Page 1

2012 - 2013

m a g a z i n e

The Legacy of



aprés Ski

Exercise Your Options

out of

bounds Weighing the Risks

photo essay

From a New Set of Eyes

Breakfast, Lunch or Dinner waterfront views, live Music, an experience.

58 bridge street at a city beach, sandpoint, idaho w w w. t r i n i t y a t c i t y b e a c h . c o m


co n te n ts

schweitzer magazine 2012 - 2013 vol 5



4 Inside Lines

With CEO and President Tom Chasse

6 Mountain Living Planning for the future

9 Face Shot

Meet Ski and Ride Director Terry McLeod



11 Tips from the Top

Insight from Schweitzer insiders

13 Food and Wine

Top picks from advice-dispensing employees

14 Ode to ‘Schweitzer Sam’

17 Photo Essay: From a New Set of Eyes

Mountain’s first manager created a lasting legacy

27 Off the Mountain

New SPOT bus adds town-to-Schweitzer connection

20 Aprés Ski

When lifts stop for the day, exercise your options in the village

23 Fatal Attraction

Photo by Sean Mirus

The allure of out-of-bounds skiing can outweigh the risks


28 Dining a la Sandpoint 30 This is Schweitzer

Overview, services and amenities, trail maps, calendar and stats

34 Summer at Schweitzer

The mountain really heats things up under an alpine sun

2012 • 2013

| schweitzer magazine


inside lines

Mountain on the rise

A publication of


hat a winter! The record-breaking snowpack of last season finally receded in early summer, offering a short-lived green season before the snows undoubtedly return this fall. Amazingly, at the high point, more than 200 inches of settled snowpack graced our summit last winter, with nearly 400 inches of total snowfall. Despite a challenging season for other areas of the country, Schweitzer benefited from early November snows that led to its earliest opening day in 25 years. We were fortunate to welcome consistent temperatures and good snow for all of the key holiday periods. When the season finally wrapped up in April, it certainly was one for the record books! As we look toward the future, it’s also prudent to take a look back. Over the past several winters, we’ve charted a course of sustainable growth through several key initiatives. We added two new lifts on the mountain, built a modern snowmaking system, expanded our grooming fleet and added more high-angle grooming. We rolled out even more tree skiing by selectively harvesting timber around the mountain. In the village, we Schweitzer CEO and opened the gourmet market Gourmandie, rePresident Tom Chasse. modeled many Selkirk Lodge rooms to create innovative “family suites,” and added quick-tip clinics for adults and breakfast to village stays. We also debuted a new real estate venture – MountainSide at Schweitzer – just above the village. New packages, tickets and events have rounded out our offerings. Collectively, these improvements have helped us thrive during arguably one of the most challenging economic times in recent memory. So it is with these many accomplishments in mind that we chart out the next steps along the path. Over the summer, we spent nearly a million dollars on a number of improvements. Some, such as rebuilding the beginner Musical Chairs lift – with new chairs and variable-speed drive – and a major renovation of the Mill Building will be immediately noticeable. Other items, including significant electrical systems upgrades to the Great Escape Quad and additional infrastructure work, may be less apparent. A doubling in size of Gourmandie and a complete redesign of both The Source and the Ski & Ride Center round out improvements for this year. In addition, we are in the beginning phase of planning for expanding the village community to add more lodging and real estate options in the future. It is, indeed, a very exciting time here at Schweitzer. A record number of guests from all around the country and Canada discovered Schweitzer for the first time last winter. Whether you’re visiting us for the first time or have been enjoying us for years, we welcome you to discover The Schweitzer Difference this winter.

Warm regards,

Tom Chasse, CEO and President


schweitzer magazine | 2012 • 2013

Schweitzer Mountain Resort 10000 Schweitzer Mountain Road Sandpoint, ID 83864 208-263-9555 www.schweitzer.com

Published by Keokee Co. Publishing, Inc. Sandpoint, Idaho

Publisher Chris Bessler

Editor Billie Jean Gerke Copy Editor Beth Hawkins

Art Director Jackie Oldfield

Sales Director Clint Nicholson

Keokee Co. Publishing, Inc. 405 Church St. Sandpoint, Idaho 83864 208-263-3573 www.keokee.com Entire contents © Keokee Co. Publishing, Inc. 2012 All rights reserved Schweitzer Magazine is the official publication of Schweitzer Mountain Resort, published annually and distributed to Schweitzer visitors; local advertisers’ restaurants, retail shops and other establishments; and by mail to season pass holders, mountain lodging guests and potential real estate clients. Schweitzer Magazine is published for Schweitzer by Keokee Co. Publishing of Sandpoint. For advertising information, contact Keokee Publishing. View the digital flip-page edition at www.schweitzermagazine.com On the cover Most Schweitzer employees live by the “work hard, play hard” motto. Marketing Manager Sean Mirus definitely takes this one to heart and likes to “play hard” in fresh powder whenever possible. Of course, it doesn’t hurt to have a few secret spots of your own. Photo by Steven Devine

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mountain living

Planning for the future Resort may expand White Pine Lodge as MountainSide picks up

By Dave Kulis


he Schweitzer Mountain Resort real estate market emerged from an extended slumber last year, showing signs that interest in homes and property on the mountain is on the upswing. In addition to a number of transactions around Schweitzer, several lots and a home in the resort’s slopeside community, MountainSide, were sold, allowing forward-thinking resort planners to begin talking about the next phase of development. “Interest in MountainSide homes and lots picked up steam during the 2011/2012 winter season,” said Schweitzer Real Estate Development Director Rod Engel. “The development’s prime loca6

schweitzer magazine | 2012 • 2013

tion appeals to buyers looking for buildable lots and freestanding homes.” Located just above the village, MountainSide offers stunning mountainand-lake views. With only 35 lots, the community is arguably the prime location for a vacation home on the mountain. Resort planners have also noted a decreased inventory of Selkirk Lodge and White Pine Lodge units on the market, prompting a strong look at the village core for the next phase of development. “Owner satisfaction in the White Pine Lodge is high. Many of these units are actively used on a regular basis by individual owners, with fewer units in our rental pool,” Engel said. When priced competitively, two-bed-

room units in the White Pine have not remained on the resale market for long, showing the desirability of these units. The price point, moreover, has made these units accessible to a wider market. It is with these ideas in mind that Schweitzer has launched the design phase of an addition to White Pine Lodge. “We’re in the early design phase of a White Pine Lodge addition that we believe would add 15 to 20, new, twobedroom units to the building,” said Engel. “We’re approaching this with the hope that we can ascertain a price point that makes sense in the marketplace and then work toward a presale process as early as this winter.” The White Pine Lodge was built

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root canals or extractions and produces EREC dentistry is the new buzz less post-operative sensitivity. in the dental community. For those who aren’t familiar with this, it is an innovative Computer Drs. Lewis and Hawn are extremely Aided Design (CAD) machine that allows impressed with the accuracy BUSINESS and SPOTLIGHT dentists to fabricate exceptional quality of the restoration crowns, caps and that the CEREC unit designs and mills. fillings in theLewis office They are able to fabricate porcelain Dentists and Hawn Break Out New Technology while the patient is restorations with more accuracy than INTRODUCING DENTISTRYrestorations. Through being treated.SANDPOINT TO CEREC–ONE VISITtraditional extensive training provided by CEREC, both and have become This is EREC a jump Drs. LewisLewis and Hawn areHawn extremely impressed with the dentistry is the new buzz in the dental accuracy and exceptional quality of the restoration that the community. For those familiar experts in CAD dentistry. forward in dentistry aswho wearen’t know it. with this, an innovative Aided Design CEREC unit designs and mills. They are able to fabricate Patients doit is not have to Computer have a temporary (CAD) machine that allows dentists to fabricate porcelain restorations with more accuracy than traditional crown (along withinfrequently associated With this advanced technology, Drs.byLewis restorations. Through extensive training provided crowns, caps and fillings the office while the patient is problems) and Hawn are able to provide a higher CEREC, both Lewis and Hawn being treated. and then wait 2 to 3 weeks to have become experts in CAD get their permanent crown back from a level of care without any increase in costs This is a jump forward dental lab. The restorations are designed, dentistry. to the patient. This has made the transition in dentistry as we fabricated chair-side, and bonded all in to this theadvanced new CEREC unit a win-win situation know it. Patients do With technology, Lewis anddoctor Hawn are ablepatient! CEREC have to appointment. have a anotsingle This convenience Drs. for both and to provide a higher level of temporary crown has to the patient one-visit dentistry care without any increase in (along with frequently received fantastic is rapidly becoming costs to the patient. This has associated problems) praise thethe standard ofthe care made transition to and then since wait 2 toDr. 3 weeks to get their new CEREC unit a win-win Lewis and Dr. Hawn in the dental field.Ifsituation for both doctor and permanent crown back from a dental lab. The restorations patient! CEREC one-visit dentistry is rapidly becoming the implemented CEREC you are interested in are designed, fabricated chair-side, and bonded all in a standard of care in the dental field. dentistry. convenient, exceptional single appointment. This convenience to the patient has received fantastic praise since Dr. Lewis and Dr. Hawn quality, one-visit If you are interested in implemented CEREC dentistry, you are convenient, exceptional quality, The CEREC unitdentistry. allows dentists to dentistry, you are invited to call Drs.one-visit Lewis and Hawn be more conservative in their Themuch CEREC unit allows dentists to be much more invited to call Drs. Lewis for and more information about Drs. treatment planning. It allows them to Hawn for CEREC. more information conservative in their treatment planning. It allows them about CEREC. Drs. Lewis and to “save” considerably more tooth structure because there Lewis and Hawn General and Advanced “save” considerably more tooth structure Hawn General and Advanced is no temporary phase. This lowers the patient‘s risk of restorative Dentistry, 2025 Pine Street, because there is no temporary phase. restorative Dentistry, 2025 Pine future root canals or extractions and produces less postSandpoint. 208.265.4558. This lowers the patient’s risk of future operative sensitivity. Street, Sandpoint. 208.265.4558.


in 2002 and was designed to accommodate future expansion; therefore, a number of efficiencies are in place, making this an attractive option over building a new freestanding building. The addition would tie into the southern end of the building, adjacent to the main parking lot. Tentative plans call for an expansion of underground parking and four floors of residential space. The resort is currently working with an architectural firm to analyze construction costs and determine whether a quality product can be constructed at an attractive price. For more information on MountainSide, the White Pine Lodge or other real estate opportunities, visit the Schweitzer Discovery Center, located in the Selkirk Lodge; call 208255-7300; or go online to www.SchweitzerRealEstate.com.

James B. Lewis, D.M.D. Mark W. Hawn, D.D.S. Cerec Dentistry One-Visit Dentistry

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2025 West Pine Street Sandpoint, Idaho 83864 Phone: 208.265.4558 Fax: 208.263.5721 drjamesblewis@gmail.com www.sandpointdentists.com 2012 • 2013

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schweitzer magazine | 2012 • 2013

Big tuna BIG TUNA sushi Sushi

fa ce s h o t

A teacher and leader

Ski and Ride Director Terry McLeod hooks guests on learning

Story by Katie Ross Photos by Steven Devine


chweitzer Ski and Ride Director Terry McLeod, 44, has a busy day ahead. Between writing schedules, meeting with instructors, overseeing lessons and countless other tasks, McLeod is usually the first one in and the last one out at the Ski and Ride Center. He wouldn’t have it any other way. “I actually first applied for a marketing job here,” McLeod said. “I think they were laughing a lot as I left. They asked if there was anything else I was interested in, and I said ski school.” For McLeod, the draw of ski school proved to be lasting. Much of that has to do with his passion for athletics and teaching. “I enjoy figuring out how to do things, whether it is something mechanical or a sport,” he said. “I enjoy the process of getting better, improving. The idea of passing it on to other people is appealing.” McLeod got his start skiing with relatives at Schweitzer in the 1970s. He started working for the ski school in 1990, and became the director in 2004. Ever since, he has dedicated himself to improving the ski school experience for everyone at Schweitzer. “One of our strengths is that we’re really committed to hooking people on the sport, whether it’s a 4- or 40-year-old,” McLeod said. “What can we do to get them fired up about skiing? Part of it is their technical skills, but more so, how can we help them have a great day?” In the summer months, McLeod relocates to Camp Mivoden in Hayden Lake,

Idaho, where he oversees water activities. Mostly he supervises other staff, but he gets to teach wakeboarding and sailing as well. McLeod is also a leader in the Northwest division of the Professional Ski Instructors of America (PSIA). An examiner, he heads clinics and is a member of the Technical Team, a small group of clinicians that reviews certification processes and educational events for ski school instructors in the West. McLeod also sits on PSIA’s National Freestyle Task Force, which is instrumental in developing the national standards for the Freestyle Specialist credential – the emerging standard for instructors teaching and specializing in the popular freestyle skiing movement. “In April, I tried out for a national division of the Tech Team at an event in Snowbird, Utah,” McLeod said. “There were about 44 people competing in a fourday, on-snow tryout.” While McLeod didn’t make the final cut of 11, impressive was the fact that he was one of just 44 people invited in an organization of more than 30,000 instructors – and just one of six selected from the Northwest region. “Terry McLeod is a tremendous asset to the resort,” said Resort Services Director Jade Smith. “The way that he manages his department day in and day out constantly reflects his passion for the sport. His No. 1 priority is to maximize the ski experience for everyone on the mountain and make sure our guests are having fun in a supportive, learning environment.” 2012 • 2013

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schweitzer magazine | 2012 • 2013

t i p s f ro m t h e to p Looking for fresh lines? Head to the Idyle Our T-bar in the Outback Bowl early Thursday morning, since it’s closed Monday through Wednesday during nonholiday periods. If you can’t wait for Thursday to have some midweek powder, take the short walk up the T-bar when it’s not running and have the longest run on the mountain, Little Blue Ridge, all to yourself.

Want a one-of-a-kind thrill? Beginning in March, consider an airboarding adventure. Ride a steerable, inflatable sled from the top of the mountain in this guided tour. Sign up in the Mountain Activity Center. Time for a tune-up? If you haven’t tuned your equipment recently, try it and see how it improves your skiing or riding. Stop by the Ski & Ride Center and talk with the pros at the repair shop. They can have you tuned and It pays to be a ready to go in no time. season pass holder. Check out the “passholder perks” page on Schweitzer. com to find out where season pass holders can save at various outlets throughout the resort.

Wondering what’s going on at Schweitzer? The Activity Center, located in the Selkirk Lodge, is a onestop concierge for events and activities. Find out the latest entertainment schedule, book dinner reservations, sign up for a snowshoe hike and much more.

Who says there’s no free breakfast? Stay in the Selkirk and White Pine lodges during the winter and get a free breakfast daily for each family member, up to maximum occupancy. That makes vacation more affordable!

Gear Check offers a convenient, economical way to keep your equipment safe while you take a break in Schweitzer Village. It’s a secure location to drop off gear during the day or overnight.

Need a connection to or from town? Give the SPOT bus a try! The SPOT bus connects with Schweitzer buses at the Red Barn Lot. See story, page 27. Selkirk Powder offers cat skiing and snowmobiling tours on thousands of acres in Schweitzer’s backcountry. Untracked snow and limitless lines complement the liftserviced terrain on the front side. Soar on Schweitzer’s new zip line! Located adjacent to the Hermit’s Hollow tubing hill, the zip line offers a thrilling descent of more than 700 feet while taking in inspiring views of the mountain scenery and lake.

If you like to play pool, you’ll love the free tables at Taps Lounge. It’s the premier après-ski spot with games on HD screens, frequent live music and drink specials. See story, page 20.

GO WITH A PRO The Ski and Ride Center Snowsport school offers “custom private tours” with an instructor. You’ll get the inside line on the best places to hit on the mountain.

Are you a beer or wine connoisseur? Check out the newly expanded Gourmandie. With a wide selection of wine and beer, guests are sure to find something they have never tried before. Gourmandie also boasts a large selection of meats and cheeses for a quick après-ski snack. See story, page 20.

Track your daily information with a smart phone. Learn your top speed, how many runs you did, where you skied or how much altitude you skied by downloading apps like Ripxx or Ski Tracks for your smart phone. They will track all this information and more. 2012 • 2013

| schweitzer magazine


Schweitzer competes successfully with other spectacular, year-round destination resorts by providing the best customer service in the business. That doesn’t happen by accident. “Our expectations are high, our staff is engaged, and we’re all motivated to make every customer’s experience legendary. We moved our banking relationship to Panhandle State Bank because we want the local connection with a bank that values the customer experience every bit as much as we do.” – Tom Chasse


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High Performance Demos

Tom Chasse, Schweitzer CEO with Panhandle State Bank’s Joe WIlliams

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schweitzer magazine | 2012 • 2013



fo o d a n d w i n e

Satiate your high-altitude appetite Top picks from advicedispensing employees

day after this!” he said. Not only is it a filling, warm option on a chilly day, it’s a great value.

Alison’s pick: salad bar at Chimney Rock Grill Alison Johnson, Guest Services Representative, 1st year at Schweitzer

Story by Kerri Kuntz Photos by Steven Devine


o you know my fondest memory of our family weekend trips to our local ski hill? Not swinging the rickety old double chair in hopes of knocking my brother off, not conquering my first black diamond run where the moguls reached up to my hot pink headband, not racing my friends down the cat track at the end of the day, and although a close second, not even clunking around the lodge scoping out the cute boys in my shiny, new rear-entry boots. It’s the tacos. Yes, I said tacos. Those wonderful days when my parents were too rushed to pack our brown bags, we got to buy food at the lodge. They were ordinary tacos, but there was something special about not only the tacos but all the food that seemed to taste strangely exceptional at the ski lodge. Now I work at a ski resort, and, as an adult, I stand by my theory. Food tastes better here. Yes, there are many days that I live by the ski bum cliché with a pack of ramen noodles or a bean burrito in my organic cotton, reusable lunch bag. (OK, some things have changed.) But you can’t work up here and not explore the variety and many interesting food options Schweitzer has to offer. It’s true we love the white stuff, but we also love the green, yellow, red, brown, orange, and all the other shades of the culinary rainbow. Here are a few of Schweitzer employees’ top picks.

Markus’ pick: macaroni-n-cheese at the Lakeview Café Markus Ward, IT Manager, 19th year at Schweitzer

It’s not just for the kids. Markus Ward enjoys the mac-n-cheese option once or twice a week. “It reminds me of my homemade mac-n-cheese with the big seashell noodles and good cheese. It’s a good portion, too; you’re good for the

Gourmandie’s Salomé Rosa panini, top, Lakeview Café’s mac-n-cheese and Chimney Rock’s salad bar are highly recommended favorites of Schweitzer insiders.

It might not sound like the best winter comfort food, but the Chimney Rock salad bar is a fantastic, healthy option with a brilliant variety, even on a chilly winter day. “I like to mix the dark green and iceberg lettuce. Especially on a busy day, it’s a perfect on-the-go option not having to wait for an order,” Alison Johnson said. The salad bar is offered every day for lunch and dinner with a single trip or all-you-can-eat options. Not convinced it’s a good comfort fix? It comes with soup!

Kirk’s pick: panini at Gourmandie

Kirk Johnson, Rental/Repair Manager, 10th year at Schweitzer

A relatively new addition at Schweitzer, Gourmandie is getting rave reviews for its unique selection. “I love the freshness and high quality ingredients, not to mention the fabulous staff! My favorite is probably the Salomé Rosa with rondelé cheese, artichoke and red peppers,” Kirk Johnson said. For true “gourmands,” people who have great appreciation for good food, this sandwich is it!

Honorable mention: the Lifty grilled cheese at the Lakeview Café

Martin Peasha, Lift Operations Supervisor, 9th year at Schweitzer

Anyone who has visited Schweitzer knows the lift operators are not typical lift operators; they are a unique crew that goes above and beyond. You could say the same of the new item on the menu at the Lakeview Lodge, the Lifty grilled cheese. “The Lifty sandwich is truly a meal in a sandwich,” Martin Peasha said. “It’s a grilled cheese with bacon, chicken strips, cheese, and barbecue sauce. It is good winter comfort food and a super value!” It’s definitely a unique sandwich that goes above and beyond! 2012 • 2013

| schweitzer magazine



ust weeks before he died, 90-year-old Sam Wormington accompanied his daughter, Colleen Neu, to Schweitzer Mountain Resort. The outing in February 2011 turned out to be the last visit for the father-daughter team who had made hundreds of trips to the ski area since it opened in 1963. As Schweitzer’s first manager, Wormington often took his only child with him to work. Back then, the pair quickly parted company for the day as “Schweitzer Sam” tended to his duties. Neu led a charmed life for a teenager, skiing to her heart’s content. On this visit, the tables had turned. “We walked arm and arm,” Neu, 61, said, recalling her dad’s unsteadiness, “and he asked me to slow down because he wanted to feel the snow under his feet. So we stopped and he shuffled in place.” The trip was difficult for Wormington physically

ode to

Schweitzer Sam Mountain’s first manager created a lasting legacy

and painful for Neu emotionally as they walked to the Mojo Café and, later, to the executive office. “Dad visited a while (with CEO and President Tom Chasse) and then said we needed to go. This was the first time I ever saw Dad pull up short,” she said. “He loved the people and loved to talk about Schweitzer. I took him back to The Bridge. He didn’t ask to go up again. He loved the sport of skiing. It was truly his life.” As a skier in Canada during his younger days, tall, lanky Wormington competed in giant slalom. He also earned his licenses as an official and instructor for racing and ski jumping. Even during his final months, while at The Bridge Assisted Living, Wormington seized every opportunity to lure young people to his sport, such as the 5-year-old daughter of Bridge staffer Angie Aller. “One afternoon Gracie and I were waiting for a ride,” said Aller. “He asked her if she knew how to ski. She said ‘No.’ ” “Well, I’ll teach you,” Wormington said. “Just turn your knees. Oh, look, she’s got it. You’ve got a natural here!” “Gracie cried and cried the day he died,” Aller said. 14

schweitzer magazine | 2012 • 2013

By Marianne Love

Photo by Ross Hall/Courtesy Hallans Gallery

Photo by Ross Hall/Courtesy Hallans Gallery

Wormington left a lasting impression on Aller, who spent three months creating a tangible reminder of his incredible life achievements. “Hey, do you know who I am?” he had asked Aller on their first meeting. “I built that ski hill up there on that mountain.” Well, Wormington did have a little help from area visionaries, contractors, a community of donors and his loyal staff, who all relied on his expertise in the ski industry to guide Schweitzer from its infancy through its first 14 seasons. In that time Schweitzer grew from opening with one double chairlift to having seven chairlifts and three T-bars spread amongst two bowls. One day Aller saw a pile of clippings and photos in Wormington’s closet and inquired about them. He began telling her stories. Soon, she started organizing the collection into two beautiful scrapbooks. Between the covers of these leather-bound labors of love lie details and images of a man who left his mark on the ski industry in both Canada and the United States. Queen Elizabeth of England honored Wormington, a Canadian citizen, for his contributions to a community in British Columbia and to Canada as a World War II soldier forever proud of his service as a gunner. The scrapbook also showcases Wormington the historian, who wrote and self-published a 600-page book of extensive stories and trivia about ski racing worldwide. As an active, driven retiree, he served Bonner County with his beloved search and rescue dogs. In his younger days, Wormington not only skied well, he also dreamed big dreams. At least two small communities, nestled near big mountains on either side of the U.S.-Canada border, benefited from his vision. Nearly 50 years ago, his can-do optimism and hard work helped launch a new chapter and major turning point in Sandpoint’s history. In 1963, Sam, then 43 years old, left Kimberley, British Columbia, and North Star Ski Area, which he had developed, to oversee the construction and promotion of Schweitzer Basin Ski Area, as it was then known. He brought with him his wife, Elsa, daughter Colleen, who was 13 at the time, five horses and one dog. Fresh off the realization of a dream for Kimberley, he also brought along an enthusiastic vision for Sandpoint to become a destination resort for skiers across the Northwest and Canada. As Schweitzer’s first general manager, from 1963 to 1977, Sam Wormington was a tireless ambassador for the fledgling resort and instrumental in its development. An advocate for the sport of downhill skiing for his entire lifetime, he died in Sandpoint April 5, 2011, at age 90. The iconic “Schweitzer Sam” photo of Wormington in front of the original day lodge was captured by Ross Hall, circa 1965. (Others courtesy of the Wormington family) 2012 • 2013

| schweitzer magazine


Clockwise from left: Angie Aller, left, looks over the scrapbooks she created with Sam Wormington’s daughter, Colleen Neu; Wormington poses in this three-generational photo with granddaughter Cherise Neu and her daughter Elsa; The scrapbooks includes countless newspaper clippings about Wormington and his activities as a World War II veteran and on search and rescue.

Sam’s legacy at Schweitzer

It’s been nearly 50 years since Wormington and his staff fired up Chair One and sent Jim and Margaret Toomey, the holders of lift tickets Nos. 1 and 2, on a maiden ride as hundreds waited their turn Schweitzer Sam in lift lines just above During an interthe original, three-story view several years ago, rustic lodge. Schweitzer Sam, as he These days, the was fondly known by only tangible remnants the community, voiced of Schweitzer’s original enthusiastic praise for infrastructure are the the team of workers and ski runs Wormington visionaries who helped designed and the road jumpstart the ski area. leading to the resort. Dr. Merritt Stiles of Even the road has unSpokane, Washington, dergone a substantial one of the resort’s profacelift since the 1960s moters for whom Stiles when Schweitzer Sam Run is named, came up occasionally stood in to North Star and urged water up to his hips to Wormington to apply clean out the culverts. for the Schweitzer manAlong with its first Sam, ager job, which in 1963, manager, many of the You helped the people of a small town involved overseeing evresort’s original visionerything from clearing aries have passed on. create something born of a beautiful idea timber for runs to hiring Still, their legacy and blessed with God’s glorious landscape. a staff to spreading the remains alive and well, You taught me how to yodel and to do a word about the new ski as evidenced by the naproper snow dance, but I believe that I am area. tional and world press most blessed to have been given a tiny spark Reflecting upon loSchweitzer Mountain cal lumber mogul Jim Resort has received in of your enthusiasm for life. Brown Jr., Wormington the past year as a hidden I may not be a skier, but I believe I am a betexpressed appreciation gem among ski areas. ter person having known you. You have taught for the respect shown Plus, there’s an onme that a man truly can move mountains. him by Brown, who going legacy or two for –Angie Aller would eventually beWormington. come Schweitzer’s sole Schweitzer CEO and owner. Meticulous bookPresident Tom Chasse, keeper Delores Kelly; who came to Schweitzer jack-of-all trades Wayne from New Hampshire in Parenteau; cafeteria vendor Leonard Haugse; ticket seller Patti 2006, welcomed his predecessor’s visits and exchange of ideas. Parkins McGovern; road builders Wayne Ebbett, Russell Oliver In fact, he says Wormington’s suggestion to pursue the Canaand Palmer brothers, Bud and Perry; ski patrolmen Dwayne dian market has reaped rewards in the past couple of years. Mullins and Zane Lund; and lift specialists Bob Melton and The number of Canadian guests has increased significantly. Scotty Castle all played key roles on Wormington’s team of early Then there’s that day in March 2011 when Wormington Schweitzer employees. and his daughter made their last trip together to Schweitzer. One of the Schweitzer originals, who directed parking the They brought with them Dakota, Darby and Olen, who day the hill opened, drove to the resort for more than 40 years spent the day enjoying the slopes. to manage his longtime business in the village. Former Alpine Reflecting a common phenomenon among the Schweitzer Shop owner Bob Aavedal earned high marks from Wormingfaithful, these young skiers represented the fourth generation ton for his ability to do just about anything, including chair lift of their family to ski the mountain. maintenance and patrolling the ski runs. They’re Wormington’s great-grandchildren. 16

schweitzer magazine | 2012 • 2013

f ro m a n e w s e t of e ye s

p h o to e s s ay

Story and photos by Steven Devine As a marketing intern during the 2011-12 season, Schweitzer was my new home for a few months: The people, the land and the experience brought an element of excitement to my life that I had not yet ventured. I woke up each morning just as the sun broke over the horizon, got my gear together and drove up the curvy road while the sun rose overhead. It was picture-perfect many days. As I pulled up to

Schweitzer, a calming wave washed over me. I looked out over Lake Pend Oreille and saw serenity, while at the same time my excitement over exploring this new winter playground grew. I had never gone riding in such incredible conditions – deep powder that I could dive into, blue skies overhead, amazing views. This place was magical. I hope everyone gets to experience their own private Idaho.

A memory happens every day at Schweitzer, but this was a time that magazine held its own 17 2012frame • 2013 in | schweitzer moment never to be forgotten.

p h o to e s s ay


schweitzer magazine | 2012 • 2013

f ro m a n e w s e t of e ye s

It’s hard to capture the energy of Schweitzer, but fireworks overhead help light the way.

Mother Nature creates waves of snow and fields of powder to rocket through as guests enjoy every acre of Schweitzer Mountain Resort.

A peaceful sunrise breaks over the mountaintops after a new snowfall for all skiers and snowboarders to enjoy.

Mother Nature and a snowboarder create a moment most don’t get to see, the instant a rider is alone with the perfect powder stash.

2012 • 2013

| schweitzer magazine


Photo by Steven Devine

Aprés ski When lifts stop for the day, exercise your options in the village By Katie Ross



Head upstairs from the Lakeview Café to enjoy friends, beverages and one of the best views in the village. Taps sits directly across from the Basin Express lift, where you can watch the Torchlight Parade and other events without ever leaving the comfort of the bar. Taps is also the venue for Schweitzer’s lineup of live bands and DJs, who always provide a rockin’ good time. With 24 beers on draft, Taps sees a steady flow of regulars, from locals to tourists and everyone in between. “We always come to Taps when we’re at Schweitzer,” said Jarrett Long. “We love running into friends from outside the area. The atmosphere, the music and the people keep us coming back.” Jenny Long agreed: “The community here stays the same. Taps also has more seating than other places in the village. It’s our favorite place. And the Bloody Marys are awesome!” 20

schweitzer magazine | 2012 • 2013

Taps’ friendly fleet of waitstaff and bartenders has just one mission: to make the Taps experience a good time for all. And they take orders for more than just drinks; pizza, appetizers and salad from Sam’s Alley Pizza can be devoured right in Taps. Taps Manager Lyndsy Yaw reveals one more reason Taps is always popular: “We have awesome drink specials! It’s also a great place to meet people and talk about your favorite runs.” Whether it’s on Margarita Monday, Hot Toddy Tuesday or any other day of the week, Taps caters to the 21-and-over crowd with pool tables, ample space and the widest variety of drinks on the mountain, from beers and wines to liquor (ever done a shotski?) and mixed drinks. Add in some live music, a dance floor and a stoked crowd, and Taps is the spot to be for a superior après experience.

Photo by Steven Devine

After a long day of conquering the slopes, most skiers and boarders wander Schweitzer Village looking for a place to cool off, kick back and tell their friends some whoppers. Or perhaps a place to get the kids some hot cocoa and a good meal. Or, just maybe, a place to enjoy some of the finer things in life. Fortunately, Schweitzer Mountain Village has all three.


Chimney Rock

Looking for a family-friendly environment but still want gourmet food? Look no farther than the Chimney Rock restaurant. Conveniently located in the base of the Selkirk Lodge, the Chimney Rock is the dinner hotspot in the village. Kids menus and a full bar make this restaurant the best of both worlds for any family looking for a nice evening out. Chimney Rock offers program viewing as well. “We’ve got televisions, which makes us one of the few places on the mountain that have them and also allow children,” said Chimney Rock Manager Kelley Kennedy. “The TVs make it a family setting, while still offering entertainment. The atmosphere here is beautiful but laid-back.” While watching the TVs or cozying up to two fireplaces, families can enjoy fine cuisine from menus suited for all ages. Moms and dads can get a fine steak, and kids can enjoy favorites like mac and cheese or chicken strips. Or, they can order a meal to go and eat in the comfort of a suite or condo. The Malen family, frequent guests at the Selkirk Lodge, enjoy the convenience of eating at Chimney Rock. “It’s everything together – stay, ski, food,” Paul Malen said. “The service is fantastic, and the people are so cool. It’s also great for kids. Sometimes when we’re tired after skiing, we order takeout and eat in our PJs!” Chimney Rock also incorporates regional products into its menu items, with an emphasis on the Northwest. The menu is a culinary tour that changes each season and features daily specials and soups, steaks, seafood, salads and appetizers. “We do a ton of local product,” Kennedy said. “We use Litehouse dressings on our salads, Evans Brothers French press coffee, local meat from Woods, wine from Pend d’Oreille Winery and beer from MickDuff’s.” After dinner, parents can take the kiddos over to the Selkirk Theater to enjoy a free movie and return to the Chimney Rock bar to relax and enjoy an after-dinner cocktail. Beyond dinner, the Chimney Rock also offers a buffet breakfast, lunch and a bar menu. Diners can enjoy lunch specials, as well as regular favorites such as smoked pork tacos, fish and chips, and French onion soup. When it comes to family-friendly fun, Chimney Rock delivers. Comfortable settings, great food and close proximity to lodging make this après spot a family’s dream.



Fancying a wine tasting, some gourmet cheeses or imported beer? Head to Gourmandie, Schweitzer’s premier wine and gourmet grocery hotspot. Nestled in the base of the White Pine building, Gourmandie offers a variety of Northwest artisan goods, from farmstead cheeses and cured meats to international beers and wines and highend groceries. Enjoy some handcrafted beer with friends, shop for that unique grocery item, or make it a date during regular Saturday wine tastings all in the comfort of luxury settings. “The atmosphere here is so conducive to chilling out and treating yourself,” said Retail/Gourmandie Supervisor Samantha Carston. Gourmandie’s cornerstone event is the weekly wine tasting, featuring a revolving selection from regional wineries to entice enthusiasts every Saturday. It’s a great way to get friends together after a long day of skiing and relax. Frequent Schweitzer guest Diane Redal couldn’t say enough about her experience at the Gourmandie while attending a wine tasting. “I used to do a lot of wine tasting in Napa, but I haven’t had an opportunity to do many Northwest tastings, so this is great!” Redal said. “It’s so neat to see how far Idaho has come in the last 10 years. There’s such a lack of exposure for wines produced locally. And the setting is so lovely in here. I’m thrilled!” Beyond wine tasting, Gourmandie offers a wide selection of chilled artisan beers from around the world. The grocery features grass-fed meats, gelato, handcrafted sodas and a variety of highend snacks and treats. Gourmandie is a low-key alternative to the high-energy feel of Taps, while still being more adult-oriented. But don’t let the quiet vibe fool you; new friendships and fun abound in the warm setting. “Not only is the service spectacular and professional, you walk away having new friends,” said Carston. “The intimate, cozy setting provides an easy way to meet people and make lasting friendships.”

Photo by Haley Sorbel

Photo by Haley Sorbel

From left: Taps is a great venue for Schweitzer’s lineup of live bands and DJs. Nearby in the White Pine Lodge, Gourmandie is a fine foods grocer that hosts wine tastings every Saturday. Featuring local foods with a gourmet flare, Chimney Rock Grill is a family-friendly hotspot inside Selkirk Lodge.

Fatal attraction

Photo by Sean Mirus

The allure of out-of-bounds skiing can outweigh its risks By Kerri Kuntz

“The more intensely we want something, the more reasons we will likely find that make it OK.”

Photo by Scott Rulander

– Jill Fredston, author of “Snowstruck: In the Grip of Avalanches”

Downhill or touring skiers who cruise beyond the ski area boundary into the sidecountry never think there’s a chance they will get attacked by a shark. But it’s an apt analogy because a shark, of sorts, can be waiting for them when they ski out-of-bounds – in the form of the alwayspresent danger of deadly avalanches that exists outside the ski area. The potential dangers of sidecountry skiing have not dampened the booming enthusiasm it generates. According to Snowsports Industries America, alpine touring, or randonee, gear sales have increased 66 percent since the 2008-09 season. Considering that the number of winter

Photo by Sean Mirus

Left: Early season tours through the Selkirks make for some amazing views and even better sunsets. Top: The backcountry and sidecountry are easily accessed through marked gates around the Schweitzer boundary. Above: A natural avalanche on Big Blue, just outside the Schweitzer boundary, shows just how unpredictable the sidecountry can be.

2012 • 2013

| schweitzer magazine


Right: The allure of fresh, untracked snow is what draws most people to the backcountry.

Photo by Scott Rulander

Below: Just north of the Schweitzer boundary, the Selkirk Mountains continue all the way to Canada – providing near limitless opportunities for backcountry exploration.

sports participants has stayed flat for the same time period, this is a mind-blowing percentage of people who are transitioning to touring gear. And with the huge spurt in participation has come an increasing number of avalanche-related fatalities. The gear is better than ever; the understanding of avalanches and predicting them is more advanced than ever; educational resources and data are better collected and publicized. So why did last winter finish as one of the worst seasons ever for avalanche-related fatalities? Maybe it’s not so much a matter of basic education as it is basic human psychology. Every week last winter, I read about fellow outdoorsmen who were killed or seriously injured in the backcountry. Keep in mind, these were not ignorant gapers who flocked to mountain towns on weekends and holidays in their twowheel-drive hybrids. Many, if not most, of those who perish in avalanches or backcountry-related accidents are seasoned veterans who have a keen knowledge of the environment and geography. This lesson hit especially close to home last winter when a skier-triggered ava-

Phot o by Eric Jensen

A sidecountry primer


schweitzer magazine | 2012 • 2013

Sidecountry is the lift-accessed terrain beyond a resort’s boundary. That is somewhat different from true backcountry, which is not typically adjacent to resort terrain and is often public land accessed simply by hiking uphill. Sidecountry is especially appealing to touring enthusiasts because it cuts down on a lot of hiking involved – equaling more turns. Sidecountry terrain is similar to in-bounds terrain in that it often has the right pitch, beautiful views and the convenience of resort amenities at the end of the turns. With the increased growth of alpine touring, many resorts have opened their boundaries to allow guests sidecountry access while making an attempt to manage and mitigate the risk. Schweitzer Mountain Resort is a prime example. Alpine touring in the sidecountry may be considered safer simply because of the proximity to the resort, which can provide a shorter response time in the event of an emergency. But, and this is a BIG “but,” it is in no way safer than backcountry touring. The risks associated with venturing beyond resort boundaries are the same. Yes, resorts make an attempt to manage and mitigate the risk,

lanche struck the sidecountry terrain of Stevens Pass, a ski resort in Washington, killing three expert skiers – all of whom knew and understood the avalanche danger that day. So why are people with acute knowledge of their sport and surroundings getting killed? Based on my reading, research and observations, I have concluded that seldom does our brain or lack of knowledge get us in a bind; it’s our spirit and psychological capacity for risk taking (perhaps with a little bit of ego thrown in). Even with the best intentions and the most advanced preparations, backcountry adventurers may forego caution and succumb to the powerful temptation of carving through a virgin, white blanket of snow despite the avalanche danger. Just like the body has muscle memory, the spirit has endorphin memory, and it is so strong it compels us to take unnecessary risks. Compare it to surfers who have been warned about the dangers of shark attacks; they know there’s a risk, but the euphoria of riding the wave is worth the odds of a shark attack. Backcountry skiing is a risky sport and perhaps the

but that refers solely to signage, warnings and educational efforts. Every ski area has unique rules and boundary policies. Schweitzer currently has an open-gate policy to access the sidecountry. The only “legal” exit to terrain outside of the resort boundary is through six gated locations where the boundary rope line is opened. People cannot avoid the obvious, strategically placed signs warning them about where they are about to venture and the consequences of doing so. As with resort riding, the user assumes all risk and responsibilities, but it should definitely be more sobering beyond the boundary line where there is no avalanche control and no Ski Patrol. Education – with a side dish of preparation and humility – remains the key to staying alive in avalanche terrain, of which Schweitzer sidecountry has plenty. After a tragedy, you always hear the cliché, “At least he died doing what he loved.” Yes, it may seem romantic to leave this world doing something your soul craves, but isn’t it really just a way for those of us still on Earth to rationalize the pain? I may love eating two Big Macs a day, but if I die of heart disease, I guarantee no one is going to say, “At least she died doing something she loved.”

Specializing in group employee benefits for medical, dental and vision (208) 263-2708

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Adventure of a Lifetime • Incredible Whitewater • World Class Fly Fishing • Flows through the largest wilderness in the lower 48 states • Amazing Cuisine • Group Charters Available Providing 5 or 6 day 100 mile river trips on Idaho’s legendary Middle Fork of the Salmon River

www.middlefork.com raft@middlefork.com

1. 8 0 0 . 4 4 5 . 97 3 8 2012 • 2013

| schweitzer magazine


Left: The Schweitzer sidecountry is an appealing place to venture out of bounds.

Photo by Scott Rulander

Photo by Scott Rulander

Lower left: The snow ghosts on the west side of Schweitzer are a favorite of local backcountry enthusiasts.

Locally Owned Since 1993


schweitzer magazine | 2012 • 2013

perception is similar. You can be prepared to the max, but an avalanche – like a shark – is a monster of its own and will strike when and where it wants. And of course, similar to riding a wave, the ecstasy of gliding through pristine powder seems worth the risk, so it’s rationalized. Jill Fredston, one of North America’s leading avalanche experts, writes in her book “Snowstruck”: “Avalanches are perceived as the equivalent of a drunk driver, barreling through an intersection and nailing innocent pedestrians. The harsher truth is that as long as people live, work and play in the mountains, avalanche accidents are certain. Roughly 95 percent of the avalanches that catch those in play are triggered by the victims.” The point is avalanches are much more predictable than shark attacks, and as opposed to shark attack victims, who are more than likely in the wrong place at the wrong time, most avalanche victims trigger their own deaths. And many, if not most, of these victims are well-educated, highly knowledgeable, geared-out enthusiasts. In his book “Deep Survival,” Laurence Gonzales observes, “The word ‘experienced’ often refers to someone who’s gotten away with doing the wrong thing more frequently than others.” If people could predict the high probability of a certain aircraft to crash, would they board that flight? According to USA Today, the airline industry faced at least a 30 percent reduction in demand following the events of Sept. 11, and it took three years for the industry to recover to the levels it saw prior to the terrorist attacks in 2001. The explanation is simple and perfectly reasonable: fear. In contrast, the higher the probability of an avalanche – which unfortunately often corresponds to more appealing snow conditions – the giddier people are to get out in it. The same backcountry guru who is afraid to fly to Fargo to visit his grandmother is the first to buckle his beacon across his chest and traverse across a mountain in search of face shots. The irony kind of gives me the shivers.


poi Sand













CEDAR Library Travers Park











Memorial Field

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S elkirks - P end O reille Transit

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Do v e r

Jeff Jones



2012 SchEdulE




By Devin Marks

Do v e r



New bus system adds connection from town to Schweitzer


t n i o p d San










Providing reliable

CEDAR Library Travers Park


OAK Jones transportation for the

community to the base of


City Beach



6:24 MICHIGAN a.m. to 6:27 p.m.

S elkirks - P

SeeSpotRoll.com inbox@spotbus.org (208) 597-7606 BOYER



LAKE Schweitzer, every hour from


inter 2011-2012 saw a new chapter in linking the towns of Sandpoint, Ponderay and Dover to Schweitzer Mountain Resort with the integration of SPOT (Selkirks-Pend Oreille Transit) to Schweitzer’s existing bus system. The two services coordinated route timing to deliver passengers quickly and conveniently between systems with a connection every hour at the Red Barn Lot – a park-and-ride GREEN ROuTE facility at the 7 days a week Starts at Ends at base of the Schweitzer Mountain Road. 6:27am 6:27pm every hour SPOT’s blue line route was created spe9:24 pm 6:27 pm Three late runs Fri. & Sat. cifically to service Schweitzer. South NorthThe blue :27 Kootenai Post Office :27 proper, line covers much of Sandpoint :28 2nd @ Hope (Kootenai) – offering stops within a few blocks of any :29 Railroad Ave. West End – in-town location – making the system a – Ponderay Post Office :23 hit with locals and employees. – Kootenai Cutoff @ Moody :20 Schweitzer employee Kate :31 Kootenai Cutoff @ Larkspur :19 Mansur :33 raves about the service being T :17a great adWalmart dition to Bonner Mall Sandpoint.T “I had :15 planned on :36 purchasingLarch @ 5th a car last winter,:12but once I :40 :41 :11 I didn’t heard 3rd @ Alder (Hospital) about SPOT I realized :42 have to, 3rd @ Oak and so IT never did,” :10 Mansur :45 Main @ Florence said. “SPOT is very reliable:02 and almost :46 Main @ Washington :01 always right on time.” :47 T :00 overnight Library- Division @ Oak The blue line also enables :48 Division @ Lake (Jr.Sr. H.S.) lodging visitors to forego their:59 vehicles and :49 Division @ Ontario :58 ride SPOT to Schweitzer or downtown. As much of the funding for SPOT is deDashed line indicates Alternate route rived from local bed taxes, the service has WEST SaNdPOiNT alternate stops conveniently located stops within steps of On “Even” hours (dashed line on map) most lodging properties in the area. These contributions enable SPOT to:57operate as :50 Lincoln @ Mt. Meadow a free Lincoln @ Pine (SWAC) service. With additional :51 :56 contributions from Schweitzer, Schweitzer Property Owners, Selkirk Recreation District and dOvER alternate stops SMCA (Schweitzer Mountain Community On “Odd” hours (dasshed line on map) Association), the Schweitzer and SPOT :– bus serviceRidley Village hours were also :57 extended to :53 Dover Post Office :53 enable visitors and owners staying up at Schweitzer to connect with town for a day ofNo services Easter and Thanksgiving shopping and/or dining. Many groups staying at Schweitzer last winter season raved about the new connection. The great ridership in its inaugural season indicates that the connection service is pointed to success going forward. For more information on AY 2the SPOT bus HIGHW service, visit www.SeeSpotRoll.com or call 208-597-7606.



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off t h e m o u n t a i n






Memorial Field




2012 • 2013

| schweitzer magazine


TRAN (both

D i n i n g a la Bangkok Cuisine


Connie’s Café

Take Oute Availabl

202 N. Second Ave. Enjoy authentic Thai food in a welcoming atmosphere. All of Bangkok’s dishes, including a wide variety of vegetarian, are cooked to order using the freshest ingredients with no added MSG. Bangkok offers a fine selection of wine and beer as well as Thai tea and coffee. All desserts are made on-site. Enjoy your meal on our sidewalk dining area. Closed Sundays.

323 Cedar St. Historic hospitality! Connie’s Café, the landmark Sandpoint restaurant, is known as ‘a coffee shop with dinner house quality.’ The eatery’s wholesome, made-from-scratch menu is filled with mouth-watering breakfast, lunch and dinner dishes of the highest quality, while the relaxed, beautifully restored 1950s decor makes everyone feel right at home.



Ivano’s Ristorante

Kokanee Coffee

102 S. First Ave. Serving the community for more than 27 years, Ivano’s Italian dining accompanied by classic wines and gracious atmosphere add to the enjoyment of one of Sandpoint’s favorite restaurants. Pasta, fresh seafood and steaks, veal, chicken and vegetarian entrees round out the fare. Gluten-free menu. Also open on the Hope Peninsula in summer and at the La Rosa Club, a casual gathering place featuring craft cocktails, martinis and an innovative food menu with plates and bites designed to be shared.

509 N. Fifth Ave. Kokanee Coffee’s mission is to serve outstanding coffee – or a perfect shot of espresso in every cup.

208-263-0211 www.IvanosSandpoint.com

208-597-7831 www.kokaneecoffee.com

Kokanee blends and roasts its coffee in small and tasty batches using organic beans, plus offers homemade soups, wraps and pastries every day. Open 7 days a week! Wi-Fi available. Visit Kokanee Coffee on Facebook for daily specials.

Monarch Mountain Coffee 208 N. Fourth Ave. Sandpoint’s original coffee roastery serving Idaho’s freshest coffee since 1993. Bring all your friends for the very best espresso drinks, real fruit smoothies made with all-natural ingredients, handcrafted milk shakes, granitas, iced or hot tea, yerba mate and fresh lemonade. Enjoy Monarch Mountain’s half-pound breakfast burritos or homemade soup.

208-265-9382 www.facebook.com/monarchmountaincoffee

Pita Pit 116 N. First Ave. “Fresh Thinking, Healthy Eating.™” A place with great tasting food that’s healthy, fresh and still served fast. Our pitas have lean, savory meats that are grilled to perfection, a large choice of crisp, fresh veggies, and exotic toppings, including our own zesty signature sauces. Come in and try a Gyro, Chicken Souvlaki, a vegetarian Falafel or one of our breakfast pitas. 208-263-8989 PitaPitUSA.com

Eichardt’s Pub & Grill

Evans Brothers

212 Cedar St. A comfortable pub and grill, Eichardt’s is located downtown in a charming, historic building. This relaxing pub mixes casual dining with seriously good food. There’s something for everyone – more than a dozen beers on tap, good wines including oak cask local red wines, and regional touring live music. Upstairs you’ll find a fireplacewarmed game room with a pool table, darts and shuffleboard. Eichardt’s has been nationally recognized and locally supported since 1994. Open daily at 11:30 a.m. for smokeless dining seven days a week.

524 Church St. An artisan coffee roaster not to be missed. Organic brothers and direct relationship coffees roasted daily in the center of the revitalized Granary Arts District. Studio 524 Coffee Lounge features the region’s best baristas, latte art and limited Roaster Reserve coffees dripped to order. Local, gluten-free pastries and burritos, free parking, Wi-Fi. Enjoy the artistic, neighborhood atmosphere. Evans Brothers Coffee also available at Super 1, Yokes, Winter Ridge and many of Sandpoint’s finest restaurants. Visit on Facebook for upcoming events and tastings. 208-265-5553 www.EvansBrothersCoffee.com


MickDuff’s Brewing Co.

The Little Olive 124 S. Second Ave. One of Sandpoint’s newest restaurants welcomes its guests to enjoy Mediterranean cuisine for lunch and dinner in a quaint, comfortable setting. A mix of Greek-inspired dishes are made with the freshest ingredients available. Dressings and sauces are made in-house daily. The beer and wine menu is extensive, featuring more than 45 beers. Right next door is Sandpoint’s newest sushi restaurant, The Big Tuna, where you can order a sushi roll from the menu or roll your own. 208-597-7499 www.littleolivefood.com

312 N. First Ave. Come and enjoy MickDuff’s fine handcrafted ales in a family dining atmosphere. They offer a variety of top-of-the-line beers ranging from fruity blondes to a seasonal porter. MickDuff’s also brews a unique-style root beer for those young in age or at heart. The menu is packed full of flavor with traditional and updated pub fare. You will find toasted sandwiches, hearty soups, gourmet hamburgers and much more at this cozy brewpub located in downtown Sandpoint. 208-255-4351 MickDuffs.com

Sweet Lou’s In Hope, 46624 Highway 200, overlooking Lake Pend Oreille at Holiday Shores Marina, check the website for hours. In Ponderay, 477272 U.S. Highway 95, open every day 11 a.m. to 10 p.m. Proudly serving hand-cut steaks, freshly gound burgers, wild salmon and smoked ribs. Both locations offer a family-friendly with full bars and tasty items. Come hungry, stay late, eat well. Hope 208-264-5999 Ponderay 208-263-1381 www.sweetlousidaho.com www.facebook.com /sweetlous

at c i t y b e a c h

Trinity at City Beach 58 Bridge St. The “new Café Trinity.” Enjoy breakfast, lunch and dinner with the best view of Lake Pend Oreille. Deck seating. Outstanding menu featuring seafood, steaks, salads and appetizers. Full bar serving a great selection of wines, beers and cocktails featuring a daily happy hour. Open daily from 7:30 a.m. to 10 p.m. Located at the Best Western Edgewater Resort adjacent to Sandpoint City Beach. 208-255-7558 TrinityatCityBeach.com

this is schweitzer

A perfect combination of

beauty and fun


ituated in the Selkirk Mountains in Idaho’s Panhandle, Schweitzer Peak towers above an open bowl easily visible from the idyllic town of Sandpoint, Idaho. As a glistening beacon, that snow-loaded peak guides people to Schweitzer Mountain Resort. While Schweitzer Bowl may cause onlookers to gape, their jaws really drop when they discover that’s only half the mountain. The Outback Bowl adds a whole ’nother side, totaling 2,900 acres of terrific terrain, not to mention many more acres of accessible backcountry. Since its beginning in 1963, Schweitzer Mountain Resort has transformed into a destination ski and snowboard mecca lauded for superb tree skiing, outstanding snow and dramatic views. Exploring all those acres is made all the more fun with 2,400 vertical feet and an average annual snowfall of 300-plus inches. Schweitzer isn’t the only one winning accolades. Its music-and-arts-loving hometown of Sandpoint has been named a “Top Ski Town” and “Most Beautiful Small Town in America” by USA Today and Rand McNally and one of the “Top 10 Coolest Mountain Towns” by Men’s Journal. Titles aside, it’s the friendliness of both the town and the mountain that keeps people coming back year after year for a truly unforgettable experience. Beyond its unspoiled and uncrowded terrain, Schweitzer Village offers shopping, dining, nightlife and luxurious perks – all at an easygoing pace that invites guests to really relax. 30

schweitzer magazine | 2012 • 2013

Schweitzer Village has something to suit everyone’s cravings, from the Chimney Rock Grill’s fine-dining atmosphere, featuring burgers, steaks, salads, pasta and seafood, to the Mojo Coyote Café’s casual eatery, offering lunch specials and freshly baked pastries. Other village options include tavern fare at Pucci’s Pub, Mexican cuisine at the Lakeview Café, après-ski at Taps, gourmet pizza at Sam’s Alley, and coffee at Cabinet Mountain Coffee. The Outback Inn, located in the mountain’s Outback Bowl, offers hot food and cold drinks inside or on the deck near the bonfire. For the gourmet with a flair for food, Gourmandie stocks everything needed to create delicious hors d’oeuvres or full-blown meals.

Photo by Steven Devine


Anyone needing a ski break can choose from several shopping options at their fingertips in the village. The Source and The Alpine Shop sell mountain gear essentials like goggles and gloves, plus specialty equipment and demo rental equipment. The Artists’ Studio, a local artist cooperative, showcases unique photos, drawings, paintings, glass art, jewelry and more. Gourmandie is a popular gourmet market that’s double the size this winter. In addition to selling groceries, beer, wine and culinary treats from around the world, the shop now also features unique local artisan jewelry, gifts, and home/condo décor.


Drop off your children, ages 4 months to 6 years, at Kinder Kamp for lessons, crafts

and snacks, then head to the Ski and Ride Center to try the latest demo equipment. Afterward, treat yourself to the healing services at the Solstice Center for the Healing Arts, providing a wide range of therapies that specifically target ski-related aches and pains.

ski and ride center

The Ski and Ride Center features top-quality rentals from Rossignol and a full-service tuning and repair shop with one of the region’s most extensive alpine demo fleets. Lesson packages and specialty clinics taught by certified coaches are offered for skiers and riders of all levels and ages. (208-255-3070)


The condominium-style, slopeside White Pine Lodge boasts gas fireplaces, views overlooking Schweitzer Village or Lake Pend Oreille, and other amenities such as full kitchens, cable TV and DVD players. Also slopeside, the Selkirk Lodge features similar amenities in European-style hotel accommodations. Other condominiums are located throughout Schweitzer Village and feature full kitchens, gas or wood fireplaces, and luxury amenities. (Schweitzer.com, 877-487-4643)

selkirk powder

Located 100 yards from Schweitzer’s Great Escape Quad, Selkirk Powder’s guided snowmobile tours zip along groomed logging roads through thousands of acres of private and state-owned forests on four-stroke Arctic Cats. Daylong cat-skiing adventures have skiers and riders on untracked powder by

9:30 a.m., thanks to Schweitzer’s six-minute summit lift. Ski the backcountry side down to the cat waiting at the bottom. Customers typically complete up to 10 runs and rack up as much as 14,000 vertical feet on 3,000 acres of diverse terrain. (www.SelkirkPowder.com, 866-464-3246)

meetings and events

Looking for a place to host your mountaintop wedding, corporate retreat or family reunion? Schweitzer’s Group Sales staff provides a unique setting for events, customized it to fit any group’s needs. Features include comprehensive audio/visual equipment, custom banquets, bars and more. Outdoor group activities – skiing, snowboarding, snowshoeing, geocaching and tubing – encourage interaction and camaraderie. Beyond coordinating all the tiny details, the Schweitzer staff is wholly committed to creating memorable experiences for groups. (208-263-9555 ext. 2820)

mountain activity center

Staff members at the Mountain Activity Center, located on the first floor of the Selkirk Lodge, offer a variety of adventures and day-out suggestions to help round out a vacation at Schweitzer. Guests may opt for a moonlit snowshoe hike or an evening in Sandpoint. The center staff also operates Hermit’s Hollow Snowtubing and Schweitzer’s new zip line, located a short walk from the village. The Mountain Activity Center makes it easy to organize a day on or off the mountain. (208-255-3081)

Photo by Steven Devine


terrain parks

schweitzer bowl

The Stomping Grounds Terrain Park offers an extensive variety of some of the most unique custom park features around. A variety of rails, boxes and jumps keep the experts entertained while beginners build skills in the Terrain Garden on smaller rails and jumps. The Starfish Terrain Park is Schweitzer’s newest addition, featuring hiker-friendly, unintimidating, medium-sized features. Park features are groomed nightly by those who ride them daily, and the crew aims to add new features each week. Rangers staff the park whenever the resort is open, bringing safety, education, oversight, support and a fun vibe to the park.

cross country trails

cross country trails


Schweitzer is located at 10000 Schweitzer Mountain Rd. in Sandpoint, Idaho. The resort is 45 miles from Coeur d’Alene/I-90 and two hours from Spokane International Airport. The nearest business district is 11 miles away in the city of Sandpoint and can be reached via the new SPOT bus connection.

outback bowl 877-487-4643

Photo by Steven Devine



schweitzer magazine | 2012 • 2013


calenda r


December 2012 15 Great Scott Cross Country Race

16 Schweitzer Extreme XC Race

24 Santa Skis at Schweitzer

20-24 Masters Ski Race

Santa skis on the hill and passes out treats from 11 a.m. to 1 p.m. with Mrs. Claus. At 2 p.m. they lead a balloon parade from the top of the Basin Express chair down to the village. Follow him into the Selkirk Lodge for cookies and to deliver your last-minute wishes from 3 p.m. to 4 p.m.

31 New Year’s Eve Parties Parties for all ages including the rockin’ concert in Taps, the teen tubing party and the ever-popular “tween” party for the kids. These parties sell out – be sure to purchase your tickets early! Tickets available at The Activity Center starting Dec. 1.

January 2013 3-6 SARS Northwest Cup Race 4-25 Starlight Junior Race Series

6K, 15K and 30K contests.

22-23 Winter Celebration Extraordinaire March 2013 1 Final Starlight Party Our annual themed party is a “not to be missed” event!

2 Deschutes Base Camp for Beer Fanatics Oregon’s Deschutes Brewery pours several beers at multiple locations throughout Schweitzer Village and on the mountain, combined with fun competitions and activities for this hilariously fun “base camp.”

TBA Grom Stomp

Local race series on Friday nights in January.

Calling all groms (ages 6-11) for our grom-sized slopestyle and boardercross competition.

11-16 SARS FIS Downhill Race and Clinics

TBA Stomp Games

12 Winter Trails Day Learn to cross-country and skate ski.

19 Schweitzer MLK Weekend Torchlight Parade and Fireworks. Party follows in Taps.

26 Cougar Gulch Cross Country Race 26-27 USASA Races Slopestyle event

February 2013 1-March 1 Starlight Racing A perennial favorite for locals, Friday night races followed by 21-and-over parties in Taps.

2-3 College Daze 9-10 Chad Engstrom YSL Race 15-24 Sandpoint Winter Carnival Family-friendly events to celebrate winter in Sandpoint including Taste of Sandpoint, Skijoring, Canine Keg Pull, Rail Jam and more.

Some of the best riders in the region compete in rail jam, slopestyle and ridercross categories. Ages 12 and older. Space is limited – register early!

22-23 24 Hours of Schweitzer 24-hour skiathon raises funds for cystinosis research.

April 2013 6-7 Tropical Daze Bring out your Hawaiian shirt for some fun in the sun! Pond skimming and lots of family activities daily. Rotary Ducky Derby Saturday and Downhill Dummy Derby Sunday.

Summer 2013 events Late June Summer Celebration Mid-July Mountain Music Festival Early August Huckleberry Festival Labor Day Weekend Fall Fest

MOUNTAIN TERRAIN Skiable Terrain: 2,900 acres Tree Skiing: more than 1,200 acres Summit Elevation: 6,400 feet Village Elevation: 4,700 feet Lowest Elevation: 4,000 feet Vertical Drop: 2,400 feet LIFTS Schweitzer features nine lifts with an uphill capacity of 12,500 people per hour. Lift Lakeview Basin Express Great Escape Sunnyside Stella Snow Ghost Musical Chairs Idyle Our Musical Carpet

Type Rise Triple 710 feet Quad 1,063 feet Quad 1,678 feet Double 1,280 feet 6-Pack 1,550 feet Double 1,906 feet Double 592 feet T-bar 60 feet Carpet 100 feet

Time 4.5 minutes 4 minutes 5 minutes 8 minutes 5.5 minutes 13 minutes 6 minutes 4 minutes 4 minutes

TRAILS Alpine Runs: 92 designated runs Longest Run: 2.1 miles (Little Blue Ridge Run) Open Bowls: 2 (Schweitzer and Outback) Nordic: 32 kilometers Ability-level breakdown Beginner: 10 percent Intermediate: 40 percent Advanced: 35 percent Expert: 15 percent HOURS 9 a.m. to 4 p.m. Twilight skiing: Fridays, Saturdays and holidays from Dec. 26 to March 2 from 3 p.m. to 7 p.m.

All dates and information subject to change. For more events and up-to-date information, visit www.Schweitzer.com or call the Mountain Activity Center at 208-255-3081.

2012 • 2013

| schweitzer magazine





at schweitzer


schweitzer magazine | 2012 • 2013

inter guests to Schweitzer may have a difficult time imagining a summer world of hiking, biking, wildflowers and waterfalls beneath all that snow, yet that’s exactly what the resort offers up when the seasons change. From late June through Labor Day, the mountain features unique thrills, from lift-serviced mountain biking and downhilling to scenic chairlift rides, zip line, live music, festivals and much more. Take the Great Escape quad chairlift to the top for jaw-dropping views of Lake Pend Oreille and the rugged Selkirk and Cabinet mountains. From the top, a variety of mountain biking trails are available, including the signature Beargrass Route. For hiking, a scenic summit loop won’t disappoint, or enjoy the nature trail back to the village. A mountaintop disc golf course and summit activity center are also available, as is horseback trail riding through Mountain Horse Adventures, located on-site. New additions include mining for gems at the Cranky Jennings Mining Company sluice box and aerial thrills on the 750-foot zip line, complete with impressive lake views. Not to be missed is huckleberry picking, with August providing prime picking opportunities. This tasty and uniquely Northwest fruit is a celebrated part of the local culture. In fact, Schweitzer’s own Huckleberry Festival pays homage to the berry and should be part of any summer itinerary. Other summer festivals of note are the Mountain Music Festival in July and Fall Fest over Labor Day weekend – featuring a fine selection of Northwest microbrews and wines available for tasting. In the village, the Chimney Rock grill serves up tasty options for lunch or dinner, either indoors or out. Other activities include a new “Air Jumper” bungee trampoline and climbing wall, shopping, artist studio and much more. Schweitzer’s lodging options position guests in the heart of the action and within close proximity to town and the lake. Several popular package options are available, including the valueoriented third night free program, plus cabin rentals at Bottle Bay Resort and Marina. Speaking of Sandpoint, summer is high season for this gem of northern Idaho. A wide range of events, including the highly anticipated Festival at Sandpoint oudoor music series, delights young and old alike. Summers in Sandpoint revolve around the lake, with City Beach a central gateway to water adventures. Summer is also high time for group events at Schweitzer. Each year, the mountain successfully plays host to mountaintop weddings, casual family reunions and company outings. The group sales team is ready to help make any group function a reality with a call or visit to their office in the White Pine Lodge; phone 208-263-9555 ext. 2820.

slope side ownership MOUNTAIN REAL ESTATE LLC

Bring your family, your friends, your dreams MountainSide at Schweitzer is a collection of contemporary mountain homes adjacent to the Schweitzer Village. With the ski and summer resort in your backyard, and the expansive view of Lake Pend Oreille and the Selle Valley in your front yard, the possibilities are endless any time of year. The homes are fully furnished with access to a pool, hot tub and more.

3 bedroom 3 1/2 bath Call for details

Discovery Center is located in the Schweitzer Village 208.255.7300 • www.schweitzerrealestate.com

HAVE A SMART PHONE? Download a QR Reader App and scan this to learn more.

This Advertisement constitutes neither an offer to sell nor a solicitation of offers to buy fractional interests in vacation homes where registration requirements have not been fulfilled. Void where prohibited by law.

Represented by: Patrick Werry - REALTOR®, Sales Associate www.sandpoint.com (c) 208.290.2016 (p) 208.255.2244


schweitzer magazine | 2010 • 2011

Profile for Keokee :: media + marketing

Schweitzer Magazine 2012-2013  

Lifestyle and visitor magazine for Schweitzer Mountain, a four-season ski and snowboard resort in Sandpoint, Idaho.

Schweitzer Magazine 2012-2013  

Lifestyle and visitor magazine for Schweitzer Mountain, a four-season ski and snowboard resort in Sandpoint, Idaho.

Profile for keokee