SneakPEAK Thursday, April 19 2012

Thursday, April 19-Wednesday, April 25, 2012 | sneakpeak 1

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www.sneakpeakvail.comThursday, April 19 - April 25, 2012

FREE, WEEKLY, LOCAL. Complete dining guide to the Vail Valley inside.

Steve Martin comedy about a chance meeting between Picasso and Einstein debuts this weekend.

Businesses go greenBeyond Earth Day

Off-season specialsLocal love

Ride and train rightRace the town series

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2 sneakpeak | Thursday, April 19-Wednesday, April 25, 2012

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So Pablo Picasso and Albert Einstein walk into a bar…That’s the premise of the Vail Valley Theatre Com-

pany’s latest production, “Picasso at the Lapin Agile,” a comedy written by Steve Martin that opens this weekend in Avon.

The play revolves around a hypothetical meeting between two geniuses – namely, Picasso the artist and Einstein the scientist –in a Parisian bar, and the exchange of ideas (as well as insults and underhanded jabs) that would ensue. The play, directed by VVTC board president Kaylee Brennard, is set in 1904, shortly before both young men made major breakthroughs in their respec-tive fields.

“They question each other’s scientific and artistic values, and what the meaning of ge-nius is,” says actor and VVTC board member Bart Garton, who plays a surprise character in the show. “There’s a lot of verbal banter – it’s intellec-tual, but funny.”

In real life, no one is sure the two men ever really met, but they could have – the Lapin Agile is a real bar that Picas-so frequented and painted, according to actor Lance Schoe-ber, who plays the artist.

The two geniuses are also accompanied by the bar regu-lars, including the barmaid and her barkeeper boyfriend, the ladies’ man and the bar crazy, all of whom aren’t afraid to pipe in with their two cents.

Community theater at its bestWhile other VVTC shows like “The Rocky Horror Picture

Show” and “The Great American Trailer Park Musical” were accompanied by lights and music, “Picasso at the Lapin Ag-ile” will be performed on an entirely different, minimalist set. The “stage” is at Montaña’s After Dark, the Avon res-taurant’s upstairs bar and nightclub, and won’t be performed with microphones or special lighting and sound.

It’s a setting that departs from VVTC’s usual comfort zone, and allows the audience to feel like they’re right there in the bar with the characters.

“I love those intimate personal venues where the audience is right there, and its almost interactive – both for them and for the performers who feed off the audience,” Schoeber

says.The performance is truly an example of community the-

ater in action, featuring a cast of local residents. With the exception of Schoeber, none of the actors have worked in professional theater, and the audience has the opportunity to watch their local government officials, realtors and neigh-bors on stage. But what the play has in grassroots ambience, it doesn’t lack in professional quality. Most of the cast and crew have extensive experience in theater. For example, di-rector Brennand has worked in both theater and production for years, and stage manager Dean Davis does the same as

his “day job” at the Vilar Per-forming Arts Center.

Garton, whom some might remember as Rocky from “Rocky Horror,” has been involved in theater since high school, when he starred in “Li’l Abner” and even wrote and performed his own tongue-in-cheek comedy. He says he’s been incredibly im-pressed by the quality of the “Picasso” cast and pace of

production – from casting to opening day, the crew prepares the performance in about a month.

“It’s kind of the ‘A-list’ of the theater community in the valley,” Garton says. “There’s a lot of talent in this valley.”

Playing a geniusVVTC newcomer JD Lemon plays Einstein. Like many

company actors, he had also been involved in high school and college theater, and his interest was sparked when he saw casting calls for the play.

“I showed up, we read from the script. I told them I was open to whatever part,” Lemon says. “It happened to be Ein-stein – I was actually surprised and real excited. I was hon-ored to work alongside guys like Lance and Bart, who have been on stage for awhile.”

He started preparing for his role by researching Einstein, and one cast member even gave him a physics book, which he admits has been a tough read. The character is “incred-ibly nerdy” and opinionated, especially in the presence of another genius, he says.

“At this point, Einstein is 25 years old, just on the cusp of

Vail Valley Theatre Company performs Steve Martin’s “Picasso at the Lapin Agile.” By Melanie Wong

A Comedy of Genius proportions

“picasso at the Lapin agile”

What: A comedy by Steve Martin, performed by the Vail Valley Theatre CompanyWhen: April 20, 21, 27 and 28 at 7:30 p.m.Where: Montaña’s After Dark in AvonCost: $20 at www.vvtc.org or by calling 1-800-838-3006

[See PICASSO, page 13]


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Editor’s note: SneakPEAK columnist Jake Wells is a certi-fied personal trainer at Dogma Athletica and a professional cyclist. He writes about health and fitness.

The Vail Recreation District will be celebrating its 29th season of mountain bike racing this year. This series, which goes through the summer on Wednes-

day nights, provides enjoyable and challenging courses that take place throughout the Vail Valley. Whether you are in the “Legends” category or a “Never Ever,” these courses will challenge your fitness and technical skills. For those who consider themselves more soul riders than racers, consider the fact that these races provide an opportunity to bring our otherwise spread-out cycling community together once ev-ery couple of weeks -- not to mention that the after-race par-ties and free beer are always good times.

The race series kicks off on May 23, which leaves about four weeks to get prepared. Here are a couple of tips to en-sure that you are rolling full-speed when the end of May comes around.

Build a foundationWith the unseasonably warm and dry spring we have been

having, hopefully you have taken the opportunity to get in some base miles and been keeping your fitness up through-out the winter. In order to create a sustainable season, you first need to build a strong foundation of steady, longer aero-bic intensity before you add high intensity rides. However, if you have been milking the ski season for all it’s worth and are yet to pump up the tires for the first time, don’t call the summer a waste just yet. The VRD races strategically start off with the flatter, shorter courses first and progress throughout the summer with the longer and more difficult races in August. This gives you some time to build your fit-ness throughout the season.

Training for the terrainLook over the race schedule. Find a race that resonates

with you. This may be based on race venue location, or a race that suits your strengths on the bike. Once you set your goal, break down the profile and begin to prepare your body for what it’s going to see on race day. This can range from

short, punchy climbs with quick descents, to long, sustained efforts with longer more technical downhills. Then you can begin to do specific rides to mimic those efforts.

Consistency is the keyAs you get into the season, remaining consistent is one

of the most important aspects to being successful. Figure out what works for you, and try to get into a routine with your ride schedule. Your training week is subject to your availability, but should consist of at least one long ride, one higher-intensity tempo ride, one intensity/interval day and an easy spin.

Think of “tempo” as a more difficult effort than a long, leisurely ride, but not quite as hard as race pace. It should be an intensity you can maintain for quite a while. Read on for more details on interval workouts.

The races for the series all take place on Wednesday eve-ning, so just plan on that being a day for harder rides, fol-lowed by an easy spin for recovery on Thursdays. Try to fit in the rest of the rides where you can, but plan it out in advance and try to stay on a schedule.

Intensity/Intervals These should be limited to once or twice per week. You

can use the Wednesday evening races as the intensity once the race series begins. A high intensity/interval workout con-sists of shorter efforts at or above race pace. These are typi-cally done as repeat intervals with a few minutes of recovery time in between.

The intervals should mimic what you are going to see on race day. For example, if you are going to be doing three laps on a course with a steep climb that takes about 5 minutes at race pace, then you want to work up to a point where you can repeat a 5 minute climb, at a very high intensity, four or five times. These higher intensity workouts require more recovery between intervals and a good warm up and cool down. You want to ease into these efforts. Start with 2-min-ute intervals and move up.

Another good way to get the cobwebs out and get in an intensity workout is to do the VRD Short Track races. These are mountain bike races that take place on a short course, with races lasting about 20 minutes. These races kick off on

April 25 at the Eagle County Fair Grounds.

The long rideDue to the fact that most of the race efforts range from 30

minutes to 1 hour, your long rides should consist of 1 1/2 hours to 3 hours. These rides are not necessarily slow, but should be done at an intensity that is considered comfort-able. Definitely ease into these longer efforts. You want to give your body time to adapt and adjust to the time on the bike. Bump up your time by 20 or 30 minutes every two or three weeks until the 2 1/2 to 3 hour rides feel comfortable. You want to make sure that you can do this effort and not be too tired and sore the next day.

The high-intensity tempo rideThese rides are designed to be slightly below a race pace

and are great to do with a group or a training partner. This is a good opportunity to get in with a group and build some comraderie while pushing yourself a little harder than you would on your own. There are some good, consistent group rides here in the valley. One group road ride meets in front of Dogma Athletica on Mondays at 5:15 p.m. and a group mountain bike ride meets at The Mountain Pedaler on Wednesdays at 6 p.m.

The easy spinDuring most of your rides, your pedaling cadence prob-

ably averages between 80 to 90 rpms. These easy spin rides can range from 40 to 90 min and should average above 100 rpms in cadence. These should be done with in an easy gear with very little tension on the chain as you pedal. Not only do your legs get the benefit of a recovery ride, but you are training your muscles to be more efficient. Definitely don’t overlook the rest factor, and throw in a “recovery ride” any-time you feel like you need a little break.

If you can consistently follow these guidelines, you are likely to have a very successful and enjoyable race season. But, more importantly, you will help to grow our amazing cycling community, and have a lot of fun racing on some great trails. See you on the singletrack!

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Have your best season ever by adding these rides to your arsenal.By Jake Wells

Mountain bike town series

SneakPEAK columnist Jake Wells can be reached at [email protected].


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It was 12:01 a.m. on April 15 last spring in Eagle, Colo.

A group of about a dozen mountain bike addicts gath-ered at the Mayer Gulch trailhead at East Haystacker Road with their headlights beaming, ready to charge into the official opening of mountain bike season like a group of 5-year-old kids charging the front door of Toys R Us on Black Friday. The four-month closure of the town of Eagle’s open space to all Bureau of Land Management (BLM) access through Eagle Ranch property always of-ficial ends at midnight on April 15.

It was a chilly, but clear eve and it was quiet while the rest of the world slept. The only sounds were some light chit chat among the mountain biking enthusiasts, rubber tires rolling across dirt, with the occasional sound of gears shifting effortlessly. The riders had gathered from Eagle, Gypsum and Edwards to participate in what has become an annual celebration of the change of season in Eagle, the “Legal in Eagle” midnight mountain bike ride, kicking off the official trail openings for the season in Eagle. It was a short ride, no more than an hour, and we celebrated with a post-ride beverage at a local bike shop, the Mountain Pedaler.

The 2012 edition of this ride was put on hold due to very wet weather the night of April 14, but you can bet we’ll be back next year. Riding on wet or damp trails can damage the tracks, and even running on muddy trails can leave permanent scars on otherwise perfectly smooth single track. It’s already been a tough year on local trail conditions with the prolonged dry weather.

Ask anyone who has been riding on the Boneyard sin-gle track, a perennially open trail in Eagle, and they will tell you that the bottom of the descent is incredibly dry and characterized by some very deep and long “moon-dust” ruts, which can be difficult to negotiate on a moun-tain bike. Many of the trails in the Eagle area have been constructed in areas consisting predominantly of Gypsum dirt, which when subject to prolonged dry spells can turn into extremely fine dust that the locals refer to as “moon dust.”

Mike Pastore, who rides countless miles on the sur-rounding Eagle mountain bike trails, was in the Mountain Pedaler in Eagle last week.

When asked what he was most looking forward to this

mountain bike season, he answered with one word: “Moisture.” Pastore, a nationally ranked Super Downhill mountain bike

champion in his age classification, understands the important role moisture plays in keeping the dirt trails in the valley in solid shape for riding, and can’t wait to get out on the great trails the Eagle area has to offer.

Local bike shops ready to keep momentumCharlie Brown, owner of Eagle’s Mountain Pedaler, ex-

plained that the warm, dry spring weather has been great for business, and that the shop is staying busier than average with tune-ups and repairs, as cycling enthusiasts get their gear ready for the road and the dirt. “We have already had great riding on the dirt with access to the mountain bike trails which sit on BLM land just west of Eagle,” he says.

This trail system is closed seasonally through the Town of Eagle open-space seasonal closures, but can be legally ac-cessed via Spring Creek or Hardscrabble roads between Dec. 15 and April 15. The town’s open-space closures are in place to protect deer and elk habitats at a time when they might be adversely affected by too much activity on the land, according to the Town of Eagle website.

“I’ve got a brand new mountain bike ordered and can’t wait to get out and ride,” says Bud McAninch, a mechanic at the Mountain Pedaler. He agreed that the trails were especially dry and says that snow and rain will be crucial for getting the trails in tip-top shape.

With significant moisture over the last weekend, things should get back to near-perfect condition on the trails in Eagle as soon as they dry back up. So be patient if trails are still wet after the rain or snow, and look forward to some mountain bik-ing that is considered one of the best-kept secrets in Colorado. Remember that with more and more national exposure, such as a story on Eagle mountain biking that ran in the past issue of Dirt Rag magazine, it won’t be a secret for long.

in

What and when can I ride?

Here’s a look at the Town of Eagle’s seasonal restrictions

on local trails.- Open space lands along the southern and western portions of Eagle Ranch are closed from Dec. 15 to April 15 in order to protect wintering wildlife and to avoid damage to roads or trails in wet conditions.

- Government agencies conducting bona-fide duties are allowed access during this period with the approval from the town.

- Town officials, with the permission of the Colorado Department of Wildlife, can open these areas earlier if it is dry enough and the majority of the deer and elk move up in elevation. Physical damage to roads or trails caused by use in wet conditions will also be given consideration when contemplating an early opening.

Down-valley mountain bike trails open; time to roll in the dirt!By Larry Grossman

eagleLegal

Top: Charlie Brown, owner of the Mountain Pedaler bike shop, tunes bike in preparation for spring riding. Left: Brown competes in the local race series. Avery Cunliffe photos.

SneakPEAK writer Larry Grossman can be reached at [email protected]


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Easter Sunday at Vail this year looked very different than last. Although the holiday came two weeks earlier, the state of the mountain was dire – the mid-mountain base

was at 21 inches, the lowest for any of the Vail-owned re-sorts – and still had to support a week of skiing yet to come. The back bowls had closed a week prior due to lack of snow, compared to last year’s record of 524 inches for the whole season. Simba on the far west face of the frontside and Blue Ox on the far east side were roped off, with large patches of visible dirt pockmarked across both runs. In the entire month of March, historically the wettest time in the Colorado Rock-ies, it only snowed a handful of times and temperatures rarely dipped below the low high thirties. In 2011, Easter brought six inches of snow and a freak thunderstorm on closing day, but in 2012, it brought little more than resigned sighs. It’s the sort of year to keep things on an even keel.

“Everyone’s glad for last year and sees this year as just part of the average,” says John Edwards, an Eagle County resident of 18 years and Beaver Creek bus driver. “We can chalk this up to knowing every winter can’t be epic, and I think people understand that.”

As Vail and Beaver Creek close to skiers for the season, it’s difficult not to make comparisons to last year, despite several inches of fresh snow during a closing-day storm last weekend. But those comparisons are relatively moot for lo-cals like Edwards, who took the season in stride. As he says, it means he’ll have to just wait another year before trying out a new pair of powder skis.

Despite having a base that was 20 inches deeper than Vail, Beaver Creek on Easter didn’t look much better. The tem-perature was teetering around 60 degrees and hadn’t snowed

in nearly two weeks. Yet the mood was remarkably upbeat, as Edwards bussed people from the bottom parking lots to Beaver Creek Village.

“I think we had a great season considering how dry the winter was,” says Edwards, who has held just about every job at the resort and is a self-proclaimed optimist. “We have incredible grooming here, and our guys were able to do the most with what they had. Everyone working here maintained a good attitude, and I think guests saw that.”

Looking to summerEven at 3 p.m., Edwards’ bus was noticeably empty, al-

though he claims Christmas and even the Easter holiday at-tracted a noticeably large crowd of visitors. He can’t argue that the season was slighter than the last – Vail Resorts hasn’t released ticket sales statistics for the whole of the season, but as of January, skier visits had decreased almost 15 percent from last year. This decline was almost entirely offset by a nearly 14 percent increase in season pass revenue, a hold-over from the unbeatable promotion of a record-breaking season.

With the humor typical of a bus driver, Edwards mixes anecdotes about the supposed end of the world this Decem-ber with his upbeat take on the season. His good mood was similar to that of Travis Siemer, who was eating cookies with his son, Graham, at the bottom of Beaver Creek’s Centennial Lift after a full day of skiing.

“When we were up there today, we couldn’t like to our-selves – there’s some seriously restricted terrain and we’d rather call it good without skid marks or broken bones,” says Siemer, a 12-year resident of Edwards originally from Buf-falo, N.Y. “But the season wasn’t bad. I grew up living on the East Coast, so anything we get is beautiful. A day riding beats a day of work, right?”

Edwards shares Siemer’s tendency to look past winter to summer. Edwards is a big-time golfer, and driving past the rapidly drying fairways of the Beaver Creek Golf Club every day is enticing. It won’t open for another few weeks, but down the interstate at Vail Golf Club, the driving range is in full swing and Gypsum Creek Golf Course has been taking tee times since March 12.

“I’m looking forward to a wet spring and a wet summer

Upbeat reflections on the season that never-quite-was.By Phil Lindeman

hurrahone last

Top: Boarders at Vail Mountain’s closing day on April 15 come ready to bobble. Bottom: Local Chris Anthony takes the first run at the World Pond Skimming Championships. Billy Doran photos.

[See SPRING BACK, page 11]


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Crazy Mountain Brewing Company is one of the fastest-growing small businesses in Eagle County. Just three short years after opening, they’ve added a massive canning opera-tion at their Edwards brewery, and will launch in Florida and California this summer. Their beers are carried in beer-snob havens like the Falling Rock Taphouse in Denver, and their recognizable cans are a fixture in local liquor stores.

But as Crazy Mountain grew, founders Kevin Selvy and his wife, Marisa, realized the brewery was slowly seeping money. The cans require giant refrigeration units for storage, and the walk-in appliances they had installed were woefully inefficient. Despite the brewery’s burgeoning success, the Selvy’s couldn’t afford to waste energy.

Late last year, the Eagle Valley Alliance for Sustainability approached the owners with a proposition: save some green while going green. The Alliance (as it’s commonly known) had recently received a grant through the state, dubbed “Main Street Energy Efficiency,” to offer energy audits to local businesses. In return for taking steps to reduce waste and energy use, the organization would help businesses pro-mote their earth-conscious ways in local media, giving them a noticeable economic boost for very little upfront cost.

“It’s something we always strove for from the beginning, but the Alliance pretty much approached us,” says Kevin Selvy, who worked with the Alliance to replace all the re-frigerator fans with a more efficient system. “Not only do they now run better, but it saves us a ton of money and it was basically for free. Working with the alliance was a huge op-portunity for us. It was a relatively painless, easy process.”

A community AllianceNot every small business in Eagle County has been as

fortunate as Crazy Mountain, particularly in recent years, as the local and national housing markets have nosedived. Yet something about living in the mountains pushes many to adopt green practices more readily than city-bound peers, from replacing outdated equipment to using waste-free

chemicals, as with local dry cleaners National Velvet. As the brewery discovered, these changes affect not only public perception, but also a business’ bottom line. Selvy says it’s difficult to estimate how much the changes have saved the brewery so far – the installation was only completed in late January – but the community boost has been substantial.

“The way we look at it, by running a sustainable, respon-sible business, support from the community follows in turn,” Kevin Selvy says. “It really is a viable model for any local business.”

Alliance Executive Director Tracy Andersen agrees with Selvy, and believes changes need to start on the most ba-sic level. The Alliance has been a presence in Eagle County since 1995, and before last year’s small-business grant, the organization focused largely on community activities: vis-iting schools, recycling and re-evaluating landfill use. Ac-

By Phil Lindeman

a little green goes a long wayLocal businesses tap into energy-saving sustainability

[See GREEN BUSINESSES, page 9]

Crazy Mountain Brewing Company co-founder Kevin Selvy (l) poses with John-Ryan Lockman (r) of the Eagle Valley Alliance for Sustainability in the Edwards-based brewery. The two worked together to make the brewery more energy efficient with a new refrigeration system. Photo special to SneakPEAK.


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It’s official – off-season is here.But while the mountains are officially closed, many local

businesses keep their doors open for the next week by of-fering off-season specials. The promotions, often geared to-ward locals, lingering tourists or Front Range residents, help create what many businesses call the “shoulder season,” that time between the busier summer and winter months.

The specials, which range from lodging deals at local ho-tels to fixed-price, multi-course meals at restaurants, serve the dual purpose of thanking the community and keeping the businesses busy in what would otherwise be a slower time.

Juniper restaurant in Edwards runs a special for 50-per-cent off all entrees each spring and fall. The spring special, which goes through April 21, has drawn a good crowd and kept the restaurant bustling at night. After that, the restaurant closes until Memorial Day weekend in late May.

“We do it every off season. It keeps us busy,” Juniper owner Doug Abel says. “It’s been very successful. Our no. 1 reason is that we do it for the locals to thank them for a great

season. When they come in, they’ll bring friends in and talk about us during the season as well.”

Another restaurant, the Mirabelle at the base of Beaver Creek, also offered 50-percent off entrees last week. When the restaurant reopens for the summer, it will feature dif-ferent specials as well, says Cindy Taillard, the owner’s as-sistant.

“(The special) includes all the entrees on the menu,” she says. “Once the season is almost over, we want to thank ev-erybody for supporting us throughout the season. It’s a little gesture before we close.”

The Westin Riverfront Resort in Avon is offering promo-tions at the hotel, spa and restaurant, which have drawn not only locals, but also a good amount of Front Range business. The two-for-one lodging deal has made the hotel a popular place for events and parties, as well as a hot spot for locals who have family and friends in town visiting.

Specials also include two-for-one massages at the hotel’s Spa Anjali and a three-course, $38 meal at Cima restaurant.

“The lodging deal is especially really popular,” says Kristen Pryor, the Westin’s director of sales and marketing. “There’s a great perceived value, and you can have multiple family and friends to stay. People make a weekend of it. I’ve even heard of a couple locals interested in doing a ‘stayca-tion’ and enjoying the pool. I think its fun to play tourist in your own valley.”

Aside from a way to thank the community and spread the love to local residents, there’s a definite business to off-sea-son specials. It helps restaurants and hotels keep their doors open and keep their staff for longer, and the word-of-mouth advertising from local customers is invaluable.

“If you price the deals to where you’re at least breaking even, it helps us with retention of staff,” says Pryor of the Westin. “Part of the goal is also getting locals talking about us. That’s so important.”

Another Edwards business, Palic + Miller Chiropractic, offers a $35, one-hour massage through the end of May – nearly half off its usual rate of $65 per hour. The special, which the clinic runs during most off seasons, has been very popular, and sessions have been filling up quickly, says chi-ropractor Tom Palic.

He says he’s seen some regular clients book multi-hour appointments, as well as “new clients who come to take ad-vantage of the deal.”

“It creates a little buzz around our business,” Palic says. “Also, a lot of people are loyal to other places, and this is our chance to get them to try us out.”

Whatever the reason, it’s a good excuse for local residents to get out and enjoy their own town.

“In the valley, when the tourists tend to leave and locals are still here and working hard, we like to give them an op-portunity to enjoy the resort and remember why we live here in the first place,” Pryor says. “We’re locals as well and know how it is to live here.”

By Melanie Wong

SneakPEAK editor Melanie Wong can be reached at [email protected]

The business of locals’ specialsHotels and restaurants keep busy with promos

Entrees arrive at the table at Juniper Restaurant in Edwards. The restaurant is offering 50-percent off all entrees through April 21 as an end-of-season special. Many local restaurants are doing similar deals as a “thank you” to locals and to keep business going. Billy Doran photo.

A massage therapist at Spa Anjali at the Westin Riv-erfront resort in Avon works on a client earlier this week. The Westin is running a series of promotions for the slower season, including two-for-one massages. Billy Doran photo.


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cording to Andersen, the grant helped the Alliance connect with businesses in a way it never had before. The organi-zation reached out to 25 local companies, and roughly 12 decided to follow through on recommendations made during the energy audits.

“These businesses were all very different – we tailored programs directly to them, and the benefits they saw were incredible,” Andersen says, noting auditors created “menus” of energy advice that ranged from basic to a complete over-haul, all with final cost in mind. “The ultimate goal was to be more sustainable, but there are a lot of facets to green businesses. It’s not just their energy use – they can do it with different products or go paperless. It’s very much a nebulous term.”

John-Ryan Lockman, the waste and energy programs manager for the Alliance, worked closely with many of the business, including Crazy Mountain. He says the grant could give up to $3,000 per business for renovations on top of the marketing boost. Lockman often works with homeowners and contractors to make residential renovations more sus-tainable, but he enjoyed the chance to work with businesses.

“For me, it’s a way to coach these guys through the pro-cess,” says Lockman, who notes the grant was for one year only and is no longer available as of February. “Businesses don’t always want to spend money, but some of these chang-es are very low-hanging fruit, like lighting. It can be simple in some cases.”

Finding their own green pathSimplicity is at the core of many local sustainable busi-

nesses, and in most cases, it doesn’t include infrastructure overhauls as with Crazy Mountain. Ric Fields, a landscape architect with 20 years of experience designing for valley homeowners, champions a “low-impact” approach to de-signing outside areas. He works closely with owners to cre-ate the vibe they want without destroying the natural beauty of the land.

“You want to listen to the site and pick up clues from what’s going on in the landscape,” says Fields, who now op-erates the business, Fieldscape, out of an Avon office. “You have to think about what’s actually happening, what it looks like. You can’t just bulldoze. It takes some steering to get

people to think sustainably, but it ultimately leads to a better space.”

Fields has designed for homes in just about every major community, from Strawberry Park to Cordillera, and admits the valley has quickly run out of flat land. This forces him to get creative with terraces and natural stone, all in an effort to minimize his impact.

“Those hill properties have always been there, but now-adays, you have to work harder to make the space work,” Fields says. “Because there are so many examples of ‘OK’ out there, getting it right can be difficult. That’s the chal-lenge.”

Similar to Fields, sustainability is built directly into Sol Hovey’s business plan. Partly in response to her grow-ing child, Hovey opened the kids-only consignment shop, Global Child, in a small Eagle storefront in 2009. The con-signment model is nothing new – she claims it’s one of the fastest-growing small businesses in the country – but her angle is unique. Along with buying and selling used toys, clothing, cribs and strollers, she targets tourists who visit for a week or two and want to save money. The visitors purchase ski clothing for their kids, put it to good use at Vail, and then sell the goods back when they leave.

“I wanted to do something that was at first economically friendly,” Hovey says. “This was the perfect way to intro-duce a green concept and save money on top of it.

Hovey’s model is unusually generous – the shop keeps 60 percent of most purchases, and splits evenly if sellers decide to use store credit – and has built a dedicated following from Vail to Gypsum. With 8,000 items, Hovey has been able to expand to an Edwards storefront while completing renova-tions in Eagle. The final twist in her model: a percentage of all sales go to the Amani Community, an orphanage in Nairobi, Kenya, through an organization co-founded by her mother in law, called the International Peace Initiative.

“I had a passion for children, thanks to my own child, and these ideas all grew from that,” Hovey says. “There are people out there addicted to consignment shops – finding these little treasures or discovering something unexpected. It’s very sustainable.”

SneakPEAK writer Phil Lindeman can be reached at [email protected]

Hotels and restaurants keep busy with promosGREEN BUSINESSES ––––––––––––––––– [From page 7]


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Thursday, April 19Pete Stein at Main St. GrillLive music starts at the Main St. Grill at the Riverwalk in Edwards at 10 p.m.

Thursday, April 19Mary Doria Russell at CMC EdwardsMeet Mary Doria Russell, author of the fictional account of Doc Holliday, “Doc,” part of the One Book, One Valley community reading program. The author speaks at Colorado Mountain College in Edwards at 6 p.m. A $5 donation goes to the Doc Holliday Smile Train Fund.

Thursday, April 19Spring break camps at Alpine Arts CenterCamps run through April 20 for kids of all ages at the Alpine Arts Center in Edwards. Morning camps are offered for ages 3 to 6 and afternoon camps for ages 7 to 12. New for spring break, the center is buddying up with the Homestead Court Club to offer full day camps for kids ages 5 to 11 on Thurs-day, April 19. Register at www.alpineartscenter.org.

Friday, April 20 and Saturday, April 21Picasso at the Lapin Agile Vail Valley Theatre Company presents a play by Steve Mar-tin. The comedy is built upon the premise of what would happen if artist Pablo Picasso met scientist Albert Einstein in a bar. The show starts at 7:30 p.m. both nights at Montañas After Dark in Avon. Tickets are $20 and can be purchased at www.vvtc.org

Friday, April 20Karaoke and trivia at Back BowlEagle’s Back Bowl hosts a night of karaoke, trivia and prizes with DJ Shy Guy beginning at 8:30 p.m.

Friday, April 20Art Night Out in EdwardsHave a different kind of night out with this adult’s art class. Alpine Arts Center instructors will show you step-by-step how to create an acrylic painting on canvas. At the end of the evening, every participant will leave with their own unique painting. Class starts at 6 p.m. and cost is $25

Friday, April 20Trash ‘n Splash in GypsumGypsum’s first annual Earth Day Celebration goes from 5:30 p.m. to 8:30 p.m. at the Gypsum Rec Center. Families,

businesses and other groups are invited to build a life-sized boat. The rec center will provide materials, and teams should bring a roll of duct tape, a pair of scissors and a box cutter. The goal is to make your boat float and there are $300 in cash prizes with categories for best group costume, best use of recycled materials and the three fastest boats that float. Register at 970-777-8888 – first 12 entries accepted.

Friday, April 20Laughing Bones at Main St. GrillLive music starts at the Main St. Grill at the Riverwalk in Edwards at 10 p.m.

Sunday, April 22Karaoke night at Manto’s PizzaManto’s in Gypsum hosts karaoke night with DJ Shy Guy starting at 8 p.m. Come for drink and food specials as well.

Monday, April 23Acoustic bluegrass at Main St. GrillLive music starts at the Main St. Grill at the Riverwalk in Edwards at 10 p.m.

Monday, April 23Open Mic Night at SandbarOpen Mic Night presented by Oskar Blues at the Sandbar is hosted by Steve Corr. Just bring your instrument. Drink specials include $3 Oskar Blues Cans, Momma’s Little Yella Pilsner Dales Pale Ale and Old Chub Scotch Ale.

Tuesday, April 24Guided nature hikes in AvonJoin a naturalist for an educational hike around the Walking Mountains science-center property in Avon from 2 p.m. to 3 p.m. Learn about the ecology and animal adaptations of this mountain community. All ages. Free.

Tuesday, April 24Indoor soccer at Red SandstoneVail Rec District organizes drop-in indoor soccer games. Cost is $3 and those 18 or younger must have a legal guard-ian sign a waiver prior to participation. Games are at Red Sandstone Elementary in Vail.

Wednesday, April 25VRD Short Track MTB raceBack for a second year, the Vail Rec District’s Spring Short Track Bike Series gets riders ready for the upcoming bike series. Races will take place on a short, dirt loop and are 20 minutes long. Kids races will be 5 and 10 minutes in length. There will be parties after each race with a raffle, and adult participants will get free beer. Races go from 5 p.m. to 6:30 p.m. Kids 6-9 years go at 5:30 p.m., kids 10-14 go at 5:45 pm, beginners go at 6 p.m., sport goes at 6:25 p.m., and expert goes at 6:50 p.m. Cost is $5/race and $15/series for kids, and $12/race and $40/series for adults. Races are at the Eagle County Fair Grounds in Eagle.

Calendar of events


11

Wednesday, April 25 Funktion at Castle Peak Grille

Looking for something to do now that the mountain is closed? Castle Peak Grille in Avon’s Traer Creek Plaza hosts Michigan-based funk and soul band Funktion. Live music from this seven-member band goes from 6 p.m. to 9 p.m. Happy hour goes all night long. The band can do it all, will be playing for the second time in the Vail Valley. Admission is free. For more info on the band, see www.iheartfunk.com.

because we’ll be in for nasty fires if it doesn’t do something,” Edwards said. “But I’m excited the golf course is drying out. It’s time for golf.”

Why Vail survivedWith the exception of some resorts in British Columbia,

the ski season was lackluster across the world. Resorts in France faired even worse than American counterparts – the women’s World Cup alpine races in early December were moved to Beaver Creek from Val d’Isere at the last minute – and California’s Mammoth Mountain had to let go nearly 75 employees. Thanks to Vail’s infrastructure, including one-of-a-kind programs like the Epic Mix on-mountain social media and tracking system, the company as a whole was able to avoid cutting employees. For some, it meant fewer hours, but it allowed for more time to ski what little snow there was.

“I had a good season. Not a normal season at all – the least amount of snow I’ve seen since living here – but I did the most riding I’ve done in a few years,” says Matt Wixson, a parking attendant at Beaver Creek who grew up in Lake-wood, Colo., and moved to the mountain seven seasons ago. “I can’t say I wasn’t disappointed by the snow, but I love riding the terrain park and didn’t get as bummed as some people. Right now, it’s sad to see all the dirt patches, but for the whole of the season it didn’t make much difference to

me.”Along with terrain parks, Epic Mix was a major draw

for people who simply wanted to have fun despite the con-ditions. In the platform’s first full season last year, nearly 100,000 riders activated Epic Mix accounts, and went on to track 55 billion vertical feet and share their info 35 million times. Numbers for this season show double digit increases in every area, and the addition of free professional photos – the employees dressed in lime green near the top of major lifts – was a notable success. Even outside of cyberspace, it created season-long jobs at all six Vail-owned resorts and as the season went on, photographers at Keystone and Breck-enridge even moved into terrain parks, posting on the side of kickers to snap shots as riders did tricks.

Even newcomers to the valley weren’t overly disappoint-ed with the season. Shawna Wood, a Chicago native who attended Colorado State University before moving perma-nently to Eagle-Vail, spent her first winter in the area and was glad to be close to the mountains. She was able to catch one or two of the best powder days and hit her first rail on a snowboard.

“I loved my first season,” she says. “The snow wasn’t great, but you make the best out of everything. It could’ve been better, but I can’t complain. I live the dream.”


SPRING BACK ––––––––––––––––––––– [From page 6]


12

For advertising info, suggestions or just to say “hi”,

call us at 446.7912 or email us at

sneakpeakvail.com

To the casual visitor, things at the McCoy Tree Farm look a bit awry.

Located on 40 acres of land 15 minutes north of Bond, the farm’s collection of spruce and aspen trees are in various stages of being unearthed. The trees leave massive potholes in the soil – the largest spruces weigh some 300 pounds – and the combination of haphazard roots below and barren branches above are like something from a botanist’s grave-yard.

Yet Laurence Guilmineau, who operates the farm with her husband, Jean, isn’t worried about the appearance. She claims the window between late March and early May is one of the few times spruces and aspens can be harvested in an alpine environment, while they’re still dormant and haven’t began to bud. It’s a tree farm, after all, and Laurence does what’s best for plants that she has put years of effort into growing.

“There are so many questions -- are you going to space them properly, will you let them get large, what fertilizer are you going to use?” she says. “It is more complicated that just throwing a seed in the ground. We learned these things as we went along.”

In the 10 years since the Guilmineaus opened McCoy Tree Farm, that dedication to careful, conscientious growing has shone through. They now have close to 100 clients through their landscaping business, Green Valley Landscaping, which gave birth to the tree farm. It was natural for them to begin growing their own trees, and McCoy is now the only such farm in the Central Rocky Mountains.

“Over the years, we’ve extended the farm, and I think we’re the largest and only tree farm in the area,” says Lau-rence, who claims up to 90 percent of the landscaping work Green Valley Landscaping does comes with a request for spruce or aspen trees. “There are other farms – wildflower farms and some like that – but most everyone else like us is on the Front Range.”

A blossoming business

For such a small patch of land, the farm’s inventory is massive: nearly 10,000 trees at any given time, all of them the same spruce and aspens the Guilmineaus began with in the early 2000s. The farm has grown incrementally over the years to support their landscaping business, and is now a major boon to their original business. Trees of varying sizes are available to homeowners and contractors, ranging from $60 for a 10-foot aspen to $80 for a 4-foot spruce. Larger, heartier spruces can get up to $500, and the farm delivers to just about any location in the state.

Laurence claims the prices and sizes are very competi-tive, particularly given the challenges of finding trees that do well in Eagle County. In the past, the Guilmineaus and other contractors had to go as far as Idaho for trees their clients wanted.

“We tried to stay in state, but it wasn’t always possible,”

By Phil Lindeman

Growing with altitudeMcCoy Tree Farm carves niche as largest farm of its kind

Jean Guilmineau, co-owner of McCoy Tree Farm, stands among the spruce and aspen trees he grows with his wife, Laurence. Photo special to SneakPEAK.


13

Laurence says. “It got to be expensive – it was hard to find the right type of trees. You couldn’t find what people wanted and have them be healthy. That was the beginning of the farm.”

When the couple came to Colorado more than 20 years ago from France, Laurence says, they were slightly out of their element. Like many, they visited Eagle County several times before deciding alpine living was too exciting to pass up. Jean was trained as a cook, but instead of pursuing a culinary career, he and his wife decided to start Green Valley Landscaping to build off his background living on farms in rural France.

“We came here and decided to stay after going back and forth a few times,” Laurence says, her voice still thick with a French accent. “My husband, despite being a cook, had a big family history coming from a family of farmers. It was natural.”

High altitude challengesNurturing healthy, strong trees in the rough alpines of the

Rockies is much different than growing in the lush fields of Europe, or even the arid lowlands of the Colorado plains region. The farm is slightly terraced, a green field of uniform trees interspersed with grass and irrigation systems. It’s a strange site surrounded by the dense shrub and dusty roads of nearby hills. Laurence says growing trees at 7,200 feet is a constant challenge, but when used in local landscaping jobs, the plants stand a better chance of flourishing.

“If you grow a tree in lower altitude and bring them up here, the tree is out of its elements,” Laurence says. “It takes time for the tree to re-acclimate and get used to the area.”

Thanks to the difficulties of growing in Eagle County – a combination of arid climate, high altitude and varying soil can destroy all but the healthiest trees – Laurence claims many homeowners will be disappointed if they landscape with trees grown outside of the mountains. It can be a catch-22, however, because low-altitude trees are often full-er – what people want from a decorative plant.

Laurence laughs when she talks about experimenting with spruces to get the “Christmas-tree look.” She wanted thick, lush trees, but failed miserably after several tries. Not only is the soil to dry to support bushy spruces – the air is equally unfit. Such trees pull as much from the surrounding air as the soil, Laurence claims, and there’s no remedy for thin at-mosphere.

These moments of learning keep the Guilmineau’s excited to harvest every spring and fall. The farm has treated them well, and despite near constant attention – almost the sort required by her three teenaged children – Laurence enjoys perfecting her skills as a tree farmer.

“I love it. You get to spend time in the field, taking care of your trees,” Laurence says. “It can be intense with the con-stant care and maintenance, but I have enjoyed it.”

realizing he’s a genius,” Lemon says. “He’s very earnest and not cynical at all, but he takes the world as it is. He’s very passionate about what he does. However, he can be misread – he can be very excited when he thinks something has to do with physics or science, but then is let down when he real-izes that they aren’t talking about that at all.”

Lemon has enjoyed the experience and the challenges of the part so far, and adds that the verbal sparring between his character and Picasso is hysterical.

“It’s renewed that spark for me in theater. I might try my hand at a musical or another play down the road,” he says.

Schoeber, on the other hand, has been preparing for the role of the egotistical, confident and passionate artist. Pi-casso’s life and art centered on his passions, which Schoeber sums up as “his pets, women and art.”

As a sculptor and jeweler, Schoeber says he can relate to

Picasso’s love for art, and jokes that both he and Picasso own dachshunds. (Picasso’s dachshund, Lump, made an ap-pearance in his painting “Las Meninas.”)

“Playing someone like that is a lot of fun,” Schoeber says. “His life was all about him, and usually people don’t get to live like that. Most people live their life for someone else, but Picasso lived for his passions.”

The presence of newer actors to the company has brought a breath of fresh air, he adds.

“The chemistry between me and JD is amazing,” Schoe-ber says. “He’s got this new energy, and he’s a younger actor. We’re playing really well off of each other. It’s great to get new blood, and as an actor you always want to work with new people.”


SneakPEAK editor Melanie Wong can be reached at [email protected]

McCoy Tree Farm carves niche as largest farm of its kind

PICASSO –––––––––––––––––––––––– [From page 3]


14

sneakSHOTSWho’s Up To What

If you have a photo you would like to have in sneakSHOTS, just send us an email with the picture and a brief description, kudos or shout-out to [email protected]. Please include “sneakSHOTS” in the subject line.

Shop with Gracie and Jack at the Eagle Liquor Mart across from the City Mar-ket in Eagle. They have a great selection of beer, wine and spirits.

Pope at Mountain Ped-aler is tuning up bikes and has new and excit-ing gear! Swing into the Minturn or Eagle store! Call 970-827-5522 or 970-328-3478!

Cameron Lowe, owner of

The Perfect Season (next to

Costco), invites you to stop

in and check out her new

spring inventory (arriving

daily)! Boutique, salon and

photography studio all in

one! Call 970-524-1600!

Get bikini ready by working your core at Synergy in Avon. Synergy offers a wide variety of classes including Pilates, TRX, Mommy and Me Yoga and more. Call Sandra at 970-748-1911 or go to www.synergyvail.com for a class schedule.


15

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

Avondale Restaurant | 116 Riverfront Lane | 970.790.5500

Blue Plate | 48 East Beaver Creek Blvd. | 970.845.2252

Bob’s Place | 100 West Beaver Creek Blvd. | 970.845.8566

Carniceria Tepic | 240 Chapel Place | 970.949.6033

China Garden | 100 West Beaver Creek Blvd. | 970.949.4986

Columbine Bakery | 51 Beaver Creek Place | 970.949.1400

Domino’s Pizza | 51 Beaver Creek Place | 970.949.3230

Fiesta Jalisco | 240 Chapel Place | 970.845.8088

Geno’s Sandwiches | 100 West Beaver Creek Blvd. | 970.949.0529

Gondola Pizza | 240 Chapel Place | 970.845.6000

Loaded Joe’s | 82 East Beaver Creek Blvd. | 970.748.1480

Montanas Cantina and Grill | 82 East Beaver Creek Blvd. | 970.949.7019

Nozawa Sushi | 240 Chapel Place | 970.949.0330

Northside Coffee and Kitchen | 20 Notingham Rd. | 970.949.1423

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

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

Black Diamond Bistro | 120 Offerson Road | 970.949.1251

Coyote Cafe | 210 The Plaza | 970.845.9030

Dusty Boot Saloon | 210 Offerson Rd. | 970.748.1146

Flying Pig Sandwich Shop | 76 Avondale Ln. | 970.845.0333

Foxnut Asian Fusion and Sushi | 15 W. Thomas Place | 970.845.0700

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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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 $$$ • • •Splendido at the Chateau | 17 Chateau Ln. | 970.845.8808 Rustic American & Seafood D $$$ • • • • • •

Italian Pasta Grill D $$$ • • • •Toscanini | 60 Avondale Ln. | 970.754.5590

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


16

EDWARDS

EAGLE-VAIL

EAGLE/GYPSUM

Coffee & Crepes B L

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•Bookworm | 295 Main St. | 970.926.7323

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

Asian Spice Bistro | 69 Edwards Access Rd. | 970.926.6628


Dish | 56 Edwards Village Blvd. | 970.926.3433

Cafe Milano | 429 Edwards Access Rd. #A208 | 970.926.4455

Cafe 163 | 105 Edwards Village Blvd. | 970.926.1163

Belmont Deli | 105 Edwards Village Blvd. | 970.926.1796

E town | 295 Main St. | 970.926.4080

Eat! Drink! | 56 Edwards Village Blvd. | 970.926.1393

Fiesta’s Cantina | 57 Edwards Access Rd. | 970.926.2121

French Press | 34295 US Highway #6 | 970.926.4740

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

Ristorante Ti Amo | 40982 US Highway #6 | 970.845.8153

Route 6 Cafe | 41290 US Highway #6 | 970.949.6393

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High End Tapas

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Tasting/Wine Bar, Paninis

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French Bistro

Colorado Wild Game Grill

Rustic Pub

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Dusty Boot | 1099 Capitol St., Eagle | 970.328.7002

Dog House Grill | 10663 Highway 6, Gypsum | 970.524.1660

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Eagle Diner | 112 Chambers Ave., Eagle | 970.328.1919

Ekahi Grill and Catering | 116 Park Street, Gypsum | 970.524.4745

Traditional American Diner

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Fusion Cafe | 422 McIntire St., Eagle | 970.328.1234 American B L D $

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

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

Mantos | 106 Oak Ridge Ct., Gypsum | 970.524.6266

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Moe’s Original BBQ | 630 Grand Ave., Eagle | 970.337.2277 Barbecue B L D $ •Paradigms | Corner of 4th and Capital St., Eagle | 970.328.7990

Pastatively Roberto’s Italian Cuisine | 94 Market St., Eagle | 970.328.7324

Creative American

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Pazzo’s Pizzeria | 50 Chambers Ave., Eagle | 970.337.9900 Italian/Pizza/Grinders L D $ • • •Red Canyon Cafe | 128 Broadway Ave., Eagle | 970.328.2232 Breakfast & Lunch Sandwiches B L D $ •Yeti Grind | 330 Broadway Ave., Eagle | 970.328.9384 Coffee & Sandwiches B L $ •

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• • •Gypsum Grill Steakhouse | 686 Trail Gulch Rd., Gypsum | 970.524.7365 Steakhouse L D $ • • • •H.P.’s Provisions | 1160 Capitol St., Eagle | 970.328.5280 B L D $ • • • •Heidis Brooklyn Deli | 150 Cooley Mesa Rd., Gypsum | 970.777.3663 Soups & Sandwiches B L D $ • • •

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Back Bowl | 50 Chambers Ave., Eagle | 970.328.BOWL American Cuisine/ Bowling L D $$ • • •Dietrich’s Cafe | 313 Chambers Ave., Eagle | 970.328.5021 Coffee, Sandwiches, Soups, Ice Cream B L $ • •

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4 Eagle Ranch | 4091 Highway #131, Wolcott | 970.926.3372 Ranch Western Atmosphere L D $ • • • • • •Baboune’s | 0131 Chambers Ave., Eagle | 970.328.2425 Omelets, burritos and more B L $ • •


17

MINTURN

VAIL

EDWARDS


Alpenrose | 100 E. Meadow Dr. | 970.476.8899

Kirby Cosmos | 474 Main St. | 970.827.9027

Alpine Tavern | Vail Racquet Club, East Vail | 970.476.7888

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

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

Blu’s | Downstairs from Children’s Fountain | 970.476.3113

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

Centre V | The Arrabelle at Vail Square, Lionshead | 970.754.7700

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

Gohan Ya | West Vail Mall | 970.476.7570

Joe’s Famous Deli | 288 Bridge St. | 970.479.7580

Kelly Liken | Gateway Building, 12 Vail Rd. | 970.479.0175

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Southern BBQ

European American Bistro

Traditional American

Regional American

Steakhouse

Casual American

Coffee and Sandwiches

Steaks/Seafood

American

American

Mexican/American/Western

American

New American


Casual American

American/Western

Authentic Italian

Traditional French Brasserie

Pizza and Italian

American Bistro

Mountain Fare/Steakhouse, Aprés,

Steakhouse, Aprés and Dinner


New American

American Pub

Asian Cuisine

Sandwiches

Seasonal American

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•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 $$ •Larkspur Restaurant | Golden Peak | 970.476.8050 Creative American L D $$$ •

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 Kitchen & Pub | 27 Main St. | 970.926.2756

Zino Ristorante | 27 Main St. | 970.926.0777

Deli


Sandwiches

Bar & Grill

Contemporary Italian

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Mirador | 2205 Cordillera Way, Cordillera Lodge & Spa | 970.926.2200 Regional/Seasonal Fare B L D $$ • • • • • •

Sato | 56 Edwards Village Blvd. | 970.926.7684 Sushi & Japanese Cuisine L D $$ • • •


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

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Old Forge Co. | 56 Edwards Village Blvd. | 970.926.2220 Pizza, Paninis & Salads L D $ • • •

Larkburger | 105 Edwards Village Blvd. | 970.926.9336

Last Course Dessert Bar & Pastries | 275 Main Street C-106 | 970.926-1979

Organic Gourmet Fast Food/Burgers

Tapas/Wine Bar/Desserts

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$

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Juniper Restaurant | 97 Main St. | 970.926.7001 Contemporary American D $$$ • • •


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Nozawa | Holiday Inn, West Vail | 970.476.9355

Ocotillo | Vail Mountain Marriott Resort & Spa, Lionshead | 970.477.5675

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Southwestern Steak House

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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

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•Russell’s | By the Covered Bridge | 970.476.6700 Steaks/Seafood D $$ • • •Sandbar Sports Grill | West Vail Mall | 970.476.4314 Americana B L 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

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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 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

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Westside Cafe & Market | 2211 N. Frontage Rd. | 970.476.7890

Wendy’s Alpine Coffee Shop | 4695 Racquet Club Dr.

Yama Sushi | 168 Gore Creek Dr. | 970.476.7332

Yeti’s Grind | Located in the Solaris | 970.476.1515

B L D

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Vail Chophouse | 675 West Lionshead Place | 970.477.0555

Eclectic Pub

American Cuisine

Italian & Pizza

Casual American

Pastries

Sushi and Pacifi c Spices

Coffee & Sandwiches

Steakhouse L D $$$ • • • • •


Montauk Seafood Grill | Lionshead Village | 970.476.3601 Creative Seafood/Meat L D $$ • •Moe’s Original BBQ | Upstairs from the General Store, Lionshead | 970.479.7888 Barbecue L D $ • • •Mezzaluna | Lion Square Lodge, next to Eagle Bahn Gondola | 970.477.4410 Modern Italian l d $$ • • •Matsuhisa | Located in the Solaris | 970.476.6682 Japanese/Peruvian D $$ • •May Palace | Next to City Market, West Vail | 970.476.1657 Chinese L D $ • •Market Café | The Sebastian Vail, 16 Vail Rd. | 970.477.8000 International Café B L D $ • •The Marketplace | One Willow Bridge Rd. | 970.477.4370 Family/American/European B L D $ • • • •

Lord Gore & the Fitz Lounge | Manor Vail at the base of Golden Peak | 970.476.4959 Contemporary American D $$ • •Los Amigos | Top of Bridge St. | 970.476.5847 Mexican L D $ • • • •Ludwig’s | Sonnenalp Resort | 970.479.5429 Contemporary American B D $ • •

Old Forge Co. | 2161 N Frontage Rd | 970.476.5555 Pizza, Paninis & Salads L D $ • • •Old Forge Co. | 521 East Lionshead Cir. | 970.476.5232 Pizza, Paninis & Salads L D $ • • •

La Tour | 122 E. Meadow Dr. | 970.476.4403

Left Bank | Sitzmark Lodge in Vail Village | 970.476.3696

The Little Diner | West Lionshead Plaza | 970.476.4279

French and American

French

Classic Diner, Traditional Favorites

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SneakPEAK Thursday, April 19 2012