Swillin' & Chillin' Winter 2022

Your complete guide to Weed, Bites & Wine in the Yampa Valley

KNOW YOUR ‘TENDER WINTER WONDERGRASS’S

SCOTT STOUGHTON

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WO R K H E R E . P L AY H E R E .

L I V E H E R E.

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4 bedroom, 4 bath modern farmhouse-style home on a prime lot overlooking the ski area with luxuriously appointed interior and exterior features.

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Publishers Eugene Buchanan Julia Hebard Editor Eugene Buchanan

Contents

Departments

(Photo Courtesy Aurum)

5 | Boat Bites

Pg. 10

Chair Fare - The Price is Right; Round-about Town

eugeneb@swillinandchillin.com

USA; Hasta Luego, Pressing Glass; Crash History

Art Director Julia Hebard

101: The Barrows Biff; Steamboat Flyfisher/Bucking Rainbow Join Forces; Eli and Mort’s Epic Adventures

juliah@swillinandchillin.com

Steamboat and more

Sales Executive Debbie Wilson

10 | Munchies

debbiew@swillinandchillin.com

Assistant Editor Audrey Dwyer

Say Cheese; Farm Fresh Food; Restaurant Scuttlebutt

Pg. 17

audryd@swillinandchillin.com

Graphic Design Mirko Erspamer 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.

On The Cover - Revelers enjoying some fireside libations at Aurum.

Pg. 15

14 | Bevvies Brewery Roundup; Tequila Time; Hot Toddies and other Warm-you-uppers; and Where to Drink on the Mountain.

Pg. 31

23 | The Straight Dope Steamboat’s Dispensaries; Budtender Kate Baird from Billo; Strains Explained; and Ways to Imbibe.

28 | Off The Couch

Duuude, what are you psyched for this winter?

Top Hot Tubs to Poach; Tips from Olympians; and Winter Carnival Shenanigans

32 | Party Time

Eugene

“A big snow year, schralping pow, and apresing with my homies. And maybe getting up the guts to huck a backie.”

Best Party Spots on the Mountain; Radar Days; On-Mountain Apres; Town’s Top Fireplaces; Catching Up with Chamberlin Birch; Old Town Pub’s Pg. 38

Sean Regan; WinterWonderGrass Founder Scotty Stoughton; and Ways to Imbibe

Julia

“Shredding some sweet dorky lines and busting out my cross-country skis.”

Pg. 38

38 | Steamboat-Made Gear GrassSticks Toilet Plunger; Big Agnes Sidewinder Sleeping Bag; Harvest Skis Homegrown Tourer; Honey Stinger; Bar U Eat; and Sled Dog Snow Skates!

Mirko

“I’m excited for chillin in the hot springs, trying some of the new local restaurants and relaxing by the fire.”

39 | Last Call Confessions of a Lodge Caretaker with Kevin Scott Strickland

WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 3

Enhance Your Steamboat Experience Consume how you like. Feel how you want.

Premium Flower | Edibles | Concentrates | Pre-rolls | Vapes | Topicals

Like milking cows, this year’s white goodness came in slow spurts at first before nailing us full stream.

Shr

Letter from the Editor I’m milking a cow named Marmalade at Moon Hill Dairy off Elk River Road. It takes some coordination. Cup the top of the teat between thumb and forefinger and squeeze with your bottom three. I do it to all four to prime the flow, then attach suction cups to each one, which stick on with a resounding thuucccck! Let the pumping begin.

Award Winning Steamboat Grown

Let the fist-pumping begin as well. Because we’ve gone and done it: put out our second venerable (or is it venereal?) issue of Swillin’ & Chillin’, this one our Winter edition, shedding light on where to wine, dine and shine in this little snow-covered hamlet of ours.

At least now it’s snow-covered. It took a while to arrive this season. But now that’s it’s here, we hope you all milk this town for everything it offers, from our awardwinning restaurants and bars to world-class ski area, hot springs and more. In a way, the snow came like the milk: short little spurts of white goodness that eventually turns creamy. But at least the cows — a mix of Brown Swiss, Jersey and Guernsey breeds — are a little more consistent.

Each cow yields about 3 gallons in five minutes of pumping every day. Every three days, once there’s enough milk in the tank, about 30 gallons, Errik Hill and John Weibel will start making cheese — Alpenbert, Pas de Chevre, Fromage Blanc, L’Enfant Bleu, Double Cream Ricotta, you name it. Errik later tours me through the “cheese” room where molds of all walks — from green and blue to black, just like our ski runs — start working their magic.

nient Dispensary st Conve o M s ’ boat t location to the resort village! m a e t S loses C

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When the next batch of cows come in, I accidentally let a bull in my mistake (they have two, named Dumb and Dumber). Oops. Better let Errik milk that one. On my next cow, Wendy, I hold a plastic cup below and squeeze. Out it comes, a fast stream of wholesome cow juice. The first squirt takes aim at my pants leg, covering it.

Once I gain control, an errant jet splashes into my cup. I pull it out — just like you hopefully do this magazine — and take it all in. How sweet it is.

BOAT BITES

Steamboat News Round Up Chair Fare - The Price is Right If you find yourself swinging on someone’s porch in an old chair from the now-defunct Priest Creek Chairlift, thank him or her for contributing to local nonprofits. In August, Steamboat Ski & Resort Corp. auctioned off chairs from the venerable lift, its oldest, with all funds going to area nonprofits. In all, its 125 chairs raised more than $200,000 for various organizations, with people bidding anywhere from $1,000 to $5,000 for the right to plant their butts on a piece of Steamboat history.

It’s the same sound when you take it off the cable: Ka-ching!

Round-about Town USA

Cue the “Roundabout” song written by English rock band Yes. That’s what Steamboat has seemingly become, with two more roundabouts going in this summer, one in West Steamboat near the Silver Spur neighborhood to accommodate the new Sleeping Giant school, and another at the intersection of Mount Werner Road and Steamboat Boulevard. The latter joins recently completed roundabouts in Ski Time Square and two more bookending the Steamboat Grand hotel, meaning you could curly-cue your way through four of them in route to go skiing. The good news: They might help you when you’re “tossing 3’s” on the slopes. What’s next? Maybe (if the Ikon pass keeps going the way it is) roundabouts while you’re skiing, say at Rainbow saddle?

The question is, will we start seeing them on the ski slopes?

Courtesy of City of Steamboat Springs

“We are extremely proud of the impact the auction will have on our community,” says resort COO Rob Perlman.

“To be able to share these historic pieces of the resort while donating to nonprofit organizations is the best possible scenario.” Just don’t let it hit you in the legs when sitting down.

Hasta Luego, Pressing Glass

Crash History 101: The Barrows Biff Don’t worry about that ragdoll biff on the mountain you just took. That’s nothing compared to the crash longtime local Jim “Moose” Barrows is known for. In his shot at the first-ever medal for an American downhiller at the 1968 Winter Olympics in Grenoble, France, Barrows went all out and crashed in such spectacular fashion that ABC featured the footage on its iconic “Wide World of Sports” show under its “Agony of defeat” tagline. (The more famous footage was of a Slovenian ski jumper crashing during the show’s intro). In Barrows’ esteemed biff, he slid 200 yards, dislocated his hip and was airlifted off the mountain, with Jean Claude-Killy going on to win the race. But Barrows, a 1996 inductee into the Colorado Ski & Snowboard Museum Hall of Fame doesn’t mind the misfortune. “It doesn’t bother me at all,” he said afterward. “It opens doors and it’s a lifestyle that I still live, and that’s the way I want to be remembered.”

The Moose is Loose: Steamboat’s Jim “Moose” Barrows beore his infamous biff.

DID YOU KNOW?

Mountain Coaster Record: 75 and puking…

The unofficial record for most laps on the Mountain Coaster in a day is a whopping 75, held by Chase Hart, a Steamboat Ski School instructor who set the mark taking kids down it one sour-stomached summer day. “The first one was fun,” he says. “All the others not so much.”

WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 5

Photo courtesy of Vail Daily

Alas, the days of pressing glass are officially over. Long a favorite ritual of early morning powder hounds, whose faces got smeared onto the window panes of the gondola building in hopes of that precious first ride, the nose-schmearing rite is now gone forever, with the resort moving the gondola base outside and slightly uphill.

“It was such a rite of passage,” says frequent glass-presser Steve Conlin, whose nose is actually a bit flattened from the ritual. Bonus: The resort gets to save on its window cleaning bill.

BOAT BITES

Steamboat News Round Up Eli and Mort’s Epic Adventures Steamboat

Emergers

Steamboat Flyfisher/Bucking Rainbow Join Forces Like two tributaries coming together to form a stronger river, two of town’s top fishing outfitters, Steamboat Flyfisher and Bucking Rainbow, are joining forces. In June, Steamboat Flyfisher owners Johnny Spillane and Rob Burden partnered up their outfitting operations and private/public land permits with Bucking Rainbow owners John and Jarett Duty. Planning to move into a new, 2,600-square-foot riverside retail location at 655 Yampa St. this spring, the new entity will operate as Steamboat Flyfisher, while still keeping the Bucking Rainbow name alive. The new store will include fly-fishing gear, accessories, clothing and more. “It’s great — it’s allowed us to expand our private and public water and offer new products in the retail store,” said Spillane, who purchased Steamboat Flyfisher with Burden in 2013 (and earned three Olympic medals in Nordic Combined). “We’ll be one of the premier fly shops in the state with access to the river right out our back door.”

Want a children’s book to read to your kid? (Not that they’ll have any trouble falling asleep after ripping around all day.) Try “Eli and Mort’s Epic Adventures Steamboat,” detailing the rail-grinding exploits of young Eli and his best friend Mort the Moose (who’s a stuffed animal when the parents are around. When Eli goes big, Mort goes bigger, each pushing themselves to have as much fun in Steamboat as possible — from night skiing and hitting the jumps at Howlesen Hill to soaking in hot springs and grabbing ice cream at Lyon’s Drug. Bonus: All the illustrations are by local children. “I worked with the local Art District and school art programs to recruit the kids to draw the illustrations,” says co-author Ken Nager, adding professional illustrator Eduardo Paj helped choose which ones to use — selecting 32 out of the 50 submitted. “It was a competition but was tough because they were all great.

Afterwards, Eduardo placed Eli and Mort into them.

“Working with the local kids is the highlight,” he adds. “It’s amazing to see what they come up with and how they view Steamboat, which is one of my favorite towns.”

Info: www.eliandmort.com

Community Pet Mural

New Runs at Howlie

Mutt Mural

Old-timers rejoice. There’s a couple new runs to schuss at Howelsen Hill this season, spicing up North America’s oldest, continuously operating ski area, founded in 1915.

#dogbowl Now here’s something to wag your tail about. Want to feature your pet on a public mural? Routt County Humane Society (RCHS) has partnered with Snow Bowl Steamboat on Dog Bowl, a new outdoor play area where you can bring your pooch to get a drink, grab some food, listen to music, hang out and have a good time. They’ll also be creating a 20’ x 10’ outdoor community pet mural outside Snow Bowl in the area that faces US Highway 40. To ensure every local has the chance to have their pet featured, submission is open to all at no cost, but donations are encouraged. How it works: Visit www.routthumane.org/mural and upload a photo of your pet, donate if you can, and they’ll reach out if your pet is chosen.

As well as debuting a new chairlift (thank you, Smartwool!), our venerable, city-owned ski hill downtown also has a handful of new ski runs this winter, including the (yikes!) black diamond Old Barrows Lift Line, mellower Electric Avenue and short-but-sweet Emerald View dumping into Mile Run on the backside. “There are a couple other new runs that we were also hoping to include, but they need to go through some additional approvals and likely won’t be official for at least another season,” says the city’s Emily Hines. “Those are the runs that are now officially recognized on our map.” So schuss away!

6 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

Enter Your Pet Today!

For a chance for your pet to be featured.

BOAT BITES

Steamboat News Round Up FM Light & Son Signs Forget “Got milk?” or “Where’s the beef?” While those two ad campaigns hit home in our ranching community, they’re not nearly as long-lasting as the painted sign promotion for F.M. Light & Sons. Drive toward Steamboat from any direction and you’ll see the telltale, yellow and black signs for the western retailer, advertising everything from cowboy hats to jeans. “They’re a huge part of our history,” says coowner Chris Dillenbeck, crediting the idea to Clarence Light, son of store founder Frank Light. In 1928, Clarence erected 260 signs within a 150-mile radius, a number that grew to 300 before Lady Bird Johnson’s 1965 Highway Beautification Act brought it back to 150. Today there are still 100, all historic and registered with the state. While maintaining them all is hard (“Livestock rub up against them, and some are riddled with bullet holes from the olden days,” Chris says), it’s worth it for word of mouth alone.

DID YOU KNOW? There are 37 F.M. Light & Sons signs between Kremmling and Steamboat Springs Alright, alright already,…

Photo Caption Contest Winner!

Congratulations, Delmarie, you win a surprise goodie from the coveted Swillin’ & Chillin’ schwag closet!

Well, we asked for it and we got it. When we asked for captions to go with a photo of a local catching a fish from a groover, we were literally flush with entries. And the winner is (beating our own submission: “Now, that’s a lunker!”) is:

“Hook, Line and Stinker!” By DelMarie Conley Other Esteemed Entries: Sitting on the crapper and crappie fishing.

—By Sam S.

“And this is how my husband pictures retirement.”

—Cali Filges

Working on two brown trout at once.

—Nelson Stegall

“What’s that smell? Must be the fish.”

—Al Dawson

“Looks like he caught a crappie.”

—Paul Reis

Multi-tasking in the great outdoors.

—By Marc Cramer

The circle of life.

—By Chad Johnson No peeing in the brown trout pond.

—Wayne Lee "I’ve never felt so relieved…to catch the first fish of the day.”

—Robin Gilmore

WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 7

BOAT BITES

Steamboat News Round Up

Trail Name History While many of Steamboat Ski Area’s trail names follow a pattern that’s become more prominent of late with climate change — Twister, Hurricane, Rainbow, Cyclone and Tornado — and others play off a schralping Father Time for when they’re hit by the sun (High Noon, One O’Clock, Two O’Clock and Three O’Clock), others honor everything from local ranch brands to Olympians. While you can still meet someone at two o’clock at Three O’Clock, following are a few stories behind some of the slopes under your skis that are as varied as Steamboat’s terrain.

Bashor Bowl: This area housing Steamboat’s terrain park is named for pioneer Carl Bashor (1886-1963), who was just 17 when his parents homesteaded 160 acres now bisected by Giggle Gulch. He spent the next 60 years exploring Storm Mountain on skis and his trusty Arabian horse.

Buddy’s Run: Olympian Gordy Wren named this run, which leads from the top of Storm Peak Express to the bottom of Bar U-E, after Steamboat Olympian Buddy Werner, who was killed in an avalanche in Switzerland in 1964. Local’s tip: Knock his bronze with your pole tip at the top for good luck (he won’t mind).

Nelson’s Run: This marquee mogul run is named for Nelson Carmichael, a six-time U.S. Moguls Champion who won the bronze at the 1992 Olympics in Albertville, France, becoming the first local to medal in the Olympics. But it’s under the lift, so you’d better have your game on.

Four Points: This lift and run was named when ski area pioneers John Fetcher and Gordy Wren spotted a four-point buck while searching for an upper lift terminal site.

Similarly, Elkhead lift was named when Fetcher found the head of an elk while exploring the area in 1971.

You can probably guess the name of the “bowl” the winning commode garnered.

Outhouse Accolades Gotta’ take a downtown dump (or tinkle)? You could do a lot worse than the new public restroom on Seventh Street. Believe it or not, the bathroom earned a berth in the 2021 America’s Best Restroom Contest, put on by Ohio cleaning supply company Cintas, whose staff chose 10 nominations based on cleanliness, aesthetics, comfort level, location and more. Part of the city’s $2.5 million Butcherknife Floodplain Improvements Project, the restroom features year-round indoor heating, cool architecture and the sound of a babbling brook. Alas, nepotism notwithstanding, the top accolades went to Ohio’s Two Cities Pizza, which won $2,500 in Cintas products and services and a coveted spot in the America’s Best Restroom Hall of Fame.

Resort Expansion

WJW/Bar-UE: These lift lines are named after two ranches in the Werner family, which influenced the development of the ski area. Nebraska farmer William Jerold Werner came to Steamboat in 1912 and ranched the mesa four miles south of town under the WJW brand. His son, Edward “Pop” Werner, the father of Loris, Buddy and Skeeter, later started his own ranch with wife, Hazie, up the Elk River under the Bar-UE brand.

Cue David Bowie’s “Cha-Cha-Cha-Changes.” That’s what’s in store at Steamboat Ski Resort, with approval recently granted for several future on-mountain projects (including 650 more acres of “traversable” terrain). Joining this year’s base expansion and new gondola terminal, the projects include: phase two of the Wild Blue Gondola, which will run from the base to the new Greenhorn Ranch in Bashor Bowl and then up to the top of Sunshine Peak (to be completed for the 2022-‘23 ski season); and 295 more acres in the Fish Creek Canyon area, joining the 355-acre Pioneer Ridge expansion. “We’re in the thick of a multiyear resort improvement campaign, the largest in Steamboat’s 58-year history,” said resort COO Rob Perlman in a release, adding it’s also prepping for Master Plan projects that will be finalized in the next several years.

Rolex: Because its northern exposure made it a premium run in the “time theme”named portion of the mountain, Loris Werner approached Rolex Watches to use the name and logo in 1985.

With the added acres, the resort’s terrain will expand by about 20 percent, making it the second largest ski resort in Colorado. At 3.16 miles, the new gondola will be the longest 10-person gondola in North America.

Mother Nature: This short plunge from Betwixt to Lower Concentration was named after a mudslide oozed down the passage in 1995, clearing a new run.

Steamboat’s Newest Outdoor Co: Town Hall

Bonus: The resort’s two restaurants also pay homage to local heroes. Hazie’s, in Thudnerhead Lodge, is named after Hazie Werner, mother of three Olympians (Buddy, Loris and Skeeter). Ragnar’s, in Rendezvous Lodge, is named for Ragnar Omtvedt, Carl Howelsen’s skiing companion, who set the first National Jumping Distance record in 1916.

Forget hand-me-downs. Steamboat’s newest outdoor company, sustainable children’s clothing maker Town Hall Outdoor Co., is hanging its hat on hand-me-ups.

Valley View: This straight shot down the mountain from the top of Thunderhead Lodge was named for an early ski racing course on Rabbit Ears Pass, also the site of the first downhill race in Routt County in 1939.

Photo courtesy of VistaMap (Gary Milliken) from skimap.org

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“We didn’t start this company to earn fast and go big,” says co-founder Robin Hall, who launched the company after working for 11 years at Smartwool. “We started it because we love this community, want to give back and keep jobs here, and help teach kids about the environment.” Made from recycled sustainable materials, the company’s products include kids ski jackets, down jackets, ski pants and more — all with a focus on children. “Not many American companies are doing pure kids play,” Hall says. “We’re trying to keep it all in the family and in the Steamboat community.”

WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 9

MUNCHIES Say Cheese!

Best Sound In Town

Cheese/Wine Pairings from Moon Hill Dairy

By Errik Hill

Live Bands, DJ's, Karaoke, and Dancing Nightly HAPPY HOUR 7-8 PM ($4 WELLS, BEERS & HOUSE WINES)

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Moon Hill Dairy in the Elk River Valley prides itself on making fine, small-batch artisanal cheeses and other dairy products from its grass-fed, heritage breed cows, which subsist on a naturally high in omega-3 and micro nutrient-rich diet.

“Our cows are a part of our family,” says cheese-maker A true cheesehead: Cheesemaker Errik Hill in Errik Hill, who milks the cows Moon Hill Dairy’s “cheese” room. by hand every day less than 10 yards from the milk parlor, where the cheese is made and aged. “We try and honor a different cow each month.” Below, Hill, who attended the Culinary Institute of America and has worked as a chef at heli-ski operations across British Columbia, offers insight on a few prime cheeses and wine pairing recommendations.

Fromage Blanc: Available in Garlic Herb, Spicy Italian and Cranberry Horseradish, this is perhaps our most popular cheese. Flavored with herbs de provence and garlic, it’s a very versatile cheese, best accompanied with fresh fruit and crackers.

Ready for the finest of cheese trays, it can also start your day on a bagel, or get baked into a delightful Sunday morning egg dish or an omelet. We use it with another hard cheese to make gnocchi, which are little pillows of heaven. With its high fat content and smooth texture, it will elevate any dish you’re making.

Wine pick: For me, I enjoy this with a light fresh wine, perhaps a nice Pinot Grigio or Chardonnay. The big buttery notes in both the cheese and wine will make you feel as rich as old Uncle Moneybags. Like my momma always says, “the buttery the better!”

Joe: Despite its rather plain name, Joe is a raw milk, California Dry Jack-style cheese that is aged for at least 60 days, with some aged for years. The aging process intensifies the flavor, bringing out the subtle nuances of our Routt County grasses.

It’s rubbed down with coffee, cocoa and cayenne before aging in our cave. The rind that forms is entirely edible and gives this cheese a great kick of flavor.

Wine pick: Joe likes to be paired with a wine that can hang on the same level. A Dry Creek Valley Zinfandel from California would hold its own. The light peppery notes in the wine pair well with the slight spice of the rind. Dried cherry and plum notes in a zinfandel also enhance the richness of the cocoa on the rub.

Elkhorn Asiago: This is our most mellow and approachable cheese. It’s named after Sleeping Giant. Our asiago is unlike its Italian counterparts; it has a smoother, creamier center that makes it fantastic to grate over pasta. I love it.

Wine pick: For cheese boards, try serving an off-dry prosecco or sparkling wine to cut the big buttery flavor of this Asiago. And how could you go wrong with a glass of famous Chianti Classico, Wild Boar Ragu, and a pile of freshly shaved Elkhorn?

River Runs Blue: This our gateway drug to blue cheese. The small wheel of cheese sprinkled in vegetable ash is the lightest, most chill blue cheese you will find, when it’s young. It reaches its prime at about three weeks, so it doesn’t have an overpowering flavor that other blues have. With a double cream exterior blue with a layer of bamboo ash, it’s a great cheese to excite your taste-buds, changing from its initial blue flavor t to fill your mouth with a creamy cheesy sensation.

Wine pick: A fortified Madeira wine would be great to cleanse your palate between bites. The sweet notes of the wine play off the natural sugars found in our milk. And sipping a dessert wine will give you the appearance of sophistication and exotic flavors. Go ahead, indulge in the sweet temptations of life.

C H EE R S

Farm Fresh Food 41 North, Moon Hill Dairy, Elkstone Farm lead movement Forget fresh face shots on the mountain.

How about fresh food from a farm? Plenty of businesses bolster Steamboat’s farm-tofork movement, including a cadre of local restaurants that feature special, locally grown and sourced meats and vegetables. Following are three local farms fueling the movement.

41North Founded in 2018 and named for Steamboat’s latitude (betcha don’t even know that), Hayden’s 41North is the Yampa Valley’s only aquaponic produce farm, supplying some of the area’s top restaurants with fresh produce throughout the year. Its year-round, 3,680-square-foot passive-solar greenhouse grows leafy greens, herbs, edible flowers, microgreens, and other vegetables. It also hosts private, farmto-table dining events at private residences, larger seasonal gatherings and tours. ”We employ, educate and service rural communities, using sustainable agricultural technology to grow incredibly fresh, nutritious food at a commercial scale,” says founder Jay Hirschfield. Info: www.41northfood.com

EXPERIENCE STEAMBOAT WHISKEY COMPANY COCKTAILS | FOOD | BOTTLE SALES | TASTINGS

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Moon Hill Dairy Located on 300 acres north of town, Moon Hill Dairy focuses on artisan cheeses crafted by hand from the milk of “happy cows that live on pasture and eat a grass-based diet.” “Our emphasis is on regenerative agriculture and low stress management of our animals,” says owner John Weibel, whose farm also offers meats, ice cream and more. “Our cows graze outdoors, year-round, on pastures full of native alpine grasses, clovers and legumes. There’s no need for our cows to consume grain; our grass is all they need.” Info: www.moonhilldairy.com

Elkstone Farm Offering fresh produce, baked goods, cookies and crackers, teas, herb blends, preserves and more, Elkstone Farm, located in Strawberry Park, grows fresh produce throughout the year. Come winter it sells its wares online, across its hay meadow at its seedhouse, and at the Community Ag Alliance Market downtown. It also offers tours, lunches, cooking classes, growing workshops and more.

Info: www.elkstonefarm.com

WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 11

MUNCHIES

Restaurant Scuttlebutt Sayonara Tap House, Huhlooo Mad Creek BBQ After 25 years, Tap House Sports Grill is no more. Instead, two-year owner Patrick Groves is opening it up anew this winter as Mad Creek BBQ, serving up Texas barbecue featuring smoked brisket, chicken and ribs and an array of sides. And even with a new barbecue menu and name, the biggest change will be ordering at the counter — just like sauntering up to a chuckwagon on the trail — and getting your grub on a tray. The only thing different than the Old West? Getting a buzzer for your table. The move will let Groves operate the restaurant with fewer staff in this day and age when employees are hard to come by. Giddyup for some good old fashioned grub!

Gondola Cars, Yurts Back What was designed as a solution for COVID protocols is coming back this winter, with both Mountain Tap and Aurum downtown bringing back their gondola cars and yurts, respectively, for comfortable “outside” dining and imbibing. Aurum scored a brand new yurt in December with several upgrades over last season; this year they’ll feature just one, 16-foot yurt with more amenities, including better heating, lighting and a Scandinavian design. Mountain Tap, meanwhile, is bringing its gondola cars back (ahem, from Killington, not Steamboat), complete with speakers for private tunes with your IPAs and wood-fired ‘za’s. “They’ve been hugely popular and they’re broken in and much more comfortable now, kind of like comfy worn-in jeans,” says co-founder Rich Tucciarone. “A few families regularly ‘press glass’ for them.”

“Uh, boss, we have a question…wait, where is he?”: Mountain Tap’s Rich Tucciarone testing out one of his gondo cars.

Hasta Luego, Azteca It was a great run, but after nearly 20 years Azteca has thrown in the restaurant towel, or dish rag, by shutting its doors. The belly-fill burrito joint teamed up to share a space with Clyde’s Pies in the bottom of the Ghost Ranch building at 56 Seventh St. this summer, after owner Jonas Gabriel closed his long-running Mex restaurant on Ninth Street last November, where he’d been slinging cilantro for 15 years. But he shut down the operation in late summer, with no plans to re-open.

Now, if you want fish burritos “the good way,” you’ll have to make them yourself.

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Food Truck Time: Meet The Boat Yard Like your grub from a truck? Food truck aficionados rejoice at the new Boat Yard at 831 Yampa St., between Aurum and Backdoor Sports. Brought to you by Snow Bowl, the space is reserved for food trucks, creating a venue for quick meals on the go or hanging out and enjoying. “We feel it’s an important thing to provide for the community,” says partner Corey Wagner of the quarter-acre space that’s planned to host five food trucks, tables and open areas along the river. But don’t freeze waiting for it in line; the jury’s still out on winter operations.

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WHAT HAPPENED TO THE GHOST RANCH BAR?…

Bar historians rejoice (or cringe)! The Ghost Ranch bar, which reportedly came from the Black Hills and was the one where “Rocky Raccoon met his match,” was sold by the building’s owners to a bar broker who has plans to resell it. “We ended up getting conflicting stories on where it came from,” says building partner Cam Boyd. “One said Montana, and another said South Dakota. But it was as classic of a bar as you’ll find anywhere out West.”

Located directly behind the Farmers Market

Joose on the Loose When Manic Training moved from its sweaty digs on Downhill Drive to the old newspaper building on Curve Plaza, it left adjacent smoothie and health food café Joose high and dry. Cucumber cool, owner Izzy Mecca didn’t flinch, moving to an even better location downtown caddy-corner from the library at 1306 S. Lincoln Ave. Now you can stop there after your ride for a pre-emptive strike against those toxins you’re bound to ingest later at your après. The specialty drink hub offers a variety of cold-pressed juices made from plant-based ingredients, as well as smoothies and coffees including Bulletproof. It also serves up breakfast bowls, salads, soups, wraps and other grab-and-gos

Hahn’s Peak Roadhouse Sold Say hola to Darren and Carroll Zamzow, the former owners of Hahn’s Peak Roadhouse, in Baja, Mexico, next time you see them. The two sold their bar, restaurant and cabin rental operation this fall to Chris Jones, owner of Vista Verde Guest Ranch. And with a place in La Ventana, Mejico, they’ll likely be spending some time squeezing some limes there. Jones plans to rebrand the roadhouse as the Steamboat Lake Outpost and will continue to offer its lodging, guided trip, meals, bar and snowmobile rentals. Previous Roadhouse manager Katie Grosso will stay on board, with Vista GM Ben Simms serving as business manager. And it still makes a great getaway from the grind of the big city life in Steamboat.

Paying It Forward… with Pancakes & Breakfast Burritos!

Chef hats off to Sharon Stone, owner of Sharon’s Restaurant at 2851 Riverside Plaza.

With the help of an anonymous donor, the 32-year restauranteur served free breakfast and coffee for over a year to those affected by job losses due to the pandemic. And she’s doing it still, giving out breakfast burritos to those in need. The original donation enticed others to contribute, which kept the program going. “I just love helping out how I can,” says Stone, adding the free breakfasts included a choice of biscuits and gravy with eggs, baby pancakes with eggs or a breakfast burrito with green chili or salsa.

Just don’t show up in your Bogner one-piece.

WELL YOU SHOULD. THE GREATEST TEAM. THE GREATEST TIME. YOU SWILL, WE ALL CHILL. 600 Lincoln AVE. WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 13

LISTEN THIS WINTER WHILE YOU’RE

BEVVIES

Local Assembly New Booze from Steamboat Whiskey Co.

Storm Peak Expands Storm Peak Brewery is going up, just like the bubbles in its handcrafted beer.

The brewery is adding a new rooftop seating area, doubling its tap room size, and opening a new tasting room on the mountain at 2500 Village Drive (at the former Brau Haus). Co-owner Wyatt Patterson says the new rooftop digs will offer great sunsets while increasing sitting space, and that they hope to open it on warmer days this ski season. “And it’ll be awesome in the summertime,” he says. “The mountain tasting room should be a great space also — perfect for after a day of skiing or riding.”

Rumor Takes Over Smokehouse

ALL YOUR FAVORITES EASY LISTENING • ROCK • COUNTRY • SPORTS

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If the patterns and colorways they concoct for homes around town are any indication, get prepared for some pretty fancy-pants coffee and specialty drinks at Steamboat’s newest coffee shop. Yes, the rumors are true. After a fire gutted the Steamboat Smokehouse building in 2019, where, yes, Larry the Camel used to make his well-humped rounds, Rumor Design has moved in, replacing its barbecue with baristas. Run by partners and interior design divas Lindsey Jamison and Valerie Stafford, its new inhouse r/d Home Café features such coffee drinks as espresso, Italian cream soda, lattes and, yes, macchiatos, as well as hot, iced and blended specialty drinks and interior designspeak “wine and bubbles.”

Boozey fave: Bourbon cream latte, with a contemporary aesthetic finish. And yes, there’s a daily Happy Hour from 3-5 p.m., featuring $2 off “wine and bubbles.”

Steamboat Whiskey Co. is releasing a few new products this winter, including its long-awaited Alpine Nectar Honey Eau De Vie, made from 100 percent Yampa Valley honey from Hayden’s Outlaw Apiary (only available at the tasting room). Bottled at 90 proof, the 2018 harvested honey was fermented with champagne yeast, double distilled, and mellowed for three years in stainless vats. Also new: its Warrior Hrenovuha (pronounced "Ren-ova" for you liquor Luddites), a spicy, creamy and ultrasmooth horseradish vodka made from potato vodka and fresh horseradish root.

Winning a gold medal at 2021’s New York World Spirits Competition, it’s bottled at 91 proof and available at liquor stores and bars, as well as in its Bloody Czarina, a Bloody Mary fit for royalty. Also look for a new pay-from-your-table operating system; and its new Tiki-Speakeasy in its adjacent, original space, with a tropical lounge feel, small plates and craft tiki drinks.

Kicking the Can at Mountain Tap Mountain Tap Brewery has a can-do attitude — even with the recent can shortage plaguing the industry. “Can shortage? What shortage? We’ve been hoarding cans for years,” says co-founder Rich Tucciarone. While he says the can shortage is real for all brewers, requiring long lead times, they’ve managed to get creative. “We’ve secured additional offsite storage and carry more inventory of empty cans, lids and carriers,” he says.

“Fortunately, we’re small and only selling a limited amount of cans locally so we can react quickly to changing supply dynamics — it’s a lot different from large breweries shipping daily truckloads all over.”

This winter look for sixers of its Passionate Pedal and Locals’ Lager, with whimsical, colorful artwork, as to-go suds both onsite and at Central Park Liquor. “They’re almost as much fun to look at as they are to drink,” says Tucciarone.

Steamboat’s Newest Bar Could Be…At the Ice Rink!

Yep, you heard that right. Steamboat’s newest bar (and concession stand) could well be at the good ol’ Howelsen Ice Arena, thanks to the city’s renovation of the entry area, which adds locker rooms, bathrooms, a youth room and, yes, a soon-to-bedetermined concession area above the existing lobby on the building’s first level.

Our vote: Com’on, make it a bar, so maybe, just maybe, they can come up with some concoctions using shaved ice from the Zamboni?

OUR DRINK SUGGESTIONS Penalty Porter and Pale Ale

Boarding Bourbon

Shin & Tonic

Double Major Daiquiri

Slapshots

High Stick Stout

Crosscheck Cosmopolitan

Storm Peak/Steamboat Whiskey Collab Drumroll, please: Behold the new Storm Peak Single Malt Colorado Whiskey, a collaboration between Storm Peak and Steamboat Whiskey Co. Head distiller Corbin Korsgard used Storm Peak's Maestro IPA without the hops, taking it from grain through both the beer and distillation state. “The mash bill consists of flaked wheat, Munich and caramel malts, providing a sticky base which we double-distilled in our traditional pot stills and aged in 10-gallon barrels for one year,” he says. The new 93-proof whiskey with a toasted heart oak finish comes in 375-ml bottles — with a lower price point for taking it home.

Now there’s a challkboard Bart Simpson would like.

Town’s Best Brew Chalkboard If there were such a thing, you’d have to chalk this one up to The Barley downtown, whose chalkboard behind the bar lists all 31 beer and eight wine taps on hand on any given day. “We love it,” says owner Justin Keys. “Our menu literally changes daily since we only buy one of every keg, so the chalkboard is ever-changing.” He adds that they have fun changing the chalk’s colors for different times of year, and that practiced patrons might ID some of the sudsy penmanship. “All of our handwriting starts to look the same after a while,” he says. “We love the chalkboard so much that we even revised our logo because of it. Look at The Barley logo and you’ll notice that it’s basically just our name written in block with a chisel tip chalk marker.” Hint: Visit thebarleycolorado.com to read it without the smudges.

TASTING NOTES: If you think its Storm Peak Single Malt Colorado Whiskey name is a mouthful, try to assess the following flavor profiles: Nose: Bubblegum, citrus grove, melon, freshly sliced apple.

Palate: Malted barley, caramel Frappuccino, subtle strawberries and cream.

Finish: Tongue warming, toasted heart oak, hazelnut.

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BEVVIES

Bartender Profile

Shaken, not stirred: The Laundry’s Tod “JJ” Johnson creates bonds with all his patrons Tod “JJ” Johnson, a manager with Rex’s Family of Restaurants who Age/Family status: 54, married to wife Teresa, no kids. still jumps behind his beloved bar at Laundry, has been a Steamboat When and why did you move to Steamboat? barkeep for eons — before RedBull was ever even considered a mixer I moved here in 1988 to realize the ski bum dream. My first job was a bouncer at the or causing hangovers. After spending 22 years at Mazzola’s, he Clocktower Bar and Grill. helped open Big House Burgers’ bar before moving onto Laundry, pioneering such classics as the Fiery Margarita, a JJ-honed blend of What’s your bartending background? habanero-infused silver tequila, cilantro/lemongrass simple syrup, In 1989 I started at Mazzola’s as a pizza delivery driver. I learned many positions at fresh lime juice and a splash of fresh OJ. A three-time winner of Mazzola’s in the BOH and the FOH before learning to bar tend in 1991. town’s Best Bartender accolades, he’ll listen to your story and tell What’s your favorite drink to make? his own as he pours drinks that will make you stick around for I enjoy making the Fiery Margarita at Laundry because of the response it gets from more. Swillin’ catches up with him for an inside look at the creator the customers. It’s pretty good. and his concoctions.

Least favorite?

I don’t have a least favorite. I’ll even break out the blender to make a customer happy.

Favorite drink to drink?

I’m not sure I have a favorite drink, it depends on so many factors, from the time of year and day to the weather and occasion. But one of my favorite pairings is popcorn with a bourbon and Coke.

What you like about working at Laundry?

I like working at Rex’s Family of Restaurants because it has allowed me to grow with the company and offers the same opportunity for others to pursue.

What do you like about Steamboat?

I have traveled throughout the world and most of the country and still get to live in my favorite place. There’s no better place to come back to.

Favorite ski run: I like the flow of Heavenly Daze; it just lets you go and go, seeing the valley the whole way down.

Other hobbies/interests:

Courtesy Photo

Traveling, fine wine and food, camping, golf, our amazing dog Senna, and dive bars of all types.

Be careful he doesn’t get you on the spin cycle: The Laundry’s Tod “JJ” Johnson.

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BEVVIES

Brewery Roundup

Mountain Tap Brewery Artisanal wood-fired pizzas and tasty lagers and IPAs get you stoked? Slam that and more inside a cozy taproom (or outside in a heated gondola car, complete with Wifi and speakers) at Mountain Tap Brewery downtown at 910 Yampa, which features innovative beers and a full menu served up in a family-friendly atmosphere. Twelve taps pour 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 its social ambiance. “Our beers, cuisine and casual ambience all depict our mountain town vibe,” says owner Rich Tucciarone, who, when not brewing, can be found schralping the mountain. mountaintapbrewery.com

Storm Peak Brewing Co. The wintertime top-seller at Storm Peak Brewing Co., located west of town at 1885 Elk River Plaza, is probably its Maestro, says co-owner Wyatt Patterson, an IPA heavily hopped with Citra and Chinook, with flaked wheat and Munich and caramel malts. It just has a way of refueling those carbs left up on its namesake mountain. “But we also brew a bunch of lighter IPAs and a whole lot more,” he says. “And we’ve had a tremendous response to our new seltzer, which is 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 fire pit to warm your tootsies. Other mainstays include its Mad Creek Kolsch, Urban Sombrero Lager, sour-fruited Serentity Now and Insanity Later, guavakettle-soured Hoochie Mama and Zomb Brown Ale. “We love sharing our passion for beer — there's almost always something new to enjoy,” says Patterson. “Our lab and quality control is way ahead for a brewery our size so we can make the best, most consistent product we can.” stormpeakbrewing.com

Mahogany Ridge Brewery & Grill Located downtown on 5th Street and Lincoln Avenue, Mahogany Ridge is Steamboat’s oldest brewery, serving up more than 20 varieties of craftmade brewha’s, with seven on tap at any given time. Locals’ favorites include the potent Alpenglow, used to wash down its "dipping menu’s" 20 different sauces. "The beers are great, and it's not your typical brewpub fare,” says owner Charlie Noble, touting its fish and chips, burgers, ribs and local’s favorite tapas. mahoganyridgesteamboat.com

Steamboat Whiskey Company For stronger libations, saddle up to Steamboat Whiskey Company, located at 1103 Lincoln Ave. in Steamboat’s first Co-op building. Town's first and only craft distillery, the establishment makes its high-quality spirits by hand in an American-made pot still. Stop in for a free tasting, whiskey-infused dessert or a signature libation (try its Sleeping Giant Gin or Ski Town Vodka), all while watching its distilling team in action.

“We have a lot happening this year,” says co-owner Jessica Newhall, touting a new line of rum-based liqueurs, its first aged whiskey and a new a single malt whiskey in collaboration with Storm Peak Brewery. But don’t overlook its tried-and-true Warrior Whiskey, a blend of American-made bourbon and rye whiskies finished in rum casks and bottled at Navy strength (100 proof). A Double Gold winner at the 2021 San Francisco International Spirits Competition, a portion of sales benefit U.S. veteran support organizations. Hint: Look for sweet notes of maple syrup, sweet corn, and a hint of clove and cinnamon, with a rich vanilla and marshmallow palate profile. Visit on a Wednesday and play its hilarious, R-rated Adult Spelling Bee. steamboatwhiskeyco.com

Steamboat Winery Unleash your inner sommelier at Steamboat Winery, located at Two Brothers Ranch 20 minutes from downtown. Due to Steamboat’s short growing season, it purchases its grapes from California, mainly Sonoma and Napa, letting it produce wines here in the Yampa Valley. All of its labels center around life in 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 non-alcoholic 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. steamboatwinery.com WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 17

BEVVIES

Tequila Time

Inside Dano’s Dangerous Tequila Local Dan Thompson might still be more comfortable galloping a horse than distilling agave, but that’s OK. Dano, as he’s known, is a four-decade local who’s worked as a custom home builder and cowboy (you may have seen him in a poster with skis across his horse’s haunch riding down Lincoln Avenue with pal Billy Kidd). But now, with partner and company CEO Chris Timmerman, the one-time Marlboro Man has become known for his Dano’s Dangerous Tequila (affectionately known as Dangerous Dan’s). Peligroso!

It began when he started infusing 100% agave tequila with pineapple and jalapeño, creating an elixir that gained a quick local following here in Steamboat. Then, he and Chris went to Mexico, where they met with Hacienda de Reyes, a family-owned distillery since 1840 — the second-oldest tequila maker in the world. They fine-tuned the infusion and agreed to distribute it under the Dano’s label in the U.S. With a sweet vanilla and pineapple entry and zesty aftertaste, its blanco, reposado and añejo has gone arriba ever since. Covered in Rolling Stone, Forbes and more, most recently it won “Best Anejo” in the world, out of 1,200 entries, in the San Francisco World Spirits Competition, and swept all four categories in the prestigious Consumer’s Choice SIP Awards for the third time running. It also inked a deal to become the official tequila of Carnival Cruise Lines (now there’s a reason to book a cruise).

Sales / Service / Advice 1136 Yampa, Steamboat Springs, CO OrangePeelBikes.com / 970.879.2957

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The key: It’s hand-crafted in small batches from 8-year-old highlands blue weber agave pinas, brix-tested for sweetness, steamed in a 180-year-old traditional stone oven, and distilled two times in handcrafted copper stills. While most tequila makers use tasteless old whiskey barrels (“where all the magic is already out of the wood,” says Chris), theirs is aged in virgin American white oak barrels, bringing out its robust flavors. And every part of the process is done by hand.

Swillin’ caught up with Timmerman to talk all things tequila.

What’s so great about basing it in Steamboat?

Besides just being the best place to live on the planet, Steamboat is like a sister city to beautiful, friendly, happy, Tequila, Jalisco. It has a similar elevation, beauty and happy, joyful vibe. Also, Colorado is ranked high among tequila drinkers, which is especially true of our Steamboat residents and visitors. It’s the perfect drink when you need to get up early and hit the slopes all day.

What makes it so special?

It is the hacienda’s old traditional methods, hand-crafted in small batches.

We grow our own agave, roast it in the world’s oldest hornos (stone ovens), use open fermentation, distill in old handmade, copper pot stills, and age it in virgin, white American oak barrels we make and char ourselves to number four for flavor (not used whiskey barrels). It’s a great, clean buzz.

How did you end up partnering with the second-oldest tequila distillery in Mexico?

On one of our trips to Tequila we happened to meet an old man on the street who told us about this young lady, Silvia Reyes, that had just inherited the second-oldest tequila distillery in the world from her great grandfather. When Dano and I met her and tasted her Blanco, that was the beginning of a great friendship. We partnered up and have rebuilt the Hacienda together, which has now grown from three to 73 employees.

Silvia pays them all well, including health care benefits.

Did you ever think you’d winning the kinds of awards that you are?

It was a real epiphany moment tasting Silvia’s Blanco (the young lady who inherited the hacienda from her great grandfather, making her the 4th generation) warm out of the bottle on a hot summer’s day four years ago. It was so much smoother and sweeter than every other tequila in the town of Tequila. And believe me, we tried them all. Even so, it’s been a wonderful surprise and an honor to sweep every major tasting competition

in the U.S., in every category, among thousands of brands, over the last three years. And it’s certainly helped us grow distribution to our current 16 states.

EVERY DOLLAR MAKES A DIFFERENCE

How have sales been during the pandemic?

The pandemic has been difficult for all of us, and the hospitality industry in particular. But people love good tequila and going out to dinner and having a bartender make them a great cocktail.

Liquor store growth has been big, too, and our direct-to-consumer/direct-to-home program is evolving. So, we’ve continued to grow rapidly during the pandemic.

What’s your best seller?

Our original Pineapple & Jalapeno Fresh Fruit Infusion. Dano’s has the only fresh fruit-infused tequila in the world. It’s a huge differentiator for us and our best foot in the door. Shots, on ice, cocktails, it’s all yummy. And it all started in Dano’s basement right here in Steamboat.

What’s your favorite winter drink to make with it?

I love sipping neat Anejo warm out of the glass. But if I’m making a cocktail, I love a Winter Paloma. It tastes great and is good for you.

2 oz. Dano’s Blanco | 2 oz. cranberry juice | 1 oz. pomegranate juice | Top with soda water, garnish with a lime

Describe your perfect Steamboat day: Fishing, skiing some pow, hunting, camping, golfing and biking, if you could fit that all in, topped off with a glass of Dano’s Anejo with family and friends after any of those.

RO

CE B & A ELLEN R

ROB & ELLEN RACE

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The Dangerous Dan Clan (left to right): Chris Timmerman, Silvia Reyes, Diego Reyes, and master distiller Raul Jesus Barajas.

YVSC.ORG/COGIVES WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 19

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BEVVIES

Liquid Lifts

Hot drinks to beat Old Man (He/Him/His) Winter There’s nothing the body craves more after a day of fresh pow than a hot toddy (unless it’s a hot toddy in a hot tub), designed to raise your body temp and spirits after a chilly day on the slopes.

Local Bar Faves

DIY Hot Drinks

Slopeside: Fat Elvis

Want to create your own hot drinks instead of going to the bar (or, ahem, after going to the bar)? Swillin’ tapped local non-professional-but-pours-a-mean-cocktail bartender Andrew Beckler — who actually bartended at Buena Vista’s Deer Hammer Distillery for five years — for his top warm-you-uppers. “I do them pretty often in a thermos when skiing in the backcountry,” he says. “You gotta’ have the thermos.” Here’s his hot drinks of choice to take the chill out of a cold winter’s day:

Slopeside, being slopeside on the mountain, has an entire menu of hot drinks called "Winter Warmers.” The heat-your-innards list features 13 creative winter concoctions to warm folks up after hitting the slopes. Owner Collin Kelley’s favorite: the "Fat Elvis," featuring banana-infused Kentucky Bourbon, peanut butter bourbon, and extra creamy hot chocolate.

Primrose: Classic Hot Toddy At Primrose, go with the classic Hot Toddy made with its special "Primrose Single Barrel Select" Rye — a six-year rye, bottled at cask strength (115.7 proof) and finished with local bourbon barrel-aged honey and fresh orange. Or, in what owner Collin Kelley calls “a major toss-up,” try its Primrose Cider, including Leopold Brother’s Colorado Apple Whiskey, Big B's Spiced Colorado Cider, Chai Liqueur and fresh whipped cream.

“You really can't go wrong either way,” he says.

E3 Chophouse: Heavenly Daze Hot Toddy Made with Cinnamon Whiskey, lemon juice, honey, hot water, and served with a cinnamon stick and lemon wedge, the Heavenly Daze Hot Toddy at E3 is pretty much its only featured hot drink, says bar manager Brittany Uris. For good reason. “People love it,” she says. “We blow through a lot. You gotta’ have the right hot toddy.” Bonus: a completely new “colorful” drink menu this winter.

Creekside: Ryes and Swine Hot Toddy Tod “JJ” Johnson, the award-winning lead barkeep at both The Laundry and Creekside, knows his hot drinks like he does his way around a shaker. One of his faves to fire up the furnace is their Ryes & Swine Hot Toddy, made of Redemption Rye, honey, candied local bacon. “This is my favorite,” he says. “Not just for the clever name, but it’s a unique variation of a hot toddy incorporating the candied local bacon.” Two other faves: The Winter Russian, with French vanilla Kahlua, espresso, steamed milk and the Creekside Chai (Irish Cream, chai, steamed milk) — “They’ve been on our list for years and can be attributed to former longtime Creekside bartender Tim Meadows,” he says — and the Apple A Day, with apple-cinnamon-infused bourbon, hot apple cider, whipped cream.

Tea, Cream, Honey & Rum (or Whiskey): This is Beckler’s go-to. “The key is to add nice, fat cream so it nourishes you while you’re out there,” he says. “Black tea for caffeine, cream for energy, whiskey or rum to warm you up.”

Hot Buttered Rum (or tequila, for the uninitiated): The key to this, says Beckler, is “lots of butter, an obscene amount of butter.” To make it, he says, boil water with cinnamon, nutmeg and cloves, then add sugar and butter (“remember, obscene” he says) and then rum to taste.

Coffee, Cream & Whiskey: For this warm-your-belly-and-liver concoction, he advises heavy cream. “You want the energy,” he says. As for booze, “Jim Beam is my go-to for a budget, if you need to up it you can.”

Hot Buttered Rum Bar None Shine on the store-bought. With a little TLC, you can make a hot-buttered rum that’ll heat up friendships and your tummy. The following Beckler-endorsed libation (courtesy Paul Clarke at SeriousEats.com) is middle of the range, with the requisite butter and sugar and a little spice to liven things up. Note: Cream the butter with the sugar and spices to avoid the dreaded oil slick appearance, and when choosing a rum, go for something big and rich (i.e. Demeraras from El Dorado, Jamaicans like Coruba, or something dark and mellow like Zaya or Zacapa). This recipe makes enough batter for several drinks and keeps well in the fridge.

Batter: 4 ounces (1 stick) unsalted butter, room temperature 8 ounces brown sugar or Demerara sugar 1/4 tsp ground cloves 1/4 tsp fresh-grated nutmeg

Hot Buttered Rum aficionado Andrew Beckler with his tasting partner in crime, Laraine Martin.

1/2 tsp ground cinnamon 1/4 tsp ground allspice For each drink: 2 tablespoons batter, to taste 2 ounces dark rum

Truffle Pig: Victorian Hot Toddy

4 ounces boiling water

Truffle Pig GM Mark Stanford maintains “this is certainly no run of the mill Hot Toddy.” And how could it be with a name like The Victorian? The "Victorian Toddy" features Truffle’s own Barrel Selection of Buffalo Trace Bourbon (hand selected and bottled exclusively), Giffard "Ginger of the Indies" Liqueur, Apalogue Saffron Liqueur, fresh lemon, clove, and hot water. “It's perfectly balanced, featuring layers of unique flavor which enhance all our favorite elements of the hot toddy,” he says.

“The experience it delivers is worth every penny.”

Ground nutmeg, for garnish Beckler Hint: “Mix up the butter in large batches, then use it as needed for individual drinks. And use a thermos, which is key for hot-buttered backcountry.”

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BEVVIES

The Mountain

Meals and Drinks on the Mountain Even if you ski in the back seat, that doesn’t mean searching out food and drinks on the mountain has to take a back seat. Several restaurants and bars scattered around the slopes let you fuel up for more schussing and, if you’re not careful, f%#* you up so you’re better off taking that last gondo car down.

Following are a few faves.

Ragnar’s Ragnar’s is named after Ragnar Omtvedt, a Norwegian ski jumper who set a U.S. ski jumping record in Steamboat in 1916. Its ambiance soars just as high and is a great place to unwind and warm-up from the slopes. For something slightly less sit-down, try the Rendezvous Tent for October Fest-themed draft beers and bratwurst made from Colorado wild game (with just a splash of horseradish sauce).

Grub: Reuben/Fiske soup combo. Go with the

Reuben/Fiske soup combo, the former made from lean corned beef, Austrian blaukraut, Rémoulade and Jarlsberg cheese, on rye. The soup is a seafood chowder, house-made Norwegian-style, that you can slather onto heavily buttered bread. “The Reuben is amazing, with everything made from scratch,” says food and beverage manager LeAnne Cain. “It’s definitely the most popular item.”

Drink: Spiced Glogg. Warm your innards with a cup

of Ragnar’s spiced Glogg, a homemade, hot-spiced wine served with almonds and white raisins. “People absolutely love it,” says Cain. “Especially on the sleighride dinners, or breaking up a cold day skiing.”

Four Points

Timber & Torch

Four Points, whose namesake lift and run were 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.

It has powder turns above you can tell stories about and more waiting below as soon as you click back in your bindings. Fun fact: Look for your friends outside (and try to knock snow onto them) while riding overhead on the Storm Peak chair!

Complete with the names of Steamboat’s Olympians stenciled into the ceiling, make this your go-to après headquarters, taking advantage of a multi-tiered deck and drink and beer specials from 3-5 pm daily right at the resort’s base.

Grub: Turkey Pot Pie. Gobble, gobble. This makes us

want to gobble a piece up right now. This baby’s a houseroasted turkey pot pie, filled with peas, onions, carrots, topped with a buttery flaky crust and a rosemary herbed gravy. “It’s been a skier/rider favorite since transforming the Four Points shack into the lodge,” says Cain. “Scratch cooking being our theme, they’re made with pride every morning and on most days sell out.”

Drink: Bloody Mary. Expect your knees, quads, hips and liver to be a little looser on your next run after one (or two?) 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 12,000 of them in the 20 weeks we are open,” says Cain, touting the massive skewer among its attributes.

You do the daily math.

22 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

Grub: Fundido. Alas, the towering Torcho’s nachos are

gone this year, but as a replacement try the Elk Chorizo Fundido, featuring Chihuahua cheese, elk chorizo, cilantro, 505 southwestern green chiles, diced tomato and cilantro. Ole!

Drink: Beer. Choose from a large selection of beer and

wine on tap, along with other hot and cold libations. Hot buttered rum, perhaps?

Routtie’s BBQ New this year (replacing Last Tracks from last season), Routtie’s, located in Torian Plum near Los Locos and Paramount, is on track to become a new hot spot, with a corner location and deck spilling onto an even bigger yard (where you can drip BBQ sauce without feeling bad).

Grub: Ribs/Pulled Pork. Thankfully, unless you’re

night skiing, you won’t be making too many runs after wolfing down this slow-smoked, Texas-style BBQ — you’ll be better at burping than boarding a lift.

Drink: Beer. Plain and simple, that’s what it hangs its hat on, with a large selection of local craft brewhas. Oh yeah, and a fair selection of whiskeys to boot.

STRAIGHT DOPE

Steamboat’s Dispensaries

Billo Where: 3150 Ingles Lane Web: mybillo.com What: At its new location on the south end of town, Billo is the first dispensary visitors see after they drive down Rabbit Ears Pass into town. Its products are as prime as its location, racking up several awards for its cannabis flower. In 2020, it won first in the THC Classic (Rooster Cup) for its Garlic Sherbert Hybrid strain; and second in Indica for its Platinum Kush Breath. In 2021, it won second (Indica) with its Slurry Crasher, and third (Sativ) for its Caps Frozen Lemons. “These awards are pretty meaningful because it’s a blind tasting/testing,” says Billo’s Dave Wittlinger. “The strains are judged completely on their merits, not by the notoriety of the grower. Billo beat out a lot of much larger growers from around the state.”

Carrying a complete line of flowers, concentrates, edibles, topicals and more, Billo prides itself on its friendly, knowledgeable staff and high-quality cannabis. Order online or swing by its new store on the south side.

Blue Heron

ANNA (New Blue Heron dispensary in Hayden!)

Where: 100 W. Main St., Oak Creek

This fall, Blue Heron opened its sister dispensary Anna (“a play off the word “cannabis,” says co-owner Mark Wellsone) in Hayden at 735 E. Jefferson — 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 is operating 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.”

Web: blueherondispensary.com What: Opening in 2015, 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.”

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 nine 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.)

Golden Leaf Where: 1755 Lincoln Ave. Web: goldenleaf.co What: Locals know Golden Leaf by their flower and concentrates, but what they love most is the budtenders. Whether you’re looking to enhance your Yampa Valley experience, or for something to help with an ailment, its staff strives to provide a comfortable and informative experience for everyone. With a complimentary shuttle service, as well as daily flower and concentrate selections, it also offers online recreational ordering. 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.

WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 23

BUDTENDERS

Get To Know: Kate Baird from Billo

Coffee shops have baristas, bars have bartenders, and marijuana dispensaries have “budtenders.” For some they might simply be a middleman — but for the inexperienced, they’re a modern-day Indica and Sativa Sherpa, there to guide you through the illustrious world of strains, vaporizers, edibles and more. Below, Billo budtendress Kate Baird gives her take on helping consumers with their cannabis purchase.

Name: Kate Baird Age: 25 Marital status: Nope How did you end up in Steamboat?

I had never been to Steamboat before in my life. My cousin had a room available to rent, I left the college town I was living in and moved within two weeks. I’ve been here three years now.

What do you like about it?

I like the fact that Steamboat is such a great, friendly community with awesome access to the outdoors.

Favorite sports?

Cycling, snowboarding and basketball.

What do you like about budtending?

I like the fact that my coworkers and I can help consumers make a more educated and

HOME IS THE NICEST WORD THERE IS.

accurate decision because knowledge is a huge part of our business. This is also a huge aspect of helping consumers who don’t live in a legal state, helping them purchase things that won’t contribute to an uncomfortable experience or overwhelming high. And maybe this can hopefully create a voter in that state in favor of medical and/or recreational cannabis.

What skills does it entail?

You have to be very diligent in adhering to all the compliance rules and regulations. It also takes a lot of organizational and service skills.

What's the hardest part about it?

One is understanding compliance from the consumer’s point of view. Many of our customers are visiting from states without recreational or medical cannabis and can’t anticipate rules being much different from your typical liquor store. But they are and the list is extensive, from having a non-expired ID, no matter your age, to not passing cash to your spouse making a separate purchase. It can get hard for the consumer to navigate.

Did you ever think this is what you'd be doing for a living?

I was doing artist management before I moved to Colorado. I imagined my career growing in Chicago and myself staying there. But cannabis has always been more than an interest for me and I’m happy to be able to share that passion for its many benefits with others who have a new or continued love for it.

What's the most popular item people order?

We sell flower above all else, which is definitely something Billo prides itself on. Our top shelf strains are all grown by our warehouse team here, which works incredibly hard to produce the quality they do.

Is it hard to explain the difference between strains?

If you know the lineage and/or scent (terpene profile) of the strain, it’s not too hard to give the consumer a pretty accurate description of taste and feel. Otherwise, it definitely can be.

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STRAIGHT DOPE

Strains Explained

Walk into a dispensary and the chortle choices can be as mindboggling as their effects. Behold: 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). 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.

From The lines...

Wind-Sparking Tips 101 Let’s face it…everyone who skis or rides and also dabbles in dope has likely combined the two. But it’s not always easy. While we’re far from condoning it (it’s illegal at the resort, BTW), in order of priority following are a few time-tested tips to ward off the wind, whether you’re on your deck at home, in a backcountry snow devil, or seated next to your friends.

Duh, McFly, put the wind at your back Take your goggles or glasses off so you can see where the flame’s going.

Shake your lighter first (and make sure it’s dry); if you’re old school & using matches, cup the flame with your palm.

Cup your hands (hint: get the guy (or gal) with the biggest hands to do it… you know, Big Hands Bob).

Unzip your coat partway down and stick your head inside to light (don’t burn the Gore-Tex; it won’t be warrantied); or pull it over your head.

Give up if it’s too hard (or your thumb goes raw from striking the metal roller); it’s actually not that big a deal and you’re still skiing.

To the lanes!

Reservations 970.879.9840 / snowbowlsteamboat.com WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 25

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STRAIGHT DOPE

Ways to Imbibe They say there are countless ways to skin a cat (which is kind of gross), but the same can be said for sparking up. By no means in order of any Swillin’ preference, following is a rundown from bong to PBR can: 12 house-made beers on tap Full menu of wood-fired cuisine Indoor Seating | Private Gondola Seating Outdoor Fire pit Seating Beer and food to-go

Joint Pros: Fun to roll your own, complete with that little bump you can’t get rid of in the middle (unless you get pre-rolls); get to pass it around Bogart-style and watch it get shorter; easy to pass on chairlift (one light only); reminds you of Woodstock.

Cons: Burning your finger and lips when the roach (does anyone call them that anymore?) gets too small; those darn runs you can’t rid of; inhaling paper fumes; wastes smoke (ask Cheech and Chong); seeing the cherry fall off.

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Pipe Pros: Come in cool shapes and sizes (but, please, spare us that crypto-swirlyglass-gobbler thingy — you can get too carried away); you know exactly how much you load in and how much you get; that whole Sherlock Holmes thing.

Cons: Hard to stay lit; stems clog up with gross resin gunk; ones with a carb take a whole ‘nother finger to operate, requiring dexterity; your mom can find it.

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Pros: Gets you fuuuucchhkkked up, especially if you use the carb right; status symbol (even though it labels you as a stoner); water-filtered smoke; watching the bubbles and smoke swirl; kind of fun putting your lips on.

Cons: Spilling bong water on the carpet; gets you too fuuuucchhkkked up (see above); more moving parts and more complicated.

Chillum Pros: Reviving ancient Indian tradition; super cool name; doesn’t look like a party apparatus.

Cons: Requires hand coordination — awkward/takes practice to perfect; easy to dump the bowl; people look at you weird.

26 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

One-ie Pros: Nice and compact; conserves weed; some are cigarette-colored (as if that’s fooling anyone); cool wooden containers.

Cons: Easy to lose; metal can burn fingers and lips; clog up; short ones are hard to light.

Apple Pros: Apple a day keeps the doctor…; different colors; cool taste; easy to hide (just take a bite); can eat it afterwards when you have the munchies.

Cons: Have to carve it; kind of dorky; perishable.

PBR Can Pros: You always have one around (and forces you to drink one first); easy to disguise (“What? No, I’m just quaffing a coldie…”); fun to crush afterwards.

Cons: Hard to crinkle perfectly to create scooped-out bowl; lips can catch on can tab, giving you “PBR Lip”; keep the flame on too long and you’re smoking paint.

Glass and Pin

Lunch

Dinner

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Pros: Watching the smoke swirl; get to use different glasses, from snifters to wine; seems classy and aristocratic.

Cons: Only works with hashish; hard to get the pin to stand up straight; hard to tip glass right to suck in smoke.

Snowball Pros: All you need is weed and a lighter.

Cons: It melts.

Vape Pros: High potency; ease of use (no matches or smoke!); refillable cartridges (who’dve thunk?).

Cons: A little too easy to use solo; too easy to get too stoned; a little fancy-schmancy pants for Sunpies.

WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 27

OFF THE COUCH

Top Hot Tubs to Poach!

Com’ on, did you really think we’re going to give the locals’ hot spots away?

Luckily, Steamboat has plenty of other soaking options where you might not have to worry about owners, HOAs or even shrinkage, but you do about pruning. Steamboat earned its named from early pioneers for the “chugging” sound of its springs — similar to the chugging sound you make when you’re swillin’. Experience them for yourself in these natural pools.

Tip #113: Try not to fart and create bubbles.

Old Town Hot Springs Newly renovated Old Town Hot Springs downtown is a true jacuzzi gem, complete with waterfalls, a pool-plunging climbing wall and a pair of 230-foot water slides for the kids. And it’s now better than ever with its 15,000-square-foot expansion and renovation doubling its fitness space for classes and training programs, and adding an indoor walking track, two-story climbing wall, and even a kitchen for nutrition courses. Call or visit online for current protocols. Info: oldtownhotsprings.org

Strawberry Park Hot Springs

HOT TUB POACHING TIPS

For a more rustic setting (yes, clothing optional after dark), Strawberry Park Hot Springs, just 7 miles out of town lets you experience the healing powers of hot water just as members of the Ute Indian Tribe once did. Choose from a variety of different temperature pools, complete with shoulder-caressing waterfalls and even a creek you can plunge into for shrinkage. Bonus: It even has cabins you can rent, which let you have the pools all to yourself at sunrise (just don’t expect to get too much accomplished the rest of the day). “It’s our goal to continue providing an enjoyable and safe experience for visitors and local residents alike,” says GM Joe Stepan. Call or visit online for current pandemic protocols. Info: strawberryhotsprings.com

Power to the poachers! Not that we’re advocating it, but if that’s your mantra, here are a few time-tested tips: Scout it out beforehand: Don’t go in, ahem, cold turkey.

Bring your own towel: Great for the quick egress afterward Be courteous: Don’t blatantly hop the fence if other soakers are in there Pack out your cans: Except, of course, you can leave the full ones for better tub karma Say you’re from Texas: Don’t give our state a bad rap

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A 60 second ride to the Emerald Mountain Trail System 28 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

OFF THE COUCH

Tips from Olympians

Local Olympians’ Secrets for Skiing Steamboat It’s an Olympic year, which means Steamboat’s best skiers and riders are Chad Fleischer Super GS/Downhill Combined, 1994, 1998 heading across the Pacific to compete on the world’s biggest stage. For the “On a powder day I let all the diehards head down to line-up at Storm Peak while I ski Four rest of us stuck here cheering them on, we can only offer a look at some past Points for a run or two. Then I wait for them to drop the rope to Sundown. This way, I’m usually one of the first chairs to arrive at the top of Shadows.”

Olympians’ favorite stashes on the mountain.

Caroline Lalive Super-G, Combined, 1998, 2002

“If Pony Express is open and groomed, I head straight there for some awesome ripper turns down Longhorn, which reminds me of my World Cup days. If there’s fresh powder, I head to 2:30 Trees. There’s just something magical about them; they’re soothing to my soul.”

Billy Kidd Slalom, 1964 (silver); Gold, 1970 World Championships

“I start my day on Buddy’s Run, which reminds me of skiing in the Olympics with Buddy Werner, touching his sculpture beforehand out of respect and for good luck. If it’s a powder day, I head for Shadows, which reminds me of Robin Olds, the legendary fighter pilot who loved deep powder and tight trees.”

Deb Armstrong Giant Slalom, 1984 (gold), 1988

“If it’s a powder day, I like hitting First Tracks for fresh powder. Then, while everyone else is racing over to Sundown, I head the opposite way down to Four Points. I can get three or four runs there without anyone else around. For groomers, I love the lower front side of the mountain, especially Vertigo and its long fall line.”

Bobby Aldighieri Moguls, 1992; Head Coach Canadian Freestyle Ski

Team, 2006-2014 “I love taking my first warm-up run down Vagabond, making big GS turns; you can open it up with no one on the trail. Then it’s off to Storm Peak face and then Tornado or Nelson's Run. At the cat track it's hard not to head across Rainbow Saddle to White Out. It's usually soft and reasonable even for old guys like me.”

Erin Simmons-Nemec

Snowboard Cross, 2006 (Canada); 9-time XGames athlete (three-time silver medalist) “I like ‘pressing glass’ and often ask the ski patrol about when they might finish avalanche control and plan for those rope drops. But even first tracks on fresh corduroy are worth it.”

Chris Puckett

GS, 1992 (four-time National Champion) “If I only have an hour or so, I make it count: Shadows with as few stops as I can. Then I'll hit Two O'clock trees, watching out for the catwalk in flat light, then up Elkhead to rip one fast run down Heavenly Daze and See Me. I love ending the session making GS arcs down a big, wide trail.”

Johnny Spillane Nordic Combined, 1998, 2002, 2006, 2010 (three silvers) Nelson Carmichael Moguls, 1988, 1992 (bronze) “My favorite days are when it's nasty weather and you seek shelter in the trees; with a little effort you can find great snow almost every day. I love Christmas Tree Bowl and the Gates. It’s also hard to beat a bluebird day tearing down groomers, like a top to bottom run down Vagabond.”

“I still like to ski bumps—fluffy, slushy and almost anything in between. If it’s not a powder day, I’ll take a quick warm-up on Rudi’s to Four Points, then head toward Twister, Tornado or Cyclone. I can stay warmer that way instead of going right up to Storm Peak. I’ll then lap Four Points, maybe even hitting my namesake Nelson’s Run to reminisce when it was Four Points lift line. I also like Royal Flush on Pony Express, which has a great steep section.”

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WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 29

OFF THE COUCH Winter Carnival Shenanigans

Light up all you want. That’s nothing compared to the lighting up done every year by The Lighted Man. Pyro-skier Claudius Banks started the Winter Carnival’s Lighted Man tradition way back in 1936. In the olden days, he wore a leather harness mounted with flares and flashlights running off of four-volt batteries in his backpack. Later, he upped the voltage to six volts and carried a car battery, adding a helmet with Roman Candles strapped to it.

In 1971, he convinced his son, Jon Banks, now 73, to carry on the tradition (Uh, son, I was wondering if you might…”), spicing things up with today’s high-tech LED system that shines 256 lights from his poles, skis, suit and helmet, all controlled by a microprocessor.

Horsin’ Around Want to dash through the snow? Sample Steamboat’s genuine western heritage by taking a horseback ride with the entire family. Saddle up at Del’s Triangle 3 Ranch, which offers family-friendly rides on snow-laden trails 18 miles north of Steamboat near Clark (970-879-3495, steamboathorses.com); or Saddleback Ranch (970-879-3711, saddlebackranch. net) west of town. Just practice your “Howdy, Howdy’s,” “Giddyup’s,” and “Whoa’s,” beforehand.

“I had no intention of becoming the next Lighted Man,” he says, adding his initial outfit weighed 70 pounds, including three lead acid batteries and a bricksized controller. Now the weight’s been cut in half thanks to a smaller controller and LEDs. “LED light technology has gone crazy lately,” he says. “It’s a quantum leap better than the old stuff.

Still, we’ve yet to have a year where everything works 100 percent.” Case in point: One year when he took a bow to the crowd a hair too early, firing Roman Candles over onlookers’ heads.

But it’s par for the course and part of our beloved Winter Carnival, celebrating its 108th anniversary this season Feb. 9-13, 2022.

If you’d rather be pulled, bundle up and hop on a winter sleigh ride, either under the winter stars or catching snowflakes on your tongue. At the resort, ride a sleigh behind a snowcat at the top of the gondola to dinner at Four Points or Ragnar’s (the latter a five“I reckon so...heeyah!” course Scandinavian meal, hinting at “Think we’ll make first chair?”

Steamboat’s early Norwegian culture); or go for a horse-drawn sleigh ride at Haymaker Golf Course (970-871-5150, steamboat.com). For other horse-pulled adventure, try Saddleback Ranch (970-879-3711, saddlebackranch.com), an 8,000acre, fourth-generation, family-owned ranch just out of town, which offers two options, bells jingling from Belgium horses on each one: a 40-minute dinner ride takes you to the Double Dollar Lodge for hot chocolate, a home-cooked meal (try the New York strip) and old-fashioned entertainment (such as learning how to calf rope); a shorter ride circles the ranch’s Longhorn Lodge. North of town, Hahns Peak Roadhouse (970-879-4404, hahnspeakroadhouse.com) offers sleigh rides to and from their lodge on Routt County Road 129, beneath snow-capped Hahn’s Peak.

30 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

Photo Credit: Noah Wetzel, courtesy Steamboat Springs Chamber

Inside The Lighted Man

Three circuits control his poles, suit and helmet, and six are programmed on each ski, so that if any one area goes kaput, it won’t affect the entire suit. As for his fireworks? He controls those by pushing buttons on his poles.

Photo courtesy of Del’s Triangle 3 / Larry Pierce

Sure, other ski towns could share our Ski Town USA moniker (if they had the coveted trademark). But you’ll see why Steamboat earned it at our whacky Winter Carnival. The nickname was coined by a Chicago newspaper writer after watching the local high school marching band perform on skis during the Winter Carnival. The ski band tradition continues to this day, in their annual performance every February in an event blending Steamboat’s Western roots and ski town lifestyle. Originally organized by Carl Howelsen, a Norwegian who introduced locals to skiing and ski jumping in the early 1900s, the carnival started in 1914 as a mid-winter celebration to help locals break up the winter. More than 107 years later, it’s still one of town’s most popular events for locals and visitors. Here Feb. 9 to 13? Head downtown for the parade and street events and to Howlie for more festivities.

Just stand clear if he takes a premature bow to the audience.

2022 Sample of Events What a long, strange trip it’s been. While we’re all saying that, let’s throw our hats — and helmets — in the air for a winter that’ll surely be more action-packed than last. “We’re excited to see a great lineup of events for this winter,” says Steamboat Springs Chamber CEO Kara Stoller. Following are a few virtual/schmirtual events to put on your Swillin’ & Chillin’ calendar:

January 1-5 Steamboat Music Fest: Boogie Down 16 Balloon Glow: Get Some Visuals 17 Bud Light Cowboy Downhill: Carnage Time

February 9-13 Winter Carnival: Shovel Race — “Ouch!” (in a highpitched voice) 19 Light the Night Celebration: Balloons, Big 25-27 WinterWonderGrass Festival: Jam Grass

March 5 Bud Light Rocks the Boat Free Concert Series: New Stage

April 2 Cody’s Challenge: Got It Inya?

9 40th Annual Cardboard Classic: One Word: Duct Tape (actually, two words) 10 Splash Down Pond Skim: Another Word: Shrinkage

CLANDESTINE CORNER Radar Days

Sure, the mountain’s official events are nice and all (hard to argue with the Cowboy Downhill and Spring Splash), but there are a handful of days to put on your calendar that offer a little more riding revelry.

Read on for our list.

ST. PATTY’S DAY: While this used to be celebrated in fine, cliff-hucking fashion at the Chute 1 Bumpoff (unceremoniously disavowed by the ski area), it’s still a great day to get your green on. BTW, it’s March 17.

Best Party Spots on the Mountain We all know about the mountain’s bars and such. But how about those places where you can BYO with your bros, schussing right up to the perfect perch for a quick coldie?

We’ve got you covered with our unequivocable guide to a few top party spots on the mountain where you can bust out wine, cheese and even a little shimmy dance before carving your way back to the confines of civilization far below. (Don’t worry, locals, we won’t mention your igloo, Aryeh; Daryl’s (RIP) grill at Area 51; or even the coveted “Burrough,” which likely still has beers left over from last year.)

BROADWAY BENCH: We normally don’t advocate catwalks, but we do this one, located halfway down the Broadway catwalk to the left of Westside. Its picnic table at the far switchback overlooks Walton Creek and the south valley far below. Locals tip: You can also get there by hitting the glades, if they’re open, just to the left of the top of the South Peak lift.

ELKHEAD TABLE: This wooden beauty is on your left as you ski down from the top of the Elkhead lift toward Thunderhead Lodge. Few people use it so you’ll likely have it to yourself, along with the squirrels. The only bad part: You lose all your momentum for the remaining flats back out to the top of the gondola.

THUNDERHEAD TABLE: You might have to share it with skinners de-skinning after climbing up Heavenly Daze, but this picnic table serves up the most commanding view of the Yampa Valley of any on the mountain. It’s located around the back on the far side of Thunderhead Lodge, where you can also see who’s downloading at the end of the day.

VAGABOND TABLE: Yep, there’s one, believe it or not, about halfway down Upper Vagabond on the left somewhere in middle of a bunch of aspen trees (now that narrows it down). But it’s easy to accidentally whip on by it and it’s hard to see from the trail (and then you would have carted around all those beers around for nothing.)

GAPER DAY: Yes, this homage to Jerry of the Day still goes off large time every April 1, when locals (and visitors in the know) don everything from dresses and tutus to gorilla suits to hit the slopes. Go ahead…get your gape on during the one day it’s OK to have gaper gap.

COUGAR DAY: Yes, actually, there is such a thing, and it doesn’t involve felines or your average, regular ol’ day at Aspen. Rather, it’s people dressing up like MILFs, DILFs, GILFs and more, with no shame about their intentions.

No word on the exact date yet, but you’ll know it when you see it.

CU BUFFOONS: Founded in 1962, the CU Buffoons is CU’s oldest acapella group, and every winter they bring their songs to the slopes of Steamboat, where you can ski or ride in time to their zany tempo. Check CUBuffoons.com for this season’s date come springtime (singtime?).

CLOSING DAY: Aside from April Fool’s Day, this is the only other day when it’s OK to break out that buttocks-hugging one-piece and shape skis. It’s April 10 this season, so plenty of time to prepare.

VAGABOND TEEPEE: You might have to dodge a parade of kids or two, but you can stop at this abode halfway down Vagabond on the right to snarf down a quick Power Bar (oops, we mean, Honey Stinger or BarUEat bar). And it sets you up perfectly for the bobsled run down Gnarnia (the old mountain bike uptrack) for the schuss home.

PONY YURT: Pony up inside the yurt at the top of the Pony Express lift to escape the cold and wind, as well as the high-priced fare at the resort. Perfect for do-it-yourself lunches, libations and more, it even has chairs and a heater inside (and perhaps remnants of full-moon revelers from the night before).

BASHOR BOWL: Uh, we’re not sure if this will be here this season or not with all the dirt they’ve been moving at the bottom of Bashor. But for the past few years this has been a favorite haunt for locals, complete with chairs, an open-aired roof overhead, and access to last-chair mini-runs on Bashor. Bonus: Playing Chinese Downhill (like “Hot Dog, The Movie!”) on the bottom of BC Skiway on the way home.

WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 31

PARTY TIME

On-Mountain Apres TIMBER & TORCH: With a new, expansive view thanks to this summer’s demolition of the old gondola 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. daily.

ROUTTIE’S: Replacing Last Tracks from last year, Routtie’s, on the corner near Paramount in Torian Plaza, is the resort’s newest hang-out, featuring Texas-style BBQ goodies and beer. Since it’s new the jury’s out, but it’s hard to go wrong with that combo.

GONDOLA PUB & GRILL: Formerly the Grubstake (and before that such ageold bars as After Glow, Pink Cadillac and Helm), Gondola Pub & Grill is the secondlongest, same-owner-operated restaurant in Steamboat, behind Harwig’s downtown.

It features a tried-and-true happy hour and family friendly, American-style cuisine designed to get you back out on the hill. It boasts an outdoor upper deck, upper-level bar, and fire pit on the lower patio.

FLEISCHER SPORTS: What…a ski shop in a mountain apres listing? Yep, twotime Olympian Chad Fleischer has added a bar to his ski shop at the base of the mountain. He’s struck gold with the combo, which lets you sit at the three-tap bar — directly in front of the CSA tuning machine’s window and below two 55-inch televisions — while waiting for your skis to get waxed or just hanging out with friends. “People can have a beer while watching their skis get tuned,” says Fleischer, known for his crash in the Hahnenkamm World Cup Downhill in Kitzbuehel. "As far as I know, this concept has never been done anywhere, even in Europe."

Get Chad Fleischer with a beer in him and maybe he’ll tell you about his biff in the Hahnenkamm.

Done schussing? Time to start slamming in your ski boots. Luckily, hotspots on the mountain are designed for just that, letting you drink grog in your goggles (groggles?)

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" is actually complimentary, meaning “a curvaceous, ‘stacked’, attractive female.”

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, woodfired ‘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 “local’s” pint pass gets you happy hour pricing on beer.

LOS LOCOS: In the mood for margs? Remodeled as freshly as its squeezed limes, 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 uber-sweet, 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 and other deals. (Go ahead and buy a whole round for your friends). While fitting inside can be tough along the narrow-corridored bar, you can always hang out outside by a large gas fireplace, banging your boots together to get warm. And, oh yeah, gotta’ try the Truffle fries.

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Hit Truffle Pig for cheap suds and big pours. (And ask for the “pig” game).

PARTY TIME

Sizzler Sampler E3 CHOPHOUSE: “Welcome to cozyville” is what you’ll say saddling up to a fireside cocktail at E3 downtown, which will make you want to put on your PJs (please, no footies). Surrounded by Adirondack chairs, two lava rock-lined gas pits outside — one circular, one rectangular — provide warmth and ambiance along the river. Bonus: in winter, the trees have abandoned their leaves, creating a great view of Howelsen Hill. “And we had to cut down two more after last year’s windstorm, freeing up the view even more,” says manager Brittany Uris. Top it off with an award-winning, hormonefree steak straight from the E3 ranch and you might want to bring your pillow.

O’NEILS TAVERN & GRILL: Walk into O’Neils at 41 8th St. downtown and you see it right away: a giant stone fireplace — beneath an even bigger elk rack — welcoming you into a world of warmth. Combined with service that’s just as warm and friendly and a hot toddy to wash down a steaming plate of shepherd’s pie and you have all the right ingredients for comfort after careening down the mountain.

Bonus: The see-through fireplace opens on both sides, sharing the flames of love.

Fire on the Mountain

Town’s Best Fireplaces!

TIMBER & TORCH: Go straight from your ski boots — heck, even in your ski boots — to the large, stone firepit at Timber & Torch at the base of the mountain, where soothing flames will have you reflecting on every turn you took during the day. Seats are arranged in a semi-circle, like your buddies watching you get up after a biff, fueling camaraderie with your fellow flame-watchers. Bonus: You can watch skiers at the same time.

Chestnuts roasting on an open…Go ahead, cuddle up and get cozy after your day on the slopes at the following roundup of fireplaces around town, which come complete with, maybe not chestnuts, but at least hot toddies.

TRUFFLE PIG: While it’s sometimes hard to squeeze inside Truffle Pig at apres AURUM: Outside along the river? It doesn't get any better than the deck at Aurum hour, head outside to its mambo, stone gas firepit and you can breathe fresh air while downtown, which overlooks the river and Howelsen Hill. Sip a hot toddy with a hottie around a glass-bead outdoor fireplace, while enjoying crab cawkes and chanterelle mushroom fondue next to the river. “It’s a place where everyone is comfortable, even in winter,” says owner Phil Armstrong, touting Aurum’s gas pit. Bonus: a “local's hour,” complete with Colorado beers and specialty drinks delivered right to your flames.

feeling warmth from its flames. It’s one of the largest around, with chairs that let you prop up your ski boots (protected by a glass enclosure so the soles don’t melt).

Two-buck Sessions don’t hurt either, letting you easily by rounds for your new fireside friends. “It’s right in the center of our patio and offers a stellar view of the ski area,” says owner Scott Engelman.

Now serving HOT Breakfast Sandwiches on Organic Breads!

Open Everyday 7am - 5pm • 685 Market place plaza, Suite C4 970.879.1747 • www.CruisersSubShop.com WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 33

PARTY TIME

Catching Up With Chamberlin Birch She immediately brought me in and we’ve been playing together since.

S&C: What makes your sound so unique and do you play off each other well?

Jody: Our voices blend well together and we both love a good harmony. We’re able to make a big sound with just the two of us through our different instruments. We’re like a brother/sister duo. We’re very different – I’m more of an extrovert; I love to dive into the people and soak in the moment. Brad is passionate about the details and works hard on us sounding the best we can.

Brad: Vocals and harmonies and what I think is a big full sound for a duo. As for playing with each other, first off were great friends, which is where it all starts. We also balance each other well — between Jode’s love of engaging with people and me liking the details.

S&C: How hard is it to write a new song?

Jody: Sometimes it comes easily – I wrote a 40th birthday song for my best friend the night before her party. It came together so quickly because of all the memories we shared. Other times it’s really hard. I’ve found it’s always best to let it flow from my heart and my journey than to try and make a song work.

Brad: It can be pretty hard, but a lot of times a song just sort of unravels itself.

Jody Feeley & Brad Rasmussen Chamberlin Birch, featuring singer-songwriters Jody Feeley and Brad Rasmussen, has a unique style with tight harmonies and creative instrumentation, evoking an Americana/folk sound of the mountains.

Following their debut EP "Falling In Love,” they’re working on a follow-up while performing locally as a both duo and playing with other bands (they’ve opened for such artists as country star Cam and Jonah Werner). Covering genres as varied as our snowpack, they call their style "Indie Core Alt Country Pop,” a tribute to their versatility.

Here’s a little more on what makes them tick.

S&C: How’d you come up with the band name?

Jody: I love vintage things – making old things into something new, and beauty in simplicity. Our producer told us about this old rundown ski area in Vermont that had just one rope tow that goes up to a small hot chocolate stand. It was open from 1930 to 1988 — $25 for a season pass. It stayed like that the whole time it was open. The name of the ski mountain was Chamberlin Birch.

Brad: We got a text from our producer that just said “Chamberlin Birch.” I thought it was a musician from the studio we forgot to pay or something. It ended up being our favorite band name idea. We loved the story of the ski hill, so we went with it.

S&C: Where’d you grow up and what’s your music background?

Jody: I was born in Illinois but have lived here in Steamboat since I was 10. I’ve been on stage since I was 5, doing all kinds of things like plays and singing in church. Music has always been a big part of my life – I started young and have never stopped singing.

Brad: I grew up in Oklahoma City, and moved here in 2009.

S&C: How’d you two meet and how did the band come together?

Jody: In 2009, Brad was between jobs in Oklahoma and needed a break. A mutual friend suggested he come to Steamboat, where he lived with my parents for a month.

That’s when I met him and he told me he played guitar and sang a little. We worshipped together at Euzoa, where we started finding our sound and voices. Then we started writing songs together and decided to record our first album. Our friend Jesse Christensen heard us and shared his stage and we’re forever grateful.

Brad: I was in Oklahoma and looking for somewhere new to go. I worked with a guy who was friends with Jode and her family. After a couple things fell through, he put me in touch with her dad Rob. Three weeks later I packed up a ’95 Ford Taurus named “The Green Machine” and was on the way to Steamboat. Jode was doing the music at Euzoa and while I was unpacking my car she saw my guitar and asked if I played.

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S&C: How often do your kids come up and sing?

Jody: It truly is a blessing to be able to sing with my girls (Alexa and Micah Lynn).

Anytime I get a chance to do so is such a gift.

S&C: What’s your favorite song you guys play?

Jody: I don’t really have one favorite, but I love the ones that are rich with harmony and have a good beat. It’s fun to tweak a song and make it our own. Lately, we’ve been playing some Brothers Osborne and Maren Morris and that’s been really fun.

Brad: That’s a tough one. We do so many different genres, so a favorite song moves around a lot. Lately for me, “Honey Jar” by The Wood Brothers has been pretty fun.

S&C: How hard was this last year?

Jody: I didn’t realize it would be so hard – the break seemed nice at first, but then I understood how much the music meant to me. Nothing else gives me that feeling of expressing who I really am as much as my music and sharing it with everyone. I love sharing my music with people – the universal connection of music is so powerful.

We still played together quite a bit because Brad is a part of our family, so that gave us some time together.

Brad: It was really hard, as it was for a lot of other people. Losing a large part of how we make a living and not being able to do something we love to do was pretty difficult.

S&C: What do you love about Steamboat?

Jody: Everything. Growing up here I have a lot of fabulous memories. I met my husband here, my kids were raised here, and both sides of my family are here. There’s a simplicity to the beautiful people and landscape here, including the mountains, lakes and rivers. I love to explore it.

Brad: Definitely the people. I feel blessed to have the community I have. There are lots of great things to do outside here.

S&C: What do you do when not making music?

Jody: I’m usually camping in the woods in the summer, or skiing on the mountain in the winter, with friends and family.

Brad: I like a lot of the normal Steamboat stuff, including fishing, camping, hiking and skiing. I also like projects — fixing stuff and making stuff. Whatever I can do with my hands that’s creative.

S&C: What’s your favorite place to play?

Jody: Each place is so uniquely different and each place has something special about it. Whether it’s the people, the location or the atmosphere, every experience has a nuance for me. I’m so thankful to have a place like this with such amazing people to do the thing I love.

Brad: That’s a difficult one to answer. There are a ton of great places to play around here, for a ton of different reasons. I like them all and look forward to playing this winter.

PARTY TIME

Of Beer, Bands, and Bullet Holes

Old Town Pub’s Séan Regan Name/Age: Séan Regan, 38 Family status: Wife Sarah; son Mason; and a couple of cats S&C: What’s your background?

I grew up in Sussex County, New Jersey, in a small community called Lake Tranquility. After college in the Poconos, I moved to Steamboat at 22 in 2005. I cut my teeth in the Steamboat restaurant community throwing salads at Old West Steakhouse, running food at Creekside and drinking nightly at the OTP, anticipating the day I get a job there.

S&C: When and why did you buy OTP? We bought OTP in June of 2016. I had worked there since 2007 under two different owners, envisioning a lot of things through the years that I would do there. Then a good friend helped us out and we became partners. Our goal has been to make OTP a place for happiness, connection, a fun party, and to help set a higher standard for comfort and safety in the valley.

S&C: How hard has it been with the pandemic?

The pandemic has been difficult for sure. Without the core staff and my family keeping me sane, who knows where I would be. The pub’s staff, we’re like family; we’ve been doing this together for a long time. The six of us that have been there the longest combine for 63 years of OTP, and we’re complemented by longtime friends and other Steamboat studs who just crush it. The staff are the real backbone here; they’re the ones who masked up for a year and people could still see their smiles. The rules were changing daily, as was my mood, and they kept positive, plus they kept me positive. They get to be around all the amazing people, and with that, they mastered the art of dealing with the not-so-amazing people. I recommend never being in the not-so-amazing crowd, ‘cause it’s noticed. We see some interesting stuff and we smile through it; we look out for each other here, and we have an amazing clientele who enjoys supporting us, and they look out for us and vice-versa — the OTP way.

S&C: Has it been hard to book bands?

It’s been interesting. At first, we put on some socially distanced shows; those were difficult to put on but the music lovers rallied and we threw some intimate shows for 40-50 people, with world-class musicians. And we were able to pay the artists pretty well considering. Staffing has been tough as far as putting on shows but it’s coming together now. We could always use another door guy — wink wink, whoever you are.

S&C: What’s this winter’s line-up looking like?

The calendar is filling up, with lots of OTP favorites returning back. A big part of booking now is reconnecting with friends we have worked with for years; a lot of these bands were hit harder than we were — they didn’t have a restaurant to fall back on. We’re hopeful the music scene continues to revitalize and these musicians can get back to their craft. Some shows to watch out for include the heavy future groove of Lespecial; Funk You, a nine- piece dynamite funk party from Atlanta; and Runaway Gin, a killer Phish tribute from Charleston. And get ready for Eric Delaney and Matt Holliday to grace our stage this winter as well.

S&C: How’s the revamped stage working out?

It’s great — it’s had some next-level acts grace it through the past five years, hosting 400-plus nights of music and other events so far. We’ve been lucky enough to host many amazing musicians who are way too big to play our room. We’ve also had plenty of up-and-coming acts nobody knew of yet and now they’re headlining Red Rocks and other venues around the nation. It’s also offered novice players a chance to play for people. We also work with Mod Vaude, Steamboat’s local burlesque show, whose hardworking crew has worked tirelessly to perfect their event.

From the Poconos to pub owner: Séan Regan of OTP.

S&C: Let’s move onto what you serve — what’s OTP's most popular beer, cocktail and food?

We’re a Budweiser bar, for sure. Next, I’d probably say the Russel Kelly Mosaic IPA from Telluride, which is a damn tasty beer. Cocktail would have to be Terry’s Berries — sweet, refreshing, served as a martini or a shot, and crafted by the real best bartender in town. Food is a tough one because our kitchen is amazing. Our top dinner is the pot roast and top sandwich is our take on the Pittsburgh. And our entire weekend brunch menu is incredibly tasty. The OTP kitchen is the most underrated workplace in town.

S&C: Favorite run on a powder day?

Storm Peak Face to Rainbow to let it rip, and then I got a couple tree runs I like to keep fluffy, so no further comment.

S&C: Other activities you enjoy?

I’ve been getting involved in the local hockey community. My 11-year-old son Mason is playing his fourth season right now and he convinced me to sign up and play in the men’s league. I’m a D league guy trying to keep up in the B league, and I love it.

Every game gets a little better and a little more fun, plus the camaraderie on the ice is great — lots of talent and enjoyment out there.

S&C: What do you love about Steamboat?

I love that people move here and then take pride in this being their hometown. I love how long-time locals will take to a cool new person that share a similar lifestyle and attitude. I love that the community rallies to help someone in need. And I love the weather. Kiss the mountain air we breathe!

S&C: Are those bullet holes in the back wall still there, and what’s their story?

The bullet holes were in a phone booth that was given to some ranchers about 10 years back (not my doing). I hear the bullets were from one of two things: either a couple old cowboys in a pool game that went wrong; or some late night shenanigans with my man Joe Pete along with a few Hell’s Angels, the sheriff and a couple bottles of Sambuca.

WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 35

PARTY TIME WinterWondergrass Founder Scotty Stoughton

How’d the river trip with the NFL’s Joe Hawley and other players go?

It was a very unique experience and a huge honor. I met Joe when he was a random guest at RiverWonderGrass 2020 and we clicked. On a hike up Jones Creek we talked about his vision to help professional athletes transition from a somewhat artificial, star-studded life, into a meaningful, spiritual journey, and there is nowhere better for that than a river. We all went very deep emotionally and spiritually. There were tears, laughs, hugs, smiles and uninhibited dancing under the universe to the sounds of hand drumming.

When did you move to Steamboat and what do you like about it?

I moved here officially in September 2019 with my family, but I’ve been playing here since the late ‘90s, at The Inferno and Heavenly Daze. I lived in Vail for several years, plus did stints in Boulder, Denver, L.A., and Central California. But I absolutely love Steamboat. It’s been hard building a community during the pandemic, but we’re slowly building our circle and looking forward to expanding it. I’m grateful for the support we’ve received from business associates who have quickly turned into friends.

This year’s WinterWondergrass Festival will be held Feb. 25-27 to much fanfare after foregoing last year’s show during the pandemic. At its helm: Steamboat’s Scotty Stoughton, a musician (Bonfire Dub ring a bell?) who’s also behind Adrift Adventures’ River Wondergrass river trips. Here’s his take on this year’s show and slice of heaven he’s carved out in the Yampa Valley.

Swillin’: How’s this year’s lineup looking?

Great — every band in the lineup is absolutely shredding. While we go after everyone, we like to shake things up each year. I never want to be complacent or take the easy road; we work hard as a team to find emerging acts working hard releasing records and touring, as well as the legacy bands.

How hard was it skipping a year?

It still feels like a hole in my heart, including the despair over what’s happening in our industry. Some people are so angry at the music world and don’t realize what we’ve had to do to survive. I mostly feel for the touring bands, who are maxed-out. Which is why I’m fighting to stay true to our original intention — provide a platform for artists and fans to connect in nature. I care so passionately about creating community.

Are you excited to host a live event here again?

Peak excitement. It’s part of what I am meant to do in this life — hold space for people to gather.

Any particular COVID protocols you’re following?

As with September’s Renewal Event, we’re following local health mandates and guidelines. In addition, we hired a high-end cleaning team, added hand sanitizer everywhere, and more. We’ve been holding events outdoors since 2013, so I’m feeling very positive about the safety of our event. I’m also a huge believer in personal responsibility — be kind, wear a mask if you like or need, and let’s respect and take care of each other. And if you’re feeling sick, reach out to transfer your ticket.

Let’s move onto the river…how are your RiverWonderGrass trips doing?

It’s beyond anything we ever could have envisioned. We knew they would be special — taking folks mostly new to the river down through Dinosaur National Monument.

There is just pure magic there. The greatest joy has been to connect with our fans and artists intimately, having the time to sip coffee while Linsday Lou sings acapella to the canyon. It’s where we are meant to be, where we are in our pure form, where there is no right and left, just forward.

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Do the bands like playing here?

They do, and many are also skiers and snowboarders — although many opt to sleep in after performing. When I set out to create a winter festival, I knew I had to find artists that were inspired and excited about winter culture. It’s a testament to the bluegrass culture that they all show up and face the elements with a smile and softness, even while getting pelted by snow. There is nowhere else I know of where Mother Nature plays such an integral role in the concert. The crowd gets excited as the snow falls and the band feels that and plays to the weather, unleashing jams unique to WWG. It’s pretty special.

Any insider tips for attendees?

Come early, go see the bands you never heard of, and taste the local beer during the sampling hours. Dress in layers and, oh yeah, bring extra socks. An old school onesie is the greatest outfit. Be ready to meet new people, make new friends, and dance your ass off. More than anything, participate. We’re building a community and everyone is equally important in raising the energetic bar. Lastly, if your favorite band is not on the lineup, it’s okay; go outside the box. This is bigger than any one act or person. Once you come, you’ll know that.

Favorite spot to hit on a powder day?

I love skinning up and finding empty spaces. My inner self needs to be alone in the powder, ideally tucked into the trees, away from people. I gravitate mostly to where I feel people won’t be, and I’d rather hike all day for one run of untracked bliss. But honestly, I’m still finding my way around the mountain and need some local guidance to discover the true stashes. But I’ll wait for my turn.

Inside This Year’s Lineup

Feb. 25: Lukas Nelson and Promise of the Reel, The Travelin’ McCourys, Sierra Hull, Cris Jacobs, Drunken Hearts, Sticks and Thorns, Jay Roemer Band, The Sweet Lillies, Buffalo Commons, WWG All-stars.

Feb. 26: Trampled by Turtles, The War & Treaty, Molly Tuttle, Dust Bowl Revival, Kitchen Dwellers, Morsel, Tejon Street Corner Thieves, Buffalo Commons, WWG All-stars.

Feb. 27: Woods Bros, Yonder Mountain String Band, Kitchen Dwellers, Pickin on the Dead, Ghost of Paul Revere, Morsel, Lindsay Lou, Dust Bowl Revival, Big Richard.

Swillin’ Wondergrass Tips

• You can volunteer to get free tickets!

• Dress in layers; you’ll get hot dancing and cold drinking.

• Bring gloves and a hat (stuff them in your jacket sleeve when you get warm).

• Drink water, lots of it. Your ski legs will thank you.

• Hit the off-venue shows, whether they’re at midnight downtown or at the top of the mountain.

• Don’t overlook the side tents; that’s where some of the best jams happen.

• Eat food. Don’t rely on beer carbs to get you through the evening.

• Walk, carpool (with a DD) or bus — no use driving after dancing.

PARTY TIME Ways to Imbibe on the Mountain Gone are the days when you had to rely on a St. Bernard carrying a mini-keg of rotgut brandy to come save you and warm your innards. Here are a few other ways to get a little pick-me-up and warm-me-up on the slopes.

2020

Bota bag: This tried-and-true booze bag dates back to the early (and cold) Spanish days in the Pyrenees. The wineskin is most often made out of leather (or goatskin) and can also be used for hot chocolate and Red Bull! Traditionally lined with goat bladders, sometimes tree sap was used to prevent seeping. Thankfully, today’s have plastic liners and a nozzle for easy slurping.

Pros: The whole tradition thing; leather makes you feel cool; sling carries bandolier-style over your shoulder.

Cons: It kind of dates you; red wine can dribble down white ski coats; and that whole “squishes-when-you-biff” thing after hucking a cork 540.

Flask: This flashback to evenings of grandpa sitting around the campfire has resurfaced among today’s Millennials, with flagons, hipflasks, canteens, thermoses or whatever you want to call them enjoying a resurgence on the slopes.

Pros: Fits easily (and contours with rib cage) into jacket pockets; has character — some even have initials; whatever’s inside usually warms you right up.

Cons: Metal gets cold; they dent; easy to lose cap; they only hold so much.

Pocket Beers: Of all carrying receptacles, the canned beer (we’ll go with PBR) is the probably the simplest method; and you don’t even need to fill it. Simply grab it from the fridge and go. And the beers from cheapskate manufacturers (like, ahem, those 11.2-ounce Stellas) are actually skinnier and fit in your pockets better.

Pros: Multi-variety; that refreshing burst when you open it; goes down so smooth (and actually helps hydrate you); can crush the can after crushing your beer to carry home.

Con: Gets shaken up when you fall; kinda’ bulky in the pocket; always wish you brought more.

WhiSki Pole: For a quick snort on the slopes, it doesn’t get more clandestine — or dorky — than the WhiSki Pole, which actually doubles as a flask. Each grip (or Stash Handle) on the adjustable poles holds 8 ounces of your favorite beverage, secured with a cap. Simply untwist and get twisted. $79, www.whiskipoles.com Pro: Can sneak through any frisking by authorities; you have two of them; great way to impress friends.

Cons: They’re kind of dorky; extra swing weight when skiing; inherent bias against snowboarders; hard to tell how much you have in there.

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How Many Beers Can Your Vest Hold?

Not that we’re advocating this, but if you’re Josh Burton of Laramie, Colo.’s WhatVest (whatvest. com), you can carry far more beers than however many friends you have. Watch his YouTube clip (youtu.be/9iAcM36fMTU) and you’ll learn that he can carry a whopping 41 coldies with him in his WhatVest on the slopes, broken down as follows: Vest pockets (6); Front pockets (4); Lumbar pockets (4); Back top goggle pocket (6); Main rear pocket: (21). “But I wouldn’t recommend it for your daily skiing,” he says.

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WINTER/SPRING 2022 | SWILLIN’ & CHILLIN’ 37

STEAMBOAT-MADE GEAR GrassSticks Toilet Plunger When it's dumping outside and you have to take one, don't let your schralp sesh get backed up by clogged pipes. Steamboat’s GrassSticks has you covered with the world's first bamboo ski pole plunger! The forced-cup black plunger head comes with a 20-inch bamboo handle, complete with a pole strap for maximum security. Bonus: It’s made from recycled cut-off bamboo scraps from ski poles and comes with a 5-year warranty (not that we’ve known anyone to ever bust a plunger). “It's an overlooked piece of gear...everyone has an ugly plunger next to their toilet,” says GrassSticks’ Andrew Beckler. “They’re as beautiful as a plunger can get and make you think about skiing every time you enter the pow room.” $38, www.grasssticks.com

Big Agnes Sidewinder Sleeping Bag

Like sleeping on your side? Steamboat’s own Big Agnes unveils its Sidewinder SL and Camp sleeping bags, designed for side sleepers with a long, ambidextrous zipper that stays out of the way — especially when rolling from side to side. Constructed with body-mapped insulation to optimize warmth and minimize pressure points and other ‘side effects,’ the series is a side sleeper’s dream and is available in both women’s and men’s models. $149.95$279.95, www.bigagnes.com

Harvest Skis Homegrown Tourer From mandolin to maching down the mountain. That’s the storyline behind Harvest Skis founder Eric Baker, who, when not picking the mando for Buffalo Commons, presses homespun skis for Harvest. This season’s pick: its flagship Homegrown Touring ski, complete with Tread Tech fish scales underfoot for scootching up (and schussing down) those short shots on Rabbit Ears. With dimensions of 136/105/126 (beefy shovel, ample midwaist girth for pow), it comes in four lengths (187/177/167/157cm), traditional camber for edge hold, and nose rocker for float and turn initiation. And it’s medium flex profile and waist width gives it playful, carving feel at the resort. $789, www.harvestskis.com

Sled Dog Snow Skates!

Honey Stinger

Bars, chews, waffles…for two decades, Steamboat’s own Honey Stinger has been a trusted energy source for athletes large and small (is that PC?). With a blend of organic sweeteners (including honey) designed to improve stamina and performance, they’re perfect to pull out on the chair or trail as you lay tracks for a few more turns. Personally, Swillin’ sides with the chews or waffles out on the slopes, especially the Cookies and Cream and Apple Cinnamon. The only thing you’ll be waffling about? Sharing it with your seatmates. www.honeystinger.com

Bar U Eat

Born right here in Steamboat by company co-founders Sam Nelson and Jason Friday, and named after the quintessential Bar UE chairlift, Bar U Eat uses simple, whole, and organic ingredients that you can read and recognize, including roasted oats, nuts and seeds, bonded together with Medjool dates and honey. Available in bites and bars, they’re available in four flavors (our faves: Coffee Pecan and Peanut & Cherries) and are guaranteed to not leave you bonking on White Out’s bumps. Bonus: They’re sealed in plant-based compostable packaging and the company donates to 1% for the Planet and sponsors Routt County Riders. www.barueat.com

Look, ma, no skis! Or shame. Yep, that’s the storyline behind Sled Dog Snow Skates (no, they’re not snow blades), which will have you skating circles around your friends on the snow. The world’s first patented snowskates, they’re basically ski boots with ski bases and metal edges — think a combo of ice skating and Alpine skiing. They come with adjustable aluminum buckles, 40mm power strap, grab loops for easy tongue and inner adjustment, and a moldable inner-boot with moldable foam for custom ankle fit (not that you’re real worried about performance with these babies). Bonus: A special shock-absorbing heel helps with big landings. Where’d we try them? The slopes of Howelsen (even riding the Magic Carpet next to the kiddos). Next stop: the Big Mountain. www.sleddogs.ro 38 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM

LAST CALL The Caretaking Job: My roommate Jeff Kelley and I share the caretaking responsibilities. Our primary jobs are to record the 5 a.m. snow depth measurement at mid-mountain and the summit; and ensure the building is locked up properly at night, coolers are maintaining their proper temperatures, and that all restaurant appliances have been turned off for the evening. We also respond to any alarm calls at either Four Points or Rendezvous Lodge at any time of the night. We are also on call during night functions in case the gondola mechanic on duty needs assistance.

Apartment Stories: My first year there I was on a river trip and my roommate had left the kitchen window open at night and a bear came in and “cleaned the dishes” in the sink. At first, he thought I had come home early and was drunkenly throwing dishes around. He was a bit shocked to find that it was 200-pound bear in the house, but he managed to shoo it back out the window.

Another time I had a call at 2 a.m. of a cooler alarm at Rendezvous. When I got there, it was pitch black, but I could see water on the kitchen floor. At first, I thought the night janitors had just over-mopped. But using my cell phone for light, I could see ripples in the water. Still sleepy, I opened the cooler door to a wall of water being sprayed out by the fire suppression system. I was instantly soaked head to toe at 2 a.m. in the middle of winter. I ran downstairs and shut off the main valves and spent the next four hours cleaning it up. It was a chilly snowmobile back to the apartment.

Ski days: I typically ski between 40-60 days a year on average, although I could easily ski every day. Being a lift mechanic lets you ski everyday while doing your daily winter inspections of the lifts. Obviously on those big powder days the lifts need “extra inspections.”

It’s just hard running out to borrow a cup of sugar sometimes...

Confessions of a Top-of-theMountain Lodge Caretaker

Best Part: The best part of my job is the crew I get to work with. They’re some of the funniest, hard-working people I know — whether it’s splicing a haul rope, sitting atop a tower with 50-mph winds, or dealing with lodge emergencies in the middle of the night. Also, when opening Sundown for First Tracks, I’m up before the sun every day and get to see the most amazing sunrises while it’s quiet and no one’s around. Seeing those sunrises with nobody around is my personal “first tracks.”

Day in the Life Of: A typical day starts around 4:30 a.m. when I go record the snow depth. Around 6:20 I’ll leave the apartment and head to the bottom of my lifts, where I’ll turn on controls and check that everything is ready for the day. On the fixed-grip lifts I’ll “bump” the lift a few feet to make sure the sheaves, or tower wheels, are free from ice. Then I head to the top and do the same thing, before the operators show up. The rest of the day is filled with team meetings, testing, inspections and maintenance. My day ends around 6 p.m. before settling into my apartment up top.

A lot of jobs have their perks. Maybe free coffee, half-price burgers, or even a lenient powder clause. But perhaps none are as good as being a caretaker for the ski area’s lodges up on the mountain, whose biggest perk is getting to live in an apartment at the top of the gondola. Below, longtime lodge overseer (and master lift mechanic) Kevin Strickland comes clean on the position and Apartment Beta: It’s a small, two-bedroom apartment with a large living room the best bed in Steamboat. kitchen combo. The living room has a large window facing due north. Living there Name: Kevin Scott Strickland (“Big K”) Official Title: Lodge Caretaker/Master Lift Mechanic Background: I will have worked for SSRC for 16 years in November, 15 ½ with Lift Maintenance. For the past six years I’ve also been one of the caretakers for the Thunderhead building as well as Four Points and Rendezvous lodges.

Ski Background: I’ve been a skier since I was 4 years old. I grew up skiing in the mountains of North Carolina with the occasional trip to Snowshoe, Wintergreen, or Winterplace. I have tried snowboarding once in my life and decided that was enough falling.

How I Got Here: After getting home one night in North Carolina I decided I’d apply to be a lift operator, thinking I wouldn’t get it because I figured who wouldn’t want to live in a ski town. The next day they told me I was hired. So, a month later I loaded up what few possessions I had into my 1993 emerald green Buick Lesabre and headed west. I remember walking out of my hotel in Denver and looking out at the snowcapped Rocky Mountains and saying, “So that’s what real mountains look like.” After being a lift operator on Storm Peak, in 2006 a friend told me about a lift maintenance assistant job, which led me to becoming a master mechanic in 2011.

I’ve also been caretaking the lodges since 2015.

in summer is vastly different than during the winter. It’s much quieter due to fewer overall people; in winter, from 10:30 a.m. to 2:30 p.m., all you hear are ski boots from the ski school lunch area above the apartment. The tradeoff is in summer it takes 30 minutes to get to town vs. the winter when it’s a quick snowmobile ride away. I try not to forget my wallet because it can be a long round trip.

Dating Life: Dating life is like anywhere else in town, except you can truthfully say your apartment has the best view in town.

On the Isolation: The longest I have gone not going into town was probably at the start of the pandemic, which was about 10 days.

On Getting Groceries: That’s one of the more challenging aspects of living here.

During the summer it’s not an issue as you just drive up in your truck. But in the shoulder season when you can’t quite drive a truck to the top or snowmobile all the way down, you have to get creative. It goes like this: snowmobile down to the truck with grocery bags; drive to town and shop, packing into as few bags as you can without crushing your bread and eggs; and drive back up as far as possible and transfer to the snowmobile. The last part is where you must get creative. The best I’ve managed is five full bags, which is one in the basket of the sled, two held in by my feet on the running boards, and two in my lap. All this while driving up Vagabond or the road, usually with one hand because the other is holding the bags in your lap.

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