SneakPEAK Nov. 29,2012

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Thursday, Nov. 29 - Dec. 5, 2012

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On the

hunt

World’s fastest downhill skiers blaze at Beaver Creek’s Birds of Prey

Steven Nyman

Vail, three ways

Down-valley fun

The Comeback King A trip for every crowd Family holiday events Thursday, Nov. 22 -Wed., Nov. 28, 2012

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Bluegrass, pure and simple Born in Eagle, local band Hardscrabble brings down-home, traditional stringed sounds to the valley. By Jenna Stecker.

O

riginally meeting up in Eagle for weekly jam sessions, the members of Hardscrabble never really intended to become a band. But when someone asked them to get together and play a show for the Eagle Ranch Block Party in 2008, they thought, “Why not?”

crafted by every member of the band, a listener is bound to hear covers by some of the greats like Bill Monroe, Marshall Tucker and Tony Rice, as well as Flatt and Scruggs. Each member has different musical influences and tastes, and those influences change the band’s sound, but Hardscrabble finds its way back to the traditional roots of each song and gives the audience what no other band in the area can really do -- a down-home, classic bluegrass show. Like any other group, Hardscrabble has gone through some lineup changes over the years. Skinner jokingly says they are playing with “Hardscrabble 6.0” these days. All of these changes only serve to make the band stronger. Skinner says her voice has evolved. Men dominate bluegrass music, and many songs were written for a male voice. “Some songs I didn’t have the range for before, and now I can wail. Those are the songs I love to sing, the ones I can just wail on,” she says. Loss’ standup bass playing has grown leaps and bounds. For not having played the instrument until four years ago, he seems to have adapted very well and shown his exceptional diversity. Brown enjoyed the flat-picking style of Tony Rice so much that he taught himself how to do it and developed the classic bluegrass sound of the band even more. Even though each member of Hardscrabble has a full-time day job, they are a dedicated group, coming together to practice at least one night each week on top of the gigs they already have booked – that’s more than some full-time musicians do. The overall focus of the band is to create and give music to the people. “(Sharing music with someone) is really the biggest gift you can give,” Skinner says. Hardscrabble’s shows are lively and upbeat, as well as fun and appropriate for all age ranges. The band’s only fear is that people aren’t going out as much anymore to support their local businesses and local musicians. Needless to say, it just isn’t as much fun to play when there is no one to play for. So head out and support your local musical community. You can find Hardscrabble playing next at the Bonfire Brewery in Eagle on Dec. 1. Call Bonfire at 970-306-7113 for more details.

Douglas Landin, Realtor 2011 Past Chair, Vail Board of Realtors 2013 CO Association of Realtors Mountain District Vice President Elect 25 years Real Estate excellence www.LandinVail.com

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As they had no official name, the event creator dubbed them the “Hardscrabble Mountain String Band,” a moniker created as a tribute to Hardscrabble Mountain that lies between Eagle and Gypsum. The members enjoyed their first impromptu show so much that they decided to continue and try to play shows on a regular basis. First things first, they shortened the band name to just Hardscrabble. “I wasn’t a big fan of the name at first,” says Jena Skinner (vocals, harmonica). “But at the time all the members were from Eagle and Gypsum, so it seemed an appropriate fit.” The band is currently a five-piece outfit, with Skinner taking the helm for the majority of the vocals alongside Scott Loss, who also plays standup bass and fiddle. Rounding out their lineup is Robbie Brown on lead guitar and vocals, Eric Lovgren on banjo and vocals and Steve DeGroat playing the mandolin and vocals. Skinner credits each member of Hardscrabble for making it into what it has become. “(Over the years) we really have come together as a band. Every week seem to be more and more in sync with each other,” she says. Loss, who originally played the mandolin, picked up the standup bass when he joined the band. The brand of music the band has gravitated to could be called pure bluegrass. The High Country is a place that screams for a banjo and a fiddle. Some bands in the area offer those instruments in their lineup and give their music the bluegrass label. However, they also may salt their sound with style variations dubbed “newgrass” and “jamgrass,” and also rock and country. SneakPEAK writer Jenna Stecker can be reached at Hardscrabble is a band that leans to the traditional and the classic. Along with the original songs that are written and info@sneakpeakvail.com

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THE BIRDS OF PREY RACECOURSE

Taming the

Men’s Downhill Start

START

THE FLYWAY Men’s Weather Downhill Start Men’s Super Combined Downhill Start

THE BRINK Men’s Super-G Start

THE TALON PETE’S ARENA

Former U.S. Ski Team star Daron Rahlves decodes one of the world’s toughtest downhill courses. By Phil Lindeman. Cover photo by Keith Ruebsam.

Men’s Giant Slalom Start

RUSSI’S RIDE

Men’s Downhill Start Start Elevation: Finish Elevation: Vertical Drop: Length:

11,427’ (3,483m) 8,944’ (2,726m) 2,484’ (757m) 8,606’ (2,623m)

SCREECH OWL Men’s Slalom Start

Men‘s Super Combined Downhill Start Men’s Weather Downhill Start Start Elevation: Finish Elevation: Vertical Drop: Length:

11,158’ (3,401m) 8,944’ (2,726m) 2,215’ (675m) 7,002’ (2,134m)

GOLDEN EAGLE JUMP Men’s Super Combined Slalom Start

Men‘s Super-G Start: Start Elevation: Finish Elevation: Vertical Drop: Length:

Birds of Prey race schedule

10,948’ (3,337m) 8,944’ (2,726m) 2,005’ (611m) 6,165’ (1,879m)

THE ABYSS

Men‘s Giant Slalom Start:

Start Elevation: 10,351’ (3,155m) Thursday, Nov. 30 – Downhill training, 10:45 a.m. Finish Elevation: 8,944’ (2,726m) Vertical Drop: 1,407’ (429m) Friday, Nov. 31 – Downhill races, 10:45 a.m. Length: 4,806’ (1,465m) Saturday, Dec. 1 – Super-G races, 11 a.m. Men’s Slalom Start: Start Elevation: 9,596’ (2,925m) Saturday, Dec. 1 – Public bib presentation and party, 6 p.m. Finish Elevation: 8,927’ (2,721m) Vertical Drop: 669’ (185m) Sunday, Dec. 2 – Giant slalom, 9:45 a.m. Length: 2,175’ (663m) All races are free to the public from the grandstands at Red Tail Camp. Spectator buses leave Men‘s Super Combined Slalom Start: Start Elevation: 9,629’ (2,935m) from the Covered Bridge at Beaver Creek Village every 10 minutes. Saturday evening’s party Finish Elevation: 8,944’ (2,726m) is Vertical Drop: 685’ (209m) Length: 2,175’ (663m) at the Vilar Performing Arts Center. For more info see www.bcworldcup.com.

B

eaver Creek’s Birds of Prey downhill course is a testament to the sheer size and reputation of Colorado’s peaks. As the only official U.S. stop for the FIS World Cup circuit, it’s one of the world’s toughest single runs. Like Beaver Creek itself, Birds of Prey can lull unwary racers into a false sense of security. It comes in the first few weeks of the season, when skiers are cocky, but relatively rusty. In the dry early season, the course is almost completely man-made. Anyone who has spent a few days on various “ribbons of death� around the state knows such snow isn’t quite the same as the real deal, particularly when packed and iced to accommodate world-class downhillers. Daron Rahlves, a former U.S. Ski Team alpine racer and graduate of the University of Colorado in Boulder, ran Birds of Prey several times during his laudable career. In 2006,

RED TAIL JUMP

FINISH FINISH ARENA SPECTATOR VIEWING

nearly a decade after the course was built, Rahlves took gold in the downhill on his way to a fourth-place overall ranking in World Cup standings – his best finish ever. Although Rahlves no longer races, he speaks longingly about the course’s mix of challenging flats and intimidating steeps. “The Birds of Prey downhill is the one that really kicks off the season for us,� Rahlves says. “In the first training run, you’ll notice a lot of guys having fun in the finish because they’ve just experienced one of the best downhills in the world.� In preparation for this year’s Birds of Prey races – an anticipated shoot-out between European and North American heavyweights, including Bode Miller and Norwegian hotshot Aksel Svindal – Rahlves broke down the course’s signature turns, jumps and narrows. It’s built to host each major event (downhill, Super-G, giant slalom and slalom), but as a bornand-bred downhiller, Rahlves begins at the 11,427-foot summit to give race fans a sense of what pros will encounter during an entire half-mile run. Of course, nothing is a substitute for real speed and adrenaline. Memorize the layout and try your hand at the course when it opens to the public a week or two after racing ends on

[See BIRDS OF PREY, STEP BY STEP, page 5]

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Thursday, Nov. 29 -Wed., Dec. 5, 2012

in in the the heart heart of of the the Vail Vail Valley Valley

970-569-2900 www.coloradomountaincollege.com/edwards

Steven Nyman: Looking for a comeback Back from injuries, U.S. skier looks to make a mark at Beaver Creek By Melanie Wong

he says he’s not done yet. He’s not entering the season with unrealistic bravado – he knows the challenges ahead – but he truly believes that he could be successful again. The past year has been spent rehabilitating his heel, with treatment that included occlusion treatment, a therapy that blocks blood from the leg for short periods of time. He would then do exercises like squats, helping encourage muscle growth. Now, he’s back with an agenda – to get to the top again, but it’s been an uphill battle. Due to a change in the International Ski Federation’s (FIS) points system, Nyman must climb his way back up the rankings from the bottom, but he’s up for the challenge. SneakPEAK caught up with Nyman before the races kicked off to talk about the road back to the top.

For a downhill speed specialist, the last few years have been an uphill climb for American skier Steven Nyman. Standing at the bottom of the formidable Birds of Prey run at Beaver Creek on a training day earlier this week, the Utah native was hoping for a successful weekend at the World Cup race, which begins on Friday. This weekend will be a test for Nyman on a course where he has podiumed twice in 2006 and 2007. He’s just coming back to the circuit after an injured Achilles heel put him out for all of last season, and he finished another World Cup race at Canada’s Lake Louise last weekend with mediocre results. However, he says Lake Louise has always been a tough course for him, and here, on the steep slopes of Beaver Creek, is where he hopes to shine. Admittedly, it’s been and will be a long journey – his career has been riddled with unfortunate SneakPEAK: What was recovering from this Achilles injuries, including back problems early on, the Achilles heel heel injury like? and a recent crash at Copper Mountain two weeks ago that Steven Nyman: Recovery… it sucks. It’s a yearlong probruised several ribs. Each time, he’s come back with suc- cess, and I didn’t ski for seven to eight months. When you Steven Nyman returns to Beaver Creek, where he has cess, only to encounter another injury soon after. start to rehab, you can’t even push your heel off the ground. podiumed twice. This is his first time back to the race Now, at 30, some say Nyman’s story is winding down, but [See STEVEN NYMAN, page 20] after several injuries. Sarah Brunson photo.

BIRDS OF PREY, STEP BY STEP –––––––––––––––––––––––––––––

[From page 4]

The highly technical Russi’s Ride portion is all about aerodynamics. The key is staying low and strong – Rahlves relies on the fall line and powerful right leg to slingshot through a sustained left-hand turn to the tree-lined Screech Owl.

Sunday afternoon.

Starting line to The Flyway Located some 2,577 feet above the finish line, the men’s downhill start at Birds of Prey Screech Owl and Golden Eagle Jump begins rather gently. It’s slow and flat, and Rahlves says many racers can be caught offRacers who flail through the first technical section will pay at the Screech Owl jump, guard if they muscle through and don’t trust their tuning. For speed demons, patience is a where the run-in is tight and buttressed by an intimidating evergreen island. The jump leads virtue – a good split is an almost agonizingly slow 24 seconds. directly to the course’s only flat portion before the massive Golden Eagle Jump. Rahlves’ recommended speed for decent time: 75 miles per hour – at least. The Brink and The Talon The level gradient sucks a bit of speed before Golden Eagle, what Rahlves dubs one of Shortly after The Flyway’s long, flat buildup, the course takes a loopy left-hand turn and drops sharply. Think of it as a rollercoaster – the slow run-in leads to an average gradient of the largest jumps on the World Cup circuit (also the slalom start). But the landing is nearly 27 percent throughout, and The Brink reaches nearly 40 degrees. Rahlves suggests follow- as frightening, and a combination of tired legs, steep gradient and low light leads pros to ing the fall line closely to gather speed into a tight, fence-hugging turn that boosts slightly call it “The Abyss.” “It’s a section where you have to be right on top of your skis, and if you’re in the backuphill into the first real challenge, The Talon (roughly the Super-G start). The Talon pops racers off the left ski, over a mellow jump and into a quick transition to seat, you’re toast,” Rahlves says. “If you’re ahead of it, anticipating this compression into the right ski. It’s a true test of “air sense” – how well racers stay in form when off the snow – The Abyss, then you can really juice it out of that and just float over into the Harrier Jump.” made even harder by shadowy hard pack and a fall-away, right-hand turn into Pete’s Arena. Harrier Jump and Red Tail Jump to the finish Compared to Golden Eagle, the Harrier Jump is mellow, but a good line through The Pete’s Arena and Russi’s Ride Pete’s Arena (the men’s giant slalom start) is an appetizer to the technical middle sec- Abyss can make up time. The jump leads to a long right turn, followed by a loopy left turn tion to come – it boasts a relatively mellow gradient with smaller jumps, but like the start, into the Red Tail Jump. It’s what showbiz types might term a “moneymaker’ – big, narRahlves says a deceptive beginning is no excuse to get lazy. The course quickly slopes to row and visible from the lower grandstands. Rahlves focuses on clean, tight form to make the left, forcing racers to stay high and use the hill for speed. Dropping too far downhill can the bumpy run-in more manageable. If racers hold back, they could lose precious seconds lead to missed gates, not to mention zero chance of taking a podium. The section ends with gained higher up. If they go all in, they could notch a gold-plated finish. Rahlves would a harsh left-side compression that forces racers over a low jump, onto the right ski and into know. Russi’s Ride (formerly Pump House). SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com

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Vail,

three ways

An action-packed itinerary for every crowd in the playground in and around the classic ski town. By Melanie Wong

O

nce known as purely a ski destination, Vail and the surrounding area now offers something for everyone, from kidfriendly fun to spa-and-yoga retreats. Check out the following itineraries for a perfect Rocky Mountain weekend – and that’s whether you’re on vacation or a local looking for something out of the ordinary.

the perfect ski lesson package for kids ages 5 to 15. The Ultimate Four ski lesson pairs an instructor with a maximum of up to four kids for a focused, individualized day on the mountain. A full-day lesson, including lift ticket and lunch, is $310 per child. See the Ski and Snowboard School section at www.vail.com for details. - Sleigh rides at a dude ranch: Small and “big” kids alike will find something fun at 4 Eagle Ranch, a getaway located 25 miles west of Vail near the town of Wolcott. The ranch is found on a scenic stretch of road with views of the surrounding mountains, pastures and stars. Beginning Dec. 17, groups can take a cozy horse-drawn sleigh or wagon ride around the ranch, and then enjoy a western-style buffet at the barn and lodge. Live music and marshmallows around the campfire wrap up the evening. Cost is $75 per adult and $10-$25 per child. Find more info at www.4eagleranch.com. 2. The adventure seeker - Cat skiing at Ski Cooper: Want to venture out beyond the ski resort boundaries, but aren’t quite a backcountry pro? No problem at Ski Cooper, a small resort located 38 miles from Vail atop Tennessee Pass. Normally, adrenaline junkies wouldn’t find too many thrills within the resort, but the ski area offers specialized trips in the surrounding backcountry. Upper-intermediate to advanced skiers and riders are taken up nearby Chicago Ridge and other spots by a snowcat, accompanied by backcountry guides and a driver. Your guides will show you everything needed for safety, as well as lead you to the best spots for powder stashes and amazing tree runs. Your day can top out at 12,600 feet with views of the 14ers

[See VAIL, THREE WAYS, page 22]

Horse-drawn sleigh rides at 4 Eagle Ranch outside of Wolcott include a Westernstyle buffet, and music and marshmallows around a campfire. Scott Thornton photo. 1. The family vacation - Beaver Creek WinterFest: If any resort caters to families, it’s Beaver Creek. Wind down a day of skiing with freshly baked chocolate chip cookies, served slope-side daily at 3 p.m. After the lifts close, go for kid-friendly après fun in the village. Friday afternoons bring visits from the ski patrol dogs, tours of snowcats and marshmallow roasting slope-side. From Dec. 22 through Jan. 5 (with a break for Christmas Day), Beaver Creek’s WinterFest includes ice skating shows, visits from Santa, nightly winter parades through the village and appearances from winter characters. Teens will find disco parties at the ice rink, along with a park-riding skills and trick session. Events are free. See www.beavercreek.com for more info. - The ultimate ski lesson: Of course, you’ve got to hit the slopes. Vail Mountain has

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Thursday, Nov. 29 -Wed., Dec. 5, 2012

Get some pristine backcountry skiing with the help of Chicago Ridge snowcat tours at Ski Cooper. Guides take skiers onto 2,400 acres of backcountry for a day of mixed skiing that can include glades, powder stashes and views of surrounding peaks. Casey Day photo.

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Etown hosts “Bolder Bash”

Happy Hour

Event to raise money for the family of longtime local By John O’Neill

Longtime local Brian “Bolder” Lefebvre lost his two-year battle cancer on Sunday, Nov. 11, and now family and friends will remember him at one of the spots he loved the most. A fundraiser and appreciation of Lefebvre’s life, now being called the “Bolder Bash,” will take place this Wednesday, Dec. 5 at Etown in Edwards. “That is where Bolder hung out,” says Alexandra Fuller, an organizer of the event. “If you ever needed to find Bolder, you could usually find him there.” The Bolder Bash will kick off at 5 p.m. on Wednesday and will last until the bar closes. Tickets are $25 dollars at the door and includes food, beer, wine and a raffle ticket. There will also be a silent auction with items that will include an Epic Pass, dinner for four at Game Creek Club, tubing at Vail’s Adventure ridge, dinner at Bistro 14 and much more. All of the proceeds will benefit Lefebvre’s wife, Cindy, and son, Colby. Due to complications from the cancer, he was unable to work, and money raised in the fundraiser will ease the financial tension on the family, Fuller says. Lefebvre was well known for working at Charlie’s T-Shirts and helped open the shop’s Eagle. Fuller says that within Vail’s close community, Lefebvre reached a lot of people before his passing. Fuller, who works with Lefebvre’s wife, Cindy, recalls him coming into their office at Vail Resorts and Vail Mountain Human Resources just to say hello. “It can be hard for people that knew Bolder with the holidays coming around,” Fuller says. “But we want the fundraiser to be upbeat, a celebration of his life.” SneakPEAK writer John O’Neill can be reached at info@sneakpeakvail.com

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Health, Life and Dental Insurance HSA’s, IRA’s, Roth’s, Mutual Funds Long Term Care and Disability Insurance Medicare Plans Friends and family of Brian “Bolder” Lefebvre, a longtime local who passed away earlier in November, will hold a celebration of his life at ETown on Dec. 5. The proceeds from the event will go towards helping his family with medical bills. Photo special to SneakPEAK.

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Thursday, Nov. 22 -Wed., Nov. 28, 2012

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Austrian skiers

receive Vail hospitality

Ski and Snowboard Club athletes head to Austria in December as part of exchange program. By Michael Suleiman This December, 16 young ski racers from the Vail area will be leaving the local slopes at the beginning of the racing season, headed for the mountains of Austria. Ski and Snowboard Club Vail (SSCV) and the prestigious Stams Ski Academy in Tyrol, Austria, are beginning a new and unique exchange program to benefit both the American and Austrian athletes and provide them with an opportunity to train halfway across the world. For the past two weeks, athletes from the Austrian Stams Academy have been staying with host families from SSCV while training on Golden Peak. On Dec. 3, 16 junior athletes from SSCV will be going to Austria to complete the exchange. SSCV will be sending eight girls and eight boys to Austria, matching the eight girls and eight boys that Stams sent to Vail. The Vail athletes will be housed at Stams, staying in a monastery next to the academy. The Stams Ski Academy in Tyrol, Austria is the most decorated ski academy in the world. Founded in 1972, the academy is a well-established school complete with dormitories, training facilities, and even a business school for the students. Stams provides training for alpine skiing, Nordic, Nordic combined (and biathlon), snowboarding and ski jumping. Vail not only got to host the Austian athletes, but their coaches as well. With sixteen athletes (ages 14 and 15), three coaches, numerous training days, and volunteer preparations of the Birds of Prey Course, coordination and organization was key. “(Stams) is a great program that requires the coaches to also be teachers. We teach physical conditioning and skiing. Other coaches teach history, math, science and other programs,” says Stams Alpine coach Peter Obkircher. The academy has 180 students from ages 14 to 20. The school offers an additional year of schooling for postgraduates before they move on to college.

Austrian skiers from Stams Academy in Tyrol, Austria, are completing an exchange program with Ski and Snowboard Club athletes from Vail. Pictured here, they trained on Golden Peak and spent Thanksgiving in the area. The Vail students head for Austria Dec. 1. Michael Suleiman photo. The exchange wouldn’t have been possible without the support of the Vail community. Food was donated, lift tickets were provided, and even lodging was donated, all so these athletes could pursue their dreams. “When Aldo Radamus (Executive Director of Ski & Snowboard Club Vail) approached us with the opportunity to help out with this exchange program, we saw that this is a really great opportunity not only to send our local club to Austria, but to be able to share what we have here with the Austrian athletes,” says Nicole Whitaker, director of sales and marketing at Manor Vail, which helped host the Austrian skiers. The Tivoli Lodge in Vail, a family-run hotel with deep roots with SSCV, also provided lodging for coaches. Bob Lazier, who built the Tivoli Lodge in 1968, donated the concrete to build the SSCV clubhouse. “ “We feel like this is a great opportunity to give back,” says Tivoli co-owner and former Indy 500 champion Buddy Lazier. “We are not only happy to give back to Ski and Snowboard Club Vail, but we are also proud to.” Other community support has come from lift ticket donations from Vail Resorts and food donations from Blue Moose Pizza, Yellowbelly Chicken (newly opened restaurant in West Vail), and Old Forge Pizza. Host families have

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Thursday, Nov. 29 -Wed., Dec. 5, 2012

provided a memorable experience for the Austrian athletes as well. Thanksgiving dinners were also a new experience for many of the visiting athletes. “This is my first time to America. I liked Thanksgiving dinner with my host family,” says 15-year-old Stams athlete Lukas Pfister. “We all went on a Turkey Trot on Thanksgiving with hundreds of runners.” Host families similarly enjoyed having the visitors. “It has been really fun for us,” says host parent Ted Vickerman. “We were a little worried at first about how we were going to transport him back and forth, and if he was going to speak much English, but it has been great having him here. There are a lot of similarities between Ski and Snowboard Club Vail kids and Austrian kids. They get up early, eat a lot of food, go ski, tune their skis when they get home, and then do it all again the next day.” The exchange provides the athletes a cultural experience they may have never otherwise experienced. The same is true for the SSCV athletes that will be flying to Austria next week, where the hospitality will be reciprocated. SSCV organizers say this program is in its infancy stage, but will surely develop in the years to come.

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Out of the gate in Vail

Smartwool Series kicks off first race of the season SneakPEAK staff report

More than 120 skiers competed last weekend at Vail Mountain’s Golden Peak in the mountain’s first U.S. Ski and Snowboard Association (USSA) race of the season. The Smartwool Series, hosted by Ski and Snowboard Club Vail (SSCV), took place this past Saturday and Sunday on Golden Peak for athletes 14 and older. The race brought a wide range of competitors from near and far, including 63 male athletes and 63 female athletes. Competitors from Buck Hill Minnesota made the trip out to compete, as well as the University of New Mexico. The University of New Mexico came out looking for the win and ended up taking the entire women’s podium -- Mary Hostetter in first, Courtney Altringer in second and Anne Brusletto in third on Saturday. The New Mexico male athletes came out just as strong on Sunday and swept the podium with Michael Bansmer in first, Sean Horner in second, and Chriss Salbu in third. But lets not forget the locals. SSCV has been training Golden Peak’s slalom hill for the past few weeks and the athletes made the course look easy. Skylar Chaney placed second out of the women’s U16 division on Saturday, which gave her a sixth place overall finish. Following closely behind her, Camilla Trapness placed eighth overall and fourth for the U16 division. “The conditions were really good today and the course was great to ski on. My first run I skied more conservatively and just wanted to finish, but then second run I just went all out. I’m pretty happy with how I placed,” says Chaney. Unfortunately Chaney had a bit of a bobble in Sunday’s race and took a fall halfway down the course. Trapness performed well on Sunday and earned an 11th overall place. Rachael Desrochers and Megan McGrew raced well on the second race day beating older athletes and ending up in sev-

Ski and Snowboard Club Vail racer Danny Fowler competes at the kickoff of the Smartwool Series last weekend at Vail’s Golden Peak. Ski and Snowboard Club Vail photo.

enth and eighth place overall. Quick times came out of the male division in the Smartwool race, with local athlete Logan Martin placing first for the U16 division and third overall in Saturday’s race. Just like with World Cups, or any other race, a little inner team competition can fuel the desire to improve ones overall score. “Jack Keane and Tagert Mueller are good competition for me and are fun to ski against,” says Martin. Keane placed second just behind Logan Martin in the U16 male division on Saturday. Incredibly enough, Keane and Martin tied for 10th place on Sunday both with a combined time of 1:13.05. The best male performance came from SSCV athlete Danny Fowler, who placed fourth overall on the second race day. For official results of the Smartwool Series, go to www. live-timing.com.

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Aria’s high-altitude skin treatments Review: Vail spa’s experts can help keep your skin healthy this winter. By Melanie Wong

The Aria Spa, located at the Vail Cascade, offers massages, facials and other pampering treatments. Their specialists can help you combat the effects of winter skin with a combination of cutting-edge treatments and holistic advice. Vail Cascade photo.

I

may have been the worst candidate for a facial. I say that because I am absolutely terrified of all the peels and strange instruments that I associated with a spa visit. And let’s just say that once I had a bad experience. It’s unfamiliar territory for me, as my skincare regimen mostly consists of washing, a dab of moisturizer and the highly untechnical application of sunscreen. Then again, I may have needed a facial more than I thought. Like many who live in the mountains, the changing seasons also bring dry, tight skin, and hours spent in the sun do their damage as well. Nevertheless, I was nervous. However, the Aria Spa’s head esthetician, Dawn King, assured me that I would neither leave the spa looking like an extra on the cast of “Lost,� nor in pain from some strange chemical concoction. Aria, located in the Vail Cascade, has the only microdermabrasion machine of its kind in the Vail area. The treatment is called Ultrasonic Oxygen Infusion Microdermabrasion using a CACI machine, and despite the treatment’s complicated name, King says the process is relaxing and gentle, leaving skin feeling fresh and glowing. Turns out, she was right. The treatment differs from traditional microdermabrasion procedures, which sloughs off the top layer of skin using silicon, diamond crystals and suction. Instead of exfoliating with more abrasive methods, the Aria’s machine uses ultrasound waves to bring new skin to the surface and stimulate cell renewal. The treatment starts with a heavy moisturizer massaged into the skin, and various other products from the boutique line Ling that serve to open up pores, stimulate the cells and infuse moisture and oxygen into the skin. My skin, still recuperating from a recent sunburn, tingled as the papaya-laced cream did its work, and a steamer helped give it more moisture than it had felt in a long time. King described the product as a Pac-man for the skin, loosening the dead and dry cells so they could be removed. After the moisturizer comes the microdermabrasion. Depending on the type of facial and need of the client, King says the procedure can be done a number of times in a session, and different tools, ranging from a knob-like instrument to a spatula-type tool, work on the skin. It helps with everything from reducing wrinkles to combating dry skin to reviving skin from the detoxing effect of a breakout, King says. My mane also got a hydration treatment with a Moroccan Hair Wrap, a procedure that smothers your hair and scalp in a hydrating mask of Argan oil that acts like an intensified conditioner. It’s massaged into the scalp from the roots to the ends. After washing it out 30 minutes later, my hair was noticeably glossier and silky, and the next day, when I inspected my locks for the split ends that had began to show themselves recently, they were nowhere

to be found. Combating mountain skin Many of the problems that accompany “mountain skin� are due to harsh weather conditions and an affinity for the sun shared by mountain dwellers. The conditions can cause premature aging if you don’t take precautions. “I call them ‘mountain women,’� King says “Their bodies are young and fit, but they look 100.� Along with short-sighted skincare, another mistake commonly made by her clients is using the wrong kind of skin products. “ Most common brands of moisturizers aren’t enough for up here,� says King, who recommends more intensive products aimed at particularly dry climates, such as Ling, or a line called Medik8. King also says that moisturizers are meant to lock in moisture, so always apply while the face is damp. You may even need to use a serum – a product that gives an extra boost of moisture and nutrients – before applying moisturizer, she says. Many of the problems that people experience with their skin, including dark spots and dryness, can also be remedied with diet, says King, who helps her clients take care of their skin from the inside as a supplement to external procedures. The extreme dryness of an alpine climate means that many people are constantly dehydrated, and all the water in the body gets used up, leaving the skin cracked, flaky, dull and, eventually, permanently wrinkled. The first step is drinking enough water – and at high elevations, that may be more than you think, says King, who also studied holistic nutrition. Getting a good dose of healthy fats, such as Omega-3 fatty acids, goes a long way in a skincare regimen, she says. Omega-3s can be found in oily fish such as salmon and sardines, as well as and in flaxseed and walnuts. She suggests eating foods with lycopene, a compound found in pumpkin, tomatoes, watermelon, and other red-hued vegetables and fruits. The pigment is thought to protect skin against environmental factors. The benefits will show not only in your skin, but also in your hair and nails, King says. On the nutritional flip side, too much alcohol, caffeine, refined sugars and processed foods show negatively on your skin. As King explains, those foods are harder for the body to process, and valuable nutrients are diverted from the skin. “Nutrition is one of the most important things for your health,� King says. “We try to help our clients eat for healthy skin as well as get the right treatments.� SneakPEAK editor Melanie Wong can be reached at Melanie@sneakpeakvail.com

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Eagle Valley High School basketball players Michele Carvajal and Jesse Chambers (l-r) run through drills at practice. Kent Pettit photo.

hopefuls The Lady Devils basketball team looks to learn from last year’s growing pains. By John O’Neill

T

he first game for the Eagle Valley High School Lady Devils basketball team will be this Friday against Basalt in a Western Slope tournament held in Carbondale. The team, who finished last year at 6-17, returns a large share of athletes who are all hoping to better the record and use this season to turn the program around. “Last year we had some peaks and valleys,” says the Devils’ Head Coach Sam Bartlett. “We continued to get better as the season went on. We had a lot of young girls in the line up last year. We had a lot of growing pains. This year we are returning a lot of varsity talents.” Bartlett, who is in his third year as the Devlis’ head coach, started two freshman and three sophomores in games last season. The inexperience showed, but he hopes that is something that will change this season. Official practice began Nov. 9 for the Devils, but the team has been playing since summer. Bartlett has taken the girls team to summer tournaments around the state and estimates the girls have already logged 25 games together. “We are already looking much improved,” Bartlett says. “We played in a weekend tournament in Aspen, a tournament in Parachute and went to a team camp at Colorado Mesa University. That adds a lot of experience.” In addition to the summer tournaments, Bartlett hosted open gyms all summer and throughout the fall. He says that there was heavy participation in the optional practices, and that speaks to the dedication of the girls. “We had big numbers and a lot of enthusiasm. The open gyms had good attendance all summer, not just here and there,” Bartlett says. “Their dedication really shows and their improvements are really showing.” While the girls are gaining experience and capitalizing on more time spent together, the Devils will remain relatively young this year. Bartlett says that at the moment there is only one senior in the program, but there is a good group of juniors and sophomores, and even some freshman capable of contributing this year. Ally Zehring, the lone senior who plays at guard, is al-

ready excited about the season. In her final year, she looks to improve upon last year and thinks it to be very possible. “Last year the team felt like we had all new people,” Zehring says. “We hadn’t known each other. Now that we’ve known each other and played together for more than a year, we know how to connect as a team.” Setting their sights With the 6-17 record from last year, the Lady Devils aren’t just looking to improve, but improve dramatically. The girls and Bartlett agree on two overall goals: get their record up over .500, and make the state tournament. “I think our goals for the season will be to make it to playoffs,” Zehring says. “Our girls’ basketball team hasn’t been there since 2004, I want to say. It would be awesome to make playoffs for my senior year.” Last year, teams on the Western Slope faced a subjective appointment to the state tournament. There were 23 regular season games and a selection committee that picked the teams who would play in the tournament. This year, that has changed. There will be 19 regular season games this year and then a district tournament of 11 teams. The top seven teams in that tournament will qualify for the state tournament. Madeline Lounsberry, a junior who will play post and who received an All-League Honorable Mention last year, backs Zehring. She wants that state playoff berth. “Last year we had a lot of freshman. We were inexperienced, I’d say. We had a different team dynamic. This year those freshman and those sophomores will be more used to the speed of the game. And we know each others’ strengths and weaknesses. This year we developed individually and as a team. We have high hopes on the season,” Lounsberry says. “It all starts this year” Things are looking up for the team, but in order to capitalize on their potential, Bartlett and the girls know there will

be aspects to work on as the season progresses, both individually and as a team. “We need to be able to work on a lot of the fundamentals to improve as individuals,” Bartlett says. “We need to get more confident doing the little things. We are a small team, but we’re a fast team. We will need to focus on what our strengths are while improving our weaknesses.” Zehring looks for confidence in moving the ball around the court. “For myself, I haven’t been been a very confident dribbler and shooter. I need to break that,” Zehring says. “For the team, it will be cutting down on turnovers as much as possible.” Lounsberry is also analyzing her game and fixing up her weaknesses. “Individually, I’d like to cut down on turnovers a lot,” Lounsberry says. “I would also like to develop my post moves. Bartlett is going to have me playing a little more post this year. I’ll also work on outside my shot a lot and getting to the line more often. I’ll have to be driving more, too.” With the season kicking off on Friday, Bartlett says he is confident with where the girls are at. He is comfortable working through the kinks as the season progresses and expresses his pride in how far the girls have already come. “Every single girl on the team has improved tremendously. They have all taken to heart the comments and feedback from the coaching staff to improve their game individually,” Bartlett says. “Now they are really coming together as a team. They are tight-knit, and that is a huge thing in any form of athletics. Together they are more confident. Overall they are mentally and physically prepared for the season. I think they understand that with hard work, they are going to get better and that there are better years to come. It all starts with this year.”

SneakPEAK writer John O’Neill can be reached at info@sneakpeakvail.com

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Vail | Avon | Eagle

Davis Hermes, 12, recently became the youngest person to complete a high line send across a canyon in Moab, Utah. The Edwards resident successfully walked on an inch-wide line across a 350- to 400-foot deep canyon. Here, Davis prepares to successfully cross a 47-foot line on. Nov. 23. The sport, called highlining, is similar to slacklining, but done at higher elevations, and using harness and safety equipment. Congratulations, Davis! Photo by Amy Hermes.

From ski racer to accidental architect

Longtime Vail local redefines Chipotle’s influence on fast-food design By Phil Lindeman

Thaddeus Briner never intended to shake up the commercial design world with his hip, stripped-down reimagining of Colorado’s trend-setting restaurant chain, Chipotle Mexican Grill. As a fresh graduate of Battle Mountain High School in 1985, he never even planned on becoming an architect – he was just a ski racer with a penchant for drawing. “The only reason I got into college was because of racing – I don’t think my scores did much help,� laughs Briner, who attended Middlebury College in Vermont as an undergraduate. “I was 17 years old, wanted to get out of the valley, and heading out East really appealed to me. People who ski out there really know how to make the most of what they have.� Now 45 years old and separated from his college alpine career by nearly three decades, Briner is a sought-after fixture in the architectural hotbed of his adopted home, New York City. For a relatively young, thirsty creative type – friends describe him as one of the best illustrators they’ve ever met – the big-city environment had more to offer than a snowBattle Mountain High School graduate Thaddeus Briner is the lead architect for Colorado-based Chipotle, a restaurant leading the fast-casual industry with an inventive atmosphere that reflects its food. His recent redesign builds off the brand’s original Denver decor with clean lines, minimalist materials and simple accents. Photos special to SneakPEAK.

laden mountain town, including highly influential business owners in search of new ideas. Along with a lucrative contract at Chipotle, Briner and his 5-year-old architectural firm, Outfit Architecture, have built a reputation for modern-meets-authentic design in Manhatten, Chinatown and the Bronx. His ability to mix old-school NYC – exposed brick, stone accents, curved lines – with angular, more “modern� metropolitan elements has earned praise from The New York Times, Wall Street Journal and multiple architecture journals. Briner’s impressive resume isn’t bad for a laid-back former ski racer, one who cringes at the thought of being labeled a “snotty New Yorker� and returns a few times each year to ski Vail or hike nearby 14ers. He credits time spent on a construction crew in Vail for sparking an interest in threedimensional building, which led to a master’s degree at Rice University in Houston and, eventually, jobs at smaller firms in NYC. He may have no desire to design multi-million dollar mansions in Arrowhead or Bachelor Gulch, but his ties to the area run deep. “I think about Vail a lot,� says Briner, whose father was

the architect responsible for Red Sandstone Elementary and the Vail Post Office. “I definitely don’t want to be seen as someone who thought Vail wasn’t good enough and moved to New York. It was just a better fit for me, professionally and with my family. I don’t regret leaving, but I do lament not seeing the people I grew up with.� The Chipotle connection Chipotle is one of the fastest-growing restaurant chains in the country, a $2.27 billion business built on a strippeddown menu of tacos, burritos, Mexican bowls and little more. Along with peers like Panera Bread, the chain is on the forefront of the “fast-casual� movement. This decidedly modern take on fast food (some might call it snobby) is part about health, part about quality, and all about changing tastes in America – greasy fries and questionable burgers no longer cut it for Food Network faithful who want a quick, delicious, hand-crafted meal. Before Chipotle, however, fast-food chains put little

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Holiday

Home Gift Guide from your locally owned & operated shops HOME DECORATOR

This hand-made wreath is made from fresh pine and lights up to decorate your home this holiday season. This wreath and many other sizes and options can be found at Sweet Pea Designs in Eagle-Vail 970-949-6617.

SMELLS OF CHRISTMAS

Bring the magical scent of Christmas to your home this holiday season with aromatic scented candles. Try the cranberry frost or the fresh-cut evergreen fragrances. Great gifts for your home and more scents available at Alpine Ambiance, located in Eagle 970-324-4888 and Riverwalk in Edwards 970-926-5888.

PET LOVERS

These stylish pet food containers come in three different sizes and are available in leopard print, toile, white or silver. Very durable, food safe, and made from recycled steel. Available at Zoe and Guido’s Pet Boutique, 182 E Gore Creek in The Vail Village, 970-476-0255.

WINE ENTHUSIAST

CHEESE AFICIONADO

Beautiful, hand-crafted tray and cheese set made in America with recycled aluminum. Perfect for all your party serving needs. This set is available at Asian Village in the Edwards Riverwalk 970-9266188.

WARM WISHES

Decorate your master bedroom, guest room, living room or ranch house with these silky and soft faux fur pillows and throws. Perfect for cuddling up with on a cold day. For more colors and styles go to P. Furniture, located in Eagle-Vail or call 970-949-0153.

GoVino shatter-proof wine glasses are a perfect gift for the home. These glasses look and perform like crystal, yet won’t shatter, are reusable and recyclable. Wine or champagne glasses are available at Alpine Wine and Spirits in West Vail 970-479-8116.

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Holiday

Foodie Gift Guide from your locally owned & operated shops CLASSIC ITALIAN DIGESTIF

Quintessentia Amaro Nonino is an amber digestif with deep red hues and the extraordinary fragrance of mountain herbs. It is an absolutely amazing, delicious and approachable amaro available at Alpine Wine and Spirits in West Vail, 970-479-8116.

CHOCOHOLIC

SWEET TOOTH

Delicious homemade cupcakes made fresh daily are the perfect gift for the entire family. Get them at Mountain Cupcakes at 162 E. Gore Creek Drive in The Vail Village, or call 970-306-6422.

These gourmet chocolates are perfect for the chocoholic in your life. Edwards’ eat!, located at The Corner, is the only place in Colorado to get your hands on these delicious, one-of-a-kind flavors. Call 970-926-1393.

CUT RIGHT

The Kyocera Santoku Knife and Mandoline Set is the ultimate cutting tool for slicing fruits, vegetables and boneless meats. Get the foodie in your life slicing like a pro with this gift set, available at Kitchen Collage in Edwards, or call 970-926-0400.

EASY BAKE

Gluten-free brownie and cookie mix is available at Last Course Dessert Bar and Pastries at the Riverwalk in Edwards. Just empty the jar into a large mixing bowl, add eggs and butter, and bake for 20 to 30 minutes. To pre-order your holiday dessert or to pick up some tasty treats, call 970-926-1979.

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Thursday, Nov. 22 -Wed., Nov. 28, 2012

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p i S r i t a h ol A

Season kicks off with annual parade, market and fair By Phil Lindeman

One thing is for certain: this weekend’s Winter Market and Holiday Fair in Eagle will be miles different than standing in line during Black Friday. It’s why vendors like Pat Prickett of Learning Works in Grand Junction are coming. “The chance to come out and do a winter market sounded really neat,� says Prickett, who’s business specializes in creative, old-school toys centered around Christmas and learning supplies throughout the year. “We always try and stay away from the sort of things you find in Wal-Mart. Of course, the learning stuff can be a bit underway this time of year – no one wants to get pencils and scissors.� At the holiday fair on Saturday – one of the largest in the Central Rockies – more than a dozen other boutique and hobby vendors will come to the Eagle County Fairgrounds. The fair begins at 9 a.m. and is paired with the town’s beloved Christmas on Broadway celebration from 4 p.m. to 7 p.m. Much like string lights and gingerbread houses, the duo of events marks the beginning of the holiday season for many locals. The fourth-annual market is perfect for smalltime entrepreneurs: plenty of families, live music, like-minded tinkerers, devout hobbyists and trinket collectors. It’s less strip mall and more Santa’s workshop. This fair environment is also a major boon for business owners like Prickett, who makes the majority of sales at markets across the state. (It’s also a family business; his wife and daughter will be at the market in his place.) For the down-valley event, those boring pencils and scissors are replaced with wooden rubber-band guns from a toymaker in South Dakota and novelty signs painted by hand in New Mexico.

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When: Saturday, Dec. 1 from 9 a.m. to 5 p.m. Where: Eagle River Center at Eagle County Fairgrounds in Eagle Cost: Free for admission (cash for food and vendors) Fair includes live music, giveaways, kids’ activities and goods from dozens of local vendors.

Christmas on Broadway

When: Saturday, Dec. 1 from 4 p.m. to 7 p.m. Where: Broadway in Downtown Eagle Cost: Free Celebration includes kids’ activities, holidaythemed floats and a community parade. Parade begins at 6 p.m.

“Our big thing is having all we sell made right here in the U.S.,� says Prickett, who will have nearly 100 items available at the market, most under $50. “This is our first year and we really hope to have a good turnout.� For shoppers, local markets are a welcome addition to – or substitution for – hectic, impersonal shopping at big-box stores. Sure, local artisans can’t hand-weave a PlayStation 3, but they specialize in one-of-a-kind goods – the type that won’t find their way into the trash in five years. Unlike Prickett, most make items in their free time between everyday jobs.

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Eagle’s Broadway is getting decked out for its upcoming annual Christmas on Broadway parade on Dec. 1. Saturday will also bring the Winter Market and Holiday Fair at the fairgrounds, which includes live music, giveaways, kids’ activities and goods from dozens of local vendors. Photo special to SneakPEAK. This strong sense of community is akin to the ever-popular farmer’s markets held in summertime, albeit for the holiday gift-buying crowd. Along with toys and other stocking stuffers, vendors include glassblowers, soap makers, jewelry designers, traditional artists and more. During it all, shoppers will be treated to holiday music and children’s activities, including a free bounce castle. Organizers will also hold a raffle for tickets to a “Disney on Ice� performance in Denver in early December. Vintage Santas and knitted beads Prickett is dedicated to showcasing goods from toymakers across the country, but many of his fellow vendors this weekend will come from Eagle County, even if they work with materials from around the world. Kim Andree, who runs Blue Lynx Ventures out of her Minturn home, makes custom Santa figures. She begins with hand-molded porcelain, and then covers them with vintage fabrics like fur, quilts and blankets. Her materials come from just about anywhere: friends, thrift stores, flea markets, antique stores in from her family in New England. Recycling these items gives her figurines a touch of history, and they’ve become a huge hit with local collectors, who pay upwards of $1,000 for each. “The tough part of this work is also the most rewarding, when I can repurpose these old quilts or coats and give them new life,� Andree says. “I really like to find the ‘story’ of the items I use, whether it’s a little book that was given to someone at Christmastime or an antique I find randomly at $

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a flea market.� Andree’s Santa figures – which range from 2 to 4.5 feet tall – aren’t your average Coca-Cola types, with plain red suits and pasty white beards. She outfits each one with a theme, making them into a year-round decoration. In the past, she has made St. Nic a fisherman, ‘50s-era skier and time traveler, all using vintage materials she configures by hand. The figures also come with custom stories based on the origins of its many parts – say, the time-traveler Santa who rode an old globe as a balloon through the millennia. “We don’t really think about the history of these little trinkets,� Andree says. “They can bring back old memories or lead to new ones.� Another local, Carole Onderdonk of Gypsum, crafts jewelry as The Bead Weaver, her hobby-turned-business. She started crafting jewelry at home for herself and friends, but quickly made enough that she had to begin selling at markets. As a self-described “victim to my own success,� Onderdonk returns to the Eagle event for the fourth year, where her signature beaded jewelry and ornaments will sell for $25 to $35. “I do some fun things – like netting – that you just don’t see often at jewelry booths,� Onderdonk says, describing an advanced technique to make necklaces, bracelets and more. “People definitely seem to be interested in those unusual types of jewelry – they’re good for gifts.� Both Onderdonk and Andree are local favorites, and it’s no wonder: They describe their goods as unique, different

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STEVEN NYMAN ––––––––––––––––––––––––––––––––––––––

[From page 5]

I worked with (physician) Bill Knowles out East. He’s worked with Tiger Woods, Peyton Manning and Alex Rodriguez. He does some amazing work. I’ve got no issues on (my heel) right now. SP: How has working through these injuries changed the way you train or even think about ski racing? SN: You have to re-evaluate yourself every year. I believe I can win again, but I need to get my confidence back. It’s a long process, and something I fear right now. When I crashed in Copper (a couple weeks ago), I thought, “No, not again. Not now.�

SP: How do you feel coming into Birds of Prey from last weekend’s race at Lake Louise? SN: Lake Louise is finicky, and I’ve never understood it well. I’ve raced it for years, and I still don’t understand it. But I’ve done well at Beaver Creek, and I even foreran this as a kid. It’s just good to be back. This is a good hill to build on. SP: What makes Birds of Prey a good course for you? SN: It has everything. It has gliding parts, steep, technical sections. You have to be someone who deals well with terrain, not a specialist, and be very well rounded -- I’m rounded. SP: What are your goals, and what do you foresee as your challenges this season? SN: I want to push myself and get back into the top 30 and just gain my confidence back as the season goes on. I’m old, and I need to get back on the A-Team. I got screwed with injuries and the FIS’ new rules the year I got injured. It took all my points away, and I’m starting from scratch. SP: During your time off the slopes, did you pick up any interesting hobbies? SN: I did fantasy ski racing (Nyman helped launch and create an online fantasy ski racing league that now has thousands of members). And I took up the ukulele. I take that little thing everywhere. SneakPEAK editor Melanie Wong can be reached at Melanie@sneakpeakvail.com

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ARCHITECT –––––––––––––––––––––––––––––––––––––––– thought into the correlation between design and food. (Ball pits, anyone?) Briner isn’t solely responsibly for the restaurant’s unexpectedly influential aesthetic. When owner and culinary grad Steve Ells opened the first location in 1993, original architect Brand Gould took the natural lines and unassuming materials of a Denver storefront – a former Dolly Madison ice cream parlor near the University of Denver campus – and built off them in an organic, almost unassuming way. Like Chipotle’s simple, yet gourmet food, Gould’s design was miles different than the chintzy, assembly-line monotony of megaliths like Taco Bell and McDonald’s (which, coincidentally, briefly owned Chipotle in the early 2000’s.) This attention to food-fueled synergy – making a restaurant space an appetizing reflection of the scratch-made grub – was far from groundbreaking, at least in the gourmet world. But it shook up the multi-billion dollar foundation of fast food, and earned Chipotle slightly hyperbolic praise in a recent Huffington Post article. “But there’s one area where quick service chains have drawn inspiration from Chipotle in particular: the new design plans for restaurant locations around the world,� reporter Joe Satran writes. “What Goethe was to German literature in the 19th century and Picasso was to European painting in the 20th century, Chipotle is to chain restaurant decor today: The one model whose influence no rival is able to shirk.� In an email to friend and Vail-based architect Karl Krueger, Briner included the quote and link to the article. The subject head: “Funny. Yes you can laugh.� It’s a glimpse of Briner’s unassuming wit and modesty, but it shortchanges his influence on Chipotle’s current de-

sign – with 160 storefronts built in the past year alone, his work will literally be nationwide. “We aren’t marketers or branding agents, but people rely on these spaces to speak for their brand,� Briner says of the Chipotle contract, which came about as he was struggling to weather the residential depression in 2008. “That’s a sort of paradigm shift in recent years. These places are beginning to see it can be a part of the experience – retail, restaurants or whatever – and it is a pretty new field.� Briner landed the Chipotle gig directly through founder Ells, a friend of the family who had worked before with Briner’s father. Ells bought a loft in NYC and tapped Briner to be the architect, but a more pressing concern was on his mind: imparting his thriving chain with a new yet familiar vibe. The loft was quickly forgotten – “He never ended up moving in,� Briner chuckles – and the restaurant redesign moved to the forefront. When Briner began working with Ells, he hardly redefined an entire design paradigm, but his results were no less radical. He looked at Chipotle’s current aesthetic – clean aluminum tables, exposed piping, wooden benches, corrugated steel – and pared it down to the basics. His new vision is even more Spartan than Gould’s original, but it screams Chipotle. Fans will recognize the chain, even when built into retrofitted brick buildings along city centers and college main streets. “It wasn’t easy to go in and revamp what the Chipotle people had been doing for a decade,� says Briner, who had no background in restaurant design and was given an outof-the-way Midtown, New York location to experiment on.

like the Maroon Bells, Mt. Massive and Mt. Elbert, and a three-course meal is served for lunch. “We don’t have the big steeps and trees some areas have, but we have a mix of terrain,� says Gene Bartzen, the resort’s Chicago Ridge director. “I’ve had people come out every year who also go heli-skiing in Canada and Alaska, but come out here with a group to get a good mix.� The program costs $285 per person or $2,800 for an entire cat. - Ski with a local – If you want to hit some of the best spots on Vail Mountain and its expansive back bowls, but have limited time, get a guided Adventure Session. You’ll ski with a knowledgeable guide who will take you to all the best spots for the type of terrain you want to ski. “If you want to ride trees all day, your guide will show you the best trees,� says Sara Lococo of the mountain’s media team. “It’s a lot less lesson focused, and more of seeing the best the mountain has to offer.� Groups are generally four to six people and for intermediate to advanced skiers and riders. Cost is $150 through the Ski and Snowboard School. See the details at www.vail.com. - Go ice climbing – Adventure doesn’t end in the powder, though, as Vail is home to world-class ice climbing. “East Vail and the surrounding areas offer some of the

most accessible and amazing ice formations in the country, with incredible backdrops of the Colorado Rockies,� says Scott Smith, director of Apex Mountain School, a guiding company that offers climbing trips, backcountry trips and outdoor education courses. Full-day ice climbing outings cater to everyone from complete novices to experienced mountaineers, and the day includes instruction, equipment and transportation. Cost depends on number of participants and can be as low as $154 per person. For more info, see www.apexmountainschool. com, or call 970-949-9111.

[From page 15]

“They have a very clear idea if what they want to do, what their vision is, and how fast food can be thought of in this country.� Back to basics Krueger, Briner’s childhood friend and professional confidant, still meets with the transplanted New Yorker in summertime. The two hike Grey’s and Torrey’s, or go on mountain biking trips where Briner quickly overcomes 18 years of living at sea level. Krueger respects his friend’s vision, particularly on the large scale of his Chipotle redesign. “What I see in his work isn’t so much style or recreating an environment,� Krueger says. “It’s getting back to the basics. You wonder, ‘How did fast food become about molded plastic?’ Thaddeus makes it something more sensual and honest.� Although he credits the Chipotle contract for getting his fledgling firm off the ground, Briner is ready to get back to the basics from a design perspective. Diversity is always his goal, and along with several ground-up residential projects, he’s working with retail outfits like Aesop, an Australian skincare brand known as much for striking design as lotions and creams. “Hopefully Chipotle will fire me someday,� Briner says half-jokingly. “I don’t want to do fast-casual forever. But when it rains, it pours, and that’s something to be grateful for.�

SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com

VAIL, THREE WAYS ––––––––––––––––––––––––––––––––––––

[From page 6]

3696 to book an evening. - Catch a show – Beaver Creek’s Vilar Performing Arts Center brings international names to the mountains with a winter bill that ranges from children’s theater to Robin Williams. Upcoming shows include a romantic, candlelit performance of Handel’s “Messiah� by the Colorado Symphony Orchestra and Chorus on Dec. 15, followed later by pop superstar Michael Bolton on Dec. 21. Finish the night with drinks and tapas-style snacks at the nearby Metropolitan restaurant. Ticket prices vary and are available at www. vilarpac.org. - Cardio and yoga: Get a personalized day of wellness with a private hike or snowshoe excursion. The Vail Vitality Center offers a variety of programs, but world-class mountaineer and fitness trainer Ellen Miller can come up with a cardio plan tailor-fit to your needs, even outside of the gym. Finish the day with an active cool-down at the center’s yoga studio, with classes offered for all levels. Vitality Center drop in rates are $35 per day for visitors, which includes full use facilities. Private session fees start at $100 for 55 minutes. For more info, see www.vailvitalitycenter.com.

3. Relax with art and culture - Take a French cooking class: Vail may play host to scores of world-class restaurants, but how often to you get to learn from the chefs themselves? Vail Village restaurant The Left Bank offers group cooking classes with Executive Chef Jean-Michel Chelain. Classes start in the afternoon, and Chelain will walk you through several courses of your choice. Groups have learned how to make everything from stuffed rabbit to Rocky Mountain trout. Afterwards, of course, you get to eat the “fruits� of your labor. Classes are SneakPEAK editor Melanie Wong can be reached at generally for groups of eight to 12 people and costs upwards of $85 per person, depending on the menu. Call 970-476- Melanie@sneakpeakvail.com

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staff question: how to appease the snow gods? larry GROSSMaN “Washing my car twice a day.�

brand BONSaLL “Lapping Born Free, acting like I don’t need their fresh snow, making them jealous.�

erinn HOBaN “If I buy snow tires it will never snow, so I am avoiding it.�

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CHRISTMAS ON BROADWAY –––––––––––––––––––––––––––––

[From page 19]

and personal – all good descriptors for the market as a whole. the local Charles Dickens Carolers troupe will serenade spectators, and Santa Claus will be “I think the market gets a really good crowd,� Onderdonk says. “It’s great exposure for us, available for photos and list-checking in front of Studio B salon. even with people from up-valley. It’s one of those places people just like to visit.� Saturday also marks the final day of Eagle’s community-led food drive. Bring non-perishable items to any business along Broadway throughout the day, and your donated goods will Putting on the holiday Ritz pad the Vail Valley Salvation Army’s shelves in time for winter. The holiday market is paired with Eagle’s annual Christmas on Broadway celebration, a The parade is obviously a big boost for the chamber – nothing beats guaranteed foot traffic long-time favorite of down-valley residents. At 4 p.m., businesses along Broadway in down- to local businesses – but nothing beats the small-town atmosphere. After all, there won’t be town Eagle will open their doors and hold special sales – almost like an open-air version of any parades in front of Costco. the market – in preparation for a community parade at 6 p.m. The Eagle Valley Chamber of Commerce, which hosts the event, makes sure the parade is the biggest attraction of the evening. Along with local businesses, high school clubs, loSneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com cal entertainers and more will take to the streets with holiday-themed floats. Members of

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Calendar of Events

Thursday, Nov. 29 Locals contest at Avon Bakery begins The staff at Avon Bakery and Deli is calling all locals. Beginning Thursday, Nov. 29 and going over the course of the next four weeks, the deli is giving away free sandwiches and free bread weekly. At the end of the contest, one lucky winner will be chosen for free lunch for the entire year. Find out how to sign up at www.avonbakeryanddeli.com or at their Facebook page. Photo special to SneakPEAK.

Thursday, Nov. 29 Birds of Prey Men’s downhill training

Alpine racers from all over the world will be training on Beaver Creek’s Birds of Prey course. Free buses run regularly from Beaver Creek Village up to the race course finish at Red Tail. First runs are scheduled to go off at 11 a.m.

Thursday, Nov. 29 “Ski Town Soups� at the Bookworm

The Edwards bookshop hosts a night of soup tasting and a talk from Vail author Jennie Iverson. “Ski Town Soups� features more than 100 recipes from nearly 100 master chefs as part of a travel cookbook. The book was developed by “ski mom� Iverson, who combined her passion for soup, skiing, travel and the ski town lifestyle to create a must-have souvenir for skiers and food lovers alike. Some guest chefs will be on hand, and event starts at 6 p.m. Cost is $10, which includes soup sampling.

cookies and cider while you shop, holiday music, and kids craft activities all weekend long. An artists reception will be Thursday, Nov. 29 Film: “Safety Not Guaranteed� at Avon Karaoke is better than ever on Friday nights with Sandman from 6 p.m. to 8 p.m. on Saturday. Regular market hours will as the host. Choose from tons of songs and sing your heart be 9 a.m. to 8 p.m., and entry is free. Library Come for a free screening of the fascinating film “Safety out on the Loaded Joe’s stage in Avon. Drink specials are $2 Saturday, Dec. 1 Not Guaranteed.� The film tells the story of an unusual clas- Miller High Life Beers. Singing gets started at 9 p.m. Christmas on Broadway sified ad inspires three cynical Seattle magazine employees Eagle holds it’s annual Christmas party on Broadway in the to contact a paranoid supermarket clerk, who believes he’s Friday, Nov. 30 heart of downtown. Celebration includes kids’ activities, solved the riddle of time travel. Film starts at the Avon Pub- Black Diamond Ball in Avon lic Library at 6 p.m. This is a festive annual tradition to support Vail Valley Foun- holiday-themed floats and a community parade. Event starts dation. The 14th ball features dinner and dancing, along with at 4 p.m., and parade begins at 6 p.m. Christmas on BroadThursday, Nov. 29 a live auction and more. The Foundation’s largest fundrais- way is free.

Friday, Nov. 30 Karoake at Loaded Joe’s

ing event, previous balls have raised more than $1 million to Americana jam band Laughing Bones plays originals, con- aid the organization’s mission to enrich the Vail Valley and temporary and classic songs. Music starts at 9:30 p.m. at the sustain its unique spirit through the delivery of unparalleled arts, world-class athletics and inspiring education programs Edwards restaurant and bar, located in Riverwalk. throughout the community. The event is held at the Westin Riverfront Resort in Avon. For details, see Friday, Nov. 23 www.blackdiamondball.com.

Live music at Woody’s

Historic Vail Village Tour

Take a walking tour of the village with a guide. Vail locals and tourists alike learn the history of Vail Village’s past and Friday, Nov. 30 through Sunday, Dec. 1 present landmarks and stories about its first generation of Birds of Prey World Cup at Beaver Creek residents. Tour is from 2 p.m. to 3 p.m. and meets at the See the fastest men of winter vie for bragging rights on what Colorado Ski and Snowboard Museum and Gift Shop. Do- will be the course of the 2015 World Alpine Ski Championships. Come watch Olympians and World Cup champs from nations are appreciated. all over the world on the spectator-friendly Birds of Prey World Cup at Beaver Creek. Friday, Nov. 30 The 2012 lineup offers a downhill, super-G and giant slalom, Friday afternoon club at Montaùa’s and is the only domestic stop for the U.S. men on one of the Ring in the weekend with a free keg from Crazy Mountain world’s toughest courses. All World Cup races and festiviBrewery at Montaùa’s beginning at 5 p.m. DJ Jah Stone ties are free and open to the public. See www.bcworldcup. plays 5 p.m. to 9:30 p.m. on the deck. com for more info.

Saturday, Dec. 1 Winter Market and Holiday Fair in Eagle Come to the Eagle River Center at the Eagle County Fairgrounds in Eagle from 9 a.m. to 5 p.m.to shop a variety of artisan and homemade crafts, jewelry and other gifts from Colorado vendors. Fair includes live music, giveaways, kids’ activities and dozens of gift ideas. Cost is free for admission (cash for food and vendors).

Saturday, Dec. 1 Vail 50th poster signing

Artist Greg Montgomery will sign copies of his contest-winning poster for Vail’s 50th Anniversary. Stop by the Colorado Ski and Snowboard Museum in Vail Village between 4 p.m. and 6 p.m. to pick up your copy of the winning poster for Vail’s 50th. One poster for $29.99 or two posters for $39.99.

Saturday, Dec. 1 Family Ski Base at Lionshead

Make Vail Rec District’s Community Room the base for

Friday, Nov. 30 Live music at Grand Ave Grill

Saturday, Dec. 1 and Sunday, Dec. 2 your family’s skiing and activities on Vail Mountain. This Artists Holiday Market at Alpine Arts semi-structured program provides crafts, some games, and a Eagle’s Grand Avenue Grill features live music every Friday place to warm or cook lunch. Cost is $5 to drop in or become from 6 p.m. to 9 p.m.. Happy Hour is beforehand from 3 Center p.m. to 6 p.m. featuring $2 drafts, $3 wells, $4 wines and Shop for handmade holiday gifts at Alpine Arts Center’s a weekly, monthly or annual member of Imagination Station. Holiday Market. Support your local artists and arts center, Facilities are open from 10 a.m. to 4 p.m. For more info see $5.95 for most appetizers. and find the perfect gifts for your loved ones. Enjoy free www.vailrec.com.

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Thursday, Nov. 29 -Wed., Dec. 5, 2012

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Sunday, Dec. 2 Winter Farmer’s Market in Edwards

Come to the Colorado Mountain College campus in Edwards for the first annual winter farmers market, held weekly on Sundays from 10 a.m. to 2 p.m. Shop for fresh produce, storage fruit, eggs, jams, grass-fed meat, salmon, artisan food, prepared foods, bakery items and more.

Monday, Dec. 3 Toddler story time at The Bookworm

Join Franny, the Bookworm’s children’s book specialist, for a fun-filled morning featuring classic and newly released picture books. Franny will share great children’s books, sing songs and get your toddler moving. Weekday story time events occur each Monday morning at 9:15 a.m. at the Bookworm in Edwards’ Riverwalk and are free for the whole family.

Monday, Dec. 3 and Wednesday, Dec. 5 Public skating at Dobson Arena

Open skating for all ages and levels of recreational skater from noon to 1:30 p.m. Skate rentals are $3 and admission is $2 for ages four and younger, $5 for ages five through

12 and $6 for ages 13 and older. For more info see www. vailrec.com.

Monday, Dec. 3 Drop-in basketball in Vail

The Vail Recreation District offers indoor, open gym basketball for players of all skill levels each week. The cost is $3 per person. Participants who are under 18 years-old must have a responsible guardian sign a release waiver prior to play. This fun activity is a great way to make new friends while getting an awesome work out. Event is from 6 p.m. to 9 p.m. at Red Sandstone Elementary School.

Tuesday, Dec. 4 Baby lapsit story time at Gypsum library

This is a free activity time for babies and parents. The time will offer short stories, fingerplays, rhymes and activities for babies 24 months and younger. Event begins at 11 a.m. at the Gypsum Library.

Wednesday, Dec. 5 TEDxVailWomen conference

wards. Featured speakers include: Shannon Galpin, founder of Mountain2Mountain; Susie Kincade, founder of Women’s Empowerment Workshop in Vail; Dr. Judith Landau, internationally known neuro-psychiatrist from Edwards; Andrea Lo, the 26-year-old founder of Piggyback.com; Sharon Shay Sloan, a community steward, council trainer and rites of passage guide; Jammie Dummolt, Senior at Red Canyon High School in Eagle, and a delegate for Girls Learn International; and Eliana Gilad, coming from Israel and founder of Voices of Eden. The second half of the evening will be a video broadcast of the Dec. 1 TEDx Women event in Washington, D.C., hosted by Eve Ensler, author of “The Vagina Monologues.� For more info see www.ted.com/tedx/events/6619.

Wednesday, Dec. 5 Live music on the Tailgate in Vail

Live music at Bearfish Bar and Grill in Vail kicks off at 9:30 p.m., featuring Texas Brandon and Junkyard Jason playing country-blues inspired Americana. Food and drink costs apply.

This free event is focused on women and girls, and will be held at Colorado Mountain College’s lecture hall in Ed-

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Thursday, Nov. 22 -Wed., Nov. 28, 2012

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25

sneakSHOTS | Who’s Up To What

Come to Edwards on U.S. Hwy. 6 across from the Riverwalk and see Delling from Freshies Organic Market. Freshies has all the organic supplements you need for healthy, natural, immune defense this winter.

To enjoy great food, music and drinks, stop by and see Ryan at the Main Street Grill in Edwards. Check out their music lineup at http://mainstgrill.org/.

Bobby, Wyatt, and The Beaver show off their beer of the month at Beaver Liquors in Avon. Come see the entire gang this Saturday at the Annual Customer Appreciation Sale.

Carrie and Ilona are your loc al skin care experts at the Cos Bar in Riv erwalk. Cos Bar carries luxury skincare and fragrances for both men and women.

Jim and Janice at The Riverwalk Barbershop in Edwards invite you by for good conversation and great haircuts!

Devon and the team at Riverwalk can help you find the perfect wine for any holiday meal. So get ready for your holiday parties at Riverwalk Wine and Spirits in Edwards.

Get Baking

HOLIDAY COOKIE CONTEST

Friday Dec. 7th

Enter your best cookie recipe for a chance to win. Visit www.kitchencollage.com for more information

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Open 10-7 M-F, 10-6 Sa, 12-5 Sun • 926-0400 In the Crystal Building, Riverwalk at Edwards

26

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Thursday, Nov. 29 -Wed., Dec. 5, 2012

Custom Metal Work Includes:

Agave | 1060 West Beaver Creek Blvd. | 970.748.8666 Avon Bakery & Deli | 25 Hurd Lane | 970.949.3354 Cima | 126 Riverfront Lane | 970.790.5500 Blue Plate | 48 East Beaver Creek Blvd. | 970.845.2252 Bob’s Place | 100 West Beaver Creek Blvd. | 970.845.8566 Carniceria Tepic | 240 Chapel Place | 970.949.6033 China Garden | 100 West Beaver Creek Blvd. | 970.949.4986 Columbine Bakery | 51 Beaver Creek Place | 970.949.1400 Domino’s Pizza | 51 Beaver Creek Place | 970.949.3230 Fiesta Jalisco | 240 Chapel Place | 970.845.8088 Geno’s Sandwiches | 100 West Beaver Creek Blvd. | 970.949.0529 Gondola Pizza | 240 Chapel Place | 970.845.6000 Loaded Joe’s | 82 East Beaver Creek Blvd. | 970.748.1480 Montanas Cantina and Grill | 82 East Beaver Creek Blvd. | 970.949.7019 Northside Coffee and Kitchen | 20 Notingham Rd. | 970.949.1423 Nozawa Sushi | 240 Chapel Place | 970.949.0330 Pazzo’s Pizzeria | 82 East Beaver Creek Blvd. | 970.949.9900 Subway Avon | 47 E. Beaver Creek Blvd. | 970.949.1312 Swiss Hot Dog Company | 101 Fawcett Rd. | 970.467.2013 Taqueria No Se Hagan Bolas | 91 Beaver Creek Place | 970.845.7959 Ticino | 100 West Beaver Creek Blvd. | 970.748-6792 Vin 48 | 48 East Beaver Creek Blvd. | 970.748.9463

Mexican & Tex/Mex

LD

Organic Deli

BLD

Contemporary Latin

LD

$$$

Contemporary American

BLD

$$

Casual American

BLD

$

Mexican

BLD

$

Chinese Cuisine

LD

$

European Cafe & Bakery

BLD

$

Pizza

LD

$

Mexican

BLD

$

Italian Sandwiches

LD

$

Pizza

LD

$

Coffee House

BL

$

Southwest Grill

LD

$

Coffee House

BL

$

Sushi & Asian, Thai

LD

$$

Italian/Pizza/Grinders

LD

$

Sandwiches

BLD

$

Hot Dogs & Soup

L

$

Mexican

LD

$

Italian Food & Pizza

LD

$

Rustic American

D

$$

Organic/Local American Cuisine

BLD

$$$

Contemporary American

D

$$$

Steakhouse

LD

$$$

American Comfort

LD

$$

Pizza & Sandwiches

LD

$

Tex-Mex

BLD

$

Steakhouse & Saloon

LD

$$

BBQ & Deli Sandwiches

LD

$

Asian Fusion & Sushi

LD

$$

Contemporary American

LD

$$$

Seasonaly Focused Fine Dining

D

$$$

Coffee/Breakfast/Wine/Tapas

BLD

$$

French Cuisine

D

$$$

Tapas Bar and Lounge

D

$$

Gelato, Chocolate & Wine

LD

$

$ $

BEAVER CREEK 8100 Mountainside Bar & Grill | Park Hyatt Beaver Creek | 970.949.1234 Beano’s Cabin | 210 Plaza Way | 970.754.3463 Beaver Creek Chophouse | Beaver Creek Lodge | 970.845.0555 Black Diamond Bistro | 120 Offerson Road | 970.949.1251 Blue Moose Pizza | 76 Avondale Ln. | 970.845.8666 Coyote Cafe | 210 The Plaza | 970.845.9030 Dusty Boot Saloon | 210 Offerson Rd. | 970.748.1146 Flying Pig Sandwich Shop | 76 Avondale Ln. | 970.845.0333 Foxnut Asian Fusion and Sushi | 15 W. Thomas Place | 970.845.0700 Golden Eagle Inn | 118 Beaver Creek Plaza | 970.949.1940 Grouse Mountain Grill | 141 Scott Hill Rd. | 970.949.0600 The Metropolitan | 210 Offerson Road | 970.748.3123 Mirabelle Restaurant | 55 Village Rd. | 970.949.7728 Osprey Lounge | 10 Elk Track Ln. | 970.754.7400 Rimini Cafe | 45 W. Thomas Place | 970.949.6157 Rocks Modern Grill | 27 Avondale Le. | 970.845.9800 Saddleridge | 44 Meadow Ln. | 970.754.5450 Spago | The Ritz Carlton, Bachelor Gulch | 970.343.1555 Splendido at the Chateau | 17 Chateau Ln. | 970.845.8808 Toscanini | 60 Avondale Ln. | 970.754.5590

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Classic American Grill

BD

$$

Contemporary Colorado Cuisine

D

$$$

Seasonal American

D

$$$

Rustic American & Seafood

D

$$$

Italian Pasta Grill

D

$$$

13TH ANNIVERSARY & HOLIDAY OPEN HOUSE!

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Denotes sneakPeak Advertisers $ = $10-$20, $$ = $20-$40, $$$ = $40+ B = Breakfast, L = Lunch, D = Dinner

Meals served

A Quick Peak at Where to Eat.

Type of food

Dining Guide

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• • • • • •

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

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524-1105

Thursday, Nov. 22 -Wed., Nov. 28, 2012

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4 Eagle Ranch | 4091 Highway #131, Wolcott | 970.926.3372 Adam’s Mountain Country Club | 1094 Frost Creek Drive, Eagle | 970.328.2326 Baboune’s | 0131 Chambers Ave., Eagle | 970.328.2425 Bonfire Brewing | 0127 W. 2nd St., Eagle | 970.422.6258 The Bowlmor Café | 50 Chambers Ave., Eagle | 970.328.BOWL Brush Creek Saloon | 241 Broadway, Eagle | 970.328.5279 Dietrich’s Cafe | 313 Chambers Ave., Eagle | 970.328.5021 Dog House Grill | 10663 Highway 6, Gypsum | 970.524.1660 Dusty Boot | 1099 Capitol St., Eagle | 970.328.7002 Eagle Diner | 112 Chambers Ave., Eagle | 970.328.1919 Ekahi Grill and Catering | 116 Park Street, Gypsum | 970.524.4745 El Pariente Mexican Restaurant | 0050 Chambers Ave. #E, Eagle | 720.289.8782 Fiesta Jalisco | 0701 Chambers Ave., Eagle | 970.328.9300 Gourmet China | 0212 Chambers Ave., Eagle | 970.328.0866 Grand Avenue Grill | 678 Grand Ave., Eagle | 970.328.4043 Gypsum Grill Steakhouse | 686 Trail Gulch Rd., Gypsum | 970.524.7365 H.P.’s Provisions | 1160 Capitol St., Eagle | 970.328.5280 Heidis Brooklyn Deli | 150 Cooley Mesa Rd., Gypsum | 970.777.3663 Luigi’s Pasta House | 1143 Capitol St., Eagle | 970.328.5400 Manto’s Pizza | 106 Oak Ridge Ct., Gypsum | 970.524.6266 Moe’s Original BBQ | 630 Grand Ave., Eagle | 970.337.2277 Old Kentucky Tavern | 225 Broadway, Eagle | 970.328.5259 Paradigms | Corner of 4th and Capital St., Eagle | 970.328.7990 Pastatively Roberto’s Italian Cuisine | 94 Market St., Eagle | 970.328.7324 Pazzo’s Pizzeria | 50 Chambers Ave., Eagle | 970.337.9900 Red Canyon Cafe | 128 Broadway Ave., Eagle | 970.328.2232 Strecker’s Market and Cafe | 925 Greenway Unit 103, Gypsum | 970.524.2728 Yeti’s Grind | 330 Broadway Ave., Eagle | 970.328.9384

EAGLE-VAIL

Ristorante Ti Amo | 40982 US Highway #6 | 970.845.8153 Route 6 Cafe | 41290 US Highway #6 | 970.949.6393

L

$

Eclectic American & Sunday Brunch

LD

$$

Omelets, burritos and more

BL

$

American Cuisine/ Bowling

LD

$$

TexMex

BL

$

Coffee, Sandwiches, Soups, Ice Cream

BL

$

LD

$

Steakhouse/American Cuisine

LD

$$

Traditional American Diner

BLD

$

$

Rustic Home Brew Pub / Music / Patio

Hawaiian Style Food

LD

$

Authentic Mexican

LD

$

Mexican

LD

$

Chinese

LD

$$

Casual American

LD

$

Steakhouse

LD

$

BLD

$

Soups & Sandwiches

BLD

$

Pasta & Pizza

LD

$$

Pizza

LD

$

Barbecue

BLD

$

Southern Eclectic

BLD

$

Creative American

LD

$$

Classic Italian

LD

$$

Italian/Pizza/Grinders

LD

$

Breakfast & Lunch Sandwiches

BLD

$

German and European market cafe

LD

$

Coffee & Sandwiches

BL

$

Italian, Pasta

LD

$$

Eclectic American

BL

$

American Cuisine

LD

$$

Homemade Bakery & Soup

BL

$

Coffee & Crepes Sandwiches

BL LD

$

American

B LD

$

Contemporary Italian

BLD

$$

High End Tapas

D

$$

Contemporary American

LD

$

Tasting/Wine Bar, Paninis

LD

$

Mexican

BLD

$

EDWARDS Balata | 1265 Berry Creek Rd | 970.477.5353 Bonjour Bakery | 97 Main St. | 970.926.5539 Bookworm | 295 Main St. | 970.926.7323 Belmont Deli | 105 Edwards Village Blvd. | 970.926.1796 Cafe 163 | 105 Edwards Village Blvd. | 970.926.1163 Cafe Milano | 429 Edwards Access Rd. #A208 | 970.926.4455 Dish | 56 Edwards Village Blvd. | 970.926.3433 E town | 295 Main St. | 970.926.4080 Eat! Drink! | 56 Edwards Village Blvd. | 970.926.1393 Fiesta’s Cantina | 57 Edwards Access Rd. | 970.926.2121

3-WAY at dish 3 Wines & 3 Dishes all for just

30

$

Now until Thursday Dec. 6 Open Mon-Sat at 5:30

$

Kid’s menu Reservations Outdoor seating Catering Take-out Live music/Ent.

Ranch Western Atmosphere

Pricing

EAGLE/GYPSUM

Denotes sneakPeak Advertisers $ = $10-$20, $$ = $20-$40, $$$ = $40+ B = Breakfast, L = Lunch, D = Dinner

Meals served

A Quick Peak at Where to Eat.

Type of food

Dining Guide

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Thursday, Nov. 29 -Wed., Dec. 5, 2012

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SKI WITH PASSION AND INSURANCE

SHOP | COMPARE | APPLY ONLINE

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• • • •

Gashouse | 34185 US Highway #6 | 970.926.2896 Gobi Mongolian BBQ | 69 Edwards Access Rd. | 970.926.6628 Gore Range Brewery | 105 Edwards Village Blvd. | 970.926.2739 Grouse on the Green | 100 Kensington Dr., Cordillera Divide | 970.926.5788 Henry’s Chinese Cafe | 175 Main St. | 970.926.3050 Juniper Restaurant | 97 Main St. | 970.926.7001 Larkburger | 105 Edwards Village Blvd. | 970.926.9336 Last Course Dessert Bar & Pastries | 275 Main Street C-106 | 970.926-1979 Local Joe’s Pizza | 280 Main St. | 970.926.4444 Log Cabin Sports Bar and Grill | 34500 Highway 6, #B1 | 970.926.9726 Main St. Grill | 97 Main St. | 970.926.2729 Marko’s Pizzeria | 57 Edwards Access Rd. | 970.926.7003 Mirador | 2205 Cordillera Way, Cordillera Lodge & Spa | 970.926.2200 Old Forge Co. | 56 Edwards Village Blvd. | 970.926.2220 Sato | 56 Edwards Village Blvd. | 970.926.7684 Smiling Moose Deli | 1170 Edwards Village Blvd. | 970.926.2400 Subway Edwards | 439 Edwards Access Rd. | 970.926.7010 Vista At Arrowhead | 676 Sawatch Dr. | 970.926.2111 Woody’s Kitchen & Pub | 27 Main St. | 970.926.2756 Zino Ristorante | 27 Main St. | 970.926.0777

Colorado Wild Game Grill

LD

$$

Chinese, Asian

LD

$

Rustic Pub

LD

$$

Pub/American

D

$$

Chinese, Asian

LD

Contemporary American

D

Organic Gourmet Fast Food/Burgers

LD

Tapas/Wine Bar/Desserts

BLD

$

Pizza

D

$

American/Mexican

BLD

$

American Grill

LD

$$

Pizza & Pasta

LD

$

Regional/Seasonal Fare

BLD

Pizza, Paninis & Salads

LD

$

Sushi & Japanese Cuisine

LD

$$

Deli

BLD

$

Sandwiches

BLD

$

Contemporary American

D

Bar & Grill

LD

$

Contemporary Italian

D

$$

Southern BBQ

LD

$

Traditional American

LD

$

Steakhouse

D

$$

Meditrainian/Greek Cuisine

BLD

$

Coffee and Sandwiches

BL

$

Mexican/American/Western

D

$$

American

BLD

$

Continental

LD

$$

Regional American

BLD

$$

Casual American

LD

$

American

LD

$

American

BLD

$

Steaks/Seafood

D

$$

American

BLD

New American

D

$$$

Casual American

LD

$$

American/Western

LD

$$

Authentic Italian

D

$$

Pizza and Italian

LD

$

American Bistro

LD

$$

Steakhouse, Aprés and Dinner

D

$$$

Mountain Fare/Steakhouse, Aprés,

BLD

$$$

Contemporary American

LD

New American

D

American Pub

LD

$

Asian Cuisine

LD

$

$ $$$ $

$$

$$$

MINTURN Kirby Cosmos | 474 Main St. | 970.827.9027 Magusto’s | 101 Main St. | 970.827.5450 Minturn Country Club | 131 Main St. | 970.827.4114 Nicky’s Quickie | 151 Main St | 970-827-5616 Sticky Fingers | 132 Main St. | 970.827.5353 Minturn Saloon | 146 N. Main St. | 970.827.5954 Turntable | 160 Railroad Ave. | 970.827.4164

VAIL Alpenrose | 100 E. Meadow Dr. | 970.476.8899 Atwater on Gore Creek | Vail Cascade Resort | 970.476.7014 Bart & Yeti’s | Lionshead, North of Arrabelle | 970.476.2754 Bearfish | West Vail Mall | 970.476.7596 Big Bear Bistro | 297 Hanson Ranch Road | 970.300.1394 Billy’s Island Grill | Lionshead | 970.476.8811 Bistro 14 | Eagle’s Nest, Top of Eagle Bahn Gondola | 970.445.4530 Block 16 | The Sebastian Vail, 16 Vail Rd. | 970.477.8000 bol | Solaris, 141 E. Meadow Dr. | 970.476.5300 Bully Ranch | Sonnenalp Resort | 970.479.5460 Campo de Fiori | 100 E. Meadow Dr. | 970.476.8994 Chicago Pizza | 1031 S. Frontage Rd. | 970.476.7000 CinéBistro | Solaris, 141 E. Meadow Dr. | 970.476.3344 Elway’s Steakhouse | 174 East Gore Creek Dr. | 970.754.7818 Flame | Four Seasons, Vail | 970.477.8600 Frost | The Sebastian Vail, 16 Vail Rd. | 970.477.8050 Game Creek Restaurant | Vail Mountain | 970.754.4275 Garfinkel’s | Next to Lionshead Gondola | 970.476.3789 Gohan Ya | West Vail Mall | 970.476.7570

All You Can Eat Fall Special $ 95 $ 95 $ 95 or Grilled or Roasted BBQ

19

18

17

Chicken Ribs Salmon Biggest Loser Football pool drop off location

Aprés 2 pm daily Beer & 2 tacos $6 Big Margarita $5 Vail Village • 476-5100

$

$ $$$

Kid’s menu Reservations Outdoor seating Catering Take-out Live music/Ent.

EDWARDS

Pricing

Denotes sneakPeak Advertisers $ = $10-$20, $$ = $20-$40, $$$ = $40+ B = Breakfast, L = Lunch, D = Dinner

Meals served

A Quick Peak at Where to Eat.

Type of food

Dining Guide

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •

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NFL Special %

30 Off All Apps & Pizzas All mug club members during NFL games

Happy Hour Daily 4-6 pm 3 drafts, $5 Selected glasses of wine $4 Well cocktails, $6 Appetizer Special $

105 Edwards Village Blvd Edwards, CO 970.926.2739 Thursday, Nov. 22 -Wed., Nov. 28, 2012

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Joe’s Famous Deli | 288 Bridge St. | 970.479.7580 Kelly Liken | Gateway Building, 12 Vail Rd. | 970.479.0175 La Bottega | 100 E. Meadow Dr. | 970.476.0280 Lancelot | Next to Children’s Fountain | 970.476.5828 Larkspur Restaurant | Golden Peak | 970.754.8050 La Tour | 122 E. Meadow Dr. | 970.476.4403 Left Bank | Sitzmark Lodge in Vail Village | 970.476.3696 The Little Diner | West Lionshead Plaza | 970.476.4279 Lord Gore & the Fitz Lounge | Manor Vail at the base of Golden Peak | 970.476.4959 Los Amigos | Top of Bridge St. | 970.476.5847 Ludwig’s | Sonnenalp Resort | 970.479.5429 The Marketplace | One Willow Bridge Rd. | 970.477.4370 Market Café | The Sebastian Vail, 16 Vail Rd. | 970.477.8000 May Palace | Next to City Market, West Vail | 970.476.1657 Matsuhisa | Located in the Solaris | 970.476.6682 Mezzaluna | Lion Square Lodge, next to Eagle Bahn Gondola | 970.477.4410 Moe’s Original BBQ | Upstairs from the General Store, Lionshead | 970.479.7888 Montauk Seafood Grill | Lionshead Village | 970.476.3601 Nozawa | Holiday Inn, West Vail | 970.476.9355 Ocotillo | Vail Mountain Marriott Resort & Spa, Lionshead | 970.477.5675 Old Forge Co. | 2161 N Frontage Rd | 970.476.5555 Old Forge Co. | 521 East Lionshead Cir. | 970.476.5232 Ore House | 232 Bridge St. | 970.476.5100 Osaki’s | 100 E. Meadow Dr. | 970.476.0977 Pazzo’s Pizzeria | 122 E. Meadow Dr. | 970.476.9026 Pepi’s | By the Covered Bridge | 970.476.4671 Qdoba | 2161 N. Frontage Rd. | 970.476.7539 Red Lion | Top of Bridge St. | 970.476.7676 Russell’s | By the Covered Bridge | 970.476.6700 Sandbar Sports Grill | West Vail Mall | 970.476.4314 Subway West Vail | 2161 N. Frontage Rd. | 970.476.3827 Sushi Oka Hibachi | 100 East Meadow Drive. Suite #4 | 970.476.1588 Sweet Basil | 193 E. Gore Creek Dr. | 970.476.0125 Tap Room | Top of Bridge St. | 970.479.0500 The Tavern On The Square| 675 Lionshead Place | 970.754.7400 Terra Bistro| 352 Meadow Dr., Vail Mountain Lodge& Spa | 970.476.6836 The George | 292 Meadow Dr. | 970.476.2656 Up The Creek Bar & Grill | 223 Gore Creek Dr. | 970.476.8141 Vendetta’s | 291 Bridge St. | 970.476.5070 Vail Chophouse | 675 West Lionshead Place | 970.477.0555 Wendy’s Alpine Coffee Shop | 4695 Racquet Club Dr. Westside Cafe & Market | 2211 N. Frontage Rd. | 970.476.7890 Yama Sushi | 168 Gore Creek Dr. | 970.476.7332 Yeti’s Grind | Located in the Solaris | 970.476.1515

Sandwiches

BLD

Seasonal American

D

Northern Italian

LD

Prime Rib/Steaks/Seafood

D

$$

Creative American

D

$$$

French and American

D

$$$

French

D

$$$

BL D

Mexican

LD

$

Contemporary American

BD

$

Family/American/European

BLD

$

International Café

BLD

$

Chinese

LD

$

Japanese/Peruvian

D

$$

Modern Italian

LD

$$

LD

$

Creative Seafood/Meat

LD

$$

Sushi/Asian

LD

$$

Southwestern Steak House

BLD

$$

Pizza, Paninis & Salads

LD

Pizza, Paninis & Salads

LD

Steaks/Seafood

D

$$

$ $

Sushi/Japanese

D

$$

Italian/Pizza/Grinders

BLD

$

Continental/Wild Game

LD

$$

Mexican

LD

$

American

LD

$

Steaks/Seafood

D

$$

Americana

BLD

$

Sandwiches

BLD

$

Sushi, Asian

LD

$

Creative American

LD

$$$

Contemporary American

LD

$

Mountian American Grill

BLD

$$

Contemporary American

BLD

$$

Eclectic Pub

D

$

American Cuisine

LD

$$

Italian & Pizza

LD

$$

Steakhouse

LD

$$$

Pastries

BL

$

Casual American

BLD

$

Sushi and Pacific Spices

D

$$

Coffee & Sandwiches

BL

$

The Barber’s Den Edwards Edwards Plaza Plaza Bldg. Bldg. 970-926-8091 970-926-8091 Thursday, Nov. 29 -Wed., Dec. 5, 2012

$ $$

Barbecue

17

|

$

Classic Diner, Traditional Favorites

$

sneakpeak

$$$

Contemporary American

Men’s Haircuts

30

$

Kid’s menu Reservations Outdoor seating Catering Take-out Live music/Ent.

VAIL

Pricing

Denotes sneakPeak Advertisers $ = $10-$20, $$ = $20-$40, $$$ = $40+ B = Breakfast, L = Lunch, D = Dinner

Meals served

A Quick Peak at Where to Eat.

Type of food

Dining Guide

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970.446.7912 info@sneakpeakvail.com Publisher...Erinn Hoban Editor...Melanie Wong Ad Director...Kim Hulick The Glue...Shana Larsen Reporter...Phil Lindeman Ad Sales...Brand Bonsall ©2011 sneakPeak. All rights reserved.

HAPPY HOUR 5-6:30 Daily

3UNDAY 7ED PM 4HURS 3ATURDAY PM #ORNER AT %DWARDS s

Now open for Breakfast, Lunch &

DINNER! Come check out our new menu items! • Steak Frites $18.95 • Grilled Pork Chop $17.95 • Rorey’s Fried Chicken $15.95 • Cafe 163 Meatloaf $14.95 • Agave Grilled Salmon $16.95 • Shrimp & Grits $14.95 Breakfast Daily 8 am - 3 pm • Lunch Daily 11am-3pm Dinner Mon - Sat 5pm-close

Across from the Post Office in Edwards • 926-1163 Thursday, Nov. 22 -Wed., Nov. 28, 2012

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Thursday, Nov. 29 -Wed., Dec. 5, 2012

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