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www.sneakpeakvail.com

Thursday, November 21 - November 27, 2013

Frozen

On the hill and behind the scenes with Vail Mountain’s small, dedicated, slightly unhinged crew of veteran snowmakers

Opening weekend roundup

Eagle’s steel birds

A guide to the best music, parties and slopeside diversions around Vail as the town welcomes ski season

Based at the Eagle airport, Vietnam vet Carl Gray trains the U.S. military’s finest high-altitude heli pilots

“The Vagina Monologues” comes to Avon Sarah Schleper, Tricia Swensen and a slew of locals talk dirty to unveil poignant truths about being a woman

Thursday, November 21 - November 27, 2013

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Thursday Night Football: New Orleans vs. Atlanta followed by FREE Live Music w/ Jake Wolf & Friends featuring Alex Scott, Rob Eaton jr. and Jonny Schleper. $2.50 Bud & Bud Light Drafts druing the game. Friday: Opening Day Party sponsored by Colorado Native featuring Live Music by Superseed. FREE SHOW! $3 Colorado Native Drafts. Saturday & Sunday Football: open at 10am serving brunch. $2.50 Bud & Bud Light drafts, $4 Mimosas and $5 Kettle One Bloody Marys. 16hdtv’s and the valleys largest projection screen. Sunday Night Industry Night 1/2 OFF Your Entire Check after 10pm. Free Pool. Monday Night Football & Burger Night: $10 Burger & Craft Beer. Open Mic Night following the game. Tuesday Night: Social Hour till 10pm. White Trash Wednesday: 10pm. DJ P-Rock spins Vails favorite dance music $3 beer & shot specials

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4 | The Vagina Monologues 5 | The Brewer’s Journal 6 | Community soup supper 8 | The List - Thanksgiving 16 | Children’s Global Alliance 17 | SneakSPORTS 18 | 52 Weeks 19 | Heidi’s Brooklyn Deli 23 | Altitude sickness 24 | Calendar of events 26 | Dining guide

A day in the life of Vail Mountain’s snowmaking crew

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THE CREW Contributors Writers John O’Neill | Laura Lieff | Michael Suleiman | Patrick Whitehurst Felicia Kalaluhi | Andy Jessen | Chris McDonnell | Palmer Hoyt Photographers Kent Pettit | Anthony Thornton | Katie Anderson | Ryan McCombs | Zach Mahone

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VVTC presents “The Vagina Monologues” 11.22-11.23.2013

CULTURE The Vagina Monologues

A cast of seven valley celebrities fills the shoes of Glenn Close and Whoopi Goldberg for poignant, often hilarious ruminations on femininity. By Laura Lieff. Presenting another edgy show, the Vail Valley Theatre Company is bringing off-Broadway sensation “The Vagina Monologues” to Avon for two nights. Featuring seven local celebrity guests (Martha Brassel, Kaylee Brennand, Gena Buhler, Carol Conger, Sarah Schleper, Tricia Swenson and Nicole Whitaker), the show highlights aspects of the feminine experience, including topics as far ranging as sex, love, birth, orgasm, the various common names for the vagina, all to uncover what it means to be a modern woman. Each woman will be reading from the original script, which was written by Eve Ensler and debuted in New York City in 1996. The play has been staged internationally since then, and a television version featuring Ensler was produced by HBO. In 1998, Ensler and others launched V-Day, a global non-profit movement. It has raised over $75 million for women’s anti-violence groups through benefit showing of “The Vagina Monologues.” Shortly after its debut, the play gained popularity through a word-of-mouth campaign that culminated with a performance at Madison Square Garden in 2001, which featured Melissa Etheridge and Whoopi Goldberg embodying segments of the play. Since then, it has been performed in more than 30 countries across the world. In the United States, over 100 big-name actresses have participated in various productions, including Brooke Shields, Claire Danes, Kate Winslet, Oprah Winfrey, Goldie Hawn, Glenn Close, Lily Tomlin, Calista Flockhart and Viola Davis, among many others.

“Good Morning Vail” host Tricia Swensen (left) and former U.S. Ski Team racer Sarah Schleper (right) join a cast of five other valley celebrities for “The Vagina Monologues.” Photo: Special to SneakPEAK, Christian Jansky.

Something different According to Vail Valley Theatre Company Assistant Director Lance Schober – the man behind Dr. Frank-N-Furter’s makeup at the company’s recent production of “The Rocky Horror Show” – everyone invited to take part in the local production was receptive and more than willing to participate, as long as there were no scheduling conflicts. “We invited prominent, well-known local

women from the valley to read these monologues on stage because we thought it would be fun and something different,” Schober says. “We chose this particular show because it’s one of those shows you don’t normally see. We were trying to think outside the box and bring something new to the valley.” Schober, who has been with the VVTC for 16 years, explained that after a big production like “Rocky Horror” it’s interesting to have a show that is more intimate. “Presenting types of shows that are better in smaller venues, such as Montana’s, allows for a more captive audience,” he said. “It brings a different type of crowd and is fun for the audience to see people on stage who they know of or are friends with, instead of the actors they typically see on stage.” Schober pointed out that another positive aspect of the intimate ambiance is helping local businesses – especially during final days of offseason. The stories range from fun yet poignant to sad and dramatic, often within the same segment. Although women rather than men usually favor “The Vagina Monologues,” Schober hopes to attract people who haven’t experienced a VVTC show before. “This is a great introduction to a different type of theater in a small venue,” he said. “I’m assuming we’ll get more women at the show, but men will enjoy it, too.” SneakPEAK writer Laura Lieff can be reached at info@sneakpeakvail.com

IF YOU GO What: The Vail Valley Theatre Company presents “The Vagina Monologues” When: November 22 and 23, 7:30 p.m. to 9 p.m. Where: Montana’s After Dark (upstairs at Montana’s Smokehouse), Avon Cost: $20 in advance, $25 at the door Tickets are available online through vvtc.org.

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THE BREWER’S JOURNAL

Perspectives from the Master of Minutiae at Bonfire Brewing

A solid business plan is more than a waste of paper Congratulations – you left the cubicle universe and flung open the doors on your brand-spankin’ new, brilliant, well-executed, unique business. Andy Jessen Andy Jessen pursued a career in law for 15 percent of his life before delving into a business he’d spent 50 percent of it supporting: beer. Now co-owner of Eagle’s Bonfire Brewing with partner Matt Wirtz, Andy pairs personal and small business insights with a hefty dose of humor. Contact him at andy@bonfirebrewing. com.

Customers are embracing your product, ringing the cash register and patting you on the back. You even have a few bucks left at the end of the first month to reinvest into additional equipment, labor and marketing. What’s next? Should you seek out investors to fuel growth sooner? Perhaps work toward obtaining bank financing for a bigger space? For many successful business owners, the answers to these questions are already at their fingertips, simply awaiting execution. For others, the business plan – if it exists at all -- has failed to contemplate the full universe of possibilities, forcing those in charge into often hasty decisions. This lack of planning is a major factor in the ugly statistical data that, according to recent research from the Small Business Development Center, indicates one in four new businesses will fail in their first year of operations. After four years, only one out of two new businesses remains standing. A mentor once told me that a business without a business plan isn’t a business at all. I’m not sure what it is at that point – maybe just a fleeting hobby. After three years knee to waist deep in beer however, I’m now a firm believer in having a thorough, living document to guide your decision-making. Local libraries are full of books that can teach you how to write a professional looking business plan. Great software to guide you through the elements of a comprehensive plan is out there too. That part is pretty boring for most people, but the results of forcing yourself to go through the exercise may prove invaluable. Many entrepreneurs view the business plan as a way to secure funding from banks or investors. A chore or task that simply needs to get done. With this in mind, frantic

Googling, followed by copying, pasting and utilization of the find/replace function, might generate the first “planning” document for a new company. Better than nothing, but still a conglomeration of the experience or lack thereof of other people that are not you. The most valuable and tangible result from any well-written plan is a list of answers to the myriad of questions you never thought of when you spent the last of your life savings on beer koozies and pens with your business name on them. And if you didn’t write the answers after considering the questions yourself the plan is worthless. In Bonfire’s case, we wrote an initial five-year plan. That plan has since been completely rewritten – twice. Circumstances changed, evolved, smacked us in the face. Growth came sooner than anticipated, material costs fluctuated, labor costs quadrupled and opportunities presented themselves. Through it all, a general framework to fall back on was there. For me, the plan always needed to answer core, simple questions. How much does it cost to do what we do? How much will it cost to do more of what we do? How much will we have left in the bank if we achieve our goals? When do we get to spend more time drinking beer than making it? In addition, I rely on our plan to incorporate the answers to the big “whatifs” out there. What if ingredient costs triple? What if interest rates skyrocket? What if no one likes beer anymore? This way, we have a sense for how much leeway we may have in pricing from yearto-year, how much debt versus equity we might use to finance future expansions, and how much beer we’ll have to drink if consumers abandon the industry. Once that simple framework is in place, fleshed out with clever anecdotes and fancy words to break up the pages of spreadsheets and margin calculations, it becomes useful, even when outdated. Looking back at our first plan, it called for us to sell two [See BREWER’S JOURNAL, page 20]

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HAPPENINGS Community Minded The Bookworm makes a difference to be thankful for. By Elizabeth Escobar.

Left: Vail local Jennie Iverson, author of “Ski Town Soups.” The book was inspiration for a free community soup supper at the Bookworm in Edwards this Friday. Photos: Jackie Cooper Photo, special to SneakPEAK.

holiday season--the stomach, and by extension, the heart. “It made me start thinking about what we could do as a business to continue their (The Salvation Army’s) work,” Magistro says. What they came up with is threefold. Taking Action In addition to their ongoing food drive throughout November, the bookstore and author Jennie Iverson have also been donating $3 to The Salvation Army from every copy sold of Iverson’s “Ski Town Soups” cookbook. Buying the book – which features a collection of unique soups from prominent ski resorts including Vail and Beaver Creek – means giving one more person in Eagle County a dinner this Thanksgiving. As part of their already selfless agenda, the Bookworm wanted one more element to be part of the difference they make – one of service. They decided to host a free dinner. Franny Gustafson, manager of the children’s department at the bookstore, says that providing this dinner seemed like a natural next step. “The Bookworm is such a community hub, it makes perfect sense.” After talking with churches and other local places that regularly host suppers on different nights of the week, Magistro says The Bookworm chose to host their own on a Friday. “We didn’t want to overlap with anyone. Our hope is to get people through the week.” Thanksgiving Day typically offers a multitude of different options for those who are in need of a free meal. While that’s great for one day of the year, Magistro It’s no secret – good food, like a good book, is guarkeenly points out that for people who struggle to put food on the table, “every anteed to bring people together. The folks at the Book- week is important.” By holding their supper a week ahead of the holiday, the worm in Edwards certainly know this, and at their Bookworm hopes to increase the number of meals people will have this month. upcoming Ski Town Soups Community Soup Supper, Anyone who is in need or who simply wants to participate in the supper is welcome, and they will dine from a menu that boasts they’ll be putting this into praconly the freshest ingredients. “We’ll be servtice. ing things that we normally serve on our [café] “Thinking about the holiday season, there’s a menu,” says Magistro. “We didn’t want to start This is a time to be thankful lot to get caught up in with retail,” says Bookhaving people bring casseroles or things like that.” for what we have and what we worm co-owner Nicole Magistro, as she explains In addition to The Bookworm’s signature Vegcan give back to each other. where the inspiration for the soup supper came an Tomato Basil and Chicken Orzo soups, people from. will enjoy a choice of two different salads crafted After realizing the staggering number (2,500+) from organic greens. Topping off the delicious - Franny Gustafson, of people who were served Thanksgiving dinner meal will be tasty donations from Avon Bakery & by The Salvation Army’s Vail Valley chapter last Deli and HP’s Provisions, both of which double as Children’s department manager year, Magistro and the rest of the Bookworm sponsors of the event. at the Bookworm team decided to get involved and focus their Discussing what will go into the dishes being store’s efforts where they might be felt most this served, Magistro stresses the importance of ev-

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Free community soup supper 11.22.2013

eryone having “access to quality wholesome food. Having fresh food is really important to health and wellness.” It is this dedication to not only providing a warm meal, but a nourishing meal, that makes the Bookworm’s supper stand out-- a supper that is as much about the caliber of ingredients used as it is about having something to eat. As per the Bookworm’s commitment to making the most out of an opportunity, their service to Friday night’s guests will extend beyond dinner. After the dishes are cleared, everyone will be sent home with food for the weekend – filling reminders of neighbors who care. “This is a time to be thankful for what we have and what we can give back to What: The Bookworm each other,” Gustafson says, and hers is a hosts “Ski Town Soups” view clearly shared by many others in the Community Soup Supper community. “We’ve gotten many phone When: Friday, Nov. 22 at calls from people anxious to help and get 6 p.m. Where: The Bookworm, involved any way that they can.” Edwards The Bookworm is known as a commuCost: Free (open to nity-minded place, and from their actions anyone) this month, that is a reputation they will keep. “We want to do what will have the The Bookworm’s food biggest impact,” says Magistro, and if the drive will continue Bookworm can help people to have one through the end of more quality meal that they normally November, as well as wouldn’t, they’ll have succeeded. their donations from

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THE LIST Thanksgiving dinners

From four-course meals to a free community supper, valley restaurants tempt you to leave home for Turkey Day. By Phil Lindeman. The Struber Room at Ludwig’s, one of more than a dozen local restaurants hosting Thanksgiving Day service. Photo special to SneakPEAK.

For the American Everyman, Thanksgiving brings to mind homemade turkey, sluggish backyard football and the occasional tipsy uncle. In the Vail area, Turkey Day is hardly average. By the time Nov. 28 rolls around, the lifts at Vail and Beaver Creek will be spinning and thousands of people will hit the slopes for that first delicious taste of early snow. But Thanksgiving is still a foodie-friendly celebration, and the majority of restaurants at both resorts roll out special menus filled with turkey, ham, cranberry sauce, sweet potatoes and more – everything mom would make if she were around. While pricing for most multi-course meals is around $60 – relatively affordable compared to the cost of hosting dinner, and perfect for vacationing couples or a group of friends – the average ski bum doesn’t have to settle for a PBJ and PBR tall boy. Several slopeside restaurants offer buffets, and a local church pulls out all the stops for its weekly (and free) community meal. With so many options, though, finding the right meal can be surprisingly tough. SneakPEAK spoke with a handful of local joints to get the details on their Thanksgiving menus, along with details on the atmosphere at each. One thing’s certain: You won’t go hungry. Terra Bistro, Vail Village The crowd: Vegans and vegetarians, 30-somethings Claim to fame: Terra Bistro is one of Vail Village’s oldest establishments, and over the years a long line of respectable chefs have crafted consistently inviting menus. The dishes are rarely over the top, featuring simple ingredients and unobtrusive techniques – sadly, a rare approach among fine-dining restaurants. The kitchen also has a penchant for making vegan and vegetarian items unexpectedly delicious. The menu: Terra Bistro does everything possible to make Thanksgiving actually feel like Thanksgiving. From 3:30 p.m. to close, $60 per person buys a four-course, family-style meal, beginning with hors d’oeuvres (deviled eggs, olives, housemade pickes and more) and a choice of organic soup or salad. The main course brings four choices, from roasted

natural turkey with yams and cranberry chutney to vegan-friendly Portobello mushroom stuffed with artichoke, grilled kale and miso gravy. Service ends with a scratch-made dessert platter with lemon bars, pumpkin pie squares and more. Reservations are recommended, and although the dining room can seat groups larger than 10, chances are there won’t be space on Thanksgiving. Phone: 970.476.6836 Ludwig’s The crowd: Couples, small groups of friends Claim to fame: Although the Sonnenalp in Vail Village is home to several restaurants, Ludwig’s is the crown jewel. Executive Chef Florian Schwarz brings Austrian sensibility to the menu – he grew up just minutes from the original Sonnenalp in Bavaria – and enjoys adding little twists to old favorites, like veal with a foamed cream sauce. If you brought the brood, we recommend heading to Bully Ranch – Ludwig’s is where the adults play. The menu: Ludwig’s new “ocean to table” concept seeps into Thanksgiving service, which features a four-course menu teeming with options. One of the most intriguing is the pan-seared sea bass, served with marinated cherry tomatoes, basil risotto and Schwarz’s signature lemongrass foam. Dessert is another highlight, with an array treats from the hotel’s pastry chef, all made with little twists on pumpkin. Service runs from 5 p.m. to 10 p.m. and costs $68 per person ($38 for kids 12 years old and younger). Reservations are required. Phone: 970.479.5429

Rocks Modern Grill, Beaver Creek The crowd: Families, skiers with a long drive ahead Claim to fame: Located in Beaver Creek Lodge, Rocks is a near-perfect spot for vacationing families in need of a Thanksgiving fix. The dining room is more than large enough for plenty of kids, with a laid-back atmosphere and easy access just steps from the Covered Bridge bus stop. Don’t think the family vibe means dumbed-down grub – Rocks finds a comfortable middle ground between sophisticated eats and quick, delicious pub fare. The menu: From 4 p.m. to 9 p.m., Rocks rolls out its traditional Thanksgiving buffet, but this year, new management means new tastes. The spread is extensive, ranging from buttermilk whipped potatoes, roast turkey and chestnut stuffing to baked macaroni and cheese. Everything is made in-house, including fixings like gravy and not-to-be-missed green bean casserole. The buffet costs $39 for adults and $18 for kids between 5 and 12 years old. Reservations aren’t required, but they’re recommended. Phone: 970.845.1730 Edwards Interfaith Chapel, Edwards The crowd: Anyone and everyone Claim to fame: It ain’t the Ritz, but the free community suppers at Edwards Interfaith Chapel are staples for a slew of local families. Steve Baird, a deacon at Episcopal Church of the Transfiguration and one of the supper founders, says he and a rotating group of volunteers serve an average of 40 people every Thursday. Local restaurants and charities donate the food, but nothing compares to Thanksgiving. The menu: Thanksgiving at EIC sees twice as many people as usual – and with good reason. Local caterer Gourmet Cowboy once again donates turkey, and the bird is paired with stuffing, mashed potatoes, green bean casserole and more prepared by three or four local restaurants. Volunteers from Trinity Church bring the desserts. The spread is large enough to feed 100 people, so be sure to bring the family. Service runs from 6 p.m. to 7 p.m. Phone: 970.926.3388

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Leave planning to the pros this holiday with dinner in Vail or Beaver Creek Tavern on the Square, Lionshead The crowd: Skiers and boarders, families Claim to fame: Found in The Arrabelle, the slopeside patio and dining room at Tavern on the Square is the sort of place you can visit in ski boots or high heels and still feel at home. The kitchen matches the eclectic atmosphere, whipping up finger foods, scratchmade sauces and gourmet plates in equal measure. The menu: Thanksgiving service stays true to Tavern’s all-are-welcome mentality. From 2 p.m. to 7 p.m., there’s a massive family-style buffet – one of just a handful in Vail – with roast turkey, prime rib, herb-crust trout, sweet potatoes, veggies, pumpkin ravioli, truffle gravy and the like, plus desserts from the in-house pastry chef ($49 per person, $18 for kids 6 to 12 years old). For a mid-day bite, the kitchen also serves a blue plate turkey special throughout the day. The meal comes with turkey, gravy, sweet potato puree, green beans and cranberry sauce, all for $19. Not a bad way to refuel before heading up the gondola. Reservations are recommended with no limit on party size. Phone: 970.754.7777

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GOBBLE, GOBBLE, GOBBLE More than a dozen restaurants between Vail and Beaver Creek offer a special menu or some kind of turkey dinner for Thanksgiving. Call the restaurants for reservations and pricing, but most multi-course dinners cost $45 to $50. Vail - Pepi’s Restaurant, 970.476.5626 - Atwater on Gore, 970.479.7021 - Bully Ranch at the Sonnenalp, 970.476.5656 - Flame, 970.477.8650 - Vail Chophouse, 970.477.0555 - La Tour, 970.476.4403 Beaver Creek - 8100 at the Park Hyatt, 970.827.6600 - Beaver Creek Chophouse, 970.949.0805 - Grouse Mountain Grill, 970.949.0805 - Spago, 970.748.6200 - Splendido, 970.845.8808

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Cold, wet &

LOVING IT For a few months each season, the snowmaking crew at Vail Mountain battles frozen hoses and frigid conditions to make modern skiing enjoyable. By Phil Lindeman.

It’s 5:30 a.m. on a Monday and Tim Lipman is almost frighteningly chipper. Since mid-October – right around the time temperatures in the Rocky Mountains turned from chilly to legitimately cold – the snowmaking supervisor at Vail Mountain has spent countless hours in the frigid early-morning air, prepping the nation’s largest ski area for the first promising season in three years. That Monday, with less than a week left before rabid skiers and snowboarders take to Born Free for opening day, he’s had only one day off since the beginning of November. And yet, Lipman seems perfectly content as he nonchalantly curses at the layer of frost splayed across the inside of his windshield. “All the moisture from our boots just collects there and freezes at night,” Lipman says, blasting the defroster while juggling a coffee mug. It takes the truck another 15 minutes to fully thaw before he throws it in gear and heads up the windy, half-frozen fire road from Lionshead to Snow Central, the snowmaking base of operations found near the end of Gitalong Road. To make the whole scene more surreal, he’s not even wearing the heavy-duty shell most snowmakers receive their first day on the job. Instead, he’s clad only in boots, snow pants, gloves and a mid-layer jacket. Then again, maybe it pays to be a bit crazy. For the past 21 years, Lipman has watched the evolution of Vail’s most vital – and oddly short-lived – department. The bulk of snowmaking operations lasts just two months, from November to December, then it’s onto grooming or ski patrol or lift ops for most of the department’s 33 employees. (For comparison, Vail Ski and Snowboard School boasts hundreds of instructors in the dead of winter, and even the grooming staff is nearly twice as large.) But Lipman’s small collection of masochists is invaluable to the resort. They’re gluttons for punishment, lugging frozen hoses and bulky snow guns across huge stretches of mountain, all while climbing up rock-hard snow whales and maintaining mile upon mile of underground piping. Without modern snowmaking – and the infrastructure it requires – the ski season would depend wholly on the fickle whims of Mother Nature. Even relatively normal seasons

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wouldn’t begin until December, at least with the sort of pristine snow guests now expect. “There are no mulligans in snowmaking,” Lipman says. “When the temps hit the right spot, you have to take advantage of it. That may have been the one night out of the week you had to make snow, and that can mean the difference between happy skiers and unhappy skiers.” And maybe that’s why Lipman chuckles his way through a job some might call torturous, or at least Quixotic. After stopping the truck outside of the large warehouse at Snow Central – even from a distance, the hum of air and water compressors is noticeable – he walks through a side door to the claustrophobic control room inside. A sticker on the door reads like a line from some illicit department handbook: “Snowmaking: Making it happen since 1968.” “We are so driven by the natural environment, even if we do our best to control it,” Lipman says. “We’ve had a tough time the past few years.” Snow Central For the crew inside the industrial confines of Snow Central, the workday was just about over. Two men haul semi-frozen hoses inside the massive main room, while an indecipherable jam-band tune fights to be heard over the constant humming of machinery. Just feet away, the department’s newest addition, an enormous compressor that took the place of eight 30-year-

old machines, works to pump water across the mountain. The water comes from a nearby pond, which holds roughly seven million gallons at capacity. Although the single new compressor is more efficient than the old ones combined – Lipman doesn’t have exact numbers yet, but he says the department has already seen noticeable drops in energy consumption – it’s still a circus act to juggle need and resources, particularly for a department that operates 24 hours a day. “It’s all about energy,” Lipman says, noting that snowmaking ops are only limited by what the resort can handle and afford, not U.S. Forest Service regulations. “Energy costs money, and this job is about do-


OPPOSITE PAGE Above: The moon shines over Vail Mountain as snowmaking crew wraps up night operations a week before the resort’s opening day. Below: Trail signs encrusted with frost from snowmaking guns. THIS PAGE Above: At Snow Central, snowmaking hoses are brought inside to thaw for at the end of third shift. Left: Snowmaking supervisor Tim Lipman scrapes frost from the inside windshield before heading to Snow Central for his first rounds of the morning. Photos: Anthony Thornton.

On the hill Lipman walks out of Snow Central and into the chilly air, donning a helmet with hearing protectors before hopping on a snowmobile. It’s one of the job’s biggest perks: The department no longer uses machines during the day, but at night, snowmakers have free reign of the mountain. He revs the engine and heads toward Bear Tree, where two of his field employees are placing guns before the end of their shift. “That’s their schedule: Move a gun, head inside for a cup of cocoa, then go out and do the same thing to a different gun,” Lipman says. “It’s an extremely ing the most with what we’re given. Right now, the technology is getting to physical, demanding job.” the point that it’s like buying an iPhone – it marches forward so quickly.” But it doesn’t mean Lipman’s crew is filled with zombies. While posing In the cramped control room, the scene is a mix of old and new. A battered for photos, they clamber up and down the hill, sometimes standing directly PC sits on a desk in the corner, while several complicated screens monitor in front of the spray. The resort is covered with hundreds of stationary towVail’s four main compressor buildings. Lipman begins chatting with one of ers, but the 50 or so mobile guns are invaluable for covering hard-to-reach his first-year employees, Kevin Keough, a native from Maine who spent the patches. summer on a lobster boat. He’d lived in Steamboat the past few winters and “We should bring a photographer up here all the time,” Lipman says. “I’ve came to Vail for a change of pace. After upnever seen them run so fast.” dating Lipman on the night, he gently ribs Although the skiing public rarely his Chicago-born boss about hockey. deals with snowmaking – it’s common “This department is full of Blackhawks to hear grumbles when a chairlift hapthere are no mulligans in fans,” Keough says. pens to pass through wayward spray snowmaking...That may have For most of the shift, Keough monitored – Lipman believes his department has been the one night out of the the compressor buildings for issues like air made the sport more accessible than and water pressure. The largest compresever before. Not only does the season week you had to make snow, sor, located at the base of Golden Peak, begin earlier than Mother Nature would and that can mean the has been running almost non-stop since normally allow, the snow is more conOctober to prep Ski and Snowboard Club sistent, reliable and, most importantly, difference between happy Vail’s early-season training hill. Ski racinviting. skiers and unhappy skiers. ing is an enormous part of the snowmaking “What we do keeps people on the schedule: As Lipman explains, modern-day slopes longer, and it also brings people racers need (and expect) a bulletproof surto the sport that would have though it - Tim Lipman, face. SSCV subsidizes a large portion of the was difficult,” Lipman says. “It’s a Vail Mountain snowmaking snowmaking cost – exact numbers aren’t much more approachable sport for your released – and in turn, the crew spends hunnever-evers and those people who are supervisor dreds of man hours covering every inch of getting too old for bumps.” the top-to-bottom course. As Lipman drives past Snow CenAnd those efforts have paid off: Since tral and off the mountain, he spots rac2009, SSCV has hosted the world’s foremost racers, from U.S. powerhouses ers sliding the Golden Peak course. The sun still fights to rise over the Gore like Lindsey Vonn to international racers from Austria and Norway. Thanks to Range, but temperatures are slowly inching toward comfortable. snowmaking and grooming, Vail is a coveted venue for big-name events like “You really have to be committed to get out there that early,” he says and the Burton U.S. Open and now-defunct Honda Sessions. Designed by Snow nods at the skiers, then turns a corner and heads back to his office. Park Technologies, the monstrous, 600-foot-long superpipe at last year’s inaugural Open took 11 days to build, with crews working close to 20 hours each day. “For all these events over the years, we’ve played a huge role making the snow structures,” Lipman says. “They’d be damn near impossible to make with natural snow.”

Thursday, November 21 - November 27, 2013

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HAPPENINGS Party down

From the slopes to the streets, prepare for a stellar opening weekend at hotspots throughout Vail. By John O’Neill. Vail says they’re definitely opening up Born Free Express Lift and the Eagle Bahn gondola. The terrain could be vast or limited, depending on Mother Nature and brother snowmaker. Either way, Vail Mountain will open on Nov. 22 and the season will be underway.

DJ duo Love and Light comes to Samana in Vail VIllage for the club’s opening weekend party. Photo special to SneakPEAK.

The churning of the chairlifts will breathe life back into Vail, and in a big way. Most of the restaurants that have been closed for the shoulder season will reopen. Many of the bars will be scheduling live music and drink specials. The aura of Vail on opening weekend will be felt by locals, visitors and maybe even folks in Aspen. Here is a roundup of where to go and what to do on opening day. On the mountain Absolutely Born Free. Beyond that, Vail isn’t promising anything. Born Free will surely be groomed and the run features a steep slope that levels out onto tamer terrain. There will be a small terrain park set up just after the steep slope for those seeking freestyle action. At the top of the Eagle Bahn Gondola guests with limited ski experience will have access to the Little Eagle Lift and surrounding beginner terrain. Get in line early enough and you could snag one of the breakfast burritos or a cup of hot chocolate that will be handed out. It might not be first chair, but it’s something. Also at the bottom of the mountain will be some of Vail’s partners handing out treats. Starbucks and Nature Valley will be giving away samples and a Red Bull DJ will be spinning tunes.

With only one run open, be forewarned of danger. The Vail Ski Patrol is asking that speed demons slow down and keep an eye out for slower-moving skiers and riders. That said, ski school newbies should also keep an eye out for those tearing it up. Mutual awareness will be key to a safe opening weekend in Vail. If more than one or even a couple of runs open up – Godspeed, and have a great day romping around the mountain. Après Opening day marks a great occasion and lifelong staple in Vail - après skiing. Borrowed from the French, along with their fries, will be a multitude of options

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Your guide to Vail’s opening weekend 11.22-11.24.2013

for end-of-the-day drinks and appetizers. For post- skiing libations and live music stop by Pepi’s. They’ll have $15 domestic and $18 import buckets of beer as well as a bartender’s drink special and a “buy three get one free shotski.” Opening weekend will also mark the start of their seven-days-a-week live music alternating between Dave Tucker and Colin McAfee. Los Amigos will uphold their après patio traditions this season. This weekend they’ll be serving $6 margaritas and $5 drafts. The last time Sneak Peak knocked on their door they were having a tequila tasting. Expect their specials to change throughout the season. Down the street at Yeti’s grind, they’ll be hosting happy hour specials of $4 cans and $8 bombers from Bonfire, Crazy Mountain and Great Divide beer. Foodwise, Kelly, the bartender at Blue Moose, says they’ll have three sliders for $4 during happy hour. They’ll also offer a $4 beer flight. On Saturday night Moe’s Barbeque will host a James Brown Lockdown, but that is all we’re going to say about that.

boots, most likely. Three dollar you-call-its are back at Garf’s starting this Friday. The drink special lasts from 10 p.m. till midnight and there will be music from DJ Perez. SneakPEAK writer John O’Neill can be reached at info@sneakpeakvail.com

stand out Love and Light at Samana Samana Lounge heads up the festivities on opening weekend with a performance from Love and Light. The DJ duo has been gaining a reputation amongst dance-music aficionados. Prior to their appearance at Samana, you might have seen them on stage at Burning Man, Sonic Bloom or even Coachella. Love and Light DJ’s Matt Madonna and and Ryan Anderson pioneered their unique sound hosting House, Trance, Glitchhop and Dubstep stylings. Their remix of classics such as “Roxanne” will spin the dance floor. “The live experience that Love and Light provides will woo music lovers, not just EDM fans,” says Samana’s talent buyer Ross Cohen. In addition to the music, Samana will be having drinks specials that include $4 Redbull Vodkas (to lift your spirits) until 11 p.m., $3 PBRs and $4 Fireball shots throughout the night. Ladies enjoy drinks on the house from 9 p.m. until 11 p.m.

Après, times two If the mountain opening isn’t enough to lift your spirits, a few Red Bull/vodkas or tequila shots will certainly do the trick. Once the sun drops and lifts stop, the beat drops. Throughout the village, bars will be hosting drink specials and live music for opening weekend and weekend’s to come. Loaded Joe’s in Vail will be hosting an opening weekend party on Friday night. They’ll have $3 shots, $4 wells and $5 wines along with music from DJ Way Up High after 9 p.m. “We’re going to put as many people down here as we can,” says Loaded Joe;s barista Bianca. “It’ll be fun, that’s for sure.” Bol is partnering with Patron for their opening weekend party. From 10 p.m. till midnight two Patron Girls will be passing out samples of Patron while DJ 10th Mtn Soundsystem handles the music. Throughout the night there will be $7 Patron cocktails and Patron shots of XO, Silver and Ultimat Vodka. Up the street and down the stairs at Shakedown, live music will pump throughout the weekend. Friday night will be the Scott Rednor Band followed by My Brothers Keeper on Saturday night. The dance floor will be topped by dancing shoes and ski

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Airborne: Carl gray From Vietnam to Vail, the Oklahoma-born helicopter pilot has been one of the U.S. military’s most reliable assets for more than four decades. By Phil Lindeman.

Helicopter instructor Carl Gray at the Army National Guard training facility in Gypsum. Photo: Ryan McCombs.

Editor’s note: This is second in a three-part series on the Eagle County Regional Airport. While the airline industry as a whole undergoes seismic shifts, the airport and its various partners remain an invaluable resource for the entire county.

Stories have a way of spreading like wildfire on military bases. At HAATS, the Army National Guard’s high-altitude training facility in Gypsum, those stories tend to revolve around helicopter instructor Carl Gray. “Everyone has a story about Carl,” Capt. Tom Renfroe says of the 65-year-old Vietnam veteran. There’s the time Gray took a rookie pilot into the thin, cold air around the Eagle County Regional Airport for a lesson in “settling with power.” The counterintuitive technique teaches pilots to

ease through falls, an aerodynamic anomaly caused when they overcompensate for lost power by throttling the engines. As the helicopter began to drop straight down – a gutwrenching feeling, even for the most seasoned pilots – the rookie began to panic. All the while, Gray lounged lazily in the instructor’s seat, reciting with patience the exact way to counter the drop, like a senior tutor helping a freshman through routine math problems. Then there’s the time Gray was kicked by a bull at a rodeo and broke two ribs. Rather than take time off to heal, he told no one and reported for a few days of training exercises. When the base commander finally asked why he was walking funny, the avid rodeo competitor nonchalantly told him about the injury. “Carl is one of those rare individuals,” Renfroe says. “I’m not sure if you should call him a cowboy, but he’s always calm and always in a good mood. He’s incredibly experienced – I don’t think much rattles him.” And finally come stories about Vietnam, a chapter in his life Gray rarely discusses in detail. He only offers the lo-

gistics with a touch of humor: As a fresh-faced Oklahoma native of 19, he enlisted in the Army, was shuttled to Texas for a year of basic flight school and arrived in Vietnam soon after as part of the 3/17th Air Cavalry. During two tours of duty – his second was with the fabled 1st Air Cavalry – he was shot down several times, rescued an escaped POW in the middle of enemy territory, took an AK-47 bullet to the neck, then returned to the U.S. and his new home in the Colorado mountains. “When I went over there, I didn’t even know how to find Vietnam on a map,” Gray chuckles from his home north of Eagle. “I didn’t think twice about the logistics back then. I remember them putting a man on the moon while I was out there. That was cool to see.” Proving grounds Although Gray retired from the Army Reserve a few years back, he still plays an integral role at HAATS. The base – known officially as the High-Altitude ARNS Training Site – is the U.S. military’s only stateside center for high-altitude

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helicopter training, a vital skill with ongoing conflicts in Afghanistan and Iraq. Thanks to extensive combat experience, Gray is the ideal instructor: quick to learn, quick to teach, and remarkably calm in the hairiest situations. “Those were interesting missions,” Gray says of Vietnam. “I was just a kid – we were all kids back then. They were pretty hazardous, with all of us getting shot at. I kind of enjoyed it, actually, and I came out relatively unharmed.” During his first tour in Vietnam he flew the OH-6A Loach, a small and nimble machine used on Hunter-Killer missions. The Loach was the hunter, charged with scouting terrain and enemy positions for the killer, a powerful AH-1 Cobra gunship. “You get that year or two of flying at home and then they sent you to Vietnam,” Gray says. “That’s where you actually learn to fly. There’s really no other choice, you know. A lot of good Loach pilots didn’t come home.” The students at HAATS have the luxury of an instructor like Gray. At the moment, he’s one of five civilian contractors and the oldest of 30 total personnel. Shortly after the U.S. sent troops to the Middle East, two Army brigades learned the challenges of high-altitude flying the hard – and disastrous – way. Afghanistan in particular is remarkably similar to the Central Rockies, with towering mountains and steep, winding canyons, a natural side effect of the country’s proximity to the impenetrable Himalayas. Renfroe claims the Army lost six machines within a year or two, and shortly after, HAATS was awash with novice and experienced pilots alike. “When they realized this little school in Colorado could save them time and personnel, that’s when our student load really picked up,” Renfroe says. Over the past 10 years, HAATS has consistently been at capacity, growing from 250 students per year to nearly 400. The majority of pilots come from the Army, but a few are sent by NATO allies, special ops units and the U.S. Coast Guard. Gray has trained pilots from every group. He’s at the airport four days a week, nearly every week, logging 500 hours of flight time per year. He flies in each of the base’s four machines – Blackhawks, Chinooks, Alphas and aging Kiowas – and knows by heart the million-plus acres of training terrain. “It’s always a hell of a ride,” Gray says. “You never know who you’ll be flying with from week to week – it’s a pretty diverse crowd. But you can’t get complacent here. The environment will bite you in the ass if you get lazy.” In the mountains surrounding Eagle and Gypsum, helicopters operate on 80-percent available power. (At sea level, where the

majority of military bases are located, machines technically can run up to 130-percent power.) That massive shift is comparable to riding a bike up Vail Pass with only one gear: Gravity wants to pull the helicopter down, making everything from load weight to air temperature vital. “With a good understanding of your environment, machine and yourself, you can be a very good pilot at altitude,” Gray says. “We give these pilots as much training as possible, but it’s like anything. You get better with practice, and you have to want to do that.” Pilot for life Gray is the sort to practice what he preaches, then practice some more. He grudgingly admits he’s getting older – at 5 feet 8 inches, he jokingly asks photographers to “make me look young and tall, young and tall” – but it hasn’t stopped him from pursuing what he loves, particularly stints riding bulls and bareback horses on professional circuits. Years of rodeo practice have left him bruised and scarred, yet his body is remarkably resilient: The physical wounds rarely show, including those from Vietnam. “It was all good, getting shot down,” Gray says. “What doesn’t kill you is all good. I actually thought I’d have a cool scar to show the girls when I got back, but they didn’t give a s***. Most of those shrapnel bits come out over time because of moving around or skiing or whatever.” Although Gray originally followed his brother to Vail, he stay for his wife, Eagle native Joetta Randall. The two have been married for nearly 30 years, and while he’s left his position at HAATS several times over the past few decades, he always returns to the airport and Eagle. “I guess I was always too broke to leave this town,” Gray jokes. “But truth is, this is now my home. It was a beautiful place to raise my daughter, give her a good home and a lot of opportunities. There are good people here.” As is typical for Army officers, Renfroe will leave HAATS in the next few years, but he’s come to respect and revere Gray. “He’s a very humble person,” Renfroe says. “I don’t think he likes talking about Vietnam. I’m not sure if it still bothers him to talk about it, but I know he’s incredibly humble about what he did there.” Gray may soon close the chapter he began long ago in Vietnam. The Kiowas are set to be phased out in 2014, and when they are, he’ll likely retire to spend more time on his small plot of land. “If you want to come up to drink some beer and play horseshoes, do it,” Gray says. “We always have a good time.” Imagine the stories.

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Children’s Global Alliance fundraiser 11.22.2013

PROGRESS For the kids

Before heading to the world’s poorest nations, volunteers with Children’s Global Alliance host a much-needed fundraiser. By Phil Lindeman. Far left: Children at Escuela Especial Sor Maria Romero, an orphanage in Nicaragua. Near left: Karlie Cummins with a young girl at the orphanage near Phnom Penh in Cambodia. Photos special to SneakPEAK.

The first time Karlie Cummins traveled to Cambodia, she was humbled by the dozens of poor, abandoned children she met at the Cooperation of Peace Organization Orphanage outside of Phnom Penh. She was only there for three weeks – just barely long enough to help a group of Vailbased volunteers begin building dorms – but the rotating collection of orphans had an earthshattering impact. When Cummins returns to Cambodia this coming summer, it’ll almost be like heading home. “I want to show them that I really will come back,” says Cummins, a stylist at Rootz Hair Salon in Avon. “So many people say they’ll return, but then life gets in the way. It’s so much more about seeing the kids than seeing a new country.” Taking the plunge Cummins knows full well how difficult it is to make time for international volunteering. Last year’s trip to the Cambodian orphanage fulfilled a lifelong goal: Cummins tried to arrange a similar trip in the past, but the details were overwhelming and it fell apart at the last minute. “I always wanted to travel and help at the same time,” Cummins says. “It’s a lot of hard work and effort, even before you head to Cambodia, but after I made it out there I knew I had to do it again.” Enter Children’s Global Alliance, a Vail-based nonprofit dedicated to pairing local volunteers with orphanages in the world’s poorest nations. Aside from adult chaperones like Cummins, the majority of attendees are local students between the ages of 12 and 16 years old. This summer, a group of about 40 kids will join six chaperones on trips to Cambodia, Nicaragua and, for the first time, Tanzania. To collect the $5,000 Cummins needs to head abroad, she and fellow volunteer Jen Gutmann will hold a fundraiser this Friday at Café 163. The event features local band Monk Tonik, along with a silent auction, drink specials and gift

bags for major donors. Last year was also Cummins’ introduction to the rewards – and pitfalls – of fundraising. It costs roughly $2,000 for a three-week trip to Cambodia, while the inaugural visit to Tanzania is about $3,000. Although alliance founder LisaMarie Howell organizes the bulk of logistics – selecting orphanages, arranging travel, planning meals and downtime – fundraising falls on attendees like Cummins. The task can be daunting – volunteer teenagers are also in charge of raising money, leading to a slew of semi-related events over the next few months. They culminate in a March 2 fundraiser at Bol in Vail Village, which is still in need of a title sponsor. “I’ve seen such a huge difference in all the kids I’ve taken,” Cummins says. “We definitely hold them accountable, and all the kids learn to hold themselves accountable. They know this is a big commitment from the beginning to the end.” New view Along with typical fundraiser activities, the party at Café 163 will be ripe with opportunities to chat with the Cummins and Gutmann about their experiences abroad. The hosts are passionate volunteers, and like the teens, they have an entire organization to hold them accountable. “Some people say they just can’t take off three weeks to get down and dirty at an orphanage in Cambodia,” Cummins says. “That’s kind of true – it can be much easier to write a check for $2,000 than put personal time into a trip. But I

knew this was something I wanted to do and I just had to get over the guilt of asking for money.” Once the difficult work of fundraising is complete, the trip itself seems to fly by. Yet Cummins says the kids and chaperones go through noticeable transformations: The teens translate their experience to college applications or job interviews, while the chaperones often pledge to return at some point in the future. For Cummins, going back to Cambodia is hardly a choice – it’s more like a calling. “Being over there was actually very easy,” Cummins says. “It’s about making these kids happy and giving back to them. Coming home is the hard part. I still drive a car and go out to dinner and do all the things these kids never experience, but I try to be more mindful of everything I do.”

IF YOU GO What: A fundraiser hosted by Karlie Cummins and Jen Gutmann, chaperones for the local nonprofit Children’s Global Alliance When: Friday, Nov. 22 Where: Café 163, Edwards Cost: $10 for general entry Tickets to the event are available at the door. To find out more about Children’s Global Alliance, including dates for upcoming fundraisers, see childrensglobalalliance.org

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Perspectives from resident sports expert Patrick Whitehurst

SNEAKSPORTS

An NFL “Fact or Fiction” six-pack Through 11 weeks of regular-season action in the awards and which franchises will look for new head coaches on Black MonNFL, viewers and fans have arrived at several verifi- day, the day after regular-season play wraps up. able conclusions. In celebration of the remaining six weeks, here’s a six-pack of NFL “Fact

Patrick Whitehurst Minturn-based sports lover Patrick Whitehurst writes for Fanrag.com. Tune in weekly for his musings on the wild and complicated love affair between American fans and their most cherished pastimes. He can be contacted through Fanrag.com.

Some of these conclusions relate to specific teams and players, while others reflect the state of the game itself. Here’s what we know for sure about the 2013 NFL season: 1. The league has made player safety a priority and it’s showing. NFL officials are flagging more personal foul and unnecessary roughness penalties than ever before. While football purists will say the game is being watered down, the game is being made safer, and that’s a good thing. 2. New storylines emerge every week. From injured star quarterbacks and their adaptive teams to ever-changing flavors of the month, most teams continue to hold our attention while hanging around the playoff picture. 3. Parity around the league will make for a very entertaining finish. Several playoff and Super Bowl contenders have emerged, yet nothing is set in the fight for the postseason. There’s plenty of time for your favorite teams to make a run. Of course, those same teams might be an unfortunate injury or bad bounce away from crumbling. 4. The networks want Peyton Manning in primetime. This week, the Broncos travel to Foxborough and face the Patriots in what NBC is dubbing “Brady vs. Manning XIV.” The same network will undoubtedly attempt to “flex” the underwhelming Week 13 contest between the Redskins and Giants in order to bring us the Broncos at Chiefs on Sunday night. The NFL Network must be pleased their final Thursday night game (Week 15) will feature the Orange and Blue. And if Peyton Manning is on the verge of breaking Tom Brady’s single-season touchdown record in Week 17, would it surprise anyone if the Raiders secondary is exposed under the bright lights? Six more weeks of games will determine the division winners and wild card teams. Six weeks will also provide insight into which players will win

like us on facebook and follow @fanragsports on

or Fiction.”

Fact: A quarterback will win the 2013 NFL MVP. It’s doubtful that any running back will approach Eric Dickerson’s rushing record this season, and as great as Calvin Johnson is (why did I pass on him in my fantasy drafts?!), he plays for an underachieving and under-the-radar Detroit team. Peyton Manning or Drew Brees will take home the hardware...unless Aaron Rodgers returns on Thanksgiving Day and tosses five TDs every week until the postseason, all while the Saints and Broncos falter. Fiction: The Jonathan Martin-Richie Incognito situation is atypical and limited to the Miami locker room. Unfortunately, this sort of bullying and hazing occurs throughout the league, but thankfully, most teams and coaches put a stop to it before it gets out of hand. Fact: A team that nobody is talking about right now will emerge as a Super Bowl contender and perhaps be crowned champions. Last season, the Ravens muddled in mediocrity before getting hot in the final month. The year before, the Giants strung together some victories and entered the playoffs at 9-7 before knocking off the heavily favored Patriots. Green Bay won three road games as the sixth seed in 2010 before hoisting the Lombardi Trophy. Count out the Vikings, Falcons, Buccaneers, Texans, Jaguars and that’s it – every other team has a shot! Fiction: Home-field advantage is enough to pencil in a Super Bowl contender. In the NFC, Seattle’s CenturyLink Field seems like an impossible place to escape victorious and the New Orleans’ Superdome is equally deafening. But players and offensive execution (not loud home crowds) win postseason games. Whether home-field advantage goes to the Broncos, Colts, Patriots, Chiefs or Bengals in the AFC, a Super Bowl invitation is not necessarily forthcoming. Denver fans don’t want to hear about Peyton’s mediocre career playoff record (9-11) or the twitter fact he’s won just twice as the top seed. The Colts have already lost at home this year to the Dolphins and Rams, while the Patriots lost to the Ravens at Gillette Stadium in the 2012 AFC Championship. Andy Dalton has yet to win a playoff game for the Bengals, and the Chiefs have failed to win a home playoff game since the 1993 season. Fact: The remainder of the NFL season will be incredible. Just because it’s obvious doesn’t mean it’s not true. Fiction: Resting players at the end of the regular season for a postseason run is a smart idea. Can you sense a future column regarding this topic?

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52 Weeksofthe Vail Valley

Caption: Local skier Logan Jauernigg started the season with face shots - a solid month before opening day at Eagle County ski areas. Jauernigg making hardearned turns deep in the Eagle’s Nest Wilderness. Photo: Bjorn Bauer. Have an eye for indelible images? Email your photos (with a short caption) to philip@sneakpeakvail.com

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Thursday, November 21 - November 27, 2013

You, Only Better

Inspired morsels for your next get-together

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APPETITE Chain breaker

Heidi’s Brooklyn Deli in Gypsum challenges what it means to be a chain – and wins loyal customers doing so. By Phil Lindeman.

Heidi’s Brooklyn Deli in Gypsum The pastrami on freshbaked marble rye at Heidi’s Brooklyn Deli. Photo: Kent Pettit.

Last season, a friend of mine from Chicago celebrated his birthday while working as a concierge in Beaver Creek. It was his first birthday spent in the relative seclusion of the Rocky Mountains, two hours from a familiar metro like Denver, and despite a wealth of discounts at the resort’s fine-dining restaurants, he only had one place in mind: Chili’s. And so, we drove to Glenwood Springs and indulged his love of towering margaritas and dirt-cheap salsa, nearly spending more on gas than dinner. Sure, it may have been a chain restaurant, but nothing in the valley could satiate his hunger for something familiar. He wanted to celebrate at Chili’s, so damn it, that’s what we did. The Vail area has an odd relationship with chain restaurants. With the exception of homegrown joints like Larkburger and Smiling Moose Deli, chains are often pooh-poohed. They aren’t outright shunned as in some resort towns – Byron Bay on Australia’s Gold Coast has an actual ban on chains – but guests here enjoy eating at one-of-a-kind restaurants, the sort that don’t exist beyond county lines. It’s part of the world-class mentality: No matter how good or bad, a local joint seems more real than a faceless fast-food megalith like McDonald’s or Burger King. Yet read the Yelp reviews of Heidi’s Brooklyn Deli in Gypsum, one of nearly a dozen Colorado locations modeled on the original Denver-based sandwich shop, and those assumptions about the anonymity of chains begin to disappear. “Absolutely amazing sandwiches,” a Kentucky-born reviewer wrote to explain a five-star rating on June 20. “I had the Cajun turkey with avocado on sourdough bread… It was thick cut and soft in the center with a great crust. I really try to avoid eating bread, so this coming from me is a true compliment.” Another five-star review from early September echoes the sentiment, and with the exception of a single one-star review, the Gypsum location is lauded by visitors from Colorado, Minnesota, California, and everywhere in between. “A lot of people assume we operate like other chains, but that’s not true at all,” says Jeff Barkman, who owns and operates Heidi’s with his family. “We bake all our bread daily, slice all our meat daily – we do the sort of things other places just don’t do.”

SneakPICKS at Heidi’s Brooklyn Deli Transplanted New Yorker: This take on an Italian cold-cut combo is loaded down with the expected fixings, including mortadella, capicola and salami, all hand-cut daily at the Gypsum location. Yet even a classic needs the occasional makeover, and the “transplant” comes from a touch of sliced ham burrowed between the cured meats. ($8.99) Lox sandwich: No East Coast deli is complete without lox and the Heidi’s version shines with a scratch-made bagel, tomato, onion, capers and smoked Nova Scotia salmon. Try it toasted with one of nearly a dozen cream cheeses (sorry – shmears). ($10.99) Hell’s Kitchen: This is the one that put Heidi’s on the map: fresh egg salad, bacon, avocado and Swiss cheese, all slathered in special Cajun sauce and layered on a choice of seven house-baked breads. The chunky egg salad is delicious, but the secret is in the sauce, a sweet/spicy mayo-based concoction with enough kick to convert the Tabasco and Cholula faithful. ($8.99)

Neighborhood deli – seriously Barkman knows sandwiches. The longtime local worked construction for nearly 40 years before his wife and son opened Heidi’s in 2008, right as the runway expansion at nearby Eagle County Regional Airport was wrapping up. Big, satisfying lunches are a must for construction workers, and Heidi’s is known for towering eats and dozens of ways to customize any meal. Take the Hell’s Kitchen: a monstrosity with egg salad, bacon, avocado and special sauce. It’s easily the top seller, but everyone has a way to make it personal with sauces, veggies, cheeses and seven varieties of bread. “That sandwich is the reason we bought this place,” Barkman says. “When you’re born and raised in Colorado you eat lots of egg salad, and when someone can make an egg salad that delicious, you can’t say no.” But egg salad isn’t quite enough to make a burgeoning business thrive. When the construction industry slowed to a near-halt, Barkman started working at the restaurant full-time. He knew sustainability was the key to survival – after all, his career of four decades disappeared when there was no money left to build – and in the restaurant business, starting from scratch can be difficult. He and his wife researched several chains, including the popular sub shop Jimmy John’s, but settled on Heidi’s for its menu and supply connections. “Without national buying power, things can be very expensive in this business,” Barkman says. “The main thing we wanted was something people in small towns like Gypsum and Eagle could afford, something that was different.” That buying power is important for Barkman, but it’s just as important for his loyal regulars. Few of the 60-plus menu items are more than $8.99, which is easily $2 or $3 less than like-minded sandwich joints around the valley. As the owner points out, low prices don’t mean shoddy sandwiches. Meats like capicola, ham and turkey are sliced in-house daily to pair with fresh-baked bread. It’s one of the reasons Heidi’s serves breakfast: The Barkman’s already operate on an early-morning bakery schedule, so why not offer a breakfast burrito ($4.99) or bagel sandwich ($4.49) using fresh-made bagels? As with everything else, breakfast can be tweaked to include just about anything, from bacon and sausage to Nova Scotia lox. The airport connection On Yelp, the same Kentucky reviewer ends his glowing praise with a little blurb about Heidi’s proximity to the airport. It’s no small aside – Barkman estimates 20 percent of customers are airport employees and visiting pilots, while another 20 percent are vacationers in need of a quick bite before heading to the ski resorts. Barkman compares Heidi’s to restaurants nestled at the base of Vail or Beaver Creek: Without the convenient location, he’d miss out on nearly half of his dayto-day business. Everyone from bag checkers to car rental reps recommends the deli for quick layovers, and Heidi’s has slowly built its catering services to supply private jets. But proximity and a massive menu would be mean little if Heidi’s didn’t consistently satisfy, especially for folks familiar with Vail’s unspoken aversion to chains. A Yelp review from last January would make Barkman proud. “This is the perfect sandwich joint,” the review reads. “This place is doing what every sandwich joint should be doing.”

Open 7 a.m. to 4 p.m. weekdays and 8 a.m. to 4 p.m. on weekends. For a full menu, see heidisbrooklyndeli.com.

Thursday, November 21 - November 27, 2013

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BREWER’S JOURNAL

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$

men’s hair cuts the barber’s den

edwards plaza bldg. 926-8091

kegs per week as a break-even point – a point where we could pay the bills, even if we consumed 10 percent of the product ourselves. At most, we figured, fifteen kegs per week would walk out the door, in bellies or otherwise. That ill-advised projection lasted all of eight weeks, with product quickly being depleted faster than it could be made on our existing equipment. The next step was in the plan, albeit two years away in business plan years. Six months after executing that portion of the plan, we started working on getting to year five of the original plan, and realized a wholly new one was needed given what the business had become. Was the initial plan a “failure” then? Were the expectations contained within unreasonably short-sighted? Maybe. But at least we had considered the questions that began to rapidly present themselves. Now three years old and on a relatively steady path to becoming one of the businesses that’s still a business after four years, we continue to rely on projections, expenditures, and goals outlined in a living document. The sources of revenue, and the costs associated with generating that revenue, have drastically changed. Interestingly, the bullet-point core values and the ultimate goals of the company remain the same, meaning at least part of the original plan got it right. As a bonus, we now have some mildly entertaining historical documentation of where we were, where we thought we were going, and where we think we are going. This sort of information also comes in particularly handy when the bank (or the government, or your mom) asks

you to justify lending you other people’s money for your company’s use. In sum – write a plan. Simple, comprehensive, or somewhere in between, I promise someday it will bear fruit, even if you’re leading a currently successful operation. At the very least, it will give you something else to stamp your logo on, which is always fun.

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[From page 5]

RIVERWALK AT EDWARDS EDWARDS,CO


Green Valley Homes continues new construction New construction still taking place in Gypsum.

Real Estate sales in the Vail Valley once again are on the rise according to the July 2013 Real Estate report. As is usually the case in local real estate, the volume in July came overwhelmingly from property priced at $1 million or less. That part of the market accounted for 84 percent of all transactions and Eagle and Gypsum captured one-third of all sales in July. However, inventory especially new construction is still quite limited. A large majority of potential buyers are looking for homes priced at less than $500,000. In order to stay in this price range local residents are looking further down Valley to get more bang for their buck! With a market that has limited choices, a large percentage of the available inventory consists of older homes that need some or a great deal of repair. Unfortunately, the cost of repairs is often difficult to finance with conventional financing. Those buyers seeking single family homes are also challenged to find a new home under $800,000 and equally challenged to find an older single family home in good repair under that cost. Over the past 4 years when construction activity had virtually disappeared, Green Valley Homes in Gypsum continued new construction. The local Buckhorn Valley builder managed to provide the community with new single family homes under $500,000 thus providing jobs and boost the Eagle County economy. These homes contain up to 3,000 square feet offering 4 bedrooms, 2 separate family living areas, huge garages, big yards with great views, state of the art finishes and appliances and green building enhancements. This loyalty to the community of Gypsum assured Green Valley Homes the support of the town and the county as well as the trust and loyalty of its local sub-contractors. Green Valley Homes continues to be active even during the winter months providing work when other builders take a hiatus due to the cold temperatures. Buyers looking for a new home that is “move-in ready” are finding it in Buckhorn Valley in Gypsum where Green Valley Homes continues to builds. “Most of the homes currently under construction have already been purchased before even breaking ground,” says John Hill of Green Valley Homes. “We now have families waiting to go under contract on lots that have just been purchased for new construction. We specialize in working with individuals to build exactly what they want and break ground before the snow comes.” In the past year, all of the homes Green Valley built have been sold before completion or within 30 days of completion. Green Valley intends to keep building as long as there is a need for housing in the $350,000$500,000 price range. For more information on Green Valley Homes call 970-331-2689.

5th annual

WINTER MARKET & HOLIDAY FAIR A SHOWCASE OF LOCAL AND REGIONAL CRAFTS AND FOODS

friday, november 22, 4 - 8pm saturday, november 23, 9 - 5pm • eagle county fairgrounds, eagle, CO alwaysmountaintime.com | 970-949-0140

FREE ADMISSION with donations to Vail Valley Salvation Army food pantry

Friday:

5-7pm Castle Peak Vet Pet & Family Photos with Santa with $5 donation to Longmont Humane Society

SATURDAY:

10 -11am Saturday: Dickens Carolers • 2-5pm Saturday: Face Painting

Castle Peak Veterinary Service

Thursday, November 21 - November 27, 2013

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Thursday, November 21 - November 27, 2013


Health advice for first-time visitors

HEALTH Sage advice to breathe easy

How to combat the worst of altitude sickness when you’re new to the Rocky Mountains. By Michael Suleiman. You huff and you puff and you still can’t catch your breath. Whether you have lungs of steel or you are just getting used to a new elevation, at some point the altitude in Vail will affect you. When your flatlander friends come up to the mountains they may have trouble finishing a few drinks. But even sober, Acute Mountain Sickness (AMS) can leave you with symptoms of headache, nausea and fatigue, among others. So exactly why do these symptoms occur? To find out, SneakPEAK sought the medical advice of Dr. Dennis Lipton, internal medicine specialist at Vail Valley Medical Center. SneakPEAK: What are a few of the most common symptoms or illnesses that people have when coming to a high altitude? Dennis Lipton: The most common ailment people get at altitude is AMS. It can occur as low as 6,5007,000 feet but typically does not occur until you get above 8,000 feet. Its effects can be felt in as little as eight to 12 hours after arriving, usually after waking up for the first time at altitude. It consists of headache, nausea and possibly vomiting, loss of appetite, lightheadedness, fatigue, and difficulty sleeping. In most cases, AMS resolves uneventfully within a few days. Occasionally, though, a severe case of AMS can progress to brain swelling, or High Altitude Cerebral Edema (HACE) or fluid in the lungs, High Altitude Pulmonary Edema (HAPE). Even if travelers do not get a case of AMS, pretty much everyone that comes to altitude from sea level will feel more breathless and have less stamina. This is because a given volume of air at altitude has less oxygen than the same volume of air at sea level. Therefore, you have to move more air through your lungs to get the same amount of oxygen, so you have

to breathe faster and deeper. The lower oxygen and increased work of breathing produces stress on your respiratory and cardiovascular system. SP: Typically how long does it take to adjust to a higher altitude? DL: Usually if someone has AMS they start to feel better after 48-72 hours, but it can linger for as long as five to seven days. It can take three to four weeks or longer for disrupted sleep to return to normal, and several months for full acclimatization, depending on your baseline health. As a runner, it took me a good three to four months after I moved here before I was able to do the mileage I was used to doing at sea level. I also had difficulty sleeping for the first several weeks. Sleep is a very important factor. If you spend the night at low altitudes and travel to high altitudes during the day, and return to lower altitudes to sleep, you will not get altitude sickness. This is because when you sleep, your breathing slows down. With some people it slows down more than others, to the point that you become mildly oxygen deprived. Since there’s less oxygen at altitude, your body is getting too little oxygen for all those hours while you are sleeping. Those are the people who are prone to get altitude sickness. It doesn’t matter how fit you are, if this happens to you when you sleep, you will get altitude sickness.

doc talk: Altitude Sickness 1. Ascend slowly and spend at least one night in Denver or nearby if you are not used to a higher altitude. 2. Stay hydrated. 3. Avoid drinking alcohol. 4. Avoid vigorous endurance exercise a day or two prior to arriving at a higher altitude. 5. If needed, take altitude sickness medication like acetazolamide.

slows down even more. In addition, alcohol is a natural diuretic, so you are more likely to get dehydrated. You are virtually guaranteed to get AMS, which you will think is a hangover, because AMS feels like a hangover to begin with. That’s why people should limit alcohol use especially at altitude. SP: It is much easier to become dehydrated at a higher altitude. Do you know why this is? DL: Your body is more than 70 percent water. The air at altitude is typically much drier than sea level. So, moisture evaporates from your skin and lungs much faster. Since we have to breathe more air through our lungs at altitude to get adequate oxygen, we are constantly losing moisture there. And, people generally come to altitude to be active, which magnifies this effect. This is especially true of someone who comes from a humid climate. It can take your body some time to sense the change in the air and start losing less water through urine and sweat. Fortunately it happens automatically, but you really have to drink much more water than normal to keep up with these losses, especially the first few days.

SP: How does alcohol consumption affect people at altitude and why? DL: When people are on vacation they tend to drink more alcohol than normal. This is a bad idea at altitude. Alcohol is a known respiratory depressant. In other words, it slows down your breathing during sleep and while you are awake. So, you move less air through your lungs. This gets you into trouble at altitude because there is less oxygen, and if you are drinking you do not realize that you are oxygen-deSneakPEAK writer Michael Suleiman can be prived. Then, when you go to sleep, your breathing reached at info@sneakpeakvail.com

Thursday, November 21 - November 27, 2013

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CALENDAR OF EVENTS Have an event for the SneakPEAK calendar? Email your blurb to info@sneakpeakvail.com

Thursday, Nov. 21 Jake Wolf and Friends at Vail Ale House

Local drummer Jake Wolf has the sort of friends you want to know. Head to Vail Ale House in West Vail around 10 p.m. every Thursday for free live music from Wolf, plus a rotating selection of local and Colorado musicians. Catch the Saints vs. Falcons game beforehand for specials on Coors Light drafts.

Thursday, Nov. 21 Catamount Bridge open house in Burns

Vendors at last year’s Winter Market and Holiday Fair. The event returns to the Eagle County Fairgrounds this Friday and Saturday. Photo special to SneakPEAK.

Eagle County is preparing for a $2.9 million, 18-month project to replace the Catamount Bridge – a structure found on Colorado River Road about 28 miles northeast of Dot- Friday, Nov. 22 sero – and needs public input before moving forward. Coun- Winter Market and Holiday Fare in Eagle Get a head start on holiday shopping with the fifth annual ty engineers will hold an open house at the Burns Baptist Church from 4 p.m. to 6 p.m. The event is open to the pub- Winter Market and Holiday Fare, held at the Eagle County lic. For more info, call senior staff engineer Ben Gardes at Fairgrounds just off the first Eagle exit. From 4 p.m. to 8 p.m. on Friday and 9 a.m. to 5 p.m. on Saturday, dozens of local 970.328.3560. vendors will take to the fairgrounds building to show off their wares, like an indoor farmer’s market done mountain Friday, Nov. 22 style. Find handcrafted jewelry, personalized crafts, candles, Opening day at Vail food and much more. Entry is free, but the Salvation Army What more needs to be said? Born Free Express and the will be on-hand to take food donations. Don’t forget to bring Eagle Bahn gondola start spinning at 9 a.m., with skiing and the kids, either - Friday brings photo ops with Santa from 5 riding from top to bottom (or at least that’s the hope). Our p.m. to 7 p.m., and the loca Charles Dickens Carolers seradvice: Arrive either ridiculously early or late enough to enade the crowd on Saturday from 10 a.m. to 11 a.m. miss the first-chair crowds. If you can’t make it to the hill, tune into Comcast channel 105 for the launch of TV8’s first statewide broadcast of “Good Morning Vail.” The 23-year- Friday, Nov. 22 old show is known for opening day coverage teeming with Movember Celebration at Crazy style and good humor, and now the GMV crew will share Mountain Brewery it with folks in every corner of Colorado. Big things have After hitting the slopes, head to Crazy Mountain Brewsmall beginnings. ery in Edwards to celebrate all things mustachioed. From 11 a.m. to 8 p.m., the brewery hosts the Eagle River Fire

Protection District to raise money for prostate cancer awareness and, of course, drink plenty of beer. An entry fee of $15 buys two pints, a custom Movember t-shirt and live music by Kevin Heinz from 6 p.m. to 8 p.m. If nothing else, swing by at 7 p.m. for a mustache contest. The winner claims a $40 bar tab. Crazy Mountain also releases its popular Snow Cat Coffee Stout the same day.

Friday, Nov. 22 Todd Johnson Duo at Bonfire

In keeping with tradition, the Bonfire Brewing taproom hosts free live music on Friday. This week brings the Todd Johnson Duo from 8 p.m. to 11 p.m. Arrive early for $3 pints until 7 p.m., and be sure to check out the Farmer Wirtz IPA, a fall-friendly concoction made with Colorado-grown hops.

Saturday, Nov. 23 Silverthorne Shopping Extravaganza

The Vail Valley Charitable Fund crosses Vail Pass to host the best kind of fundraiser: a day at the Silverthorne outlets. For the eighth year, a $20 ticket buys free breakfast, free

Courtesy Brooke Heather Photographer

Local Appreciation Month!

Book your appointment in November at Rootz Hair Salon

Receive a FREE travel shampoo & conditioner with any cut or color service. Hours Monday - Friday, 10am - 6pm | Saturday appointment only Kevin Murphy Products Rodan + Fields Dermatology 970.748.6788 | rootzhairsalon.com | 142 Beaver Creek Pl., Avon

Rootz

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lunch, beer and wine tastings, retailer discounts, free shuttle service, a dessert bar, live music, a goodie bag – everything but the kitchen sink. The event runs from 9 a.m. to 5 p.m., with $10 from every ticket going to VVCF. Be sure to listen for hourly drawings and giveaways totaling $25,000. To buy tickets before the event, see outletsatsilverthorne.com.

Tricia’s Top 8

Tuesday, Nov. 26 Women’s World Cup training at Beaver Creek

Before the first official race on Beaver Creek’s new women-only downhill course, head to the former Red Tail Camp and watch the world’s best ski racers do what they do best. Training runs from 10:30 a.m. to 3 p.m. and is free for spectators. Beaver Creek offers a shuttle service from the Covered Bridge to Red Tail throughout the day, but prepare for a muddy/snowy walk from the drop-off to the spectator area.

Wednesday, Nov. 27 Opening day at Beaver Creek

Vail may open before its sibling to the west, but Beaver Creek pulls out the stops for opening day – and weekend. Lifts begin spinning at 9 a.m., followed at 2 p.m. by the World’s Best Chocolate Chip Cookie Competition with 5,000 free cookies from Colorado’s finest bakers. Stick around for the weekend and see the annual tree lighting ceremony on Saturday night, followed by a fireworks show and free live music.

Tricia Swenson

1. It’s finally here: Skiing in Eagle County! Dust off the skis and boards, take some time off work, and head to Vail for opening day on Friday at 9 a.m. 2. Ski season also means après ski season! Share your powder-day tales over live music and a brew when you stop by Shakedown Bar from 4 p.m. to 7:30 p.m. to see Phil Long, a 25-year veteran entertainer in the valley. 3. Sales still exist if you are looking for gear! The Burton store in Lionshead is offering 50 to 60-percent off last year’s items, plus a place to swap your gently used goods. Drop by Friday, Saturday and Sunday to see the goods. 4. Speaking of deals, get your Christmas shopping done before December begins. The Outlets at Silverthorne host its annual Shopping Extravaganza on Saturday, with proceeds going to the Vail Valley Charitable Fund. 5. Ladies (and brave men): Come on down to Montana’s After Dark for the Vail Valley Theater Company’s presentation of Eve Ensler’s “Vagina Monologues,â€? featuring Kaylee Brennand, Martha Brassel, Gena Buhler, Carol Conger, Sarah Schleper and yours truly‌ not sure what we’ve gotten ourselves into, but it should be fun! Shows are 7:30 p.m. this Friday and Saturday. 6. Not even a week after Vail opens for the season, Beaver Creek lifts begin spinning on Nov. 27 at 9 a.m. Watch TV8 or join us live for the action at the base of Centennial Express. 7. Beaver Creek will celebrate opening day with their tenth-annual chocolate chip cookie competition. Taste a few of the 5,000 cookies baked that day by five finalist, then vote on your favorite. Tasting begins at 2 p.m. in Beaver Creek Plaza. 8. Thanksgiving is coming up, and if you don’t have the skills or time to cook, bring the wine! The meal is very complex, so stop by your favorite liquor store (I like Alpine Wine and Spirits in Vail or Avon Liquor in Avon) to find the perfect match for the bird, stuffing and sides.

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“We care about people... not just teeth.� Thursday, November 21 - November 27, 2013

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DINING GUIDE VAIL

Gohan Ya West Vail Mall 970.476.7570 Asian cuisine L|D|$

Ludwig’s Sonnenalp Resort 970.479.5429 Contemporary American B|$

Red Lion Top of Bridge St. 970.476.7676 American L | D | $$

Up The Creek Bar & Grill 223 Gore Creek Dr. 970.476.8141 Contemporary Cuisine D | $$

Joe’s Famous Deli 288 Bridge St. 970.479.7580 Deli B|L|D|$

May Palace Next to City Market West Vail 970.476.1657 Chinese L|D|$

Russell’s By the Covered Bridge 970.476.6700 Steakhouse D | $$

Vendetta’s 291 Bridge St. 970.476.5070 Bar/Pizza/Pasta L| |$

Kelly Liken Gateway Building 12 Vail Rd. 970.479.0175 D | $$$

Matsuhisa Located in the Solaris 970.476.6682 Japanese/Peruvian L | D | $$

Subway West Vail 2161 N. Frontage Rd. Village Blvd. 970.926.2400 Sandwiches B|L|D|$

Vail Chophouse 675 West Lionshead Place 970.477.0555 Steak & Seafood L | D | $$

La Bottega 100 E. Meadow Dr. 970.476.0280 Northern Italian L | D | $$

Montauk Seafood Grill Lionshead Village 970.476.3601 Creative Seafood/Meat L | D | $$

Sushi Oka Hibachi 100 East Meadow Drive. Suite #4 970.476.1588 Sushi/Japanese D | $$

Westside Cafe & Market 2211 N. Frontage Rd. 970.476.7890 American B|L|D|$

Lancelot Next to Children’s Fountain 970.476.5828 Prime Rib/Steak/Seafood D | $$

Nozawa Holiday Inn, WestVail 970.476.9355 Sushi L | D | $$

Sweet Basil 193 E. Gore Creek Dr. 970.476.0125 Contemporary American L | D | $$$

Yama Sushi 168 Gore Creek Dr. 970.476.7332 Sushi | D | $$

Larkspur Restaurant Golden Peak 970.754.8050 Creative American D | $$$

Ore House 232 Bridge St. 970.476.5100 Steaks/Seafood L | D | $$

Swiss Chalet 20 Vail Road 970.476.5429 Fondue D | $$$

Yeti’s Grind Located in the Solaris 970.476.1515 Coffee and snacks B|L|D|$

La Tour 122 E. Meadow Dr. 970.476.4403 French & American D | $$$

Osaki’s 100 E. Meadow Dr. 970.476.0977 Sushi D|$

The Tavern On The Square 675 Lionshead Place 970.754.7400 Bar, American L|D|$

The Little Diner West Lionshead Plaza 970.476.4279 Calssic Diner/Traditional Favorites B|L|$

Pazzo’s Pizzeria 122 E. Meadow Dr. 970.476.9026 Pizza/Pasta/Salads L|D|$

Terra Bistro| 352 Meadow Dr., Vail Mountain Lodge& Spa 970.476.6836 Contemporary American D | $$

Lord Gore & the Fitz Lounge Manor Vail at the base of Golden Peak 970.476.4959 Contemporary American D | $$

Pepi’s By the Covered Bridge 970.476.4671 German D | $$

The George 292 Meadow Dr. 970.476.2656 Bar/American D|$

Los Amigos Top of Bridge St. 970.476.5847 Mexican L|D|$

Qdoba 2161 N. Frontage Rd. 970.476.7539 Mexican L|D|$

$ = $10-$20 $$ = $20-$40 $$$ = $40+ B = Breakfast L = Lunch D = Dinner

To see more dining options, please review next week’s issue, November 28 26

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Thursday, November 21 - November 27, 2013


Avon’s Chapel Square Presents Our

1st Annual “Holly Days” Mattress King

Mountain Massage

Nest

Sports Authority Pier One

Wishes Gondola Pizza

Nozawa

Portofino Jewelry Jazzy Nails

Pinecones Transition Sports

Avon Laundromat Red Mountain Grill

Home Outfitters Fiesta Jalisco

Nov. 29 & Nov. 30

Come Celebrate The Season.. In The Heart of the Valley Exclusive Shopping Discounts, Offers and Giveaways... Restaurant Specials, Individual Events In Each Business, Goodie Bags and MORE... Stroll With Santa and “Ralph” the World’s Tallest Elf from Noon to 1:30 p.m. Then Meet Santa at Red Mountain Grill from 1:30 p.m. - 3 p.m. for a Photo!

Salvation Army Canned Food Drive Thursday, November 21 - November 27, 2013

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sneakpeak

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EaglE liquor Mart HOLIDAY SALE - FrIDAY, NOvEmbEr 15 - NOvEmbEr 28tH.

35% off some holiday beverages vodka/gin Smirnoff 750 retail $19.99 NOW $12.99 Ketel one 1.75 retail $55.38 NOW $35.99 Tito’s 1.75 retail $42.99 NOW $27.72 Stoli 1.75 retail $47.99 NOW $31.67 Colorado's Breckenridge Vodka 1.75's NOW $24.99 Colorado's Breckenridge Vodka 750's NOW $18.89

Tequila Hornito's 1.75 retail $47.99 NOW $31.67 Jose Cuervo 750 retail $19.99 NOW $12.99

Whiskey Jack Daniel 750 retail Jack Daniel1.75 retail $63.57 Jameson 750 retail $31.90 Crown royal 1.75

rum

NOW $21.95 NOW $41.96 NOW $22.97 NOW $49.99

Pyrat Rum Gift Set retail $29.09 NOW $20.94 Cptn. Morgan 1.75 retail $41.65 NOW $27.91 Bacardi 1.75 retail $36.99 NOW $24.41

liqueur

Tuaca 750 retail $29.09 Jager 750 retail $24.65 Jager 375 retail $12.99

NOW $19.79 NOW $17.74 NOW $8.99

Wine Cupcake 750 All Varietals Dreaming Tree 750 All Varietals Estancia 750 All Varietals Chateau Julien 750 All Varietals Trapiche 1.5 All Varietals Italian wine Fratelli Monte D'Abruzzo Manage A Trois 750 All Varietals Black Box All Varietals Kendall Jackson Chardonnay 750 Petite-petit

only $8.57 only $13.99 only $13.99 only $8.99 only $12.59 only $6.99 only $9.33 only $19.87 ONLY $12.99 ONLY $15.39

beer ALL DOMESTIC BEER 5% off

FREE bag of ice with every case. Best value in the Valley when you need ice and the coldest beer in the valley. 28

sneakpeak

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Thursday, November 21 - November 27, 2013

328-9463

Henry Doss, Owner


SneakPEAK - November 21, 2013