SneakPEAK Dec. 6, 2012

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Thursday, Dec. 6 - Dec. 12, 2012

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Pepi Gramshammer

Meet

Catching up with Vail’s alpine pioneer, ski-town royal and orginal daredevil

Snow Daze

New winter eats

Q&A with The Shins Ludwig’s and Yellowbelly

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The wandering songwriter Frontman James Mercer explains how indie rockers The Shins got their groove back. Interview by Melanie Wong.

T

he Shins’ James Mercer got off to what you might call a slow start.

The songwriter and guiding force behind the seasoned indie rock group played in various bands throughout his twenties. At the age of 29, he remembers sitting down with his parents to talk about his future. “It was time to get serious about life,” Mercer remembers. “I said, ‘I’m going to try and record an LP. I’m going to put everything I have into it and make it as good as I can. If it doesn’t work out, I’m going to go back to school and get my life sorted and become a real adult.’” Fortunately, that’s right about when things started moving for Mercer. He released The Shins’ first record with a group formed with other musicians he’d been playing with, and around the same time, some of his singles began garnering attention in music circles. Then Zach Braff, who was producing “Garden State,” heard The Shins and put the band in the spotlight by featuring the music in the film. Since then, you’ve probably heard The Shins’ jangly pop sounds, anchored by Mercer’s artful lyrics on hits such as 2001’s “New Slang,” as well as other top singles that have been featured on television shows such as “The O.C.” and “Gilmore Girls.” The group, always with Mercer at the helm, has gone through various changes in the past decade. After touring for their third album, “Wincing the Night Away,” the group took a hiatus, during which Mercer began working with a side project, Broken Bells. For a while, it looked as if The Shins might be no more. However, Mercer returned with a completely new group of musicians and recorded “Port of Morrow,” released in March of this year. Mercer and The Shins play at Ford Ampitheater on Thursday, Dec. 13 for their Vail debut. SneakPEAK chatted with Mercer before he headed to the mountains about “what-ifs,” songwriting and what’s next for The Shins.

gether, and we’d book tours as a band called Flake. We were doing what a lot of twenty-somethings do. I never thought it’d be what it became. SP: What would you have done if The Shins’ first record hadn’t worked out? What would you have done as a “real adult?” JM: (Laughs) Looking back, in my high school career, the stuff I was good at was literature and the humanities. My dad always pushed me to do something more technical, more science-and-mathematics based. I was kind of confused by the time I got to college because of that. I got pushed to be pragmatic, not to do something just because I liked it. I think I would have probably ended up majoring in English

If you go...

What: The Shins with openers The Divine Fits Where: Ford Amphitheater, Vail When: Thursday, Dec. 13. Music starts at 6:30 p.m. How much: $30 through Dec. 11 More music: See the full Snow Daze lineup at www.vail.com.

or something like that.

SP: There was a five-year break between your last two albums. What were you doing in that time? Tell us about your other project, Broken Bells. JM: After “Wincing the Night Away,” we toured quite a bit. I’m not a huge fan of being gone from home for long periods of time. The stress of that and the changes that were happening in everybody’s lives in the band at the time caused some stress. I told a producer, “I need to survive The Shins” – I was in the mode of trying to find a new distraction and a place to use my talents, which is mostly songwriting. I needed a break from that. SneakPEAK: How did you get started in music? (Artist/producer) Brian Burton heard about this, and he James Mercer: It really started with me writing songs in was sort of in this mode of wanting to find a new project my bedroom and recording them on a four-track. Through- as well. He said, “Let’s just start a band and figure out our out my 20s, I had been playing in different bands, mostly new identity together.” He was so enthusiastic, so we started [See THE SHINS, page 23] me and (guitarist) Neal Langford. We were writing songs to-

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Vail’s original daredevil Local icon Pepi Gramshammer talks ski racing, health issues and U.S. presidents. Interview by Phil Lindeman

V

ail has seen its fair share of larger-than-life figures over the past 50 years, but few have left the lasting impression of Pepi Gramshammer, an Austrian-born ski racer who was – and still is – the town’s signature celebrity. When Gramshammer left Europe in 1961 to be a ski instructor at Sun Valley, Idaho, the cheese maker-turned-racer was already a juggernaut on the international alpine circuit. He had honed his skills on the Austrian National Ski Team in his 20s, and daredevil speed led to dozens of first-place finishes on peaks from Loveland Pass to Chamonix in France. (His one regret: not making a Winter Olympics team.) Gramshammer was first wooed to Vail in April of 1962, the same year he claimed the most prize money of any professional skier. The fledgling resort needed a high-profile name to boost its reputation – someone akin to Hunter S. Thompson in Aspen, albeit with a less turbulent personality – and Vail’s investors found one in Gramshammer. But racing was just the beginning. In 1964, Gramshammer opened one of Vail’s first lodges, the still-thriving Hotel Gasthof Gramshammer on Bridge Street. His wife, an equally charismatic Austrian dancer named Sheika Moser, ran the hotel and adjacent restaurant until her husband retired from racing in 1967. Thanks to the hotel’s Old World appeal and modern comforts, it quickly became an alpine oasis where the young couple charmed ski bums and U.S. presidents alike. Decades later, Pepi and Sheika are as prominent as ever – Sheika recently christened Vail’s new Gondola One – and still live in the hotel, surrounded by a town heavily influenced by their European sensibilities. SneakPEAK sat down with Pepi to chat about his skiracing roots, Vail’s ever-changing legacy and a Super Bowl-winning coach who can’t ski.

(l-r) Pepi and Sheika Gramshammer stand in front of Hotel Gasthof Gramshammer, a Bridge Street landmark. Pepi and his wife arrived in Vail in 1962, using his fame as a professional ski racer to mold the fledgling ski town’s image. Zach Mahone photo. On the cover: (l-r) Sheika and Pepi ski Vail, circa 1965. new to the hotel business. How did you transition from ski racing to lodging? PG: Can I tell you something? This is America. This country, and all the people I met here, they helped me really build something, build the hotel. I had a lot of help to start the hotel, and now, I’ve paid them back and own it myself. But when nobody was around here, they invested in me. Yes, they knew me because I skied for Howard Head, but they were such great people. Now, I didn’t build it all by myself. Mr. Head and Walter Hensley, a distributor from Switzerland, they knew me from skiing and gave me the extra money I needed to start this hotel. I would not be anywhere without them.

SneakPEAK: While you were a professional racer, you spent more than a decade travelling the world to ski. Why did you decide to call Vail home? Pepi Gramshammer: I came here because it was the middle of America, close to Denver. People could get here easily, even if there was no interstate – we only had Highway 6. After my first time here, I came back with (founder) Pete Seibert and (ski school director) Morrie Shepard when they were going to open, and they had done so much. They built the top lifts, they had built quite a few buildings – there were a lot of things going on. Not big things, but SP: You were one of the first downhill racers to adopt Head’s metal skis in the mid-‘60s. very interesting. I said, “The mountain was so beautiful.� I liked it very much because the What difference did they make? village here was right next to the mountain – you didn’t have to drive. We didn’t think much PG: I worked for Head because their skis were so good – I can’t even tell you how good about it at the time, but I knew it was going to be a very good place for a resort. those skis were for competition. When I raced, I used that ski because I knew I could do better than everyone else with them. Those skis were so good at holding, even on the very icy SP: You helped build Vail’s reputation as a resort for serious skiers, but you were brand [See PEPI GRAMSHAMMER, page 23]

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Feel-good fried chicken Vail’s new Yellowbelly specializes in all-natural bird By John O’Neill

“We didn’t start with gluten-free or try to find the best way to make things gluten -free,” says Davis. “We were trying a As strange as it sounds, it’s fried chicken that you can feel bunch of different recipes, and this one was the best. It also good about. Opened last week in West Vail near Qdoba and happens to be gluten-free. We didn’t sacrifice any flavor to Gohan-Ya, Yellowbelly restaurant offers a different take on get there.” the comfort food previously associated with The Colonel and the southern United States. A daydream turned reality That’s an image that co-owner Barry Davis wants to Davis, who also owns the upscale bowling alley-and-reschange when it comes to his restaurant. The recipes start taurant Bol, started Yellowbelly with chef Eric Wupperman with the bird. Davis and company source as many products and friend Michael Friedberg. The name Yellowbelly came as they can in Colorado and the chickens are all-natural -- about because someone who is a “yellowbelly” might also no GMO, free-range and vegetarian-fed. Nothing is frozen. be called, well, a chicken. The restaurant started as a brainWhen you look into the kitchen, you’ll see real cooks cook- child of Davis and Wupperman. ing, not people just heating things up. Very little is pulled “Bol is a big animal – in the winter we have 100 employ-

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(Top) (l-r) Julio Cortez, Michael Friedberg, Barry Davis, Eric Wuppermann and Patrick Smith launched new restaurant Yellowbelly last Friday. (Left) Fried chicken gets the Colorado treatment at Yellowbelly. The restaurant offers all-natural fried and rotisserie chicken, as well as healthy, original sides. Kent Pettit photos. out of a bag and tossed into a fryer without the caress of a qualified cook. The chicken options are simple -- rotisserie or fried. The fried-chicken batter, though, is where Yellowbelly sets itself apart. First off, it’s completely gluten-free. The gluten free batter gives the crunch that fried chicken should, while also offering a distinct flavor.

ees, and it gets pretty crazy,” Davis says of the Vail restaurant. “The idea for Yellowbelly started as a daydream – me and Eric (Wupperman) thought, ‘What if there’s just the two of us cooking food, what would we want to eat?’ On our nights off we just want something quick that we can pick up.”

[See YELLOWBELLY, page 15]

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The

return of Speedy Steve Riding on faith, home-grown snowboard racer Steven MacCutcheon looks for a miricle comeback this season. By John O’Neill Local snowboarder Steven MacCutcheon looks to return to the national and international racing circuit this year after two life-threatening injuries nearly ended his career. Sherri Innis photo.

I

f you didn’t know Steven MacCutcheon’s story, you might think that his finishes last weekend at a FIS Copper Mountain NorAm were normal finishes. Racing head-to-head in parallel slalom and giant slalom on a snowboard, MacCutcheon would finish fifth for the Americans in slalom and sixth for the American in GS. Accounting for the international competition, he would fall back to 23rd out of all competitors on the day in both disciplines. Those at the course that knew MacCutcheon’s story, though, were probably curious to notice his name on the start list. As a teenager, MacCutcheon was slated to become a big name in snowboard racing. He was a junior world competitor and one of the fastest names on a snowboard race start list. Then he disappeared. Yet last weekend, there he was again on the start list, curiously arranged to begin 54th out of 60 competitors. At the end of the day, he would climb 21 spots. He would also earn 36 of the 100 or more points he’ll need to compete internationally and establish himself, once again, as one of the most competitive snowboard racers in the country. The high finish was welcomed both as a result and as a comeback for MacCutcheon, now 25, whose disappearance from the snowboard racing scene came about after suffering life-threatening injuries in a race on April 5, 2005. MacCutcheon wasn’t supposed to make it out of the hospital alive following the crash, let alone make it back onto a snowboard, back into a race and certainly not back into the winner’s circle. Yet almost seven years later, he stands with goals of making the Olympic team for the 2014 Winter Games in Sochi, Russia. He has his eyes on NorAm races in Canada, and then a trip planned to Europe if his results permit it. ‘I was hooked from the start’

MacCutcheon started snowboarding at five years old. At the time, snowboard lessons were reserved for only the six year olds, so he willingly fibbed to exchange his skis for a board. “Oh man, I was hooked from the start,� MacCutcheon says. “I took a lesson with my dad and my brother at Ar-

Speedy Steve Fundraiser

When: Friday, Dec. 7 at 5 p.m. Where: Alpenrose Restaurant Why: Steven MacCutcheon returns to competitive snowboarding after traumatic brain injury. Funds from the event will go toward race travel and equipment expenses.

rowhead mountain. I went out and got a Rossignol board that night. I absolutely loved it.� That Rossignol board would see a lot of use, too. MacCutcheon says he would get out on the mountain every chance he could and started progressing quickly. He recalls his mom pulling him out of school early so he could get in a few late afternoon runs before the lifts closed. He loved to ride fast, and picked up the nickname that still sticks, “Speedy Steve.� He got his first carving board when he was eight years old after joining the Ski and Snowboard Club Vail’s first snowboarding team with coach Hoyt Hottel. “Hoyt introduced me to all events – some slope style, some racing, some half pipe,� MacCutcheon says. “But I really loved to go fast. I told Hoyt that, and he set me up to start racing.� By age nine he registered for his first race. By 11 he won

nationals for his age group in slalom. He made the Junior World team at 15. That summer, when he was 16, he went to Chile for training and was introduced to boardercross – a now popular discipline that headlines as a premier event at the Winter Olympic Games. Boardercross has snowboarders race downhill, around gates and over jumps. At 17, he was racing boardercross full time, loving the mixture of speed, air and technical focus. But that is when he began to battle injuries – a fractured shin and constant knee problems. Despite those set backs, he made another junior world team in boardercross and GS. The race was supposed to be in Switzerland, but snow there delayed the event, allowing MacCutcheon to race once more on American soil before heading to Europe. He registered for a national race at Copper. “Somebody could die on that course� The weekend was going well for MacCutcheon in GS and slalom. “I don’t remember exactly how I did, but I was top 10 definitely,� MacCutcheon says. Even now he doesn’t remember a lot about that weekend, and some events leading up to it are still hazy. “All I had left was boardercross. I remember there was one jump on the course that didn’t look good to anyone. It was a lippy jump that kicked you into the air and landed right into a left hand turn on a berm. It was really hard to prepare for,� he says. What he recalls is specific – his friend had gotten hurt on it earlier. It was a blue-bird day. “I remember looking over at one of my friends who was racing next to me. I remember turning to him and telling him

[See SPEEDY STEVE, page 22]

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From

Ocean to Table Sonnenalp’s Ludwig’s restaurant embarks on second year of dishing up “creative seafood.” By Melanie Wong.

At first glance, not much seems to have changed at The Sonnenalp’s in-hotel restaurant, Ludwig’s. But pay attention to what is being served and you’ll see that it is a different place entirely. Executive Chef Steven Topple, who juggles the Sonnenalp’s five different restaurants with an unflappable attitude and characteristic class, decided to completely revamp Ludwig’s last winter. The German-themed restaurant, formerly serving wild game and other mountain-inspired dishes, has now become a seafood haven, with the promise of “sea to table.” Doubters may raise an eyebrow at the thought of truly good seafood in the Colorado mountains, but Ludwig’s manages the feat with carefully chosen, fresh seafood ordered from suppliers from all over the country. “I can’t stress how fresh it is,” says Topple, describing the nearly daily calls he gets from seafood purveyors reporting the latest catches that have come into the auctions. “It’s really interesting how it works. The other thing (working with all these seafood companies) allows me to do is to introduce things people don’t normally see up here, like wolf fish. Last year, we once did nearly 50 types of fish in the restaurant at a time. I don’t know too many restaurants that do that.” With the help of those seafood buyers, the restaurant gets daily shipments of the freshest oysters from Maine, kingfish from Hawaii and, of course, Colorado trout and bass.

Creative seafood You won’t find a commitment to a certain style of preparation at Ludwig’s, just what Topple calls “creative seafood.” “I really love game and seafood, and I think it’s what I really love cooking, so we don’t really stick with a certain style,” the chef says. “I enjoy trying different things with it.” That could mean a simple twist on a classic, such as a deconstructed New England clam chowder served with crusty bread and a light broth, or an all-out, one-of-a-kind creation like the tuna and foie gras square. This starter is the unlikely

Top: Chef Steven Topple is at the helm of Sonnenalp’s Ludwig’s and its new gourmet seafood menu. Jeffrey Hulse photo. Left: Starters feature dishes such as the rich tuna-wrapped foie gras. Center: Meat lovers will find something, too, such as the olive-dusted lamb loin. Zach Mahone photos. ever, it becomes one of the menu’s best dishes – the fish is

Sneak Picks at Ludwig’s

marriage of seafood and breakfast, but it manages to work. Melt-in-your mouth foie gras is wrapped in seared tuna and served with a small stack of orange pancakes covered with a sauce inspired by maple syrup. If that dish doesn’t assure you you’re in for a less-than-ordinary meal, nothing will. Fans of crab cakes will also be impressed with Ludwig’s version, which is really more of a roll than a cake. The appetizer is generous with unadulterated crab chunks and light on breading, served with a vinegary cucumber salsa and red pepper sauce. Topple’s fish entrees are where Ludwig’s really shines, with original and well-executed creations. Don’t miss the red snapper, normally not the most glamorous fish. How-

Crab cakes – Not overly breaded, with generous chunks of tender crab. Seared, crispy red snapper – This Hawaiianthemed dish partners fresh fish with coconutlime sauce and macadamia nuts for a light, healthy meal. Kalamata lamb loin – Rack of lamb usually steals the show, but this different cut gets a completely unique taste when paired with olives and thyme sauce.

seared to a crispy finish and served in a bath of coconut-lime froth with a nutty couscous salad. The coconut milk adds a pleasant richness without the heaviness of dairy, and the crunch of macadamia nuts nicely echoes the crispy crust. Also try the baked Dover sole, served with fanfare on sev-

[See LUDWIG’S, page 23]

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The sounds of winter

Your guide on where to catch live music in the Vail Valley By Jenna Stecker With the demolition of Vail’s beloved Club 8150 for the construction of residences in 2007, restaurants and bars of the valley had to step up and fill the void for live music. While at the moment there is no major venue in the area designed solely for the purpose of hosting live music, there are many places throughout the valley that do double duty, and do it surprisingly well. All over the valley there are a multitude of restaurants and taverns shows -- be it local or national, live or electronic, bluegrass or dub step, if you search for it, you will find it. While this is by no means a co-

get anywhere else in town. Samana prides itself on having something special for everyone. “We try to tailor each night to a certain crowd,� says bartender and booking agent Ross Cohen. A plethora of live musical acts pepper Samana’s winter schedule. The month of December alone showcases Mark Farina, Jerry Joseph and Sophistafunk. One of the highlights of the week for locals is Monday’s “Open Turntable� night, where local DJ’s are encouraged to set up their tables. Contact Samana www. samanalounge.com to see their calendar or to book a show. Vail Ale House Walk through the door of the Vail Ale House, and you’ll

Edwards band Laughing Bones performs at Woody’s Bar and Grill in Riverwalk last Thursday. Woody’s is among the taverns and restaurants in the valley where you can catch live music from both local and national artists. Scott Ostrom photo.

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hesive list, here is a lineup of SneakPEAKs favorite haunts for hearing live jams. Vail Shakedown Bar The newly anointed Shakedown Bar sits at the top of Bridge Street in Vail Village. Down the stairs into the bar, you will typically find the Scott Rednor Band warming the crowd up, or Steve Meyer opening for some of the musical acts the bar has lined up for this season. While the stage is small and quarters are tight, the space just adds to the intimate feeling you get watching a show. Shakedown’s next special event is Corey Smith in mid December, a self-acclaimed “country music troubadour.� Call Shakedown Bar for more information at 970-376-0556 or head to www. shakedownbarvail.com for a full schedule. Samana Lounge At another set of stairs a little farther down Bridge Street lies Samana Lounge. It has a low ceiling and dark motif, lending itself to a European club-style atmosphere you can’t

see what they’ve got going for them. Formerly the Sandbar, the soon-to-be-opened Vail Ale House will, yet again, be the largest music venue in the area. Additions and improvements, like the removal of the DJ box at the side of the main stage, and the brand-new sound system, will take the Ale House from a decent venue to a great one. Looking to once again be a consistent pit stop for nationally touring acts, the Vail Ale House will have a variety of other acts on tap. “My favorite part of booking bands is when I go on a recommendation from someone and book a band I have never heard of and then they blow my mind.� says General Manager Jason Barber. The Vail Ale House’s grand opening is Friday, Dec. 14, with local favorites the MTHDS performing. For more information, call 970-476-4314 Avon Route 6 Cafe Until recently, Route 6 Cafe in EagleVail was simply a

[See LIVE MUSIC, page 16]

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All eyes on Birds of Prey

The sights and sounds from the weekend’s World Cup ski race at Beaver Creek. Words by Phil Lindeman and Melanie Wong. Photos by Zach Mahone.

Clockwise from top: 1) (l-r) Norway’s Aksel Lund Svindal, Italy’s Matteo Marsaglia and Austria’s Hannes Reichelt take the Super-G podium. 2) Fans cheer on American Marco Sullivan. 3) Rok Perko of Solvenia reflects on a disappointing Super-G finish. 4) American Jared Goldberg comes into the finish amidst cheers. 5) Brennan Rubie of the USA celebrates. pectators at this weekend’s Birds of Prey ski races described all-around phenom Ak- the guys who are good at turning. You can’t win here just being a pure gliding guy.â€? Talk of rebuilding and scrounging for points was common among skiers and coaches. sel Svindal as “powerful,â€? “preciseâ€? and “dreamy.â€? It’s typical praise for the young, handsome Norwegian, one of several international superstars to wow crowds at As only the second race series of a long season, Birds of Prey is more about building a solid foundation than going haphazardly for gold, yet racers don’t approach the challenging Beaver Creek for the only stateside stop on the men’s FIS Alpine Ski World Cup circuit. Despite barely missing first place in both downhill on Friday and Super-G on Saturday course lightly. With a combination of lengthy turns, manmade snow and shadowy compres– respective gold medals went to Italy’s own leading stars, Christof Innerhofer and Mateo sion zones, Canadian downhiller Conrad Pridy looks forward to the Colorado stop more Marsaglia – Svindal emerged from the second race series of the season with a firm grip on than his hometown of Alberta. “It’s nice having Birds of Prey as the second race of the year because it forces you to put most overall World Cup points. His daredevil performance awed a record-setting crowd of your big-boy pants on,â€? said Pridy, one of several up-and-comers on the Canadian team. roughly 4,000 people each day. “I kept it together down the steeps, even though it probably was a little too risky, and it “This course is probably the most fun of any course on the circuit. It has lots of good flow.â€? Along with strong showings from proven superstars and a handful of teams – Italy’s pair was around The Pumphouse (section) that it cost me some time‌The problem up there is you lose your line (and) it’s very hard to get it back,â€? Svindal said of his downhill, which of wins stunned a typically strong Austrian squad, which did well in points but walked away came after Innerhofer’s near-perfect run. “All I know is that I have to be fast. I try not to with nothing higher than silver in Giant Slalom from youngster Marcel Hirscher – this year’s Birds of Prey was also marked by one notable absence: Bode Miller. The longtime American change anything, but it’s hard not to when someone has gone that fast.â€? Svindal’s impressive showing at Birds of Prey comes on the heels of an equally laudable powerhouse has been a perennial favorite on the course (he won the downhill in 2011), and set of first-place finishes Thanksgiving weekend at Lake Louise in Alberta, Canada. (On a spectators and racers alike missed his simultaneously reckless and exciting style – even if it side note, Vail’s homegrown Olympic juggernaut Lindsey Vonn led the women’s field at took some pressure off the field. “He’s for sure one of the big racers on the World Cup tour,â€? said Miller’s teammate Marco Lake Louise while the men were in Beaver Creek. She blew away her nearest opponent in the Super-G, teammate Julia Mancuso, by .43 seconds to earn her seventh consecutive title Sullivan, who took 19th in the downhill. Svindal gave due credit, but brushed off the absence. at the venue.) “Bode would have been one of the best guys here, and the fact is that he’s not here, so I’m In Colorado, Ligety closed out a gorgeous, sweltering weekend with a win in his oldest and favorite event, Giant Slalom. Even with a disappointing fourth-place finish in the Super- not going to worry about it,â€? he said. Even without Miller, spectators arrived in droves to watch Svindal, Ligety and more play G, Ligety’s win on the fast and tight GS course bumped him into second place for overall chicken with one of North America’s premier courses. World Cup points, just 80 points behind his European counterpart Svindal. Here’s to another year at the races. “Sometimes when you race you push it a little bit, and since I don’t ski a lot of downhill, I’m not as comfortable with it as some others,â€? Ligety said following Friday’s race, and then quickly alluded to a GS win. “You have to be very technically strong. The guys who win are SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com

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Edwards 12-year-old tackles a record, 400 feet in the air By Phil Lindeman

The birth of a sport – and star Slacklining began nearly four decades ago, when a group When Davis Hermes fell while walking across a strip of of rock climbers in Yosemite National Park slung strips of fabric suspended over a chasm some 400-feet deep, the most webbing between trees to practice on balance between asharrowing part wasn’t the fall – it was getting back up. cents. For years, it remained a cross-training tool, and athIn the Hermes’ family kitchen about two weeks after Thanksgiving, Davis and his mom, Amy, watch video of his fall on a tiny digital camera. Amy recorded it in Moab the previous weekend during an annual gathering of professional slackliners, the modern equivalent of old-school tightrope walkers. Even while standing in the comfort of their home in Cordillera, Amy cringes inadvertently when her 12-year-old son’s recorded image falls, catches in a harness, and hangs suspended over a massive canyon dubbed “The Fruit Bowl.” “The ‘whippers’ are intense,” Amy says, using the slackline lingo for a fall. “Watching your child fall from a line, you know it’s safe, but nothing will make your heart race faster.” As the sound of an unseen acoustic guitarist wafts across the bright, unseasonably warm desert – the sport is known as a favorite hobby of dreadlocked college students – Davis’ eyes remain locked on the replay. This was the hard part, something the eerily precocious slackliner of just six months had never attempted in his life. In the video, Davis hangs from the harness and eyes the webbed, one-inch-wide line some five feet above him. He swings one leg over his head and catches the safety rope on his shin, using it as a lever to hoist his body toward the slackline above. Along with bal- Edwards resident Davis Hermes, 12, walks a highline ance, he has incredible upper-body strength and climbs the across a 400-foot deep canyon in Moab, Utah. Photo rope with ease. Within seconds, he’s sitting on the line with special to SneakPEAK. one leg beneath him and the other dangling down – a perfect image of the sport’s top pros, and not far from the way any- letes gave it little serious thought. On the surface, “sending” one Davis’ age might lounge on a school desk. a slackline resembles walking a tightrope. Both require a Davis’ break is short-lived. To make up for the whipper, combination of intense balance and concentration, and both he does several tricks on the wobbly line, including an stall can be done in precarious locales. on his hands and chest (called a “chongo mount”) that forces But all comparisons are thrown out the window with the him to stare directly into the abyss. Digital voices holler and punk-infused sport of tricklining. Pioneered five years ago cheer, and Amy whispers something like, “Of course he did.” by the U.S.-based company Gibbon Slacklines, the compeThe crowd was stunned – stalls are difficult enough with titions are quickly gaining traction with a youthful mix of the two-inch-wide tricklines used on the rapidly growing gymnastics-style moves and freestyle attitude. Team pros competition circuit – but Davis’ tenacity was to be expected. put on demonstrations at the X-Games and Dew Tour, and Barely an hour prior, he became the youngest person ever they hope to be in the Summer Olympics by 2032. to walk (or “send”) The Fruit Bowl slackline, referred to as Audiences in Vail got a taste of slacklining when Gibbon a highline when so ridiculously, well, high. And he did it hosted a tournament at Teva Mountain Games this past sumnearly 10 times without a fall. mer. In a town known for fast-paced sports like skiing and “I had no intention of going out there and breaking any snowboarding, slacklining was a major hit, drawing crowds records,” says Davis, putting down the camera to practice a of several thousand spectators to the makeshift venue at Sohand stall on the kitchen counter. “It’s really intimidating to laris Plaza in Vail Village. Among them was Davis, who saw get out there and see that highline. I didn’t think there was shaggy-haired pros like Andy Lewis (a trainer for Madonany way I could have been prepared for what I did. But once na’s 2012 Super Bowl show) perform backflips, twists and you’re on the line and experienced, you feel stable. It’s still stalls on the line. He was immediately hooked, even though scary, but I didn’t think it was all that crazy.” it was harder than expected.

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Success on

skate skis Team Homegrown athlete Ryan Scott earns Nordic World Cup berths. John O’Neill

J

Pictured Ski and Snowboard Club Vail Nordic skiers take to the race track last season. This year the program has seen good results so far, especially with podium post-collegiate racer Ryan Scott. Vail Ski and Snowboard Academy photo.

umping levels in sport is a challenge. Joining varsity after JV participation is an accomplishment. Joining a collegiate program after high school is an accomplishment. After college, though, the jumps get harder, the competition gets stiffer and the accomplishment of any success is sweeter. Team Homegrown athlete Ryan Scott had one of the biggest jumps of his career as a Nordic racer last weekend in a set of races in Montana and West Yellowstone. The West Yellowstone race was a 1.5-kilometer sprint race, in which racers battled poor snow conditions. Scott would end up winning his qualifier and the race by 2.33 seconds. The second race series was in Bozeman, Mont., and were also sprint races. Scott would find success in the skate sprint after winning his quarterfinal and semifinal, and then finishing third overall “It was a good set of races for me,” Scott says. “The competition really showed up and I felt like I skied well.” Winning the race in Yellowstone and finishing third were sweet, but where the finishes get Scott are sweeter. By skiing strong at the start of the season, he secured his spot to represent the U.S. Ski Team in two upcoming World Cup races to be held in Canada. He will represent the U.S. in both team and individual events at a race in Quebec this upcoming weekend and one later in the season in Canmore, Canada. If he skis well there,

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he will be awarded more starts to upcoming World Cup races in North America and Europe. “It’s pretty exciting to finally break through,” Scott says. “It is definitely not easy to make that final step up there. I feel like I am in great form, and I hope that I can get up to Canada and perform where I hope to.” Scott is a Boulder native, but made Vail his home this fall to train with Ski and Snowboard Club Vail coach Dan Weiland under Weiland’s Team Homegrown, a program for post-collegiate athletes who look to further their racing career after their NCAA eligibility has run out. Scott is from Boulder where he attended Boulder High School. He then moved to Bozeman and skied for Montana State University for five years. Eric Pepper, one of the coaches at SSCV, was Scott’s junior coach for six years. When Scott graduated from Montana State, he was connected both to Pepper and had already met Weiland through racing. He knew that Weiland and Pepper were looking for skiers to continue their careers and knew of skiers like Sylvan Ellefson, another Nordic star for Team Homegrown. He knew Vail was where he needed to be. At the moment, Scott and the other SSCV athletes, have had minimal snow practice thanks to the noticeably dry conditions. Scott says they’ve been making the best of it by practicing on a small loop at Minturn’s Maloit Park on the Vail Ski and Snowboard Academy campus. The Nordic Center in East Vail, unfortunately, is still waiting for snow. Nevertheless, Scott says he’s been impressed with the caliber of Nordic training he’s found in Vail. “I think the way they structure the program and the way they built that whole network of support throughout the Vail Valley and throughout Colorado is exceptional,” Scott says. “They have done an incredible job bringing in new skiers of all ages. They get the high school kids into the sport and are seeing results. They are extremely knowledgeable of all aspects of ski racing. It really is an ideal situation up here.” SneakPEAK writer John O’Neill can be reached at info@sneakpeakvail.com

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LIVE MUSIC –––––––––––––––––––––– breakfast and lunch place. Now, in a new location, it serves breakfast, lunch, dinner and music. Owner Ollie Holdstock knew the new location would be an undertaking and that live music would be a part of it. “I’m not a night club owner, but I am a Deadhead!â€? Holdstock says. Holdstock knew that the redesigned spot would draw patrons if it was designed correctly. Using the large wraparound bar to its fullest, Route 6 is the perfect cozy spot for an open mic night (Thursdays), 80’s dance parties (the first Friday of every month) and especially live music (Whiskeygrass Wednesdays). In its first winter season in the new location, Route 6 is looking for new musical acts to fill their weekends. For more information, 970-949-6393. Agave Agave is restaurant by day, nightclub and music venue by night, Agave packs a punch with its diverse schedule year round. This is the place to see Pretty Lights musical protĂŠgĂŠ Michael Menert or the all-female AC/DC cover band Hell’s Belles or even 90’s Southern rap group Nappy Roots. One of the most attractive features of Agave is its split-level design with dual bars. Watch the music from below, or travel up a flight of stairs and view the music and the crowd from the 360-degree wrap-around balcony above. Check out their full winter calendar at www.agaveavon.com. Edwards Main Street Grill Tucked inside the heart of the Riverwalk Center in Ed-

[From page 9]

wards, the Main Street Grill has long stood as the local go-to for music and atmosphere. Owners Nikki and Chris Heiden were fans of all things New Orleans, including the music, and were looking to bring a touch of that bayou vibe to the mountains when they opened in 2000. Dimly lit and decidedly local, Main Street Grill has an “everybody-knows-yourname� vibe. Main Street may be small, but it makes up for size with heart and variety. Booking agent Lynne Krnacik says that they are almost fully booked for the winter season, and the inquiries keep coming in. “Even with our lack of “venue,� we have proven that there is an obvious desire for someone to provide live music,� she says. “Now if only we had the room for a stage.� To hear about the full winter schedule see www.mainstreetgrill.org. Woody’s Just a few paces down the street from Main Street Grill is Woody’s Bar and Grill. The epitome of a hometown bar, Woody’s is bright and lively with a few of the usual suspects around the bar or playing music most evenings. On Thursday nights, you will find Edward’s own Laughing Bones picking away, tucked in to the music corner with Dave Perron’s voice floating over the crowd. Most Fridays find the musical styling of Bob Masters on guitar and Kaitlyn Cover’s sweet and simultaneously sultry voice wafting over the sounds of her ukulele. For more info, call 970-926-2756.

process of frying. The short list of sides offered are great, healthy compliments as well. Like a sidekick to a superhero, the citrus quinoa could have a story of its own. Filling and refreshing, the quinoa takes taste buds on a different, but welcomed path, while at the same time keeping the main in site and making sure the diner never forgets that bouncing back to the fried chicken is a good idea. The smashed potatoes are a new twist on French fries. They’re not wedge cut, skinny or sticks in any way. They also aren’t orange and don’t curl. They give the satisfied feeling of eating a potato while providing a guilty pleasure that only French fries can. Also of note at Yellowbelly, is the fountain soda. The restaurant doesn’t only offer the option of Coke-and-Pepsi products. Their machine has natural cane cola, black cherry cola, natural root beer and more that prompt refills on top of refills. Only at the end of the meal does one noticethe perfect portions and difference between Yellowbelly fried chicken and southern fried chicken. When you’ve finished, you won’t feel hungry but neither will you feel stuffed and oozing frying oil. And thanks the to the gluten-free recipe and high-quality products, it doesn’t feel as though you have a deep-fried brick sitting heavy in your stomach. Yellowbelly registers as a must try. They also have whole birds that can be taken away for family meals or sandwiches and wing plates to be enjoyed in the restaurants. For a full list of their offerings, visit www.yellowbellychicken.com.

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Fried chicken, Colorado style Don’t be deceived by the sound of the four-wing plate, as the wings at Yellowbelly are full chicken wings. They are the two-bite stomach buster covered in hot sauce and served with celery and ranch. The wings at Yellowbelly look as though a bird once thought they could fly with them, making them meal – not appetizer – worthy. And Davis and Wupperman weren’t lying about the flavor. The batter dresses the meat with a coat of golden and nottoo-greasy distinction. But nobody orders fried chicken for its looks. The cooks at Yellowbelly excel in taste. Tear apart the first wing and watch steam rise from the still moist and hot tender meat harbored under the batter. A bite of Yellowbelly fried chicken is sensory gratification. At the high-top, low-top, long and square tables around the restaurant, you can hear the “crunch, crunch, crunch� of SneakPEAK writer John O’Neill can be reached at happy customers munching on their fried chicken. Inside the batter, the meat remains succulent despite the harrowing info@sneakpeakvail.com

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YELLOWBELLY –––––––––––––––––––– “It went from something that was fun to talk about to something that became a viable idea,� Davis says. The two did some more research and found out that there wasn’t really anyone around going where they wanted to with an all-natural, quick-and-easy piece of chicken. They aim to do for chicken what Chipotle and Qdoba have done for burritos or what the local Larkburger has done for burgers – it’s traditional fast food gone natural and gourmet. Going forward, the trio of Yellowbelly saw that no one was doing the “all-natural� thing with chicken. Davis and Wupperman picked up Friedberg – a former World Cup skier and entrepreneur - as a partner and the restaurant was born.

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Holiday

Men’s Gift Guide

from your locally owned & operated shops TRAVEL COMPANION

Find unique gifts ideas for all of the people on your Christmas list at the Baggage Cheque in Vail (970-476-2247). This LAND toiletry kit is the perfect gift to make traveling fast and efficient.

TECH-SAVVY READER

The Kobo Glo eReader is a great gift for big travelers who like to read, anywhere they happen to be, and always have a few books on the go. The Kobo Glo reads like a paper book, has a battery that lasts, and a built-in light for reading at night. The Kobo eBookstore is jam-packed with nearly 3 million eBooks globally, including bestsellers, hidden gems, newspapers and magazines. Find it now at The Bookworm, located at the Riverwalk in Edwards and online at www.bookwormofedwards.com.

ARTISTS AND WRITERS

It’s not the pencil that draws and writes it’s your hand. These solid graphite drawing tools write with every available surface. You’ve got to see it to believe it. See the varied selection at Asian Village in The Edwards Riverwalk. 970-926-6188

BEER AFFICIANADO

The Spiegelau Beer Connoisseur Glass Set includes a Pilsner, lager, wheat, and stemmed Pilsner glass. Each glass is designed to enhance a specific style of beer and maximize its appearance, aroma and taste. Get this set today at the Kitchen Collage in Edwards. Call 970-926-0400.

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RARE WHISKEY ENTHUSIAST A very rare whiskey aged in used barrels allowing the more delicate flavors of the rye distillate to prevail. A truly sophisticated sipping whiskey available at Alpine Wine and Spirits in West Vail 970-479-8116.

The Suunto Ambit HR features include GPS, 3D compass, accurate barometric altitude, barometer, temperature, global, local PD grid and much, much more. For more information visit Ptarmigan Sports at the Riverwalk in Edwards or call 970-926-8144.

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Holiday

Women’s Gift Guide from your locally owned & operated shops ONE-OF-A-KIND JEWELRY

This signature necklace designed by Susan and UnChu at Asian Village in the Edwards Riverwalk is available in sterling silver and 14-carat gold. The necklace stands for peace, chi, eternity, happiness and beauty, and the earrings stand for harmony. For more info, call 970-926-6188.

WARM WINTER WEAR

Stay warm this winter with a faux-fur vest from Alpine Ambiance located at the Riverwalk in Edwards and on Broadway in Eagle. Alpine Ambiance carries a great selection of accessories, ornaments, jewelry, candles and more.

SOFT SHOES

Peace Love World slippers are on every girl’s wish list. These plush slippers are perfect to wear after a long day at work or on the slopes. PE 101 at the Riverwalk in Edwards (970-926-0520) carries a great selection of Peace Love World. Stop in today!

WRAP UP

Scarves are the perfect way to jazz up any outfit for the holidays! Mommy and Me Boutique is a one-stop shop for all moms and moms-to-be. Shop their maternity clothing, children’s clothing, accessories and more at their great location in EagleVail. For more info, call 970-949-4555.

FLOWER LOVER

Red roses and carnations are exquisitely arranged with white lilies and chrysanthemums in a ruby-red glass vase. This beautiful bouquet is available at Sweet Pea Designs in EagleVail by calling 970-949-6617.

BE-JEWELED

This 24 pair earring box is perfect for the Women who loves her jewelry. Shop at the Baggage Cheque in Vail for ladies purses, wallets, luggage and more. Call 970-476-2247.

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friends. “They gave me a broom and the mayor, town manager, For the last 16 years, cashier Joan Brown has greeted some police and all the employees came,� Brown says. “I customers at Columbine Market. It’s difficult not to notice was so embarrassed.� the 78-year-old grandmother, whether she’s loudly ribbing a regular shopper (many of whom she knows by name), A town favorite or howling over the market’s intercom for owner Howard Gypsum Town Engineer and Columbine Market shopper Tuthill’s assistance at checkout – “How-ERD! Line one!� Jerry Law helped organize some of the festivities for Brown. Brown is one of the more unique characters in Gypsum, According to Law, Brown is a legend among Gypsum resiand regulars at the market helped her celebrate her final day dents, and the recognition was a celebration for the spunky,

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Joan Brown, 78, of Gypsum, holds a “retirement broom� decorated with notes from well-wishers and photos of her 16 years as a cashier at Columbine Market as market owner Howard Tuthill helps her load her car. Brown has been a crowd favorite at the local supermarket and retired from her post last Friday. Scott Ostrom photo. at work last Friday as Brown officially retired from her cashier position. Town officials, police officers and sheriff’s officers were on hand for a farewell ceremony, and the Gypsum mayor officially declared it “Joan Brown Week.� Her friends even presented her with a broom – a tongue-in-cheek gift meant to be her “new vehicle.� It was covered with photos from her years at the market and notes from Brown’s

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bespectacled, white-haired lady who is a character bigger than the sleepy town itself. “It is difficult to recall anything about encounters with Joan Brown without smiling,� Law says. “She has more character than any three people should have. Many see her as the grandmother they never had – one to kick-around verbally and tease, rather than being an all-doting, sweetie-face

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kisser. Some would likely say she is like Jekyll and Hyde. She’s a half-bubble off to the construction workers, a quart low to the auto mechanics, a little twisted to the framers, surprised-she-has-blue-eyes to the Mayor, a faithful employee to Howard, made-in-the-image-of-God to the local pastor and better entertainment than HBO and MTV to the rest of the town.� Brown, who has lived in Gypsum for the last 27 years, originally moved to Eagle County from Michigan to be nearer to her grandchildren – she admits she has so many she can’t keep count. After some brow-furrowing and careful counting, she remembers: she has eight. She plans to spend her retirement in Gypsum. “My kids live here. My grandkids are all here. I have a lot of good friends here,� Brown says. She’s looking forward to the time off, even though she’ll miss seeing her regulars and her co-workers. “I’ll miss Howard,� Brown says of the store’s owner without hesitation when asked what she’ll miss most. “He’s got a heart of gold. This place is not a chain, and he treats us just like family.�

Brown’s years at the market. “Many of the customers loved to launch belligerent comments at Joan, not just for her combative verbal reaction, but also to see how many customers will stop shopping to observe the sideshow, which could likely make a Broadway hit if someone wrote them all down,� Law says. He especially remembers one particular episode, during which employees took the chance to make fun of Brown for her disdain of the Green Bay Packers. “She hates the Green Bay Packers, so when the Broncos played them in the 2003 playoffs, a cheese hat was made for her and her job was threatened if she didn’t wear it,� Law says, adding that the ensuing ruckus was worthy of a comedy skit. “I just like giving everybody a hard time,� Brown says, grinning. For the fans of Columbine Market’s favorite cashier, don’t worry – she’ll still be making appearances in the community as a volunteer at Eagle’s Thrifty Shoppe after a brief break, she says. Law claims that the place won’t be the same without Brown. “Some people think Columbine Market’s business will suffer without the draw of Joan,� Law jokes. “But fortunately, she trained a few wannabes to take her place as she retires, even if they’re too young, too cute and will need to gargle with Draino to achieve her Phyllis Diller voice.�

Stories of Joan True to description, Brown is not your typical grandmother. She’s got a quick wit and won’t hesitate to give you a hard time. It’s something she gets away with, maybe because she is 78 years old, maybe because she is a beloved town fixture – probably both. “Joan truly loves her customers, and she has a very unique SneakPEAK editor Melanie Wong can be reached at Melway of serving them,� market owner Tuthill says. Law can remember quite a few favorite memories of anie@sneakpeakvail.com

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SneakSPORTS: A guide to the win Real-life fantasy football rules that every fan can live by Editor’s Note: Minturnbased sports fan Patrick Whitehurst writes for www. fanrag.com. Read his musings on the site or in SneakPEAK.

done. The stakes are raised for every fantasy owner. Whether your league offers a financial reward or simply family bragging rights, it’s vital to your team’s success that you adhere to few simple rules that I have developed over my 20-plus years of being a fantasy football junkie. Good luck!

ter, but that doesn’t mean NFL players will clam up and fail to play to their potential just because it’s cold outside. The Green Bay Packers aren’t going to give James Starks or Alex Green 30-plus carries when it’s 10 degrees in Lambeau, the offense will still run through Aaron Rodgers. Greg Jennings, Randall Cobb and maybe even Jermichael Finley all make for strong plays. When the Broncos play at home in weeks 16 and 17, there will be a high probability for snow and cold weather -- don’t worry about Peyton Manning, Eric Decker, Demaryius Thomas and the awesome Broncos defense not playing great. Conversely, if it’s sunny and 80 degrees in Miami without wind, I don’t want Ryan Tannehill leading my team. Inside the University of Phoenix Stadium, the weather is always perfect, but no Arizona Cardinals player should be a fantasy starter (sorry, Larry Fitzgerald) except for maybe the kicker.

1. Don’t get cute. Every fantasy owner wants to make the right decision when finalizing their optimal lineups. But the playoffs are no time to consider benching your top players, even if they have difficult matchups. Insert Tom Brady, Calvin Johnson, A.J. Green, and Arian Foster as you normally would, even if you read a crazy stat somewhere about Patrick Whitehurst their road splits, or how they have a tendency to perform poorly after the left tackle’s birthday. If I lose in the fantasy playoffs, I want it to be because my top guys were in my begin this week. lineup. There’s no guarantee that your studs will put up their If you’re one of the millions of Americans who play fan- best numbers of the season in the crucial weeks, but you can tasy football, week 14 in the NFL is either a blessing or a bet that they’ll have monster games if you bench them on a 4. Continue to work the waiver wire. LeSean McCoy curse. If your season didn’t turn out the way you had hoped whim or for some silly reason. owners know that Bryce Brown has put up gigantic num--chalk it up to bad luck and look forward to the fantasybers in place of the concussed running back, and if they were football karma train picking you up in 2013. If you were 2. Ride the hot hands. It’s natural for fantasy owners to smart enough to add him, their production has not dipped. fortunate enough to successfully navigate another crazy NFL think that players who have been dominant over the last few Many NFL teams out of the playoff picture will give exseason, or you were savvy enough to draft Robert Griffin weeks will be due for a drop-off. Andre Johnson, Dez Bry- tended looks to young players, so snatch them up and reap III, Adrian Peterson, Demaryius Thomas and Doug Martin, ant and C.J. Spiller have been beasting lately. Keep them the benefits. there’s a strong chance you made the playoffs. in your lineups, and watch as the terror on your opponent’s At this point it doesn’t matter if your first-round draft face grows. Along the same lines, if a player has struggled to 5. Stay on top of the injury report. As the games become choice was a bust (Darren McFadden) or that you had a re- be productive recently, keep them on the bench. I don’t own more important, fantasy owners can ill-afford to get a giant volving door at the quarterback position (Joe Flacco, Mi- Matt Forte or Miles Austin (as a personal rule, I try not to goose egg from a player by failing to check their status one chael Vick, Josh Freeman). What matters now is that you acquire any Bears or Cowboys), but their prospective roles hour before game time. Have a secondary plan if your runmade the tournament and in a few weeks, your friends, co- have been lessened, and they cannot be relied on to help your ning back or wide receiver is questionable. workers, family members, significant others and rivals might fantasy team. be forced to say, “Congratulations, League Champ!� 6. It’s only a game, have fun. Enjoy the competition and Now that the postseason is here, there’s still work to be 3. Don’t overestimate the cold-weather factor. It’s win- remember that it’s not real life -- it’s fantasy. Fantasy football is a fickle game. Every year is different, and in order to consistently win, fantasy owners must build a roster with depth and get lucky at certain points in the season. In most leagues, the fantasy playoffs

Local rider launches The Cycle Effect

Youth mountain biking program to reach Eagle and Summit counties By Melanie Wong

When local mountain biker Brett Donelson first began working with young mountain bikers three years ago, he started with a handful of unlikely riders, teenaged girls who made a splash in the community competing in local town series races. This coming January, he looks start a new nonprofit aimed at getting new young riders into the sport in Eagle County and beyond. The new nonprofit, called The Cycle Effect, gives high school kids who would not otherwise have the opportunity a chance to experience mountain bike racing. The program will provide bikes, coaching and other support for the riders to not only learn how to mountain bike, but successfully complete a season toeing the line with other competitive riders. “We’re looking for students with a need,� says Donelson. “That could be financial, academic or social, or they just need an outlet. We’ll be adding different demographics (from previous years), which is neat to see, that on a bike, we’re all equal.� In the past, Donelson has worked with small teams of lo-

cal girls through area mountain bike races – efforts that were very well-received in the community. “We had a lot of people say they wanted this in more communities. They said, ‘Why is it only 15 girls?’� says Donelson, who has a background as a personal trainer, ski coach and endurance sport trainer. “I got more passionate about the idea of getting kids on bikes, but of course the logistics of a program like this is hard. I just decided, ‘I’m going to do it.� Donelson’s vision is to make The Cycle Effect a statewide organization that gives both girls and boys the opportunity to race mountain bikes and be mentored by the program’s leaders. The riders will be coached and trained, and compete in the Vail Recreation District’s short track series and the town mountain bike series. Aside from riding, racers will also be connected with internships in the community. Donelson says that he’s seen young riders benefit dramatically from bike racing and is excited to see that opportunity offered to more kids. “We know high school is difficult. We know there are a lot of social pressures, and we know we saw girls make much better choices (because of the program). Some of the girls were dealing with very difficult situations, and we were

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there to give them some relief,� he says. As executive director, Donelson will be launching The Cycle Effect with the help of his wife Tamara, a professional XTERRA athlete and avid mountain biker. Donelson says he is in the process of looking for sponsors, donors and volunteers to kick off the program. “We are finalizing our bike sponsor now and some other great organizations are stepping up to help. How great will it be when kids that work hard, and regardless of their backgrounds, get opportunities to enrich and benefit their lives while riding a bike and embodying that which the Rocky Mountain outdoor lifestyle represents -- health, wellness and personal growth?� he says. The first round of riders will apply for the program in midJanuary, and Donelson says the program will take as many riders as feasible. The idea is to have teams of 10 riders located in several hubs throughout the valley, and next year the program may expand to Summit County. To get involved, or for more information, go to info@thecycleeffect.org SneakPEAK editor Melanie Wong can be reached at Melanie@sneakpeakvail.com

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21

SPEEDY STEVE ––––––––––––––––––––––––––––––––––––––– that I didn’t think I was going to make it through the course, that somebody could die on that course,” MacCutcheon says. Little did he know that he would be forecasting his own future. MacCutcheon hardly remembers starting the race. “We all came into that jump. I had friends say that I was in the lead. I can’t remember. But I flipped upside down going way too fast and came down right on my head on the berm.” MacCutcheon had broken his helmet and immediately fell into respiratory failure. Ski patrol had to revive him. He was then taken by Flight for Life to St. Anthony’s in Denver. He was told that he was revived twice in the helicopter. At St. Anthony’s he would be diagnosed with two brain hemorrhages – one in the frontal lobe, one in the temporal lobe. There was shearing of the brain. He had shattered his shoulder. He had eight fractures in his humorous. He destroyed his labrum, tore his rotator cuff and broke his elbow. “I don’t remember much of the week prior. I was even dating a girl at the time, and I couldn’t remember that for a long time. My mom got there and was greeted by a priest and taken to a bereavement room. She was intent on seeing me, and they let her in. I was on a respirator. I had a machine pumping my lungs. I was in a medically induced coma,” he says. To put in perspective how close MacCutcheon was to dying – the doctors had a cooler in the room next to his bed. The cooler was for his organs had he passed away. Here’s where some might say a miracle happened – MacCutcheon, an active member at Cavalry Chapel, says he believes that Jesus had a helping hand in saving his life. “The diagnosis was close to terminal. Then my Mom started to pray. She believed Jesus would heal me. Then the doctors started seeing the quickest recovery,” he says. His brain had begun dangerously swelling, and the doctors were ready to drill into his skull to relieve the pressure. Then, one day, the pressure began to dissipate. “Avoiding the drill helped everything dramatically,” MacCutcheon says. “I was able to recover so much faster. Everyone kept on praying that I would get better, and I continued to improve and improve faster than what anyone expected.”

“Sounds like a miracle” It wasn’t until he left the hospital that the reality set in – snowboard racing was over for him. “One day I was thinking about going to Europe to snowboard, then I am coming home. The worst part was that before the accident I had packed all my bags for Europe, and when I got home from the hospital, they were still packed. That was the first time it really set in,” he says. The MacCutcheons even moved the family to South Carolina so their son could recover away from the mountains, but he knew he wanted to be back on a board. But at the time, full recovery was a long ways away – he even had trouble speaking. “I had to relearn emotions. I remember there being so much pain. No happy and a lot of

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[From page 6]

pain. I couldn’t even communicate it,” he says. “That was kind of a drag, but I had faith that there was going to be a complete turnaround in my life. I had faith that I could get through it. Faith sees a setback as an opportunity for a comeback.” It took a lot of work, but one year later – after careful evaluation from his doctor – MacCutcheon was back on a board, riding for fun. After a while, he was getting fast again, and had considered getting back into boardercross. Those plans were quickly curtailed, however, at the end of the 2010 season. He was hitting a jumps in Vail, loving the feeling of getting air again. It was a windy day. He remembers hitting a jump. Then he remembers waking up in the hospital -- again. He had a fractured eye socket, concussion and a broken wrist, and a second head trauma injury could have been completely debilitating. Yet doctors found nothing wrong. “They were bewildered,” MacCutcheon says. “They couldn’t find anything. They couldn’t even find any signs of previous injury. It sounds like a miracle to me. I was 100 percent healed. I guess it was kind of a real opportunity to find out exactly how I was doing. And I was doing just fine.” A calling back to the mountains After the second injury, MacCutcheon – who is also an accomplished musician – moved out to Indiana to pursue a career in music. He had picked up music while recovering from his first injury, and thought that was where his life was headed. “And then the mountains called me back. God called me back to the mountains. When I got back, I started thinking about snowboarding as something I really need to consider doing again,” he says. This time, MacCutcheon set his sights on the speed disciplines of slalom and GS. Since the beginning of the summer, he’s been in the gym, working with trainers. However, the road back to competition is largely unpaved. While he rides for a Steamboat Springs-based team, national snowboard racing doesn’t receive funding. Even the board he’s riding is a used board. His only current sponsor is the Alpenrose restaurant in Vail, where he also works. The restaurant will be hosting a fundraiser for MacCutcheon this Friday, December 7 at 5 p.m., with a portion of proceeds helping to cover his travel, race and equipment expenses. So for now, MacCutcheon is riding on faith, with a strong crew of friends and family behind him. “I believe in Jesus and that he has a plan for me,” he says. “Getting back onto a snowboard, racing again, it isn’t just a chance to be back on the mountains. It is a second chance at life and something that I love doing.”

SneakPEAK writer John O’Neill can be reached at info@sneakpeakvail.com

THE SHINS ––––––––––––––––––––––––––––––––––––––––––

[From page 3]

Broken Bells. It was so different for me because he has a very different way of approaching song writing. He starts the whole process with recording, as opposed to sitting on the couch with a guitar and a pad like I did. I feel so lucky that we were able to do something like that. It was perfect timing. It almost makes me superstitious.

back to the same dynamic as before. I didn’t want to get back of came from that. It’s cool because it has this connection to in the bus, three years later. I knew I wanted to work with music and to my life, but it’s also nonsensical and doesn’t new people. It’s been really cool. The new band has some tell someone what kind of music you play. great musicians, and I’m learning from them. I feel engaged with the whole process again. SP: What’s next on the music horizon for you? JM: The next thing is Broken Bells – we’re going to do SP: What is the name The Shins from? Is there a story another record. I’ll be back working with Brian (Burton). SP: So what made you return to The Shins? behind that? We’ve got some cool songs already and hope to have it out JM: Through all that, I was still at home sitting there JM: The Shins I got from “The Music Man,” my Dad’s in the fall of next year. SneakPEAK editor Melanie Wong can be reached at melaand writing songs. They started building up, and I realized, favorite musical, and the first VHS tape I ever saw in my life. nie@sneakpeakvail.com. “Well, I’ve got another Shins record.” I didn’t want to go The main family in the movie was named the Shins. It kind

PEPI GRAMSHAMMER ––––––––––––––––––––––––––––––––––

[From page 4]

PG: A little bit I do. I like watching the racers from Europe because it is just a very difcourses, even when I was going against those superstars. They were a lot of fun to ski on, ferent place for skiing. There are so many little areas around there, and people come there and those skis are why I was able to win so many races. They’re how I made all the money from all over. They have Italy and France and Switzerland and Austria – they have so many (laughs). people and very good skiers. They treat it like the Super Bowl. Everyone keeps their eyes SP: Since the beginning, you and Sheika have attracted many people to Vail. Talk about on the ski racers. some of the notable figures you’ve encountered. SP: It’s a bit tempting to glamorize Vail’s early years. What was the biggest challenge you PG: I met President Ford in 1969 the first time, and then later on I became his instructor and other original residents faced? and skied with him when he would come to Colorado. He was quite a good skier. We skied PG: Well, first of all, we have a great mountain. That was half the battle, just putting the everywhere – sometimes he would bring some older people or younger people with him lifts up there so people could enjoy the good skiing, the good snow. It helped me, it helped who weren’t very good. One time, he came with a football coach from Miami (Don Shula), the whole area. Me and (original Vail investor) Dick Hauserman, we spent a lot of time proand he was not a very good skier. I said, “Mr. President, you go and ski ahead, and I’ll stay moting, travelling across the country and going on TV to tell people about how incredible with the coach,” because he (Shula) could not do some of the runs we had planned. He Vail is. But when we were done with that, there was still a lot of work to be done. You have couldn’t keep up. to think President Ford also did a lot to really build the whole thing up. He was one of the SP: You’ve had two strokes in the past decade. Has this prevented you from skiing, or do best guys we had here. you still get a few turns in every season? SP: You’ve practically lived in your hotel for five decades. Talk about raising a family in PG: Oh, yes – I still ski. Last year, I skied maybe 45 times. Sometimes it can be a problem the middle of a ski resort – does it ever get overwhelming? when the weather gets cold because I can have trouble breathing. I’m 80 years old now – I’m PG: I have two children, and they belong to this town – they belong here. It is wonderful a little bit older than I used to be. I have to be careful. to have them here. It is very interesting for my children to grow up in a place like this. It is such a beautiful place, a beautiful area, and it is just the best place I have ever found. There SP: What are your favorite runs? PG: My favorite is Riva Ridge. It’s the best run there. It’s long, from the top to the bottom, are many wonderful places around – everybody has their favorite, and that is good, I am not and just a wonderful run. It has everything you could want. A lot of times, people will go against anything – but I think Vail is the best place my family could be. Some people like to the back because they don’t know the front is the best place to ski, really. It is wonderful Aspen, or they like going to Jackson Hole, and there is nothing wrong with it. But everything here, it has been fun. When I moved here, there was only one building and nothing for me. else – it was all dirt and snow. It was a great place then and a great place now. SP: You were instrumental in bringing the 1989 FIS World Alpine Ski Championships to SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com the valley. Do you still follow ski racing?

LUDWIGS –––––––––––––––––––––––––––––––––––––––––– eral plates – the fish is deboned at your table, nestled into every bite. It’s served with thin slabs of potato and green potatoes and squash, and then drizzled with a brown butter beans, then slathered in a red-wine sauce. sauce. It’s an unexpectedly sumptuous dish and the buttery Finish the meal on a sweet note with a dessert. They’re sauce practically melts in your mouth. treats for the eye as well as the mouth, with each presented in intricately cut shapes and sculpture-like, sugar-spun decoraA treat for the eyes and taste buds tions. They’re so pretty you won’t want to dig in – almost. Not a fan of seafood? Don’t worry – Topple makes sure Chocolate fans should go for the Valrhona Trio, a sampler to please the meat-lover at the table as well. His lamb dish of velvety chocolate crème brûlée, molten chocolate cake separates itself from the flock with a Kalamata olive crust. and a berry-and-cream Napoleon. Those with a fruit bent The two strong flavors seem like they would compete for will like the banana crisp. It’s a great a winter dessert, with attention, but instead act to create a whole new flavor with its rum-infused nougat and a dash of cold from a scoop of

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[From page 8]

coconut ice cream. In more of a holiday mood? The plum tart features winter spices as well as Asian flavors, with a sample of citrusy kumquat sorbet. In the humblest way, Topple believes that he and his staff have managed to create something unique – not to mention delicious – in Vail. “I don’t want people to think it’s just another fine dining restaurant,” Topple says. “I really want people to know about the seafood focus. It’s really a secret gem.” SneakPEAK editor Melanie Wong can be reached at Melanie@sneakpeakvail.com

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“We Help Injured People” "VUP .PUPSDZDMF "DDJEFOUT t 4MJQ 'BMM 0UIFS 4FSJPVT *OKVSJFT t 4LJ 3FDSFBUJPOBM "DDJEFOUT 'SFF $POTVMU t 1FSDFOUBHF 'FF

Weds, Dec. 12th, 2012

Atwater Restaurant @ Vail Cascade Resort & Spa Reservations Required by Dec. 7th www.vvbwdec2012.eventbrite.com Info: vvbw.org

VailJustice.com - Riverwalk at Edwards Edwards/Denver Offices -Emerald Building Suite G-1 970.926.1700 Thursday, Dec. 6 -Wed., Dec. 12, 2012

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23

win $200

EVERY WEEK IN THE BIGGEST LOSER GAME CHALLENGE

Check the team you think is going to lose this week. Fill in your contact info at the bottom and drop off this ballot to one of the businesses below. We DO NOT accept photocopies. Entry is FREE of charge. Deadline to submit is Wednesday noon. Submissions by mail are not accepted. One entry per week. Submissions of more than one entry will disqualify all of your submissions. Must be 21 or over to enter.

THURSDAY, DEC 13 Cincinnati Bengals @ Philadelphia Eagles

SUNDAY, DEC 16 Indianapolis Colts @ Houston Texans Green Bay Packers @ Chicago Bears Washington Redskins @ Cleveland Browns Minnesota Vikings @ St. Louis Rams Tampa Bay Bucs @ New Orleans Saints New York Giants @ Atlanta Falcons Denver Broncos @ Baltimore Ravens Jacksonville Jaguars @ Miami Dolphins Carolina Panthers @ San Diego Chargers Detroit Lions @ Arizona Cardinals Seattle Seahawks @ Buffalo Bills

SLACKLINE –––––––––––––

[From page 11]

“I couldn’t even step on the first time – it was so, so hard,� says Davis, who got a slackline at Teva and practiced three to four hours per day during the summer. “I’m surprised when people can get on and even take two steps. You just can’t get disgruntled. You just have to practice and commit.� It helps that Davis is naturally athletic. He plays football and basketball – his mom, an elite mountain biker, calls them the “all-American sports� – and is a freestyle skier in the winter. But he claims slacklining is his favorite, and carries his ratchets and lines everywhere in a backpack. For a program this fall at The Vail Academy, Davis invited representatives from Gibbons do a presentation and explain the sport to his classmates. Josh Beaudoin runs the company’s outreach program and came to the school, where he was blown away by the talented students. But none impressed him like Davis. “I see a lot of potential in Davis. He really does have the opportunity to take slacklining to the next level – he already is,� says Beaudoin, who invited Davis and Amy to Moab. “As a young kid, he really needs to find his niche, but if he decides slacklining is it, he has a major head start.� ‘Kids these days’ Like many new and bizarre sports – say, snowboarding in the 1970s – slacklining has run into vocal opposition. Davis likes to practice outside at parks, but community members have told him it’s bad for trees and basketball poles. At school, he’s occasionally allowed to string a line on the volleyball court, although he’s often given questioning looks by teachers. “People like to make snap judgments about something new, using that ‘kids-these-days’ mentality,� Amy says. Highlining in particular has drawn ire for its seemingly reckless dangers, yet Beaudoin and others call it safer than rock climbing. In Moab, the three lines – Davis crossed the 22-foot and 47-foot lines, and fell on the 60-footer – were anchored to the rock with bolts. Amy is adamant that the sport is safe, and understands that many of the worries are related to her son’s age. “I have to be sure I lead him in the right direction, but when you research something and find it’s safe, there’s no reason not to help him make it a life goal,� Amy says. “He has excelled at so many things, but this is a dream of his, and how can I stop that?� After watching the video, Davis begins practicing sends and stalls in the living room, where a metal contraption holds a trickline. Compared to his other activities, slacklining is relatively inexpensive: The lines are around $80, and in-house stands like Davis’ aren’t required when parks allow the sport. If the Moab trip and record is any indication, a small but growing fringe group is ready to embrace slacklining and young athletes like Davis. He hopes to be on the frontlines when it makes the jump from novelty hobby to serious sport, and take a spot alongside the youngest current pro, 15-year-old Alex Mason of California. “I think he’s a circus child,� Amy says as Davis practices. “We’re seriously going to take this show on the road. I mean, he juggles while on the slackline.� Without missing a beat, Davis looks at her and walks easily down the line. “I don’t juggle yet, Mom,� he says. “I try though.� SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com

"

$ # % % "

7  wings $ 50  1. High  Life

$

Sunday  NFL  Specials!

Kansas City Chiefs @ Oakland Raiders Pittsburgh Steelers @ Dallas Cowboys San Fran. 49ers @ New England Patriots

MONDAY, DEC 17 New York Jets @ Tennessee Titans

TIE BREAKER

TOTAL SCORE OF THIS WEEK’S BRONCO GAME:______

re House Vail

Name: _____________________ Address: _____________________

Phone: _____________________ Date of Birth: _____________________

re House Vail re House Vail

! % ! %

Where the girls are... Open House & Holiday Cheer Friday’s Dec. 7th, 14th and 21st. 3 pm-7pm Refreshments, Holiday Instore Promotions Handbags, Jewelry, Clothing Open Sundays for Holiday Shopping 12-5 pm

re House Vail Vail 24

sneakpeak

LionsHead |

Edwards

Thursday, Dec. 6 -Wed., Dec. 12, 2012

Vail | Avon | Eagle

t &EXBSET 3JWFSXBML t .PO 4BU

Calendar of Events

Friday, Dec. 7 Talk Derby to Me at Crazy Mountain Crazy Mountain Brewery is hosting two Roller Derby events this weekend. Friday is a meet and greet with the local Roller Derby league, 10th Mountain Rollers, from 5 p.m. to 7 p.m., a great way to find out more about the league. On Saturday they host the after party for the derby bout and the Freedom FC Soccer match. The games will be at 4 p.m. and 6 p.m. at the WECMRD Field House. The party is 6 p.m. to 10 p.m. at Crazy Mountain.

Thursday, Dec. 6 Winter photography workshop

Deepen your love and appreciation for our natural surroundings through photography this winter. Commercial and editorial photographer, Steven DeWitt, will help you capture the emotion or create the vision in your photographs that can be so difficult to accomplish. $80 for a one-day workshop with a three-student minimum. Classes meet from 9 a.m. to 5 p.m. Call 970-479-2292.

Friday, Dec. 7 Speedy Steve Fundraiser

Steven MacCutcheon returns to competitive snowboarding after a traumatic brain injury. This fundraiser at the Alpenrose Restaurant in Vail will help cover MacCutcheon’s race travel and equipment expenses. The event begins at 5:30 p.m. this Friday.

Friday, Dec. 7 Memory Tree Lighting in Gypsum

hourly drawing with purchase. Bring a new toy or food item country-blues inspired Americana. Food and drink costs apif you would like to donate to the Bright Future Foundation. ply.

Come to the Gypsum Public Library for the first annual Wednesday, Dec. 12 Memory Tree Lighting Ceremony with children’s crafts, hot Saturday, Dec. 8 Eagle Ranch tree lighting Forbidden Broadway Show cocoa and cookies, holiday readings on the lawn and a very Come kick off Christmas in Eagle Ranch at 6 p.m. at the A hilarious musical presentation poking fun of some of special visit from Santa. Event starts at 5:30 p.m. and is free. Addison Center in Eagle Ranch, 1180 Capitol Street, for the Broadway’s best hits is presented by the Vail Valley Theneighborhood’s annual tree lighting. atre Company at 7:30 p.m. The intimate setting of The Fitz Friday, Dec. 7 and Saturday, Dec. 8 Lounge at Vail’s Manor Vail creates the perfect backdrop for Star Light, Star Bright at the Vilar this side-splitting romp. The $50 ticket price includes two This is a dazzling evening of dance and song presented by Saturday, Dec. 8 drinks, appetizers and the show. Total capacity is only 75 Friends of Dance. Proceeds benefit the VPAC’s Community Winemakers dinner at Vin 48 guests, so you know you’ll be close to the action. Performance Fund, and the show features the Vail Youth A special winemakers dinner at the Avon restaurant features The after-party will be an extra-special event available for Ballet Company, Vail Performing Arts Academy and Battle three iconic Italian producers: Sasa Radikon, Luca Roagna the first 50 ticket buyers for no additional charge. EnjoyMountain High School Show Choir. Show starts at 6:30 p.m. and Sebastiano DeBartoli. Chef Charles Hays has created a dancing and on-request live music from Vail legends Bob at the Vilar Performing arts Center in Beaver Creek. Tickets mouth-watering, five-course menu to compliment the unique Finnie and Don Watson, as well as members of the cast. See character of these traditional family-owned Italian classics. are $20 at www.vilarpac.org. For more info see www.vin48.com. Event starts at 7 p.m. www.vvtc.org for more info and tickets.

Friday, Dec. 7 and Saturday, Dec. 8 Old-Fashioned Riverwalk Christmas

The Edwards Riverwalk unveils 12 storefront windows painted by local artists. Ballots will be placed throughout Riverwalk for people to vote on the best window. Also enjoy holiday music and carolers, Christmas cookies and cocoa. Also bring items to donate to the Toy Drive for Toys for Tots, which will be collected by businesses.

and $95 includes dinner and wine pairing.

Sunday, Dec. 9 Winter Farmer’s Market in Edwards

Wednesday, Dec. 12 Whiskey Grass Wednesday at Route 6

Route 6 Cafe in EagleVail offers live bluegrass and drink Come to the Colorado Mountain College campus in Edwards specials from 8 p.m. to midnight every Wednesday. for the first annual winter farmers market, held weekly on Sundays from 10 a.m. to 2 p.m. Shop for fresh produce, stor- Wednesday, Dec. 12 age fruit, eggs, jams, grass-fed meat, salmon, artisan food, Vail 50th party at the Sonnenalp prepared foods, bakery items and more. The Vail hotel celebrates the town and mountain’s 50th anniversary with a cocktail reception ($25 includes drink and Friday, Dec. 7 and Saturday, Dec. 8 apps) and book signing from 7 p.m. to 8 p.m. with Shirley Wednesday, Dec. 12 Cos Bar Holiday Open House Welch, author of “Vail: The First 50 Years.� From 8 p.m. on, The Riverwalk beauty boutique opens its doors from 4 p.m. Live Music on the Tailgate in Vail the Fabulous Femmes sing the tunes from the 60s, 70s and to 7 p.m. both nights to celebrate the holidays with door Live music at Bearfish Bar and Grill in Vail kicks off at 9:30 80s. $19.62 cover includes a drink. prizes, hors d’oeuvres, complimentary consultations and an p.m., featuring Texas Brandon and Junkyard Jason playing

Happy Hour

2 Wells & Drafts $ 50

99

$

*Whitening ($350 value)

5 Wines

$

Live Music Thursday’s 9 pm-�close Serving Lunch and Dinner

Riverwalk in Edwards 970-�926-�2756

* with exam and cleaning

“25 Years of Service� Todd H. Shainholtz, D.D.S.

(970) 328 - 6347

Why should you buy Custom Metal Work? Reason #1 to Go Custom:

Your living room looks exactly like your neighbor’s - and it scares you. You’re not your neighbor’s clone, so why would you want your home to look just like theirs? Having

doors and furniture means creating something that’s unique and not settling for the same stuff you see everywhere.

www.DentalArtsofEagle.com

949-0961

“We care about people... not just teeth.�

Across from Route 6 Cafe

41266 Hwy 6

Thursday, Dec. 6 -Wed., Dec. 12, 2012

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25

sneakSHOTS | Who’s Up To What

Come see Tsering at Belle and Brand women’s boutique in the Riverwalk, Edwards. Belle and Brand is a contemporary women’s boutique with a European flair.

Looks like Jeff lost the bet with Chris! Giants crushed the Packers last week so Jeff had to wear a Packers Jersey at CafĂŠ 163. Make sure you tell Jeff he looks great in green and yellow.

Check out the coupon on page 2 for 40 percent off jewelry this week at Portofino in the Edwards Riverwalk. Jenny will help you with any and all of your jewelry desires.

Looking for a great gift for the special lady in your life? Stop into Ptarmigan sports in Edwards and ask Sarahbeth and Laura for the most popular items for women this Christmas.

Pre-order your holiday desserts now Serving breakfast, lunch & dinner daily.

Book your holiday dessert making demonstrations and parties

Now Open! Full Service Bakery!

Stop in and say “What’s up? � to Hutch at Pazzo’s in Vail Village. While you are there, grab a slice of pie, a beer, and drop off your SneakPEAK Biggest Los er ballot for a chance to win $200.

These cute loveable plush pets can be found at Wishes in Avon. Wishes has a HUGE selection of toys, stuffed animals, clothes and more for all of the little ones in your life. Pictured: Sally and Marti.

As the season changes around you it’s a good time to review your life insurance needs. Call Mike today!!

We take gluten-free orders with 24 hrs notice

Call Michael Neff Insurance

Next to the Bookworm

26

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Thursday, Dec. 6 -Wed., Dec. 12, 2012

949.5633 www.michaelneffagency.com Located in the Slifer, Smith & Frampton Building in Avon

Agave | 1060 West Beaver Creek Blvd. | 970.748.8666 Avon Bakery & Deli | 25 Hurd Lane | 970.949.3354 Cima | 126 Riverfront Lane | 970.790.5500 Blue Plate | 48 East Beaver Creek Blvd. | 970.845.2252 Bob’s Place | 100 West Beaver Creek Blvd. | 970.845.8566 Carniceria Tepic | 240 Chapel Place | 970.949.6033 China Garden | 100 West Beaver Creek Blvd. | 970.949.4986 Columbine Bakery | 51 Beaver Creek Place | 970.949.1400 Domino’s Pizza | 51 Beaver Creek Place | 970.949.3230 Fiesta Jalisco | 240 Chapel Place | 970.845.8088 Geno’s Sandwiches | 100 West Beaver Creek Blvd. | 970.949.0529 Gondola Pizza | 240 Chapel Place | 970.845.6000 Loaded Joe’s | 82 East Beaver Creek Blvd. | 970.748.1480 Montanas Cantina and Grill | 82 East Beaver Creek Blvd. | 970.949.7019 Northside Coffee and Kitchen | 20 Notingham Rd. | 970.949.1423 Nozawa Sushi | 240 Chapel Place | 970.949.0330 Pazzo’s Pizzeria | 82 East Beaver Creek Blvd. | 970.949.9900 Subway Avon | 47 E. Beaver Creek Blvd. | 970.949.1312 Swiss Hot Dog Company | 101 Fawcett Rd. | 970.467.2013 Taqueria No Se Hagan Bolas | 91 Beaver Creek Place | 970.845.7959 Ticino | 100 West Beaver Creek Blvd. | 970.748-6792 Vin 48 | 48 East Beaver Creek Blvd. | 970.748.9463

LD

Organic Deli

BLD

Contemporary Latin

LD

$$$

Contemporary American

BLD

$$

Casual American

BLD

$

Mexican

BLD

$

Chinese Cuisine

LD

$

European Cafe & Bakery

BLD

$

Pizza

LD

$

Mexican

BLD

$

Italian Sandwiches

LD

$

Pizza

LD

$

Coffee House

BL

$

Southwest Grill

LD

$

Coffee House

BL

$

Sushi & Asian, Thai

LD

$$

Italian/Pizza/Grinders

LD

$

Sandwiches

BLD

$

Hot Dogs & Soup

L

$

Mexican

LD

$

Italian Food & Pizza

LD

$

Rustic American

D

$$

Organic/Local American Cuisine

BLD

$$$

Contemporary American

D

$$$

Steakhouse

LD

$$$

American Comfort

LD

$$

Pizza & Sandwiches

LD

$

Tex-Mex

BLD

$

Steakhouse & Saloon

LD

$$

BBQ & Deli Sandwiches

LD

$

Asian Fusion & Sushi

LD

$$

Contemporary American

LD

$$$

Seasonaly Focused Fine Dining

D

$$$

Coffee/Breakfast/Wine/Tapas

BLD

$$

French Cuisine

D

$$$

Tapas Bar and Lounge

D

$$

Gelato, Chocolate & Wine

LD

$

Classic American Grill

BD

$$

D

$$$

$ $

BEAVER CREEK 8100 Mountainside Bar & Grill | Park Hyatt Beaver Creek | 970.949.1234 Beano’s Cabin | 210 Plaza Way | 970.754.3463 Beaver Creek Chophouse | Beaver Creek Lodge | 970.845.0555 Black Diamond Bistro | 120 Offerson Road | 970.949.1251 Blue Moose Pizza | 76 Avondale Ln. | 970.845.8666 Coyote Cafe | 210 The Plaza | 970.845.9030 Dusty Boot Saloon | 210 Offerson Rd. | 970.748.1146 Flying Pig Sandwich Shop | 76 Avondale Ln. | 970.845.0333 Foxnut Asian Fusion and Sushi | 15 W. Thomas Place | 970.845.0700 Golden Eagle Inn | 118 Beaver Creek Plaza | 970.949.1940 Grouse Mountain Grill | 141 Scott Hill Rd. | 970.949.0600 The Metropolitan | 210 Offerson Road | 970.748.3123 Mirabelle Restaurant | 55 Village Rd. | 970.949.7728 Osprey Lounge | 10 Elk Track Ln. | 970.754.7400 Rimini Cafe | 45 W. Thomas Place | 970.949.6157 Rocks Modern Grill | 27 Avondale Le. | 970.845.9800 Saddleridge | 44 Meadow Ln. | 970.754.5450 Spago | The Ritz Carlton, Bachelor Gulch | 970.343.1555 Splendido at the Chateau | 17 Chateau Ln. | 970.845.8808 Toscanini | 60 Avondale Ln. | 970.754.5590

SCAVENGER HUNT Perfect for birthdays, weddings, family reunions, school events, or corporate team building. Available for all ages, group sizes and themes. Include walking, biking, mobile hunts and self -led hunts.

www.rockymountainscavengerhunts.com melinda_tierney@hotmail.com Call Melinda at 970.445.8885

Contemporary Colorado Cuisine Seasonal American

D

$$$

Rustic American & Seafood

D

$$$

Italian Pasta Grill

D

$$$

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

Mexican & Tex/Mex

Pricing

AVON

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

Knows...  Agent  Growth We take care of our agents as a local office and as a national company! For 2012, net agent growth through October per the National Association of Realtors was as follows: Coldwell Banker - down 275 agents from 2011 Century 21 - down 1,375 agents from 2011 Re/Max - Up 745 agents from 2011 Keller Williams - Up 3,832 agents from 2011 Call us to learn why we are consistently the fastest growing real estate company in the country!

Catherine Zeeb, PhD, CACIII

Spiritual, Addiction, Family, Individual and Teen Counseling 9 Week Intensive Recovery Program 6 Week Teen Program

Call for appointments and information

Call us at 476-1600 or 328-2327 Check us out on www.KWVail.com online or KWVail in the mobile APP store Thursday, Dec. 6 -Wed., Dec. 12, 2012

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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 The Bowlmor CafÊ | 50 Chambers Ave., Eagle | 970.328.BOWL Brush Creek Saloon | 241 Broadway, Eagle | 970.328.5279 Dietrich’s Cafe | 313 Chambers Ave., Eagle | 970.328.5021 Dog House Grill | 10663 Highway 6, Gypsum | 970.524.1660 Dusty Boot | 1099 Capitol St., Eagle | 970.328.7002 Eagle Diner | 112 Chambers Ave., Eagle | 970.328.1919 Ekahi Grill and Catering | 116 Park Street, 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., Eagle | 970.328.4043 Gypsum Grill Steakhouse | 686 Trail Gulch Rd., Gypsum | 970.524.7365 H.P.’s Provisions | 1160 Capitol St., Eagle | 970.328.5280 Heidis Brooklyn Deli | 150 Cooley Mesa Rd., Gypsum | 970.777.3663 Luigi’s Pasta House | 1143 Capitol St., Eagle | 970.328.5400 Manto’s Pizza | 106 Oak Ridge Ct., Gypsum | 970.524.6266 Moe’s Original BBQ | 630 Grand Ave., Eagle | 970.337.2277 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’s Grind | 330 Broadway Ave., Eagle | 970.328.9384

EAGLE-VAIL

Ristorante Ti Amo | 40982 US Highway #6 | 970.845.8153 Route 6 Cafe | 41290 US Highway #6 | 970.949.6393

L

$

Eclectic American & Sunday Brunch

LD

$$

Omelets, burritos and more

BL

Kid’s menu Reservations Outdoor seating Catering Take-out 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

$

Rustic Home Brew Pub / Music / Patio

$

American Cuisine/ Bowling

LD

$$

TexMex

BL

$

Coffee, Sandwiches, Soups, Ice Cream

BL

$

LD

$

Steakhouse/American Cuisine

LD

$$

Traditional American Diner

BLD

$

Hawaiian Style Food

LD

$

Authentic Mexican

LD

$

Mexican

LD

$

Chinese

LD

$$

Casual American

LD

$

Steakhouse

LD

$

BLD

$

Soups & Sandwiches

BLD

$

Pasta & Pizza

LD

$$

Pizza

LD

$

Barbecue

BLD

$

Southern Eclectic

BLD

$

Creative American

LD

$$ $$

Classic Italian

LD

Italian/Pizza/Grinders

LD

$

Breakfast & Lunch Sandwiches

BLD

$

German and European market cafe

LD

$

Coffee & Sandwiches

BL

$

Italian, Pasta

LD

$$

Eclectic American

BL

$

American Cuisine

LD

$$

Homemade Bakery & Soup

BL

$

Coffee & Crepes

BL LD

$

Sandwiches American

B LD

$

Contemporary Italian

BLD

$$

High End Tapas

D

$$

Contemporary American

LD

$

Tasting/Wine Bar, Paninis

LD

$

Mexican

BLD

$

EDWARDS Balata | 1265 Berry Creek Rd | 970.477.5353 Bonjour 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

$

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35 Fondue for two

Every Friday Night. Your new Friday Night Tradition!

10

$

cheese plates

5

$

wine

4RUST 4HE %XPERTS "EST $OCTORS IN !MERICA YEARS 2UNNING

PLASTIC SURGERY CENTER

renewyourlooks.com s 970-766-FACE (3223) %DWARDS 6ILLAGE "LVD s 3UITE s %DWARDS #/ Private In-Office Operating Facility

Devinder S. Mangat, M.D., F.A.C.S.

970-926-1393 | corner at edwards | eatdrinkinc.com | Open M-Sat 11 am - 8 pm, Sun 12 pm - 6 pm 28

sneakpeak

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Thursday, Dec. 6 -Wed., Dec. 12, 2012

•

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$

Over 30 wines by the glass Daily Happy Hour 4-6 pm

• • •

Board Certified by the American Board of Facial Plastic and Reconstructive Surgery and the American Board of Otolaryngology

• • • •

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 Kitchen & Pub | 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

$

Contemporary American

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

BLD

$

Continental

LD

$$

Regional American

BLD

$$

Casual American

LD

$

American

LD

$

American

BLD

$

Steaks/Seafood

D

$$

American

BLD

New American

D

$$$

Casual American

LD

$$

American/Western

LD

$$

Authentic Italian

D

$$

Pizza and Italian

LD

$

American Bistro

LD

$$

Steakhouse, AprĂŠs and Dinner

D

$$$

Mountain Fare/Steakhouse, AprĂŠs,

BLD

$$$

Contemporary American

LD

New American

D

American Pub

LD

$

Asian Cuisine

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 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 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 CinÊBistro | 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 Gohan Ya | West Vail Mall | 970.476.7570

NFL Special %

30 Off All Apps & Pizzas All mug club members during NFL games

Happy Hour Daily 4-6 pm 3 drafts, $5 Selected glasses of wine $4 Well cocktails, $6 Appetizer Special $

105 Edwards Village Blvd Edwards, CO 970.926.2739

$

$ $$$

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

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

• •

• • •

•

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

•

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

All You Can Eat Fall Special $ 95 $ 95 $ 95 or Grilled or Roasted BBQ

19

18

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Chicken Ribs Salmon Biggest Loser Football pool drop off location

AprĂŠs 2 pm daily Beer & 2 tacos $6 Big Margarita $5 7BJM 7JMMBHF t

Thursday, Dec. 6 -Wed., Dec. 12, 2012

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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 Sandbar Sports Grill | West Vail Mall | 970.476.4314 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 Wendy’s Alpine Coffee Shop | 4695 Racquet Club Dr. 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

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

Dec. 15 & Dec. 16 2pm -­ 6pm

Call Now to Register Mountain Living, Mountain Learning... in in the the heart heart of of the the Vail Vail Valley Valley

970-­569-­2900 www.coloradomountaincollege.com/edwards

30

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Thursday, Dec. 6 -Wed., Dec. 12, 2012

$$$

$ $$ $

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

$$

$ $

Americana

BLD

$

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

$$$

Pastries

BL

$

Casual American

BLD

$

Sushi and Pacific Spices

D

$$

Coffee & Sandwiches

BL

$

3rd Annual Holiday Bakeshop Make, Bake, Share, Wrap and bring home dozens of holiday cookies and treats.

$

Men’s Haircuts

17

$

The Barber’s Den Edwards Edwards Plaza Plaza Bldg. Bldg. 970-926-8091 970-926-8091

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

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

970.446.7912 info@sneakpeakvail.com Publisher...Erinn Hoban Editor...Melanie Wong Ad Director...Kim Hulick The Glue...Shana Larsen Reporter...Phil Lindeman Ad Sales...Brand Bonsall ©2011 sneakPeak. All rights reserved.

Celebrate the Holidays at EagleVail Pavilion Consignment Furniture... RedeďŹ ned New Furniture Daily!

970-949-0989 222 Chapel Place Avon, CO 81620 www.nestvail.com

BOOK TODAY! debbiebarnes@eaglevail.org

970-790-1218 • www.eaglevail.org

& & &

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installation is an important part of a beautiful floor, we employ a great staff of fully trained professional installers. We stand behind your new floor with a lifetime installation guarantee.

“Great Values are still available in Beautiful New Flooring!�

President, Ruggs Benedict Carpet One

Serving the Vail Valley since 1972 810 Nottingham Road, Avon 970-949-5390 • www.ruggsbenedict.com Thursday, Dec. 6 -Wed., Dec. 12, 2012

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Thursday, Dec. 6 -Wed., Dec. 12, 2012

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