SneakPEAK Feb. 21, 2013

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Thursday, Feb. 21 - Feb. 27, 2013

Rumble in Minturn Horses, riders and skiers return for second annual skijoring weekend

Meet Dick Dirkes

Memories of a 10th Mountain veteran

Q&A with “Death Grip” author

A climber’s escape from Benzo madness

Dinner and a show

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The cast of “Spamalot.” Monty Python’s humorous musical returns to the Beaver Creek Vilar Center on Feb. 27. Photo special to SneakPEAK.

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Silliness in art form

Monty Python’s “Spamalot” comes to Beaver Creek, followed by classical music and Cirque Mechanics. SneakPEAK staff report.

O

n Wednesday, Feb. 27 at 7:30 p.m., the Vilar Performing Arts Center will once again welcome Monty Python’s “Spamalot” to its stage.

Winner of the 2005 Tony Award for Best Musical, Monty Python’s “Spamalot” is the outrageous musical comedy lovingly ripped off from the film classic “Monty Python and The Holy Grail.” Based on the Tony Award winning direction of Mike Nichols, with a book by Eric Idle and music and lyrics by the Grammy Award-winning team of Idle and John Du Prez, “Spamalot” tells the tale of King Arthur and his Knights of the Round Table as they embark on their quest for the Holy Grail. Flying cows, killer rabbits, taunting Frenchmen and show-stopping musical numbers are just a few of the reasons this musical is beloved by audiences everywhere. “’Spamalot’ is a true highlight of our Broadway series this season,” says Kris Sabel, executive director for the Vilar Performing Arts Center. “They were a huge hit last time they came to Beaver Creek, and we’re delighted to host them again – it should be good, light-hearted fun.” Monty Python’s “Spamalot” is one of Broadway’s most successful shows to date, receiving 14 Tony nominations and with more than 1,500 performances seen by more than two million people during its first run. Monty Python’s “Spamalot“ raises silliness to an art form, according to The Sunday Times, and has been hailed as a “no-holds-barred smash hit” by The New Yorker. Tickets for “Spamalot” are $78 to $98 (based on seating) and are available at www.vilarpac.org or by calling the VPAC box office at 970-845-TIXS. The sounds of Broadway on the Vilar stage don’t end with “Spamalot” either. Neil Berg’s “100 Years of Broadway” comes on Tuesday, March 12. The show brings a musical revue of Broadway’s most celebrated shows featuring a cast of five Broadway stars accompanied by a live band. “100 Years of Broadway” recreates the greatest moments from the finest shows of the century, featuring the actual stars of shows such

as “The Phantom of the Opera,” “Les Miserables,” “CATS,” “Jesus Christ Superstar” and “Jekyll & Hyde.” Tickets are $65. Until then, the Vilar will also host the Colorado Symphony Orchestra on Tuesday, March 5.

Performances coming to the Vilar

- Monty Python’s “Spamalot” Wednesday, Feb. 27 at 7:30 p.m. -- $78 to $98 - Haydn C Major Cello Concerto and Mozart No. 40 “The Great” with the Colorado Symphony Orchestra Tuesday, March 5 - $55 - Cirque Mechanics Thursday, March 7 - $45/ $65 - Steep Canyon Rangers Friday, March 8 - $28 - Neil Berg’s “100 Years of Broadway” Tuesday, March 12 - $65 - Bill T. Jones/Arnie Zane Dance Company presents “Play and Play: An Evening of Movement and Music” Friday, March 15 – $65 - Gladys Knight Monday, March 18 - $155/$175 - The Jason Bishop Show Tuesday, March 19 - $32/$42 - Orpheus Chamber Orchestra with Richard Goode, Piano Fine, Schumann & Mendelssohn Wednesday, March 20 - $65/$85

Their performance will include Haydn’s lyrical and virtuosic cello concerto, featuring the Symphony’s principal cellist, Silver Ainomäe. Paired with Haydn’s Cello Concerto No. 1 in C Major will be one of Mozart’s most greatly admired works, his Symphony No. 40, a work that has been described at passionate, tragic in tone and intensely emotional. The symphony will be followed on March 7 with two

[See MONTY PYTHON, page 16]

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High-octane and skiing riding A skier flies over a jump at last year’s Minturn skijoring event. Skiers hit speeds of 60 mph over the course of a run, which usually lasts less than a minute. R Stookey Productions photo.

Minturn hosts second annual skijoring weekend. By Laura Lieff

Y

ou think skiing and horseback riding are extreme sports? Try mixing the two together. That’s what a group of skiers and riders will be doing in Minturn on Saturday, Feb. 23 and Sunday, Feb. 24 for their second annual skijoring event.

Never heard of skijoring? President of Rocky Mountain Skijoring Sherry Graham describes the sport as “a combination of water skiing, snow skiing and jousting.�

Catch the action

What: Skijoring in Minturn When: Feb. 23 and 24 Kids race: 11 a.m. Calcutta: noon Adult races: 1 p.m. (All times are approximate) Registration: 8 a.m. the day of the events at the Turntable Restaurant. Notes: This is an outdoor event so dress appropriately. Lawn chairs are recommended. Alcohol and pets are prohibited. Parking: Free event parking available in the municipal lot across from the Turntable Restaurant. More info: Sherry Graham at 970-376-4016.

More specifically, it is a winter sport where a person on skis holds onto a rope in one hand and a wand in another and is pulled by a galloping horse and rider down a snow course. The skier races down the course, trying to catch as many hanging rings as possible, soaring off jumps and weaving through cones. The skier with the most rings and fastest time wins. It requires a combination of skiing skills, precision and guts. According to Rocky Mountain Skijoring Director Bruce Stott, with the horses galloping full-speed and the skiers whipping around the course and shooting off the eight-foot jumps at up to 60 miles per hour, the event is unique thrill ride that is incomparable to any other sport out there. “’Joring is not like skiing,� he says. “No matter what you do, you are going the speed of the horse and turning just increases your speed. I have been in love with the sport the minute I started.�

A horse and rider barrel down Harrison Ave. in Leadville, the site of the area’s other nearby skijoring competition. Minturn hosts its own skijoring event this weekend. Steve Sunday photo.

SKIJORING

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Thursday, Feb. 21, 2013 -Wed., Feb. 26, 2013

A horse, rider and skier careen down the 820-foot long course at at the 2012 edition of the Minturn skijoring weekend. The adrenaline-pumped event returns to town on Feb. 23 and 24. Zach Mahone photo. Competitors from all over the Rocky Mountains are expected to gather in Minturn to compete at the event, which benefits the Mountain Valley Horse Rescue – a nonprofit dedicated to the rescue, rehabilitation and adoption of abused, neglected and abandoned horses. Established in 2004, the organization aims to reduce the number of cases involving horse abuse through community outreach and educational programs. Off to the races On both Saturday and Sunday, the fun begins at 11 a.m. with a kids race (they are pulled by snowmobiles instead of horses and do not do the jumps or rings), the Calcutta races at noon (in which people can bet on the skier/horse/ rider teams) and the regular adult races at 1 p.m. The adult races will feature three divisions: The sport division for new skijorers, the open division, the professional division and the legends division is for those who have at least 10 years of experience or are older than 40 years. Registration is at 8 a.m. on the day of the event at the Turntable Restaurant in Minturn. Graham, who is also a rider and will be competing in the open division, expects a large and assorted turnout to this year’s event. “Last year we had 30 people competing, and this year I expect more,” Graham says. “The riders are a diverse group of people – we see rednecks, dreadlocks and everyone else you can imagine.” Graham says that dedicated skijorers travel all over the United States to compete at a growing number of skijoring events. She has traveled to Canada, New Hampshire, Mon-

tana, Wyoming and Idaho to compete, in addition to Colo- ment, the town of Minturn will be bustling all weekend with fun activities going on in addition to the races. There will be rado skijoring events such as Leadville and Silverton. vendors, a bake sale and a silent auction featuring items such as chiropractic and acupuncture treatments, salon packages, Horsepower and more While skijoring might seem like a fringe sport invented by gift cards from restaurants and more. For those who are spectating and not participating, Grabored mountain folk, it actually began several hundred years ham suggests arriving at noon to bet on the Calcutta event ago in Scandinavian countries as a way to travel during the or 1 p.m. to watch the action. The events will end at aplong winters, often using dogs or horses. In the mid-1950s, proximately 4 p.m. both days, and the awards ceremony will skijoring found its way to North America, where ranchers take place on Sunday at Magustos restaurant after the races turned it into a sport by attaching a long rope to the saddle conclude. horn of a horse that was ridden at high speeds down a long Since this is an outdoor event, lawn chairs are recomstraightaway. mended, but alcohol and pets are prohibited. Free parking Since 1999 the North American Skijoring Association has is available at the municipal lot across from the Turntable been organizing races, and the organization’s first sanctioned Restaurant. skijoring race took place in 2000 in Frisco. Since then, skiBoth Graham and Stott are looking forward to the event joring has become a highly specialized competitive sport and are hoping that it garners more interest in skijoring – with competitions taking place in more than five states and especially from those who have never experienced the sport in several countries worldwide. In some parts of the world, before. skiers are pulled behind dogs, mules or snowmobiles instead Stott says that spectators need to see the sport to believe it, of horses. and that they’ll will find it thrilling, exhilarating and actionStott, who has been a skier for the sport for 15 years, first competed in the 2000 Frisco skijoring race and won. packed. “My favorite part is the start,” says Stott. “A wound-up “I won $1,800 dollars and have been hooked ever since,” he says. “The sport is amazing. A crazy and talented skier horse comes up to you, gives you a rope and says ready? Full hooks up with a nutty racing quarter horse to race down an speed in two strides. Come play or watch!” For more information, visit www.downtownminturn.com 1,000-foot course filled with eight-foot jumps, gates and rings the skier must ‘joust.’ It’s amazing what goes on in 15 or contact Graham at 970-376-4016. seconds.” SneakPEAK writer Laura Lieff can be reached at A two-day event info@sneakpeakvail.com While skijoring events bring more than enough excite-

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Dick Dirkes, at a 10th Mountain veterans reunion at Ski Cooper last season. Photo courtesy of Jim Horan.

man skiing

The last

A chat with 10th Mountain Division veteran Dick Dirkes. By Melanie Wong.

J

ust to the left of the doorway at Dick Dirkes’ Edwards home is a small metal plaque. On its worn surface are a pair of crossed swords and skis, and it reads, “Herein dwells a dedicated skier.”

joined by soldiers who knew how to ski – I knew how, but I wasn’t a strong skier. The men who were in the 10th were mostly farmers, foresters – people who knew how to work with animals.

SP: You spent about 10 months training in these mountains. What was life like at Camp Hale? DD: You have to realize I’d never been west of the Mississippi. It was quite an impressive and arduous trip here by train. The camp was huge – they finished it in seven months and it had the capacity for 14,000 people. Had it been a town, it would have been the third largest The crest is more than decorative, considering that Dirkes, a nearly 89-year-old veteran town in Colorado at the time. of the famed 10th Mountain Ski Division, still lives in the mountains and skis more vertical The area was called Pando Valley, and it was a huge shipping point. Minturn was a boomfeet at Vail than many people half his age. At the annual Vail reunion event for 10th Moun- town at that time. tain veterans next Tuesday, Dirkes will also be one of two vets skiing. He’ll be joined by Massachusetts vet Jimmy Nassar – others will only be joining for off-mountain festivities, due to health limitations. These 10th Mountain men, who trained at nearby Camp Hale during World War II as the country’s light infantry special mountain troops, skied the slopes of the Rockies long before most modern ski bums were ever born. A handful of them still meet up for lunches, ski trips and other mountain activities, bringing along their now-grown families. However, as Dirkes is quick to point out matter-of-factly, the attendance at these events is dwindling, as many veterans have passed away and many more face health ailments. That fact makes it even more impressive that Dirkes is still racking up ski days on the mountain. Of course, he’s slowed down considerably, picking his runs with care. His fingers aren’t as nimble as during his days tying up packs in Camp Hale – it takes him a little longer to wrangle on his ski boots (but really, who puts on ski boots quickly?) – and he’s still recovering from a recent shoulder surgery, but he’s spry and enthusiastic as ever. “I’ve slowed down – but it’s a 1924 machine!” he says, laughing. During a recent visit with Dirkes, SneakPEAK caught up with the veteran to chat about those early days at Camp Hale, 1940s ski equipment and why the Rocky Mountains called the New York native back to the slopes. SneakPEAK: How did you end up at Camp Hale as part of the ski troops? Dick Dirkes: I’m from Long Island, and I first learned to ski in the ‘40s. My parents had a place in the Pocono Mountains, and we’d go up there for New Year’s or Christmas – I was Dick Dirkes, a World War II veteran, learned his mountaineering skills at the area’s famed Camp Hale. At 89 years old, the Edwards resident still skis Vail at in sixth or seventh grade. The war came on and Pearl Harbor was bombed. I was 18 and was going to be drafted. least several times a week. Kent Pettit photo. I had several options: I knew how to sail and I knew how to ski. Then they started what [See 10TH MOUNTAIN, page 26] they called the “ski troops” and I ended up here in Camp Hale in 1943. By and large, I was

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heavy winter of snowfall caused Middle Creek – a tributary of Gore Creek – to overflow and run through the doors of the The Vail Public Library first opened their doors on July library, flooding the bottom floor of the building. 4, 1983. Their look was sleek for the time -- the furnishings “That flood in 2011 completely washed out our commuwere new, carpet was fresh and reading tables in top form. Now, 30 years later, the library can claim similar status as they reopen after a mass and much-needed remodel. March 1 – March 15: San Miguel de Allende The library, which reopened basic services to the public Mexico art and photography exhibit in July of 2012, had previously been closed to the public in March 7: A celebration of mountaineering April of that year to entirely gut the building and begin anew. honoring Dick Pownall – one of the original “We had to do a substantial amount of work on the interior members of the 1963 team of Americans who – it was a major renovation of the entire facility,” says Lori ascended Everest. Barnes, the head librarian at the Vail Public Library. “We March 16 – March 31: Charmayne Bernhardt were able to open a miniature library at Dobson (Ice Arena) Art Exhibit for three months after the closure in April. But now we are March 20: Film showing of “The Magnificent back open at our home location and nearly all of our services Seven” as part of the library’s “One Book One are up and running.” Valley” program The renovation was a long time coming, with the building March 27: The Kilted Man, a rousing perforearmarked for improvements for years. With dated facilities, mance of traditional Irish and Scottish music patrons of the library knew an upgrade had to be coming soon. The town and the library first had plans in place to nity room and lower level,” Barnes says. “Luckily it didn’t damage too much material, but the building was in bad shape. We closed for six days in a row. We hardly close six days in a year, but because of that flood we were closed for almost an entire week straight.” The flood underlined the library as one public facility that needed help from the Town of Vail immediately. The town would oblige by allocating $2.1 million to the renovation project from funds raised by Tax Increment Financing bonds issued by the Vail Reinvestment Authority. There was also a $52,000 donation made by “Friends of the Library” – a group of individuals who raise funds for special projects hosted at the library. Those funds were generated by grass roots book sales and bake sales. The donation will be primarily used for refurnishing the library. “The donation from the Friends of the Library was substantial and appreciated so much,” Barnes says. “ This money came directly from people who feel the library is truly a valuable asset to the community. It was a huge gift to us.”

er? r iz

Building gets a makeover, along with new events

Go tM ois tu

Vail Library gets new life Library Happenings

(l-r) Jackie Clark and Patty Corbitt enjoy the Vail Library, which has its grand re-opening on March 8. The re-opening celebrates a major remodel and the introduction of new concerts, book clubs and other events in the public space. Kent Pettit photo. update the facility in small stages. That all changed on July 5, 2011 when high runoff from a

A new look The town utilized the building’s original architect, Pam Hopkins of Snowdon and Hopkins Architects in the remodel. The facility now stands atmore than 13,000 total square feet of usable space on two levels of the building. Staff offices were relocated to the lower level of the building, which can now be reached by the addition of an enclosed stairway and an elevator. Also on the lower level is a new classroom and much-needed storage space, says Barnes. The renovation also altered the interior design and decoration of the building in addition to the square footage. New ivory-colored book stacks enclosed in white-oak end panels are lit by significant interior lighting upgrades.

[See VAIL LIBRARY, page 13]

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For Vail’s Palmer Hoyt, a second chance to ski after a life-altering accident. By Melanie Wong a sport we do for fun?” Good point, and I admitted that I’d never quite thought about it in those terms. This passion and fixation on skiing has led Hoyt to build the CU-Boulder team into a force 90 athletes strong. He’s also written a yet-to-be-published instructional book on skiing, and launched a curriculum and teaching series for his athletes called “Love to Ski.”

Palmer Hoyt, a Vail resident and University of Colorado Freestyle Ski Team head coach, has used his experiences overcoming a significant head injury to help his athletes become better competitors. Larry Pierce photo

I

t’s rare to catch Palmer Hoyt at a moment when he doesn’t want to ski.

That’s not an uncommon trait for many Vail residents, especially those, who like Hoyt, moved to the area chasing powder. However, it’s unlikely many people think about skiing as much as he does. Hoyt thinks about the mechanics of skiing, sketched out on endless notepads for the ski racers he coaches, and maybe most importantly, how skiing can change and enrich people’s lives. If he’s not out skiing powder, catching air for photo shoots, talking up his sponsors or coaching the powerhouse University of Colorado-Boulder Freestyle Ski Team, he’s out on the slopes himself, or hucking cliffs in East Vail. “I’ve always been passionate about skiing and everything about skiing,” Hoyt says. On one particular blue-sky day in January, at the top of Chair 4 (Mountain Top Express) in Vail, he’s thinking about it – even as we’re about to cruise down Avanti. “Isn’t it crazy that we do this?” Hoyt asks out of the blue. “That we put on these hard-shell exoskeleton boots, attach them to skis and go at high-speeds down mountains? And that it’s

A derailing accident This wasn’t how Hoyt always imagined his skiing career. The Denver native was splitting his time between earning a college degree and competing in regional freestyle skiing competitions when an accident swiftly derailed his life. Caught in a blizzard on the way to practice in Winter Park, Hoyt’s car became stranded on the side of the road. He stepped onto the highway shoulder to dig his way out when a snowplow barreled into his vehicle. He doesn’t remember too much, except thinking he had died. “I don’t really know what happened, but I shouldn’t be alive,” Hoyt says. The traumatic head injury he suffered in the accident was serious, compounded by the fact that he had suffered multiple concussions in the past from skiing. Academics became a challenge. He’d often need things explained several times, and everything was in a fog. It was difficult to even string together sentences at times, and he found himself racking his brain for a word. It’s something he still struggles to talk about, and something he took great lengths to hide. “I didn’t want anyone to know I was stupid. I decided to expand my vocabulary so that if I couldn’t think of a word, I had another one. I finished college, even though my grades were never as good as before,” Hoyt says, then laughs. “In some ways, having a head injury is great, because everything you do is amazing. Everyone’s like, ‘OK Palmer, that’s great! Whatever you say, Palmer!’” Skiing wasn’t the same for him, either. Although Hoyt was no longer allowed to compete, he was soon back on the slopes, but it didn’t make sense to him. “For me, the hardest part of the head-injury challenge was how unfamiliar skiing became,” Hoyt says. “Because of my extensive training, I was still able to ski – the movements remained locked in my muscle memory. However, skiing didn’t make sense to me anymore, and my connection with the experience was gone.” Hoyt tackled the problem with the same studiousness that he had tackled the other aspects of his life. He took hundreds of pages of meticulous notes on his skiing experiences, essen-

[See PALMER HOYT, page 12]

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Small café, big heart Minturn’s Sticky Fingers, a homey neighborhood stop By Michael Suleiman

the big reasons customers drop by and pay homage. “I hear the question, ‘Is Sage working today?’ nine times Tucked away from the rest lies the small, historically rich, out of 10 when I answer the phone at work,” says Sticky town of Minturn, and among the eclectic local haunts and Fingers barista Jodi Dykehouse. unique shops sits a café with friendly staff and delicious food. That café is Sticky Fingers. In love with Minturn The allure of Sticky Fingers bakery comes from the laid East Vail was home to Sage growing up, but she was in back environment, delicious sandwiches and genuine staff love with Minturn even as a child. When she was younger, members. The small details of Sticky Fingers are what make she told her mom that she knew she would move there one it easy to relax and stay for a while. The ambiance exempli- day. The cafe came about unexpectedly after a few bouts fies what a mountain town café should look like, with plush of good luck at the local farmers markets. She and bakery couches, old wooden tables, barn wood accents on the walls, partner Dave Richardson originally saw baking as a hobby, menu items written in vibrant colors, and beautiful paintings but it quickly progressed into something more as their treats by local artists like Andrea Roth Moore, Robert Will, Jr., and become increasingly popular in the area. Angelica Clemmer. “We sold out our baked goods in about an hour and a half Sticky Fingers has a strong presence in the community, every time at the markets,” says Pierson. After selling out at and in turn the community has played a role at Sticky Fin- the local markets, a storefront was the next big order. In the fall of 2010, Pierson successfully opened Sticky Fingers in the big heart of tiny Minturn. Richardson taught her everything she knows about baking, and Pierson is the face of the café whom everyone comes in to talk to. “When we first signed up for this, we wanted to open a bakery, but the café morphed around what the community wanted. We are a bakery that also serves breakfast, lunch, as well as an assortment of coffees, teas and other drinks,” says Pierson. The coffee selection is fairly wide with roasts from Brazil, Guatemala and Costa Rica among others. Consistent best sellers on the tea list include orange ginger, passion fruit green, and English breakfast. Like many entrepreneurs in the area, this café is a remarkably different second career for Pierson. She learned to bake and cook while attending nursing school and has been passionate about it ever since. “Cooking came out of necessity for me. When I went to college, I realized that I couldn’t afford going out to eat all the time. Once I started cooking, I became passionate about it,” she says.

Stephanie Drozd of Sticky Fingers bakery and cafe serves up a coffee and cinnamon bun at the cozy spot located in the heart of Main Street Minturn. Kent Pettit photo. gers. The café staff is almost always having an enjoyable conversation with the customers, most of whom they know by name. Sage Pierson, the well-known owner of the café, is one of

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[See STICKY FINGERS, page 16]

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Dinner, with a side of

theatrics (Top) The French Kiss roll - spicy crab and tempura shrimp inside, salmon and mango salsa on the outside. (Above) Hibachi chef Henly Mawunto shows off some knife tricks before firing up the iron table at Sushi Oka. Kent Pettit photos.

A

meal at Sushi Oka and Hibachi gives the phrase “dinner and a show” a whole new meaning.

Sushi Oka and Hibachi offers unexpected combination of creative rolls and Japanese steakhouse flair. By Melanie Wong and Phil Lindeman

secluded location also makes for a great dining spot. The large windows that surround the dining room give you a peek out onto the pedestrian street, and the patio area would be great as an après deck in the spring. Inside, the restaurant has the feel of an old sushi house, with a large, dark wood, circular bar, and a number of tables sprawled throughout the S-shaped dining room. And the idea might find a niche. With a new lunch buffet for $12, and a hibachi set (including an appetizer, sake or beer and dinner) starting at about $25 for dinner and $12 for lunch, Sushi Oka might be one of the most reasonably priced sit-down meals in Vail Village. “In the village, food can be boring and overpriced,” Joyce Woo says. “Here, we aim to give people something different and reasonably priced. It’s not only a show, but really good food. Just wait till you try the steak.” SneakPEAK editor Melanie Wong and reporter Phil Lindeman did indeed try the steak, along with several other Sushi Oka specialties, and bring you the top picks from this distinctive Vail restaurant.

The Vail Village restaurant, entering its second season, offers diners fresh seafood, steaks and vegetables cooked in a flurry of flying knives and poofs of fire. For the uninitiated, hibachi restaurants are Japanese-themed steakhouses with a twist: Instead of serving your surf-and-turf grilled and plated from the kitchen, the food is cooked in front of you on a smoking-hot, cast-iron table. Hibachi chefs not only specialize in cooking, but liven things up with dizzying knife tricks, playful food sculptures and wisecracks. It’s an interactive meal, as well as a shared experience – hibachi tables usually fit eight to 12 people, and it’s not unusual to sit with another party or two. Stop into Sushi Oka and you might see owners Rick and Joyce Woo, who also own the popular West Vail Chinese restaurant May Palace. In some ways, Sushi Oka is a homecoming for Rick Woo, who originally worked in Vail as a waiter for May Palace nearly 30 years At the iron table ago, when the restaurant was located in the Village. Later, the restaurant moved to its current Phil Lindeman: I haven’t been to many hibachi restaurants – I consciously avoid them location, and Rick Woo and his brother, Henry, bought the place. – but the few I’ve visited fit your description, with chintzy theatrics used to mask ho-hum Rick soon went his own way, opening and managing restaurants in Boulder and Steamboat food and an overpriced menu. They often remind me of Denver’s bizarre Casa Bonita, deSprings, where he met Joyce. When Henry retired six years ago, Rick and Joyce returned to scribed as “the Disneyland of Mexican restaurants” in an infamous (and accurate) “South Park” episode. Given my limited experience and general apathy, I agree that Sushi Oka is a rare hibachi where the grub was on par with the show. Despite the iron flattop, nothing was overcooked or bland, even tricky dishes like thick red snapper or that standout rib eye, both of which - French Kiss sushi roll – A decked-out novelty roll filled with tempura showcased a subtle Oriental tanginess. We had a vegetarian in our group, and I can honestly shrimp and spicy crab mix, then topped with salmon and mango salsa ($18). say the wok-style offerings (onions, broccoli, mushrooms, peppers and the like, all cooked - Salmon or rib-eye hibachi – Carefully cooked at your table, the tangy before the meats and served with fried rice) were an unexpected highlight. Chef Mawuntu’s glazed salmon or steak comes with a side of fried rice, soup and stir-fried attention to flavor stems from natural talent – as he confessed while throwing an egg yoke vegetables ($28/$32 for dinner, $18/$16 for lunch). from spatula to spatula, his hibachi training comes solely from YouTube videos. Pedigree or no, he made the meal memorable. Melanie Wong: I’ve been to a good number of hibachi (also known as teppanyaki) resmanage the popular Vail eatery, which had added two locations in Glenwood Springs and taurants, and I’ve got to say, I usually don’t have high expectations. Most hibachi to me is Grand Junction. synonymous with over-cooked, over-sauced food and cheesy jokes. The food off the iron “But Rick always remembered how good it was in the Village, and he wanted to open table had me pleasantly surprised. The salmon was moist and sumptuous, finished with a something here for a long time,” Joyce Woo says. “This opportunity came, and we took it. nice sweet glaze. The steak was tender and juicy. There were some corny jokes told by our It didn’t make sense to open another Chinese restaurant in Vail, so we decided on hibachi.” chef, Henly Mawuntu, but he definitely had grins on everyone’s faces. I also appreciate that They found a spot tucked away in an unassuming location, on the upper floor space on [See SUSHI OKA, page 21] Meadow Drive, near Campo de Fiori. That means you might pass it unnoticed, but the

SneakPICKS at Sushi Oka

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10 questions with Hunter Bailey

Vail’s own 16-year-old freestyle ski daredevil is on the rise

1) You seem to be having yourself a great year. What do you think your greatest accomplishment has been this season thus far?

Meet Hunter Bailey

Age: 16 School: Vail Mountain School, Junior Hometown: Vail Coach: John Dowling, Ski and Snowboard Club Vail

Well, I made finals at a NorAm in Telluride and then finished 11th in that competition. There were competitors from all over the world there, so I was pretty happy about that. I also won a regional meet in Vail earlier this year. 2) With the increased competition comes an increased workload. How much more are you training now compared to seasons in the past? I haven’t changed much this year. More than anything, I have been working my way up to this point. It’s been a long progression, and I am starting to see years of hard work pay off. I’ve gotten bigger and stronger and am skiing better because of that. But really, I’ve had to work my way up to this point.

Hunter Bailey, 16, of Vail, is enjoying his most successful season yet, making the finals of a NorAm competition and winning another regional meet. SSCV photo. willing to help me out. 8) I believe in one of your competitions, you had the highest trick difficulty. What was that trick? What type of training do you undertake to achieve such technical ability in the air?

[See HUNTER BAILEY page 17]

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Hunter Bailey has been bumping and jumping through the current ski season and finding some sweet success. At 16 years old, the Vail Mountain School junior is a true Vail local – born and raised right in the valley. He started skiing at two years old and started freestyle skiing at seven. This year he has enjoyed NorAm qualification and regional victories. SneakPEAK caught up with the daredevil phenom to chat about growing up in Vail and landing his toughest trick yet.

3) What are your 2013 goals, and what is it going to take to achieve them? I think it is probably time to set some new goals. At the start of the year I wanted to win a regional meet and ski at a NorAm. I’ve already accomplished those. 4) When did you start skiing? How do the pressures of a more competitive race environment affect your attitude toward skiing? I started skiing when I was, like, two and then started skiing with Ski Club Vail (SSCV) when I was seven. I guess I started doing my first competitions at seven and eight years old. Now, when you go the events, you definitely feel more pressure. At some of the races there are U.S. Ski Team people, people trying to make the U.S. Ski Team. It can be a fairly intense environment. But I enjoy that - I think that’s fun. 5) What part did SSCV, your coach and the Vail community play in your success up to this point? A gigantic impact. I don’t think I would be where I am now if I didn’t grow up in Vail. I remember when Toby Dawson got his bronze in the Olympics. He was on the front page of the paper, and we cut it out and hung it on the fridge. I had some of the best coaching right here in Vail, and I ski on a team that I loved. I couldn’t have done what I’ve done if I grew up anywhere else. 6) When you look beyond 2013, what do you see for yourself? What are your long-term goals with freestyle skiing? I think the U.S. Ski Team is everybody’s goal who has had my results. The Olympics would be amazing. As long as I am enjoying it, I want to take it as far as I can. 7) How are you balancing academics and athletics? I’m a junior at Vail Mountain School. I definitely have to miss a lot with competitions and training. But my teachers are really great at accommodating that. It gets stressful every once in while – I have to make up everything that I miss. I can schedule meetings with my teachers, and they are really

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STICKY FINGERS ––––––––––––––––––– daily routine.â€? Yelp, the online review site, has also helped put the cafe on the map. “We have a number of good reviews on there, which have pulled people into Minturn to check out the cafĂŠ,â€? she says. And indeed, a glance at the cafÊ’s Yelp reviews shows that it does not have one bad review, and most commenters zealously use the word “bestâ€? multiple times. After sampling different menu items, you see why reviewers felt the need to use such superlatives. The green chili breakfast burrito could be one of the best breakfast burritos this author has ever eaten. As everything is prepared fresh, and right in front of the customer, some of the standout items go quick. Must-have breakfast items also include the cinnamon roll and the quiche. The cinnamon roll is a definite classic, leaving the fingers sticky and the customer wanting more. Other dessert items include the red velvet cake, and different flavors of pies and cheesecakes. Another popular item, the gift basket, caters to the business community and was one of the most popular items even before the cafĂŠ opened its doors. Packed with all types of

[From page 8]

pastries and treats, these gift baskets are the perfect present to appease the sweet tooth. If a lunch item is desired, then get your “Perfect Turnâ€? on. The Perfect Turn is a sandwich loaded with turkey, bacon, Swiss, avocado, tomato, sprouts and ranch dressing, all on whole-wheat ciabatta bread. The sandwich combines an amazing freshness of flavors and surely will not disappoint. “Good food takes time,â€? says Sage. Regardless, none of the tested items took more than 10 or 15 minutes to make. Pierson and her crew have succeeded in creating a cafĂŠ where the experience and atmosphere parallel the great food. As Sticky Fingers, with a few years under its belt is coming into its own, the community is recognizing what an amazing place it is. Next time you are about to pass the turn off to Minturn, take the time to drive two miles off the highway to get the best cafĂŠ experience around. SneakPEAK writer Michael Suleiman can be reached at info@sneakpeakvail.com

VAIL LIBRARY –––––––––––––––––––––

[From page 7]

and were able to do some of our summer reading programs.� Coming up in March, though, the community programs will be bolstered to interest children and adults. The library will take on two new programs – a partnership with Red Sandstone Elementary that will bring library instruction back to young students, and Evenings of Engagement. The Evenings of Engagement at the library provide interesting programs for adults and families with events such as book discussions, musical performances, movie showings and book signings. Also, the library is launching their “One Book One Valley,� campaign to unite the valley and its literature conversation through one title. This winter’s book is “Into the Beautiful North� by Luis Alberto Urrea. The book is available at libraries throughout the valley and a discussion on the book Community programs The grand re-opening of the Vail Public Library is sched- will be held at the Vail Public Library on March 13. All of the programs happening at the library are free. For uled for March 8. There is still some work being done, but an entire list of events and event dates, visit the libraries already the library is planning to reboot their community enwebsite at vaillibrary.com. gagement programs. “Our main floor has been open since July and we’ve been SneakPEAK writer John O’Neill can be reached at trying to get our community programs running since then,� Barnes says. “We have nice children’s programs in effect info@sneakpeakvail.com Staying current with technology trends that transcend the 1980s, there is a new social technology center, a new multipurpose service desk and remodeled community room that hosts a variety of audio and visual improvements. The library also brought in muralists to decorate the walls of the children’s room. Barnes says that the new facility is truly something that the town can be proud of. “The town has been so good to us and allowing us to do everything that was done,� Barnes says. “The murals and all the paint are new. At one point this entire building was gutted – shelves cleared out, walls taken down, everything gone. Then we brought it back to where it is today.�

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To the edge of madness and back Boulder-based rock climber Matt Samet on escaping addiction By Phil Lindeman For more than a decade, Matt Samet was a respected rock climber, globetrotting journalist and regular contributor to Climbing magazine, eventually working at editor-in-chief for five years at the publication. He was also a closeted drug addict, crippled by some of the most used and abused of all chemicals: anti-anxiety meds in the benzodiazepine family, like Klonopin and Valium. It seems as though Samet’s two personalities – actionsports athlete and pill-popping junkie – would be mutually exclusive. But as the Boulder-based author describes in his new memoir, “Death Grip: A Climber’s Escape from Benzo Madness,” one often fueled the other until the meds took over his life. By 2006, Samet had reached a low point. His addiction completely replaced climbing, and he flitted in and out of treatment for mental and chemical demons. To his horror, most doctors simply prescribed different drugs – hardly a

Author Matt Samet at The Bookworm

What: Colorado-based author and rock climber Matt Samet discusses his book “Death Grip: A Climber’s Escape from Benzo Madness,” about his struggles with anxiety and prescription-drug addiction. Where: The Bookworm in Edwards Riverwalk When: Thursday, Feb. 21 at 6 p.m. Cost: $10 ($50 for book club of up to eight people) Tickets are available at The Bookworm or online at www.bookwormofedwards.com. Copies of the book are also available through both sources for $25.99. Discussion is followed by a book signing.

logical solution, but one the climber found frighteningly common. He attempted suicide the same year, and a neardeath experience in the relative comfort of his home overlooking the Flatirons outside of Boulder made him finally confront benzos head-on. “Death Grip” is a vivid account of personal addiction and prescription-drug abuse at large, building off Samet’s 2010 tell-all article in Climbing, “Beauty in the Breakdown.” As a journalist, he imbues the memoir with more than first-hand experience, combing through research to expose an epidemic he believes is woefully overlooked. And yet it’s not all dry reportage – Samet’s colorful voice and clear love of climbing are a refreshing counterpoint to untrue books like James Frey’s “A Million Little Pieces.” Before Samet’s appearance at The Bookworm in Edwards this Thursday evening, SneakPEAK caught the author in Boulder near the beginning of his book tour to discuss writing, climbing and his harrowing road to recovery. SneakPEAK: As a teenager, you were a fan of adventure writers like Jon Krakauer and Dave Roberts. Talk about your early introduction to climbing and writing – was one a way to make a living with the other? Matt Samet: I got into climbing when I was about 12, well before rock gyms and stuff. I would go out once a year to Washington state and climb with my Dad’s college roommate. I knew I loved it, but I wasn’t thinking of it as a way to make a living. When I hit 15, I was able to take a climbing course and truly fell in love with it, and I’ve been climbing nonstop since then. When I was attending CU-Boulder, I was kind of drifting from thing to thing, starting with geology because I liked rocks. Turns out it wasn’t very interesting. My Dad suggested a journalism degree, and said I could just travel and write about rock climbing. Already having been a climber for a long time, I knew writing couldn’t pay any worse than being a professional climber.

Matt Samet, author of “Death Grip: A Climber’s Escape from Benzo Madness,” speaks at the Bookworm in Edwards on Thursday, Feb. 21. Ethan Hill/Redux photo. SP: In the prologue to “Death Grip,” you mention a Rock & Ice column you wrote about the personal tension between climbing and clinical anxiety, but you chose to leave out your addiction to pills. Why weigh in on one issue and not the other?

[See MATT SAMET, page 15]

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MATT SAMET ––––––––––––––––––––––––––––––––––––––– MS: You know, when I wrote it in 2003, I had no idea that I was addicted. That’s the only explanation. I was still taking the benzos as prescribed – I’d been told that it was my medicine, something that could make me better. I hadn’t yet hit the point where they caused problems in my life, so I wasn’t deliberately glossing over it, I just didn’t realize it was a problem.

entire life and functioning, and then you have others who talk about becoming addicted within a month. It’s a whole spectrum, so I can really only talk by personal experience, and getting off psych meds has been one of the best decisions I’ve made.

SP: Quite a few high-level athletes refer to their sport as a natural high, the “drug” that keeps them away from chemical dependency. In your experience – personal or otherwise – would you call that a lie, or at least an exaggeration? MS: Sure, the risk with anything is doing it to excess. Even something healthy like climbing or powder skiing or trail running can become addicting, and you can feel the effects when you don’t get to do it. In terms of people healing from chemical damage or chemical dependency, sports or activities can be a major part of the healing process. Anything that helps encourage a clear mind and bodily healing can help people come back from any sort of bodily or mental damage.

SP: Were you in denial about your benzo addiction, or did you realize they were a problem and had no solution for quitting? MS: Around 2004, my dose started to increase, simply because I had become so dependent on the drug that the normal dosage wouldn’t work. I’d already tried a few times to get off them and knew I was physically dependant, but when the dose doubled and tripled and finally quadrupled, I remember thinking I was heading in the wrong direction. But I had so much fear about getting off of the drugs and facing my anxiety head-on. In 2005, when I was ready to stop, I realized they really were getting out of control. That increase in dose SP: In the book and interviews, you suggest benzo addicbecame the biggest issue – it was an epiphany to realize that the meds I thought were helping weren’t. tion is under-reported, thanks in part to a U.S. medical industry that has profited from questionable practices for more SP: Given what you’ve been through, do you think pow- than 50 years. Do you think this attitude will ever change? erful meds like Valium have any real use for anxiety sufferMS: God, I really don’t know. One can always hope, but ers, or will they always do more harm than good? the whole medical industry filters through Washington, D.C., MS: After what I’ve gone through, I know they would and it becomes no different than gun control or bank bailouts certainly never help me again. When people first experience or anything else where political powers stand to benefit from panic attacks, it can be very scary. They just don’t know looking to the side. I think if there are grassroots changes in what’s happening, and pills can really help relieve some of the U.S., where people make it very clear they don’t want that tension. But pills only help treat the symptoms, not the to monetize health, we might get somewhere. (Prescriptioncause. You hear people talk about being on them for their drug addiction) could be a subset of the larger problem that

[From page 14]

might be addressed, but as for now, I don’t see much changing. In fact, it almost seems like it’s getting worse. I will say that if more people like me tell their sort of psychiatric horror stories, it could help bring around change. SP: “Death Grip” is more than a memoir – there’s a good deal of research, with footnotes and all. What authors or works did you read to prep for this mix of reporting and personal experience? MS: I read a ton of books about psychiatry – I’d actually been reading those since 2005, when things were at a low point. One book I’ve read repeatedly is “Darkness Visible,” by William Golding, which is kind of the classic book about depression. He suspected his condition was made worse by Halcion, one of the fast-acting and dangerous benzos. I tried to read a mix of memoir and research books to see how different authors came at this kind of writing. SP: Do you still struggle with anxiety, or have you relapsed since you quit using? MS: No, I don’t have anxiety or panic attacks or anything else. I think I certainly prolonged that syndrome through a lot of bad decisions. Withdrawals from my meds at the time were so bad that the normal life anxiety I now feel is so much easier to handle and confront. I would never relapse or even touch a benzo again, because there’s just no incentive left for me. I don’t want to be addicted to drugs. I’ve come to accept that anxiety is a part of life that everyone feels – we all deal with it to some extent. If you don’t feel anxious about something at some point, I’m not sure if you’re human. SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com

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Local teacher nominated for Grammy Avon Elementary’s Jake Wolf brings music to the young masses By Nell Davis It’s not exactly an everyday occurrence to wake up and find out that you’ve been nominated for a Grammy. For Vail Valley local Jake Wolf, that dream became a reality when he was recently nominated for his work as director of the School of Rock music program at Avon Elementary. This year, the Grammy Foundation announced that it would introduce a new category, the Music Education Award. According to the official Grammy website, the award recognizes that “for every performer who makes it to the Grammy stage, there was a teacher who played a critical role in getting them there.� Less than 12 hours after the nominations opened, Wolf found out he had been among those selected for a nomination. There will be 10 finalists selected, and one winner will be flown to Los Angeles to accept the award. Wolf started the School of Rock program in 2008, and since then it has garnered recognition and attention for its success and unique methods. There’s no other program like it in the country – in class, kids are taught by an actual musician, learning to play rock n’ roll songs on real instruments. “Some people think that kids should only learn to play classical music. I think that popular music can and should be mixed in with classical music. A ‘G’ note is a ‘G’ note... whatever song it’s in. If kids are more excited to play that note in one song over another, then why not let them do that?� Wolf asks. Since the beginning, he’s been intent on inviting musicians into the classroom to play with the kids. At the end of program’s first year, the kids were given the opportunity (through another organization Wolf was involved with) to meet and play with Yo Yo Ma, who told Wolf that “it’s not about playing the note correctly; it’s about the experience of playing the note.� “It became a quest after that first year,� says Wolf. “Children have a right to music. The education system was set up to put walls between kids and opportunity, and it was failing them in knowing how to keep kids interested and empower them. To have real change, it starts from the hearts of people who really believe in it.� School of Rock has exceeded the expectations of Wolf, Avon Elementary and the community. The kids have played alongside legendary musicians like Keller Williams, members of Leftover Salmon, The Shook Twins and many more. They played for Governor Hickenlooper and opened the SnowBall Music Festival in Avon twice. For Wolf, the Grammy nomination is a confirmation that he is doing the right thing. “To be recognized for something I do with all my heart is incredible,� he says. “I was speechless. I still can’t get over it. It’s an unbelievable experience.� Wolf anticipates a long year ahead towards the 2014 Grammys. He will need to get the word out about School of Rock to get the attention of the Grammy Foundation. Even though he’s already been nominated, any buzz about his program makes it more likely he will be

Avon Elementary music teacher Jake Wolf (right) and Leftover Salmon’s Vince Herman (left) play and sing with students during a special Christmas lesson. Wolf was nominated for a 2014 Grammy in the Music Education category for his work with Avon Elementary’s School of Rock a program that teaches kids to play rock ‘n’ roll on instruments and with real musicians. Photo special to SneakPEAK. chosen as a finalist or win. You can nominate Wolf and find out more about the award at www.grammyintheschools.com (deadline for nominations is April 15). Wolf says he could use help putting together clips and gathering material for multimedia presentations. Wolf is optimistic about his changes of winning the prestigious award. Besides teaching, he still drums with various bands on a regular basis. He’s also a town councilman, the director of education at State Bridge, and the vice president of Realm of Caring, a nonprofit organization dedicated to promoting music education. But School of Rock is still the focus of his attention, and he’ll continue to find ways to give its participants opportunities they never would have had otherwise. “Kids are very lucky to have this program,� he says. “I have 10-year-old kids learning college-level music theory. These are special kids, and they deserve to get recognition.� If you would like to help Wolf on his journey to the Grammys, he can be reached at 970328-4201 or by email at schoolofrockvail@gmail.com. SneakPEAK writer Nell Davis can be reached at info@sneakpeakvail.com

Your health is about more than food Digestive health is not always what we eat, but how we eat I have made it a rule to give every tooth of mine a chance, and when I eat, to chew every bite thirty-two times. To this rule I owe much of my success in life. -William Gladstone Digestion actually begins in the mouth, where contact withour teeth and digestive enzymes in our saLiz Ziegler liva break down food. But Wellness expert these days most of us rush through the whole eating experience ,barely acknowledging what we’re putting in our mouths. We eat whiledistracted—working, reading, talking and watching television—and swallow our food practically whole. On average we chew each bite only eight times. It’s no wonder that many people have digestive problems. There are many great reasons to slow down and chew your food.

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family friendly performances by acrobat extraordinaires, the Cirque Mechanics. The company has been spinning ageless stories in mid-air for more than eight years. Boston native and German artist Chris Lashua founded this uniquely American circus company in 2004. Cirque Mechanics quickly established itself as a premiere American circus, with its unique approach to performance, inspiring storytelling and innovative mechanical staging. “We’re beginning to develop a bit of a tradition with

cirque shows here at the Vilar Center, says Sabel of the Vilar Center. “They are always a hit with our crowd, and knowing the level of talent and discipline that Cirque Mechanics offers, I guarantee our audience members will be wowed and request them back for a future show.� Performances are at 4:30 p.m. and 7:30 p.m. Tickets are $45 for children and $65 for adults.

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I landed a cork 1080. It is right up there with the highest scoring tricks. Freestyle skiing (moguls) isn’t like freeride (park) where you can do whatever you want. There are tricks that have to be legal. For this trick, I started on the trampoline. Then I took it to water ramps in Steamboat and Park City, Utah where you are basically jumping into a lake. You work up to it and then take it onto snow – and you hope you land it! 9) What is the most difficult part of freestyle skiing, the bumps or the jumps? That’s a hard question. The skiing part is supposed to make up the largest part of your score. So much goes into the skiing aspect and such small things matter a lot. The ski-

[From page 12]

ing is so hard to do well and even harder to do well and go fast at the same time. Jumping certainly can be scary. And the jumps leave more of an overall impression – the audience is not going to remember the skiing, but they’ll remember the jumping. 10) What is next for you this season? Any more competitions in Vail or Beaver Creek? No more competitions at Vail or Beaver Creek. Next weekend I am going to Stratton, Vt. After that I’ll be going to Park City for another competition.

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Firebird to land in Eagle Down-valley mountian bike race debuts in May By Melanie Wong Local mountain bikers have long known about the treasure trove of trails that sprawl out from the town of Eagle. This May, the secret may be out with the debut a new mountain bike race. The race arrives as the marquee event of Eagle’s annual outdoor festival. For the last six years, local bike shop owners and businesses have organized the Get Out Expo after the end of ski season, aimed at bringing a number of bike and other sporting retailers to Eagle’s downtown for a weekend of demos, running and biking races, and summer fun as a kickoff to the warmer season. The event grew slowly, mostly drawing residents from surrounding towns. However, this year on May 11 and 12, the revamped event returns in dramatically bigger fashion as the Eagle Outside Festival, bolstered by the Firebird and Firebird Femme mountain bike races. The Firebird is the brainchild of Eagle resident Mike McCormack, the founder and organizer behind wildly popular endurance mountain-bike bonanzas such as the Firecracker 50 and the Breck Epic, both held in McCormack’s former stomping grounds of Summit County. Courses and details for the races aren’t yet set, pending approval from the Bureau of Land Management. However, McCormack envisions a circuit race of 35 to 40 miles for the open category on Saturday, May 11, and another 15-to-20 mile race for the ladies-only Firebird Femme the following day. “For this year, we’re going to use courses that pretty much everyone knows already, like Boneyard,” McCormack says, referring to a popular singletrack trail on the east end of town. He aims to keep the first year simple – a well-run race with fun courses, set up with a no-frills format. There’s $10,000 in prize money lined up, and McCormack says the entry fee will be under $50. For more details as the race draws closer, check www.eagleoutside.com.

trails. “Each little community has something to offer, and Eagle has great accessibility and a trail network,” McCormack says. “It’s walkable and rideable, and it’s a great place to hold something early and late season.” Funds raised from the races will go towards Eagle’s open space initiatives and trail improvement efforts – leaving the trails in better shape than before the race, McCormack says. “There are some amazing trails out there, but they need some love – more than the ride-it-in technique,” he says. “I’ve been riding Breckenridge for close to 15 years, but the soil there has a very mineral base, and they hold up really well. Soil here is more porous, and the network is really

Cult Cross 2013

Warm up for the season with another Eagle bike event, Cult Cross 2013. After a hiatus, the cyclocross race returns on March 31 to the Eagle County Fairgrounds. The race will have A, B, C, juniors, single speed and fat bike categories. Cost is $25 for a single race and $10 for each additional race. For more information, see www. cultcross2008.blogspot.com.

showing it’s age.” That new life the town and local riders hope to breathe into Eagle’s mountain-biking scene was McCormack’s inspiration for the event’s name. Firebird partly refers to a phoenix rising from ashes, and is also a tongue-in-cheek nod to the famed Pontiac Trans Am Firebird and high-speed chases from the movie “Smokey and the Bandit.” Charlie Brown, owner of Mountain Pedaler in Eagle and one of the original organizers of the outdoor expo, says that word about Eagle’s trails have slowly begun to spread. “People are already tuned into it here in the valley. It’s the people who might come from Denver, Steamboat, Boulder or Summit County who might discover something new,” Brown says. “If there’s a race, it’s getting the word out that Racing for the trails we’ve got great riding. A classic example is the Fruita Fat For McCormack, launching a mountain bike race in his Tire Festival, which has helped get Fruita on the map.” new backyard seemed like an opportune way to promote Eagle’s cycling community. The area’s spider-web of dirt tracks Demos and more races – a combination of BLM, Town of Eagle and U.S. Forest Not a mountain bike racer? There are plenty of other Service trails – are slowly becoming explored, mapped and events in line for the Eagle Outside Festival besides the Firepublicized. bird. Runners can compete in a half-marathon, aided by a That’s where McCormack, who works in the outdoor mar- gentle downhill course that runs from Sylvan Lake to Brush keting industry, comes in. Armed with race organizing expe- Creek Road and ends in downtown Eagle. rience, public relations know-how and a new playground, he McCormack and other race organizers will set up local partnered with the town to bring something bigger to Eagle’s segments on Strava, a social media tracking network that

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allows you to compare your times on certain courses with other Strava users – think a competitive Facebook for athletes. The “courses� will be various signature climbs and trails around town, and people can compete for the best times throughout the weekend. Street Swell will also bring back its annual longboard race, this time on a 10K course. The festival hub has always shone as the go-to spot for various bike manufacturers, local shops and outdoor organizations, and many companies will have a fleet of bikes to demo. The weekend promises to be a community event for people of all ages, says Taylor Slaugh of the Eagle Chamber of Commerce. “We’re getting some of the local businesses like restaurants and coffee shops involved,� Slaugh says. “This event really matches up with the mission of the town to bring more people in for the mountain biking.�

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Young writers’ corner Battle Mountain sophomores report in with feature articles

Editor’s note: The following is an excerpt of an article from the Battle Mountain High School sophomore English class. Students researched and conducted interviews to write a feature article on topics of their choice. A call to protect the Great Barrier Reef By Emily Clinton At 90 feet below sea level, Tom turned and saw a huge shadow. There it was … a giant manta ray with a wingspan of about 18 feet. It swam gracefully overhead, creating a white blanket above him. Looking closer he observed sucker fish attached beneath the sea creature, cleaning its slick, rubbery skin. All around were vibrant corals ... bright reds, yellows and oranges, turquoise blues and greens. The sun’s rays were shining down through the water, further enhancing the hues, causing the corals to appear almost fluorescent. “It was flawless beauty, breathtaking,” Tom Clinton stated. Being underwater is an amazing experience because you are part of a unique and delicate ecosystem, with beauty and life thriving everywhere. Unfortunately, human interaction and natural stressors in the environment threaten this underwater world, especially on the Great Barrier Reef. The Great Barrier Reef, known as the largest grouping of corals in the world, is located on the east coast of Australia. It stretches 135,000 miles across the ocean floor and consists of roughly 2,800 reefs. Existing within these reefs is an enormous variety of organisms. The waters are filled with different species of dolphins, turtles, and whales, more than 200 types of birds, 4,000 kinds of mollusk and over 1,500 varieties of fish. It is a menagerie of life, full of vibrant colors and effortless, continuous motion, unlike anything attainable on land. The Great Barrier Reef is known for an abundance of underwater life and some of the best diving experiences in the world. This is due to the environment and location of the reef, which is unparalleled in comparison. Coral flourishes

in shallow, warm waters because the wave movement creates optimal oxygen production. Also the water contains the perfect balance of salt and nutrient concentrations. Like when you’re swimming in the ocean and get a mouth full of water… it’s as if you have a teaspoon of salt in your mouth!

swam down to try and untangle it, but it was futile. They took out their knives and cut away at the net - but the damage was done. Tom shook his head and looked sadly toward Shane, realizing that this section of magnificent reef would soon die due to negligence. Tourism is also a significant threat to The Great Barrier Reef. About 2.4 million people visit the reef each year wanting to explore the ocean, go boating and experience the wonders of snorkeling and diving. But everyone knows - tourists want souvenirs. They see a beautiful shell, or a starfish, or a piece of coral and want to take it home with them. More often than not, these organisms are alive, and just touching them can kill them, let alone millions of people touching them. Over time, this causes irreparable damage to the reef. People can be careless and uneducated as to the preservation of the reefs, trampling them and removing corals and shells that they shouldn’t. As researcher Meghan Riling says, “People walk across the corals, causing disturbance and breakage.” Furthermore, sewage and waste from the coastal resorts and hotels is channeled into the ocean. This causes an increase in algae growth on the corals and sea grass because of the chemicals introduced.

Pollution and fishing Human interaction is one of the most prominent causes of reef destruction. The oceans are being polluted, which decreases water quality; they are being overfished, which affects the food chain; and ever-increasing tourism is exploiting this fragile ecosystem. Water quality is critical to a prospering reef. Waste and harmful chemicals are being drained into the oceans, negatively affecting the reefs and all underwater sea life. Researchers declared that, “Out of the 3,000 coral reefs, approximately 400 are in danger of becoming contaminated because the water quality within the venue is degrading due to the chemical agricultural wastes such as copper, and the lack of wetlands which serve as nature’s water filters.” Another threat generated by humans is fisheries. The fishing industry is very successful on the east coast of Australia, bringing in $400 million to the local economy. It is one of the largest harvesting areas for seafood. Overfishing though, affects the underwater ecosystem, causing the natural food chain to be disrupted. Additionally, pollution released from Natural problems fishing boats, as well as trawling, anchors and nets adversely Natural stressors also threaten the underwater existence impact the reefs and cause devastating consequences. of burgeoning coral reefs. A few of these stressors include rising ocean temperatures, coral bleaching and the CrownDanger from tourism of-Thorn Starfish. The waters surrounding The Great Barrier Making his way through the water, Tom spots something Reef are at an ideal temperature to promote healthy growth lying on top of the coral. of the reefs. But as temperatures rise globally, it will have a “Bam, bam, bam!” He smacks his tank to get Shane’s at- devastating effect on the entire ecosystem. tention. As Tom and Shane swam along the reef, they came upon Shane swims over to see what’s going on. There, in the [See YOUNG WRITER’S CORNER, page 26] coral sprouting off of a rock, was a tangled net. They both

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PALMER HOYT –––––––––––––––––––––––––––––––––––––––

[From page 8]

SUSHI OKA –––––––––––––––––––––––––––––––––––––––––

[From page 10]

tially writing himself a manual teaching himself to ski. The way he sees it, he simplified what can be the complicated act of skiing and streamlined ways to help both himself and others improve. After graduating, Hoyt moved from Boulder to Vail. For him, the move was more than a ski bum pursuing powder, but another step toward recovery. Pursuing skiing was something he wasn’t supposed to be able to do anymore after his accident, but he was convinced there was a way to do it. “Frankly, I knew that if I didn’t live in the mountains, I wouldn’t do it,” Hoyt says. In 2005, he was offered a position as head coach and director of the freestyle ski team at his alma mater and jumped at the opportunity. At the time, the team had about 30 members and was strictly a mogul program. Hoyt set to work creating a curriculum from his experiences and notes, a program he eventually called “Love to Ski.” The goal was not only to help athletes become better competitors, but better people. It’s a testament to Hoyt’s coaching dedication that he

keeps in touch with a number of his former athletes, and that his team – he brings them up often to train, and the team has already competed in several competitions hosted on the they consider him a friend beyond their college years. “I try not only to make them into good skiers, but also into mountain this season. Looking back, Hoyt says that working through his injury good people, people I’d want to hang out with,” Hoyt says. has taught him to overcome adversity and find new ways to On a different track tackle obstacles, not to mention deepened his love for skiThese days, nearly a decade after Hoyt’s accident, he’s ing. Today, he’s motivated to share those experiences and turned his focus from competing to teaching younger ski- lessons – it isn’t that his accident crushed his skiing dreams, ers to excel on the mountain. As coach of the CU team, he just changed them. was able to share his love of skiing and stay involved with “I am fortunate to be able to say I am doing exactly what I the competition he loved. Boulder has the top collegiate want to be doing now while living my dream,” Hoyt says. “I program for freestyle skiing in the country, Hoyt claims, al- hope to be able to continue to inspire, impact and influence people in a positive way through skiing and, at some point, if though there are only a handful of similar teams. Today, the team has tripled in size, and competes in fre- it is in my path, to be able to do so on a larger scale.” eride (slopestyle, halfpipe and rails), moguls and big mountain/backcountry. Along with a dedicated coaching staff, Hoyt has led the team to three National Collegiate Freestyle SneakPEAK editor Melanie Wong can be reached at MelSkiing Championships. Hoyt continues to share his love of Vail and skiing with anie@sneakpeakvail.com

he didn’t try to make me catch any flying pieces of food in my mouth – I always miss.

Unexpected sushi MW: Of course, as the restaurant’s name suggests, there’s also a sizeable sushi selection. Along with the standards, they have fresh, creative and reasonably priced specialty rolls. This is a nice locale to sit at the big, circular bar and enjoy some après sushi on a snowy day. PL: Unlike the whole hibachi experience, I seek out sushi just about everywhere I go. It’s a risky endeavor, but the Vail area is blessed with a surprising variety of stand-out sushi joints. Sushi Oka is no different. It begins with a space reminiscent of old-school sushi houses – if the hibachi tables are raucous sideshows, that wide-open sushi bar is a chandelier. It dominates the restaurant, where from open to close, a sushi chef is always on hand to whip out raw and cooked plates. For a pre-hibachi starter, the owners recommended the French Kiss ($18), a colorful roll filled with tempura shrimp and spicy crab mix, then topped with salmon and mango salsa. It might be a tad busy for sushi traditionalists, but the crunchy tempura contrasted nicely with the cool mango. Of the restaurant’s 20 specialty rolls, nearly half tout a sweet component –

I’d call it Sushi Oka’s trademark and a nice reprieve from no-holds-barred spiciness. The 25 nigiri and sashimi options are equally eclectic, with regulars like unagi and fatty tuna giving way to more adventurous pieces like quail egg and sea clam. The chefs also cater to dietary needs with vegetarian rolls and the Rock and Roll, a low-carb mix of tuna, crab, yellowtail, crab, salmon and avocado, wrapped in cucumber with no rice (again, a bit overdone, but enticing nonetheless). The sushi pricing makes experimentation appetizing: None are more than $25, and most are in the $15 to $18 range. MW: The bottom line is that Sushi Oka and Hibachi offers something out-of-the ordinary for Vail diners. They also offer some Chinese-inspired dishes, such as selections “from the wok,” and Thai specialties like curry. While hibachi isn’t a style of dining you generally look for on a weekly basis, this is definitely a fun joint for special occasions, family outings and vacation dinners. And you can bet you’ll find me at the sushi bar after a day of skiing for a cup of sake and a specialty roll. SneakPEAK editor Melanie Wong can be reached at Melanie@sneakpeakvail.com SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com

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sneak Briefs

The New York Philharmonic, pictured here, returns for the 26th Bravo! season, along with the Philadelphia Orchestra and the Dallas Symphony Orchestra. New events include Broadway night on July 24, and popular events such as the Cirque de la Symphonie will revisit Vail’s stages. Tickets for the season go on sale starting Thursday, May 2. Zach Mahone photo.

SneakPEAK staff report

Bravo! announces 26th season

Bravo! Vail has announced its 26th season, which kicks off June 28, under the artistic leadership of pianist and artistic director Anne-Marie McDermott. The 26th season also marks the first season for new executive director James W. Palermo, who assumed the role in September 2012. The only festival in North America to host three of the world’s finest orchestras in a single season, Bravo! Vail 2013 features summer residencies by the Dallas Symphony Orchestra, The Philadelphia Orchestra and the New York Philharmonic. Artists include pianists Garrick Ohlsson and Jean-Yves Thibaudet, baritone Matthias Goerne, cellist Alisa Weilerstein, Cuban jazz legend Paquito D’Rivera, and violinists Nadja Salerno-Sonnenberg and Gil Shaham. On June 29, guest conductor Bob Bernhardt leads the Dallas Symphony in a tribute to America’s great movie composers in “Music at the Movies: A Tribute to John Williams

and Arthur Fiedler,” centering on Williams’s most famous scores. The Philadelphia Orchestra’s 2013 residency includes the return of “Cirque de la Symphonie” on July 6. The show will include spellbinding acrobatic and aerial feats choreographed to rich classical scores as performed by the fabulous

Philadelphians. The New York Philharmonic will return as well, with highlights that include principal cello Carter Brey performing Dvořák’s Cello Concerto and music director Alan Gilbert leading the New Yorkers in Tchaikovsky’s Symphony No. 5 on July 19.

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The Philharmonic will also play for Bravo’s first-ever Broadway night on July 24. Veteran conductor Ted Sperling leads a cast of superb singers direct from Broadway in some of the most romantic songs ever written from shows like “Promises, Promises,â€? “West Side Story,â€? “Annie Get Your Gun,â€? “Carousel,â€? “Guys and Dolls,â€? “Ragtimeâ€? and “A Light in the Piazza.â€? The Linda and Mitch Hart SoirĂŠe Series features four private performances in four unique and spectacular homes throughout the Vail Valley. Each evening includes cocktails, a concert and a gourmet dinner served by area premier chefs. Locations and dates of the 2013 soirĂŠes are July 2 in Beaver Creek, July 9 in Beaver Creek, July 23 in Mountain Star, and July 28 in Cordillera Valley. Also returning to the schedule will be the Silver Oak Series at the Donovan Pavilion in a relaxed, elegant and intimate setting. Seating will be cabaret style, with the musicians in the center of the room. Guests mingle over great food and Silver Oak and Twomey wines combined with works by Beethoven and Kernis on July 30; Bach’s Goldberg Variations by Candlelight on July 31; and Mozart’s Clarinet Quintet and Messiaen’s “Quartet for the End of Timeâ€? on Aug. 1. A Four Piano Bash concludes the Bravo! season on Aug. 3. Bravo’s annual gala will be held on Sunday, July 14, at the Ritz-Carlton, Bachelor Gulch in Avon. “Up, Up and Awayâ€? will be a festive evening and a highlight of the summer social season in the Vail Valley. Proceeds from the Gala support Bravo! Vail’s education and community engagement programs. Orchestral concerts featuring the Dallas, Philadelphia and New York orchestras start at $27 for both lawn and “Saverâ€? pavilion seats. Lawn tickets for children 12 and under are $5. Tickets for the Chamber Music Series are $29, and Silver Oak Series are $35. Gala tickets start at $300. Tickets for The Linda and Mitch Hart SoirĂŠe Series are $200 and can be purchased only by phone. Concert tickets for the 26th Season of Bravo! Vail will be available starting Thursday, May 2, at www.vailmusic.org or by calling the box office at 877-812-5700.

Vail Library celebrates mountaineering with “Americans on Everest� talk The Vail Public Library hosts a Celebration of Mountaineering in honor of Dick Pownall, one of the original 1963 team of “Americans on Everest� and to introduce the library’s new Mountaineering Collection. The event will take place from 5:30 p.m. to 7 p.m. on Thursday, March 7, in the library’s newly renovated community room. This year marks the 50th anniversary of the 1963 Americans on Everest expedition, and the glass display case in the library’s galleria space is already filled with an assortment of mountaineering artifacts and memorabilia. Contributions for this display case have been received from the following noted mountaineering enthusiasts: Dick Pownall, a member of the First Americans on Everest Expedition in 1963; Fred Wolfe, an avid climber who has been climbing mountains for more than 50 years across the globe; Ellen Miller, long-time Vail local and the only American woman to climb Mt. Everest from both sides (Nepal and Tibet); Jon Kedrowski, who had climbed every Colorado 14,000 foot peak by the time he turned 18, and who most recently accomplished climbing the summit of Everest in 2012 after having turned around only 800 feet from the top the week before; and Eric Alexander, long-time Vail local who

defied the odds and scaled Mt. Everest, guiding his blind friend, Erik Weihenmayer to its lofty 29,035’ summit. The evening will include a discussion of the evolution of the library’s new Mountaineering Collection. These local mountaineering celebrities will also be on hand to talk about their love for the sport and their thoughts regarding courage, trust and teamwork. There will also be time for a viewing of the “Americans on Everest� DVD from the original 1963 expedition. The event is free and open to the public. Light refreshments will be served. For more information call 970-4792194.

Chamber hosts Eagle 20/20 meeting

Eagle Vision 20/20, sponsored by the Eagle Chamber of Commerce, presents an informative agenda to the Eagle community on Wednesday, Feb. 27 at 6 p.m., at the Eagle Town Hall. Eagle Mayor Yuri Kostick will speak to the positive directions the town is taking and exciting things that will be happening in the coming year. Chris Romer, president/CEO of the Vail Valley Partnership, will present an economic update on the Eagle Valley and report on the Eagle Air Alliance progress. “Eagle has a lot of forward momentum right now and great things are in store for our town.â€? says Eagle Chamber Board President Jim Ash. “The past few years have been rough, not only in the Town of Eagle but in the entire national and global economy. It’s time for some good news.â€? The Eagle Chamber approached Kostick about creating such an event after the mayor listed 24 great things happening in Eagle at an Eagle Town Board meeting in December. The consensus was that the community needed to hear all of this as a way to help raise awareness and rally support for the town, local businesses and events. Eagle Vision 20/20 events, set to take place twice a year, aim to keep residents informed, up to date and involved in their local community. “Local economic conditions are beginning to improve‌ Eagle businesses are reporting positive sales growth, we are seeing businesses partnering on efforts for the betterment of the community, the town’s tourism efforts are off to a great start, and the Eagle Chamber is on the move supporting the business community,â€? says Kostick. “These accomplishments are important and we want everyone to know that Eagle is ‘open for business.’â€? The evening will conclude with the announcement of the Eagle Chamber 2012 Business of the Year award, as well as, the Eagle Chamber 2012 Member of the Year award. Nominees for 2012 Eagle Chamber Business of the Year include: Broadway and Fourth Jewelers, Drift Innovation, Elements, A Day Spa, John Shipp/Dusty Boot and Luigi’s Pastahouse and Kevin Brubeck/Edward Jones Investments. Nominees for 2012 Eagle Chamber Member of the Year include: Michelle Friedman of NRC 365 Broadcasting, Erin Vega of the Eagle Ranch Association, Cameron Douglas of the Dusty Boot and Luigi’s Pastahouse, Michelle Morgan of Alpine Self-Storage, Patty Hood of Hood Insurance Agency and Edith Taylor of Royal Cruise Adventures. After the presentation all attendees are invited to join the presenters for further discussion and mingling at Moe’s Original Barbecue in Eagle. Complimentary appetizers and drink coupon will be provided to those in attendance at the Town Hall. For more information on Eagle Vision 20/20 please visit www.eaglechamber.co or contact the Eagle Chamber Office at 970-306-2262.

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10TH MOUNTAIN ––––––––––––––––––––––––––––––––––––– There was a field house with four basketball courts and a stage. At the barracks, all the beds were double bunked, and all of our equipment was at the front door, like skis, snowshoes and rucksacks. The trains came through, and because we burned coal for heat, people had what we called the “Pando Hack� because of the coal smoke and had to be sent home. It was so cold. I never drank coffee until I was in the army. You’d go into the mess hall and huddle and put your hands on a cup of coffee just to get warm.

SP: How were soldiers trained to become expert mountaineers? DD: I know in my case we had several weeks of rock climbing, learning how to pack mules, and we skied a few weeks at Ski Cooper, which we called Cooper Hill back then. There’s a rock face wall we learned to climb on – put in pitons, that kind of thing. Though I had ridden a horse, I had never packed a mule. We went out on training missions, only supplied by the packs and the mules. We learned how to make snow caves and we learned how to fire weapons. They created artillery for us that was smaller, lighter and broke down so you could put them on the mules. They also sent us a lot of experimental equipment and clothing. We wore wool ski pants, which weren’t very practical, a lot of base layers and two-sided jackets made of

[From page 6]

tightly woven fabric. We had packs with a lot of pockets that tration and went to work doing industrial selling in the real could carry 90 pounds, and to this day when I pack, I like a world. I went back to Long Island and raised my family. duffel pack with lots of pockets. SP: What brought you back to Colorado? DD: After the war, my late wife and I wondered how we SP: What did soldiers do for entertainment out there? DD: I chipped in with three other fellows for a 1937 Ford. could be ski bums. I always said I wanted to take my family The car cost $75, so it was $25 each. We were allowed out to ski out here. We went to Aspen and Utah and got a condo every other weekend, so we’d switch off the car to go to in Aspen. We came and skied at Vail when all it had was Denver or Glenwood (Springs) and we’d take other people the Vista Bahn. I lived in the Aspen Highlands for awhile with us to help pay for the fuel. The car was great, but we after I retired and moved (to Edwards) in 2002. My wife had couldn’t get tires, so they were completely bald. We’d have passed on, and I had married a lady who wanted to be closer two or three flats just going to Denver, so we would carry to Denver, so this was a good place. extra wheels and tires with us. SP: You obviously still love to ski. What’s your secret Glenwood was a boomtown. They tell you about 10th Mountain men rappelling down the balconies of the (Hotel to staying healthy and active, and where are your favorite Colorado), but I couldn’t afford to even step foot in there, places to ski? DD: It’s in the genes. I can still ski because if you already so we’d stay with a family who hosted us, or at the YMCA. know how to ski, you just have to stand there. I go out whenSP: What happened when you left Camp Hale? ever the conditions are good. The other day I skied from DD: I had taken some tests and ended up in the Army Air Chair 11 (Northwoods) and did 21,000 feet and 16 runs. I Corp, then ended up in the 3rd Army with Patton. I was in like the Slot because it’s a two-fall line, and in the spring I central Europe most of the time, as part of a reconnaissance do like Forever. (Editor’s note: Despite Dirkes’ modesty, he unit. I ended up in Austria at the end of the war. I didn’t get is indeed a very good skier, even at age 89.) home until March of 1945, so I went to France and took SneakPEAK editor Melanie Wong can be reached at Melsome (university) credits. By the time I got back, I was able to finish my degree in two years. I studied business adminis- anie@sneakpeakvail.com

YOUNG WRITER’S CORNER –––––––––––––––––––––––––––––––

patches of white. At first they weren’t sure what it was. Shrugging at each other in uncertainty, they grew closer and realized it was coral -- white coral. It looked like it snowed underwater! They rose to the surface and removed their mouthpieces. “What was that?� Tom asked. “All the white coral? Yeah, that’s coral bleaching. It really changes the look of the reef, huh?� Shane replied. Coral bleaching goes hand in hand with rising ocean temperatures. When the temperatures increase, corals release coloring agents causing their white skeletons to appear. This occurs because the corals cannot withstand the greater temperatures, which causes a breakdown in the symbiotic relationship between the coral and specific algae. This process of coral bleaching may not sound very serious, but if the corals cannot recover in time before it happens again, they will eventually die. Another natural stressor is the Crown-of-Thorns Starfish; it is the topmost predator of

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coral reefs. When an outbreak of these sea creatures arises, as few as 30 can demolish an entire reef over time. The number of these starfish increases when overfishing occurs, their predator being triton; and when a high concentration of run-off water is present, it creates favorable conditions for their eggs to successfully hatch. This underwater treasure known as The Great Barrier Reef needs to be protected before they disappear. It’s a shame that such a beautiful part of our world is slowly being destroyed; there seems to be no urgency to work to correct our mistakes and prevent further harm. People should be educated concerning the impact of human interaction and natural stressors on the environment. There also needs to be strong environmental protection laws in place to safeguard our world. Conservation is vital - and the only solution in sustaining a healthy planet!

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SneakSPORTS: Jordan still rules A look back at the career of “His Airness� as he turns 50 Editor’s Note: Minturnbased sports fan Patrick Whitehurst writes for www. fanrag.com. Read his musings on the site or in SneakPEAK. Michael Jordan turned 50 years old on Sunday. Think about that for a minute... The greatest player ever is halfway to a hundred. Patrick Whitehurst The most competitive athlete and first global marketing megastar last made an appearance in an NBA uniform almost 10 years ago (April 16, 2003, with the Washington Wizards). This means that the skinny freshman who hit the national title winning shot for North Carolina in 1982, the seasoned veteran who won six NBA championships with the Chicago Bulls and the hero who helped Bugs Bunny while defeating the monsters in “Space Jam� has an AARP card. Everyone remember the shoes. Nike’s Air Jordans are still among the best-selling sneakers today. I sported my first pair of Air Jordans when I was in the sixth grade. The classic white background with red trim and a black swoosh didn’t exactly mesh with my basketball team’s colors (orange and black), but I didn’t care -- I wanted to wear only Air Jordans. Almost half the population of the United States never had the pleasure of seeing “His Airness� play. An entire generation was never witness to the incredible feats that #23 performed on a nightly basis. Jordan finished one regular season with ten triple-doubles in eleven games. In his second NBA season, he scored 63 points against the eventual champions, the Celtics, in Boston Garden (a playoff scoring record that still stands). In 19871988, his fourth season, MJ became the first player to be named MVP and Defensive Player of the Year in the same season. The next year, Jordan’s Bulls advanced to the Eastern Conference Finals after beating the Cavaliers and Knicks. Sorry to bring up bad memories Cleveland fans, but that was the year of “The Shot� (Jordan’s buzzer-beating jumper over

Craig Ehlo that propelled him into the conversation as the league’s most clutch player.) Once the Bulls were finally able to defeat the Detroit Pistons, or “The Bad Boys,� as they were known, in the playoffs (Chicago lost in three consecutive postseason series) they went on to win three consecutive NBA championships. Jordan was named Finals MVP in each season and averaged an astonishing 41 points per game against Charles Barkley’s Phoenix Suns. Jordan cemented himself as the game’s greatest player well before he decided to retire and pursue a baseball career. Upon returning to the Bulls after 18 months away from the game, Jordan led Chicago to the Eastern Conference Finals. The next season, Jordan and the Bulls would win their fourth NBA title and the first leg of their second three-peat. The game winning shots, complete domination on both ends of the court, and the drive to win defines Michael Jordan’s legacy and legend. Unlike today’s NBA superstars (we’re looking directly at you, LeBron) MJ participated in All-Star Weekend’s Slam Dunk competition. He launched from the free-throw line and appeared to still be rising when he flushed the ball. His “kiss the rim� slam became stuff of legend and was emulated by every kid in America with a Nerf hoop. To say that life after retiring from playing for the third time has not been nearly as successful for Michael Jordan is a major understatement. He selected the underwhelming Kwame Brown with the first pick in the 2001 draft while in charge of the Wizards. His Charlotte Bobcats (Jordan is

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the majority owner) own the worst regular-season winning percentage in NBA history. The teams he leads routinely have lottery selections. He’s gone through coaches and is still looking for that player or core of quality players to build around. Poor draft picks, horrible personnel decisions and the inability to demonstrate sound decision making means Jordan won’t be considered for front-office performer of the year anytime soon, but it drives him to become better -- just like doubters and rivals spurred him on in his playing days. In any age, Michael Jordan would be the best basketball player in the world. Today many media outlets and fans are prone to make comparisons and answer hypothetical questions about which players belong on the same stage as MJ. The answer is obvious -- no one. Kobe Bryant has five rings and LeBron James has an amazing skill set, yet neither one compares to the brilliance of Michael Jordan and the impact he had on the game, and they know it. Maybe the expectations placed on Jordan are too high. Maybe his lack of front office success is just the way the universe balances itself out. Maybe a player will come along someday with more skills and determination. Maybe LeBron James will eclipse Jordan’s six rings. Maybe Michael Jordan’s accomplishments will be forgotten, and he’ll be remembered as simply one of the NBA’s top ten players. Maybe all of this and more will happen within our lifetimes, but I’d be willing to bet it doesn’t.

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Calendar of Events

Saturday, Feb. 23 & Sunday, Feb. 24 Skijoring in Minturn Skiers race down a snowpacked road... pulled by a galloping horse. Come see skijoring for yourself at second annual Rocky Mountain Skijoring weekend in Minturn. Skier/rider registration is both days of the event beginning at 8 a.m. at the Turntable Restaurant. Kids racing is at 11 a.m. followed by the Calcutta at noon and adult racing at 1 p.m. The event and proceeds from a silent auction, bake sale and other events held during the races benefit the Mountain Valley Horse Rescue and the Minturn Community Fund. Zach Mahone photo.

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

Thursday, Feb. 21 Town Series ski race at Golden Peak

Vail-Summit Orthopaedics presents a fun ski/snowboard/ telemark competition in Vail at the Golden Peak race course. Race starts at 1 p.m., and after party is at 5 p.m. Party has free drinks, free food and great prizes. The race is open to skiers, snowboarders and telemarkers, and no experience is necessary. Cost is $10 per race. Find out more at www.skiclubvail.org.

Thursday, Feb. 21 Apres music at the Westin

Westin Riverfront Resort & Spa hosts apre entertainment from brother-and-sister duo Terry and Joe from 3:30 p.m. to 6:30 p.m. The duo will play hits of the last 50 years and today. Food and drink costs apply.

Thursday, Feb. 21 to Saturday, Feb. 23 Penny Preville Trunk Show in Vail

Witness the history of Vail and its founding in an original film honoring Vail’s 50th anniversary, made by Roger CotSquash Blossom hosts a jewelry trunk show featuring magiton Brown, Vail’s original filmmaker. This fascinating show cal moonstones and labradorite. See www.squashblossom. Thursday, Feb. 21 is free but does require tickets that can be reserved online Todd Oliver’s “Dogs Gone Wild” com for more info. at www.vail.com/events/50th. Tickets are also available at Talking dogs provide hilarious entertainment for audiences the Lionshead Welcome Center the day of the show starting of all ages. Comedian and ventriloquist Todd Oliver takes at 9 a.m. and are offered on a first come/first serve basis. Thursday, Feb. 21 the stage with his chatty animals. Shows are at the Beaver The Green and New Kingston at Agave Creek Vilar Center at 4:30 p.m. and 6:30 p.m. Tickets are Doors open at 5 p.m., and show starts at 5:30 p.m. These artists infuse 1970s-era dub-heavy roots reggae $26 for students and $38 for adults. See www.vilarpac.org. Thursday, Feb. 21 (reminiscent of English bands like Aswad and Steel Pulse) with strands of contemporary rock/pop/R&B and sporadic Matt Samet at the Bookworm indigenous Hawaiian musical and lyrical references. Show Thursday, Feb. 21 Matt Samet, the author of “Death Grip: A Climber’s Escape Vail 50th Anniversary Film starts at 9 p.m. at Avon’s Agave. For more info, see www. from Benzo Madness” speaks at Edwards’ Bookworm. agaveavon.com

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His memoir tells the story of the top climber’s near-fatal struggle with anxiety and depression, and his nightmarish journey through the dangerous world of prescription drugs. about With dramatic storytelling, persuasive research data, and searing honesty, Samet reveals the hidden epidemic of benzo addiction, which some have suggested can be harder to quit than heroin. Talk begins at 6 p.m., and tickets are $10.

One of National Geographic’s Adventurers of the Year, Shannon Galpin presents on biking - and breaking gender barriers - in Afghanistan. Galpin inhabits the third gender role as an honorary male with the freedom to push on gender barriers, advancing women’s rights in Afghanistan. Fueled by her own experience with violence against women and inspired after becoming a mother, Shannon founded Mountain2Mountain, a nonprofit whose mission is to provide education and opportunities to women in conflict zones. This is a Vail Symposium event held at Donovan Pavilion in Vail. There is a $10 suggested donation, and the presentation begins at 6 p.m.

tion of the evening’s handbuilding project, and your finished elmore, parties, movie showings, expo villages and more. masterpiece will be fired and ready to take home (or ship) in two weeks. Clay, tools, and a dipping glaze is included, and Tuesday, Feb. 26 beer/wine and snacks can be purchased at the bar throughout the night. The price of this class is $40 per person. See www. Walking Mountains Night at Dusty Boot and Luigi’s alpineartscenter.com. Dusty Boot and Luigi’s in Eagle are donating 20 percent of all sales to Walking Mountains, a nature education nonprofit Saturday, Feb. 23 in Avon. Bring out the whole family for a great cause and Pink Floyd Laser Spectacular a great meal. For more info see www.vailnaturenews.com. The Vilar Center hosts a multi-media entertainment show like you’ve never before experienced. The show features the Best of Pink Floyd and all the excitement of a live con- Wednesday, Feb. 27 cert - with multi-screen video projection and state-of-the-art “Spamalot” at the Vilar laser technology, all choreographed to the greatest band of Winner of the 2005 Tony Award for Best Musical, Monty all-time. Show starts at 7:30 p.m., and tickets are $34. See Python’s “Spamalot” is the outrageous musical comedy lovwww.vilarpac.org. ingly ripped off from the film classic “Monty Python and The Holy Grail.” “Spamalot” tells the tale of King Arthur and his Knights of the Round Table as they embark on their Sunday, Feb. 24 quest for the Holy Grail. Flying cows, killer rabbits, taunting Winter Farmer’s Market in Edwards Frenchmen and show-stopping musical numbers are just a Come to the Colorado Mountain College campus in Edwards few of the reasons audiences everywhere are eating up Spafor the first annual winter farmers market, held weekly on malot. Show is at 7:30 p.m. at the Beaver Creek Vilar Center. Sundays from 10 a.m. to 2 p.m. Shop for fresh produce, stor- Tickets are $98/$78 (based on seating) and are available at age fruit, eggs, jams, grass-fed meat, salmon, artisan food, www.vilarpac.org. prepared foods, bakery items and more.

Friday, Feb. 22 Live music at Old Forge

Sunday, Feb. 24 Braham’s German Requiem at the Vilar

Thursday, Feb. 21 From Afghanistan to Colorado: How Bikes Can Change the World

Enjoy live music every Friday from Jason Wallace from 6 The Boulder Philharmonic Orchestra and Boulder Chorale p.m. to 8 p.m. at Edwards’ Old Forge. Happy hour is 5 p.m. is a critically acclaimed professional orchestra, presenting to 9 p.m. on Fridays. performances nine months out of the year and employing a core of 72 of our region’s most highly trained musicians. With more than 180 musicians on stage, this performances Saturday, Feb. 23 promises to be an auditory sensation. Show starts at 6:30 Family FunFest at Beaver Creek Watch the village come alive with music, magic, food and p.m., at the Vilar Center at Beaver creek. Tickets are $55 and fun. Get your caricature drawn or face painted, partake in are available online at www.vilarpac.org some fun games and activities, or just sit back and listen to the music. Activities include a village-style carnival complete with games, prizes, a bouncy house, caricature art, music and more. Fun starts at 4 p.m.

Saturday, Feb. 23 Clay and Cocktails at Alpine Arts Center

Enjoy a stress-free evening with clay and friends. An instructor will guide you through a step-by-step demonstra-

Don’t Drive Up Valley For Dog Food! Special orders & delivery by request

Wednesday, Feb. 27 Gypsum Chamber networking meeting

Rocky Mountain Hospitality Advisors and Manto’s Pizza host this monthly networking meeting at 6 p.m. Hospitality Advisors will talk about the impact of the Affordable Health Care Act on businesses. Event is held at the pizzeria.

Wednesday, Feb. 27 Eagle 20/20 Community Meeting

The Eagle Chamber of Commerce and the Town of Eagle host a community meeting to talk about the direction the town is taking, positive community news and exciting events Monday, Feb. 25 to Saturday, March 2 for the coming year. Mayor Yuri Kostick and Chris Romer of Burton U.S. Open in Vail the Vail Valley Partnership will be speaking and answering 2013 marks the 31st anniversary of this long-running snow- questions. The event is at the Eagle Town Hall beginning at board event and a new chapter in U.S. Open history. More 6 p.m. with a party following at Moe’s Original Barbecue. than 100 of the world’s best riders will make their way to Vail, the new home of the U.S. Open, for four days of intense competition and progressive riding. Besides the competition, the week will feature free concerts by Santigold and Mack-

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sneakSHOTS | Who’s Up To What

Say hello to Vidette at Big Bear Bistro in Vail, still serving up the best gourmet sandwiches in the valley! Located at the top of Bridge Street in Vail Village, and open 7 a.m. to 7 p.m.

Dude where’s... your Scandia pillows? Stop into the Linen Kist in Avon for the best down pillows, which are warmer, fuller and more resilient than feather pillow.

Coldwell Banker, located at 286 Bridge Street in the Vail Village. Come by or call 970-476-2113 to visit Kellie, Susie, Debi, Diana and Meghan.

Looking for a women’s recovery group? Hypnosis for anxiety, sleep problems, or smoking cessation? Call Stacey Horn, LCSW, CHT at the Family Room, LLC at 970-926-4357.

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Looking for something fun to do this week? Go to the Alpine Arts Center for Cocktails and Canvas on Wednesday or Saturday. Bring in the coupon in this week’s magazine for a free glass of wine or a beer. To register now, call 970926-2732, or go to www.alpineartscenter.org. Pictured here: Noni.3

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970.476.5828

" # ! $

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 Castle Peak Grill | 101 Fawcett Road | 970.748.4848 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 Red Mountain Grill | 240 Chapel Pl. | (970) 748-1010 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

Mexican & Tex/Mex

LD

Organic Deli

BLD

Contemporary Latin

LD

$$$

Contemporary American

BLD

$$

Casual American

BLD

$

Mexican

BLD

$

$ $

Contemporary American

LD

$

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

$

Contemporary American Taphouse

BLD

$

Hot Dogs & Soup

L

$

Mexican

LD

$

Italian Food & Pizza

LD

$

Rustic American

D

$$

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

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

Rustic American & Seafood

D

$$$

Toscanini | 60 Avondale Ln. | 970.754.5590

Italian Pasta Grill

LD

$$$

BEAVER CREEK

Paints, brushes, pastels, over 30+ sizes of canvases, great selection of greeting cards, creative gifts for kids, scrap booking, gifts, and more! !RT s /FlCE s 3CRAPBOOKING s 'IFTS

2 Wells & Drafts $ 50

BD

Contemporary Colorado Cuisine

D

$$$

Seasonal American

D

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

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The team at Oakson Dentistry is here for you!

5 Wines

$

Live Music Thursday’s 9 pm-‐close

M-Th 9-6, Fri 9-5, Sat 10-2, Sun Closed

Serving Lunch and Dinner

EagleVail between Vail & Beaver Creek

Riverwalk in Edwards 970-‐926-‐2756

845-7650

$ $$$ $$

Happy Hour

Get Creative! Art Supplies

LD

Classic American Grill

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

AVON

Pricing

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

Meals served

A Quick Peak at Where to Eat.

Type of food

Dining Guide

Steve Oakson, DDS General Dentistry

Located in Gypsum since 2001 Gypsum Plaza Suite, 620 D Red Table Drive

524-1105

Thursday, Feb. 21, 2013 -Wed., Feb. 26, 2013

|

sneakpeak

31

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 Dusty Boot | 1099 Capitol St., Eagle | 970.328.7002 Eagle Diner | 112 Chambers Ave., Eagle | 970.328.1919 Ekahi Grill and Catering | 500 Red Table Dr. Unit 1E, Gypsum | 970.524.4745 El Pariente Mexican Restaurant | 0050 Chambers Ave. #E, Eagle | 720.289.8782 Fiesta Jalisco | 0701 Chambers Ave., Eagle | 970.328.9300 Gourmet China | 0212 Chambers Ave., Eagle | 970.328.0866 Grand Avenue Grill | 678 Grand Ave., 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 Yummy Cafe | 313 Chambers Ave., Eagle | 970.328.6060

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

$ $

Rustic Home Brew Pub / Music / Patio

$$

American Cuisine/ Bowling

LD

TexMex

BL

$

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

$

American Cuisine

BL

$

Italian, Pasta

LD

$$

Eclectic American

BL

$

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

35 Fondue for two

$

Every Friday Night. Your new Friday Night Tradition!

Daily Happy Hour 4-6 pm

10 $ 5

$

cheese plates

wine

Open M-Sat 11 am - 8 pm, Sun 12 pm - 6 pm

970-926-1393 | corner at edwards | eatdrinkinc.com 32

sneakpeak

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Thursday, Feb. 21, 2013 -Wed., Feb. 26, 2013

American Cuisine

LD

$$

Homemade Bakery & Soup

BL

$

Coffee & Crepes

BL LD

$

Sandwiches American

B LD

$

Contemporary Italian

BLD

$$

Globally influenced casual dining

D

$$

Contemporary American

LD

$

Tasting/Wine Bar, Paninis

LD

$

Mexican

BLD

$

dish happiest hour

3- 5

$

$

Daily 5-6:30 pm

Small plates glasses of wine grey hounds sangria tap beer Open Daily 5 - 10 pm 926-3433 | corner at edwards | eatdrinkdish.com

$

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

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

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Sew Fantastic Alterations and Home Decor Marcy D. Tracy

Seamstress/Designer sewfantastic.net

Come in!

Or we’ll both starve Open Daily. Breakfast, Lunch and Dinner Rooms available! Sleep Sweet in a Sleep Suite $29.95

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

LD

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

Colorado Wild Game Grill

Pricing

EDWARDS

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

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

$$

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 and Mexican Cuisine

BLD

$

Continental

LD

$$

American Brewery

LD

$$

Regional American

BLD

$$

Casual American

LD

$

American

LD

$

American

BLD

$

Steaks/Seafood

D

$$

American

BLD

$

New American

D

$$$

Pizza

LD

$$

Casual American

LD

$$

American/Western

LD

$$

Authentic Italian

D

$$

Pizza and Italian

LD

$

American Bistro

LD

$$

Steakhouse, AprĂŠs and Dinner

D

$$$

Mountain Fare/Steakhouse, AprĂŠs,

BLD

$$$

Contemporary American

LD

New American

D

American Pub

LD

$ $$$ $

$$

$$$

• •

Try the weight loss detox benefits:

s !VERAGE WEIGHT LOSS LBS DAY s %ASY TO FOLLOW PROGRAM s $IET IS SUSTAINABLE AFTER PROGRAM IS OVER

CALL FOR MORE INFORMATION Dr. Sean Miller, D.C. offers a Full Body Approach 182 Avon Rd. Suite 206, Christy Sports Building, Avon 630.862.5351, seanmillerhealth.com

•

•

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

• •

• • • •

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

• •

•

$

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

$$$ $

$

"QSĂ?T 4LJ

Q N Q N EBJMZ

.

6 Two Tacos

$

BSH

BSJ

UBT

and a Beer

%JOOFS OJHIUMZ Q N 7BJM 7JMMBHF t #SJEHF 4U -BSHF (SPVQT 8FMDPNF

t PSFIPVTFWBJM DPN Thursday, Feb. 21, 2013 -Wed., Feb. 26, 2013

|

sneakpeak

33

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

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970.446.7912 info@sneakpeakvail.com Publisher...Erinn Hoban Editor...Melanie Wong

LD

Sandwiches

BLD

Seasonal American

D

Northern Italian

LD

$

Prime Rib/Steaks/Seafood

D

$$

Creative American

D

$$$

French and American

D

$$$

French

D

$$$

Classic Diner, Traditional Favorites

BL

Contemporary American

D

$ $ $$$

$ $$

Mexican

LD

$

Contemporary American

BD

$

Family/American/European

BLD

$

International CafĂŠ

BLD

$

Chinese

LD

$

Japanese/Peruvian

D

$$

Modern Italian

LD

$$

Barbecue

LD

$

Creative Seafood/Meat

LD

$$

Sushi/Asian

LD

$$

Southwestern Steak House

BLD

$$

Pizza, Paninis & Salads

LD

$

Pizza, Paninis & Salads

LD

$

Steaks/Seafood

D

$$

Sushi/Japanese

D

$$

Italian/Pizza/Grinders

BLD

$

Continental/Wild Game

LD

$$

Mexican

LD

$

American

LD

$

Steaks/Seafood

D

$$

Sandwiches

BLD

$

Sushi, Asian

LD

$

Creative American

LD

$$$

Contemporary American

LD

$

Mountian American Grill

BLD

$$

Contemporary American

BLD

$$

Eclectic Pub

D

$

American Cuisine

LD

$$

Italian & Pizza

LD

$$ $$$

Steakhouse

LD

Casual American

BLD

$

Sushi and Pacific Spices

D

$$

Coffee & Sandwiches

BL

$

l

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Asian Cuisine

"VUP .PUPSDZDMF "DDJEFOUT t 4MJQ 'BMM 0UIFS 4FSJPVT *OKVSJFT t 4LJ 4OPXCPBSE "DDJEFOUT 'SFF $POTVMU t 1FSDFOUBHF 'FF

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(,.-;57 !"#$%&#"$'( & # A40;57

“We Help Injured People�

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

& #

'5>>7&'+,4&?@.47;57 & # $ *'!$ + $)(

)*&'+,-.&/01.-& )2&34567&8+,19501&!..4-& )*&80:.;&<401=-

Ad Director...Kim Hulick The Glue...Shana Larsen Reporter...Phil Lindeman Ad Sales...Brand Bonsall Š2011 sneakPeak. All rights reserved. 34

sneakpeak

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Thursday, Feb. 21, 2013 -Wed., Feb. 26, 2013

VailJustice.com - Riverwalk at Edwards Edwards/Denver Offices -Emerald Building Suite G-1 970.926.1700

, ' ( - () !" - !%$(

Restaurant

A Rock’n Meal

Friday & Saturday

Volcano Hot Rock

$

5 off

Steak & Seafood Hot Rock

20 Off Pho %

* Must present coupon. Not valid with other offers.

Happy Hour 3 pm - 5:30 pm

4 U-call-its

$

1 Draft SPecials

$

$

3

small plates Korean BBQ Shortribs, Calamari & Other tapas

" ! "

Thursday, Feb. 21, 2013 -Wed., Feb. 26, 2013

|

sneakpeak

35

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

36

sneakpeak

|

Thursday, Feb. 21, 2013 -Wed., Feb. 26, 2013

SAVE! Tire Rotation

Wiper Installation

with purchase of oil change ($3995 & up) up to 5 qt.

with the purchase of wiper blades

FREE FREE Up to 5 qts standard. Additional quarts extra, excludes some European & Asian imports. Includes lube chassis & top-off fluids, quality vehicle inspection. Exp. 2/28/13

Battery Inspection

Must present coupon*Most Vehicles*Not combined with any other offer*See store for details* Expires 2/28/13

Complete Brake Service

FREE 75 up to

and $10 off new battery

Must present coupon*Most Vehicles*Not combined with any other offer*See store for details* Expires 2/28/13

Fuel Filter Service

10

$

off

includes installation and replacement of fuel filter

Must present coupon*Most Vehicles*Not combined with any other offer*See store for details* Expires 2/28/13

$

off front & rear

30 off per axle/or front & rear together $

Must present coupon*Most Vehicles*Not combined with any other offer*See store for details* Expires 2/28/13

Transmission Fluid Service

20

$

off

includes transmission fluid, service kit & labor Must present coupon*Most Vehicles*Not combined with any other offer*See store for details* Expires 2/28/13

We are now your local

dealer!

328-­9000

695 Lindbergh Dr. Gypsum werksauto.com

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