Schweitzer Magazine 2019-2020

2019 - 2020

m a g a z i n e

MASTER

PLAN

SOCIAL SENIORS HIT THE SLOPES

Resort embarks on three phases of growth

SKI

SUSTAINABLE SNOW A TRIBUTE TO

GHOST

industry

Waterfront, Waterview & Luxury Properties - Page

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schweitzer magazine | 2019 • 2020

co n te n ts

schweitzer magazine 2019 - 2020 vol 12

FEATURES 11

DEPARTMENTS 6 INSIDE LINES

With CEO and President Tom Chasse

18

23

8 FACE SHOT: TOM TRULOCK Mountain’s jack-of-all-trades

14 FOOD AND WINE

Dining high, dining low

16 TIPS FROM THE TOP

26

Keep it fun for the family

31 PHOTO ESSAY A Tribute to Snow Ghost chairlift

11 PRIME TIMERS

34 OFF THE MOUNTAIN

18 A SUSTAINABLE SKI INDUSTRY

36 DINING A LA SANDPOINT

23 ACCIDENT FAILS TO DETER COUPLE

38 THIS IS SCHWEITZER

26 MASTER PLAN

42 SUMMER AT SCHWEITZER

Social seniors hit the slopes Schweitzer part of a global effort

’Schweitzer is our happy place still’

Resort embarks on three phases of growth

There’s a lot brewing ‘round Sandpoint Favorite eateries in town

Stats, calendar, and more info about the mountain and its town It’s a whole new mountain of activity

2019 • 2020 | schweitzer magazine

5

inside lines

HOME IMPROVEMENT

A publication of

F

or those of you who spend any amount of time at Schweitzer, it’s obvious that we’re in a strong period of growth. Schweitzer has seen increases in passholder numbers and skier visits on peak days, breaking attendance records we’ve had for years. This wonderful influx of people is fantastic to see, but has also given us pause to evaluate the overall guest experience at Schweitzer. Big days mean lift lines, parking challenges, limited seating, and even waits for the restrooms.

We know that this disrupts a lot of why people love being here and so now is the time to take positive, meaningful steps to improve our winter home.

First off, on the mountain we’ve added two new lifts, replacing our old Snow Ghost chair in the North Bowl. A lot of folks have asked “why two lifts?” Well, with the previous lift alignment, we would lose 30 percent of the lift capacity on Snow Ghost with many intermediate skiers unloading at the old mid-station. We decided to focus on these mid-level skiers by adding the Cedar Park Express high-speed quad, which will provide better access to some lower angle, intermediate terrain in the North Bowl. The second lift, the Colburn Triple, was designed to give our more accomplished skiers and riders a shortened ride time when lapping Lakeside Chutes or any of the terrain south to Debbie Sue. This will be our first winter with the new lifts and I’m looking forward to riding them often.

Lunchtime can be crunch time around the mountain, so we’ve added some additional indoor seating below the Taps Longtime Schweitzer skier and fan Dr. Jack Quinn, left, and Tom deck to help guests dining at Chasse at Quinn’s 90th birthday party in 2019. the Lakeview Lodge cafeteria.

At The Outback, we’ve added a partial enclosure/outdoor deck to again give our guests more seating options while enjoying that iconic eatery. Hopefully you’ll take some time to check out the incredible collection of skis that adorn the walls while you’re there. It’s a fun trip down memory lane for a lot of us!

Overall, our growth has been steady but challenging due to the lack of beds available for overnight visitors. With that in mind, we broke ground this past summer on a 30-room boutique hotel with a 50-seat farm-to-table dining experience planned. This project, located next to the Selkirk Lodge, will come online in the fall of 2020 and we are anxiously looking forward to sharing it with you.

Schweitzer is a special place, and we wouldn’t be who we are without our loyal skiers and riders. Thank you for your continued patronage.

See you on the slopes,

Tom Chasse, CEO and President

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schweitzer magazine | 2019 • 2020

SCHWEITZER MOUNTAIN RESORT 10000 Schweitzer Mountain Road Sandpoint, ID 83864 208-263-9555 877-487-4643 www.schweitzer.com Published by KEOKEE CO. PUBLISHING, INC. Sandpoint, Idaho

M E D I A

+

M A R K E T I N G

Publisher CHRIS BESSLER

Editor BETH HAWKINS

Art Director JACKIE PALMER

Sales Director CLINT NICHOLSON

Keokee Co. Publishing, Inc. 405 Church St. Sandpoint, Idaho 83864 208-263-3573 www.keokee.com Entire contents © 2019 Keokee Co. Publishing, Inc. 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 Carving the high angle groomer on Bud’s Chute, with Schweitzer’s village in the distance.

Contents page Fireworks fill Schweitzer’s night sky during January’s Northern Lights and February’s Let it Glow celebrations.

fa c e s h o t

JACK-OF-ALL-TRADES UTILITY CHIEF TOM TRULOCK HAS FILLED MANY ROLES AT SCHWEITZER

I

n the ski resort business, it’s not uncommon to find people who are ski instructors, patrollers, and rental techs. What’s more unusual is meeting someone who makes sure you can connect to Wi-Fi and flush the toilet. Meet Tom Trulock, Schweitzer’s own jack-of-all-trades and director of Schweitzer’s Mountain Utility Company (MUC).

Tom has worked for Schweitzer for more than 27 years after an illustrious 20-year career at Snowbird Ski Resort in Utah. Thanks to Tom and his crew of 12 employees, guests and residents can stay year-round on the mountain with all the amenities of city living, including running water and wastewater services.

When Tom was living in Utah, he worked as a lifty and ski patroller before moving into the human resources side of the ski business. “I grew up in Connecticut and met my wife while working at Snowbird,” he said. “She was on patrol, had grown up in Sandpoint, and we made the decision to move here when we had a young family to help Marjorie’s parents with their marina operation.”

Tom started working for Schweitzer as part of the parking lot crew, but his experience with HR was soon recognized and he shifted roles. “After a few years in HR, I was asked to take over the Director of Mountain Operations role, thanks to my on-mountain experience at Snowbird. During the following 10 years, I oversaw the Stella expansion – run cutting, logging and building out the Little Blue complex. It’s been a highlight of my career.”

Developing new areas not just for skiing and snowboarding but also for real estate development fell into Tom’s lap over time, and he gained even more on-the-job training to keep up with the construction projects occurring around the mountain. “With more development and private homes being built at Schweitzer, I’ve been tasked with ex8

schweitzer magazine | 2019 • 2020

panding the wastewater treatment system and developing new water sources.

I also oversee utility permitting for new construction as well as the daily maintenance and operation of these systems.

MUC has grown to over 440 water and 1,080 wastewater customers. We’re a unique aspect to the resort and to the state, operating the largest drip irrigation wastewater system in Idaho.”

“I started off in one aspect of the industry and am now here,” Trulock said. “It’s been a pretty steep learning curve. There are so many hats you can wear in this industry and I’m happy I’ve been able to try on so many.”

Schweitzer’s mini-city on the hill, the intimate village comfortably nestled at the base of Schweitzer bowl, bears the signature of Tom Trulock in multiple areas of its development.

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schweitzer magazine | 2019 • 2020

prime timers Social seniors hit the slopes

By Dig Chrismer

O A Prime Timer enjoying great midseason conditions at Schweitzer.

n any given day of the season, there’s a group of skiers in the Schweitzer village anxiously waiting for the bell to ring. They’re dressed in some of the brightest ski gear around, chatting away and jokingly yelling at their friends to “get a move on.”

Their laughter is contagious as they call to each other, making it hard not to wonder who’s causing the ruckus. You might guess this group would be a bunch of high school kids or a large ski group in for the week, but you’d be wrong. These feisty folks are Schweitzer’s Prime Timers.

“The Prime Timers is an older person’s social club that started in the 1990 season,” said past club president Ellwood Werry, who is a nifty 92 years old. “I joined in 1991, and have been a member ever since.” Club members come from all over the country, and Werry said the Prime Timers have

been a major influence in bringing people to Schweitzer. “The club is a diverse collection of people with all kinds of backgrounds. We have engineers, pilots, teachers, lawyers, doctors, stay-at-home parents, construction workers, and some from law enforcement. Once a month we even have a doctor day where the doctors all get up and answer questions!”

Members of the Prime Timers are some of Schweitzer’s best ambassadors, helping share their love and knowledge about the mountain, especially with those who are new to the area. “One of our favorite things about skiing is the conversations you have on the chairlift,” said Laura Schupert, 56, a part-time Schweitzer resident. Thanks to one such ride on Stella, Laura was persuaded to attend her first Prime Timers meeting with her husband, Dave, who is 58. “It was a Thursday afternoon meeting where we could have a drink, eat pizza, 2019 • 2020 | schweitzer magazine

11

Clockwise from top left: All smiles and fun skiing Sundance. Sarah Nuri, Schweitzer’s Siriusware Systems Manager enjoys a moment with Ellwood Werry. Costumes aren’t required to be a Prime Timer, but they sure are fun! Mary and Daniel Haley enjoy a pause during a monthly meeting. Roger Bosley – one of the Prime Timer’s most colorful members. Dave and Laura Schupert skiing Schweitzer.

and meet other people our age who love to ski. I immediately felt a friendly, warm connection with the people at our table. Everyone had a different story about why they were there and how they learned about the club.

“The Prime Timers are an integral part of the Schweitzer community and I believe the club will bring us many more great memories and friends as we spend more and more time here.”

During the 2018/19 ski season, the Prime Timers had nearly 400 members ranging in age from 50 to 92. “You have to be 50 to join the club unless your spouse is already 50, and then you can join too,” said Werry. “Once you hit 65, you can get a discounted ski pass and then, when you get to 80, you can ski for free and have more money to spend on beer. Always a good thing!”

The club’s priority is to keep their members as active and involved as they can. “We have activities in the summer, too, and even travel together further afield,” said Werry.

“People may join the club to get the discounted ski pass, but more than that they belong to the Prime Timers because it’s just a neat thing to do.”

Head to www.SchweitzerPrimeTimers.org for more information about the club or to join.

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schweitzer magazine | 2019 • 2020

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fo o d a n d w i n e

DINING HIGH, DINING LOW OUTBACK AND RED HAWK JUST A CHAIRLIFT AWAY

By Matt Conger

Satisfy your appetite at The Outback with some of the best ribs and barbecue around.

I

t’s easy to build up an appetite when you’re spending the day exploring all 2,900 acres of Schweitzer. And once hunger strikes, finding a place to eat is simple with numerous options in Schweitzer’s village. But in my opinion, for those who want a true Schweitzer Mountain dining experience in the winter, head to The Outback or Red Hawk Café at Sky House for on-mountain food at its best.

At first glance, you may be hardpressed to find similarities between these two places. Sky House sits at the highest point of the mountain at 6,400 feet, while The Outback occupies the lowest point, next to the Stella six-pack lift at 4,000 feet.

And while The Outback has been around for almost 50 years, this is only the fourth year for Sky House. Both places have their own unique atmosphere and interior décor: the walls of The Outback are covered in old Schweitzer memorabilia, historic skis, and neon snowboards from the ‘80s, while Sky House’s modern, clean-lined interior helps draw visitors’ eyes to the magnificent views of Sandpoint and Lake Pend Oreille.

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schweitzer magazine | 2018 • 2019

Although there are major differences between the two locations, they have two important things in common: great food and a chairlift ride. All of the other Schweitzer restaurants are located in the village, while The Outback and Sky House require a chairlift ride before making your way to each spot.

Sky House is the first thing you see when you arrive at the summit of the Great Escape quad. Since its opening in December 2016, Sky House has earned a reputation for amazing food and a view that can’t be beat. There are two sides to Sky House: The Nest, which is a sit-down style restaurant and bar, and the Red Hawk Café, which is more of a cafeteriastyle dining option. Both offer great food, but Red Hawk provides a grab-and-go style for convenience and speed.

Red Hawk offers familiar food options with unique culinary twists. One of my favorite dishes is the Summit Burger.

Featuring barbecue sauce, bacon and gorgonzola cheese, the Summit Burger is a perfect meal for a cold day on the mountain or when you are craving something sa-

vory. Soak up some vitamin D on the deck while enjoying the Summit Burger with a cold beverage; it’s the perfect complement to a day of skiing and riding! If you’re not a skier or rider, no need to worry because you can get a foot passenger ticket and ride the chairlift to lunch.

On the other hand, I hate to break it to our non-skiers but there is no way to get to The Outback unless you have skis or a snowboard and can tackle intermediate groomers with confidence. It’s worth the enjoyable slide to the backside of the mountain where a firepit and chairlift benches welcome you with open arms. This past year, The Outback started offering house-smoked barbecue fare on the weekends. On Saturdays, choose a half chicken or half rack of ribs, and on Sundays try the smoked brisket. All barbecue options are smoked for 24 hours in order to get that fall-off-the-bone smoky goodness that all the great barbecue spots are known for.

Being a fan of barbecue (and having a soft spot for ribs!) I ventured to The Outback on a Saturday to give it all a try. The ribs were fantastic and came with more

3 The Sky House offers sit-down dining at The Nest, and cafeteria-style dining at Red Hawk Café.

3 Center photos, clockwise from top left: Author Matt Conger enjoys barbecue ribs at The Outback.

The Summit Burger served up with views at Red Hawk Café.

The fire pit at The Outback is the perfect place to talk about the day’s great runs.

Barbecue ribs cook to perfection at The Outback.

sides than I could finish. Talk about being happily full and plotting more ways to make it back there on a Sunday to try out their popular brisket meal! Since I usually work on the weekends, I don’t make it over to The Outback very often for barbecue – but if you can be there on a Wednesday, they do have the best deal around on burgers. And remember that if you don’t want to carry a wallet around the mountain, load money on your season pass and use it at all Schweitzer-managed food and beverage outlets.

Hopefully you find yourself at one of these great spots this winter to try some of the amazing food and savor their unique atmospheres. Depending on your mood, one or the other will be a perfect fit. Here’s a little tip to help you decide: Next time you want a hot toddy by the fireplace, head to the Red Hawk at Sky House and take in the views. And if you’re in the mood for a cold beer while sitting around a firepit chatting with other skiers and riders about the best runs of the day, head to The Outback. I’ll most likely see you at one or the other!

5 Enjoying the views from the deck at Red Hawk.

2019 • 2020 | schweitzer magazine

15

keeping it

FUN for the wholeFAMILY

t i p s f ro m t h e to p

1. DRESS THE PART. Wear warm clothes, quality gloves, and helmets.

2. HIT THE PRE-SEASON SWAPS for deals on equipment.

3. CONSIDER GETTING A SKI LOCKER. Schlepping gear from the car can be a nightmare when you’re trying to get the kids moving. Or use a snow sled to move gear and kids across the village.

4. If the kids are little, take advantage of KINDERKAMP. 5. If the kids are older, sign up for MULTI-WEEK PROGRAMS. 6. KEEP IT FUN IN ALL KINDS OF WEATHER! 7. Don’t be afraid to KEEP THE DAY SHORT; it’s a long season.

8. EAT OFF-PEAK; avoid the midday rush by packing snacks.

9. FIND OTHER FAMILIES to ski with. Little ones usually behave better when they’re around others.

10. Finally, know where to find HOT CHOCOLATE and a bathroom in an instant!

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schweitzer magazine | 2019 • 2020

ELEVATE YOUR EXPERIENCE The latest innovations in skiing and snowboarding have made our sport easier, more accessible, and more fun than ever before. The continued refinement of rocker technology is providing increased control and confidence while actually reducing fatigue no matter where you ride. Learning curves are shorter. Progression in all snow conditions is now easier and more intuitive. Experience More.

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schweitzer.com 17

2019 • 2020 | schweitzer magazine

A Schweitzer Mountain in the Village 208.255.1660 213 Church St Downtown Sandpoint 208.263.5157

Residential • Commercial • Structural • Ornamental

By Dani Demmons

I 208.263.6031 S a l e s @ M o u n t a i n - M e t a l s . c om

www.mountain-metals.com 18

schweitzer magazine | 2019 • 2020

’ve made a career out of snow and all that surrounds it. I’m raising my boys as skiers, and trying hard to cultivate a passion in them for this addicting sport that dictates where we live. Because of that, I feel compelled to learn about our changing environment and how the ski industry might be affected by those changes. I owe it to my boys to do my part in making sure this very thing I have pushed upon them is still around for them to introduce to their own kids.

I’m not a scientist, so I’m not going to bore you with lots of statistics. I’m also not a Sandpoint native, as I moved to Sandpoint 13 years ago. However, in my limited time here it seems as though the last few years have offered more windy days and larger temperature ex-

Sustainable ski industry

tremes that change quickly from one week to the next. I know this timeframe isn’t enough to make a far-reaching judgment, but I have also heard the bornand-raised locals talk about when town used to get more snow; nowadays, they don’t shovel as much as they used to.

The media and the ski industry are both buzzing about threats to snowfall and the total amount we might see accumulating each winter. It is difficult to see that the world is falling victim to lighter snow cover when Schweitzer has been blessed with some epic years of skiing, but it is happening. None of the major ski areas are closing anytime soon, although you may see more ski resorts struggling to open by Thanksgiving or staying open into April as we fight warmer temperatures and lack of snow cover. According

to the Environmental Protection Agency, snow stations located all over the U.S. indicate an average 0.19 percent decrease in snowfall per year. That trajectory translates into one-half inch each year for Schweitzer or a decrease of almost 6 inches per year by 2029. Whether it’s really climate change or some other phenomena, I hope all of us can at least agree to be good stewards of our mountain and nurture our passion for snow.

Although it sounds like a lot of doom and gloom, the ski industry is facing the issue head on. There are many innovative technologies turning up, and many within the industry are beginning to take a stance on climate change. Taking a stance one way or another can be difficult for ski areas, who find themselves in a conflicting place as they want to

support environmental movements, but their communities or ownership groups create pressure from doing so. There are some ski areas owned by the oil industry. Here at Schweitzer, we need to carefully consider that we are in a state that is divided about whether climate change exists or not.

I remain hopeful that we can at least agree to make efforts to protect our environment, our mountain, and our skiing.

Growing up near San Francisco, a brown haze across the sky was something that occasionally happened before action was taken. I hope I’m right in saying that all skiers would like to keep skiing under white clouds, and on lots of pure, clean snow. We are recreating in an industry that needs to innovate with these changes or face possible extinction. As an 2019 • 2020 | schweitzer magazine

19

Schweitzer’s snowmaking system is one of the most energy-efficient in the industry. Top right, using public transportation helps reduce overall carbon emissions in our area. Lower right, the reservoir near the summit is where Schweitzer stockpiles water for the snowmaking system.

industry professional, I feel we need to choose new and alternative methods of accomplishing our company goals while fulfilling guest expectations.

Luckily, there are new innovations making those choices better for any ski area concerned about the environment.

Recently, I learned that PistenBully (a company that makes snow groomers) has developed a zero-emissions snow cat – an all-electric groomer – to make beautiful corduroy for fresh carves. Many ski resorts are also investing in snowmaking as they strive to beat the threat of a shrinking ski season; however, snowmaking requires low temperatures, and has a carbon footprint that adds to the problem. Hence, snowmaking products are evolving with more automated features that eliminate the need for snowmobiles to ride around to set, check, and turn the machines on and off. Some mountains are even finding alternate means of powering their snowmaking equipment to offset carbon emissions, such as installing wind turbines or solar panels.

Furthermore, mountains are doing all they can to reduce their carbon footprint with ride-share programs, offering more buses to reduce the amount of cars 20

schweitzer magazine | 2019 • 2020

driven, technology that reduces idling time of buses, and even providing electric car-charging stations. The National Ski Areas Association (NSAA) is trying to promote these types of changes by offering grant money through their Sustainable Slopes program.

You may be thinking “That’s great, but what’s Schweitzer doing?” To start, Schweitzer purchases renewable energy credits in a partnership with our local electric co-op Northern Lights. The funds paid for these credits are allocated for wind research and to support the wind power generation industry. In the last few years, Schweitzer has purchased enough credits to offset the energy needed to run the Basin Express.

There’s also recycling. Anyone who lives in this area knows how difficult it is to recycle, as there are few places to take your materials.

On the mountain, Schweitzer collects office paper, compacts and bundles all cardboard, and then takes both to Pacific Steel and Recycling. Plastic and aluminum are collected and driven to a transfer station in Sagle where Schweitzer pays a fee to process our recyclables. If you can imagine how much plastic and

aluminum comes from over 5,000 PBRdrinking skiers on a busy weekend, you can appreciate that this is no easy feat.

There is also snowmaking. Schweitzer installed a reservoir for snowmaking a number of years ago. We pump the water from a well that’s located mid-mountain to fill the reservoir on the summit and then save it for skiers’ earlyseason turns. The location of the large pond on our summit then uses a gravityfed system to feed the snowmaking network, eliminating the need for additional pumps or fuel to access that water and turn it into icy crystals of joy. Schweitzer also uses snowmaking machines from TechnoAlpin, an industry leader whose snowmakers are designed to function with a sparing use of available resources and maximum energy efficiency.

Finally, Schweitzer’s newest construction project, a 30-room hotel in the village, will be built with sustainable best practices in mind. Taking great consideration for sustainable efforts also affects Schweitzer’s transportation system.

Encouraging people to ride buses has a variety of perks, including reduced CO2 emissions since there are approximately 60,000 riders on our free bus system who

are not driving individual vehicles to the resort.

These are all small-potato efforts in the grand scheme of the world, but it’s something. I’ve heard some say that while recycling efforts and hybrid cars are great, they’re not enough to make a real impact. It’s up to ski resorts to take the lead and support companies and efforts that can make a larger impact.

Recently, Schweitzer signed on as an official endorser of the Energy Innovation and Carbon Dividend Act, or House Bill 763. This is a non-partisan bill focused on charging a fee for carbon emissions from companies using fuels, and distributing the funds collected directly back to the public. It’s a small step but an important one to remain good stewards of our mountain and our community.

Whether you’re on the climate change train or not, it’s hard to argue that these efforts don’t have a positive effect on our environment. While the future is uncertain, I believe that there are many amazing advances happening. It just might be possible for my grandchildren to experience the same exhilarating turns down Pucci’s Chute that I love today.

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2019 • 2020 | schweitzer magazine

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schweitzer magazine | 2019 • 2020

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“Schweitzer is our happy place still” Accident fails to deter snowboarding couple

By Dig Chrismer

T

Mark and Colleen White’s smiles grace Schweitzer’s slopes no matter the season.

here’s a good chance that if you spend any time in the village at Schweitzer, you’ll run into Mark and Colleen White. These two unofficial Schweitzer greeters are hard to miss with their welcoming smiles, infectious laughter, and endearing Texas drawls. Spending time with them on the mountain is delightful in any season. They both rip it up on the slopes during winter, and are staples at Schweitzer’s summer events. Mark’s comedic nature is complemented by Colleen’s exuberance for adventure – and the two of them live their Schweitzer life to the fullest. It’s only after you’ve fallen under their charm that you realize something is missing … and that would be Mark’s right arm.

On a beautiful day in January 2017, Mark, 58, Colleen, 46, and their son Ashton, 26, all passionate snowboarders, headed over to Little Blue Ridge Run to take advantage of some excellent mid-season conditions. “We had just gotten off the T-Bar, strapped into our bindings when I said, ‘Party of three, let’s go!’” explains Mark.

“Less than a minute later, I was buried under the snow.”

The accident happened so fast that Colleen and Ashton weren’t even aware Mark was missing. “We wondered if we had passed him so we headed to Stella and started asking people if they had seen him. At this point, I was 80 percent scared and 20 percent mad,” said Colleen. “On the lift, I tried to call him and it went to voicemail. As soon as we got off Stella, I went straight to ski patrol.”

At the same time Colleen and Ashton were starting to worry, Mark was wedged tight between two trees just off Little Blue with a severed artery causing him to lose a substantial amount of blood. “Luckily, my saving snow angel, a skier on the run, saw the accident but couldn’t locate me in the trees,” said Mark. “Her husband skied on to get ski patrol and she waited by the spot where she was certain I had left the trail.”

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When ski patrol arrived and began to search the area, one patroller noticed a black crescent shape. Trudging through the snow, he realized it was Mark’s helmet.

Time is of the essence in any accident situation and more so when a patient needs critical care. There is no question for Mark or Colleen that the quick thinking of Schweitzer’s ski patrol staff saved his life that day on the mountain. Once Mark was airlifted to the hospital, his condition was determined to be severe and he had his clavicle, shoulder and humerus repaired with metal bars and plates. Unfortunately, it wasn’t possible to repair the core nerve in his right arm and it was amputated in July of 2017.

Flash forward to another sunny day at Schweitzer, this time it’s January 2019. Mark and Colleen have just finished a day of riding and they are zestfully chatting about their runs.

“We work from our home in the White Pine and so when we can get out to ride, we do,” says Colleen. “It was the big question if Mark would snowboard again but this is what we love and where we love to be.” “Schweitzer is our happy place still,” adds Mark. “After the accident, I waited to see if I could snowboard. I practiced on small hills only going about 18 feet the first time and that felt huge! I follow a pretty strict criteria

now for riding. If on any given day I have 3 things not in sync, I don’t go. I’m looking to feel strong, have good weather, the mountain not be crowded, and I don’t head to unfamiliar terrain if I’m with new friends or guests. If any three of those aren’t in alignment, I’m back in the condo chilling.”

For Mark the hardest part isn’t riding with one arm. He’s still working on healing and coping with some lingering pain from the accident. “Snowboarding really helps me fight off the periodic melancholy,” says Mark. “Exercise helps distract me from the pain and the realization that I’m not the same person I was physically two years ago. Losing an arm is pretty humbling. But it’s also been unbelievably cool.”

Mark and Colleen feel that the accident solidified their connection to the Schweitzer community. “We fell in love with this place when my parents moved from Texas to Moyie Springs 27 years ago,” says Mark. “As soon as we saw an opportunity to work remotely, Colleen and I knew it was here we wanted to live. Even after everything, this is where we want to be. Some days are hard for me on the mountain. I still get anxious when I’m riding Little Blue but when I’m on my board and I’m in the zone, I’ve found my balance. Until I fall over that is!”

Two years after the accident, Mark enjoys boarding again.

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2019 • 2020 | schweitzer magazine

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ALL ABOUT SCHWEITZER’S

MASTER DEVELOPMENT PLAN

RESORT EMBARKS ON THREE PHASES OF GROWTH

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By Dig Chrismer

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n October 2017, an engaged group of stakeholders met at the summit lodge, Sky House, to discuss the future of Schweitzer and what it would take to transform the resort from a regional ski resort into the Northwest’s top four-season destination. Among the stakeholders at the Sky House meeting were some of the country’s most experienced real estate analysts, investors, marketers and developers, branding and creative experts, landscape architects, relationship architects and storytellers as well as Schweitzer’s own senior management. The group identified six areas of the Schweitzer experience that held high promise for achieving Schweitzer’s goals. They believed that focusing on these things would begin the measured and sustained process of enhancing the existing customer experience and drawing new customers to the mountain. Those six areas are: • FAMILY. “Adventurers” may lead the charge in discovering a destination like Schweitzer, but families will populate most of the resort.

• LIVE/WORK. At Schweitzer, work-life balance takes on special meaning. The resort itself is a symbol of how people can achieve more balance in their lives. But for many visitors, Schweitzer is more of a three- or four-day weekend than a two-day weekend; Schweitzer needs to get more techsavvy … and fast.

challenges: strains on the existing infrastructure, the need for more beginner terrain, and more lodging accommodations for visitors on the weekends. Identifying key areas that need improvement has been a relatively easy task, but developing a strategy to tackle these challenges becomes critical. Yes, Schweitzer is growing … and so the question becomes, how does the 16th largest ski area in the U.S. work towards a sustainable future that keeps it moving forward without changing the heart of what customers love about Schweitzer?

This question isn’t new. Since the resort first began in 1963, there have been plans to upgrade and improve the overall experience both on and off the slopes. “The resort, from its inception, has always been looking forward, searching for ways to improve and grow,” said Schweitzer CEO Tom Chasse.

The newest master plan for Schweitzer was developed thanks to that 2017 meeting and culminated with the Board of Directors engaging with SE Group, a company whose focus is on strategy, permitting, planning and design for communities, ski resorts, educational institutions, real estate development and public land management groups. Throughout the process, it was SE Group’s role to analyze and look into every aspect of the overall guest experience at Schweitzer. They took into account details like the exact number of hotel beds, parking spaces and lift capacity numbers, how many tables are in the restaurants, and even the number of toilets available on the mountain. They worked closely with the director team to understand how Schweitzer functions during day to day operations and what areas were facing new challenges. With no stone left unturned and studied, the latest master plan for Schweitzer was finalized, laying out three phases of growth over the next 15 years.

{ } Master plan – a comprehensive or far-reaching plan of action.

• FOOD AND BEVERAGE. Americans have become foodies. Not just in cities, but everywhere. Schweitzer needs to capitalize on this interest and support the growth of a culture that embraces great local food and cooking.

•H EALTH/WELLNESS/SUSTAINABILITY. These topics need to become core values and at the heart of all decisions made on the mountain.

• SUMMER. It’s been said that “summer drives winter” in creating successful all-season mountain resorts. The more immersive those summer experiences can be, and the more they connect the mountain with the town and the lake, the more Schweitzer, and the community of Sandpoint, benefits.

• SKIING. Mountain improvements with upgraded lifts, new terrain and expanded services need to develop in parallel with business growth.

Since that Sky House gathering in 2017, Schweitzer has been growing rapidly. The resort has seen record skier visits in the last two years and its reputation as the best familyfriendly resort in the Pacific Northwest is reverberating with many who are searching out more authentic ski and snowboard experiences. With this growth, there have been some

PHASE ONE OF THE MASTER PLAN The first part of Schweitzer’s master plan was launched quickly in the spring of 2019 with the replacement of the Snow Ghost double chair serving the Outback and North bowls on the mountain. “Something we need to remember when it comes to acting on our master plan is Schweitzer’s unique situation as a private land owner,” said Chasse. “We own all the land; therefore it makes the whole process much faster. From a regulatory standpoint, we don’t need to request permission from the Forest Service to move forward with projects. That’s why we were able to install the new lifts as quickly as we did.”

Snow Ghost was replaced with two new lifts – the Cedar Park Express and the Colburn Triple. The Cedar Park Express quad chair starts just above the Cedar Park run and terminates at approximately the same location of the former 2019 • 2020 | schweitzer magazine

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mid-unload of Snow Ghost. This new lift provides more access to several underutilized runs like Have Fun and Snow Ghost.

“The two-lift configuration helps us split up our skier user groups,” said Mountain Operations Director Rob Batchelder.

“The new quad offers easier access to blue intermediate terrain, and the Colburn Triple gets us right back to the steep stuff in Lakeside Chutes. During the lift construction process, we logged approximately 300 acres and created new runs for our guests to enjoy in the North Bowl and we are pretty proud of that.”

PHASE TWO OF THE MASTER PLAN Schweitzer finalized plans and broke ground on an additional 30-unit boutique hotel in the village. “The Board of Directors is motivated to find a solution for our lack of accommodations on the mountain,” said Chasse. “It’s challenging at best to find a room over weekends and holidays, so the additional units will help ease that lodging crunch.” Schweitzer started the surveying process, relocation of utilities, and excavation of the underground parking in June 2019 with a planned delivery date of November 2020. “Again, thanks to owning our own land, we can move forward with this project as quickly as permitting and financing allow.”

The as-yet unnamed hotel is designed by the Portlandbased firm Skylab Architecture. “Drawing on the heritage of Schweitzer Basin, yet contemporary in its design, it will provide a perfect venue for guests to relax, play and revel in the natural beauty surrounding them,” said Jeff Kovel, principal/design director at Skylab. “Guests will enjoy spaces that heighten their connection to the outdoors and the rich local history. The building will be a state-of-the-art facility and feature heavy timber construction (CLT) but also reuse materials (like chairlift cables) from around the resort.”

In concert with the development of the hotel, Schweitzer and Skylab have partnered with Dunn + Kiley, a master planning and landscape architecture firm that is internationally recognized for its expertise in the planning and design of mountain resorts. Dunn + Kiley will be instrumental in improving the landscape architecture surrounding the hotel and within the existing village.

PHASE THREE OF THE MASTER PLAN The third phase of Schweitzer’s master plan is arguably the most unique from any other plan put forward for the resort. “Growth has been huge the last few years and we need to find solutions for our parking issues and ease the burden on our existing village,” Batchelder said. “Honestly, I’m very excited about solving those problems with this third phase of development in the Mid-Mountain area.”

Mid-Mountain would be a dedicated day-skier area, perfect for beginner and intermediate skiers and riders, with ample parking for day visitors and additional rental and ski school facilities.

“Right now, we have a gap in offering enough beginner and intermediate terrain,” said Batchelder. “Mid-Mountain will create approximately eight new runs with new lifts and an additional carpet which will cater directly to those new skiers.” Batchelder also points out that one of the proposed lifts from the Mid-Mountain area would connect to the saddle area between Down the Hatch and the Stella off-load, making it possible to head straight to the back side of the mountain without needing to pass through the main village or ride the Great Escape quad. “Physically, we need room to grow and Mid-Mountain does that for us.”

The resort also has another lift expansion project in this phase with the addition of a lift from the Cedar Park area to the summit of Little Blue. “Our skiers and riders enjoy skiing the far northern boundary of the resort and a lift serving that location will make access so much easier,” said Chasse.

As with any development or planning on this scale, there are several factors that can play into the timeline in which the plan will be completed. “We have a pretty conservative approach,” said Chasse. “Our business is growing, but we want to make sure that we are financially sound and don’t get ahead of ourselves.

We also want to maintain a razor-sharp focus on improving the overall customer experience with everything that we do.”

Schweitzer expects this master plan to reach full completion in seven to 15 years, as long as business levels continue to grow as predicted. “During my tenure at Schweitzer, we’ve replaced Chair 1 by adding two new lifts, enhanced our snowmaking capacities, built Sky House, and added two new lifts in the North Bowl,” said Chasse. “I really feel we have achieved everything we

Left, an artist’s rendition of the new 30-unit hotel. Above, part of the housing for the Cedar Park Express detachable quad.

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can to be competitive. The goal is to make Schweitzer a true destination ski resort with some national recognition, and that’s happening. We think this master plan will help us achieve our goal to provide the best skiing and snowboarding experience around.”

Above left, the concrete pad for the Colburn Triple showcasing the Schweitzer logo. Above right, helicopters removed the old Snow Ghost chairlift towers in June 2019.

REAL ESTATE DEVELOPMENT​ Unlike most other ski resorts in the western U.S., Schweitzer Mountain Resort is not on national Forest Service land. It is not owned by the government and leased to a licensed private operator; it is owned and operated privately, with just under 7,000 acres of total property.

Schweitzer’s “fee simple” ownership means there is strong upside potential for developing second residences and top-of-the-market amenities on the mountain. In fact, Schweitzer also enjoys a unique ability to build on the mountaintop, providing experiences most other ski resorts can’t contemplate. This is a huge advantage; owning the land you operate on can make any vision of unlocking the true potential of a property much more real, and much sooner.

The 35-unit subdivision MountainSide has nearly sold through, and Schweitzer is working on plans for future subdivisions and other real estate offerings. Within the current Planned Unit Development (PUD), there are more than 7,000 units of density, of which roughly 10 percent have been developed.

“With the new hotel, proposed new lifts, and our expansive opportunity for real estate development, I’m very excited about this master plan and the future of Schweitzer,” said Chasse.

New runs and lift lines take shape in The Outback.

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a t r i b u te to s n ow g h o s t

p h o to e s s ay

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hrough the years and through generations, as we rode Schweitzer’s Snow Ghost chairlift, connections were made, conversations were had, tired bodies were rested, and an occasional beverage or two was quaffed en route to the summit. She served us well and we will remember her fondly. Thanks, Snow Ghost, for all the years and memories.

A snowboarder cruises near Snow Ghost on Kaniksu.

A skier enjoys a run down Bluegrass near the old Snow Ghost chair.

Friends enjoy time to chat 8 and rest their legs during the 15-minute lift ride.

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p h o to e s s ay

s n ow g h o s t

Sunrise and snow ghosts near the off-load ramp of Snow Ghost.

The classic view of the North Bowl from Snow Ghost.

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POW and WOW!

When you’re here for the deep powder and epic runs at Schweitzer — don’t miss the wow! of Sandpoint. Just 20 minutes down the mountain, Sandpoint is host to a bustling entertainment scene, with live music, concerts and performing arts at multiple venues. Town boasts more than 40 excellent restaurants and taverns, and that’s not to mention the eclectic shops, galleries and sumptuous spas for any non-skiers in your crowd. Make your visit the complete experience.

Check us out at www.VisitSandpoint.com.

Get visitor information at 800-800-2106 • www.VisitSandpoint.com

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

DRINK UP!

THERE’S A LOT BREWING ‘ROUND SANDPOINT

I

t’s hard to explain, but there is definitely a connection between outdoor recreation and enjoying tasty adult beverages. So when you find yourself ready to track down something delicious after a day at Schweitzer – winter or summer – check out some of these great Sandpoint watering holes to quench your thirst!

PEND D’OREILLE WINERY. Sandpoint locals enjoy gathering in the tasting room to sample award-winning wines, see local art installations, take in live music, and enjoy housemade appetizers.

Established in 1995 and sold to longtime employees Jim Bopp and Kylie Presta in December 2017, the winery sources the majority of their grapes from the Columbia Valley AVA, producing the wines here in Sandpoint. Located in the Belwood Building in downtown Sandpoint, the winery offers guests a touch of casual class, glass by glass. Open daily, 11 a.m. to 8 p.m. 301 Cedar St. POWine.com.

SMALL HOUSE WINERY. Started in 2009, Small House Winery focuses on small batches of wine crafted from grapes grown in the Willamette Valley, Yakima and Walla Walla. The winery has a local following with their signature Syrah/Grenache red blend while the rosé won Best Rosé at Schweitzer’s Northwest WineFEST (held every July) for two years in a row. Small House wines are available in most Sandpoint

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restaurants, and at Chimney Rock and Gourmandie on the mountain.

SmallHouseWinery.com.

LAUGHING DOG BREWING. Sandpoint’s original brewery, Laughing Dog was launched in 2005 and has created a widely distributed range of “fetchingly good beers” – from the Huckleberry Cream Ale to the award-winning 219, the local pilsner of choice. The Ponderay tasting room is the perfect stop on the way to Sandpoint after a day on the mountain. Open daily from noon to 8 p.m. 805 Schweitzer Plaza Dr., Ponderay.

LaughingDogBrewing.com.

MICKDUFF’S. Since 2006, Mickey and Duffy Mahoney have infused the Sandpoint beer scene with a great collection of microbrews. They opened their brewpub on First Avenue, and then added the Beer Hall on Cedar Street in 2014. The Beer Hall also has a fantastic garden and firepit, making it a great place for hanging with friends during the summer months while sipping on a Lake Paddler Pale Ale. Both locations are open daily year-round. Brewpub, 312 N. First Ave.; Beer Hall, 220 Cedar St. MickDuffs.com.

UTARA BREWERY. Owners David Kosiba and Christina Stecher opened their brewery in the vacant Lightning Lube garage in 2018. The brewery offers a casual, friendly atmosphere with a solid selection of brews along with au-

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thentic curries. Try their Painted Pachyderm Amber (California Common) for a smooth, refreshing beer that impresses with its flavor and drinkability. Open from 3 p.m. to 8 p.m. Monday through Wednesday; noon to 8 p.m. Thursday; and noon to 9 p.m. Friday and Saturday.

214 Pine St. UtaraIdaho.com.

MATCHWOOD BREWING. Open since October 2018, Matchwood Brewing offers not only a great collection of microbrews but also a beautifully designed taproom with space for a wide variety of community events. The brewery’s owners, Andrea Marcoccio and Kennden Culp, feel that good conversations over good beers help build good neighbors – and they’ve done a fabulous job connecting folks from near and far over their delicious rotating taps.

Try the Kolsch – it’s delicious. Open daily 11 a.m. to 10 p.m. 513 Oak St. MatchwoodBrewing.com.

And if beer and wine aren’t your thing, check out Mill Town Distillery.

Victor and Jessie Vachon, along with their partner Bryan Egland, craft unique rum, vodka, and corn whiskey in the tradition of locally made moonshine – creating grain-to-bottle small batches on their family farm that “moonshiners of old would approve.” Find Mill Town at local Sandpoint bars and restaurants or Chimney Rock at Schweitzer!

MillTownStill.com.

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© Jay Dash Photography

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2019 • 2020 | schweitzer magazine

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Sandpoint Dining a la

BAXTERS ON CEDAR

EICHARDT’S PUB & GRILL

109 Cedar Street. An upscale pub serving American cuisine. From our half-pound burgers and local farm salads to the fresh wild halibut, we use the freshest local ingredients whenever possible and we are here to serve you as our guests!

Give us a try ... you will love it! ~Rich and Tommy your hosts

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.

208-229-8377 www.facebook.com/ baxtersoncedar www.baxtersoncedar.com

208-263-4005

EVANS BROTHERS 524 Church Street, by the historic Granary Tower. A craft Roasting Studio and Café focused on the very best coffee experience.

Top scoring micro-lot coffees are roasted on-site, sourced directly from our partners at origin.

Talented baristas prepare espresso drinks, pour-overs, and high quality chai, loose leaf tea, and fresh baked pastries.

The café is newly renovated in an urban rustic style, with indoor and outdoor seating, and a giant rollup door to the espresso bar.

208-265-5553 www.EvansBrothersCoffee.com Like us on Facebook!

FELKERS NORTHERN SMOKE BBQ 30340 Hwy 200 in Ponderay.

Felkers is family owned and smokes all their meats using Southern Pride Smokers and hickory wood chips. Low heat and time is the only way to get the best smoke flavor. Open early so you can grab lunch before heading to the mountain or stop by afterwards and enjoy a hearty meal by the fireplace.

Ribs, chicken, pulled pork, sliced ball tip, protein bowls and salads. Beer, wine and catering available. Open Tues-Sun, 10 a.m. – 8:00 p.m.

208-597-7107

JALAPEÑO’S RESTAURANT 314 N. Second Ave. A Sandpoint favorite for over 20 years offering both traditional and Americanized Mexican dishes in a fun family-friendly atmosphere.

Full bar, summer patio seating, banquet facilities, glutenfree menu, quick to-go menu, indoor waterfall and fish tank offer something for everyone.

Like us on Facebook!

208-263-2995 www.sandpointjalapenos.com

MICKDUFF’S BREWING CO. Now two great locations!

MATCHWOOD BREWING

220 Cedar St. Twenty-one years and older brewery tasting room boasting 10 taps, local bar art, free popcorn and weekly entertainment. 208-209-6700.

At 513 Oak Street, Matchwood Brewing Company is Sandpoint’s neighborhood brewery where personal connections foster positive community change through the power of dialogue and laughter — one delicious handcrafted beer at a time. We want our guests to have freedom to roam and invite them to our casual counter service to enjoy the laid back warmth of a neighborhood eatery that is simple, substantial, approachable and affordable. We take pride in offering a fresh take on the classics that offer nourishment to fuel our community.

312 N. First Ave. Enjoy handcrafted ales in a family-friendly downtown atmosphere, with a menu including traditional and updated pub fare – gourmet hamburgers, sandwiches and handcrafted soups. 208-255-4351

208-718-2739 www.MatchwoodBrewing.com

www.MickDuffs.com

SWEET LOU’S

SPUDS 102 N. First Ave. Located on beautiful Sand Creek overlooking the marina, Spuds Waterfront Grill offers the freshest of lunch and dinner entrees specializing in American regional recipes.

Spuds Waterfront Grill has been a landmark restaurant in Sandpoint since 1995.

208-265-4311 www.SpudsOnline.com

S W E E T

In Ponderay, 477272 U.S. Highway 95.

In Coeur d’Alene, 601 E. Front Ave. #101.

Open daily 11 a.m. to 10 p.m. Proudly serving hand-cut steaks, freshly ground burgers, wild salmon and smoked ribs. Both locations offer a family-friendly atmosphere while serving homestyle comfort food made with quality ingredients. In Ponderay, enjoy a full bar and in CDA, enjoy one of the best tap houses in the area. Come hungry, stay late, eat well.

208-263-1381 - Ponderay 208-667-1170 - Coeur d’Alene www.sweetlousidaho.com www.facebook.com/sweetlousponderay www.facebook.com/sweetlouscda

this is schweitzer

WHERE FUN AND ADVENTURE MEET

BEAUTY

C

onsidered by many as the best skiing in Idaho and the best familyfriendly resort in the Pacific Northwest, Schweitzer Mountain Resort is independently owned and proud of it. Ranking as one of the nation’s top winter resorts, Schweitzer offers 2,900 acres of terrain with 2,400 feet of vertical for skiers and snowboarders. The resort receives 300 inches of snowfall annually and guests never tire of exploring the two massive bowls and prime tree skiing that’s available at Schweitzer.

Since its beginning in 1963, Schweitzer has transformed into a true destination ski and snowboard resort with an intimate village that offers shopping, dining, and nightlife at an easygoing pace. Slopeside lodging is available in a variety of styles, from cozy hotel rooms to village condos and private homes, accommodating any mix of families, friends or groups.

Located in the rugged Selkirk Mountains of the northern Idaho panhandle, and only 80 miles from Spokane, Wash., Schweitzer overlooks the town of Sandpoint, Idaho, and offers breathtaking views of three states, Canada, and the impressive Lake Pend Oreille. Sandpoint’s population is approximately 8,000, and the town hosts a plethora of year-round events including the renowned Festival at Sandpoint summer outdoor music series. The amazing 148-square-mile Lake Pend Oreille is a fantastic spot for sailing, wakeboarding, and fishing during the summer months. The unforgettable friendliness on the mountain and in town is one of the biggest reasons why people keep coming back year after year.

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VILLAGE DIRECTORY

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.

lodging

Selkirk Lodge features hotel-style accommodations with a variety of room types, from couples to larger families, all just steps away from three outdoor hot tubs and the resort’s heated pool. Also slopeside, White Pine Lodge boasts gas fireplaces, views overlooking Schweitzer’s village or Lake Pend Oreille, and other amenities such as full kitchens, cable TV, DVD players, and two outdoor hot tubs. Other condominiums are located throughout Schweitzer’s mountain community and feature full kitchens, ski-in/ski-out access, and luxury amenities. Schweitzer.com, 877-487-4643.

selkirk powder

dining

Schweitzer’s village has something to suit everyone’s cravings, from the Chimney Rock Grill’s comfortable fireside dining featuring burgers, steaks, salads, and pasta, to the Mojo Coyote Café’s casual eatery offering sandwiches and fresh-baked goods. Other village options include tavern fare at Pucci’s Pub, ski hill favorites at the Lakeview Café, après-ski at Taps, gourmet pizza at Sam’s Alley, and coffee at Cabinet Mountain. For delicious, sharable appetizers, Gourmandie is the go-to spot for light eats and specialty wine and craft beer selections. The Outback, located in the mountain’s Outback Bowl, offers hot food and cold drinks inside or on the deck near the bonfire during the winter months. Sky House, Schweitzer’s premier mountaintop venue, offers small-plate options in the intimate bar, The Nest, or delicious upscale grab ‘n’ go options from the Red Hawk Café.

shopping

Anyone needing a ski break can choose from several village shopping options right at their fingertips. The Source and The Alpine Shop sell mountain gear essentials like goggles and gloves, plus specialty equipment and demo rentals. The Artists’ Studio, a local artist cooperative, showcases unique photos, drawings, paintings, glass art, jewelry and more.

The Market at Schweitzer has a great selection of fine spirits, sundries and ice cream as well as those forgotten items you might need to make your stay more enjoyable.

children’s center

Drop off your children, ages four months to six years, at KinderKamp, Schweitzer’s licensed daycare facility, for lessons, crafts and snacks, then sign your older kids up for lessons at the Ski and Ride Center. They’ll enjoy their group or private lesson with one of our experienced instructors. Multi-week programs are available for kids ages 5-14.

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 stateowned forests on four-stroke Arctic Cats. Daylong cat-skiing adventures start from the summit of our lift-served terrain and have skiers and riders on untracked backcountry powder by 9:30 a.m. Customers typically complete up to 10 runs and rack up as much as 14,000 vertical feet on 4,350 acres of diverse terrain. Selkirk Powder has also expanded their backcountry experiences with a heli-skiing operation in the nearby Selkirk Mountains. SelkirkPowder.com, 208-263-6959.

solstice spa

Treat yourself to a relaxing massage with the Solstice Spa, located in the Selkirk Lodge. A variety of therapies are available, from Eastern bodywork and hand and foot massages, to full body treatments. Appointments made by contacting Solstice directly at 208.263.2862.

meetings and events

Looking for a place to host your mountaintop wedding, corporate retreat, or family reunion?

Schweitzer’s Group Sales team can offer customized event planning to fit any group’s needs at our unique mountain setting. Let us arrange all your group’s needs, from banquets to cocktail receptions, and outdoor group activities including skiing, snowboarding, snowshoeing and tubing. The Schweitzer staff is wholly committed to creating memorable experiences for any event. 208-263-9555 ext. 2820.

2018 • 2019 | schweitzer magazine

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SCHWEITZER BOWL

schweitzer activity center

Staff members at the Schweitzer Activity Center, located on the first floor of the Selkirk Lodge, can 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 staff also operates Hermit’s Hollow Snowtubing, located a short walk from the village.

The Schweitzer Activity Center makes it easy to organize a day on or off the mountain. 208255-3081.

CROSS COUNTRY TRAILS

CROSS COUNTRY TRAILS

terrain parks

Stomping Grounds Terrain Park offers an extensive variety of some of the most unique custom park features around.

Rails, boxes and jumps keep the experts entertained while beginners build skills in the Terrain Garden on smaller rails and jumps. Southside Terrain Park features hikerfriendly, unintimidating, medium-sized features. It’s Schweitzer’s most popular park and is located off of Gypsy.

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.

orientation

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 the Spokane International Airport. The nearest business district is 12 miles away in the city of Sandpoint and can be reached via the SPOT bus connection.

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schweitzer magazine | 2019 • 2020

OUTBACK BOWL

calenda r NOVEMBER 2019 29 Opening Day (dependent on snow) DECEMBER 2019 6 Schweitzer’s Birthday

stats 2019-2020

FEBRUARY 2020 7-28 Starlight Racing Four weeks of evening racing on Friday nights followed by fun and fabulous parties in Taps.

Schweitzer turns 56 -- celebrate by taking a few laps on your favorite runs!

15-17 Presidents Weekend Celebration

13 Community Day

16 “Let it Glow!”

$10 lift tickets with all proceeds going to local charities in Sandpoint.

Night parade and fireworks.

23 Santa Skis Santa will be on the slopes visiting and delivering treats.

24 Santa Skis Santa and Mrs. Claus are visiting to ski, host a balloon parade for all the kids and hear last minute wishes in the Selkirk Lodge.

31 New Year’s Eve Parties Parties for all ages – tickets go on sale Dec. 1.

JANUARY 2020 18 Northern Lights at Schweitzer Fireworks and Torchlight Parade followed by live music in Taps.

18-20 MLK Weekend Special activities to keep you busy all weekend. Enjoy night skiing on Sunday.

Special activities with Sunday night skiing.

APRIL 2020 4-5 Schpring Finale and the Rotary Ducky Derby Celebrate spring with great music and tons of fun!

12 Closing Day SUMMER 2020 JUNE 7B Sunday JULY Northwest WineFest Live music, BBQ, arts & crafts vendors and over 80 wines to sample!

LABOR DAY WEEKEND Fall Fest Four days of music, microbrews, barbecue, and vendors in the village.

24 Toyota Ski Free Friday Drive your Toyota, Lexus or Scion to Schweitzer, and ski free.

25 Winter Trails Day Complimentary nordic trail use.

All dates and information subject to change.

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

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 ten lifts with an uphill capacity of 15,900 people per hour.

LIFT Lakeview Basin Express Great Escape Sunnyside Stella Colburn Cedar Park Express Musical Chairs Idyle Our Musical Carpet

TYPE Triple Quad Quad Double 6-Pack Triple

RISE 710 feet 1,063 feet 1,678 feet 1,280 feet 1,550 feet 1,360 feet

TIME 4.5 minutes 4 minutes 5 minutes 8 minutes 5.5 minutes 8 minutes

Quad Double T-bar Carpet

1,447 feet 592 feet 60 feet 385 feet

5 minutes 6 minutes 4 minutes 6 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 1, from 3 p.m. to 7 p.m.

summer

S

chweitzer isn’t just a big winter mountain, it’s a big summer mountain too! From late June through Labor Day, the mountain offers lift-accessed mountain biking, scenic chairlift rides, festivals, and more wildflowers than you can pick!

signature events

JUNE – Schweitzer kicks off summer with 7B Sunday, a day celebrating all great things from the 7B (aka Bonner County’s license plate code) with free chairlift rides, local vendors, and live music.

JULY – Experience the best regional wine tasting event around at Northwest Winefest; plus, trail runners can tackle the mountain and test their endurance at Race the Wolf.

AUGUST – The Huckleberry Color Fun Run takes runners of all ages on a trail run that’s infused with color! And then, Schweitzer wraps up summer with its everpopular Fall Fest spanning Labor Day Weekend!

MAKING SMILES IN

SUMMER

activities

SCENIC CHAIRLIFT RIDES. Take the Great Escape Quad to access Schweitzer’s exhilarating downhill mountain bike trails or just ride the lift for jaw-dropping views of Lake Pend Oreille and the rugged Selkirk and Cabinet mountains.

IN THE VILLAGE. Mine for gems at the Cranky Jennings sluice box, enjoy aerial thrills on the 750-foot zip line, or jump to your heart’s content on the popular trampoline jumper. Shop at The Source for gifts and gear, the Artists’ Studio for local creations, and pick up sundries and spirits at The Market.

ON THE TRAILS. Check out Schweitzer’s 32 kilometers of cross-country mountain biking and hiking trails, take a hosted e-bike tour with an experienced guide, or saddle up on a horse for a beautiful trail ride to Picnic Point.

dining

SKY HOUSE. Open daily during summer operations, take the chairlift to the summit and enjoy a fabulous bite to eat at The Nest while taking in the breathtaking panorama of three states and Canada.

MOJO COYOTE CAFÉ. Get your mornings off on the right foot with a specialty coffee or breakfast sandwich from this grab-and-go Schweitzer staple located in the Selkirk Lodge.

CHIMNEY ROCK GRILL. Schweitzer’s main restaurant in the village offers lunch or dinner served inside or on the shaded patio. Delicious salads, burgers and pasta to choose from!

GOURMANDIE. Relax by the village green while sipping on one of the fabulous wines offered by Gourmandie. Sample delectable lighter fare, too, for a perfect summer experience.

lodging

SELKIRK AND WHITE PINE LODGES. When it’s time to hit the hay, staying on the mountain is easy.

Plus, Schweitzer’s lodging options are close to everything! Check out lodging packages, including a third-night-free offer in Selkirk Lodge.

GROUP EVENTS. With so many options, it’s no surprise that Schweitzer has become the perfect choice for group events. Each year, the mountain successfully hosts mountaintop weddings, casual family reunions, and company outings. Contact Group Sales to get your group hooked up, year-round!

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schweitzer magazine | 2019 • 2020

find

heli skiing

cat skiing

backcountry skiing

Located at Schweitzer Mountain Resort

avalanche education

selkirkpowder.com (208) 263-6959

snowmobilE tours

EST. 2003