Page 1

Johnny Spillane enjoying family life

WINTER 2010-11

Holiday treats Local bakers share recipes Page 35


CrossFit craze Gnocchi, the Truffle Pig way Page 10


Your guide to wedding planning in Steamboat | PAGE 16

Paige Lorimer DVM ~ Susan Colfer DVM ~ Kim Radway DVM Christina Peters DVM ~ Rance Hampton DVM State of the Art Western Medical Care Balanced with Compassion and Alternative Options. • Preventative Wellness Exams • Full service Dental Care • Internal medicine • Acupuncture • Ultrasound/Echocardiograms • Orthopedic, laproscopic and soft tissue surgery • Oncology • Physical Therapy • House Calls by Appointment

Mon-Thur 8am-8pm Fri 8am-5pm Saturday 9am-Noon 24 Hour Emergency Service

102 Anglers Dr (970)879-KARE (5273) 2 | At Home | Winter 2010-11

Winter 2010-11 | At Home


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Also Inside: Wedding Guide

Features 10 Cooking With

Truffle Pig chef Ezra Duker shares his gnocchi expertise

14 Staying Fit

Fusion Fit brings international CrossFit craze to Steamboat

16 Wedding Guide

Ideas to help brides- and grooms-to-be plan their special day

35 Holiday Dessert Bake-Off

Steamboat cooks face off in our annual holiday baking competition

48 Catching up with Johnny

Nordic star Spillane talks about being a dad and the couple’s new home

Page 16

50 Real Estate

The Sanctuary subdivision offers buyers value in Steamboat

57 Tom Ross Remembers

Exploring the history behind the names of local ski trails

58 Final Frames

At Home photographer John F. Russell captures stunning images in the valley

A Gift for All Seasons

8 | At Home | Winter 2010-11

On the cover: Caroline Moon earned top honors at the Steamboat Pilot & Today’s Holiday Dessert Bake-Off by winning the Best Pie and Community Choice awards. The photo was taken at Howelsen Place, exclusively listed by Ski Town Lifestyle Properties. For more information, call 970-870-0552. Photo by John F. Russell


Passing the powder test


It was an ethical dilemma only a ski town professional could appreciate. The scenario: You’re enjoying the first epic powder day of the ski season when you come across a boundary marking closed terrain. You know the closed terrain well. What do you do? The exercise played out during a late fall Rotary Club of Steamboat Springs meeting. Our task was to apply Rotary’s four-way test (Is it the truth? Is it fair to all concerned? Will it build goodwill and better friendships? Will it be beneficial to all concerned?) to help guide us to the right decision. Like the seven fellow Rotarians gathered around the table, I quickly found

myself lost in a powder daydream. We were still four weeks from opening day of the 2010-11 season at Steamboat Ski Area, and it was the first time in months that I had thought about winter — let alone actually craved it. What is it about a great powder day that frees us from all our worries? How do we find tranquility in subfreezing temperatures while immersed in waist-deep snow on a remote mountainside? Writers better than I can put into words the joy of such days. The rest of us can simply close our eyes and transport ourselves to the moment. So there I was, sitting at a table inside The Steamboat Grand and wondering about my next powder day. How soon would it come, and where would I ski first? Would it be a weekday? If so, how would I escape the office and for how long? I’ll be a first-time father come late April, so I know my access to powder days is quickly diminishing. My wife won’t experience any this winter. That fact alone seems to violate Rule 2 of Rotary’s four-way test. The demands of my job have left me to settle for 20-day passes the past couple of seasons. I’ve yet to use all of my allotted days. This year, it’s a 15-day pass. I’m not asking for sympathy; I don’t deserve it. Like many of you, I live in Ski Town USA, and that makes me more fortunate than most. Whenever I forget, I take a look at this picture. That’s me, riding my favorite aspen glade on a truly epic Steamboat powder day a couple of years ago. With one click of the shutter, it captured everything a great day of skiing or riding is supposed to be. Warm, natural light. Soft Champagne Powder. Evenly spaced aspens. Hardly a soul (or track) in sight. An early winter is upon us here in the Yampa Valley. November offered tremendous snowfall and some earlier-than-usual powder days. With Mother Nature on our side, there will be little need for boundary ropes marking closed terrain. Then, the only ethical dilemma will be whether to wait for a buddy before hopping onto the next chairlift. — Brent Boyer

Mail your comments, criticisms or ideas to: At Home in Steamboat Springs, Attn: Brent Boyer, P.O. Box 774827, Steamboat Springs, CO 80477. You can also e-mail

Suzanne Schlicht Chief operating officer Scott Stanford General manager Brent Boyer Editor Nicole Miller News editor Meg Boyer Advertising director Suzanne Becker Creative services manager Steve Balgenorth Circulation manager Photographers John F. Russell, Matt Stensland Writers Zach Fridell, Tom Ross, Matt Stensland, John F. Russell Advertising design and production Meghan Hine, Jessica Lobeck, Adam Redmon, Gayle Yovis, Fran Reinier Advertising sales K. Crimmins, Karen Gilchrist, Deb Proper, Emma Scherer, Nick Calvi, Amy Ingram Editing Christopher Woytko, Laura Mazade, Julia Haslanger

At Home in Steamboat Springs is published three times a year, in November, March and July by the Steamboat Pilot & Today. At Home magazines are free. For advertising information, call Meg Boyer at 970-871-4218. To get a copy mailed to your home, call Steve Balgenorth at 970-871-4232. E-mail letters to the editor to or call Brent Boyer at 970-871-4221 Winter 2010-11 | At Home



always something new at

truffle pig

Chef Ezra Duker shares his gnocchi expertise with home cooks


hen the Truffle Pig opened in One Steamboat Place adjacent to Gondola Square last winter, it brought highend, innovative cuisine to within steps of Steamboat Ski Area’s gondola. But don’t let the restaurant’s name or location fool you — it already has become a lot of things to a lot of people, says One Steamboat Place General Manager Lance Thompson. For the happy hour crowd, it’s $3 PBRs and a tapas-style menu of quick bites like oysters and sliders ranging from $1 to $5. Thompson said he envisions happy hour morphing into an après ski hour during winter, an idea that he looks forward to experimenting with this season. Those looking for a little more on their plate took advantage of Truffle Pig’s hosted theme nights throughout fall with a $25, threecourse menu for the night. The restaurant’s main event is an ever-changing nightly menu. The scallops are flown in fresh, and the chicken and beef are purchased from local producers. Dinner items might include roasted chicken over corn puree or a salad made from fresh beets.

Chef Ezra Duker pulls potato gnocchi from a pot of boiling water while preparing a dish for the Truffle Pig restaurant.

Story by Zach Fridell ❘ Photos by John F. Russell 10 | At Home | Winter 2010-11

Roasted corn gnocchi with cherry tomatoes is just one of the tasty treats chef Ezra Duker likes to whip up at Truffle Pig.

Chef Ezra Duker is the talent behind the tasty dishes. He started his culinary career cleaning dishes in Philadelphia, then worked his way through the kitchens of restaurants in London and Philadelphia before landing at Napa Valley’s French Laundry — arguably the best restaurant in America — before the allure of a ski town and the job opening at Truffle Pig enticed him to settle in Steamboat Springs. Duker didn’t leave all of his past behind. He worked with the same truffle provider for years in California and continues to get truffles and other ingredients shipped in fresh. He also brought some of the traditions from French Laundry, notably the everchanging menu the chefs were required to create each night to prepare for the next day’s shift. Duker recently spent some time with At Home in Steamboat Springs to share his recipe for gnocchi — small potato dumplings often used as a pasta substitute. He said the dish can be intimidating to home chefs, but is surprisingly simple and versatile.

Truffle Pig gnocchi 2 pounds milled russet potatoes 1 1/3 cups flour 1 cup microplaned (shredded) Parmesan cheese (preferably fresh) 1 tablespoon kosher salt 3 egg yolks


Lay down a thick layer of kosher salt on a sheet pan and place 5 large, whole russet potatoes on top. Roast at 360 degrees for 85 to 90 minutes. About halfway through, poke the potatoes with a fork to release steam.


After the potatoes are roasted, cut them in half lengthwise and scoop out the flesh. Discard the peels. Use a potato ricer or vegetable mill to quickly mash or break up the potatoes. Duker said it’s important to break up the potatoes as quickly as possible to prevent the starches from breaking down and getting gummy and also to keep the potatoes hot. If you don’t have a ricer ($20) or mill (can cost $350 or more for industrial sizes), you can quickly and roughly mash the potatoes.

the potatoes in a large 3 Put bowl and add flour and Parmesan. Once mixed, make a small divot in the middle of the mixture and add the egg yolks. Break the yolks with a fork, and quickly incorporate the whole mixture. Again, it’s important to keep the mixture as hot as possible and to not overwork it. It’s fine if there are still specks of yellow yolk. Duker recommends a bowl scraper or other large tool to fold it together quickly. At this point, the mixture should be moist but not sticky. the mixture into two 4 Split parts and place one half on a floured cutting board. Duker recommends using a wooden cutting board so that it will absorb moisture and keep the mixture from becoming too sticky.


Roll the dough into a flat piece about a half-inch thick. Using a pizza cutter or knife, cut into strips about a half-inch wide. Use your hands to slightly roll those “snakes” and even out their diameters, then cut again to create half-inch pieces.

At this point, many restaurants will roll the gnocchi against the back of a knife to create the traditional gnocchi look, but that’s an unnecessary step Duker doesn’t use at Truffle Pig. boil a large pot of 6 Next, salted water. For every 5 gallons of water, use 1 cup of salt to preserve the salinity of the gnocchi. Drop the gnocchi into the pot and continue to boil. Once the gnocchi floats, remove from the water.

7 until cool, but be careful not Put gnocchi in refrigerator

to press the pieces together. The cooling can take as long as an hour. The gnocchi can be kept for as long as three days in the refrigerator.

The sauces Truffle Pig makes a sauce with fresh truffles, porcini and chanterelle mushrooms and mushroom stock. Those ingredients are not easily found or afforded — the Burgundy truffles are $180 per pound, and the mushroom stock can take hours to make. Winter 2010-11 | At Home

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Duker mixes gnocchi, mushrooms and cilantro in a skillet.

A recipe easy for home, and also served at Truffle Pig, includes: 1 cup fresh corn 1/2 cup roasted and halved cherry tomatoes with peels removed Butter Salt and pepper to taste


Poke the cherry tomatoes with a fork, then roast in the oven at about 200 degrees for 10 minutes, then check. Remove the peels and cut tomatoes in half when they are done. the corn in butter 2 Saute over medium heat, then add the cherry tomatoes, basil and spices and cook until the mixture is warm.

Finish the meal A few leaves of fresh basil, chopped Squirt of lemon juice 1 tablespoon butter

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The final step in gnocchi preparation is key — and the reason you haven’t had gnocchi this good before. By adding the egg yolks, Duker essentially has made a small soufflé inside each piece of gnocchi. a bit of neutral oil — 1 Add corn or canola, preferably, but not olive — to a pan and heat just until the oil shimmers. If the oil is too hot, the gnocchi will stick. Make sure the gnocchi is separated, then put into pan and use a spatula to prevent any more sticking.

2 tablespoon of butter, then After a minute, add a

chopped basil and lemon juice to give the gnocchi a nice golden color and bright flavor.

the gnocchi on a 3 Drain paper towel and taste. Place gnocchi in a warm 4 bowl and cover with the

warm corn and tomato mixture. Another scraping of Parmesan cheese finishes the plate.

Notes Gnocchi can have its pitfalls. In unskilled hands and with bad recipes, it can end up little more than a gooey glob. But when done right and prepared quickly to avoid breaking the starches, it’s a hearty dish that can be used with nearly any pasta sauce. Saute only what you want to eat, and keep the rest in the freezer for a few days’ worth of leftovers. A test of this recipe in a home kitchen showed the potato ricer is an effective tool for breaking up the potatoes. It’s a $20 gadget that may be used only a few times a year, but for this recipe, it proved its worth. Gnocchi also has a tendency to stick together. To avoid that, cool the gnocchi pieces separately — perhaps on a baking sheet in the kitchen — before putting them together in the refrigerator or freezer. Make sure the gnocchi is cool before cooking, and take the time to separate the pieces before placing in the saute pan. This recipe makes several servings, so saute only a serving or two at a time in a pan that’s big enough to hold everything without overcrowding. Heed Duker’s advice and you’ll end up with gnocchi soft and fluffy like a pillow, and tasty enough to go back for seconds.

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Josie Tolan performs box jumps during a CrossFit Steamboat workout at Fusion Fit.

million strong one


High-intensity CrossFit workouts growing in popularity

on’t let the name of the workout — Fight Gone Bad — intimidate you. A 13-year-old boy completed it during a recent morning CrossFit Steamboat class, and a 60-year-old women breezed through it during the lunch hour. In 18 minutes, it will all be over. Three of those minutes you get to rest. The remaining time is spent doing a series of five exercises intensely for one minute each. High intensity and relatively short periods of time are a few of the hallmarks of a CrossFit workout, which is practiced daily worldwide by police, firefighters, soldiers and professional fighters. Those same people practice CrossFit in Steamboat, in addition to elite athletes, professional skiers, weekend warriors and anyone who wants to look and feel great. “There are a million people who do CrossFit each day in the world,” said Steve Lowrie, who with his wife, Sue, brought CrossFit to Steamboat in September 2009. “We saw something totally different and unique in exercise.”

If you go

What: CrossFit Steamboat at Fusion Fit Where: 1625 Mid Valley Drive (behind Staples) Cost: Packages start at $95 a month for adults. Membership also gives access to classes such as yoga, Zumba and kick boxing. Call: 970-870-1444 or visit www.steamboat The Lowries operate CrossFit out of their Fusion Fit space on Mid Valley Drive behind Staples. They and three other CrossFit instructors are certified personal trainers, which the Lowries think is essential to ensure people are executing the exercises with proper form to avoid injury. “You have someone looking over you and making sure you do it right,” said instructor Chad Feagler, who also is certified in Olympic lifting. Once a CrossFit skeptic, Feagler is now a strong believer in the method that utilizes full-body exercises with an emphasis on the core and cardio. Story and photos by Matt Stensland

14 | At Home | Winter 2010-11

“I used to think I was working hard,” Feagler said. “I had no idea what hard work was until I started doing CrossFit. There are quantifiable results in this place.” The CrossFit trainers at Fusion Fit emphasize the importance of the fullbody workouts. Historically, training was specific to a certain sport. CrossFit will make you a better runner, for example, while also making you a better skier and biker. Everyday tasks such as keeping up with your kids or traversing snowbanks will become easier. Heck, your neighbors might even be envious of how quickly and efficiently you shovel snow from your driveway. Some CrossFit students say the workouts are addictive, aided by a constant variety in exercises and routines. “I look forward to going to CrossFit because the instructors are motivating, and they make a hard workout fun,” Karen Walters said. “CrossFit pushes you to a higher fitness level, and it makes you stronger.”

Crunched for time? Try this workout at home. 10 squats Keep feet shoulder width apart with toes turned out and thighs parallel to the floor. Weight should be on your heels.

10 push-ups Keep body straight and tight. Abs and glutes also should be tight. Keep head and neck in line with spine.

10 sit-ups Keep knees bent and fingertips behind ears.

Five certified personal trainers run workouts throughout the day.

10 lunges Keep torso upright. Take a big step forward. Push hard off of front foot to return to standing position. Complete as many sets as you can in 15 minutes. — CrossFit Steamboat fitness coach Mike McCannon

Devin Borvansky performs a push press.

Ryan Johnson and Christine Schulz work on rowing machines.

A Steamboat dining tradition for over 40 years. This historic barn was converted into a restaurant in 1971. Our steaks are hand cut Certified Angus Beef® and the Prime Rib is slow roasted daily. Serving jet-fresh seafood, chicken, ribs and lighter fare. Our famous cinnamon rolls and endless salad bar included with every dinner.

Reservations Recommended • 970-879-1190 On the bus line at the corner of Pine Grove Road & Hwy 40 1465 Pine Grove Rd. • Winter 2010-11 | At Home

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S t e a m b oat

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wedding guide

To have and to hold from this day forward, for better, for worse, for richer, for poorer, in sickness and in health, to love and to cherish until death do us part.

Inside Find your perfect venue Set your budget Make your day unique Plan your honeymoon Wedding stories A bride’s to-do calendar Directory of service providers

20 23 24 25 26 28 30

This simple yet powerful vow is likely to punctuate the most special day of your life. But there’s a lot of work to be done between now and then. Welcome to the 2011 Wedding Guide, where we help brides- and grooms-to-be make sense of it all. Winter 2010-11 | At Home

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18 | At Home | Winter 2010-11

•One of Steamboats finest indoor venues! •Gorgeous dining room with seating up to 200 guests. •Personalized and customized for every event.

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Winter 2010-11 | At Home

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Jessica Maynard Photography

with a view


ountains, valleys, rivers and lakes. It’s hard to top Steamboat Springs when it comes to outdoor wedding venues. Perhaps the only thing missing is the ocean — but that’s what honeymoons are for. Knowing you want to hold your wedding in Steamboat is an easy decision; picking the right site is the challenge. If you prefer the view from atop, a ceremony on Thunderhead at Steamboat Ski Area might be the choice for you. Long a favorite of brides and grooms, Thunderhead offers breathtaking panoramic views of the Yampa Valley with unique touches such as gondola rides for guests. When the ceremony concludes outside, guests can move inside for food, drinks and entertainment.

20 | At Home | Winter 2010-11

Perhaps you’d like to tap into Steamboat’s Western heritage. Any number of private ranches are happy to help. Midnight Ranch, north of Steamboat Lake, and Flying Horse Ranch, situated on Lynx Pass near Stagecoach Reservoir, are two favorites. Other popular ranch options include Saddleback Ranch, Vista Verde Guest Ranch, Elk River Guest Ranch, Dutch Creek Guest Ranch and High Meadows Ranch. Couples can have the best of both worlds — resort luxury and Western rusticity — at spots like Catamount Ranch & Club. Lake Catamount, located just a few miles south of Steamboat, provides an idyllic setting complete with top-notch amenities and service. Other popular outdoor venues in and around Steamboat

include the Yampa River Botanic Park, Fish Creek Falls and PerryMansfield Performing Arts School and Camp. Local churches typically are happy to provide an intimate indoor setting for your ceremony, and many Steamboat restaurants have the space and staffing to host your reception, rehearsal dinner or both. Rex’s American Grill & Bar has private rooms as well as a catering service. Three Peaks Grill and Cottonwood Grill also specialize in receptions and rehearsal dinners. If you have a large guest list and require space that a restaurant simply can’t offer, the Sheraton Steamboat Resort and The Steamboat Grand are the top two locations for ballroom receptions. A couple of last words of advice: Before settling on any location, be sure to call other similar venues to inquire about costs and restrictions. Steamboat is a popular place to get married, and many venues will need to be booked a year or more in advance, particularly if you’re considering a summer or early fall wedding.

wedding guide

Jessica Maynard Photography

970.846.2175 Winter 2010-11 | At Home

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Delivering experiences as memorable as the view!

Photo credit: Paula Jaconetta



22 | At Home | Winter 2010-11

Refining your budget S o your wedding budget can’t come close to what Prince William and Kate Middleton will spend on their upcoming nuptials. No matter. Setting a budget early in the planning process and not straying too far from it will afford you a wonderful wedding day without a lifetime of debt to dig out from under. Jill Waldman, owner of The Main Event in Steamboat Springs, has been planning weddings of all sizes and budgets for the better part of the past decade. The average Steamboat wedding, particularly in these economic times, is about $25,000, she said. If your stomach just turned, don’t worry. There are any number of things couples can do to bring costs down. But it’s worth doing a little research to get a firm handle on what wedding components cost — from music to invitations to food and everything in between. Your strongest consideration — and the easiest area in which to reduce expenses — should be on the guest list. “Generally, I find the most incongruous expectation of brides and grooms is their budget versus the number of guests they

wedding guide

expect to have,” Waldman said. “Really think about who you’re inviting and why. What roles do those people play in your lives? Have they been in your life a long time, and will they continue to be in your life?” Waldman helps couples find creative — and more affordable — ways to involve acquaintances and others in the celebration, such as hosting a posthoneymoon party with a slide show and wine for folks who couldn’t be invited to the more intimate wedding. “Come up with a way to include those people in a more casual, less expensive setting,” she suggested. While the cost of your wedding is important, it shouldn’t be stress inducing. After setting a realistic budget that you and your spouse-to-be are comfortable with, have a conversation with your families to determine what financial help they plan to offer, if any. For help planning your wedding, call Jill Waldman at 303-570-6570 or visit www.

Jessica Maynard Photography

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Unique C Make it

ookie cutters are for holiday baking, not weddings. That’s a point Steamboat Springs wedding planner Jill Waldman underscores to all her clients. “You don’t want a cookiecutter wedding,” she said. “You want one that exudes who you are, and you want to express that to your guests.” There are so many components to weddings that it should be easy for brides and grooms to distinguish their special day from the pack. But sometimes it takes advice from experts like Waldman and One Fine Day’s Lindsey Grannis to get the creative juices flowing. ■ A self-described “foodie,” Waldman, of The Main Event, encourages couples to let their wedding cuisine be a vehicle for uniqueness. Setting up food stations and candy tables, and using food as decor, are several

24 | At Home | Winter 2010-11

ways of accomplishing that. ■ Grannis says a number of her clients are opting for more casual, party-like celebrations instead of traditional sit-down dinners. She suggests creating a variety of seating options — round tables, lounge areas and clusters of tall bar tables — to help encourage mingling. ■ Most folks younger than 40 are familiar with the hit YouTube video of a couple’s choreographed dance entrance to their wedding ceremony. If that’s too extreme, consider a choreographed reception dance with members of your wedding party, as one of Waldman’s recent clients did. ■ Go green during your wedding by serving locally produced food, setting up recycling stations and using recycled paper for your invitations and wedding programs. Waldman and Grannis have worked with clients to use

Natural Light Images

plants and even aspen saplings as table centerpieces instead of flowers. The centerpieces then can be planted in gardens and yards instead of thrown away. ■ Consider letting your wedding day benefit those who are less fortunate. Some brides and grooms are requesting donations to a charity or nonprofit organization instead of having guests purchase gifts. ■ Come up with a theme that is incorporated throughout your wedding. “Casual Western elegant” is a popular theme for Steamboat weddings, Waldman

said. Whatever you decide, make sure the theme reflects your interest and background. ■ Rent a photo booth for guests to use during the reception. ■ Place a box of props — boas, hats, wigs and funny glasses — next to the dance floor to encourage reluctant dancers to let loose. The ideas are endless. Thinking outside the box can ensure a wedding that’s fun and memorable for guests while representing the personalities of the bride and groom.


wedding guide

the beginning


f weddings are about celebrating your special day with family and friends, then honeymoons are about celebrating the beginning of married life with your new spouse, and no one else. Just like your wedding day, your honeymoon should be tailored to your specific interests. Most newlyweds seek relaxation and head straight for the Caribbean, Mexico or Hawaii. Adventure-seekers gravitate toward destinations such as Costa Rica or even an African safari. Still, others stay closer to home, spending a week in popular domestic vacation spots such as Las Vegas, New York City and San Francisco. Whatever your interests, there are a couple of important details

to keep in mind, says Julie Rabbitt, owner of Steamboat Reservations and Travel. First, expect to spend at least $3,000 on your honeymoon. “For that price, you can get a really nice all-inclusive resort in Mexico or any Sandals location,” she said. Sandals resorts are for couples only, meaning you won’t have to deal with that annoying family of seven crowding your pool or beach space. Second, think seriously about whether all-inclusive is right for you. Although all-inclusive resorts offer food, alcohol and sleeping accommodations at a set price, they also tend to be larger hotels that cater to families, meaning less intimacy for your special trip. Third, consider when to take

your honeymoon. Most couples go immediately after their wedding, but jobs and cost can be a deterrent. Cost-conscious honeymooners can book an offseason trip (think April, May, September and October) and save significant money while also dealing with fewer fellow tourists.

Rabbitt suggests couples book their honeymoon at least three months in advance. Make sure your passports are taken care of at least two months in advance. And no matter where your honeymoon may take you, enjoy it. It’s bound to be one of the most memorable vacations of your life.

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Snapshots Wedding

The proposal

I proposed to Jess when we were riding our mountain bikes on Emerald Mountain.

Best decisions

To invite those who really care about us and who will be there for us through thick and thin. To have our wedding at the Clementson property — it was an amazing private spot but super easy to get to.

Best piece of advice

We really enjoyed the process of putting the wedding together. Planning ahead alleviated any potential stress as well as allowing us to cruise into the wedding and enjoy the company of our family and friends without being distracted. Two days before the wedding, we had a fantastic day of wake surfing on Stagecoach Reservoir with Stagecoach Wake and Surf and lunch at the fish taco stand in Oak Creek. That night, we spent time with some of the company that we had in town. We really maximized our quality time with all of them. It was super important for us to really take in the process to slow down the time and not have it fly by!

Lasting memories

Bobby: Looking at Jess and knowing that she was the one who I waited for and feeling so blessed; knowing that we could share this moment with our families and friends; and

Bride: Jessica Maniaci Groom: Bobby Aldighieri Wedding date: Aug. 14, 2010 Wedding location: The Clementson property in downtown Steamboat Springs Reception location: Wildhorse Alpine Club Honeymoon location: Italy the shot of tequila that everyone took (all 115 of them) after we said “I do”! Jess: As the music started and I walked down the outside stairs from the Clementsons’ house to their property where the ceremony was taking place, to see from above all of the people who had gathered that love us and support us so much was breathtaking. Then, to see Bobby’s smiling face at the end of the aisle made it truly special. It was at that moment that I knew how very blessed I was to be marrying my best friend in the presence of the most amazing people I know.

wedding guide

Bride: Sarah Fox Groom: Jeremy Behling Wedding date: Sept. 18, 2010 Wedding location: Top of the gondola at Steamboat Ski Area Reception location: Thunderhead at the ski area Honeymoon location: Riviera Maya, Mexico

The proposal Jeremy told me he had friends in town from Vail, whom I’d never met, and we were to go to Strawberry Park Hot Springs after dinner. He made me a nice gourmet meal, and then we headed toward the hot springs. Supposedly they were staying in the Caboose cabin there, so he drove me right up to the place they were staying. When we got inside, there were candles lit everywhere and romantic music playing in the background. Jeremy got down on his knee, told me how amazing we were together and asked me to marry him. Of course I said “yes,” and we popped a bottle of special wine and went for a soak in the hot springs.



Modern Image Studios

Best decision Saying “I do.”

Lasting memories

Seeing each other for the first time in our wedding attire. The images will stick with us


forever. Also, watching the sun set over Steamboat from the top of the mountain right after our ceremony was unbelievable.

Best piece of advice Get a good photographer,

but even more important, get a good videographer. The day goes by so fast that you won’t remember it all. The video captures the actual event so you can remember everything vividly.

Storm Mountain Express

our chefs create spectacular memories Receptions, Rehearsals, Brunches, & more Located in Wildhorse Marketplace Open 11-7 Monday - Saturday, 1-6 Sunday | 970.879.8423


PREMIER Wedding Transportation Service

970.879.1963 | | Winter 2010-11 | At Home

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planning makes


our wedding may seem an eternity away, but trust us when we say the time will fly by. Sticking to a calendar will make sure you don’t forget any important details, and also help prevent unneeded stress and headaches as your big day approaches.

10 to 12 months out

Jessica Maynard Photography

■ Announce your engagement in the newspaper, on a wedding website with an e-mail sent out to all your friends or with mailed engagement announcements ■ Determine the theme and tone of your wedding: Formal or casual? Day or evening? Religious or secular? ■ Set your budget ■ Decide who’s paying for the wedding or who’s going to contribute ■ Start your guest list ■ Select date and time (and have backup dates)


■ Select and reserve your ceremony and reception sites ■ Hire a wedding consultant, if you’re using one ■ Choose and book an officiant ■ Choose bridesmaids, groomsmen and ushers ■ Meet with florists, caterers and musicians. ■ Arrange for a tasting with your caterer

8 to 10 months out

■ Shop for and order your wedding dress and accessories, including veil, gloves and shoes ■ Sign a contract with your wedding caterer ■ Book a wedding florist and choose arrangements ■ Book your musicians and/or DJ for ceremony and reception ■ Select and confirm your wedding photographer and videographer ■ Look into wedding insurance and

Horse Ra g n i nc ly


A Beautiful

and private place for your special event

Above Stagecoach Reservoir on Lynx Pass

970-736-2652 28 | At Home | Winter 2010-11

decide if it’s a good option for you ■ Plan your honeymoon ■ Shop for and order your bridesmaid dresses ■ If you’re making your own wedding favors, start doing so now. ■ Meet with wedding cake designers or bakers and arrange for a tasting

4 to 6 months out

■ Send save-the-date announcements or call out-of-town guests to let them know the final date, time and location of the wedding ■ Purchase wedding favors ■ Start planning your rehearsal dinner. Give the host your guest list. ■ Examine your beauty regimen ■ If your caterer isn’t doing it for you, reserve any rental equipment you’ll need, including dishes, tables, chairs, linens and tents ■ Register for gifts ■ Select your wedding cake designer, and order your wedding cake ■ Arrange wedding transportation ■ Order stationery ■ Select a calligrapher, if you’re using one ■ Select the groom’s tuxedo or other attire, what the groomsmen will wear, and arrange to purchase or rent ■ Purchase your wedding rings ■ Book wedding night accommoda-

tions and accommodations for outof-town guests ■ Buy gifts for your wedding party, parents and each other

2 to 3 months out

■ Give a list of must-take photographs to your wedding photographer ■ Discuss your wedding menu with your caterer ■ Meet with your officiant to discuss the wedding ceremony ■ Write your wedding vows ■ Attend any bridal showers ■ Mail your wedding invitations ■ Try out hairstyles and purchase makeup ■ Book your hairstylist and/or makeup artist, if you’re using them. Meet with each of them to experiment with styles and colors. ■ Schedule your wedding rehearsal and rehearsal dinner ■ If your state requires it for a marriage license, make blood test appointments ■ If you’re going to change your name, complete those documents ■ Send wedding announcements to local newspapers

30 days out

■ Apply for your marriage license ■ Have your final gown fitting. Have

a bridesmaid with you to learn how to bustle your train and fasten any tricky buttons. ■ Check with your bridesmaids and groomsmen to make sure they’ve gotten their attire, confirm arrival times, and answer any last-minute questions ■ Contact your vendors (caterer, officiant, cake baker, photographer, videographer, florist, musicians, transportation, hotels) to confirm arrival and delivery times ■ Write and print your wedding program ■ Create welcome baskets or bags for out-of-town guests ■ Send change-of-address information to post office ■ Write thank you cards as you receive wedding gifts ■ Ask your mother or maid of honor to contact any guests who have not RSVP’d

1 to 2 weeks out

■ Arrange seating plan and write place cards ■ Give your final head count to your caterer, and confirm any last-minute details ■ Write toasts for the rehearsal dinner and reception ■ Try on your wedding shoes, and wear them on carpeted surfaces

wedding guide around the house ■ Arrange for someone to watch your pets/children/house while you are on your honeymoon ■ Pick up your dress ■ Send your travel plans and contact information to a family member and your housesitter (in case of emergency) ■ Finalize seating chart

The day before

■ Do something to relax and enjoy the company of your out-of-town friends ■ Assign responsibilities to your wedding party (handing out corsages and boutonnieres, greeting and seating guests, checking on vendors) ■ Confirm transportation ■ Have a manicure and pedicure or other pre-wedding spa pampering ■ Give your wedding party gifts ■ Rehearse ceremony ■ Hold rehearsal dinner

Day of the wedding ■ Give gifts to your parents ■ Enjoy your wedding!


Weddings & Vacation Home Lodging

The Midnight Ranch is the perfect setting for your unforgettable mountain wedding!! 970.870.3456

Winter 2010-11 | At Home

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stay at home chef


Specializing in Fine Dinner Parties Recreating the Restaurant Experience at Home

sharon zinker 970-871-9757 Call or visit our website for more info


■ A Catered Affair 970-736-2454 ■ Azteca Taqueria 116 Ninth St., Steamboat Springs 970-870-9980 ■ The Butler Did It 970-879-5154 ■ C’s Catering 125 N. Fifth St., Hayden 970-276-3374 or 970-276-3363

For an Authentic Steamboat Wedding Steamboat character prevails in our rustic, western banquet room for rehearsal dinners and intimate wedding receptions. Complete with audio/visual setup including 11’ screen, super high definition projection, high fidelity sound and high speed internet. Creative catering to suit all budgets. Or we’ll bring the chuck wagon to you…With a full service, down-home, catered BBQ for you and your guests.

Authentic, hickory-smoked, slow-roasted BBQ the Old Fashioned Way Prime rib to pig roast, beef brisket to smoked ribs. No matter what your choice, the food will always be fresh because it is cooked on-site in our portable smoker. “Backdoor Catering” also available for you to pick up! (save a few extra bucks for the honeymoon)

Call 970-879-7427 (RIBS) 30 | At Home | Winter 2010-11

More businesses For a complete Steamboat Springs business directory, visit ■ Stay At Home Chef 970-871-9757 ■ Steamboat Meat & Seafood Co./ Guido’s Pasta Factory 1030 Yampa St., Steamboat Springs 970-879-3504

■ Catamount Ranch & Club 33400-B Catamount Drive, Steamboat Springs 970-871-9300

■ Steamboat Smokehouse 912 Lincoln Ave., Steamboat Springs 970-879-7427

■ Cottonwood Grill 701 Yampa St., Steamboat Springs 970-879-2229

■ Three Peaks Grill 2165 Pine Grove Road, Steamboat Springs 970-879-3399

■ Drunken Onion Get & Go Kitchen 685 Marketplace Plaza, Steamboat Springs 970-879-8423

■ Winona’s Restaurant & Bakery 617 Lincoln Ave., Steamboat Springs 970-879-2483

■ Fireside Catering 2750 Downhill Plaza, No. 202, Steamboat Springs 970-879-9922 ■ La Montaña 2500 Village Drive, Steamboat Springs 970-879-5800 ■ L’Apogee/Harwigs 911 Lincoln Ave., Steamboat Springs 970-879-1919 ■ Marno’s Custom Catering P.O. Box 772324, Steamboat Springs 970-879-4214 ■ Moving Mountains Catering Co. 2750 Burgess Creek Road, Steamboat Springs 970-870-9359 and 877-624-2538 ■ Rex’s Catering 3190 S. Lincoln Ave., Steamboat Springs 970-871-1107

Florists ■ Alpine Floral & Atrium Pine Grove Center, Steamboat Springs 970-879-2682 ■ City Market 1825 Central Park Plaza, Steamboat Springs 970-879-7678 ■ Kimberly Brooks Designs 970-736-8350 ■ One Fine Day Productions 1104 Lincoln Ave., Steamboat Springs 970-871-7431 ■ Room 635 635 Lincoln Ave., Steamboat Springs 970-879-6348 ■ Safeway Food & Drug 37500 E. U.S. Highway 40, Steamboat Springs 970-879-3766

■ Steamboat Floral & Gifts 435 Lincoln Ave., Steamboat Springs 970-879-1424 ■ Tall Tulips Flower Shop 685 Marketplace No. C6, Steamboat Springs 970-879-0555

Invitations ■ One Fine Day Productions 1104 Lincoln Ave., Steamboat Springs 970-871-7431

Photographers ■ Angeli’s Photography 970-583-6209

■ Corey Kopischke Photography 970-846-2141 ■ Copa Photo 970-870-9224

■ The Print Shop 466 Yampa Ave., Craig 970-824-7484

■ Jessica Maynard Photography 970-846-6127

■ PostNet 1625 Mid Valley Drive, No. 1, Steamboat Springs 970-871-9000

■ Jack Klobetanz Photography 970-736-8354

■ Lincoln Avenue Printers 1880 Loggers Lane, Unit C, Steamboat Springs 970-879-6350 ■ Staples 1600 Mid Valley Drive, Steamboat Springs 970-879-5428

wedding guide

■ The UPS Store 1815 Central Park Drive, Steamboat Springs 970-879-6161

■ Kate Z Photo 970-846-9852 ■ M Lazy P Film Production 970-879-0033 or 303-638-3688 ■ Nan Porter Photography 970-879-3491

The MAIN Event Wedding & Event Planning BEYOND EXPECTATIONS

Natural Light Images

■ Natural Light Images 970-846-5940 ■ One Shot Photo 970-846-7802 ■ Proper Exposure Photography 970-879-1961 or 970-846-1961 ■ Rife Photography

970-879-7838 ■ Robin Proctor Photography 970-723-8423 ■ Shauna Lamansky 970-879-6213 ■ Stewart Photo Service 970-871-4277

Your Destination Wedding Specialists

Day-Of Coordination • Weekend Festivities• Destination Weddings

Exceptional Personal Attention Hand Holding • Tear Wiping • Dress Straightening • Stress Relief

JILL WALDMAN 970.879.9020 303.570.6570 C O M P L I M E N TA RY C O N S U LTAT I O N VA I L




Locals serving locals for 25 years.


(970)879-3202 • (800)752-8911

find our ad in

306 Oak Street • Downtown

Winter 2010-11 | At Home

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wedding guide Wedding planners ■ Caroline’s High Country Occasions 970-846-4240 ■ Catamount Ranch & Club 970-871-9300

■ Party Smart 970-879-8679

■ Flying Horse Ranch 970-736-2652

Wedding and reception sites

■ Glen Eden Resort 970-879-3907

■ Bella Vista Estate 970-879-4449 ■ Bud Werner Memorial Library 970-879-0240

■ Last Call Events 970-819-3668

■ La Montaña 970-879-5800

■ Riggio’s Ristorante 970-879-9010

■ Midnight Ranch 970-870-3456

■ Saddleback Ranch 970-879-3711

■ Old Town Pub 970-879-2101

■ Slopeside Grill 970-879-2916

■ Dutch Creek Guest Ranch 970-879-8519

■ Old West Steak House 970-879-1441

■ Sheraton Steamboat Resort 970-879-2220

■ Elk River Guest Ranch 970-879-6220

■ Ore House at the Pine Grove 970-879-1190

■ The Steamboat Grand 970-871-5500

■ Depot Art Center 970-879-9008

■ Party Smart 970-879-8679

Rentals ■ Colorado Event Rentals 970-871-6786

■ ResortQuest Steamboat 866-836-9090 ■ Rex’s American Grill & Bar 970-871-1107

■ Cottonwood Grill 970-879-2229

■ One Fine Day Productions 970-871-7431

■ The Ranch at Steamboat 970-879-3000

■ High Meadows Ranch, LLC 970-736-8416

■ Catamount Ranch & Club 970-871-9300

■ The Main Event Steamboat: 970-879-9020 Denver: 303-570-6570

■ Haven Community Center in Hayden 970-875-1887

■ Perry-Mansfield Performing Arts School and Camp 970-879-7125

The Perfect Wedding Choice…

The Haven Community Center

• Elegant and Affordable • Conveniently Located

• Friendly, Helpful Staff • Beautiful Outdoor Patio

This brand new facility is located in Hayden. Let us help you plan your wedding and reception today!

For information and availability, call 970.875.1887 32 | At Home | Winter 2010-11

■ Storm Mountain Express 970-879-1963

Travel planners

■ Steamboat Reservations and Travel 306 Oak St., Steamboat Springs 970-879-3202 Modern Image Studios

■ Steamboat Ski and Resort Corp. 970-871-5162 ■ Three Peaks Grill 970-879-3399 ■ Vista Verde Guest Ranch 970-879-3858 ■ Yampa River Botanic Park 970-879-4300


■ Go Alpine Airport Shuttle, Taxi, Limo and Charters 970-879-2800

Tuxedo rentals

■ Allen’s 828 Lincoln Ave., Steamboat Springs 970-879-0351

Spas and salons

Timel Timeless

■ Boots and Nails 136 Yampa St., No. 2, Steamboat Springs 970-879-9991 ■ Healing Ways Wellness Spa 414 Oak St., Steamboat Springs 970-871-1975

Hair | Nails

■ Off 7th Studio 702 Oak St., Steamboat Springs 970-846-2175

970.879.1222 690 Market Place

■ Wildhorse Salon Wildhorse Marketplace, Steamboat Springs 970-879-1822

Steamboat Springs, CO

w w w. S T E A M B O AT S A L O N . c o m

I t ’s h a r d t o g o w r o n g w i t h e x p e r i e n c e . A l l e n ’s h a s b e e n S t e a m b o a t ’s p r e m i e r tuxedo dealer for over 30 years. Our supplier is the largest in the U.S., with overnight service to Steamboat.

The grooms tux is free with five paid rentals!

We are here to make your tuxedo rentals g o s m o o t h l y.

llen's Tuxedo RenTal 828



970.879.0351 Winter 2010-11 | At Home

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34 | At Home | Winter 2010-11


n a snowy November afternoon, the Steamboat Pilot & Today and Ace at the Curve held the second annual Holiday Dessert Bake-Off. With seven judges, 65 entries and more than 100 community members attending the open house, the event proved why it’s becoming one of the most popular food-related festivities in the Yampa Valley. And the best part? The Dessert Bake-Off lives on through the dozens of cake, pie, cookie and other dessert recipes shared by some of Steamboat’s best amateur and professional bakers. In the ensuing pages, At Home in Steamboat Springs brings you the winners and their recipes from this year’s Bake-Off as well as some of our other favorites. For a complete recipe listing, visit Photos by John F. Russell

Meet the judges

Jon Demel Sheraton Steamboat Resort executive chef

Brian Harvey KBCR general manager

Lisa Ciraldo Chocolate Soup pastry chef and owner

Chris McKenzie Big House Burgers and Lil’ House executive chef

Harper Louden Steamboat TV18 personality

Scott Fox Freshies owner

Kristy Fox Freshies owner

Winter 2010-11 | At Home

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Caroline Moon 36 | At Home | Winter 2010-11


Best pie & community choice


Caroline Moon’s chocolate hazelnut tart with caramel and sea salt Tart shell

1 cup all-purpose flour 2 tablespoons granulated sugar 1/4 teaspoon kosher salt 1 stick very cold unsalted butter, diced 2 tablespoons ice water Place the flour, sugar and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour. Roll out and line tart pan.


1/3 cup sugar, scant 4 teaspoons all-purpose flour 2 eggs, beaten 1 cup toasted, peeled and chopped hazelnuts 2/3 cup bittersweet chocolate chips, chopped 2/3 cup corn syrup, scant 4 teaspoons butter, melted 1/2 teaspoon vanilla extract 1/8 teaspoon salt 1 tart shell (See recipe above or use refrigerated pie dough.) Caramel sundae topping Coarse sea salt Preheat the oven to 325 degrees Fahrenheit. In a large bowl, mix together sugar and flour. Add eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour. Cool the tart for at least 30 minutes, drizzle with caramel sauce and sprinkle with sea salt.

Chocolate hazelnut tart with caramel and sea salt

Winter 2010-11 | At Home

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Best cake

Meghan McNamara’s almond coconut date cake Ingredients 1 box yellow cake mix 1 teaspoon coconut extract 1 container Cool Whip 1 package pitted dates, chopped 1 cup sliced almonds, toasted 1 1/3 cup evaporated milk 1 1/3 cup sugar 4 egg yolks, slightly beaten 1/2 cup butter 1 teaspoon vanilla extract 1 package shaved coconut, toasted


Bake the yellow cake as directed, adding coconut extract. Prepare the filling by combining dates, almonds, evaporated milk, sugar, egg yolks, butter and vanilla extract in a saucepan. Cook over medium heat until thickened. Split the cake layers and spread the filling on each layer. Meghan McNamara

Almond coconut date cake

38 | At Home | Winter 2010-11

Frost the entire cake with Cool Whip and top with toasted coconut.

Best cookie

Robin Stone’s chocolate chip meringues Ingredients

2 egg whites 1/8 teaspoon cream of tartar 3/4 cup sugar 1/2 teaspoon vanilla 2 to 3 drops orange oil 1 package (12 ounces) chocolate chips


Preheat oven to 300 degrees Fahrenheit. Line two baking sheets with parchment paper. In an electric stand mixer or with electric beaters in a bowl, beat the egg whites on medium speed until frothy. Add the cream of tartar and continue beating on high speed until soft peaks form. Continue beating while you slowly add the sugar, about 2 tablespoons at a time, until stiff peaks form. Beat in the vanilla and a few drops of orange oil. With a rubber spatula, fold in the chocolate chips. Using a soup spoon, scoop up little mounds and push onto the parchment paper with another spoon, leaving about 2 inches of space between mounds. Each baking sheet should hold a dozen meringues. Bake until you can smell the meringues and the surfaces are just starting to crack, about 25 minutes, switching pan positions halfway through. Remove each baking sheet from oven and rest one end on your counter; slide the parchment paper off the baking sheet with the meringues still attached. Let the meringues cool on parchment on counter. Can be made as many as 2 days ahead of time and stored in airtight containers. Chocolate chip meringues

Robin Stone

Winter 2010-11 | At Home

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Best miscellaneous dessert

Sandi Aupperle’s pumpkin satchels Puff pastry

2 sheets thawed overnight in the refrigerator (about 17 ounces)

Vanilla custard

3 large egg yolks 5 tablespoons sugar 2 tablespoons cornstarch 2 teaspoons all purpose flour 1 cup milk 1/2 teaspoon vanilla extract 1/2 tablespoon butter Whisk together the yolks and half the sugar in a medium, heatproof bowl. Add the cornstarch and flour, whisking to combine. In a small sauce pan, bring the milk, vanilla and the rest of the sugar to a simmer. Slowly pour one third of the hot milk mixture into the egg mixture, stirring as you pour (this will help keep the egg yolks from scrambling). Pour the rest of the milk mixture into the egg mixture. Once it is combined, pour the mixture back into the sauce pan and bring to a boil while stirring. Boil for two minutes while continuing to stir. Mix in the butter and remove from heat. Transfer to a bowl to cool at room temperature and cover with plastic wrap to prevent a skin from forming.

Pumpkin filling

1 large egg 1 cup pumpkin puree 1/3 cup heavy cream 1/2 cup sugar 1/3 cup brown sugar, packed 1 1/2 teaspoons cinnamon 1 teaspoon ground ginger 1/2 teaspoon nutmeg 1/4 teaspoon allspice 1/2 teaspoon salt Whisk the egg until combined. Add the rest of the ingredients, whisking to incorporate them.

Sandi Aupperle


Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. Cut 18 thin strips of parchment paper to make ribbons for tying the satchels. Unfold the puffy pastry sheets and cut each sheet into nine squares. On a lightly floured surface, roll out each square so that it is 3 to 4 times the size of the original cut square. Assemble each satchel one at a time. With the center of a rolled square positioned in the palm of one hand, place one teaspoon of the vanilla custard in the center of the pastry. Top the vanilla custard with two teaspoons of the pumpkin filling. Bring the sides of the puff pastry up to surround the filling, twist the pastry dough and pinch at the twist to seal in the filling. Tie a ribbon of parchment paper around the twist to help hold it in place. Repeat for the rest of the satchels. Place the satchels on the baking sheets, leaving about 2 inches of space in between each pastry. Bake them in the preheated oven for 35 to 40 minutes or until the crusts are golden brown.

Simplified version

If pressed for time, use canned pumpkin pie filling, adding sugar and spices according to taste. You also can use instant vanilla pudding in place of vanilla custard. 40 | At Home | Winter 2010-11

Pumpkin satchels

Best presentation

Elizabeth Meissner’s winter wonderland cake Cake

3/4 cup butter, softened 3 eggs, room temperature 2 cups flour 3/4 cup cocoa powder 1 box chocolate pudding mix 3/4 teaspoon baking soda 3/4 teaspoon baking powder 1/2 teaspoon salt 1 cup sugar 1 teaspoon vanilla 1 1/2 cups whole milk Preheat oven to 350 degrees Fahrenheit. Grease and flour two 8-inch cake pans. Beat butter and eggs until fluffy. Add vanilla. Mix dry ingredients in separate bowl. Alternate dry ingredients and milk into butter mixture until blended and smooth. Pour 1/3 of cake batter into each pan. Prepare swirl before putting cake pans into oven.


1/3 cup cocoa powder 1/3 cup sugar 1/4 cup water Mix in a small bowl until blended. Pour 1/2 of the swirl mixture on top of cake batter in each pan. Top with remaining cake batter in dollops. Swirl with knife. Bake at 350 degrees Fahrenheit for 35 to 40 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely before frosting.

Cream cheese frosting

2 sticks butter, softened 2 8-ounce cream cheese bricks, softened 2 teaspoons vanilla 5 to 6 cups powdered sugar 2 tablespoons milk Beat butter and cream cheese until fluffy. Add vanilla and beat. Add powdered sugar one cup at a time. Add one tablespoon of milk at a time if needed for creamier icing. The milk is not always needed. Place one cake round on a cake plate. Run a bead of icing around the top edge. Fill center with your favorite raspberry preserves. Place second cake round on top. Ice the cake with the remainder of the icing. Enjoy. Cake tastes best at room temperature. You can make this cake a day ahead and refrigerate. Let it sit at room temperature 1 to 2 hours before serving.

Elizabeth Meissner’s chocolate marble swirl cake with raspberry filling and cream cheese frosting

Winter 2010-11 | At Home

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Tropical carrot cake

Summer Walker’s tropical carrot cake Cake








Preheat oven to 350 degrees Fahrenheit. Grease and flour 2 9-inch round pans. Summer Walker

Mix flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and add sugar, oil, applesauce, eggs and vanilla. Mix until smooth. Stir in carrots, apples, coconut, walnuts and pineapple. Divide batter and pour into 2-by-9-inch round pans. Bake for about 25 minutes. Allow to cool.





42 | At Home | Winter 2010-11




2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1 3/4 cups sugar 1/2 cup vegetable oil 3/4 cup applesauce 3 eggs 1 teaspoon vanilla extract 1 1/2 cups shredded carrots 1/2 cup chopped apples, peeled and finely chopped 1 cup flaked coconut 1 cup chopped walnuts 1 (8 ounce) can crushed pineapple, drained



1 (8 ounce) package cream cheese 1/4 cup butter, softened 2 cups powered sugar 1 teaspoon vanilla extract Cream the butter, vanilla and cream cheese until smooth. Add the powered sugar, and beat until creamy.

George Morris’ death by chocolate Ingredients

4 eggs 1 cup sour cream 1/2 cup water 1/2 cup oil 1 box chocolate cake mix 1 small box instant chocolate pudding mix 1 (12 ounce) package of semisweet chocolate chips Powdered sugar


Beat eggs, sour cream, water and oil together in a large bowl until thoroughly mixed. Add chocolate cake mix and instant chocolate pudding mix. Beat until smooth. Stir in semisweet chocolate chips. Pour into Bundt pan, and bake at 350 degrees Fahrenheit for one hour. When cool, sift powdered sugar on top.

George Morris Death by chocolate

Winter 2010-11 | At Home

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Pumpkin cheesecake praline pie

Charlie Epp

Charlie Epp’s pumpkin cheesecake praline pie Praline pecans

3/4 cup chopped pecans 2 tablespoons melted butter 1 tablespoon brown sugar Place pecans, butter and brown sugar in a nonstick skillet. Cook over medium heat until fragrant, about 5 minutes. Remove from heat and cool.


1 (8 ounce) package of cream cheese, softened 1 1/3 cups sugar, divided 1/2 teaspoon vanilla extract 3 eggs 1 1/4 cups canned pure pumpkin 1 cup half and half 1 tablespoon flour 2 teaspoons pumpkin pie spice 1/4 teaspoon ground cloves 1/2 teaspoon orange rind, finely grated 1/4 teaspoon salt 1 teaspoon cinnamon Grated nutmeg Preheat oven to 350 degrees Fahrenheit. Combine cream cheese, 1/3 cup sugar and vanilla, mixing until well blended. Blend in one egg. Pour in one 9-inch deep dish pie crust. Combine pumpkin, half and half, flour, remaining sugar, 2 beaten eggs, pumpkin pie spice, cloves, orange rind, salt and cinnamon. Carefully pour pumpkin mixture in a spiral pattern over cream cheese mixture (pumpkin mixture will sink to the bottom). Bake 1 hour or until almost set in middle. Let cool. Sprinkle praline pecans over the pie. Dust with grated nutmeg. 44 | At Home | Winter 2010-11

Fiesta Jalisco empanadas

Dalila Barragan’s Fiesta Jalisco empanadas Ingredients 2 pounds lard 8 3/4 cups flour 8 teaspoons sugar 4 teaspoons salt 2 cups cold water Jam, any flavor


Place flour in bowl. Add lard, sugar and salt. Mix with fingers. When fully combined, add water. Divide into equal-sized mounds and flatten. Fill each with jam and crimp edges. Bake at 300 degrees Fahrenheit for 20 to 30 minutes.

Dalila Barragain

Holiday Headquarters HOUSEWARES




candles, seasonal dishware, mugs, mixers, gloves, ornaments, extension cords, dog beds, cat toys, ladders, gas grills, coffee makers and much more! Ace at the Curve

The Helpful Place Mon-Fri 8 - 8 • Sat 8 - 5:30 • Sun 9 - 5 2155 Curve Plaza, Steamboat Springs • (970) 879-8014

Winter 2010-11 | At Home

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Sarah Seguin’s sweet tarts Ingredients

1 cup crumbled vanilla wafer cookies 1/2 cup plus 1 tablespoon plus 1 teaspoon sugar 4 tablespoons unsalted butter, melted 1 pound soft cream cheese 8 ounces white chocolate, melted 1/2 teaspoon pure vanilla extract 2 eggs 1/2 cup sour cream 1/2 cup raspberry jam 1 package fresh raspberries for decoration


Preheat oven to 350 degrees Fahrenheit. Line standard muffin tins with paper liners. Mix cookies and 1 tablespoon plus 1 teaspoon sugar in a bowl. Stir in butter. Press 1 tablespoon of mixture in bottom of each cup. Bake until set, about 7 minutes. Let cool in tins on wire racks. Reduce oven temperature to 275 degrees Fahrenheit. Beat cream cheese and white chocolate with a mixer on medium speed until smooth. Add remaining 1/2 cup sugar, then vanilla. With mixer running, slowly add eggs, scraping down side of bowl. Add sour cream and salt. Pour batter into muffin cups, filling almost to the top. Bake until sides are set but centers are wobbly, about 20 minutes. Let cool in tins on wire racks, add a teaspoon of jam and one raspberry to each cheesecake. Sweet tarts

Yampatika offers FREE weekly snowshoe and ski programs between December 13 & March 20, thanks to the generosity of our partners!

Tuesdays & Thursdays Ski with a Naturalist, Steamboat Ski Area, lift ticket not included. No registration required.


Family-friendly Snowshoe Tour at Yampatika’s Environmental Learning Center


Uranium Mine Snowshoe Tour at Fish Creek Falls


A Snowshoe Back in Time: The History of Homesteading at Yampatika’s Environmental Learning Center


Emerald Mountain Snowshoe Tour, lift ticket not included

• Moonlight Snowshoe Tours •

photo provided by Brad Limberg

photo provided by Barbara Hughes

December 21, February 18 and March 19. Cost $15/person. Unless otherwise noted, advance registration is required for all programs. We also offer private tours catered to your ability and interest!

Yampatika is a permittee of the Medicine Bow-Routt National Forests and an equal opportunity employer. Contributing partners include: The United States Forest Service, The City of Steamboat Springs, Steamboat Ski and Resort Corporation and The State Historical Fund

46 | At Home | Winter 2010-11

For details, call 970-871-9151

Yampatika is a not-for-profit organization whose mission is to inspire environmental stewardship through education.

Tayla Kemry’s peanut butter and jelly cookies Ingredients

1 1/4 cups sugar 1 stick butter 1 egg 1 teaspoon vanilla 1 1/2 cups flour 1/2 cup cocoa powder 3/4 teaspoon salt 1/4 teaspoon baking powder Peanut butter Jelly, any flavor


Beat sugar and butter until fluffy. Beat in egg and vanilla. Whisk flour, cocoa powder, salt and baking powder. Stir into the butter mixture. Chill for 30 minutes. Make 12 balls, and press each with finger to make indentation. Place peanut butter and jelly in the indentation. Bake for 13 to 15 minutes at 325 degrees Fahrenheit.

Want more recipes? Download the Holiday Dessert Bake-Off cookbook at

Peanut butter and jelly cookies

Bring Your Imagination to Life! Take a break from the slopes... Drop in art classes for adults and children & Kids after school/after ski classes; summer classes Create a Craft - Open to the public You pick the time and the project • great for kids of all ages Preschool - most Fridays in January and February call for reservations ages 3-5 Birthday parties too! Or design your own kids class for groups of 4 or more call us and you can pick the day and the project!

Open studio time for teens and adults You use our space and tools and buy supplies in our retail store includes the pottery studio, wheels and slab roller. You can buy your own clay and work on your own schedule Classes - from 2 hours to six week series. All classes taught by local or regional artists. Design your own class for your own group - minimum of 4 people. Also do parties of all types, bridal, baby, diva, holiday

Retail Store for Your Artist Supplies • Discover All We Have To Offer and Register at 970-870-0384 • 1280 13th Street

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Blessing in disguise


Knee injury allows Johnny Spillane to be a full-time dad

et’s just say 2010 was a big year for Johnny Spillane. In February, the Steam­boat Springs native and U.S. Nordic Combined Ski Team star earned three silver medals at the Winter Olympics. His first silver represented the first time an American had medaled in the tradition-rich sport of Nordic combined. But long before Spillane competed in Whistler, British Columbia, the 30-year-old realized there is more to life than Olympic glory. “I think that Johnny had an epiphany before he got to the Olympics,” his mom, Nancy, said. “Hilary was expecting, and I think that he realized that there were more important things in life.” While Johnny’s three medals were historic for the U.S. Nordic combined program, the arrival of 5-pound, 9-ounce Hadley Ann Spillane at 3:59 a.m. Aug. 15, 2010, made a bigger impact on his life. It didn’t take long for the man who was the star attraction at local schools and the subject of parades to realize he was no longer the star in his own home. That title belongs to Hadley, and Johnny wouldn’t have it any other way.

It’s in the family’s small one-bedroom cabin a few minutes outside of Milner that Johnny is adjusting to life as a dad. The ranch — where Nancy and her husband, Jim, live — had been owned by Routt County legend Perley Green, but nobody had lived in the cabin down the road from the main house for 30 or 40 years. “We believe that the cabin is the original homestead,” Nancy said. “The living room is the original cabin. When we tore out the old drywall in the first addition, we found underwear, balls of foil and newspapers from 1906 that were used to insulate the cabin. So even the addition is 100 years old.” Johnny and Jim cleaned years of junk from the cabin that had been serving as a storage unit. They finished most of the major renovations before Hadley’s arrival, but Johnny acknowledges there is still work to be done. What won’t change is the rustic feel and historic nature of the old building. Johnny and Hilary say it’s perfect for them and their baby. Johnny will spend the first part of this season’s Word Cup tour at home recovering Story and photos by John F. Russell

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from a knee injury. He expected to get back on snow in December and then ease back into World Cup competition in January before competing in the World Championships in March. While many athletes would view the injury as a setback, Johnny and his family think it’s a blessing in disguise. If not for the injury, Johnny would have been in Germany when Hadley was born, and his recovery period has allowed him to stay home and bond with his daughter. It also has given him time to pursue his other love: fly fishing. It’s a hobby that, with the help of a baby sling, he shares with Hadley. “It’s been fun watching the baby grow and watching Johnny grow in his role as a dad,” Nancy said. He knows tougher times lie ahead, once he returns to the World Cup circuit and its long European trips. “It’s going to be hard, especially on Hilary,” Johnny said. “It’s also going to be hard to leave Hadley for a trip. I’m sure I’m going to be homesick.” But for the time being, Johnny, Hilary and Hadley are enjoying life on the Spillane ranch and treasuring every moment together.

Hilary and Johnny Spillane at home with their new daughter, Hadley Ann Spillane. Winter 2010-11 | At Home

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The classic look of this home at 952 Steamboat Blvd. makes it one of the great buys available in The Sanctuary subdivision.

Seeking Sanctuary in a different market

Homes in one of Steamboat’s premier neighborhoods offer value


he Sanctuary has been the premier address within the city limits of Steamboat Springs for 17 years, and even the Great Recession hasn’t changed that. But what has changed are the prices in one of Steamboat’s most exclusive neighborhoods. “There are homes currently listed from $1.3 million to $4.3 million,” said Pam Vanatta, owner/broker at Prudential Steamboat Realty. “You can get homes at a very good price per square foot.” Four years ago, everything was $475 per square foot and up. In 2010, homes in the Sanctuary sold as low as $350 per square foot. While there were almost no homes for sale in The Sanctuary in 2006, there were 16 listed for sale in late 2010. The evolving real estate inventory in The Sanctuary is a function of five new phases being brought online matched with changes in the expectations of homeowners in terms of the size of the homes and the standard of luxury in Ski Town USA.

The Sanctuary was originally the product of a partnership between two former principles in Steamboat Ski Area. Martin Hart’s Northwest Colorado Ski Corp. sold the ski area to a Japanese company, Kamori Kanko Ltd., in 1989. When the two parties entered into negotiations about some of the ancillary holdings of Ski Corp., Hart and Kimihito Kamori agreed to become partners on more than 200 acres of land that wraps in a horseshoe around the back nine of the Rollingstone Ranch Golf Club, straddling Fish Creek. “I told Mr. Kamori’s people I wanted to keep the 222 acres,” Hart said in 2006. “They got back to me after a while and said, ‘He’ll split it with you. He wants to be partners.’ I said, ‘Tell Mr. Kamori he’s a partner!’” Eight years later, when Kamori sold the ski area to American Skiing Co., Hart negotiated to buy out the share in The Sanctuary that ASC acquired in the purchase. Hart has since sold out all of the original developer lots and is no longer involved in Story by Tom Ross ❘ Photos by John F. Russell

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952 Steamboat Blvd.

An antler chandelier is the centerpiece of this room. The home at 1255 Steamboat Blvd. offers terrific views of the fairways of Rollingstone Ranch Golf Club.

Winter 2010-11 | At Home

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the development, having turned it over to an active homeowners association. Although the HOA is openminded about architectural styles, it is strict about the quality of building materials, a factor that has protected home values, Vanatta said. A 13-year resident of The Sanctuary, Vanatta can recall when there were no homes in the area and Steamboat Boulevard ended just beyond the bridge over Fish Creek. “Martin spent a great deal of money developing the roads for filings four and five,” she said. Hart also agreed to build a steel bridge over the creek and an underpass beneath the boulevard specifically so snowcats grooming the Steamboat Ski Touring Center could maintain the quality of the Nordic ski trails there after the subdivision is complete. Those trails have proven to be a valuable asset to the residents, who enjoy snowshoeing as well as crosscountry skiing along the creek where boulders resemble white-

capped mushrooms in winter. “In summer, you can go out the door and hike all the way to Long Lake,” Vanatta said.

A buyer’s market

The Sanctuary has not been immune to the retrenching local real estate market. Vanatta, who has five lots and six homes there listed for sale, said the lots, which begin at about 0.45 acres, have returned in value to original developer prices. Lot 1 in Filing 1 sold for $118,500 in 1994. Vanatta purchased a lot from Hart for $425,000. She sold it for $725,000. “The value of that lot today would be $425,000,” she said. Still, some people are willing to pay top dollar for the best view lots in The Sanctuary. Vanatta sold a lot on Heavenly View for $625,000 this year. Nearby, in the Boulder Ridge subdivision, Vanatta sold a lot for $775,000 in summer. “The buyer called me last week and asked me to give him the names of some builders and architects,” she said. Some sellers in The Sanctuary

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Scenic views, granite countertops and a breakfast nook are among the eye-catching features of this home at 1255 Steamboat Blvd. in The Sanctuary.

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Winter 2010-11 | At Home

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This home at 923 Steamboat Blvd. offers hardwood floors, elegant features and large windows opening up to the green fairways of the Rollingstone Ranch Golf Club.

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952 Steamboat Blvd.

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are willing to take a modest loss in order to reinvest the money in what they perceive to be a better opportunity in Steamboat’s discounted market, she said. “I had a seller on Heavenly View who paid $650,000 in 2006 and sold one of the best lots up there for $625,000. So, he was willing to take a $25,000 loss, but he figures he came out ahead on the other investment.” Jon Wade, a broker/owner with Colorado Group Realty, observed that spec homes that still were under development when the market began to wane in late 2008 took a “very big hit” in 2010. “In 2007, you couldn’t get into The Sanctuary for under $2 million,” Wade said. This year, homes have sold in the range of $1.2 million to $1.5 million. However, many of the grandest homes still are priced substantially higher. Vanatta had an 8,198-square-foot home on Golf View Way listed at $4.4 million, or $536 per square foot. Another Sanctuary home, with stone exterior and walnut

flooring, was priced at $2.5 million, or $486 per square foot. Wade’s analysis shows that the average sales price of a Sanctuary home increased significantly from $2.2 million in 2007 to $2.8 million in 2008, before dropping steeply to $1.9 million in 2009 and $1.7 million in 2010. The average price per square foot peaked at $536 in 2008 and retreated to $364 in 2010, Wade said. “As much as this is a buyer’s market, lots are still a buy-andhold opportunity because the market can turn around quickly. Once the cream of the crop in homes are gone, building lots will start selling again,” Vanatta said. Throughout 17 years and the sale of 159 golf course lots wrapped around the Fish Creek drainage and the back nine of Rollingstone Ranch Golf Club, the five filings of The Sanctuary show there is a sufficient number of sales of grand homes to reaffirm the intrinsic value of Steamboat’s best neighborhood, while the market continues to slowly sort itself out.



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Then & Now

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Tom Ross remembers

Meet me at Giggle Gulch Ski area runs steeped in Steamboat Springs history


riest Creek wasn’t named after a paralleling padre, and Bashor Bowl has absolutely nothing to do with all the gate-bashing that takes place in the giant slalom runs on the NASTAR course. In fact, when it comes to naming Steam­boat’s fabled ski trails and longstanding chairlifts, things aren’t always what they seem. Ski historian Sureva Towler reported in her Longtime local book, “The History writer Tom Ross of Skiing at has called Steamboat Springs,” Steamboat that quite naturally, Springs home since 1979. Priest Creek was named after Chester Priest, the first settler on the creek. So, it follows that ski area archives report Bashor Bowl was named after Carl Bashor, whose parents homesteaded 160 acres that are bisected today by Giggle Gulch. I guess the Bashor clan was prone to laughter. No matter, Carl Bashor spent six decades skiing every square inch of Storm Mountain (the name locals used for Mount Werner before it was renamed in 1965, about 10 months after local skiing legend Buddy Werner died in an avalanche in Switzerland). The lower terminus of Four Points chairlift is situated close to where four trails — Vortex, Ego, Lightning and Four Points liftline — converge. But that’s incidental to the fact that John Fetcher and Gordy Wren (the latter competed in the Olympics in ski jumping and slalom racing) encountered a mule deer buck while looking for the ideal site for the lift’s upper terminal. The modestly sized buck had four tines on each side of its rack — four points. Back in the day, if you encountered a wild animal on the mountain, you named a ski run or a lift after it. That explains how Steamboat’s first quad chairlift, Elkhead, got its name. Elkhead is the closest thing to a commuter lift at Steamboat; it carries skiers and riders from the base of Sundown Express back to Thunderhead for lunch. Its name is derived from a grisly find made by Fetcher, Loris Werner

Ray Heid races through the gates of the NASTAR giant slalom course in Bashor Bowl, which is named after local skiing legend Carl Bashor. Photo: John F. Russell

and Dick Randolph (who helped build the original trails at Jackson Hole, Wyo.). The trio was exploring the Priest Creek area in 1971 when they came upon the skull of an elk that had been buried in the snow by rodents. It’s a well-known fact that porcupines like to gnaw on elk antlers. I wonder why Steamboat doesn’t have a trail named Porky’s? Can you name Steamboat Ski Area landmarks named after cattle brands? Here we go: The Bar UE lift was named after a ranch operated in the South Valley by Edward “Pop” Werner, father of Steamboat Olympians Loris, Buddy and Skeeter. And yes, Buddy’s Run is named after Buddy. Flying Z was named after South Routt Rancher and former county commissioner J. Frank Stetson’s brand. If you’ve been horseback riding at Del’s Triangle 3 Ranch behind Steamboat Lake, you’ll understand the connection to Del Heid and Olympian Ray Heid (pictured above bashing gates on Bashor). Perhaps not as well known is Crowtrack, after Oak Creek rancher Raymond Pedersen’s Crowtrack Quarter Circle brand. It’s fitting that a number of ski trails at Steamboat are named after personalities. Nelson’s Run was a no-brainer after Nelson Carmichael won a bronze medal in moguls in Albertville in 1992. Way to

go Nellie. It was fitting when Central Park was changed after 16 years to honor longtime ski school supervisor Rudi Schnackenberg, a member of the famed 10th Mountain Division. Ted Cordova, who started grooming runs in 1965, got his props on Ted’s Ridge. Huffman’s is a memorial for ski patroller Garry Huffman, who lost his life in a snowmaking construction accident in 1981. And then there are unofficial nicknames for unofficial ski trails, which are nonetheless acknowledged by Ski Corp. Everyone knows where Twistercane is. Art’s Stash is his own business. But you should go check out Castles from the top of Vagabond down to Why Not. It’s a great place to show off for rock-jumping photos. If you don’t know where Land of the Little People is, I’m not telling. But everyone should ski the only unintended run on the mountain. Ski area managers and U.S. Forest Service officials meticulously plan every new trail. But when a heavy snowmelt caused a mudslide between Betwixt (is that redundant?) and Lower Concentration one spring, there was only one thing to do. They named the new trail Mother Nature. Winter 2010-11 | At Home

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Final Frames

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Streaks of sunlight kiss a pasture on the Green Creek Ranch in Pleasant Valley after another successful haying season. Photo: John F. Russell

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Winter 2010-11 | At Home

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Final Frames

A hawk spreads its wings as it glides high above Emerald Mountain. Photo: John F. Russell


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33 3



A deer walks along the banks of the Yampa River near the Brooklyn neighborhood. Photo: John F. Russell


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Winter 2010-11 | At Home

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Final Frames

Monoskier Rebecca Shephard tears down the slopes at Steamboat Ski Area. Photo: John F. Russell

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Necco, a Bernese mountain dog, takes advantage of a warm winter day to nap near Maple and Fourth streets. Photo: John F. Russell

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At Home - Winter 2010/11  

At Home - Winter 2010/11