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Thursday, Sept. 20 - Sept. 26, 2012

www.sneakpeakvail.com

Meet

Morrie Shepard

a Vail pioneer

A chat withthe mountain’s first ski school director, ski-boot designer and original local

Fly fishing tourney in Vail

Top anglers descend on area waters

Vail Restaurant Month

Festival of demos, dinners and activities in full swing

Living with multiple sclerosis

1 nonprofit Can Do MS Craft beer event benefits sneakpeak

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Thursday, Sept. 20 -Wed., Sept. 26, 2012


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Thursday, Sept. 20 -Wed., Sept. 26, 2012

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Grammy-winning singer Paula Cole performs at Beaver Creek’s Vilar Performing Arts Center on Sept. 23. Photo special to SneakPEAK.

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Pop-chart veteran Paula Cole performs at Beaver Creek this Sunday. By Jenna Stecker

Y

ou may be familiar with Paula Cole’s hit songs from the ‘90s.

Those in attendance at the Vilar Performing Arts Center on Sunday, Sept. 23 at 7:30 p.m., will be treated to the musical styling of Cole, an expressive singer, multi-faceted writer, dedicated mother and musician. Cole hit it big in 1995 with her single, “Where Have All the Cowboys Gone,” and followed up that success with the song “I Don’t Want to Wait.” While the former reached no. 8 on Billboard Magazine’s pop chart and the latter reached no. 11, “I Don’t Want to Wait” became an even bigger hit later after it was used as the theme song for the teen-drama series “Dawson’s Creek.” Although these successes came early on in her career, Cole’s musical career has continued on for more than 16 years and more than six albums. She considers herself both blessed and cursed to have the passion for music and songwriting. “I really wouldn’t be happy if I weren’t making music,” she says. Cole believes that her early success does not define her, and while people may know her songs before they know her name, those few items are not the entirety of her work or who she is. “[My songs] are all my children, even my early hits,” she says. “While some successful artists may perhaps become sick of singing the same songs for years, I still love playing them. They are strong, solid songs and it makes people happy when I play them. Making people happy makes me happy.” Songwriting, piano playing and singing are not her only talents. Cole has producing credits on her most recent studio release, “Ithaca,” and her 1996 hit album “This Fire” was entirely self-produced. The producing credit makes those two

albums some of Cole’s proudest accomplishments. “It takes a lot of strength to be taken seriously in the producing line of work. I really hope to be seen more on that end of the spectrum,” she says. She’s self-producing again on her next album, “Raven,” which she has been working on the past fall. No longer on a major record label, Cole says she is looking forward to the work that will complete “Raven” for it’s 2013 release. Cole also enjoys playing a wide variety of instruments, including piano-style keyboards and synthesizers. She even throws in the guitar and clarinet occasionally. The most interesting may be the didgeridoo, a wooden wind instrument originating in Australia. However, her most unique styling by far has to be her beat-boxing vocals. “I did grow up in the ‘80s, listening to The Fat Boys and The Human Beat Box.” Cole laughs. “As a student of jazz during college, I would walk from class to class trying to make noises with my mouth to the rhythm of my walk.” So along with the large array of instruments Cole uses during her performances, look for her to incorporate her beatbox abilities in with some of her unique songs. These days, balance is one of the things Cole seems most intent on. Moving out of the large urban Meccas she has lived in for the majority of her adult life, she is now settled back in her homeland of suburban Massachusetts to write music and raise her daughter. Finding something fun to do and to balance her time in the studio, Cole started taking skiing lessons with her 10 year old last winter. This is one reason why she is so excited to come to Colorado. Anxious to soak in the changing colors of the leaves and the Colorado sunshine, Cole hopes to be able to steal a minute or two amid the mountains during her brief Beaver Creek stay. Get tickets to the show for $35 at www. vilarpac.org. SneakPEAK writer Jenna Stecker can be reached at info@sneakpeakvail.com

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“Local Pioneers� Vail’s first ski instructor Original ski school director Morrie Shepard talks about Vail’s early days. Interview by Phil Lindeman Cover by Kent Pettit Editor’s Note: This article is part of a series of features on Vail’s founders, pioneers and others who have shaped the resort and the town in honor of Vail’s 50th anniversary season.

F

ifty years seems like a long time to anyone but Morrie Shepard. In 1962, the Massachusetts native was wooed away from Aspen by Vail founder Pete Seibert, a childhood friend who made Shepard the fledgling resort’s first ski school director.

Morrie Shepard arrived in Vail in 1962 from Aspen as the fledgling mountain’s first ski school director. Photo courtesy of Vail Resorts.

SneakPEAK: You worked at Aspen for nearly 15 years before coming to Vail. How did your time there prepare you for building a new resort from the ground up? Morrie Shepard: I started at the bottom in Aspen and gained a lot of experience, working on ski trails and doing construction. I first moved to Vail on May 1 of 1962 when I was With a crew of just 10 instructors, he set the standard for teaching at Vail, and his staff hired as ski school director, and I worked that summer doing a little bit of everything. We nearly quadrupled by the time he left in 1965 to design ski boots with another good friend, never really took days off and had no time to go anywhere else, except for in the spring, but Bob Lange. many of us didn’t want to. It’s kind of like playing golf: Once you find your favorite spot, At 87 years old, Shepard still hits the slopes a handful of times every winter – nowhere you stay right there. near the 120 days he clocked each season for three decades, but more than enough to keep him satiated. On blue bird mornings, he rides to the top of Chair 4 and drops into his favorite SP: The early days of Vail were special, a time when everyone involved with the mounrun, Riva Ridge, a trail he and Seibert marked the summer before lifts started spinning. tain had the same drive and vision. Where did that come from, the idea that what you were “I’m amazed at how fast it has grown. Although it has taken 50 years, it has passed so doing was important? quickly for me that it feels like a short time,� says Shepard, who scouted trails and oversaw MS: Many of us had skied all of our lives. Everyone had been involved in WWII, so we construction along with the ski school. “It used to be just sheep pasture between Eagle and got out of the service and said to ourselves, “We’re going to take a sabbatical and go skiing.� Vail. If you look up and down the valley now, the growth has been incredible.� We never made much money, but we probably had more fun than anyone else. As I think In preparation for Vail’s 50th anniversary and the upcoming Vail Pioneers Weekend (a about the beginning of Vail, all the guys coming out of the 10th Mountain Division – Pete small celebration of some of Vail’s original residents) in Lionshead, SneakPEAK spoke with and Earl (Eaton) and Bob Parker – they were enthusiastic amateurs. We didn’t know a thing Shepard about the early ski instruction, the allure of Sun Up Bowl and the thrill of riding about building a ski area, but the passion was there. Now, you plug a bunch of numbers into hard-shell ski boots. [See VAIL PIONEERS, page 9]

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Slip and slide out of summer Local kids take a run down the Eagle-Vail slip and slide last weekend. The 300-foot long slide has become an annual summer event, and this year got some help from the fire department hose. The endeavor, the brainchild of several local residents, also spawned a YouTube video that received more than a million hits. Kent Pettit photo.

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Vail Restaurant Month kicks off Local restaurants host four weeks of themed dining By John O’Neill The 12 named months aren’t enough for Vail restaurants, so they created their own. Settling between Sept. 17 and Oct. 14, the restaurants have launched a four-week dining extravaganza aptly named “Vail Restaurant Month.” The month features star chefs, culinary demonstrations, wine and beer tastings, secret sushi-bar dinners, mountain picnics, musical performances, bowling, cooking classes for kids and happy hours galore. The events Facebook page is already home to 1,312 “likes” and features fun insight to the upcoming events. Each of the four weeks will contain a specific theme, starting with the first week of “Market to Table” running from Sept. 17 to Sept. 23. The week will feature dining experiences tied to delicious fresh food, highlighted by a special Vail Farmers Market on Sunday, Sept. 25. The experience won’t be limited to only food in the first week, as one of the first week’s highlights comes in coffee form. On Thursday, Sept. 20, from 6 p.m. until 8 p.m., the valley’s best baristas will gather at Loaded Joe’s to face off in a cappuccino, latte and espresso competition. Taste and funny foam-art will be amongst the judging criteria. Also on the bill for week one will be the Wild Mushroom and Local Game dinner hosted by Tavern on the Square at The Arrabelle that runs from 6 p.m. to 9 p.m., Sept. 20 to Sept. 22. Chef Douglas Dodd will be presenting the local, yet exotic “truffle veal-cheek ravioli” and “black truffle crème brulee.” Those dishes will also be featured as part of a five-course meal event hosted by the Tavern. Beginning with the fresh, the following week brings the “fit.” The second week will be Health and Outdoors Week, featuring athletic events such as biking, running, yoga, golfing, rafting, hiking, fly fishing and even ballooning. However athletic ballooning might be, there will also be beer and food pairings and a picnic lunches to replenish your energy for the next activity.

The second week’s special event comes on Friday and Saturday with a cooking event from New York Times food columnist Martha Rose Shulman at Terra Bistro. Shulman has also penned popular cookbooks such as “The Very Best of Recipes for Health,” and her event will dive into an intimate cooking demonstration of such recipes. Of Shulman’s many published words of wisdom, on the subject of eating healthy, she says, “Vegetables and fruits are the key to healthy cooking. Today’s supermarkets, whole foods stores, and farmers’ markets are stocked with an impressive array of produce, and if that’s the focus of your diet, shopping becomes very exciting.” Shulman has also co-authored a number of cookbooks, and her clients include Wolfgang Puck and pastry chef Sherry Yard. Her events at Terra Bistro have sold out for two consecutive years, so it is recommended to purchase tickets in advance by calling 888-794-0410. The third week keeps with the alliteration of fresh and fit with “family.” The Family Week kicks off Oct. 1, finishes Oct. 7, and will include family activities and dining experiences. A highlight of the month - and this week in particular - will be the “Little Foodies in the Kitchen” cooking classes. The classes will let kids toss pizza dough at Blue Moose in Vail, find their elegance at an etiquette class at La Tour and take a behind-the-scenes look at the Flame restaurant at the Four Seasons Vail. The fourth and final week calls for couples. The themed “LoveFest Week” is better suited to leave the kids at home and take to a romantic evening in the cafes, restaurants and bars of Vail. Champagne and wine tastings, pampering spa deals and late-night romance wind down the Vail Restaurant Month. The month’s schedule is ever changing and the most up-to -date event list can be found by visiting the website at www. vailrestuarantmonth.com. SneakPEAK writer John O’Neill can be reached at info@sneakpeakvail.com

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Thursday, Sept. 20 -Wed., Sept. 26, 2012


On

tapfor a cause

Craft beer and dinner event benefits Can Do Multiple Sclerosis programs. By Melanie Wong

V

ivian Gallegos knew something was wrong.

She was in constant pain, had trouble moving her leg and struggled to find energy to make it through the day. The Leadville native often came home from work and spent the rest of the day in bed. After countless tests and a string of doctor’s visits, Gallegos finally got a diagnosis in 2009 – she had multiple sclerosis, an autoimmune disease that affects the brain and spinal cord. The disease often causes nerve damage and has no known cure. It brings up different symptoms in different people, but Gallegos, along with muscular aches and pains, sometimes has trouble walking, has extreme reactions to high heat or cold weather, experiences numbness, has trouble sleeping and easily loses her train of thought. Like many MS patients, she controls her symptoms with a variety of medications, many of which come with side effects of their own. Gallegos, now 38, says the news was a big blow at first. “It’s tough to get a diagnosis like that,” she says. “It’s something you’re stuck with, and there’s no cure right now. It affected me quite a bit, but I got to the point where I know this is what I have, and I need to deal with it and do what I can do.”

Vin 48 co-owner Greg Eynon displays a sample of some of the specialty beers to be featured at Thursday night’s Tapped: An Evening of Craft Beers and Fine Food. The event benefits locally based nonprofit Can Do Multiple Sclerosis. Kent Pettit photo. Helping patients adapt with their particular MS – (the disease) affects people so Enter Can Do Multiple Sclerosis (Can Do MS), an Ed- differently that they really need this,” says Maren Cerimele wards-based, national nonprofit dedicated to helping patients with Can Do MS. “Normally they have a 30-minute appointment with their doctor and don’t get the individual attention. The goal of the program is to help them adapt their lifestyle and empower them to take control of their lives and make little changes to help with their symptoms.” The retreat also gives patients and their caregivers the opWhat: A four-course dinner paired with six portunity to be supported by others going through similar craft beers experiences. Where: Vin 48 in Avon “I met such an amazing group of people,” Gallegos says. When: Thursday, Sept. 20 at 6 p.m. “We talked about how to deal on many levels. It kind of put How much: $65 per person things into perspective. Seeing these other people helped me More info: Call 970-748-9463 for reservasee it’s the hand you’ve been dealt, and life still goes on. tions. Also, my friend understood so much better what I was going through because she learned so much about MS.” Gallegos says experts from the program helped her make with MS adjust to life with the disease. Gallegos attended small but significant tweaks in her lifestyle. She had been the group’s flagship four-day program last May, and says the dealing with side effects from her medications, and Can Do experience was invaluable in helping her manage her health. MS experts helped her find an alternative. They gave her a During the program, MS patients attend the retreat with a slew of tips to help combat sleepless nights. She found an caregiver – in Gallegos’ case, she came with a good friend, exercise program that helped her stay active without leaving as her husband had to work – and spend the four days get- her wiped out. “It was the most informative four days of my life,” Galting individual attention from a slew of experts ranging from legos says. neurologists to physical therapists to psychologists. [See CAN DO MS, page 13] “It’s a comprehensive review of the challenges they face

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Thursday, Sept. 20 -Wed., Sept. 26, 2012


New notes come to Vail with festival for musicians

New Season of Song music event brings hit songwriters to the valley By Phil Lindeman

In nearly 33 years as a professional musician, Beth Nielsen Chapman never imagined a song would lead her to a venue like NASA’s Jet Propulsion Laboratory in Pasadena, Calif. But stranger things have happened – say, landing a rover on Mars with little more than an intergalactic parachute. On Aug. 6, the day Curiosity settled on the planet’s surface in sci-fi fashion, Chapman was on the fringes of the mission control room. The singer-songwriter had recently collaborated with another musician and NASA scientists on an astronomy album for children, and was invited by directors to watch the historic moment live. “I kind of feel like Forrest Gump as I’m travelling the world,” Chapman says. “I’ve been to all these wonderful places. I just keep opening doors and going down different hallways without really knowing where I’ll go next.” Far removed from the bustle of a NASA control room, Chapman will be in her comfort zone during this weekend’s inaugural Season of Song music festival in Vail. Along with roughly 17 other singer-songwriters, she’ll lead workshops on songwriting, discuss her creative process and perform at regular concerts. Vail has never hosted a festival by musicians and for musicians, says founder and California-based songwriter Morris Lawrence, who has been visiting the town for 25 years. As with the like-minded Telluride Bluegrass Festival, the Rocky Mountains make an ideal backdrop for delving into the creative process. “This is all about the songs,” Lawrence says. “We have so many incredible songwriters, all playing what they wrote and love.” The three-day festival is a showcase for the musicians behind international megastars. Their names aren’t familiar, but their chart-topping tunes are: Jack Tempchin, who wrote the Eagles’ “Peaceful Easy Feeling”; Jeff Silbar, who composed “Wind Beneath My Wings” for the Bette Midler film “Beaches”; and Tony Arata, who wrote Garth Brooks’ “The

Dance” and regularly works with his writing team. It also includes a handful of straightforward acts, like a Thursday evening concert with Colorado up-and-comers Elephant Revival and the Canadian folk duo Dala. “There aren’t many events focusing attention on the creativity that comes before the finished product,” Lawrence says. “The attention is always on the slick, polished, ‘American Idol’ performance. The songwriters love this because for a brief moment, the attention is on the song, not a big-name artist.”

Season of Song music festival

When: Thursday, Sept. 20 to Saturday, Sept. 23 Where: Ford Amphitheater and other venues around Vail Tickets: $125 for daily VIP access, variable pricing for individual events For a full schedule and details on the four rotating events, visit www.seasonofsong.com. Tickets are available online or at the Ford Amphitheater Box Office.

A close-knit community Like her fellow festival acts, Chapman is a natural-born storyteller, but due to the nature of her job, she has spent much of her career just outside the spotlight. She has penned songs for country legends like Woody Nelson and Waylon Jennings, and was part of the musical brain trust behind Faith Hill’s massive 1999 hit “This Kiss.” The singer-songwriter profession is difficult, Chapman claims, due in large part to the cutthroat nature of pop music in the U.S. But her strong, country-smooth voice has made her a hit in the United Kingdom, where the BBC 2 radio sta-

tion plays her solo material, and she sells out popular venues like London’s Mermaid Theater – singing her own songs, on her own terms. “My biggest problem is watching a new generation of songwriters come up, make music and be used by these corporations to make millions of dollars off their work,” she says. “These festivals are great for up-and-coming writers who just want to keep writing and get better at what they do.” Outside of her live performances, Chapman is excited to reconnect with longtime industry friends. The songwriting community is incredibly close, and even if artists have never collaborated, they know and respect each other’s work. David Wilcox, a deeply poetic and articulate songwriter, shares the stage with Chapman on for a headlining gig on Friday night. Both cite Joni Mitchell as an inspiration, and Wilcox says the event will be a personal festival highlight. “We inhabit a small little corner of the musical world,” Wilcox says. “It’s fascinating to me that there are people who still want to do the best thing possible with a song, using settings and characters and plot as opposed to an anything-goes journal entry. It’s a very unusual way of writing, especially nowadays.” Finding the musical pulse In his songwriting process, Wilcox says he tries to stay away from time-worn clichés: the travel song, the breakup song, and the “go-to-hell” song. At Saturday afternoon’s “Daily Mix” event at 4 p.m., he and others take turns playing relaxed, informal sets at the base of Golden Peak and discussing their music afterwards. The events occur with different musicians throughout the weekend. “For me, this was always therapy,” Wilcox says of his creative process. “Whenever I was struggling with something – physical or emotional – getting a song right and making sense of it helped me make sense of what was happening. If

[See SEASON OF SONG, page 17]

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Thursday, Sept. 20 -Wed., Sept. 26, 2012


Baiting

Fly fisherman Anthony Naranja of Team USA and Cory Thomas of Project Healing Water, a program that gets injured military pesonnel out on the waters, fish near Camp Hale last week. Team USA and some of the best fly fishermen in the world gather in the Vail area this weekend for the America Cup. John Knight photo.

the world’s

Best

America Cup Tournament brings high-caliber, fly-fishing competition to Vail. By John O’Neill

T

he who’s who of international fly fishing are in town and will be throwing and tossing out lines on various sections of the valley’s best stretches of river. The American Cup tournament begins on Friday and finishes on Sunday, and will feature the best fly fisherman from the United States, Ireland, Italy, Poland, Canada and the Czech Republic. The international teams will be divvied up into 13 fiveman teams and will fish at five different locations throughout the weekend, on both still and moving water. Spectators are welcome to view the competition at Nottingham Lake, the upper Colorado River, the upper and lower Blue River and Sylvan Lake. Bringing the best The tournament, in its fifth year, is the largest and most competitive fly-fishing tournament held on American soil, says organizer John Knight. The sport, while incredibly popular in Europe, is quickly gaining momentum here in the States. This tournament serves a launching point for bring-

ing the world’s best and promoting domestic competition. “We have the best anglers in the world coming to Vail,” Knight said. “All of team USA will be here, and the best from Europe will be here.” The degree of competitive fly fishing here in the States when compared to the world, says Knight, can be likened to soccer. “Soccer is huge in the world. Fly fishing is huge in the world,” Knight says. “Right now, Americans are just picking it up competitively. Before, the competitive angle of fly fishing was downplayed into something more recreational. Since (the tournament) got started five years ago, you can see a pickup in the sport. Most of the local shops are now carrying competition-level rods.” The rules are also borrowed from European-style, worldclass tournaments. Cups will be awarded based on both team and individual results in quantity and quality of fish. John Ford, the president of the U.S. Youth Fly Fishing team, who are town for the competition, gave praise to Knight and the competition for bringing the best of the best to America. “Our youth Team USA members were quite impressed with the challenges and the quality of the competition. It certainly was an impressive opportunity for them to compete against fly anglers from all over the world,” Ford says. “The caliber of competitors who compete in the America Cup makes it one of the finest competitions available to competitive fly-fishing enthusiasts. “

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World-class water With the inception of American competitive fly fishing, Knight says that Vail – at this time of the year – offers one of the best settings to host an international and high-caliber tournament. At last year’s tournament, the teams caught 2,189 fish collectively during the three-day contest – an impressive number for any fly-fishing competition. Of note, the tournament is catch-and-release, and Knight says that each of the fish caught last year swam away healthy. “Last year’s numbers show the potential of our fisheries,” Knight says. “It proved that we have world-class waters. Everyone knows Vail for having world-class skiing and biking, but this tournament proves that we have those awesome waters.” The Vail venue certainly baits the world’s best, too, says Knight. “The leaves are changing, and the rivers and lakes are beautiful,” Knight says. “The guys love coming to Colorado. They love coming to the Rocky Mountains and to Vail.” The late-season time frame to host such a large tournament is a crucial portion of the competition. Typically, around now, the water is cooling and there are fewer pressures on the waters from main season guiding and warmer temperatures. Also, right now, the fish are in a pre-spawning state of their reproductive cycles. Call it carbo-loading, but the fish

[See AMERICA CUP, page 17]

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VAIL PIONEERS ––––––––––––––––––––

[From page 4]

a computer, and it feels like you run things from a room. It’s and when I got off at the top, I fell over – they were too soft. I just very different. was embarrassed, wearing my ski school uniform and barely able to stand up. Those Lange boots with the new Head skis SP: You and Seibert knew each other from childhood. Tell really revolutionized the ski business. It was responsible for us your relationship with him and how it changed over time. the boom in the 1960s. We initially frowned on the shorter MS: Pete and I were very close friends all of our lives skis, but they helped bring more people into the sport. until he died, and he really helped me get that job at Vail. When we were growing up, we skied together whenever we SP: Obviously, Vail has grown into one of the largest recould. The doctor who owned the hills we skied at in Mas- sorts in the world, both in size and reputation. The land has sachusetts had a spot that was a bit shaded, so when it got too always been there, but did you ever imagine Vail would bewarm and all the other snow melted, we cut the trees down come the iconic place it is? and built a little ski location there in the early ‘40s. That was MS: The largest attractions at Vail have always been Sun our first ski hill. At Vail, we continued to expand and build Up and Sun Down bowls. Pete and the board of directors trails as a team. It was a great loss to me when he died. He had a hard time getting investors, but when they took those was really a wonderful person. investors to the top of the mountain, you could see them reaching for their checkbooks. They were so impressed that SP: As Vail expanded, what went into creating some of they not only invested, but talked it up to everyone else. the mountain’s most iconic ski runs? Many people followed us here, and everyone who became MS: Pete was a remarkable person to work with, and he involved was very invested in what we were doing. It was had been looking for the right ski area for years, ever since about the skiing, always, even as we only had one or two that first hill in Massachusetts. I admired him for his abil- hotels and a single ski shop. ity to walk down a mountain and say, “This is where a trail should be.� I helped him mark the original Riva Ridge, tying SP: What changes have you been happy to see at Vail? ribbons on trees so we knew where to cut. Sometimes, Pete Watching your “baby� grow up is never easy, but it’s sort of would make us start all over and walk back up the hill. He inevitable. could visualize where the fall lines were, and he was excepMS: The biggest thing that I’ve seen is the snowmaking tionally good at what he did. and snow-grooming equipment. Those two have made learning to ski maybe 10 times easier than it used to be when we SP: Since you spent many years designing boots with Bob were teaching people in bumps and rough snow. Now, it’s Lange, we have to talk about early equipment. As an instruc- ballroom smooth all the time. I probably wouldn’t still be tor, explain how you teach someone to ride powder on un- skiing today if they were the same conditions as in ‘62. We shaped skis with soft boots. had a single snowcat in the ‘60s, and it was only a big corMS: With that old equipment, the way we measured skis rugated pipe with a hitch. They pulled it behind Earl’s Kristi was to stand straight and stick your hand up as high as you Kat, and it dragged it over the snow, not doing much. My could, and get a ski that reached the middle of your palm. I only memories are just trying to get the thing back on the skied on 215-centimeter wooden skis. You had to be strong, hitch – I spent more time fixing it than anything else. and you had to be aggressive. In 1962, Bob gave me the prototype of his first plastic boots. He was a very good friend – actually the best man at my wedding a few years later – but SneakPEAK writer Phil Lindeman can be reached at I had to tell him the boots were too stiff. Not long after, I philip@sneakpeakvail.com remember I rode Chair 4 with my old leather boots back on,

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Thursday, Sept. 20 -Wed., Sept. 26, 2012


From

Alaskan Rivers to the

High Rockies

Local fisherman Kaleb Walker brings premium salmon catches to Eagle County By Melanie Wong

You can still catch Walker and his products at the remaining Glenwood Springs and Vail farmer’s markets through September, or through his website at www.kalebskatch.com.

Salmon fisherman and Kaleb’s Katch owner Kaleb Walker prepares grilled salmon at Gypsum’s Columbine Market last week. Walker spends summers commercial fishing in Alaska each year and sells his catch in Colorado. Cody Downard photo.

T

he high Rockies aren’t home to many salmon fishermen, but then again, Kaleb Walker hasn’t always done things the conventional way.

Roughing the waters The life of a salmon fisherman isn’t quite to “Deadliest Catch” proportions, but it is certainly not a luxurious life either. The intense couple months are spent with one or two other people on board a 30-something-foot boat, often in chilly weather and on stormy waters. It’s back-breaking work, sometimes involving 10 hour days on the water, then hauling the

Tips for home cooking • Thaw frozen salmon in the refrigerator instead of at room temperature. It should take about a day and will keep the fish from becoming mushy from thawing too fast. • Marinate your fish a maximum of 30 minutes. • Know your species, depending on how you plan to cook the fish. Keta (Pacific) salmon isn’t great for grilling, baking or searing, and usually is used for smoking or canning. Sockeye and Coho are both high in Omega-3s, but not the largest cuts. King salmon is the most expensive – it generally has the thickest and biggest cuts. Source: Kaleb Walker of Kaleb’s Katch

The Gypsum resident began his commercial fishing company five years ago after he tried his hand at salmon fishing off the coast of Alaska. The North Carolina native graduated college and spent a few months hiking the Appalachian before taking a job he didn’t particularly like. In 2006 he decided to move to Colorado to be a hunting guide at nearby Sweetwater. He was introduced to commercial fishing through his brother – Walker had never done it catch back to the cannery and catching just a few hours of sleep until you do it all again the himself, but decided to jump in and learn the ropes on the job after a season in Colorado.. next day. Quarters are cramped – an 8-foot by 12-foot room equipped with the basics. Some “I wanted to try fishing because it’s an adventure,” Walker says. “It keeps things interest- holds are so small that you can’t stand up in them, Walker says. ing, and I wanted to do something that wasn’t the average thing.” [See KALEB’S KATCH, page 16]

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Thursday, Sept. 20 -Wed., Sept. 26, 2012


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Baking pies was always a hobby for Maggie Maloney. The Gypsum resident just never thought her forays in the kitchen with butter, fruit and flour would become a full-time business. You might know her tasty wares better by the name of her company, Magpies. Her pies can be found at most of the local farmer’s markets, as well as at her recently opened storefront and kitchen in Eagle. “I come from a long line of really good cooks and bakers,� she says. “My grandmother taught me how to make pies, and I made my first one when I was about eight.� Maloney, who is originally from Indiana, has traveled the country working in food and beverage for the hotel industry. She came to Eagle County to be near her grandchildren, and someone suggested she start selling her pies at farmers markets. “I thought, ‘Why not?’ Then it just went crazy,� Maloney says. “I was just shocked. The first time I went to the farmer’s market I sold 30 pies. One weekend this year I sold 400.� Feels like home Now five years later, she has built off the success of the farmers markets and opened a storefront for Magpies, located near City Market on one of the busiest thoroughfares in Eagle. Through September, Magpies will be dedicated to the remaining farmers markets in Edwards, Eagle and Vail. However, after they end for the season, Magpies will be open through the winter. Maloney says she hopes the shop, filled with the scent of baked goods, will be a place people can come in for a cup of coffee and a slice of pie on a cold winter day. The space is as welcoming as grandma’s kitchen, with comfy sofas, rocking chairs, knick-knacks on the wall and plenty of framed photos. “The fun thing about the shop for me was that I included things that are part of my family,� Maloney says. She points to the wall, where her basket collection is displayed, then to a shelf, which houses ceramic projects made by her daughter years ago, and then to the rocking chair – the same one she rocked her own children in. From the couches, you get a full view into the kitchen, and a glass case in the corner displays perfectly-latticed apple or berry pies and dainty little cream pies. “Someone came in and said, ‘I feel like I just walked into my grandma’s house,’� Maloney says. While Maloney is every bit the grandmother – welcoming customers with a smile behind a pair of rimmed glasses – she’s also every bit the businesswoman. She chose to focus

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Thursday, Sept. 20 -Wed., Sept. 26, 2012

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on baked goods, because as opposed to opening a restaurant, Magpies allows a more relaxed, manageable schedule. Plus, it hits a niche that is unique and has a wide appeal. “Pies are comfort food. I’ve only met a few people who don’t like pie. It just brings back memories of mom and home,� Maloney says, pointing to the business tagline: “Everybody loves pie.� Pies and more Maloney’s pies have become so popular that some of her customers recognize them on sight. They’re large and perfectly crimped at the edges, and she prides herself on loading them to the brim with fresh Colorado fruit. You can still catch her Palisade peach pies while they’re in season. Her summer bestseller is the strawberry-rhubarb pie, a delightful com-

Magpies

What: Friut and cream pies, potpies, breakfast pastries and coffee Where: At the Edwards, Eagle and Vail farmers markets and at the shop, located on 57 Market St. in Eagle. More info: See www.magpiesco.com or call 970-331-4632

bination of sweet and tart, all inside a flakey, buttery pastry crust topped with sugary crunch. Sugar-free and gluten-free pies are also available. This fall, look for apple-cranberry crisp pies, apple pies, berry pies and pumpkin-pecan pies. In addition to her popular fruit and cream pies, Maloney will expand her offerings this winter to include quiche and potpies, as well as individual pastries for the breakfast crowd. While pies don’t present some of the high-altitude challenges of cakes and breads, Maloney says that baking in the mountains is definitely different. “I’ve been baking for five decades, and I use the same recipes. It’s funny to me that you can do what you’ve done for years, and sometimes it still comes out differently,� Maloney says. “One gal here has told me that she has certain recipes she’ll only make on clear days and others she’ll only make on cloudy days or they won’t turn out.� Until Oct. 1, the shop is open Tuesday through Friday from 8 a.m. to 6 p.m. and Saturdays from 9 a.m. to 2 p.m. After Oct. 1, hours are Monday through Friday from 8 a.m. to 6 p.m. and Saturdays from 9 a.m. to 2 p.m. SneakPEAK editor Melanie Wong can be reached at Melanie@sneakpeakvail.com.

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Maggie Maloney of Magpies began baking pies as a hobby, but began selling them at local farmers markets. The business took off and she recently opened a storefront in Eagle. Here she displays some treats prepared for last week’s markets. Cody Downard photo.

CAN DO MS ––––––––––––––––––––––

Down Valley

Tires and Wheels

[From page 6]

970-777-8473 (TIRE)

Since attending the program, Gallegos has set up her own such as the chocolaty Doppelbock Lager from the Great support group for MS patients in Leadville, acting as a re- Divide Brewing Company, to the German-inspired Wookey source for other people living with the disease. Jack, brewed by California’s Firestone Brewery. Pryor says one of his favorites is a limited-production New World TriFood and drink for a cause ple from Sam Adams. On Thursday, Tapped, a benefit at Vin 48 in Avon, will “Often when people think of Sam Adams they think of raise money for Can DO MS and its programs. The four- more mainstream drinks like Boston lager, but they’re one day program that Gallegos gained so much from costs about of the flagship craft brands in the U.S.,� Pryor says. “It’s $2,000 per pair of attendees, but the majority of participants a fruity beer that’s triple fermented. It brings out different come on scholarships, and funds from the Tapped event will notes and definitely makes for a higher concentration of flavor.� go toward those scholarships. Representatives and brew masters from some of the feaThis is Can Do MS’s fourth annual fundraiser in partnertured breweries will also attend to talk about the featured ship with Vin 48. This year, sponsored by U.S. Bank, beer beers. expert Chris Pryor of the Brewers Association of America “It’s a great date night or something for the beer enthusiwill present six unique craft beers, paired with appetizers ast,� Pryor says. and a four-course dinner from Vin 48 chef Charles Hays. The night is a good opportunity for foodies and beer enthusiasts alike. All the beers for the night won awards at Denver’s Great American Beer Festival, and some are from SneakPEAK editor Melanie Wong can be reached at Mellimited batches or aren’t distributed in the state. anie@sneakpeakvail.com. Guests will get to try everything from Colorado brews,

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Featured Wedding of the Week

Johnson-DeMarco Wedding Bride: Elizabeth DeMarco of Homer Glen, Ill. Groom: Shane Johnson of Edmond, Okla. Married: June 23, 2012 Location:Vail, Colo.

How they met Elizabeth was working at the hospital as a seasonal nurse. Shane was working as a sales rep, also at the hospital. One day, a nurse suggested the two meet up sometime outside of work. Shane called and invited Elizabeth to dinner on Valentine’s Day. How he proposed Shane came home from work in the middle of the day. He bought Elizabeth flowers, got down on one knee, and then told her how much he loved her and that he wanted to spend the rest of his life with her. He then asked her to marry him. She said yes, and the couple went to Hanging Lake for a hike together. Why they got married in the Vail Valley “Vail is so beautiful, and we both live here,� Elizabeth says. Favorite memories from the wedding day The couple took a private gondola ride up Vail Mountain after the ceremony. Colors: Black and yellow Ceremony: Vail Cascade Reception: Vail Cascade Vendors: Flowers from Petals and Pours; Zach Mahone Photography; and DJ Jarrett Quint

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SneakSPORTS: Suspend early NFL judgements It’s only a few games into the season, so just relax and watch some football

Editor’s Note: Minturn-based sports fan Patrick Whitehurst writes for www.fanrag.com. Read his musings on the site or in SneakPEAK. The NFL season is back and so are the blatant overreactions from media and fans surrounding every win, loss, poor performance and missed opportunity. Each team has only played two games, yet a plethora of conclusions have already been reached and in some cases, reversed for teams and coaches. Football fans are a different breed; we celebrate a victory for as long as we can and lament over a loss (or in some Patrick Whitehurst cases, pretend the game never took place) for days. Win or lose, players and coaches are back at work trying to get better on Tuesday. The Dallas Cowboys went into Met Life Stadium and soundly beat the defending champion, the Giants, on opening night. With the hype that ensued, one would think Tony Romo was about to surpass Troy Aikman for Dallas Super Bowl wins (Romo has a single playoff win in his career). In week two, the Cowboys traveled to Seattle where they made multiple mistakes on both sides of the ball, and the Romo-led offense mustered only seven points. Dallas is neither as good as they were in New Jersey or as bad as they played on Sunday. Simply put they are 1-1.

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THURSDAY, SEPT 20

It’s a fine line The difference between relief and heartache in the NFL is razor-thin and sometimes only a week away. Packers fans, for example, can come down from the ledge. Thousands of Green Bay faithful were distraught after their team lost at Lambeau Field to the 49ers in week one. A loss to bitter rivals the Chicago Bears would have sent many in Packers Nation into a cheese-and-bratwurst induced PBR coma. Instead, Green Bay came out and played well while getting their first of what should be many wins in 2012. There’s a reason the Packers went 15-2 last season and Aaron Rodgers won the NFL MVP -- this is a good team with focus.

New York Giants @ Carolina Panthers

SUNDAY, SEPT 23 Tampa Bay Bucs @ Dallas Cowboys Cincinnati Bengals @ Washington Redskins Kansas City Chiefs @ New Orleans Saints

A good win and an ugly win count the same in the standings. No one has ever said that Philadelphia is an easy place to play, or that its fans aren’t passionate. After the Eagles escaped Cleveland with a one-point win despite four interceptions from Michael Vick in the first week, many Philly fans were down on the team’s quarterback. “He makes too many mistakes. He’s not a leader. He can’t win big games,” people were muttering before Vick went on to lead the Eagles to a come-from-behind victory over a tough Baltimore Ravens team in week two. Vick and head coach Andy Reid aren’t celebrating or breathing easy, they’re preparing for the third game of a long season. The Eagles are one of only five NFL teams that won their first two games, yet the 1972 Dolphins (the only undefeated team to win a Super Bowl) aren’t very worried about another team joining their exclusive club at this point in the year. The season is long and on any given Sunday (or Monday or even Thursday), any team can win. Many people that play in “survivor pools” were eliminated in week two when the heavily favored New England Patriots lost their home opener to the Arizona Cardinals. Arizona’s defense stymied the prolific Patriots aerial attack, and the Cardinals kicking game made the crucial plays that New England’s did not. At 1-1 the Patriots sit in the middle of the league in nearly every category, but do you think three-time Super Bowl Champion quarterback Tom Brady is worried or wonders if this Patriots team is any good? He’s about as worried as head coach Bill Belichik is likely to tell reporters what he is really thinking. Relax New Englanders, the Patriots stumbled but they’ll be fine. Bobby Valentine is not in charge in Foxborough.

St. Louis Rams @ Chicago Bears New York Jets @ Miami Dolphins San Francisco 49ers @ Minnesota Vikings Jacksonville Jaguars @ Indianapolis Colts Detroit Lions @ Tennessee Titans Buffalo Bills @ Cleveland Browns Philadelphia Eagles @ Arizona Cardinals Atlanta Falcons @ San Diego Chargers Houston Texans @ Denver Broncos Pittsburgh Steelers @ Oakland Raiders

[See SNEAKSPORTS, page 17]

New England Patriots @ Baltimore Ravens

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MONDAY, SEPT 24 Green Bay Packers @ Seattle Seahawks

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Vail | Avon | Eagle

Thursday, Sept. 20 -Wed., Sept. 26, 2012


Calendar of Events Thursday, Sept. 20 Tapped: Craft beers and dinner at Vin 48

www.vilarpac.org.

Saturday, Sept. 22 to Sunday, Sept. 23 Wilderness first aid course

Sunday, Sept. 23 Learn response, patient assessment, treatment and evacua- Vail Farmers Market and Art Show tion protocol for injuries and illnesses in backcountry environments in this two-day basic course. Learn from world renowned SOLO instructors and earn SOLO certification upon completion. For info see www.apexmountainschool.com.

The night of specialty beers paired with a four-course dinner Saturday, Sept. 22 benefits Can Do Multiple Sclerosis programs. Event starts at Vail 50th anniversary book signing 6 p.m. at Avon’s Vin 48 and costs $65 per person. To make The Colorado Ski Museum at Vail will be hosting a book signing reception from 1 p.m. to 4 p.m. for the newly rereservations, call 970-748-9463. leased books Vail: “The First 50 Years,” written by Shirley Welch and “The Women of Vail,” compiled by Elaine KelThursday, Sept. 20 ton and Carolyn Pope. Along with the authors, many of the Apres Ascent with Walking Mountains women that are featured in the books will be on-hand to auWind down the day with a scenic hike along Buck Creek. tograph their pages. Learn about summer ecology and animal adaptations as you explore mountain meadows and babbling brooks. This hike follows a trail with steep and narrow sections. Come pre- Saturday, Sept. 22 pared to spend time outside in the dry summer environment EagleVail Golf Gold Leaf Fall Classic with appropriate clothing, hiking boots, and water. Hike is Play EagleVail’s annual four-ball tournament on the newlyfrom 5 p.m. to 6 p.m. and cost is free. Call 970-827-9725 to redesigned golf course. It kicks off with a 9:30am shotgun start. Price: $225 includes greens fees, cart, range balls, reserve your space for this program. Oakley sunglasses, tee prizes Saturday night food & drinks, breakfast Sunday and tournament entry. Call EagleVail Golf Thursday, Sept. 20 to Sunday, Sept. 23 Club to sign up: 970-790-1200

America Cup Fly Fishing Tournament

Come and enjoy the mountains while you shop goods from Colorado farmers, artisans and more. There is music each Sunday, along with more than 129 tents. Event goes from 10 a.m. to 3:30 p.m.

Sunday, Sept. 23 Hike, Wine and Dine at Beaver Creek

Join a 4-mile hike at the peak of aspen season, then enjoy gourmet tastings from Beaver Creek restaurants. The annual event benefits Jack’s Place, a cancer caring house at Shaw Regional Cancer Center. Jack’s Place provides safe, convenient, and comfortable day or overnight accommodations for cancer patients, caregivers, and family members while they receive treatment at Shaw Regional Cancer Center. For more info see www.beavercreek.com.

Monday, Sept. 24 to Monday, Sept. 30 Vail Restaurant Month: Health and Outdoors Week

The month-long celebration of Vail’s culinary scene kicks off its second week with the theme “health and outdoors.” Different restaurants are offering special events, some paired with outdoor activities. Come see special guests, experience themed dinners and see a variety of demos. For a full schedule and details, see www.vailrestaurantmonth.com.

The America Cup is a five-person, 16-team, catch-and-release, Saturday, Sept. 22 and Sunday, Sept. 23 fly-fishing event. This is the largest Fips-Mouche style flyfishing tournament in the United States with three days of com- Minturn Fall Festival petition for 80 international, U.S., youth and adaptive anglers Join the first annual Pumpkin Jam in downtown Minturn. Tuesday, Sept. 25 to Thursday, Sept. 27 competing on the best trout waters in in the Vail area. To see Events include a chili cook-off, pie contest, bonfire, live muElevate Vail 2012 locations and driving maps, go to www.theamericacup.com. sic, crowning of the king and queen, lettuce Olympics, kids This is a global symposium on creating and sustaining speactivities and more. cial places. An international faculty of noteworthy speakThursday, Sept. 20 to Sunday, Sept. 23 ers and panelists are scheduled to arrive in Vail this fall for Sunday, Sept. 23 Season of Song music festival Elevate Vail/2012. The event will be the global symposium This is an annual autumn gathering of songwriters, publish- Paula Cole at the Vilar on creating and sustaining special places. The event takes ers, music industry professionals and music enthusiasts. The Grammy winner and seven-time Grammy nominee Paula place at the Sebastian Hotel. This prestigious gathering will four-day event will host daily forums, discussions and dem- Cole has released six albums spanning a 17-year career. She provide faculty and attendees alike an opportunity to enjoy onstrations centered around all things pertaining to song- has sold approximately three million albums and has per- the camaraderie and interchange of ideas and experiences writing. Evenings will offer up amazing performances, from formed with Counting Crows, Matchbox 20, Sarah McLach- germane to the mission of the gathering; to inspire and be inlocal singer-songwriters at local bars and taverns, to head- lan, Melissa Etheridge, Lilith Fair, Peter Gabriel, Emmy Lou spired by a unique group of presenters and participants from line performers at the Gerald Ford Amphitheater. For more Harris and many more. She performs at Beaver Creek’s Vilar around the world. Center at 7:30 p.m. Tickets are $35 and can be purchased at info see www.seasonofsong.com.

KALEB’S KATCH –––––––––––––––––––––––––––––––––––––– All of Walker’s fish come from a tightly monitored, sustainable fishery located at the mouth of Alaska’s Ugashik River. The first week is spent preparing equipment and mending the 200-yard-long nets. He describes the opening day of fishing as intense, sitting out on the water with 20 to 30 other boats in the same area, jockeying for a good spot. “There are sonars that monitor the number of fish who come through, and once the authorities give you the go, you throw the nets out,” Walker says. Once a net fills, the crews pull it in using a hydraulic reel and pick off and prepare the fish by hand. It’s imperative to have all nets out of the water within the specific times imposed by the fishery authorities to avoid heavy fines. That means that when time gets short, a couple fishermen can clear a couple thousand pounds of fish in a matter of 15 minutes, Walker says. The trade-off is gorgeous views from the waters on a clear day, as well as the boatloads of fresh salmon delivered to Seattle, where it is flash-frozen and shipped to Colorado. The rest of the year, Walker sells the filets at farmer’s markets from El Jebel to Vail. You can also find his products in select stores – in Eagle County, look in Gypsum’s Columbine Market. Walker’s trips have yielded an increasing amount of fish each time. This year he finished four weeks of fishing with about 75,000 pounds, of which he brings back a portion to sell. He catches five species of salmon, the most valuable of which are sockeye salmon (noted for its bright red color) and king salmon, the thickest and biggest of the species.

[From page 10]

Back in the mountains While the focus of Kaleb’s Katch used to be a successful fishing season, Walker says it has slowly shifted to the land-operations side of things. He’s seen success at local markets, selling the fillets and cooking his trademark salmon wraps. The hefty wraps feature a mouthwatering slab of grilled salmon marinated with Walker’s own concoction of olive oil, limeade, Bragg’s Amino Liquids (a soy sauce-like liquid), rosemary and garlic. The fish is wrapped in a thick Greek pita and sits on a bed of green and red cabbage slaw, cilantro, diced tomatoes and onions, all smothered with either an avocado or basil vinaigrette. Through home-delivery businesses specializing in organic foods, Walker’s fish have reached tables in the Front Range, and he may expand beyond the state in coming years. He says he’s interested in developing the business and offering more products, such as smoked salmon, salmon caviar and other seafood. Walker’s not sure how long he’ll keep returning to Alaska to fish, but he says he loves sharing the story with his customers – there’s something about being able to tell people where the fish came from, how it was caught and how it arrived at their dinner table. “I really like that side of it, interacting with the customers,” he says. SneakPEAK editor Melanie Wong can be reached at Melanie@sneakpeakvail.com.

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SNEAKSPORTS ––––––––––––––––––––––––––––––––––––––– The New York Jets opened the season by scoring 48 points and blasting the Buffalo Bills. In week two, Mark Sanchez managed to only score 10 points (and only three after the Jets initial drive) against a Pittsburgh team that bounced back from a season opening loss in Denver. In what would make a great prop bet in Las Vegas, how many more poor performances (or mismanaged drives) will

it take before the New York media and fan base start calling for Tim Tebow? If that does happen, it won’t be long before the same individuals are pulling out their hair or poking their own eyes out after watching Tebow fire passes into his receivers’ ankles. Starting the season at 0-2 is not ideal, but it also isn’t the end of the world. Three teams (‘93 Cowboys, ‘02 Patriots

[From page 15]

and ‘07 Giants) have gone winless in the first two games, yet regrouped to win the Super Bowl. The Saints, Browns, Raiders, Jaguars and Chiefs could be the next to join this list. While it’s not likely, it is definitely not out of the question. So stay tuned for what will be an exciting season - anything can happen.

AMERICA CUP ––––––––––––––––––––––––––––––––––––––––

[From page 8]

tend to eat much more and are more active right now.

From the initial breakfast at 7:30 a.m. to the open-pond fishing at 7 p.m., soldiers took lessons in tackle and fly-fishing style and still-water techniques at a private trout pond and Project Healing Waters threw lines out on various styles of water. Before the three-day tournament kicks off, the handful of premier fisherman have been The program comes at no cost to the soldiers, thanks in part to money raised by The working with the Project Healing Waters Fly Fishing. The project is dedicated to helping America Cup. To learn more about Project Healing Waters Fly Fishing, to download driving in the physical and emotional rehabilitation of disabled, active-duty and veteran military maps and spectator information for the tournament, visit The America Cup website at www. personnel through fly-fishing outings with the world’s best anglers. theamericacup.com. “Supporting the tournament is supporting the soldiers,” Knight says. On Sunday of last week, a group of the military personnel and the anglers met at Camp SneakPEAK writer John O’Neill can be reached at info@sneakpeakvail.com Hale, along with Nova Guides, for a full day of fly fishing.

SEASON OF SONG –––––––––––––––––––––––––––––––––––––

I write a song that has already been done, it doesn’t change me. I want the craft to hold me to a higher standard.” While describing her own writing habits, Chapman touches on many of the same impulses as Wilcox. She delves into the difference between creating – what she calls the “pulse” of a song – and editing, or the process of fine-tuning each note. “We want to give people permission to be clueless about creating,” says Chapman, whose set list will include songs from the album that got her into NASA. “As we were writing ‘This Kiss,’ the lyrics came out of my soul and my body and

[From page 7]

my heart as we were jamming. That’s the intimate, sponta- a needed boost. Proceeds from ticket sale will benefit two neous spark you can’t predict. But then you have to go back charities: Strike a Chord, which connects seriously ill chiland trim the fat to find what really works.” dren with musical opportunities, and John Denver’s Plant-It 2020, a major player in reforestation efforts across Colorado. Striking a chord “I have a belief when something is right and something is In a fitting instance of life imitating art, Season of Song meant to be, things will fall into place eventually to make it came together like one of Wilcox or Chapman’s tunes. When happen,” Lawrence says. “It’s that domino effect of finding Lawrence was in Vail during the autumn of 2008, he was the right people and everything follows.” shocked by the pine-beetle damage in local forests. Then SneakPEAK writer Phil Lindeman can be reached at he had an epiphany: Begin a music festival to support local philip@sneakpeakvail.com environmental groups, as well as give aspiring songwriters

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Thursday, Sept. 20 -Wed., Sept. 26, 2012


sneakSHOTS | Who’s Up To What

Stock up for game day with Gary at Riverwalk Wine and Spirits in Edwards. Right now pick up Tito’s Vodka for only $30.99 (Regular $37.99).

Week one’s Biggest Loser is Mo Wall Coultas (pictured left) with Conrad Coultas at Bart and Yeti’s in Lionshead. Make sure you turn in your Biggest Loser ballot to one of the following businesses: E-town, Bart and Yeti’s, Pazzos, or Ore House.

Enjoy happy hour everyday at Old Forge Pizza in Edwards. Enjoy brews from Odell and Breckenridge Brewery, $5 house wine and more! Pictured: Brian and Boe.

Need a new haircut for school? Want to go dark for fall? Call Susan at W Salon for a precision cut and style at 970-926-9099.

Now open for Breakfast, Lunch &

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Winter is almost here, which means it is time to stop into Alpine Ambiance in Edwards or Eagle for your winter-wear access ories. Kacey has a great selection of faux vests and scarves perfect for any winter wardrobe.

Check out the world’s best-selling desk toy… Buckyballs! Fold them, bend them, stack them, and get them from Katie at Scully’s in EagleVail.

Not knowing you have the right homeowner’s coverage to protect you from fire got your hair standing on end?

Call us now! Call Michael Neff Insurance

949.5633 www.michaelneffagency.com Located in the Slifer, Smith & Frampton Building in Avon

vail.com 18

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Thursday, Sept. 20 -Wed., Sept. 26, 2012


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. | 970.949.6093 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

Classic American Grill

BD

$$

Contemporary Colorado Cuisine

D

$$$

Seasonal American

D

$$$

Rustic American & Seafood

D

$$$

Italian Pasta Grill

D

$$$

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

AVON

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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Thursday, Sept. 20 -Wed., Sept. 26, 2012


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 CafÊ | 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 Mantos | 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 Yeti’s Grind | 330 Broadway Ave., Eagle | 970.328.9384

Ranch Western Atmosphere

L

$

Eclectic American & Sunday Brunch

LD

$$

Omelets, burritos and more

BL

$

American Cuisine/ Bowling

LD

$$

TexMex

BL

$

Coffee, Sandwiches, Soups, Ice Cream

BL

$

Pricing

Meals served

EAGLE/GYPSUM

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

Type of food

A Quick Peak at Where to Eat.

Rustic Home Brew Pub / Music / Patio

LD

$

Steakhouse/American Cuisine

LD

$$

Traditional American Diner

BLD

$

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

$

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

$

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

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

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

Dining Guide

$

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Thursday, Sept. 20 -Wed., Sept. 26, 2012


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

$$

European American Bistro

D

$$

Regional American

BLD

$$

Casual American

LD

$

American

LD

$

Steaks/Seafood

D

$$

American

BLD

New American

D

Contemporary American

BLD

$

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 Alpine Tavern | Vail Racquet Club, East Vail | 970.476.7888 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 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 Blu’s | Downstairs from Children’s Fountain | 970.476.3113 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

25

%

All Dinner Entrees

Off Sunday - Thrusday Join us for Restaurant Month

Biggest Loser Football pool drop off location

Happy Hour 4-5:30pm Beer and 2 tacos $6 Big Margarita $5

$ $$$

$ $$$

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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Lunch Special $

• • • •

• •

9.95 Pizza & Soup or Salad 11:30 am - 3 pm Mon. - Fri.

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

105 Edwards Village Blvd Edwards, CO 970.926.2739

Vail Village • 476-5100 21

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Thursday, Sept. 20 -Wed., Sept. 26, 2012


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 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

$$$

Classic Diner, Traditional Favorites

BL

Contemporary American

D

Mexican

LD BD

$ $

International Café

BLD

$

Chinese

LD

$

Japanese/Peruvian

D

$$

Modern Italian

ld

$$

Barbecue

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

$

Contemporary American

BD

$$

Eclectic Pub

D

$

American Cuisine

LD

$$

Italian & Pizza

LD

$$

Steakhouse

LD

$$$

Pastries

BL

$

Casual American

BLD

$

Sushi and Pacific Spices

D

$$

Coffee & Sandwiches

BL

$

Ad Director...Kim Hulick The Glue...Shana Larsen Photography...Billy Doran Reporter...Phil Lindeman Ad Sales...Stephanie Samuelson ©2011 sneakPeak. All rights reserved. Thursday, Sept. 20 -Wed., Sept. 26, 2012

$

BLD

Editor...Melanie Wong

|

$ $$

Contemporary American

Publisher...Erinn Hoban

sneakpeak

$$$

Family/American/European

970.446.7912 info@sneakpeakvail.com

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$

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

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


Sizzling September Specials- Every Day! Alpine Tavern is re-locating for the winter season - check SneakPEAK for details

Final Day in current location - Sept. 30 Join us for great meal deals! Free Parking!

Reservations suggested

476-7888

Restaurant & Bar 4695 Vail Racquet Club Dr., East Vail 23

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Thursday, Sept. 20 -Wed., Sept. 26, 2012


Premium East Vail Opportunites

2570 E. Bald Mountain Road $2,195,000 Stunning East Vail mountain retreat with exquisite remodel including heated driveway, fabulous master suite, designer kitchen/dining room combination and wine cellar with tasting room, custom laundry with granite counter tops, Arigoni Ash hardwood floors. Set in a sunny, south facing location on 1+/acre with mature trees and spectacular views from the Gore Range to Vail Mountain ski runs.

4301 Glen Falls Lane $3,445,000

5087 Main Gore Drive $2,993,000

This delightful family home exudes charm and class from its beautifully landscaped grounds to its dramatic master suite overlooking rushing Gore Creek. The home is beautifully and tastefully furnished and has recently undergone a substantial freshening of all interior and exterior surfaces. The highly coveted Forest Glen neighborhood has some of the finest homes in the Vail Valley. This is a like-new home that your customers will love.

New construction by top Denver builder. Delightful single family home with deluxe finishes on a sunny, premium East Vail view site. Act now and customize this home to your tastes.

John Nilsson Broker Associate, CCIM, CRS, GRI 970-390-7600 Jnilsson@slifer.net www.Vailluxuryrealty.com

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Thursday, Sept. 20 -Wed., Sept. 26, 2012


SneakPEAK Sept. 20, 2012