Swillin' & Chillin' Winter/Spring 2023

Publishers

Eugene Buchanan

Julia Hebard

Editor

Eugene Buchanan

eugeneb@swillinandchillin.com

Art Director

Julia Hebard

juliah@swillinandchillin.com

Sales Executive

Debbie Wilson

debbiew@swillinandchillin.com

Contributors

Audrey Dwyer

Ivy Gerber

Helen Olsson

Emma Wilson

Swillin’ & Chillin’ is published twice per year in summer and winter by WZ Publishing and is distributed free throughout the Yampa Valley. For advertising information, contact Julia Hebard, (970) 846-2021, juliah@swillinandchillin.com.

Email letters to the editor to eugeneb@swillinandchillin.com.

Contents Departments

Pg. 12

On The Cover

Après-revelers taking in the vibe at the new base area after a day on the slopes. Photo by Ben Duke

5 | Boat Bites

Inside slut strands; Lord Stanley visits Steamboat; com’ on…a triple La Niña?; reality TV’s “Claim to Fame” goes local; ground scores; the Game of Gnar; “Haus” Town USA; the pole grip snot blow; Coloradle; and more.

12 | Munchies

Town’s top burgers and eggs benny’s; muff pot meals; caterers Samantha Smalley and Chereen Leong Schwarz; fine dining roundup; a host of new restaurants in Hayden; a new cheese class; and more.

24 | Bevvies

Pg. 38

Eugene

“I think it’ll be 90 percent of average, but 90 is the new 100, so that’s average, which is great.”

Debbie

“Gotta’ play the devil’s advocate…it’s been an awesome start, but not sure La Niña is going to deliver all spring.”

Pg. 44

Sunpies bartender Jesse Brucato; a pumpkin Manhattan and rum drinks; brewery roundup; ski-themed beers; and the inside skinny on Four Points’ Bloody Mary (hint: bacon).

32 | The Straight Dope

Bong history 101; CBD massages; Golden Leaf budtender Christopher Harris Jr.; dispensary roundup; alternative dope names; strains explained; and more.

38 | Off The Couch

Bluebird’s new huts; pocket snacks; dog sledding (“Mush!”); and tubing returns to Howelsen.

41 | Party Time

Winter Wondergrass turns 10; where to dance in your ski boots (or not); Strings shows; On-mountain après hotspots and Swillin’ & Chillin’s own Happy Hour roundup!.

44 | Tunes

Inside the Yampa Valley Boys.

46 | Grateful Gear

Alternative Uphill Access. A portable rope tow and, wait for it…the dolaGon!

“Whaddaya think… huge winter?”

If you ever wonder if you should go do that thing, remember... Nick would.

...Nick Would

Editor’s note: In lieu of this issue’s Letter from the Editor, we’re paying tribute to Nick Simon, one of the most shining souls our valley has ever seen. Established to share opportunities to experience the thrill of outdoor sport, wild land exploration and artistic development by removing barriers and making these activities accessible to all, the new Nick Would fund has been set up in his honor through the Yampa Valley Community Foundation. Learn more and donate at www.yvcf.org/nicksimon.

Nick Simon Sept. 30, 1997 – Oct. 27, 2022

Today a light was dimmed in the valley that Nicholas Isaac Simon loved so deeply. He was born and raised in Steamboat and hoped someday to return and raise his family here. Nick died in a car accident in New Zealand while on a beautiful, much anticipated, adventure trip with the love of his life, Brooke Buchanan.

If you knew Nick, you knew a special, golden spirit who was as enlightened as they come. He had a ‘knowing’ in life that we all wish we had. He was an old soul and his love, warmth, humor, zest for squeezing every bit of joy out of life was infectious and intoxicating to be around. He just made you feel good when you were with him. He made everything okay.

This beautiful boy never missed an opportunity to be out in nature enjoying everything it had to offer. If he wasn’t skiing or surfing, he was mountain biking or trekking in the mountains. From his NOLS trip in the Himalayas and “Van Clan” expedition to ski resorts across North America, to his post-college solo bikepacking trip on the Colorado Trail, and this summer’s fishing mission in Alaska, Utah river trip with all his friends, surf trip to Nicaragua and, finally, his surfing road trip in New Zealand, he truly did it all. But the thing he did best was love. No one loved better than Nicholas.

We, his family and friends, remember the bright days with Nicholas. And they were very bright. His sister, Natalie, was so special to him and he let her know it. The two of them had a bond that was incredibly special and can never be broken. His love for his girlfriend, Brooke, was truly immeasurable. The two of them were soulmates and just lived to be together and planned a beautiful future together. He was loved by a huge group of friends from all over the world.

All of us in his immediate and extended family felt his warmth, his caring, and his boundless love, as did his many, many friends.

Godspeed our Nick. We will miss you and love you forever. And if you ever wonder if you should go do that thing, remember... Nick would.

—Sarah Simon

BOAT BITES

Steamboat News Round Up

“Haus” Town USA?

First there was Ski Haus, Ore House and even Tap House. But as of late, there are even more “houses” taking root in our hamlet, including the new Ice House on Yampa Street, Hop House opened by Yampa Valley Brewing Co. on Lincoln Ave., Dawg Haus downtown and Gravity Haus taking over the Ptarmigan. We guess it’s all fine, as the word conjures up a warm, family atmosphere. At least as long as we don’t become known as House Town USA. And, heaven forbid, mice, marital or avian entrepreneurs open up doors in town— Mouse House, Spouse House and Grouse House might tip the needle a little too far.

for a new development. But a flash of brilliant investigative reporting unearthed that that report, like Twain’s, is unfounded and that they’ll be slinging suds and scrumptious grub like usual this season.

South Park Sopapillas!

If you’re a fan of the animated TV show South Park, now you can support it while chomping down a plate of enchiladas. Its founders, Matt Stone and Trey Parker, who also own a second home in Steamboat, have purchased Denver’s iconic, watch-cliff-divers-huck-as-you-eat-tostadas Casa Bonita. The beloved Mexican food restaurant was in bankruptcy before Stone and Parker picked it up, coinciding with their show’s 25th anniversary. While the show has mocked British TV chefs Jamie Oliver and Gordon Ramsay in the past, and killed off its own character the Chef, they plan on great things for Casa Bonita, investing $12 million into its restoration. But it hasn’t all been smooth sailing. This summer they were involved with a lawsuit against the City of Lakewood regarding keeping renovation documents from the public, and told the Denver Post that the overhaul has been like an episode of “Kitchen Nightmares…the very, very worst one you could possible imagine.”

Viva Triple La Niña!

149” inches by Dec. 16

Things to help

We took it upon ourselves to strengthen Steamboat’s hand for this year’s snowfall. In keeping with the “Triple” theme, here are a few things you can do that might help:

Rumors of My Death Have Been Greatly Exaggerated

What do T-Bar and Mark Twain have in common? Both were subject to rumors of their pending demise. “The reports of my death are greatly exaggerated” is a popular misquote attributed to author Samuel Clemens, known by his pen name, Mark Twain (it’s based on a letter Twain sent to a reporter who had asked Twain about rumors that he was dying). Earlier last winter, with ski corp. moving dirt at the base of the mountain, rumors also circulated that the beloved T-bar was on its last legs, with reports of a new landowner booting the fine establishment

Slut Strands

Yes, in case you’ve seen those freeflowing follicles protruding out of the front of women’s ski and snowboard helmets on the slopes, there’s

• Order the triple enchilada plate at your favorite Mexican restaurant

• Triple tip your waiter/waitress or bartender

• Buy a triple round at the bar

• Ride the triple chair

• Clink your glasses three times

With the 2022/‘23 winter season upon us, all eyes are on the Snow Gods as to how big a winter we might have in terms of snowfall. Fortunately, good luck comes in threes. According to Open Snow meteorologist Alan Smith, the El Niño Southern Oscillation (ENSO) can provide a trifecta of clues. A La Niña pattern, when sea surface temperatures are colder than average across the eastern equatorial Pacific, was present the past two winters, with a third consecutive one lined up for this one— something meteorologists call a “Triple Dip La Niña.” While back-to-backers are fairly common, three in a row are pretty rare—this winter marks only the third time it’s occurred since 1950. While every La Niña winter is different, in general they favor above-average snowfall across the Pacific Northwest and Northern Rockies and below-average snowfall across the Southwest. And sometimes, La Niña winters can be snowier than average across the entire Western U.S. Maybe this year it will deliver. “It’s too early to say, but there are a few reasons for optimism,” says Smith. “La Niñas are complex weather patterns that cause increased snowfall in states up north and reduced precipitation across the Southwest. If you live in Colorado and Utah, your forecast is less clear—they’re really in no man’s land.”

Photo courtesy of T-bar

T-bar is back this year for another great season slinging suds and scrumptious grub.

BOAT BITES Steamboat News Round Up

actually a name for them: Slut Strands. And, yes, there’s even a website (www. slutstrandsociety.com), with photos, videos hoodies and more! According to Urban Dictionary, slut strands are “a type of hairstyle comprising all the hair slicked back from the face (usually in a ponytail) except for two strands, often the same length as the rest of the hair, taken from the two top corners of the forehead and left to dangle “fashionably”. Very often this hair has not seen shampoo in weeks and when squeezed would probably be able to dress a garden salad. This hairstyle is generally sported by the kind of girl who you wouldn’t touch with a ten-footpole...” The unequivocable website, meanwhile, begs to differ. They define it as “two strands of hair commonly used by the ladies of skiing and snowboarding to express femininity under all dat gear. No, they do not make someone a slut. And no, we do not support slut shaming. They are of comparable importance to your bindings themselves, a true staple to the lifestyle. We’re here to embrace ‘em.”

Sound Sign Advice

With fat biking becoming more and more the rage, city workers grooming trails up on Emerald Mountain for fat tire riding have come up with a catchy sign warning riders not to go out when it’s too warm. Their “Think Before You Sink!” campaign got us thinking about similar slogans that might proffer the same advice to would-be riders. And the survey says: “Be

Mountain Town Marketing

Yep, only in a ski town will you find such straight, to-the-point marketing like energy bar company BarUEat debuts on its packaging for such concoctions as its Peanut Cherry bar. Look closely and you’ll read, “According to a study done by someone somewhere, nobody actually reads this part of the packaging so here’s a

totally random fact for you…” Then it goes onto list such ditties as “Cows moo with regional accents; Howdy-Moo, partner!”; “A cat once co-authored an influential physics paper on atomic behavior. His name was Chester”; “The planet of Uranus was originally named George”; “A buttload is a real unit of measurement; it’s roughly 126 gallons of wine. We don’t recommend consuming a buttload of wine.”

“We’re just a couple of guys running a humble granola bar business on a mission to make a real impact in a super unsustainable CPG industry,” says co-founder Jason Friday. “It’s a serious mission, but we try to maintain a small company vibe and inject as much of our own stupid, fun-loving personality into the company as we can. We live here to play outside, have fun, and enjoy life to the fullest. I’d like to think that our products carry some of that in them.”

Night Boarders

The latest rage? Like werewolves under a full moon, those clandestine skiers who turn into snowboarders, only at night. “There are a bunch of ski instructors who do it,” says one rookie instructor, herself an ardent night boarder. “It’s way cooler.” Are they ashamed of dragging knuckles in the daylight hours, when people might see them? Are they comfortable only riding on the terrain of the Christie Express lift? Who knows? Though, in deference to Baywatch and Knight Rider star David Hasselhoff, we prefer to label them Night Riders.

Best Deal Going

Forget those soul-sucking Ikon and Epic passes. The best deal going in skiing is right here on good ol’, city-owned Howelsen Hill, where you can ski for free on Sundays and get free Honey Stinger grub and beer (yes, you read that right). After skiing and filling your pockets with free Honey Stinger waffles, simply bring in your ski free ticket into nearby Mountain Tap Brewery downtown between 3-5 p.m. Sunday and get a free pint of brewha or free popcorn (uh, we’ll take the beer, please). Now that’s skiing as it should be.

a Butt, Leave a Rut”

Ruts to the Elk” “Don’t be a Trench Wench or Ditch Bitch”

Courtesy of BarUEat

Courtesy of City of Steamboat

Coloradle?

Wordle fans, rejoice! If you’re a Wordle junkie, you’re bound to enjoy “Coloradle,” a new Centennial-State-themed version of the game developed by the Colorado Chamber of Commerce that highlights “the state’s unique culture.” Here’s how to play: Available online, a new puzzle debuts at midnight each day at www.coloradle.com. All words will be related to Colorado and range from four to eight letters. Players will have six attempts to guess what the mystery word of the day is. Just like Wordle, players will be alerted when letters are right or wrong. The answers will be popular activities, landmarks, locations, public figures, colloquialisms, and wellknown businesses or brands (Big Agnes, per chance?). The game resets at midnight each day. “Coloradans are proud to live and work in a state with such a robust sense of community, love of the outdoors and vibrant way of life,” says the Chamber’s Cynthia Meyer. “It’s a celebration of everything we love about the Centennial State–and an engaging way to show off your knowledge of Colorado.” What’s next, Swillin’ asks? Perhaps “Steambordle” (but it just doesn’t quite have the same ring).

Did You Know? Dogs Can Sign Marriage Licenses in Colorado

Thinking of tying the knot? Invite Fido along. Yup. Dog lovers in the Centennial State can legally have their pooches sign their marriage licenses with their paws. Since Colorado doesn’t require a witness for couples to legally wed, dogs can put their paw print on the license. And in practicing DEI, it’s not just dogs; any pet — including birds and cats — can do the witness-signing honors. While it’s not common, it’s happened. Colorado’s “self-solemnizing” marriage law also allows couples to officiate their own weddings without the signature of an officiating party—which opens the doggy door for canines to even preside over the ceremonies.

Courtesy of Coloradle

Points for

The Game of Gnar

Forget the Game of Thrones. Us skiers and riders will take the Game of Gnar, invented by the late Shane McConkey (RIP). Yes, the inventor of the “Spatula” (arguably the industry’s first reversecamber fat ski) and base jump/cliff huck pioneer also left his adoring fans with this beauty of an on-slope game. It stands for Gaffney’s Numerical Assessment of Radness. Its premise: score as many points as possible in a designated period of time by attempting lines, acquiring extra credit points (ECPs), and earning bonuses. Scores are all laid out clearly in the bonus GNAR chapter of Robb Gaffney’s book, Squallywood.

While Squaw Valley skiers and riders have been playing it under the radar for years, it can carry over to other resorts like good ol’ Steamboat as well. Just get together with your buddies, give a certain line a specific numerical value, and earn extra points by doing tricks or ECPs (like the McConkey favorite of skiing a line naked). Other ECPs can include clicking your poles over your head and saying “dropping,” giving a radness yell, talking to your mom on the phone while shredding, or even “fruit-booting through the terrain park wearing only women’s lingerie” (yes, that’s happened). Penalties can be incurred for such things as backslapping, losing a ski, or gaper gap. Note: The game did get banned at Squaw when its followers got carried away, forcing its minions to take it to the road spreading the gospel of having fun skiing while also producing the coveted GNAR film (search for it online or your old VHS drawer). Just note that the film shows an abundance of skiers not wearing their drawers as well.

What’s a “Ground Score?”

Come spring, skinners traipsing up the mountain might find more than just canine landmines poking up through the snow. They might also find…beers. Yep, known as a “ground score,” locals often stash brewha’s at various places on the mountain for aprés-imbibing. But come spring when the lifts close and the slopes are relegated to skinners, you might also be able to find stashed beers sticking up through the snow. And that’s known as a coveted “ground score.” While those are all fair game after the season ends, the rules change if the lifts are still running and an early spring melt comes. It’s bad form to go searching beneath the snow for them, but all bets are off if Mother Nature has helped. According to some, “if they’ve emerged and are sticking up through the snow, they’re fair game.” Just be kind; poach one if you’re thirsty, and replenish the supply.

On a Lark

While the Off the Beaten Path bookstore/coffeehouse sold in July, starting an entrepreneurial reality for new owners Danielle and Mike Skov, it was their daughter, Lark, who was busy starring in Hollywood’s reality TV show “Claim to Fame,” hosted by the Jonas Brothers. Yep, Steamboat-raised Lark survived to the final round of four in the reality show, in which contestants had to guess what famous person each of them was related to. In a nutshell, the 12 contestants moved into a house together, tasked with deducing each other’s celebrity relation while keeping their own a secret. Various competitions granted the winners

immunity and clues about the others, with one contestant eliminated at the end of each episode by a “guesser”—guess correct and the other contestant was eliminated; wrong, and it was hasta luego guesser. Other celeb relations included Dean Martin’s granddaughter, Brett Favre’s daughter, Chuck Norris’s grandson, Simone Biles’ sister and Lark, Cindy Crawford’s niece. The final winner, Loreal Chanel Palmer, who ended up being Keke Palmer’s sister, pocketed $100,000 for the win. But it all meant celebratory Monday nights at such local establishments as Carl’s Tavern and the Barley this summer, as friends and family gathered around the tube to watch the episodes and see how far Lark would make it.

And back to the bookstore, where you won’t find the Jonas brothers, it’s open 8 a.m. to 6 p.m. seven days a week, with a full-service coffee bar and bakery, as well as books, cards, gifts and more.

Skiing Skill Set #113: The Pole Grip Snot Blow!

We’ve all been there…you’re walking in your ski boots after a hard day of skiing, whether to aprés or back to your car, and you have to blow your nose. But how to do it gracefully with both hands occupied carrying your skis and poles? The trick: The one-handed pole grip snot blow! Here’s how. While walking, lift your arm and place one of your pole grips alongside your nostril, effectively closing its valve shut. Then, aim and blow the other to clear it (well away from anyone). Then repeat with the other nostril.

Remote Control

Did You Know?

Encompassing 10.8% of its total workforce, Colorado (listed in the top three states along with Washington, D.C. and Oregon) has the highest proportion of remote workers in the United States? That bodes well for powder days…

New Dog Mural at Snow Bowl

Thump, thump, thump! Yep, that’s us wagging our tails for a new mural featuring more than 120 pets from across the Yampa Valley that was unveiled in September at Snow Bowl Steamboat. Artist Rory Clow created the masterpiece, which overlooks the “Dog Bowl” outdoor area. The mural raised more than $3,800 for the Routt County Humane Society, with pet owners submitting photographs of their pets for the mural, along with a minimum $25 donation. “The mural has been a huge hit, especially at all the outdoor concerts,” says the Humane Society’s Julia Hebard. “Everyone loves seeing portraits of their dogs. Even some of the dogs seem to love it and will sit there and stare at it.”

Long Shot

OK Steamboat, the guzzling gauntlet has been thrown. Our neighboring ski resort Breckenridge, down in Summit County, has taken its gloves off when it comes to shot skis. Proud of yours at home or behind the bar? That’s peanuts compared to them. At this year’s 59th annual Ullr Fest, Breckenridge DisKllery, the world’s highest, broke the world record for the world’s longest shot ski measuring a whopping 2,401 feet in length. In all, it involved 468 connected skis and 1,350 people, lined up and down Main Street on Dec. 8 to kick off Ullr Fest with shots of Breckenridge Broncos bourbon. Buzzed up aUerward, the winter worshippers donned Viking helmets and took over downtown with a rowdy parade and other ski-town shenanigans to pay homage to Ullr, the Norse god of snow.

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A Visit from Lord Stanley Catching Up With 2-Time Stanley Cup Winner Curtis McElhinney

Freshly retired NHL goaltender Curtis McElhinney, 38, recently hung up his skates after playing backup keeper for the Tampa Bay Lightning and winning two Stanley Cups. Now living in Steamboat and relegated to beer league, you’re as apt to see him in the grocery store as gondola line, or churning his way up Emerald Mountain. But this fall, he pulled a coup for the town of Steamboat by bringing the Cup here, touring it everywhere from local schools to the Old Town Pub. “Talk about a special time,” says OTP owner Sean Regan. “Curtis pulled a move for our community that will never be forgotten. Thousands of people got to share in his special day with Lord Stanley’s Cup—to see it, touch it, kiss it, and a very lucky few even sip from it. It will be engrained in my mind forever. Curtis for Mayor!” Swillin’ caught up with the 6’2”, 200-pound netminder for his take on moving to Steamboat with wife Ashleigh and children Trenten, 14, and Jaxen, 12.

Why Steamboat?

I grew up in London, Ontario, before moving west to Calgary, Alberta. I came here on a family ski trip when I was 6 (I still have my lift ticket!), so it’s always stuck in my head. With traveling for hockey all the time we searched for somewhere to put down some

roots. Steamboat seemed like the perfect spot with all its outdoor activities and a great community to raise our family in. What really sold us on moving here was the people and community that made us feel like it was home.

Did your contract restrict you from skiing?

It was in the fine print that we should avoid activities that could be harmful. Unfortunately, we never had much free time during the season, so skiing was never a huge concern. I’m looking forward to it now.

What’s your take on Steamboat’s hockey scene?

Steamboat has a great program here with a lot of dedicated individuals trying to grow the sport. It also has a great youth program.

What’s it like to win the Cup?

It’s an incredible experience and difficult to put into words. The greatest thing was seeing the joy it brought to others. It’s such an incredible trophy that to see it in person and hoist it over your head felt like a dream. I was very fortunate to be a part of the group in Tampa to win it two years in a row.

How does your family like it here?

They all love it here. We’ve been busy trying to take in all the recreational activities. And we’re super excited for all the winter activities.

Favorite sports off the ice?

Off the ice spots I’ll go with fly fishing, mountain biking and more recently, bow hunting.

Old Town ‘Tender: Two-time Stanley Cup winner Curtis McElhinney (center)— pictured with Old Town Pub’s Sean Regan (far right)—now calls Steamboat home.

Courtesy

Sean Regan

MUNCHIES

Quick Bites

Sean Yeats, featuring pizzas with everything from chicken and bacon to family-made meatballs, the pizzeria will also have a bar serving beer from Denver’s Ratio Beerworks.

Creek View Grill

Located across the highway from the post office, Creek View Grill whips up breakfast, lunch and dinner from 6 a.m. to 9 p.m. daily, serving a blend of American and Latin fare. Run by manager Maritza Juandedios, her brother Ray and sister-in-law Felicia, the grill also features a full bar, with beer, wine and cocktails. For breakie, look for such faves as pancakes, eggs, spuds and more; for lunch choose from sammies, burgers and salads; and for dinner try burgers, steaks and BBQ and prime ribs. With an outdoor patio when the weather warrants, it also offers catering services.

Take a Cheese Class

Say Cheese, Please

Want to know how to make, instead of just cut, cheese? Moon Hill Dairy is debuting cheese-making classes this winter at its dairy farm off Highway 129, letting you learn the ins and outs of making cheese, and taking you take home a parcel or two of your own homespun creation as well. The courses last about six hours and include everything from milking and churning to the different techniques for making all things cheese. “It’s a crash course in cheese making—a simple and easy class to see what it’s like,” says Moon Hill’s Errik Hill. “You’ll learn how different cheeses are made, how cultures affect taste, and how aging works. Plus, you’ll make your own cheese curds and feta to take home.” Info: moonhilldairy.com

Two New Eateries in Hayden

Hungry in Hayden? The feeder community to Steamboat has two new restaurants to feed you as well.

Franciosi Brothers Tap and Table

Abbondanza! There’s a new ‘za joint in town, run by brothers Anthony and Dominic Franciosi, who have expanded their business from its original Oak Creek location. The new Franciosi Brothers Tap and Table pizzeria is located at 105 W Jefferson Ave, former home to both the Sk8 Church’s The Block as well as Wolf Mountain Pizza. “We just want to serve the community—our friends and neighbors,” says Anthony, who opened their location with his brother at 112 W. Main Street in Oak Creek in 2020. The new digs seat 60, as well as including a 50-person banquet area. With a menu designed by chef

R.I.P Rex’s

Yes, the rumors are true. Rex’s American Grill & Bar is saying hasta luego in 2023 as the Holiday Inn, its home since its founding in 2006, has sold to an undisclosed buyer. The hotel will still be a Holiday Inn and the eatery will remain open under current management until it reopens under a new name once the sale is complete in early January. The restaurant was founded by Scott Marr and restauranteur Rex Brice, who will focus on his other restaurants including Laundry, Mazzola’s, Creekside Café, Salt and Lime, Big House Burgers and Lil House Country Biscuits. “It’s been a great ride,” said Marr of the deal.

Moonhill Dairy boasts the CUTEST cows, views for days & now hosts cheese making classes.

Hunger Begone in Hayden: Creek View Grill owner Maritza Juandedios knows her way around the kitchen.

Rex’s American Grill & Bar has been a Steamboat staple since 2006. Sadly the restaurant will be closing its doors.

Courtesy of Rex’s American Grill & Bar

Courtesy of Moonhill Dairy

Courtesy of Creek View Grill

Muff Pot Meals

Despite their noise, snowmobilers are actually a rather culinary—and imaginative—bunch.

Want proof? Consider the following “muff pot” meals they often cook on the trail, leaving a trail of smells along with their tracks.

What’s a muff pot? A Dutch Oven-type baking pan designed to cook food on top of a snowmobile’s muffler. Simply attach the Original Muffpot, made from food-grade heatresistant 300 stainless steel, to your exhaust, and enjoy your ride while your meal cooks. It can be a cooker or warmer, depending on how close it’s placed to the engine. The closer, the hotter, getting up to 425 degrees F. (or as low as 200). Cooking time and temperature vary depending on the vehicle, and how long and hard you’ve been riding (hint: keep your gloves on when removing). Akin to an electric table-top stove/burner, it can cook about anything, from fried chicken and baked potatoes to beef stew, burritos, hot dogs, pulled pork and more. Yes, and even fry bacon on the go. “Muff pot hot dogs have always been the go-to for my group of friends,” says aficionado Julia Hebard. “We’ve also made muff pot lasagna and muff pot burritos—basically anything that you can reheat works great.” Info: www. themuffpot.com

Muffalicious: Who doesn’t want a quick, warm meal when you’re out snowmobiling on a cold day?

Courtesy of Muffpot Meals

Town’s Top Burgers

By Ivy Gerber

A Swillin’ sampling of some of the best burgers in the ‘Boat

Vegetarian seeking out the ultimate grassy grub? Read no further. This roundup is all about the beef, be it Wagyu, Texas-style, and even donut- and peanut butter-embellished. Yep, when it comes to burgers to refuel your day on the snow, Steamboat has the gamut, from grass-fed to greasy, for every patty-lover out there. So, when you’re looking to replace those carbs from that epic powder day, here are a few local, gourmet favorites guaranteed to fuel you up for the next one. Sorry Ronald, you’ll have to sit this one out.

Big House Burger

Slammer: Missing the Lonestar State? Check out Big House Burgers’ Texasstyle Slammer for a traditional patty on a sliced piece of open-faced Texas toast, complemented with pepper jack, smoked bacon and a fried egg and topped with none other than their house-made pork green chile. Looking for more irie island style? Order up the Pineapple Express, crafted with smoked bacon, grilled pineapple, jalapeno, and ginger teriyaki. It might be located on the west end of town (next to, ahem, Swillin’ partners Arctic Liquors and Tumbleweed), but its hamburgers hit close to home.

Old Town Pub

Goin’ Out West: Head west, pardner, with the Goin’ Out West signature burger at Old Town Pub downtown. Loaded with cheddar, bacon, BBQ sauce, garlic mayo and crispy onions all piled on a thick brioche bun, this burger will satisfy everything from Sunday night Fantasy Football cravings to empty bellies from schussing the slopes. Owner Sean Regan says it’s “pure western delish,” named for a Tom Waits song recreated by Widespread Panic. “We’re kind of thought of as a Panic bar, so this fits the bill,” he says. As well as hyping their build-your-own hamburgers, Regan also touts their McDowell, a classic take on the Big Mac, but actually made with real food. (The name comes from “Coming to America,” with Cleo McDowell’s line, “They got the Golden Arches, mine is the Golden Arcs.” This burger is stacked with American cheese, lettuce, tomato, onion, pickles and 1,000 Island.

Carl’s Tavern

Nordic: Carl’s 100 percent wagyu beef options are “mouth-melting” good, approachable to the most discerning burger aficionado, says owner and GM Scott Engelman: “We use a half-pound wagyu patty and cook it on an open flame without pressing it, unless it’s ordered well done which we don’t recommend.” Its most popular, or high flying, is the Nordic, named in honor of namesake Carl Howelsen, with cheddar cheese, caramelized onions and applewood smoked bacon on a toasted brioche bun. Or, for you hot sauce junkies, take your chances

with The Punisher, a burger designed to delight and ignite, topped with creamy goat cheese, fresh jalapeño (‘cuz why not?), crispy onions and Carl’s Steal Your Face Sauce. Still not sure? A tribute to Steamboat’s highest lift, the Morningside comes with white cheddar, applewood smoked bacon, sunny side up egg, sautéed spinach and garlic aioli. Or get your dead on with the Stella Blue, a nod to a Jerry tune written in the early 1970s topped with applewood smoked bacon, crumbled blue cheese, crispy onions, sliced tomato and a balsamic reduction.

Truffle Pig

Truffle Pig Burger: The Truffle Pig Burger has been a staple at Truffle Pig for nine years and “is without a doubt one of the top sellers on our menu,” says owner Scott Engleman, who admits he has a huge appreciation for a fantastic burger. Served with its signature Truffle fries with housemade tomato Demi, it comes with a 100% half-pound wagyu beef patty, featuring aged Vermont white cheddar, sautéed wild mushrooms, shaved black truffle, housemade bacon jam, and fresh watercress on a toasted brioche bun. But what makes it truly unique is its prep. Unlike many burgers which get cooked and pressed on a flat top, this baby’s cooked on an open-flame grill. “We don’t press the juices out of it,” says Engleman. “We often receive comments from guests saying it’s the best burger they’ve ever had.”

Back Door Grill

Can you say yum? Rumor has it you might walk away sayin’ “That was THE best buger I’ve ever had.”

Dirty Harry: Serving up all-natural Colorado beef, Steamboat’s Back Door Grill grills up some of the country’s best burgers, as evidenced in its Top Ski Town Burgers listing by Men’s Journal. Of course, negotiating the menu can be as arduous as picking your way through Steamboat’s trees. Let’s see…the Mahalo with pineapple and Swiss cheese, the Twilight Zone with cheddar, bacon, creamy Sriracha and peanut butter, or the How Ya’ Doin’? with cream cheese, jalapeno jelly and bacon. And the Buzz Lightyear, with bacon, avocado, Swiss and a fried egg, is its best seller, moving more than 20,000 a year. But then your eyes settle on the Dirty Harry, featuring peanut butter, a fried egg, hashbrowns and cheddar cheese on, yes, a glazed doughnut with powdered sugar. “People order it because it’s different and a little funky,” says Gabriel Sanchez, who is how heading up Back Door’s grass-fed foray into Ft. Collins. “They say, ‘Wow, what? It comes on a donut?’” Bonus: Count the graffiti’d dollar bills tacked to the walls.

Head out west with Old Town Pub’s signature burger, Goin’ Out West.

Courtesy of Truffle Pig

Courtesy of Back Door Grill

Courtesy of Old Town Pub

locals FAVORITE

Rex’s Family of Restaurants rexsfamily.com

MUNCHIES

Top Benny’s in the ‘Boat

By Ivy Gerber

Where to find eggcelent eggs benedicts

While nobody seems to agree on how or who invented eggs benedict (hint: it wasn’t traitor Benedict Arnold), Steamboat locals and guests agree that it’s an essential part of fueling our outdoor lifestyles. So be a traitor yourself and veer away from your typical omelet or scramble by sinking your fork into one of the following top eggs benedicts in town from area eggsperts. Just make sure to wipe that extra dollop of hollandaise off your chin before hopping in the gondo.

Creekside Cafe

match on your palate just like paints did on hers. Served divorciados style (separated), one English muffin-poached egg duo smothered in pork green chile, the other with veggie green chile, this Southwestern Benny cures all. Pair it with their crispy, soulfeeding breakfast potatoes or the beloved green chile cheese grits and this hearty dish will whisk away all melancholic sentiment…well, at least cure a nasty hangover. For you gym rats out there, swap the poached egg with just-the-whites.

We’re drooling for the Cowboy Downhill - smoked beef brisket, charred onions, and pickled jalapeños.

Want benny by a brook? Make your way to Creekside Café, tucked away on the corner of 11th and Oak Street downtown with a deck along Soda Creek, for their BLT-style eggs benedict. Creekside’s bestselling benny, the BAT is layered with avocado, tomato and a local cut of thick bacon. Or, need just a light bite before trekking up Mt. Werner? Order Creekside’s Naked Benedict, a simpler, fresher take on this classic breakfast comprised of a layer of creamy ricotta, fresh sliced tomato, greens and hollandaise on request. Paying homage to town’s annual rite of skiing passage for area cowboys, the Cowboy Downhill is popular, and just as messy, as well. “It’s one of our latest creations,” says manager Dusti Dunham, adding it includes in-house smoked and braised brisket made from 100% Colorado-certified angus beef and onions, and is topped with pickled jalapenos to cut the richness of their house-made hollandaise. “We use 100-year-old applewood from an orchard dating back to the 1800s.”

Winona’s Restaurant

Winona’s on Lincoln Avenue downtown is winning when it comes to benny’s. Case in point: its uber-popular Cop the Coppa’. A fancier, brunchier ode to the classic Italian sub, this eggs benny starts with a rustic slice of sourdough, a pair of eggs––poached, naturally––grilled onions, tender microgreens, and topped with sizzling capicola straight off the grill. Of course, it wouldn’t be an Italian-themed benny without the signature curtain of hollandaise and a thick balsamic reduction. The global benny tour doesn’t stop there. Decide on the Philly Jalapeño? Expect thinly sliced steak, onions, fresh and hot jalapeno peppers, and a little avo as a garnish. Or head south down the Atlantic coast and sink your claws into Winona’s Crab Benedict, including Maryland blue crab, cream cheese, parmesan and green onions.

Freshies

Hankering for some southwestern flavors? Located between town and the mountain, Freshies is a local’s favorite for both breakfast and lunch, with its popular Southwestern Benny a true Georgia O’Keeffe medley of flavors. They’ll mix and

Yampa Valley Kitchen offers up a benny for everyone including their new Gravlax made with a orange habanero-hollandaise.

Yampa Valley Kitchen

Dine at Yampa Valley Kitchen for a benedict that’s off main street but off the charts when it comes to flavor. Each component of their Reuben Eggs Benedict is reformed and refined. This take has a housemade buttermilk biscuit as the base for 7X Wagyu pastrami, a spicy and tangy layer of kimchi next, 1000 Island hollandaise and finally chives to garnish. It’s a true testament to their commitment to sourcing quality local and sustainable foods. Not ready to go that far? Ease your way in with the Gravlax Benedict made with house gravlax, orange habanero-hollandaise, everything bagel, capers, dill, and radish. Or stick to the Classic Eggs Benedict to savor the simplicity of just high-quality ingredients slathered in awesome sauce.

The Egg

The Hikers Benny really goes ham. No, literally. Loaded with salty ham, roasted tomatoes and mushrooms, asparagus, a housemade dill hollandaise and two crispy bacon strips placed neatly on top, this is the ideal Sunday breakfast for before you head out on the hill. “Our Hikers Benedict is all the things you could want in a benny to help fuel a great day outdoors,” says owner Aaron Clayton. Have something against the English? Order the Parisian, a benny sans English muffin, “inspired by the French countryside.” This one piles on high smoked ham, roasted cremini mushrooms, and melted Swiss on a buttery flaky croissant topped with The Egg’s decadent creamy hollandaise and an assortment of fresh herbs.

The Hikers Benny at the Egg is loaded... literally. A great way to start the day.

Courtesy of Yampa Valley Kitchen

Courtesy of The Egg

Courtesy of Creekside Cafe

By Audrey Dwyer

MEET: Samantha Smalley — E Smalley Catering

Be it a staycation or local night at home, E Smalley Catering’s Samantha Smalley, born and raised in Steamboat, rises to the occasion to ease the burden of cooking. “I love cooking, people, and making people happy through the art of food,” she says. “It’s simple…I do what I love.”

Her company brings fresh, individualized and coursed meals, cooking with as many local products as possible. Meals range from French-inspired courses to Americana, served family-style, to cutting-edge, coursed-out dishes showcasing local ingredients and her unique, culinary flair. “I

who

completely cater to the client’s needs, creating a memorable experience whether it’s a coursed menu for a private dinner or a wedding,” says Smalley, whose venture allows her to cultivate relationships with private chef clients while also expanding to event catering and party planning.

Smalley’s background is simple yet enriched with layers of experience, much like her food. She attended the Culinary Institute of America in New York at age 17, then continued her culinary career in restaurants from Brooklyn to Miami and Los Angeles before landing back in her hometown of Steamboat. “I decided to get into the private chef industry and learned I loved the hours, hospitality and creating my own menus,” she says. “I decided to take it to the next level, catering to the needs of the individual.”

The key to be a great chef? “Continuous growth,” she says. “I never stop experimenting in the kitchen and developing new recipes.”Info: www.esmalleycatering.com

Samantha Smalley, a true Steamboat native, prides herself on catering to the needs of her clients.

Courtesy of Samantha Smalley

MUNCHIES

MEET: Chereen Leong

Schwarz — Wilderbean Provisions

At first glance, the colorful assortment of greens in one of Wilderbean Provisions’ salads masquerades as your standard salad. But for Chereen Leong Schwarz, there’s a story behind that dish. Owner of Wilderbean Provisions, which works exclusively with farm-to-table ingredients, Leong Schwarz provides a connection through food in each dish. “I love the storytelling aspect of where the food came from,” she says. “There are times when I can tell the client that I harvested the vegetables or butchered the animal they’re eating.”

Not only does she grow the food or forage it herself, she sources ingredients from local purveyors and serves on the board of advisors for the Community Ag Alliance, spending time on the farms and getting her hands in the dirt. Whether it’s a farm-to-table dinner or a bachelor party on a local ranch, her country-style dishes were born from necessity and generations of perfecting recipes. “These farms had to use local and seasonal ingredients and I love trying to recreate and

put my own twist on them,” she says.

Leong Schwarz grew up in San Francisco, earning her degree in food science from the University of California Davis before attending the Culinary Institute of America in the Napa Valley. In 2012, she and her husband, Rob, followed friends to Steamboat, where she honed her craft at Bistro C.V. and Mountain Tap Brewery. She then landed at Elkstone Farms for two years as a culinary instructor. In 2020 she transitioned to Wilderbean and her other business, Smeeny Beanie Knits, creating hand-knit hats.

She says flavor and not overthinking the food is key. “I spent many years working in fine dining where we would make these beautiful gastronomic creations, but now I’m drawn to simpler dishes, country-style cuisine and rustic cooking,” says Leong Schwarz, who also joins sommelier Andrew Fossum for wine pairing dinners. “It really lets the ingredients speak for themselves.”

Transitioning into more seasonal offerings, she has big dreams to host on-farm dinner events with live music as well as pop-up dinners at different outdoor locations. In the meantime, catch her online through her virtual cooking classes or on her blog sharing new recipes. Info: www.wilderbeanprovisions.com

Chef Chereen Leong Schwarz prepares food out of the kitchen at Wilderbean Provisions.

Courtesy of Wilderbean Provisions

A fine dining sampler by our gal in the field

Foodie Boom in the ‘Boat Steamboat is having a renaissance in dining

Steamboat’s dining scene has long been dominated by pub grub, from burgers and brews to loaded nachos paired with hefty margs. But with the addition of restaurants like Aurum, the riverfront standout that opened in 2014 on Yampa Street, and The Periodic Table, which reinvents itself twice yearly with a completely new theme, Steamboat’s dining scene is on the rise.

Last fall, I had my best meal of the year (the decade?) at Sauvage, one of a handful of new(ish) restaurants on Yampa Street that represent a true renaissance in dining in the mountain town. “Over the past few years, there’s been an increased demand for more dining downtown,” says Laura Soard, marketing director for the Steamboat Chamber of Commerce. “Steamboat has a legacy of welcoming people; it’s ingrained into the culture.” The new dining scene is a balance between high-end dining and local joints, and Yampa Street has become a microclimate of that. Last fall, my husband, Jeff, and I spent two days on an epicurean adventure, sampling Steamboat’s

eateries, wine bars, and bakeries, and we quickly discovered there were more options than we had time. Here’s a sampling of foodie destinations worth checking out, from a big splurge at Sauvage to artisanal cured jamón at Meatbar.

Sauvage

Sauvage serves a gourmet French-inspired three- or five-course menu filled with scratch-made cuisine. The restaurant is housed in the former Yampa Valley Electric Association building on Yampa Street, next door to Mountain Tap Brewery. After an unforgettable lobster salad sprinkled with caviar and pickled tomatillos as a “palate cleanser” that arrived with a glass of bubbly, our first course (aka “First Impressions”) was a vichyssoise with leeks, purple potato croquette, and crème fraîche that delivered an unbelievable burst of flavor. Every course that followed was a triumph. Executive chef Garrett Kasper, formerly of Denver’s Brown Palace Hotel, adds an element of whimsy—and history—to his preparation. Beets were once used to give red velvet cake its color, so the beet salad arrived

By Helen Olsson

Try the corn soup at Sauvage, you won’t be disappointed.

Courtesy of Tia Curran

MUNCHIES

with a few bites of cake.

We finished off our journey with a Grand Marnier soufflé with crème anglaise poured tableside. The desserts are inspirations from pastry chef Sarah R. Helzer, who came to Steamboat by way of The Cosmopolitan of Las Vegas. Throughout our meal, the service was impeccable. At one point, an air vent overhead kicked on, and owner Victoria Vinokurova appeared from thin air with a blanket to lay over my lap.

Since our visit, new additions to the menu include a chilled corn soup made with Olathe corn and topped with a tiny tamale; Colorado beef with chanterelles, huitlacoche jus, and corn pudding; and a lemon tart with graham cracker, black pepper meringue, honey sorbet, warm berries, and a tarragon gel. 910 Yampa Street, #104; sauvage-restaurant.com

Meatbar

Located in the 1909 Steamboat Pilot building, Meatbar is a charcuterie and wine bar, specialty food shop, and European deli all in one. The eatery is the brainchild of Laura Posiak-Trider, aka Laura the Butcher, who embraces ethically sourced meats, humane farmers and ranchers, and zero-waste butchery. She learned about nose-to-tail butchery while working at a bed and breakfast in Italy.

Having moved from Maine to Colorado, she started a business of custom upscale meat, cheese, and fruit boards for home delivery in 2019. The following year, she launched a brick-and-mortar space that quickly gained popularity. Hanging in Meatbar’s Lincoln Avenue windows are cured jamón legs—handcrafted organic Iberico pork meat from Alberca, Spain. Posiak-Trider uses the artisanal cured jamón in her signature charcuterie boards, which are stacked with imported meats and cheeses, specialty fruits, pickles, olives, house-smoked nuts, and dark chocolate truffles. The freshly carved jamón also makes an appearance in Meatbar’s meat cones. Inspired by Barcelona street food, the cones also feature cheese, chorizo, and crackers from Spain and are topped with a pickle stick. 1009 Lincoln Avenue; laurathebutcher.com

Yampa Valley Kitchen

Tucked inside a 100-year-old home that’s on the national historic registry, Yampa Valley Kitchen, or YVK as it’s known, uses local, organic, and sustainable ingredients, right down to the salts, oils, and spices. YVK opened in July 2020 from the owners of Mambo, an Italian staple in Steamboat for 20 years, and Bésame, a Latin-fusion restaurant with James Beard caliber cuisine. Executive chef Joseph Campbell oversees YVK, Mambo, and Bésame, fortified by a talented group of sous chefs. The drink program at YVK employs seedlip, a nonalcoholic distilled spirit that gives an herbaceous lift to YVK’s zero-proof cocktails.

After a long hike, we sat among blooming wildflowers on the patio with views of Howelsen Hill. Jeff ordered the matcha and mint G+T (matcha with green juice, lime, tonic, deviation mountain herb gin, and alpino bitters). My dazzlingly purple beet down sour (beet and berry shrub with lemon deviation citrus rose gin) was the perfect full-proof prelude to the sesame salmon bowl—which came with seared salmon, puffed salmon skin, kimchi, ginger, sweet potato, brussels sprouts, and a gochujang vinaigrette. 207 9th Street; yampavalleykitchen.com

Primrose

Primrose debuted in February 2021 on Steamboat’s revitalized Yampa Street and has since become a hotspot. Director of operations Collin Kelley offers a menu featuring hand-cut steaks and fresh seafood. We settled into a booth fashioned from handcrafted American bison for social hour appetizers and a glass of wine by the glass poured from Primrose’s spiffy wine-preservation system, which uses argon to keep an assortment of bottles at the ready. When it was time to go, the bill came in a Hemingway cigar box. 1110 Yampa Street; primrosesteamboat.com

A Primrose by any other name: Primrose offers up delectable handcut steaks and fresh seafood.

Meatbar.

Courtesy of Dustin Posiak Trider

Courtesy of Yampa Valley Kitchen

Courtesy of Primrose

Open Sesame: The Yampa Valley Kitchen sesame salmon bowl, made with kimchi, ginger, sweet potatoes and brussel sprouts.

The Laundry

While it isn’t new, we had the chance to sup at The Laundry, an iconic eatery from local restaurateur Rex Brice. Located in the historic Soda Creek building, which was home to the Steamboat Laundry from 1910 to 1977, The Laundry serves up shareable plates of upmarket comfort food utilizing seasonally and locally grown products. We sat in the bar area and sipped rosemary lemon drops made with lemon-infused vodka (look for the large jars of house infusions marinating above the bar), served in sugar-rimmed martini glasses. When it came time for dinner, our waiter cautioned: “These aren’t big city small plates.” We ordered the hash, a melange of flavors with charred brussels sprouts, fried onions, house bacon, and goat cheese. It was indeed a hefty serving for a small plate. We combined it with steak frites—a large plate—and it was plenty of sustenance for two. 127 11th Street; thelaundryrestaurant.com

Standard Wine Bar + Gallery

During our visit, we met friends for a glass of white burgundy at Standard Wine Bar + Gallery, a space created by Dustin Posiak-Trider, a fine-art photographer and Laura the Butcher’s partner. We sat at a rough-hewn wooden table, surrounded by large-scale works of art hung on exposed brick. Artists featured in the gallery include Andre Bolam of Truckee, California, whose work is an homage to the American West. Standard hosts micro-exhibitions and artist talks, but on

Courtesy of Regan Baroni

The Standard Wine Bar + Gallery features art from across the country as well as fine wines and charcuterie from Laura the Butcher.

any night (except Monday), you can stop in for a bottle or a glass, tasting flights, and artisan brews paired with a charcuterie platter crafted by (of course) Laura the Butcher. 907 Lincoln Avenue; standardartgallery.com

Inclusions Bakery and Dessert Bar

On our way out of town, we stopped by Inclusions Bakery for delectable scratch-made cupcakes, tarts, and sticky buns at Steamboat’s first dedicated glutenfree environment (my daughter has celiac, so places like this are a revelation).

Since opening in January 2021, the bakery has been nominated for Best of the Boat awards in multiple categories, including best bakery. Owner Grace Riley tapped recipes handed down from her grandmother, an artisanal master baker. On weekends, look for seasonal offerings like a honeycrisp and blue cheese galette with candied peaches. “There’s so much beautiful produce here in the valley,” says Riley, who perfected her trade by baking for 122 farmers markets a year. “This is a passion project for me. It’s about what can we feature that’s local and fresh?” This winter, Riley will add more savory options, additional take and bake items, and, brace for it skiers, breakfast sandwiches. 685 Marketplace Plaza; inclusionssteamboat.com

scratchmade desserts.

Stop by Inclusions Bakery for delectable

Courtesy of Inclusions Bakery

Courtesy of Helen Olsson

Routt Distillery

There’s a new moonshiner in town

Three years in the making, Routt Distillery, owned by Brad Christensen, opened its tasting room for its gin, vodka and single malt whiskey in August at 975 Captain Jack Drive. The 600-square-foot tasting room with outside deck is also at the same location as its production facility. “We try to get all our grain from Colorado and do everything here ourselves,” he says, adding they mill it, ferment it, distill it and bottle it. Colorado agriculture is important to us—we want to make sure that we use it as it’s something no other states have. Eventually we want to make a Routt County single malt whiskey with the barley grown right here.”

New Mountain Imbibing

Just when you thought you’d sampled suds everywhere you could at the ski area base, brace yourself this winter for a slew of additional options. Joining such aprés hotspots as T-bar, Slopeside, Los Locos, Paramount, Routtie’s, Truffle Pig, Gondola Pub & Grill and more, Steamboat Square’s facelift adds The Range Food & Drink Hall (next to the new Skeeter’s Ice Rink), featuring four new eateries for resort guests. The Range will open with Sunshine Bowl Ramen, Twister Tacos, Why Not Sweet Spot and Pioneer Pie on the main floor, with each floor boasting a full bar and the second-floor bar featuring an outdoor deck overlooking the lower mountain. There will also be firepits, seats and drink rails around the rink to enjoy the action.

Town’s Oldest Liquor Store

Like your wine aged? Then you’ll also like South Side Liquors, town’s oldest continually owned liquor store and license. Owner Ted Heid originally founded his booze, wine and beer emporium as Sundance Liquors in Sundance Plaza in 1987 around the corner from Safeway. Then he moved it south, and has now been running it for 34 whopping years. He’s seen a lot change during that time — including the start of booze behemoth Central Park Liquors — but throughout it all he’s stuck to the basics of a good selection of beer, wine and spirits and prices appealing to ski bums and second home owners.

Snow sign

A Real Rooftop Happy Hour

Yes, folks, there really is a Happy Hour to be had below that rooftop you see to the right as you’re riding up the gondola—the ones with the words “Happy Hour” stomped into it by workers’ Sorels. Inside is the new Gravity Haus, “a Coloradobased social club for the modern adventurer,” which purchased The Ptarmigan Inn— home of the original rooftop signage—in mid-September. Located steps from

the base and the gondola, schuss on in for a mountain-casual dining atmosphere and bar, with a focus on local purveyors and sustainably-sourced grub. And in the morning, try its Unravel Coffee, which co-produces and imports some of the world’s best coffee straight from farms in Ethiopia and roasts signature taste profiles with a zero emission BellwetherR roaster. Maybe that will make the rooftop stompers have a little more perk in their steps.

New Mex and Marg Joint: Del Mezcal

Arriba! There’s a new place to get margs in town—with no Triple Sec or sweet and sour mix. Located at 729 Lincoln Ave. in the former downstairs home of the Tap House and Mad Creek BBQ, Del Mezcal Tacos and Margaritas debuts its authentic Mexican fare and novel margaritas made with a homemade, family recipe syrup. Owned and operated by Jasmine and José Loya, as well as her brother José Lopez and his wife Perla Lopez, the eat- and drinkery offers 13 mezcals and a selection of mezcalitas, from blue to spicy and even Hibiscus, and 26 different tequilas. Favorite margs include De La Casa, La Original, and Jalapeno/Cucumber all highlighting their family’s secret homemade syrup. For grub, look for its family recipe Birria Plato handed down through generations from the owners’ home in Ayutla, Jalisco, as well as enchiladas, fajitas, carnitas, burritos, arrachera, cochinta pibil (orange juice marinated shredded pork) and more.

Happy Hour is back on! The Ptarmigan Inn - home of the original rooftop signage has been taken over by the new Gravity Haus.

Courtesy Photo

Suds for schussing

Ski-themed Brewhas

There’s a growing trend among craft breweries, particularly those in mountain towns, to brew ski-themed beers—and Steamboat is no exception. And why not? The catchy names make drinking, and brewing, them all the more fun. Behold a few Swillin’ has sleuthed out that have risen to the top of the list, just like foam on a fresh pour.

Local Concoctions

Storm Peak

Chowder: While it’s not making its popular Gaper pilsner this winter (“named for one of our favorite party ski days of the year”), Storm Peak hangs its ski-themed brew hat on its hazy IPAs, especially its Chowder, which co-owner Wyatt Patterson says, “pairs great with sunshine and blizzards—plus the Chowder label is white as snow.” “It’s kind of a twofer,” he adds. “It fits for those powder days, definitely, but also on those spring days when sometimes the snow gets as thick as a bowl of chowder.” Just don’t be a gaper yourself…order the pint or 10-ounce instead of the paltry 5-ouncer.

Mountain Tap

Cliffed-Out Imperial Stout: While Mountain Tap concocts several winter-themed beers, none take your breath away like its Cliffed Out Imperial Stout. “It’s my favorite,” says co-owner Wendy Tucciarone. “It’s dark, strong, big and bold.” Aged on cacao nibs, which add a chocolate taste and aroma, it clocks in at 8.5% ABV, and sports an aggressive malt bill of nine roasts, five hop varieties and yeast. All this makes it a delicious winter sipper—often released in coveted 22-ounce bottles.

Others from Out-of-Town

Uinta Brewing Co. Yard Sale Lager/Season Pass

Vanilla Porter: Having a “yard sale” on the mountain is no fun (and can leave you buying rounds for your friends). Make those rounds tasty with this easy-going winter lager to help erase their memory, or this robust vanilla porter which honors all us pass holders.

Crazy Mountain Brewing

Mohagany Brewing Co.

Alpenglow/PowerCat Porter: Mohagany Brewing Co.’s potent Alpenglow is a time-tested locals’ favorite, whose hue resembles the mountain’s glow just before sunset. Credit its flavor—a full-bodied, amber ale with a toasted malt character and sweet finish—to owner and brewmaster Charlie Noble. “We’re a brew pub versus a micro-brewery,” he says. “Brewing is where my passion is—I love seeing someone try a taster and then nod their head in satisfaction.” You’ll be glowing afterward as well. Also on tap: PowderCat Porter, a robust, full-bodied English porter with a rich, dark chocolate flavor and dry roasted malt finish.

Shane McConkey

IPA: When you’ve put all your body parts out there and lived life as big as freeskiing legend Shane McConkey, you get a beer named after you. This beer is unfiltered, just like McConkey’s butt-naked runs, “the same way Shane lived his life,” according to Crazy Mountain.

Avery Brewing

Out of Bounds Stout: Duck a rope and you can (and should) get your pass clipped. Go through an official backcountry gate (with all the right gear and know-how) and you’re worthy of enjoying this rich and roasty IPA afterward.

Alaskan Brewing

Freeride APA: Alaskan goes airborne and big with this pale ale, brewed with cascade, citra and centennial hops. (And we should all ski or ride there in our lifetime.)

Roadhouse Brewing Co.

Loose Boots Aprés IPA: We’ve all had loose boots and they suck, your feet swimming when they should be transferring power. Luckily, this 5.5% ABV beer doesn’t, crafted with lemon, lime and pine augmenting its hops—and putting a hop in your turns after you cinch those buckles down.

Magic Hat Brewing

Single Chair: You never have to yell “Single?” (or bore a fellow rider) on Mad River Glen’s historic single chair. This golden ale honors both the lift and the legacy it’s leaving behind in this era of six-packs for skiers.

Boulder Beer

Slopestyle Winter IPA: Slopestyle is all about poise in the air and not hitting the knuckle, so knucks to this “cold weather” IPA blending the flavor of an IPA with the malt of a red ale.

Rogue

Mogul Madness: This ale is brewed in honor of those that dare to ski White Out, dedicated to “anyone willing to push their knees.” The only distinction: it has smooth lines. A full-flavored winter ale, it’s packed with four hop and malt varieties, for a perfect mogul-skiing balance of piney and sweet fruit notes, with just a couple bumpy tones of citrus rind and malted grain.

Courtesy of Mountain Tap

Courtesy of Storm Peak Courtesy of Avery

Courtesy of Mahagory Ridge Co.

Courtesy of Uinta Brewing Co.

Courtesy of Rogue

BEVVIES

Brewha’s con’t

Tamarack Brewing

Big Drift White IPA: A lot of Montana-based Tamarack Brewing’s beers allude to skiing, but this one is named for those big snowdrifts that you can huck off or catch you by surprise. It’s a hybrid brewed with citrus peels, coriander, candied ginger and lots of hops.

Almanac Brewing Co.

Bunny Hill IPA: Everyone from beginners to experts will want to schuss down this Bunny Hill. At 6.1% ABV it’s a bit steeper than others on the list, but still very approachable with a taste filled with tropical citrus and melon.

Outer Range Brewing

Après All Day Kolsch: Frisco’s Outer Range Brewing just opened a new location in the French Alps and celebrated its fifth anniversary with an après all-day party. Hence the name of this light and refreshing kolsch, with a lower ABV and touch of fruitiness for crushability and long lasting fun.

Old Schoolhouse Brewery

Fresh Corduroy IPA: Carve up fresh cord with this baby, a highly palatable IPA whose sweet and balanced notes of mango and tangerine will leave tracks on your taste buds. Bonus: a guy with neon one-piece on the can.

Lead Dog Brewing

Gnar Gnar IPA: Dude, get gnar-gnar with this IPA, fashioned after “the gnarly terrain found in its nearby Sierras.” Packed with four different kinds of hops, its orange, grapefruit and pineapple flavors balance out the slight taste of pine, so no need to pucker.

Ellicottville Brewing

Ski Bum: Now this one strikes home. A 4.9% ABV pilsner that’s as crisp and light-bodied as the ski bum crashing on your sofa, with a much more pleasing citrusy aroma and a similar gentle bitterness.

Brewery Roundup

Mountain Tap Brewery

Expect a mountain of fun and flavor at Mountain Tap Brewery downtown. Artisanal wood-fired pizzas and tasty lagers and IPAs get you stoked? Throw that back inside its cozy taproom (or outside on its deck) downtown at 910 Yampa Ave. With innovative beers, a full menu and a family-friendly atmosphere, it carries 12 taps pouring everything from hoppy IPAs to porters, ales and lagers (Swillin’ fave: the Macaroon). A giant wood-fired oven cranks out homespun ‘zas, and a firepit-lined patio fuels the social vibe. This winter it’s also brewing its Harvest Homegrown Hazy IPA, a collab with Harvest Skis benefitting Routt County Search & Rescue. “Our beers, cuisine and casual ambience all depict our mountain town atmosphere,” says owner Rich Tucciarone, who’ll likely be dusting pow-pow off his clothes from shredding the mountain before work. www.mountaintapbrewery.com

Storm Peak Brewing Co.

With a new roof-top bar and Bus Stop on-mountain location, there’s a lot brewing at Storm Peak Brewing Co., located west of town at 1885 Elk River Plaza. Swill down its lagers and pilsners, as well as its Maestro, an IPA heavily hopped with citra and chinook, with flaked wheat and caramel malts. “It just has a way of refueling those carbs you burn up adventuring outside,” says co-owner Wyatt Patterson, also touting their lighter IPAs. “We’ve also had great response to our seltzer, a great option for those who don’t like ‘beer.’” Storm Peak makes its beer in a 4,600-square-foot facility with 20 taps and garage doors that open to a large patio with yurt and fire pit. Other mainstays include its Mad Creek Kolsch, Urban Sombrero Lager, sour-fruited Serenity Now and Insanity Later, guava-kettle-soured Hoochie Mama and Zomb Brown Ale. “We love sharing our passion for beer — there’s almost always something new to enjoy,” says Patterson. www.stormpeakbrewing.com

Mahogany Ridge Brewery & Grill

Located downtown on 5th Street and Lincoln Avenue, Mahogany Ridge, owned by longtime locals Charlie and Nancy Noble, is Steamboat’s oldest brewery (and a multiple winner of Town’s Best Bar), serving up craft-made brewhas in the heart of downtown. A longtime locals’ favorite is its potent Alpenglow, a rich, full-bodied, amber ale with a toasted malt character and sweet finish. Use it to wash down its “dipping menu’s” 20 different sauces. “The beers are great and it’s not your typical brewpub fare,” says Charlie, touting its fish and chips, burgers, ribs and

long-loved Onion Ale soup. Bonus: one of the best happy hours in town. www.mahoganyridgesteamboat.com

Yampa Valley Brewing Co.

Headquartered at 200 N. Walnut St. in Hayden just two miles from the airport, Yampa Valley Brewing Co. churns out delicious craft brews at its downtown Tap House and Brewery. And now it has come to Steamboat with its new Hop House location opening in September at 1125 Lincoln Ave. downtown (joining its YVBC Barrel Room in Craig). To keep all three tap houses supplied with its craft beer, it recently completed a new 1,500-square-foot brew house in Hayden, increasing its production threefold. Year-round favorites include Yampa Valley Blonde, Sandhill Crane Red and Coal Miner Stout, with plenty of special seasonal rotations. Swillin’ fave: the orangehued Space Dog IPA, with equal parts piney, citrus and herbal hops combining for vibrant flavor, with hints of light caramel.www.yampavalleybrew.com

Routt Distillery

Steamboat’s newest spirits purveyor, Routt Distillery is a “grain-to-glass” distillery specializing in gin, vodka and single malt whiskey. The grain is sourced from southern Colorado and the Front Range, with everything made in-house at its production facility and tasting room at 975 Captain Jack Drive. It focuses on local agriculture products, with its bottles even featuring a 1920 map of Routt County and its spent grain fed to animals at Hayden Fresh Farm. Owner Brad Christensen hopes to make a Routt County single malt whiskey with locally grown barley, as well as an absinthe and serviceberry bitters recipe and an agave spirit and rum. www.routt distillery.com

Steamboat Winery

Unleash your inner sommelier at Steamboat Winery, located at Two Brothers Ranch 20 minutes away. Due to Steamboat’s short growing season, it purchases its grapes from Sonoma and Napa, but makes its wines here in the Yampa Valley. All of its labels center around Steamboat, including River Angler Cabernet Sauvignon, Slopeside White Chardonnay, Ranch Dog Rose’ of Pinot Noir, The Daisies Sauvignon Blanc, Expert Slope Syrah, The Aspens Barbera, Barn Red Blend, The Antlers Reserve Cabernet Sauvignon, Rodeo Merlot, and a Bunny Slope sparkling grape juice. Its wines are also available for purchase locally (as well as wine and chocolate gift baskets), as are private in-home tastings with charcuterie by appointment. www. steamboatwinery.com

Courtesy of Ellicottville Brewing

Courtesy of Steamboat Winery

Courtesy of Tamarack Brewing

Know your ‘Tender Jesse Brucato, Sunpies Bistro

A good time is all but guaranteed when bartender Jesse Brucato, of Sunpies Bistro, walks in the door. After a decade as a diligent Sunpies patron, Jesse graduated to bartender back in the spring of 2018, and has been slinging drinks for raucous crowds and rowdy bachelor and bachelorette parties ever since. Likely still suited up from his work commute via kayak in the summer, Jesse is a master party host, doling out Hurricanes and gummy beer shots with gusto and ease. When he’s not behind the bar, you can find him on the river or bopping around the mountain. Swillin’ caught up with him to get to know him better.

Age: 32

Where are you from originally?

I’m from Salem, New Hampshire. I’m an East Coast guy (go Pats) and I’ve been in Steamboat for 11 years.

What made you choose Steamboat?

I came out to snowboard. I had some buddies at the college here and they had housing and invited me out, and that was it. I heard they had a mountain right in town and I figured I might as well destroy my knees while I’m young. I changed my oil in the driveway and 32 hours later, here I was.

What’s your bartending background?

I’ve been all over town, man. I started my serving career at Old Town Pub, then went to Paramount and then Steamboat Smokehouse. All those spots definitely

Four Points Infamous Bloody Mary

By Emma Wilson

prepared me for the chaos of Sunpies. By that point I’d seen half the things they deal with there.

What’s your favorite part of the job?

Interacting with so many people. I like to host a party and I enjoy showing people a good time. I give the people what they want—half the nights you’ll find me on the bar singing Shania Twain.

What’s the secret to being a good bartender?

Not to take it too seriously. You’re at a dive bar in a ski town, have a good time.

What’s your drink of choice?

Coldest beer in the fridge. I’m not picky.

Favorite drink to make?

If you’re coming to Sunpies and not drinking a Hurricane, you’re doing it wrong.

Most important skills for a bartender?

Communication. For sure. You have to have a handful of things in the arsenal to figure out what people are looking for and then be able to read them to give them what they want.

What’s the hardest part?

I hate it when it’s slow. Idle hands aren’t great. You never wanna’ be that guy leaning against the bar polishing a wine glass. I’d rather have a hundred people screaming at me across the bar.

Four Points, whose namesake lift was named when ski area pioneers John Fetcher and Gordy Wren spotted a four-point buck while searching for a lift terminal site, is perfect for mid-run refueling. And their awardwinning Bloody Mary is the perfect accompaniment.

Expect your knees, quads, hips and especially your liver to be a little looser on your next run after one of these elixirs, which have won town’s Best Bloody accolades multiple years running. They’re made with Finlandia vodka, premium house-made Bloody Mary mix, garnished with bleu cheese-stuffed olive, gherkin sweet pickle, celery stalk, cheese cube, cherry pepper, cedar-smoked house pepperoncini, lime wedge, and brown sugar/black pepper bacon. “We sell more than

Jesse knows not to take the job too seriously.

Was bartending always the plan?

There was no plan—I never wanted to overwork myself to the point where I’d hate what I’m doing. The service industry allowed freedom to bop around and do what I want. Everyone at Sunpies has each other’s backs and we can lean on each other. Bartending pays the bills and makes me happy.

What are your hobbies outside of work?

I’m a river rat—I love kayaking and rafting. I also just picked up a mountain bike this summer (the number one way kayakers injure themselves). I’m a snowboarder and love to take the pup out on hikes. I also spend lots of time in the Southwest canyoneering.

Anything else we should know about you?

Let’s see…put a couple beers in me and see what happens. Oh, and Sunpies is the best bar on the planet.

12,000 of them in the 20 weeks we are open,” says food and beverage manager LeAnne Cain, touting the massive skewer of goodies among its attributes. You do the daily math.

Yummm, bacon: Nothing beats a Four Points Bloody on a ski day.

Careful with this one or you’ll end up taking that last gondo car down

Courtesy of Four Points

Courtesy of Jesse Brucato

Yum, Yum, Rum

Yo, ho, ho and a bottle of … Go ahead and fill in the blank with the following two concoctions courtesy of our friends at Barrilito Rum for your summertime Swillin’ pleasure.

Barrilito Sour

Ingredients:

2 oz. Ron del Barrilito Three Stars ¾ oz lime juice ¾ oz cherry syrup

1 dash of angostura bitters

As garnish, use cherry Directions:

1. Mix all ingredients in a coupe glass: add the rum, lemon juice, angostura bitters, and cherry syrup to a cocktail shaker. 2. Add ice and shake for 30 – 45 seconds. 3. Strain into an ice-filled rocks glass. 4. Garnish with a cherry.

El Presidente

Ingredients:

1 ½ oz Ron del Barrilito

Three Stars

½ oz dry vermouth ¼ oz grenadine

1 oz orange liqueur

As garnish, orange wheel

Directions:

1. Add the rum, dry vermouth, orange liqueur and grenadine to a mixing glass with ice and stir until wellchilled.

2. Strain into a chilled cocktail glass.

STRAIGHT DOPE

Steamboat’s Dispensaries

ANNA

Where: 735 E Jefferson Ave., Hayden | Web: annadispensary.com

What: Blue Heron’s sister dispensary Anna (“a play off the word “cannabis,” says co-owner Mark Wellstone) is fueling the cannabis stoke in Hayden at 735 E. Jefferson St. — right next to the “windmill” property — carrying its selection of high-quality flower. Like Blue Heron, it’s a “small and mellow” boutique-style pot shop, serving up all-organic flower and locally sourced concentrates. “It’s very similar in terms of what we offer,” says Wellstone, who operates the shop with partner Cherie Sanders. “It’s Hayden’s first dispensary and we hope to be an important part of Hayden’s revitalization and are excited to provide top quality service to the community.”

Billo

Where: 3150 Ingles Lane | Web: mybillo.com

What: Carrying a complete line of flower, concentrates, edibles, topicals and more, Billo Dispensary prides itself on having a friendly and knowledgeable staff and the highest quality cannabis. Located on the east end of town, the first dispensary you see after driving down Rabbit Ears Pass, its products are as prime as its location, with the company winning multiple awards for its locally grown strains. In this year’s THC Classic, the state’s only blind-judging cannabis competition hosted by Rooster Magazine, Billo won Best Indica Strain (1st Place – Banana Mac); Best Flash Frozen (2nd Place – Durban Diesel Diamonds and Sauce); Best Disposable Vape (2nd Place – Grapple x Jealousy); and more. This follows several awards last year, including second place (Indica) for its Slurry Crasher strain. Billo also carries products from trusted brands like Wana, Wyld, 1906, Keef, Escape Artists, Green Dot Labs and more. “It’s an honor to be recognized now for the third year in a row,” says head of grow operations Dave Kulberg, who helped the company debut six new strains this fall. “We continue to focus on quality above all and it’s great to come home with trophies in a range of different categories.” Pre-order online or talk with a friendly budtender at their mountain village store.

Blue Heron

Where: 100 W. Main St., Oak Creek | Web: blueherondispensary.com

What: Oak Creek’s Blue Heron is known for having one of the best selections of the highest quality flower in northwest Colorado. The small, boutique-style pot shop offers all-organic flower, and the concentrates are locally sourced. The dispensary features a variety of products from farms all over the state, including Binske chocolate bars and concentrates, Honest Marijuana Company’s flower and joints, and Wild Fire, a newer Steamboat company featuring vape pens and concentrates. “We enjoy catering to locals on a first-name basis,” says owner Mark Wellstone, who named the company in honor of a blue heron that always on the water when he went boating with his late friend Matt Lansing. “We’re the hidden gem in Rout County, and carry the best of the best.”

Golden Leaf

Where: 1755 Lincoln Ave. | Web: goldenleaf.co

What: Located on the west end of town, Golden Leaf cultivates cannabis with nutrient-rich soil, pure Rocky Mountain water and advanced growing techniques to produce some of the highest quality cannabis in Colorado. Whether you’re looking to enhance your Yampa Valley experience or help an ailment, Golden Leaf strives to provide a comfortable and informative experience for everyone. It recently completed an onsite grow facility with Manufactured Infused Product (MIP) license behind its retail store at 1755 Lincoln Ave. and is riding high on a slew of awards, including 1st Place Sativa for its Lemon Poison at the 2022 THC Rooster as well as

1st Place Hybrid for its Dry Ice, which also earned 2nd at the 2022 Hemp Connoisseur THC Championships. It also appeared (on the date 4/20, of course) on the Discovery+ Channel’s THC show, which focuses on dispensary remodels. While locals know Golden Leaf for its flower and concentrates, what they love most is its friendly, service-oriented budtenders. With a complimentary shuttle service, as well as daily flower and concentrate selections, it also offers online recreational ordering.

Tumbleweed Steamboat

Where: 2093 Curve Plaza, #C-103 | Web: tumbleweed420.com

What: Proud to be owned and operated by females, Tumbleweed—named after the namesake plant its owners saw blowing across the highway when they moved west from Minnesota—began in Parachute, Colo., in 2016. Growing like a weed itself, it’s since rolled across Colorado to include eight dispensaries in Frisco, Edwards, Carbondale, DeBeque, Eagle, Craig and Steamboat (which it formed by purchasing local dispensary Rocky Mountain Remedies in 2019). Its Steamboat team has 13 years of experience managing other dispensaries in Routt County, so is well-versed in understanding the wants of locals and visitors. It proudly serves the Colorado high country with quality green bud, edibles, topicals, CBD products, concentrates and everything in between. (It also has the world’s first drive-thru dispensary.)

Hey Stoners!

Might as well learn something while chortling. Those bubbles you’re percolating your weed through? The word “bong” comes from the Thai word “buang,” which refers to the early bamboo water bongs introduced during China’s Ming Dynasty and spreading throughout Central Asia via the Silk Road.

While dry herbs used for smoking can be dated back to Asia and Africa, recent excavations in Russia show that chiefs of the Iranian-Eurasian Scyth tribe smoked out of golden bongs as far back as 2,400 years ago—the earliest-ever findings of bong use, pre-dating the 11 bongs crafted from ducts and bottles made out of animal horns and pottery that were found in an Ethiopian cave and used 900 years ago.

The first written records of bong use come from Central Asia in the 16th century, with Chinese empress Dowager Cixi found buried with her three

prized bongs during the Qing Dynasty. The bong industry reportedly flourished on the Silk Road for many centuries, and gravitated to the United States as tobacco use became more prominent as Europeans settled North America. Most recently, the boom peaked in the 20th century, with the glass bong renaissance of the 1960s and ‘70s.

The father of the movement? A one Bob Snodgras, who designed glass bongs across the country while following the Grateful Dead. Eventually settling in Eugene, Oregon, his bong-building student, Hugh Selkind, was also a big promoter of percolation. In the ‘90s, Tommy Chong of Cheech and Chong fame jumped on the bong bandwagon, peddling bongs of his own namesake. The business, estimated to be worth nearly $1 billion a year, blossomed until 2003, when the U.S. government funded a campaign to ban bong sales, shutting down some 55 “specialty” retailers. But with marijuana’s recent legalization in certain states, it’s since bubbled its way back to the surface as paraphernalia for partygoers. And now you know the rest of the story…

Know Yer Budtender

Christopher Harris Jr., Golden Leaf

Age: 27

How long have you been in Steamboat and how’d you end up here?

I’ve been in Steamboat for about 22 years. I moved here with my mom, dad and brother, from Houston, Texas. We moved here for the mountain life; my parents thought Steamboat was a better place to raise their kids.

How’d you get into budtending?

I love cannabis. I started budtending because it just made sense. I was 23, using cannabis regularly, and I always wanted to work in the industry. A couple of friends started working here and convinced me to get my MED badge and apply. It was the obvious choice for me.

What do you like about it?

I like interacting with everyone and openly talking about cannabis. I regularly get to tell people, “Have a good day, go get high”, stuff like that. Most of my life, cannabis has been so hush, hush, and now I talk about my experiences with it and get paid for it, it’s great.

What’s the hardest part?

The hardest part is putting labels on every single product. In all seriousness. I hate all the labels. There is a lot of waste that occurs in every product in this industry. The labels seem just a further means of waste and it’s completely unnecessary. There’s literally no point in labeling our products at every purchase. It’s a waste of resources and time on everyone’s behalf. The companies that make all the labels probably don’t mind, though. Other than that, the hardest part is when someone “steps over the line” in a sale and I have to cancel it. I like to say, “people always leave with a smile on their face, unless they can’t buy cannabis.”

Is there much a difference between locals and out-of-state customers?

I don’t notice a big difference, personally. What even is a local anymore? I’ve lived here 22 years and I can’t answer that. I find plenty of people from out of state that have a local vibe. Generally, though, most people from in state do have an idea of what they want and

the process is pretty simple; most of the time they’re just in and out. Whereas out-of-state customers tend to ask more questions. But, honestly, it goes both ways. Really what it comes down to is how much experience with cannabis they have. Even experienced users have questions at times.

What do you love about Golden Leaf?

I enjoy the environment, the atmosphere. It’s very rare that somebody comes in with a bad attitude here. Everyone is usually in a good mood, and when I’m engaging with people who are just happy to be in the store, it boosts my mood as well. I’ve made friends over the years working here, whether they’re coworkers or customers. It feels like a family, like a home, and I feel treated as such here. The relationships with everyone involved is what I love most. A workplace is only as good as the people in it.

Any favorite pastimes when not working?

These days I spend a lot of time with my family. I also like to play guitar; I’m not the best at it but it’s fun. I like to snowboard, but I haven’t had a pass in the past couple years. Video games are fun, too. If I had a true “hobby” I would say it revolves around crypto currency.

I like Dogecoin, and Bitcoin, of course. I keep up to date with a lot of stuff happening in the crypto world and I’m definitely passionate about it. The only thing I’m more passionate about is my family.

Courtesy of Golden Leaf

Christopher Harris, Jr. loves that in his job he gets to tell people to get high and have a great day!

CBD Massages

Want a massage that’s even more relaxing than usual? Consider getting a rubdown and deep tissue work enhanced with the benefits of CBD. Several spas in town offer CBD massages and facials, bringing the soothing and healing properties of CBD to the massage table. “They’re very popular,” says Rocky Mountain Day Spa co-owner John Cardillo, crediting CBD’s anti-inflammatory properties and the high-quality relaxation it evokes. “We do a lot of them, especially in a town like this where everyone’s always recreating outside all the time.”

Cardillo adds they’ve seen great results with their clients incorporating CBD products into both their massages and facials. “It can help to calm nerves and works as an anti-inflamatory for those skier aches and pains,” he says, adding they use local company Lost Range for their massage products, which include CBD oil, salve, tinctures and bath salts—all handcrafted, small batch, high potency, third party tested, natural and sustainable. For their facials, he adds, they use Saint Jane products, which blend active florals in rich concentrates to deeply nourish skin. “Each formula is infused with carefully curated, meticulously high-quality ingredients,” he says. “Our CBD facials will calm, soothe, and brighten the most stressed complexions.”

Life Essentials Day Spa at 345 Lincoln Ave. also serves up a mean CBD massage, utilizing CBD oils to help ease anxiety, muscle soreness, aching joints,

strained ligaments and more. “It’s a really big seller for us,” says owner Cassandra Marinez. “It’s our number one, biggest upgrade by far.”

Life Essentials offers two types of CBD massages, including a Standard Massage with standard oil used over the full body and LE Signature 500mg CBD massage oil used only in areas of discomfort; and its Ultimate CBD Massage, which utilizes LE Signature 500mg CBD massage oil over the full body with LE Signature 1,000mg CBD Salve used in areas of discomfort. Life Essentials created its own formula with a local CBD provider for the treatments. “It works great for any type of inflammation and pain relief,” she adds. “It also relaxes you more so we can get deeper into the muscle tissue.”

The key, she adds, is educating customers about it. “We know how to talk to our clients and teach them about it,” she says. “That’s a big part of it—explaining that it’s non-psychoactive while going into its other benefits, especially with any type of issue or ailment they might be having. People here are always doing activities that make them sore, from skiing to biking, and it’s definitely great for that.”

Courtesy of Lost Range

Alternative Dope Names

Marijuana Monikers that Hit Close to Home

Forget those whacko, must’ve-been-stoned-when-they-named-them strain names like Diesel and Slurricane. How about a few of those words for weed itself that have graced the annals of slang vocabulary throughout the ages? Forget the triedand-true ganja, dope, weed, Mary Jane and the like…following are a few that hit closer to home in a mountain town:

Happy Hay: This might well stem from western slang among the subset of old-time cowboys who might have had a friend who had a ponytail in the ‘60s. They’re known to listen to Willie Nelson in an old beat-up truck on an eight-track while feeding horses. How you might hear it: You might hear, “Let’s go feed the horses before dinner. Got any happy hay?”

Trail Shortener: This reference moseyed on down from somewhere in the Gros Ventre Mountains of Wyoming as a way for a long trail to pass by more quickly. It also works for skinners, backpackers, long-distance riders and more—anywhere there’s a trail that seems to be going a hair too far. How you might hear it: One old cowboy might say to another old cowboy before riding on a horse for hours in the dark back to camp, “Hey Bob, you’re not toting any of that trail shortener, are you?”

Back Medicine: Mogul-pounding ski bums have known for years that marijuana can often be better than Ben-Gay on a sore back. How you might hear it: Picture yourself in a ski bum’s living room with two stained sleeper sofas, a milk crate table, a play station, and a 50-inch TV: “Man I can’t wait till pay day and I can pick up some back medicine so I can get back on the hill.”

Nuggets of Wisdom Strains Explained

Walk into a dispensary and the chortle choices can be as mindboggling as their effects. Here’s a cheat sheet in layman’s terms on what to expect (but ask your friendly budtender for more info):

Indica: You’ve probably heard it, but the mnemonic device for remembering this one is “in the couch.” That’s where it often puts you. It provides a relaxing and calming high, or a “body high,” and is great for insomnia, stress, anxiety, pain and more.

Sativa: This one provides an uplifting, cerebral high, or a “head high” (note: you’re still not as smart or funny as you think you are). It’s good

for outdoor activities (but play it safe), creativity, listening to music, or even doing certain projects. We can’t think of a mnemonic device for this one.

Hybrid:

These cross-bred Indica and Sativa plants serve up a combined head and body high effect. Good for a lot of things, they can be weighted on either side of the equation.

Fish Whistle: This one we think was first mumbled by a couple of fish heads floating on the Colorado River between Radium and Rancho Del Rio sometime around y2k. Coined to pass the time and hopefully bring the fish in, we just found it never helped with tying that aggravating tippet knot. How you might hear it: After about two hours of floating and casting without any bites one dude in the boat might utter “Anyone got their fish whistle?”

Devil’s Lettuce: Usually a term used in jest, but sometimes used by those that disapprove of an illicit smile. How you might hear it: You might overhear one concerned friend say to his other red-eyed friend, “Dude, you’ve got to lay off that Devil’s Lettuce. A torn paper bag full of rusty doorknobs has more motivation than you.”

Snow Softener: Yep, this one was coined to help turn any boilerplate or breakable crust outing into a full-blown powder day (minus the pictures as proof). How you might hear it: Perhaps you’ve overheard this convo at a base-area bar during aprés: “How was your day?” “Well, we made the most of it.... we had a little snow softener.”

Local Top-sellers Billo

Sativa: Lilac Diesel

THC: 26.48%

Indica: Slurri-Crasher (2nd place Rooster Cup 2021 THC: 21.7%

Hybrid: Garlic Sherbet (1st place Rooster Cup 2020) THC: 26.3%

Golden Leaf

Sativa: White Fire THC: 29.46%

Indica: Orange Cookie Kush THC: 33.5%

Hybrid: Party Animal THC: 34.4%

Tumbleweed

Sativa: Mac N’Cheese

THC: 19.7%

Indica: Birthday Cake THC: 19.3%

Hybrid: Walter White THC: 26.43%

Blue Heron

Sativa: Joe Mama THC: 15.3%

Indica: Triangle Kush THC: 25.5%

Hybrid: Apple Fritter THC: 22%

Up Close and Personal with a Pocket Snacker

Laraine Martin

“I love a good pocket snack,” says closet pocketsnacker extraordinaire Laraine Martin, who heads up Routt County Riders when not regaling others with her pocketing prowess. So much so, in fact, that she actually adjusts her wardrobe accordingly to maximize her portable food on the slopes. Below, she shares a few of her snacking secrets.

“I can’t do breakfast when the pow day alarm clock goes off; I need to ease into it. So, I’ve gotten pretty creative at bringing sustenance on the slopes.

“A ctually, I wear a Whatvest at the resort specifically because it has a lot of pockets for snacks. I like to be able to open up my vest flaps in the lift line and offer up a wide variety of treats to my ski companions.

“W hile I love a good bag of crispy bacon, in the past I’ve made a mistake or two with snack choices. Once, on a powder day, I packed a couple of softboiled eggs (in the shell, thinking it’d be protective) in my pockets. After a few deep pow somersaults, the eggs turned scrambled. No bueno.

“I always spend Sundays with the ‘premade burrito assembly line’ — wrapping up 15-20 homemade breakfast burritos in tinfoil and then tossing them in the freezer. On a powder morning, you stick it in the microwave (sans tinfoil) for a few minutes and then stick a few in your jacket pocket for later. It’s great to pull them out for friends.

“I love all Honey Stinger products, but you have to be careful with which ones go in the pocket. Waffles will freeze solid on a cold day. The chews tend to keep a bit more squish.

“I ’ll also carry a soft-sided collapsible water bottle that fits in my interior pocket so it takes less space when it’s empty.

Pocket Meals

Best Jacket-fitting Sandwiches!

We all know those do-it-yourselfers who lug their own meals around on the mountain, pulling a sandwich out of a vest pocket or a frozen, jawbreaking PowerBar from their bib on the chair. And we’re jealous as hell because we didn’t do it ourselves. But you’re not going to pull a Sloppy Joe out of your coat. Fear not, fellow BYOers; following are a few hints from vendors in the trenches as to what fits where best:

the aptly-named Lifty, featuring fried eggs, bacon, smoked ham, gruyere, cheddar jack and chipotle aioli; or try its new melts, including the Perfect Pair with roasted pears, caramelized onion jam, bacon and Swiss cheese. Hint: Ask for a double wrap to keep the grease at bay on the gondo.

Wild Plum Market:

Burritos fit in any jacket pocket (except those ones on the sleeve). And there’s no more convenient one for schralping than the BB (Breakfast Burrito) at Wild Plum Market near the base of the mountain. Jammed with scrambled eggs, hash browns, bacon, sausage or smoked salmon, and jack and American cheese, all wrapped tight in a tortilla, it turns your coat into a veritable fuel conveyor. Note: Skip the green chili if you don’t want to leave a trail. For a veggie option, swap the meat for arugula, and roasted red peppers and tomatoes.

Yampa Valley Sandwich Co.:

For Yampa Valley Sandwich Co. co-owner Dave Pepin, it’s salami on the slopes. “My favorite pocket sandwich is the Dolomite,” he says. “It’s very European by design and is perfect for skiing or riding. Served on a French baguette, dry-aged Italian salami and prosciutto are complemented by sharp provolone cheese and roasted red peppers. “The combo packs a mouth-watering punch,” he says. “Simple ingredients, tons o’ flavor.” He also likes their curry chicken salad sandwich, The Bushwhacker, wrapped in a flour tortilla with fresh cranberry chutney. “The sweet chutney satisfies that craving you get after shredding pow all day,” he says. “And both pack well inside a jacket.”

Gondola Joe’s:

Its perch in the corner building might be long gone, but longtime locals’ fave Gondola Joe’s is back in action this winter, serving up made-for-the-chair breakfast and lunch sammies. Its most popular is

Cuban for a Coat: Cruisers’ Cuban might look messy, but it all gets pressed so it fits in your pocket.

Cruiser’s Sub Shop:

According to Cruiser’s owner Kris Shea, the jacket snack award, hats off, goes to its Cuban. “It’s the best option because it’s pressed,” he says, adding its waxed paper wrap staves off dripping grease. “It fits in a vest pocket perfectly.” He adds that they’ll also “be getting aggressive with our breakfast sammies this season,” which you can order online the night before and schedule your morning pickup time (hint: try the Morningside or Wakeup Call).

Laraine Martin loves her snacks.

The Dolomite Delivers: Yampa Valley Sandwich Co. owners Dave Pepin and Pete Boniface know a thing or two about what can fit where in a ski jacket.

Courtesy of Laraine Martin

Courtesy of Yampa Valley Sandwich Co.

Courtesy of Cruiser’s Sub Shop

Pocket Bacon!

Shell swine, parka pork, hoodie ham, jacket jamon

Yep, a few connoisseurs of jacket food regularly pocket pork products. In particular, bacon. In fact, there’s nothing better than pulling out a crispy piece of cold swine on the chair seat for a little protein to power you through that next batch of pow turns (and sharing it with your friends!). Following are a few pointers from local bacon-stashers far and wide:

• Stash it in your jacket pocket instead of your pants to avoid having bacon bits

• You can go commando, but there’s nothing wrong with using a Ziplock baggie

• Co ok it to at least medium so it’s crispy (there’s nothing worse than pulling a flaccid piece of meat out of your pocket)

• Please…none of those “vegan” bacon strips

Having trouble booking a backcountry hut this winter?

Eschew those always-booked 10th Mountain Division huts and reserved-beforeyou-know-it squares on rec.gov and try Bluebird Backcountry on the other side of Rabbit Ears Pass, a new “liftless” ski area which will be offering new on-site lodging this season. The resort-not-a-resort will have “about 40 beds,” says cofounder Jeff Woodward, including seven domes/cabins you can skin to, as well as three at its base. The lodging ranges from a single-bed, hostile-like experience to multi-person cabins and domes. The human-powered “resort” offers a safe, backcountry skiing experience with ski patrollers, instructors, guides, a base hut, gear rentals, mountain warming hut, designated trails and avalanche certification courses. But don’t expect the 10th Mountain’s Shrine Mountain. The skin-to huts utilizes existing ranch cabins, without running water or power. “It’s a more hut-like experience with a wood stove and maybe a gas kitchen,” he says, adding they may offer a service bringing skiers’ bags and food up to the huts. “We hope to lower the barrier on entry for people to go on a hut trip.” Hosting 5,000 skier visits during its 70-day season last year, the 1,200-acre ski area is located at 12210 Colorado Highway 14, on a private ranch on Bear Mountain just off the road to Walden.

OFF THE COUCH

Howlin’ Good Time

Meet George Jetson!

Tubing Comes to Howlie

Who says tubing is just for summertime on the Yampa? Not the city, which this year is opening up Tube Howelsen, a new snow-tubing operation on Howelsen Hill, complete with a George Jetson-like, covered magic carpet tubing lift at the base of Mile Run. Yes, that space-age-looking tube you see gracing the slopes near the bottom of Mile Run is actually a new surface lift, which you stand on, which whisks guests and their tubes up the slope. From there, they whisk back down, separated from skiers by a fence. The cost, says the city’s parks and rec director Angela Cosby, will be about $30. Bonus: It’s covered, making you feel like you’re in a snow globe if it’s dumping. Craving aprés? Hit the Outrun Snack Bar, which debuted last season, featuring Powder Day doughnuts, calzones and more. Info: www.steamboatsprings.net/tube.

Mush! Change it Up with a Dog Sled Tour

Tired of the slopes? Let something with four legs do all the work, with Snow Buddy Dog Sled Tours. The company was started by locals Dan and Sarah Piano in 2011, “with a lot of broken and borrowed stuff and a big dream.” They began in their back yard in Oak Creek with seven dogs they took in from a kennel shutting down in Glenwood Springs. They’ve since kept their promise to build a home and kennel for animals with nowhere else to go, bringing in dogs from all over the world. “Since that first group of rag-tag misfits—ourselves included—we’ve brought in over 100 dogs,” says Sarah, whose headquarters is now a 10-acre compound built to house up to 45 dogs and operates as a refuge for mostly Alaskan Huskies (AKA Heinz 57 supermutts) bred for endurance racing. “Most of the dogs are retired from racing and many are up for adoption.” The company maintains a gorgeous trail on Dunckley Pass in the Little Flat Tops, honoring the sport of mushing. Guests can drive their own teams or go fully guided, while learning about everything from harnessing and hooking up the team to dog care, mushing tips and more. The trips stop at a wall tent secluded deep in Routt National Forest where you can warm up and enjoy complimentary homemade cookies and hot beverages. Info: www.snowbuddysleddogadventures.com

Courtesy of City of Steamboat

Courtesy of Snow Buddy Dog Sled Tours

Downtown Happy Hour Sampler

8th Street Steakhouse

4:30 to 6 p.m. and 8:30 p.m. to close daily; 8thstreetsteakhouse.com

Aurum Food & Wine

4:30 to 6 p.m. daily; aurumsteamboat.com

Back Door Grill

3:30 to 5:30 p.m. daily, all day Sundays upstairs at the bar; thebackdoorgrill.com

The BARley Tap & Tavern

5 to 7 p.m. daily; thebarleycolorado.com

Bésame

4 to 5:30 p.m. daily; besamesteamboat.com

Carl’s Tavern

2 to 6 p.m. daily; carlstavern.com

The Corner Slice

3:35 to 5 p.m. daily; thecornerslice.com

E3 Chophouse

3:30 to 5:30 p.m. daily; e3chophouse.com

Harwigs L’Apogees

5 to 6:30 p.m. daily; harwigs.com

How Ya Doin’ Pizza & Eats

4 to 5:30 p.m. daily, howyadoinpizzaneatz.com

Johnny B Goods Diner

3 to 5 p.m. daily, www.johnnybgoodsdiner.com

Laundry Kitchen & Cocktails

4:30 to 6 p.m. daily; thelaundryrestaurant.com

Johnny B Goods Diner

3 to 5 p.m. daily, www.johnnybgoodsdiner.com

Mahogany Ridge

4 to 5 p.m.; mahoganyridgesteamboat.com

Mai Thai

3 to 6 p.m. Tuesday to Sunday; maithaimenu.com

Mambo Italiano

4 to 5:30 p.m. daily; mambos.com

Mazzola’s Italian Diner

5 to 6 p.m. and 10 to 11 p.m. at the bar; mazzolas.com

Angling for some après? There’s no shortage of the big HHs in town. The only problem: finishing your day’s adventure in time.

Ocean Dragon

5 to 6 p.m. Mondays to Saturdays; oceandragonchinesesushi.com

Off The Beaten Path

4 to 6 p.m. Monday - Saturday, 4 to 5 p.m. Sundays; steamboatbooks.com

Old Town Pub & Restaurant

3 to 6 p.m. daily; theoldtownpub.com

O’Neil’s Tavern & Grill

4 to 6 p.m. and 10 p.m. to midnight daily; oneilstavernandgrill.com

Otto Pint

4:30 to 5:30 p.m.; ottopintsteamboat.com

Primrose

4-6 p.m.; primrosesteamboat.com

Salt & Lime

3:30 to 5:30 p.m. daily; suckalime.com

Schmiggity’s

7 to 8:30 p.m. daily; schmiggitys.com

Seedz

3 to 5 p.m. weekends; seedz-café.com

Swillin’ Happy Hour Sampler

Aurum (4:30-6pm daily):

Sample Drinks: 50% off apps; $8 margs, mules and other cocktails; $6 wines; half-price drafts. Sample Food: half-price app’s, including Latin street tacos, pork carnitas, crispy duck wings, Angus burger and more.

Back Door Grill (3:305:30pm daily): Sample Drinks: $5 house wines, $3.5 draft beers, $5 Jameson’s, $4 wells. Sample Food: $3.5 fish tacos, $6 burgers/ wings/large basket o’ fries, $7 cream cheese jalapeno poppers.

Carl’s (3-6pm daily):

Sample Drinks: $5 house margs, half-price glass wines, $5 mules, $2 Sessions, $4 well drinks/shots. Sample Food: half-price wings, the business, deviled eggs and more; $12/three pulled pork sliders.

Sunpie’s Bistro

3 to 6 p.m. daily

Table 79 Foodbar

4:30 to 6 p.m. daily; table79steamboat.com

Tahk Omakase Sushi

4:30 to 5:30 p.m. Wed.- Sun.

Taco Cabo

4 to 6 p.m. daily; tacocabo.com

The Press

3 to 7 p.m. daily; thepresssteamboat.com

Vaqueros

2 to 6 p.m. daily; vaquerosmexican.net

West End Sports Grill

4 to 6 p.m. mon. - fri.; westendsportsgrill.com

Yampa Valley Ice House

3:30-5:30 p.m. daily; yampaice.com

Don’t see your restaurant on this list? Email eugeneb@swillinandchillin.com

E3 Chophouse

(3:305:30pm daily): Sample

Drinks: $7 house margs, $6-$8 glass wines, $6 sangria slush, $5 drafts/ microbrews, $4 domestic/imports, $5 well drinks. Sample Food: $7 truffle fries, $16 lobster mac ($9 bisque), 412 ceviche, $9 French dip.

Los Locos (3-6pm daily):

Sample Drinks: $1 off margs, beers. Sample Food: $1 off tacos. (Bonus: Margarita Mondays: 5 buck margs; and Taco Cat Tuesdays: discounted tacos).

Mahogany Ridge (4-5pm

daily): Sample Drinks: All drinks half price. Sample Food: $1 tapas menu (try the brie and mango filo cups, carne asada taco and pork belly lollipop).

O’Neil’s (3:30-5:30pm daily): Sample Drinks: $5 house wines, $2 off beers, $6 car bombs, $5 cocktail of the day. Sample Food: $6 pretzels, $6 pub salad, $8 potato skins, $7 Irish mac n’ cheese/fish n’ chips.

Primrose (4-6pm): Sample Drinks: $3 off signature cocktails and drafts, $5 premium well cocktails. Sample Food: seasonal specials (hopefully the crispy, apple cider vinegar/parmesan Brussels sprouts).

Slopeside Grill (3-6pm): Try the Sunday Brunch with live music from 11 a.m.–3 p.m.

West End Sports Grill (4-6pm): Sample Drinks: $3.99 any draft beer, 4.99 any house well. Sample Food: chicken wings, Yellow Belly Burger.

Photo courtesy of Backdoor Grill

The upstairs bar at Back Door Grill is a great place to grab happy hour.

PARTY TIME

On-Mountain Après

Hoo boy, the après scene on the mountain just got a whole lot more hopping, with the resort adding a new après ski plaza, ski beach, ice rink, music stage and more at the base—including The Range Food & Drink Hall, featuring Sunshine Bowl Ramen, Pioneer Pie and Twister Tacos on the first floor and a full bar on the second, with outdoor seating overlooking the mountain. And as well as new additions, the base also has its triedand-true places to après embibe. Behold a Swillin’ sampler:

T-bar

This venerable locals’ favorite is known more for its downhome, grassroots vibe than its social stature. It lets you ski right in — even allowing you to try a little freestyle move in front of the adoring crowd — and click out of your bindings tableside. With an old school vibe just like its namesake, archaic lift, it serves up cold brewha’s on tap, wines and bomber margs, as well as town’s best game of drunken hammerschlagen. Bonus: It’s located at the former ski patrol shack, a good omen if you smash your pinkie.

Slopeside

A longtime local’s fave, Slopeside is known for its homespun, wood-fired ‘za’s, ice cold brews, live music outside come spring, and straight-from-the-Arctic, ski-up ice bar. Ski or board right up to your chair (poaching a nacho from another table in route) before buying a round for the masses. Hint: A “locals” pint pass gets you happy hour pricing on beer.

Los Locos

In the mood for margs? Los Locos has you covered, with some of the best salt-rimmed libations in town. Order inside, grab a number, and they’ll bring it outside to your table. For grub, saddle up to chips and salsa, nachos, and green chili-smothered burritos. Bonus: Heaters keep your tootsie’s warm if you stay into the evening.

Paramount

Head to Paramount for some of the cheapest beers at the base (including pitchers), as well as covered outdoor seating that lets you wave to friends walking by to their poached parking space at Ski Times Square. And their food is—well, paramount as well—including Pesto Chicken, Pulled Pork with Brie and Cubano sandwiches, and handcut fries with mango-chipotle ketchup. Bonus: overhead heaters that actually work, keeping you toasty as you get toasted.

Truffle Pig

Bar none, one of the cheapest post-schralp-sesh beer accolades go to Truffle Pig, where you can saddle up to $3 draft brewha’s, chal Sessions and other deals (so go ahead and buy a round for your friends). While fitting inside can be tough along the narrow-corridor bar, you can always head outside by a large gas fireplace, banging your boots together to get warm. And, oh yeah, gotta’ try the Truffle fries.

Timber & Torch

With a new, expansive view thanks to this summer’s rehab of the base, Timber & Torch boasts the mountain’s largest party area, with umbrella bars on the patio and an expansive bar inside with a live music dance floor (please, please, not in your ski boots). Come spring, its multi-tiered deck connects inside via giant roll-up doors. For grub, try bistro-inspired food like the Ski Town USA Burger, washed down with 24 beers on tap. Bonus: Happy Hour at a tired-legs-friendly 3-5 p.m.

Routtie’s

Replacing Last Tracks (which many locals didn’t even know was there), Routtie’s, on the corner near Paramount in Torian Plaza, is the resort’s newest BBQ hang-out, featuring Texas-style vittles and beer and a deck where you can catch all the action.

Gondola Pub & Grill

If it ain’t broke, don’t fix it. Gondola Pub & Grill is the second-longest, same-owneroperated restaurant in Steamboat, behind Harwig’s downtown. It features a triedand-true happy hour and family friendly, American-style cuisine designed to get you back out on the hill. Bonus: an outdoor upper deck, upper-level bar, and fire pit on the lower patio.

Fleischer Sports

What…a ski shop in a mountain aprés listing? Yep. Two-time Olympian Chad Fleisher has a bar in his ski shop at the base, whose three taps let you sit directly in front of the CSA tuning machine’s window and two 55-inch televisions — while waiting for your skis to get waxed or hanging out with friends. “As far as I know, this concept has never been done anywhere, even in Europe,” says Fleischer, known for his crash in the Hahnenkamm World Cup Downhill in Kitzbuehel.

Brick

We dare you not to sing “She’s a brick…house!” by the Commodores when walking through the doors of The Brick, located at the base of the Wildhorse Gondola. The closest grub and bevvies to the Meadows parking lot, inside you’ll find homespun pizzas, beer, wine and more — as well as the gondola as your personal valet service. Trivia: The term “brick house” means “a curvaceous, attractive female.”

The outdoor patio at Slopeside is a perfect place to Après.

Courtesy of Ben Duke

Courtesy of Timber & Torch

Party Time Tidbits

Best Place to Dance in Ski Boots

Not that you should ever, ever, do this, but in the rare chance you do dance in your ski boots, at least do it outside at Slopeside, where snow serves as a dance floor (and everyone will be spared your clop-clopping around). Please, no stepping on other revelers’ toes, even if you’re doing the two-step. And if you have boots with a walk mode, so much the better—especially for those switch/moonwalk moves.

Yelp Help for the T-bar

T-bar,

Winter Wondergrass Celebrates 10th Anniversary

Yep, it’s been a decade since Winter Wondergrass first set its foot-stomping feet in Steamboat, and the three-day bluegrass festival is celebrating big time with its show this year, to be held March 3-5 in the Upper Knoll parking lot and other venues around town and the mountain. This year’s line-up is all-star as usual, featuring performances by the likes of Leftover Salmon, the Infamous Stringdusters, Big Richard, Greensky Bluegrass and more, as well as such local heroes as Buffalo Commons and Old Town Pickers. So come get your freakazoid on and share the love of bluegrass in the ‘Boat. “We aim to cultivate and nurture the relationship between nature, authentic music and communal family, creating a vehicle for inspiration,” says ringleader Scotty Stoughton. “Our intention is to create a platform for artists, vendors, attendees, and our planet to unite as one – connecting the community.” Info: www.winterwondergrass.com

Apparently, some Yelp reviewers don’t see eye-to-eye with our venerable slopeside

a favorite aprés spot at the base the mountain known more for its good times than chic ambiance. Consider the above slogan that longtime T-bar aficionado and local ER doc Dave Wilkinson found on a Yelp review and decided to make into a T-shirt. And they say even bad press is good press.

Courtesy Winter Wonder Grass

Courtesy T Bar

Blast from the Pickin’ Past

Inside the Yampa Valley Boys

John Fisher and Steve Jones are mainstays in the Steamboat guitar and banjopickin’ scene, playing together as the Yampa Valley boys for decades, entertaining everyone from rodeo crowds to aprés revelers at the resort. Aging gracefully and now playing solo acts as time allows, Swillin’ caught up with them for their take on harmonizing and hunkering down in Steamboat.

78 and Still Strumming

Steve Jones (AKA Yampa Valley Steve)

Age: 78

Where’d you grow up and start playing music?

Springfield, Missouri. I was in choir from grade school through high school and didn’t begin playing an instrument until taking up guitar in college.

When and how did you end up in Steamboat? I first came to Steamboat to ski over the holidays of the 1987-‘88 season. My wife and I looked at many other areas of Colorado, but once we saw Steamboat, we knew it was where we wanted to be. We came back through town in June of that year, participating in Ride the Rockies, and put a contract on our three acres while on that trip. We built our house in 1991 with the idea that we’d move here in about 10 years. That changed to four years as we moved from St. Louis to Steamboat and arrived for good on July 1, 1995.

How many bands have you played in here? Besides being a solo act, I’ve only played in one—the Yampa Valley Boys. I did play with The Prickly Pair out of Dubois, Wyoming, for three summers in the early 2000s.

When did you first get together as Yampa Valley Boys? John and I formed it in the fall of 2000. We had a run of 17 years, with our last concert coming in late summer 2017.

What made it work? We each had a love of cowboy/western music. John’s banjo and my guitar along with his baritone and my tenor voice created a unique sound. We had somewhat similar backgrounds, or at least had a lot in common.

Think you’ll ever play together again? After 17 years, we mutually agreed to do our separate thing. We did do one show together over the holidays in 2019, but it’s doubtful we’ll do any more formal shows as our lifestyles have changed; we’re each now spending our winters away. I continued as a solo act at the local sleigh ride through 2021. I had one solo CD that I cut in 2012 featuring all Irish songs. Over our last several years together, we did several Irish songs, most of them with a cowboy/western slant.

What are you up to these days? I’ve since cut two other solo CDs, recorded locally by Steve Boynton, who was a studio musician on all of them. Some of the tracks also feature Willie Samuelson on bass, Randy Kelley on guitar and fiddle and Jon Gibbs on guitar. The latest, “The Lump of Coal (Hope’s Diamond),” charted in the top 20 CDs for radio play as reported in The Western Way magazine. It actually made it as high as number 7. I continue to do western music, but I also do some John Denver, Eagles, classic country, Irish and originals. Where I spend my winters now in Casa Grande, Arizona, I’ve played some RV parks, state parks and western music festivals. During the summers here, I’m still a regular at 3Forks Ranch and the Pro Rodeo Series. I also do house parties, county fairs and the like.

From sleigh rides to raging campfires

John Fisher (AKA The Banjo Buckaroo/Cowboy Minstrel Music)

Age: 77

Where’d you

grow up and start playing music?

I grew up in Minnesota, went to high school in South St. Paul and college at Bemidji State College and the University of Minnesota, getting a degree in Geology. I started playing guitar and banjo in junior high. The first song I played in public was on stage in high school, playing and singing Sixteen Tons (a la Tennessee Ernie Ford) on a Stella guitar. I was involved in the acoustic folk music scene in the late ‘50s and ‘60s. At Bemidji, I performed with a traveling folk music troupe in a four-piece acoustic folk band called the Bunch, playing at colleges throughout northern Minnesota. In graduate school at South Dakota School of Mines, I picked up the mandolin and autoharp, and played at parties and campouts. After a stint

The Yampa Valley Boys played throughout the valley for 17 years.

Courtesy of The Yampa Valley Boys

Courtesy of The Yampa Valley Boys

Courtesy of The Yampa Valley Boys

TUNES

in the Navy, I landed in Riverton, Wyoming, as an exploration geologist in the uranium industry. That’s where I picked up the fiddle, and played back-up guitar for fiddle contests including the Wyoming State Fiddle Championships and the District 2 Fiddlers near Cody.

When and how did you end up in Steamboat? I got here in 1986, as a partner in Ability Claim Service. I got to know Bill May, a local rancher and cowboy poet. He, and his son, J May, got me interested in cowboy poetry and true western music. Somewhere in there, I picked up a talent in auctioneering, mostly for charity and fundraisers.

How many bands have you played in here? Shortly after arriving I started playing for sleigh ride dinners as a single hat (solo performer), and with Jed Clampit, at Red Barn Ranch, a sleigh ride tour up Seed House Road. In the early ‘90s I started playing with J May, for sleigh rides out of Vista Verde Ranch, Elk River Guest Ranch and Home Ranch. I also played solo for Patsy Wilhelm’s Sunset Ranch sleigh rides. J and I also became regular performers for Gary and Hattie Yeager’s Bar Lazy L Ranch sleigh rider dinners.

What’s your take on getting together as the Yampa Valley Boys? I ran into Steve at a 9News Health Fair in the high school gym in 1998. I was looking for someone to cover for me at the Bar Lazy L on nights that I was out of town. Back then, people who could perform cowboy and western music were mighty scarce here. Steve was singing cowboy songs to attract folks to one of the booths at the fair. It took me a week, but I finally found out how to contact him. He worked out great and on nights when they had a big sleigh ride, they’d ask us both to entertain. Thus, the Yampa Valley Boys was born. We got serious about playing together in 2000, playing everything from county and state

fairs to barbeques, parties, guest ranches, music festivals and more at venues from Montana to Arizona. We also made several trips to Madison, Wisconsin, and played an Outdoor Expo in Augusta, Georgia. Some years we played over 300 shows.

What made it work? Steve has a great voice and did most of the songwriting. We drew on the wealth of cowboy music and poetry, both traditional and new work written by people we met at festivals and cowboy gatherings. He plays a good guitar and I added guitar, mandolin, banjo and dobro to the mix. We cut eight CDs together. We had a certain chemistry and it was great fun to play together.

Strings Music Festival Shows

Strings Music Festival is movin’ and shakin’ this winter, with a lineup of topnotch shows all winter long, from rock and jazz to stories from 1940s Ireland and arctic Alaska. “We’re super excited to welcome an array of talented artists to our stage this winter,” says Strings’ Elissa Greene. “Winters in Steamboat might be best known for winter sports, but when the Strings stage lights up, all attention shifts indoors. We can’t wait to welcome so many incredible acts.” Following is a Swillin’ snapshot of what’s in store:

What

are you up to these days? We’re both performing locally in the summer as solo acts, and we both head south in the winter; I head to Texas. I’m definitely slowing down, but I still enjoy the campfire and small group setting to play and recite cowboy poetry. I entertain campers on Lake Grapevine in Texas all winter.

What do you think of Steamboat as a music town?

Steamboat has a great live music scene, not to mention North Routt, Oak Creek and Craig. My wife, Marlene, and I are out listening to music from Wednesday thru Sunday on most summer evenings. There are several open mic opportunities in town, including my favorite venue: The Press. I’ve played at that open mic and have had the opportunity to see young talent grow and blossom there.

What do you do when you’re not playing music?

Marlene and I enjoy kayaking and getting out in our mountains in the summer. For the last four winters we’ve been camp hosts at Meadowmere Park on Grapevine Lake in Texas.

Yonder Mountain String Band

Saturday, January 14, 2023, 7 p.m.

An Evening with Branford Marsalis

Thursday, February 9, 2023, 7 p.m.

Martin Sexton

Friday, February 17, 2023, 7 p.m.

The Second City Swipes Right: An Incomplete Guide to the Ultimate Date Night

Sunday, February 19, 2023 7 p.m.

Call of the Wild: Illustrated Edition

Friday, March 24, 2023, 7 p.m.

Buy online at stringsmusicfestival.com or by calling (970) 879-5056 ext. 105.

Courtesy of Strings Music Festival

Alternative Access

New ways to get up the mountain

Your own portable …rope tow!

The Zoa PL1

Sure, the new gondo is great and all. But take a look at this beauty that Swillin’ dug up: the Zoa PL1, who’s premise is to let you ski more and work less. In short, it’s a portable, patent-pending rope tow that fits inside your backpack, designed to get you more laps with less work.

Weighing 10.5 lbs., it works by skinning up to a tree, fastening the cord to it, skiing down with it trailing behind you, then clipping in the portable motor-contraption-doohickey-thingy and hanging on for the ride back up. A removable handle makes for easy stowing on the down, an adjustable throttle provides control on the ride up, and a steel lanyard lets you clip into a harness on steep ascents. How much vert we talkin’? A 180-lb. skier (with gear) could get an expected 3,010 vertical on a single charge. Sign us up. Info: www.zoaeng.com

“Come, boy!”

The dolaGon

Or, try the new dolaGon, the brainchild of New Yorkbased orthopedic spine surgeon Dr. Seth Neubardt, with help from engineer and Steamboat native Logan Banning. What it is: a converted Polaris Ranger/snowcat that safely drives back downhill all by its lonesome to pick you up autonomously using a combination of camera vision, a sophisticated GPS system and LiDAR sensors for hazard detection and collision avoidance. “It basically lays a breadcrumb trail for itself, and can then follow that trail exactly back to where it came from,” says Banning, who tested the dolaGon on Buff Mountain and elsewhere last winter. “You can manually drive it up to the top and then send it back on its way—it can follow that exact route safely and return itself back to the bottom.” Neubardt began his quest to create it four years ago, giving its first demonstration on Jones Pass near Idaho Springs. He built it originally for snowcat operators, mountain lodges and ranches that have slopes that could support skiing but might not have the funds necessary to build a chairlift. Info: www.dolagon.com

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