Special “6 - 7” Issue!
Winter/Spring 2025-26
Your Complete Guide to Weed, Bites & Wine in the Yampa Valley
s s g r n e t a Thi o b m a w e o t n S K d l u o h S
Plus:
Sharing the Chair With… Schmiggity’s Kim Haggarty Happy Hour Roundup Hot Sammies for the Slopes
G’head, Grab One, It’s
Town-themed Bands, And More!
FREE!
Munchies Bevvies The Straight Dope Off the Couch Party Time!
WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 1
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aprés ski with locals and legends at o u r h e at e d b a r
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970.761.2394 loslocossteamboat.com 1875 Ski Time Square Drive, Steamboat Springs, CO
Co-publishers
Eugene Buchanan Deb Olsen
Editor
Contents
On The Cover
On the cover: Chillaxin’ with some après time at the bottom of Mt. Werner. Photo by Noah Wetzel
Departments
6 | Letter from the Editor 8 | Boat Bites
Eugene Buchanan
Art Director
Sharing the chair with: Schmiggity’s Kim Haggarty; Karens who rip; ski furniture; the skinny on Noah Wetzel’s Outlaw shot; World Footbag Co. on solid footing in the ‘Boat; escalator etiquette (now that we have one); mono-teles; cons of lobster gloves; confessions of a bootfitter; hints for Ski Free Sundays; floppy-suited Nordic jumpers; and more!
Melissa VanArsdale
Advertsing
John Sherwood
Digital Director Kenny McCarthy
Sophie Dingle Noah Wetzel
Swillin’ & Chillin’ is published twice per year in summer and winter by WZ Publishing and is distributed free throughout the Yampa Valley. For advertising information, contact john@swillinandchillin.com! Got feedback? Meet us on the chair, in the eddy, or by emailing eugeneb@swillinandchillin.com.
Pg. 18
COURTESY OF KAREN WOGLANDS
Contributors
Ben Duke Skylar Leeson
“Favorite powder run?”
20 | Munchies
Town’s top kiosks; yurt and gondola car dining; hot sammies for the slopes; town’s best fish n’ chips; inside Powder Day’s maple bacon donut (yummm… donut); 5th Street Kitchen opens; ski – and dine – with an Olympian; Periodic goes Scando; The Cabin sheds name to Crooked Antler; new owners for Fuzziwig’s; and more! The making of the Best Day IPA; top dog bars; the Long Drink comes to town; wintertime cocktails; inside Truffle Pig’s Victorian hot toddy; Primrose gets wine awards; Bus Stop comes to the Grand; brewery roundup; and more!
Melissa “Fluffy pillows on Buff Pass with Powdercats.”
Pg. 37
COURTESY OF LAKESIDE SAUNA CLUB
“Anywhere there’s not a track.”
“Bitch Creek”
A new wave of hotels and workforce housing coming to town.
27 | Bevvies
Eugene
Deb
19 | The Dirt
32 | The Straight Dope Dispensary roundup sales synopsis; and a new titanium bong.
34 | Things Steamboaters Should Know
Wintertime’s here: here are a few things you should have in your bag of tricks.
36 | Off The Couch
Nordic Town USA; an ode to the daffy; saunas come to Stagecoach; and getting a grip on your gloves.
40 | Tunes
John
Catching up with Mr. Schmiggity Pat Waters; a new song from Bonfire Dub; locally named bands; Alan Duty and the Lost Rangers; the WinterWonderGrass lineup; and more!
“Give me a storm day in the aspens at Fletcher Glades and Legends Trees – steep, smooth, and pure Steamboat bliss.”
43 | Party Time
Skylar “Buddy’s Run”
Pg. 41
COURTESY OF PAT WATERS
Town’s cheapest drinks; Happy Hour roundup (with bonus late-night deals!); slopeside après; and more!
45 | Grateful Gear
The new Beer Binding; Steamboat’s new Bold Goggles; socks from Point6; wax for your shovel; and more.
46 | Last Run
Meet “Powder,” the resort’s ski dog. Woof! Woof!
WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 5
“A Case for the Pow Turn App”
OK
all you enginerds out there. Forget Strava and all those other verticaland mileage-counting ski apps out there. How about one that tallies what really matters – an app that counts your total untracked powder turns for the season? Because that’s what really counts, right? Whoever gets the most of those pristine, untouched powder turns wins. Every single arc you take over the season that involves a freshie, where you don’t cross someone else’s track – whether it’s a face shot in Fish Creek or snorkel session in Shadows. Everyone else can have their elevation-skinned or boilerplate hardpack records. I’m talking about true powder turn accolades for the season. I’m not exactly sure how such an app would work. It’d have to sense a relatively weightless turn somehow or maybe scan the snow ahead with some sort of tip sensor to ascertain it’s untracked. Because crossing a track wouldn’t count, even though it might feel fresh. And how about if you crossed a track at the end of your turn? Or would crossing an animal track count? It’d also have to tell the difference between crud and untracked. And you’d have to cancel out that one turn down a virgin snowfield where you crossed a track. Admittedly, it’d be a hard one to figure out and one venture capitalists might not get behind (unless their CEO was a powder skier). Shark tank, perhaps? But if I
EUGENE BUCHANAN
Letter from the Editor
Or instead of an app, maybe your dog could follow you and count? was a skier or boarder at a tech company, I’d sign up in a heartbeat to be on the data-gathering team. Steamboat, of course, would likely be a frontrunner in the app’s location leaderboard. Our snow is awesome, with trees keeping it untracked well after a storm. The app could show total turns both for the day and the season, perhaps even with GPS data showing where they occurred. Heck, maybe even upsell it for a Pro version (like OpenSnow or Trailforks) showing such sub-categories as total face shots and deepest turn? Alas, even with AI it might not ever come to fruition. It’s just too esoteric and subjective to categorize. We might have to just keep doing what we’ve always done: remembering how sweet each untracked turn was and cherishing our ability to do so. I did count mine once last year snowboarding one of those Emerald meadows; 148, if you must know. But the counting got in the way of the enjoying. Some things, I guess, just aren’t meant to be quantified…
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LIVING
WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 7
BOAT BITES Steamboat News Round Up
decent gradient for riders, if you catch an edge and biff, it can be hard to get going again in certain places. Skiers: don’t be afraid to lend a helping pole (especially to kids). Note: the trail gets especially flat on the final home stretch just before the T-Bar, so ride it flat (without catching an edge). Hot Cakes Back to Wally World: Ride Hot Cakes and hang a Ralph on the cat track instead of a Larry over to Morningside and you’re in for Scootch City USA. One-leg it or give in and walk (so, like Wally, you don’t look like a goof in front of the whole gang).
Meet “The Rock”
MELISSA VANARSDALE
Ski Haus Gets New Tuning Machine
Saving your cartilage on the way down and quads on the way up ...
Escalator Etiquette No, we’re not Vail, but yes, the base of the ski area has an escalator now, leading from the transit station down onto Steamboat Square. And with it comes a few rules – consider it the price to pay for saving your quads that crucial vertical.
No, not Hollywood’s “The Rock,” star of this year’s The Smashing Machine, but Ski Haus’s new ski-tuning machine for after you’ve smashed your skis to smithereens on said rock. Made by Switzerland’s Montana, the machine replaces Ski Haus’s old Crystal One machine, letting tuners now stone-grind snowboards as well as skis. It also employs “Grip-tech” technology for side edge tuning, ensuring trench-like carves. “We can do all sorts of fancy structures on bases,” says lead tuner Charlie Banta, who estimates Ski Haus cranked out 10,000 tunes on it last year. He adds that it relies on programming more than the variabilities of hand-fed machines and is one of the top tuning machines in the world. “In a dream world I’d take the best parts of it and a Winter Steiger and put them together,” he says. About the only thing he’s not sold on is the name. “Their names are kind of weird,” he says, adding the company’s other machine is called the Magic. “But they’re Swiss. Their marketing could use some work, but they make great tuning machines.”
Pitt MIA
• Carry your skis upright (so you don’t spear those behind you or sideswipe those coming the opposite way). • The bottommost tread is the alcohol boundary, so bottoms up. • Please, no rail grinds. Bonus Advice: Use the brushes on the sides of the treads to rub your boots free of snow (and get snow off your soles by knocking them against the edge of the treads); and be careful your pole tips don’t get caught in the treads’ grooves.
Top Places to Auger-in on Your Snowboard You never thought a ski pole could be your best friend. But it is for snowboarders who fall prey to the fickle nature of gravity and get stuck on the flats, whether on a groomed cat track or deep pow. Never fear, we’ve got you covered with the below alert for the resort’s top places you can get stuck on the flats. So carry your speed.
Pitt alicious
Someone pulled a fast one on F1 movie star Brad Pitt when the cardboard cutout of Brad Pitt disappeared last summer from Wildhorse Cinema & Arts. According to Steamboat Radio, Pitt was lounging in the lobby’s leather recliner before disappearing, with no suspects ever identified (though one witness reported a suspicious figure “carrying a very handsome silhouette” around midnight). “We wouldn’t be surprised if someone took him for a joyride or a hot date night,” reported Wildhorse executive director Dagny McKinley. “I hope we see him again – maybe in real life next time.”
Fish Creek: Coming out of Fish Creek on your board just sucks, plain and simple. It’s an uphill, off-angle two-track that bites whether your goofy or regular and will leave you cursing and post-holing, all while getting passed (unless you’re Todd Givnish) by your nemesis, skiers. But by golly, the pow can be worth it. Last Chance: This is the connector cat track leading from the bottom of Gates C and D and St. Pat’s to the Pony and Bar-U-E neck of the woods. Carry your speed around the last turn and ride it flat as long as you can before scootching or onefooting it to greener, gravity-fed pastures. The Cat to Flying Z: While Flying Z can be a boarding Mecca of untracked, getting there on the cat from Buddy’s Run can be equally problematic. The best bet: drop onto it from higher up and carry your toeside speed (if regular). BC Ski Way: This is the last chance escape at the end of the day leading back from the bottom of Pony to Thunderhead Express and the base. While it has a 8 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
Heard on the Lift “That was two or three Labs ago …” –Local using their dogs to help recollect something that happened in town 15-20 years ago
Bigfoot Sighting on Lower Colorado? Not, it wasn’t on a costume night or an overly hairy raft guide out taking a leak. In a post garnering millions of views, a group of rafters in Colorado reported seeing something akin to Bigfoot while rafting last summer. The story came about when – with footage published by outfitter Colorado River Expeditions – the Daily Mail reported that a whitewater rafting group was traveling along the Upper Colorado River when the crew pulled over to the shore for a break. Lead guide Logan Kirk and about a dozen others are said to have then spotted the creature in the piñon-pine-covered terrain about 500 yards away. A passenger videoed the figure roaming in the woods, showing a Bigfoot-looking being Though we think it still could’ve just been peeking through the trees before disappearing. “We were floating the a hairy raft guide. Upper Colorado and pulled over about 40 yards before Bench 3,” said Kirk. “Someone pointed up the mountain and yelled ‘Bear!’ but it wasn’t a bear. What we saw? We don’t know, exactly ….” The video has since gotten more than 620,000 views on the Colorado River Expeditions Instagram page. Not a believer? Watch it here: www.instagram.com/p/DKPlr8QuLSd/.
10 Things Nobody Warned You About Before Moving to Steamboat 1. Time has a different meaning in Steamboat. If we get there within a half hour of the appointed time, that’s good enough. 2. If every dog in Routt County were licensed, they might well outnumber people. 3. Nose bleeds come with the territory. 4. Drinking here gives “high” altitude a whole new meaning. 5. U-turns aren’t uncommon in the middle of the highway, or on the corner of Third and Lincoln. 6. A parking spot can be almost as hard to find as housing. 7. The weather can be totally different in the valley than it is on the mountain. Never doubt the snow report, even if there’s no new snow at your place. 8. Steamboaters take a while to warm up to newcomers (unless they’re Olympians, in which case we’ll claim them). 9. Cigarettes are frowned upon. Heavily. 10. Nordic skiing is in our blood. No debate about it. Howelsen (and his hill) is sacred. Get yourself a pair.
No Bucks at the ‘Boat
Leave your Benjamins at home – Steamboat Resort is going cashless. Credit card and Tap-to-Pay are now the only payment options for all resort operations. This includes restaurants, food courts, retail outlets, rental stores, and the ticket office. All major credit cards will be accepted, as well as Tap-to-Pay through Google, Samsung and Apple Pay, and Resort Charge on the Ikon Pass. The resort will have a Reverse ATM available to exchange cash into VISA debit cards in the breezeway between Timber & Torch and the bathrooms near Steamboat Ski & Sport. But yes, your server will still gladly take your tip in greenbacks.
Remember, no friends on a powder day ...
Farmers’ Almanac/OpenSnow: Weak La Niña And yes, they emptied the outhouse.
Nohku, Agnes Cabins Re-open
Fans of the Nohku and Agnes cabins near Cameron Pass rejoice. New owner Yonder Yurts has re-opened the two huts near Agnes Lake this season after two years of being closed. The Nokhu cabin has been completely remodeled with the same footprint, while the Agnes Creek Cabin was replaced with a yurt and deck overlooking the creek. They both sleep up to six guests and are stocked and outfitted with propane cooktops and a basic solar package. “So many people have been patiently waiting to get back to Nokhu and Agnes and it feels so good to see them ready for people to enjoy again,” says co-owner Sarah Peterson. “Both spots have been completely redone and reimagined with beautiful finishes and thoughtful touches. I think people are going to be stoked to see the new and improved versions.” www.yonder-yurts.com
Expect plenty of snow and wintery weather this ski season, according to The Farmers’ Almanac, whose 209th edition predicts an “old-fashioned winter, with “Chill, Snow, Repeat” weather patterns. The North Central states (Colorado, Iowa, Kansas, Missouri, Minnesota, Montana, Nebraska, North Dakota, South Dakota and Wyoming), along with the Great Lakes region, “are set for a classic winter wonderland,” the Almanac says, adding to expect a “very cold and snowy winter.” OpenSnow agrees, saying confidence is growing that we’ll have a weak La Niña ENSO phase – with a new player in the seasonal outlook emerging called the Pacific “Blob,” describing an area of “anomalously warm ocean temperatures in the North Pacific.” The prediction: higher odds of above-normal snowfall in Western Canada, Northern U.S. Rockies, Upper Midwest, and the Northeast, and higher odds of below-normal snowfall over portions of the Western U.S., including California and Utah. WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 9
Didja Know?
Bota Bag Beta in the ‘Boat!
COURTESY OF MELISSA VANARSDALE
BOAT BITES A bota bag, a traditional Spanish wineskin, originated in Spain, where it was historically made from goatskin. These bags, used Vintage après for carrying wine, have a long history dating back makes a comeback. to ancient times. The word “bota” itself comes from the Spanish word for “boot,” reflecting the bag’s shape. Get one here and you can be a bona fide “Steambota.”
Dead Show or Ski Line? “Dude, I was just left of center on Level 3. It was a bit tight and crowded but I found a line…”
Second guessing on a freeheel, single ski.
Mono Tele?
Yes, Unfortunately, There Is Such a Thing
As if either discipline wasn’t fringe enough, now people are combining the two: mono skis and telemarking. As awkward looking as it is to ride, our spies last season actually saw one of these out of the slopes (though thankfully didn’t have to ride the lift with him): someone on a mono tele. Yes, someone took that bastion of the ‘70s one-piece era and combined it with a tried-and-true, dyed-in-the-wool tele binding to go schussing around Steamboat. We’d offer more information, but we couldn’t catch up with him.
Watch Those Floppy Suits, Jumpers Baggy pants might work for snowboarders, but not for Nordic jumping. The ski jumping world had a hissy fit when last March’s World Championships were marred by athletes disqualified over baggy-fitting suits. While the governing body says it’s “perfectly normal,” the International Ski Federation discovered illegally altered suits on the Norwegian team, whose larger surface areas could aid jumping. Olympic gold medalists Marius Lindvik and Johann André Forfang and three staff members were charged with ethics violation and “equipment manipulation.” At this summer’s Grand Prix in France, six male jumpers were also disqualified because of suit issues, (though fewer disqualifications are expected as teams get used to the more stringent rules). “Ski jumping suits are our most important piece of equipment,” says Steamboatraised 2018 Olympian Ben Berend. “A bad suit can limit your chances at a good result. You want as much surface area as possible, ideally between the arm and chest and between the legs (think wingsuit). The FIS says each suit needs to be three centimeters bigger than that point on the jumper’s body, meaning they’re custom-tailored to each athlete. Athletes are always looking for ways to find grey area or maximize suit size. I used to practice puffing my chest and belly out so that I could fill the suit when getting tested but have more than three centimeters of tolerance in those areas when standing normal.” 10 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
Cons of Lobster-claw Gloves We’ve all seen those newschool “lobster claw” gloves that offer a modicum of dexterity while keeping your fingies snuggled up and warm. But there are cons to this new breed of handwear as well; To wit: • Awkward high-fives (and knucks); • You always lose (or tie) at Rock-Paper-Scissors (“Dang scissors again”); • Looks like you’re always flashing that silly “Spock” gesture; • Still hard to hold a beer.
Time-saving Tip: Drive with One Ski Boot On! Stuck for time and need to get to the slopes fast? Try this time-honored, timesaving technique of driving with one ski boot on. Yes, those in the know often put on one boot in the comfort of their home and then drive to the mountain, freeing up their other foot to drive. The only trick: make sure you put on the left boot, leaving your right foot free to hit the gas or, more importantly, brakes. The only knock: if you get pulled over and have to do a sobriety test, it makes walking a straight line awkward.
Hints for Ski Free Sundays! We all love town’s Ski Free Sundays at Howelsen Hill. It’s the best thing going come wintertime in this little Whoville hamlet of ours, bringing out the whole community. And you can even redeem your free ticket for a free beer afterward at Mountain Tap. Yes, they give you beer to go skiing. That said, following are a few tricks of the trade for getting the most out of your ski free experience: Get Your Ticket: Sure, getting an official ticket helps the city count how many people took advantage of the free day. But you can also redeem it for a free beer across Yampa Street at Mountain Tap. Not only is skiing free, but they give you a beer to do so! (Just tip your server.) Avoiding Lines: If there’s a line at the chair, head to the far (non-lodge) side, where it’s usually shorter. Of course, that also takes you within wafting distance of burgers on the grill, which might stall you out longer.
It might not be A-Basin, but the Howelsen Beach still serves up a great time. Beach Time: Those who BBQ at Arapahoe Basin come spring know how special it is to grill bratwursts right on the slopes. Well, you can do that at Howelsen, too, with a growing group of grillers setting up camp chairs, tables, and more at the rodeo parking lot to the left of the chairlift at the bottom. Sometimes, even bands set up shop and pick away while you’re aprèsing. Grill a burger, slam a beer, and schuss another run. Poma Trauma: With plenty of newbies taking part, sometimes the Poma line can get a bit long. Hint: if someone misses their ride, be prepared to act quick; sometimes you can still grab their pole and whisk away. First time riding it? Stand up instead of sitting down. Mile Run: Sure, it might be flat. But take at least one run down Mile Run for all its little whoop-de-doo’s (especially in the ditch on the left). It’s worth it alone just to see how much fun the kids are having.
Confessions of a Bootfitter
Backdoor Sports Adds Boot Fitting “We Specialize in It!” Mike and Chris Welch, the new owners of venerable Backdoor Sports, are hitting the ground running this winter, with backcountry, Alpine and telemark equipment and adding boot fitting to their offerings. “We’re super stoked to bring bootfitting to Backdoor Sports,” says manager Amanda Brotman, who’s going into her 28th year as a certified bootfitter. Brotman began working in a ski shop back East at age 15 (“I was a clothing girl, zipping and tucking, which wasn’t my thing,” she says), and “We specialize in it:” New Backdoor then learned bootfitting from Brian Sports owners Chris and Mike Welch. Deely ofNPro Fit Ski and Mountain Sports while attending Masterfit University over the years. In Steamboat, she’s fit boots at Powder Diva’s, Sports Stalker, and Steamboat Ski and Bike Kare, where she worked alongside GM and master-fitter Derek Hodson and owner Harry Martin. “I’ve worked with athletes on the U.S. and World Cup teams and even gold medalists,” she says. “We can punch for bone anomalies, stretch for width issues, or grind plastics. Basically, if it bothers you, we can fix it. While boot fitting has geometry and physics at its core, for me it’s also a great way to connect with people and help them enjoy a sport that I truly love.” WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 11
BOAT BITES RIP Robert Redford (AKA Downhill Racer) From mopping floors to maching down slopes
The locals’ choice, since 1996
While movie fans mourned the death of Oscar-winning actor and director Robert Redford this fall, skiers and riders making ends meet in a ski town can revel in knowing that he was once a janitor at dive bar The Sink on the Hill. He was cleaning “I’m here because I ski and the burger I ski fast. That’s all.” restaurant’s floors while attending the University of Colorado Boulder. And while we all might have binge-watched him in September in such movies as “The Natural,” “The Sting,” “Butch Cassidy and the Sundance Kid,” perhaps none of his early flicks got the fanfare locally as much as 1970s “Downhill Racer,” which came out the same year Steamboat’s longtime Director of Skiing Billy Kidd won the World Championships. “In Downhill Racer he was the iconic racer from Idaho Springs who took on the Euros,” says local two-time Olympian Chad Fleischer. “The most iconic moment was his quote, ‘I’m here because I ski and I ski fast. That’s all.’ It was classic ego bravado that never ends. It’s like MLS Soccer compared to Euro Leagues – you’re simply irrelevant until you prove otherwise.”
Students: Your College Choice Just Got Easier – UNC Allows Pets!
Don’t tell me this town ain’t got no heart, you just gotta poke around. 130 Ninth Street, Suite E | 970-871-9630
Vapes. Cigars. Pipes. Tobacco.
12 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
“Hey Rover, what’s the answer to this one?” Yes, some colleges are now letting students bring pets with them to school dorms to help reduce stress, anxiety and homesickness, and build student engagement and connections. And one such college is here in Colorado. At Greeley’s University of Northern Colorado, students in three campus residence halls can bring dogs and cats. But there are caveats. The animals must be at least six months old, no more than 40 pounds, and students are limited to one pet. This fall, the school registered the most pets on campus since it began allowing them over a decade ago. FYI for all you Ivy Leaguers out there: MIT allows only cats.
E-Skis and Boards!
Where’s Waldo? An end-of-the-year après scene from Aspen Highlands.
Skier Numbers Up Encounter a few lift lines last season? The National Ski Areas Association reports that last winter was the second-busiest ski season the country has ever seen, with more than 61.5 million skier and rider visits (second only to the post-COVID 2022-23 season). Season pass holders accounted for 49 percent of those visits, with more people also visiting small and medium-sized ski areas. Wondering where your money goes? The report adds that an average of $20.37 of every ticket sale goes back into improving resort infrastructure. Credit snowfall for the user days. “Last year was less volatile overall, and nearly every region saw solid snowfall,” said NSAA CEO Michael Reitzell.
Ski Haus Bucks a Collector’s Item? With the Ski Haus gas station and liquor store sold to a new owner, that means one thing for diehard Ski Haus fans: no more Ski Haus Bucks when you fill up your tank. But you don’t have to turn them into poker chips, coasters, or those little pads to keep your barstools from sliding around. The good news is that Ski Haus will continue accepting any Ski Haus Bucks people have already earned. Also of note: its winter bike shop location has moved to the Pine Grove Center.
I Like Big Dumps (and I Cannot Lie…) No, big dumps don’t just come from overeating. Scientists and graduate students working with Steamboat’s Storm Peak Laboratory recently examined 45 years of snowstorm data to identify what conditions cause the biggest dumps. The biggest occur during storms between minus 3 and 10 degrees F., maintains lab director Dr. Gannet Hallar, with winds from the northwest at about 20 mph. The best are fast, windy, colder storms with temperature ranges that create a “stellar dendrite” snowflake, resembling “a star with six arms extending from their center.” Using historical data from 1979 to 2024 to determine the top 5 percent of powder days based on accumulation, Hallar presented the findings at last May’s annual Yampa Basin Rendezvous.
Charcuterie Skis! Want to join the latest fancy-pants trend taking place on the slopes? Bring your skis or snowboard inside the gondola and turn them upside-down to then top with any and all charcuterie hors de oeuvres you can think of, from veggies and dip to crackers, salami, prosciutto, cheese, and more. A couple of hints: you have to lay it out and eat it fast (the Wild Blue gondola ride takes just 13 minutes); be ready to share with other riders; and don’t bring anything that rolls (i.e. cherry tomatoes).
Tired of skinning? Switzerland’s E-Outdoor might have the answer with its new E-Skimo, the world’s first E-ski mountaineering device. Utilizing tankstyle treads positioned under each ski powered by a lightweight battery pack and “advanced sensors and a 6-axis inertial platform,” its motors let skinners use 30 percent less muscle exertion. At the summit, take it off and Don’t worry ... we’re not likely to see rip down normally, with a little more energy in the tank. Its bioenergetics them in Fish Creek. research shows energy consumption during each sliding step is reduced by 70 percent. Meanwhile, inventor, rider and Michigan social media star Frankie LaPenna is touting his new jet-powered snowboard as a novel improvement for snowboarders, which he’s tested out on his home slopes at Cannonsburg Ski Area.
Hard Guy Central
72 14ers in 31 days
New Everest Records
Still pounding your chest? Kilian Jornet, 37, will bring you back to Earth. This fall the Spaniard climbed 72 14ers in Colorado, California and Washington in just 31 days, all while biking state-to-state and mountainto-mountain to reach them. In all, he notched 403,740 vertical feet climbing, 629 miles hiking and 2,568 biking.
Pat yourself on the back all you want for skinning Walton Peak, swimming a few laps at Old Town Hot Springs, or even jogging up Spring Creek. That’s peanuts compared to a couple of feats that recently transpired on Mt. Everest. In September, Poland’s Andrzej Bargiel, 37, set an Everest ski record by becoming the first person to ski down the mountain from summit to base camp without supplemental oxygen. And last May, England’s Mitch Hutchcraft, a 31-yearold former Royal Marine, completed his 240-day Project Limitless expedition, swimming 35km across the Channel, cycling 12,000km through Europe and Asia to India, running 900km to Kathmandu, and trekking 360km to the Everest base camp before summiting Everest.
Best Day Ever Fund Stroll Yampa Street Oct. 12 – the day of town’s first snowfall of the year – and you would have seen a raucous celebration at Mountain Tap with three live bands and folks hootin’ and hollerin’. The event: the inaugural Best Day Ever Party, a celebration of our incredible community and launch of the Best Day Ever Fund, a donor-advised fund set up in memory of Pete Van De Carr to help get kids outside. “It was a great way to celebrate our great community, help people have their own Best Day Ever, and kick-off the fund,” says fund founder Gretchen Van De Carr. The celebration featured live music from the Flattops, Tyree Woods Trio, and Heads All Empty, door prizes, special “Pete”-‘zas, and the tapping of Mountain Tap’s new Best Day IPA, with all beer proceeds from the day going to the fund. In all, the brewery sold a whopping 328 Best Day IPAs (“The most of one type we’ve ever sold in a four-hour period,” says co-owner Wendy Tucciarone), raising nearly $2,000 for the fund, along with another $6,000 in donations, merchandise, and a silent auction. A buck from each beer sold until the batch runs out will go to the fund as well. Fun fact: à la Pete, attendees were encouraged to squeeze in as many sports as they could before the party, with door prize tickets allocated on how many they got in. Want to donate? Scan here: WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 13
Sharing the Chair With Kim Haggarty, Schmiggity’s
O
kay, maybe we should call it sharing the barstool with Kim Haggarty, as that’s where you’ll often find her, along with her daughters, running one of Steamboat’s top nightclubs, Schmiggity’s. But you’ll also find her out schralping the mountain with the best of them, working on her golf or tennis game, and even throwing her hat in the ring to run for City Council. We caught up with her for her take on Steamboat’s music scene, the community, and more… S&C: When and how did you end up in Steamboat?
Kim: I came to Steamboat in 1992 after winning the Colorado Lottery. I wanted to live in a ski town and teach ice skating and Steamboat just felt like home after my first visit. I bought a log home a month later and I lived here ever since, raising my three kids Hanna, Kayla and Trey. S&C: What’s your bar/restaurant experience?
Oakley
Blenders
Maui Jim
Coach
Saint Laurent
Goodr
Vuarnet
Ray Ban
Optic Nerve
Pit Viper Smith
Gucci
424A Lincoln Ave. Downtown 970-717-0070
Kim: My first experience being involved with restaurants was the Steamboat Brewery & Tavern in 1992 with my brother Joe Walker. From there I bought the old Steamboat Yacht Club on 811 Yampa and completely renovated it in 2009 and opened Sweetwater Grill. I did a lot of live music at Sweetwater and when Joe moved back to New Jersey to take care of my dad’s family business, I sold Sweetwater to Phil Armstrong, who turned it into Aurum Food and Wine. In 2014, Pat Waters and I opened Schmiggity’s because of the need for live music after the closing of Ghost Ranch. S&C: What’s your take on the Steamboat nightclub scene?
Kim: Over the last 10 years the nightclub scene has improved significantly with more options for live entertainment: Schmiggity’s, Old Town Pub and The Press. And summers in Steamboat offer so many free options for music: the ski resort, Snow Bowl, Howelsen Hill, and local restaurants. Steamboat is definitely on the map in the music scene for national and locally touring acts. We get emails every day from touring bands asking to play at our venue. Steamboat has a great reputation, and we continue to bring new bands and music here. 14 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
COURTESY OF KIM HAGGARTY
BOAT BITES S&C: What’s unique about Schmiggity’s?
Kim: We’re the only dedicated small music venue in town that provides live entertainment seven days a week in the ski season and six days in the summer. Our weekly lineup of entertainment has a little something for everyone: Karaoke, DJs, guitar bar (sing along), live bands, two-step, and occasional drag and burlesque shows. We also have state-of-theart sound and lights and a dedicated sound engineer on staff. Our sound has one of the best reputations in the state, so bands and electronic acts like playing here. It’s a very interactive bar where people can perform at karaoke, sing along at our guitar bar, or join the Schmiggs house band and play an instrument or sing. Everyone secretly wants to be a rock star and we’re giving them that opportunity. S&C: What’s the hardest part about running it?
Kim: Probably coordinating and scheduling all of the bands. It’s like putting together a huge puzzle with a lot of moving parts. S&C: How is it having your kids work there?
Kim: We absolutely love having not only our kids, but their boyfriends, working in the business. Our customers really seem to connect with our business when they find out we are all related. Pat and I also know our bar will be well taken care of whenever we’re not there.
S&C: What do you love about Steamboat?
Kim: I love the Steamboat culture. I also love the change of seasons and all the sunny days.
S&C: What are some of your favorite
activities here? Kim: There are so many great activities to participate in that sometimes it’s hard to fit them all in. Summers I golf a few days a week, play tennis, and ride my bike; and in the winter I ski.
S&C: Favorite run on a powder day?
Kim: Hero bumps on Whiteout.
Viva Frozen Dead Guy Days!
We
might have our Winter Carnival and the Lighted Man, but that pales (literally) to what Estes Park has going on with its annual Frozen Dead Guy Days. Celebrating the cryopreservation of the late Bredo Morstoel, the event was held in Nederland up until 2023, when it moved to Estes Park’s Stanley Hotel of “The Shining” fame. Held every March for more than 20 years, the festival includes everything from coffin races and a polar plunge to a frostbite fashion show, bands and bloodys brunch, and more. Last year it even included a fitting band: Dead-Phish Orchestra. The morbid event celebrates Grandpa Bredo, now over 120 years old, who for years resided frozen in a Tuff Shed above Nederland. As the story goes, Norway native Grandpa Bredo died from a heart condition in 1989. Instead of a burial he was packed in dry ice and shipped to California’s Trans Time cryonics facility, where he was placed in liquid nitrogen for four years. Then he was moved to Colorado in 1993 to stay on ice with his daughter Aud Morstoel and grandson Trygve Bauge. He was “grandfathered” into the city ordinances and allowed to stay cryonically frozen until his move to Estes Park two years ago, where he was submerged in liquid nitrogen in his new home – the world’s only museum dedicated to the science of cryonics. Info: www.frozendeadguydays.com
Karaoke 9 pm
Silent Disco 8 pm
Would not suggest embalming with pale ale.
Bands • DJ’s Karaoke • Comedy silent disco • Two Step
Best Sound in Town
Electronic 9:30 pm
Comedy 7:30 pm
We are your place for entertainment check the website for current schedule of events
schmiggitys.com | 821 Lincoln Ave | 970-879-4100 Open Nightly at 7 pm
Live Bands 9:30 pm
Guitar Bar 8 pm WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 15
BOAT BITES Steamboat Snapshots Lyons Drug Gets Drive-through? COURTESY OF GREYSON HERDMAN
No, that construction you saw this year in front of Lyons Drugstore wasn’t the pharmacy putting in new drive-through service. It was the result of a car veering off Lincoln Avenue and crashing into the building. Not that the lines are ever that long inside anyway…
Business Sign of the Month! This one goes to Downtown Conoco, where you never know what you’re going to see on their sign as you drive by. This note surfaced in August, indicating they fix corazones as well as Camaros.
Getting a foot in the door: new World Footbag Co. owner Greyson Herdman.
Didja Know?
World Footbag Co. (and Hall of Fame) Located Right Here in Steamboat
T
hink you’re a good hacky-sacker (or to be more correct, footbagger)? You’re in good company. The World Footbag Hall of Fame and World Footbag Co. are located right here in Steamboat, at 2673 Jacobs Circle, now with a new owner carrying the torch.
In a Rut Now that’s just a little weird. Steamboat local Brett Nann captured this pic at his house in Catamount when a bull moose got a little feisty with an elk statue, “courting it for two weeks.”
Party Hut
Greyson Herdman didn’t have to say “Can I hack in?” when he purchased the company last April. He had the inside track, buying it from his father-inlaw and company founder Bruce Guettich. “I’m fired up and having a really good time with it,” says Herdman, who moved here three years ago from Bellingham, Wash., to work for the company. “I always played footbag and even made them, so to be running World Footbag Co. is a dream.” As for the hobby, pastime, sport, game or whatever you call it, he loves the camaraderie it evokes. “I love that it augments any sport, from skiing and hiking to biking, paddling and climbing,” he says. “And how it brings a community together and that so many different age groups can do it.” As for the footbag scene in Steamboat, in a town full of outdoor athletes and Olympians, he says it’s on solid footing as well. “The footbag scene here is great,” he says. “You can find circles all the time at all our free summer concerts. And it bodes well with the active, healthy lifestyle we all have here.”
World Footbag History 101 Founded by Bruce Guettich and Greg Cortopassi, the World Footbag Association (WFA) opened its doors in Oregon in 1983 as nonprofit players’ organization funded by memberships, product sales, subscriptions to the defunct Footbag World magazine, and sponsorships. Embracing the game’s competitive and non-competitive sides, it established rules for competition and hosted player workshops, training camps, demonstrations at YMCAs, schools, even NBA half-times, and more. It quickly became the Johnny Apple Seed of footbagging, covered by everyone from MTV and ESPN to Good Morning America, Sports Illustrated, Newsweek and People magazine. In 1984, it moved to Golden, Colo., and in 1996 made the move to Steamboat, acquiring a 5,000-square-foot warehouse harboring the Hall of Fame Museum, offices, and a retail outlet. Its online catalog carries more than 130 products, with a 120,000-strong member list from 80 countries. Info: www.worldfootbag.com. 16 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
Wondering where to break out some cheese and crackers on the slopes? Try this party hut, located somewhere off the Mahogany Ridge chair. Just make sure you’re not poking your nose into a bear den.
Team Moose Knuckles! One intrepid skier last season snapped this pic of a group of skiers proudly touting their ski team, Team Moose Knuckles. While the name is slang for the visible outline of a man’s genitalia through clothing, thankfully the front sides are obscured so we can’t see how tight the ski suits actually are.
Stop for Railroad, er, Ski Tracks Drivers heading south over the Stock Bridge last year caught sight of this set of tracks laid down by someone who obviously has too much time on their hands. But nice turns, says the French judge.
NOAH WETZEL
Now that’s a lot of moving parts to coordinate: Noah Wetzel’s Eclipse Outlaw Chase.
Behind the Shot
Catching Up with Noah Wetzel and His Eclipse Outlaw Chase Photo
On
April 8, 2024, darkness struck Texas at 1:34 p.m., the moon blocking 100 percent of sunlight for 4 minutes and 23 seconds of totality. For local photographer Noah David Wetzel, who spent 250 hours to capture a singular image, the result was Eclipse Outlaw Chase, a western outlaw chase scene featuring five horseback riders riding full gallop beneath the eclipse, the first to grace Texas’s hill country since 1878. From conceptualizing the idea to finding five willing riders, traveling to Texas for multiple days of testing, and the final moment of totality allowing for just three single-frame attempts, the resulting photo captures an ethereal moment of the last total solar eclipse in America until 2044. And he even made a documentary film explaining it all. We caught up with Wetzel for a little more backstory on the shot. S&C: What do you like most about the shot? Wetzel: I love how powerful and surreal the image is. It evokes emotion, wonder, and question. Even when I look at it, I’m reminded of how incredible and rare that moment was, combined with its unique concept. S&C: How hard was it to put it all together? Wetzel: Words can’t express how much effort this photograph took to capture – how much conceptualizing, researching, planning, scouting, testing, shooting, and communication was needed. The odds were stacked against me, with less than ten weeks to find horseback riders in Mexico, Texas, or Oklahoma, I thought it was laughable to even start. This project brought me to tears at many points throughout; I can’t express the pressure and doubt you have to overcome to pursue a photograph like this, traveling somewhere I’d never been and asking individuals I’ve never met to trust my vision and put in multiple days of work, working for free, without guarantee we’d even capture anything. S&C: What was the most fun part? Wetzel: Totality. There’s nothing like it. Ninety-nine percent doesn’t even compare to 100 percent eclipsed; you can’t even reference the experiences together. If you’re viewing a total solar eclipse, you must be in the path of totality; it simply doesn’t count otherwise.
S&C: What was the hardest part? Wetzel: Every single aspect was unbelievably overwhelming and challenging; each and every single step was pretty brutal. One of the most difficult challenges on location was trying to figure out the placement of the wireless flashes behind the hillside. With the trees staggered in different areas and planes, along with the riders positioning, it was nearly impossible to position the flashes to properly light up the scene evenly while requiring them to communicate properly with my camera’s wireless flash transmitter. Even after one night of testing the flashes, and two nights of testing the flashes with the horses, I was still unsure the flashes would trigger during mid-day darkness and three attempts within four minutes and 23 seconds. S&C: How many hours went into taking it and did you ever think it would be that involved? Wetzel: This photo took 250-plus hours to capture, including conceptualizing, researching, planning, scouting, traveling, testing, and more. From the start I was immediately overwhelmed, knowing it would take everything I had in me to even come close to having an opportunity to capture the image at exactly 1:33 p.m. What I didn’t expect is the additional 600 hours it’s taken to finalize the documentary, and all the additional work to promote and show it. S&C: Are you psyched how it turned out? Wetzel: I’m extremely proud of how it turned out ... when I actually give it thought, I’m just amazed I somehow was actually able to pull this off and capture what I had in mind. I can only imagine the sense of wonder and awe it must evoke in viewers. S&C: How excited are you about the film? Wetzel: This project, capturing the signature image, and producing the film, is simply the greatest accomplishment of my career and perhaps life. Not only capturing a photograph that was nearly impossible to create, and that many photographers couldn’t capture based on its complexities, but also singlehandedly producing a documentary that shares the adventure of these pursuits and tells the story of how magical total solar eclipses are. Goosebumps and tears are a common response from viewers of the documentary, and every time I watch it, I get to relive the experience. It’s incredible. (Watch trailer of his film behind the shot here: youtu.be/JARYcB3uICw) WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 17
BOAT BITES COURTESY OF KAREN WOGSLAND
Karens Who Rip
F
orget those cliché stereotypes circulating around about being a “Karen.” We’re here to debunk that myth. While the pejorative slang refers to middle-class women perceived as entitled or demanding, in Steamboat there are plenty of Karens Who Rip, who will squash both you and that notion, leaving you in the dust on the slopes and trail. To wit:
Karen Wogsland: Don’t mess with this former oil rig environmental worker, who loves all
things river and mountain. This kick-ass Karen spent her childhood in Switzerland, sparking her love for mountains, skiing, and cheese. Earning a B.S. in Geology from Colorado State University, an MS in Geology from the University of Montana, and an MBA from the University of Colorado, her career spans cleaning-up contaminated groundwater, managing municipal water supplies, and restoring streamflows with the Colorado Water Trust. In Montana, an $89 student season pass to Snowbowl sparked her tele career in leather Asolo Snowpine boots and pencil-thin, double-cambered, 200cm Karhu skis (she gave away her Alpine gear shortly thereafter). In Steamboat, now living just seven minutes from the gondola, she serves as board president for Friends of the Yampa and spends her winters teleing on-piste and -off, and her summers gravel and mountain biking.
Karen Goedert: This Karen will kick your caboose, from Mount Werner to Denali. After spending seven summers in Alaska in her late 20s exploring the Last Frontier via kayak, float plane, bike, and backpack – and twice hiking the Chilkoot trail – Goedert has been in Steamboat for 20 years doing largely the same things locally. As director of employee engagement at Big Agnes, she practices what she preaches, helping the BA team recreate as often as she does in the Yampa Valley. “My favorite sport is mountain biking,” she says. “I try to ride as often as I can. Secondary would be hiking, camping and fat biking and skiing in the winter – both downhill and up.”
Karen Wogsland packs trail for her sidekick.
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f COURTESY OF KAREN NANN
Karen Nann: Kickboxing Karen, anyone? A vet at Pet Kare Clinic, Dr. Karen Nann lives for the outdoors. An avid skier (downhill and cross country), biker (mountain, gravel and road), runner, and horseback rider, she’s also a spin, yoga, and, yes, kickboxing instructor, so mind your Ps and Qs. “I feel blessed to be in Steamboat as we have so many outdoor activities,” says Nann, who studied in the West Indies, where she also worked as a Peace Corps Volunteer. “I love adventuring with my family, including my husband Gerry Verdoner; son, Colin (15 months); and daughter Malia (4 years).” And if you’re ever sore from hanging out with her, don’t worry; she’s been a yoga instructor here since 2002, teaching vinyasana, sculpt, wall, paddleboard yoga. Karen Nann tests fat tire baby bouncer. Karen Church: This Karen is a local physical therapist (www.KarenChurchPT.com) who
specializes in functional manual therapy and yoga, with over 30 years of private experience (she’ll help you recover from injuries or train). With degrees in Physical and Health Education and Sport Psychology from Ontario’s Queen’s University – where she was also on the varsity rowing team – she’s the author of “Therapeutic Yoga” and has taught workshops with nationally acclaimed yoga instructor Desirée Rumbaugh. But perhaps the real darin’ for this Karen comes on the ski slopes, as she’s also an avid telemark and skate skier, freeing her heel when she’s not freeing your body. “I’m an avid telemark skier, having skied at Aspen Snowmass for 30 years. Since moving to Steamboat in 2020, I’ve also become a passionate skate skier. I love the proximity to Mt. Werner and Howelsen Hill, which enabled me to ski 81 times last season. I’m also inspired by the high level of athleticism here in this amazing community.” Bonus: Older than 50? She also helps teach Wisdom Warriors, a 12-hour workshop for yoga teachers and practitioners. 18 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
COURTESY OF KAREN CHURCH
COURTESY OF KAREN GOEDERT
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Karen Church swaps warrior pose for herringbone climb.
THE DIRT Steamboat at a Crossroads Cowboys and ski bums. Rodeo nights and powder days. Steamboat Springs has always been a town of contrasts – but in 2025/2026, it’s charging into a new era. With hotels rising across town and workforce housing projects underway, town is trying to balance its booming tourism with the needs of the people who call it home.
A Wave of New Hotels
For years, Steamboat’s lodging crunch has left visitors scrambling for rooms during peak ski weeks. That’s changing fast. Consider these developments: Central Park Hotel: A 180-room Marriott with a pool, restaurant, and mountain lodge design, opening by 2026 near City Market; Holiday Inn Express: 92 rooms and nine staff housing units, opening this summer; The Stockman: a $500 million, five-star project in Ski Time Square with 41 hotel rooms, 200+ condos, restaurants, spas, and ski-in/ski-out access (construction may begin in 2026); Steamboat Grand: Reopened after a full renovation; Extended-Stay Hotel: A 110-room project south of town, targeting professionals and long-term guests. Together, these projects represent a once-in-a-generation expansion of Steamboat’s visitor capacity.
Homes for Locals
What about the people who keep the resort running? With median home prices at $1.2 million, Steamboat has become nearly impossible for teachers, nurses, hospitality workers, and others to afford. That’s where a different slate of projects comes in, including: The Cottonwoods at Mid Valley: 86 deed-restricted condos (avg. $485K) plus 150 affordable rentals, backed by $110 million in funding; Riverview: 104 apartments along the Yampa, with 11 reserved for local workers;
Creek’s End: 42 homes specifically for UCHealth staff; Anglers Four Hundred: 75 affordable units near Sundance Plaza, funded by $14 million in state tax credits; Lagom: 24 Scandinavian-inspired tiny homes, deed-restricted and within walking distance to downtown. These projects represent more than housing – they’re a lifeline to keep our workforce rooted in the valley.
Holding the Balance
Steamboat’s challenge is simple but profound: how to expand without losing its soul. The shiny new hotels will lure more visitors, but the true measure of success may be whether a lift operator, a firefighter, or a schoolteacher can still afford to live here. As one resident puts it: “We want Steamboat to stay a community first, not just a resort.” If the balance holds, the next few years could mark Steamboat’s most dynamic chapter yet. -Lauren Bloom, Broker/Partner, The Group Real Estate (RealEstateByBloom.com)
BREWING FACILITY + TAPROOM ON THE WEST SIDE OF TOWN. 1885 Elk River Plaza
Steamboat’s gathering place for quality craft beer.
TAPROOM + KITCHEN AT THE BASE OF THE MOUNTAIN RESORT 2300 Mt Werner Cir UNIT C6 Go to Stormpeakbrewing.com for current hours
Keep your eyes peeled for our cans in stores in steamboat and on the front range
WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 19
MUNCHIES Quick Bites Town’s Best Donut?
Inside Powder Day’s Maple Bacon Donut!
One bite of the Maple Bacon Donut at Powder Day Donuts and you’ll understand why locals swear it’s the best way to start a Steamboat morning. The maple glaze walks that fine line between rich and ridiculous, sticky enough to make you question if you should’ve brought napkins, but too good to care. Then there’s the bacon – crisp, smoky, unapologetically generous – sprinkled over the top like a reward for showing up early. The dough itself is soft and cloud-like, the kind that makes you wonder if they’re kneading magic back in the kitchen. As baker Leiley Keyssich puts it, “They’re made with a lot of love.” And, of course, bacon. Pair it with a cup of coffee and you’ve got a breakfast that’s equal parts fuel and comfort, perfect before heading up the mountain or pretending you’ll “just ski a half day.” Locals know to grab one before they sell out, and newcomers walk out in quiet awe, powdered sugar clinging to their gloves. It’s not fancy, but it doesn’t need to be – it’s the kind of donut that makes you believe in the simple joy of bacon meeting maple in a mountain town. -Skylar Leeson
New Restaurant: 5th Street Kitchen Add restaurant number three to the Antonio Jarana restaurant chain. Fans of the former Mahogany Ridge location downtown at 435 Lincoln Ave. rejoice. New eatery 5th Street Kitchen has opened in the brewery’s former digs, operated by Après Burger Bistro and Antonio’s New York Pizza owner Jarana. The restaurant offers hearty dishes using regionally sourced ingredients whenever possible, with vittles ranging from crab arancini, bruschetta, and sea bass to short ribs, poke bowls, blackened shrimp tacos, and lemon chicken. Billed as offering “bold flavors served with freedom and flare,” it features a new concept of comfort, creativity, and fun, all in the heart of downtown. Bonus: a patio once the weather warms up. www.5thstreetkitchensteamboat.com
Town’s Best Fish n’ Chips? Sure, Steamboat isn’t Scarborough or London in the UK. But you wouldn’t know it from the Fish and Chips at Old Town Pub downtown. Believe it or not, says owner Sean Regan, it’s the restaurant and bar’s best-selling item. For good reason. It’s because of their preparation, he says. “While the cod we get is delivered frozen, it’s incredible quality,” he says. “Plus, the guys make a beer batter in house that is amazingly good and dipped to order.” The plate is accompanied with a small side of coleslaw, what we American’s call French Fries (the “chips”), some lemon, and OTP’s signature, homemade tartar sauce. “The plate has plenty of food on it and it is dynamite,” says Regan. “It’s definitely our best-selling menu item.”
Ski – and Dine – with an Olympian! Now you can both ski and chow down with an Olympian. With the Steamboat Springs Winter Sports Club harboring ties to more than 100 Olympians, the ski area is re-establishing its popular Ski with an Olympian program while also unveiling something new: a chance to dine with an Olympian program. Yes, guests can now book a dinner with an Olympian in the new Crooked Antler restaurant at 20 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
the Steamboat Grand, where you can enjoy a meal and hear personal experiences from one of Steamboat’s Olympians – and tell them they have food on the corner of their mouth. www.steamboat.com
Steamboat Grand’s The Cabin Sheds Name to Become Crooked Antler The Cabin restaurant inside the Steamboat Grand Hotel has shed its former name and motif to become the Crooked Antler. The revamp features a menu centered around comfort food at a reasonable price, refueling your day on the slopes with a daily brunch, happy hour and scratch-made entrees for $20 and under. Brunch is served every day and can be paired with $1 mimosas, while its happy “Crooked Hour” from 3-5 p.m. features $5 cocktails (try the marg) and a rotating chef’s menu. Also try carafes of house-crafted cocktails designed for sharing and lingering. www.steamboatgrand.com/dining/crooked-antler
Meet SUP Wich U: Now That’s a Sammie Sup Wich U has joined The Commons Food Hall & Bar at 56 Seventh St., serving up delicatessen-style sandwiches, one-of-a kind soups, charcuterie boards and more. The sammie shop is owned and run by Geoff Kuhnhausen and his fiancee Bree’aunna Turman, as well as Geoff’s brother, Ben Kuhnhausen, who handcrafts the soups (try the potato bacon or tomato basil soups). The soups, says Ben, will always be fresh and different every time. They also roast their own turkey in-house, with plans to do a whole lot more, including smoking their own mozzarella. Their motto: “We’re a movement built on connection, compassion, and community, with mental health at our core – we believe that a simple question, ‘Sup with U?’ has the power to change lives.” www.supwichu.com
New Owners for Fuzziwig’s
National Hot Breakfast Month!
Fuzziwig’s Candy Factory downtown has new owners, with longtime employee Audrey Zwak purchasing the business with her husband, Shawn, this past summer. But its confections will stay the same, from truffles and saltwater taffy to some of town’s best hand-scooped ice cream. Fuzziwig’s was founded by Trish Grueser in 1995, who, with her husband Don, grew the operation to 29 locations in 16 states with the help of employee-owned retail partner Scheels. Zwak started working there in 1999 after operating a local Rocky Mountain Chocolate Factory franchise. So swing on in and say hi (and note the eye-level purchase displays designed perfectly for your kids).
Now We’ve Heard Everything
Destination Hospitality Takes Over Haymaker Grill
In Alaska, you’re labeled a “sourdough” if you’re a longtime local. Well, there’s a new sourdough in Steamboat with the same street cred when it comes to baking sourdough bread. Headed by owners Mark and Martina Willard, Mountain Artisan Sourdough features fresh-from-the-oven boule (round) and batard (oval) loaves, including flavors of the week and baguette pre-orders. All sourdoughs are handcrafted daily, making each loaf a true artisan product, using organic flours, wild yeast starter and whole grains, with long fermentation methods for a unique flavor and to breakdown gluten. The cold fermentation takes us up to 48 hours to maximize each loaf with a full-bodied flavor, with Maui-born wild yeast from Maui Artisan Sourdough to naturally leaven doughs. “Creating one loaf is a science of timing, hydration, kneading, stretching, folding, and final shaping,” says Mark. “But at the same time you don’t want to exhaust the yeast to the point it won’t leaven the dough. It can be frustrating at times, but there’s also a respect involved in making it, from the time the starter is fed up until when the yeast is energized enough to add to the flour and begin the leaven process. There’s something about watching a sloppy mass of dough turn into a shiny, elastic ball formation that’s strong, shaped by hand, and put into a banneton or baguette mold that keeps our drive going. And of course, we’re always looking for that The sun might rise in the east, but Mark perfect loaf.” Visit them Monday through Wednesday, 10 a.m. to 1 p.m. Willard ensures the sourdough rises from at the Sourdough Warehouse at 2655 the yeast. Copper Ridge Circle in Copper Ridge. www.mauiartisansourdough.com
All hail Haymaker. The city’s venerable Haymaker Grill officially has a new operator, with Destination Hospitality, purveyors of Aurum, Periodic Table and Table 79 Foodbar, taking over its operations this past summer. Operated in partnership with the city, chef Jessie Matykowski and manager Kim Schriener, the restaurant is open five nights a week, where diners can expect a fully revamped, fun menu, including sandwiches, salads, theme nights, taco and margarita Tuesdays, Swiss-style fondue offerings, and more, says Destination Hospitality’s Phillips Armstrong. Also look for locally oriented fun events for the whole family, from ice castles and sculptures to a snow bar outside. www.haymakergolf.com
Go Scando at Periodic
PROUDLY PRESENTS
Located at Catamount Ranch, The Periodic Table is dishing up a full Scandinavian theme this winter monikered “Fjällen,” where “New Nordic Cuisine meets the Colorado Rockies.” “It celebrates Scandinavia’s approach to seasonal cooking – clean ingredients, masterful technique, and the warm hospitality of a mountain lodge,” says founder Phillips Armstrong, “from classic meatballs to perfectly prepared cod. Every dish honors Nordic tradition while embracing our local landscape.” While subject to change, the menu will offer such selections as: beef VENTURE NORTH OF THE ORDINARY OPEN TO THE PUBLIC and pork meatballs, elk tartare, “Bbulee” beef bone marrow, and wild duck leg confit for apps; such mains as grilled elk tenderloin with gooseberry glaze, pan-seared Atlantic cod, scallops with apple-celery root hash, pork schnitzel with roasted apple, lamb shank and sausage, and slowroasted celeriac with wild mushrooms and sunflower seed paste; and for dessert, such offerings as rice pudding (risalamande), almond cake, pear tarte (tatin), and rhubarb-blueberry cobbler with an oatmeal crumble. www.periodicsteamboat.com 33400 CATAMOUNT DRIVE • PERIODICSTEAMBOAT.COM • 970.457.1224
Oasis Bar and Grill Opens in Maybell In a town famously referenced with the phrase, “Where the hell is Maybell?”, you’ll know where it is now thanks to the new Oasis Bar and Grill restaurant owned by Tony Randall and Lynn Haskins and operated by third-generation area ranchers Karen and Nick Maneotis. After catering events in Moffat County, the Maneotis needed a kitchen to operate out of and this was the answer, bringing great vittles to Maybell for when you’re driving back to Steamboat from Browns Park, Flaming Gorge or Dinosaur. The restaurant does prime rib, rack of lamb, tri-tip, and more, bringing their ranch’s lamb and beef straight to restaurant farm-to-table style, with a rotating menu and daily lunch and dinner specials. But you have to know when to go: it’s only open 11 a.m. to 8 p.m. Thursdays through Saturdays.
In case you didn’t know, February is officially National Hot Breakfast Month, meaning scramble your eggs, boil your oatmeal, fry your French toast, flip your pancakes, and more. Or, head out for a hot breakfast to one of town’s many restaurants to fuel your day on the slopes.
Sourdough in Steamboat
Yampa Sandwich Co. Adds Dinner No, there’s nothing wrong with having a sandwich for dinner. And now you can at town’s beloved Yampa Sandwich Co., which now offers extended hours into the evening, officially putting dinner on the menu. “We’ve always said we’re here to fuel your day, and now that includes dinner,” says co-owner David Pepin. “Our guests have been asking for it, and we’ve listened. Whether you’re grabbing something after a hike, on your way home from work, or just craving something fresh for dinner, we’re here.” Since its founding in 1999, Yampa Sandwich Co. has grown to eight locations across Colorado, earning a loyal following. Its menu translates to dinner easily, featuring signature hot and cold sandwiches, fresh salads, and hearty soups now served all day. “We’re reimagining what dinner looks like, made with the same attention to quality as any sit-down meal,” Pepin adds. “Sunset sandwiches just hit differently.” www.yampasandwichco.com WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 21
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Town’s Best Hot Sammies
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hen it comes to hot sammies to fuel you up and warm your belly come winter, local eateries don’t do boring. These handheld legends are packed with flavor, personality, and just the right amount of juiciness. Whether it’s a fiery trip to the underworld or a veggie burger that somehow out-parties the meat eaters, every bite comes with a story. So loosen your belt, grab a napkin (or three), and sink your teeth into a few hot sammies even Ol’ Man Winter would devour.
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MUNCHIES
Providing Steamboat Springs’ Backcountry Enthusiasts with the Gear They Need Since 1986. Wheels is proud to welcome the new owners of Backdoor Sports to 841 Yampa St. along the river. Come visit us for all your bike, tubing and backcountry needs!
841 Yampa St., Steamboat Springs (Between 8th & 9th on Yampa St.)
Located on the river along the bike path. A 60 second ride to the Emerald Mountain Trail System 22 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
Wild Plum’s Pesto Chicken Sandwich literally flies off the shelves and into the jacket pockets of skiers and riders, says owner Jason Partovi, touting it as their bestseller come wintertime. He credits it to gourmet pesto and succulent chicken, and fact that you can take it from kitchen to gondola car in a few short strides. Want something just as drooly but slightly drippier (bring a napkin with you on the gondo)? Its Classic Burger is also a cold weather fave, thanks to heaps of chipotle aioli.
Hypnotic Chicken Tender (Hot or Original): One bite and you’ll start clucking out compliments. This longtime favorite at Hypnotic Chicken (which you can pick up at their to-go window on the way to the slopes) is the kind of sandwich that could convince even a vegan to ‘just take a little taste.’
The Egg Bacon & Avocado Egg: Breakfast,
lunch, or existential crisis? This bacon-avocado-egg beauty is here for you, featuring an over-hard egg with pecan-smoked bacon, fresh smashed avocado on a grilled brioche bun, and smothered in comfort and cheddar. Get it to go and chomp it on the lift while your seatmates look on in envy as green as its avocado.
Cruiser Tortas Carnitas:
Of course, you have to get this one with fresh jalapeños, says owner Kris Shea. He might not even serve it to you otherwise. “What makes it so sweet is that it comes with marinated pulled pork with fresh red onions, fresh jalapeños, sharp cheddar cheese, all perfectly toasted and topped with housemade chipotle mayo, fresh guacamole, and shredded lettuce,” he says. “It’ll definitely keep you going on the slopes.”
Drunken Onion Housemade Veggie Burger: Sober enough to taste amazing, but wild enough to party with your taste buds. This veggie burger bar none is made with lentils, bulgar wheat, and portobello mushrooms, then topped with its namesake drunken onions. It packs a punch for fuel but also won’t weigh your down when you’re trudging up for that next backcountry lap. Pro tip: add smoked bacon and let your inner rebel say, ‘Veggie who?’
Finding Christmas Home for the Holidays December 5 & 6
Cheers to music that warms the holidays and ignites the games.
Symphony of Symphony of
CHAMPIONS CHAMPIONS
Celebrating the Olympic Spirit February 5, 2026
Skull Creek Greek Hades:
Hotter than a breakup text and twice as satisfying. That’s the storyline behind this noontime nirvana, laced with spicy chicken shawarma, roasted serranos, grilled peppers and onions, feta, harissa aioli and sriracha. That enough hot stuff for you? All combined, it’ll have you questioning your life choices – in a good way.
STEAMBOATSYMPHONY.ORG
Yampa Sandwich Co. French Onion Dip:
Think of it as your cozy-sweater sandwich: melty, meaty and ready for a good dip. It’s the kind of meal that makes you forget your manners and go full caveman, soaking up every last drop of it like it’s your life’s purpose. “It’s great because of its sweet and savory caramelized onion jam,” says co-owner Dave Pepin. “And who doesn’t like dipping their sandwich in some warm au jus in wintertime?” The only problem: getting your gondo mate to hold the au jus while you dunk. —Skylar Leeson
SATISFY ALL YOUR SENSES. 600 Lincoln AVE. WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 23
FROM STEAMBOAT TO BAJA
Follow WinterWonderGrass all year long from our mainstay home in Steamboat Springs, CO., along the Yampa River to our RiverWonderGrass offerings throughout the summer in Dinosaur National Monument and on down the Colorado River to the tip of the Baja Peninsula in La Ventana, Baja. Each event combines world-class music with chill vibes and company while supporting all the great causes we all care about, whether you just came off the ski slopes or river, or came from wing-foiling, kiting, surfing, snorkeling or swimming in the ocean.
24 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
www.winterwondergrass.com WinterWonderGrass
riverWonderGrass
bajaWonderGrass
sMAlltown gathering
Steamboat Springs, CO
dinosaur national monument
La ventana, baja
Salida, co
FEB. 27 - MAR. 1, 2026
MAY - SEPT., 2026
APRIL 23-25, 2026
SEPT. 25-27, 2026
Music, brews, mountains, love. That’s what you’ll get at WinterWonderGrass, our marquee three-day music festival held at The Knoll parking lot and other assorted venues around town in Steamboat Springs, CO. WinterWonderGrass is more than a music festival – it’s a family gathering celebrating mountain life and connecting Steamboat’s historic past with its vibrant present.
Join us on intimate river journeys, where we bring together friends and members of the RiverWonderGrass artist community on an adventure hosted by Adrift Dinosaur through the heart of desert canyons. Sandy beaches, majestic hikes, thrilling whitewater, and musical floats are combined with healthy foods, deep conversation, and space to reconnect. Enjoy a riverside musical performance each evening, plus improvisational jams.
Desert, mountain, sea…and bluegrass. An intimate gathering of friends, family, and fans in Baja California Sur with no hype – just an “X” on the map with some of our favorite WonderGrass artists. The event is small, simple, and family-friendly, while supporting such local organizations as Azul Cerralvo Foundation and hosting daily beach cleanups.
A grassroots festival celebrating live music, yoga, nature, community, and sustainability. It features artists, workshops, music education, and outdoor activities, all in support of environmental and social causes. Set in Salida, CO., the event is known for its intimate, family-friendly vibe. Over three days, festival goers enjoy great music, engaging activities, delicious food, and camping – a place where families unite, love flourishes, and music transforms.
Bonus: Enjoy a free cocktail festival cup with your general admission 3-day pass.
WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 25
MUNCHIES Covered Grub
Kiosk Grub
Let’s face it… everything tastes better when you’re camping, right? So, the same could be
Wandering around town and need a quick snack or a simple meal that hits the spot? Forget sit-down restaurants with a roof for a hot sec. Town’s top kiosk eateries are perfect stops if you want something quick and tasty but without the noise and fuss of a big restaurant.
said for dining and drinking at two local venues that up the outdoors ambiance.
COURTESY OF AURUM
Mary’s Mountain Cookies:
Aurum Yurts Aurum is once again firing up its heated, outdoor yurt from the Colorado Yurt Co., which seats up to 11 people for a true welcome-to-cozyville dining experience. Featuring its complete regular menu along with specials, this year’s redesigned yurt comes with a central dining table surrounded by super comfy fur-lined chairs that you might never want to get up from. “People love it,” says Aurum’s Phillips Armstrong. “It gets booked out all the time and is a pretty special dining experience.” Bonus: book it when a snowstorm hits and you’ll feel like you’re in a snow globe (“Uh, another hot toddy, please…”). www.aurumsteamboat.com
These straight-from-akiosk cookies in the heart of downtown are like your favorite cozy corner wrapped up in cookie form. They aren’t just any cookies – they’re fresh, soft, and baked with just the right amount of sweetness (and love) to make you pause and smile. They offer classics like gooey chocolate chip, oatmeal raisin, and peanut butter, plus fun seasonal specials. There’s just something about grabbing a cookie here that turns an ordinary day into a moment worth savoring, with the warm, buttery aroma alone enough to brighten your mood. Bonus: gondola-kiosk at base of ski area.
Rizzo’s Ice Cream: Next door to your cookie fix, Rizzo’s Snack Shack is all about fun, flavor, and ice cream smiles. Their kiosk dishes out scoops, cones, and sundaes in both classic flavors and a few creative surprises, making it a sweet pit stop during a sunny afternoon stroll. Whether you’re a single-scoop purist or an “add all the toppings” adventurer, Rizzo’s has you covered.
COURTESY OF MOUNTAIN TAP
Vista Hermosa Grill: Arriba!
Mountain Tap Gondolas If you didn’t ride the gondola enough on the mountain, do so again at Mountain Tap, whose patio gondola cars serve up everything except the vertical ascent. Originally from Killington, they’re cozy and warm, complete with speakers for private tunes with your IPAs and wood-fired ‘za’s. “They’re hugely popular and super comfortable, kind of like comfy worn-in jeans,” says co-founder Rich Tucciarone. “A few families regularly ‘press glass’ for them.” He adds that they started as a way to help seating constraints during the pandemic but have since become one of their most popular winter offerings. “It’s great for families and even couples,” he adds. “You get the cabin to yourself and can play whatever music you want, snuggled up under the twinkling lights.” www.mountaintapbrewery.com 26 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
Just two blocks away toward the mountain, Vista Hermosa Grill offers not sweet treats but tacos, bringing fresh, laid-back Mexican flavors that never try too hard but always deliver. Options include hearty tacos filled with juicy grilled chicken, tender carne asada, or flavorful veggie options topped with fresh salsa and creamy guacamole. Extra hungry? Their burritos are packed tight with rice, beans, cheese, and your choice of protein, all wrapped up and ready to go (perfect for chowing down on the gondola). They also offer bowls with a base of cilantro-lime rice, black beans, and lots of fresh veggies – with customizable options, just like your ski line through the trees.
Gondola Joe’s: Located at the base of the ski area, Gondola Joe’s is the place to grab something warm and satisfying before heading up the gondola or winding down after a run. They serve hearty breakfast sandwiches, fresh pastries, and strong coffee that’ll wake you right up for a day on the slopes. It’s a friendly little stop where the smell of bacon and espresso mixes with mountain air. -Skylar Leeson
EUGENE BUCHANAN
BEVVIES
Brewer Jarret Askin readying a batch of Best Day IPA, while a lackey rakes out the grain husks.
The Making of the Best Day IPA
A
lot goes into that handcrafted brew you slam down at your local brewery. To edumacate you, we helped stir the pot with Mountain Tap brewer Jarret Askin as he prepared their new Best Day IPA, tapped in October to kick off the launch of the Best Day Ever Fund helping getting youth outdoors in honor of the late Pete Van De Carr. Here’s how it’s made (impress your friends!): Milling and Mashing: First he grabs grain from 55-lb. sacks of two-row malted barley and runs it through a mill to crack open the husk. For something hazy like this, he mixes that with another 50 percent mix of wheat and oats. “You need protein from other grains to make it hazy,” he says. It takes about 30-40 minutes to mill all the grains, then it’s a 20-minute process to pipe it all into the mash tun via an auger, where it’s mixed with hot water for the natural starch in the grain to convert to sugar and dissolve into liquid. “All we do is make sugar water, which we then feed to the yeast,” says Askin, eyes jumping from his clipboard to the clock on the wall. Next, they drain the “sugar water” (called “wort”) from the bottom of the mash tun and pump it back to the top of the grain bed to help clarify the wort. Lautering: After that recirculating or “vorlauf” process and a few valve position changes on the brew deck pipe manifold, the wort then flows by gravity to the brew kettle for the next hour and fifty minutes until the brew kettle is full. During that time, additional water is sprayed on top of the grain bed (“sparging”) to rinse all the goods over to the brew kettle, leaving behind the grain husks that get shoveled into tubs and picked up by a local rancher to feed his pigs. Boiling: About 250 gallons of wort is now in the brew kettle, where, for this batch, it’ll boil for 90 minutes at 201 degrees F. (remember we’re at altitude, science class anyone?). He’ll also add just a tic of hops for flavoring at the beginning of the boil (by the end he will have added about 5 lbs. of hops at different stages). “The longer you boil the hops, the more bitterness,” he says. “For this, we don’t want a bitter beer.” Then they’ll stir it in a process called “whirlpooling” to get some of the proteins and hops solids to clump together, then let it “rest” and settle out for 30 minutes before pumping it through a heat exchanger “to cool it down quickly.” Most lagers, he says, cool to 50-55 degrees F., and ales to 65-75 degrees F. for primary fermentation. “It depends on the type of beer style being made and yeast.”
Fermenting: After cooling, the cooled sweet wort feast goes into the fermenter to meet the yeast (“How you doin’?”). Here he adds more hops because this one’s a hazy. Then more hops during fermentation. In general, the later you add hops, the more aroma you get (similar to cooking with fresh herbs). It’ll ferment here at 67 degrees F. for seven to 14 days, after which they’ll drop the temperature to just above freezing to put the yeast dormant and have it drop out. The yeast, he adds, “will multiply like bunnies” during this time, allowing them to collect the excess yeast to use in subsequent brews. Packaging: From there, it goes into the packaging or “bright beer tank,” where this batch, since it’s a hazy and not intended to be clear or bright, will only rest for three days before serving, either straight from the tank to the taps at the bar, or into kegs or cans. “Lagers on the other hand, take Inside the about four to six weeks in the Best Day IPA packaging tank after “Pete was always big on how many sports fermentation to settle out,” you can you do in a day,” says Mountain Tap he says. From this Best co-owner and brewmaster Rich Tucciarone. “For this Day IPA batch they’ll get we went with how many grains and hops can you brew seven barrels, or in a day. We went with seven different grains and five approximately 14 kegs different hop varieties, including some grown right here (1 barrel = 31 gallons = in Colorado. Our Best Day IPA is a hazy, smooth, dank, 2 kegs), which equates and crushable IPA, brewed with a variety of tasty grains like to about 1,700 pints. malted barley, malted wheat, raw wheat, flaked wheat and oats to give a hazy appearance from the grains’ Our job in all of this? protein. This complex grain bill also lends a smooth All they’d trust us with body and the perfect canvas to paint a very resiny, was scooping out the aromatic and hoppy picture (club car anyone?). leftover spent grain from It’s brewed to share and celebrate all those the mash tun into trash cans, we know and love.” where it’ll get donated to a local rancher to feed pigs, goats, and chickens. Cheers!
Want to donate to the Best Day Ever Fund? Scan here:
WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 27
BEVVIES Short Pours
Wyoming Whiskey National Parks No.4
Drink Whiskey, Support a Nat’l Park This fall’s government shutdown might’ve affected our national parks, but a whiskey company is helping them. Since 2021, Wyoming Whiskey has released a National Parks Edition bottle benefitting a specific park or foundation. The first edition paid homage to the Teton Range and supported the National Park Foundation. National Parks No.2 honored the 150th anniversary of Yellowstone National Park and supported Yellowstone Forever. National Parks No.3 paid tribute to Grand Teton National Park and supported the Grand Teton National Park Foundation. And National Parks No.4 is back to supporting Yellowstone. Our question: we know it’s “Wyoming Whiskey,” but how about one supporting nearby Dinosaur National Monument or Rocky Mountain National Park?
Primrose Gets “Best of Award of Excellence” from Wine Spectator
Harwigs, Cafe Diva Earn Award of Excellence To wine is divine, and for that it doesn’t get much better than Primrose, which recently earned a “Best of Award of Excellence” from Wine Spectator magazine. “We were upgraded to the second tier of the award, which is a big deal,” says owner Collin Kelley, adding they’re only one of 30 restaurants in Colorado with that designation, and the only one in Steamboat. The annual awards are arranged in three tiers based on selection, quality and presentation. The Grand Award tier includes 97 winners; the Best of Award of Excellence tier includes 1,704 winners; and the Award of Excellence tier features 2,010 restaurants, which this year also includes Harwigs and Cafe Diva. Primrose offers more than 600 wine selections from around the world, with a dedicated sommelier each day of the week (to be considered for the award an establishment needs to offer at least 350 selections). The award honors breadth across multiple regions and vertical depth of top producers.
You Can Only Have Two Sunpie’s Hurricane
Want to get buzzed … and have a hangover? Sunpie’s Bistro, at 735 Yampa St., makes sure you can only order two of its infamous, trademark Hurricanes by its servers stamping your hand with an “X” for each order. You’ll have to bring an alcohol swab to rub it off if you want more, but we don’t advise it. The New Orleans-themed dive bar prides itself on the concoction, a 20-ounce mixture of rum and various juices, whose color isn’t as appealing when it comes back up.
Guinness Growlers
Next time you order a Guinness (sales of which grow come winter), don’t rush your bartender. It takes two minutes to pour the perfect pint of Guinness. And in Ireland, due to their laid-back approach to life, you could easily add another two or three minutes to the process. And for true Irish barkeeps, these aren’t idle moments; they use the time wisely, as should you. As the cream swirls and ebbs from brown to black, they make conversation with their customers, which you should take advantage of, too – chatting with your barkeep or the person next to you, or just being present in the moment watching the swirl. 28 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
Ski Tune and a Beer!
Get your head tuned while you get your skis tuned at Fleischer Sports at the base of the mountain. Yes, the ski shop has a bar in its shop, whose three taps let you sit directly in front of the CSA tuning machine’s window, where you can watch your skis getting waxed and tuned while you’re hanging out with your Maybe one beer for each edge? friends. “As far as I know, this concept has never been done anywhere, even in Europe,” says owner and two-time Olympian Chad Fleischer. “We always have local Storm Peak and Stella on tap, as well as my favorite Euro beer, Stiegl.” (They also have a great selection of wines.) Bonus #1: A full tune includes a beer. Bonus #2: This year DJ Brd Toez spins house music for weekend après. Bonus #3: One of its three flatscreen TVs always plays Baywatch.
Storm Peak Bus Stop Rolling Strong
Storm Peak’s new tap room location at the base of the Steamboat Grand (2300 Mt Werner Circle, Unit C6) is firing on all cylinders. With a full selection of light, sour, hoppy and darker beers straight from the brewery, as well as a delicious menu by Chef Ryan Richards, it’s the perfect place to saddle up to après suds after your day on the slopes. “The new location is great, the food is fantastic and the atmosphere is very comfortable and inviting,” says co-owner Wyatt Patterson. “We’re looking forward to a busy winter there.”
Mountain Tap Cranks Out New Brews
Mountain Tap has two benefit brews queued up for the winter: Rescue Brew, its annual collab with Routt County Search and Rescue, and the debut of its new Winter Olympic Ale, a collab with Steamboat Springs Winter Sports Club to celebrate the 2026 Winter Olympics in Italy. It’s contributing $1 from each beer sold to RCSAR and SSWSC respectively. This fall, it also brewed up its new Best Day IPA, benefitting the Best Day Ever Fund in honor of the late Pete Van De Carr.
Inside Truffle Pig’s Hot Toddy
Truffle Pig’s signature hot toddy will make you hot to trot for another. Instead of Irish whiskey, it features a Buffalo Trace “Single Barrel Select” bourbon unique to the restaurant and hand-selected direct from the Buffalo Trace distillery based on proof and taste. “It’s unique because it’s only available here,” says manager Nate Sizemore. “And instead of using traditional honey, we make a honey syrup that helps brightens it. It’s completed with hot water and a garnish of fresh lemon wedge to tie together the whiskey and the honey. The lemon oils also steep into the drink providing an acidious bite and zesty aromatic brightness.” Adds owner Scott Engelman: “It’s perfectly balanced, featuring layers of unique flavor.”
Best Cheap Beers
Fan of cheap beer? Not that you’ll impress anyone of the opposite sex if you show up with a twelver, but Men’s Journal recently released its list of “Best Cheap Beers,” with Miller High Life and good ol’ PBR topping the podium. The “Champagne of Beers” Miller High Life, a lager out of Wisconsin, boasts a 4.6 percent ABV and “balances a subtly sweet, bready grain with just enough hop bitterness, light yet satisfying body and dry finish.” In the other corner of the ring, PBR is a 4.7 percent ABV lager brewed in various regions and is “sweeter but remains super drinkable.”
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The Long Drink Finds a Home in Steamboat Kippis! (“Cheers!” in Finnish) Go long. No, not for football, but for your
libations. There’s a new drink taking Steamboat by storm, quickly becoming the brand’s second top market in Colorado behind Denver. The drink: the Long Drink, a Finnish concoction that has been around for nearly 75 years and still uses the exact same recipe: gin, citrus, and other northern goodies. It’s available in Traditional Citrus at 5.5%, Strong Citrus at 8.5%, as well as Sugar-free Citrus, Cranberry and Peach. The story began in Finland in 1952 with the country still recovering from World War II and preparing to host the 1952 Summer Olympic Games. Wanting to welcome global visitors but concerned with how to serve them drinks fast enough, the government commissioned the creation of a new drink, the Long Drink, which has since evolved into one of the most popular drinks in Finland. It owes its Steamboat presence and following to local Finnish-herself sales rep Maria Linna, who promotes it at free concerts and other events. “I started repping Long Drink in fall 2021. Fast forward to today and Steamboat sales are now number two in Colorado after Denver. It’s easy and rewarding to promote a product I’ve been familiar with since my late teen years in Finland.” She has help, of course, in the form of her Cavapoo puppy Toivo, which means “Hope” in Finnish. “He’s my Long Drink co-pilot,” she says. “He’s the ultimate brand ambassador or “spokescanine” for the product.” You can find Long Drinks in most area liquor stores and certain restaurants. Want to try its citrus goodness in person? “I love to host happy hours for anyone interested and introduce Long Drinks to everyone,” she says. “Gather your friends and I’ll show up with refreshing samples.” www.thelongdrink.com
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WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 29
BEVVIES Woof, Woof! Town’s Top Dog Bars
O’Neil’s Tavern & Grill: Pawtio Paradise Ah, the Yampa River – nature’s water bowl. O’Neil’s patio sits close to it, turning every dog into a riverside philosopher. Humans sip beer, dogs stare at ducks. The setup is strictly outdoors – sorry, Fido, charm doesn’t get you inside – but leashes and good manners keep the vibe relaxed. Servers seem to secretly judge your pup’s bandana collection, but only in the best way. You’ll find yourself staying longer than planned, mostly because your dog refuses to leave.
Want to sip a draft or glass of wine with your best friend? A handful of bars in town let you bring your pooch, even in winter. Because let’s be honest: your dog doesn’t just “tag along” – they’re the main character. You’re just the wallet. Among our faves (woof, woof!):
Slopeside/Los Locos
Storm Peak Brewing Company: BYOB (Bring Your Own Bone)
Back Door Grill: Burgers, Beers and Barkers
EUGENE BUCHANAN
Aprèsing on the mountain? Go ahead and bring your leashed-up pooch to the outside patios at Slopeside and Los Locos, which offer more room to roam than any other patio in town. Just try not to let them pee on the snow. “The city allows dogs on patios, so long as you post the policy and advise people, so we happily allow dogs outside anywhere we can,” says director of operations Collin Kelley.
The patio here is basically a culinary obstacle course for dogs. Burgers drip, fries fall and somewhere in the chaos your pup decides he’s discovered “I’ll have what’s he’s having ...” religion. Leash laws apply, but that just means dogs get a front-row seat to human clumsiness. Servers will pet your dog before they ask for your drink order. You? Forgettable. Your dog? The star of the evening. By the time you leave, your burger will be gone, your fries will be “shared,” and your pup will be convinced this is heaven.
Cypress: A Patio for Pooches
Come the warmer days of spring, Cypress downtown (formerly Carl’s Tavern) is also dog-friendly on its patio outside, complete with a metal railing that lends itself perfectly as a tie-down. There’s not a whole lot of room, but it beats staying in the car. Bonus: It’s close to the sidewalk, spelling plenty of butt-sniffing opportunities and head-patting from passersby.
Storm Peak isn’t just dog-friendly – it’s dog-forward. Pups inside? Fine. Outside? Even better. This is less of a brewery and more of a Labrador social club with IPAs on tap. Humans bring their own snacks; dogs bring their own vibes. The only real rule: be chill. No husky karaoke, no terrier bar fights. Otherwise, you’re good. Water bowls double as beer flights (not recommended but try telling that to a Corgi). With dogs happily clicking their toenails on the concrete floors, the atmosphere is so casual you’ll wonder if the staff even notices who ordered beer and who just drooled on the floor. “It’s nice we’re able to allow them,” says co-owner Wyatt Patterson. “This town has a special connection with our furry friends and we’re happy to have a place that they can feel welcome.”
The Wild Card: Literally Every Other Patio in Town In Steamboat, if there’s a deck, a beer and a server who secretly carries dog treats, your pup is probably welcome. Just don’t try to sneak your Chihuahua inside in a tote bag (this is Colorado, not Beverly Hills). Ask first, leash always, and tip well. Because let’s be real: your dog is why the staff likes you. -Skylar Leeson
Mountain Tap Brewery: Craft Brews & Canine Cameos Wood-fired pizza, cold beer, mountain views… and a patio full of dogs pulling their best “starving Dickens orphan” faces. Officially, dogs stick to the patio, but water bowls keep them hydrated while you work your way through the taps. “Since we are a full-service restaurant the health department doesn’t allow dogs (except service animals) inside the roll-up garage doors,” says co-owner Wendy Tucciarone. “No dogs in the gondola cabins either. But we welcome well-behaved dogs outside on the patio.” It’s the perfect balance: humans get the brews, dogs get to bask in mountain-town adoration. 30 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
USA Today’s Top • DOGS •
Want to take your pooch to one of the best dog bars in the country? Colorado Springs’ Pub Dog Colorado took second place in USA Today’s Top 10 Dog Bars list, thanks to an off-leash indoor/ outdoor dog park and plenty of treats.
Wintertime Cocktails
W
hen the mountains get cold, we pour warmth into a glass. Think bourbon, spice, and everything nice – plus a few surprises you’ll still be talking about next season.
OPEN 7 DAYS A WEEK
Mythology Smoked Maple Old Fashioned
This isn’t your grandpa’s Old Fashioned – it’s his cooler, outdoorsy cousin who chops wood for fun and smells faintly of campfire and good decisions. Made with Mythology Best Friend Bourbon, a touch of maple syrup, simple syrup and chocolate bitters, it’s then smoked right on a whiskey barrel stave. The result? A cocktail that’s equal parts sweet, smoky and ‘Oh no, I might order another.’
NATURAL HOT SPRINGS
Truffle Pig Landing Zone
This is where flavor touches down. Made with one-of-a-kind Buffalo Trace Single Barrel Select – handpicked by the Truffle Pig crew for proof and personality – this elixir is infused with bay leaf, juniper, clove, and allspice, making it rich, savory, and dangerously smooth. Finished with allspice demerara, Luxardo maraschino, and bitters, it’s like sipping on a perfectly roasted duck dinner… without the silverware. Garnished with a burnt bay leaf.
CLIMBING WALL & GYM
The Barley Whiskey Sour
This isn’t just a cocktail – it’s a mood. Made with Breckenridge Bourbon, fresh lemon juice, house simple, and a cloud of silky egg whites, this beauty is smooth, creamy, and dangerously drinkable. It’s the kind of drink that flirts politely, then wins you over completely – bright, balanced, and fluffy enough to make your latte jealous. -Skylar Leeson
MASSAGE & CHILDCARE
OLDTOWNHOTSPRINGS.ORG WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 31
STRAIGHT DOPE Blunts That’s Dope
Pot Sales Tax Roundup
Despite smoldering sales of late, marijuana sales continue to boost tax revenues for the state. According to Department of Revenue records, cannabis sales have raised almost $3 billion in tax revenue for Colorado since recreational sales started in January 2014, including a 15% sales tax. The majority of the revenues are disbursed to the general fund and to funds supporting public schools, substance abuse treatment, affordable housing, and other state initiatives. But revenue has been declining since the pandemic. Last year’s sales were down 37 percent from their peak in 2021.
Nuggets of Wisdom Strains Explained
Walk into a dispensary and the choices can be as mindboggling as their effects. Here’s a cheat sheet on what to expect: Indica: The mnemonic device for remembering this one is “in the couch.” That’s where it often puts you. It provides a relaxing and calming high, or a “body high,” and is great for insomnia, stress, anxiety, and pain. Sativa: This one provides an uplifting, cerebral high, or a “head high” (note: you’re still not as smart or funny as you think you are). It’s good for outdoor activities, creativity, listening to music, or even doing certain projects. We can’t think of a mnemonic device for this one.
Hybrid: These cross-bred Indica and Sativa plants serve up a Combo Meal mind and body high effect. Good for a lot of things, they can be weighted on either side of the equation.
Titanium Bong?
Sure, local companies like Moots and Bikes by Bingham make bikes out of titanium. But now Quiver Fabrications has a bong made of titanium as well. The new Summit bong from Quiver Fabrications comes And maybe you could use it to fix your seat complete with a, you guessed it, post in a pinch. a silicone Utility Band letting you clip to it to your pack (or anywhere else) for quick access (if you really need it that quick). Available in safety orange or black, it’s made with high-grade titanium and comes with a lifetime guarantee. www.quiverfabrications.com
New Billo Stage Comes to T-Bar
T-Bar at the base of the mountain now has a new outdoor stage for live music, thanks to local cannabis dispensary Billo. In partnership with T-Bar, Billo built the stage this fall for use over the winter, especially in the spring months of March and April when the après vibe is high. “It should be a great spot to chill and take in live music after skiing,” says Billo’s Dave Wittlinger.
Now serving Breakfast Sandwiches. Made with Hayden Fresh Farm Eggs!
Open Everyday 7am - 5pm • 685 Market place plaza, Suite C4 970.879.1747 • www.CruisersSubShop.com 32 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
Steamboat’s Dispensaries Golden Leaf
Where: 1755 Lincoln Ave. | www.goldenleaf.co What: Located west of town, Golden Leaf cultivates cannabis with nutrient-rich soil, pure Rocky Mountain water and advanced growing techniques to produce some of the highest quality cannabis in Colorado. Whether you’re looking to enhance your Steamboat experience or help an ailment, Golden Leaf strives to provide a comfortable and informative experience for everyone. The awards it has garnered are a testament to its dedication and passion, including firsts in the THC Classic (for such strains as its Lemonhead Delight and Black Maple #22). With quality and attention to detail going into every plant, it prides itself on friendly, service-oriented budtenders and offers a complimentary shuttle service and online recreational ordering.
Billo
Where: 3150 Ingles Lane | www.mybillo.com What: Carrying a complete line of flower, concentrates, edibles, topicals and more, Billo is the only dispensary located in the Steamboat Mountain Village area and is the closest dispensary to the resort (and those coming into town off Rabbit Ears). Billo believes that customers deserve to know what they’re getting, where it was sourced, and how it will make you feel. Have your questions answered by industry professionals who take pride in helping people find the right mix of products to best enjoy their Steamboat experience. With straightforward pricing and a wide variety of products to choose from, Billo is a locals’ favorite for quality cannabis in the Yampa Valley.
Blue Heron
Where: 100 W. Main St., Oak Creek | www.blueherondispensary.com What: Oak Creek’s Blue Heron takes pride in having one of the best selections of high-quality, organically grown flower in the state. This small boutique-style shop offers constantly rotating strains of amazing organic flower and a wide selection of top-shelf products including dialed-in gummies, Spherex, Wyld, AO extracts and more. “We love being part of this community and catering to our locals on a first-name basis,” says owner Mark Wellstone, who named the shop in honor of his late best buddy Matt Lansing. “We’re the hidden gem in Routt County and carry the best of the best.”
A FAVORITE COMMUNITY GATHERING PLACE
Anna (Hayden) Blue Heron’s sister dispensary Anna (a play off the word “cannabis) fuels the cannabis stoke in Hayden at 735 E. Jefferson St. (next to the “windmill” property), carrying its high-quality, all-organic flower and locally sourced concentrates. It’s also the closest shop to the airport in Hayden. “We hope to be an important part of Hayden’s revitalization and are excited to provide top quality service to the community,” says Wellstone, who operates the boutiquestyle shop with partner Cherie Sanders.
12 house-made beers on tap Full menu of wood-fired cuisine Indoor Seating | Private Gondola Seating Outdoor Fire pit Seating | Beer and food to-go
Tumbleweed Steamboat
Where: 2093 Curve Plaza, #C-103 | www.tumbleweed420.com What: Proud to be owned and operated by females, Tumbleweed – named after the namesake plant its owners saw blowing across the highway when they moved west from Minnesota – began in Parachute, Colo., in 2016. Growing like a weed itself, it’s since rolled across Colorado to include eight dispensaries in Frisco, Edwards, Carbondale, DeBeque, Eagle, Craig and Steamboat (which it formed by purchasing Rocky Mountain Remedies in 2019). Its Steamboat team has nearly 20 years of experience managing other dispensaries in Routt County, so is well-versed in understanding the wants of locals and visitors. It proudly serves the Colorado high country with quality green bud, edibles, topicals, CBD products, concentrates and everything in between.
Tue, Wed, Thur, FRI at 3 p.m. | Sat & Sun at 2 p.m. 910 YAMPA STREET | 970-879-6646 MOUNTAINTAPBREWERY.COM WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 33
Wintertime Things Steamboaters Should Know No matter how long you’ve been here, there are certain things you ought to know how to do living in Steamboat – to have in your bag of tricks, if you will, so you’re an OG instead of a gomer. No masters ourselves, we combed the valley floor for tips from experts to help ease the learning curve. sure you have the right gear, which means fat skis. Their width will let you make the same kind of turn as you would on a groomer. And remember that speed is your friend and falls in powder won’t beat you up. Also, be smart when you can. In flat sections, follow packed-down tracks to save your energy for the real turns. Be light on your feet and don’t steer your skis as much as pressuring your tails to slow you down and turn. Relax, look ahead, and take a direct line.”
How to Find Freshies
Com’ on ... did you really think we were going to unveil our hard-earned secret stashes? Best bet: Sign up for Fresh Tracks. It could well be the best ski town investment you’ll ever make.
How to Tune Your Skis
Your key fob’s panic button might help you locate your car.
How to Park at the Resort
To cut your having-to-loop-back-around losses, head straight to the Meadows Lot and catch the bus or Wildhorse gondola. Otherwise, depending on how early you arrive, risk having to circle back by trying to fit into, in order: Ski Times Square; the Knoll Lot; Meadows. Hint: If you arrive after 10 a.m. or so, try cruising Knoll’s front row, where earlybirds might have left already. To avoid all this cluster, hit the pay-for parking at Ski Times Square, which benefits the Winter Sports Club, or convince a spouse or friend to drop you off.
How to Drive on Snow
No, this doesn’t mean pulling “brodies” in a parking lot. “Monitor road conditions,” says Mark Cox, director of the Bridgestone Winter Driving School. “Determine how much traction is available by braking until the wheels lock up. If you’re forced to react, you’ve already made a mistake. Most accidents can be prevented with just one additional second to react. Gain this by looking ahead. Brake only in a straight line prior to the curve. Accelerate only when you’re able to straighten the wheel at the turn’s exit. When your rear wheels skid and the vehicle spins, you’re oversteering. Don’t panic or brake – steer into the skid (the direction you’d rather be going) and accelerate smoothly to transfer weight to the rear and regain grip. When your vehicle refuses to turn and the front wheel are skidding, you’re understeering. Lift off the accelerator and turn back toward straight, allowing the front wheel to regain grip and start rolling.”
“Don’t,” advises Olympian Chad Fleischer of Fleischer Sport. “Let someone else do it. The days of tuning your own skis are pretty much gone, unless you really know what you’re doing. These days everyone’s using precision machines that can give your skis everything from the perfect bevel to the perfect grind. Technology has come a long, long way so just bring it into the store.” Bonus: at Fleischer, you can get a beer at the bar while watching your skis get tuned.
How to Wax Your Skis
“Hot waxing is similar for Nordic, jumping, Alpine and snowboarding,” says SSWSC Nordic coach Brian Tate, adding that an iron’s heat opens up the base and allows for saturation. “Get a good vice and start with your ski warm. Drip or rub wax onto the base and then move the iron from tip to tail for about 6-8 seconds, repeating to get full coverage. For Nordic, set the iron for the hardness of the wax and don’t overheat the base; cross-country skis are fragile. Also, apply enough wax for heat control, keeping a good layer between iron and base. Scrape and brush once it’s cooled. Scrape from tip to tail with consistent, careful pressure. A sharp scraper is important, but also dangerous. A few passes should be enough. Brush aggressively from tip to tail.”
How to Pose for a Ski Photo
No duck lips
The way we see it, you have two choices: ski poles in one hand off to the side, with hand resting on grip tops; or one ski up with base facing the camera (and potential sponsors). And don’t forget to say “cheese!” “Also, don’t squint your eyes,” says one Sharpshooter photographer. “If you’re looking directly into the sun, wear sunglasses.” You can also hold your skis in one hand or lay on your board, he adds. And get a new annual season pass photo every year; it’s the only way to see how you age in a ski town.
How to Ski Powder
Now this you should really know how to do in the home of Champagne circle-R powder. First, the basics. “Practice your cough and raspy voice so when you call in sick it’s believable,” says former U.S. Ski Team member David Lamb. “Then make 34 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
“On Dasher, on Dancer, on Prancer and Vixen ...”
How to Snowmo Ski
Each year, Buff Pass vies with Wolf Creek for most snow in the state. To shred it via snowmobile, heed these hints from CMC Ski & Snowboard Business Professor Mike Martin: “Bring two sleds, as well as extra belts, gas, spark plugs and a tow rope. Plan for a blizzard, from survival gear to headlamp and fire starter. If riding ‘caveman’ or ‘rodeo” style’ (one person on each side), interlock arms for better balance. When it comes to towing, bring a long rope (or two) and stagger their length so towers can ride off to the sides.”
How to Tele Turn
People do care that you tele. Especially if you do it correctly. Instead of dropping the knee or dropping the sport, PSIA-certified telemark instructor Barry Smith says, “Don’t drop too low ... you can’t turn your feet and it’s more tiring.” He adds to make sure you weight both feet and that as you’re shuffling into position, “twist both of your feet at the same time.” You also want both feet to remain independent. An analogy other locals use: Pretend like you’re picking up a penny while wearing a tight skirt. Still stuck? Take a lesson. Q: How many telemark skiers does it take to change a lightbulb? A: 10: One to change it and nine to say, “Nice turn!”
How to Ice Skate
With an Olympic sheet of ice a block from downtown, ice skating should be in your Steamboat bag of tricks. Assuming you’re emulating Cale Makar and not Will Ferrell, go with hockey skates. “Maintain balance and build a solid stride by starting from a basic hockey position,” says local hockey coach Kerry Shea. “Pretend you’re sitting in a chair with your knees bent 90-degrees and your chest, shoulders and head up. This will provide a stable center of gravity as you graduate your stride, first with small steps in building confidence on your blade and then on to fuller strides recovering under your body and pushing out to the sides instead of behind.”
How to Ride a Poma You’ll have to ride the Howelsen poma at some point. Avoid Poma Trauma with these pointers: Put your poles in one hand, scootch forward to the line, wait for it to come around, then grab it and put the round seat between your legs. Do Not Sit Down! At the top, pull it out and pendulum yourself forward to clear the off ramp. Biff on the way up? Scootch off to the side, ski back down, and hop back on that horse.
How to Ski Bumps
Lessons are the best way to teach your kids how to ski. But there’ll also come a time when you’re out on the slopes with them yelling “Pizza Pie!” and “French Fry!” You can also tell them to put their hands on the outside of their knees and “push the magic button” to turn and slow down (right magic button to turn left, left to turn right, and both to slow down). You’ll also delve into the wonderful world of vertebrae-tweaking ski harnesses, which have mummified more than one parent-toddler tandem. Others advocate holding a ski pole out to the side for them to grab onto anytime they need to slow down. And two Hot chocolate. Hot chocolate. words back in the lodge: hot chocolate. Hot ...
How to Shovel Snow
Learn nothing else from this feature and at least master this. “Take the first few snowfalls easy,” says Von Wilson of Backsmith Chiropractic. “It’s just like getting into shape for skiing and biking.” Next, he advises, use good form. “Bend your knees, try not to twist too much and keep your back straight.” Or, of course, you could ignore all this, which would be better for his business.
How to Snowblow
Own a house instead of rent and you’ll be doing this aplenty. First, fire it up before you actually need it to make sure it runs. Then plan out your snow chute trajectory beforehand so you know where the snow is going. (And don’t be afraid to micro-adjust the chute as you’re blowing.) Overlap each pass so you’re only grabbing about three-quarters of each blade width so you’re not leaving a ridge of snow behind you. Got a big berm that’s too consolidated to blow? You might have to break out the shovel.
Right-of-passage ... learning to ride the poma lift.
Steamboat’s own Nelson Carmichael, who brought home the Olympic bronze in 1992, shares these tips: “Stay centered over your skis,” he says, stressing weight placed evenly with shins pressing your boot tongues. “Keep your hips standing up, as opposed to sitting back. Hands up and forward, and your eyes looking ahead instead of at the bump. Stay tall, stay centered.” Also control your speed. “Edge pressure and turn angle dictate how fast you’ll go. Concentrate on speed control through the line, in the ruts themselves. Connect one trough to the next, keeping downward pressure on your outside ski as you turn down the backside of each mogul. Finish each turn shape completely. The more across the hill your angle, the more control you’ll have each time.”
How to Put On/Take Off Skins
To hop on the earning-your-turns bandwagon you need a pair of touring bindings and climbing skins. First, make sure your skins are sized correctly – you want slight tension, not slack – and are free of snow. “Make sure they’re centered and not hanging off the edges,” says ski patrol Kyle Lawton, who’s skinned to the podium in several Cody’s Challenge randonnée races. “Then pull taught and apply pressure with your hand to smooth out the bases before attaching the clip or tail attachment.” To remove, take off your skis, peel the skins off and fold each in half glue to glue (or re-attach backing) so they don’t get dirty (with practice, you can keep your skis on when removing). Then stuff them in your jacket or pack and get ready to rip the next lap.
How to Snowmobile
How to Ski with Kids
“The biggest thing,” says the Steamboat Powersports’ staff, “is to ride with people for safety. And always bring the proper safety gear, for everything from avalanches to spending the night outside.” For actual handling, get the hang of putting the snowmobile on edge, especially when riding off-trail. “The biggest backcountry riding skill you can learn is counter-steering,” they maintain, adding that it involves getting the sled up on edge and turning the opposite way you’re leaning. “Your handlebars go left to turn right, and vice versa. Being on edge equals being in control.”
How to Walk on Ice
It’s simple, say experts. Walk like a penguin. That means keeping your center of gravity over your front leg. Above all, look for trouble spots before they find you. If you get someplace suspect, adopt the penguin stance and weight your feet evenly and gingerly. If you find yourself in a slip, you have two options, both a bit of a lose-lose: try to recover, which can often make things worse; or go with it, often resulting in a derrierelanding splatdown. And you can always invest in those nifty traction devices for your shoe soles. Just remember to take them off before hitting the dance floor. Walk like a penguin.
How to Carry Your Skis
You can tell a beginner from a seasoned vet before even setting edge to snow. It’s all about how they carry their skis. Don’t be the gomer corralling skis and poles every which way across your chest. Carry them like a pro. “Experienced skiers carry them over their shoulder with the tips forward,” says local Olympian Deb Armstrong, who carried her skis to a gold medal podium in giant slalom at the 1984 Olympics in Sarajevo. “Tourists carry them with the tails forward.” To do so, stand them upright, locked together with their ski brakes, grab beneath the tips with a reverse grip and swing over your shoulder. Bonus: providing counterweight with your forearm frees up your hand to carry your poles, freeing your other hand to hold that coffee or breakfast burrito, or blow your nose. Super pro tip: to carry them vertically in the gondo line, cup your hand below the heel binding whose ski brake is crossed beneath the other one.
Or, you could try this time-honored technique for carrying skis and kids. WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 35
OFF THE COUCH Ode to the Daffy
I
t was at an aerials competition here in good ol’ Ski Town USA in 1976 that my oldest brother, David, went for an airwalking quadruple daffy, crossed his skis on number three, and woke up in the hospital. Later, we’d know this variation as the “Screamin’ Seaman,” but it’s a mistake you make unintentionally only once.
You also could catch your tips on other things. Smalley remembers a Tequila Cup event in the ’70s when he hit a jump, threw a daffy and accidentally soared in his splits over the perimeter fence and out of the course. “It got high points,” he says.
Do it right, however, and it’s pure Picasso. Nowhere is this illustrated better than So why is the daffy – that on a black-and-white poster glorious, crotch-ripping hanging in my mom’s living badge of courage involving room in Boulder, showing one or more midair splits my other brother, Stephen, – tainted with dorkdom? throwing a heroic daffy Pop a daffy under the lift off a homemade kicker in today and you’re considered Chautauqua Park, the Third either a hipster or a loser. Flatiron framed perfectly It’s a shame because the between his outstretched, daffy is one of skiing’s Nadia Comaneci legs. For marquee stunts – one that, me, the younger brother unlike, say, a cork 540, still still melting together my is within the grasp of The older brothers’ used P-Tex Everyman Skier. sticks, that represented Spread your legs and you’ll help spread the word on this feat of derring-do from yesteryear. skiing at its finest. He even Its place in the annals added the words “Ski Boulder” below it, Lange-poster style (where you also want of aerials is hallowed, with cameos in everything from “Hot Dog … the Movie” to “Keep those tips up”). The irony is that the move disappeared just as skis began to “Hot Tub Time Machine” and infinite Warren Miller reels. Credit this to its getting shorter, which actually makes daffies easier than they were when we difficulty compared with its more mundane cousins of yesteryear, the twister and boosted them on tip-grabbing 205s. spread eagle. The daffy was how you earned your true stripes on the slopes. It takes guts – and big air – to mock gravity with your tips and tails like that and then get them back underfoot in time to touch down. Lose it on a twister? Who cares? So you land a little sideways. Screw up a daffy and you’re exposing your family jewels to the mountain’s whim. Of all upright aerials, the daffy places you in the worst crash position imaginable, which is both its bane and its beauty. “It was definitely the marquee move of its day,” says former freestyle competitor, coach and longtime Steamboat local Park Smalley. “The spread eagle was the easiest, and the daffy came next ... but there was always the fear factor of catching that tip.” In typical one-upsmanship, people couldn’t get enough of a good thing and soon began linking the signature move. Smalley says aerialist Chris “Fuzz” Feddersen once linked five of them together, each one extending past the 180-degree, groinpulling split mark. “Fuzz had the best daffies of anyone,” says local Olympian Nelson Carmichael, who won the bronze in the bumps at the 1992 Winter Games and used to sport a mean daffy himself. “Daffies were iconic because the good ones looked great from any angle. They felt great, too, seeing how far you could stretch, using your skis’ momentum to swing your feet.” As for my own brush with the leg stretching, tip-catching badge of courage, my worst performance came on a simple double-daffy attempt on the back side of Lake Eldora. One stride, two strides, a cross and a bone-rattling crunch. It psyched me out for years, relegating me to lamer splitsters – a weak alternative with the splits, and tips, off to the side – for the duration of my daffy career. 36 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
So, to all you closet daffy-throwers out there now skiing on fatter, shorter skis, let’s resurrect this classic airborne spacewalk. Let’s raise our glasses and throw back a beer to raising our tails and throwing back our tips. Pick a catwalk, mogul or other lip, throw one foot forward and the other back, and moonwalk Mount Werner, unleashing a move that for too long has been nudged backstage by mute grabs, corks and rodeos. Think globally, daffy locally. -Eugene Buchanan
Two Other Freestyle Tricks We’d Still Like to See Sure, those corks, backies, misties, and mute grabs are cool and all, but how about a throwback to two other aerial acrobatics from yesteryear? Way before the today’s era of off-axis rotations, jumpers kept it north-south, letting their skis do the talking. A few we’d like to see: Twister: This is one of the only tricks that parlays onto the après dancefloor as well. As its name implies, the “twister” simply involves catching a little air and then “twisting” your skis to one side or the other and then back again real quick to land. Since your skis are moving sideways, you don’t need much air and the ensuing biff if you don’t get them back in time isn’t that bad. Feeling gutsy? Catch a little more air and do a double, twisting to both sides. Then you can twist and shout. Spread eagle: This is the classic crowd pleaser. Find a lip, launch off and spread your legs wide in the air. Just make sure to get them back underneath you in time or you’re in for a groin pull. Do it right, however, and you can expect a raucous roar from those on the chairlift above. Extra credit: Throw both poles in between your legs to make it a Cossack.
COURTESY OF LAKESIDE SAUNA CLUB
COURTESY OF LAKESIDE SAUNA CLUB
GET YOUR COPY OF YAMPA YEARNINGS TODAY! Find locally at Off the Beaten Path, Ski Haus and more! Or order online at www.eugenebuchanan.com
You’re as cold hot as ice ... Located directly behind the Farmers Market
Sauna and Plunge! Want your heartrate to undulate like Steamboat’s mountains? Head to the new Lakeside Sauna Club next to Stagecoach Reservoir in South Routt for an authentic way to reconnect with natural wellness in a peaceful outdoor setting. Nestled in Stagecoach State Park, the company’s sauna and cold plunge lets you alternate between heat and cold in twohour increments, for individuals, pairs, or small groups. The approach put together by owners Taylor and Ash Moody maximizes therapeutic effects while allowing you to fully unwind and embrace nature’s rhythms. “Our team consists of experienced wellness professionals committed to delivering exceptional care and we can’t wait to share the magic of sauna and cold plunge with the Steamboat community,” says Taylor. “We’re thrilled to be opening at Stagecoach – outdoor wellness, mountain views, and good vibes ahead.” Hours: Thurs.-Fri: 4-8 p.m.; Sat.-Sun: 10 a.m.- 8 p.m. www.lakesidesaunaclub.com
WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 37
NOAH WETZEL
OFF THE COUCH
Get Your Nordic On
L
et’s just call our hamlet a Nordic nirvana. Steamboat’s four Nordic centers offer more than 120 kilometers of groomed trails for classic, skate skiing and snowshoeing, all within 30 minutes of downtown. As well as our four official Nordic centers are groomed trails at Steamboat Lake State Park and Vista Verde Guest Ranch and even (sometimes) free trails in the Silver Spur subdivision. For more rustic, do-it-yourself kick-and-glide options, try the trails on the West Summit of Rabbit Ears Pass (nine trails ranging from 1.6 to 7 miles); Dry Lake Campground on Buffalo Pass; or Spring Creek in town (just carry the proper equipment, be aware of changing weather and let someone know where you’re going). A sampling:
SANDWICHES FOR EVERY
ADVENTURE
Howelsen Hill: You’ll likely share the trail with an Olympian at Howelsen Hill, whose 21km of trails are maintained by the city and often part of the Nordic combined World Cup cross-country circuit. They’re groomed three times weekly and in general are a bit steeper than other trails in the area. www.steamboatsprings.net/ski Haymaker Nordic Center: Located south of town, Haymaker Nordic Center offers 8km of trails along the easy, rolling hills of the Haymaker Golf Course. Perfect for beginners and a fun area to work on technique, it also has a full-service shop, complete with lessons, rentals, retail and more, as well as 3km of snowshoe trails and 10km of fat bike trails. Reward yourself with a pampered lunch or hot toddy at its restaurant, now operated by Aurum. www.steamboatnordiccenter.com Lake Catamount: The Catamount Nordic Center off Colorado Highway 131 offers a whopping 30km of groomed trails, characterized by flat, easy-rolling terrain and wide-open views of Lake Catamount and Pleasant Valley. It also offers lessons as well as dog-friendly trails (maximum two dogs/person). The trails are open daily, with the Club House restaurant open Wednesday through Sunday. www. catamountranchclub.com Steamboat Ski Touring Center: The Steamboat Ski Touring Center serves up 14km of groomed Nordic trails through aspen groves along Fish Creek, offering some of the most scenic and accessible touring in the valley. The center also offers 10km of snowshoe trails, a full-service rental and retail store, and daily lessons. Refuel at the Picnic Basket with homemade soups, breads, hot drinks and more. www.steamboatnordiccenter.com
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Steamboat Lake: Located 25 miles north of Steamboat on Routt County Road 129, the Steamboat Lake State Park Touring Center offers 15km of trails groomed twice a week by the Steamboat Lake Snow Club. Dogs are allowed but must be on a 6-foot leash. There are no services available so bring your own gear. It costs $10 per vehicle, with passes available at the park visitor center. www.parks.state.co.us/parks/steamboatlake
R E A L E S TAT E
BEN DUKE
Hot Tips for Warm Hands Glove tips from Swany’s Todd Givnish The Steamboat real estate market can be as wild as its winters. I have the knowledge, skills, and experience to help you navigate it successfully. Contact me today!
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E
ver get to the top of Morningside and see a whole crew doing big arm circles or waving their arms, looking like they are attempting to take flight? This is commonly known as the International Sign for Cold Hands. A typical leadup to this point is your thrifty snowslider getting some insulated work gloves at the local hardware store, which work great on temperate days and for the younger set. But eventually, a cold snap hits, there’s a long lift line (standing around = cold), or you age, which slows blood flow. Next thing you know, you too are flapping your wings, getting your blood to flow to your fingertips. Save the arm circles for the gym, or your warmup before rec-league softball, with these tips to keep your digits warm, rather than attempting to take flight. • Start warm, stay warm: Be sure your gloves are dry and warm before you leave home. Leave your gloves in the truck after shredding pow and you’ll have an uphill battle all day. • Pretend like it’s 1995: Plan to meet your crew “bottom of Storm, 9:30 a.m.” Leave your phone in your pocket. Taking your gloves off to text your homies, post to Insta, or check your Strava will lead to cold fingers on a brisk day. Enjoy where you are and who you’re with. • Purchase a pair of liner gloves: A thin synthetic or wool glove liner will add valuable warmth to your current gloves. They’re fast drying and easy to wash. Can’t resist the urge to check your Snapchat? A liner with Touchtec will provide a little weather protection. • Keep ‘em together. Fact is, mittens are warmer than gloves. Each of your fingers help to keep its buddies warmer. A mitten with finger channels is even warmer, as the lining between your fingers provides extra warmth and wicks away moisture. Additionally, finger channels provide better dexterity than an open mitt. • Extreme conditions call for extreme measures. On the coldest of days, consider adding a handwarmer to your tool kit. Be sure to activate them before you leave the house. Start warm and stay warm. Bonus: many Swany gloves feature a “heat utility pocket” that holds your hand warmer against the back of the hand, providing warmth without distraction.
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• It’s cheaper to do it right once: Invest in quality. Good shit ain’t cheap and cheap shit ain’t good. Consider the tried-and-true Swany X-Cell – the shell consists of 100% goatskin leather for durability and dexterity. Inside, Swany’s Triplex Alpha insulation system is 30-50% warmer than competitors and balances warmth and dexterity. Find them at Ski Haus, Christy Sports, Straightline, and Allen’s. And then next time you pass a group flapping their wings, give them the rocker or the shaka, showing off your warm fingers’ dexterity. WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 39
TUNES Bonfire Dub Releases 3 Singles, New LP
WWG founder Scotty Stoughton on Bonfire Dub’s New “Stars” Song Bonfire Dub is on fire itself. Blending folk, reggae, rock, and Americana, the band, led by Steamboat local and WinterWonderGrass founder Scotty Stoughton, has a new album out this winter, featuring three new tracks. We caught up with Stoughton for a little more insight into one of its hottest songs, “Stars” (available on Spotify), whose catchy, face-paced guitar lick evokes that feeling of freedom you get skiing an untracked powder field or floating a desert canyon. (Consider such lyrics as “An unknown distance to go…”; “Breathe in the canyon, she’s in control,” and “…so we can fined each other’s hearts in river time.”) S&C: What inspired you to write it? Stoughton: It was the summer of COVID and we launched RiverWonderGrass. With all the artists out of work and the world shutting down, RWG became a beacon of hope, adventure and sanity. In the van with Trout Steak Revival, I was reflecting on the immense level of gratitude I felt being able to experience these river trips, thus the “Stars Align.” S&C: What came first, the melody or lyrics? Stoughton: The lyrics on this one. Like many of my songs, it developed over a long time. I penned a few lyrics quickly, then marinated on the words and finally added music, and the “Whoa!” It just felt right.
S&C: What’s it about? Stoughton: Initially, it was about the deep feeling I had of being in the flow, the stars were aligning. Amid chaos and uncertainty, all of that fear dissolved along the river. As it developed, I wanted to turn that into inspiration and send a clear message that we can and we must “lift each other up.” If we don’t, no one will. No government, no corporation, only us, our community and our family. S&C: What was the hardest part about putting it together? Stoughton: Songwriting is the revealing of your soul. It’s so important internally and can be so harshly brushed aside by others. I’m very vulnerable when I write; even as I sit and type this, I’m tasked with writing lyrics for some upcoming music. Here in Baja I feel very inspired in the natural desert space, things flow out of me with less barriers. Still, it’s an exercise that takes focus and concentration, and at the same time, being open and becoming a portal to the universe. S&C: What do you hope people take away from it? Stoughton: I want people to feel good about themselves. To be inspired to assist our fellow humans and understand that we all fall and fail, and that is okay. It’s all part of the process.
From High School to the Howlie Stage
Catching Up with Alan Duty and the Lost Rangers Six years ago, Steamboat high schoolers Alan Duty, Ryan Hoffman and Darren Halik were just a bunch of students jamming and hanging out. Now they’re recording music with their band Alan Duty and the Lost Rangers, moving on from underage shows at Schmiggity’s to gigs at The Press, Old Town Pub, and, most recently, opening for Howelsen Hill’s Free Summer Concert series. “It’s snowballed,” Duty says, adding that playing the free concert series was awesome. “We all grew up going there, so it was pretty amazing.” After high school, the musicians all went off to separate colleges, but kept writing songs and playing remotely and together whenever they could. At Auburn, Duty picked up bass player Drew Turnipseed to join the band. And they’ve all stayed together enough to keep the band going. Somehow, it’s worked. When Duty and Turnipseed started working on new song “Cross Country Love” in Auburn together but couldn’t figure it out, the band got back together in Steamboat for a show at Old Town Pub and the song came together. In 2024, they recorded their first album “Nicotine and Daydreams,” featuring nine songs and a mix of southern rock, jam
band, and acoustic folk. “Everyone has different inspirations,” Duty says. “We’re working different jobs and going to different colleges, and we’ve brought our experiences together and found common ground.” Duty credits musicians like Cory Morrow and Pat Green for helping the band get their foot in the door. Sharing mutual friends in Texas, Duty met Green in 2019, forming a bond when Green and his family started traveling to Steamboat more often. “One night we ended up playing guitar together and he liked some of the songs that I had written,” Duty says. That’s how Duty ended up on stage with Green during Texas Music Fest, performing Green’s song “Wave on Wave” with him – the pinnacle of Duty’s music career to date. But he knows there’s more to come. While the band members have graduated from college now and secured their first jobs, they’re still setting their sights on album number two. “We hope to get settled and continue playing as much as possible because we love it,” Duty says. “It all comes down to playing, trying to get your foot in the door, being respectful, and not giving up.” -Sophie Dingle
WinterWonderGrass 2026 Lineup Let’s just call it bluegrass o’rama. That’s the storyline behind this winter’s WinterWonderGrass lineup, whose bands are a veritable who’s who of awesome-sauce jammers for this year’s 13th annual running of the event, which takes place Feb. 27-March 1 at the Knoll Lot and on the mountain. “I’m super stoked for the 2026 lineup,” says organizer Scotty Stoughton. “We’re hosting 11 new acts, 13 groups featuring the women of bluegrass, and one headliner making their Steamboat debut. This year’s lineup hits all the marks on the path to keep bringing in the favorites, honoring the legacy acts, and finding the next generation of pickers and kind hearts.” 40 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
This year, look for such headliners as Leftover Salmon, The Infamous Stringdusters, Daniel Donato’s Cosmic Country, Sierra Hall, Elephant Revival, Clay Street Unit, Andy Frasco, The Devil Makes Three, and more. “It takes a village and we’re extremely grateful,” adds Stoughton. “It’s a weekend of music, community, and love. We’re playing acoustic music in the middle of winter in the mountains – it’s a little nuts, but it brings people together. The most important things are the people, the memories and the connections we make. That’s the true fabric of everything.” Info: www.winterwondergrass.com
It’s about the people... Get to Know … Pat Waters Local musician Pat Waters is the man about town when it comes to music, playing in no less than seven different bands and almost as many instruments. He’s also the force behind live music venue Schmiggity’s, playing, booking acts, and even getting patrons to jam with him and sing along. We caught up with him to see what makes his drumsticks click:
COURTESY OF PAT WATERS
Meet Mr. Schmiggity
S&C: Where’d you get your musical chops? Waters: I joined the drum section of my school band as well as choir at Southeast Junior High in Iowa City in 7th grade. Then I formed my first rock band when I was in 10th grade and played with them throughout high school. My first “serious” band was in 1990 in Ithaca, New York, at Cornell University. The band was called Blindman’s Holiday and got extensive airplay in the Northeast and had the honor of playing opening slots for bands such as Widespread Panic, The Wailers, and The Band to name a few. After that I became a hopeless addict of playing live music for the rest of my life. I’ve been playing in bands ever since.
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S&C: When did you move to Steamboat? Waters: I moved here in 2007 with my ex-wife and two small children. My parents had a couple of different condos here since the 1990s, so I had been visiting for many years. I worked from home doing internet application development, so the decision to move here seemed like a no-brainer.
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S&C: How many bands are you in? Waters: Seven. In order of formation or joining, first was The Worried Men. Although they usually play with Ron Wheeler these days, I still play with them occasionally, so I’m counting them. The others are Wish You Were Pink, Speak of the Devil, Constant Change, Chamberlin Birch (when they do full band shows), The Bella Band, and Heads All Empty. S&C: Do you have a favorite? Waters: That’s tough because I enjoy playing with all of them in different ways. I suppose if I had to pick a “favorite”, it’s probably Wish You Were Pink because I get to do so many different things in that band: singing, drums, playing guitar, and running sound effects. And I still love Pink Floyd after all these years. Heads All Empty is also a lot of fun because of the double-drummer situation and their depth of talented musicians and vocalists. S&C: What’s your favorite instrument? Waters: Singing. If that doesn’t count as an “instrument,” I’d pick drums. S&C: What would you say you’re best at? Waters: Singing and drums. S&C: How easy is it to switch genres so quickly – like go from Dead to metal to Floyd? Waters: I love all of the genres I play, so it’s not hard to switch. But metal is the most difficult vocally and physically. S&C: What’s your take on Steamboat’s music scene? Waters: For a town our size, I think it’s great. I feel fortunate to be in a position to have an impact on the local music scene – as both a performer and a promoter. S&C: How fun are those play-along-with-Pat nights you host at Schmiggity’s? Waters: Both our “live band karaoke” and “guitar bar” nights are super fun. Guitar bar is particularly fun when we have a room full of people singing at the top of their lungs. It’s a pretty unique feeling to be in the middle of that. It can get pretty rowdy.
R E A L E S TAT E
Happy Hour
Mon-Fri 4pm-5:35pm
$2 Bites
Cheese slices, cheesy bread, garlic pretzels
Bevvies
$4 draft beers $5 wines by the glass
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Dinner Nightly 4:30PM 970.879.3131 • 50 8th Street
TUNES
8thstreetsteakhouse.com
COURTESY OF THE FLATTOPS BAND
DAILY HAPPY HOUR: 4:30-6PM & 8:30-CLOSE
No, the Flattops aren’t named for the shape of their heads; it’s for the mountain range ... honest.
What’s in a name… Steamboat-themed Bands!
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Sure, Steamboat’s band scene may seem incestuous at times, with players jumping around and playing with different acts, but no one can deny that local musicians all love playing here. Wearing their hearts on their sleeves, the following bands even took their names from local sources. The Flattops Band: Consisting of Randy Kelley, Eric Baker, and Lucas Mouttet, the Flattops Band is named after those flat-topped mountains south of town that comprise the Flat Tops Wilderness Area, the third largest U.S. Wilderness Area in Colorado and home to the headwaters of the Yampa River. Their sound is just as free-flowing as their namesake wilderness, guaranteed to liven your soul. Little Moon Travelers: Made up of Jeremy Campbell, Von Wilson, Eric Baker, Aaron VanWyk, and Kay McKenzie, Little Moon, which is now working on their first album, got their start in the Covid era by jamming around a firepit outside Jeremy’s house in the cul de sac of Little Moon Trail. Hence the name. Their blend of folk, old time and roots Americana is designed for listeners to put aside their worries and connect with each other more freely. Morningside String Band: Ever ride the Morningside chairlift? Then you’ll love the Morningside String Band, an acoustic trio formed in 2019 that is often a fivepiece, adding percussion and electric guitar. The current lineup includes Craig Thornhill, Paul Geppert, Tim Cunningham, Courtney La Zier and Gabe Hedstrom “on drums and jokes.” The band mixes originals and covers, rooted in blues, reggae, bluegrass, funk, jam and rock. Yampa Valley Boys: John Fisher and Steve Jones are mainstays in the Steamboat guitar and banjo-pickin’ scene, playing together as the Yampa Valley Boys for decades, entertaining everyone from rodeo crowds to apres revelers at the resort. Their name pays homage to the valley they love and call home. Rattlin’ 44s: Terry Williams and other local musicians who all live on RCR 44 realized they had enough musicians on the street that they could form a band. So, they borrowed the name of their county road, whose washboards create their own percussion whenever they’re driving to their jams. Alan Duty and the Lost Rangers: Steamboat-raised Alan Duty got this act together as a garage band during COVID with some of his buddies. The name pays homage to Lost Ranger Peak, the fourth highest in the Mount Zirkel Wilderness Area, which gets its name from sitting on the boundary of two ranger districts in Routt National Forest, with a ranger from one district once reportedly getting lost on the mountain and having to be rescued by the adjoining district’s rangers.
PARTY TIME Downtown Happy Hour Sampler
Happy Hour Snapshot
Angling for some après after the slopes and some of the best deals going in town? There’s no shortage of happy hours in town, serving up drink and food specials for those who get there during the golden hours. The only problem: finishing your day’s adventure in time. Behold, a roundup of a few to hit downtown.
Cheap Cheers
8th Street Steakhouse 4:30-6 p.m./8:30 p.m.-close daily; www.8thstreetsteakhouse.com Aurum Food & Wine 4:30-6 p.m. daily; www.aurumsteamboat.com Back Door Grill 3:30-5:30 p.m. daily, all day Sundays upstairs at the bar; www.thebackdoorgrill.com The BARley Tap & Tavern 5-7 p.m. daily/Sunday all day; www.thebarleycolorado.com Besame 4-5:30 p.m. daily; www.besamesteamboat.com Brass Kitchen and Bar 4-5:30 p.m. daily; www.brasssteamboat.com The Common Bar Food: Sunday-Friday 2-5 p.m.; Bar: 2-5:30 p.m. daily; www.steamboatcommons.com The Corner Slice Monday-Friday 2-5 p.m.; www.thecornerslice.com Cypress 3-5:30 p.m. daily; www.cypress-steamboat.com E3 Chophouse 3-5 p.m. daily; www.e3chophouse.com How Ya Doin’ Pizza & Eats 4-5:30 p.m. daily; www.howyadoinpizzaneatz.com Johnny B Goods Diner 3-5 p.m. daily; www.johnnybgoodsdiner.com Laundry Kitchen & Cocktails 4:30-5:30 p.m. daily; www.thelaundryrestaurant.com Mai Thai 3-6 p.m. Tuesday-Sunday; www.maithaimenu.com
Mambo Italiano 4-5:30 p.m. daily; www.mambos.com Ocean Dragon 3-5 p.m. Monday-Saturday; www.oceandragonchinesesushi.com Old Town Pub & Restaurant 3-6 p.m. daily; www.theoldtownpub.com O’Neil’s Tavern & Grill 3:30-5:30 p.m. and 10 p.m.-midnight daily; www.oneilstavernandgrill.com Primrose 4-6 p.m. daily; www.primrosesteamboat.com Salt & Lime 3:30-5:30 p.m. daily; www.suckalime.com Schmiggity’s 8-9 p.m. daily; www.schmiggitys.com Seedz 3-5 p.m. weekends; www.seedz-café.com Sunpie’s Bistro 3-6 p.m. daily; www.sunpiessteamboat.com Table 79 Foodbar 4:30-6 p.m. daily; www.table79steamboat.com Taco Cabo 4-6 p.m. daily; www.tacocabo.com Vaqueros 2-6 p.m. daily; www.vaquerosmexican.net Yampa Valley Ice House 2:30-5:30 p.m. daily; www.yampaice.com Yampa Valley Kitchen 4:30-5:30 p.m. daily; www.yampavalleykitchen.com
Late Night Happy Hours
Want bargains that continue until the cows truly come home? Try the below late-night happy hours (but don’t let them affect a powder morning): 8th Street Steakhouse we think is awesome. Just look at its chalkboard 8th Street Steakhouse augments its normal behind the bar for the beers marked and they’re 4:30-6 p.m. happy hour with another for night only five bucks, with similar $7 wine and mules, owls from 8:30 p.m.-close, including four-buck and $9 margs. www.thebarleycolorado.com beers and $6 house wines, margs, well drinks O’Neil’s and martinis. Throw in sweet-dreams grub like O’Neil’s’ (wait, is that three apostrophes?) late $6 8-oz. steak burgers, house salads and toast, night happy hour runs from 10 p.m.-12 a.m., stuffed mushrooms, spinach artichoke dip, shrimp so bring your sleeping bag. Try $4 well drinks, skewers and truffle fries and you might want to $2 off brews, $6 house wines and car bombs, and camp out. www.8thstreetsteakhouse.com more. For grub, chow down on $7 jumbo pretzels, The Barley Irish mac and cheese, fish and chips and While we won’t necessarily call it “late night,” the cheeseburgers. www.oneilstavernandgrill.com Barley’s happy Hour stays open until 7 p.m., which
8th St. Steakhouse
Grill it yourself at 8th Street Steakhouse, where you’re the chef and happy hour hero. From 4:30-6 p.m. and again at 8:30 p.m. (because why stop once?), get down with: $7 Steak Burgers, Stuffed Mushrooms, and Truffle Fries so fancy they don’t need a dipping sauce (but they have one anyway); $6 martinis, well drinks, and wine; and $2 off all beers. This place serves steakhouse swagger without the steakhouse sticker shock. “Are you kidding me?” says owner Tim Pahula. “Freshly ground steak burgers daily from all our in-house cuts that include Wagyu Kobe, Colorado Buffalo, USDA Prime NY Strips, and Filet Mignon for only $7 and a whopping half pound. It’s also late night starting at 8:30 p.m., seven nights a week and includes other great food and drink specials. We’ve been told it’s the best happy hour in town.” www.8thstreetsteakhouse.com
Corner Slice
Monday through Friday, 4-5:35 p.m. (and all day Sunday for football) is basically adult recess at Corner Slice. Imbibe in $3 cheese slices, garlic pretzels and cheesy bread; $13 cheese ‘zas (yes, you read that right); and $3 beers (“All of ‘em!”). Also revel in $5 wines and shots, including Jameson, Stoli-O, Rumpleminze, and Jager Bombs – aka the Holy Grail of “I should probably eat first.” “We always add the five minutes because I’m typically running late and always appreciate a small buffer,” says owner Bryan Baker. www.thecornersliceco.com
Backdoor Grill
Originally a to-go window, now a full-on burger beacon. It’s lowkey, laidback, and dangerously good. Bonus: you can totally say you went “around the back” and not sound sketchy. From 3:30-5:30 daily, you can crush burgers, beers, and boneless buffalo wings that bite back. www.thebackdoorgrill.com
Johnny B Good’s Diner
Happy hour but make it dessert first. Every day from 3-5 p.m., grab a slice of pie for just $3.99. Yes, really. Think Banana Cream, Key Lime, and more sweet seduction, then pair it with an adult milkshake like the Georgia Peach (with peach schnapps and actual peaches), or Adult Root Beer Float (with Not Your Father’s Rootbeer, because you’re someone’s questionable influence). www.johnnybgoodsdiner.com
O’Neil’s Tavern & Grill
Come for the Irish charm, stay because you’re suddenly best friends with the bartender. O’Neil’s dishes up happy hour twice a day – 3:30-5:30 p.m. and again from 10 p.m. until close – for anyone who believes the luck of the Irish starts with a great deal. It’s cozy, it’s loud in the best way, and the drinks go down smoother than your last attempt at an Irish accent. Drinks? Try $5 well drinks, $2 off drafts, microbrews, and imports; $6 wines; $7 Dirty Duke (don’t ask, just order); and $8 car bombs if you’re feeling bold. Food-wise, try Irish Mac and Cheese that’s aggressively comforting; Jumbo Pretzels with mustard, which honestly should count as a meal; Fish and Chips, because when in doubt, go full pub; and a double burger for soaking up that second car bomb (wise move). www.oneilstavernandgrill.com
Town’s Cheapest Beer? Gravity Haus
For this esteemed accolade, look no further than the good ol’ White Rabbit bar and restaurant located at Gravity Haus on the mountain, which this winter has a two buck happy hour for 16-ounce cans of Outlaw lager. Yes, you read that right. Just $2 for a whole 16 ounces of crushable deliciousness. Go ahead, buy a round for your friends. www.gravityhaus.com WINTER/SPRING 2025-26 | SWILLIN’ & CHILLIN’ 43
PARTY TIME Glide On In
On-Mountain Après to Wet Your Whistle
Done schussing? Time to start aprèsing in your ski boots (please, no dancing).
The après scene at Slopeside ... what’s not to like? Après Burger Bistro: Belly up to an historic bar, created for the 1904 St. Louis World’s Fair, at Après Burger Bistro at 2500 Village Dr., just across from the base area. Its burgers are gargantuan and its happy hour from 4-5:30 p.m. serves up $1 off beers, $2 off wine and cocktails and $2 off apps and salads. Brick: Try not to sing “She’s a brick…house!” when walking through the doors of Brick, located at the base of the Wildhorse Gondola. Inside you’ll find homespun pizzas, beer, wine and more – as well as the gondola as your personal valet service. Bus Stop (Storm Peak): Steamboat’s newest taproom serves up Storm Peak’s award-winning craft beers from 3-9 p.m. in the base of the Steamboat Grand. “It’s a great addition to our taproom scene,” says co-owner Wyatt Patterson. “And you can click out of your bindings right across the street.” Gravity Haus: This “Colorado-based social club for the modern adventurer” is housed on skier’s left just above the base. Schuss on in for a mountaincasual dining atmosphere and bar, with a chill vibe, sustainably sourced grub and some of the cheapest happy hour beers in town ($2 Outlaws, anyone?). Fleischer Sports: A ski shop in an après listing? Yep. Olympian Chad Fleisher has a bar in his shop at the base, which lets you get a beer – in front of the tuning machine and 55-inch TVs – while waiting for your skis to get waxed. Bonus: Baywatch is always on one of the TVs and DJ Brd Toez spinning house music on weekends.
Gondola Pub & Grill: Formerly the Grubstake, Gondola Pub & Grill is the second-longest, sameowner-operated restaurant in Steamboat. It features a solid happy hour and family friendly, Americanstyle cuisine designed to get you back out on the hill.
music dance floor (puh-lease, not in your ski boots). For grub, try the Ski Town USA Burger and Elk Chorizo Fundido, washed down with 24 beers on tap. Bonus: Happy hour from 3-5 p.m. and the names of Steamboat’s Olympians on the ceiling.
Los Locos: In the mood for margs? Pay tribute to Jimmy Buffet at Los Locos, offering some of the best in town. Order inside, grab a number, and they’ll bring it outside to your table. For grub, saddle up to chips and salsa, nachos, and green chili-smothered burritos. Bonus: Heaters keep your tootsie’s warm.
Saddles (Sheraton): Saddle up to libations and fireplaces inside and out at Saddles at the Sheraton, featuring the best skier-watching view in town. (Show up in your footie PJs if you’re staying there.) Want to get fancy? Try its Champagne powder cocktail, snowcapped Irish coffee or 3-wire Old Fashioned.
Mythology on the Mountain: Located at Torian Plaza with an awesome patio, Mythology Distillery now has its own on-mountain après location for the second year, serving up homespun cocktails, beers, and more. Hint: try its Manhattan or Old Fashioned.
Slopeside: A longtime local’s fave, freshly renovated Slopeside is known for its homespun, wood-fired ‘za’s, ice cold brews, live music outside, and straight-fromthe-Arctic, ski-up ice bar. Ski or board right up to your chair before buying a round for the masses. Hint: A “local’s” pint pass gets you happy hour pricing on beer.
Paramount: Hit Paramount for Stella and other draft beer (including pitchers), and covered outdoor seating that lets you wave to friends walking by to their expired two-hour parking space at Ski Times Square. And their food is delish, including Pesto Chicken, Cubano sandwiches, and handcut fries with mango-chipotle ketchup. Bonus: Overhead heaters that actually work. The Range/Timber&Torch: The Range offers food and a bar downstairs; a second-floor bar with an outdoor deck (look for people dancing in their ski boots to a DJ); and firepits and seats around the ice rink. Timber & Torch boasts the mountain’s largest party area, with patio umbrella bars and a live
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T-Bar: This locals’ favorite is known more for its downhome, grassroots vibe than its social stature. Ski right in and click out of your bindings tableside. With an old school feel just like its namesake lift, it serves up cold brewha’s on tap, wines and bomber margs, as well as town’s best game of drunken hammerschlagen. Truffle Pig: Truffle Pig offers one of the cheapest post-schralp beers around (go ahead and buy a round for your friends). While fitting inside can be tough along the narrow-corridor bar, hang out outside by a large gas fireplace, banging your boots together to get warm. And, their Truffle fries are the bomb.
GRATEFUL GEAR Goods from Good Ol’ Steamboat (Plus a Bonus for Your Beer)
Town Hall Alpine Chaser Sun Hoodie Steamboat’s own Town Hall has a new sunshirt for those river mornings, beach days and time on the trail, a UPF 50+, long sleeve Chaser hoodie that’s sweatwicking, anti-microbial (perhaps it’s best feature), a cinch to clean and soft as butter. Made in Nepal and designed in collaboration with and printed locally by Kristyn at Origin, it comes with thumbholes and kangaroo pockets and is lightweight and breathable for anything your young-uns’ do in the ‘Boat. And, oh yeah, did we mention its odor resistant barrier? www.townhall.com Bold Outerwear Steamboat-based Bold is revolutionizing the goggle world. Frustrated by limited options between flimsy $30 goggles and the wallet-crunching $350 ones, they created a premium goggle balancing quality and cost, filling “a glaring gap – an overemphasis on catering to extreme skiers, leaving most enthusiasts out in the cold.” Voila! The Rambler and Morningside, featuring triple-layer foam, anti-fog and -scratch coatings, magnetic lenses for seamless swaps, and VIZ+ tech for crystal-clear vision even on White Out in a white out. www.boldouterwear.com. Point6 Ski Socks Steamboat’s own Point6 has a new line of merino socks for skiing and riding, designed to keep your feet fresh from alpining to après. The new footwears include the Flow and Mosaic Ultralight, as well as the Track Light and Shadow Medium. As a call-out, we’ll highlight the Flow, an ultra-light 3/4 crew with a multicolor design that adds a pop of style while keeping bulk to a minimum for a smooth, close boot fit. And its merino wool naturally wicks away moisture, regulates temperature, and keeps your feet feeling dry and fresh. www.point6.com ShovelWax Tired of lifting more weight than you have to when shoveling our Champagne snow? A sore back inspired local Cody Lynn to create Shovelwax, an environmentally conscious lube created from natural soy, candelilla, carnauba, bees wax, and graphite to slicken those shovel blades so snow doesn’t stick. “It was born during the winter of 2023 when I threw my back out from snow sticking to my shovel,” Lynn said of its launch. “After discovering all existing solutions were toxic, I created a non-toxic alternative that protects both our watersheds and our backs.” He now produces about 1,000 bars a day in his garage up in North Routt, with a 50-gallon stainless steel wax melter and shrink wrap machine. Fnd it everywhere from Ace Hardware locally to Amazon and more than 100 retail stores from Alaska to Washington. www.shovelwax.com The Beer Binding Ski Pole Beer Holder! Be the envy of the lift line and après like a pro with the new Beer Binding, a beer holder which attaches to your pole with a coozie already in place. No more bulky beers in your pockets or pack with this patent-pending design, refined over multiple seasons of testing. It features dual Velcro cinch straps, packs down to stash when not in use, and even fastens to boot buckles or snowboard bindings. It’ll even carry your empty (no more holes in your pockets). Rock them on both poles for sharing. Sure, the beer might get a little shaken up, but so will your après scene. www.beerbinding.com
Intentional Pathways Counseling Services, PLLC Jamalynn E. Holloway M.A., LPC, LAC, NCC, TTS, EMDR Trained
Sallie Holmes
ABOUT THE DESIGNER The Beer Binding was invented by “Raleigh,” a 38-year-old snowboarder operating out of his camper van. “After breaking a rib falling on my snowboard with a beer in my pocket, I needed a better carrying system,” he maintains. “I make them myself in my van. When everyone else reads a book, I make Beer Bindings. It’s supported my snowboarding for four seasons. As someone who’s had exploded backpack beers and broken a rib from a jacket beer, it’s pretty special.”
M.A., LPCC, LAC, NCC, C-AAIS, EMDR Trained
970.599.1593 117 East Main Street Suite C, Oak Creek, CO 80467
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LAST RUN Meet Powder Name: Powder | Age: 9 (63 dog) | Breed: St. Bernard | Nicknames: Powpow, Chowder Head, Snuffaluffagus Favorite Foods: Bacon, Tillamook cheese, cheesy puffs | Media Credits: CNN, Channel 9, Channel 7 and Fox News in Denver
St. Bernard Beta
COURTESY OF STEAMBOAT RESORT
The iconic barrel on a Saint Bernard’s neck dates back to when they were used as guides on a 80-km mountain road called Great Saint Bernard Pass between Switzerland and Italy. The San Bernardo dogs were raised in a monastery on this route that served as a shelter for travelers, with monks soon using them as rescue dogs. While never part of the official equipment used for rescue work, the wooden barrels contained brandy to warm up weary travelers. The barrels gained more fame from British artist Edwin Lardseer’s 1820 “Alpine Mastiffs Resuscitating a Traveler in Distress” painting, portraying two Saint Bernards rescuing someone, one with a barrel hanging from his neck. Lore says the painting honors Berry, a San Bernardo who rescued 40 people.
W
hile you might find plenty of powder on the mountain, hit Steamboat on the right day and you might also bump into Powder the dog. And you’ll know it when you do. Powder is a 165-lb. Saint Bernard and the resort’s official safety mascot who helps owner and ski patrol supervisor Duncan Draper spread the word about skier safety. Often seen with a red harness, she starts her morning by visiting Greenhorn Ranch, then visiting the birdfeeder, and then putting a paw in the door for Draper to talk to guests about skier safety. “She’s semi-retired these 46 SWILLIN’ & CHILLIN’ | WWW.SWILLINANDCHILLIN.COM
days, but still comes up on special days like Christmas and her birthday, which is Jan. 7,” says Draper, adding she’ll likely get 20 or so days in this season. “But after a couple hours she’s ready to lay down and nap.” Want to find her? Call ski patrol or swing in their headquarters to see if she’s around. “If we can make some youngster happy with a visit, we will,” says Draper. If you can’t find her on the mountain, she’s also somewhat of a YouTube sensation (www.youtube.com/watch?v=OZgnysTrrMg).
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