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Photo by Ryan Bonneau
TELLURIDE Photo by Nicko Ferguson
Free entertainment. Mesmerizing fire performances. Spectacular fire art.
January 19–21 Dynamic fire art performances nightly on the Telluride Ski Area. A Fire Ball at North America’s highest nightclub atop the ski mountain. Witness larger-than-life works of art, fire-enhanced art cars, fire dancers and other interactive one-of-a-kind fire art installations. Plus, free workshops during the 4th annual Telluride Fire Festival.
telluridefirefestival.org 501 c3 not-for-profit organization
Photo by Scott London
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publisher’s greeting It’s Fall, and we have had a full display of gorgeous leaves as well as an ample amount of snow to help get the season kicked off. Our snowman cover came to life right after the first snow of the season in Aspen. Arapahoe Basin is open, and Loveland Ski Area is almost there. Once they open, the rest of Colorado’s resorts will start firing up their lifts, too. Many of us have been pulling out our warm, wooly clothes and prepping our yards and homes to be sure we stay warm. Ski’s and boards are out, and most of us have checked to be sure we have everything necessary to hit Colorado’s first powder day. If you have kids then be sure to check out the article on The Family Inventory from The Brave Ski Mom, Kristen Lummis. At this time of year, some of us would rather be biking or hiking...until we can’t. Durango is one town where you can have all four seasons year round, except for maybe a few days. Our Associate Publisher is a heart-on-her-sleeve Durangoan. She shares her passion for the town on our opening pages. It is far but worth the drive time for an actionpacked visit. Ski in the morning; bike, hike, golf or paddle in the afternoon. Autumn was and still is a time to stock up the pantry and prepare for holiday feasts. For many of us in the resort industry, we tend to have unconventional holiday celebrations and gather with our friends. We celebrate “Friendsgiving” and have a few recipes for you to consider adding to your entertaining repertoire. Our feature articles talk about those influencing our tastes with interviews with mountain town chefs and sommeliers. We celebrate the entrepreneurial spirit that lives up here with articles on the makers and visionaries that make our towns great in this edition. Colorado’s mountain towns are filled with “do’ers” making their dreams a reality in so many ways. We think you will agree: Colorado residents have a pioneering spirit that keeps our town’s unique and special. We love it here and hope you enjoy our region’s stories and profiles. ~Cheers, Holly Battista-Resignolo, Publisher
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14 PLACE 18 FAVS 20 VIEWS 22 PRIORITIES 24 GEAR 26 ENTREPRENEUR
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TRAIL WELLNESS FAMILY BIZ Food Industry Pro's REAL ESTATE
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STAY EAT COCKTAILS EAT REVIEWS GO!GUIDE CALENDAR
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If you would like us to consider you for a feature, please contact us at 970 485 0269 or email us at mtntownmagazine@gmail.com 2015 MTN Town Magazine. All rights reserved. No portion may be duplicated, in whole or in part, without the written consent of its publishers. Every effort has been made to ensure the accuracy of the information contained in this publication. The publisher assumes no responsibility for accuracy of information or omissions from the material provided. MTN Town Magazine cannot be held liable for the quality or performance of goods and services rendered by the advertisers published in this magazine.
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Durango
You Can't Stop
by Joy Elizabeth Martin
Tucked between the majestic San Juan Mountains and pine-clad mesas of Southwest Colorado, Durango is a vortex for idealists. Historians swoon, geologists drool, train buffs flock and foodies rave. Entrepreneurs make moves. Nonprofits thrive. Kids and old timers shred gnar. College students and second homeowners come and go, and everybody gets rich in outdoor adventures. Since 1881, Durango has survived the busts and booms of mining, tourism and the climate, building its very own brand of bona fide Colorado mountain town. With a population of 18,000, it's just big enough to go your own way and just small enough to build community. It's hard to talk about Durango's endless awesomeness for fear it'll turn into another Colorado town that rhymes with 'bolder,' but here goes. Durango unfolds along the banks of the Animas River, one of Colorado's last free-flowing rivers. The Animas serves as both a playground for rafters, kayakers, tubers and fisherman, and the lifeblood for flora, fauna and anyone who appreciates a really pretty park flowing right through town. Trickling from meadows off the flanks of Cinnamon Mountain north of Silverton, the Animas eventually joins the San Juan River and ultimately feeds into the Colorado River. Just outside of Durango, 1.8-million acres of San Juan National Forest welcome the determined to explore some of the most vertical terrain in America. Here, Colorado's largest wilderness area, the Weminuche Wilderness, boasts three 14ers, a bounty of 13-ers and a lively population of elk, moose, bear and lynx. At 6,512 feet above sea level, Durango gets the average Texan high in minutes, while also serving as a breeding ground for more Olympic, world and national champion athletes than any other town in the country. Beyond mountains looming in
PHO TO CRE D ITS: Mike Alcott
region, so trust the natives. Checkout the Durango Running every direction, America's prized deserts of the Southwest sit a Company or Pine Needle Mountaineering for starters. stone's throw away. It's truly an outdoor enthusiast's utopia. And, to keep the locals rolling into all hours of the night in all Days revolve around when you can squeeze in trail time. types of weather, there is Tailwind Nutrition, a locally-founded, Mountain bikers, trail runners, hikers and man's best friend relish Durango-based business built by endurance athletes, for over 300-miles of trail within 30-minutes of downtown Durango. endurance athletes. But locals also can't keep up their hundredAnd, thanks in large part to the efforts of local nonprofit, Trails mile-an-hour pace without their other go-to 2000, locals and visitors alike reap the benefits of nectar: craft beer. access to oak-shaded respites, aspen-quaking From riding meadows and high-alpine splendor unparalleled Durango is home to six quality breweries: horseback through in all seasons. Animas Brewing Company with its Kolsch and snowy woods to soft pretzel allure; BREW Pub & Kitchen, built In town, nearly 2,700-acres of protected sharing a picnic in a on an Indian burial ground and the best seat in open space inspire more than good health; they field of wildflowers the house for viewing the train returning from inspire action. From crunching snow underfoot on a bluebird Silverton; Carver Brewing Company, Colorado's to watching monsoons roll across the mesa to summer's day, this second oldest brewpub and Durango's best discovering the magic of blazing fall foliage, folks hamlet doesn't lose brunch; Durango Brewing Company, the North here feel extra passionate about public lands its shine as the years Side's brewery; Ska Brewing, the 22-year-old and speak up for them. This connection to the roll by. industry standard for craft beer; and, finally, land is nurtured as soon as a Durango-born baby group-friendly dining spot, Steamworks. breathes its first breath. These breweries don't just brew gold; they A desire for all things sunshine, dirt and win it, too. From Steamworks Steam Engine Lager, which took fun spans generations, as Durango's offspring are encouraged home gold at the 2016 World Beer Cup, to Ska's True Blonde at the from an early age to learn how to mountain bike through local bike 2014 Great American Beer Festival, these smile-inducing beverages development organization, DEVO, and how to ski or ride through come in pints, cans, growlers and kegs fit for kings. winter programs like Snowburners. Many parents are either former or current professional athletes, and most locals would rather haul So how do Durangoans afford to live life so well? While there their children around in a bike trailer than a car. are exceptions to every rule, they seem to work just hard enough to manage the outrageous costs of living in paradise. As well, Like other mountain town dwellers, your gear is often worth Durango is home to more than 3,800 businesses ranging from more than your house, and it's totally justified to own more than technology start-ups to dog treateries. It was voted one of the Best one bicycle. You won't find an REI anywhere in the Four Corners 16
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Places to Start a Business in Colorado by Nerd Wallet in 2015. Home to Fort Lewis College and a bright community overflowing with PhD's, Durango clearly takes a proentrepreneurial mindset and serves to encourage folks to pursue their money-making dreams. One of the most successful companies, Mercury (now Vantiv), grew to over 400 employees before selling for $1.65 billion in 2014. From the state's first co-working space (DurangoSpace) to mentoring programs, like SCAPE, Durango is becoming a hotbed for hard workers who want to make sure they still have time to fly-fish and enjoy a cup of 81301 coffee. With more restaurants per capita than San Francisco, it's not hard to find something for every palate in this land of plenty. Nachos and margaritas at Tacos Nayarit, perfect-crusted pizza at Fired Up Pizzeria and seasonal, farm-to-table goodness at Season's Bar & Grill are just a few taste-bud teasers. And, for ambiance that captures the best of Durango, don't miss an evening dining at El Moro. Under the gaze of Engineer Mountain and the Twilight Peaks, Purgatory Resort is a soul-quenching detour on your way to heaven. Nestled in the heart of the San Juan Mountains, some would say Purgatory is heaven. With over 1,500-acres of skiable terrain, this familyfriendly destination offers a little something for everyone - groomers, tree skiing, bumps, terrain parks and more. Affectionately called "Purg" by locals, the resort is proud to announce upgraded snowmaking infrastructure and new intermediate and expert trails on the front and back sides of the mountain for the 2017/2018 season. Across the street, the Durango Nordic Center boasts 20-kilometers of daily-groomed trails ideal for skate and classic Nordic skiing, snowshoeing and fat biking. Beyond, half a million acres of wilderness evoke backcountry enthusiasts to explore endless heights and chutes. Who would've thought heaven was only a 25-minute drive from Durango, Colorado? As amazing as it sounds, Durango is far from perfect. For instance, the city struggles to agree whether fluoride should be put in the water or e-bikes allowed on the trails. Internet service leaves something to be desired. The airport is a headache for those arriving and departing. And no one can forget that USA Today notoriously voted Durango to be the Least Fashion-Conscious City in America in 1988. What the media hasn't acknowledged, however, is that Durango is also easily the Best Costumed Society in the World (unofficial title). Eager natives use any excuse to don an alter ego, whether mourning the loss of a friend or trying to shake off cabin fever during those five days in February called Snowdown, which are dedicated solely to providing limitless costume-wearing opportunities. Besides winning awards for its ski-ability and leafpeeping grandeur, Durango also serves as the ideal backdrop for first dates, weddings, honeymoons and even 60-year anniversaries. From riding horseback through snowy woods to sharing a picnic in a field of wildflowers on a bluebird summer's day, this hamlet doesn't lose its shine as the years roll by. So, if you choose to visit, good luck trying to leave, for Durango, Colorado, is, at the end of it all, a beautiful, beer-soaked, tan, happy vortex.
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MOUNTAIN STANDARD We had been seeing and hearing about a Boulderbased team that has strategized, designed and built thousands of products for the outdoor industries leading brands. Their focus has been creating core outdoor clothing that consumers need and want. The "Standard" of this company is to live and work in our home state of Colorado, with the mountains shaping their designs for users living or spending time in the mountains.
This company, Mountain Standard, has won our heart. First, they are based here in Colorado and second they produce some really great pieces to help you face the elements year round. I picked up their Women's Lightweight Hoodie during an event they were displaying at. The cut was stylish and flattering and perfectly put together. The warm hood and perfectly placed thumb holes that don't chafe your hands, enhance the cozy heathered fleece material that is used to produce it. This piece will be part of the outdoor repertoire for a long time and we will definitely look to invest in more of their gear.
www.mountainstandard.com
PH O T O C RED I T: Cody Mann
Envy Snow Sports Here is a cool new concept, The Envy Ski Frame. The revolutionary Envy Ski Frame allows skiers to use snowboard boots, offered by top manufacturers, to go alpine skiing. Skiers can now enjoy soft, comfortable, warm boots on the slope, around the lodge, and walking to and from the mountain. The lightweight ski frame meets ISO (5355) standards and clips into standard ski bindings providing the support and performance needed for ski control. This Ski Frame has been designed to bring comfort back to skiers of all ages. There is now a new option for your feet to ski in that goes beyond uncomfortable, cold, hard shell ski boots. The new Ski Frame was selected by SIA as a featured product in the 2017 Snow Show in Denver. Over 100 retailers have tested the ski frame with overwhelmingly positive feedback. We are looking forward to giving it a try as well.
www.envysnowsports.com
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Colorado 14'er Initiative The Colorado Fourteeners Initiative is the country's leading high-altitude trail-building, terrain-restoration, and hikereducation organization. To date the Colorado Fourteeners Initiative has constructed 31 sustainable summit hiking routes on 28 Fourteeners to help mitigate impacts associated with 260,000 annual hiking use days on these peaks. CFI also provides on-mountain hiker education in Leave No Trace practices to Fourteener enthusiasts to limit recreational damage to rare and fragile alpine tundra ecosystems found on the peaks. Their mission is to protect and preserve the natural integrity of Colorado's 54+ 14,000-foot peaks through active stewardship and public education. Get involved or help support this fabulous non-profit..
www.14ers.org
SUMMIT HUTS The Summit Huts cabins see an average of 7700 visitors a year. Roughly 1/3 of those are to Janet’s Cabin. Part of the appeal of Janet’s is the remote feel of the roadless area, but that roadless nature means that once a year they need to fly everything in for a year of operations in- “Heli Day”. That once a year was assisted by a group of wonderful volunteers who made it possible! Here are a few stats on Heli Day 2017: •15 round trips between the Copper Mountain staging area and the cabin •average trip time 11 minutes 40 seconds Trips In Sequence Were: •
2 nets of firewood
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2 nets of firewood
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2 propane tanks
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2 nets of sauna wood
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1 net of hut supplies
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(break to refuel and switch pilots)
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2 nets of firewood
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1 bay window (longest trip of the day, 17 minutes, due to light & fragile load and high winds)
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2 propane tanks
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2 nets of firewood
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1 bay window
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(break to refuel)
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2 nets of firewood
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2 nets of firewood (plus 2 cases of beer for the cabin volunteers)
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2 nets of firewood
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2 nets of firewood
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2 propane tanks
They haven’t seen a final bill yet, but it’s a spendy day at $4,500/ hr! Book a trip or help support this wonderful resource where you will rediscover time for peace, family and friends.
www.summithuts.org
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SK I ARE A OPENINGS & U P D AT E S Get ready for the season! New experiences, chairlifts, terrain, lodging and dining options are among the many improvements you will find at Colorado mountain resorts and ski areas.
Arapahoe Basin Ski Area- With one of the only terrain expansions in the country, Arapahoe Basin is adding 468 new acres over two years with the expansion into the Beavers and Steep Gullies. For the 2017-18 season, 371 acres of most difficult and extreme terrain will be open; guests will need to hike back to the Pallavicini chair. A four-person lift will be installed for the 2018-19 season, and two more intermediate trails will be added in the Beavers. The rental shop has undergone a remodel this summer and Free device charging stations and public wifi throughout the base area and at Black Mountain Lodge is now available. arapahoebasin.com Aspen Snowmass- Aspen Snowmass will host
Olympic qualifying events when the U.S. Grand Prix stops in Snowmass January 10–January 14, 2018. U.S. Snowboard Team and U.S. Freeski Team athletes will be competing to punch their tickets to February’s Pyeongchang Winter Olympic Games. Snowmass will celebrate its 50th Anniversary all season long including $6.50 lift tickets on December 15, 2017. This was the original price for a lift ticket on opening day in 1967. Celebrations will include a 50th Anniversary Golden Gala, monthly firework displays and other festive events. The Breathtaker mountain coaster will open at Snowmass Mountain in December 2017. The mountain coaster will drop guests more than 400 vertical feet on a mile of turning track and be open year-round. aspensnowmass.com
Beaver Creek- To improve the experience for beginner and intermediate skiers and further establish Beaver Creek as the World’s best luxury resort for families, Beaver Creek Resort is debuting a new 200-acre family learning area accessed by a new high-speed lift. Red Buffalo Park, located at the mountain’s highest elevation, 11,440 feet, provides 13 trails designated as a family adventure zone and features family-friendly amenities. beavercreek.com Breckenridge- Get ready for an improved Falcon SuperChair! The chairlift is being upgraded from a quad to a highspeed, six-passenger lift, offering an easier and faster ride up Peak 10. Breck’s Ten Mile Station is going a little “Willy Wonka” this winter season, adding an old fashioned sweet shop. breckenridge.com Cooper- Cooper’s new mountaintop yurt lodge will be open
all season with delicious food, drinks and a large deck with stunning panoramic views, it’s a great spot to stop for a bite to eat. Cooper will also host four Moonlight Mountain Top Yurt Dinners
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on the first Saturday of each month from January through April 2018. The resort will celebrate its 75th Anniversary with a birthday party on New Year’s Eve with cake, balloons, a torchlight parade & more. skicooper.com
Copper Mountain- Copper Mountain will host Olympic qualifying events December 6-10, 2017 when U.S. athletes compete in the halfpipe and big air events during the U.S. Grand Prix. Visitors can enjoy a new lift and lodge, the Kokomo Express Lift and Koko’s Hut. The lift will serve beginner terrain in the West Village, while the lodge will offer seating, casual dining and more, complete with a large outdoor deck and sweeping panoramas of Copper Mountain and Tenmile Range. Copper will also debut the Rocky Mountain Coaster this fall with an overall length of 5,800 feet and a vertical drop of 430 feet, the mountain coaster will be a thrilling year-round experience for guests. Throughout the season, visitors will be able to leave their passes in their pockets as Copper is adding RFID technology to eight mountain access lifts. The Center Village will welcome three new restaurants: Toast & Co., a laid-back space for savory breakfast, brunch or evening libations, Downhill Dukes, where the menu features dog friendly items, and Ten Mile Tavern, an inviting restaurant and taproom featuring rustic modern interior décor, an indoor/outdoor fireplace, walk-up bar and elevated patio space for guests to gather. coppercolorado.com Crested Butte Mountain Resort-
For the 2017-18 season Crested Butte is enhancing the guest experience for beginners by re-grading the teaching terrain and introducing a new adult beginner area. Guests looking for a break from the slopes can enjoy a slice from the new pizza oven at Paradise on Crested Butte. A new program, CB North Face Guides, will help expert skiers and riders navigate the extreme terrain of the resort including the famed North Face. Crested Butte will host its annual Christmas Eve celebration, an evening complete with a torchlight parade and Santa Claus coming down the mountain in a sleigh pulled by a snowcat. skicb.com
Echo Mountain Resort- Echo Mountain will open for the 2017-18 season with improved access to tree skiing areas at the resort. There will be wider trails to accommodate beginner skiers and riders and a new magic carpet in the beginner area to aid with lessons and those just learning how to ski or snowboard. echomountainresort.com Eldora Mountain Resort- Eldora is introducing
the brand-new Alpenglow Express six-person high speed detachable lift. This lift will cut a 15-minute ride down to four minutes, making it easier to ski more vertical each day and helping powder hounds catch early morning turns before heading back to the office. The Indian Peaks Lodge will also have free wifi and a new snowcat will provide a better grooming experience. eldora.com
Granby Ranch- This winter Granby Ranch is expanding its cross-country skiing trails and adding new snow school lessons with Chris Anthony, an international competitor in both alpine racing and big mountain skiing. granbyranch.com
Hesperus Ski Area- Hesperus will install additional lights to increase night skiing terrain for the 2017-18 season. The ski area will re-open the rope tow and install a new yurt, to provide additional indoor space for guests. The rental shop will be expanded for a more customer-friendly experience. ski-hesperus.com Keystone Resort-
The Montezuma Express Lift, a primary lift on Dercum Mountain that serves popular intermediate and beginner ski terrain, has been replaced with a high-speed, six-passenger chair that will increase efficiency and capacity by up to 25 percent, while improving skier and snowboarder circulation on the mountain. keystoneresort.com
Loveland Ski Area- To
celebrate its 80th year of operations, Loveland will offer snowcat skiing in Dry Gulch for the first time this season. Loveland will also continue the popular Mountaintop Matrimony event on Valentine’s Day. skiloveland.com
Monarch Mountain- This
winter Monarch will launch a new and improved website and feature improved cellular service at the mountain. skimonarch.com
Purgatory- A new mountain coaster will be accessible from the base area and operate year-round. The coaster will be 4,000 feet in length with a 300 foot-vertical drop, and will feature eight switchbacks and one loop, giving guests another fun activity snow or shine. Purgatory is also expanding its terrain with new intermediate and expert trails on the back- and front-sides of the mountain, and will add new gladed tree skiing. The triple chairlift, Needles Lift 6, will offer a new mid-way loading zone to provide an easier way to access terrain for ski teams, terrain park users, and skiers or riders who want to take laps on the frontside of the mountain. The resort will feature new snowmaking infrastructure including increased pumping capacity and more energy efficient snow guns. skipurg.com Powderhorn- An increase and improve glade skiing acreage has been added at the resort. Powderhorn will also host its annual New Year’s Eve fireworks and torch light parade to welcome in the New Year. powderhorn.com Silverton- Guests at Silverton will
be able to celebrate powder days of 50 inches or more with ski area provided snorkels throughout the season. Silverton has also revamped its season pass offerings to include an Unguided Spring Pass with 10 new partner mountains for only $149. silvertonmountain.com
Steamboat- Significant improvements to its gondola will provide a faster, smoother and more efficient experience for guests. The Outlaw Mountain Coaster, will now operate year-round and descends more than 400 vertical feet with a riding length of more than 6,000 linear feet, making it the longest mountain coaster in North America. steamboat.com Sunlight Mountain Resort-
Sunlight is building on its popular Ski, Swim, Stay Package by adding two new lodging partners in nearby Carbondale, Colorado.Sunlight is also holding elections for its Mini-Mayor, adding to its snow grooming equipment and continuing the Slope & Soak 4-pack package. Sunlight is relaunching the acclaimed Sunny 700 with new handcrafted Sunny 700 skis made by Meier Skis. sunlightmtn.com.
Telluride Ski Resort-
Celebrating its 45th Anniversary, Telluride is continuing an ongoing multi-year, multimillion-dollar investment in snowmaking upgrades and technology. In 2017-18 this will include expanding the grooming fleet and investing in a new dual-purpose project that serves as a golf course practice facility in the summer months and a 15-acre terrain-based learning area during the winter ski season. Telluride will also continue refurbishing the Peaks Hotel, including upgrades and refinements to the hotel’s spa. tellurideskiresort.com
Vail- The Northwoods Express Lift (#11) will debut as a six-passenger lift during the 2017-2018 winter season. The new lift will mark the 10th lift replacement in the last 11 years at Vail. The Arrabelle at Vail Square, A RockResort, celebrates 10 years in January 2018. A celebration of the anniversary will take place in December and special activities will be held in Vail Square vail.com Winter Park Resort
The Winter Park Express, the train service between Denver’s Union Station and Winter Park Resort that was reintroduced last year will expand service. The addition of three First Friday trips will give guests a total of 27 round-trips to choose from. Prices
on select departures have been lowered to $29 one-way, providing additional cost savings for those looking to travel to the slopes by train. The Winter Park Village will feature a renovated rental shop and a new retail location, reducing wait times on busy rental days. There are two new snowcats to increase grooming efficiency, 4,500 new feet of snowmaking pipe and 15 new snow guns to improve early season snowmaking. A new trail from the top of the Zephyr Express Lift to the Mary Jane Trail will allow easier access from the Winter Park side of the mountain to the Mary Jane side. winterparkresort.com.
Wolf Creek Ski Area
Wolf Creek will open the 2017-18 season with the Lynx Lift, a new covered, conveyor lift that will service beginner terrain, but also help intermediate and advanced skiers access the Elma and Alberta lifts. The ski area will expand its snow making capacity with new high-efficiency fan guns and add a new snowcat for grooming operations. A new point-of-sa le ticketing system will make the ticketing and lesson purchasing process quicker for guests and allow season pass holders to go direct to lift. wolfcreekski.com.
2017-18 SKI AREA OPENINGS Arapahoe Basin mid October Aspen / Snowmass 11/24 Beaver Creek 11/23 Breckenridge 11/11 Copper Mountain 11/11 Crested Butte Resort 1/24 Eldora Mountain 11/18 Howelsen Hill 11/26 Keystone 11/6 Loveland mid October Monarch Mountain late November Powderhorn 12/15 Purgatory 11/19 Silverton Mountain 12/29 Ski Cooper 11/28 Ski Granby Ranch 12/17 Steamboat 11/23 Sunlight Mountain 12/9 Telluride 11/24 Vail 11/18 Winter Park Resort 11/16 Wolf Creek 11/4
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H A P P Y HOL ID AY S T O A L L!
GE ORGE T OW N M A I N ST R EE T DE CK ED FOR T H E HOLI DAYS
P H O T O C R E D I T: G A R Y A . H A I N E S , G R I Z Z LY C R E E K G A L L E R Y 5 1 2 6 T H S T R E E T • G E O R G E T O W N , C O
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ZOETICA BY KRISTEN LUMMIS There are moments in life that change us, like falling in love or having a child. And then there are moments that stop us cold, when we realize that things aren’t what we assumed. For Crested Butte entrepreneur Karen Hoskin (you may know her from Montanya Rum) a gut check moment came when she realized how much “convenience trash” she was generating. “I had a sense of horror,” she shares. “I’ve always believed in the inherent good of humanity, that ultimately we will do the right thing. But then I took a close look at how convenience trash is choking the planet and I realized that I was part of the problem.” Convenience trash includes plastic straws, utensils, coffee cups, clamshells from the hot line at Whole Foods, water bottles and so much more. Just think about this: an October 2017 Greenpeace study found that Coca-Cola produces over 110 billion single-use plastic bottles annually, an increase in one billion over the previous year. And that’s just one beverage company. Making a Change Armed with a new understanding, Hoskin and two friends in Crested Butte decided to create zero-waste lifestyles for themselves. After much trial and error, including a silicon bowl that collapsed in Karen’s car while transporting soup, they realized that they could share what they had learned with others. The next step was to launch Zoetica, offering meticulously curated “kits” for wastefree travel, shopping, dining and daily living. Waste Reduction at the Store Among Zoetica’s offerings are Bag of Bags grocery kits unbleached cotton produce bags and lightweight, high-volume shopping bags that, while serviceable at the grocery store, are stylish enough to shop Fifth Avenue. Zoetica estimates that using a grocery kit can eliminate up to 20 single use plastic bags with every grocery run. All of the bags fold small and fit into a pouch or cross-body purse, complete with outer zipper pockets to hold your wallet and shopping list. 24
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Waste Reduction on the Move For those who live life on the go, Zoetica has travel kits. Just one example, the Wayfarer kit is TSA compliant and includes food containers, utensils, a straw, a napkin, several bags and a cup. Toss it in your carry on (or keep it in your car) and ask to use your own container the next time you’re buying a pre-flight salad. Already in flight? Substitute a personal cup and napkin when the trolley comes down the aisle. Many of us already carry reusable water bottles and travel mugs for refills at the coffee shop. Zoetica takes this ethos several steps further. While at first, you may have to do some explaining, the Zoetica website has tips for what to say and do to make your zero-waste lifestyle happen. Build Your Own Kit In addition to kits, Zoetica supplies individual items and encourages consumers to build their own kits with what they have at home. Ready to get rid of single use ziplock bags? They’ve got a solution, along with chopsticks, canteens, festival cups and more, all chosen with an eye for beauty and function. The Z-Life Zoetica means “a state of being alive, aware and vibrant”. In addition to freeing themselves from unnecessary plastic and paper waste, Hoskin and her co-founders Jennifer Brody and Elizabeth Smith aim to start a revolution of awareness. “As time goes on,” explains Hoskin, “the zero-waste lifestyle is going to become normal practice with more and more people doing it. I’m looking forward to the day when an actress in a movie is walking down the street, carrying a beautiful cup, instead of a plastic bottle.” www.zoetica.com
12 L O C A T I O N S . 9 C O M M U N I T I E S .
1 NEW NAME.
V A I L V A L L E Y M E D I C A L C E N T E R I S N O W V A I L H E A LT H . What’s in a name? At Vail Health, a lot of history.
Howard Head Sports Medicine and partnerships
What began as a seasonal clinic for skiers has grown
with renowned orthopaedic specialists. We’ve always
to provide the world’s most modern mountain
shared the same local mission and community-first
health care. Over the last 50 years, we’ve expanded
vision, and now we’re proud to share one new name.
our services to include Shaw Cancer Center,
Vail Valley Medical Center is now Vail Health.
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entrepreneurs
ANIMAS CHOCOL ATE COMPANY
BY JOY MARTIN
The Animas River runs through the heart of Durango, Colorado, bringing a source of joy and the occasional drama from high in the San Juan Mountains to the low places of Southwest Colorado. Originally called "El Rio de Las Animas Perdidas" by the Spanish, the Animas River's name references the lost souls that haunt these free-flowing waters. Whether those souls vanished on the river or are simply an allusion to abandoned riverside homes found by the Spaniards upon their arrival, we'll never know. Imagine for a moment that the Animas River wasn't frigid H2O rushing from towering peaks to fertile valleys, but was instead a rich, velvety ooze of chocolate. Now that's something worth losing your soul over. At least that's the plea behind Durango-based Animas Chocolate Company (ACC). "Lose your soul to chocolate" urges the boutique-style chocolate shop founded in 2011 by Carley and Marc Snider. Each of their fine treats, from River Bottom to the Twilight Peak truffle, pays homage to the Animas River, for the river inspired the Snider's to embark on their journey with this 4,000-year-old indulgence. While the saga of chocolate has roots in Mesoamerican civilizations, Carley's personal history with the cocoa bean started in her mother's kitchen in Wisconsin. With a degree in food chemistry and love for exactness, Carley's mother taught her how to bake, and the family reaped the mouthwatering benefits of perfect sponge cakes with chocolate frosting. "She approached baking more scientifically than other moms 26
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might have," says Carley. Carley, who hasn't taken a chemistry class since high school, earned degrees in French and history at the University of Wisconsin before migrating to Durango in 2006. For three summers, she worked at Tall Timber, a historic resort deep in the Weminuche Wilderness. There's no road to Tall Timber nestled under pines where the Upper Animas River parallels the Durango Silverton Narrow Gauge Railroad. On an adventurous afternoon exploring the endless wild surrounding the property, Carly happened upon an old leatherbound family recipe book. The book, she suspects, is from the turn of the 20th century, with handwritten measurements and baking instructions scribbled in fine, fading cursive. Those yellowed pages spoke of homemade truffles and chocolate drops, kindling an idea that Carley would carry all the way back to Durango. She was in that spot in life where people tend to get stuck, trying to figure out which direction to grow in, when she met her future husband, film producer and serial entrepreneur, Marc Snider. When he heard Carley's idea for bringing chocolate to Southwest Colorado, he jumped onboard, and the two got to work learning how to turn chocolate dreams into a viable business model. "Marc is the motivator," says Carley. "He's the one always asking how we can keep moving and growing." First things first, Carley attended Ecole Chocolat, the go-to online chocolate school, she says. Naturally, Carley forewent the methods suggested in the treasured recipe book, which is now
S . ANOTHER SEASON, ANOTHER CHANCE TO CONNECT WITH W H AT ’ S I M P O R TA N T – F A M I LY, F R I E N D S A N D T H E N A T U R A L B E A U T Y T H AT I S C O P P E R M O U N TA I N . B U T A S S U R E A S T H E S N O W P I L E S U P, S O A R E T H E C H A N G E S H E R E . F R O M A N E W M O R N I N G G AT H E R I N G S P O T T O A N I N V I T I N G C R A F T C O C K T A I L L O U N G E , AND OF COURSE HIGH-ENERGY APRÉS ADVENTURES IN THE V I L L AG E. L I K E YOU R T I M E H E R E, T H I NG S JU S T K E E P G E T T I NG BETTER AND BETTER. IT’S THE DOWN-TO-EARTH PREMIUM SKI E X P E R I E N C E YOU LOV E W I T H OU T T H E P R E T E N S E. T H AT ’S B E I N G R A I S E D O N C O LO R A D O AT C O P P E R M OU N TA I N.
W . S .
C O P P E R C O LO R A D O.C O M
888 219 2441
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under lock and key, and uses more modern cooking techniques. Marc, meanwhile, got to work marketing and designing the business. Like Carley, he has a deep love for the Animas River, so the name and idea for the Animas River theme was easy to run with. Truffles, for instance, are rated like whitewater rapid classifications: Class I, II, III and IV. An example of Class III is the Tacoma Power Plant with sour jelly beans in dark chocolate. The Snakebite, a Class IV, is chile-infused dark chocolate ganache in a dark chocolate shell. For their bean-to-bar chocolate, the Snider's choose to source from small, fair trade, organic farms and coops in Central and South America. As head chocolatier, Carley uses only all-organic cocoa beans, sugars and cream. With these staples intact, the Snider's officially launched the Animas Chocolate Company using their own cash and a small business loan in 2011. Carley started baking in the kitchen of the Chip Peddler, another Durangobased startup. She had a few wholesale clients that helped get her product in front of customers. After eight months, she moved into a commercial kitchen, where she had the space to develop more recipes. In 2015, ACC opened shop in North Durango, and things really started cooking. In October 2017, ACC finally found a place to call home in downtown Durango. The hands of destiny seemed to have drawn the Snider's to 920 Main Avenue, which was built in 1895 and eventually became Richey's Confectionary and Stationary, Durango's original candy store. Carley's story came even more full circle when she learned that half of the original soda fountain at Richey's was shipped by train to Tall Timber Resort, where she discovered the recipe book. The other half of the soda fountain (the back bar) sits behind the chocolate and espresso bar of the new Animas Chocolate Company. The decor here has been carefully chosen to reflect the bygone days, even down to Grandmother's silver and an antique trunk from a downtown hotel. Besides the historical lure, passerby's won't be able to resist hot chocolate samples or the subtle scents of roasting cacao and whiskey-infused caramels wafting on the breeze. Carley is also planning to whip up batches of her grandmother's beloved recipe for chocolate oatmeal bars, a Depression-era throwback that doesn't use any flour. But perhaps the biggest enticement to ACC will be their powerful, consummate hot chocolate. Besides providing the answer to your apres-ski hot cocoa cravings, ACC will also serve refreshing iced chocolate drinks in the summer. "This is unlike any hot chocolate people have ever had in this town," says Carley. Carley's Smelter Hot Chocolate Mix uses a "smelting" of all the extra chocolates in a random blend of 34- to 71-percent milk chocolates and white chocolates. This perfect smelt calls to mind why cocoa was once considered a most opulent pleasure. 28
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Before anyone figured out how to turn it into edible form, chocolate was sipped for thousands of years, but only by the wealthy. In some cultures, only men were allowed to drink chocolate - not women and definitely not children. Rumor has it that Aztec emperor, Montezuma, drank nearly 50 cups of chocolate a day to increase his libido. Chocolate was considered a luxury item well into the 19th century. But, finally, after the invention of the cocoa press in 1828, cocoa production costs plummeted, and the average Joe, Jane and little Timmy could afford the coveted sweet. These days, people spend $75 billion annually on chocolate, with the average American consuming 12 pounds of it each year. The International Chocolate Awards was founded in 2012 to help set standards for fine chocolate, and to also make sure the public understands the hard work that goes into every aspect of producing fine chocolate, from bean to bar. Judging takes place in different countries around the world each year and includes input from chocolate experts, tasters, pastry chefs, food journalists, sommeliers, chefs and a Grand Jury of (lucky) global ambassadors. In 2016, Carley entered three of her favorite ACC treats: the Colorado Cache, which features Honeyville honey-infused whiskey caramel; the Highline Bolivia Bar touting top-shelf chocolate for the true connoisseur; and the Cinnamon Pass Swirl holiday truffle with Coole Swanand-cinnamon-infused chocolate. "It's Christmas in a little truffle," says Carley of the Cinnamon Pass Swirl. Per the rules, she submitted 40 samples of each product. A month after the judging, contestants are alerted if they made the finals. Out of 800 entries in the Bar Category, Carley's Highline Bar made the cut, but the Colorado Cache would eventually bring home the bronze in the Caramel Category. "It's basically like you made the Olympics of the chocolate world," Carley laughs. The Highline Bar is ACC's most exceptional dark chocolate, aptly named after the most photogenic spot along the Durango Silverton Narrow Gauge Railroad. Here, the train winds along the track 400-feet above the Animas River surging below. As Marc Snider wrote for his documentary tribute to the Animas River, "To truly understand the meanings and nomenclature of our products is to truly understand the Animas River." May all your rivers bring rich, velvety dreams, and, if you must lose your soul to something, may it be chocolate. Animas Chocolate Company can be found at 920 Main Avenue in Durango, Colorado, or online at animaschocolatecompany.com. One of the best things about cooking with chocolate, says head chocolatier, Carley Snider, is that, if you mess it up, you don't have to throw it out; you can just re-melt it and start over. Bon appĂŠtit!
trail
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O UR AY ICE PARK BY HOLLY RESIGNOLO
Last year we were given the unique opportunity to tour the Ouray Ice Park and meet their incredible staff of Ice Farmers, a committed group of volunteers who transform the beautiful Uncompahgre Gorge into an ice climbing utopia. This "partnership" between these men and nature is astounding. Beginning in November, the Ice Farmers spray water down the canyon walls of the Uncompahgre Gorge with a timed sprinkler system using overflow water from the City of Ouray. With more than 150 unique sprinklers these dedicated Ice Farmers create over 200 manmade ice and mixed climbs, 14 distinct climbing areas, and three miles of vertical terrain in a one-mile span of the Uncompahgre Gorge. This incredible Park is a world-famous destination for ice climbers and outdoor enthusiasts from around the world. Climbing lessons are available and worth the adventure into this brilliant spectacle.
ICE PARK FACTS •
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Water source: overf low from the City of Ouray water supply tank 0.25 mile to the west Gravity-fed system: no pumps, no motors Water pressure: incoming water pressure is 105 psi; pressure on the other side of the pressurereducing valve is 50 psi Lineal feet of irrigation pipe: 7,500 feet throughout the Park Type of pipe: Yellow mine irrigation pipe Water supply: 150 shower heads Average f low rate per shower head: 2 gallons per minute Typical water pressure: 30 psi at the South Park climbing area (farthest upstream point) Number of gallons per night: 150,000– 200,000 gallons Length of open and climbable terrain: more than 1 mile Cumulative vertical climbing terrain: more than 3 miles www.ourayicepark.com FA L L/W IN T E R 2017 | mtntow nm a ga z ine.com
KNOW
BEFORE YOU O A FREE AVALANCHE AWARENESS PROGRAM
Designed for all ages, Know Before You Go is a FREE avalanche awareness program. Not much science, no formulas to memorize. In 1 hour, you will see the destructive power of avalanches, understand where and why they happen, and learn how you can have fun in the mountains and avoid avalanches.
SCHEDULE YOUR FREE PROGRAM TODAY http://avalanche.state.co.us/know-before-you-go-colorado KBYG is provided by your avalanche center:
Step in and Run out fully equipped to handle an easy run around town or enter a challenging Durango race. We are your source for everything Running! Mon-Sat: 10am to 6pm Sun: 12pm to 5pm (970) 764-4366 473 E. College Dr. Durango, CO 81301 www.durangorunning.com
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family
T H E FA M I LY S K I I N V E N T O R Y
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ow is a perfect time to do a family ski gear inventory. Why? Because Ski season is here and it is time to have everything ready for a great first day on the mountain. Helmet
A properly fitting helmet is essential for every member of the family. If your child’s head has grown, it’s a no-brainer. He or she needs a new helmet. To check the fit of a helmet, measure your child’s head with a soft tape placed about one inch above the ears and eyebrows. If you don’t have a soft tape measure, use a string and then measure it. Remember to measure in centimeters! Evaluate the condition and age of each helmet. Helmets have a 3-5 year lifespan. Materials used in helmets deteriorate over time and become less protective. This means the age of the helmet is more important than how many days it has been worn. If you don’t know how old your helmet is, or if your child is wearing a hand-me-down helmet, it may be time for an upgrade. Inspect helmets for cracks and damage. Helmets are designed to effectively absorb one big impact. Always replaced a damaged helmet and always replace a helmet after a significant blow. 32
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BY KRISTEN LUMMIS Goggles Now it’s time to check your goggles. Obviously, you’re going to replace goggles that are too small. But you should also replace goggles showing signs of wear, including deteriorating foam and cracked or broken lenses. In addition to protecting your eyes, goggles provide ventilation and a wide line of sight. They have to fit well with your helmet to do these important things. Anytime you get new goggles or a new helmet, make sure that what you’re buying will work together as a system. Properly fitting goggles should fit snug against the brim of the helmet. If they don’t, and a gap of skin shows (sarcastically known as a Gaper-Gap, don’t let this happen to you either) try on different goggles until you find some that will work. Boots Good ski boots are your most important piece of equipment and contrary to myth, they should never hurt. We always use a professional boot fitter when buying new boots, adjusting the fit of our current boots and checking the size of our kids’ boots. Since children are always growing, this is a good time to gauge how much room they have left in their boots, or if it’s time for bigger ones. Let a professional assist you with this task.
Skis and Snowboards Skis and snowboards wear out over time and with use. In general, most skis and snowboard have about 80-100 days of use in them. Which, depending upon how often your family skis and rides, can be one season or many. How often your children ski and ride, and how vigorously they get after it on the mountain and in the park, will determine how quickly they’ll need new skis. However, most kids end up outgrowing their skis or snowboard long before they wear them out. To check for proper ski height, ask your child to stand next to her skis. The tip of the ski should reach above the chin and below the top of the head. This is not a hard and fast rule, however. Beginners do better with shorter skis, as do very light children and those who aren’t very aggressive. If in doubt, visit your ski shop. They’re happy to help. If you’ve got young, fast-growing kids, ask about season rentals that allow you to switch out gear if your child grows a lot during the winter. Season rentals can save a lot of money and time. PS - Season rentals are often available for adults, too. Kristen Lummis owns and operates TheBraveSkiMom.com blog and has years of experience skiing with kids of all ages.
HEALTHIER DAYS EQUAL BETTER DAYS. And Kaiser Permanente is dedicated to helping you have more of them. We believe living your best life requires the best health care. With innovative services — including a mobile app and a 24/7 medical advice line — accessing care your way is easier than ever. Visit kp.org to find out how health care and coverage together helps make every day the best day it can be.
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biz Prior to home games in Boston’s TD Garden, the Bruins serve these types of meals to their players and staff. In 2011 and 2012, the team deducted 100% of the cost of those meals. The Bruins scored this goal because the IRS makes an exception for meals provided to employees on an employer’s premises for the convenience of the employer. The exception allows a 100% deduction of the meals rather than applying the usual 50% limit. This exception is also widely popular with Google, Apple and other high tech firms that are known for feeding employees lavish meals in an effort to keep them from leaving the premises for lunch.
A WHOLE LOT OF LUNCH MONEY BY LARRY STONE
As Fall arrives so does the Hockey season. Hockey is a sport with intense physical action, including body checking, clipping, and fistfighting. Hockey games don’t start with a gentlemanly coin flip. Instead, there’s a faceoff where two players battle for the puck. And nothing is more exciting than a breakaway drive when a player controls the puck with no defenders between him and the opposing goalie. After playing 93 seasons in the National Hockey League, with 70 playoff appearances and 6 Stanley Cups, the Boston Bruins are masters of the “face off” to take control of the game. With 82 regular season games and additional games for both pre and post season, the Bruins travel to different cities with an army of players (between 20 and 24), coaches, equipment managers, athletic trainers, communications personnel, travel logistics staff, public relations/media personnel and other traveling hockey employees. The team arranges with city hotels to provide accommodations including pregame meals (breakfast, lunch or brunch) and snacks that meet the player’s specific nutritional guidelines to ensure optimal performance for slapping the puck around. 34
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With the meals deductible at the 100% limits for home games, the Bruins decided to make a breakout play. Since the Bruins make all the travel arrangements for their vast army of travelers as a whole with specific diet requirements, they viewed the meals provided on travel to the away games as also provided for the convenience of the employer. Under their interpretation, the 50% deduction on meals away from home on business would not apply. As a result, they tried to score by taking the 100% deduction for meals served on away game travel. How much are we talking here? Try $255,754 for 2009 and $284,446 for 2010. That’s a lot of lunch money! However, our skaters at the IRS checked this play by slamming the Bruins into the Boards. Their position was that the IRS section 275 (n) (1) limits the meal deduction to 50%. So the Bruins demanded an instant replay with the Tax Court. In watching the replay, the Tax Court focused on several factors, including whether the eating facility is owned or leased by the employer, operated by the employer, located on or near the business premises, the revenue/operating cost test, and meals furnished during, before and after employee’s workday, and the “entertainment” exception. The Tax Court ruled in the favor of the pre-game meals deduction the Bruins took for traveling employees while at away city hotels. The Court ruled that the travel to away games was part of the requirement to play in the league, and as such was an extension of the business activity. The pre-game away meals for the whole team and support staff was a benefit provided to all and as such, it was a fully deductible meal to be expensed by the team. Although you may not be looking to make a breakaway play like the Bruins, you probably want to take a shot at achieving every legal deduction allowed. Remember what hockey great Wayne Gretzky said: “You miss 100 percent of the shots you never take.” Larry Stone, tax expert and Certified Tax Coach, is a sought-after speaker, lecturer, author, and premier tax strategist. He has scoured the tax code to bring you thousands of legal tax loopholes and authors “The Top Ten Mistakes that Cost Investors Thousands.” He works with clients and investors to create tax reduction strategies designed to save them money.
WHERE ART MEETS ADVENTURE
FIND MORE INFORMATION AT SILVERTHORNE.ORG | (970)-262-7370 @SILVERTHORNECO
I
Silverthorne
celebrating A few Colorado's mountain town food Professionals
KITCHEN & TABLE
Telluride's Wine Director - Andrew schaffner On Drinking Colorado Wine and Nurturing the Creative Partnership Between Sommelier and Chef by Christina Holbrook
I caught up with Andrew Shaffner in late September, just as he was heading out to a vineyard in Colorado’s McElmo Canyon, two hours southwest of Telluride. Shaffner would be working hands on with the growers and the winemaker, harvesting grapes for a custom blend he planned to create. Named one of the Top Five Sommeliers and Wine Directors in the country by Wine Enthusiast, Andrew Shaffner is Wine Director for Telluride Ski & Golf Resorts’ widely regarded Culinary Program, which includes multiple restaurants spread throughout Telluride – on the mountain, in town, and in various hotels. Among these is Allred’s, the jewel in Telluride’s crown, considered one of the 100 Best Wine Restaurants in the United States and a dream destination for hardcore foodies as well as the film stars, fashion designers, and high-rollers who jet in and out of this 19th-century Wild Western town. Years ago, Shaffner dropped out of a graduate program in cultural anthropology to become a sommelier. Later, wanting to get some big city experience, he took on the post of assistant wine director at the luxurious Rio Hotel in Las Vegas, known for one of the great wine collections in the U.S. But the mountains were calling. A few years later, Shaffner moved to Colorado to lead the wine programs at The Cellar in Breckenridge and Samplings in Frisco before landing, in 2008, in Telluride. Aside from autumn being a beautiful time of year to head out to a vineyard – I wondered what was Shaffner’s interest in a high altitude patch of grape vines somewhere off in a remote Colorado canyon? “A few years back, we – the CEO, the ownership, and me – decided to create a custom wine blend for the resort,” Shaffner began. “So I cruised out to Napa and was pointed to a company that does custom bottling. I blended our first wine out there, a cabernet blend, and – Boom! – it took off.” S till, Shaffner conceded, “it was lacking a level of authenticity. It was just me blending some juice that someone else had already made. So we decided to go
local. We hooked up with Sutcliffe Vineyards in McElmo Canyon and were involved from veraison to harvest; we watched Joe Buckel, the winemaker, and his team during racking all the way through to a new blend bottling. It’s an ongoing thing, a relationship that we have built with John Sutcliffe, Joe and the rest of the team. We have a reserve bottling coming out this winter.” How does collaborating to create a custom Colorado wine fit in with current dining trends at the resort? “First of all, the whole phenomena of farm-to-table has really taken off, and people are much more willing to experiment and try a locally produced wine.” Plus, Shaffner noted of his latest blend developed with Sutcliffe Vineyards, “we just keep making better and better wine.” A nother significant shift at high-end restaurants is the deeper artistic synergy between chef and sommelier. “The Pre-Fixe menu is the trend at top restaurants like Telluride’s Alpino Vino and Allred. It’s a chance for sommeliers to work together with chefs, a chance for the experts to spend time tasting, working things out.” W hile common in Europe, the idea of sitting down to a set menu – multiple courses, with all the choices made by someone else – is novel for many Americans. But at restaurants like Allred’s or Alpino Vino (only accessible by gondola or skis), chef and sommelier create the delectable pairings of food and wine, while guests sit back and enjoy an incomparable dining experience. “Anyone can throw a restaurant together,” Shaffner pointed out. But when an experienced chef and sommelier work to create the perfect balance between beverage and food, “That is real art”. A nd besides, said Shaffner, who is not only at the top of his professional game but proud of the partnership he has nurtured between chef, sommelier, and winemaker: offering this unique dining experience “is a great opportunity for us to show off!” Christina Holbrook is the author, in collaboration with photographer Marc Hoberman, of the recently published Winelands of Colorado.
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Gina Cucuina Takes off Crafting Success One Bowl at a Time by Kate Lapides Gina D’Orazio Stryker, founder and recipe artist behind Gina Cucina organic soups, is a tiny, ebullient whirlwind with a gale force vision. The first time I reached out to try to schedule an interview, she was jetting off to a meeting with a major chain to discuss a future launch of Gina Cucina in their stores –– significant when you consider that D’Orazio-Stryker started the business a mere three years ago with 100 jars of soup at her local farmer’s market. The second time I emailed, she was on a plane again, this time headed out to FedEx HQ in Memphis in her role as a member of their Entrepreneur Advisory Board. While there, she planned to raise awareness about a humanitarian issue she’s deeply passionate about, human trafficking. The goal? Nothing less than to partner their entire fleet of drivers with Truckers Against Trafficking to teach them to recognize signs of human trafficking in order to help stop it. D’Orazio-Stryker’s dreams have always been big, the kind of big that extends exponentially past the limitations that geography and convention might otherwise create. She grew up in a tiny mountain town in Idaho, but knew early on that something bigger was in store. So just after high school, she jumped on a plane and took off for culinary school in Florence, Italy. With that brave teenage step, she become the first in her family to have a passport –– or fly internationally. Describing the experience on her website, she recalls how the culinary school she attended was all about “creating and exploring your talents as a chef. I had none. I was eighteen. I was terrified. I faked it. I had the time of my life.” The same exuberant desire for adventure has directed her life choices ever since. After two years in Italy, she returned to the U.S, landed in New York City, and took jobs backstage in the theater district, then relocated to Los Angeles to work in the film industry. That’s where she met her husband, renowned yoga instructor Rod Stryker, and had her first of two sets of twins. The two decided to move to Carbondale to find a healthier place to raise and family. Throughout the career change from food to film and the joyful family chaos of four children, D’Orazio-Stryker’s passion to cook never waned. During her film years, she regularly cooked expansive meals for film crews and kept cooking through early motherhood, sometimes bringing the twins’ entire kindergarten class home to her house to teach them the basics of creating good, clean food. Gina Cucina’s start was modest: after her second set of twins reached school age, D’Orazio-Stryker started seriously experimenting in the kitchen again, crafting 38
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soups at home and later, in a friend’s commercial kitchen. One summer day in 2014, she packed up her car with one hundred jars of the final product –– soups created from all non-GMO, organic ingredients –– and carted them off to the Aspen farmer’s market, coercing one of her then-13year-old twins to help her. The soup sold out in one hour. The next week, after she brought 165 jars and sold out in three hours, she knew she was onto something. She decided to make it a full time venture. Gina Cucina’s success has surpassed D’OrazioStryer’s wildest dreams. She’s been able to create a seed-to-shelf business that supports local communities by purchasing from local and regional organic growers. She’s also able to use her business to support humanitarian causes she is passionate about: the companies “Bowls for Souls” program donates a portion of every sale toward organizations that support childhood nutrition and ending human trafficking. The product is increasingly available in regional stores and is about to launch in Whole Foods in early fall. Through it all, D’Orazio-Stryker has maintained her passion for crafting good, healthy food sourced from organic, locally-sourced ingredients -–– and feeding it to others. “I am a caretaker by nature,” says Stryker. “I grew up in a conventional family. The truth is I flourish when I am giving to others, it's what makes me tick. Food is a huge part of nurturing: some of my earliest memories are in my maternal grandmother’s massive garden, eating whatever I could off the vine. She also had an orchard with plums, apricots, apples –– one of my favorite places to relax to this day. “The closer to your source of food, the healthier it is for you and the environment. I understand how hard it can be to feed your family well with all the directions we are pulled. I have four children and a traveling husband. Time is short and better spent with your loved ones. If cooking seems like a huge chore, start simply - pick up some fresh veggies at your farmers market, toss them in a little olive oil, salt and pepper and roast. Alternately go to ginacucina. com for some ideas or order something from our kitchen!” When you do pick up one of those beautiful jars of Gina Cucina’s soups on a busy day, be sure to look closely at the label. The first ingredient is always “love.” Stryker wholeheartedly believes that the love and passion she brings to her cooking shows up in the soup. “That's why Love is our first ingredient,” says D’OrazioStryker. “Love makes everything taste better.
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Doug Pierce & C0. A lifetime of Culinary Experiences, Sharing Passions with his family and success at the Arapahoe Café Story by Pepper Hamilton Photography by Shane Morris There is history unique to the Arapahoe Café, a landmark for the Town of Dillon that has been in operation since the early 1940’s when it was built in the Old Town of Dillon, a location that now lies far below the surface of its namesake, Lake Dillon. When the Denver water board announced big plans to construct a major reservoir the owners chose to dismantle the structure and reconstruct the building there along the shores of the lake. Today the building remains as it was originally built, complete with lovely pine paneled walls now adorned with historic photos, reminding all of where and when it came from. What is different is the owner, Doug Pierce and family. A series of owners rolled through the Café, even changing its name at one point. With time the restaurant aged and was in the end, being mismanaged. It was a series of life changes and luck that brought Doug Pierce to the Café's doorstep. Doug moved to Colorado in 1977 fresh out of the Culinary Institute of America to start work at Keystone Resort. He climbed the ladder accepting positions from sous chef to executive chef to corporate executive chef of Keystone Resort, Arapahoe Basin and Breckenridge and then finally accepted the position of Director of Food and Beverage. After 28 years with Keystone his position was eliminated after Vail Resorts restructured. Now in a quandary of what to do next a trip to the dentist's office led him to the Arapahoe Cafe. He was told that the previous owner had just walked out on his lease. With two daughters still in school, Doug and his wife Deb decided to stop talking about opening their own restaurant and do it. Doug, Deb, and their daughters Kelsey and Bonnie jumped right in. Their goal was to create a family-friendly local spot with really good food. It was from that point on and still is a passion project. Years of hard work, early mornings and late nights now brings folks from near and far as they have earned a reputation for excellence both in the kitchen and the dining room. When I caught up with Doug at the restaurant he, his daughter and staff were cleaning up from lunch and preparing for an evening of dinner service. The vacuum was running, the staff was setting tables and folks were heading up the stairs because they had heard about the restaurant and it's wonderful reputation. Rather turn them away Doug made sure they were accommodated on the Café's lovely deck with a cocktail until the restaurant was ready for service. As a writer, I would like to note that I have known Doug since 1990 and can vouch that he is a consummate professional. We took some time to reminisce and then
I learned the real secret to the restaurant's success, his Family. The restaurant is a family owned and operated business. He, his wife and daughters took on the challenge to start the Arapahoe Cafe. In the process Doug brought his staff under his wing encouraging them, educating them, and nurturing their strengths. Today, he has a tribe, his restaurant family, with some of his staff still on board from day one and his daughter Bonnie joining him as a FatherDaughter restaurant duo. Bonnie, born and raised in Dillon, graduated from Summit High School in 2008. She attended the University of Northern Colorado to pursue a degree in broadcast journalism in hopes of landing her dream job of working for ESPN. She graduated a year early in 2011 double majoring in telecommunications and Spanish. After graduation, she moved back to Summit County for the summer and she never left. After working at the cafe for the summer she discovered her passion for hospitality and food and beverage and decided what she really wanted to do was be in the restaurant. Her first job at the cafe at 12 years old was washing dishes and learning prep. She worked every summer and school break eventually working every job in the restaurant. Now as general manager she works alongside her dad assisting in making the A-Café even better then it is today. The Arapahoe Cafe is open seven days a week serving breakfast, lunch, and dinner. It is a staple of the Summit County community. There is beautiful outside seating on their patio, a historic inside dining room and a pub downstairs, aptly named The Pub Down Under, which is a little more rowdy than the upstairs dining room, but just as delicious. Their menu items and the restaurant itself has won a bevy of awards year after year. Last year alone they were awarded The Summit Daily News Best BBQ, Best Restaurant in Dillon and Best Lunch in Summit County. Everything on the menu is fresh, made in the kitchen and crafted with expertise and care. All together this team strives to improve the Cafe food and dining experience on a daily basis. If you love BBQ then you must try their ribs. Soups are a source of great pride for Doug and his staff. I adore their breakfasts and they whip up a mean Bloody Mary. The Philly Cheese Steak is a crowd pleaser and is actually served on rolls fresh from a baker in Philadelphia. We recommend everything on the menu and only wish our stomachs were bigger than our eyes. Head to their website for a full menu if you need to know more but believe us, Doug's 40+ years of crafting food has made the Arapahoe Café offerings a delicacy.
Cody Martin, Amber & Jessica Kennedy, Erasmo Espinoza The Grand County Food Truck Experience by Sarah Jean Morin
The Spot Grill, Winter Park QuickE’s, Tabernash A love for people, good food and the mountain life is what sparked the flames of The Spot Grill. Chef and owner Cody Martin is a Colorado native that attended CSU Ft. Collins before residing in Winter Park. Starting off working his college summers as an Echo Canyon River raft guide, he found himself taking over the camping kitchen for overnight trips. He loved having the chance to cook for the people he rafted with. Now, he is sharing his nostalgic love for grilled cheese with the late night crowd. How and when did The Spot Grill start? I saw a need for late night food in Winter Park. I remembered always having a favorite midnight spot to grab food from in Ft. Collins. Fresh out of college, there was an opportunity! I’ve been in the business for almost 5 years now. October 31, 2017 will be my 2 year anniversary inside Ullr’s Tavern (a locally loved live music bar). How did you get into the restaurant industry? I always worked front of the house positions – bartending and serving at Winter Park Resort. The transition from taking orders to manning the grill was the biggest challenge. What's one item on the menu you have to try? The B&B, blue and provolone cheese, caramelized onions and bacon, and The Jam, Brie cheese, turkey and raspberry jam. Why locate in Grand County? The community feel. I lived in Summit County before Grand, it just felt too big and less connected. I had friends already living in Winter Park and fell in love with the small town, community vibe. Why grilled cheese? I used to come up with all kinds of crazy combinations on my overused George Foreman throughout college. What's a dream pop up location for the food truck? Grand Lake during summertime.
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A well-traveled chef, Erasmo Espinoza was born in California and spent his childhood growing up in Mexico. Just a year ago, Iowa was home. Now life is moving fast for QuickE’s owner. Erasmo has had a busy year bringing Grand County the authentic flavors of Mexican street tacos, getting married last September, becoming a dad and opening his own food truck in early January. How and when did you start QuickE’s? “I like to tell people QuickE’s manifested itself and I just went with it!” Late last fall a close friend purchased an airstream. We had just finished revamping the airstream and were getting hungry. So what better way to break in the airstream than cooking in it for the first time? (Laughs) I ALWAYS have tortillas and bacon on hand! I started throwing together some bacon, egg and cheese tacos and then a light bulb sparked. It began to feel and smell like a taco truck, which is exactly what the airstream became. “I redefined the fried egg taco, adding raw spinach and topping it with pure [emphasis on pure] maple syrup.” I took a bite and with that taste, I knew I had something great. “And the rest was history.” Why locate in Grand County? Because I love this county! I originally moved up her 8 years ago to shred the powder! I found myself surrounded by beauty everyday. There was a need for something like QuickE’s. A place that cooked to order, quick and nutritious meals that used fresh ingredients to cater most of the local workforce. Why tacos? Tacos have been a part of my WHOLE life. As a kid the first food I made were salt and avocado tacos. My uncles were Taqueros in Mexico. At one point my grandma even had a Taqueria in her house. I remember the REAL street tacos. Taqueros were like a good bartender – they entertain you, give you advice and cook you bomb tacos! I fell in love with that scene. I saw that being a Taquero meant servng joy, love and delicious tacos all at once! What's a dream pop up location for the food trucks future? Hands down, opening up shop at the top of Berthoud Pass on a power day!
Stuffed, Fraser
“Food that nourishes the soul is what we strive for.” Amber and Jessica Kennedy opened up their food truck with a pow (hence the logo)! Utilizing all locally sourced ingredients, while minimizing any waste and making sure to recycle as much as possible. Everything is prepped from scratch. Stuffed serves local free range eggs and beef from local ranchers off of Cottonwood Pass – giving a stand out farm to truck experience! How and when did you start Stuffed? We started Stuffed on September 14, 2016. We have been working on this idea for a couple of years now. Both of us were ready to own a business – luckily we had found each other to coincide ideas. How did you get into the restaurant industry? Jessica’s passion for cooking started young, cooking with her mom. Prior to Stuffed, Jessica worked years with the NSCD program. Her involvement in teaching and sharing her love slowly transformed into a career of serving food to the people she loves. Amber always had a love for food and “the gift it holds in sharing it with other people”. At 18 Amber dived into the restaurant industry. She started her first two years as an apprentice to a renowned French baker. After learning beside many wonderful chefs, Amber was promoted to an executive chef position for the next four years. This paved way into an opportunity to teach at a farm to table culinary school in Loveland for another two years. What's one item on the menu you have to try? The OG (ground beef, cabbage and onion) is the reason we started. It’s a German inspired treat we always ate growing up. Jessica used to call them ‘runzas’ and Amber knew them as the ‘kraut burger’. Why locate in Grand County? We love living in Grand County and the community that is up here. We couldn’t think of a better place to live or better people to serve. What's a dream pop up location for the food trucks future? We are excited to take this truck on the road with our husbands someday - park the truck near rafter pullouts on the Colorado River.
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Friendsgiving's "Friendsgivings become one of those elements that make our mountain towns home"es BY ANNA SITTON
What are the pieces that evolve a mountain town into a mountain family? We all put our noses to the grindstone during the hectic seasons, we all sweat together to keep our hearts strong and our muscles able to savor all that the hills have to offer, and we all howl in euphoria with hero dirt, high water, and powder days. But, at the center of all the work, play, bliss, and struggle is feeding ourselves with our friends. “First we eat, then we do everything else” rings true in daily lives up at altitude. Feasts become part of the social fabric that makes living in a mountain town so special. Often, multiple jobs can keep you around and working long hours during a typical holiday season, and Christmas and Thanksgiving with the people who made you can often be hard to pull
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off. So what, if dinner is at midnight after a long shift serving others? Your friends make the experience. As we transition into the holiday season, plans for “Friendsgivings” began to evolve. Our families away from our families join together to break bread and attempt to possibly master the infamous Turducken. Regardless of unique group traditions, Friendsgivings become one of those slices that make our mountain towns our homes; hopefully complete with the buddy who shows up an hour late, the friend who arrives 3 bottles of wine deep, and the cohort who referees the kitchen to ensue success. We’ve put together a few examples of yummy dishes you can bring to your Friendsgiving, or just your next weekly dinner with your tribe. Local Chefs from Leadville, Buena Vista, and Salida are happy to share recipes that can be made at home for the people you hold closest.
Main Dish:
Eric Wuppermann, Owner of Treeline Kitchen in Leadville, CO, offers a service needed, wanted, deserved. Incorporating a revolving menu using local produce, Chef Eric is passionate about staying a step ahead of what patrons are craving. He offers up his delectable Beef Burgundy dish for you impress your crew and leave you looking like King or Queen of your table.
Tree Line Kitchen Beef Burgundy Ingredients: Beef Chuck Carrots Garlic Olive Oil Bay Leaves Thyme Tomatoes Salt Burgundy Wine Chicken Broth Potatoes Green Beans
The amount of each ingredient depends on the amount of people, but a good rule of thumb is to fill the appropriately sized pot with the goods!
-In a cast pot or a Dutch oven, Salt and Sear the beef on all sides Pour off the fat. -Add Olive oil, Carrots and garlic and brown nicely (approx. 8 minutes). -Deglaze with wine and tomatoes scraping up bits on the bottom of the pot. -Add chicken Broth and herbs. -Boil, Simmer, Cover and put in oven at 300’ F for 3 hours. -Remove from oven, check doneness of meat, add potatoes and raise oven temp to 350. -Return to oven uncovered for 30 minutes. -Garnish with green beans and just heat through. -Serve family style and get your elbows out to protect your portion from the person next to you.
Side Dish:
Chef Michael Schell has spent more than 2/3 of his life in the kitchen. His career has led him to Europe, The Caribbean, and various restaurants all over the United States. His home base now is at House Rock Kitchen, in Buena Vista, CO – a from scratch, casual, healthy, and delicious option on Main Street.
House Rock Kitchen Kale & Artichoke Gratin
Ingredients: 1 lemon, juiced Kosher salt 4 large artichokes 4 tablespoons unsalted butter 1 medium onion, thinly sliced Freshly ground black pepper 6 whole Tuscano kale leaves, well washed, excess water shaken off but leaves not dried 1-cup heavy cream ½ cup grated Parmesan ½ cup seasoned breadcrumbs -Bring a large pot of water to a boil. Add the lemon juice and 2 tablespoons of salt. -Clean and trim artichokes. Add the artichokes and cleaned stems to the boiling water. Keep artichokes submerged. Lower to a simmer until artichokes are fork tender. Drain and let cool. -Trim the rest of the leaves off the artichokes and scrape out the fuzzy centers with a spoon. Cut the bottoms into quarters and the stems into 1/4-inch rounds. -Heat the oven to 375 degrees F. -Heat 2 tablespoons of the butter and sweat the onions for approx. 7 minutes. Add the artichokes, season with salt and pepper, and continue to cook for an additional 3 to 4 minutes. -Strip leaves from kale, and cut them into 1/2-inch
pieces and the leaves into 1-inch pieces. Heat the remaining butter in another sauté pan. Add the kale stems and cook for about 5 minutes. Add the leaves and continue to cook until the stems and leaves are tender. Season with salt and pepper. Drain the kale and add it to the artichokes and onion and toss to combine. -Put the artichokes, onion and kale into a 1 1/2-quart gratin dish. Drizzle the cream and sprinkle the Parmesan over the vegetables. Season with salt and pepper. Bake until the cheese is melted and the cream is bubbling, about 15 minutes. Raise the heat to 425 degrees F, sprinkle on the bread crumbs and bake again until bread crumbs are browned and the inside of the gratin is hot, another 7 to 10 minutes. Serve immediately.
Dessert:
Sarah Gartzman, Pastry Chef/Owner of Sweetie's Sandwich Shop, Mo Burrito, and The Biker & The Baker in Salida, Colorado brings upscale and fine-dining pastry techniques to a casual environment serving messy, rustic, imperfect and eclectic desserts to the table.
Sweetie's Sandwich Shop Salted Chocolate Macaroon's
Ingredients: 1.5lbs unsweetened, shredded coconut 1/2-cup sugar 2-egg white 3 whole eggs Pinch of salt About 8oz dark chocolate chips + 2Tbsp butter and flake sea salt for chocolate drizzle -Preheat oven to 375 degree. -In a large mixing bowl, mix together dry ingredients. -Pour in eggs, already beaten lightly and mix until there are no loose coconut shreds by hand. -Scoop ping-pong sized balls of coconut mixture onto a baking sheet lined with greased parchment paper. --Bake for about 14 minutes or until tops are golden brown. While the macaroons are cooling, over a double boiler heat butter and chocolate chips and melt, stirring frequently until smooth. -Once the macaroons have cooled, drizzle the melted chocolate over the tops and sprinkle with a pinch of sea salt. -Refrigerate and serve cold. *Recipe Created and Trademarked by Sarah Gartzman, Pastry Chef/Owner Sweetie's Sandwich Shop, Mo Burrito, and The Biker & The Baker Turns out, these three chefs put together quite the feast. Doable, delicious, and sure to leave you full in belly and in heart. Enjoy the season of short days by setting a table, inviting your crew, and savoring the culture of telling larger-than-life stories over delicious meals.
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STORY BY HOLLY RESIGNOLO PHOTOS BY GARY SOLES
real estate
MTN
A NEW URBAN LIVE-WORK SPACE ABOVE 9,000 FEET li v in g w he r e you work is a d e sirable r e - i g nit e d t r e n d Mixed use property. There was a time many trades folk and professionals would work and live within the same building they owned or rented. There is a new urban trend that is being pursued by professionals and today’s towns and cities are encouraging the move. In Breckenridge, Mark Bookman found the location where his Breck Ironworks workshop of 14 years was situated was zoned for just that. Even more interesting, the PUD was written over 27 years ago. Mark Bookman’s workshop was old and not well laid out. He realized that building a new location would allow him to build and design a functional work space that flowed naturally, would be OSHA approved and
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Breckenridge ∙ Keystone ∙ Frisco Silver thorne ∙ Dillon Copper ∙ Park County ∙ Grand County
follow EPA standards for energy efficiency and sustainability. In addition to the work space layout he was able to design his ideal home above his Breck Ironworks welding and fabrication workshop. Mark hired architect Mike Shult who helped him draw up his design so he could begin the process of building a 6,000 square foot structure with a 1,200 sq. ft. lofted one bedroom lock off home. One of his biggest accomplishments was creating a space that didn’t look boxy by curving his bar area, placing his bedroom on a 45 degree angle and keeping the bar joists on his nine foot ceiling exposed. Mark was able to personalize the living space with his own welding designs.
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The residence is a luxury for Bookman. He often takes lunch in his kitchen and loves being able to kick off his shoes at the end of the day and walk upstairs. The loft is a true lock off, with a separate entry for visitors when they arrive and has a living space for his hunting dogs too. There is no doorbell here but
re@colorado.net 970 -547- 4662
www.RickEisenberg.com
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you can ring the old ship bell by the entrance to the unit. Mark finds he is far more productive now that he is located right above his workshop but is also able to shut off his work when he leaves for the day. Everything in the building process was produced in his shop or obtained through local businesses. The unit has amazing finishes that were produced in his own shop like the metal door frames, steel cable to hang wet clothes and unique brackets for kitchen utensils.
725 TEN MILE DRIVE FRISCO, CO 80443 970-668-1000 www.ifurnishco.com
This live-and-work space has been the perfect opportunity for Breck Ironworks to showcase their stuff – a living portfolio of their design abilities exists in this unique space where welded items, ski chairs and Fire On Demand products are incorporated into the lofts design. The home was featured in the 2013 Summit County Parade of Homes where he won Best Exterior Design and Elevation, Best Kitchen, Best Master Bedroom Suite, Best Interior Finishes as well as three other distinguishing awards including Best Overall. It is clear that people are interested in the live work concept, so much so that Mr. Bookman is building a new space for those who would like to claim the same, unique lifestyle.
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stay
WINDSOR HOTEL BY SCOTT RAPPOLD
In a remote corner of Colorado known more for agriculture, brutally cold winters and UFO sightings than fine dining, you'll find The Windsor. The hotel and restaurant seem out of place in Del Norte, a hamlet of 1,600 on the west side of the San Luis Valley, until you learn about its history. Built in 1874, it's one of the oldest still-operating hotels in Colorado, occupying an entire city block. It was once hours away from being torn down to make way for a modular burger joint. Saving it took a community-wide effort, two decades and $3 million. But if you think the 19th-century building, lovingly restored, is what stands out about The Windsor, you should try the food. Rich history, ugly past The story of The Windsor echoes that of the many grand hotels built in the settling of the West. The railroads and mines brought prosperity to Del Norte, and The Windsor rose and expanded, bringing a touch of Victorian elegance to the frontier. Inevitably, the boom in the San Juan Mountains ended, and the building deteriorated and changed hands repeatedly, losing more of its character in each iteration. When it closed in 1975, it was known as the Old West Emporium, complete with a giant cowboy above the entrance. 52
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When its owner in 1993 was ready to tear it down, locals Ray and Barbara Culp bought it and donated it to a new nonprofit, which still owns the building today. The restoration was funded largely by historical grants, using as much original material as possible to restore it its original appearance. Today it has 20 guest rooms, event spaces, a lounge (named "Bistro BARbara" in honor of Barbara Culp), a courtyard and, for the first time in 50 years, a restaurant. But not just any restaurant. Fine Dining Del Norte local Steve Whitehead was a supporter of thDel Norte local, Steve Whitehead, was a supporter of the restoration from the beginning, and the nonprofit Windsor Restoration and Historical Association chose him to run the hotel. He convinced his son and daughter-in-law, Kodi Whitehead and Regan Briggs, both trained chefs, to leave their high-end Los Angeles restaurant jobs to come to Del Norte in 2012. The idea was a casual restaurant with an upscale feel, using locally-sourced meats and produce in a constantlychanging menu - a unique concept in the San Luis valley. "Kodi and Regan brought their influence of fine dining and cuisine from the West Coast. That's where they
THE SCHLEGEL & HART REAL ESTATE TEAM
“We would be honored to show you how the power of two of Breckenridge’s top producing real estate agents, coupled with Slifer Smith & Frampton’s unrivaled marketing program, can make the difference for you.” Please call us today to discuss the Breckenridge real estate market and how we can help you buy or sell your dream home
JIM SCHLEGEL & MICHELE HART
970.389.3582 | 970.376.7799 micheleandjim@slifersummit.com JimSchlegel.com | MicheleHartRealEstate.com spawned their ingenuity and inspiration and brought it here and melded that with a comfortable, family style kitchen and dining room," said Kevin Haas, assistant food and beverage director. Sure you can spend $39 on a steak, but you can also spend $15 on a hamburger, which remains the most popular meal. And you won't find another restaurant in the San Luis Valley that has served wild boar, elk, pheasant and rabbit. It's the meats that bring people back and lead customers to expect more unique dishes. The staff is happy to oblige, updating the menu twice a year and constantly offering specials, some of which may wind up on a future menu but others that may never be served again. "We've kind of thrown that fear to the wind and said, 'We're going to try this,'" said Haas. "That's our signature, that constant circulation of ideas and putting them onto a plate. It's pretty special." While tourism is a large part of The Windsor's business, it's seasonal here, so the rotating menu is what brings locals back when the summer tourists are long gone. Said Briggs, "Our locals keep us open. We're very lucky to have the number of tourists we do come through, but we wouldn't be here without the locals." 605 Grand Ave Del Norte, Colorado (719) 657-9031 www.windsorhoteldelnorte.com
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Art & Chocolate Walk
Do you love chocolate and free stuff? Get the best of both worlds on November 26th in Palisade, Colorado. Stores and vendors are all open and offering free chocolate to everyone all day. Get your card punched at each vendor and turn in your card at your last stop to be entered into a drawing for a big basket of goodies; filled with art, chocolate and many other wonderful things. The event starts at 10:30 am and lasts until 5 pm. Get started on your holiday shopping at this fun Palisade event!
Food Pantry Donation Day
In an effort to help the local community, Crested Butte Mountain Resort (CBMR) is hosting a food drive to support both the Crested Butte and Gunnison Country food banks. Guests who donate three non-perishable, non-expired food items or one pack of diapers will receive a discounted full day lift ticket for $45, valid Sunday, January 7, 2018 only. Bring your donations to their Adventure Center no later than 12 PM in order to receive the discount.
World’s BEST Chocolate Chip Cookie Fest
Beaver Creek opens for the season on November 22nd with the 14th annual World’s Best Chocolate Chip Cookie Competition. Five finalists will serve up their delightful creations to an eager crowd of cookie fans and one person will walk away with $1,000 and bragging rights as the Official 2017/2018 Chocolate Chip Cookie Recipe of Beaver Creek. Ski for a morning on the slopes then head to the village at 2 p.m. to gobble up the 5,000 cookies that are consumed in approximately 20 minutes.
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James Beard Foundation Dinner
Continuing its advocacy for sourcing sustainable and locally grown products to elevate guests’ dining experiences while also supporting important causes, Devil’s Thumb Ranch Resort & Spa, along with Denver’s top chefs, host the 6th Annual James Beard Foundation Dinner on Sunday, November 19th, 2017. A fundraising benefit for the James Beard Foundation and its scholarship program, guests will be indulged in the unique culinary talents of the region’s top chefs. Each one brings a storied background of talent, expertise and most importantly, passion, for what they do. www.devilsthumbranch.com
Steamboat Dining
Breckenridge Passport
Your ticket to dining specials! The Breckenridge Dining Passport is a unique fundraising and information-packed pamphlet available seasonally to diners granting access to discounts, special deals and fun promotions at participating restaurants. Each fall and spring, the proceeds from passport sales are donated back to the community through their scholarship fund or to another non-profit organization. The Fall Passports are valid September 25th through November 16th. All proceeds benefit Summit County Cares, which includes the Summit Community Care Clinic, Summit FIRC, Advocates for Victims of Assault and Summit County Social Services. Passports are available for purchase at participating restaurants and the Breckenridge Welcome Center. Each passport is valid for two people.
Now Open! Wassail Days
December 1st through the 10th stroll among Frisco’s holiday decorations and one-of-a-kind shops offering unique Colorado gifts while sipping a steaming cup of warm Wassail (Old English apple cider) on Frisco’s charming Main Street and Summit Blvd. As you walk around town you will hear the sounds of carolers singing and holiday cheer while the towns light displays will dazzle you. Each store competes for the best Wassail and you are the judge.Wassail Days is filled with family photo opportunities around each corner, from the Holiday lighting display at the Triangle Park to the Russian Horse-drawn sleigh at the gazebo.
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THE DOGWOOD
A Secret Adult Getaway in Crested Butte...shhh No Kids Allowed! BY EDWARD DUJARDIN
In a town known for delicious food, drink and awesome adventure, the Dogwood in Crested Butte has been keeping locals and visitors coming back for almost 10 years. The Dogwood is a cocktail cabin found in the heart of downtown CB in an alley just off Elk Avenue and Third Street. Known for their satiating-infused concoctions and nuanced, handcrafted bar food, you’re guaranteed to want to keep trying things on the menu. When you step into a miner’s cabin that was built in 1891, you can feel the history of Crested Butte as the floorboards creak. It’s the kind of space that’s only natural to have classy cocktails that serve as a great reason to see friends, catch a drink after work, spice up an evening or a part of date night. Dogwood classics, like the Poco Loco (pineapple + habanero + lemon + honey), a vodka martini, and the Hibiscus (hibiscus + lime – up), arguably the lightest margarita you could ever have, are popular go-to drinks for a reason. “It’s a place where wedding parties and ski bums coexist,” says co-owner, Drew Henry. “We have an egalitarian approach to fine food and craft cocktails. It’s really fun to impress people with drinks and a great experience,” adds Sarah Jane Lubeley, Drew’s partner in business and in marriage. The couple bought the Dogwood from original owners, Doug and Phoebe Pedersen, in July 2015 after working there for a couple years. “They taught us the ins and outs of this place,” explains Henry. “Infusing the alcohols and showing us how to run this bar is all their credit.” The décor hasn’t really changed, nor has the fact that you might be listening to Patsy Cline, Wu-Tang Clan or Willie Nelson and not notice the music changing. The back bar, beer and wine options have expanded since the ownership change. 58
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“It’s good to have stuff so we can accommodate more than the specialty cocktail crowd, ranging from a $4 Avery IPA to a $45 pour of Macallan,” justifies Henry. The variety of cocktails at the Dogwood will likely make you a repeat offender. Drew’s recent favorite is called the Porch Song (Leopold’s Navy Strength Gin + Grapefruit + Mint + Honey + IPA float – Rocks). It’s a cocktail that has a sweet side set off with a hoppy aroma that is absolutely refreshing. The thought of an IPA splashed in your cocktail might not appeal at first, but after a taste you’ll start to understand the kind of genius that goes on at the Dogwood. The martini options are almost endless. The Beetnik (beet + ginger + lemon) is a top seller in the vodka department and the Mojo Jojo is basically a mint julep with gin. Thor’s Hammer (Bulleit Rye + ginger + Peach Street amaro – cube) is a spirit-forward drink named after Sarah Jane’s father that features an amaro from Palisade Distillery and raises funds for the Rocky Mountain ALS Chapter. Sarah Jane’s personal favorite is the Mr. Pink, a pink peppercorninfused vodka with peach and bubbles on the rocks. If these aren’t mouth-watering enough, there is a small food menu to snack on. The food, like the smoked edamame, is kept casual to encourage conversation and enjoy the beverage. The mac and cheese and the pretzel are worth trying just to help pace the alcohol - never mind they’re made from scratch and delicious. Just like any time spent in Crested Butte, it’s natural to want to come back to the Dogwood. “We connect people to what they drink,” explains Lilah Hubbard, a waitress for two years there. Make time to visit the Dogwood next time you can; it’ll be hard not telling your friends about it, but why would you deny them that? CABIN FEVER: $4 off select Martinis (Summer 4PM-6PM : Winter 5PM-7PM)
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eat
Mountain Town Chefs Make a Match with Food & Booze
From The Bar To The Kitchen by Kim Fuller
Montanya’s Distillery, Crested Butte
“You hope that the pairing will complement everything by balancing the food and the drink,” shares Rose Reyes, chef for Montanya’s Distillery in Crested Butte. “Figure out what's missing that could be enhanced, and choose similar ingredients in the food and the drink.” Contrast is also an element that can be used to help balance the dish. “Acidity cuts through fats or rich dish, and creamier tropical notes (like coconut milk) cool the palate,” Reyes says. “Higher alcohol content can cause food to become much spicier.” With food, Reyes adds, you can easily elevate a simple dish by adding layers of complexity using herbs and spices. “Trust your palate, you know what you like,” she says. “A good pairing won't make something you don't like taste good.” The Kokomo cocktail from Montanya’s and their Pho is the what Reyes describes as the perfect combination. The cream of coconut and muddled mint leaves in the drink help to soften the spice in the dish. Here’s the drink recipe:
The Kokomo
In Shaker: 1/2 lime 1/2 lemon 1 oz cream of coconut 1 oz ginger 5 muddled mint leaves 2.5 oz Montanya Platino rum
Shake and strain. Add ice. Garnish with a mint leaf.
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Bosq, Aspen
Rachel Koppelman, sous chef at Bosq in Aspen, says she doesn’t pair food with booze all that often, but she does use the combination to help balance and influence a dish. “I tend to use alcohol in recipes in order to bring out flavors and create a flavor that surprises the eater,” Koppleman shares. “This way you get that bite you were expecting flavor wise but then a depth you weren’t expecting.” When using alcohol in dishes, Koppleman says she takes the fat content and acidity into account. Typically the higher fat content will help take some of the alcohol “burn” away and acidity from the alcohol will help brighten and balance a dish. “For example, this past winter I put a simple dessert of five spiced churros with Mexican drinking chocolate on the menu,” she explains. “In order to bring a little something different to this, I spiked the drinking chocolate with a good amount of Suerte Reposado. The sweet but bitter chocolate is complemented with the assertive and slightly nutty tequila. The sweet sweet sugary churros with the tequila is the perfect pairing.”
Churro's
1 1/2 cups water 1/4 cup sugar 1/2 tsp salt 1/2 c up butter 1 1/2 cups flour 3 each eggs 1/2 tsp vanilla 5 Spice Sugar Topping: 1 tsp ground star anise 1 tsp ground cinnamon 1 tsp ground cloves 1 tsp ground fennel seed 1/2 tsp ground szechuan peppercorns 1/2 cup sugar combine all together In a small pot bring the water, sugar, salt and butter to a boil. Turn the heat to low and add the flour. Cook and stir until the dough pulls way from the sides of the pot. Place into a mixer with a paddle attachment and mix for 2 min just to cool the dough. Once it is no longer hot, just warm, add the eggs 1 at a time, mixing well after each addition. add the vanilla. Place into a pipping bag with a star tip. Heat a pot of oil to 350F. Once hot pipe the dough into the hot oil, using scissors to cut the dough to the desired length. Flip the churro once the bottom starts to get a golden brown. When done, remove from the hot oil and drain onto paper towels. Mix together 5 Spice Topping and generously
Breckenridge Distillery, Breckenridge
This appetizer is a favorite dish of Jordan Via, Master Distiller of the Breckenridge Distillery. The bourbon glaze compliments the smoke and hazelnut finish of this very popular Breckenridge Distillery Restaurnt menu item. Serve as a snack,side-dish or even the main course for you, your family and friends.
Bourbon Glazed Brussel Sprouts
7 Brussel Sprouts, Trimmed & Halved Olive Oil Salt & Pepper to Taste 2 TBS Chopped Cooked Thick sliced Bacon 1 TBS Maple Syrup Roasted Crushed Hazelnuts 1 TBS Bacon Fat 1/8 Cup Breckenridge Bourbon Sea Salt
Tequila Mexican Drinking Chocolate
Recipe serves one person. Purchase ingredients based on crowd size. Trim and Halve Brussel Sprouts, toss in olive oil, salt and pepper. Roast in 385-degree oven for 15 to 20 minutes. Save trimmed leaves and lightly fry while Brussel Sprouts are roasting. Heat bacon fat and maple syrup in saute pan. Add chopped bacon, hazelnuts and roasted Brussel Sprouts; saute until hot. De-glaze pan with Bourbon. Top with fried Brussel Sprout
3/4 cup milk 1/4 cup cream 1 each cinnamon stick or 1/4 tsp ground 2 pieces orange peel 2 tbs light corn syrup 1/2 cup sugar 1/3 cup cocoa powder 1/2 oz Mexican chocolate or 1 cup semi sweet chocolate Suarte Tequila to taste Bring the milk, cream, orange peel and cinnamon to a simmer. Turn off the heat and let steep for 20 min. Remove the cinnamon stick and orange peel. Add the sugar, corn syrup and cocoa.Stir until dissolved. Whisk in the chocolate. Cool the mixture. Once the mixture is cool at the tequila to taste. This recipe makes a good amount. Heat when churros are ready and serve along side. Top with whipped cream is desired. Serves 2
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“This restaurant has become much more than a place to eat.�
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ASIAN PAL ATE Buena Vista
BY ANNA SITTON
If you find yourself relaxing or playing in the town of Buena Vista, CO, you’ll hear about the Asian Palate. If you live here, it’s the place that goes on any visiting family agenda, and alongside any special occasion. Tucked behind a Canadian Cherry tree that provides hints to each season’s arrival, lives this true jewel of central Colorado. Owner Eddie Sandoval has created an oasis sought out by locals and visitors alike. As a first-generation American with Filipino roots, Eddie prepared for this experience by traveling extensively through Nepal, Thailand, Laos, Cambodia, and the Philippines. A common thread throughout his travels of tasting, watching, and immersion was the plethora of casual dinner tables in these countries, a focal point of every day life, family, and community. Eddie felt drawn to the dinner hour, when people go out and treat each meal like a celebratory occasion. Families and friends reveling in good food can be, and should be, a ripple effect in the idea of celebrating this delicious life. Born was the vision of creating a space where people can come together and celebrate food, family, and friends. Moving to Buena Vista in 2008, after continuously being drawn to the Arkansas River Valley, Eddie accepted an offer from a longtime local and friend to open his restaurant when her café was closed at night. He used this opportunity to truly discover what Buena Vista wanted, needed, and craved. More importantly, this phase gave Eddie the confidence that he wanted to fulfill a long time dream of opening his own restaurant, and this was the place he wanted to do it. In March of 2009, Eddie purchased a historical building on East Main Street and began an extensive remodel.
The Asian Palate menu is inspired by his travels, his own family history, and his love for the community of Buena Vista. The Pan Asian cuisine consists of traditional Asian dishes, Mediterranean influences, and an extensive offering of sushi options. At the Asian Palate, you’ll only find dishes that Eddie believes in, and his conscientious sourcing allows him to support local farms and sustainable fishing practices throughout the year. When available, most of his produce comes from the Weathervane Farm, located a couple miles away. His seasonal specials connect local food options with Eddie’s culinary influences and inspired twists. By creating a dwelling spot for his town, the Asian Palate has become much more than just a place to go and eat. Here you will find a venue that supports musicians and artists. The walls are adorned with a revolving showcase of art, and there is often live music to accompany your meal. Eddie has created a cozy environment that truly feeds all of the senses. At the core of what the Asian Palate provides is a constantly evolving process. You will now find Eddie behind the sushi bar with his wife, Brynn, and a new muse found in a fiery and passionate toddler named Tala. A place where change is embraced, family is motivation, and the food is paramount means only good things for the folks of Buena Vista and all that visit and walk through the doors of this special place. 328 East Main Street Buena Vista, CO 719-395-6679 http://www.theasianpalate.com
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SCR AT CH DOWNTOWN E ATERY & BAR Downtown Steamboat Springs BY PEPPER HAMILTON Yampa Street in downtown Steamboat Springs has become a literal restaurant row dotted with delightful establishments offering a variety of restaurants that suit just about every taste and price point. Although this location opened in 2015 we happened to discover Scratch Downtown Eatery and Bar last Fall and loved it.
the pizza wood-stone oven's open flames add to the show of dining out in this relaxing atmosphere. “The food we consume is important to us and we want people to consume a menu filled with healthy food; from the fresh vegetables on your plate to the sodas from a heathier alernative that uses pure sugar cane.”
Scratch Eatery is the perfect location for both family gatherings or a night out with friends. The relaxed casual atmosphere is sophisticated and offers an outstanding menu of freshly prepared menu items as well as a full bar of creatively crafted cocktail offerings. The cuisine is based on the premise of good food done well, made from scratch and served with enthusiasm.
Their Chef, Parker Rellinger, Kitchen Manager, Marie Chabot, the staff and Kushik all together produced a mission statement to give their guests a personal touch and something to stand by: “At Scratch we look to deliver exceptional dining experiences by being true to our name, producing delicious food made from Scratch daily; an establishment where guests can count on friendly service with a smile. We love our community and support it by sourcing locally and contributing to local charities.” Kushik says, “they want this to be a place where you can count on great food, great service and a place that will do good for others. We want to help our schools and other nonprofits in the community by giving back and assisting in their fundraising efforts.”
General Manager, John Kushik, moved from the Front Range in order to live in Steamboat Springs family friendly mountain atmosphere. He has been in the restaurant business since he was 16 and feels blessed to be working with a great young and outgoing team that makes up Scratch Downtown Eatery. His mission is to be true to their name. Pastas are handmade daily, pizza doughs are produced in the kitchen and hand-tossed right there in front of their open kitchen where
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We have enjoyed many of their appetizers and entree’s and a recent guest’s review took the words out
of our mouth “The name says it allSCRATCH cooking that starts with fresh ingredients, a creative menu with twists on classic dishes featuring delicious meats, seafood and the most incredible Fresh Pear & Prosciutto authentic wood-fired Neopolitan pizza I've had. Our meal was paired with delicious hand-crafted cocktails and a super-friendly and attentive staff. @ scratchsteamboat is my new favorite spot when visiting Steamboat!!” We also recommend the incredible Brussel Sprouts & Peanuts and 6 Hour Pork Belly appetizers followed by any one of their Salads, especially the Chopped Salad and the Gulf Shrimp Risotto with English Peas and Hangar Steak with Grilled Pears Entrees. Scratch is open every day for Lunch, Happy Hour and Dinner. Stop in for great drink and menu specials during their 4-6pm Happy Hour. Their selection of crafted cocktails combined with Scratch's fun bartenders will entertain you and your palate. Gather your tribe to relax and enjoy this sweet spot in Steamboat Springs. 700 Yampa Street Steamboat Springs, CO 970-761-2586 www.scratcheatery.com
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baristas & books
THE BOOKWORM E D W A R D S This bookstore, community center, and café is a gathering spot for young and old. You will find students studying, young mothers gathering and a bevy of folks of all ages sharing a cup of coffee or tea with a book in hand. The governor has even stopped in for breakfast and a cup of Joe. The story of the Bookworm is fun and interesting. What is now a thriving gathering spot started in 1996 as a traveling bookstore in a retrofitted van. The van traveled between coffee shops selling new books to “down-valley” readers (everything West of Vail). At the time, there were two bookstores in Eagle County one in Vail Village and the other in Beaver Creek. As the popularity of the store grew the need for larger shop space became a reality. Today the store is located in a large corner space in the busy Riverwalk Shopping Center in Edwards and carries a diverse selection of books, periodicals, and magazines. Their café offers a wide selection of hot and cold beverages. Colorado products are used as much as possible. Items like Mrs. Barr’s Bars from Basalt, Peaches from Palisade, Crazy Mountain Brewery Beer- yes they have a liquor license, cookies from Carbondale as well as Novo Coffee from Denver are incorporated into the menu. Coffee or a Tea paired with a book is a favorite way to enjoy some free time during the day. The Bookworm Barista’s whip up delicious Lattes, Espressos, Chai, Italian Sodas, and Teas both hot and cold; 66
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pair up your selection with homemade crepes both savory and sweet. Other baked goods, fresh soups of the day, incredible salad combinations and smoothies make for a large menu to select from. More than a bookstore the Bookworm is a hub of learning and instruction. Unique talks like the Half Baked Harvest with Teighan Gerard November 14, where she will prepare two meals from her cookbook Half Baked Harvest or Classic Colorado Ski Descents with Jon Kedrowski November 16 celebrating adventure in the mountains with two mountain experts discussing food preparation, gear selection, planning and weather/snowpack for skiing in the backcountry. This and many educational workshops keep people coming to this Indie bookstore. A lineup of local musicians plays often along with poetry readings and author meet and greets. The kids can be a part of a book club and come for story time and other special events. Wine tastings are also on their calendar. Twenty years of selling books and experiences make this spot a landmark so be sure to check in on the great happenings at The Bookworm of Edwards while grabbing something delicious. 295 Main Street C101 Edwards, CO www.bookwormofedwards.com
frisco restaurants
frisco dining
Happy Hour Daily Live Music 7 - 9pm in the Bar The Finest, Seafood, Steaks and Entrees Casually Elegant, Moderately Priced with Great Specials 601 Main Street, Frisco 970-668-0345
605 Main Street, Frisco CO 970-668-2100 www.KemosabeSushi.com
From the creators of The Boatyard Grill The Uptown on Main is now Open! Same Great Menu Hip, Modern Atmosphere Come in for Lunch, Happy Hour or Dinner 7 Days a Week Live Music on Select Days Each Week
Locally Sourced Organic Cuisine Lunch, Happy Hour & Dinner
311 W MAIN STREET . FRISCO 970-668-4728 | theuptownfrisco.com
310 W Main Street | Frisco | 970-668-0340 www.vinnysfriscorestaurant.com
breckenridge dining ROCKY MOUNTAIN EVENTS
Breck’s Best Deck!
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Stop by and enjoy lunch on our deck over looking the Maggie Pond this summer. With 12 beers on tap, a menu featuring contemperary American dishes and friendly service, it’s the perfect place to relax at the end of a long summer day!
Located in the Main Street Staaon, overlooking the Maggie Pond
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The Best Italian Food in Breck!
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August 25, 2018
970-547-5969 | quandarygrille.com | 505 S. Main St., Breckenridge
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breckenridge dining
Wine & Dine Treat yourself to our NEW Colorado eclectic menu paired with a delicious glass of wine or hand-crafted cocktail.
Come Back for Seconds Satisfy your hunger & indulge in an all-you-can-eat, full-course lunch from our gourmet buffet bar. Located Slopeside Peak 9 at Beaver Run Resort 620 Village Road, Breckenridge For reservations call 970.453.8755.
www.BeaverRun.com
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Dine Local Directory ASPEN
Bosq 312 S Mill Street Aspen, CO (970) 710-7299 bosqaspen.com
BRECKENRIDGE
Breckenridge Distillery 1925 Airport Road Breckenridge, CO (970) 925-9788 breckenridgedistillery.com Briar Rose 199 Lincoln Avenue Breckenridge, CO (970) 925-9788 briarrosechophouse.com Fatty's Pizzeria 106 South Ridge Street Breckenridge, CO (970) 453-9802 fattyspizzeria.com Goldenhorseshoe Tour Co. 106 South Ridge Street Breckenridge, CO (970) 453-2005 coloradosleighrides.com The Mug Shot Cafe 435 North Park Avenue Breckenridge, CO (970)423-8821 Park & Main La Cima Mall 500 South Main Street Breckenridge, CO (970)453-9343 parkandmainfood.com Quandry Grille Main Street Station 505 South Main Street Breckenridge, CO (970) 547-5969 quandrygrille.com Sauce on the Blue Village at Breckenridge 655 South Park Avenue Breckenridge, CO (970) 547-5959 sauceontheblue.com 70
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Spencer's Peak 9 at Beaver Run Resort Breckenridge, CO (970) 453-6000 beaverrun.com
Silverheels Bar & Grill 601 Main Street Frisco (970)668-0345 silverheelsrestaurant.com
CRESTED BUTTE
The Uptown on Main 304 Main Street Frisco, CO (970) 668-4728 theuptownfrisco.com
Montanya Distillers 212 Elk Avenue Crested Butte (970) 799-3206 montanyarum.com Dogwood Cocktail Cabin 309 3rd Street Crested Butte (970) 453-9802 thedogwoodcb.com
DURANGO
Animas Chocolate Company 920 Main Avenue Durango, CO (970) 317-5761 animaschocolatecompany.com Cyprus Cafe 725 East Second Avenue Durango, CO (970) 385-6884 cypruscafe.com Eno Cocktail Lounge & Wine Bar 723 East Second Avenue Durango, CO (970) 385-0105 enodurango.com Ore House 147 East College Drive Durango, CO (970) 247-5707 orehousedurango.com Eat Local Durango, CO local-first.org
FRISCO
Kemosabe Sushi 605 Main Street Frisco, CO (970) 668-2100 kemosabesushi.com
GEORGETOWN
The Alpine 1106 Rose St Georgetown, CO (303) 569-0200 alpinerestaurantgeorgetown. com Cake 710 6th Street Georgetown, CO (303) 569-5043 georgetowncake.com
STEAMBOAT SPRINGS
Aurum 811 Yampa Street Steamboat Springs,CO (970) 879-9500 aurumsteamboat.com Scratch 700 Yampa Street Steamboat Springs,CO (970) 761-2586 scratcheatery.com Sharon's 2851 Riverside Plaza Steamboat Springs,CO (970) 761-2467 Steamboat Whiskey Company 55 11th Street Steamboat Springs,CO (970) 761-2467 steamboatwhiskeyco.com
DENVER
Laws Whiskey Company 1420 S Acoma Street Denver, CO (720) 570-1420 lawswhiskeyhouse.com
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Spotlights....
town
SUMMIT FOR LIFE Summit for Life is a nighttime uphill race and fundraiser for the Chris Klug Foundation. The mission? To raise awareness about the importance of organ & tissue donation. By participating in Summit for Life, you help us spread that message and make a difference for the 121,000+ people waiting for a life-saving organ transplant. The Summit for Life weekend celebration starts with an intimate dinner followed by a party on Friday evening, December 8th. Saturday December 9th’s main event is the nighttime uphill race followed by a fun dinner, band and awards show on the top of the mountain. Register for the race, make a donation or tell a friend about the event.
www.summitforlife.org
PICK A PUMPKIN It’s hard to grow a pumpkin at 10,000 ft, but it is Autumn and scouring pumpkin fields for the very best pumpkin is a tradition for many. Halloween candy and costumes dot the shelves of our Colorado mountain town grocery stores. Harvest, a time in Colorado brings Apples, Peppers, Corn, Grapes, Wheat, Peaches, and PUMPKINS! There is nothing like heading to the pumpkin farm for a session of pick your own pumpkins. We know a plethora of places to go on the front range but what about here in the high country? After a little research, here are a few suggestions, some complete with corn mazes, fun activities and more. Make a plan, gather your friends, load up the kids and GO!
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Niemann’s Pumpkin Patch 6501 County Road 214 (peach Valley Road) New Castle 970-984-3850 www.niemannsgardens.com Orchard Valley Farms 15836 Black Bridge Road Paonia 970-527-6838 www.orchardvalleyfarms.com Studt’s Pumpkin Patch and Corn Maze 21 1/2 and 1 1/2 Road Grand Junction (970) 462-6361 www.studtspumpkinpatch.com Covered Bridge Ranch 17249 6250 Rd. Montrose (970) 240-0106 www.coveredbridgeranch.com
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Ve n u e S p o t l igh t s.... F e s t i va l N o t e s
P H O TO C RE D I TS : Bryce Bradford
HAPPY HOLIDAY’S IN THE HIGH COUNTRY Leadville Victorian Homes Tour, December 2 From 1:30 to 4:30 p.m. on Saturday, December 3, Leadville’s National Historic Landmark District of Victorian architecture will open its Victorian homes for visitors to tour. Each home will be decorated in holiday finery and will offer appetizers and punch. End the night at the historic Tabor Opera House with a reception of light appetizers and drinks, followed by dinner at the Elks Lodge featuring a 1890s Victorian menu and a show of Victorian, Eduardian and SteamPunk fashions. Santa Express Train on the Royal Gorge Route Railroad, November 16 – December 24 Take the kids on a real-life Polar Express experience this winter on the Santa Express Train. Children are encouraged to wear cozy pajamas while sipping hot cocoa and nibbling on cookies aboard the train. After a short 30 minute ride to the North Pole, Santa will hop on the train to pass out special holiday bells to the kids. The train also offers a romantic New Year’s Eve dinner for when the parents want a night out to themselves. Mesa Verde Country Luminaria Celebration This December 14, Mesa Verde National Park will offer a special winter celebration at its ancient cliff dwellings. The pathways throughout the park will be lit up by luminaries (small paper lanterns) for this free event. The park will offer Ranger-guided tours of Spruce Tree House, the third largest cliff dwelling in the park along with self-guided visits from 4 to 9 p.m. There will also be food and music throughout the evening. 12 Days of Aspen, December 20-31 For 12 days in December, Aspen’s downtown will become a winter wonderland, bustling with free ice skating, visits from Santa’s reindeer, hot cocoa, holiday
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drink specials, holiday lighting throughout the streets and more. Several events will take place throughout the 12 days including making your own ornament event at the Limelight Hotel. The 12 Days of Aspen will end on New Year’s Eve with a firework extravaganza over Aspen Mountain. Fine Dining by Sleigh, Crested Butte Grab your loved ones and ride to dinner in a snow-cat driven sleigh. Leaving from the Lodge at Mountaineer Square at Crested Butte Mountain Resort, arrive at Uley’s Cabin for a multi-course feast, crackling fireplace and Champagne. Dinner and sleigh rides run Wednesday through Saturday this winter and start at $110 per person (pictured above, photo by Trent Bona). Winter Wine Excursions, Beaver Creek New this winter, visitors can embark on an adventure starting at the Beaver Creek Nordic Sports Center to get fully outfitted in the latest snowshoe adventure equipment. From there, adventure on a 60 to 90 minute guided snowshoe with views of the Sawatch, Gore and Flat Top Mountain Ranges. The journey will end at the Osprey Fireside Grill where snowshoes will be exchanged for warmed shoes and guests can indulge in a selection of charcuterie and wine pairings served by Executive Chef Ryan Murray. Georgetown Christmas Market, Dec 2, 3, 9, 10 Each December the town of Georgetown transforms for two weekends into a bustling Christmas scene reminiscent of Christmas of long ago. Thousands come to this tiny mountain town to experience a traditional holiday where Christmas hasn't changed in 100 years: roasted chestnuts, holiday shopping, horse-drawn wagon rides through historic Georgetown, and wonderful sights and smells.
An Evening with David Sedaris | Nov 9
Unsilent Night: A Sound Sculpture | Dec 2
Second Saturdays | Nov 11, Dec 9, Jan 13
Yonder Mountain String Band | Dec 29
Handmade Holiday | Dec 1–3
Int’l Snow Sculpture Championships | Jan 22–29
Discover the creative side of Breckenridge with a year-round calendar of concerts, performances, festivals, exhibitions, as well as classes, workshops, and special events in the Breckenridge Arts District. breckcreate.org
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events calendar FA L L / W I N T E R 2 0 17-1 8 OCTOBER October 15, 2017 Estes Trail Ascent, Estes Park October 15, 2017 2nd Annual Okto-Beer-Fest, Devil’s Thumb Ranch October 16 – 19, 2017 Chocolate Chip Cookie Competition! Beaver Creek October 17, 2017 Gelande Lift Realignment Open House, Purgatory Resort October 19 – 20, 2017 Mountainfilm on Tour 2017, Salida October 20 – 22, 2017 Breckenridge Craft Spirits Festival, Breckenridge October 20 – 21, 2017
For a complete list and details on Colorado Mtn Town Events visit our website!
MtnTownMagazine.com Glenwood Springs Ghost Walk, Glenwood Springs October 20 - 21, 2017 Fall Arts & Crafts Festival, Grand Junction October 20 – 21, 2017 Wine in the Pines | International Wine & Gourmet Food Tasting, Keystone
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October 21. 2017 Pumpkins & Pilsners Festival, Estes Park October 21 – 22, 2017 Oktoberfest at the Georgetown Loop, Georgetown October 21, 2017 The Ghostly Side of the Hamill House, Georgetown October 21, 2017 Fall Festival at Mesa Mall, Grand Junction October 21, 2017 Hitched In GJ Bridal Experience 2017, Grand Junction October 21, 2017 Mini Golf Tournament, Steamboat Resort October 21, 2017 Steamboat Color Run, Steamboat Springs October 27, 2017 Trick-or-Treat Village, Beaver Creek
October 28 – 29, 2017 Oktoberfest at the Georgetown Loop, Georgetown October 28, 2017 The Haunted Lawson Adventure Park, Georgetown October 28, 2017 Sage Burner Trail Race, Gunnison October 29 – 31, 2017 Annual Ouray Elks Haunted House, Ouray October 31, 2017 Trick-or-Treat on Main Street, Frisco October 31, 2017 Trick or Treat Trot, Vail
NOVEMBER November 3, 2017 First Friday “Dia De los Muertos”, Carbondale
October 27, 2017 Nightmare at the Museum, Cemetery Tour and Zombie Crawl, Frisco
November 3, 2017 First Friday “Creative District Art Walk”, Carbondale
October 27 – 28, 2017 Glenwood Springs Ghost Walk, Glenwood Springs
November 3 – 5, 2017 Ten Thousand Villages Gift Festival, Glenwood Springs
October 27, 2017 CMU Homecoming Bonfire, Carnival, And Midnight Madness, Grand Junction
November 3, 2017 1st Friday Tea School, Idaho Springs
October 20, 2017 Bow Wow Film Fest, Montrose
October 27, 2017 Annual Howl at the Moon Party, Idaho Springs
October 21, 2017 Cooper Fall Festival, Copper Mountain
October 27 – 28, 2017 Rocky Horror Picture Show, Ouray
October 21, 2017 Empire Fall Festival, Empire
October 27, 2017 Trick or Treat Street Harvest Fest, Palisade
FA L L/W IN T E R 2017 | mtntow nm a ga z ine.com
October 28, 2017 Bill’s Ranch Walking Tour, Frisco
November, 3, 2017 First Friday Artwalk, Steamboat November 3, 2017 Wolf Creek Ski Area Tentative Opening Date, Wolf Creek November 4, 2017 9th Annual Pumpkin Smash Festival, Clear Creek County
ALL THINGS FUN - WINTER OR SUMMER
970.453.8100
970.453.4455
N. Park & Airport Road
Parkway Plaza
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No matter what season, Alpine Sports is your one-stop shop for all things fun! Alpine Sports has three convenient locations for all your sport rental needs - from skiing to riding and biking to stand-up paddle boarding. We also offer a huge selection of accessories, clothing and outdoor gear to choose from. Alpine Sports can come to you and deliver your rental equipment in the winter. Reservation required. Or take advantage of our summer Bike Shuttle and cruise down from the summit of Vail Pass to Frisco on new cruiser bikes from Specialized.
alpinesportsrental.com
November. 4, 2017 Arts & Craft Fair, Steamboat Springs
November 11 – 20, 2017 Festival of Trees, Steamboat Springs
November 23, 2017 CBMR Opening Day, Crested Butte Mountain Resort
November 4 & 5, 2017 Wolf Creek Ski School Hiring Clinic, Wolf Creek
November 15, 2017 Passholder Appreciation Party Purgatory Resort
November 23, 2017 Turkey Day 5k, Frisco
November 5, 2016 Fall Back Beer Festival, Estes Park
November 15, 2017 Opening Day, Winter Park Resort
November 5, 2017 Summit Community Orchestra Community Concert at Warren Station, Keystone Resort
November 12, 2017 College Day at Wolf Creek
November 5, 2017 College Day at Wolf Creek November 7, 2017 Sunlight Mini-Mayor Election, Sunlight Mountain
November 16, 2017 Celebrations Around the World, Silverthorne
November 8, 2017 Wolf Creek’s Local Appreciation Day
November 18, 2017 6th Annual James Beard Foundation Dinner, Devil’s Thumb Ranch
November 10, 2017 Opening Day 2017/18, Breckenridge
November 18, 2017 Santa’s North Pole Adventure Train, Georgetown
November 10, 2017 Opening Day, Copper Mountain
November 18, 2017 Santa’s Lighted Forest on the Train!, Georgetown
November 10, 2017 USSA NORAM Speed, Copper Mountain November 10 – 12, 2017 Colorado Ski & Snowboard Expo, Denver
November 18, 2017 Winter on the Mountain Kickoff Party, Glenwood Caverns Adventure Park
November 24, 2017 Catch the Glow Christmas Parade & Celebration, Estes Park November 24, 2017 Holiday Lighting & Wine Walk, Glenwood Springs November 25, 2017 37th Annual Tree Lighting, Beaver Creek November 25, 2017 Santa’s Workshop, Beaver Creek November 25, 2017 Small Business Saturday, Clear Creek County Towns November 25, 2017 Georgetown Christmas Tree Lighting, Georgetown November 25, 2017 Winter Family Carnival and Lighting of River Run, Keystone Resort
November 18, 2017 Opening Day, Purgatory Resort
November 25 – 26, 2017 Holiday Market, Winter Park Resort
November 18, 2017 Wolf Creek Cosmic Event, Wolf Creek
November 27, 2017 Wolf Creek’s Local Appreciation Day
November 10, 2017 Opening Day, Keystone Resort
November 19, 2017 Ladies’ Day at Wolf Creek
November 10 – 11, 2017 National Ski Patrol Ski Swap, Powderhorn Mountain Resort
November 22, 2017 Opening Day, Beaver Creek
November 29, 2017 Wolf Creek’s Local Appreciation Day
November 10 – February 23, 2018 Friday Afternoon Club on the Mountain, Glenwood Caverns Adventure Park
November 10 – 12, 2017 Veterans’ Weekend at Wolf Creek November 11, 2017 Frisco Girls on the Run 5k, Frisco November 11, 2017 Bighorn Sheep Festival, Georgetown
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November 15, 2017 Wolf Creek’s Local Appreciation Day
November 24, 2017 Snowcat Santa and Fireworks, Copper Mountain
FA L L/W IN T E R 2017 | mtntow nm a ga z ine.com
November 22, 2017 World's Best Chocolate Chip Cookie Competition, Beaver Creek November 22, 2017 Donation Day, Crested Butte Mountain Resort November 22, 2017 Opening/Scholarship Day, Steamboat Resort
November, 30, 2017 Winter Stoke Film Fest, Glenwood Springs
DECEMBER December 1 – 3, 2017 America's Winter Opening, Beaver Creek December 1, 2017 First Friday “Light up Carbondale”, Carbondale
mtntow nm a ga zi ne.com | FA L L / W I N T E R 2 0 1 7
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December 4, 2017 1st Friday Tea School, Idaho Springs
December 1 – 10, 2017 Frisco Wassail Days, Frisco
December 6 – 10, 2017 U.S. Grand Prix, Copper Mountain
December 9, 2017 Wolf Creek Fun Race Series, Wolf Creek
December 1, 2017 Frisco’s Tree & Luminary Lighting, Frisco
December 6, 2017 Wolf Creek’s Local Appreciation Day
December 10, 2017 Locals Benefit Day # 1, Purgatory Resort
December 1-2, 2017 A Victorian Christmas, Leadville
December 7, 2017 Winter Stoke Film Fest, Carbondale
December 10, 2017 Demo Day! Purgatory Resort
December 1 – 2, 2017 Olde Fashioned Christmas, Palisade December 1, 2017 World AIDS Day Dance Party + TAB, Telluride December 2, 2017 Moonlight Dinner SeriesRandonee Dinner - Tip to Tail Local Foods, Arapahoe Basin December 2, 2017 Beers of Prey, Beaver Creek December 2, 2017 Buena Vista Christmas Opening, Buena Vista December 2, 2017 Colorado Days, Copper Mountain December 2, 2017 Santa Visits the Frisco Historic Park Museum, Frisco December 2 – 3, 2017 Annual Georgetown Christmas Market, Georgetown December 2, 2017 Christmas Craft Fair By The Lavender Assoc. Of Western Co, Grand Junction December 2, 2017 Holiday Bazaar, Silverthorne December 3, 2017 Soup Cup Classic, Frisco December 3, 2017 First Friday Artwalk, Steamboat Springs December 3, 2017 College Day at Wolf Creek December 4, 2017 U.S. Grand Prix, Copper Mountain 80
December 9 – 10, 2017 Demo Days, Winter Park Resort
December 1 – 3, 2017 43rd Holiday Arts and Crafts Festival, Durango
FA L L/W IN T E R 2017 | mtntow nm a ga z ine.com
December 7, 2017 Outdoor Divas Women’s Demo Day, Loveland December 8, 2017 Avalanche Awareness Night, Crested Butte Mountain Resort
December 10, 2017 Ladies’ Day at Wolf Creek December 10, 2017 Wolf Creek Telemark Clinic December 11 – 15, 2017 Rev Tour, Copper Mountain
December 8, 2017 Wassail Night at the Museum, Frisco
December 14 – 17, 2017 Dew Tour 2017, Breckenridge
December 8, 2017 Projected opening day (TBD), Sunlight Mountain
December 15 – 16, 2017 Cosmic Ski Mountaineering, Crested Butte Mountain Resort
December 9, 2017 Santa Ski and Crawl, Crested Butte Mountain Resort
December 15 – 24, 2017 Kidtopia Spectacular, Keystone Resort
December 9, 2017 Light Up Night On The Mountain, Crested Butte Mountain Resort
December 15 – 17, 2017 Snowmass 50th Anniversary, Snowmass
December 9, 2017 Tinsel Tavern Tour, Estes Park
December 16, 2016 Fiesta Night, Arapahoe Basin
December 9, 2017 Breakfast with Santa, Frisco
December 16, 2017 Christmas at the Hamill House, Georgetown
December 9, 2017 Santa Visits the Frisco Historic Park Museum Frisco December 9, 2017 Hometown Christmas & Parade of Lights, Fruita December 9 – 10, 2017 Annual Georgetown Christmas Market, Georgetown December 9, 2017 Christmas at the Hamill House, Georgetown December 9, 2017 Hometown Christmas & Parade of Lights, Fruita
December 16 – 17, 2017 Demo Days plus Skiing with Santa, Sunlight Mountain Free Ski and Snowboard Demos! December 17, 2017 Holiday Festival, Steamboat Resort December 19, 2017 Holiday Paint Your Own Pottery, Crested Butte Mountain Resort December 20 - 31, 2017 12 Days of Aspen, Aspen December 21, 2017 Winter Solstice At The Umbrella Bar, Crested Butte Mountain Resort
celebrating SEVEN inspiring years of yoga Meta Yoga Studios would like to express our gratitude to our incredible instructors. We appreciate your constant commitment to deepening your practice and sharing this knowledge with our studio. We are so grateful to be on this journey with you!
join us on december 3rd for our 7 year anniversary celebration (visit our website for details)
special offerings
upcoming yoga teacher trainings
yoga studio boutique
Eddie Modestini Kate Mulheron Yin & Thai Massage Yoga for TBI Buti Yoga Mantra, Myth & Movement Intro to Yoga Series
Unlock Your Inner Teacher and Develop the Skills to Teach.
Lululemon, Onzie, Manduka, Om Collection, Bonjuli, Jade, Wild Balance, Made in Colorado Goods
Instruction in Asana, Anatomy, Ayurveda, Meditation & Pranayama, Yoga History & Philosophy, Mantra, Sanskrit, & Purposeful Sequencing
metayogastudios.com 118 s. ridge st. breckenridge
970.547.YOGA
December 21, 2017 Picasso & Vino, Purgatory Resort
& Fireworks Show, Monarch Mountain
December 21, 2017 Winter Stoke Film Fest, Rifle
December 31, 2017 Fireworks & Torchlight Parade, Purgatory Resort
December 23, 2017 Santa Claus on the Mountain!, Purgatory Resort December 24, 2017 Torchlight Parade & Kid’s Glow Pageant, Copper Mountain December 24, 2017 Torchlight Parade And Santa's Sleigh, Crested Butte Mountain Resort December 24, 2017 Torchlight Parade, Winter Park Resort
JANUARY January 1, 2018 Full Moon At Ten Peaks, Crested Butte Mountain Resort January 4, 2018 Outdoor Divas Women’s Demo Day, Loveland
December 24 & 25, 3017 Santa Stops in at Wolf Creek
January 4 – 10, 2018 Steamboat MusicFest, Steamboat Resort
December 28, 2017 Picasso & Vino, Purgatory Resort
January 4, 2018 Telluride Art Walk, Telluride
December 29 – 31, 2017 New Year’s Bash! Silverton Mountain
January 5, 2018 1st Friday Tea School, Idaho Springs
December 30 – 31, 2017 Our Gang Ice Racing, Georgetown
January 5, 2018 31st Annual Skier Appreciation Day, Sunlight Mountain $20 Lift Tickets!
December 30 – 31, 2017 Bootpacking, Silverton Mountain December 31, 2017 New Year's Eve in the Mountains, Arapahoe Basin
January 7, 2018 Food Pantry Donation Day, Crested Butte Mountain Resort
January 12 - 14, 2018 Our Gang Ice Racing, Georgetown January 12 – 14, 2018 MLK Big Mountain Weekend, Silverton Mountain January 13 – 14 Safety Fest, Copper Mountain January 13 - 14th, 2018 Estes Park Winter Festival, Estes Park January 13th Winter Trails Day, Estes Park January 13, 2017 Picasso & Vino, Purgatory Resort January 13 – 14, 2018 San Juan Skijoring, Ridgeway January 13, 2018 Heathen Challenge Ski Mountaineering Race, Sunlight Mountain January 14 - 21, 2018 Aspen Gay Ski Week, Aspen January 14, 2017 Cosmic Race Series - Grand Mesa Grind, Powderhorn Mountain Resort
December 31, 2017 New Year’s Eve Torchlight Parade, Copper Mountain
January 7, 2018 Wolf Creek Fun Race Series
January 14, 2017 Cowboy Up Party & Balloon Glow, Steamboat Resort
January 9, 2018 Wolf Creek Baby Boomers’ Clinic
January 14, 2018 MLK, Jr. Fun Race, Wolf Creek
December 31, 2017 New Year’s Eve Dine & Ski, Copper Mountain
January 10, 17, 24, 31, 2018 Go Skimo Series, Crested Butte Mountain Resort
January 15, 2017 Bud Light Cowboy Downhill, Steamboat Resort
December 31, 2017 New Year’s Eve Torchlight Parade, Kids Glow Worm Parade, And Fireworks, Crested Butte Mountain Resort
January 10, 2017 McDonald’s Twilight Nights Race Series, Purgatory Resort
December 31, 2017 New Year’s Eve Apres At The Umbrella Bar, Crested Butte Mountain Resort December31, 2017 New Year's Eve Torchlight Parade 82
December 31, 2017 Torchlight Parade & Fireworks, Steamboat Resort
January 11 – 13, 2018 Mountain High Music Festival, Crested Butte Mountain Resort
FA L L/W IN T E R 2017 | mtntow nm a ga z ine.com
January 10 – 14, 2018 Toyota U.S. Grand Prix, Snowmass January 11 - 14, 2018 Wintersköl - Aspen Winter Festival, Aspen
For a complete list and details on each of these Colorado Mtn Town Events visit our website on your phone, tablet or computer!
A higher standard of health care.
St. Anthony Summit Medical Center is taking very good care of our patients and others are noticing. St. Anthony Summit Medical Center is one of the busiest Level III Trauma Center in the state of Colorado. We care for our patients utilizing state-of-the-art technology, including the latest monitoring and surgical equipment. Year after year, our patient satisfaction scores rank among the very highest in the country in the Small Hospital Category and for our Inpatient Medical Surgical Unit. SPECIALTIES INCLUDE: • • • •
3D Mammography Cancer Care & Infusion Therapy Cardiology Critical Care
• • • •
Emergency Services ENT (Ear, Nose & Throat) Level III Trauma Center Obstetrics
• • • •
Orthopedics Radiology & Imaging Sleep Disorders Center Total Joint and Spine Program
970-668-3300 340 Peak One Drive, Frisco, CO 80443 summitmedicalcenter.org
summitmedicalcenter.org
We are part of Centura Health, the region’s leading health care network. Centura Health does not discriminate against any person on the basis of race, color, national origin, disability, age, sex, religion, creed, ancestry, sexual orientation, and marital status in admission, treatment, or participation in its programs, services and activities, or in employment. For further information about this policy contact Centura Health’s Office of the General Counsel at 1-303-673-8166 (TTY: 711). Copyright © Centura Health, 2017. ATENCIÓN: Si habla español, tiene a su disposición servicios gratuitos de asistencia lingüística. Llame al 1-720-321-0490 (TTY: 711). CHÚ Ý: Nếu bạn nói Tiếng Việt, có các dịch vụ hỗ trợ ngôn ngữ miễn phí dành cho bạn. Gọi số 1-720-321-0490 (TTY: 711).
TRAVEL SMARTER. VACATION EASIER. Avoid ski traffic and large airport hassles. GJT has direct flights from Denver, Dallas, Phoenix, Salt Lake City and Las Vegas.
gjairport.com