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Thursday, August 29 - September 4, 2013
flair unusual A
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With open-air tastings from culinary hotspots, Gourmet on Gore brings eclectic flavors to Vail’s Labor Day festival
Cycling’s split personality Inside the bruiser world of cyclocross
The shag carpet longboard
A look at Weston Snowboards’ skate deck and new winter line
The life of fungi
Mushroom fest brings foraging and fine wine to Eagle
Thursday, Aug. 29 - Wednesday, Sept. 4, 2013
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An Informative Evening to Celebrate Women
What: Dr. Scott Brandt of ThriveMD joins us for an informal discussion on Bioidentical Hormones, Tickle Lipo & the hCG Diet. Where: Merle Norman /Riverwalk When: September 10, 2013, 5:30-7:30 PM
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Boulder guitar prodigy Jaden Carlson (left) with her band during a recent gig. Photo special to SneakPEAK.
The six string
PRODIGY
Boulder 12-year-old Jaden Carlson brings energetic funk, rock and jazz guitar to Minturn. Interviewed by Phil Lindeman.
E
arlier this summer, 12-yearold Jaden Carlson became the youngest musician to ever perform at Red Rocks Amphitheater. The Front Range venue is known for hosting The Beatles, U2 and dozens of other big-name acts since it opened in 1906, but before you think all that prestige was too much for Carlson to bear, think again. The young guitarist had already been backstage with Michael Franti at age 5, and just a day after setting the Red Rocks record by playing alongside the dreadlocked Franti, she returned for a guest spot with John Popper and Blues Traveler. “I was like, ‘Oh, wow, this is what they talk about,’” Carlson said of the experience. In a few short years, the Boulder native has become one of Colorado’s most sought-after rock/ funk/jazz guitarists. That she’s a preteen hardly matters – plenty of elementary-aged kids have wowed audiences over the course of pop history, from Michael Jackson to Honey Boo Boo. Yet respected musicians like Franti and Popper know she boasts the chops and charisma of a rock veteran, and she’s slowly leaving the shadow of her early mentors. Along with national acts, Carlson has earned the respect of the Vail Valley’s most buzz-worthy musicians. She just played with drummer Jake Wolf at Vail Ale House and Avon’s Mini Madness festival, then paired with Sean Healey for Vail Mountain’s Friday Afternoon Club. When she comes to Minturn this Thursday with her band (Jeff McCollister and Noah Schomberg of several Denver area groups, including a Led Zeppelin tribute), she’ll have plenty of friends in the crowd. After nearly 100 shows in roughly eight months, her band has fine-tuned a mix of originals and covers by Herbie Hancock, Pink Floyd and, of course, Franti. Before conquering the stage at yet another Eagle County venue, Carlson spoke with SneakPEAK about her Red Rocks experience, jamming with Clay Cook of Zac Brown Band and adding The Beatles to New Zealand roots reggae.
If you go...
What: Jaden Carlson Band, a funk/rock/jazz group led by the namesake 12-year-old on guitar When: Thursday, Aug. 29 at 6 p.m. Where: Little Beach Park, Minturn (across Main Street from the gas station) Cost: Free To hear music from Carlson before the concert, see her website at www.jadensound.com.
Want more? To read an extended version of the interview with guitarist Jaden Carlson, go to SneakPeakVail.com and find Jaden Carlson Band under “SneakBEATS.” sized thing, too. I guess I realized I wanted to play guitar when I was at a Michael Franti show. I was maybe 5 or 6, and I saw them and just thought, “That’s what I want to do.” A few weeks later I got the guitar and started taking lessons. It all happened really fast.
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SP: You’re incredibly versatile, switching between different styles and going from electric to acoustic, but you also play lots of rock and funk in concert. Is that your favorite style to play, and what guitarists do you look up to? JC: I mostly play electric nowadays. I practice a lot on the acoustic though, and that’s also what I use to write my stuff. I’m really into the jazz and funk and rock, and that’s what our music is. We’re definitely going to be getting a lot more funky-jazzy in the next few weeks. I really just love that type of music. I’ve been listening to Eric Krasno from Lettuce, and also Nigel Hall. Those are just my guitar players, but I also like bands like Herbie Hancock. Not any pop stuff though, the sort of stuff everyone listens to.
SP: How did you go from playing in your free time to SneakPEAK: You’re a guitar player at heart. What was performing? Is that something you always wanted to do, or the first guitar you ever picked up? were you surprised at how much you enjoyed being onstage? Jaden Carlson: I don’t really know – no one has ever JC: I pretty much always knew I wanted to be in a band. asked me that before. I guess it was an acoustic nylon string, I never practiced in my free time – I set aside two hours a [See JADEN CARLSON, page 17] but I can’t remember the model name. It was a little half-
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g n i r o v Sa
Gourmet on Gore puts a spotlight on Vail’s hottest restaurants with fine libations and open-air tastings. By John O’Neill. Cover photo by Anthony Thornton.
A
Vail
cclaimed by locals and renowned by the world, Vail is home to some of the most highly rated restaurants by formalized standard and personal taste. With master chefs who have studied at fine culinary institutions, restaurants in the valley lay claim to being progressive, delicious and admired.
This weekend, these restaurants will collaborate in the eighth annual Gourmet on Gore event from Aug. 30 through Sept. 2. The event entails an open-air tasting with world-class wine, beer and spirits paired with food from Vail’s top restaurants. “The whole idea of this event is to highlight and put on stage what Vail has to offer,” says James Deighan of Highline, the event’s organizer. “There is a whole culinary world right here and we can show Vail’s Labor Day guests and locals with this open-air tasting.” One of the original aspects of Gourmet on Gore, and one that stands today, is that the event is not a credential or invite-only kind of event. Everyone is welcome to participate in as much or as little as they please as they move throughout the offerings set up in Vail Village. “We wanted to chop down the barriers that keep people from enjoying what Vail has to offer in the culinary world,” said Dieghan. “People can come in and taste what one restau-
The Tasting Tour
You can’t call it a bar crawl. While the Tasting Tour of Gourmet on Gore does bounce from one establishment to the next, the gourmet signature libations, extraordinary selection of hors d’oeuvres and magnificent views trump anything so dingy as debauchery. The Tasting Tour is the only part of Gourmet on Gore that requires a ticket and happens the night of Friday, Aug. 30 from 6 p.m. until 9 p.m. The event takes guests around Vail Village for a sampling of fine restaurants as well as galleries and retailers. Each restaurant is slated to serve up a satiating signature beverage and delectable appetizers, while galleries and retailers welcome a casual stroll and browsing of their wares. Tickets to the Tasting Tour are $75 per person and proceeds go to benefit Habitat for Humanity of Eagle County and Lake County. Stops along the Tasting Tour include the Carrie Fell Gallery, CineBistro, Flame Restaurant, Icebreaker, Masters Gallery, Perch and Sweet Basil. To purchase tickets, see www.gourmetongore.com.
Executive Chef Jason Harrison of Flame at Four Seasons Vail. Harrison joins nearly 20 local chefs this weekrant has to offer and then tryend for Gourmet on Gore. Anthony Thornton photo.
2013 Participating Restaurants Batter Cupcakes Big Bear Bistro Blu’s Campo de Fiori CineBistro Elway’s Flame La Tour Larkburger Larkspur Restaurant & Market Matsuhisa Vail Mountain Cupcakes
Mountain Standard Pepi’s Restaurant Restaurant Kelly Liken (at Brunch on Bridge Street only) Sweet Basil Swiss Chalet TASTE 5 Catering The 10th Up the Creek Vail Marriott Mountain Resort Yama
something else just feet away.” Starting on Friday and kicking off Gourmet on Gore will be the Tasting Tour, which takes participants around town with each location offering a signature drink and hors d’oeuvres. This is the only event that does require a ticket. The Open-Air Tasting, which happens on both Saturday and Sunday from 11 a.m. to 6 p.m., highlights the weekend as the heart of Vail Village turns itself into a gourmet buffet of food, wine, beer and spirits. Here, guests will be treated to a taste of the scrumptious flavors offered in the Vail Valley. Local culinary standout Flame Restaurant from the Four Seasons in Vail is one of the worldclass restaurants that will be participating. Under the direction of head chef Jason Harrison, Flame Restaurant has put an inventive twist on steak house favorites offering things like Elk Corn Dogs and truffled Comte fritters with wild mushroom and bacon ragout in the restaurant. For the Tasting Tour, Harrison will serve a special punch as Flame’s signature beverage and mini ahi tacos as a light hors d’oeuvre. At the Open-Air Tasting, Harrison will be offering jumping goat cheese flan, Heritage Breed braised pork shoulder with Carolina truffle BBQ sauce and potatoes. Also being showcased at the Open-Air Tasting will be the always-inventive Chef Thomas Salamunovich’s creations from Larkspur and Larkburger, offerings from Restaurant Kelly Liken, Blu’s, Elway’s, La Tour, sweets from Mountain Cupcakes and Batter Cupcakes, and so much more. On Saturday and Sunday during the same hours as the Open-Air Tasting will be the Toyota Kids Craft Corner to entertain the young ones. Here kids can get an airbrushed tattoo and even tour the one-of-a-kind 2014 SpongeBob Highlander. The kids may even encounter a
[See GOURMET ON GORE, page 16]
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Thursday, Aug. 29 - Wednesday, Sept. 4, 2013
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COBRA TOO EXPENSIVE?
Raise your stein
Oktoberfest brings a weekend of German-inspired, locally made beer to Beaver Creek. By Michael Suleiman.
P
rost! Oktoberfest is upon us – let the beer flow.
“The diverse food, music and beers continue to improve year after year. This event has evolved into a Labor Day weekend tradition for Eagle County locals and guests alike,” said Jen Brown, the PR voice of Beaver Creek. At the event beer will be sold for $7 per 16-ounce pour. Beaver Creek has really outdone themselves by bringing in the authentic Austrian band Trachtenkapelle from their sister city in Lech-Zurs. The Helmut Fricker band will also perform all weekend with traditional sing-along songs that are heard at the real Oktoberfest. Stein collectors shouldn’t miss this event as the authentic steins being sold are designed, manufactured and shipped from Germany. If you want to look the part for Oktoberfest, there will be more than a few opportunities.
The Vail Valley has an entire month of Oktoberfest weekends lined up, and Beaver Creek’s Oktoberfest will start things off right over Labor Day weekend. Crazy Mountain Brewery will provide beer for the event. A few special beers have been made specifically for the event and are sure to please the palate. “We are the official beer sponsor this year, which we are super excited about. This is the first year ever that it isn’t a Bud event,” said Crazy Mountain’s Director of Events Claire Plunkett. “We are brewing three German style beers exclusively for the event. We are doing a Kolsch, a Crazy Mountain Oktober[See OKTOBERFEST, page 16] fest and a Dunkelweizen. We will also be pouring a few of our other year round beers at the event.” “It’s exciting to partner Saturday, Aug. 31 with Crazy Mountain Brew11 a.m. to 6 p.m. – Beer garden and brats, Beaver Creek Plaza ing for Beaver Creek’s Ok11 a.m. to 4 p.m. – Kids Fun Zone, Centennial Park toberfest this year,” said Tim 11 a.m. and 1:45 p.m. – Trachtenkapelle Band, Plaza Stage Baker, executive director of 12:30 p.m. and 3 p.m. – Helmut Fricker Band, Plaza Stage Beaver Creek Resort Com4 p.m. – Bavarian costume contest, Plaza Stage (register at the information pany. “As a Colorado fakiosk by the ice rink between noon and 3:30 p.m.) vorite, and the Vail Valley’s 4:30 p.m. to 6 p.m. – Who’s Bad: The Ultimate Michael Jackson Tribute Band, first production brewery Plaza Stage that caters to the craft trend, Crazy Mountain Brewing’s Sunday, Sept. 1 participation creates an even 11 a.m. to 6 p.m. – Beer garden and brats, Beaver Creek Plaza greater draw for Oktober11 a.m. to 4 p.m. – Kids Fun Zone, Centennial Park fest attendees who also love 11 a.m. and 1:45 p.m. – Trachtenkapelle Band, Plaza Stage the traditional oom pah pah 12:30 p.m. and 3 p.m. – Helmut Fricker Band, Plaza Stage dancing, live music and Ba4 p.m. – Kids European alpenhorn contest, Plaza Stage (register at the inforvarian fare to celebrate Lamation kiosk by the ice rink between noon and 3:30 p.m.) 4:30 p.m. to 6 p.m. – Who’s Bad: The Ultimate Michael Jackson Tribute Band, bor Day weekend Beaver Plaza Stage Creek style.” Oktoberfest is free to atFor more information on Beaver Creek’s Oktoberfest, see tend and guests can indulge www.beavercreekoktoberfest.com. in beer and Bavarian foods.
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West of Solaris • Vail Village Thursday, Aug. 29 - Wednesday, Sept. 4, 2013
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PAIN, AGony and
cyclocross
Left: A cyclocross trainee leaps over barriers at the camp led by Jake Wells. Above: Wells (front) leads the group through steering exercises. Kat Jahnigen photos.
A newbie learns to love the unexpected bruises of a fast-paced sport with a split personality. By Phil Lindeman.
C
ground in a run. That’s the easy part. After sprinting a ways to leap over boards, clamber up stairs and maybe trade elbows with fellow racers, all while porting your bike, run forward with both hands on the bars, then jump in one fluid motion to sit on the saddle and pedal to the next barrier. At his cyclocross camp, local mountain biker and elite ‘cross athlete Jake Wells made it all look so easy. As our group of seven guys and one woman watched, he rode a few tight circles, mounting and dismounting with the practiced fluidity of a chef chopping carrots. The rest of us, well…we more closely resembled rusty machines making baby food The Vail Recreation District welcomes the end puree, at least in the beginning. One or two of us fell while of summer with a new two-race series for cyclostill clipped in – thankfully the Maloit Park grass was plush cross, a hybrid of road biking and mountain bikafter a few days of rain – and the rest struggled to find a haping on a course filled with obstacles. Wells also py medium between plopping onto our asses and “sliding” hosts an informal weekly camp for athletes to across our thighs, as Wells recommended and was able to do practice skills. As with all VRD bike series, the with aplomb. He even caught the clips every time – guess races have divisions for kid, beginner, sport and that’s why he’s a pro. expert/pro cyclists. To register or find out more, In an apt metaphor for the sport as a whole, Wells equatcall the district offices at 970-479-2280. ed mounting and dismounting to free throws in basketball. ‘Cross athletes practice and practice and practice the two When: Wednesday, Sept. 4 (registration at 4:15 skills until they can do them while asleep, and once they’ve p.m.) Where: Maloit Park, Minturn reached that point, they practice just a bit more. Cost: $17 advance, $22 day of (kids $7 less) I’d imagine all that practice would leave a mark after a while – after just four hours of plopping instead of sliding, When: Wednesday, Sept. 11 (registration at 4:15 I could already feel a dull ache. One of my fellow ‘cross p.m.) trainees asked Wells if he had calluses on his inner thigh, to Where: Eagle County Fairgrounds, Eagle which the professional just laughed and said “no.” I’m not
yclocross quite literally kicked my ass.
It’s the day after my introduction to the sport – a mishmash of road and mountain biking with a healthy dose of obstacle course flailing – and as I sit at the computer, I wish writing didn’t require so much sitting. To be honest, I wish being human didn’t require so much sitting. Amoebas must live a relatively care-free life. Anyway, back to my ass. Bike sports of every order take a while to get used to, particularly for newbies unfamiliar with that special hardness reserved solely for high-end cycling saddles. It’s only natural – spend an hour or two training every day during the summer, and like shin splints, butt soreness just sort of happens. And then it fades, and all is well again. Yet ‘cross (as it’s often called) is a different beast. Rather than just sit and let the seat slowly build bruises over time, the sport requires jumping on and off with frightening regularity. To give some idea of the pacing, picture an adult game of musical chairs at Maloit Park, with a barrier-filled course in place of a quaint circle and multi-thousand dollar bikes instead of plastic chairs. There, in a nutshell, is a rough idea of the sport’s on-again/off-again relationship with sitting. Here’s how my ass pain started: While riding your bike – preferably a cyclocross machine, with fatter tires and mountain bike clips on an otherwise road-friendly frame – swing the right leg behind the saddle to rest near your left leg. Stride forward with the right leg to unclip the left, grab the top tube like a briefcase with your right hand and end on the
VRD Cyclocross Series
Cost: $17 advance, $22 day of (kids $7 less)
What: Informal cyclocross training with Jake Wells When: Wednesdays at 5 p.m. Where: Nottingham Park, Avon (near Avon Elementary School) Cost: Free
SERVING THE VALLEY'S BEST SUSHI
Still at the Edwards Corner 56 EDWARDS VILLAGE BLVD New location COMING SOON!
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sneakpeak
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[See CYCLOCROSS, page 16]
Want more? To see exclusive images from the cyclocross photo shoot, go to Facebook.com/sneakpeakvail and find the “Cyclocross Camp” photo album.
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Thursday, Aug. 29 - Wednesday, Sept. 4, 2013
The rivers ran red in Leadville Author Gillian Klucas discusses her book on the aftermath of mining in Vail’s neighbor to the south
I
n the early 2000s, Gillian Klucas moved from Oregon to Colorado with a hunch and little more.
At the time, the storied mining town of Leadville was struggling to manage the environmental havoc wreaked by more than a century of mining, and Klucas caught wind of residents butting heads with the Environmental Protection Agency. It was a situation she’d encountered numerous times as a reporter for eco-minded publications like Preservation and High Country News, but in Leadville – a town known for odd and occasionally stubborn characters – the tension took a much different form. Rather than beg the EPA for more help, town officials and longtime residents wanted less. They were worried that sweeping clean-up efforts would rob the town of its rich heritage – even if that heritage was responsible for poisoned rivers and scarred landscapes. For better and worse, mining put Leadville on the map, and Klucas could sense a provocative story brewing beneath the litigation. She lived in the midst of public and private head-butting for more than a year, conducting interviews and burrowing through mounds of paperwork to give both sides of the fight a human face. The resulting book, “Leadville: The Struggle to Revive an American Town,” is everything the title promises – an intriguing look at how a small, fiercely proud mountain community was learning to reconcile its past with its future. Klucas balances decades of history with on-the-spot reporting, and then filters it all through the evocative prose of a novelist. “Leadville” went on to win a Barbara Sudler Award (best nonfiction book on a western American subject) and was a finalist for an Oregon Book Award in literary nonfiction. Although the book is nearly a decade old, its core message still resonates. The aftermath of Colorado’s mining history continues to affects dozens of mountain towns, from the Su-
Environmental journalist and freelance writer Gillian Klucas, author of “Leadville: The Struggle to Revive and American Town.” Photo special to SneakPEAK.
The Rise and Fall of Leadville with Gillian Klucas
What: The Vail Symposium brings Oregonbased author and journalist Gillian Klucas to Vail for a discussion of her book “Leadville: The Struggle to Revive and American Town,” a narrative account of the fight to preserve local history and ecosystems after large-scale mining left the town. When: Thursday, Aug. 29 (5:30 p.m. reception, 6 p.m. start) Where: Town of Vail Public Library, Vail Cost: Pay-at-will ($10 suggested) For a full schedule of symposium events and programs, see the organization’s website at www.vailsymposium. org.
Want more? To read an extended version of the interview with author Gillian Klucas, go to SneakPeakVail.com and find the Leadville article under “Events.” perfund sites at Leadville to runoff along the Eagle River. Klucas comes to the Town of Vail Public Library on Thursday as part of the Vail Symposium’s “Speaking Locally” series. Before the appearance, SneakPEAK spoke with the author about her time in Leadville and how literary nonfiction can be more interesting – and truthful – than a textbook. SneakPEAK: Your book is nearly 10 years old. Have you spent much time in Leadville over the past decade? Gillian Klucas: I haven’t really. Last year I was invited to speak in Leadville for a conference about the Arkansas River restoration, and so that was my first time since writing the
book and doing the book tour. SP: “Leadville” was your first full-length book. Talk about the process of moving from magazine stories to a complete novel – did you struggle to find length, or did you almost have too much to say? GK: Oh, it was a struggle, but more in terms of confidence. I completely jumped in with both feet – I took a few short visits to get the lay of the land and make some initial contacts, but I moved to Leadville without a book contract. I fortunately was able to put together a proposal quickly and the contract came right after, but I spent a lot of time sitting with a blank page, just hoping I was writing something that would be of interest. Narrative writing is certainly different, but I’m also a big reader. I spent lots of time at the library, going through old newspapers and putting together timelines and interviewing hundreds of people. SP: Any idea how many people you talked to?
[See LEADVILLE, page 17]
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EDWARDS • AVON BRECKENRIDGE • ASPEN Thursday, Aug. 29 - Wednesday, Sept. 4, 2013
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ALL WORK ALL PLAY
The Weston shag carpet longboard >>>>>>>>>>>>>>>>>>> Height: 46 inches | Waist width: 11 inches | Shape: Cambered Flex: Medium-stiff | Construction: Vertical laminate with beetle-kill pine and dead-fall aspen Parts: Caliber trucks, Gravity wheels (76 millimeters) | Cost: $299 The longboard is only sold as a complete. Find it in the Minturn store or online at www.westonsnowboards.com.
Left: Barry Clark of Weston Snowboards in Minturn at his Main Street storefront. Right: The longboard. Katie Anderson photos.
After a year in Minturn, Weston Snowboards boasts a funky new longboard and revamped splitboard line. By Phil Lindeman.
W
ith Colorado ski season still a few months away, Barry Clark of Weston Snowboards needed a carving fix somehow. The snow-starved junkie did the only rational thing: He designed a longboard.
Weston’s first street-ready deck is definitely attractive, although not quite sexy in the traditional sense. The shape is modeled after a ‘70s-era Lightning Bolt surfboard – the type Clark rode as a youngster on the West Coast – and in place of grip tape is a thick, plush swath of shag carpet. The complete deck is rounded out with Caliber trucks and 76-millimeter Gravity wheels, and then finished with a thin snowboard top sheet to protect the bottom graphic, a trippy rendition of Vail’s Riva trees by Damon Redd of Kind Design. The grass grip tape (if that’s even the right term) may be too strange for die-hard bombers, but the board as a whole melds retro styling with reliable craftsmanship. It’s modish with a purpose, boasting the same combination of beetle-kill pine and dead-fall aspen used in the company’s line of Colorado-made snowboards. The longboards are even shaped and pressed in the same Glenwood Springs factory, and at $299 for a complete, they’re just slightly more expensive than similar mass-produced models from Sector 9 and Globe. “This thing is meant for barefoot longboarding,” Clark said on a rainy afternoon at his Minturn storefront. “The top gives the board an organic feel – it really does look like grass, and it kind of relates back to the sustainable material theme. You really feel connected to the board in a way that’s not typical for skateboarding.” Admittedly, the Weston longboard is better suited for cruising town than bombing hills, but Clark wanted it that way. He needed a fun, handmade distraction for the dog days of summer, and designing a longboard from scratch is the sort of freedom his company now enjoys. (In true damn-the-system fashion, he only pressed a few dozen and hardly makes a profit). Moving hundreds of units hardly matters: After less than a year in business, Weston has built a fervent fan base with sustainable materials and a dedication to the board-sport lifestyle. “The board is not built to compete in the skateboard market,” Clark said. “It’s just a funky, cool rig. It’s not our bread and butter – it’s fun for people who want a local, sustainable product.”
The second season In early August, longboading along Main Street in Minturn wasn’t enough to satiate Clark. Again, he did the most rational thing and headed with a few trusted consultants (aka riding buddies) to La Parva, a ski resort just outside of Santiago, Chile. The trip was more than a mid-summer fix. It was also a work session for Clark and local backcountry mavens like Mike Whitfield to put the final touches on Weston’s retooled splitboard. “The board is completely redesigned from the ground up,” Clark said before leaving for Chile. “This year it’s all Colorado wood, with beetle-kill and dead-fall aspen – no more poplar – and the shape is just a lot better for what we want a splitboard to do.” Along with locally sourced materials – beetle-kill was the company’s claim to fame when it launched last December, but it was paired with poplar from the Midwest – Clark also moved board construction to the Glenwood Springs facility operated by another like-minded company, beetle-kill designers Meier Skis. The folks at Meier now oversee the actual production of Weston’s five-model 2014 line, with research and design duties falling on Clark and friends like Whitfield. As Weston’s flagship model, the splitboard bore the brunt of off-season tweaking. Clark learned a lot last winter – the first model was a bit too buttery, and when pulled apart, the shape wasn’t quite conducive to skinning. Those issues have been resolved, and the pre-cut, reversecambered boards now come with Karakoram clamps and hardware. “You have ultimate creativity when designing boards for a small company,” Whitfield said, mentioning the Friday-night brainstorming sessions he and Clark host at the shop for interested locals. “We have a lot of good riders giving their input on these boards, and what we’re able to do taps into that incredible talent. You can’t rush through this.” Clark worked out the final kinks while in Chile – Weston began pressing boards almost as soon as the group returned – but the trip quelled their thirsts for powder. While it seems like play masquerading as work, those 10 days riding Andes powder traces back to the whole idea behind Weston. These guys love to snowboard – who else should press your next backcountry deck? “It’s a tough thing to come up with a small-batch product that filters through all these riding styles to result in the best board,” Clark said. “Sure, we go to Chile, but we want boards made to handle the world-class riding in our backyard.” SneakPEAK editor Phil Lindeman can be reached at philip@sneakpeakvail.com
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DOWN the RABBIT HOLE Left: Edible plant expert Katrina Blair, who leads several workshops during the Eagle festival. Below: Presenter Larry Evans gives tips on mushroom foraging at the 2009 festival. Photos special to SneakPEAK.
Eagle Wild Mushroom and Wine Weekend
F
The Eagle Wild Mushroom and Wine Weekend delves into the misunderstood world of fungi. By Phil Lindeman.
or reasons both legitimate and laughable, wild mushrooms earn a bad rap, and few people know this truth better than Larry Evans.
The self-proclaimed “Indiana Jones of Mushrooms” has spent more than three decades convincing foragers, city dwellers and just about everyone who will listen to love fungi. Like his whip-wielding counterpart, Evans goes about his business the old-fashioned way: By traveling the world in search of mushrooms, jetting from the alpine forests of his Montana home to the lush, impossibly green creek beds of Australia, New Zealand, Tibet and nearly a dozen more countries. His arsenal includes a near-encyclopedic knowledge of the fungi world – he can recite the family, genus and species of more than a hundred varieties – and two albums of mushroom songs. Yes, that’s right – two full-length albums dedicated to ending “fungi-phobia,” as Evans puts it. Needless to say, Evans has done more for the lowly mushroom than anyone since French chefs first served truffles, and he’s fast become a cornerstone of Eagle’s annual mushroom festival. But like the unassuming fungi it honors, the festival has grown and evolved over the years, and it now boasts events on par with Evans’ magnetic eccentricity. What better way to end a day of foraging than with a three-course meal, all prepared by down-valley chefs using the fruits of the day and paired with hand-selected wines from across the globe? “I think the Eagle fest this year will be extraordinary because the season has been a bit delayed and prolonged by the cool summer, so we are seeing a good variety of mushrooms now,” said Evans, hinting at the possibilities for endless dish combos. “This really will be an exceptional end of summer event – just saying.”
Friday, Aug. 30 6 p.m. – Mushrooms, Merlot and Mingling, Paradigms ($25)
Saturday, Aug. 31 8:30 a.m. to 10:30 a.m. – Presentations by experts Larry Evans and Katrina Blair, Brush Creek Pavilion ($20) 10:30 a.m. to 2:30 p.m. – Foraging in Eagle (free to the public) 2:30 p.m. to 3:30 p.m. – Mushroom and edibles identification, Brush Creek Studio (preferred seating for pass holders) 6 p.m. – Mushroom and wine tasting, Brush Creek Pavilion (included) 7 p.m. – Grand tasting with three-course meal, Brush Creek Pavilion ($75) Sunday, Sept. 1 9:30 a.m. to 11 a.m. – Presentations by experts Larry Evans and Katrina Blair, Brush Creek Pavilion ($20) 11:30 a.m. to 3 p.m. – Foraging in Eagle (free to the public) 3 p.m. – Mushroom and edibles identification, Brush Creek Studio (preferred seating for pass holders) 4 p.m. – Buttons and Bonfire, Bonfire Brewing taproom ($30) Passes for individual days are sold online for $85 (Saturday) and $45 (Sunday). Sales end Aug. 30. For descriptions of each event, see www.alwaysmountaintime.com/ewmww.
“Eagle has always been unique among the mushroom festivals I do because it is inexpensive and offers so much in terms of learning, foraging and sampling the wild foods,” said Evans, who will come to Eagle after presenting at a festival in Crested Butte. “(At) no other festival do the participants get so much opportunity to learn all about wild edibles, from the ecology to the preparation and sampling of the wild things. Last year we had nearly 20 different species of mushroom that people sampled.” And that’s the true novelty of the festival: Burgeoning mycologists will collect and identify local mushrooms, then see how those varieties can be transformed into eclectic fare. Event founder Tom Boni passed the reigns to event planners at Always Mountain Time, and he’s excited to see how the locavore approach will play out. New and improved After six years of small yet fervent interest, the festival returns this weekend with a new “The farm-to-table aspect has become a very important piece of this,” said Boni, who built name and renewed focus. The rebranded Eagle Wild Mushroom and Wine Weekend com- the original festival with Evans. “You always worry about providing the best experience and bines Evans’ passion with gourmet grub and, of course, fine wines. It’s an ingenious way to opportunities to learn, but you can’t predict nature. There are about three months of mush[See FUNGI FEST, page 17] make a fungus more palatable.
Dental Arts of Eagle 970.446.7912 info@sneakpeakvail.com Publisher Erinn Hoban
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A Round
r e m Sum Savor the
with a purpose
Brand-new Fore the Future Autumn Golf Classic brings golf with philanthropy to the masses. By Phil Lindeman.
Hole 11 at Gypsum Creek Golf Club. Photo special to SneakPEAK.
I
n a community dotted with pristine golf clubs, benefit tournaments are practically a dime a dozen. Not that these events are trivial by any means – the Eagle Chamber of Commerce’s annual Screaming Eagle Golf Tournament is a longstanding tradition in late May, and more than a dozen more tourneys take place throughout the summer at Eagle County’s private and public clubs. And yet, the new, untested tourney from the Eagle Chamber, Gypsum Chamber of Commerce and Eagle Valley Home Builders Association feels just a bit different than the rest of the pack. Dubbed Fore the Future Autumn Golf Classic – a clever enough name, which is invaluable for any tourney vying for longevity – it’s held on Friday, Sept. 13 at Gypsum Creek Golf Club. As with other like-minded events, the classic is a scramble-style tournament with various minigames and distractions throughout, from hole-in-one and longest drive contests to a post-round après party with a silent auction. Each team requires four people, with the cost set at $110 for individuals and $400 for a full team. Thanks to double the chamber involvement, local and out-of-town businesses are encouraged to sponsor foursomes, and promotion becomes yet another sort of mini-game. On the surface, then, the Classic seems like any other golf tournament. But as one of the final tourneys of the summer, it won’t battle two or three other benefits for local buzz – or entry fees. Tony Martinez, one of the head organizers with the Gypsum Chamber, says the late-season timing will hopefully draw golfers into the fold. “This is an amateur tournament and a great course, and I really want to stress that,” said Martinez. “We want this to be fun for everyone, and it’s a good time of year for people
Fore the Future Autumn Golf Classic What: The first benefit tournament hosted by three down-valley organizations. When: Friday, Sept. 13 with 10 a.m. shotgun start Where: Gypsum Creek Golf Club, Gypsum Cost: $110 for individuals, $400 to sponsor fourperson team To register a team or find out more, call the chamber at 970-370-7065. Only about six team spots remain as of press time and sign-up ends on Sept. 9.
to just enjoy themselves. That’s really the underlying perk of this whole thing – serious golfers and casual golfers can all get together to have fun.” Attracting a full roster of players is the key for the survival of any new golf tournament. Eagle Chamber member Joe Knabel has helped run Screaming Eagle for years, and although he was more of a hands-off advisor than an organizer for the classic, he believes Martinez has already built plenty of hype. CenturyLink hopped on as a title sponsor – a major boon for any golf tournament, let along a new one – and as of press time, only eight of 32 openings remain for teams. “When you don’t have legs under you like some of these more established tournaments, it can be tough to get started,” said Knabel. “You have to build momentum, so once the players buy into it, the sponsors usually follow. Tony and the rest already have that part taken care of, and that’s not easy. They’ve done all they can to make this a successful and recurring event.” The cause Along with a late-season round of 18 holes, the Classic
[See GOLF TOURNEY, page 17]
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A party like no other
Jazz comes to Vail for Labor Day weekend. By Laura Lieff.
F
eaturing 30 of America’s most highly regarded musicians – from saxophonists to sextets, gospel singers to pianists – the 19th Annual Labor Day Weekend Jazz Party will deliver 25 hours of high-energy live music for five straight days. Attracting a unique mix of worldclass musicians in a one-of-a-kind format, the Labor Day Weekend Party includes group performances, multi-artist jam sessions and inspiring multi-media salutes to jazz legends. In celebration of the largest jazz festival in the Rocky Mountains, a wide range of musicians will play at two locations in town: the ballroom and cafe at the Vail Marriott and the open-air Jazz Tent at Vail Square. A carefully selected contingent of 12 teenage musicians known as the Vail Jazz Workshop All-Stars will kick off the weekend with their Thursday night debut after 10 days of intense workshop training. Other highlights include the famed Clayton Brothers Quintet, Diego Figueiredo’s guitar skills and late-night jam sessions on both Saturday and Sunday night. Festival favorites Occupying two prominent spots on Friday night at 8:10 p.m. and noon on Labor Day, the Jeff Hamilton Trio has reached number five on the Gavin national jazz radio chart and has been nominated by critics for best jazz recording in Germany. In addition to recording and performing all over the world, versatile drummer Jeff Hamilton also teaches, arranges and composes. “Vail Jazz has been one of my favorite places to play and I’m looking forward to this year’s event,” Hamilton said. Another Jazz Festival favorite is saxophonist and Aurora native Tia Fuller who describes the event as one of the most musically defining moments of her life. “I specifically remember [double bass player] John Clayton speaking about short term-long term goals and how important it is to set them for yourself in your career,” said Fuller. “Also, how he would turn down gigs to make sure that he was staying on his practice regimen. He impressed the importance of integrity.” In addition to being a full-time professor at Berklee College of Music, Fuller tours with Grammy Award winning artist Esperanza Spalding’s Radio Music Society and with pop superstar Beyonce’s all-girl band.
If you go... What: Labor Day Weekend Jazz Party as part of the Vail Jazz Festival When: Thursday, Aug. 29 through Monday, Sept. 2 Where: The ballroom and café at the Vail Marriott and the open-air jazz tent at Vail Square Cost: $410 for full-access pass Tickets for individual daytime sessions are $55 presale and the $60 day of show. Evening sessions are $75 presale and $82.50 the day of. To buy tickets, see www.vailjazz.org or call 888-824-5526.
“Touring with Beyonce is amazing and life changing as well,” she said. “I’ve learned so much about how to function in the music business, as a leader and business woman and how to allow your performances to be a presentation. Not mention, learning how to dance and play in high heel shoes.” Life-changing experience Fuller credits her Vail Jazz Festival roots for her remarkable success. This year she will play with the Vail Jazz Alumni Quartet along with Sullivan Fortner, David Wong and Jimmy MacBride. “I am certain that being a part of the Vail Jazz All-Stars early on has prepared for all of these experiences,” she said. Fuller is part of the Special Shows portion of the weekend, which also includes Shelly Berg’s Multi-Media History of Stride and Boogie Woogie Piano, Niki Haris’ Gospel Prayer Meetin’ with Mile Hi Gospel Ensemble, Ken Peplowski & Diego Figueiredo’s Tribute to Charlie Byrd and the Bossa Nova Years and Byron Stripling’s Multi Media Salute to Miles Davis. SneakPEAK writer Laura Lieff can be reached at info@sneakpeakvail.com
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(All under $10)
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Featured Wedding of the Week
Loetscher-Kopnisky Wedding Bride: Miranda Loetscher of Vail, Colo. Groom: Joe Kopnisky of Hudson, Ohio Married: Sept. 18, 2012 Location: Larkspur Restaurant, Vail
How they met Miranda and Joe found each other the old-fashioned way: at a bar. She had just moved to Boston for graduate school and he had relocated for work. When the two connected over drinks at a downtown watering hole, they sparked the sort of easygoing chemistry reserved for black-and-white romance films. “A girl. A guy. A bar. In Boston,â€? said Miranda. “What more needs to be said?â€? How he proposed If the couple’s first date had the makings of a Hollywood classic, Joe’s proposal boasted the messiness of real life. He planned a getaway to Newport, R.I., and what was supposed to be a gorgeous weekend quickly turned grim and rainy. Rather than propose while overlooking the ocean, the two huddled under umbrellas. “We stopped by the room before enjoying a drink at the quaint hotel bar, and as I was coming out of the bathroom, undoubtedly grumbling about the awful weather, Joe was down on one knee,â€? she said. “I could not believe my eyes! It was private and beautiful, and quickly changed my outlook on the gloomy weather.â€? Why they got married in the Vail Valley Although the couple now lives on the East Coast, Miranda was raised in the Vail area and still thinks of it as home. Joe shared his then-fiancĂŠe’s love for the mountains – he grew up skiing at Rocky Mountain resorts – and when Miranda imagined her wedding, she always knew the Gore Range would make a perfect backdrop. Favorite memory from the wedding day Following the rain-drenched proposal, Miranda and Joe were due for a bit of good luck. The day of the wedding was pristine, and after months of planning, the bride was awed at how every detail fell into place. But her most cherished memory? A sense of pure, unfiltered happiness. “From the moment I saw Joe watching me as I walked down the aisle with my Dad, I could not stop smiling,â€? said Miranda. Colors: Shades of blue and white Ceremony and reception: Larkspur Restaurant Vendors: Larkspur Restaurant (food/beverage/cake), Brooke Heather Photographer, Cathy Cleary of Weemala Hair and Makeup (hair), Michele McKamie (makeup), Sweet Pea Designs (flowers), Jeffry D’Amico of Great Times (music), Manor Vail Lodge (lodging and reception dinner)
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Calendar of Events Submit your event to SneakPEAK’s weekly community calendar by sending information to info@sneakpeakvail.com.
Thursday, Aug. 29 Bike ride with Venture Sports in Avon
Meet the mechanics and cycling experts of Venture Sports for an invigorating road-biking session. Around 8 a.m., riders congregate in front of the store (found on the bottom level of The Lodge at Avon) for an 8:30 a.m. trip. Routes change every week, but group leaders don’t let the pack separate during the two or three hour rides. The beginnerfriendly mornings are perfect for folks who want to boost fitness and cardio before late-season races. The sessions are free and subject to weather cancellations.
Thursday, Aug. 29 Wolf and Friends at Vail Ale House
Head to Vail Ale House in West Vail at 8 p.m. for a free concert with Wolf and Friends. The weekly shows feature local drummer Jake Wolf, along with a rotating group of guest guitarists, keyboard players and other stellar musicians. The show is free, with drink and food specials throughout the night. It’s also only open to attendees more than 21 years old, so underagers, stay home.
Friday, Aug. 30 Culinary demo series at Beaver Creek
Join chefs from Beaver Creek’s renowned kitchens for a free, open-air culinary demonstration. As part of the summer-long series, the demo on Friday will cover cooking techniques, recipes, skills and more, all held at the Bon Appetit tent in Beaver Creek Village. Demonstrations begin at noon, 1:30 p.m. and 3 p.m., and then continue throughout the weekend at 5 p.m. on Saturday and Sunday.
Friday, Aug. 30 Free beer at Magusto’s in Minturn
Thursday, Aug. 29 Vail Jazz Workshop All-Stars in Vail The Vail Jazz Foundation’s biggest weekend of the year kicks off with a performance by local jazz prodigies and The Clayton Brothers Quintet. Held at the Arrabelle in Lionshead Village, the special showing of Jazz at Vail Square features 12 jazz musicians from across the country on piano, drums, bass, trombone, trumpet and saxophone. The students, dubbed the Vail Jazz Workshop All-Stars, spent the past 10 days playing and learning with mentors at an intensive workshop in Vail. They’ll join in on several songs with The Clayton Brothers, festival regulars who return again for an encore performance. The concert is free for the general public, with preferred at the jazz tent seating beginning at $20. Music starts at 6 p.m. The All-Stars will also play a free encore show at the tent at noon on Saturday and Sunday. around 4 p.m. and leave by 8 p.m., making it a perfect postwork week stop.
Friday, Aug. 30 Bob Masters Trio at Vail FAC
What better way to spend Vail’s final Friday Afternoon Club than with local legend Bob Masters? Ride the Eagle Bahn Gondola to Eagle’s Nest at 4 p.m. for free live music, drink specials, outdoor games and stunning vistas. Gondola rides are free for all 2013-2014 season pass holders, and discounted twilight tickets can be purchased beginning at 4 p.m. in Lionshead. Those tickets include a $10 voucher good for food and drinks (even the adult kind) at Eagle’s Nest.
Every Friday from 5 p.m. to 7 p.m., stop by Magusto’s off Main Street in Minturn for free beer. There’s no catch, no Saturday, Aug. 31 fine print, no rugs to be pulled – just free beer and foosball, Cocktails and Clay in Edwards pool and ping pong in the restaurant’s back parlor. Enough Held every other Saturday at 6:30 p.m., Alpine Arts Censaid. ter’s Cocktails and Clay classes are the perfect way to enjoy a social evening playing with clay and, well, other indulgences! Instructors guide groups through the sculpting proFriday, Aug. 30 cess, and clay, tools and a dipping glaze are included. Beer, Eagle Farmers Market Eagle Town Park is the place to be for all things local and wine and snacks can be purchased at the bar throughout the handmade with the weekly Eagle Farmers Markets. Find night. Cost is $40 per person. Small groups can pay on-site, organic produce, custom jewelry, food-truck grub and even while large groups must register beforehand by calling 970free pony rides during the afternoon event. Vendors arrive 926-2732.
Sunday, Sept. 1 Oktoberfest Shuffle in Beaver Creek
Before settling in for an afternoon of beer and brats, join hundreds of joggers at Beaver Creek for the family-friendly Oktoberfest Shuffle. The 5K and 10K run/walk/hike begins at 10 a.m. and costs $35 in advance or $40 the day-of (kids 12 years old and younger race for free). All proceeds go to the Vail valley Charitable Fund. To register, go to www.beavercreekoktoberfest.com.
Monday, Sept. 2 Open mic night at Vail Ale House
From 5 p.m. to 10 p.m., pair a $10 burger and beer with unexpected covers of Queen tunes, all as part of Vail Ale House’s weekly open mic night. Don’t say you weren’t warned.
Wednesday, Sept. 4 VRD cyclocross race in Minturn
When mountain bike season ends, cyclocross season begins. Join local pro racer Jake Wells for laps around Maloit Park in Minturn. Mountain bikes work in place of cyclocross machines. Registration is $17 in advance and $22 the day-of (kids are $7 less). Spots are open for kid, beginner, sport and elite racers. Register online at www.vailrec.com.
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Swiss Hot Dog
Kent Pettit photo.
A new generation embraces a valley institution. By Kim Fuller.
SneakPICKS at Swiss Hot Dog
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The Swiss (original) – Thin veal and pork brats on a French baguette, topped with onions, parsley, a unique curry spice and spicy brown mustard. ($8 two links, $9.25 three links) The Two Elk – An elk and jalepeno-cheddar brat, served with pickled red onions, kraut and brown mustard. ($8.75) The Frank – Two think pork and beef franks, braised onions, a pickle slice and beer mustard. ($7.50) Soup – The original and beloved cure-all recipe: chicken noodle soup with 20 fresh, raw vegetables and herbs, topped with cilantro and lime. ($5.50 alone with bread, $3.50 added to any brat)
or more than 30 years, the Vail Valley has known The Swiss Hot Dog Co. as a man’s best friend. From its first years in the Village to its lengthy stand in Lionshead, the local eatery is still an institution in its current Avon location in Traer Creek Plaza.
“What Swiss Hot Dog offers is truly unique—it’s something you can’t get anywhere else,” said Kim Risi, co-owner of the restaurant with her husband Tony Larese. “The recipes are something different than just a bratwurst with sauerkraut.” Ernst Larese opened the restaurant in 1982 with a solid and simple menu: a Europeanstyle hot dog (bratwurst), and a homemade soup. This summer, Tony, Ernst’s son, took over Swiss Hot Dog upon his father’s retirement. Tony said he and Kim have added some fresh menu items to appeal to an even broader audience. “When I was 10 years old, I stood on a box at the register at the original Swiss Hot Dog location,” said Tony. “We are excited to uplift the establishment and maintain its legacy.” Tried-and-true taste Local resident Andre DeLucinges is a regular customer at the restaurant, and he said it’s the dogs that make the difference. “I like this hot dog,” said Andre on a recent lunch visit. “It’s spicy and flavorful – it’s different than just eating a plain hot dog with mustard or ketchup.” A different dog indeed; Ernst kept the crowds happy for years with what was simply known as “The Swiss” – the original recipe of thin veal and pork brats on a French baguette, onions and parsley, a unique curry spice and spicy brown mustard. The only other item on the traditional menu was his famous chicken noodle soup, made with 20 fresh vegetables and herbs and topped with cilantro and lime. The menu has recently expanded, offering new
additions of stylized sausages – “The Birds of Prey” offers a low-fat roasted chicken and rosemary brat, wrapped together with onions and parsley, crisp apple fennel slaw, spices and beer mustard. Additionally, “The Two Elk” and “The Frank” add some depth to the new menu, as well as a German-style potato salad side dish, available for only $1.50. All the brats are all natural, as well as antibiotic and hormone free. The reasonable price point is a plus, with brats ranging from $8 to $9.25, and a half-sized “Kids Dog” is only $4. Happy hour is not far away, either. Wine and beer will be offered soon, and Tony said the shop’s hours may be extended into early evenings if the desire is there. An additional location may arise with time as well. “In Lionshead, our main customer base was always the skiers,” he said. “I could see having a location in an area like that again.” Swiss Hot Dog is located at Traer Creek Plaza in Avon, and is open Monday through Thursday from 11 a.m. to 5 p.m., and Friday and Saturday from 11 a.m. to 6 p.m. The restaurant is closed on Sundays. Check out the menu at www.swisshotdog.com. Visit on Mondays to get any brat for $6, and stop by for happy hour everyday from 3 p.m. to close for a $7 brat and a coke. Coming soon…brats and beer. SneakPEAK writer Kim Fuller can be reached at info@sneakpeakvail.com
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GOURMET ON GORE –––––––––––––––––––––––––––––––––––– special visit from one of Bikini Bottom’s many characters. The event has always incorporated an event for the kids, but this is the first year that Toyota has come on board as a part of their “Let’s Go Places” campaign. “Toyota drivers are fueled by passion for music, art and food,” said Jim Baudino, Engagement Marketing manager for Toyota Motor Sales. “Gourmet on Gore embodies these same passions and is set in the perfect landscape for adventure.” Winding down a weekend of wine, beer, spirits and food is Brunch on Bridge Street on Monday from 10 a.m. until 3 p.m. The offerings here will be more brunch focused than the Open-Air Tasting on Saturday and Sunday. “There will be everything from a chef’s special crepes to someone’s different and unique
take on eggs Benedict,” said Deighan. “We have a boutique syrup company and of course a selection of commensurate libations – bloody marys, mimosas and so much more.” Having worked in conjunction with the Town of Vail to organize the event for the last eight years, Gourmet on Gore has become a Labor Day tradition. “Vail welcomes a very robust group of visitors from the Front Range and all over the world, as well as a warm group of locals,” said Deighan. “Gourmet on Gore has become one of the biggest weekends in Vail. It is something memorable and something for everyone to enjoy.” SneakPEAK writer John O’Neill can be reached at info@sneakpeakvail.com
OKTOBERFEST ––––––––––––––––––––––––––––––––––––––– “We will have a Bavarian Costume Contest for children and adults on Saturday; and the Kids’ Alpenhorn contest on Sunday. We also have a kids’ fun zone set up from 11 a.m. to 4 p.m. on Saturday and Sunday with free arts, crafts and games for children,” said Brown. “Three members of the band Trachtenkapelle, from Lech-Zurs and the executive director of Beaver Creek Resort Company, Tim Baker, select the most authentic costumes from Germany, Austria and Switzerland.”
[From page 4]
Food will be in abundance at the festival with local chefs putting on culinary demonstrations three times a day in the kitchen pavilion tent. After the demonstration, guests will be able to sample the culinary masterpieces created by the chefs. Your caloric intake at the event might inspire you to exercise. Start the weekend off right with the Oktoberfest Shuffle 5k or 10k run/walk. The shuffle benefits the Vail Valley Charitable Fund. Participants will receive a free beer and
[From page 5]
bratwurst at the end of the run. Registration for the shuffle is $35 in advance and $40 the day of the race. So if you want to add to your stein collection, sample some tasty local beer and support one of the great causes of Vail Valley head to this year’s Oktoberfest in Beaver Creek! And don’t forget your dancing shoes. SneakPEAK writer Michael Suleiman can be reached at info@sneakpeakvail.com
CYCLOCROSS ––––––––––––––––––––––––––––––––––––––––
[From page 6]
races only require 30 minutes to an hour of lapping the same course, it seems more like sure if I believe him, but then again he’s the pro, and I doubt if he’s ever considered the life motocross than the Tour de France. of an amoeba due to tailbone bruising. “I guess I just got tired of watching my son race and wanted to try it myself,” Herzog said after the camp. “I like the atmosphere around it – it’s really a fun group of people. It might Cycling with a twist be as intense as road racing when you’re on the track, but the atmosphere isn’t. It’s just a I enjoy mountain biking. I don’t even mind road biking on occasion, although I’ve never fun-looking group of people.” understood the appeal of crawling up high-mountain roads when thousands of dirt trails beg to be explored. No matter the chosen mode, though, cycling almost always comes with Growing pains a certain level of soreness, whether caused by winter-weary muscles or that stupid, stupid While cyclocross seems custom-made for mountain-town racers – who doesn’t yearn to saddle. ride a bike in the sub-freezing temperatures of January, the heart of ‘cross season? – the Cyclocross boasts the best (and worst) of its biking forefathers. It takes the grueling fitness Wells-led camp only drew a handful of participants. Like Herzog, about half were already level of road biking, adds the gut-quick reactions of mountain biking, then adds a touch of familiar with the sport. The low turnout could be blamed on timing – it was held on the same cross-country running and general insanity of another relatively new sport: obstacle racing. Saturday afternoon as the Minturn Farmers Market and Vail Ski and Snowboard Academy Although ‘cross is relatively unknown in the Vail area – hard to believe given the intense rummage sale – but I can’t figure out why a community of mountain bikers hasn’t latched biking culture around here – it’s a wildly popular spectator sport in Europe. Wells spends onto this odd, intriguing sport. Don’t let my bitching about amoebas and writing fool you most of his time racing on the United State circuit, but a few years back he visited Belgium, – ‘cross is wildly fun in the moment, and for cyclists with short attention spans, there’s just which he dubs the ‘cross “Holy Land.” While there, he noticed an unusual anomaly: ‘Cross enough going on to make races entertaining. is a sport most Euros watch, like football or other large-scale team sports in the U.S. – an“I think this is a quick sport to pick up if people give it a chance,” Wells said. “The disother convenient application of the basketball metaphor. tances are short enough that you don’t scare a lot of people from racing. It has a finite time “It’s very much a spectator event in Europe, like watching a football game,” said Wells. of suffering – there’s no moving from point A to point B like a mountain bike or road race. “Here, it’s more about the whole experience of going to the race, bringing the kids to com- Once your time is up, you’re done.” pete in the morning and then racing in the afternoon before the pros.” The VRD is hoping to build off the allure of such seemingly fun, energetic simplicity. I can’t quite understand how cross has slipped under the radar. A few locals like Wells Starting on Wednesday, the district will host a two-race cyclocross series. Like the MTB have embraced it wholeheartedly, while other pro mountain bikers – Jay Henry comes to short-track series in late spring, the series is beginner-friendly and almost unexpectedly afmind – dabble in the sport to maintain fitness during the long, lean winter months. If what fordable. The Maloit Park course promises to be grueling and enjoyable in equal measure, Wells says is true, it appeals to people who like to go out and do, not just idly watch, and with a healthy mix of trails, gravel pits, barriers and – my personal favorite – enough mountthat’s a relatively fitting cross-section of the average Vail resident. ing and dismounting to cause temporary ass damage. Take Grant Herzog, a 46-year-old EagleVail resident whose son competes in races in Will I be there? Only if all this writing doesn’t get in the way. Boulder and Littleton. ‘Cross competitions regularly turn into full-blown events, with beer SneakPEAK editor Phil Lindeman can be reached at philip@sneakpeakvail.com tents, food vendors and plenty of opportunities to heckle racers – what’s not to love? When
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JADEN CARLSON ––––––––––––––––––––––––––––––––––––––
[From page 3]
LEADVILLE ––––––––––––––––––––––––––––––––––––––––––
[From page 7]
day to practice and play. Joining the band was really my first introduction to being on a stage. When I have a good band and everything, it’s just awesome to be out there. I guess I don’t worry about it much anymore.
from Zac Brown Band – he was there too and played with us, than a solid rhythm section. If the bassist and drummer can then he invited me to his house the next day. We just jammed look at each other and know where to take things, that makes for a few hours and he taught me a lot about phrasing, just for a good show. learning to play the same thing in a new and different way. I SP: Any cover songs you really love to play? learned so much from him that day – he’s incredible when it JC: Oh, wow. We have a huge setlist – we play three hour SP: Is it ever intimidating or frightening to play music comes to phrasing. shows and have to know a lot of songs. There’s a smaller with adults, especially at rock concerts? band, Katchafire, with a song called “Done Did It,” and that JC: Not really – it can be really cool. It’s playing with SP: Talk about an average show with the Jaden Carlson one is a lot of fun. First of all, we change it into an awesome people who have experience, and I guess I like that better Band. What makes your live performance really special? disco jam. In the middle, me and the drummer throw in some than playing with people who are inexperienced. I have kind JC: I would say the hair (laughs). But that really can’t Beatles stuff, then we do some even crazier jazz stuff. of a longer story about that: We went out to Nashville for make a band. My band really has good chemistry – being a show and then went to Atlanta, and while I was there I able to look over your shoulder and see a great, talented secSneakPEAK editor Phil Lindeman can be reached at played with Lefty Williams. Clay Cook – he’s the guitarist tion is really important for me. You can’t ask for much more philip@sneakpeakvail.com
GK: It’s funny – some people thought I was on a soapbox for various sides. I guess that means it was fairly balanced, and the (book) critics seemed to agree. I was more interested in the context around these stories, how things came to be the way they did. Even the mining official I talked to was a very nice person, and I understood where he was coming from. If people are sincere, I hope that comes across in the book. If not – like certain politicians who grandstand for certain reasons – I have no problem pointing that out as well. I just want to present everything possible so people can then see what mining has done for our country, SP: You decided to go with a literary approach as opposed to straightforward historical whether good or bad. I think one thing I wanted to do was bring up questions about “how clean is clean enough?” and other really difficult questions, like how much money can be nonfiction. Why? GK: I wanted to write a narrative, because it’s more interesting in the end for me to read. spent and should be spent on such a large project. That’s the style I wanted to work with. There were also a lot of very interesting people and SP: Do you think Leadville is better off now than it was 10 years ago? absurdities that leant themselves to narrative, and those sorts of funny, absurd things need GK: Unfortunately, I can’t really answer that. When I visited last year, a number of people to be told in detail. It was using fiction techniques to tell a nonfiction story, and for me, I wanted to show these are characters as opposed to names. I wanted people to know these talked with me about the changes that have happened over time, although I wouldn’t say they’re rallying around a single thing. There was a lot of positivity right when I finished people and see where all sides were coming from. the book, but a year or so after there was another great divide. They don’t rally around the SP: You do an excellent job of showing the long-term effects mining had on Leadville, Superfund site – who would want to? The thing about nonfiction is there’s no clean, combut you also never demonize the people who put the town on the map. Was it hard to stay fortable ending, and the town is still changing to this day. SneakPEAK editor Phil Lindeman can be reached at philip@sneakpeakvail.com off an environmentalist soapbox? GK: I really don’t know. I just talked to anyone and everyone. A lot of them were informal – I was researching the history of the town while researching what was happening. I wanted to recreate the last 20 years, that more recent history, and that’s what I was really interested in. The town went through a major transformation after mining left, and there was conflict between wanting to court tourism and not courting tourism, between wanting to remain a mining town and wanting to move on – it was an entire identity crisis.
FUNGI FEST ––––––––––––––––––––––––––––––––––––––––– room season, and even if the foraging piece doesn’t come together, people leave with other tools to use through time.” The cornerstone of the weekend is the grand tasting on Saturday evening. At 6 p.m., guests begin at Brush Creek Pavilion with a mushroom and wine pairing. The hourlong intro leads into a three-course meal prepared by chef Michael Connolly of Adams Rib Ranch and chef Steven “Juice” Morrison of Old Kentucky Tavern. The tasting ends with homemade truffles and Palisade peach pie from Magpie’s in Eagle. Although the two chefs won’t work solely with foraged mushrooms – it would be hard to feed the estimated 70 or so attendees with what they find – the menu shines with locally sourced beef, vegetables, mushrooms and other wild edibles, like berries and flowers. On Sunday, the foodie theme continues with Buttons and Bonfire, a sampling dinner held at the Bonfire Brewing taproom in downtown. Five local restaurants will prepare
mushroom dishes to show off their talents – HP’s Provisions brings mushroom empanadas, while Pazzo’s boasts mushroom and roasted red pepper lasagna – and brewery co-owner Andy Jessen will pair each with a brew. Jessen and brewmaster Matt Wirtz didn’t craft any beers just for the festival, but their revolving selection of nearly 20 brews makes finding a perfect match simple.
Beyond the fungi In a nod to the original format, this year’s festival still includes several presentations by Evans and new guest, wild edibles expert Katrina Blair. Evans and Boni are excited to have Blair on-board – the Durango native grew up foraging in Colorado and nearly matches Evans with wild-food knowledge. Her mother stressed the nutritional and holistic side of eating what she gathered, and during a presentation on Saturday at 9:30 a.m., she’ll delve into the unspoken benefits of native Colorado plants.
“Wild foods are very much my passion, and I feel that when humanity learns to eat wild foods, we’ll have a better understanding of how those foods relate back to the world as a whole,” Blair said. And Blair is more than an avid locavore. Her Durangobased non-profit and café, Turtle Lake Refuge, serves rawfood lunches throughout the year and crafts everything from pesto to ice cream with local plants. The Colorado-minded presentation will hone in on abundant fruits like the mineralrich Amelanchier, or serviceberry. The small berries grow throughout the state near creeks and rivers, and they’re packed with carbs and minerals – perfect for hungry hikers. “It’s the sort of knowledge that’s beneficial for survival on planet Earth,” said Blair. “I’m excited to share that knowledge with other people who can hopefully take it somewhere new and unexpected.” SneakPEAK editor Phil Lindeman can be reached at philip@sneakpeakvail.com
GOLF TOURNEY ––––––––––––––––––––––––––––––––––––––
boasts an admirable cause: All proceeds from entry fees and sponsorships go to a brand-new scholarship fund for local high school seniors. Similar to Screaming Eagle, which also feeds a fund for graduates, the classic’s scholarship is open to anyone eyeing higher education – as long as they live down-valley. “This scholarship could be what these kids need to get over that next hump,” said Martinez. “It can be anything from learning to weld to truck-driving school. A couple thousand dollars may be the difference between education and getting stuck in sort of a rut.” And the final dab of icing on the scholarship cake: Students don’t have to attend a fouryear university. Like the tournament itself – Martinez wanted to build the sort of inviting, amateur-friendly event he’d join – organizers didn’t want to rule out the educational fringes. Of the four intended awards, any can go to tuition at trade schools and two-year programs,
River Report
The Eagle
[From page 10]
[From page 11]
or even pay for oft-neglected expenses like housing or books. As long as a student shows legitimate need, the scholarship money is fair game. “Parents of students today are asked for so much already, and for kids who want to continue on to university or college or trade school, this is a great opportunity to give that kid a change to go further with education,” said Martinez. “It just makes sense.” As a first-time tournament, Martinez can’t estimate how much money the scholarship selection committee will work with, but the hope is to fund four awards at $1,500 to $2,000 apiece. Interested students can reach out to one of the three organizing groups, which will then pass along application and eligibility info. SneakPEAK editor Phil Lindeman can be reached at philip@sneakpeakvail.com
Colorado River
Gore Creek
Roaring Fork
brought to you by
The Eagle continues to fish very Despite recent afternoon and well with nymphs and dries. Fish- night time rains clarity has not ing hoppers and other terrestrials been an issue the past week. You is producing more and more fish. will see pretty much every type of bug on the water these days, so Recommended Flies: keep changing flies until you find Forky Baetis, Merc RS 2’s and the producer du jour. RecomGrand Hoppers. mended Flies: Peg Worms, Molting Stones and flash bang midges.
Locally owned and operated
Terrestrials are fishing very well The Fork has been getting a bit on the Gore, even more so than techy recently. Go long with your the Eagle. Cover lots of water leaders and use 5 and 6x flouro especially in areas with overhang- tippet. Dries have been very hit ing brush and cut banks and don’t and miss for us. be afraid to throw gaudy hoppers. Recommended Flies: Chernobyl Recommended Flies: BLM’s, Ants, Tungsten Ants and Soft Skinny Nelson’s, and Yellow Hackle Spectre’s. Stimis.
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mense, multi-faceted skill sets. A new crop of talented rookies enters the league with plenty of question marks. Will the Bills’ EJ Manuel draw comparisons to Cam Newton and take the league by storm? Can Eddie Lacy rejuvenate Green Bay’s running game and propel the team to a title? As a rookie last season, relatively unknown Alfred Morris finished second in rushing yards. Expect at least one or two guys well below anyone’s The 2013 NFL season will radar right now to have a lasting impact on the 2013 season. no doubt be filled with surprises, disappointments and On the hot seat drama. The season will take Super Bowl expectations are placed on Atlanta’s Mike Smith Patrick Whitehurst countless turns that will keep and Houston’s Gary Kubiak. If their teams fail to appear in the fans’ heads spinning, and the big game or win in the post-season, will the franchises look to revenue for billionaire own- go in a different direction with high-caliber coaches like Bill ers will keep flowing from the opening kickoff in Denver on Cowher, Jon Gruden and Lovie Smith available? Thursday, Sept. 5, to the closing gun at Super Bowl XLVIII Anything less than a playoff berth may spell doom for the on Feb. 2. Cowboys’ Jason Garrett and the Panthers’ Ron Rivera. Both Before we discuss which teams will be playing for the Lom- teams are talented but riddled with inconsistency. The powerbardi Trophy in the middle of a wicked New York/New Jersey ful NFC might be tough to navigate, but that doesn’t mean snow storm (the Farmers’ Almanac is never wrong), here’s a these coaches will escape the ax on Black Monday. sneak peek at the regular season’s top storylines, best matchups and most intriguing aspects of America’s favorite spectator Most anticipated games on paper sport. Every fan looks forward to their favorite team’s opener and facing their biggest rival twice per season. Don’t miss these Super Bowl or bust games, no matter what! Peyton Manning is great and I love watching him play; he’s Week 2: 49ers at Seahawks – The style of play from these a master at diagnosing exactly what the defense will do and teams is not for the faint of heart. The coaches have a bickerexploiting it. When No. 18 retires he will hold nearly every ing history, both clubs are heavy Super Bowl favorites with worthy passing record, but he has to win at least one more ring dynamic young QBs and the game will be played in primetime to be in the “best ever” discussion. For his career, Manning is at the loudest stadium in the NFL. 9-11 in the postseason – with another loss he will pass Brett Week 7: Broncos at Colts – The rousing ovation that Peyton Favre for the most ever. Unfair or not, and despite all of his Manning will receive when he returns to Indianapolis will be success, Peyton does not want to be remembered as the guy extraordinary and well deserved. If he carves up his own team who beat Rex Grossman in the big one. The Broncos have the to the tune of 400 yards and five touchdowns, will the home talent to win a title right now, but championships aren’t won crowd boo or turn on the new face of the franchise, Andrew without complete team dedication and a few bounces going Luck? your way. Week 13: Thanksgiving Day Games – What else goes better Matt Ryan has two beastly wide receivers (Julio Jones and with turkey, stuffing and all the fixins’ than football? Roddy White) and the greatest pass-catching tight end ever (Tony Gonzalez) to go along with a stout running game comSurprise! (I told you so) plemented by an underrated defense. Ryan also has one postThe Cowboys and Saints won’t make the NFC playoffs, but season victory – the time is now for Matty Ice and the Dirty the Eagles and Panthers will. The Bengals will become a powBirds. erhouse while the Ravens will struggle to defend their title and may miss out on the postseason. Young stars In the end, Peyton Manning will face Aaron Rodgers in the Robert Griffin III, Colin Kaepernick and Russell Wilson “New Meadowlands” and one quarterback will win a second excited fans and confused defenses last season with their im- Super Bowl. Go, Pack, Go! Editor’s Note: Minturnbased sports fan Patrick Whitehurst writes for www. fanrag.com. Read his musings on the site or in SneakPEAK.
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D
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Rustic American & Seafood
D
$$$
Italian Pasta Grill
D
$$$
%*"# $ . )* "# *& ,&% - $ %+ &%#"% &( &-%#& &+( % - '' &&!# ''#
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Kid’s menu Reservations Outdoor seating Catering Take-outs Live music/ent.
AVON
Pricing
Denotes sneakPeak Advertisers $ = $10-$20, $$ = $20-$40, $$$ = $40+ B = Breakfast, L = Lunch, D = Dinner
Meals served
A Quick Peak at Where to Eat.
Type of food
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Custom Metal Work Includes: • ornamental • architectural • artistic
949-0961 • 949-8125 41266 Hwy 6 Across from Route 6 Cafe
"%! &%! &&) ## &&# $"%*+(% . $ !+)*&) &$ .
Same SWISS HOT DOG with a new look & menu.
To celebrate, enjoy $6.00 Mondays | ANY REGULAR BRAT Happy Hour $7.00 Everyday | ANY REGULAR BRAT & COKE Visit us in Traer Creek ,101 Fawcett Rd., Avon | Mon. - Thurs. 11 - 5pm, Fri. & Sat. 11 - 6 | 970.476.2013 Thursday, Aug. 29 - Wednesday, Sept. 4, 2013
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4 Eagle Ranch | 4091 Highway #131, Wolcott | 970.926.3372 Adam’s Mountain Country Club | 1094 Frost Creek Drive, Eagle | 970.328.2326 Baboune’s | 0131 Chambers Ave., Eagle | 970.328.2425 Bonfire Brewing | 0127 W. 2nd St., Eagle | 970.422.6258 Bowlmor Café | 50 Chambers Ave., Eagle | 970.328.BOWL Brush Creek Saloon | 241 Broadway, Eagle | 970.328.5279 Creekside| 530 Cotton Ranch Dr., Gypsum | 970.524.5160 Dusty Boot | 1099 Capitol St., Eagle | 970.328.7002 Eagle Diner | 112 Chambers Ave., Eagle | 970.328.1919 Ekahi Grill and Catering | 500 Red Table Dr. Unit 1E, Gypsum | 970.524.4745 El Pariente Mexican Restaurant | 0050 Chambers Ave. #E, Eagle | 720.289.8782 Fiesta Jalisco | 0701 Chambers Ave., Eagle | 970.328.9300 Gourmet China | 0212 Chambers Ave., Eagle | 970.328.0866 Grand Avenue Grill | 678 Grand Ave. | 970.328.4043 H.P.’s Provisions | 1160 Capitol St., Eagle | 970.328.5280 Heidis Brooklyn Deli | 150 Cooley Mesa Rd., Gypusm | 970.777.3663 Luigi’s Pasta House | 1143 Capitol St. | 970.328.5400 Mantos | 106 Oak Ridge Ct. | 970.524.6266 Moe’s Original BBQ | 630 Grand Ave. | 970.476.4314 Old Kentucky Tavern | 225 Broadway, Eagle | 970.328.5259 Paradigms | Corner of 4th and Capital St. Eagle | 970.328.7990 Pastatively Roberto’s Italian Cuisine | 94 Market St., Eagle | 970.328.7324 Pazzo’s Pizzeria | 50 Chambers Ave. Eagle | 970.337.9900 Red Canyon Cafe | 128 Broadway Ave, Eagle | 970.328.2232 Strecker’s Market and Cafe| 925 Greenway Unit 103, Gypsum | 970.524.2728 Yeti Grind | 330 Broadway Ave. Eagle| 970.328.9384 Yummy Café | 313 Chambers Ave., Eagle | 970.926.2896
LD
$
Eclectic American & Sunday Brunch
LD
$$
Comlets, burritos and more
BL
$
Rustic Home Brew Pub/Muisc/Patio
$
American Cuisine/ Bowling
LD
$$
TexMex
LD
$
American Fare
BLD
Steakhouse/American Cuisine
LD
$ $$
Traditional American Diner
BLD
$
Hawaiian Style Food
LD
$
Mexican
LD
$
Mexican
LD
$
Chinese
LD
$$
Casual American
LD
$
Coffee & Deli
BLD
$
Soups & Sandwiches
BLD
$
Pasta & Pizza
LD
$$
Pizza
LD
$
Barbecue
BLD
$
Southern Eclectic
LD
$
Creative American
LD
$$
Classic Italian
D
$$
Italian & Pizza
LD
$
Breakfast & Lunch Sandwiches
BLD
$
German & European Market
LD
$
Coffee & Sandwiches
BL
$
Colorado Wild Game Grill
LD
$$
Italian, Pasta
LD
$$
Eclectic American
BL
$
American Cuisine
LD
$$
Homemade Bakery & Soup
BL
$
Coffee & Crepes Sandwiches
BL LD
$
American
B L
$
EAGLE-VAIL
Ristorante Ti Amo | 40982 US Highway #6 | 970.845.8153 Route 6 Cafe | 41290 US Highway #6 | 970.949.6393
EDWARDS Balata | 1265 Berry Creek Rd | 970.477.5353 Bounjour Bakery | 97 Main St. | 970.926.5539 Bookworm | 295 Main St. | 970.926.7323 Belmont Deli | 105 Edwards Village Blvd. | 970.926.1796 Cafe 163 | 105 Edwards Village Blvd. | 970.926.1163 Cafe Milano | 429 Edwards Access Rd. #A208 | 970.926.4455 Dish | 56 Edwards Village Blvd. | 970.926.3433 E town | 295 Main St. | 970.926.4080 Eat! Drink! | 56 Edwards Village Blvd. | 970.926.1393 Fiesta’s Cantina | 57 Edwards Access Rd. | 970.926.2121
$
Contemporary Italian
BLD
$$
High End Tapas
D
$$
Contemporary American
LD
$
Tasting/Wine Bar, Paninis
LD
$
Mexican
BLD
$
Kid’s menu Reservations Outdoor seating Catering Take-outs Live music/ent.
Ranch Western Atmosphere
Pricing
EAGLE/GYPSUM
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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vail.com Design | Fabrication | installation Local company serving local businesses.
Home of Vail’s Piano Man, Mickey Page
T
Playing every evening Life is full of signs
ry our new Tuscan Summer menu listening to Mickey at the Piano on our flower filled terrace
140 Metcalf Rd. | Unit 2 | Avon | 970.949.7735
970-926-2111 676 Sawatch Dr. Edwards www.vista-arrowhead.com
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Thursday, Aug. 29 - Wednesday, Sept. 4, 2013
Join us for weekly specials! Serving lunch & dinner daily
MONDAY
30% off all Burgers
TUESDAY
Filet, Lobster tail and Shrimp Skewer Combo for $23.95
WEDNESDAY
1LB P.E.I Mussels for $5.99
THURSDAY
11/4 Live Main Lobster with Mussels, corn on the cob and new potatoes for $29.95
fRiDAY & SATURDAY
10 oz. slow roasted Prime Rib Dinner for $19.95 Edwards, CO 81632 | (970) 926-3613 | gashouse-restaurant.com
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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
$ $$$ $
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MINTURN Kirby Cosmos | 474 Main St. | 970.827.9027 Magusto’s | 101 Main St. | 970.827.5450 Minturn Country Club | 131 Main St. | 970.827.4114 Nicky’s Quickie | 151 Main St | 970-827-5616 Sticky Fingers | 132 Main St. | 970.827.5353 Minturn Saloon | 146 N. Main St. | 970.827.5954 Turntable | 160 Railroad Ave. | 970.827.4164
$ $ $$
$$ $
VAIL Alpenrose | 100 E. Meadow Dr. | 970.476.8899 Ale House | 2161 N. Frontage Road | 970.476.4314 Atwater on Gore Creek | Vail Cascade Resort | 970.476.7014 Bart & Yeti’s | Lionshead, North of Arrabelle | 970.476.2754 Bearfish | West Vail Mall | 970.476.7596 Big Bear Bistro | 297 Hanson Ranch Road | 970.300.1394 Billy’s Island Grill | Lionshead | 970.476.8811 Bistro 14 | Eagle’s Nest, Top of Eagle Bahn Gondola | 970.445.4530 Block 16 | The Sebastian Vail, 16 Vail Rd. | 970.477.8000 Blue Moose Pizza | 675 West Lionshead Place | 970.476.8666 bol | Solaris, 141 E. Meadow Dr. | 970.476.5300 Bully Ranch | Sonnenalp Resort | 970.479.5460 Campo de Fiori | 100 E. Meadow Dr. | 970.476.8994 Chicago Pizza | 1031 S. Frontage Rd. | 970.476.7000 CinéBistro | Solaris, 141 E. Meadow Dr. | 970.476.3344 Elway’s Steakhouse | 174 East Gore Creek Dr. | 970.754.7818 Flame | Four Seasons, Vail | 970.477.8600 Frost | The Sebastian Vail, 16 Vail Rd. | 970.477.8050 Game Creek Restaurant | Vail Mountain | 970.754.4275 Garfinkel’s | Next to Lionshead Gondola | 970.476.3789
$
$ $$$
$ $$
$ $$$ $
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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Open for Breakfast | Lunch | Dinner Breakfast served ALL DAY! Lunch 11am - 3pm Dinner 5pm - close
Wednesday: Gyro Night | $5.95 Gyro & Fries Thursday: All Night Happy Hour | Every Thursday Across from the Post Office in Edwards | 926.1163
HealtHy food for active lifestyles foodandwinebymarc.com
Cater your business meetings with Food! by Marc and get 20% OFF every fourth booking. eat iN/taKe OUt Daily lUNcH SPecialS HaPPy HOUR cateRiNG located on the Northside of the Seasons Building by tv8 137 BeNcHMaRK RD 4W, avON 970-688-5037 Open Mon.-Fri. 11 a.m - 6 p.m. Thursday, Aug. 29 - Wednesday, Sept. 4, 2013
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Gohan Ya | West Vail Mall | 970.476.7570 Happy Valley Gril | 1778 Vail Valley drive (Vail Golf Clubhouse) | 970.479.7321 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 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 Swiss Chalet | 20 Vail Road | 970.476.5429 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
Asian Cuisine
Ld
$
New American Cuisine
L
$
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
B
$
$$$
$ $$
Family/American/European
BLd
$
International Café
BLd
$
Chinese
Ld
$
Japanese/Peruvian
d
$$
Barbecue
Ld
$
Creative Seafood/Meat
Ld
$$
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
$$$
Traditional European
d
$$
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
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vail.com
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Thursday, Aug. 29 - Wednesday, Sept. 4, 2013
HAVE YOU EVER FELT RUG LOVE? Come to Ruggs Benedict & fall in love with a rug.
Check out rugs like library books - Come to our store and choose some rugs you like. If needed we will deliver them to your home in the Vail Valley for free. See how they look in your home, then keep the ones you love. 1000 beautiful area rugs in stock - Our selection of imported, hand made rugs is unmatched. Over the past 25 years, we have built relationships with the best rug makers around the world. We buy direct and sell directly to you at wholesale prices. 200 choices under $200 - We have area rugs to fit any room and any budget. Stop by and check them out!
“The right rug can make the room.” Mandy & Roger Benedict
Serving the Vail Valley since 1972 Ruggs Benedict - Voted 2009 Business of the Year
810 Nottingham Road, Avon • 970-949-5390 • www.ruggsbenedict.com
Thursday, Aug. 29 - Wednesday, Sept. 4, 2013
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Please join us for the Duck Race this Sunday! We will be donating 10% of Sunday’s sales to the Rotary Club, which provides scholarships for local students.
Darcie Peet “Alpine Clear - Pitkin Lake Trail”
Joan Zygmunt “Mountain Bluebird”
Mara Garrido
223 Gore Creek Drive, Vail CogswellGallery.com 970.476.1769 24
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Thursday, Aug. 29 - Wednesday, Sept. 4, 2013