from across the United States, thanks in no small part to an exchange

rate of nearly 13 Mexican pesos to one American dollar.Like many tourist destinations in the country, though, the local government in Cabo

struggles to meet basic needs. When Allan Bosworth first visited the town in 1990, he was naturally drawn to the local fire department. As a lifelong engineer for the Vail Fire Depart-ment, he wanted to see how neighbors to the south operated, particularly with a heavy tourist population on par with his hometown. He was shocked at what he found.

In a city of 68,000 permanent residents – not to mention thousands of visitors in any given month – the Cabo department was manned entirely by volunteers. Those 30 or so volunteers sold t-shirts in local gift shops to raise money, and they often fought live fires in little more than stripped-down coats and pants missing most of their protective insulation. The depart-ment’s sole fire truck at the time was a ’64 Ford, the same model Vail retired years earlier and only brought out for the Fourth of July parade.

“Everything there was very antiquated, and Cabo is even one of the richer cities on the Baja,” Bosworth remembers. “If they’re all volunteers, I can’t imagine other towns in the area do much better. They just don’t have the money or manpower.”

Bosworth continued to visit through the years, and although the Cabo department has slowly acquired more modern equipment, it’s hardly up to the standards most Americans know. When he visited this past June, the volunteer firefighters were exercising with truck tires and rigged ladders in front of the station.

Around September of last year, Bosworth saw an opportunity to turn the tide, if only a

little. The VFD was phasing out equipment that no longer met department standards, usually due to small holes in knee and elbow padding. He gathered sets of bunker gear – insulated pants, coats, boots, suspenders and gloves, worth about $1,500 per set when brand new – and set his sights on donating them to Cabo.

Yet as with many philanthropic efforts, following through on a well-intentioned idea wasn’t that simple. The cost to ship 15 boxes, each weighing 20 to 40 pounds, was roughly $4,500. Neither Bosworth nor the VFD could foot the bill.

In stepped Jim Metzger, principal operator for three locations of The UPS Store in Eagle County. It was an instance of beneficial coincidence: Bosworth visited the Vail location for a shipping estimate, and when he realized the cost was so high, Metzger offered to donate all the packing material and ship the gear at his corporate rate.

Again, things weren’t simple. Metzger had donated materials and in-house services be-fore, but Bosworth’s case was the first time he’d taken on such an in-depth job. Metzger can’t donate shipping itself – UPS sets standards rates for all packages once they leave the store – and even at a discounted rate of about $2,500 for all the shipments, the cost was almost prohibitively high.

“I wouldn’t say I’ve done anything quite like this before,” Metzger says. “The logistics were pretty huge, but I like to keep the spirit of giving back in my stores. I can easily suck a lot of these costs up into the expense of doing business, but the shipping was an issue.”

Creative fundraisingIn the past decade since the attacks of 9/11, firefighters have enjoyed renewed admiration

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donors . By Phil Lindeman. Photo special to SneakPEAK.

[See CABO, page 18]

14 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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SneakSpORTS: america’s most loathedThe case for rooting against 10 of the loudest, brashest sports teams

Minturn-based sports lov-er Patrick Whitehurst writes for www.fanrag.com. Tune in weekly for his musings on the wild and complicated love affair between Ameri-can fans and their most cherished pastimes.

Football fans from the Big Ten know that one week and one game is different from all the rest.

One specific opponent awakens bitterness and pro-pels the desire for a victory

to unparalleled heights. Defeating this program is an accom-plishment for the entire conference. The mere thought of watching this team squeak out another undeserving or lucky win causes heartache and despair. Even if the rest of the sea-son is muddled in complete failure, ultimately a win against the most hated team transforms the year into a monumental success.

Perhaps “hate” is a strong word, the sort of term loving and grounded individuals refrain from using. Instead of hat-ing a team or program, we can despise them, choose not to recognize their accomplishments, or actively root against them. That would be the adult way of handling my fanhood, and I love the idea of identifying franchises and programs to cheer against. But it’s been ingrained in me for as long as I can remember and some things never change – I will always hate the Ohio State Buckeyes.

From the helmets littered with flowering bud stickers to Maurice Clarett to Urban Meyer to “The Horseshoe” they call home, no team in sports or anything associated with them makes my blood boil more than the Buckeyes. Why would the university choose a mascot named after the flower of a nut? Is it necessary for every player to arrogantly say

“The (uncomfortably long pause) Ohio State University” when introducing themselves during primetime telecasts?

My disdain for the Buckeyes is well documented, but as a sports fan, there are several other teams that I can’t ever cheer for – I simply wouldn’t respect myself.

Before unveiling my list of “Top Ten Teams to Root Against,” a few guidelines need to be understood: Most of the teams on this list have experienced some sort of success within my lifetime, and every sports fan is encouraged to generate their own list.

10. North Carolina Tarheels basketball: I know that I’m in the minority as a rabid Duke Blue Devils fan, and I’m cool with that. Naturally I can’t root for the bigger school down Tobacco Road, so give me Coach K, Christian Laettner, JJ Reddick and anyone from Durham over Carolina Blue. Just missing the cut: UConn basketball.

9. Texas teams: Most of this stems from hearing the Dal-las Cowboys call themselves “America’s Team,” but the Spurs and Mavericks are brutal to watch. The Rangers and Astros don’t thrill me, and the whole “Hook ‘em horns” thing is annoying. Just missing the cut: California teams.

8. Notre Dame: I’m a sucker for tradition and school pride, but you either love the Fighting Irish or you don’t. (The Michigan Wolverines just miss the cut because I actu-ally cheer for them once per season.)

7. Overwhelming favorites: America loves the under-dog and wants to see historic upsets. There was virtually no chance the Seahawks were going to lose to the Jaguars or that Alabama would fall to Colorado State, but that didn’t stop me from hoping it would happen.

6. New York Yankees: I used to actually root for the Yan-kees just to antagonize my Red Sox friends, but I love Fen-

way and the passion that Boston fans have for their baseball team. I am not fond of Alex Rodriguez, pinstripes, or New Yorkers in general.

5. Detroit Red Wings: Outside of the Stanley Cup Play-offs, hockey isn’t something that I follow too closely. But as a red-blooded, patriotic American, I can’t cheer for a team that resembled the powerful Soviet Union team or served as the main rival for the Colorado Avalanche. Beginning this season, the Wings are in the Eastern Conference and I’m left somewhat empty.

4. New England Patriots: I respect the success that Tom Brady and Bill Belichick have enjoyed, but that doesn’t mean I will ever root for them. I also love the fact that Mr. Bundchen and The Hoodie haven’t won a Super Bowl since Adam Vinatieri left Foxborough. (The Minnesota Vikings miss the cut because they haven’t had success and most people from the Land of 10,000 Lakes are all right, outside of cheering for a team that wears purple and plays indoors.)

3. St. Louis Cardinals: This team ruined arguably the greatest day of my childhood when they beat the Milwaukee Brewers in Game 3 of the 1982 World Series by one run. Unforgivable.

2. Chicago Bears: I’m a Packers fan. I can remember 60,000 people chanting “The Bears still suck” the entire sec-ond half of the first game I ever attended at Lambeau Field (the Bears destroyed us), and outside of blues music and sau-sages – Chicago isn’t all that great. Enough said.

1. The Ohio State Buckeyes: Bucky Badger is much cooler than Brutus and our marching band is way better. Go into Columbus and get a big W. On Wisconsin!

Patrick Whitehurst

15 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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15

Featured Wedding of the Week

Spydell-Dancho WeddingBride: Ashley Spydell of Irvine, Calif.

Groom: Cale Dancho of Catasauqua, Penn.Married: Sept. 22, 2012

Location: Bachelor Gulch

How they metAshley and Cale met like thousands of modern-day couples: online. A� er exchanging emails and phone calls, the two had their � rst date at a Denver Cruiser

Ride – a wild counterpart to the online world.“We spent nine hours together riding around the city with an interesting motley crew, providing a great environment for a � rst date full of laughs, showcasing of

bike skills, beers and great conversation,” Ashley said.

How he proposedOn Ashley’s half birthday, Cale promised to reveal plans for a birthday trip six months later and gave her a journal with highlights from their relationship.

“� at was to be the ‘story of us,’ saying that we were not writing new chapters in our lives but starting a whole new book…together,” Ashley said. When she turned to the present day, the � nal page wasn’t a trip itinerary – it was a proposal.

Why they got married in the Vail Valley

From the start, the couple knew they wanted a small, intimate ceremony – something that felt more like a vacation for family and friends. � ey chose autumn, when the changing leaves at Beaver Creek made a perfect backdrop for the weekend getaway in the mountains.

Favorite memory from the wedding day� e guest list only held 40 names, but everyone in attendance played a role. Ashley’s brother presided over the ceremony, the couple red self-penned vows, and

when they were � nished, Ashley was humbled by the well-wishers.“� ey bestowed blessings, recalled memories, cried, made jokes and generally gave the ceremony an incredibly intimate and personal feeling, which was exactly

what we had envisioned,” Ashley said.

Colors: Earthy fall neutrals Ceremony and reception: Bachelor Gulch

Vendors: Vail Catering Concepts, Brooke Heather Photographer and Somerset Floral Design

16 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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16

Calendar of eventsSubmit your event to SneakPEAK’s weekly community cal-endar by sending information to info@sneakpeakvail.com.

Thursday, Sept. 26Mommy and Me Get Messy art program in Edwards

The newest craft-based program from Alpine Arts Center in Edwards gives fingerpaint-happy kids a fun, entertaining outlet beyond your redone walls. Titled “Mommy and Me Get Messy,” the hour-long program is held every Thursday and Friday until Dec. 19, with art projects made just for tod-dlers. Parents are encouraged to attend and help out. Ses-sions begin at 10 a.m. and cost $150 for a 10-session punch card, $100 for a 6-session punch card and $20 for drop-in. To find out more, see www.alpineartscenter.org.

Thursday, Sept. 26Living at Your Peak series in Vail

The Vail Symposium welcomes Dr. Jane Katra, a re-nowned brain and consciousness researcher, to discuss the promise of neuroplasticity and attentional training – perhaps the key to higher consciousness. As part of the Symposium’s recurring Living at Your Peak series, Katra covers the scien-tific and ethical implications of tapping into the brain’s full potential. Katra’s session begins at 5 p.m. at the Vail Public Library (across from Dobson Ice Arena) and costs $35 for general admission, $25 for donors and $10 for students. For more info, see www.vailsymposium.org.

Thursday, Sept. 26Wild Wine Tasting at E-Town

For a more adult-minded compliment to Sunday’s Wild West Days fundraiser at 4 Eagle Ranch, swing by E-Town in Edwards for the Wild Wine Tasting event. From 5:30 p.m. to 8 p.m., join local elementary school parents for wine tasting and apps, assorted beers, and a silent auction. All proceeds are donated to Wild West Day, and tickets can be purchased at Riverwalk Wine and Spirits in Edwards. Cost is $35 per person or $60 per couple.

Friday, Sept. 27Noah D with Mo:Rockin at Agave

San Francisco-based electro composer and Smog Records DJ Noah D bring heavy, four-on-the-floor beats to Agave in Avon. He’s joined by local favorite Mo:Rockin for a farewell show before heading back to his hometown of Los Angeles. Music begins around 10 p.m., with free entry before 11 p.m. Drink specials run throughout the night. As usual, the show is open to attendees 21 years old and older.

Friday, Sept. 27Free beer at Magusto’s

Every Friday from 5 p.m. to 7 p.m., stop by Magusto’s off Main Street in Minturn for free beer. There’s no catch, no fine print, no rugs to be pulled – just free beer and foosball, pool and ping pong in the restaurant’s back parlor. Enough said.

Friday, Sept. 27Triple Black at Main Street Grill

Head to Main Street Grill in the Edwards Riverwalk for a free set from Tripleblack, an Eagle-based trio known for rol-licking live sets. The music starts at 8 p.m., with drink and food specials until closing time around 1 a.m.

Saturday, Sept. 28Koncept at Samana Lounge

Samana Lounge regular DJ Koncept spins throughout the night at the Vail Village hotspot. Doors open at 9 p.m., with a slew of drink special: Ladies drink for free from open to 11 p.m., $1 well drinks and can beers from open to 10 p.m., and $3 PBR cans throughout the night. Show is 21 and up.

Sunday, Sept. 29Wild West Days at 4 Eagle Ranch

Eagle County School’s annual Wild West Day returns Sunday for a full afternoon of ranch games, silent auctions, raffles, wagon rides, fun runs and more, all hosted on the gorgeous 4 Eagle Ranch property outside of Wolcott. The day begins at 10 a.m. and runs to about 3 p.m., with differ-ent prices for the different events. Food and drinks will be on hand. To find out more, contact Avon Elementary School principal Melisa Rewold-Thuon at (970) 471-4354.

Sunday, Sept. 29von Gray at the Vilar Center

The soulful sounds of von Gray come to the Vilar Center at Beaver Creek for a one-night only show. Based in Atlanta, the quintet of sisters has fast build a fan base with four-part harmonies, poetic lyrics and indelible melodies. Tickets be-gin at $20, and regular music lovers can but the series pass (seven drinks and seven shows) for $100. von Gray begins at 7:30 p.m.

Tuesday, Oct. 1A Taste of Golf at Red Sky Ranch

The Vail Symposium is know for unorthodox speakers and events, and even something typical like the lowly golf scramble isn’t excepted. Register soon for the event, a ben-efit for the Symposium. Rules are simple, sort of: Two play-ers must play their own ball, and two players can scramble off any one in the group. Cost is $250 per player or $900 per foursome and includes green fees, a cart, lunch, a free after party, food tastings, and a surprise speaker. To register, see the Symposium website at www.vailsymposium.org.

Wednesday, Oct. 2Craft Beer Tasting Series in Vail

Join the beer mavens at Vail Cascade (just east of Lions-head in Vail) for a complimentary Craft Beer Tasting Series, held every Wednesday night in the hotel’s Fireside Bar from 4:30 p.m. to 6:30 p.m. This week’s guest highlighted pro-ducer is Firestone Walker Brewing, the popular California brewery known for paving the way for the craft beer boom in America. During all tastings, small plates from Atwater on Gore Creek are 20-percent off. To find out more about the series or the Vail Cascade’s year-long craft beer program, see the hotel’s website at www.vailcascade.com.

An aerial view of Beaver Creek following the first snow of the season last weekend. Jack Affleck photo.

17 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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17

What’s your best event?I love the caber toss. I’d never done it before Man of the Cliff. It’s just pretty awesome –

it’s probably the manliest event we have.At what moment did you realized MOTC was a legitimate event, not just people

playing around?I think it was probably that third year, on Saturday. There had to be close to 1,000 people

– the first year there were only a couple hundred or so. But that third year, you had people traveling from all over the place to Red Cliff, so it really took on a life of its own.

You had a portion of your honeymoon at MOTC. How’d you convince your wife to give the go-ahead on that idea?

Man of the Cliff was something we’ve both been to and enjoy, so it wasn’t hard to con-vince her. She did some standalone events, things like corn hole, but other than that she just hung out and watched.

Did you have a traditional honeymoon after? Not yet. I’m kind of in the doghouse on that one.Any parting words of trash talk? Well, last year I talked s*** to Hanagan and he won, so I’m not sure if I want to say any-

thing to him. I would say I’m not going to drink that much and win, but we all know that’s not true.

MAN OF THE CLIFF –––––––––––––––––––––––––––––––––––– [From page 5]

SneakPEAK editor Phil Lindeman can be reached at philip@sneakpeakvail.com

ditional German communities, at least for Oktoberfest.“In my hometown in Missouri, a German community, I don’t even think there’s anyone making it anymore except for my brother,” said Juedemann. “We just love doing it because it’s great for fall and this festival.”

Along with Gypsum-made sausage is a brew from Bon-fire. Dubbed Gyptoberfest, it was brewmaster Matt Wirtz’s contribution to the town’s first Oktoberfest. He crafted it in the style of an old-world Marzen, pairing Augustiner yeast and Hallertau hops for a deep amber brew.

For the first time, Bonfire canned the beer using the in-house machine at the brewery’s production facility in east Eagle. Six packs feature a custom label – complete with leg-gy dirndl-clad women – and will be on sale throughout the day. Imbibers can also buy mugs for draft beer, with refills priced at $5 apiece.

Brat eating and beyondFor folks who turn eating and drinking into games, Okto-

berfest will host plenty of diversions. Between sets from the band, organizers will hold free stein-holding and alpenhorn playing contests. People can register all the way until the contests begin, and winners take home custom Oktoberfest mugs and tokens for free beers.

Perhaps the most alluring contest is the newest: brat eat-ing. For $5, the bravest attendees go head-to-head in a Co-ney Island-style event. The person with the widest gullet – and heartiest stomach – will take home a rec center punch card for the winter season.

Along with the events are a dozen local and regional ven-dors, from The Old Gypsum Printer to Pampered Chef prod-ucts. As a chamber event, tents will be chock-full of cham-ber members. Tracy Stramski, owner of Colorado Mountain

Enterprises, will bring gourmet spices and extracts from Watkins Natural Products, Keep Your Fork kits for hikers and campers, and salt-water taffy from Salt Lake City.

Kristy Willison, a Pampered Chef independent director from Glenwood Springs, will come to the Gypsum Oktober-fest for the first time this year. She will bring examples from the cookware supplier’s fall line – products like stoneware, cutlery and non-stick pots – and tips on how to use them at home. Most products are less than $10, and she offers sup-port for all of her customers, no matter where they live. Like Englehart, she’s excited to be part of a small-town festival.

“I love Oktoberfest and the whole concept,” said Willison. “I’ve traveled through Germany, and this brings a little bit of that feeling back home.”

OKTOBERFEST ––––––––––––––––––––––––––––––––––––––– [From page 7]

SneakPEAK editor Phil Lindeman can be reached at philip@sneakpeakvail.com

organism can have an affect on another? The answer is yes. There’s a whole body of work on healing prayer, and hundreds of studies show individuals have the capacity to affect the well-being of other organisms for good or ill, from single-cell organisms and bacteria to blood cells and even animals and human beings. What that tells us is that all life is intercon-nected and interdependent. When you can get a group of people to hold a shared, common intention, they can produce effects. They appear acausal – in other words, no one is sure why they happen and there seems to be no connection – but when you take it to the social level, there’s a whole body of research that shows what individuals can collectively do. You can think of it as the strategy of “being-ness,” the little choices people make and conscious-ness they hold about those choices.

SP: Do you believe most great leaders and creators can tap into this higher level of con-sciousness?

SS: Absolutely – this can be where creativity comes from. When you talk to or read the words of your Mozarts and Michaelangelos and Einsteins – the great minds of humanity – they describe exactly what remote viewers describe. Take (German composer Johannes) Brahms for instance: He said, “I’m in an altered state of consciousness, where I hear the movements and the beats and the notes before they even exist.” These people all tell you the same thing: I’m in a timeless, spaceless state of consciousness, and that’s when I have insights.

SP: How does consciousness and documented, reliable near-death cases relate to religion? SS: It’s been found that Christians see a Christian vision of heaven, Muslims see a Mus-

lim vision of heaven, Buddhists see a Buddhist vision of heaven. Is heaven a cheap motel, where you can hear everyone through the walls? Or is it another state of consciousness informed by social structures? It comes (German physicist Max) Planck, the father of quan-tum theory. He believed that consciousness is primal and primary, but material is secondary. He suggests heaven or those other aspects are influenced by your social structures.

SP: So the proverbial “bright light” looks different based on how you were raised?SS: We need to distinguish between non-local consciousness and religion. For most of hu-

man history, the only way people could express these experiences was through the context of religion. Before science, we had no way to explain it other than to say God was speaking, or a spirit was speaking. Whatever it was, it was an external entity. Now, thanks to science, we see that religion is completely human-made. Humans decide what to worship – if Moses had come down from the mountains and people decided he was a crank and not a prophet, things would have gone in a different direction. People decide who are prophets and who are cranks.

STEPHAN SCHWARTZ –––––––––––––––––––––––––––––––––– [From page 9]

SneakPEAK editor Phil Lindeman can be reached at philip@sneakpeakvail.com

18 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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donations, particularly in Vail, a town where he and Metzger believe many residents share a love for Cabo.

Within a few weeks of their first meeting, Metzger arranged a display at the Vail UPS lo-cation asking for cash donations. It was eye-catching, with items from the used bunker gear and a blurb on fire department conditions in Mexico. The money began to slowly trickle in, and within a month or two, Metzger began shipping equipment to the Baja.

“Some of the firefighters in parts of Mexico are fighting fires in what are essentially street clothes,” says Metzger, who also visits the region on occasion. “That department (in Cabo) has been incredibly grateful, because this really ends up being the sort of things they can hardly get by without.”

If little things go a long way in Cabo, Metzger’s fundraising plan shows the same is true in Eagle County. It has taken longer than he expected to raise the $2,500, but he now has just three packages left to send, each priced between $200 and $300 for shipping abroad. UPS customers and in-the-know First Bank clients have fronted nearly all of the money, with

donations from pocket change to $100 at a time.“Every now and then, an individual person surprises me,” Metzger says, recalling the

story of a 20-something customer who donated nearly $100 at once. “There is a lot of wealth around here, but when I get someone who doesn’t look like a member of the Vail elite donate so much, it’s humbling. It’s often a case where they have only 30 second to decide. That generosity is pleasant.”

Bosworth, who retired in June after 30 years at the VFD, hopes his fellow engineers continue the tradition of sending old gear to needy departments. It doesn’t have to be Cabo again – it could be anywhere in Mexico or, perhaps, another U.S. city.

“It took quite a while to collect these funds, but hopefully the tradition continues,” Bo-sworth says. “It doesn’t even have to be outside of the country. There are plenty of places right here that could use what we can’t.”

CABO ––––––––––––––––––––––––––––––––––––––––––––– [From page 13]

SneakPEAK editor Phil Lindeman can be reached at philip@sneakpeakvail.com

“Speaking strictly for myself, not the owners, I’m not looking forward to public access,” she says. “I’m a mom and a medical professional – that’s the whole reason I got into this, was to help the chronically ill. This used to be a pot shop, where the dudes and other recreational users went, but it’s a dispensary. I treat it that way.”

On Sept. 17, the county board placed a temporary mora-torium on all retail applications. Licensed dispensaries can still apply to the state on Oct. 1, but the county won’t review any forms until Jan. 1 at the earliest. Momma Shar isn’t sure if the owners want to open a retail store, but if so, it would operate through a different storefront as required by state law.

The promiseA few miles east of Rocky Mountain High, two EagleVail

dispensaries are ready to embrace retail marijuana as soon as possible. Murphy Murri, the dreadlocked general man-ager of Treeline MMC, says she and the owner are figuring out the logistics of a new retail space. Like Rocky Mountain High, Treeline doesn’t cultivate plants on-site, and instead uses a facility in Nederland for its selection of 22 cannabis strains.

That separation could make a future transition easier. Treeline will keep a dispensary – it was the second in Eagle County to open after New Hope Wellness Center in Edwards – and continue supplying patients with signature edibles and hash.

“Growing cannabis is difficult, and if you aren’t good at it, it’s not cost-effective,” Murri says. “I think we and New Hope really raised awareness in the area for just how legiti-mate dispensaries can be. Proper regulations is the only way medical and retail marijuana will work

Murri is a consummate businesswoman. She has butted

heads with banks who won’t lend to Treeline for fear of FDIC backlash – even open access to accounts is restricted – and she knows the ins and outs of every Treeline product. The dispensary has a reputation for edibles, including baked goods made with hash instead of cannabis butter to cut down on pot’s psychosomatic effects.

Treeline’s products will remain largely the same when its retail shop opens – even though the county won’t review the application until next year, Murri plans to apply for a license through the state on Oct. 1, – but she expects the atmosphere to be different. Although she has concerns, the promise of slowly eating away at the marijuana black market is entic-ing.

“It would be a mistake to limit retail sale to state residents or expect our medical users to pay the same,” Murri says. “They consume so much more cannabis and at higher doses, and we don’t want them to face a huge tax. We want to keep the same level of care without essentially pricing our cus-tomers out.”

At Treeline’s closest neighbor, Herbal Elements, medical room manager and self-described “budtender” Chris Lam-bert is also prepping for retail marijuana. The Tennessee na-tive comes from a long line of “gonja growers” – he admits his father and grandfather both grew illegally in the ‘60s and ‘70s – and he brings a lifetime of experience to Colorado’s fledgling industry. He keeps 30 strains on-hand at the dis-pensary’s on-site cultivation facility, six of which are hy-brids of his own design. Each of the 1,000 plants is grown organically without hydroponics, and he’s spent the past few months developing new strains for retail.

“We’re been around the game a lot,” Lambert says. “We take a more mature approach to this business – we have fam-ilies, wives and kids. This is a blue-collar type of dispensary, and it’s important for use to give our clientele the best prod-

uct possible.”Although pricing for retail cannabis will change due to

taxes, most of the dispensaries across the county stay com-petitive, with one-eighth ounce buds for between $35 and $45 depending on the strain. Like restaurants, they each cover a niche: Lambert takes pride in a massive selection of strains, Murri sees dozens of repeat clients for hard candies and edibles, and Momma Shar knows almost all of her pa-tients by name.

Yet none are quiet sure what the next few months will bring. Like any industry, Lambert is worried about the tug-of-war between supply and demand.

“I don’t talk a lot about this, but when demand goes way up, there won’t be a lot of supply if businesses aren’t ready,” he says. “One of two things will happen: the black market or higher prices. Our shopped is prepared for this, but who knows if others actually are.”

While the county takes public input on the promises and pitfalls of retail marijuana, it’s business as usual for the dis-pensaries that managed to outlive illegitimate rivals. The anticipation is high, but for more than a few patients, any access is a blessing.

“I am a cancer survivor, currently enduring chemo treat-ment and pray for professional support with choosing com-plementary therapies,” a reviewer posted to Weedmaps on Aug. 9. “I was looking for a medical cannabis dipensary (sic) that would be more than just the stereotypical pot shop, and Rocky Mountain High in Edwards Colorado is the real deal… This medical dipensary (sic) should be the model for all dispensaries. Thank you Rocky Mountain High. Thank you Momma Shar, you really do care.”

MMJ DISPENSARIES –––––––––––––––––––––––––––––––––––– [From page 6]

SneakPEAK editor Phil Lindeman can be reached at philip@sneakpeakvail.com

19 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

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eagle crossing shopping ctr.above the bowling alley

open 11a.m. daily

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benchmark shopping ctr.across from christie lodge

open 11a.m. daily

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Village Center MallAcross from Solaris

open 11a.m. daily

19

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

Blue Plate Bistro | 47 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

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

Nozawa Sushi | 240 Chapel Place | 970.949.0330

Pazzo’s Pizzeria | 82 East Beaver Creek Blvd. | 970.949.6093

Swiss Hot Dog Company | 101 Fawcett Rd. | 970.467.2013

Subway Avon | 47 E. Beaver Creek Blvd. | 970.949.1312

Ticino | 100 West Beaver Creek Blvd. | 970.748-6792

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

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

Osprey Lounge | 10 Elk Track Ln. | 970.754.7400

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Mexican & Tex/Mex

Organic Deli

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Casual American

Mexican

European Cafe & Bakery

Pizza

Mexican

Italian Sandwiches

Pizza

Coffee House

Sushi & Asian, Thai

Pizza

Hot Dogs & Soup

Sandwiches

Italian Food & Pizza

Mexican

Rustic American

Organic/Local American Cuisine

Contemporary American

Steakhouse

Pizza & Sandwiches

Tex-Mex

Steakhouse & Saloon

Contemporary American

Seasonaly Focused Fine Dining

French Cuisine

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 $$ • • •Saddleridge | 44 Meadow Ln. | 970.754.5450 Contemporary Colorado Cuisine D $$$ • •Spago | The Ritz Carlton, Bachelor Gulch | 970.343.1555 Seasonal American D $$$ • • •Splendido at the Chateau | 17 Chateau Ln. | 970.845.8808 Rustic American & Seafood D $$$ • • • • • •Toscanini | 60 Avondale Ln. | 970.754.5590 Italian Pasta Grill D $$$ • • • •

Montana’s BBQ | 82 East Beaver Creek Blvd. | 970.949.7019 American BBQ B L D $ • • • • • •Northside Coffee and Ktichen | 20 Notingham Rd. | 970.949.9900 Coffee House B L D $ • • • •

Red Mountain Grill | 240 Chapel Place | 970.748.1010 Pizza & Pasta D $ • • •

Hooked | 112 Beaver Creek Plaza | 970.949.4321 Seafood and Sushi L D $$ • •Metropolitan | 210 Offerson Road | 970.748.3123 Coffee/Breakfast/Wine/Tapas B L D $$ • • • •

FOOD by Marc! | 137 Benchmard Rd. 4W | 970.688.5037 Healthy Food for Active Lifestyles L $ • • •

Denotes sneakPeak Advertisers$ = $10-$20, $$ = $20-$40, $$$ = $40+B = Breakfast, L = Lunch, D = Dinner

20 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

476-3113Vail Racquet Club in east Vail

Open for the summerServing:

Dinner Nightly5 p.m. - close

Lunch Saturday11 a.m. - 3 p.m.

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20

Coffee & Crepes B L $ • • •Bookworm | 295 Main St. | 970.926.7323

Balata | 1265 Berry Creek Rd | 970.477.5353 American Cuisine L D $$ • • • • •Bounjour Bakery | 97 Main St. | 970.926.5539 Homemade Bakery & Soup B L $ • •Balata | 1265 Berry Creek Rd | 970.477.5353 L D • • •

B L • •Bookworm | 295 Main St. | 970.926.7323

EDWARDS

EAGLE-VAIL

EAGLE/GYPSUM

$

$$

$

Homemade Bakery & Soup

American Cuisine

Coffee & Crepes

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•

Dining GuideA Quick Peak at Where to Eat.

Yummy Café | 313 Chambers Ave., Eagle | 970.926.2896

Ristorante Ti Amo | 40982 US Highway #6 | 970.845.8153

Route 6 Cafe | 41290 US Highway #6 | 970.949.6393

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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 Traditional American Diner B L D $ • •

El Pariente Mexican Restaurant | 0050 Chambers Ave. #E, Eagle | 720.289.8782 Mexican L D $ • •

Grand Avenue Grill | 678 Grand Ave. | 970.328.4043 Casual American L D $ • •

Luigi’s Pasta House | 1143 Capitol St. | 970.328.5400

Mantos | 106 Oak Ridge Ct. | 970.524.6266

Pasta & Pizza

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Moe’s Original BBQ | 630 Grand Ave. | 970.476.4314 Barbecue B L D $ •

Paradigms | Corner of 4th and Capital St. Eagle | 970.328.7990 Creative American L D $$ •

Pazzo’s Pizzeria | 50 Chambers Ave. Eagle | 970.337.9900 Italian & Pizza L D $ •Red Canyon Cafe | 128 Broadway Ave, Eagle | 970.328.2232 Breakfast & Lunch Sandwiches B L D $ •

Yeti Grind | 330 Broadway Ave. Eagle| 970.328.9384 Coffee & Sandwiches B L $ •

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• • •H.P.’s Provisions | 1160 Capitol St., Eagle | 970.328.5280 Coffee & Deli B L D $ • • • •Heidis Brooklyn Deli | 150 Cooley Mesa Rd., Gypusm | 970.777.3663 Soups & Sandwiches B L D $ • • •

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4 Eagle Ranch | 4091 Highway #131, Wolcott | 970.926.3372

Bowlmor Café | 50 Chambers Ave., Eagle | 970.328.BOWL

Ranch Western Atmosphere

American Cuisine/ Bowling

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Dish | 56 Edwards Village Blvd. | 970.926.3433

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

High End Tapas

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Tasting/Wine Bar, Paninis

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Adam’s Mountain Country Club | 1094 Frost Creek Drive, Eagle | 970.328.2326 Eclectic American & Sunday Brunch L D $$ • • •Baboune’s | 0131 Chambers Ave., Eagle | 970.328.2425

Bonfi re Brewing | 0127 W. 2nd St., Eagle | 970.422.6258

Comlets, burritos and more

Rustic Home Brew Pub/Muisc/Patio

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Fiesta Jalisco | 0701 Chambers Ave., Eagle | 970.328.9300 Mexican L D $ • • • •Gourmet China | 0212 Chambers Ave., Eagle | 970.328.0866 Chinese L D $$ • •

Ekahi Grill and Catering | 500 Red Table Dr. Unit 1E, Gypsum | 970.524.4745 Hawaiian Style Food L D $ • • • •

Old Kentucky Tavern | 225 Broadway, Eagle | 970.328.5259 Southern Eclectic L D $ • • • • •

Pastatively Roberto’s Italian Cuisine | 94 Market St., Eagle | 970.328.7324 Classic Italian D $$ • •

Strecker’s Market and Cafe| 925 Greenway Unit 103, Gypsum | 970.524.2728 German & European Market L D $ • •

21 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

Located inside City Market in West Vail • 970.479.8116Home of Mickey “The Wine Wizard”

Save $3.00

$899regularly$1199

Starts Friday

Wine of the Week

Like us on facebook

PeriquitaBeer of the Month

$799regularly$999

Boulder Brewing Co

6 pack

Home of Vail’s Piano Man, Micky PageMicky’s last night is Saturday, Sept. 28

Vista is closed for lunch for the season.

We are closed Sept. 26, 29 and 30th for private business.

970-926-2111676 Sawatch Dr. Edwardswww.vista-arrowhead.com

21

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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American

Mexican/American/Western

American

New American

Casual American

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Authentic Italian

Pizza and Italian

American Bistro

Mountain Fare/Steakhouse, Aprés,

Steakhouse, Aprés and Dinner

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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

B L D

D

B L D

L D

D

$

$$

$

$

$$

•

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••

•

•

•

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•

•

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•

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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

American/Mexican

D

B L D

$

$ • ••• •

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

L D

B L D

$

$

• ••

••

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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

L D

L D

L D

D

$$

$$

$

$$

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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 $$ • •

22 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

We help ordinary, everyday people with ordinary, everyday problems.

Appointments | 970.926.HELP (4357)

COBRA TOO EXPENSIVE?

Lets try short term care for the summer......

You could save hundreds $$$

Lori Fennesseywww.LFInsuranceGroup.com

970.390.3706

970.446.7912info@sneakpeakvail.com

PublisherErinn Hoban

The GlueShana Larsen

Editor Phil Lindeman

Graphic Designer Kristina Johnson

©2011 sneakPeak. All rights reserved.

“28 Years of Service” Todd H. Shainholtz, D.D.S.

(970) 328 - 6347DentalArtsofEagle.com

“We care about people... not just teeth.”

“28 Years of Service”

Dental Arts of EagleWelcomes Frances Carthy

as our new office administrator

Call Frances to

schedule your

Teeth Cleaning

& Exam

$99

22

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

Typ

e of

foo

d

Mea

ls s

erve

d

Pric

ing

Kid

’s m

enu

Res

erva

tion

sO

utd

oor

seat

ing

Cat

erin

gT

ake-

out

Live

mu

sic/

Ent.

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 Pacific 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 $$ • •Moe’s Original BBQ | Upstairs from the General Store, Lionshead | 970.479.7888 Barbecue L d $ • • •Matsuhisa | Located in the Solaris | 970.476.6682 Japanese/Peruvian d $$ • •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 $ • •

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 $ • •

Swiss Chalet | 20 Vail Road | 970.476.5429 Traditional European d $$ • • • •

Happy Valley Gril | 1778 Vail Valley drive (Vail Golf Clubhouse) | 970.479.7321 L $ • • • •New American Cuisine

23 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

Devoted To The Craft

Open 7 days a week for lunch & dinner. Daily Lunch specials under $`10, Nightly Dinner specialsThursdays are Colorado Night featuring $3 Colorado Native Drafts and $3 Colorado Fireside Whiskey all night. $2.50 bud/bud light drafts during Thursday NightFootball.Free Live Music following the game w/ Jake Wolf & Friends every Thursday.Saturday & Sundsay Football: 16 hdtv’s and the valleys largest projection screen. Sunday Industry Night: w/ half OFF your entire tab after 10p.m. with DJ StennorMonday Night Football: Burger Night, $10 burger and craft beer.Wednesday Night:{ Prohibition w/DJ P-rock 10 pm $3 Drink Specials and highlife tallboys.

Check outwww.VailAleHouse.comfor upcoming evnets

2161 N.Frontage Rd. West Vail • 970-476-4314

New Weekend Football Menu including breakfast till 4 pm on weekends

Saturday and Sunday during football$2.50 bud/bud light draft$4 Mimosa’s$5 Kettle One Bloody’s Join the Ale House Sunday Football Loyalty Club and earn great prizes every week you attend!

Ruggs Benedict - Voted 2009 Business of the Year

HAVE YOU EVER FELT RUG LOVE?

Come to Ruggs Benedict & fall in love with a rug.

Check out rugs like library books - Come to our store and choose some rugs you like. If needed we will deliver them to your home in the Vail Valley for free. See how they look in your home, then keep the ones you love.

1000 beautiful area rugs in stock - Our selection of imported, hand made rugs is unmatched. Over the past 25 years, we have built relationships with the best rug makers around the world. We buy direct and sell directly to you at wholesale prices.

200 choices under $200 - We have area rugs to fit any room and any budget. Stop by and check them out!

Serving the Vail Valley since 1972810 Nottingham Road, Avon • 970-949-5390 • www.ruggsbenedict.com

“The right rug can make the room.” Mandy & Roger Benedict

23

24 sneakpeak | Thursday, Sept. 26 - Oct. 2, 2013

328-9463FREE bag of ice with every case. Best value in the Valley

when you need ice and the coldest beer in the valley.Located next to City Market in Eagle, Colorado

Henry Doss, Owner

EaglE liquor Mart

spirit discountsVodka/Gin

Svedka 1.75’S $18.97Pinnacle 1.75’S $16.55Smirnoff 1’75’S $25.50TiTo’S 1.75’S $29.66SToli 1.75’S $31.79keTel one 1.75’S $39.99

First AnniversAry sALein our new LocAtion

BourBon/WhiskeyJim Beam 1.75’S $27.59Jack 1.75’S $42.99fireBall 1.75’S $27.59Buffalo Trace 1.75 $39.99PendleTon 1.75’S $41.39evan WilliamS $24.83

rum/TequilaBacaradi 1.75’S $23.45lady Bligh 1.75’S $15.15caP morgan 1.75’S $28.75Sailor Jerry 1.75’S $26.21horniToS 1.75’S $32.99JoSe cuervo1.75’S $33.80Sauza 1.75’S $26.90caSTillo 1.75’S $18.62

wine discounts

cloS du BoiS 750 chardonnay $12.99oySTer Bay chardonnay 750 $11.67eSTancia chard 750 $12.32dreaming Tree 750’S $13.86

creme de lyS 750 $7.94menage a TroiS 750 $9.41Wild horSe PinoT noir $16.78lacreme PinoT noir $20.99

These discounTs are only Good WiTh This coupon

27% off all Wine31% off all 1.75 spiriTs

5% off all domesTic Beer

24