SneakPEAK April 18, 2013

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FREE, WEEKLY, LOCAL... Only the good stuff!

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Thursday, Apr. 18 - Apr. 24, 2013

A toast to Colorado distillers, bringing the world spirits born-and-bred in the mountains

Sipthis on

Spring gear guide

Climb, run and ride into the season

Olympic-caliber nutrition

Tips from the experts for active eating

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The dimensions of String Board Theory Bassist Jeff Barlow (pictured) and the rest of Steamboat Springs jam band String Board Theory bring their light-show infused, dance-inspiring brand of rock to Edwards’ Main Street Grill on Friday, April 26. Photo special to SneakPEAK.

Steamboat Spring’s electro rockers play in Edwards on the heels of first album release. By Melanie Wong.

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t’s been a whirl of a winter for String Board Theory.

The Steamboat Springs-based band has been building a name for itself regionally and touring the state at a breakneck speed. On top of spreading jams across Colorado through live shows, the group recently released its first album, the self-titled “String Board Theory,” at the end of February. “We’ve been playing together for four years already, so it

SneakPEAK: So for people who haven’t heard the band play, how would you describe the music? Jeff Barlow: We border on a lot of different genres. It’s electronic rock and roll. We’re a jam band that’s a mix of funk, electronic and reggae, with a heavy Southern rock influence as well. We’re mostly instrumental, but we do some covers here and there. We write everything together, but every time we play the song it’s different. People have compared us with Lotus, mixed with Allman Brothers, Government Mule and Disco Biscuits.

SP: With improv such a big part of your style, how do you practice, and what can people expect from a live perWhat: String Board Theory formance? Where: Main Street Grill, Edwards JB: Jamming ties in a lot with the mood and vibe. We jam When: Friday, April 26 beginning at 10 p.m. out during practice and decide what to revisit. We’ll give More info: For more show info see www. each other that look and know what to go back into. You get mainstreetgrill.org. Keep up with the band on to know someone like you’d know your friend. You get to Twitter via @stringboardtheo, or check out their know someone musically as well. Facebook page. As for our shows, it’s definitely get-up-and-dance music. They’re high-energy shows that border on the electronic genre from time to time. Our main goal is to make people was very exciting for us to have a studio CD,” bassist Jeff dance and have a good time. We also bring our own light Barlow says. “We were just too busy working – all of us show, and that adds to the atmosphere. I have light switches have full-time jobs – and playing shows on the weekends.” by my foot that controls the lights while I play bass. The album is available for free download at the band’s site on Reverbnation.com and Soundcloud.com, and showcases SP: How did the band start? the group’s blend of rock ‘n’ roll, electric riffs, Southern JB: Jeff and Tyler knew each other in New Hampshire and rock, blues, reggae and danceable grooves. moved out here together. I’m originally from Rhode Island, The group, comprised of Barlow on bass, Tyler Kimball and I met them in Steamboat more than six years ago. We on guitar and vocals, Jeff Hayes on drums, and Andrew Ed- jammed and played music, and after awhile, we started to mondson on guitar, plays at Edwards’ Main Street Grill on play shows locally and write songs. We added Andrew on Friday, April 26, beginning at 10 p.m. later, and now it’s going strong. We play almost full-time – SneakPEAK caught up with Barlow before the Edwards we’re kind of weekend warriors, working during the week show to chat about the life of a traveling jam band, their East and doing one to three shows around the state on the weekCoast roots and quantum physics. ends.

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[See STRING BOARD THEORY, page 9]

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High Country

Spirts

Peach Street Distillers in Palisade has built its name on using fresh, local fruit delivered from right down the street. Photo special to SneakPEAK.

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Colorado distilleries shine with fresh, local ingredients and mountain-town attitude. By Phil Lindeman and Melanie Wong. Cover photo by Zach Mahone.

Although the Vail area isn’t home to any distilleries (yet), the surrounding mountains host a handful of Colorado’s best spirit mavens, and chances are you can track down bottles at area bars or liquor stores. SneakPEAK met with master On an alternately sunny and snowy day at Breckenridge distillers and local bartenders to find out why craft spirits Distillery, the master distiller and former Napa Valley wine- will soon go the way of craft beer – and how you can be first maker is dressed like a So Cal hipster, with dark-rimmed on the front line. glasses and a graphic t-shirt. His business partner, distillery co-owner Litch Polich, seems equally out of place in the Breckenridge Distillery boozy air, with blue jeans and a crew-neck sweater. If it’s simple enough for Colorado brands to cruise off Ignore their clothing, though, and the distillery is noth- their location alone, Breckenridge Distillery truly makes ing short of an old-school – albeit legal – moonshine op- the most of a high-profile name and low-profile operation. eration: a monstrous copper still, several steel fermentation Via studied viticulture and enology (aka winemaking) at the vats, dozens of oak barrels in various stages of aging, and a University of California-Davis, and the Hawaiian native’s handful of bearded, khaki-clad assistants mixing grain and chemistry background plus love of liquor turned him into a bottling whiskey. The distillery makes this clash of cultures “mad scientist of distilling,” as Polich says. work. Via and Polich are fun and laid-back, chatting casuThe bourbon is easily Via’s prized creation, a twist on ally about spiced rum and local plants from the combination the classic American whiskey that’s both spicier and richer office/kitchen/apothecary attached to a small storefront with than most, with hardly any of Jim Beam’s over-sweet kick. bottles of bourbon, vodka and bitters. The mash bill, or recipe, matches the mandatory corn with a Like many spirit craftsmen in Colorado, Breckenridge heavy dose of rye and touch of barley. Polich says three and Distillery has a distinctly mountain-town vibe – Polich’s a half years in the oak barrel gives the whiskey all its color business card reads “Booze Hustla” – but the creativity bub- and about half its flavor. Even a self-professed former Jack bling beneath the surface sets it aside from backwoods stills. and Coke drinker like Polich can appreciate the subtleties. Via’s signature bourbon has won seven awards in the past Along with the bourbon, the distillery’s year-round lineup three years, including “Best Bourbon Whiskey” at Chicago’s includes a clean, elegant vodka that’s softened by alpine International Whiskey Competition in 2012. snowmelt – the backbone of all Via’s recipes – and singularFor all its accolades, the distillery is one of more than two ly funky bitters. Unlike mixing bitters, the Breckenridge verdozen distilleries across the state, specializing in everything sion is more made for after-dinner sipping or livening hoppy from fruit brandy to Central American-style rum. These beers. Use it liven up IPAs, or mix with ginger ale and an small-time operations aren’t quite as popular as their beer- orange slice. The bitters has an earthy nose and surprisingly brewing counterparts, but artisan liquor is quickly piquing fruity taste, thanks to the local genepi herb Via harvests by the interest of adventurous cocktail geeks. hand from secluded stashes in the nearby hills. “We really think this is the next big trend,” Polich says. “It’s always exciting to me when I can find something lo“For us, it’s nothing more than distilled beer. We put the cal,” says Via. “I know it’s something everyone says, but it’s same amount of care and passion into everything we make.” [See LOCAL DISTILLERIES, page 13]

ordan Via hardly looks like a hooch peddler.

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Find local spirits, locally

Local restaurants are hopping on board the craft distillery movement, and you’ll consistently find mountain-born spirits on the cocktail menus at several bars in town. Sidle up to the bar at Restaurant Kelly Liken in Vail and try one of bartender Nate Michlitsch’s Colorado concoctions. (See him on the cover.) The restaurant carries Breckenridge Distillery, Peak Spirits, Leopold Brothers and Montanya Distillers. Unlike beer aficionados, not many people come to the bar looking for Colorado spirits, but Michlitsch says he’s always glad to introduce the adventurous to locally crafted drinks. “With these local spirits, you know the people and the product and the story behind it,” he says. “Then people get really into it, even if they don’t know the name.” Thanks to snowmelt runoff, products from mountain distilleries also have a crisp, fresh taste, he says. “It adds to the aroma and effect of the drink,” Michlitsch says. “Colorado products really take pride in their quality, and I think this will really catch on.” The cocktail menu at Kelly Liken constantly changes based on what’s fresh and seasonal, just like the food menu. For now, try the Jolly Green Giant, made with CapRock Gin, celery juice, celery root simple syrup, Peychaud bitters, lemon juice and a splash of soda. The CapRock has a fruity, aromatic flavor compared to classic dry gin, and the drink is refreshing without being overwhelmingly sweet or heavy.

Off season is high time for foodies

Across the valley, restaurants treat locals to fresh flavors By Phil Lindeman

Locals only

When April arrives, Oliver Philpott can’t wait to get his hands on morel mushrooms. As a native of the Midwest, the executive chef at La Tour in Vail Village traces his love of the seasonal ingredient back to his childhood, when his family would craft meals with veggies from their farm and anything they could find in the surrounding area. The morel is an elegant and succulent mushroom, perfect to pair with other spring-friendly flavors like fava beans and Skuna Bay salmon from the Northern Pacific. When the majority of restaurants around the valley shut down until summer, a handful of stalwart establishments stay open throughout mud season – a somewhat unorthodox choice in a winter-friendly town, particularly for expensive gourmet restaurants. Like his peers at Sweet Basil, Philpott treats the humdrum of spring as time to wow locals with jaw-dropping deals to match its jaw-dropping food. For the next month, all entrées at La Tour are half off, including the sort of highly seasonal, technically perfect dishes Philpott and his chefs are known for. “The unfortunate thing is we start to get all these great ingredients, and the town suddenly dies,” Philpott says. “The inspiration behind our menu is to have quick dishes, but do them in a way that still shows off the ingredients and our kitchen.” In the height of summer, morel mushrooms are found in patches throughout the Colorado mountains. Even as lovers of damp, wet climates, they won’t grow in brutal cold – shipments come from more hospitable regions around the country – and Philpott pays upwards of $40 per pound for them, only to make them a thoughtful footnote in his off-season menu. Along with the salmon and mushroom dish, the menu includes another seafood dish, pairing trout with spring peas and quinoa. For pasta lovers, the artichoke tortellini is April on a plate, with house-made tortellini, spring radishes and soft-shell crab, all of which Philpott calls “very traditional spring ingredients.” Seasonal, in a sense For chefs like Philpott, springtime in Colorado makes the term “seasonal” a bit of a misnomer. He claims the largest variety of locally grown produce doesn’t quite become available in until Memorial Day, when La Tour and the majority of other local restaurants return to high season – and high-priced – menus. “For your really local ingredients, like produce, spring doesn’t really come around until summer when the farms start kicking into high gear,” says Philpott, who tries to source most of his vegetables and fruits from Colorado farms, even during the hit-or-miss growing seasons of spring and fall. “But we still managed to make the most of the seasonal ingredients

[See OFF-SEASON SPECIALS, page 9]

Dish! – Closed Mondays and Sundays until May 13. The “Tour of the World” special features five courses for $25 (normally $50). “Happiest Hour” continues every weekday with $5 small plates, cocktails, wine and beer from 5 p.m. to 6:25 p.m. Eat! Drink! – Closed Sundays. Happy hour held every weekday, with $5 wine and $10 cheese platters from 4 p.m. to 6 p.m. Last Course – Closed April 14 to May 1. Check the Last Course Facebook for info on the spring/summer menu. Ore House – Open Tuesday through Saturday at 4 p.m. beginning April 22. The entire off-season menu is $14.95 or less, including seasonal trout and ribs. Gashouse – Open regular hours. The off-season special is a recurring favorite, featuring 30-percent off all dinner entrées and a $21.95 surf-and-turf platter with steak, lobster and shrimp. La Tour – Open daily for dinner at 5:30 p.m. Get 50-percent off all entrées beginning April 22 until mid-May. Memorial Day kicks off Sunday brunch and an affordable small-plate lunch menu. Avon Bakery – Open regular hours. Find rotating “local appreciation” specials from now until April 25, and check the bakery website for updates throughout the spring. Main Street Grill – Open regular hours. Weekly specials stay the same as winter, including happy hour with $6 burgers, fish tacos or wings, $2 domestic drafts and $2.50 micro drafts from 4 p.m. to 6 p.m. “Rib Night” on Thursday is a standout, with discounted ribs and domestic pitchers all night. Belmont Deli – Open for breakfast and lunch from Monday through Sunday. Daily specials are listed in the store. Sign up for a frequent buyer card to earn your tenth meal for free. Red Mountain Grill – Open regular hours. The weekday happy hour from 2:30 p.m. to 6:30 p.m. is a must, with two-for-one select drafts, well drinks and house wine, as well as $5 wings and personal cheese pizzas. Look for a new, summer-inspired drink menu in the next few weeks. Vail Ale House – Open regular hours. Standout specials include “Social Hour” every weekday from 3 p.m. to 6 p.m. (extended to 10 p.m. on Tuesdays) and half-off the entire tab for food-service employees on Sundays. Mountain Standard – Closed April 14 to May 1. Reopens with spring menu, including: $12.95 entrées for lunch; $10 appetizers and $20 entrées for dinner; $2 oysters and $4 drafts from 3 p.m. to 6 p.m. on weekdays.

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pring has mountain dwellers thinking about summer sports – but with weather forecasts that range wildly from blizzards to 60-degree sunny days, spring-specific gear may be in order. SneakPEAK staff tried and tested a handful of the coolest gear we could get our hands on and bring you some of our top picks. Whether you’re hitting the trails, scaling rock faces or headed for some camping trips, we’ve got you covered.

Run right Oiselle long-sleeved stripey and running shorts Where to find it: Dogma Athletica, www.oiselle.com Oiselle (pronounced wa-zell, French for “bird”), specializes in functional yet fashionable running clothing for women. The Seattle-based company is the brainchild of Sally Bergeson, a former competitive runner. After two kids and several years of recreational running, she was ready to train seriously again, but couldn’t find any running clothing that was a comfortable fit, much less flattering. She designed her own pair of shorts and a t-shirt branded with a bird in flight. Oiselle was born in 2007, with a line of running wear designed for women, by women. The clothing has some serious street cred behind it as well, worn by elite women runners that include Lauren Fleshman, an American track and field athlete with a number of naOiselle’s Diamond Roga tional titles and top international finishes. running shorts For the fluctuating temperatures of spring, we liked the “stripey long-sleeved scoop neck,” ($44) a running shirt with a longer, loose fit that works just as well outside as in the gym. The thumb holes keep hands warm on blustery days, but the sleeves comfortably roll up for rising temps. We’ve also never seen such a flattering running short as the “diamond roga” shorts ($52). The fabric stretches four ways to provide a more versatile fit for all sizes, and the backs of the shorts hang longer to cover the upper thighs. That means no awkward poofs, and the wide, elastic waistband won’t dig into your midsection. The bright-hued, baby-soft fabrics also make you stand out on the trails. The brand is the newest retail selection at Dogma Athletica in Edwards, so check out these and more (including rain jackets, vests, running tees and lifestyle wear) at the gym or on the Oiselle website. - Melanie Wong

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Adventure fuel Bobo’s Oat Bars Where to find it: Vail Cascade Resort and Spa, Healthy Habits, www.bobosoatbars.com As foodies across the world have demanded simplicity over engineered superfoods, athletes have started expecting the same from their energy bars. Unidentifiable bricks and gloopy syrups are losing out to organic, locally sourced goodies like Bobo’s Oat Bars. The Boulder-based company started as a mother-daughter side project in 2005, and since then, the snack line has expanded to 10 classic flavors (think chocolate, peanut butter and almond) and four gluten-free varieties, with experimental tastes like the popular lemon poppy seed. On the energy-bar scale, Bobo’s are more of a healthy cookie than a hardcore supplement, made with rolled oats from non-GMO farms and organic brown rice syrup for a buttery feel. This combination still packs a dietary wallop: A three-ounce bar has roughly 360 calories (sometimes more), about 15 Bobo’s Oat Bars grams of fat and three grams of protein. The tradeoff is 20 grams of sugar and little more than traces of calcium and iron for most bars. At roughly $2.50 per bar, Bobo’s is a bit more expensive than comparable brands, and shelf life is only six months. We suggest leaving a few in the car for a post-race snack, or keeping a handful at the ready to reward children after long hikes – as long as they’re oatmeal fans. Either way, the appeal of a truly organic bar is hard to pass up, especially when it tastes this good. Breeze Bars Where to find it: www.breezebars.com, and at City Market beginning Another Boulder-based supplement company, Breeze Bars, is similar to Bobo’s in spirit, yet wholly different on the trail. Founded by dietician Breeze Brown – yes, that’s her real name – the energy bars started as scratch-made treats for elite-level cyclists and triathletes. Brown also wanted a quick and delicious snack for her sister, who has celiac disease. Gluten-free soon became Brown’s mantra, and her current lineup of five different bars – up from just two this December – are made naturally without gluten or dairy products. This natural distinction is a huge selling point: Rather than find new chemicals and ingredients to skirt wheat and destroy all flavor, Breeze Bars rely on whole peanuts, brown rice and locally sourced honey. Our favorite, the Cocoa Espresso, packs 260 calories, 12 grams of fat and 32 carbohydrates into a two-ounce bar for $2. Vitamins, minerals and protein are all

[See GEAR, page 17]

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Vail Mountain extends season

After April blizzard, powderhounds get one more weekend By Phil Lindeman

It was the hashtag powder lovers prayed to see. On Tuesday afternoon, Vail took to Twitter with #vailextendedseason, a promise via social media to fire up lifts this Friday, Saturday and Sunday for an additional three days of skiing. The extension makes the most of nearly two feet of snow from a massive storm on Monday, not to mention a combined 56 inches in the first half of April -- the best single-month total of the year. Beginning at 9 a.m. each day, loading will take place on chairs 2, 3, 4, 5, 6 and 11, plus Gondola One and the Eagle Bahn Gondola out of Lionshead. All Vail Resorts season passes are valid throughout the weekend, including Epic Local passes with no remaining days at Vail, and season pass holders from all other ski areas can buy $25 single-day tickets. Parking will be available at the Lionshead and Vail Village structures (not the South Frontage Road). Due to the limited number of lifts and hit-or-miss conditions, no beginner terrain will be open. The resort recommends skiers and riders of every ability be ready for unmarked obstacles, even on front-side trails and cat tracks. “We’ve received some of the best snow we’ve seen in years at Vail over the last few days,” says Chris Jarnot, senior vice president and chief operating officer of Vail Mountain. “With the tremendous conditions we felt this was a great opportunity to celebrate the 50th anniversary season for one more weekend at Vail and to thank our loyal guests and local partners.” Despite comparable snowfall at Beaver Creek, the resort will not follow suit and reopen. Vail’s last-minute decision comes after the majority of seasonal employees finished for the winter, and the resort will operate with a bare-bones staff from Friday through Sunday. Food service and restrooms will be open at MidVail, Eagle’s Nest and Buffalo’s only. The Vail Ski and Snowboard School will be open for private lessons only based out of Lionshead and Vail Village.

You wouldn’t ride without your helmet...

Closing day on Vail Mountain brought fresh powder, followed by a blizzard that prompted the mountain to extend its season for another weekend. Vail Mountain photo. The extension ends Vail’s 50th anniversary season on an upbeat note. Snow was finicky until February, and despite several large-scale storms during spring, snowpack in Eagle County and across Colorado is still well below average. While terrain will depend on conditions, Vail Ski Patrol hopes to open more than 2,400 acres on Friday. Check for updates on the terrain, tickets and times for this weekend at

Blog.vail.com or at Vail’s Facebook page. The resort and town switch to summer mode over Memorial Day weekend, followed by the GoPro Mountain Games from June 6 to June 9. SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com

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(l-r) “Colorado Creatures” author Michelle Rodenburg; “Cottonwood” author Tom Dawson; and “Eclectic Entertaining” author Barbara Stafford.

The locally penned reading list Six Colorado writers explore their works at spring author showcase. By Melanie Wong.

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tomato and mozzarella boats, move into grilled scallops with lime sauce accompanied by phyllo-wrapped asparagus and rice pilaf, and end with chocolate-orange biscotti. Sound too ambitious for the time-strapped cook? Stafford says her book provides shortcuts and easy-to-use lists, or she also suggests assigning a dish to each guest for a potluck-style dinner. “I really think dinner parties are a lost art, and my book is to help busy people rethink that notion,” Stafford says. “Going out to eat is always fun – don’t get me wrong – but The reception-style event brings community and region- inviting others into your home, going the extra mile and exal authors together to talk about their books, explore their tending hospitality won’t be forgotten.” inspirations and discuss future writing plans. The featured books range in genre from mountain-biking guides to chil“Playing with Paper” by Helen Hiebert dren’s books to how-to craft books, meaning there’s a book Paper artist Helen Hiebert began her foray into the world for nearly everyone. Tickets to the event are $10, which in- of papermaking and paper art as a hobby. She had no formal cludes the presentations and appetizers. training and was making her own paper pulp in her home SneakPEAK caught up with the guest authors to give read- blender before working at a paper studio, where she soaked ers a look under the cover of the evening’s featured reads. in the possibilities of paper art: sculptures, pop-up books,

ix authors, one night – that’s the premise of the quarterly Local Author Showcase on Monday, April 22 at the Bookworm in Edwards.

“Eclectic Entertaining” by Barbara Stafford When Denver resident Barbara Stafford set out to write a recipe-and-entertaining guide, her goal was to use a knack for organizing menus and grocery lists to help others rediscover the lost art of entertaining. The book includes start-tofinish dinner party instructions, including manageable ingredient lists, tips, recipes and a variety of well-planned menus. Stafford is a self-taught dinner party pro, and her point is that anybody can do it. “Cooking happened when I first got married and knew one recipe,” Stafford says. “That doesn’t work for long! So I started reading cooking magazines, taking cooking classes, buying cookbooks and experimenting on friends and family. My mom had told my sister and me that if we can read, we can cook, so that stripped away any mystery about cooking being difficult.” The book has a wide variety of recipes that range from vegetarian to seafood. A menu might start off with artichoke,

origami and more. Hiebert is now the author of three papermaking books, and “Playing with Paper: Illuminating, Engineering and Reimagining Paper Art” explores the world of paper crafts. The book includes 20 creative projects, ranging from kites to clothing to lampshades. The book is geared toward adults, but projects can be adapted for younger kids. Hiebert, a recent Vail Valley transplant, tackles paper projects that are wildly ambitious. Her latest public installation, set to be on display in the Midwest this summer, is called “The Wish.” She will request wishes from around the country, and a recording of the wishes will play alongside a giant, paper dandelion. For the artist, book-writing was an accidental endeavor. “My first book was ‘Paper Making with Plants.’ I was teaching a workshop in New York at the horticultural society. An editor saw the brochure for my workshop and asked me to write a book in the subject,” Hiebert says. ““I’ve always been fascinated with how things are made and that’s

why I do paper art, but book writing came to me. I never dreamt I would write a book.” “Mountain Bike Eagle” by Laura and Bob Turitz Eagle residents Laura and Bob Turitz wrote this comprehensive guide to Eagle’s mountain-biking trails after getting lost in their own backyard for the umpteenth time. “We started mapping the trails just so we could try to figure out what turn we missed and why we kept ending up at Costco when that was not the plan when we left for our ride,” Laura Turitz says. The result is a 94-page book – just the right size to be stuffed in a backpack – with descriptions, difficulty ratings, maps and photos of the town’s extensive rides. Compiling the information was no easy feat in an area with crisscrossing, largely unmarked trails. “It was a challenge to map the rides and then to translate the information into something that hopefully makes sense to even first-time Eagle riders,” Turitz says. “The process involved a whole lot of riding, trial and error, and a really stunning amount of computer time.” A second, updated edition is in the works, and both Bob and Laura will be on hand at the event to chat with trail users about their suggestions and feedback for improvement. “Cottonwood” by Tom Dawson When Steamboat Springs resident Tom Dawson set out to write the story of two lifelong friends and Vietnam vets who unexpectedly encounter an action-packed adventure in their later years, he had veterans in mind as his target audience. “When writing the story, I felt it would mainly appeal to Vietnam vets, that aging population (that) is now only written about in history books,” says Dawson, a 15-year Colorado native. “However, there seems to be an unexpected interest coming from women who had husbands, brothers and fathers who served in ‘Nam. They too, in their own ways,

[See AUTHORS, page 12]

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OFF-SEASON SPECIALS –––––––––––––––

[From page 5]

you’d associate with spring anywhere. It may not be from down the street, but we try our hardest to stay true to the season.” To stay true to the season in a finicky alpine environment, Philpott and his staff developed a small-plate menu to keep even picky foodies on their toes. The entrée special is always popular, he claims, but people often wait for upwards of 30 minutes while dishes are being prepared. At $5, the small plates are affordable and satisfying without becoming indulgent. As a traditional French restaurant, La Tour sticks with very European tastes: French olives, salami and organic ricotta cheese, duck confit rillette with whole grain mustard and artisan bread to compliment each. “The idea behind these small plates is to get something quick and delicious in front of the guests,” Philpott says. “They’re still up to our standards, and it’s a good time for locals to really take advantage of what we do well.”

Time to experiment Beyond the gourmet trappings of Vail Village, eateries throughout the valley see spring as the perfect time to tinker with menus and new ingredients. At Dish!, a quietly inventive restaurant in Edwards, the staff is busy digging further into a one-of-a-kind niche. The kitchen has long specialized in the memorably simple over the generically overdone – think a quinoa-stuffed poblano chile with scratch-made salsa over a battery, deep-fried chile relleno – and this spring brings a slight twist on affordable gourmet cuisine. “We’re reconceptualizing our menu this spring,” owner Pollyanna Forster says. “We’ve always had world cuisine, but now we’re focusing on specific countries.” To highlight this retooled philosophy, Forster and executive chef Veronica Morales will introduce a new twist on the popular “Tour of the World” dinner option, offering five dishes for $25 (down from $50 during the winter). The small-plate tour touches on five different regions – Spain, Mexico, Morocco, America and Italy – taking the most recognizable flavors from each and adding a subtle twist. Take the roasted beet salad, an earthy Moroccan specialty dressed with curry vinaigrette, goat cheese and toasted pistachios.

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Dish! Executive Chef Veronica Morales prepares food for the upcoming happy-hour crowd at the Edwards restaurant. Dish! is among a host of fine-dining restaurants in the area that will be rolling out off-season specials over the next month. Kent Pettit photo. Dish! also hosts its typical “Happiest Hour” afternoon special every weekday, with $5 small plates and select drinks. It’s one of several happy hours to continue through spring, including numerous spots in Edwards, Avon and down-valley. SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com

STRING BOARD THEORY –––––––––––––– SP: What’s that like, living the life of a traveling musician? Do you have any favorite places to play? JB: We’ve been playing all over Colorado on weekends with only a month or two off every year for about four years now. We’ve got a solid following around the state now. We play everywhere from Denver, Boulder, Avon, Vail, Durango, Crested Butte, Telluride to Breck. I wouldn’t say I enjoy one place any better than the other – it’s really up to the people to make the show to something OK or something great. There was a couple summers ago at State Bridge when we were up for there for closing weekend, and that was one of my favorite shows of all time. As for traveling, if it’s not snowing, it’s a fun time. Surprisingly, we’ve only missed two or three shows ever due to weather, which I think is pretty good. I like everything about it – staying up late, waking up early for the next show and sleeping on floors. I love seeing new towns, new people

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[From page 3]

and new scenery all over the state. To be honest, we’d be traveling and going to shows if we weren’t playing, anyway. SP: Where does the name String Board Theory come from? JB: String Board Theory is derived from String Theory, the idea that all dimensions coexist within a dimension. Then there’s also a stringboard, as in a guitar neck, so it’s like music from an alternate but coexisting dimension. It relates to our songs, because you’ll notice the shortest song on our album is five minutes long. Many of our tracks have multiple parts, and they’re kind of a journey.

SneakPEAK editor Melanie Wong can be reached at Melanie@sneakpeakvail.com

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Getting fueled

right Olympic Training Center experts chat about one of the most crucial elements of working out. By John O’Neill.

O

ften, athletes think no further than their last interval, final shot or the finishing steps of a workout.

It’s easy to focus all your preparation and concern on these hard efforts. While that’s for a good reason, other crucial aspects – the recovery, the nutrition and the psychology, are just as important. These elements are called the plus-1s of working out. This week, SneakPEAK looks into perhaps the weightiest of the plus-1s – nutrition. We caught up with registered dietitian Michelle Guzman to explain some of the details behind a proper athletic diet. Guzman works in depth with athletes at the Olympic Training Center in Colorado Springs, creating nutrition regiments that help the athletes achieve the highest honors in sport. That said, eating right can be easier in the confines of the Olympic Training Center’s cafeterias than it is at home. That’s why Guzman also works with athletes who train out of their homes and cook their own meals. So, before you finish your next workout and kick off your shoes, reach for the bag of chips and can of soda, check out her advice for athletes of all calibers. SneakPEAK: What are some of the common mistakes athletes make when it comes to nutrition. Michelle Guzman: Many active people fail to eat well or are too restrictive with their intake. Often, eating well is equated with deprivation and hunger. Athletes can go awry

trying to follow fad diets that do not meet their needs as active individuals and work against their fitness and performance goals. There is a lot of confusion out there about what and when to eat, fueling before, during, and after exercise and how to choose the best plan to help meet body composition goals. On top of this, a stressful lifestyle can contribute to poor eating habits, such as skipping meals or binging on not-sohealthful foods. Athletes must strike a balance to ensure they are eating to support training and competition, while maintaining a positive and flexible attitude towards food that fits their lifestyle outside of sport.

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SP: How concerned should athletes be with calorie counting? If nutrition comes down to quantity versus quality, what should an athlete choose? MG: Timing, type, amount and combination of nutrients contribute to performance and response of muscle to training. Calorie counting can quickly become obsessive, so I caution athletes against getting caught up in the calories and instead to focus on understanding their daily macronutrient requirements - carbs, proteins, fats - to support training and facilitate recovery. These basic needs must be met before considering alterations to caloric intake. Targets for weight loss or weight gain should be moderate (250 to 500 calories less or more than your estimated daily energy expenditure). A dietitian can help the athlete to calculate a calorie or energy budget to reach health and performance goals.

SP: How does an athlete know if their current nutrition regimen needs to be changed? MG: An athlete should consider changing their dietary regimen if... • They experience impaired performance, such as bonking at the end of a race, hydration issues or difficulty recovering. • They rely on a restrictive or repetitive menu. This can result in an inadequate diet. • They have abnormal blood chemistry results that are related to diet, such as finding issues with their cholesterol, iron or vitamin D levels. • They experience exercise- or nutrition-related gastrointestinal problems. • They have large fluctuations in body weight throughout the training year. Something greater than five percent. SP: How can nutrition supplements help an athlete? Is it • They are continually run down and sick. better to get nutrients from meals? • For female athletes: they have experienced amenorrhea MG: In general, eating a variety of wholesome fruits, (no menstrual cycle) for more than three months.

Thanks for a great winter

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Calorie-counting? Carbs? Protiens? Nutrition for athletes can be a complicated thing. Olympic Training Center registered dietitian Michelle Guzman talks about how to fuel right for your workout. Pictured: Triathlete and Olympic Training Center resident athlete Alex Willis of Leadville. John O’Neill photo.

[See NUTRITION, page 12]

Chili cook-off heats up Gypsum

Local chamber holds monthly mixer at Werks Auto By Melanie Wong

green chili. JD’s is full of beans and meat. We actually have to go back to Missouri and get the stuff for it.� Ferguson’s Marisa Sato says the company has held its own chili get-together in the past, and she’s betting on manager Karl Reynolds. “He will come up with something,� Sato says. “Karl is known to be an excellent cook in the kitchen and known to throw things together to make elaborate dinners.� On a larger scale, Chamber-organized monthly events like the cook-off serve to bring the business community together, says Sato, who is also the chamber’s board president. “The mixers are chance for our business members to highlight their business,� Sato says. “We are a close-knit group, and this way the businesses can help each other, and the Chamber can provide services and provide networking and involvement in the community. It’s a great group.� For those who don’t make it out for the cook-off at Werks Auto, located on 695 Lindbergh Dr. near Costco in Gypsum, check SneakPEAK the week following the contest to see the winning recipe.

If you have a killer chili recipe, Werks Auto and the Gypsum Chamber of Commerce want to hear about it. Or better yet, they want to taste it at the community chili cook-off on Wednesday, April 24. The contest and neighborhood get-together will be held at Werks Auto and Diesel Repair and co-hosted by neighboring plumbing wholesaler Ferguson plumbing. The event is free and open to the public. Anyone wanting to enter the cook-off should contact Werks Auto at werksauto@aol.com or call 970-328-9000. The winner will be decided by popular vote and will receive a $50 gift card for Werks services. Werks owner JD Werkmeister and his wife and co-owner Vanessa Holland said the idea for a chili cook-off seemed like a fun, friendly neighborhood idea, not to mention a little reminder of home for the couple. “We’re from Missouri, where cook-offs are popular things,� Holland says. “The thing about having it here is that I’m sure there will be various chilis, because Gypsum and Eagle are made up of people from everywhere. I’m sure there will be chili from different family recipes. Antonio, SneakPEAK editor Melanie Wong can be reached at Melawho works at Ferguson, is from Mexico, and he’s bringing a nie@sneakpeakvail.com

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AUTHORS –––––––––––––––––––––––––––––––––––––––––

have been affected by the horrors of war.” While the book is fictional, it’s based on real life and written as if it were autobiographical. The story of Tom and Sam is set in the resort town of Cottonwood Springs, Colo. Their insulated lives are turned upside down by a contentious property transaction, an event that sends them out of their little community and face-to-face with their pasts. “Resort towns give a magnified image of what’s happening in our society,” Dawson says of the Cottonwood Springs locale. “The haves and the have-nots – it’s a perfect setting.” Dawson will chat with audiences about Vietnam, the challenges of aging, milestones in seeking closure and the sequel he’s currently writing.

“Colorado Creatures” by Michelle Rodenburg Arvada resident Michelle Rodenburg’s whimsical children’s book helps children learn the alphabet, as well as become familiar with the varied wildlife found throughout the state. Each animal, from those in the high mountains to those found in rushing waters, are lovingly drawn in alphabet shapes by illustrator Eric Fronapfel. The book itself is a combined effort between three Colorado teachers: Rodenburg, Fronapfel and music teacher Debbie Miller. “We came together to create books that children and adults will love to read,” Rodenburg says. The book is complimented by a CD, with music and lyrics written and sung by a group

[From page 8]

of Colorado young adults. Rodenburg is also the author of six other Colorado-themed children’s books, including “The Twelve Days of Winter in Colorado,” “The Twelve Days of Autumn in Colorado,” “A Forever Family, A Puppy’s Tale,” “Tuppy the Turtle Puppy” and “The Good Germ.” “Sonder the Snow Snake” by Annie Fox A cute and fuzzy snake? Yes, that’s the lovable main character of first-time author Annie Fox’s children’s tale about a mountain snake named Sonder who wants to play on the slopes with the skiers and snowboarders – but doesn’t heed his Grandslither’s warnings to take lessons first. The book teaches kids 3 to 8 years old the importance of patience, safety and taking time to enjoy the snowy world. Fox, who resides in Boulder, designed the watercolor illustrations for the self-published book. And why a snake as the protagonist? “The protagonist in my story is the somewhat familiar ‘snow snake’ that skiers often blame for their falling -- the story came out of that make-believe critter I talked about when I taught kids skiing at Copper Mountain.

SneakPEAK editor Melanie Wong can be reached at Melanie@sneakpeakvail.com

NUTRITION ––––––––––––––––––––––––––––––––––––––––– vegetables, whole grains, lean proteins, and dairy ensures an adequate supply of all nutrients. There are special occasions when supplementation may be required, such as with caloric restriction, food allergies, pregnancy, vegan diets and elder age. However, consulting with a dietitian is advised before starting any supplement regimen. Athletes must keep in mind that the supplement industry is poorly regulated, thus purity, safety, and effectiveness of products are largely unknown. SP: If an athlete is reading food labels for a good recovery snack, what should they look for? How about for a preworkout snack? MG: Carbohydrate is the preferred energy source for muscles, and muscles storage of carbohydrate (glycogen) is depleted after a hard or lengthy session. Carbohydrate intake

and timing are the most important factors in recovery. Carbs combined with a little protein helps to support even better muscle refueling and rebuilding. Look for snacks that supply about 1 gram of carbohydrate per kilogram body weight (or 0.5 grams per pound) and 10 to 20 grams of protein. Athletes should also place top priority on replacing the fluids lost by sweating. The pre-exercise snack consumed an hour before exercise is meant to keep you from getting hungry and to maintain blood-sugar levels. Choose food that digests easily -usually high carbohydrate, low fiber and low fat.

[From page 10]

very high protein intakes - something more than two grams of protein per kilograms of body weight each day. Given the high-calorie intake of most athletes, protein intake from food is likely adequate. Excess protein may impair training adaptations if consumed at the expense of carbohydrates, which are necessary to support training.

SP: Final words of advice? MG: I encourage athletes to seek the advice of a sports dietitian for help with these or any other issues. I realize that this may not be an option for all people, so I recommend Nancy Clark’s “Sport Nutrition Guidebook” or Asker JuekSP: When an athlete is working out hard, is a balanced endrup’s “Sport Nutrition: From Lab to Kitchen” as a good diet still important, or should the athlete lean more toward a starting point for getting evidence-based information. high-carb or high-protein diet? MG: Carbohydrates are required to supply muscles with SneakPEAK writer John O’Neill can be reached at energy. There is no evidence to support the necessity for info@sneakpeakvail.com

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LOCAL DISTILLERIES ––––––––––––––––––––––––––––––––––

nice because it gives you a sense of place. When I can walk up the mountain and harvest by hand, it will never be reproduced anywhere. It’s sort of like wine that way.� In just six years, this dedication to craft has gained a fervent following to pay for those awards. Breckenridge Distillery’s three primary products are sold in nearly 35 states, with plans to be in all 50 states by the end of the year. Visit the distillery for tours and tastings, open Tuesday through Sunday from 11 a.m. to 6 p.m., or the Main Street tasting room in downtown Breckenridge throughout the week at varying times. Visit www.breckenridgedistillery.com for more info.

Montanya Distillers If cocktail snobs scoff at the idea of trying rum from the landlocked Rocky Mountains, Karen Hoskin of Montanya Distillers simply challenges them to visit her snow-laden rum bar in Crested Butte. The distillery founder and president is a self-described “obsessive rum lover,� and her deceptively simple concoctions of fresh fruit and herbs showcase a spirit she claims is often drowned in sweet, sugary beach drinks. “We’re really very serious about rum, and for me, rum means freshness,� says Hoskin, who fell in love with rum while traveling through India nearly two decades ago. For Hoskin, reproducing the flavor of her favorite craftmade rums meant forgoing the overpowering additives of mass-produced spirits in favor of four simple ingredients: water, yeast, sugar-cane and caramelized honey. The distillery’s two varieties – a naturally sweet “platino� and bold, almost coffee-like “oro� – gain their flavor from those simple, well-balanced ingredients, as well as a year-long aging period in used oak barrels from Denver-based Stranahan’s. This attention to the core details has won Hoskin multiple awards, including a 2013 silver medal and Craft Distillery of the Year award from the American Distilling Institute. Of course, Montanya’s high-altitude roots have earned just as much attention as Hoskin’s simple recipes. “A lot of people think it’s strange to have rum in Colorado, but I think it makes perfect sense,� says Hoskin, who wanted the distillery to stay in the mountains after leaving Silverton in 2011. “We have this beautiful, high-mountain honey and the best water you can imagine. And the altitude isn’t just a marketing gimmick – it gives a unique flavor you don’t get from rums made in the Caribbean.� Montanya rum is made on-site at the distillery in downtown Crested Butte, a 150-year-old building with lofted ceilings, exposed timbers and Hoskin herself crafting drinks at the bar. It’s available in 38 states and will soon be sold in Europe, but visit any day from 11 a.m. to 9 p.m. for the full experience. Find more info at www.montanyarum.com. Peach Street Distillers When most operations say their product is “local,� they mean it comes from within a couple hundred miles. For Palisade’s Peach Street, they mean “right down the street, delivered at less than 5 mph via forklift.� The distillery purchases all its fruit – especially the region’s famed peaches – from neighborhood farms, and co-

owner Rory Donovan says fresh fruit makes all the difference. In a few months, the distillery will start getting corn from less than five miles away as well. “If you think about putting a tomato in the fridge and then taste it, it’s not as good, right?� Donovan says. “It’s the same deal – when you get the fruit fresh and ripe, it has that optimal sugar and flavor. Our fruit never sees the inside of the cooler, so it’s even better than what you’d get at the market.� The distillery, known for its bourbon, vodka, gin, brandy and grappa, has been in operation since 2005. The brains

A specially made brass and copper still towers in the distilling room of Breckenridge Distillery’s warehouse. Photo special to SneakPEAK. behind the operation are Donovan, along with partners Dave Thibodeau and Bill Graham of Ska Brewing Company in Durango. While the group brought their brewery expertise to the distillery venture, the entire business started the way many great ideas start – in the driveway, probably over a beer or two. The three friends dabbled in distilling for a little whole before attending a distilling workshop hosted by Michigan State University. “When we were there, we got to taste some other people’s stuff and thought, ‘Hey, our stuff is better than this that we

[From page 4]

make in the driveway,’� Donovan laughs. Since then, the distillery has garnered numerous accolades (including “Distiller of the Year 2012� by the American Distillery Institute) and has built a reputation for its fruit spirits. “I wish I could say we’re these extraordinary masters of our craft, but it’s because of the ingredients,� Donovan says. “I think Palisade peaches might be the best in the world. The cold nights and warm days are pretty ideal as well,� Visit Peach Street at the Palisade tasting room, open from noon to 10 p.m. during the week and 10 a.m. to 10 p.m. on weekends. See www.peachstreetdistillers.com for more info. Peak Spirits Farm Distillery Most people know Peak Spirits for its organic CapRock line of spirits, but the distillery is just one of a few wellknown companies on the Hotchkiss-area estate, run by Lance and Anna Hanson. The 70-acre farm also is home to Jack Rabbit Hill Winery and a commercial hop-yard that sells grains to several Colorado breweries. The farm bases its reputation on its organic products, and Peak Spirits is the only organic spirit company in Colorado. The CapRock line also has the distinction of using water from the nearby Grand Mesa, a lava rock formation at an elevation of 11,000 feet. The secret behind their fruity gins, vodkas and brandies? “Our ingredients are fresh and whole, which make for super expressive spirits. It gives it textures and structure that we think makes it pretty unique,� Lance Hanson says. “You can talk about a sustainable approach, but it has to taste good, and I’ve found that things grown organically have more taste and have more flavor. The other key piece is how it’s fermented. Our experience has been that products are great because of what happens in the cellar to convert the sugar into alcohol.� In the burgeoning craft-distillery industry, Peak Spirits is one of the more well known Colorado brands. The distillery started in 2005 after the Hansons realized that, through the wine and fine-dining business, that there was a ready market for craft spirits. In Colorado, Hanson expects spirits to go a similar direction as craft beer, but for different reasons. “I hear a lot of comparisons between craft beer and spirits. With spirits, the market is growing because the consumers are interested in artisan-made goods. People want to understand where their food is coming from, and they’re discovering that these smaller producers are making some really interesting things,� Hanson says. “With beer, it’s based on the local community. Somebody opens a brewery and locals buy into it. You go to your neighborhood brewery for a beer. For spirits, that’s a stretch. People don’t go to their local distillery for a vodka on the rocks.� Instead, Peak Spirits has spread the word about its products with the help of respected restaurants that promote a philosophy of seasonal, local, sustainable food. Visitors are always welcome at the farm and distillery. For more information, see www.peakspirits.com. SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com SneakPEAK editor Melanie Wong can be reached at Melanie@sneakpeakvail.com

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Big views, small prices Gypsum Golf Club debuts Creekside this spring By Michael Suleiman

SneakPICKS at Creekside Grill

A calamari appetizer whets your appetite. Taste buds tingle with satisfaction. Your stomach, although full, eagerly exGypsum’s latest dining spot brings the compects more after finishing the final bite of perfectly cooked, munity upscale comfort fare from chef Kenny balsamic-glazed salmon accompanied by a draft beer from a Henson. Here were a few of our favorites. local brewery. None too soon, your cheesecake arrives. The concern arises as the waitress drops off the check. You Salmon fillet with balsamic glaze - Sauteed stare at the total. “How is the bill so affordable?” you wonsalmon with a touch of garlic, finished off with der. balsamic glaze ($10) That’s the reaction many diners have at The Creekside Grill at the Gypsum Golf Course, where the food is beyond Classic bacon cheeseburger - Choice of chedpar and the views are stunning. dar or Swiss, and two strips of bacon, served on Creekside opened in March under the eye of three owners a brioche bun with lettuce, tomato, pickle and who are no strangers to the restaurant business. This includes onion ($9) an executive chef with more experience than most acquire in Corned-beef Reuben - Comes with choice of a lifetime, and the restaurant has quickly established an enfries, Creekside chips or coleslaw. The sandwich thusiastic customer base. This may be in part to the fact that features grilled corned beef on rye bread, with the owners are local and know their community. Swiss cheese, sauerkraut, and Thousand Island Creekside’s executive chef and co-owner Kenny Hendressing ($8) son is a graduate from the culinary program at Johnson and Wales University. Henson’s experience in the kitchens of Cranberry walnut salad - Fresh spring mix, the Marriott, Beaver Creek’s Chophouse and the Red Lion grilled chicken breast, cranberries, carrots, toguides the direction of the menu. Creekside is still building mato, goat cheese and croutons. ($8) its repertoire, but it’s obvious that quality is of the utmost importance. The other two owners, Scott Berry and Mike Rindone, were looking for a perfect venue to establish a new restau“I think Gypsum chose us more so than us choosing it. rant. Rindone currently owns the Belmont Deli in Edwards. Creekside will add to Gypsum’s diversity by offering a more When the opportunity arose in Gypsum, they jumped at it. upscale experience in a restaurant. We cater to the local comIt was Rindone who ultimately pulled seasoned chef Henson munity by keeping costs affordable,” says Rindone. into Creekside.

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Chicken penne pasta at Creekside Grill at the Gypsum Golf Course, with a side of mountain views.The new restaurant opened its doors in March, and owners hope to deliver “Gypsum prices with upvalley flair.” Michael Suleiman photo.

Gypsum price, up-valley flair After months and months of prep work, the trio launched the new restaurant on Easter Sunday with a successful brunch that brought in more than 400 people. Yet, as Henson says, the affordable prices are paired with quality dining. “My biggest goal is to keep things Gypsum prices with an up-valley flair,” says Henson. “The pastas are incredible, the surf and turf is great, and it is all made from scratch.” Co-owner Berry started his restaurant career young. At the age of 15, Berry was already a kitchen manager and became a restaurant manager at the age of 18. He hopes Creekside will be a popular event venue. “We are planning to host all types of events here and have already seen the demand for it. The wedding business is huge. Currently, we have a lot of parties booked through the summer,” he says. Even as Berry spoke, a gentleman came into the restaurant and discussed the options for a quinceañera party. The facility is available for wedding receptions right now and in the future, the space will even be able to accommodate the entire ceremony. More casual, community events are on the schedule as well. They’re planning to offer quarter-beer nights every Friday through the summer in partnership with Bonfire Brewery. “We also want to have different themed nights, like poker nights and barbecue nights, just to keep things fun,” says

Berry. A community restaurant Currently, for $10, diners can get an enormous bowl of chicken penne pasta topped with bell peppers, tomatoes and artichokes. The pasta comes in a homemade garlic cream sauce and a side of garlic bread. Another great pick is the nachos. The homemade chips add a fresh crispy base for the rich toppings. “Mostly, we are cooking up friendly food that appeals to the Gypsum community,” says Berry. As the weather warms up, the restaurant offers outside seating with incredible views of the golf course and the surrounding mountains. The goal is to keep the restaurant open even after the golf course closes. For now, Berry says they’re still testing the waters to see what appeals to the community’s taste buds and schedule. “It all depends on what the community dictates. As long as we are kicking out really quality food, we will be set. Word of mouth advertising is important. We are a family friendly restaurant and that is our target market,” says Berry. Creekside currently serves lunch and dinner throughout the week and breakfast on Saturday and Sunday. Grab your clubs or leave them at home, but make sure you bring your appetite.

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www.pazzospizza.com Thursday, Apr. 17, 2013 -Wed., Apr. 24, 2013

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Calendar of Events

Thursday, April 18 - Friday, Sept. 6 Donate to the Vail auto show The annual Vail Automotive Classic and the Wheels and Wings Show returns from Sept. 6-8, and organizers are looking for vehicles to auction at the show. Reserve and non-reserve vehicles are welcome. Or, new this year, donate a vehicle to sell to benefit a local charity. To register a vehicle for the auction or for more info, contact Dick Kesler at 970-471-0214 or richard@vailautomotiveclassic.com.

Submit your event to SneakPEAK’s weekly community calendar by sending information to info@sneakpeakvail.com.

Thursday, April 18 How free is your food?

This seminar, entitled “Food, Freedom, Organics and the Dangers of GMOs” at Montana’s Cantina and Grill will discuss the questions of, “How free is your food?” Join the group Freedom and Liberty for Eagle County, along with Tisha Casida, That’s Natural! and Carole Onderdonk of GMO Free Colorado, for this discussion from 6:30 p.m. to 7:45 p.m.

Friday, April 19 Live music at Grand Avenue Grill

Enjoy live music at this Eagle restuarant every weekend from 6 p.m. to 9 p.m. Happy hour goes from 3 p.m. to 6 p.m. with $2 drafts, $3 wells, $4 wines and $5.95 for most appetizers.

Friday, April 19 The Olora Brothers at Main Street Grill

The Olora Brothers are a Colorado-based acoustic band comprised of Andrew Portwood (Frogs Gone Fishin’), Sean Healey and various veterans of the Colorado music scene. The music starts at 10 p.m. at the Main Street Grill in Edwards’ Riverwalk.

with the family. Explore the forest around Buck Creek as you learn to observe, identify and understand the unique aspects of the plants and animals in our ecological environment. Program goes from 10 a.m. to noon and cost is $10/ child and adult pair; and $5/each additional child. Event is held at the Walking Mountains Science Center in Avon. Call 970-827-9725 for more info.

Sunday, April 21 Wednesday, April 24 “The Magnificent Seven” screening in Werks Chili Cook-Off in Gypsum The Gypsum Chamber of Commerce’s monthly mixer event Eagle

As part of the public library system’s One Book One Valley program, the Eagle Public Library hosts a free film screening Thanks to two new feet of snow after the mountain closed of “The Magnificent Seven” at 2 p.m. This season’s book sefor the season, Vail will be re-opening for public skiing for lection is “Into the Beautiful North” by Luis Roberto Urrea. the weekend. Check the Vail Mountain Facebook page for the latest updates. Monday, April 22

Friday, April 19 to Sunday, April 21 Vail Mountain re-opens

Saturday, April 20 Cocktails and Clay in Edwards

Alpine Arts Center in Edwards hosts its regular Cocktails and Clay events. Saturday’s workshop will make candle votives. Cost is $40 per person with a cash bar available. Event starts at 6:30 p.m. See www.alpineartscenter.com for more info.

Saturday, April 20 Family Naturalist Program at Walking Mountains

Explore the fascinating ecosystems in the Rocky Mountains

Local author showcase in Edwards

The Bookworm hosts a reception-style showcase featuring authors in the community and region. Talk to authors, learn about their inspirations and future writing plans. Event starts at 6 p.m. Cost is $10 per person, which includes appetizers and a cash bar.

Tuesday, April 23 World Book Night

The Bookworm is participating in World Book Night, an annual celebration designed to spread a love of reading and books. The event is celebrated in the United States, United Kindgom and Ireland, where thousands of people

vail valley’s Pazzo’sServing AVON will the be closed Mon. 4/29 - Thur. 5/2 Pazzo’s VAIL will be closed Mon. 4/29 favorite pizza, pastas, calzones, Pazzo’s EAGLE will remain open as usual!!! subs, salads and more since 1990! Call for Vail & Avon off season hours! %BJMZ )BQQZ )PVS t "MM -PDBUJPOT

Vail 476-9026 Village Center Mall Across from Solaris open 11A.M. daily

avon 949-9900

benchmark shopping ctr. across from christie lodge open 11A.M. daily

eagle 337-9900 eagle crossing shopping ctr. above the bowling alley open 11A.M. daily

www.pazzospizza.com

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Thursday, Apr. 18, 2013 -Wed., Apr. 24, 2013

go out into their communities to spread the joy and love of reading by giving out free World Book Night paperbacks. Bookworm staff and community members have signed up to give books to various groups around the community who do not read at all or read very little. To get involved or to tell organizers about a group who would benefit, contact Kelli at kelli@bookwormofedwards.com.

is hosted by Werks Auto and Ferguson Plumbing in Gypsum. All chili recipes are welcome to the cook-off, and the event is open to the public. Contact Werks at 970-328-9000 or Werksauto@aol.com if you plan on making a chili entry. Event starts at 6 p.m.

Wednesday, April 24 Short Track Mountain Bike Race

Back for a third year, the Vail Rec District’s Spring Short Track Bike Series gets riders ready for the upcoming bike series. No points or prizes, just a fun way to get in shape after a long winter. Races will take place on a short, dirt loop and racers have 20 minutes to ride as many laps as possible in that time. Kids races will be 5 and 10 minutes in length. There will be after parties after each race that include a raffle and free beer for adult racers. Event goes from 5 p.m. to 7 p.m. at the Eagle County fairgrounds in Eagle.

Make your own jewelry!

240 Chapel Place, Avon 970-949-1404

GEAR ––––––––––––––––––––––––––––––––––––––––––––– lacking, but keep in mind it’s an on-trail bar, not a recovery supplement. Breeze Bars are easy to eat on a bike ride or trail run, and the online store has smaller .9-ounce varieties available for fast-moving treks. As with any dry bar, though, you’ll want water to wash it down, particularly on hot days. The bars aren’t wholly organic – distribution deals with Whole Foods and King Soopers have led to rapid growth – but the majority of ingredients come from Colorado. - Phil Lindeman

Sleep outside Western Mountaineering sleeping bags Where to find it: Alpine Quest Sports, www.westernWestern Mountaineering mountaineering.com Spring in the Rocky MounCaribou bag tains is notoriously finicky for overnight trips. Not only do mountaineers deal with the constant threat of rain, snow, sleet, wind and anything else Mother Nature has in mind, but temperatures can swing some 40 degrees from noon to midnight. Your featherweight sleeping bag won’t cut it, even with a liner. After more than four decades of testing in the Sierra Nevada range – a hotbed of extreme weather on par with the Rocky Mountains – Western Mountaineering has crafted two pitch-perfect sleeping bags for springtime uncertainty. The Versalite ($480) is a three-season mummy bag in every sense of the term: thick but not bulky, warm but not suffocating, and hardly noticeable at 2 pounds. Rated to 10 degrees, the bag is ideal for tent camping from April to November. No wonder it’s the brand’s flagship product.

For hut treks or multi-day bike rides, the Caribou ($310) is the Versalite’s more airy cousin at 1 pound, 5 ounces. It’s rated to 35 degrees – occasionally a deal-breaker – but the cut is roomier than most mummies, with a 64-inch shoulder on a 6-foot bag. There’s plenty of layer space for folks who battle cold toes and claustrophobia, and the traditional construction comes in handy for year-round trips to warmer locales like Arizona and Utah. As a high-end brand, Western Mountaineering bags are relatively expensive, but you get what you pay for. The Versalite and Caribou each compress to the size of a fat paper towel roll, and the goose-down fill used in both stays resilient after a full weekend on the trail. If you use either one as summer bag, though, be careful sleeping under the stars – the nylon outers are susceptible to rips, and a bivy or other cover is definitely recommended (the Caribou is a bit more durable, but still). Both bags can be found at Alpine Quest Sports in Edwards and come in a long size (6 feet, 4 inches) for a little extra. – Phil Lindeman

Equipped for vertical Climbing shoe roundup Where to find it: La Sportiva and Five Ten at Alpine Quest in Edwards. Evolv at www.evolvsports.com. Buying climbing shoes can be one of the most challenging purchase decisions in the world of rock climbing. Climbing shoes need to be tight, but can’t cut off circulation. They also have to break in appropriately. When it comes down to it, size and foot shape play the largest role in choosing the right shoe. After testing shoes built for bouldering and overhanging routes, here were three of our top picks. The aptly named La Sportiva Solution is the perfect tool to solve any problem. These mean shoes feature a down turned aggressive design built to handle any overhanging climb. The Vibram rubber makes the smallest dimples on any climbing wall seem twice as big. The shoes are built for durability and performance. They have some of the densest rubber around, and with proper care are sure to last for multiple seasons. Patience is required with them as they are difficult to break in due to the thick rubber. Compared to some other shoes on the market, the Solution feels a little

[From page 6]

Western Mountaineering Caribou bag bulky. The shoe is also only equipped with one small strap, which might make some climbers feel inadequately strapped in. Technology doesn’t come cheap, with the Solution retailing for $170. If you’re looking for a shoe similar to the Solution, but with a less aggressive style and less bulk, check out the Five Ten Anasazi Arrowhead ($160). The Anasazi line is a huge seller for Five Ten for good reason. It is built with a pointier toe than most shoes and can get into the tiniest of pockets. Like the Solutions, the Arrowheads can feel a bit unsecure with only two Velcro straps. Compared to the Solutions, there is a bit less rubber on the toes, which make toe hooking tricky. We think that a harmonious middle ground is found with the Evolv Shamans ($150), designed by professional climber Chris Sharma designed the Shaman. The shoe is another great buy for overhanging routes. The heel-hooking ability of this shoe is one of its greatest attributes. Overall, these were the most comfortable shoes out of the three. They also felt the most secure. Compared to the Arrowhead, the Shaman doesn’t have as defined of a toe, making it a little more difficult to get in the small nooks and crannies. They also don’t have the best toe-hooking abilities compared to the Solutions, but still boast impressive comfort and performance. – Michael Suleiman

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SneakSPORTS: A love of the game

Columnist makes his Major League Baseball season predictions Editor’s Note: Minturnbased sports fan Patrick Whitehurst writes for www. fanrag.com. Read his musings on the site or in SneakPEAK.

Even though the snow is flying like it’s the middle of February, and the lifts in Vail are re-opening for another closing weekend, Patrick Whitehurst make no mistake -- it’s baseball season. Over the last several years, my love for the game of baseball has grown exponentially, and I am not exactly sure why. I enjoyed playing catch with my Dad as a child, and we attended several games every summer. I played Little League baseball and organized neighborhood games at the local fields, but I never really loved the sport. As a teenager, I became more interested in basketball, football and girls, and as a result, baseball soon took a distant back seat. However, I came back to baseball, for a number of reasons. Certain sports like football seem perfect to be viewed on television. It’s easy to build a schedule around a football game, because every contest lasts approximately three hours. Viewers can catch every play as it happens or watch the ensuing replay if you stepped away for a beverage refill or needed to use the restroom. (Another big plus of watching the game at home -- no lines!) Basketball also offers fast-paced action and a general viewing time commitment. If the NBA limited the timeouts that were granted to each team in the final minutes of every game (the last five minutes can take nearly a half hour to complete), it might even rival football in television viewership and popularity.

out batting in the ninth. Perhaps the reason that I’ve grown to love baseball so much (it’s securely ranked second behind football for me) is that the existing and ever-changing variables make it nearly impossible to predict the outcomes, but I think it boils down to the parks. Baseball parks have character that other sports stadiums and arenas lack. Sure, different venues in football and basketball might offer fancy skyboxes and luxury suites, but every field is 100 yards long and every hoop stands 10-feet tall. Here’s what makes baseball so special: a ball might fly over the fence in Yankee Stadium, but that same ball might just be a routine out in San Diego’s Petco Park. Every Major League ballpark is a national treasure, and that can’t be said about football stadiums (with the exception of Lambeau Field) or basketball arenas. I will never forget the first times I stepped inside Fenway Park and Wrigley Field, and can’t wait to catch another game at those amazing venues. I have every intention of watching the San Francisco Giants in person at AT&T Park within the next year, and don’t think it will take much coaxing for my girlfriend to accompany me. Baseball is a beautiful game, but the parks are what make attending a game such a great experience. With baseball, fans and viewers can watch spring training games and even the first two months of the season before gaining a grasp on whether a team is decent or not. Here’s a preview of how I believe the MLB season will play out.

National League I’m not crazy enough about the Rockies to predict an National League West title -- that’s the Giants’ territory, but Colorado could qualify as a wildcard. The Cincinnati Reds will win the National League Central simply because of their depth. The National League East will have two of the best teams in baseball, and I predict the Nationals and Braves will both play in the postseason. In the end, I’d like to see Washington to beat out San Francisco for a trip to the World Series, but that’s just me. Which team will win? We will find out, and that’s the beauty of the sport. Watch and enjoy.

American League For years the Yankees and Red Sox ruled the American

It’s all about the ballparks Baseball is unlike any other major sport in that there is no clock regulating play. Baseball can be painfully slow, especially to watch on television. While some may view pitching duels and extra-inning games as boring or too long, I embrace those qualities of the contest and anticipate seeing something in a baseball game that I’ve never seen before. After all, there seems to be all the time in the world to record the 27 outs needed for the home team to claim victory with-

River Report

League East, but now from top to bottom, this division is baseball’s best. The Orioles, Rays and Blue Jays could land in the playoffs just as easily as the other two behemoths. I like Tampa’s skipper Joe Maddon and think the Rays win a hotly contested race. Cheer up Red Sox fans -- your team earns a wildcard spot! The Detroit Tigers are the class of the American League and will run away with the Central Division. The American League West will have two teams in the postseason mix. Last year I predicted the Angels would win the World Series. This year I will settle for a wildcard berth. The Texas Rangers will win the division, but the Angels will get hot at the right time and appear in the World Series.

The Eagle

Fan Videos & Fun Analysis

Be Seen, Be Heard, Be a Fan at fanrag.com Colorado River

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sneakpeak

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Thursday, Apr. 18, 2013 -Wed., Apr. 24, 2013

LIVE MUSIC

Every Tuesday: Sean Healey 10 p.m. Fri. 4/19 @ 10 p.m.

Olara Brothers Happy Hour Mon-Fri 4-6 pm

97 Main St., W101 Riverwalk in Edwards 926-2729 Thursday, Apr. 17, 2013 -Wed., Apr. 24, 2013

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Lunch Time

salads panini’s cheese plates

Free Glass of Muse wine with lunch mention this ad

Open 12-7 pm Mon - Sat 970-926-1393 | corner at edwards | eatdrinkinc.com 20

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Thursday, Apr. 18, 2013 -Wed., Apr. 24, 2013

Taste the World

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Open 5-9 p.m. Tue - Sat 926-3433 | corner at edwards | eatdrinkdish.com

Gashouse | 34185 US Highway #6 | 970.926.2896 Gobi Mongolian BBQ | 69 Edwards Access Rd. | 970.926.6628 Gore Range Brewery | 105 Edwards Village Blvd. | 970.926.2739 Grouse on the Green | 100 Kensington Dr., Cordillera Divide | 970.926.5788 Henry’s Chinese Cafe | 175 Main St. | 970.926.3050 Juniper Restaurant | 97 Main St. | 970.926.7001 Larkburger | 105 Edwards Village Blvd. | 970.926.9336 Last Course Dessert Bar & Pastries | 275 Main Street C-106 | 970.926-1979 Local Joe’s Pizza | 280 Main St. | 970.926.4444 Log Cabin Sports Bar and Grill | 34500 Highway 6, #B1 | 970.926.9726 Main St. Grill | 97 Main St. | 970.926.2729 Marko’s Pizzeria | 57 Edwards Access Rd. | 970.926.7003 Mirador | 2205 Cordillera Way, Cordillera Lodge & Spa | 970.926.2200 Old Forge Co. | 56 Edwards Village Blvd. | 970.926.2220 Sato | 56 Edwards Village Blvd. | 970.926.7684 Smiling Moose Deli | 1170 Edwards Village Blvd. | 970.926.2400 Subway Edwards | 439 Edwards Access Rd. | 970.926.7010 Vista At Arrowhead | 676 Sawatch Dr. | 970.926.2111 Woody’s Bar & Grill | 27 Main St. | 970.926.2756 Zino Ristorante | 27 Main St. | 970.926.0777

Colorado Wild Game Grill

LD

$$

Chinese, Asian

LD

$

Rustic Pub

LD

$$

Pub/American

D

$$

Chinese, Asian

LD

Contemporary American

D

Organic Gourmet Fast Food/Burgers

LD

Tapas/Wine Bar/Desserts

BLD

$

Pizza

D

$

American/Mexican

BLD

$

American Grill

LD

$$

Pizza & Pasta

LD

$

Regional/Seasonal Fare

BLD

Pizza, Paninis & Salads

LD

$

Sushi & Japanese Cuisine

LD

$$

Deli

BLD

$

Sandwiches

BLD

$

Tuscan Grill

D

$$

Bar & Grill

LD

$

Contemporary Italian

D

$$

Southern BBQ

LD

$

Traditional American

LD

$

Steakhouse

D

$$

Meditrainian/Greek Cuisine

BLD

$

Coffee and Sandwiches

BL

$

Mexican/American/Western

D

$$

American and Mexican Cuisine

BLD

$

Continental

LD

$$

American Brewery

LD

$$

Regional American

BLD

$$

Casual American

LD

$

American

LD

$

American

BLD

$

Steaks/Seafood

D

$$

American

BLD

$

New American

D

$$$

Pizza

LD

$$

Casual American

LD

$$

American/Western

LD

$$

Authentic Italian

D

$$

Pizza and Italian

LD

$

American Bistro

LD

$$

Steakhouse, Aprés and Dinner

D

$$$

Mountain Fare/Steakhouse, Aprés,

BLD

$$$

Contemporary American

LD

New American

D

American Pub

LD

$ $$$ $

$$

MINTURN Kirby Cosmos | 474 Main St. | 970.827.9027 Magusto’s | 101 Main St. | 970.827.5450 Minturn Country Club | 131 Main St. | 970.827.4114 Nicky’s Quickie | 151 Main St | 970-827-5616 Sticky Fingers | 132 Main St. | 970.827.5353 Minturn Saloon | 146 N. Main St. | 970.827.5954 Turntable | 160 Railroad Ave. | 970.827.4164

VAIL Alpenrose | 100 E. Meadow Dr. | 970.476.8899 Ale House | 2161 N. Frontage Road | 970.476.4314 Atwater on Gore Creek | Vail Cascade Resort | 970.476.7014 Bart & Yeti’s | Lionshead, North of Arrabelle | 970.476.2754 Bearfish | West Vail Mall | 970.476.7596 Big Bear Bistro | 297 Hanson Ranch Road | 970.300.1394 Billy’s Island Grill | Lionshead | 970.476.8811 Bistro 14 | Eagle’s Nest, Top of Eagle Bahn Gondola | 970.445.4530 Block 16 | The Sebastian Vail, 16 Vail Rd. | 970.477.8000 Blue Moose Pizza | 675 West Lionshead Place | 970.476.8666 bol | Solaris, 141 E. Meadow Dr. | 970.476.5300 Bully Ranch | Sonnenalp Resort | 970.479.5460 Campo de Fiori | 100 E. Meadow Dr. | 970.476.8994 Chicago Pizza | 1031 S. Frontage Rd. | 970.476.7000 CinéBistro | Solaris, 141 E. Meadow Dr. | 970.476.3344 Elway’s Steakhouse | 174 East Gore Creek Dr. | 970.754.7818 Flame | Four Seasons, Vail | 970.477.8600 Frost | The Sebastian Vail, 16 Vail Rd. | 970.477.8050 Game Creek Restaurant | Vail Mountain | 970.754.4275 Garfinkel’s | Next to Lionshead Gondola | 970.476.3789

$ $$$ $

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

EDWARDS

Pricing

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

Meals served

A Quick Peak at Where to Eat.

Type of food

Dining Guide

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Cocktails & Canvas Get your Paint on!

This weeks painting

210 Edwards Blvd. Edwards 970-926-2732 alpineartscenter.org Thursday, Apr. 17, 2013 -Wed., Apr. 24, 2013

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Gohan Ya | West Vail Mall | 970.476.7570 Joe’s Famous Deli | 288 Bridge St. | 970.479.7580 Kelly Liken | Gateway Building, 12 Vail Rd. | 970.479.0175 La Bottega | 100 E. Meadow Dr. | 970.476.0280 Lancelot | Next to Children’s Fountain | 970.476.5828 Larkspur Restaurant | Golden Peak | 970.754.8050 La Tour | 122 E. Meadow Dr. | 970.476.4403 Left Bank | Sitzmark Lodge in Vail Village | 970.476.3696 The Little Diner | West Lionshead Plaza | 970.476.4279 Lord Gore & the Fitz Lounge | Manor Vail at the base of Golden Peak | 970.476.4959 Los Amigos | Top of Bridge St. | 970.476.5847 Ludwig’s | Sonnenalp Resort | 970.479.5429 The Marketplace | One Willow Bridge Rd. | 970.477.4370 Market Café | The Sebastian Vail, 16 Vail Rd. | 970.477.8000 May Palace | Next to City Market, West Vail | 970.476.1657 Matsuhisa | Located in the Solaris | 970.476.6682 Mezzaluna | Lion Square Lodge, next to Eagle Bahn Gondola | 970.477.4410 Moe’s Original BBQ | Upstairs from the General Store, Lionshead | 970.479.7888 Montauk Seafood Grill | Lionshead Village | 970.476.3601 Nozawa | Holiday Inn, West Vail | 970.476.9355 Ocotillo | Vail Mountain Marriott Resort & Spa, Lionshead | 970.477.5675 Old Forge Co. | 2161 N Frontage Rd | 970.476.5555 Old Forge Co. | 521 East Lionshead Cir. | 970.476.5232 Ore House | 232 Bridge St. | 970.476.5100 Osaki’s | 100 E. Meadow Dr. | 970.476.0977 Pazzo’s Pizzeria | 122 E. Meadow Dr. | 970.476.9026 Pepi’s | By the Covered Bridge | 970.476.4671 Qdoba | 2161 N. Frontage Rd. | 970.476.7539 Red Lion | Top of Bridge St. | 970.476.7676 Russell’s | By the Covered Bridge | 970.476.6700 Subway West Vail | 2161 N. Frontage Rd. | 970.476.3827 Sushi Oka Hibachi | 100 East Meadow Drive. Suite #4 | 970.476.1588 Sweet Basil | 193 E. Gore Creek Dr. | 970.476.0125 Tap Room | Top of Bridge St. | 970.479.0500 The Tavern On The Square| 675 Lionshead Place | 970.754.7400 Terra Bistro| 352 Meadow Dr., Vail Mountain Lodge& Spa | 970.476.6836 The George | 292 Meadow Dr. | 970.476.2656 Up The Creek Bar & Grill | 223 Gore Creek Dr. | 970.476.8141 Vendetta’s | 291 Bridge St. | 970.476.5070 Vail Chophouse | 675 West Lionshead Place | 970.477.0555 Westside Cafe & Market | 2211 N. Frontage Rd. | 970.476.7890 Yama Sushi | 168 Gore Creek Dr. | 970.476.7332 Yeti’s Grind | Located in the Solaris | 970.476.1515

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Thursday, Apr. 18, 2013 -Wed., Apr. 24, 2013

Asian Cuisine

LD

Sandwiches

BLD

Seasonal American

D

Northern Italian

LD

$

Prime Rib/Steaks/Seafood

D

$$

Creative American

D

$$$

French and American

D

$$

French

D

$$$

Classic Diner, Traditional Favorites

BL

Contemporary American

D

$ $ $$$

$ $$

Mexican

LD

$

Contemporary American

BD

$

Family/American/European

BLD

$

International Café

BLD

$

Chinese

LD

$

Japanese/Peruvian

D

$$

Modern Italian

LD

$$

Barbecue

LD

$

Creative Seafood/Meat

LD

$$

Sushi/Asian

LD

$$

Southwestern Steak House

BLD

$$

Pizza, Paninis & Salads

LD

Pizza, Paninis & Salads

LD

Steaks/Seafood

D

$$ $$

$ $

Sushi/Japanese

D

Italian/Pizza/Grinders

BLD

$

Continental/Wild Game

LD

$$

Mexican

LD

$

American

LD

$

Steaks/Seafood

D

$$

Sandwiches

BLD

$

Sushi, Asian

LD

$

Creative American

LD

$$$

Contemporary American

LD

$

Mountian American Grill

BLD

$$

Contemporary American

BLD

$$

Eclectic Pub

D

$

American Cuisine

LD

$$

Italian & Pizza

LD

$$ $$$

Steakhouse

LD

Casual American

BLD

$

Sushi and Pacific Spices

D

$$

Coffee & Sandwiches

BL

$

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

VAIL

Pricing

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

Meals served

A Quick Peak at Where to Eat.

Type of food

Dining Guide

•

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

20 YEar annivErSarY all in stock %

30

off left over bikes

Stop in for special deals on NEW BIKES

Minturn 161 Main St. 827-5522 | Eagle 101 E2nd St. 328-3478

EDWARDS | 970-926-4455 | WWW.CAFEMILANOCO.COM BREAKFAST

Mon-Fri 8am-11am | Sat-Sun 8am-3pm

LUNCH

Mon-Sat 11am-3pm

DINNER

Mon-Sat 5pm-10pm

Thursday, Apr. 17, 2013 -Wed., Apr. 24, 2013

|

sneakpeak

23

We Do It All. We Do It Right. One of the Valley’s shop certified certified factory diesel certified Air Induction Service Air Filter Placement Alignments Alternators Ball Joints Battery Replacement Bearings Belts/Hoses Brake Caliper Brake Rotors Brakes-Front Disc Brakes-Rear Disc/Drum Cabin Vent Filter Replacement Catalytic Converters Ignition Coils Coolant Fluid Service C.V. Axles Diesel Diagnostic Services Diesel Repair Distributor Caps and Rotors DOT Inspections Fan Belts Flat Repairs Fuel Filter Replacement Fuel Injectors Headlight Replacement Hoses Lube, Oil, and Filter Pre-owned Vehicle Inspection Mufflers and Tail Pipes Oxygen Sensors Rack and Pinion Steering Radiator Replacement Rotate and Balance Tires Serpentine Belts Shocks and Struts Starters Thermostat Tie Rod Ends Tune Up Transmission Fluid Service Universal Joint Water Pumps Wiper Blade Replacement AND MORE!

24

sneakpeak

|

Thursday, Apr. 18, 2013 -Wed., Apr. 24, 2013

Synthetic Oil Change

$

Wiper Installation

FREE 49 99

with the purchase of wiper blades

Up to 5 qts. standard

Additional quarts extra, excludes some European & Asian imports. Includes lube chassis & top-off fluids, quality vehicle inspection. Exp. 4/30/13

Snow Tire Change Out

10

$

off

includes installation of winter tires, mount & balance. Excludes tires over 20� & custome wheels. Does not include stems and dually trucks Must present coupon*Most Vehicles*Not combined with any other offer*See store for details* Expires 6/28/13

Must present coupon*Most Vehicles*Not combined with any other offer*See store for details* Expires 6/28/13

Spring AC Special

$

99

99

Must present coupon*Most Vehicles*Not combined with any other offer*See store for details* Expires 6/28/13 A/C service includes complete inspection of system, reclaim Freon and recharge system adding fresh oil and dye to system recharge up to 2lbs of R134 Freon retest system. Some restrictions apply. PLEASE NOTE: The service is designed as a periodic maintenance service rather than a detailed troubleshooting or repair service that we can also help with at a different cost.

Ferguson Plumbing and Werks Auto present

Chili cook off

Wednesday, April 24th at 6 pm 1st prize winner is $50 cash card

We are now your local

328-9000

dealer!

695 Lindbergh Dr., Gypsum werksauto.com

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