SneakPEAK Jan. 17,2013

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Thursday, Jan. 17 - Jan. 23, 2013

Fit track and on

Take a page from the training diaries of Vail’s fastest, strongest athletes

Pro Nordic skier Sylvan Ellefson, 2012 SuperTour Champ

The Mountain Standard

Fire-roasted, comfort cuisine

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Meet John Donovan

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Lewis Black brings his trademark brand of wild, energetic insanity to the Vilar Center. Interview by Phil Lindeman.

The angriest man in America L

ewis Black isn’t always angry.

Perry, you don’t have to work – they were the most extraordinary group of people to ever run for office. I don’t really care about parties anymore, but one thing they have to do is prove to me that the people they choose can actually run for president. But they just defined themselves by coming up with people who are out of their minds. Even mild intelligence would’ve been nice. As a citizen, though, I couldn’t take much more of it. Six months is more than enough time. Nowadays, these people make careers out of running for office – that’s all they do.

The standup comic, known for sold-out performances on Broadway and regular segments on Comedy Central’s “The Daily Show,” has perfected a finely tuned brand of insanity over 25 years of touring the country. His hugely entertaining rants about modern American society bring to mind an old, temperamental, foul-mouthed uncle who nonetheless happens to be right about nearly everything. But Black is still trying to find a useful, funny way to get worked up about gun control – a phrase he hates and an issue he finds almost too depressing. “There’s a part of you that wants to get through an act and When: Sunday, Jan. 20 at 7:30 p.m. talk about a certain topic, but certain hot button things like Where: Vilar Performing Arts Center in Beagun control, people fight you the minute you start talking ver Creek about it,” Black says calmly, then slowly gets worked into Cost: $88 a coarse, husky rage. “In the end, no one is trying to take Tickets are available online at www.vilarpac. away their guns – no one is. That’s about as paranoid and org or by calling the box office at 970-845-8497. ridiculous as it gets. It’s like saying vaccines cause autism.” Maybe he is always angry. SneakPEAK spoke to Black before his performance at It ends up wasting tons of time, distracting people from the the Vilar Performing Arts Center at Beaver Creek to pick important issues. It’s appalling. his mind about the recent presidential election, his comedic process and why anger is a good starting point for comedy. SP: Your “Back in Black” segments on “The Daily Show” give you a chance to dig your teeth into juicy, ridiculous SneakPEAK: I thought you might find this funny: The topics. How do they compare to something like Sacha Baron Vilar Center where you perform this weekend is named for Cohen’s “Borat,” which skewered Americans from an outAlberto Vilar, a financier who cheated investors out of $40 sider’s perspective? million and is serving nine years in prison. What would you LB: I’m amazed there aren’t more people making fun of say to these Bernie Madoff types? us from an outsider’s standpoint. You take a good look at Lewis Black: (Laughs) You know… really? At what point how others see the way we act, just among ourselves – I did these guys realize it was enough? If you’re going to do mean, shooting each other and s***. Any rational outside a drug, money is the least interesting. But it’s nice of them culture would just shake their heads and say, “Are they kidto not take his name off the place – that’s a great example ding?” You can go through the whole litany of what people for the kids around there. I do love coming back to Beaver like about our country, but you have to actually look at what Creek, though. I don’t ski, but it’s comfortable, like a living we do today, each and every day. We take that birthright of room. being Americans and use it as a contract to act insane.

Lewis Black: The Rant is Due

SP: Onto current events – President Obama is set to be sworn in for a second term soon. As a comedian, are you relieved or disappointed that the next presidential election is four years away? LB: As a comedian, I’m mildly disappointed. That led to a really good run of idiots who were spectacular to watch. When you’re quoting people like Herman Cain and Rick

SP: For me, one of the most appealing aspects of your comedy is how organic it feels – it’s not setup, punch line, repeat. When you perform, do you riff off yourself and see where that takes you, or do you have a pretty clear path in mind? LB: I riff off the stuff. I try to cut a clear path and start

[See LEWIS BLACK, page 21]

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Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

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The Fitness Files

Inspiration from Vail’s fastest, strongest, and toughest pro athletes for a fit new year. By Melanie Wong and Phil Lindeman Photos and cover by Zach Mahone

I have always been intrinsically motivated, but I still have those days where it is tough to Josiah Middaugh says he’s in the best shape of his life. Believe it or not, the EagleVail- motivate to train. In some cases, motivation to train can be a good indicator of fatigue, and based endurance athlete didn’t win this year’s U.S. National Pro XTERRA title by lounging maybe I need to back off, but other times I need to push through. Sometimes it is actually on the couch – although at times he wishes he could. good for me to think of training as a job, because not everything worth doing is easy. But wait. Before you shrug that level of fitness off as impossible and reach for a package of Oreos, consider this: Athletes like Middaugh like their Oreos, too (in his case, the indulSylvan Ellefson (pictured on cover) gence is potato chips), and still manage to get stronger, fitter and faster. Town: Vail/Age: 25 Middaugh and a handful of the area’s pros from a slew of sports shared the fitness secrets Sport: Nordic skiing for Team Homegrown and go-to workouts that have led them to national titles, world competitions, countless po(Ski and Snowboard Club Vail) dium finishes and the general title of “mountain badass” in an area full of elite athletes. And don’t worry, we were taking notes. How did you get started in athletics and Nordic skiing? I got started at a very young age by just living a very active life with my family – camping, Josiah Middaugh running and skiing were a part of every week. Town: EagleVail/Age: 34 Best fitness advice? Sports: Pro XTERRA for Dogma Athletica, Be patient – top fitness can’t be achieved in a week or even a month. If you’re looking to snowshoe racing, mountain biking get in top shape for a race or event, get in touch with an elite athlete from the valley or coach and work with them to get the most out of training. How have triathlons changed your fitness and your body? Go-to workout? Interestingly, I am within a couple pounds of the weight I was For interval training, I like doing longer intervals where I am maintaining anywhere be when I graduated from high school. I consider myself in the best tween 75 to 85 percent of my max heart rate. A good interval workout for me is three inter shape of my life, but most of the changes are not vis- vals of 20 minutes each up Vail Pass on my roller-skis during the summer. ible. I believe most of the morphological adaptations What are your goals with Nordic skiing? that separate elite endurance athletes happen at the The ultimate goal for my racing career is the 2014 Sochi Winter Olympics. Every year cellular level (i.e. increased mitochondrial density, in- since I was in high school, I have been setting goals – small goals that I can achieve in a creased capillary density). single season, and large goals that can be achieved by believing that those smaller goals can Best fitness advice? and will get me closer to the Olympics. Right now, I am ranked in the top seven in the U.S. Take advantage of the environment you live in. Especially in the for Nordic skiing, and this coming year will be the most competitive year for vying for an winter, there are so many cross-training opportunities like snowshoe- Olympic team spot. ing, cross-country skiing and ski mountaineering. Stay consistent and keep it interesting. You are what you consistently do. Greg Decent Town: EagleVail/Age: 33 Go-to workout? Sport: Marathons In the winter, running up Vail Mountain and downloading the gondola, then repeat. In the summer, it is 5x12 minutes at race pace on the road bike up Strawberry Park Road. How did you get started in athletics and running? When it comes to nutrition, do you have a food that’s your weak spot? I have always played organized sports, but I started running competitively after I regisChocolate and potato chips. tered for the New York City Marathon in 2003 and focused on qualifying for the Boston When the going gets tough, how do you stay motivated? Marathon.

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How has running changed your fitness and your body? Core and strength training combined with running have given me the six-pack abs that I have always wanted. Best fitness advice? Set realistic short-and long-term goals. If you miss a work out or indulge in an extra piece of cake for dessert, do not worry. Realize that setbacks are also a part of training. Go-to workout? Meadow Mountain! After climbing for almost five miles, you are rewarded with a long downhill through mature forest and open meadows. Most memorable athletic achievement to date? Qualifying for the Boston Marathon in 2009 and then standing at the Hopkinton starting line for the first time brought chills over my body because of how hard I had worked to be able to run in this historic race. I now run it every year. What goes through your head as you run, particu larly marathons? I usually count during my runs. This helps me to focus on my breathing – two breaths in, two breaths out. Jay Henry Town: Eagle/Age: 37 Sport: Pro cross-country mountain bike racing for Tokyo Joe’s How did you get started in athletics and biking? I grew up in Vail, so the first thing I did was ski, and I grew up playing ice hockey as well. Our eighth grade field trip was a mountain bike trip to Moab and I’ve been doing it since then. I love competing, and I think racing is a blast. It’s a challenge and it’s rewarding. In mountain biking, there’s such a vast amount of terrain and it allows you to get out there. Best fitness advice? From my experience, it’d be to do something you enjoy; otherwise, you’re not going to be motivated to continue doing it. In winter I enjoy Nordic skiing – it gives me motivation other than fitness. Pick something that you don’t dread. When it comes to nutrition, do you have a food that’s your weak spot? I eat more chocolate than I should. When the going gets tough, how do you stay motivated to train? Motivation is the key component to my training. If I’m not motivated, I won’t go, and that’s a way I keep from burning out. There’s a balance between being fit and keeping enough in the tank to go out and train. Tamara Donelson Town: Edwards/Age: 37 Sport(s): Pro XTERRA and mountain bike racing

Do you have a food that’s your weak spot? I would be a miserable person to be around if I didn’t have banana bread, English toffee or whipped cream straight out of the can (sorry, Mum) every now and then. Erika Ghent Town: Vail/Age: 24 Sport: Alpine skiing for the U.S. Ski Team How did you get started in athletics and mountain biking? I have always been an athlete. My parents were both professional skiers and ski racing is in our blood. I have two younger sisters, and we all three grew up skiing and playing soccer and enjoying being outdoors. How has skiing changed your fitness and your body? You have to be an all-around athlete. You have to be powerful and quick, but it is also important to have a good aerobic capacity. We are in the weight room a lot, and I think if you would ask any woman ski racer, we would say we have bigger than normal quads and glutes. But I am proud of my strong legs, and I don’t have a problem getting them toned. Best fitness advice? Do something active that you love. Forcing yourself to do something you hate will only make it more difficult to motivate yourself. Also, the most difficult days to motivate yourself are the most important days to force yourself to work out. Even the best athletes in the world struggle, but you feel so much better physically and mentally when you drag yourself up and go do your workout. Gretchen Reeves Town: Avon/Age: Don’t ask! Sport: Pro cross-country mountain bike racing for Tokyo Joe’s How did you get started in athletics and mountain biking? I started in college in Georgia. Before that, I was sort of a runner and did gymnastics, and I was a cheerleader. I started professionally mountain biking in 1996 until 2005, when I started doing more mountain marathons and adventure races. How has the sport changed your fitness and your body? When I was just biking, I had huge quads and no upper body whatsoever. I started Nordic skiing in the late ‘90s, and it’s really good because it really balances your body with muscles and helps prevent injuries. Go-to workout? If I’m limited for time, I might go up and do a long hill interval on something like Battle Mountain on the road bike, like 10 to 15 minute uphills times three, or going as hard as I can for 30 seconds, back down, and do it again. I do them for five minutes intervals three or four times. How do you train in the winter? At the beginning of winter, I took about a month off doing whatever I felt like doing. Taking time off it really good. Most people work in the winter, so you have to get quality workouts. I don’t have too much winter structure. If I have an hour, I make it count.

How did you get started in athletics and XTERRA? I actually went to a private girls’ school in Sydney to play more school sports. I started getting into triathlons later in life after 11 years of teaching skiing year-round. One of my first experiences mountain biking put me in the hospital, and it took me three years to try it again. How have these sports changed your fitness and your body? Less junk in the trunk! Let’s just say I am more in proportion and a whole lot leaner. My jeans dropped four or five sizes over the last four years. Before, I never wore shorts – I hated my legs. Best fitness advice? Be consistent. We cannot expect to exercise one Mike Kloser week and not the next. I have a 20-minute rule: If I Town: Vail/Age: 53 don’t feel like training and I still feel like crap after Sport: Multisport/endurance/adventure races 20 minutes, I can pack up and go home. Chances are, after you start your workout you’ll feel better. How did you get started in athletics and endurance racing? Go-to workout? Mountain biking was my initiation. In the early ‘80s I was doing World Cup (mountain In the summer, hill repeats (for) trail running or moun- bike) races. After that I started adventure racing, which got me into endurance sports, with tain biking. I go from the Westin, up Elkhorn to Trap- full-day to multi-day races. pers Cabin. For swimming, I do 3000-meter drills with lots of How has the sport changed your fitness and your body? catch-up and pull. Swimming for me is 70 percent drills. [See FITNESS FILES, page 21]

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Not your

Standard fare Open-fire cooking and rotisserie grilling steal the show at new Mountain Standard restaurant. By Melanie Wong ment to one another.�

Mountain-style comfort While the more-established Sweet Basil specializes in innovative, experimental dishes, unafraid to use modern culinary techniques, Mountain Standard crafts its dishes on an open fire, one of the oldest cooking methods known to man. Their signature dishes include rotisserie chicken, fire-grilled steaks and fresh seafood, flown in daily from around the country. Regardless of the cut of meat, there’s something very comforting about roasted dishes enjoyed in the mountains, especially during the winter months. Chef de Cuisine Brian Brouillard, who heads up the kitchen at Mountain Standard, says the dishes will be simply cooked and expertly prepared – not much more is needed with open-fire cooking, he believes. “You get pure flavor when cooking over fire,â€? Brouillard says. “We plan to offer menu selections that are simply prepared – sometimes with only three or four ingredients. We plan to keep the menu simple and straightforward, which is really the way I love to cook.â€? Start your meal off with one of the restaurant’s sharing-friendly starters, which are also a great option for the après ski crowd. The molasses-rubbed quail tastes like a miniature

Executive Chef Paul Anders works in the kitchen of The Mountain Standard. The new Vail restaurant features fire-grilled dishes, fresh seafood and hearty fare such as the whole-roasted Rocky Mountain trout, pictured here. Kent Pettit photo.

I

t’s a bustling weekday night at one of Vail Village’s newest restaurants, the Mountain Standard, and it’s all hands on deck. Co-owner Matt Morgan and other staff stop from table to table, checking in on diners, and Executive Chef Paul Anders is in the long, open kitchen juggling pans alongside his staff. A rotisserie rack and blackened grills are where much of the restaurant’s specialty dishes are made, slow roasting over coals or getting seared over flames. The modern yet cozy dining space is dominated by rustic reclaimed-wood rafters and oak floors, and patrons sidle up to the long, mirrored bar, a spot that becomes decidedly bustling during the après hours. It seems that both vacationers and locals alike have already discovered the Standard, even though its doors have been open barely a month. The Mountain Standard’s sister restaurant and longtime Vail culinary landmark, Sweet Basil, is located right upstairs. The restaurant’s owners, Morgan and Kevin Clair, along with chef Anders, wanted to start a new culinary venture that would serve as the more casual counterpart to Sweet Basil. They converted the space – formerly Blu’s restaurant – then knocked out the wall of what used to be a retail space next door and completely remodeled the interior. The Standard’s prices are more casual than Sweet Basil’s as well, with starters ranging from $5 to $15, lunch entrees from $12 to $20 and dinner entrees from $18 to $35. “Dining, as a whole, has become more casual,â€? Clair says. “We wanted to capitalized on the success of Sweet Basil, but provide our guests with a more casual atmosphere and dining experience with Mountain Standard. We believe the two restaurants will be a great compli-

SneakPICKS at Mountain Standard

Mountain Standard is located in Vail Village and open for lunch and dinner. Prices here reflect the dinner menu. Check out the full menu at www. mtnstandard.com. Molasses-rubbed quail: This starter is sweet and savory, paired nicely with blackberry sauce. ($15) Whole Rocky Mountain trout: Flaky fish bathed in lime-butter sauce, with added crunch from green beans and almonds. ($26) Rotisserie half chicken: Roasted on the spit, this is chicken done just right. ($24)

Thanksgiving bird – the meat is tender, and the dish has equal parts sweetness and crunch, thanks to blackberries and roasted almonds. Foodies will love the roasted bone marrow, served in an ox bone, topped with braised oxtail and served with toasted bread. If you like foie gras, you’ll like this dish, which has a similarly rich, buttery flavor with a toned-down texture. For those who enjoy après, top off the appetizers with the restaurant’s signature Bloody Mary. The classic cocktail gets a twist with roasted tomatoes and Sriracha sauce, giving the drink a smoky taste and spicy kick. While the menu errs on the heavier, carnivorous side, it has some notable salads as well.

[See MOUNTAIN STANDARD, page 21]

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Food, wine and fun at the Beav’ Food & Wine festival brings top chefs to the slopes SneakPEAK staff report They’ll be serving more than chocolate chip cookies at the base of Beaver Creek next weekend. The ski resort and Food & Wine magazine will host the second annual Beaver Creek Food & Wine Weekend from Jan. 24-27 for four days of food, wine and fun on and off the slopes. Set at Beaver Creek and its various restaurants, the event will be hosted by chefs and culinary experts Gail Simmons, John Besh, Sam Talbot, Alex Seidel, Tim Love and Spike Mendelsohn, along with wine and spirits expert Anthony Giglio who will share his knowledge for creating unique and memorable food and drink pairings. The weekend starts with Thursday’s Meet the Chefs Reception, where food lovers can rub elbows with the best and brightest culinary talent. Additional palate-pleasing events include the Snowshoe and Gourmet Lunch, Après-Ski Burgers and Beers and a brand-new event: Ski. Eat. Ski, where skiers of all abilities can conquer the mountain followed by a luxurious lunch prepared by celebrity chef John Besh. Returning events include intimate educational seminars and exclusive Friday evening dinners at Allie’s Cabin on the mountain and Splendido at the Chateau, hosted by local executive chefs and celebrity chefs to raise money for local nonprofit organizations in Eagle County. This year, foodies will get to see their favorite chefs in action in the kitchen as well as on the slopes for the firstever Celebrity Chef Ski Race and Brunch, which will raise money for the racers’ chosen charities. The showdown happens at the Haymeadow race arena, and event attendees will have the opportunity to bid on one of three race spots on each chef’s team. Bidding takes place at www.beavercreek.com/foodandwine, and the minimum bid is $300 per person. Following the Celebrity Chef Ski Race, competitors and spectators will enjoy brunch at the Beaver Creek Chophouse. “The Beaver Creek Food & Wine Weekend is an extraordinary culinary celebration on the slopes that brings together world-renowned chef talent along with showcasing the incredible chef talent that exists in Beaver Creek,” says Tim Baker, executive director of Beaver Creek Resort Company. “We are pleased to introduce the Celebrity Chef Ski Race, adding yet another exciting new element for food lovers and ski enthusiasts who can pour their passions for food and skiing into a race on the slopes and raise funds for each chef’s designated charity. This will be a not-to-miss spectator event.” Featured chefs and talent at this year’s festival include: • Gail Simmons - Trained culinary expert, Special Proj-

ects Director at Food & Wine, and dynamic television personality and judge for BRAVO’s Emmy-winning series “Top Chef.” During her formal culinary training in legendary kitchens such as Le Cirque, she also contributed to a number of cookbooks and published her own memoir titled “Talking With My Mouth Full” in February 2012. Find her at the Splendido Lunch and Learn and Cadillac Lunch and Learn seminars. • John Besh - Executive chef and co-owner of the Besh Restaurant Group based in New Orleans. His collection of restaurants includes August, La Provence, Lüke, Besh Steak, Domenica and The American Sector. Besh will be featured at the Allie’s Cabin dinner and Ski. Eat. Ski. • Sam Talbot - Chef, restaurateur, author, TV personality and currently the host of AOL’s GMC “Trade Secrets.” The former executive chef of The Surf Lodge and Imperial No. Nine, Talbot authored “The Sweet Life: Diabetes without Boundaries” published last fall. Sample his fare at the Splendido Guest Chef Dinner. • Alex Seidel - Chef and owner of Fruition Restaurant in Denver. He began his culinary career at age 14 in Wisconsin, and quickly moved from the line to sous chef of Main Street Bistro by age 20. Inspired by food at a young age, Seidel was recently recognized in 2010 as one of Food & Wine’s “Best New Chefs in America.” See him at the Snowshoe and Gourmet Lunch. • Tim Love - Chef and owner of The Woodshed Smokehouse, The Lonesome Dove Western Bistro and The Love Shack in Fort Worth, Tex. Love, known as a “veritable meat master” serves traditional meats and steaks as well as rabbit and rattlesnake. His burgers will again be a draw at the Après Ski Burgers and Beers. • Spike Mendelsohn - Currently Mendelsohn is focused on his acclaimed restaurants Good Stuff Eatery and We, The Pizza, while also serving as a contributor to the “CBS Early Show.” His television roles also include Food Network’s “Next Iron Chef: Super Chefs 2011” and before that he competed on season four of Bravo’s “Top Chef.” Dine with him at the Après Ski Burgers and Beers. Sommelier and journalist Anthony Giglio will top off the weekend sharing his humor and expertise in pairing wine and spirits at each of the events. Wine enthusiasts can sip and sample with Giglio at the Après Ski Wine Down event. Individual event ticket prices range from $50 for aprèsski and seminar events to the exclusive Friday evening dinners for $200, which include a multi-course meal prepared by top culinary talent and paired with wines. For complete details and information about the event, visit www.beavercreek.com/foodandwine or call 970-7544636.

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Meet

John Donovan

Catching up with Vail’s most memorable bartender, garbage man and jack-of-all-trades. Interview by Phil Lindeman

J

ohn Donovan knows just about everyone in Vail.

One any given afternoon during ski season, the Chicago native and longtime Vail resident can be found on a bar stool at Vendetta’s. The employees call him by name – one simply says “Daddy-O” – and he gleefully greets them in turn before telling servers to work harder. It’s as if old habits die hard. Vendetta’s, housed in one of Vail Village’s original buildings along Bridge Street, was called Donovan’s Copper Bar from 1965 to 1983. It was the town’s version of Cheers, a place for ski patrollers, ski instructors and other locals to watch Notre Dame football and claim their “raise,” the free beer that patrollers still enjoy today. Like his old bar, Donovan is something of a Vail institution. After reading a 1962 Sports Illustrated article on the fledgling resort, he left his job as a stock trader and came to Colorado with hardly any time on a ski hill. He and a friend, Phil Lamantia, opened a small deli in March of 1963, and the two worked together until Donovan bought the bar across the street. In a time when everyone did a little of everything, Donovan was no different: He helped ski patrol with night searches, ran the ski school for a stint and served on the town council for nearly 15 years. When Donovan was forced to sell the bar – the landlord thought he was too much trouble – he turned his garbage business into a full-time gig. As he has for 40 years, Donovan still lives with his wife, Diana, on the fourth hole of the Vail Golf Course. His children followed in his footsteps: Matt runs the garbage company, John is a bartender and Kerry is on the town council.

SneakPEAK found Donovan at his usual haunt to chat about his first impressions of Vail, the joys of owning a ski-town bar and how he accidentally won a seat on the town council. SneakPEAK: Describe the Vail you encountered in 1962. What’s your most vivid memory of those early years?

(Top) John Donovan stands in front of Vail Village’s Vendetta’s, formerly known as Donovan’s Copper Bar and Grill. It’s been said that if Vail had a living room, it would have been Donovan’s. Kent Pettit photo. (left) John Donovan stands on the back deck of his bar, Donovan’s, in the summer of 1972. Photo special to SneakPEAK.

John Donovan: If you’ve seen photographs from the 1960s, you’ll see there ain’t s*** here. None of these buildings were around: Pepi’s, Gorsuch, none of it. When I got married in 1967, there were still dirt streets in Vail. I got married in Minturn and invited half the county. SP: Was there any tension between the newcomers at Vail and the residents of old railroad towns like Minturn and Red

Cliff? JD: I actually lived in Minturn the first year, maybe the second year – I forget. It was heavily Mexican at the time, because you had Gilman Mine and Climax Mine still open. Actually, I have a story about Gilman: Phil Lamantia and I were working over at the Vail Village Inn when we first got here, and there was a kid who was supposed to show up for work but never did. We went to his house, and he’s lying in bed with an empty bottle of pills next to him. The kid said he took 50 pills to kill himself. We threw him in the back of the truck and took him to see Dr. Stanley at Gilman – he was the only doctor around back then – and Stanley says, “Son, you’re gonna die.” The kid says, “No, please, don’t let me die!” and the doc-

[See JOHN DONOVAN, page 16]

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Second Annual

Snowflake Ball Once again, the Battle Mountain High School Super Boosters host gala fundraiser for athletic department, summer camp scholarships. By John O’Neill

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he Battle Mountain High School annual Snowflake Ball fundraiser - presented by U.S. Bank - will take place Saturday, Jan. 26 at Vista Restaurant in Arrowhead. All proceeds from the event will go toward the BMHS Super Boosters, a nonprofit that helps fund athletic programs at the high school. The Battle Mountain High School athletics program is something for the valley to be proud of. Every year, the Huskies win championships, defeating large Front Range schools to bring trophies back to our little town in the mountains. Athletes in interviews have cited the community as being a big part of the program’s success for years. With the Snowflake Ball fundraiser, the community can once again come together to benefit the athletes. “All of the money is going toward summer camps and scholarships for those camps,” says Janet Mueller El –Bitar, one of the event’s organizers. “All the uniforms, the transportation that the district doesn’t provide. Also, the big ticket items. Things like an ice machine or a plow to clear the snow off the fields or the track.” This is the second year the booster club has held the Snowflake Ball fundraiser. Last year, the event was held at the Vail Golf Course, and tickets sold out. Mueller El-Bitar says that while the proceeds go to a good cause, the event is generally just an all around great time. Tickets are $62.50 per person – and corporate tables are available for $450 and seat eight people. “It’s a great price for the venue,” Mueller El-Bitar says. “Just a dinner at Vista is usually pretty expensive, and you get dinner and entertainment for that price.” The entertainment is what Mueller El-Bitar cites as a big pull for the event. Live music from the locally acclaimed Fabulous Femmes, a silent auction and decorations rank as some of the attractions. “What I want to get across is that the event is really, really fun,” Mueller El-Bitar says. “Some fundraisers can get so boring with too many speeches. This (the Snowflake Ball)

Local song-and-dance group, the Fabulous Femmes, perform at Battle Mountain High School’s annual Snowflake Ball fundraiser. Proceeds benefit BMHS athletic programs. Photo special to SneakPEAK.

isn’t like that. Last year it was a party that everyone afterward was saying ‘Wow, I had a really great time.’” The event is vital toward future athletic success at BMHS. The summer camps and the work the students do outside of the season sends them into competition better prepared for the season.

Snowflake Ball

What: A dinner/silent auction benefiting Battle Mountain High School athletics Where: The Vista at Arrowhead, Edwards When: Saturday, Jan. 26, from 6 p.m. until 11 p.m. Tickets: $62.50 for individual tickets or $450 for table of eight. Call 970306-2388.

The Huskies cross country team trains all summer in preparation for the season. Everything is optional to the student-athletes, but for most, it is a priority. “We’re working almost completely on endurance at this point,” head coach Rob Parish said of the team’s training back in July. ‘The miles they put in now will help a ton when the season comes around.” The football team – while they did have a rougher season this year – was the same way. They had a training camp over the summer of 2012 to work on speed, strength and agility. “Now is the important time to get ahead,” said Jim Swanson – one of the coaches of the 2012 team – back in July. “The weight training the athletes do now is important for the durability issues they’ll face during the season. They can get big now, and that will help them deal with collisions and avoid injury during the season.” These vital summer camps used to be funded by donations from the community. However, much of those funds have dried up due to tougher financial times for local businesses. The Snowflake Ball fundraiser fills the holes left from those donations that are no more. Tickets are available to purchase from Janet Mueller El-Bitar by 970-306-2388.

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

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The world’s foremost free-soloist to chat with Vail audiences By Melanie Wong

To say that Alex Honnold, 27, has taken big-wall rock climbing to new levels doesn’t quite do him justice. The records and accomplishments on the Sacramento native’s resume this year alone are mind-blowing, with speed-solo records up some of Yosemite’s most formidable and technical faces. Oh yeah, and he does a lot of this without a rope. Free climbing, as the discipline is called, is done by a handful of elite climbers, and often on routes that are relatively easy for the climber. Honnold is tackling routes without a rope that would challenge some of the best climbers in the world, and setting speed records along the way. A few years ago, Honnold was unknown, a kid living in his van and driving from climb to climb across the country. Then he met filmmaker Peter Mortimer, who documented some of Honnold’s free climbs in films such as “The Sharp End”, “Alone on the Wall” and “Honnold 3.0.” After the first film, he became an extremely famous kid living in his van, driving from climb to climb. on 60 Minutes and continues to climb in front of the camera. He visits Vail on Thursday, Jan. 17 to talk about where his vertical travels have taken him. SneakPEAK caught up with the climber shortly after he returned from a climbing trip to Mexico earlier this month. Who: Climber Alex Honnold

If you go...

Where: Donovan Pavilion, Vail What: Part of the Vail Symposium’s Wells Fargo Unlimited Adventure Series When: Thursday, Jan. 17 at 5:30 p.m. More info: Tickets can be reserved at www. vailsymposium.org. Suggested donation is $10.

SneakPEAK: How did you get into climbing? Alex Honnold: I’ve been climbing since I was 10, but mostly in a gym, then started outdoors when I was 19. Like most little kids I loved climbing – trees, on the playground. Part of it is that growing up in California there’s a culture of climbing, and Yosemite is my area and has a rich climbing history. The Stone Masters (a group of California climbers in In June 2012, Honnold completed a new feat: Three of the ‘70s) were all into soloing, so I grew up thinking it was Yosemite’s highest walls – Mt. Watkins, El Capitan and Half kind of cool. Dome – in less than 19 hours. It’s the only known solo of the three, and he only used some bolts for aid in a few sections. SP: Describe the experience of free climbing. What’s the Since then, Honnold has been featured in nearly every out- appeal for you? door publication, Esquire and People magazines, appeared AH: There are two parts to it. One part is that you have

Alex Honnold scales Orange Crush, a 5.13 climb, in Utah’s Little Cottonwood Canyon. Honnold is known for his daring climbs, including the Triple Crown in the summer of 2012 -- Half Dome, Mt. Watkins and El Capitan in under 19 hours, mostly without the aid of a rope. Andrew Burr photo.

less gear on, so you can move simply and freely. The other part is that it’s also more demanding – if you make a mistake, it can be kind of terrible, and that’s really satisfying. It takes hours, so you can be out there for a long time. SP: A lot of people say what you do is incredibly risky and that it’s a matter of time before something bad happens. What do you say to that? AH: I’d argue that I’m not taking a ton of risk. I don’t do anything unless I’m fairly confident it will work out for me. Someone who doesn’t know anything about climbing will look at what I do and say, “Yes, that’s crazy.” But depending on how difficult the route is, I might do it many times (with a rope) before I solo it. Some of it is maintaining a high level of fitness. There’s climbs I spend the whole year making sure I’m prepared for. SP: What’s the toughest route you’ve tackled?

[SeeALEX HONNOLD, page 12]

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Low temps, high jumps in Vail

Harrell, Baily and Leonard win at Golden Peak comp SneakPEAK staff report

Vail-based freestyle skiers had a strong showing in both slopestyle and mogul competitions held on Vail Mountain’s Golden Peak this past week. The USSA Rocky Mountain Freestyle competition had skiers from all over Colorado throwing tricks on a course that featured the terrain park’s 45-foot jump during the slopestyle competition and every manner of aerobatics on the Cookshack mogul course, despite subzero temperatures. Each skier in the slopestyle event had two runs, with each run counting as a separate competition. Vail athletes from the Ski and Snowboard Club Vail swept the podium at the slopestyle event with John Leonard in first, Jake Cummings in second, and Mitchell Lee in third during the first competition. Highlights included an impressive switch 1080 executed by Lee. Leonard took first during the second run as well with nearly a ten-point lead over the competition. Lee ended in second on run two, and Casey Andringa from Winter Park placed third. Over on Cookshack in the mogul competition, SSCV athletes also took the top step on the podium in both the men’s and women’s events. Hunter Bailey and Kaitlyn Harrell, both with SSCV, won in their respective events. Bailey won the event with a fast top to bottom run, landing a back full flip on the top jump and a cork 720 on the bottom jump. “Hunter really went for it today, and it paid off. He was the only one to go huge on a technical trick on the top air. There were a few other skiers out there throwing some nice tricks off the top air, but Hunter was going big and coming out clean,� says SSCV’s Freestyle Program Director John Dowling. Bailey skied in the U.S. Freestyle Selections a month ago and will be competing in some of the NorAm events this year. On the girl’s side, Harrell’s near-perfect performance put her in first place. Harrell had placed exceptionally well at

AH: The Phoenix and Half Dome (climbs in Yosemite). The route I took up Half Dome was a particularly hard style. The bottom has really thin cracks, and I have fat fingers. There’s a waterfall raging below it, and you have to rappel into it and then you take your harness off. With the Phoenix, I rehearsed it extensively the day before. There were four or five different ways I could do it, and I found the way I could be most secure and marked it with chalk. I had been working on a bunch of different climbs, and it happened that 60 Minutes happened to be there when I did the Phoenix.

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cumulative, and obviously I can’t do that all the time. SP: You climbed long before you ever got attention for it. How has getting sponsors and this recognition changed climbing for you? AH: In a lot of ways it’s awesome because it allows me to travel full-time, but it also makes me more self-conscious. I’m terrible at climbing in the gym because I never do it. You have all these 14 year olds in the gym scrambling up who are way stronger than me, and that’s embarrassing. It’s a little weird having strangers come up and talk to you, but it’s given me so many cool opportunities. Recently I was in Oman living on a trimaran (boat) as part of a National Geographic expedition. We were eating fresh fish, snorkeling everyday and climbing cliffs. I would have never imagined a trip like that before.

SP: Some elite climbers now cross-train and watch their nutrition meticulously. Do you? AH: I mostly just climb all the time. I do a little bit of cross-training stuff for half the year, and little workouts to keep fit. I went biking the last four days and sometimes I run. It depends on where I am. SP: Any plans while you’re in Colorado? With nutrition, I read a lot about diet and try to eat fairly AH: I’m going to speak in Aspen after Vail, and I will well, but I have a serious sweet tooth for stuff like cookies and brownies. My problem is that I’ll eat really well and go probably do some skiing. But I’m a very poor skier. off the wagon. Before I did Half Dome, I ate a whole pack of Oreos and watched movies on my laptop the whole day SneakPEAK editor Melanie Wong can be reached at before, then I crushed the climb. But that’s the thing – it’s melanie@sneakpeakvail.com

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The U.S. Freestyle Selections in Copper earlier this season, just missing a World Cup start by one place. The young fifteen year old’s coaches says she is on track for more great results this season. In the junior’s competitions, local Jack Skidmore (SSCV) placed second in the J3 division, followed by Matthew Leseur (SSCV) in third. Erin Coyne from SSCV performed well with a sixth place finish among the J2 girls. Tess Johnson had another age-class win for the J4’s, making it her second win two weekends in a row.

ALEX HONNOLD ––––––––––––––––––

We Deliver! 12

Hunter Bailey (SSCV) throws a cork 720 at Golden Peak. His run at last weekend’s USSA Rocky Mountain Freestyle competition won him a first place finish on his home mountain. Michael Suleiman photo

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Fresh tunes and fresh brews Few things say Friday night like homegrown tunes and batch-brewed beers, at least for Bonfire Brewing co-owner Andy Jessen. For a little more than a year, Jessen and his cohorts at the brewery’s downtown Eagle taproom have invited local and regional acts to kick off the weekend with small, intimate sets. In typical Bonfire style, they also take advantage of the evenings to showcase new tastes and styles from brewmaster Matt Wirtz – sometimes to the tune of one new batch every week. “We started doing this as a benefit to our customers – the people who are in here all the time and those who are just finding us for the first time – as well as an outlet for local musicians to play a laid-back gig between other things,â€? Jessen says. “It has really become an expectation in the comBonfire Brewing taproom music calendar munity, and we’re happy to do that.â€? Jan. 18 – Colin McAfee This Friday brings Edwards-based blues guitarist Colin Jan. 25 – Russ Chapman McAfee, who has played acoustic-minded sets across the Feb. 1 – Twang Box valley, including regular après patio appearances in Beaver Feb. 8 – The Broken Spoke Creek and Vail. The taproom opens every Friday at 4 p.m. Music begins at 8 p.m. every Friday. The tapand music begins at 8 p.m. room opens at 4 p.m., with $3.25 pints until 7 McAfee’s style – warming, rousing and eminently listenp.m. and regular-priced beers until close (typiable – is the kind of laid-back music Bonfire regularly feacally around midnight). tures. It’s really a matter of what’s best for the crowd: The taproom is relatively small and not designed with acoustics in mind. (Very few valley-based venues are, but that’s beside “We really like the mellow acts, just to keep the feel of the the point.) taproom in place,â€? Jessen says. “It’s a quiet, laid-back place Rather than court DJs and other electronic-based acts, to have a conversation and catch some fun, low-key music.â€? Jessen opts for acoustic and singer/songwriter types. Rocky A community party Mountain favorites like SixPenny and The Olora Brothers

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have all played in the past, while individual members of the Laughing Bones and Hardscrabble play at least a few times per year. “These musicians love to hang out and mingle with people in the audience,� Jessen says. “It’s just about the closest you can get to a couple high-exposure musicians.� This focus on good music over cheap bombast has led to a surprising number of high-profile appearances for a venue with no stage: Americana act Yarrow from Utah, acoustic duo The Blue Ribbon Healers of Florida and gypsy rockers Bonnie and the Beard from Denver have all graced the taproom’s floor.

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The Friday night acoustic angle is logistically smart – Jessen would like to install a sound system at some point, although he’s not holding his breath – but it also pairs well with the taproom’s growing reputation as a community gathering spot. Other down-valley bars also attract live music throughout the weekend, but none boast the appeal of beers brewed in-house. Jessen claims the Friday evening concerts regularly attract 250 to 300 people during the course of an evening, and he understands people come for the beer as much as the music. The taproom crew has yet to charge a cover for the concerts – Jessen would like to keep it that way – and pints are priced no more than $4 or $5, depending on the style. “I’ve never wanted the taproom to feel exclusive or unwelcoming,� Jessen says. “I really don’t like places that get rented out for private parties or charge huge covers for a band. We’ve always been about making this as accessible as possible. Anyone can join us.�

that was aged in an oak barrel for nearly a year. To match McAfee’s performance this Friday, Bonfire will unveil its low-key pomegranate wheat, named the “PomPom Wheat.� Next week, folk and blues singer Russ Chapman makes his inaugural taproom appearance for the first pours of a yet-to-be-named extra special bitter. The recent addition of Bonfire’s production brewery on the east end of town hasn’t changed the taproom’s smalltime feel and focus on good times. Jessen and Wirtz are still found behind the bar several times a week, pouring drafts and taking in tunes. It remains the sort of place they like to hang out, where Jessen says music lovers and beer fiends can be one in the same. “What really differentiates our venue is the fact you aren’t getting your eardrums blown out while enjoying the music,� Jessen says. “There’s a time and place for that, but here, you can pick and choose where your attention is. People really like that.�

Concert night brews Anyone, that is, who is more than 21 years old – at least if trying one of Wirtz’s new creations is a must on Friday nights. It’s hard to not be tempted by one of the taproom’s dozen or so rotating brews, including several that have debuted on concert nights. Last week, the guys tapped the SneakPEAK writer Phil Lindeman can be reached at “sour brown,� a version of the popular Demshitz Brown Ale philip@sneakpeakvail.com

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JOHN DONOVAN –––––––––––––––––––––––––––––––––––––– tor kept telling him that. Finally, Stanley says, “Ok, you’re going to be fine. But if you ever interrupt the ‘Ed Sullivan Show’ again, I’ll let you die.� SP: Donovan’s was the de facto local’s hangout for almost two decades. How would you describe the atmosphere there? JD: I used to have a yellow sheet of paper, like the legal pads lawyers use. Sometimes I didn’t have much business – matter of fact, the first May I was open, I did just $500 or so for the entire month. For the month! So I would leave that yellow pad on the bar, and I’d go play golf or screw around from 2 p.m. to 5 p.m., and people would come in and write down their order: two Buds, one Coors, that sort of thing. Then they’d sign their name and pay me back later. I had the same thing at the delicatessen, because why not? Why sit out the bar when I could go out and have some fun? SP: As owner of Vail’s fifth official business, you obviously wanted the town to grow and succeed, but you also had to look out for yourself when money was lean. Were you cutthroat? JD: There was not a person in this town who was cutthroat. Everyone was for everyone else – you say cutthroat, when it’s more like I’d cut someone’s throat for a friend. You wouldn’t believe how much we wanted this all to work. I mean, look at Earl Eaton: He was a goddamn cowboy. That’s all he was, a cowboy who could ski a little bit and wanted to start a ski area. SP: While running the bar, you had at least three other jobs, including a seat on the town council. What drew you to local government? JD: There was just no one else around. I was the young kid with all these big-shots – Pete

Seibert, Bob Parker, the guys who really owned the town – and little old me managed to get on the council. I actually finished eighth in voting, but a guy named Mitch Hoyt ended up moving away, so I replaced him. I must have done something right because I was there for a long time. SP: Long enough that the town named a park after you in West Vail. So, what was your biggest contribution to the council? JD: I guess somebody had to fight for the poor boy, and I was the poor boy’s fighter. A lot of the stuff that goes into making a town – like the real-estate transfer tax – no one even knew how to approach it. But I read up on the tax, and this town would really be in the rat hole if it didn’t have that real-estate transfer tax. It helped buy everything we ended up building. You want to hear something funny about that? We put it out for an election, and it got beat 80 votes to 20 votes. Six weeks later, we passed it without an election, and the town is better for it. SP: Looking at Vail Resorts, can you think of anything you’d change about the company over the last 50 years? JD: Oh, they’ve made some mistakes, but I can’t think of anything big. We have a hell of a mountain and it’s run damn well – that’s all I need to say. The businessmen from New York can just stay the hell away and let us run things. They don’t know anything when it comes to running a mountain. I’d rather be a trash man in Vail than a banker in New York, and that’s the truth. SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com

LEWIS BLACK –––––––––––––––––––––––––––––––––––––––– with a general idea, but I don’t mind going in a strange direc- think I’m cognizant of my own idiocy. For me, anger isn’t tion to find something new. Sometimes it works, and some- about dealing with a person, but dealing with an idea. I don’t times it’s a cul-de-sac where I embarrass myself. mind calling Harry Reid and Nancy Pelosi and the whole of Congress idiots – their ideas are skewed. I mean, I was inSP: In your act, you’ve called yourself out for being loud volved with party politics for a while, and now I’m out. It’s and obnoxious and angry, but you never come across as con- not my job to hang with these people, because it gets harder descending, or just mean for the sake of meanness. How do to keep perspective on the idiocy around me. you gauge that line? LB: The anger thing – even I stop myself when I cross the SP: It seems like quite a few lifelong comics get more line. There really is a difference between play anger, where pessimistic over time – George Carlin is one, and even John I like to be, and real anger, which isn’t really funny. I like to Stewart has to some extent. After 25 years as a comic, is your

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Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

[From page 3]

material darker than before? LB: Some of it has gotten darker, but the nice thing about age is you gain perspective, plus a bit of authority. Talking to my generation, we’ve already blown our wad – we had a chance. The nice thing is being able to talk with young kids who are growing up and telling them, “Here’s the deal.� Hopefully they’ll be the ones to change the Vilar name when I come back.

SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com

Hip Pain

f you ever had hip pain you know how agonizing it can be. Several years ago I developed hip pain without sustaining any significant trauma or injury. I received various treatments without seeing any improvement. I was told I had bursitis and having surgery done could correct the problem. In searching for a conservative solution. I met a sports injury specialist who was developing a dynamic new treatment for soft tissue (muscles, tendons, etc) injuries. This tretment is called Active Release Treatment (ART). Dr. Daniel Chesney, DC Dr. Tina Bragg, DC Active Release Technique (ART)

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[From page 8]

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He examined my hip and found a muscle that had gotten so tight it created a “false hip arthritis�. After three treatments, my hip pain was gone and I have been running pain free ever since. Generally, we see this very common type of muscle imbalance in runners and skiers. Over the last eight years I have developed expertise in using ART as a treatment. If you are having hip pain, make an appointment to come and see us. By the end of your appointment, you will know what is causing your pain and also see some significant relief. One exam and treatment will tell us whether this progressive treatment of sports injuries will be a solution to your problem.

LPINE HIROPRACTIC & Soft Tissue Diagnostic Center

First river run of 2013 Annual polar bear paddle floats on

Who says river sports are for the summer? Ken Hoeve slides down Shoshone boat ramp to the Colorado River in Glenwood Canyon. Hoeve was among a group of local kayakers and stand-up paddlers who ran the river as part of their annual New Year’s Day run. Photo courtesy of Peter Holcombe Photography.

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Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

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CORRECTION: The skier pictured on the cover of the Jan. 10 issue of SneakPEAK was misidentified. The photo is of Vail skier Palmer Hoyt. SneakPEAK regrets the error.

Calendar of Events

Friday, Jan. 18 and Saturday, Jan. 19 Artist exhibition at Cogswell Gallery

Thursday, Jan. 17 Live music with Peter Vavra

Join pianist Peter Vavra at Splendido at the Chateau in Beaver Creek every Thursday night. Music goes from 7 p.m. to 11 p.m. Food and drink costs apply.

Thursday, Jan. 17 Vail 50th Anniversary Film

Witness the history of Vail and its founding in an original film honoring Vail’s 50th anniversary, made by Roger Cotton Brown, Vail’s original filmmaker. This fascinating show is free but does require tickets that can be reserved online at www.vail.com/events/50th. Tickets are also available at the Lionshead Welcome Center the day of the show starting at 9 a.m. and are offered on a first come/first serve basis. Doors open at 5 p.m., and show starts at 5:30 p.m.

Vail Village’s Cogswell Gallery hosts an exhibition of new works with artists James Moore, Paul Kethley and Pete Plastow in attendance. The event will be held Friday and Saturday from 2 p.m. to 5 p.m. both days. Cogswell Gallery is located on 223 Gore Creek Dr. Works include “Blackie” by James Moore (pictured here) and “Smooth Water” by Paul Kethley. Kethley is a Louisiana native who focuses on the theme of man interacting with the environment —campfires, cowboys, Native Americans, wildlife and fishermen. Moore is a painter and sculptor, also working with nature themes, who blends realism and abstraction. Pete Plastow is a “genuine American cowboy” and painter who has worked on the sets of many films. For more info on this event, call 970476-1769.

Thursday, Jan. 17 No Strings Attached with Alex Honnold Seinfeld, Mad About You, Newhart and Designing Women, As part of the Vail Symposium’s Wells Fargo Unlimited Adventure Series, big wall free-soloist Alex Honnold speaks with Vail audiences about his daring climbing exploits. Event starts at 5:30 p.m. at Vail’s Donovan Pavilion. Tickets are free with a suggested donation. Reserve a spot at www.vailsymposium.org.

Thursday, Jan. 17 Robin Williams and David Steinberg

Come for a night of comedy at “An Evening Sit Down with Robin Williams & David Steinberg” at the Vilar Center at Beaver Creek. Williams, the Academy Award-winning actor and multiple Grammy-winning performer, is unparalleled in the scope of his imagination. Coming off of his recently wrapped-up “Weapons of Self Destruction” comedy tour, Williams is riding high on a fully sold out 90-show run, held to critical acclaim. Williams will be joined by David Steinberg, regarded as one of the best and most creative directors working in television today. He has directed numerous episodes of Friends,

Weeds and Curb Your Enthusiasm, some of which he also executive produced. Show starts at 7:30 p.m. and tickets are $225, available at www.vilarpac.org.

Friday, Jan. 18 Historic Vail Village tour

Take a historic Vail Village walking tour with an expert guide. Vail locals and tourists alike learn the history of Vail Thursday, Jan. 17 Village’s past and present landmarks and stories about its Town Series ski race at Golden Peak first generation of residents. Meet at the Colorado Ski and Vail-Summit Orthopaedics presents a fun ski/snowboard/ Snowboard Museum on the Vail Parking Structure. Tour telemark competition in Vail at the Golden Peak race course. goes from 2 p.m. to 3 p.m. and donations are appreciated. 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 Friday, Jan. 18 skiers, snowboarders and telemarkers, and no experience is AlpenGLOW in Vail Village necessary. Cost is $10 per race. Find out more at www.skiAlpenGLOW, this season’s Triumph Winterfest ice sculpclubvail.org ture exhibition, will open Friday, Jan. 18 on the Gore Creek Promenade. Come celebrate the opening at 5 p.m. on the Friday, Jan. 18 Gore Creek Promenade where complimentary hot chocolate Live music at Old Forge will be served. Enjoy live music every Friday from Jason Wallace from 6 p.m. to 8 p.m. at Edwards’ Old Force. Happy hour is 5 p.m. Friday, Jan. 18 to 9 p.m. on Fridays.

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Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

The Colorado Ski Museum presents veteran Sandy Treat talking about his World War II experiences as a ski trooper and training at nearby Camp Hale. Event is held in the Colorado Ski and Snowboard Museum, located on the third level of the Vail Village parking structure. Talk goes from 3 p.m. to 5 p.m. and is free.

Friday, Jan. 18 California Winemakers Dinner at Vin 48

build a dedicated following of fans. They’re becoming a goto band for headlining shows and opening slots on stages across Colorado. They’re been compared to Widespread Panic, Little Feat, The Allman Brothers and Umphrey’s McGee. They play at Bridge Street’s Samana Lounge at 9 p.m.

Sunday, Jan. 20 Winter Farmer’s Market in Edwards

Join winemakers Peter Carasacchi of Cargasacchi and Point Conception and Craig Strehlow of Keefer Ranch for a paired meal at Avon’s Vin 48. Tickets are $78, and dinner starts at 7 p.m.

Come to the Colorado Mountain College campus in Edwards for the first annual winter farmers market, held weekly on Sundays from 10 a.m. to 2 p.m. Shop for fresh produce, storage fruit, eggs, jams, grass-fed meat, salmon, artisan food, prepared foods, bakery items and more.

Friday, Jan. 18 Third anniversary at Crazy Mountain

Sunday, Jan. 20 Lewis Black at the Vilar

Help Crazy Mountain Brewery celebrate its third with live music, raffle prizes and drink specials. Enjoy live music by the Olora Brothers. Party goes from 5 p.m. to 11 p.m.

Saturday, Jan. 19 Live music at the Minturn Saloon

Every Saturday night during the ski season, Scotty Kabel and friends will be rocking the bar at the Minturn Saloon starting about 9 p.m. Scotty has been the lead guitarist and force behind such successful bands as Little Hercules, Bonfire Dub, and Min’urn Express. There is no cover charge and the Minturn Saloon has a late night happy hour.

Saturday, Jan. 19 Family FunFest at Beaver Creek

Watch the village come alive with music, magic, food and funfrom 4 p.m. to 5:30 p.m.. Get your caricature drawn or face painted, partake in some fun games and activities, or just sit back and listen to the music. The afternoon is complete with games, prizes, a bouncy house, caricature art, music and more.

Sunday, Jan. 20 Fried Grease at Samana Lounge

In less than two short years, Fried Grease has begun to

Best Gourmet Breakfast and Lunch Sandwiches in the Vail Valley

“The Rant is Due� features Lewis Black, one of the most prolific and popular performers working today, executing a brilliant trifecta as stand-up comedian, actor and author. Receiving international critical acclaim, he performs over 200 nights a year to sold-out audiences throughout the world. Show starts at 7:30 p.m., and tickets are $88 at www.vilarpac.org.

Tuesday, Jan. 22 “Thinner This Year� with Chris Crowley Vail Symposium’s “Thinner This Year� brings Chris Crowley, a motivational speaker and co-author of the bestselling books “Younger Next Year� and “Younger Next Year for Women.� He will speak about his newest book “Thinner This Year,� which gives readers instructions on exactly how to eat and exercise in order to delay aging and avoid serious illness and injury. Event is at Vail’s Donovan Pavilion with reception at 5:30 p.m. Tickets cost $35, $25 for Symposium donors and $10 for students To learn more, visit www.vailsymposium.org.

Wednesday, Jan. 23 Whiskey Grass Wednesday at Route 6

Route 6 Cafe in EagleVail offers live bluegrass and drink specials from 8 p.m. to midnight every Wednesday.

Open Daily 7 am - 7 pm 970-300-1394 Top of Bridge St. Vail Village.

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Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

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SneakSPORTS: Back to the Donkeys Broncos end their season playing not to lose, not playing to win Editor’s Note: Minturnbased sports fan Patrick Whitehurst writes for www. fanrag.com. Read his musings on the site or in SneakPEAK. Despite calling Colorado home for the last 16 years, I had yet to make the transition to begin rooting for the Denver Broncos. In fact, Patrick Whitehurst given the opportunity I routinely rooted for their division foes. Like so many others, I referred to Denver’s team as the Donkeys. I’m a fantasy football fanatic, and one of my longtime strategies has been to stockpile elite running backs on my roster. For years LaDanian Tomlinson was the premier running back in the NFL and his San Diego Chargers were one of the most exciting teams to watch. Another classic rival of the Broncos, the Kansas City Chiefs, had a history of producing fantastic running backs; Priest Holmes, Larry Johnson, and Jamaal Charles were mainstays on several of my teams for years. I would tune into Broncos games nearly every week in the hopes that my fantasy players would run wild against the Orange and Blue. Knowing full well that Oakland rarely stood a chance against Denver but being the antagonist that I am, I even cheered for the Raiders occasionally. The first year that I moved to Colorado, my Green Bay Packers lost to John Elway and the Broncos in Super Bowl XXXII. While I had always felt John Elway was a great quarterback (Denver’s #7 is #3 on my all-time list), I hated to see him win the big one at the expense of my team. I vowed from that snowy Super Sunday in 1998 that I would only cheer for the Broncos when they played the Chicago Bears or Minnesota Vikings, and even then I would only begrudgingly hope they could pull out a victory. All of that changed in early April when Peyton Manning joined the Broncos. Manning brought an immediate sense of excitement and an aura of elite quarterback play to a team

that had been searching to no avail for a successor to the incomparable John Elway for over a decade. Manning is the ultimate professional and one of my favorite players ever. Suddenly I was torn. I wanted to see Peyton do well and play at the amazing level he set as a standard for the Indianapolis Colts. Peyton Manning performed brilliantly during his first season with Denver. Despite a slow start and some uncharacteristically poor decisions that led to multiple interception games and early season losses, you could tell the Broncos had great potential with Manning leading the charge. Everything clicked for Denver during a furious second half comeback against the Chargers on Monday Night Football. Following that inspired performance, Denver reeled off 11 consecutive victories to solidify the American Football Conference (AFC) West title and the top seed heading into the playoffs. Denver had the look of a Super Bowl champion, but they didn’t live up to that potential for several reasons. 1. The running game disappeared. Knowshon Moreno filled in admirably for an injured Willis McGahee during the regular season, but when he was injured against the Ravens and unable to return, Ronnie Hillman and Jacob Hester were largely ineffective. Teams that win in the playoffs rush effectively while grinding out first downs and the clock. 2. Denver stopped throwing downfield. The weather was very chilly in Mile High, but that did not stop Joe Flacco (331 yards passing and three touchdowns) from throwing

deep balls. Whether it was the fact that Manning was wearing gloves or speculation that he lacks the legendary arm strength that he once had, the Broncos never challenged Baltimore’s secondary by sending Eric Decker and Demaryius Thomas deep. Instead Denver relied on a dink-and-dunk approach. 3) The Broncos defense was nonexistent. Von Miller and Elvis Dumervil failed to generate any sort of consistent pass rush, and Ray Rice gashed what had been a top five team against the rush for 131 yards. As poorly as the front seven for Denver played, the secondary was even worse. Champ Bailey was beaten twice while in single coverage for long touchdowns and Rahim Moore gave a lesson on “How NOT to Play Safety in the NFL,� after giving up the tying score with 31 seconds left in regulation. The Broncos yielded way too many big plays and made it look easy for Baltimore. 4) Conservative late-game coaching. People are criticizing the decision to kneel with 31 seconds left and two timeouts, instead of attempting to set up a last-second field goal. However, the bigger issue came a possession earlier, when Denver faced third down at seven yards out. Instead of letting Peyton Manning ice the game with a single first down, the Broncos ran for no gain and punted. I’m not about to go back to calling them Donkeys, I just wish their season ended differently. When teams play not to lose instead of playing to win, bad things usually happen. Better luck next year!

Be Seen, Be Heard, Be a Fan! Fans always have a home at www.fanrag.com

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MOUNTAIN STANDARD –––––––––––––– Get a lighter alternative to the rotisserie chicken by trying the chicken salad, an entree-sized portion mixed with sourdough bread, cranberries and currants, served with a sherrymustard dressing. The coal-roasted vegetable salad also caters to the winter palate, with tenderly caramelized veggies and arugula tossed with slightly sour sherry vinaigrette. It’s a salad with some heft that fills you up without having to add meat. Signature dishes Standouts from the grilled meat and fish selections include the Rocky Mountain Trout – the roasting process leaves the

[From page 6]

If you’re looking for savory meat, the Standard also has prime rib, pork cuts and lamb. However, don’t overlook what is becoming one of the restaurant’s signature dishes: the rotisserie chicken. Some say you can judge a restaurant by ordering the chicken – it’s mundane compared to fancier dishes, but if a place can get the chicken right, chances are that the rest of the menu will be done well, too. Mountain Standard doesn’t disappoint in this respect. The half-chicken portion is succulent, and the skin is savory and just barely crispy. To add heartiness for the winter, it comes with roasted root vegetables and wild rice risotto, all swimming in a pool of lemon-herb broth. Seafood purists will also be fans of the restaurant’s raw bar. The Standard has a sea-to-restaurant program, working with individual fishermen to bring the freshest catch from harbors to the Standard nearly every day. Try the spiced whole shrimp served warm, or if you don’t want to bother with shells, try the flash-seared king crab legs, served on ice and with a spicy-and-tangy Bloody Mary sauce. If you’ve left room for dessert – and cold winter nights often call for dessert – the menu offers pretty classic choices, such as fruit tarts and chocolate cake. One unique way to finish the meal is the bread pudding with cherries. Forget the mushy concoction you might be thinking of – this version is more like a firm cake, soaked with an extra-boozy kick. The Standard will be a great winter addition to the dining choices in Vail Village. The cozy atmosphere plus sizable lunch and starter menu, paired with a high-energy vibe, will be sure to bring in both après and dinner crowds. It will be interesting to see how the menu handles a shift from the comforting winter fare it does so well into the summer months. Our guess is that it will become a perennial favorite.

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(l-r) Executive Chef Anders and Chef de Cuisine Brain Brouillard stand in front of the Mountain Standard’s rotisserie and grill. Kent Pettit photo.

fish flakey and buttery. The flavor gets a unique twist with a butter-lime sauce, and the entire dish is topped with crunchy green beans and almonds. The combination of flavors and SneakPEAK editor Melanie Wong can be reached at textures makes for a satisfying, complete dish. melanie@sneakpeakvail.com

FITNESS FILES –––––––––––––––––––––

[From page 5]

Your body learns to adapt to the endurance and your body and I need to rest.� You can train too little and you can train morphs into it. On the mountain bike, you’re all legs and too much. some upper body, but now I’m more balanced muscle-wise How do you train in the winter? like a triathlete is. I get outdoors and enjoy the elements and what winter has Do you follow a nutrition plan? to offer. I’m not a big proponent of indoor workouts at any Lately I’ve been working with a nutritionist. I always time of year. I love AT (alpine touring) skiing and the racing thought I was doing a good job, but this has helped me be that goes with it. more balanced. I was really heavy on the carbs, and I’ve learned about the better fats. The more you have a healthy diet, the more you’re capable of keeping your body mentally SneakPEAK editor Melanie Wong can be reached at and physically fresh. melanie@sneakpeakvail.com Best fitness advice? SneakPEAK writer Phil Lindeman can be reached at Understand your body and listen when it says, “I’m tired philip@sneakpeakvail.com 34560*$)7,8,$1+'10

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Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

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sneakSHOTS | Who’s Up To What

Jaime at Alpine Wine and Spirits, located inside City Market in West Vail, shows off the beer of the month: Batch 19 Pre-Prohibition Style Lager.

Marcella and Valerie at American Family in Eagle are ready to help you with any and all of your insurance needs. Come by Capitol Street in Eagle or call 970-328-4370.

Use a free app on your iPhone or Android device to control this Helo TC App Powered Assault Helicopter or Monster Truck, available for your iPhone, iPod, or iPad! Stop into Active Communications in Eagle or Edwards today. Pictured: Lindsey and Maribel.

Stop and see Beth at Wine or Wort Home Brew Supply and join the monthly winemaking slass this Friday or the beer making demonstration this Saturday. Wine or Wort is located in Gypsum near Costco. Call 970-524-BEER.

DISCOUNTED FALL ROOM RATES ) * $ "#( & $##!%

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Enjoy brunch at Grand Avenu e this weekend! Try their tamales and egg s, prime rib hash, or fried egg sandwich between 9 a.m. and 4 p.m. on Saturday and Sunday. Pictured: Chris and Melyssa.

Unfortunately, a SneakPEAK employee needed help with an auto claim recently. Brill Insurance was extremely helpful and went above and beyond during this difficult time. Thank you Lee, Deb, Pete, Rachel and Debbie for your amazing customer service. Call Brill for all of your auto, home, health business and life insurance needs at 970-845-8910.

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sneakpeak

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Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

Call Now to Register 970-­569-­2900 Mountain Living, Mountain Learning... in the heart of the Vail Valley

www.coloradomountaincollege.com/edwards

Meals served

Agave | 1060 West Beaver Creek Blvd. | 970.748.8666 Avon Bakery & Deli | 25 Hurd Lane | 970.949.3354 Cima | 126 Riverfront Lane | 970.790.5500 Blue Plate | 48 East Beaver Creek Blvd. | 970.845.2252 Bob’s Place | 100 West Beaver Creek Blvd. | 970.845.8566 Carniceria Tepic | 240 Chapel Place | 970.949.6033 China Garden | 100 West Beaver Creek Blvd. | 970.949.4986 Columbine Bakery | 51 Beaver Creek Place | 970.949.1400 Domino’s Pizza | 51 Beaver Creek Place | 970.949.3230 Fiesta Jalisco | 240 Chapel Place | 970.845.8088 Geno’s Sandwiches | 100 West Beaver Creek Blvd. | 970.949.0529 Gondola Pizza | 240 Chapel Place | 970.845.6000 Loaded Joe’s | 82 East Beaver Creek Blvd. | 970.748.1480 Montanas Cantina and Grill | 82 East Beaver Creek Blvd. | 970.949.7019 Northside Coffee and Kitchen | 20 Notingham Rd. | 970.949.1423 Nozawa Sushi | 240 Chapel Place | 970.949.0330 Pazzo’s Pizzeria | 82 East Beaver Creek Blvd. | 970.949.9900 Subway Avon | 47 E. Beaver Creek Blvd. | 970.949.1312 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

$

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 Toscanini | 60 Avondale Ln. | 970.754.5590

Organic/Local American Cuisine

BLD

$$$

Contemporary American

D

$$$

Steakhouse

LD

$$$

American Comfort

LD

$$

Pizza & Sandwiches

LD

$

Tex-Mex

BLD

$

Steakhouse & Saloon

LD

$$

BBQ & Deli Sandwiches

LD

$

Asian Fusion & Sushi

LD

$$

Contemporary American

LD

$$$

Seasonaly Focused Fine Dining

D

$$$

Coffee/Breakfast/Wine/Tapas

BLD

$$

French Cuisine

D

$$$

Tapas Bar and Lounge

D

$$

Gelato, Chocolate & Wine

LD

$

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

AVON

BEAVER CREEK

Have you been to Lancelot lately?

Pricing

Type of food

A Quick Peak at Where to Eat.

$ $

Classic American Grill

BD

$$

Contemporary Colorado Cuisine

D

$$$

Seasonal American

D

$$$

Rustic American & Seafood

D

$$$

Italian Pasta Grill

D

$$$

Never to early....

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

Dining Guide

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

• • • • • •

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

• • • • • • • • • • • • •

Pre-order your baked goods TODAY!

Truffles, cupcakes, chocolate covered strawberries, customized fortune cookies. All baked with

LOVE!

Book your reservation for our 3-course dinner including wine!

970.476.5828

" # ! $

Next to the Bookworm

Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

|

sneakpeak

23

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 Café | 50 Chambers Ave., Eagle | 970.328.BOWL Brush Creek Saloon | 241 Broadway, Eagle | 970.328.5279 Dietrich’s Cafe | 313 Chambers Ave., Eagle | 970.328.5021 Dog House Grill | 10663 Highway 6, Gypsum | 970.524.1660 Dusty Boot | 1099 Capitol St., Eagle | 970.328.7002 Eagle Diner | 112 Chambers Ave., Eagle | 970.328.1919 Ekahi Grill and Catering | 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

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

$

Coffee, Sandwiches, Soups, Ice Cream

BL

$

LD

$

Steakhouse/American Cuisine

LD

$$

Traditional American Diner

BLD

$

Hawaiian Style Food

LD

$

Authentic Mexican

LD

$

Mexican

LD

$

Chinese

LD

$$

Casual American

LD

$

Steakhouse

LD

$

BLD

$

Soups & Sandwiches

BLD

$

Pasta & Pizza

LD

$$

Pizza

LD

$

Barbecue

BLD

$

Southern Eclectic

BLD

$

Creative American

LD

$$ $$

Classic Italian

LD

Italian/Pizza/Grinders

LD

$

Breakfast & Lunch Sandwiches

BLD

$

German and European market cafe

LD

$

Coffee & Sandwiches

BL

$

Italian, Pasta

LD

$$

Eclectic American

BL

$

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 24

sneakpeak

|

Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

American Cuisine

LD

$$

Homemade Bakery & Soup

BL

$

Coffee & Crepes

BL LD

$

Sandwiches American

B LD

$

Contemporary Italian

BLD

$$

High End Tapas

D

$$

Contemporary American

LD

$

Tasting/Wine Bar, Paninis

LD

$

Mexican

BLD

$

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

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

• • • • •

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

• • • • • • • • • • • • • • • • • • •

• • • •

• •

• • • • • •

• • • • •

• • • • • • • • • • • • • • •

Why should you buy Custom Metal Work? Reason #3 to Go Custom:

You think actual human beings can still make things worth buying. Whether you have a table, a railing or a mantel custom made, you can develop a relationship with the artisan. The maker is not nameless and faceless; he or she is a real human being. We think that’s important.

949-0961 41266 Hwy 6

Across from Route 6 Cafe

• • • • • • • • • • • • • • •

• • • •

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

Colorado Wild Game Grill

LD

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

EDWARDS

Pricing

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

Meals served

A Quick Peak at Where to Eat.

Type of food

Dining Guide

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

$$

Chinese, Asian

LD

$

Rustic Pub

LD

$$

Pub/American

D

$$

Chinese, Asian

LD

Contemporary American

D

Organic Gourmet Fast Food/Burgers

LD

Tapas/Wine Bar/Desserts

BLD

$

Pizza

D

$

American/Mexican

BLD

$

American Grill

LD

$$

Pizza & Pasta

LD

$

Regional/Seasonal Fare

BLD

Pizza, Paninis & Salads

LD

$

Sushi & Japanese Cuisine

LD

$$

Deli

BLD

$

Sandwiches

BLD

$

Contemporary American

D

Bar & Grill

LD

$

Contemporary Italian

D

$$

Southern BBQ

LD

$

Traditional American

LD

$

Steakhouse

D

$$

Meditrainian/Greek Cuisine

BLD

$

Coffee and Sandwiches

BL

$

Mexican/American/Western

D

$$

American

BLD

$

Continental

LD

$$

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

$ $$$ $

$$

$$$

• •

Happy Hour

3 Drafts $ 5 Selected Glasses Of Wine $ 4 Well Cocktails $ 6 Appetizer Special $

105 Edwards Village Blvd Edwards, CO 970.926.2739

•

•

$

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

$$$ $

$

"QSĂ?T 4LJ

Daily 4-6 pm

•

• • • • • • • • • • • • • • • • • •

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

• •

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, Jan. 17, 2013 -Wed., Jan. 23, 2013

|

sneakpeak

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Gohan Ya | West Vail Mall | 970.476.7570 Joe’s Famous Deli | 288 Bridge St. | 970.479.7580 Kelly Liken | Gateway Building, 12 Vail Rd. | 970.479.0175 La Bottega | 100 E. Meadow Dr. | 970.476.0280 Lancelot | Next to Children’s Fountain | 970.476.5828 Larkspur Restaurant | Golden Peak | 970.754.8050 La Tour | 122 E. Meadow Dr. | 970.476.4403 Left Bank | Sitzmark Lodge in Vail Village | 970.476.3696 The Little Diner | West Lionshead Plaza | 970.476.4279 Lord Gore & the Fitz Lounge | Manor Vail at the base of Golden Peak | 970.476.4959 Los Amigos | Top of Bridge St. | 970.476.5847 Ludwig’s | Sonnenalp Resort | 970.479.5429 The Marketplace | One Willow Bridge Rd. | 970.477.4370 Market 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

Asian Cuisine

LD

Sandwiches

BLD

Seasonal American

D

Northern Italian

LD

$ $ $$$ $

Prime Rib/Steaks/Seafood

D

$$

Creative American

D

$$$

French and American

D

$$$

French

D

$$$

Classic Diner, Traditional Favorites

BL

Contemporary American

D

$ $$

Mexican

LD

$

Contemporary American

BD

$

Family/American/European

BLD

$

International 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

$

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

•

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

Serving the vail valley’s favorite pizza, pastas, calzones, subs, salads and more since 1990! Daily Happy Hour • All Locations avon Vail eagle 476-9026 949-9900 337-9900 Village Center Mall Across from Solaris open 11a.m. daily

benchmark shopping ctr. across from christie lodge open 11a.m. daily

eagle crossing shopping ctr. above the bowling alley open 11a.m. daily

www.pazzospizza.com

26

sneakpeak

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Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

!

970-926-7667

Now open for Breakfast, Lunch &

DINNER! Come check out our new menu items! • Steak Frites $18.95 • Grilled Pork Chop $17.95 • Rorey’s Fried Chicken $15.95 • Cafe 163 Meatloaf $14.95 • Agave Grilled Salmon $16.95 • Shrimp & Grits $14.95 Breakfast Daily 8 am - 3 pm • Lunch Daily 11am-3pm Dinner Mon - Sat 5pm-close

Across from the Post Office in Edwards • 970-926-1163

HAPPY HOUR 5-6:30 Daily

Open Nightly 5 p.m. - 10 p.m. Corner at Edwards • 926-7684

Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

|

sneakpeak

27

28

sneakpeak

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Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

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