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Isn’t it time to vacation your way?

CLUB WYNDHAM® Plus owners can: e Choose the unit size that’s right for your vacation, from one to four bedrooms e Travel to any of the 80 plus vacation ownership resorts without paying an exchange fee e Enjoy perks like early check-in and mid-stay cleaning with CLUB WYNDHAM VIP ownership e Participate in weekend events at many of our popular resort destinations e Be treated like an owner wherever you choose to travel!

Visit us at the Village Center or call extension 1253 today to learn more.

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0043-14 8/14

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Make our tradition your tradition.

The Snowflake Chocolate family invites you to share in our tradition of hand-crafted chocolates passed down through four generations. Truffles ❆ Sea Salt Caramels ❆ Fudge Almond Butter Crunch ❆ Maple Creams Vermont Craft Beer Brittle FACTORY STORE: 81A Vermont Route 15, Jericho 802-899-3373 Stop in and watch us make chocolates! RETAIL STORE: The Blue Mall, 150 Dorset St, So. Burlington 802-863-8306 Convenient to the airport! 4 • explore

ODE to Smugglers’ Notch Oh, Smuggs With all your gorgeous glades and trails, I would go to ski, even if there was hail. Go up your eight famous lifts, And over the high Sterling Clift. Up to your top, And there we will stop, We’ll see your glorious view, With gorgeous whites, greens, and blues Oh Smuggs I love every part of you, Doc Dempsey’s, the Shire, Norwegian Woods too I would ski all day if I could, Trust me I would but I would freeze off my face Like ice, Which does not feel very nice So down to your base I must fly to get delicious hot cocoa and curly fries

by Katelyn Drew, age 13, Hingham, Mass

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ARTICLES THINK YOU DON’T NEED A LESSON? Snow pros debunk the myths


THE WORLD BENEATH THE SNOW Scouting the subnivean level

MIXOLOGY MAGIC Winter cocktails









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Bryan Memorial Gallery is the 2016 winner of Yankee Magazine’s Editor’s Choice Award, Best of Vermont Local Arts. Come see why!

“Mountain Snowscape” by Kent Eaton.

Bryan Memorial Gallery, 180 Main Street, Jeffersonville, VT 05464 802-644-5100

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for hours and exhibitions

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Weather, webcams, maps & more! Explore Smuggs Magazine Winter 2016/17

Creative Design & Layout: Priscilla Emerling Editor: Karen Boushie Contributors: Karen Boushie Matt Crawford


Deb Fennell Marissa Saltzman Copy Editor: Stacy Maynard Advertising: Steve Clokey 802.644.1119, Sarah Thomas 802.644.1079, Printing: The Offset House – Essex, VT Cover Photo: Jim Deshler, Smugglers’ Notch Resort 4323 Route 108 South Smugglers’ Notch, VT 05464 802-644-8851  1-800-451-8752

Printed on 10% post-consumer recycled paper. When you are finished reading your copy of Explore Smuggs magazine, please pass it along to a friend or dispose of it in an appropriate recycling container. ©2016 All rights reserved. Any reproduction of articles or other features of this magazine is prohibited without written permission of the publisher. America’s Family Resort is a service mark; and Smugglers’ Notch Vermont, Smugglers’ Notch Resort, Smuggs, Got Kids?, Snow Sport University, and the accompanying designs are registered service marks of Smugglers’ Notch Management, LTD, and Smugglers’ Notch Management Company, Inc. twitter facebook youtube instagram

Whether you’re a first-time visitor or a long-term local, the Smuggs App will help you make the most of your time at Smuggs! 10 • explore

THANK YOU FOR CHOOSING SMUGGLERS’ FOR YOUR FAMILY’S WINTER VACATION. WE’RE DELIGHTED TO SERVE YOU AS WE CELEBRATE OUR 60TH WINTER SEASON OF FAMILY FUN. ON BEHALF OF ALL OF US, WELCOME! We are always working to enhance the experience we offer to families, and I’m happy to say that our efforts were recognized again this past fall. Smugglers’ was selected by SKI magazine readers for the third time as the #1 Kid Friendly Resort in the East. We are the only resort to have been honored in this category since it was launched in SKI’s annual survey in 2014! The SKI recognition, as well as other recognition Smugglers’ receives, reflects the Smuggs team’s commitment to excellence. Each and every employee is intent on delivering a great experience to our guests. And part of delivering that great experience is providing an individualized experience, as our culture focuses on treating every guest as a Guest of One.

Again, we appreciate that you chose Smugglers’ for your family vacation. May Explore Smuggs guide you to family fun and adventure during your stay. Please let us know if there’s anything we can do to make this your best vacation ever. We want you back!


As part of our commitment to visiting families, we are significantly enhancing Smugglers’ indoor play experience. Under development is a $4 million investment in a new FunZone named FunZone 2.0, indicating the next generation in fun. We’re more than doubling the play space that our old FunZone offered and ensuring that FunZone 2.0 appeals to a wide range of ages. There will be a special area for younger kids and a second area that focuses on providing plenty of fun and excitement for ages 9 and older (with laser tag, a climbing wall, a warrior challenge course, and more!). We expect the new FunZone 2.0 to open late this winter, and we hope you’ll be here to enjoy it, or consider a return to Smugglers’ later this year to experience this year-round indoor playground with your family.

Bill Stritzler Owner and managing director

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YEAR-ROUND AND FRACTIONAL OWNERSHIP AT SMUGGLERS’ IS AN INVESTMENT IN YOUR FAMILY, ENSURING THAT YOU’LL ENJOY GREAT VACATIONS AND ESTABLISH FAMILY TRADITIONS. Enjoy the many benefits that are included with full and fractional vacation home ownership from special discounts on lift tickets and lessons to Summer children’s programs, use of pools, waterparks, and recreational facilities, as well as discounts in our sport shops. Plus, you’ll receive potential rental income and the ability to exchange your vacation home through RCI (Resort Condominiums International) for other vacation opportunities worldwide! We know of no other similar resort that offers this type of comprehensive benefit package. To learn more about the benefits of Real Estate Ownership at Smugglers’ Notch visit us in the Village Center while you are here, stop by our Open House or call extension 1122 or 802-343-0014 to make an appointment.

Real Estate

BETTY BRGANT, BROKER ››› 802-644-1122 ››› 802-343-0014 ››› 12 • explore

r e p m a p rself u o y Full Service Salon & Day Spa Hair Nails • Facials • Waxing • Massage •

Full & half day relaxation packages available Located just 5 minutes from Smugglers’ Notch Resort

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My friend/significant other is going to teach me. Lessons are too expensive.

I am going to teach my kids to ski or ride. It’s embarrassing to take lessons when you’re an adult.

I’m nervous about taking a lesson.

I had lessons when I started. I don’t need them anymore.



THE MYTHS Cartoonists regularly capture the all-too-common beginner snow sports participant’s plight. Usually the neophyte is pictured at the top of the mountain, skis or board hanging over an almost perpendicular precipice. Their well-meaning friend is beside them with a speech balloon that says something like, “No problem, it’s not that hard, just go for it, you’ll be fine, you took some lessons in high school, right?” BY DEB FENNELL

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Long ago lessons – that’s one reason folks often give when they choose not to sign up for additional instruction. Snow pros know that the list of “why I don’t need or want to take lessons” can be a long and varied one. In addition to “I had lessons when I started. I don’t need them anymore,” the list often includes the following: • My friend/significant other is going to teach me. • Lessons are too expensive. • I am going to teach my kids to ski or ride. • It’s embarrassing to take lessons when you are an adult. • I’m nervous about taking a lesson.

It is time to debunk these myths about lessons!

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Let’s start with “I had lessons when I started. I don’t need them anymore.” Ski and ride instructors call them clinics, World Cup racers call it coaching or training, youth ski and ride club members will say they are going to practice. Guess what? All they are really doing is taking a lesson. Sure, the “lessons” go by other names and are more technical than the lesson a beginner or intermediate skier or rider experiences, but those expert instructors and incredibly talented athletes spent a LOT of time taking lessons over the years. As they progressed, the instructor or competitive athletes may have called their learning experiences clinics, training or practice, but someone created a plan for that time period, introduced concepts, and had the instructor, racer or youth athlete work on those concepts, just like any good ski or ride instructor will in a lesson. Like athletes in any sport, they became as good as they are by working on their sport. If the pros and the top athletes are doing it, shouldn’t you?

Kathleen Manning, a Smugglers’ Snow Sport University instructor, remembers an instructor telling her, “The things you THINK people are doing to make their skis work a certain way aren’t what they are ACTUALLY doing.” Kathleen says, “Taking a class gives you some great ideas about what you should be doing to get the most out of your skis - not what you think you should do.” Next, let’s visit the “my friend/significant other is going to teach me” argument. If you check out the website of the Professional Ski Instructors Association/American Association of Snowboard Instructors (PSIA/AASI), and visit the “Take A Lesson” page, you’ll spot a list of the Top Ten Reasons to Take a Professional Ski or Snowboard Lesson. Number one is “To stay friends with your friends (friends don’t let friends teach friends)” and number five is “To save your relationship.” Ask any ski or snowboarding instructor if they have seen a relationship end on a snowsports slope. They will likely have multiple horror stories to share of the demise of a relationship because someone didn’t heed the pros’ advice.

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ADULTS AREN’T THE ONLY ONES who may find it embarrassing or feel nervous to take a lesson.

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What about declining lessons for your children because “I’m going to teach my kids to ski/ride”? Consider this, parents: Smugglers’ Snow Sport University offers a wonderful “Mom and me/Dad and me” lesson in which a professional instructor works with the parent to teach the child, essentially, giving the parent a bag of tricks to use for a successful experience. This instructional partnership works really well for young children who are hesitant about separating from mom or dad. Of course, you may find your little one quickly surpassing your own skills. All the more reason for you to take a lesson - so you can still keep up with your kids! Another argument the snow sports industry hears for not taking lessons is that lessons are too expensive. Most skiers have made a big investment in equipment, tickets and lodging. Doesn’t it make sense to get the most you can for your money? If you aren’t enjoying yourself because you are struggling on the slopes or you can’t keep up with your friends who have been skiing or riding longer, it makes sense to take a lesson so that you can get the most enjoyment out of your investment in the experience. Last but not least, let’s tackle embarrassment and nerves. Sherm White, a former PSIA/AASI board member and Smugglers’ Snow Sport University Training Manager,

challenges the argument about it being embarrassing to take a lesson as an adult with this story: “Two years ago, I had a group of four women, all mothers, who were just getting back into skiing, because they had little kids starting out. The first day on beginner haven Morse Mountain, I suggested they could be skiing the more challenging terrain of the upper mountains later in the week, and they thought I was crazy. Two days later, we were on Sterling, with its mix of intermediate and advanced terrain. The best part? On our way back to Morse on Meadowlark, we ran into the husband of one of the women in the group, who was absolutely amazed his wife actually skied the upper mountain. She was incredibly stoked.” Adults aren’t the only ones who may find it embarrassing or feel nervous to take a lesson. A male skier, now in his late fifties, remembers his first experience on skis as a teenager and credits it with developing a sustaining love for the sport. He relates that, fortunately, his family arranged it so that he had rentals, lift tickets and daily lessons for a week. He remembers vividly being nervous; however, his instructor quickly made him forget his nerves. To his great surprise, by the end of five days he was a pretty decent skier. Patient, talented instructors are eager to help skiers and riders shed nerves

and learn skills they can use to enjoy a lifetime of skiing and riding. So follow the lead of the experts, who are continually taking “lessons” (even though they give them fancy sounding names). And remember that the reality of taking lessons is that what you gain far outweighs the cost. Your kids will still speak to you at the end of the day if you don’t try to teach them yourself, and will enjoy taking a few runs with you. Your friends will be duly impressed by your new skill level. And most importantly, investing in lessons means you will probably save your relationship, marriage or friendship! Now that all those ski lesson myths are debunked, isn’t it time you signed up for a lesson? Deb Fennell has been a ski instructor, assistant ski school director, and race program director for over thirty years. She has written about snowsports as both a staff writer and a freelancer. Her favorite assignment, besides this one, was covering the 2015 NCAA Skiing Championships in Lake Placid.

OPPORTUNITIES TO LEARN A SNOW SPORT At Smugglers’, instruction is offered for all ages and abilities with lessons for adults and lessons and camps for children. Check out special programs such as a women’s ski or ride clinic, Night School for Riding and Jibbing, and the Mountain Experience for skiers. Stop by the Ski & Ride Desk to inquire about and register for programs. Each January is National Ski and Snowboard Month, chock full of initiatives to encourage new participants in skiing and snowboarding. “Bring A Friend” doubles the fun, #FirstDayFaces captures the excitement of the new skier or rider on social media, and the World’s Largest Lesson on January 6, 2017 is one big party! Visit to learn more.

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Treat the kids to a night on the town – while you enjoy a romantic dinner or an evening out socializing at one of our adult events! Kids enjoy dinner and fun activities with our caring staff. Ages 3-11.

Wednesday & Saturday 5:30 pm - 9:30 pm, $35 per night, per child

24-hour advance reservation required. Children must be potty trained. Extension 1180. Cancellation fee applies. explore • 23









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“ Take a break without even leaving the slopes! Stop by the Waffle Cabin for a grab-and-go slopeside treat. Baked fresh and on-demand, the enticing aroma will draw you in and the taste will keep you coming back for more. Cap off your perfect run with a perfect waffle treat!

Located next to the Madonna II lift. Open Thursday through Monday, 10:00 am to 4:00 pm

There’s not much to say besides BEST waffle ever. I love the caramelized sugar and the chocolate drizzled on top. Mouthwatering, must have when I go to Vermont. A must try! — Yelp review

Hours and days available are subject to change - look for the open flag!

Featuring a large selection of wines by the glass, microbrews, and specialty drinks. Join us for live entertainment every night starting at 9pm.

Located in the Village Lodge, ext. 5017 Open daily. 21 & over please.

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n e M n i a t n u o M Look back

By matt Crawford

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Give or take a few thousand years, the mountains and geological features that are the physical setting for Smugglers’ Notch Resort were first formed by the shifting and sliding of tectonic plates some 400 million years ago. Make no mistake, it was those natural forces that deserve a good share of credit for first shaping the modern-day vibe and feel of the resort.

But it wasn’t until about 50 years ago, in 1967 to be exact, that the work of humans transformed the mountains that nature had delivered into a finely tuned paradise for skiers and riders. In 1967 construction began in earnest on the village at the base of Morse Mountain. That project jump-started a whole range of activity on the mountain — work that included the erecting of lifts, the cutting of trails, the laying of snowmaking pipe, and the building of the entire infrastructure used by skiers and riders.

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In the history of Smugglers’ Notch, two men – Roland Vautour and Steve Wry – have laid witness to some of the biggest on-mountain changes. While neither was around when the continental plates collided and the glaciers retreated, what they’ve witnessed happen on Sterling, Madonna, and Morse mountains since 1967 has been almost as transformative.

Vintage Ski Madonna poster and Madonna brochure featuring Roland Vautour.

Vautour started working at the resort in the mid 1960s, about the time that Tom Watson Jr., one of the driving forces and founding fathers of IBM, bought the resort. “Watson wanted a village,” Vautour, now 88, recalls. “Vail was doing it in the West, and we were to become the first resort in the East to do it.” Vautour, who later went on to work as a high-ranking official in the U.S. Department of Agriculture, served as Watson’s general manager. While the village was being built, Vautour was busy cutting trails on Morse, adding lifts on Sterling and Madonna, and experimenting with the emerging technology of snowmaking. Key to the resort’s early growth, said Vautour, was the easy and open relationship forged with the Vermont Department of Forests and Parks, which has long owned the land most of the skiable terrain is on. He credited Perry Merrill, a long-serving state official who created Vermont’s state park system, for allowing much of the early development and keeping the permitting system as streamlined as possible. “I think it was easier then than it is now to get things through the regulatory process and








A Hall double chairlift reaches the top of Madonna Mountain. It’s the longest bottom drive lift in North America.

Sterling chairlift comes on line.

Skiers welcome Morse Mountain’s 5200' Hall double chairlift.

Snowmaking is installed on Morse Mountain.

The Madonna II double chairlift opens.

Snowmaking installed on Madonna Mountain and later expanded to Sterling.

Rum Runner’s 6 million gallon snowmaking reservoir comes online.

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finished,” Vautour said. “We were lucky to have Perry Merrill on our side. He recognized what we had to do to make a living out of the ski industry, and he allowed us to do it.” Vautour stepped down from his position with Smugglers’ Notch in the early 1970s, but he lives on the Mountain Road and still skis at Smugglers’. He heaps accolades on modernday trail groomers, who lay down perfect corduroy each night – a luxury that skiers from decades long ago didn’t get to enjoy. Those words of praise are welcome news to Wry, the current vice president of mountain guest experience at Smugglers’ Notch. While Vautour was in his position at the nascent resort in the 1960s and early 1970s he oversaw virtually every aspect of Smugglers’ Notch. These days, Wry’s responsibilities are defined by “pretty much everything that happens on the mountain,” which includes lift operations, grooming, snowmaking, trail maintenance, ski patrol, and ski school. “The technology we have now with grooming equipment is amazing,” said Wry, talking specifically about Vautour’s observations of manicured trails. “What’s happened with those machines since the 1970s is comparable to what has happened with computers over that time span. It’s

1993 The Mogul Mouse double chairlift is installed on Morse Mountain. Plus Sterling Mt. T-Bar installed on the Practice Slope.


crazy what those machines can now do.” Another difference between Vautour’s era and Wry’s: Climate change has redefined winters. We have a lot more extreme weather now,” said Wry, who is in his 29th winter at Smugglers’ Notch. “I can’t say if our winters are warmer or colder, but I do know we see much wider swings in temperatures and conditions.” Modern-day mountain managers like Wry can rely on state-of-the-art snowmaking equipment that’s hyper efficient to offset the fickleness of Mother Nature. Today, an elaborate, multi-million-dollar snowmaking system is in place that can reliably cover more than 70 percent of the skiable and rideable terrain at the resort. In Vautour’s day, cumbersome, stationary snow guns were connected by a series of heavy pipes, and only a handful of trails could get coverage. “Snowmaking still is not an easy job,” said Vautour, “but it was a hell of a challenge when I was doing it. We used to have to move everything around every night. It was a miserable job. The equipment


The Morse Bootleggers’ Basin 20 Highlands area million gallon reservoir opens. Featuring and pumphouse a 1,450' double are constructed and chairlift that services connected to the 22 acres of terrain snowmaking network. and 5 trails.



Permitting and construction begins on an additional 40 acres of gladed terrain.

Installed 1st 400 hp, 4000 cfm electric energy efficient compressor — greatly reducing carbon emissions.

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More than 470 high Lamoille River intake, efficiency tower pumphouse, and 5 mile guns are installed, pipeline to deliver water fully converting the to Bootleggers’ Basin are snowmaking fleet to constructed and begin high efficiency. supporting snowmaking. explore • 29

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Steve Wry on the Nastar course.

they have now is 500 percent more efficient than anything we had. It’s come a long, long way from what we had.” It’s a good thing snowmaking has improved so dramatically, said Wry, because the people who come to ski and ride at resorts are expecting snow to play in. “We need snow to provide a good, quality experience or those people don’t come back,” Wry observed. “It’s probably our top priority.” If two of the biggest advancements in that time period between Vautour’s era and today are snowmaking and grooming, where is the next big change coming for Smugglers’ Notch? Wry says it’s likely to be in the lift system. “We’ve done a lot in the last few years to get our trails wider and our snowmaking coverage greater,” he said. “We’re getting in position to add some faster lifts in the coming years. It’ll take some time, energy, and money, but that’s what has to come next.” Vautour says he isn’t a big proponent of upgrading the lifts at Smugglers’ Notch, but that may because at his age he simply likes things just the way they are. “I really think what we have is world-class,” Vautour said. “I’ve skied at a lot of places through the years, but what exists up here is a jewel.”

Several of Vermont’s ski resorts, including Smugglers’, feature recreational terrain that is part of state forest land under the stewardship of the Vermont Department of Forests, Parks and Recreation. Leasehold partnerships, developed in the 1950s and 1960s by then Department Commissioner Perry Merrill, support this recreational use. Most of the land at Smugglers’ that is enjoyed for skiing and snowboarding is part of the Mount Mansfield State Forest. Lease payments made by Smugglers’ to the Department help fund the operation of Vermont’s State Parks, popular with state residents and visitors alike. This partnership between the Department and participating ski resorts ensures responsible recreational enjoyment within the boundaries of many of Vermont’s state forests.

Matt Crawford lives in Georgia, Vermont and can frequently be found admiring the views from the top of Sterling Mountain — in both winter and summer.

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Airboarding 2pm - 4pm • Monday - Friday If you love adventure you must try this lift-serviced downhill sliding.

Guests must attend a short instructional clinic before venturing on their own. Users must be at least 12 years old, 49” tall and wear a helmet. $25 includes instruction, rental and 1 hour free ride. Advance sign-up is required at the Guest Service Desk or Nordic Center, space is limited. Weather permitting.

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BENEATH THE SNOW scouting the subnivean level


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Layers. Layers. Layers. As any winter enthusiast knows, the key to enjoying snowy adventures to their fullest is proper assembly of layers. Wicking base layer, sweater or fleece, waterproof jacket, ski pants, glove liners, insulated mittens, neck gaiter, and a hat that covers the ears. These are the essentials that insulate and protect. As humans, we are able to prepare our bodies for whatever Mother Nature throws our way.

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ERMINE, A MEMBER OF THE WEASEL FAMILY, are slender enough to enter the subnivean layer though the same entrance that the mice use.

But what about Vermont’s critters? How do they set themselves up for success? Whether big or small, feathered or furry, animals have adapted to deal with winter in three different ways: migrate, hibernate, or insulate. Shrews, mice, voles, and red squirrels are masters at using their snowy environment for maximum insulation. Picture Smugglers’ Nordic woods at the start of winter. As the snow first falls to the trail, it settles on rocks, tree roots, logs, grasses, and ferns. Like tiny umbrellas, these plants, rocks, and wood help create pockets of shelter. The ground is warm. Any snow that hits the ground sublimates — it changes from a solid to a gas without melting. As the water vapor rises, it hits the snow above. There, it cools, condenses, and then refreezes. This creates an insulating roof made up of small ice particles. This is called the subnivean layer, and it becomes the perfect haven of tunnel systems for small animals. From sub niveus, Latin for “under snow,” the subnivean layer is critical for survival of these animals. At six inches of snow, there has been enough build up to create a sturdy roof. This provides the critters with a zone underneath the snowpack that shelters them from wind, and also from many predators. At eight inches of snow, the temperature under the snowpack will stay near 32 degrees Fahrenheit, regardless of fluctuations in the outside temperature. The temperature insulates not only these small animals, but also their food. Shielded under snow, they can nibble at

leaves, grass, caches of seeds, and even insects. Narrow tunnels connect spaces where the animal can eat, sleep, and reside. It stays dark under the snow. Animals have to rely more on their hearing and sense of smell. While animals are relatively sheltered in the subnivean level, threat still looms from above the snow. Predators, such as fox, owls, and ermine will target their prey beneath the snow. Owls and fox will listen for the gnawing and scurrying of small animals — they can hear movement up to two feet beneath the snowpack. They strike with pinpoint accuracy, punching right through the snow to grab their prey. Ermine, a member of the weasel family, are slender enough to enter the subnivean layer though the same entrance that the mice use. They are then able to hunt right in the tunnel network. You may notice tiny tracks scurrying across the snow. If you follow the prints, you may be taken right to an entrance. In addition to entry holes, many of the tunnel systems have air shafts that lead right up to the outside air. As winter mellows towards spring, the snow starts to warm and melt, and the tops of the tunnels begin to surface. Entire tracts can be visible, mapping this intricate world.

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If you’re looking to explore the winter woods, skis and snowshoes are the best way to go. This equipment distributes a person’s weight and makes it less likely that human travel will collapse the network of tunnels. Never mind the fact that both snowshoes and skis are a lot of fun. On frozen days with icy winds, you’ll find refuge tucked amongst the trees. And on warmer days, sunlight sparkles on the snowy branches and the winter air can be truly refreshing. Both cross country skiing and snowshoeing can be excellent cardio activities, and though you still want a choice of layers, you’d be surprised how quickly you warm up. And while your outing can be great cardio, it can also be perfectly relaxing. You go at your own pace, your own distance. So layer up, hit the trail, and don’t forget to look for signs of a world of activity under the snow. Marissa Saltzman has spent many years working in outdoor environmental education in Massachusetts and as a Nordic instructor and hiking guide at Smugglers’. She moved to Jeffersonville full time this fall and is excited to have access to the Vermont mountains year-round.

MIGRATE, HIBERNATE, INSULATE MIGRATE From songbirds to raptors, many of Vermont’s birds head to parts of the world with warmer winters where they have easier access to food. Broad-winged hawks begin their migration to northern South America in early September. In just nine weeks, they can cover up to 4500 miles, often relying on updrafts to help them conserve energy and make the distance.

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HIBERNATE Wood frogs take hibernation to the extreme. Wintering just a few inches under dirt and leaves, they spend two to three months as a “frogsicle” ­­— between 45 and 60 percent of their body can freeze and turn to ice. Like many animals, wood frogs eat more in the fall and bulk up. For the wood frogs, freezing temperatures turn starch in their bodies to glucose. The high concentration of glucose acts as an antifreeze and lowers the freezing temperature inside the frog’s cells. This keeps the cells alive, even as the ice surrounds the cells. The frog will melt back to life over several hours when temperatures rise.

INSULATE If you’ve struggled to find Vermont’s snowshoe hare in the summer, they are even less likely to be seen in the winter. Beginning in October, a snowshoe hare trades its brown coat for a white one. Not only does the white coat help the hare camouflage in the snow, but it also helps with insulation. Cells in the brown summer hairs are filled with pigment. White hair lacks pigment, so instead, the cells are filled with air. The white coat provides the snowshoe hare with up to 27 percent more insulation than its summer coat.

NORDIC PROGRAMS Many of Smugglers’ guided Nordic programs offer opportunities to learn more about Vermont’s animals, trees, and history. With a program for every age and ability, you’ll find treks that stay close and focus on the tiny wonders, as well as treks that take more adventurous folks deep into the backcountry to explore beaver ponds, deep snow, and high elevation views. There are even treks in the evenings that offer a different lens to explore the winter woods. Take a look in the Resort Information Guide for a complete listing of Nordic programs, dates, and prices. The staff at the Nordic Center can help you find a trek that is perfect for you and your family, or consider one of these snowshoe treks that are staff favorites: Sugar on Snow, Beaver Pond, Winter Survival, High Elevation, Back Country, or Notch Nighttime Tour. After you choose your outing, the staff will set you up with Atlas snowshoes or Rossignol cross country skis, both known for quality and ease of use.

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LAJOIE STABLES Family owned and operated for over 25 years!

Located only 10 minutes from Smugglers’ Notch Resort! Go back in time and experience the serenity of a horse drawn sleigh ride. Your journey will take you through a grove of blue spruce, open fields and into a forest of hardwoods. Day or evening sleigh rides are available. We offer the private romantic sleigh ride for two or for a large family get-together. We also offer winter horseback rides. What a way to spend a quiet Vermont winters day!

We are the only horse facility that is open 7 days a week all year long! 802-644-5347 • Visa / MC / Discover are accepted Reservations are required.

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LIKE IT’S 1989


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“A little of Austria, a lot of Vermont”™

The Bierhall Restaurant

11:30 AM - 9:00 PM Austrian-Style Cuisine & von Trapp Lagers 1333 Luce Hill Road, Stowe, VT 05672 | 802.253.5750 |

Top of the Notch

A dramatic weekly gourmet dining feature atop Sterling Mountain for adults. The Sterling lift transports you to the Top of The Notch, a mountain cabin lit only by candles. After dinner, work off those calories with a 40-minute snowshoe down to the Base Lodge.

$69 per person. Ages 18 & older Tuesday 4:10 pm - 8:30 pm Advance registration at the Guest Service Desk is required. Function will be cancelled in the event of severe weather. Sign-up deadline Tuesday at 12:00 noon.

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Over 600 years of Belgian Brewing Experience

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Mixology Magic


WINTER COCKTAILS What’s your pleasure after a day on the slopes? If savoring the warming flavors of a favorite toddy sounds like a great way to wrap up your day, read on. Vermont’s spirits industry is thriving, winning national and international acclaim for artisanal spirits characterized by small batch crafting and local sourcing of ingredients. Vermont’s craft cider industry has also garnered widespread recognition. Whether you’re partial to spirits or cider, rest assured that your choice will be delicious enjoyed alone or mixed as an ingredient in a specialty cocktail. To introduce you to two award-winning spirits producers and one awardwinning cider maker located here in northern Vermont, we asked Akash Parikh, proprietor of the Hearth & Candle at Smugglers’, to create a delicious winter cocktail representing each. You might be surprised to find there’s not a warm drink among the three recipes. Rather than from heat, the warmth of these special cocktails comes from the complexity of the spirit or cider, and the layers of flavors in the cocktail. “While a lot of folks stick with their tried and true favorites throughout the year, at the Hearth in the winter we do see increased requests for beverages such as red wine, darker beers, and cocktails incorporating whiskeys, bourbons, and scotches that yield warmer and more complex flavors,” says Akash, who assures, “You can get warm flavors from a cold drink.” In fact, you might find that combination — complex, warming flavors/cold drink — more refreshing than a hot toddy after time on the slopes. Cheers to your day of outdoor winter fun!

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Time for mixology magic — these three unique cocktails introduce Smugglers’ Notch Distillery, Eden Specialty Ciders, and Boyden Valley Winery & Spirits. Blood and Roses This refreshing cocktail features Smugglers’ Notch Distillery’s hopped gin, which holds a silver medal from the San Francisco World Spirits Competition. The 90 proof gin is made in small batches with Vermont hops and juniper berries. The hops yield a rich citrusy nose and light citrus flavor. Blood and Roses gets points for serious visual wow factor: this vibrant cocktail, colored a luminescent pink by the addition of blood orange purée, is topped with a dainty rose bud. Smugglers’ Notch Distillery is a family operation in Jeffersonville that began attracting notice in its first year of operation. The distillery’s flagship liquor, a vodka, won a double gold medal at the 2011 World Spirits Competition. Rather than rest on their laurels, Smugglers’ Notch Distillery expanded to include amber rum, gin, bourbon whiskey, wheat whiskey, and a limited release rye whiskey — each award winning. 2 ounces Smugglers’ Notch Distillery hopped gin ½ ounce rose water 2 ounces blood orange sour mix (see below) 1 ounce St. Germain elderflower liqueur 1 dried rosebud Combine ingredients over ice and shake. Garnish with the rose bud. Blood Orange Sour Mix: 1 ounce hot water 2 teaspoons sugar ½ ounce blood orange purée ½ ounce lemon juice Combine water and sugar, stirring until sugar is dissolved. Add blood orange purée and lemon juice. You can either purchase a blood orange to purée or purchase premade purée online. Rose water and rose buds also can be sourced online, or perhaps you’re lucky enough to be able to pluck rosebuds and petals in season to make the rose water from your own or a friend’s garden.

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The Dooryard At Eden Specialty Ciders, Eleanor and Albert Léger craft their ciders with apples from New England heirloom varieties, local seedling varieties, and Old World varieties, pressing once per year after harvest. Eden’s Northern Spy Ice Cider receives its flavor complexity from Mother Nature — Vermont’s winter weather naturally cold concentrates the apple flavor - and from 12 months of aging in French oak barrels. Eight pounds of apples will yield one 375 ml bottle of ice cider, which takes 1-3 years to produce. Alone, Northern Spy Ice Cider is a sweetly tart after dinner drink with honey caramel undertones. The combination of the cider with Smugglers’ Notch Distillery’s award-winning bourbon whiskey, Runamok maple syrup, and Urban Moonshine maple bitters yields a smooth and warming libation Akash has called the Dooryard. Traditionally, the term “dooryard” was used to refer to small batch ciders only sold at an orchard. Perfect for this blending of small batch ingredients. 1 ounce Eden Northern Spy Ice Cider 2 ounces Smuggler’s Notch Distillery bourbon whiskey 1 teaspoon Runamok cardamom infused maple syrup 2 dashes of Urban Moonshine Maple Bitters Amarena cherry garnish Combine the first four ingredients with ice in mixing glass, stir, and strain into chilled highball glass or serve over ice. Garnish with the cherry.

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Boyden Alexander An Alexander, a classic after dinner cocktail, typically includes a spirit, a cocoa liqueur, and cream. This version is a bit sweeter and richer than the classic Alexander, making it the perfect after dinner dessert cocktail. (If you decide to enjoy this Alexander with the Hearth’s decadent chocolate torte or cheesecake, we won’t tell.) The Hearth’s Boyden Alexander is uniquely Vermont flavored, featuring a maple cream liqueur made by Boyden Valley Winery & Spirits. Smooth and flavorful, Vermont Ice Maple Crème is crafted from the Boyden family’s maple syrup and apple brandy made from Vermont apples. It is versatile and can be enjoyed on its own as an aperitif, or drizzled over ice cream, or stirred into coffee. Visitors are welcome to stop by and experience tastings in the restored 1875 carriage barn on the Boyden family’s 100-year-old farm in Cambridge, Vermont, where they craft wine, cider, and spirits.

1½ ounce cognac 1 ounce Godiva liqueur 2 ounces Boyden Valley Vermont Ice Maple Crème Freshly grated nutmeg Combine the first three ingredients with ice in a mixing glass. Shake vigorously and strain into a chilled highball glass. Top with freshly grated nutmeg and shaved chocolate.

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Tips for creating your own cocktail

k For unique flavors that complement the season, choose seasonally available ingredients. Think apple cider, and citrus like grapefruit and blood orange.

k Combine your chosen ingredients with liquors or ciders that have a deep and warming flavor.

k Consider tweaking your favorite cocktails to produce seasonal variations. For instance, the Hearth’s Dooryard has a flavor profile that is similar to a Manhattan or an Old Fashioned, enhanced with the unique addition of the Eden Ice Cider, maple syrup, and maple bitters. If you’re a fan of lighter citrusy cocktails like a Margarita or a vodka Gimlet, you might experiment with combining citrus flavors in new ways, as Akash did with the Blood and Roses cocktail. Intrigued by the recipes but would rather not make your own? You’ll find these cocktails on the menu at the Hearth & Candle this winter.


EDEN SPECIALTY CIDERS p: 802-334-1808 w: Tasting Bar at the Northeast Kingdom Tasting Center 150 Main Street Newport, Vermont 05885 p: 802-334-1790 w:

SMUGGLERS’ NOTCH DISTILLERY 276 Main Street Jeffersonville, Vermont 05464 Tastings 11:00 am – 5:00 pm daily Also at the Barrel House Tasting Room 2657 Waterbury Stowe Road Waterbury Center, Vermont Tastings 11:00 am – 5:00 pm p: 802-309-3077 w:

SPECIAL VERMONT-SOURCED INGREDIENTS RUNAMOK MAPLE Runamok Maple taps trees on 1100 acres in Cambridge and 250 acres in Fairfield to produce their barrel aged, infused and smoked maple syrups, which were voted one of Oprah Winfrey’s “Favorite Things” for 2016. w:

URBAN MOONSHINE “Herbal apothecary for the modern world,” Urban Moonshine offers a selection of organic digestive bitters and herbal tonics, including the maple bitters used in the Dooryard cocktail. Visit them at their store at 260 Battery Street in Burlington. w:

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If you like pizza, you’ll love

’ Located just 12 minutes away from Smugglers’, Angelina’s Restaurant has been family owned since 1985. Serving quality homemade brick-oven pizza, subs and calzones. All our dough and sauces are made fresh daily.

Menus available at the Smugglers’ Notch Guest Service Desk.

802-644-2011 Eat in or take out. Delivery available when permitted.

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chowtime Find it all at the Morse Mountain Grille: breakfast, lunch, cocktails, and dinner in a comfortable and casual space. A hearty Vermont breakfast is a morning favorite with a selection of pancakes, the Grille’s unique French toast, omelets, meats, baked goods, fruit, and more. Lunch includes appetizers and a wide variety of sandwiches, soups, salads, and housemade burgers. The Grille’s signature grilled flatbreads are a tasty appetizer prior to lunch or dinner, or with a side salad for a meal. Try the Vermont Flatbread; it is delicious! Dinner features an array of beef, fish, poultry, pasta, and vegetarian dishes, with delicious Vermont products such as cheese and meats incorporated. Relax in front of the fieldstone fireplace in the Pub with a special beverage and munchies and watch the skiers and riders sliding down Morse Mountain. Be sure to check out the great wine by the glass options, full wine list, and the Little Smuggs Fun Menu. The Grille is open daily 8:00 am to 9:00 pm; the Pub is open 11:00 am to 9:00 pm. Extension 1247. Riga-Bello’s offers a taste of Italy in northern Vermont! Choose from pizzas with traditional toppings as well as combinations unique to Smugglers’ … for example, the Sterling, a delicious blend of white meat chicken, broccoli, tomatoes, and zing of fresh garlic. Also serving calzones, pasta, meatball subs, salads, and more. Open daily for dine-in or take-out from 11:30 am until 9:00 pm; until 10:00 pm Fridays and Saturdays. Extension 1142. Enjoy the Green Mountain Deli’s fresh baked cookies, muffins, pies, and light breakfast items. Start your morning with a hot cup of coffee, flavored coffee, or cappuccino. Lunch features freshly made sandwiches, salads, vegetarian options, and specials daily. The Green Mountain Deli is located in the Village Lodge and is open daily from 8:30 am until 4:00 pm and on weekends from 8:00 am to 4:00 pm. Extension 1141. Ice cream, the perfect treat in all seasons! The Ben & Jerry’s Scoop Shop at Smuggs is located in the Village Lodge and is open Monday – Friday, 4:00 pm – 9:00 pm and Saturday and Sunday, 12:00 noon – 9:00 pm. Tempt your tastebuds with a selection of ice cream flavors, sorbets, and low fat frozen yogurt in cones, sundaes, or shakes. More than 15 unique and fun flavors to choose from … sample a different flavor each day of your stay! Extension 1303. The Hearth & Candle serves dinner nightly in a cozy setting right in the center of Smugglers’ Village. Seasonal menu items with locally sourced ingredients include an innovative selection of beef, poultry, and fish. After dinner, satisfy your sweet tooth with a triple chocolate truffle cake, cheesecake, or Vermont apple crisp. New this winter, the Hearth will offer a brunch and cocktails menu highlighting locally sourced ingredients on Tuesdays, Wednesdays, and Thursdays from 9:00 am – 1:00 pm. Dining rooms available for family friendly and adults only dining. Children’s menu available. Open for dinner nightly 5:00 pm – 9:30 pm. Extension 1260.

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The Mountain Grille’s breakfast menu features, among other things, gigantic housemade cinnamon rolls. Large enough to share ... if you must.

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NEW THIS WINTER — brunch at the Hearth & Candle! The menu will highlight locally sourced ingredients and you may see old favorites from the Mix make guest appearances on the specials board. Tuesdays, Wednesdays, and Thursdays from 9:00 am – 1:00 pm.

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A local favorite, the Village Tavern serves prime rib every Friday night!

Smugglers’ Madonna and Sterling Mountains Base Lodge offers a variety of daytime and early evening options for upper mountain dining. The Base Lodge Cafeteria serves breakfast, lunch, beverages, and snacks and is open weekdays 8:00 am to 3:30 pm and weekends 7:30 am to 4:00 pm. Green Peppers features appetizers, soups, entrée salads, panini sandwiches, gourmet wraps, and tavern burgers, as well as beer and wine. Green Peppers’ hours are Monday through Thursday from 11:00 am to 2:00 pm and Friday through Sunday from 10:30 am to 3:00 pm, extension 5132. The Black Bear Tavern’s generously sized bar accommodates additional seating as well as plentiful draft beer choices, with 20 varieties on tap to choose from. Don’t miss Smugglers’ own Prohibition Ale brewed by Vermont’s Long Trail Brewery. The Black Bear also has the full Green Peppers menu available with waitstaff service. Enjoy appetizers, soups, sandwiches, hearty Winter fare, and more. The Black Bear is open Sunday – Thursday from 10:00 am to 4:00 pm, and Friday

and Saturday from 10:00 am to 6:00 pm. Extension 5003. Smugglers’ Waffle Cabin offers grab-and-go slopeside treats located near the Madonna II lift. Baked fresh and on demand, the enticing aroma will draw you in and the delicious flavor will keep you coming back. Open Thursday - Monday, 10:00 am - 4:00 pm. For convenience that can’t be beat, try the Morse Highlands Day Lodge for a continental breakfast before hitting the slopes. The lodge also serves lunch, snacks, and beverages. The lodge is accessible by shuttle or the Dixie’s Knoll trail adjacent to the Morse Highlands lift. Morse Highlands Lodge is open daily from 9:00 am until 3:00 pm for food service. Extension 8514. Located just down the mountain from the Resort, the Brewster River Pub & Grill offers hearty pub-style fare in a casual atmosphere perfect for hanging out and swapping stories from the ski day. “Smaller Appetites” on the menu caters to munchers young and old with items like sliders, grilled cheese, chicken

tenders, mozzarella sticks, and more. Appetizers include traditional favorites such as chicken wings, nachos, potato skins, and more unique favors such as southwestern egg rolls. Choose from a variety of burgers and sandwiches, all served with a side of hand-cut fries. Entrées include beef, seafood, and barbecue selections. Soups and salads with homemade dressings complete the menu, all freshly made in-house. The pub offers a wide selection of local beers, in addition to their own craft beers. Nightly chalkboard specials and live music. Open daily. 802-644-6366. Martell’s at the Red Fox is a family restaurant that features live music multiple nights a week. The menu features a delicious array of appetizers, sandwiches, salads, and entrées. Enjoy late night pub fare on Fridays and Saturdays until 11:00 pm, and a brunch menu on Saturday and Sunday mornings from 9:00 am until 1:00 pm. Open seven days a week. Children’s menu available. Call 802-644-5060 for information on nightly specials and entertainment schedule or to make a reservation.

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chowtime continued

The Broken Yoke is the newest eatery to be welcomed into our community. Tucked away next to the Smugglers’ Notch Inn, the Broken Yoke offers breakfast and brunch selections. The Yoke’s Maple French Toast with a candied maple and pecan topping has received rave reviews. Choose the Irish Benedict with corned beef hash for a hearty start to the ski and ride day. Open Wednesday through Monday. 802-644-6371. Located in downtown Jeffersonville just minutes from Smugglers’ in the historic Smugglers’ Notch Inn, the Village Tavern serves hearty pub-style appetizers, soups, salads and entrées nightly. Try the Boyden Burger, made from locally raised beef that is grilled to your liking. Tavern favorites on the menu include fish and chips beer battered with Vermont’s own Long Trail Ale. Enjoy the casual, family friendly atmosphere and a meal that will top off your day with flavor and substance. Children’s menu available. 802-644-6765. 158 Main Restaurant and Bakery is housed in the historic Windridge Farms Building, located in downtown Jeffersonville. There is literally nothing missing at 158 Main, with full breakfast, lunch, and dinner menus, all of which encompass everything from classic favorites to diverse specials sure to tempt every palate. 158 Main also offers an extensive bakery selection of breads, pies, cookies, and the

baker’s daily surprises. So whether you are looking for a before-skiing breakfast, a break for lunch, an après ski dinner, or the perfect dessert to cap your day, 158 has it all! Open Tuesday-Sunday. 802-644-8100. Above 158 Main, the Jeffersonville Pizza Department serves pizza, pasta, wings, and salads daily. Eat in or take out. Open Wednesday-Sunday. 802-644-5550. The Family Table at the intersection of Route 108 and 15 in Jeffersonville has a loyal following who give rave reviews to its innovative menu and use of high quality fresh ingredients. Tops on the list of recommendations are the buttermilk fried chicken, penne with wild mushroom pesto and spinach, and beef dishes such as the rib eye steak dry-aged for extra flavor and juiciness. Extensive wine list and full bar. Children’s menu available. Open Thursday – Monday for lunch and dinner; serving breakfast, lunch, and dinner Saturday and Sunday. 802-644-8920. A fixture in Cambridge since 1985, Angelina’s offers quality homemade Italian pizza, pasta, cold and hot subs, calzones, and breads. Try the steak bomb — steak, mushrooms, onions, and peppers — as a pizza or hot sub. 802-644-2011.

Photo courtesy of Chris Diegel,

Be sure to save room for dessert at the Family Table in Jeffersonville.

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Featuring local ingredients and homemade creations from our chef’s kitchen. Thursday, Friday, & Monday 11am - 9pm lunch & dinner


Saturday & Sunday 8am - 9pm breakfast, lunch & dinner Located at the intersection of Routes 15 & 108 in Jeffersonville, Vermont

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John Raphael Chef/Owner

802.644.8920 •

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In Johnson, east of Smugglers’ on Route 15, The Downtown Pizzeria is a full-service eatery offering quality homemade food with family-friendly value. Everything is made from scratch, including the most popular item on the menu, the hand-breaded fried mozzarella triangles with marinara and balsamic reduction. Choose from entrées such as ziti with vodka sauce, chicken parmesan, and, of course, pizza New York-style. The Vermonter specialty pie features chicken, apples, ham, a cheddar/mozzarella blend of cheese, alfredo sauce, and a maple drizzle. Enjoy a full bar with more than 10 kinds of beer on tap, a pool table, darts, and acoustic music. 802635-7626.

selections, and sweet treats. Sweet Clover Market offers freshly made soups, salads, and sandwiches to go or to eat in their casual seating area. 802-878-2851 (outlet center information line).

Much more than just a wings joint, Wicked Wings offers a variety of appetizers, chicken sandwiches, salads, ribs, and burgers. Sides for burgers and sandwiches (or just for fun) include hand-cut French fries, homemade coleslaw, and chips and salsa. When ordering wings, choose a heat from mild to “melt-your-face hot,” and a dozen sauce choices that range from barbeque to Jamaican jerk to Wasabi. Take-out is available. Open daily on Main Street in Johnson and at 1 Market Place #25 in Essex. 802-730-8134

If you’d rather dine in, visit the Smugglers’ Country Store for all your grocery staples like bread, meat, vegetables, fruits, snacks, and beverages. The store also stocks a wide variety of Vermont specialty items such as Lake Champlain Chocolates and jams and syrups from Butternut Mountain Farm in nearby Johnson. Don’t miss The Perk, the Country Store’s specialty beverage café open daily and serving espresso, cappuccino, lattes, chai tea, and mochas prepared both hot and cold by the café’s baristas. A variety of fresh fruit smoothies, and locally prepared pastries and fresh baked goods are also available.

The Essex Outlets & Cinema, located about 25 minutes driving time from Smugglers’, features several dining choices to complement a shopping excursion. Consider the Oriental Wok or Sukho Thai’s fresh and exotic flavors to tempt your tastebuds. Independent bookseller Phoenix Book’s cozy café serves hot and cold beverages, light lunch

Another option if you’re interested in stocking your condo pantry is The Farm Store in Jeffersonville. There you’ll find fresh organic produce and natural foods, in addition to cleaning products and more. Open daily. 802-644-9463.

Head east on Route 15 to downtown Morrisville’s historic train station to find 10 Railroad Street, specializing in pub fare with a sophisticated twist. Enjoy steaks, prime rib, clams, fish, burgers, sandwiches, macaroni & cheese, and more — the varied menu changes seasonally. Local beers, a selection of wines, and specialty cocktails complement your meal. Open daily. 802-888-2277.

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events WHAT’S GOING ON? Lots! So we’ll begin with a bit of friendly advice: check out the Resort Information Guide — that’ll be your goto for all the regularly scheduled happenings in the resort. As for special events, read on for the scoop …

SATURDAY, DECEMBER 10 22nd Annual BrewFest, Part 1. You’re in the right place — Vermont has the highest number of breweries per capita. Our BrewFest highlights some of our state’s excellent breweries plus regional favorites and craft ciders. A DJ spins the tunes and the Mountain Grille puts on a tasty appetizer buffet. 6:00 pm - 10:00 pm in the Meeting House. Tickets are available at the door; $20 entry includes 8 samples, munchies, and a souvenir sampling glass. 21 & older, please. Plan a return visit for spring skiing — BrewFest Part 2 is April 1, 2017!

SATURDAY, DECEMBER 17 & SUNDAY, DECEMBER 18 Vermont Ice Wine & Cocktail Open House at Boyden Winery. Visit the Boyden Valley Winery for their annual open house from 10:00 am to 5:00 pm to sample complimentary tastings of their Vermont ice wines and crème liqueurs. Enjoy a discount on Vermont Ice, Vermont Ice Red and Vermont Ice Cider. Optional specials: Cocktail tastings (take home the recipe) and warm Glogg by the glass. Specials and gift boxes are perfect for holiday shopping! The winery is located at the intersection of Routes 15 and 104 in Cambridge. Visit for more information.

FRIDAY, JANUARY 6 World’s Largest Ski/Snowboard Lesson. Smugglers’ is delighted to again be a part of this fun event, sponsored by the folks who bring National Learn To Ski and Snowboard Month to life in January. All over the country, participating resorts will organize a lesson at 10:00 am. In addition to attracting newbies to snowsports in a fun way, this group effort will try to set a new Guinness World Record for largest ski & snowboard lesson. Details will be available at the activities desk; preregistration is required as participation is limited. Raffle prizes and Snow Sport University promotional coupon for participants!

SATURDAY, JANUARY 28 & SUNDAY, JANUARY 29 WinterFest. Our community celebrates Winter with a variety of events for all ages! At Smugglers’, there’s a 5K cross country ski ramble on Saturday hosted by the Nordic Center, followed by light snacks. Cross country ski equipment can be rented at the Nordic Center. Activities in the local area: children’s storytime, Pie for Breakfast, lasagna dinner, bonfire, balloon glow, an outdoor adventure dinner hosted by the Boy Scouts, fireworks, a hot chocolate road race, junior snowmobiles and sledding. Events are subject to change; check for details.

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SATURDAY, FEBRUARY 4 SKI Magazine Reader Appreciation Day. Our thanks to SKI readers who voted Smugglers’ #1 Kid Friendly Resort for the third year! Events at the Gazebo from 2:00 pm - 4:30 pm include scavenger hunts, games, bonfire, hot cocoa, and more! Stop by and have some fun — plus, you can enter to win a Smugglers’ getaway for four!

SUNDAY, FEBRUARY 5 Super Sunday. Come watch Super Bowl LI, live from NRG Stadium in Houston, Texas, at our Big Game Football Party! Settle in to your seats in front of a gigantic television screen and enjoy a half-time Super Sunday Snack Buffet with all your favorite munchies! Doors open at 5:30 pm in the lower level of the Meeting House. Game time 6:30 pm.

SATURDAY, FEBRUARY 11 & SUNDAY, FEBRUARY 12 Smugglers’ Notch Snowshoe Festival — presented by Atlas Snowshoe Company, Tubbs Snowshoes, and Marmot. Celebrate winter with a weekend of snowshoeing, obstacle courses, scavenger hunts, games and more. Open to all levels and all ages, with free demos and trials as well as guided tours. On Sunday join us for the 16th annual Northern Vermont Snowshoe Race, which includes a 1/2K kids’ race, a 4K fun run/walk, and an 8K race. A portion of the proceeds will be donated to The IAN fund.

TUESDAY, FEBRUARY 21 Vermont Specialty Food Tasting in the Village Courtyard. Mosey through the courtyard and sample delicious food products made with ingredients from our Green Mountain State. Enjoy Cabot Cheese, maple products and much more! 10:30 am – 2:30 pm.

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THURSDAY, FEBRUARY 23 FamilyFun Magazine Winter Carnival. Always a family favorite! FamilyFun Magazine teams up with Smugglers’ for this special Winter Carnival featuring music and live entertainment plus face painting, games, a bonfire, giveaways and an outdoor barbeque. The festivities begin at 2:00 pm on the Village Green.


SUNDAY, MARCH 5 Extreme Skiing Challenge. The Smugglers’ Notch Ski and Snowboard Club hosts this fun event — an opportunity for junior and adult freeskiers to show their stuff on some of the most difficult terrain Smugglers’ Notch has to offer! The course is planned for the Madonna headwall, an ungroomed steep with a double fall line descent filled with cliffs, bumps, trees, chutes, and stumps. Competitors will be judged on line, control, fluidity, technique and style. If taking on the headwall isn’t your thing, why not come out to watch the action? As the competitors run the course on the headwall from just below Catwalk to just above Madonna midstation, the best seats in the house for watching the excitement will be on the Madonna summit lift. Spectators also can view from a roped off area at the Red Fox Glades near the finish area at the base of the Madonna headwall, easily accessed from midstation.

SATURDAY, MARCH 25 THROUGH SUNDAY, MARCH 26 Maple Open House Weekend. This weekend is Vermont’s official celebration of our state’s maple sugaring heritage, when sugarmakers across the state open their doors to visitors with tours and an array of maple products for sale. Visit for a listing of open sugarhouses. Typically our friends at nearby Boyden Valley Winery host a variety of family friendly activities centered around their sugarhouse on this weekend; see for details.

SATURDAY, MARCH 25 THROUGH SUNDAY, APRIL 2 MapleFest at Smugglers’. Smugglers’ hosts our third annual MapleFest celebrating Vermont’s rich history of maple production. During MapleFest, chosen as one of the Vermont Chamber of Commerce’s Top 10 Winter Events, our guests can visit sugarhouses and learn about the process directly from enthusiastic maple sugarmakers. Other activities include maple-themed snowshoe and walking treks, and specialty food and beverage samplings. There will also be plenty of dining specials at resort and local restaurants as well as local maple themed specials. MapleFest is one sweet getaway!

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A SPECTATOR FAVORITE ... the Extreme Ski Challenge takes place March 5th on the Madonna Headwall.

Photo by Chris Diegel :

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No trip to Vermont is complete without a visit to

Check out The Green Mountain Deli for fabulous wraps, salads, burgers, light breakfast, bagels, daily specials, pastries, beverages and the BEST French fries around! Open daily, Monday - Friday, 8:30 am - 4:00 pm weekends & holidays, 8:00 am - 4:00 pm

Located in the Smuggs Village Lodge. Ext. 1141

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Located in the Village Lodge in Smugglers’ Village Center. Open daily  Mon. - Fri. 4pm - 9pm  Sat. & Sun. 12pm - 9pm

events SATURDAY, APRIL 1 6th Annual Pond Skimming. Elvis, a gorilla, guys in bikinis— you’ll see it all in the Zone Terrain Park during pond skimming! Registration for this free event starts at 10:00 am in the Base Lodge and the first skimmer launches toward the pond at 12:00 noon. Prizes awarded for best costume. A “don’t miss” for spectators! Chillin & Grillin Annual Tailgate Party. Blue skies, long sunny afternoons … ahhhh, spring! Chillin’ & Grillin’ brings together our mountain community in a celebratory summit of the parking lot parties that go on all season long in Parking Lot 1. Awards of cash and prizes to winners of the following categories: best overall tailgate presentation with 4F technology (food, flair, festive, fun); best original recipe; and best Smuggs-themed tailgate. 22nd Annual BrewFest Part 2. Sample the finest in craft beers and regional favorites, plus ciders! A DJ spins the tunes and the Resort’s Mountain Grille puts on a tasty appetizer buffet, plus munchies and prizes. From 6:00 pm – 10:00 pm in the Meeting House. Tickets are available at the door. $20 entry includes 8 samples and souvenir glass. 21 & older please.

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Where Historic Structures Meet Landscape ∞rtists

Eric Tobin

oil, 40"x50"

Jack Winslow

oil, 12"x16"

Karen Winslow

oil, 17"x24"

TM Nicholas

oil, 40"x49"

100 Main Street Jeffersonville, VT 05464 Open by appointment or by chance

802.644.8183 802.730.5811

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Jill A.Z. Richardson 802.760.7517 55 Main Street Jeffersonville, VT 05464 Beautiful private custom timber frame tall cape on over 90 acres with sweeping Mountain Views! Antique beams on the 1st floor and wide pine floors reclaimed from an old ice house. Stone Fireplace built from stones on the land. Maple Butcher Block and Marble counter in kitchen with Viking stove and comfortable cork floor. Screen porch off kitchen to enjoy the view. Many perennial gardens and stone patio out front and out back of home. Detached 3-car garage barn. Stonewalls all throughout the mountainside of your private land with the most spectacular view from Madonna Mountain to the North East. $500,000.

We do things differently. Our expertise is matched only by our personal commitment to you.





• RETIREMENT (PC-19492-16) Copyright © 2016 NFP. All rights reserved.





Directions from Smuggs: Rt. 108 (Mountain Road) to Rt. 15, Turn left on Rt. 15 and follow for approximately 25 minutes to 21 Essex Way in Essex VT. 802.878.2851 80 • explore

Open daily,11:30 am - 10 pm Extension 1142  Dine-In or Take-Out

Located in the Village Lodge

For starters


Specialty Pizza


Fresh dough is filled and baked with our special blend of ricotta and shredded mozzarella cheese, and your favorite pizza toppings. Served with a side of flavorful marinara sauce.

MOUNT MANSFIELD Refueling after a day outdoors? This hearty combination of pepperoni, sausage, mushrooms, red onions & green peppers certainly does justice to its imposing namesake, Vermont’s tallest mountain!

BUFFALO CHICKEN WINGS available plain, or honey BBQ

MOZZARELLA STICKS CHICKEN TENDER BASKET available plain or spicy hot Buffalo


Salads Add grilled or crispy chicken to any salad!


Flatbread Pizza MARGHERITA Zesty tomato sauce with fresh mozzarella balls as a topping

BIANCA A white pizza with fresh mozzarella balls as the base and pesto, ricotta, and garlic as flavorful toppings.

POLLO A hearty combination of grilled chicken


and roasted red peppers with tomato sauce and fresh mozzarella balls.


ITALIANO Italian sausage as a topping adds punch

Pasta & Meatballs SPAGHETTI OR ZITI MARINARA with or without meatballs

KID SIZE PASTA with or without meatballs, includes kid’s beverage


to a traditional pizza with tomato sauce and fresh mozzarella balls.

Pizza HAND TOSSED or THICK SICILIAN-STYLE Toppings: pepperoni, meatballs, sausage, ham, bacon, mushrooms, red onions, green peppers, black olives, pineapple, broccoli, hot peppers, tomatoes, roasted red peppers, & chicken.

DOC DEMPSEY Our black diamond Doc Dempsey is named for a local doctor who skied Smugglers’ in the early years. Combining green peppers, mushrooms, red onions, broccoli, black olives and sliced tomatoes, we think this tasty vegetarian combination would meet with the good doctor’s approval! 3 MOUNTAIN This is the Smugglers’ pizza; three mountains, three toppings! And it’s a fave with meat lovers due to its generous helpings of pepperoni, sausage and meatballs. Which mountain corresponds to which topping? That’s for you to decide! HAWAIIAN Who doesn’t love the sweet and salty combo of pineapple and ham? We take it a step further and add bacon for a meaty Hawaiian pizza that’s unforgettable. GARLIC LOVERS And white pizza lovers, this one’s for you! This delicious white pizza blends a base of ricotta and mozzarella cheeses, with savory toppings of garlic, broccoli and sliced tomatoes. BUFFALO CHICKEN Looking for something hot & spicy? Look no further! This scrumptious pizza combines tender white chicken pieces in a zingy buffalo sauce with creamy ranch dressing – all the flavors of classic Buffalo chicken wings, but on a pizza! Additional toppings can be added to make this spicy creation uniquely yours.

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Snowmaking. Hard work. Staying up all night to make Memories for us. Photo by Jim Deshler :

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Explore Smuggs magazine w1617  

The insider's guide to the mountain lifestyle.

Explore Smuggs magazine w1617  

The insider's guide to the mountain lifestyle.