Canyons A Better Way to Mountain
canyons re-creation Park city dining’s new heights inside the golden door sPa
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A Better Way to Mountain
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Canyons invites you to discover mountain adventure at its purest, most refined best. For the 2010 season, major enhancements have been added to the mountain to expand upon an already breathtaking ski experience. Canyons has been carefully designed to surprise you at every turn, from the sheer scale and breadth of choice to the refreshingly human, uncomplicated experience. It’s incredibly close. It’s naturally beautiful. It’s perfectly conceived. It’s everything a mountain should be. It’s A Better Way to Mountain.
THECANYONS.COM
A Talisker Mountain Destination
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Š2010 The Canyons Resort.
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Elevations
Great nights out in Park City. Five spots to enjoy your aprés in style, pamper yourself and teach your kids to ski. By Lexie Kite
18 Re-Creation
Welcome to the new Canyons, a story 42 years and 4,000 acres in the making. By Roger Toll
26 Trail Blazers
Canyons started out as the dream of two Park City locals. A look back on its rowdy beginnings. By Roger Toll
32 Steep and Deep
Up your game with Canyons clinics and specialty camps. By Roger Toll
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38 The Golden Door
Go behind the Golden Door and pamper yourself after a day on the mountain. By Jeremy Pugh
42 Meet John Murko
The man behind Canyons cuisine shares his vision for on-mountain dining. By Mary Brown Malouf
46 On Rothman Mountain
Meet the Rothman’s who are now on the third generation of raising Canyons skiers and boarders. By Lexie Kite
Canyons Magazine Published for Canyons Resort 15 S. State Street, Salt Lake City, UT 84111 (801) 532-3222, (888) 246-6217 416 Main Street, Park City, UT 84060 (435) 940-9470
Published by JES Publishing Publisher
editor
AssociAte Publisher
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Margaret Mary Shuff Diana Riser
Jeremy Pugh Mary Brown Malouf senior Art director
Heidi Larsen
AssociAte Art director
Josh Wangrud
50 Park City Dining Hits New Heights Dining out: Your guide to Park City’s best restaurants. By Mary Brown Malouf
Copyright © 2011, Published by JES Publishing 515 S. 700 East, Suite 3i, Salt Lake City, UT 84102, (801) 485-5100 No part of this magazine may be reproduced without written permission of the publisher.
Comfortable yet elegant, approachable yet eminently refined, warm, welcoming and utterly unique, Talisker on Main is the first and only opportunity for all to experience the award-winning tastes and temptations that currently only members of Talisker Club enjoy. With an emphasis on fresh, seasonal and local products and ingredients, a focus on sampling many distinct flavors and a desire to showcase the wonders of Talisker life. Talisker on Main has become a culinary standout and has taken its place as one of the finest restaurants in all of Park City. Bold • Polished • Unique • Dinner Nightly
Welcome
Letter from Mike Goar for Canyons Magazine
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e l c o m e to C a n y o n s and thanks for visiting! We are very excited to showcase all the great things that our resort has to offer this season including improvements and expansions on the mountain, more food and beverage offerings, new guest experience initiatives, and a new brand identity to name a few. All of these changes have been designed to address many of your great ideas and improve your overall experience. I’m confident that you’re going to be as thrilled as I am with everything we have done and it will hopefully contribute to an amazing trip for you. Whether you are visiting Park City for business or pleasure, we hope that you have the opportunity to unwind and take advantage of everything that the resort has to offer. This magazine is the perfect introduction not only to the activities and amenities that Canyons has to offer, but also to Park City as a whole. We hope that it will serve as a resource for trips to come and we look forward to welcoming you back in the future. Enjoy.
ADAM fiNkLE
Mike Goar, Canyons Managing Director
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at Canyons A wa r m & e ntici n g s m a ll - bites m en u d es ig n e d fo r a t a b l e of frie n d s to s h a re. We e n co u ra g e yo u to o rd er a va riet y & d i v v y u p a m o n g st th e t a b l e.
Warm Olives fragrant citrus rind
Triad of Beet Salad
B re a k fa st 8:00 am - 11:00 am
Lu n ch 11:00 am - 3:00 pm
A p rès S k i/S m a l l B ites 3:00 pm - 10:00 pm
Fo r Res e r vatio n s C a ll : (4 3 5) 61 5 - 4 8 2 8 Loc ate d i n C a nyo n s Res o r t Vi l l a g e
bourbon-apricot glaze, crispy sea salt & champagne vinegar shoestrings
pickled, salt-roasted & napoleon
Tuna Spice Triplet
Oyster & Sake Shooter
teraguchi spiced, grapefruit ponzu & edamame puree, cilantro & coriander, pickled napa slaw orange, fennel & habanero, citrus shaved fennel
lemon & red chili
- - O pe n Da i l y - -
Log House of Wild Boar Ribs
Kobe Sashimi
shrimp toast, mint & cucumber salsa
Taste of The Sea crisp & cold scallop ceviche crunchy & warm baked shrimp, bacon & garlic, light & airy salmon & crab rillette, mascarpone
Lamb Pop Trinity mint & pesto crusted, pom pureé red curry braised, sweet potato pureé lemon & garlic peppered, artichoke & white bean pureé
Twice-Baked New Potatoes Trio truffled & triple creme brie serano & gruyere lobster knuckle & pecorino
Meatball Skewers sweet chili, spicy bbq & Korean [ Sample Small Bites Menu $9.00 - $18.00 ]
Grilled Cheese Three Ways brioche & brie, plum chutney classic american white bread & utah cheddar, tomato aioli, rye & swiss, whole grain mustard
Alaska Spotted Prawn Pyramids walnut pesto & white cheddar dust
Coming Soon:
Opening early-February, The Farm will be the latest addition to the culinary family at Canyons featuring farm to table cuisine.
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The Giant Awakes
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Canyons will change the way you play in the Greatest Snow on Earth or 42 years Canyons has been a sleeping giant. Slumbering fitfully through its various incarnations as lesser resorts, tossing and turning in a lair of massive acreage, secret powder stashes, nerve-rattling steeps, and natural (and unnatural) terrain parks. But now this beast of a ski and snowboard experience is newly awakened, with increased snow-making abilities, a relocated gondola and a state of the art, high speed lift to take you right to the top. There is no other place in this hemisphere that can give you such a diverse array of terrain coupled with such intimate service, world-class amenities and the choice to enjoy everything from a get-you-back-on-course lunch to a custom tailored-spa experience. Yeah. It’s big. Giant big. Welcome to the all-at-once old school and newest and greatest ski resort in North America—42 years in the making.
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Don’t miss the action of Spring Grüv, left. Below: Juniors compete in skeleton and bobsled at the Utah Olympic Park, below, and Main Street becomes home to the Sundance Film Festival.
GET OUT iN PARk CiTy There’ s more to life than the thrill of a great downhill run. No matter when you’re in town, Park City has it going on. Here’s some of the season’s greatest hits. Park City Gallery Stroll Last Friday of each month Members of the Park City Gallery Association present a stellar showcase of artists, special exhibits and art events.
Sundance Film Festival January 20- January 30, 2011 The annual Sundance Film Festival is the nation’s premier showcase for independent film. The event headquartered during its two-week run in Park City brings over 50,000 film buffs and starwatchers to Park City’s main street. The best way to access the action is Park City’s free bus system that has a convenient stop at Canyons resort.
International Pedigree Stage Stop Sled Dog Race February 5, 2011 The largest sled dog race in the lower 48 states starts in Jackson, Wyoming, and finishes in Park City. 8
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FIBT Junior Bobsled and Skeleton World Championship January 31 – February 6, 2011 The famed Utah Olympic Park in Park City will host this exclusive international event, considered the highest level of competition at the developmental level.
Sprint U.S. Snowboarding Grand Prix February 10–12, 2011 Check out the world’s best male and female riders as they race head-to-head here at Canyons resort. Top athletes from around the globe will be participating. After Saturday’s finals there will be an awards ceremony and free concert. All events are free.
Spring Grüv March 26, 2011 The annual Pond Skimming Contest will be the first event of Spring Grüv, Canyons’ most popular party and the true indicator that spring has arrived. Costumed contestants attempt to cross a 100-foot pond on skis or a snowboard. The pond and the excitement happen at mid-mountain just outside Red Pine Lodge. Afterwards, the event features a free concert at the base.
Saturday Spring Concert Series March 5–19, 2011 Each Saturday in March, come down to Canyon’s Resort Village after a full day of skiing and riding, and take in the free live concert series starting at 3 p.m. NOTE: No outside alcohol allowed.
Don’t see something here? Check out nowplayingutah.com for up-to-the minute listings for around the state. There you’ll find events from cultural to rock and roll.
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What began in the late-’70s as Park City’s ad hoc group of Nordic ski enthusiasts grooming a small swath of the downtown for cross country adventures has turned into a year-round business supplying Parkites and visitors gear, instruction and access to some of the best trails (both on and off snow) in the country. White Pine Touring boasts a staff of athletes who call Park City’s trails home.
Beyond the Mountain
Park City is about more than just the deep powder. Check out these local favorites for fun, shopping, and alternative adventures off the snow.
Jupiter Bowl Private bowling alleys? Check. Movie-theatersized screens showing the game or ‘80s videos? Check. Full bar? Check. Good for a first date or for the whole family, kimball Junction’s Jupiter Bowl is the place to hang for a drink, lounging, shootin’ pool and throwing some swank strikes. 1090 Center Dr., Park City, 435-658-2695
Egyptian Theatre Commissioned in the late-1800s as an opera house, The Egyptian Theatre has withstood fire, the Great Depression and ghost town sta-
tus. Reopened in February 1998, the nonprofit theater is now the main venue on Main Street for musicals, comedy acts, bands, concerts and, during the festival, Sundance premieres. 328 Main St., Park City, 435-649-9371
Downstairs DJ Mom Jeans (Danny Masterson) decided he wanted a club space that was intimate with top acts for his weekend sojourns to Park City. The club features locals’ nights on Wednesday, “kick Back Sundays” and ViP services for actual ViPs. 625 Main St., Park City, 435-226-5340
Cake Boutique owner Katie Monroe keeps Park City’s ladies looking lovely. While over at Jupiter Bowl , below, you can enjoy a full bar to help knock down the pins.
Shopping Excursions Cake Boutique
Hilda’s
1635 Redstone Center Dr. Ste. 120,
541 Main Street, 435-649-7321
Park City, 435-575-0620
Behind its red-stripe awning facade, Hilda’s has carried classic looks for men and women for over twenty years. Robert Graham shirts, Leather island belts, Michael Toschi shoes and pure cashmere are hallmarks of Hilda’s distinct Park City style.
Whether you’re dressing up or dressing down, Cake Boutique owner katie Monroe provides high-end retail therapy to loyal customers. With women’s brands like Vince, Cynthia Vincent and Velvet, there’s no shortage of fabulous, quality separates at Cake.
Mary Jane’s 613 Main Street, Park City 435-645-7463
Located on Park City’s Main Street, Mary Jane’s carries shoes, trendy accessories and clothing in a twostory retail space. Jewelry by local artists dress up lines by BB Dakota, Aryn k, UGG andJeffrey Campbell.
Flight Boutique 541 Main Street, 435-649-7321 Boasting brands like Elizabeth & James, Diane Von Furstenberg and Joie, Flight Boutique’s lux inventory keeps PC ladies feeling less mountain and more modern.
Call of the wild mush dog Ever daydreamed of leading a team of Siberian huskies through dense woods, tearing through the snow and leaving the crowds and cars behind for a moment? This winter, All Seasons Adventures in Park City will help you realize your dreams in the Wasatch Range on the back of a dogsled, which holds two adults and one child. Visit allseasonadventures.com for more info. c a n y o n s
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SChool IS In SeSSIon Raising your child to love skiing and boarding as much as you do can be tricky. Let Canyons ski instructors lighten some of the load. At Canyons, winter vacation doesn’t mean school is adjourned. Instead, your kids get the opportunity to make the powdered slopes of the Wasatch Range their classroom. Whether your child is six weeks or 14 years of age, we offer fun, constructive activities and lessons to inspire and instruct them. Adults aren’t left behind in this backyard classroom either. We offer private and group lessons and specialty clinics to match your ability and specific needs with an instructor who can guarantee you vast improvement.
ask the expert
Kathy monniger
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Canyon Carvers aims to develop the skills of your older children. Whether they are skiing or riding, just starting out or looking to move to the next level of performance, we will allow them to pursue their goals in the fun company of their peers. The class includes an option to rent equipment, an all-day lesson, lift ticket and lunch. Children’s Private Lessons: All Ages Children’s private ski and snowboard lessons offer an individually focused environment. Instruction is specialized to cultivate specific skiing or riding skills. Canyons Crew: Ages 15 to 18 Get your teens into the three-day highenergy and social all-day mountain experience where they get to ski and ride with their peers in small class sizes designed for their skill level and personal riding style.
Children’s Program Supervisor at Canyons Resort
For some, supervising the care of 500 to 1,000 children a day in the dead of winter would be a nightmare. For Kathy Monniger, it’s her dream job. Since 1997, she’s been overseeing the happiness and health of kids ages 6 weeks to 15 years. “I can’t really tell you how good it feels to see a kid who has never seen snow before—or never skied on it—light up when he is skiing down a trail by the end of the week,” she says proudly. “That can’t be beat! When I hear kids ask their parents when they get to come back, I know my job here is done.” And with kid-friendly ski and boarding areas like Kathy’s Playground and the Alley Cat Trail complete with wooden characters along the way, school is In.
Kathy Monniger/adaM finKle
Little Adventures Children’s Center welcomes kids 6 weeks to 6 years of age. We are a state licensed daycare facility providing fun, age-appropriate activities. our unique location allows us to include a Gondola ride up the mountain to a sledding hill for your littlest ones. Canyon Cubs: Ages 2 and 3 The Canyon Cubs program is designed to encompass all your child’s needs. Your child receives all-day daycare service, a 1-hour private ski lesson, lift ticket, equipment rental and lunch. Canyon Cats: Ages 4 to 6 We offer full-day group lessons for your younger skiers. Your options (with equipment and without equipment) include all-day lesson, lift ticket, and lunch. Canyon Carvers: Ages 7 to 14
LESSONS AREN’T JUST FOR BEGINNERS. In addition to offering a great selection of Learn to Ski or Ride Programs, Canyons Ski & Snowboard School offers a full range of group or private lessons, specialty clinics and afternoon workshops designed to improve your skills and strengthen your technique. For more information and reservations visit Canyons Ski & Snowboard School Sales Office in the Resort Village or call 435.615.3449.
A Better Way to Mountain THECANYONS.COM a Talisker mountain destination
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AdVENTURES ON SNOW Go beyond the gates and play in the amazing Wasatch Back Country or, closer to town, experience Olympic thrills on the bobsled track. Snowmobile Tours
Since 1973, Wasatch Powderbird Guides have led powder-hounds into the backcountry of the Wasatch Range on heli-skiing and now heliboarding tours of untracked Utah powder. Now offering these trips from Canyons, you can sign up for the ski or boarding experience of a lifetime, including six or seven runs with the most maximum vertical possible. Your day will begin with VIP Valet Parking at the Sundial Lodge, as well as exclusive access to the Alpine House’s high-end clubhouse environment. In conjunction with your heli-ski trip, you will have access to day lockers and a state of the art boot room. Breakfast and après-ski lunch will be served by the Alpine House’s highly respected chef and staff, as well. (800) WPG-HELI or www.powderbird.com
Ride new Polaris snowmobiles over scenic, secluded, privately owned land with the expert guides at All Season Adventures. This thrilling adventure includes guides, transportation, and helmets. Powder jumpsuits and boots are available. Visit www.allseasonadventures.com for more information.
Bobsled Rides If you are looking for the high-speed adventure of a lifetime, then the Park City Olympic Park bobsled ride is a must. This ride, called “The Comet”, will take you to speeds up to 80 miles per hour with 5 Gs of force. A trained bobsled professional will take you and two friends down the entire Olympic bobsled track in an authentic sled. On your way down the Olympic bobsled track, you will feel forces equivalent to a 40-story fall all within the one-minute ride. Visit www.olyparks.com for more information.
ask the pro
Jo Garuccio Canyons Ski Instructor
A native of Auburn, New York, Garuccio has been a ski instructor for all ages at Canyons for three decades. On top of that, she is a six-time world triathlon champion in her age group and has a master’s degree in health and fitness.
Her No. 1 piece of advice for new skiers? Buy a package deal that includes rentals right at Canyons so sizes can be adjusted throughout the day if necessary. An all-day package with a minimum of two or three lessons before ever going out on the mountain is a must. “It’ll put you solidly on your feet,” Garuccio explains. “It’s not just about learning to ski – it’s about learning to choose appropriate terrain for your skill level and needs. While your friends aren’t trained as instructors, professionals at Canyons are, and they can quickly get you on your feet. You’ll thank me later!”
Her No. 1 piece of advice for experienced skiers? If your objective is to see the best exposures on the mountain, the most ideal terrain for that day, you want an intense workout, or you need to work on your skills, gather together with friends and hire an instructor for the day. “There’s a reason we call it ‘Canyons!’” she laughs. “We’ve got high peaks, steep canyons, and miles of the most varied terrain. An instructor knowledgeable of the area and the day-to-day or hour-to-hour conditions can help you experience exactly what you want to get out of your time on the mountain – hands down.”
ta k e i t t o t h e e x t r e m e : N i N et y- N i N e 9 0 e x p r e s s The Ninety-Nine 90 Express takes you to our steepest and most advanced terrain, boasting single and double black diamond chutes, steeps and bowls. In December 1998, the fabled peak opened and has since been popularly acknowledged as Utah’s most dynamic extreme terrain. From 9,990 feet in the air, you can witness the upper portion of Big Cottonwood Canyon to the southwest and Millcreek Canyon to the west. From there, views of the Salt Lake Valley and the Great Salt Lake are more visible than ever. To experience the peak in all its glory, hit the south side of the hill early in the day after snow so you can stay on the south end and lap the chair. For a final lap before lunch, head toward Red Pine Chutes. On a powder day, depending on the origin of the storm, the north side of the mountain grasps the snow tightly. If you can handle the terrain of the impressive Ninety-Nine 90, you’ve earned bragging rights for life. 1 2
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Heli-Skiing and Heli-Boarding
Ski In - Ski Out Living at One of North America’s Ultimate Mountain Lodges Has Never Been More Affordable
All New Pricing Experience luxury mountain living with 30 amazing amenities. Conveniently located steps away from The Canyons®’ lifts, you’ll find sophisticated whole-ownership condominiums supported by more amenities than any other lodge. Imagine living an elevator ride away from an elegant 30,000-square-foot spa, Utah’s largest heated indoor/outdoor pool and an award-winning restaurant. Add two full-service bars, along with a Marketplace offering sundries, beer, wine and spirits. And you’ve come home to the peak of excellence in the heart of Park City’s lively festivals, minutes from its bustling nightlife. Private lockers, gear storage and ski valet service to and from the lifts. Elegantly fully furnished ski-in/ski-out condominiums.
Now Starting in the $200’s For more information call 888-879-0019 or 435-940-2728. 35 Minutes to Salt Lake City Airport 5 Minutes to Park City’s Historic Main Street Ski Valet to the Flight of The Canyons® gondola Come Ski For Yourself -- book a Discovery Day at Westgate: Ski The Canyons®, enjoy a treatment at our Serenity Spa and finish with dinner at Westgate Grill. www.westgatepc.com MKTG 80836a
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5 SPOTS TO APRÈS SKI Skiing in all it’s glory is also a lot of work, as much as we love the thrill of the downhill the lure of a sunny deck, the ski beach or a cozy firelit bar, can turn a great day on the mountain into a great night at Canyons. Red Tail Grill With expanded outdoor seating and a new southwestern menu featuring tableside carving and Brazillian grilled meats and fish, this casual “beachside” eatery is a great choice for lunch, après ski or dinner. Grand Summit Hotel across from Orange Bubble Express (11 a.m.–10 p.m.)
Umbrella Bar A lively, new spot in the Resort Village and the perfect location for après ski drinks and a quick bite to eat. In addition to draft beers, the menu features specialty chilis and gourmet hot dogs plus more than 20 different types of fixings. Resort Village across from Cabriolet lift (11 a.m.– 8 p.m.)
Lookout Cabin Known for its table-served Rocky Mountain cuisine and incredible views of the Wasatch Range, Lookout Cabin also offers ski-in, ski-out seated lunch, a full-service bar, and an après ski menu including the juiciest Kobe beef burger you’ll find at 9,000 feet. Mid-station of the Orange Bubble Express at the top of Short Cut lift (11 a.m.–3:30 p.m.) Reservations: 435-615-2892.
Alpine House This modern American restaurant located in the heart of the village features imaginative cuisine with an innovative array of diverse influences. An elegant space designed by Rebecca Buchan of Denton House, it serves breakfast, lunch, après 1 4
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Lookout Cabin, far left, sits at 9,000 feet serving Rocky Mountain cuisine while guests sink into cozy chairs by the fire for a hot toddy and a great menu at Alpine House, top. If the higher-end of après ski is what you’re looking for, stop into Spruce Bar & Lounge, left, for excellent cocktails and a luxe selection of bar bites, like the famous Spruce burger.
ski and dinner daily. Sundial Lodge at the top of Cabriolet lift (8 a.m.–10 p.m.) Reservations: 435615-4828.
The Farm Opening in February, The Farm is the latest addition to the culinary family at Canyons. Featuring farm-to-table cuisine located in the heart of the Resort Village with spectacular views of both the ski beach and mountain. Grand Summit Hotel across from the base of Red Pine Gondola. Reservations: 435-615-8060.
Spruce Bar & Lounge Located in the Waldorf-Astoria below Canyons, is the elegant Spruce Bar. Featuring artisnal cocktails, one of Park City’s most impressive wine lists and a tantalizing menu of bar bites, Spruce is a cosmopolitan oasis. Don’t miss their awardwinning burger. It’s one of a kind.
Back in the day, Canyons locals taste of upped the ante with a tall glass history of sneaky Petes’ beer and loganberry wine—a cocktail they introduced to A-list celebrities such as Paul Newman and Robert Redford. After a few Sneaky Petes, almost anything was suitable for sliding down the hill behind the lodge: trays, shovels, couches, rescue toboggans—you name it, they used it.
dogging it ’70s style In the 1970s, a craze knows as “hotdogging” – or freestyle skiing – came to what would become Canyons Resort and changed the reputation of the mountain forever. “We considered ourselves the freestyle capital of the state,” says Dick Bench, long-time Canyons instructor who has been on the mountain since 1968. “If you didn’t ski bumps in those days, you didn’t ski here, because it was wall-to-wall bumps.” Slaughterhouse run (today’s Super Fury) earned a reputation around the country for its murderous moguls that decade, while Massacre hosted the pro freestyle circuit one year.
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High-Altitude Skin Care
Flatlanders beware, the rugged beauty of our mountains can be hard on your skin. Couple that with higher UV radiation and days spent with the wind on your face as you fly downhill, you’re going to need some special skin care.
paTRICIa daMon/adaM fInkle
The key to beautiful skin: Hydration. Water water water! At such enormously high altitude, we are faced with a serious challenge to remain hydrated. Drinking plenty of water is of utmost necessity. Yonka-Paris: When drinking water isn’t enough to soothe dry, weathered skin, Yonka-Paris-brand skin care is Damon’s call to action for dehydration. “Mask N 1” is the key to preventing and soothing dehydrated skin before and after exposure to the harsh environment. Formulated to deliver immediate and continuous hydration for increased moisture over an eight-hour period, the all-natural fragrance relaxes the mind and body with scents of rose, jasmine and shiu while jojoba and sandalwood firm the skin for a more youthful texture. Botanical extracts and oils soothe, repair, fight free radicals and provide exceptional hydration for supple, soft and incredibly moisturized skin. Coconut Water: Coconut water, an extract of green coconuts, which are naturally fat and cholesterol free, is a healthier and natural alternative to energy drinks and sport drinks. Drinking coconut water before and during training provides the body the hydration and energy it needs to maintain optimal performance. After training, the naturally sweet juice – untainted by added sugar, corn syrup or artificial sweeteners – will help speed up the body’s recovery process. And if that isn’t enough, it contains five essential electrolytes, fifteen times more potassium than most sports drinks and even more potassium than a banana. Essential Fatty Acids: There are two main families of EFAs K e y s t o h e a lt h y s K i n and Damon stresses the fact that we need both of them: Golden Door exclusives: Omega-6 fatty acids Omega-3 fatty acids. Some of the best sources of both types of EFAs can be found in fish and shellNeroli Water hydrates and fish, flaxseed, canola oil, pumpkin seeds, sunflower seeds, freshens the skin; Kräuter leafy veggies and walnuts. Essential fatty acids play a part in Balm softens cracked heels; many metabolic processes, and evidence suggests low levels Lavender Body Spray refreshof or unbalanced essential fatty acids may be a factor in a es and uplifts the senses. number of illnesses, including osteoporosis.
meet the expert
The heated outdoor pools and spas at the Grand Summit Spa & Health Club, left, will make bundled up skiers heading home on the Cabriolet green with envy.
Patricia Damon Spa Director at the Grand Summit Spa & Health Club Damon and her team of 40 therapists at the Grand Summit Spa & Health Club are committed to pampering, rejuvenation and relief. Three large outdoor hot tubs, sauna, steam room and a magnificent swimming pool are only the beginning for this spa. Within the eight treatment rooms, guests can chose from a wide gamut of signature treatments: A high-performance Hydralessence facial delivers luxurious skin hydration and enhances elasticity to calm skin burned from the harsh sun on the slopes. The Canyons Detoxifying Cocoon features a deep exfoliation to encourage circulation followed by a seaweed or mud body wrap to replenish the skin’s natural balance. Damon is trained in both medical and ayurvedic techniques and has dedicated her life to educating people about skin care. Her expertise has taken on greater dimension as a result of her work with a leading plastic surgery practice, and as a national educator for a top skin care line in Europe. c a n y o n s
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$1,102,500 WALDORF ASTORIA PARK CITY 2100 Frostwood Drive #4131
Two beds, 3 baths, 1,225 sq. ft. residence at Park City’s “Original Luxury Hotel” with pool and mountain views. Located near Canyons’ new Frostwood Gondola for effortless ski-in, ski-out access, The Waldorf is home to one of only six Golden Door spas in the world and to a high-altitude sibling of San Francisco’s award-winning Spruce restaurant. Studios to 4 bedrooms, $297,900 to $1.7 million.
$4,250,000 RED CLOUD 11 Red Cloud Trail
MLS #9987014 Contact: Shane Curran, Kristen Barber 435-333-6000
MLS #9987056 Contact: Matt Magnotta, Dondea Sherer-Lykes 435-647-5581 A truly spectacular, 2.75 acre home site set amidst the rugged terrain. Enjoy commanding views of the Timpanogos and Wasatch Mountains while glistening rays of sunshine dance off the waters of the Jordanelle below. A unique property that evokes a tremendous feeling of seclusion, and yet it’s just minutes from everything.
$1,650,000 TUHAYE King’s Light 28
$753,000 SILVERADO LODGE 2653 Canyons Resort Drive #223
ESCALA 3551 N. Escala Ct. #308
Hyatt - Escala Lodges is a ski-in/ski out luxury hotel condominium at Canyons Ski Resort. Direct access to the Sunrise lift and just off the Retreat ski run. 4 bdrm, 5 bath, 3 lockout with 2,715 sq. ft. of great family space.
$680,000 GRAND SUMMIT RESORT 3855 Grand Summit Dr # 554/56
MLS #9987174 Contact: Jeff Lykes 435-901-2836
Grand Summit Resort Hotel is located at the Base of the newly created Ski Beach of Canyons Resort. Located next to the Red Pine Gondola and the new Orange Bubble Express lift. Grand Summit has every amenity you would need including two new restaurants. MLS #9983525 Contact: Ted Baumann 435-640-5640
New studio in the luxurious and amenity rich lodge at Westgate. Located in the core of Canyons Village WESTGATE with ski-in/out access, multiple options for dining and 3000 The Canyons Resort Dr, #3804 shopping conveniently nearby. Priced below current developer deals for this floor plan. Interior finishes include flat screen TV’s, beautifully decorated kitchen with cherry cabinets, granite countertops, stainless steel appliances. Fully furnished. $149,900
$1,350,000 MOONDANCE 9831 North Tuhaye Park Dr
tuhaye 866-333-9120
Located just a few short steps from Tuhaye’s Award Winning club house and pool. This 4 bedroom, 4 bath residence will be available for delivery in Spring 2011. Choose to have your home in the center of Talisker Club’s renowned private gated community Tuhaye and all the amenities of Talisker’s Deer Valley amenities will be yours too. MLS #9982660 Contact: Steve McHenry 435-731-7777
MLS #9986963 Contact: Patrick Howell 435-615-4820
deer valley 866-253-8583
Silverado Lodge is located in Canyons Resort Village. Enjoy beautiful new construction at a low price point. Unit contains: Alder cabinets, granite countertops, stainless appliances, flat panel TV’s, fully furnished-turn key. Amenities include: front desk, fitness room, pool, and hot tub. MLS #9978331 Contact: Craig Popa 435-640-5557
MLS #9987179 Contact: Steve McHenry 435-731-7777
$2,000,000
A rare living experience that belongs to just you and the mountain. Hidden among the aspens of Flagstaff Mountain, Red Cloud means living in ultimate privacy on the enviable, pristine slopes of Deer Valley Resort. Red Cloud is the pinnacle of on-mountain living.
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w w w. tal i s k e r r e alty. c o m
waldorf astoria 435-647-5581
Many Passions. One Home. Talisker Mountain Realty is devoted to connecting your love of Park City with exceptional mountain residences of character, craftsmanship and beauty. Our seasoned and trusted real estate advisors not only hold the keys to Park City’s premier homes, but also to its most appreciated private amenities and experiences. Call us today and let us help you or your agents find the one Park City address that will become home to all your family, all your friends, and all your passionate mountain pursuits.
Forget what you think you know about Canyons resort. This season, welcome to the new hill in town. By RogeR Toll
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ld-timers can barely believe what that old rag-tag, rock-’n’ roll-spirited Park City West ski area has evolved into. “I knew its potential, I saw what it could be,” says Dick Bench, 64, a ski instructor at Canyons whose first job, in December 1968, was hanging chairs on one of the fledgling ski area’s three lifts just days before the bullwheels started to turn. “But it has far surpassed my farthest-fetched imaginings.” Not that it’s all been smooth sailing. Four owners, four name changes. A competitive environment. Under-funding when big investments mattered. But through it all, what is today Canyons clawed its way up from that small, hard-partying, hot-dogging hill to the fourth largest ski resort in North America. Now, two and a half years under its new owner, Toronto-based Talisker Corporation, it is ready to unveil its newest incarnation, a revitalized resort ready to challenge the most successful ski areas in the business. “We’ve assessed every detail that goes into making this great natural terrain we inherited a topnotch experience: snowmaking, new lifts and realignment of
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“We want to energize life in the Village… Now the mountain flows right into Main Street, so to speak, right up to shops, a new restaurant on the walkway, and chairs and tables out on the snow with waiters bringing you drinks and food.” old lifts, better trails, restaurants, parking, lodging, a completely renovated base-area village,” says Jack Bistricer, Talisker owner and Ceo. “We are making major adjustments in each one of these areas. Canyons will become far more than it has been, one of North America’s top destinations, while holding on to the characteristics that most appeal to its longtime skiers and snowboarders who have made it their favorite hill.”
Alexander weeps Under a deep-blue summer sky, Canyons’ Managing Director Mike goar stands near the top of Doc’s Run supervising the installation of lift towers for the new orange Bubble express. Fifteen hundred feet below, bright yellow Caterpillar D8s, like busy worker ants, are regrading the resort’s base area where the original Park City West lodge, a run-down artifact razed a month earlier, had stood for 42 years. “Just look at all that’s happening!” goar says with a sweep of his arm, acting far more like a proud father than the hard-nosed, 28-year veteran ski area manager whom Bistricer had lured from nearby Solitude ski area to lead Canyons’ new era of excellence. “What we are doing is a total re-creation of the ski area. In terms of our guests’ experience, it is going to feel a lot more like a brand new ski resort than the renovation of an old one.”
Seek and ye shall find: Canyons’ expansive footprint keeps powder stashes amid the trees like this one off of the Dreamcatcher lift, pristine for days after a storm. 2 0
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Just count the ways: a near doubling of uphill lift capacity from the base, greater navigability around the mountain, sharply increased snowmaking capacity, the inauguration of a new peak to ski, new ownership of a landmark hotel, the launch of a membership club offering special amenities, the opening of six new restaurants, an across-the-board upgrading of food and beverage services and, most dramatic of all, the creation of a lively new “ski beach” at the core of the base area, or Resort Village. “We want to energize life in the village,” says goar. “The old lodge blocked the view of the ski area from below, and from above it felt like you were skiing into a back alley. It killed all the excitement. Now the mountain flows right into Main Street, so to speak, right up to shops, a new restaurant on the walkway, and chairs and tables out on the snow with waiters bringing you drinks and food. Two portable food kiosks will serve coffee, hot pastries and cocoa in the morning, and snacks and drinks for lunch. There’ll even be a snow bar. It will be lively, active, a place to hang out and have fun.” The changes are a first step of a multi-year transformation of the Piazza. getting off the cabriolet, the people-mover that carries guests from the parking lot, skiers now walk just a few steps to the entrance of the Red Pine gondola, directly in front of them. equipped with new, more comfortable cabins, the gondola heads up to the same top station next to Red Pine lodge.
Canyons base has been completely re-configured, left. The gondola now loads right off the Cabriolet, while a new “beach” area will allow you to make turns all the way to the base and grab a cold one before you de-boot. Canyon’s Mike Goar, below, stands beneath the under-construction bullwheel on the new lift, Orange Bubble Express, that launches from the old gondola station. This lift will take you directly to the top of Canyons (skiers’) leftmost areas.
what’s
new On the Beach
MikE GOar/aDaM finklE
Located between the base terminal of the new direct-connect gondola and the new high-speed, state-of-the-art quad lift, The Ski Beach will become a gathering place for the beginning and end of the day. No longer do you have to choose between ski or beach vacation—Canyons has both. Guests will enjoy everything from breakfast to an après ski cocktail in a truly beautiful and breathtaking setting viewing up the mountainside.
The new orange Bubble express quad, which rockets guests three quarters of the way to the summit in just nine minutes, sits at the other end of the “beach” where the base of the gondola used to be. Between the two lifts, 5,000 guests per hour are now ferried up the mountain, nearly doubling uphill capacity and alleviating the previous long lines that often hit the gondola on weekends and holidays. Passengers can get off the orange Bubble express at the mid-station near lookout Cabin—allowing non-skiers to meet up with family or friends at one of the mountain’s most popular sitdown restaurants—or continue on to the top-station near the top of the Sun Peak express. “The orange Bubble express is the first lift in North America with a new kind of heated seat and a new generation of ‘orange bubble’ that comes down over the chair in bad weather,” says goar, his excitement undiminished. In between the two high-speed lifts, where until this summer stood the old wooden lodge and fusty Smokies café, extends the beach, a place to meet friends before or after skiing, to find your instructor, to click into your skis, or to stretch out in the midday sun on a chaise longue. At the center is the children’s school, equipped with a magic carpet to carry tots to the bunny slope. “Jack felt the resort was missing a hub of activity, like the lively comings and goings of a hotel lobby,” says goar. “‘We have to make it interesting,’ he would say. ‘So let’s bring the lobby to the mountain.’ What a wonderful way to see it: collecting all the energy and diversity of what we are in this one area at the start
what’s
new All new material Utah’s largest resort is upping the ante with 10 new runs. The southern-most part of Canyons will see the construction of another new detachable-quad lift, which will provide guests with access to an additional 300 acres of northwestern facing skiing and snowboarding terrain. Ten runs, ranging from intermediate to expert to gladed tree skiing will bring the total number of runs to 176. c a n y o n s
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“The Lookout Express is the first lift in North America with a new kind of heated seat and a new generation of ‘orange bubble’ that comes down over the chair in bad weather.”
and the end of the ski day. And around it, like the spokes of a wheel, restaurants, après-ski bars, night clubs, shops, lodging and a place for outdoor concerts in the summertime.” Talisker’s vision is for Canyons to become the premier fourseason resort destination in North America. “We have a white paper, a clean slate, and a lot to work with,” says Bistricer. “We have very few boundaries, restrictions or hurdles to deal with. We can achieve anything that we dream… something so special that hasn’t been done before.” After Talisker’s purchase of Canyons, the company wanted to find out why people might not be skiing at the resort. What does the resort need to do to attract them? What are the key customer requirements? They wanted to analyze every piece of the puzzle in a very thoughtful way and master-plan a seamless integration in which everything fits together.
Talisker + Canyons = Paradise
The new Orange Bubble Express features a north american first, a goggle-orange weather shield and heated seats that marry gondola and lift into one highspeed package.
A relative newcomer to the ski industry, Talisker learned from a mentor who knows a lot about quality: Deer Valley. It sank deep roots in that resort over the last 10 years while putting up the most valuable real estate development on that much-loved mountain. It also launched Tuhaye, an upscale residential golf community 10 miles east of Park City. locals who worked as subcontractors for the new company, noting the size of their investments and the quality and detail of their work, passed the word to other locals that the Canadian real estate company seemed to be deepening its roots for a very long stay in the area. Nothing could have cemented that perception more than Talisker’s surprise bid to purchase Canyons three years ago. And with the 2010 acquisition of the legendary Waldorf Astoria
Park City and the ability for the general public to own its elegant residences, Talisker boldly solidified its intention to remain a fixture in Park City’s luxury real estate and lifestyle market. one of the company’s innovations is Canyons Club, with its mission to provide personalized service and specialized care through a menu of amenities available to season-long members as well as short-term visitors, who for now can buy a membership for the length of their stay. “It is a way for people to feel part of what we’re doing, to be close to other members, to have a personalized relationship with our staff, what we call our guides,” says Bistricer. “It goes beyond a transactional relationship into something closer to friend or family.” The Club provides boot and ski lockers, as well as unforgettable on-mountain lunch at the private, aspen-surrounded yurt. other privileges include valet parking, ski school liftline access, discounts on lodging, retail and ski school, discounts and preferred times for spa treatments at the grand Summit lodge, and preferred reservations for heliskiing, with flights leaving from the top of the gondola. Talisker executives will not be surprised if some destination skiers, seeing the benefits of joining Canyons Club during their stay, are sold on the whole package Canyons can offer—lifestyle, real estate, club amenities, luxury, friends, food, après-ski activities, convenience, concierge services, recreation and so forth. As Talisker develops real estate opportunities with Red Cloud homesites at the summit of Deer Valley, homes at Tuhaye and empire Pass, and luxury residences at Waldorf Astoria Park City, the company foresees offering a growing menu of services to long-term investors, including year-round service with attractive summertime recreational activities.
what’s
new A lift with goggles Canyons’ brand new lift will be the first ever with heated seats in North America. The comfort-geared lift also boasts a weather-protecting, glarecutting orange bubble cover—it’s like being inside a giant pair of ski goggles as you are transferred from the Grand Summit Hotel up the mountain. The lift will make two stops, first to Lookout Peak (8,294 ft. elevation) and then continue to mid-mountain (8,429 ft.), just above Red Pine Lodge. The new lift will increase the uphill capacity from basemountain by nearly 50 percent. Most importantly, the new lift will allow skiers to get to the very top of the mountain in just nine minutes. 2 2
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Playing the ‘A’ game Taking what appears to be a rare breather from his 14-hour days, Mike goar takes a bite of his ahi tuna wrap during a quick lunch in The Cabin, a restaurant in the grand Summit Hotel that will close in early February. “As soon as the new slope-side restaurant opens upstairs, this is going to become conference space,” he says. “Anyone who says, don’t sweat the small stuff, doesn’t know what he is talking about. In our business, it’s all about the small stuff, the details,” says goar, who seems to have been sweating the minutest of them all summer long. goar appears excited about the company’s recent purchase of the Waldorf Astoria Park City, a 175-room luxury, 5-star property that opened three years ago near Canyons’ base area. It houses two famous brands within its oak-and-stone walls: the golden Door Spa—luxury with a zen touch and high-style design, with curtains of falling water, blond wood and stainless steel—and Spruce restaurant, which has won national accolades since it opened its doors in 2007. “our aim is to offer the finest lodging possible in several different categories, from 3-star properties to the Waldorf Astoria’s 5-star level,” goar says. “We want to be available to everyone, not just to those who can afford $500 a night.” The prestigious Waldorf Astoria hotel joins a spectrum 2 4
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“We have to keep that youthful, terrain-park culture thriving here. It is crucial to our idea of an integrated, living mountain that encompasses all groups and types.”
of real estate and lodging opportunities at Canyons that include escala lodge, grand Summit Hotel, Silverado, Sundial lodge and Vintage on the Strand. But goar’s passion, it’s clear, resides up on the mountain. He returns to it quickly, his conversation drifting to Canyons’ variegated history—from the days when it was Utah’s hot-dogging, rock ’n’ roll capital, home to the craziest concerts in Park City to its ascendancy to a completed ski and snowboard experience that places it up with resorts like Whistler and Vale in the categories of massive acreage and diverse terrain. “We have worked hard to balance the resort’s new, upscale attraction for destination skiers and potential real estate investors with its traditional appeal to hard-core local skiers,” he says. “We have to keep that youthful, terrain-park culture thriv-
above: Canyons is home to numerous terrain parks both man made and natural right: Steep powder shots await on fantasy ridge, off the ninety-nine 90 lift.
ing here. It is crucial to our idea of an integrated, living mountain that encompasses all groups and types. youth appeal is important to us; we want their passion. Besides, kids have a big vote on vacation decision-making, so definitely we want the mountain to continue to appeal to them, as well as to their parents.” In the end, Canyons is finally becoming, after 42 years, the mountain that its founders imagined when they first saw it, like the proverbial shining city upon a hill, one of the best ski resorts in the country—every skier’s or snowboarder’s dream. “our job is to bring all the wonderful things we have created within Talisker to Canyons,” says Jack Bistricer, “and use that talent to create a definitive mountain experience that goes beyond skiing, that includes everything, so that at the end of the day not only is it a wonderful place to ski but a place where people want to live. That’s our overarching goal, the best of the best, from soup to nuts.”
what’s
new At the southern end of the resort, across from Dreamcatcher, the brand-new, mile-long Iron Mountain high-speed quad has opened 300 acres of previously inaccessible northwest-facing ski terrain, including 10 intermediate to advanced runs.
A new 20-million gallon snowmaking reservoir increases snow making capacity several times over, so that in rare low-snow years every trail can be opened early in the season. And in the summertime the snowmaking reservoir doubles as a mid-mountain lake.
Cloud Dine, with an upscale menu, in a style different than others on the mountain, will serve the Dream Park area in the southern reaches of the resort. Housed in a temporary facility this year, construction of the final restaurant will take place next summer. c a n y o n s
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H I S T O R Y
Trailblazers
35 years later, the men who mapped out Canyons take a look back. B y R o g e R T o l l
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i c k R e y no l ds wa s working as an instructor at the Park City ski area in 1967 when three students in his morning class told him they were interested in building a new ski area in the valley. “They asked me if I knew where the best place to build it would be. I knew the answer, so I said ‘Sure, I could show it to you after work.’” Reynolds drove them to a narrow road that today leads up into The Colony, a high-end development of large homes a half mile south of Canyons’ base area. It was virgin hillside, grazing land for a local farmer. “This is it,” Reynolds said with a slow swing of his arm. “From right up here on Iron Mountain and on around, all the way to Murdock Peak, over there. This is where you have to do it.” The group stayed in touch with Reynolds over the next months as they negotiated with local landowners. They liked Reynolds’ background in construction, so they wanted him to join the new resort. Finally, in the spring of 1968, he got a call. “We bought some property up where you told us,” one of his former students told him. “We’d like to see what you think.” “‘But that’s not it,’ I told them when they showed me what they’d bought. ‘It should have been down by Iron Mountain.’ Turns out they couldn’t get some of the landowners to cooperate, so they bought what they could, up at the north end. I said, ‘oK, we’ll start here, then move south over time.’”
Dick Reynolds, top, stands in front of construction of the new gondola loading station last summer. The buildings that were torn down to make way were the last remnants of the old Park West Resort Reynolds helped create. Middle: Powder shots at Park West. Right: A 1976 season pass for Dick Bench, an early instructor and Canyons’ defacto historian. 2 6
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That “over time” turned out to be about 35 years. The expansion into all the terrain Dick Reynolds envisioned back then, when it was called Park City West, culminates this winter when Canyons flips the switch on the Iron Mountain express. “We saw the potential,” Reynolds says, “but we had too many financial challenges. We just couldn’t pull off our dream of building a world-class resort. It took a lot of time, several name changes and a bunch of owners. But now it’s happening.” Seeing the new ski area as the next great destination resort, Reynolds joined the effort and supervised construction of two lodges and three lifts, as well as access roads, service areas, parking lots and so forth. one lodge, high on the mountain, was lookout Cabin, one of the ski area’s most popular restaurants today. The other was the original base lodge, razed last summer to make way for the realigned Flight of The Canyons gondola.
DiCk ReynolDs/ADAM finkle
‘Now it’s happening’
Dick Bench, left, John Durham, steve Utley and (from Durham’s legs) Dick frost, former ski Patrol Director on mountain in the mid ’70s. c a n y o n s
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H I S T O R Y
Jo GARUCCio/ADAM finkle
“It has taken 35 to 40 years to finally become what we had foreseen, a world-class ski resort…A lot of what they are doing now, we had it planned back then.”
Top left: Two kitchen workers at lookout Cabin take a break to get out on the snow. Top right: Park West ski school director Allen Titensur, right, Dick Bench, John Durham, Dick Reynolds outside old Park West day lodge. Middle: Park West’s part-time ski patrol photographed in 1984 in front of the ski patrol base. note that all the patrollers are sporting PRe skis, a popular brand in the 1980s. Back row: John Manwaring, left, kent Blackham, Jim Cherrington, mystery skier, mystery skier, Tony scarborough and Gary Thompson. front row: Brent Bain, left, Dick Bench, Mark Bevan, Bart Daniels, John Durham, Tom Woodward and Paul Hampshire. Bottom left: A blue bird day at Park West in 1970s black and white. Bottom right: Bob Autry, back, critiques and Dick Bench, on Ricochet ski run under the short swing lift, now called sun Peak.
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Both were meant as temporary buildings to serve for two years, until finer buildings could be constructed, he says, but they were never replaced. The ski lifts were state of the art, says Reynolds, faster than any at neighboring Park City. “But then they remained there for too many years also, and we began to accept our fate as a popular family and locals resort rather than another Vail.” one of Reynolds’ old collaborators on the mountain is Douglas “Wally” Wahlquist, who graduated from the University of Utah in 1968 a few months before Park City West opened. A weekend ski patroller at Solitude for many years, he took a job hanging chairs on the new ski lifts. The original lift out of the base area was called Tomahawk, later renamed golden eagle, which kept running until last summer. (In December, through the Chairity lift event, Canyons and Kimble Arts Center raised more than $90,000, auctioning off forty old golden eagle lifts decorated by local artists on eBay to benefit local non-profit charities.) Short Swing, the second lift, ran along the same line as the Sun Peak express today. The third was Iron Horse, now Super Condor, which back then took 19 minutes to get to the top. “It could be a painful 19 minutes in a blizzard or a cold snap,” says Wahlquist, who soon moved into the ski patrol as assistant director. “In the beginning, they only had one run off the top, which today is Boa. We had to evacuate people from that lift a bunch of times.”
runs feel the same. Not here. you are always skiing into drainages, so you have to figure out how to get from one to the next. It makes it more difficult to service and connect, but it’s fun to ski.” The resort opened in late December 1968 as Ski Park City West. Seven years later, new owners took over and changed the name to Park West, to differentiate it from the Park City ski area. Through various owners, Reynolds stayed on as a key executive until, with the resort facing default, he leased it from Park West in 1989 and managed to keep it going until he was able to find new owners in 1994. They changed the name to Wolf Mountain and renamed all the runs for endangered species, then resold it to American Ski Company in 1997. “It has taken 35 to 40 years to finally become what we had foreseen, a world-class ski resort,” says Reynolds, now 74. “A lot of what they are doing now, we had it planned back then. even the new pond they’re building this year to store water for snowmaking, we had it on paper for the same site 42 years ago.” “It makes me very happy to see it getting realized,” he adds. “They’re doing it right.”
Canyons’ journey through the early days as Park West, the interim years as Wolf Mountain to the vast area it is today, has had one constant: Great snow for making tracks.
‘We didn’t do a lot of grooming.’ It may not have had the vast terrain of today’s resort, Wahlquist says, but the skiing was great. “We didn’t do a lot of grooming, so you had to be a pretty good skier to manage the mountain.” Today’s iconic mountain, Ninety-Nine 90, was a distant dream, a long ways away from the original slopes, but they often hiked Murdock Peak and skied out along the Murdock ridge. “In the early days, North Bowl was part of the ski area, out that ridge. It was north facing, with great snow, and you could ski down that all the way to Pinebrook. It was an exciting run. We talked about putting up a lift from Pinebrook, which the resort owned back then. Milk Bowl was out there too. But it was hard to get there.” After 40 years of working at Canyons, Wahlquist has become a connoisseur of the area. “What makes Canyons so fun to ski is the variety of terrain, the way it’s always changing. each lift pod has its own personality and character. At most resorts, all the
“It has taken 35 to 40 years to finally become what we had foreseen, a worldclass ski resort,” says Reynolds, now 74. “A lot of what they are doing now, we had it planned back then.”
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Coffee. Newspaper. ToasT. walk ouT baCkdoor. ski. welCome To your New morNiNg riTual.
At The Colony, it is all about the land. Always has been. Always will be. The greatest of care has been taken to sustain the spirit and natural beauty of this land. Home sites averaging more than six acres are nestled into the pristine alpine environment alongside endless skiing and snowboarding, biking and hiking trails. Schedule your private tour of this year-round retreat by contacting Bob Marsh or Dick Stoner at 435.649.3411 or visit www.thecolonywpc.com
This does not constitute an offer or a solicitation to residents in any state or jurisdiction in which registration requirements have not been fulfilled.
s p o r t
Teaching It Steep and Deep Want to step up your game? Welcome to ‘Steeps Camp.’ Brent Moles is at your service. Come ready to work.
M by RogeR toll
y g o al s f o r the camps are clear,” says ex-professional skier brant Moles, the 1997 World extreme Skiing Champion, IFSA World tour Champion and National Freeskiing Champion. “I want to see people become better skiers, feel more confident on variable terrain and get really psyched about skiing challenging slopes they haven’t skied before. When I see that huge smile on a student’s face after a run they would never taken before, that’s when I know we’re doing the right thing.” Now in the fourth season of running his Steep Skiing Camps at Canyons, brant has seen that smile a lot among skiers who have signed up for his two- and three3 2
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A lot of destination skiiers only see the slopes from the comfort of the ski lift. “The camps help them get off the groomers and out onto the entire mountain.”
day camps. Ranging in skiing ability from intermediate to advanced, they have followed him off-piste into challenging terrain that pushes them beyond their normal comfort levels. “building skiers’ confidence is a big part of what I do. I look at what they bring to the table, then adjust my teaching to that level while taking them into steeper and deeper conditions.” there is plenty of that terrain at Canyons, the magnet that has always attracted so many top-level local skiers to its slopes. However, a lot of destination skiers only see those slopes from the comfort of the ski lift. “the camps help them get off the groomers and out onto the entire mountain,” says brant. “At the end of the day, they are so proud of themselves and full of war stories to tell their families and friends. It takes their excitement about skiing to a whole new level.”
Brant Knows Big Mountain Moves brant knows about excitement. A pedal-to-the-metal skier since he was four, brant has starred in more than 10 ski movies, including 1999’s Imax film, Extreme. A native of Wisconsin, he grew up racing the short, icey slopes of a ski area where his father was an instructor. An adrenaline junkie, he even took his need to test the laws of gravity to snowmobiles and dirt bikes. When he moved to Utah in 1992, he transferred those talents to big mountain freeskiing, which just then was grabbing the attention of young, talented skiers. “I love to jump and ski powder, so I started skiing the whole mountain more and more,” he says. Photographers and filmmakers were searching out big-mountain moves on radical terrain and off of cliffs, so brant began appearing in publications
Cost $499 for 3-day session
(Lift tickets per day are additional)
program Dates February 4–6, 2011, March 4–6, 2011 reservations 877-472-6306
Brant Moles, above, is a World Extreme Skiing Champion and will push you to discover the extreme skier inside. c a n y o n s
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s p o r t
Holly Flanders’ Workshops Before Picabo Street became the media glamour girl for her on-slope expertise, Holly Flanders was chalking up highspeed downhill victories on the World Cup circuit and challenging the sport’s most difficult slopes in two Winter Olympics—Lake Placid in 1980 and Sarajevo in 1984—for the U.S. Ski Team. Today, she is teaching her much-lauded three-day ski workshops for women on Canyons’ challenging trails. Twenty years of experience in helping women to ski better while having a great time together counts for a lot, as testified by the return of loyal students year after year. “Women are comfortable doing things with their girlfriends,” Holly says. “Female-only workshops allow women to learn in a safe, supportive, upbeat environment. The ladies really pull for each other and cheer each other on, no matter what their level of ability is. It makes it a lot of fun.” Women can get stuck on a plateau and find it hard to progress, Holly says. They’re comfortable on the groomed runs, but hold themselves back from progressing further often due to a lack of confidence. “Because of that, they tend to freeze up on more difficult terrain,” she says. “We 3 4
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help them build their skills systematically, then lead them into more difficult terrain as their finesse and confidence grow. As they improve, the fun factor shoots way up. Through greater skill, they start to feel more in control, and freer, which in turn leads to greater passion for the sport.” Sorted into companionable groups of about the same ability, skiers hit the slopes first thing each morning, working in a systematic way with Holly and her carefully selected instructors. For lunch, they head to an on-mountain restaurant for convivial chit-chat and replenishment. When the afternoon session ends, everyone gets together for après-ski hors d’oeuvres and discussions of issues like ski equipment, boot fitting, alignment, stance and balance. Video analysis plays a key role in afternoon sessions, along with visualization and other mental techniques.
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Women-only ski Workshops open to women 18 years and older Workshop dates January 7–9, 2011; February 4–6, 2011; March 4–6 Cost $499, including lunch (Lift tickets are not included)
Brant’s Steeps Camps are especially popular with good skiers who are fairly new to Canyons and want to learn where to find the slopes best suited for them, including steeper, more technical off-piste terrain.
like Powder, Freeskier, Couloir and Skiing and in films by Warren Miller Productions, team thirteen, teton gravity Research and Matchstick Productions. In 1995, he signed up for his first big mountain competition in Crested butte: the World extremes Championship. two years later, he walked away with the top prize. two major injuries—a severely dislocated hip and, a few years later, a blown-out knee—forced him to change his focus. Instead of chasing sponsors by jumping off cliffs and catching big air, he settled into coaching ski racers, judging competitions, running big mountain ski camps, guiding in Alaska and british Columbia, and launching his two- and three-day Steep Skiing Camps at Canyons. “I’m still skiing big lines all over the planet, just not competing as hard,” he says. “As long as I can walk, as long as I can function as a skier, I’ll be going up and down mountains.” Along with a passion for the mountains and a world of stories of his crazy skiing adventures, brant brings to his camps the skills that helped him conquer some of the world’s most extreme terrain as well as skiing techniques he learned as a ski racer from five to 25 years old. brant’s Steep Camps are especially popular with good skiers who are fairly new to Canyons and want to learn where to find the slopes best suited for them, including steeper, more technical off-piste terrain. “but, bottom line,” he says, “what we give our students are the tools to become better skiers.”
How Do you Mountain?
Whatever your skiing or boarding ability, Canyons has you covered with the steepest steeps and the greenest greens.
Boasting 350-plus inches of the Greatest snow on Earth across 4,000 acres of terrain every year, Canyons resort began as a freestyle skiers dream in the ’60s and has become a bucket-list destination for skiers and boarders across the globe. set against the Wasatch National Forest, the resort’s eight mountain peaks include the famed and feared “Ninety-Nine 90,” towering 9,990 feet into Utah’s clear blue skies. If expert-only terrain isn’t really your thing, we feature a scenic run on Meadow Way with wide, beginner-rated runs ideal for improving your skills. No matter your level of experience, you can find your home away from home at Canyons. Here you’ll find a few insider tips to make your days on the slopes unforgettable:
BE gIn n E r T ou r S First-timer? start here. Hop on High Meadow lift and take The Meadows to Meadow Way. These are both wide, easiest-rated runs that are great for improving your style and skill level. If you are feeling confident and ready for a longer run, take Saddleback Express and ski or ride down Kokopelli taking Pine Draw when you get about two-thirds the way down the trail. Feeling more bold? Once you’ve warmed up on the High Meadow lift, start with Meadow Way and move on to The Meadows. When you’ve mastered these, cruise over to the Short Cut lift and go up to Lookout Peak. On Lookout Peak, take Boomer to Zap. This puts you at the bottom of the Sun Peak Express. From there, head back to High Meadow on Mainline. If you’ve gone from pie to fry, it’s time to take the Short Cut lift to the top of Lookout Peak. Go down Boomer to Zap to Flume to Willow Draw. Take Willow Draw all the way down to the bottom of Golden Eagle lift, which will take you back to the top of Lookout Peak. Repeat loop, stopping for lunch at Lookout Cabin for spectacular views of the Wasatch Range.
InTErMEdIATE T ourS Need a warm-up on the groomers? Start your day on Cloud 9, Another World and South Fork off of the Tombstone Express lift. Once you’ve mastered the runs off of Tombstone, head south to the base of the DreamScape lift via Upper Crowning Glory-to-Royal-toHarmony. Now, head up the DreamScape quad where you’ll find great trails like Alpenglow, Twilight and McDonalds Meadow. once those legs are loose, take the Saddleback Express lift, take Kokopelli to warm up. Then, head over to the Short Cut lift and take Broken Arrow down to the Sun Peak Express lift. Follow Eclipse down and catch Flume to the Super Condor Express lift. Take a cruise on Boa. Ride Super Condor again, but this time try Kestrel. If you’re looking for a cruise on some courderoy, Pick up some bragging rights by telling your friends back home you hit 2050 feet vertical in one run with this route. Ride Saddleback Express to Snow Dancer, hang skier’s right on all the options you have for a turn off, which will bring you past the bottom of the lift onto an access road to Chicane. Take Chicane to Tombstone Express to finish your run strong.
AdvAnCEd TourS If you’re looking for looking to make fresh tracks, then get your snorkel out and hit up Ninety-Nine 90 Express. Check out 94 Turns and Charlie Brown before moving over to Peak 5 and taking on Mystic Pines and The Abyss. If you’re looking to avoid the crowds, check out runs off of the DreamCatcher lift. Steeps and trees are in abundance on Chimera and Boogeyman, while Pipe Dream offers one of our most scenic runs. Try the trees off Boogeyman and Phantasm Woods. When you need a break, eat lunch at DreamScape Grill. Head back up and check out Specter and Fool’s Paradise. Take Lower Harmony out and drop right down Whitewater to Cascade. If you’re in the mood for a jib-session, take Saddleback to Kokopelli or Painted Horse. Once out of Painted Horse, head down to Mainline. Check out our terrain park in Kathy’s Playground under the High Meadow lift. Cover more than 2100 vertical feet by taking the Peak 5 lift and hanging a quick left. Get on Upper Crowning Glory, hang left for Middle Crowning Glory and you’ll end up on Lower Crowning Glory. Take Tombstone Express and work your way back to Peak 5, and start the same route but switch it up by taking Royal to Serenity to Showcase. c a n y o n s
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The Golden Door Spa is the perfect end or beginning to a day on the hill o d e s c r i b e t h e Golden Door Spa at Waldorf Astoria Park City as a “sanctuary of healing” or a “portal to peace and relaxation” is short-selling. evoking such clichés does more of a disservice to grasping the essence of this spa when a few steps inside can say what words cannot. Designed as the ultimate après-ski haven, the legendary Golden Door nestled at the base of the Wasatch Mountains has truly managed to harness the essence of ancient Japanese inns with the pristine power of Park City’s soaring altitudes in look and feel. the modern glass-lined walkways, granite, honeycolored alder and white leather sofas are complemented 3 8
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by dramatic, Japanese-inspired architecture and water features that pay homage to the simple beauty of nature outside its golden doors. the 20-foot “living wall,” for example, is layered with lush, green plants and is the first of its kind in Utah. two stories of water softly cascading down the spa’s walls further remind visitors of the rugged paradise waiting outside and thoughtfully reflected within. While most destination spas claim to restore harmony in mind, body and spirit, Golden Door Spa is the undisputed leader and legend in defining the gold standard of spas. Founded in 1958 by the visionary Deborah Szekely, the Golden Door began as a modest resort devoted to personal health and quickly became a luxurious wellness retreat devoted to gracious hospitality inspired by the
Quiet serenity awaits behind the Golden door above. The multi-level spa’s “living wall”, opposite, is the first of its kind in Utah.
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“To whatever degree our clients allow us in, we can change their lives...Decadence? We can do that. But as much as we can pamper our guests, we can help enlarge their vision of what they can accomplish physically, too.”
ancient Honjin inns of Japan. From the time this entirely unconventional resort first introduced innovations such as herbal wraps, hydrotherapy treatments, heart-pumping exercise and imaginative health cuisine, spas have taken root all over the world influenced by Szekely’s acute vision. the Golden Door Spa at Waldorf Astoria Park City is now the fifth location of the renowned brand in the world, and its 16,000 square feet of inspired opulence is a perfect complement to the lavish Waldorf Astoria label.
Guests are pampered by the staff, including Spa Director Scott Cowdrey, above right.
SCoTT CowDrey/ADAm finkle
Sanctuary Led by motivated Spa Director Scott Cowdrey and a staff of therapists, trainers, master stylists—even motivational speakers and life coaches—the spa includes fifteen massage, facial, and bodywrap treatment rooms, a full-service salon, men’s and women’s “onsens” (imagine warm and welcoming quarters for changing and showering named after Japanese hot springs), outside fire pits and a massive heated pool, a fitness center and cascading mountains as a backdrop to it all. in reference to its Utah home, nicknamed “the beehive State,” the sanctuary offers treatments inspired by the surrounding locale, such as the 80-minute Golden Honey signature facial, featuring a honey oatmeal almond scrub and mask developed exclusively for the Park City spa, the Mountain Mud back Relief or the Mountain Salvation Massage, which incorporates a special “high-altitude blend” of essential oils and pain-relieving gel for soothing tired muscles after a hard-hitting day on the slopes.
The Golden door Spa is located in the Waldorf Astoria Park City. For information and reservations, call 435-647-5555 or visit parkcitywaldorfastoria.com
Motivation Beyond Four Walls Services at The Golden Door aren’t just about a rejuvenating couples massage or a mani/pedi. “To whatever degree our clients allow us in, we can change their lives,” explains Director Scott Cowdrey. “Decadence? We can do that. But as much as we can pamper our guests, we can help enlarge their vision of what they can accomplish physically, too.” With a state-of-the-art Kinesis studio designed for resistance training that integrates natural movement to increase strength and mobility, thousands of square feet devoted to a Technogym fitness center with cardio and strength-training equipment, Pilates and spin studios, an in-house naturopathic physician, personalized
tests to determine body composition, resting metabolic rate and VO2 peak/max testing and nutritious spa cuisine, your personal fitness goals can be obtained quicker than ever. “We live on a canvas unlike any other here,” Cowdrey says. “Everyone has the ability to enjoy the beauty of it as they see fit, but we encourage people not to be confined to four walls when thinking of fitness and wellness. We motivate guests to reach beyond their limits and utilize the beautiful landscape of Park City as our picturesque stage. Golden Door guests leave with the ability to enhance their lives physically, mentally and spiritually. The difference is truly life-changing.” c a n y o n s
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Meet John Murcko The master of Canyons’ mountain cuisine, Chef Murcko.
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v e rs e e i n g 2 2 r e s t a u r a n t s , feeding the biggest ski resort in the Western Rockies—it could sound like a daunting task, but to Talisker-Canyons Executive Chef and Vice President of Food and Beverages John Murcko, it’s pure excitement. “My primary concern is how to convey my enthusiasm to the guests,” says Murcko. “I want every guest to be as excited about this food as I am.” Few people are as well-qualified as Murcko to feed Park City skiers. Besides the usual top chef qualifications—a diploma from the Culinary Institute of America, a resume filled with four- and five-star kitchens—Murcko has been an integral part of Park City dining since the resort town first started gaining a high profile back in the 1970s. A stint at the luxurious Goldener Hirsch, 15 years as director for Bill White Enterprises (which still owns many of the town’s best independent restaurants) and the past five years as Talisker’s VP of F&B have made Murcko a hands-on expert on high-altitude haute cuisine. An avid teli skier himself, he also knows from a personal point of
Murcko masterminds culinary dishes, above, based on his four-and five-star restaurant experiences. He brings an impressive resume to such kitchens as Talisker on Main, opposite. 4 2
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view the kind of food that appeals after a day on the slopes, and his own experience is backed up by his right-hand man, Chef Clement Gelas. Born in the mountainous Savoie region of France, Gelas has both culinary school credentials and hands-on experience at luxury properties in Europe and the U.S—not to mention an inborn love of Alpine settings and cuisine. The two chefs worked together at Bill White Enterprises, and not long after Murcko left to join Talisker, he invited Gelas to join his new crew as chef at Tuhaye Table Café, in Talisker’s golf community just outside Park City.
Personal Service is a Luxury “True luxury is personal service,” says Murcko. “To find out how I can provide that to our guests, I watch what they do to see what they want.” For example, guests stay at the vast resort for several days; they don’t want to eat in the same place for every meal. So Murcko has made sure there will be lots of dining options. Specialty food kiosks feature everything from burgers and Philly steaks to wok dishes and
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After working together at Bill White Enterprises, Murcko recruited Chef Clement Gelas (left) to head the kitchen at Talisker Club. Talisker on Main (below left), designed by Rebecca Buchan, Denton House, opened during the 2010 Sundance Film Festival.
pasta. Hot chocolate bars include a buffet of toppings for kids to create their own. There are lots of places for skiers to eat on the slopes, so they don’t have to come all the way to base for sustenance, but can stay on mountain as long as the light lasts. Murcko, the man at the top of the Talisker-Canyons food pyramid, relies on a hand-picked team of enthusiastic chefs and managers to keep the wide variety of resort restaurants humming. “It absolutely requires teamwork, he says. “I call it the “chefs collective.” We meet frequently to exchange ideas and solve problems.”
From Main Street to Guest Rooms
Murcko plans to begin a “provisioning” service— guests can arrange for staff to stock their suite’s pantries with their favorite foods.
To create a lively après-ski and singles scene, there are plenty of bars. Keeping families in mind, Murcko plans to begin a “provisioning” service—guests can arrange for staff to stock their suite’s pantries with their favorite foods. And of course, there are elegant restaurants featuring regional and sustainable cuisine, the kind Murcko and Gelas have become known for—including, besides the resort venues, Talisker on Main in Park City proper. “last year, during the Sundance Film Festival, we opened Talisker on Main,” says Murcko with a grin. “It was a madhouse.” But the restaurant opened to rave reviews and remains one of Park City’s brightest dining spots, today featuring culinary creations of chef de cuisine Briar Handly. Typically, Murcko won’t be resting on his laurels. Sundance 2011 is the opening date of Murcko’s next big project, the 3-meals-a-day, 175-seat restaurant, The Farm, right on the brand-new ‘beachfront” at Canyons’ base.
EatIng at tHE golDEn Door Renowned for its revitalizing treatments that beautify from the inside out, Golden Door’s cuisine builds on that nurturing philosophy. Golden Door Cooks at Home presents 200 low-fat, delicious recipes from the spa’s executive chef Dean Ruckers. Mango and Gazpacho Shooters, Salmon with Preserved Lemon Mashed Potatoes, Orange Almond Tuiles—these aren’t the self-denying, spartan dishes you would think could be “healthy.” Think again. orangE almonD tuIlES Scant 1 cup sliced almonds 2 large egg whites 2/3 cup organic powdered sugar 2 tsps. grated orange zest Preheat the oven to 375. Line a baking sheet with a baking mat or parchment paper. Put the almonds in the work bowl of a food processor and process until they resemble fine bread crumbs, about 30 seconds. In a bowl, mix nuts, egg whites, sugar, zest, and flour. Stir just until combined. Spread a heaping tablespoon of batter into a thin 3 1/2- inch circle on the cookie sheet. Leave 2 inches between cookies. Bake until golden brown, about 6 minutes. Remove cookies from the pan; transfer them to a rack. They will harden quickly. c a n y o n s
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First and second Generation窶年oel, left, Florence and their four children, Noel, Michael, Florence, Patti, Mimi and Greg, the youngest in this photo, who is now in his mid-40s. 4 6
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RoThman mounTain Meet the Rothman family— raised on powder and adventure at Canyons.
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here’s no denying Canyons’ rugged peaks and serpentine trails have seen plenty of history over the years. The ’60s era of “hotdogging” —or freestyle skiing on treacherous terrain —has expanded into one where 10,000-foot summits, deep powder and well-manicured runs rule the slopes, cloaked in the 350-plus inches of fresh powder Mother Nature provides each year. For the Rothman family, a fixture at Canyons since the mid ’80s, these mountains are an alpine archive of sorts; their peaks and valleys chronicle the generations of Rothman kin who have grown up skiing in the famed Park City. With properties in Alta, Deer Valley, The Colony and a ski-in/ski-out homesite nestled up against Canyons, Noel and Florence Rothman have made skiing the “best snow on earth” a lifetime sport for the whole family. And this alpine archive isn’t limited to the 18 immediate family members who grew up skiing and boarding on the resort’s vast territory. As Noel and Florence (Grandpa and Grandma) counted aloud in their Chicago office, the number quickly reached 50 when extended family, friends and a few unnamed exes were included in the tally. “We’ve spent some great family time on those mountains,” recalls Noel. “A few days a week, all season long, for many years, I’d say. We’ve loved Canyons since before it was ever called ‘The Canyons!’” But the magnetism of 4,000 acres of varied terrain set against Utah’s clear blue skies hasn’t been the family’s only draw to the resort. Their initial greeting and generational bond to Canyons can be credited to the resort’s own Jo Garuccio, a ski instructor for 30 years, six-time world triathlon champion and USA Triathlon-certified coach. “We are faithful Garuccio fans,” Florence thoughtfully exclaims. “Honestly, if Jo is at Canyons, we’re at Canyons. She works with each of us at our own level—always has. There is no better option for us, the kids or the grandkids.” c a n y o n s
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Jo Garuccio with the third Generation—David and Aaron Rothman, right, photographed spring 2010. They are the sons of Michael Rothman and the grand children of the original Canyons devotees, Noel and Florence.
The family teacher Florence fondly recalls trying out ski instructors in the mid ‘80s who could be patient and knowledgeable with her daughter, Mimi, who is hearing-impaired, while juggling her other three children. Although Garuccio had never dealt with a hearing-impaired child, Noel and Florence echo the same words about her first moments with their daughter: “She was wonderful. We were so impressed.” And that was just the tip of the iceberg. Garuccio and the Rothmans—extended family, friends and exes included—have spent the last few decades skiing Canyons’ cliffs and valleys. Being chased by a moose, beating avalanches, rescuing injured skiers and tracking down the best powder on earth—all alongside Rothmans ages 2 to 80—has been part of Garuccio’s job description for nearly 30 years. As a self-professed “lifelong ski student” with a master’s degree in Health education, she says skiing with families is all about researching and choosing the perfect snow, the best climate and the right exposure to push them beyond what they believe they can accomplish. “Canyons has the most diverse terrain anywhere —there is undoubtedly something for everyone,” she explains. “If you want to challenge yourself, you come to Canyons. For big mountain skiing and unmatched steepness, this is the place. If you want that deep champagne powder we’re famous for, this is it. If you want hot spots for the kids, you’ve got natural halfpipes, the terrain park, tree ski4 8
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ing and the playground. If you’re looking for scenic, tranquil trails, it is all right here.”
The Rothmans have seen it all Mimi’s four kids, ranging in ages from 9 to 20, and Michael’s 8-yearold and 10-year-old ski team pros swear by Garuccio’s commitment to excellence. “everything my kids know, they learned from Jo,” says Michael. “When she began with my sons at age 2, she was talking to me about proper ski equipment for kids – ideal skis, boots and poles. She has this pivotal understanding of what her students are able to accomplish and my kids are proof of it.” The youngest of Noel and Florence’s kids, Greg, who has introduced Garuccio’s ski expertise to a few of his girlfriends over the years, shouts from the back room, “If you want to be challenged, you go to Jo. Believe me!” each year, the Rothmans request Garuccio out of hundreds of instructors, and each year Garuccio incorporates their schedules into her jam-packed winter days. “Jo wants you to learn. It is so important to her,” Florence says with a smile. “She’ll do anything to make sure we’re getting the most out of our time with her, including time off the slopes.” And Florence isn’t exaggerating. The Garuccio-Rothman bond has evolved from a simple slope-side, client/instructor relationship to a familial connection well beyond Park City. “Jo has adopted us into her family and we’ve done the same for her,” Noel says. “We’ve celebrated Bat Mitzvahs, Bar Mitzvahs, our 50th anniversary, birth-
days, Thanksgiving and everything in between with her.” Michael calls to mind a time when Jo was visiting his family at their Chicago home and one of his young sons wanted to learn to ride a bike. “Jo went out with him for hours and didn’t come back until he learned to ride that two-wheeler,” he says. “She’s an invested teacher; it’s a valuable part of her character.” And the fact that the grandchildren have a running exclamation for Garuccio adds to her evident likability: “you’re not ski school – you’re Jo!” they say with toothy grins. As the Rothmans reminisce about the alpine archives that have bonded their tight-knit clan, they talk excitedly about gearing up for another year on Utah’s slopes. “It’s fascinating to see how far this beautiful mountain has come in our time here,” Noel says. “Watching the building, expansion and renovation has certainly been a sight to see. I hear about all these new innovations coming in this year and I wonder if we’ll recognize the place.” With the two, new state-of-the-art lifts, a direct-connect gondola, expanded terrain, restaurants and vastly improved snowmaking capabilities, the resort might look a bit different this year. But the sparkling snow assuredly blanketing the ground will make certain Canyons retains its place as a resort where family bonds have been forged for years and lifelong memories are waiting to be made on the slopes.
“Honestly, if Jo is at Canyons, we’re at Canyons. She works with each of us at our own level –always has. There is no better option for us, the kids or the grandkids.”
Top: Another third generation Canyons skier, above, David, here 3, with the family’s beloved ski instructor Jo Garuccio. David will turn 11 this year. Bottom left: Rothman on course. Bottom right: Third generation Rothmans Clara and Harrison, pictured here at 8 and 10 years of age, are both now in college. c a n y o n s
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Park city Dining Hits new HeigHts Canyons’ new roster of restaurants includes top stars of the Park City dining scene.
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n t h e c o m p l e te re -i m ag i ni ng of Canyons resort, food was high on the priority list. “Food has become an essential part of the vacation experience,” says Executive Chef John Murcko. “People expect food to be as high-quality as their rooms, the skiing, the amenities like spas and pools.” Park City has been known for years as a dining and recreational destination; restaurants like Glitretind at Stein Eriksen and Fireside Dining at Deer Valley garner consistent praise and the town’s Main Street is lined with multi-star restaurants. Now Canyons takes its full place in the roster of dining stars. The new ownership of a landmark hotel, the opening of a membership club and five new restaurants, an across-the-board up-scaling
A wood burning fireplace at Alpine House serves up fragrant flatbreads that complement the menu’s hearty and satisfying mountain fare. 5 0
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of food and beverage services and, most dramatic of all, the creation of a lively new restaurant on the “ski beach” at the core of the base area, or piazza—all this adds up to Canyons being a dining as well as a recreational destination. There are 15 total restaurants in the Canyons portfolio, each with a distinct personality, ambiance and menu. There’s no excuse for palate fatigue here. A sampling: The ski beach Whatever you want, when you want it The lively heart of the ski scene, the Ski Beach is home to a number of food and beverage carts and trucks, which offer the perfect option
Alpine House, left, a Denton House design, is a fitting apres ski destination or a place to start and end your day on the mountain. Lookout Cabin, above, has spectacular mountain top views at 9,000 feet.
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Spruce offers modern lodge elegance, above. Red Tail Grill, formerly known as Doc’s, satisfies hungry appetites with solid southwestern sustenance. Talisker on Main’s casual elegance, elevates, above, Chef Handly’s farm-to-table cuisine. 5 2
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to grab a quick bite between the bases of the new gondola and new quad lift. From breakfast to après-ski and dinner, guests can order food and beverages here; the open plan makes this a great venue for events. It’s a place to chat and gather between runs, refuel before heading up the mountain again and relax over dinner when you come down for the day, The Ski Beach’s firepits and food kiosks mean guests can make this the kind of restaurant they want it to be—a quick pit stop, a nourishing family meal or cozy dinner a deux. Be sure to check out The Chocolate Bar, where you can create your own hot chocolate invention. alpine house Big flavor, high times once an on-mountain private club of the privileged, Denton House-designed Alpine House is now a public affair. The artisanal cocktail menu offers signature creations by the in-house mixologist. Foodwise, the big attraction is the wood burning oven that churns out piping hot, fragrant flat breads. Try the local artisanal salumi plate. other delights: kobe sashimi, wild boar ribs, warm herbed olives, oyster-sake shooters, a trio of lamb pops…you get the idea—hearty, but not overwhelming. s p r uc e aT T h e Wa l d o r f-a sT o r i a True mountain-style elegance Spruce is based on the principles of impeccable service and original food and drink. To that end, the kitchen depends largely on locally farmed and raised produce, and locally made food. The emphasis on fresh, seasonal ingredients extends even into the bar, famous for its artisanal cocktails. Mohair walls, bleached antlers, Baccarat chandeliers and saddle leather upholstery give the restaurant a unique spin on the grand lodge theme. Dishes like the bacon-wrapped elk filet and baked raclette are pure utah. lookouT cabin Dining on the top of the world Perched on the top of lookout Mountain, this is one of the most amazingly situated restaurants in the world. Vanity Fair called it the most spectacular ski dining spot in the rocky Mountains—surely this is one of the most impressive wine lists you are likely to find at 9,000 feet. Besides a full-service bar and a ski-in, ski-out seated lunch, lookout boasts a first-class kitchen serving a mouth-watering selection of soups and salads, plus entrees like grilled utah trout, Kobe burgers and Mountain Man homemade chili. red Tail Grill Adding some spice to the mountain Formerly known as Doc’s, red Tail Grill is located in the Grand Summit Hotel at the base of orange Bubble Express and features solid southwestern sustenance, perfect fuel for an active mountain experience any time of year. Tacos, burritos and a huge selection of tequilas in the bar make red Tail a convivial spot for lunch, après and dinner.
red pine lodGe Serious sustenance on the mountain Canyons’ mid-mountain rest stop, red Pine lodge, is nestled in the pines high above the base. The menu features American classics served cafeteria style, as well as a new bar. Sip drinks or freshly-brewed java while you take a mountain break and enjoy the spectacular views. on Saturdays, ride the gondola up to red Pine lodge for the all-you-can-eat western BBQ buffet. Slow-roasted prime rib, stick-to-your-ribs ribs, pulled pork and beef brisket come with all the fixings, plus a live country-western band. cloud dine Lunch at the top At the top of DreamCatcher and DreamScape lifts, lunch menus feature hearty food with the healthy twist that will keep you full for a day on the slopes. To m b s T o n e G r i l l Cool mountain air, hot BBQ Enjoy an open-air grill that serving authentic mouthwatering BBQ; open daily for lunch. umbrella bar Sips and nibbles A lively new spot in the resort Village and the perfect location for après ski drinks and a quick bite to eat. In addition to draft beers,
Dining at Neighboring Resorts J&G Grill at St. RegisDeercrest Resort 2300 Deer Valley Dr. East Park City, 435-940-5760 World-renowned chef Jean-Georges Vongerichten is the eponymous head of this sky-high restaurant, perched at the top of a funicular. There’s a stellar wine bar, communal dining table, enclosed patio and a variety of glam ambiances where you enjoy the cuisine (burgers, steaks, even pizza) from the open kitchen. Glitretind Stein Eriksen Lodge 7700 Stein Way Park City, 435-645-6455 Executive chef Zane Holmquist has been presiding over this prestigious kitchen for years. With colleague sommelier Cara Schwindt he has created a famously innovative and
high-quality restaurant. Dishes like the Berkshire pork porterhouse and the lamb T-bone combine the heartiness of mountain cuisine with the finesse of a gourmet kitchen. Goldener Hirsch 7570 Royal St. Park City, 435-649-7770 The Old World charm of the Austrian original is recreated here with a New World sensibility. Chef Michael Showers updates Alpine classics like wiener schnitzel with thyme and capers, and garnishes fat asparagus spears with housemade lamb pancetta. The menu changes constantly; what stays the same is the traditional coziness and warm hospitality of this quaint dining room. c a n y o n s
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Dining around town: check out off-resort food experiences at (clockwise) Talisker on Main; Glitretind’s chef Zane Holmquist; 350 Main’s Western vibe; High West’s main bar. 5 4
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there will be a special menu featuring chilis and specialty gourmet hot dogs—including “Prime”, a Kobe beef dog, the turkey meat “Birddog,” and the classic American “Homerun”—served naked with your choice of 20 different accoutrements.
Park City Proper Main Street is lined with restaurants and there are many more off that crowded path, but here is a look at some high points. Talisker on main 515 Main St., Park City, 435-658-5479 taliskeronmain.com
A true chef-driven restaurant, the menu at Talisker on Main changes according to seasonal availability. Chef Briar Hendly works with the freshest local ingredients to bring the spirit of the land straight to your table. The lovely, chandelier-lit dining room—a vision of Denton House designer rebecca Buchan —adjoins an open kitchen and several smaller dining nooks, including a charming fire-lit patio. In a town heavy on antlered décor, Talisker’s light approach is welcome. Expect seriously conceived dishes like duck breast sous-vide with black pepper spatzle, elk carpaccio, lamb loin with juniper quinoa and smoked oyster mushrooms and cherry reduction. The kitchen depends on local sources for vegetables, trout, game, cheese and chocolate, meaning ingredients are always at their freshest. on the other hand, Murcko knows when to shop elsewhere: the lobster hushpuppies are glorious. no name saloon 447 Main St., Park City, 435-649-6667
Murcko plans to begin a “provisioning” service— guests can arrange for staff to stock their suite’s pantries with their favorite foods.
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Forget Park City’s reputation as a playground for the stars for a minute, and travel back to its wild west roots. The saloon’s slogan sums it up: “Helping people forget their name since 1903.” Besides the local beer and whiskey and the usual bar diversions like sports on TV, shuffleboard and generally shooting the breeze with some of Park City’s entrenched and colorful characters, No Name serves up a famous buffalo burger, made with 100 percent bison meat and served with housemade buffalo chips. you gotta love it.
rocky Mountain red trout with salsa and yams belie any notion that healthy food should be anything but remarkably delicious. hiGh WesT disTillery 703 Park Ave., Park City, 435-655-2624 highwest.com
350 main 350 Main St., Park City, 435-649-3140 350main.com
Chef Michael leClerc blends global flavors with classic cuisine, creating a highly personal style of cooking. No wonder—his chef bio includes stints in Geneva, Maui, Thailand, Deer Valley, Frankfurt, New york, and Paris. At 350 Main, he serves a menu that combines the best of his experience—starters like warm duck confit with frisee and plum-black pepper demi-glace and lobster bisque made with coconut and basil crème or signature entrees like his famous coffee-rubbed pork tenderloin. In addition, leClerc’s Menu de Sante focuses on foods that are high in vitamins, antioxidants, and flavor, but low in saturated fats and calories. (In fact, leClerc uses no trans fats in his kitchen at all.) Sea scallops crissted with black sesame seeds and grilled
Proprietor and distiller David Perkins learned all he could about making high quality whiskey back in Tennessee, then brought it home to Park City, utah. His gastro-distillery, located in a brilliantly re-designed livery stable and house, turns out prize-winning small-batch aged rye whiskey and peach vodka made with local peaches. Belly up to the bar, or dine on small plates or full dinners in the cozy dining rooms. WasaTch breW pub & breWery 250 Main Street, Park City, 435-549-0900 wasatchbeers.com
utah’s first micro-brewery and brewpub is still one of its best—in fact, it was named the best mid-sized craft brewery at the 2010 Great American Beer Festival. Besides an ever-growing list of excellent and cleverly named brews (Polygamy Porter, for example), available at the pub and in stores, the menu of hearty, beer-friendly food is an attraction on its own. c a n y o n s
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WeStGAte ReSORtS Space. Amenities. Locations.
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ne of UtahÕ s premier mountain resort properties, the luxurious Westgate Park City Resort & Spa boasts well-appointed Park City accommodations from cozy guest rooms to spacious two-bedroom suites with fully equipped kitchens, whirlpool tubs, fireplaces and more, depending on the suite. •
Amazing Amenities for the Entire Family
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Enjoy the World-Class Serenity Spa by Westgate
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Spacious Suites with Dining Area & Kitchenette
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Ski-in/Ski-out Rooms in The Canyons Resort
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Utah’s Largest Indoor/Outdoor Pool
Westgate Park City Resort & Spa
Spacious Suites
Great Dining
MKTG 80836b
Utah’s Largest Indoor/Outdoor Pool
Book 3 Nights and Get the 4th Night Free in Park City! 1-800-313-5303 Promo Code: CANYONS
www.WGParkCity.com Terms and conditions apply. Offer subject to availability. Restrictions may apply.Valid for Studio and One-Bedroom Suites only. Offer expires May 31, 2011.
Westgate Park City Resort & Spa 3000 Canyons Resort Drive, Park City, Utah 84098 Other Westgate Resorts Destinations Branson, MO | Daytona Beach, FL | Gatlinburg, TN | Las Vegas, NV | Mesa, AZ | Miami, FL | Myrtle Beach, SC | Orlando, FL | Tunica, MS | Williamsburg,VA
RELAX. REJUVENATE. REFRESH. The Grand Summit Spa & Health Club provides stress free piece of mind, comfort and relaxation while refreshing and recharging your body and mind. Our signature services offer unique indigenous therapy treatments designed to your personal preferences. Please take the time to treat yourself, renew your spirits, rejuvenate your body, and revitalize your soul.
For Reservations and More Information (435) 615-8035 • THECANYONS.COM
UTAH’S FIRST AND ONLY PREMIER ALPINE CLUB. Introducing Canyons Club, the first and only true premier, four-season Alpine Club in Utah. With one-stop concierge membership and superior personalized service, Canyons Club provides desired luxuries and select services to elevate and enhance your mountain experience.
For more information about weekly and annual memberships, please call 435.615.3370.