SneakPEAK Nov. 22, 2012

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Thursday, Nov. 22 - Nov. 28, 2012

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A restaurant’s story,

food told in

Sweet Basil celebrates 35 years with launch of a new cookbook

Get your early powder fix

Ski films to check out this winter

The Lost Cajun finds a home

Louisiana cooking arrives in Edwards

10 questions with Abby Ghent

Off the slopes with the U.S. Ski Team youngster Thursday, Nov. 22 -Wed., Nov. 28, 2012

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Thursday, Nov. 22 -Wed., Nov. 28, 2012

Brothers Kendrick (left) and Sherwyn Nicholls of Two Fresh play at Agave in Avon this Friday. Steve Conry photo.

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Fresh sound, two beats Catching up with Kendrick Nicholls of hip-hop/ electronic trio Two Fresh. Interview by Melanie Wong

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wins Kendrick and Sherwyn Nicholls don’t quite finish each other’s sentences, but they definitely finish each other’s beats. The two are the bulk of the electronic and hip-hop group Two Fresh, an up-and-coming act from the East Coast recently relocated to Denver. The group is quickly coming into its own after moving out West to seek its fortune, with a well-received sophomore album in 2011 and another album on its way in January 2013. The twins – who are fraternal, but according to Kendrick are often mistaken for identical twins – began their career sharing the same laptop, and still work together on their music. Sometimes, it’s a matter of working individually, then handing it off to the other brother to finish and augment. The group, comprised of the brothers, both 23, and drummer Colby Buckler, play at Avon’s Agave this Friday, Nov. 23. Buckler, a friend of the twins, joined the group spontaneously – one night during a show in Nashville, he hopped up on stage to jam, and since then Two Fresh has been a trio. SneakPEAK caught up with Kendrick to talk about the makings of a budding career, performing in the mountains and what it’s like to work with your twin brother. SneakPEAK: Two Fresh began with you and your brother making music together as kids growing up in Tennessee. How did the group become what it is today? Kendrick Nicholls: We started making music in our sophomore year of high school. We had one laptop and were just making tracks for ourselves. Then we went to different colleges. Sherwyn went to Mars Hill (College) in North Carolina and I went to East Tennessee State University. We would make tracks and send them to each other. We had a friend we would send tracks, too, and he got us on a couple shows. We started playing more shows, and soon we were juggling both music and school. After college, we were a couple years in and things were picking up. We were making more music and thought we’d make it a real career.

in completely opposite directions. I was doing digital media, in animation, actually, and (Sherwyn) was doing geology. It’s been four to five years now that we’ve been doing music full time, and it’s just up and up from here. I don’t see myself turning my head back. Music is my all. SP: For people who haven’t heard your music or seen a show, what can they expect? KN: Our first EP was more based on beats that most people would rap to, but we kept it instrumental. Our second album, “Air Mail,” was more compositions and straight songs, playing with some vocals, too. People can expect a high-energy show. For a long time we were all about the groove and the vibe, and now we want to keep people going and moving. SP: What’s it like working with, writing music with, performing with and touring with your twin brother? Are you best friends? Do you fight? KN: (Laughs) I’d say all of the above. We’re definitely best friends and family, and nothing will ever change that. Of course we’ll always fight, but that makes us a collaborative project unique. We have to end up working it out. As for working on music, certain days we’ll both be in the studio starting fresh together, and sometimes we’ll start projects on our own and then swap it. SP: Denver is pretty far from home. What brought you out to Colorado? KN: We’ve lived on the East Coast all our lives, and in Ashville we played every venue. It’s such a small town, and we kind of outgrew where we were at. We wanted a whole different change of scenery. We also have a lot of friends out here that we grew up with. I love the mountains. I couldn’t imagine living anywhere else now. SP: So what’s next for Two Fresh? KN: We’re stoked on our new album coming out, called “Watch This,” which comes out Jan. 11. A lot of people have yet to hear this one from us. We’ve also collaborated on an EP with Cherub (an electro-pop duo). That one will be out in the next couple weeks.

SP: Did you ever anticipate a music career back then? SneakPEAK editor Melanie Wong can be reached at KN: Not really. It’s a bit of a surprise. We were both going Melanie@sneakpeakvail.com

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A sweet history, retold New cookbook includes recipes from Sweet Basil’s 35 years. By Melanie Wong Cover by Zach Mahone

(left to right) Sweet Basil Co-owner Matt Morgan and Executive Chef Paul Anders display the Vail restaurant’s new cookbook. Zach Mahone photo.

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like to think it’s the best of both past and present.� There are 3,000 copies of the book printed for now, and they went on sale in time for the holidays earlier this week. Favorites from the past and present The biggest challenge for Anders, Morgan and the staff was converting the restaurant’s recipes into a form that was accessible to people at home. Not only were the recipes proportioned for restaurant-sized crowds, but they also often involved complicated methods and equipment. Scaling the recipes down while keeping the taste familiar was labor intensive. This December, the restaurant releases its response to “We don’t generally write recipes for the home cook in those requests in the form of the first Sweet Basil Cookbook. our kitchen,� Anders says. “We wanted the book to hit the “The Sweet Basil Cookbook� can be purchased While the book has been three years in the making, its repeople cooking at home as well as the professional chefs. at the restaurant, located on 183 Gore Creek Dr. in lease comes just in time to ring in the Vail Village restauWe wanted to appeal to both. There’s kind of something for Vail Village, by calling 970-476-0125, or online at www.sweetbasil-vail.com for $40 with shipping. rant’s 35th anniversary. everybody.� “Over the years, we’ve received so many requests for reciThe end result is an album-style book that works equally pes that we thought creating a cookbook was a great way to well as a coffee-table piece or kitchen fixture, filled with celebrate our 35th anniversary,� Sweet Basil co-owner Matt Morgan says. “Although we large photos and 50 carefully selected recipes. The cookbook is a sort of Sweet Basil history, focus on where Sweet Basil is now, we acknowledge where the restaurant has been as well. as told in food. There’s the Saffron Angel Hair Pasta, a dish that hasn’t been on the menu for People will see recipes for old favorites, as well as new dishes featured in the cookbook. We years, but was one of the restaurant’s most wildly popular dish to date. In fact, says Anders, the dish was a victim of its own popularity and overshadowed everything else on the menu, so the kitchen decided to discontinue it. “I’ve never actually made the dish – it was before I came here,� Anders says. “I’ve been here eight years, and people still ask for it.� A favorite (and original) dish from the chef found its way into the book: the Colorado Striped Bass. Anders placed first in the professional category of a cooking competition, the Great American Seafood Cook Off, in 2008. Chefs from different states each had to cook a seafood dish using ingredients from their own state. Going against chefs from coastal states such as California, Louisiana and Texas, Anders won over the judges with his striped bass rendition. You’ll also find some current menu items, such as the Toffee Cake and Shrimp and Calamari, two longstanding diner favorites. �With this book, we wanted to focus on where Sweet Basil is right now while acknowledging where the restaurant has been,� Anders says. “We like to think we have presented the best of both past and present.�

or years, Sweet Basil Executive Chef Paul Anders has fielded requests from diners for the kitchen’s recipes, or from longtime clients dismayed that their favorite dish had left the ever-changing menu.

How to order

An inauspicious start Today, Sweet Basil is on the brink of new beginnings, not only with the launch of the cookbook, but also with the launch of a new sister restaurant in the village, The Mountain Standard. The Sweet Basil Cookbook contains 50 recipes from throughout the restaurant’s However, as owners Kevin Clair (also the restaurant’s original executive chef) and Mor35 years. Many are no longer on the menu, but are customer favorites. Zach Ma[See SWEET BASIL, page 19] hone photo.

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The Lost Cajun finds a home in Edwards

Down-home, Louisiana-style fare arrives in the mountains By Melanie Wong

Raymond Griffin is far from home, but “the lost Cajun” now has newfound mountain roots. The Louisiana native and his wife, Belinda, decided to call it quits in their beloved home state after being battered by four hurricanes and the BP oil spill that decimated the area. A fisherman by trade, Griffin – better known as “Griff” – packed up the RV and began exploring the mountains. The Griffin’s made an unexpected stop in Colorado when Belinda hurt her back and ended up having surgery in Frisco. She did her rehabilitation there, and Griff would walk her up and down Main Street during her recovery. “That’s when we just fell in love with Frisco,” he says.

SneakPICKS at The Lost Cajun

Cat-toufee – Lightly breaded, fried catfish gets even better when smothered with crawfish etouffee. ($14) Lobster bisque – creamy and full of lobster flavor. ($10 for a cup) Beignets – fried dough covered in mounds of powdered sugar. What’s not to like? ($5 for three)

Michelle Long serves up “Cat-touffee” - fried catfish smothered in crawfish etouffee, at the Lost Cajun. The “The thing I like about living up here are the people. I love new Edwards restaurant was started by Louisiana being around people, and people you meet up here are so ap- native Raymond Griffin, with locations in Frisco and preciative of good service and good food. They’re so nice.” Breckenridge as well. Kent Pettit photo. The couple opened a restaurant on Main Street, bringing their love of Cajun food to the mountains. Specializing in all Cajun in Breckenridge this past summer. manner of fried seafood, tasty gumbos, beans and rice, and On Oct. 30, the Griffin’s opened an Edwards location, other recipes Griff says he learned from “nice Cajun ladies sandwiched between Marble Slab Creamery and Sato’s at who taught me how to cook back in Louisiana,” the restau- Edward’s Corner. rant was a success, so much so that he opened another Lost

Born on the bayou The restaurant has already drawn curious interest from locals, and a number of transplanted Southerners have already gravitated through its doors. “I’m from New Orleans,” announces one customer upon walking into the restaurant. The friendly staff is quick to greet you, bring out samples of soup and gumbo, and get your stomach filled with all sorts of fried seafood. General manager David Daniels, an Alabama native, will likely be chatting up customers around the restaurant, talking about seafood and gumbo recipes. If you’re a fan of gumbo – a spiced stew usually filled with vegetables, seafood and sausage – try the chicken sausage gumbo. It’s flavorful, and the generous chunks of spicy sausage will leave your mouth wanting more. The seafood gumbo is tasty as well, albeit a bit lean on the seafood. Above all, be sure to try the lobster bisque. It’s extremely creamy and packed with lobster flavor, with a surprise burn of spice at the end of every spoonful. Maybe go with the cup portion if you want to have room for anything else. The kitchen really shines when it comes to the fried seafood. Several of the entrees are generously portioned and great for sharing with the table, such as the Cajun stir-fry shrimp, 10 jumbo shrimp sautéed in oil, lemon, butter and garlic with a menagerie of spices, then served over rice. The Cat-touffee has already distinguished itself as a customer favorite during the restaurant’s short time in Edwards. It’s easy to see why: It combines two Louisiana favorites, fried catfish smothered in crawfish etouffee. As Daniels claims, he’s got the art of frying down, and it shows in the catfish. The large strips are lightly battered with a buttery finish and somehow manage to be fluffy despite having been deep-fried. The etouffee is distracting in and of itself, with a mild spice factor that can be ratcheted up with some Louisiana hot sauce if you so choose. “The thing is that we let the fish marinate, and then keep the batter light so you can still taste the fish,” Daniels says. “We want it to be like the South, where you get all this sea-

[See THE LOST CAJUN, page 22]

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Upping the amplitude Newest batch of ski and snowboard videos highlight superstar athletes and modern filming. By Phil Lindeman.

Aidan Sheahan, Cody Townsend and more. The gist: Matchstick Productions celebrates its 20th anniversary in style with new footage punctuated by cameos and old-school clips. Easily the season’s most anticipated release. Breakdown: Over the past 20 years, Crested Butte’s Matchstick Productions has been at the forefront of the increasingly popular freeskiing movement, filming giant backcountry booters and the occasional urban rail while others were concerned with carving easy figure eights. “Superheroes of Stoke” is a must-have for MSP fans, with riding from the outfit’s core of top-notch skiers and archive footage from two decades of filming. The crew is huge – nearly 30 athletes from across the globe contribute to the film, including ladies – and director of operations Mike “Hansee” Hans describes it simply: “I’ve heard from viewers over and over again after their first viewing, and they all say the same thing: this movie feels fun. And in the end, isn’t that what skiing is all about?” Watch it: $9.99 on iTunes, $27.95 for DVD, $29.95 for Blu-Ray (discs ordered online come with free subscription to Powder magazine). Burton: “Thirteen” Athletes: Mikkel Bang, Danny Davis, Terje Haakonsen, Jeremy Jones, John Jackson, Jussi Oksanen, Mikey Rencz, Mark Sollors and more. The gist: A slick, star-studded team video with healthy doses of street jibs, backcountry jumps and big-mountain lines. Breakdown: Burton has always boasted a topnotch team, but in recent years, the lineup only grew stronger. The 2012 release is one of its best features yet, with stellar parts from big-name pros like John Jackson and Jeremy Jones, plus homegrown talent like Mikkel Bang (the film’s standout star). It rivals the Forum team videos for sheer skill and progression, even if it lacks a sense of goofball fun. The resources showcase Burton’s budget: Steadicams in the backcountry, winches on urban rails and helicopter shots for Terje Haakonsen’s first major part in several years. Watch it: $7.99 on iTunes, $24.99 for DVD/

For Colorado skiers and snowboarders, last season was dismal. Blue Sky Basin at Vail didn’t open until after New Year’s, the Minturn Mile caused more than a few core shots and the majority of resorts posted their worst snow totals in history. Come mid-April, it was a winter to forget. Enter the escapism of winter sports films. While everyone else scraped down icy groomers, pros traveled in search of snow, building booters and unearthing powder stashes in Alaska, British Columbia, Europe and Japan. Street and park riders didn’t need to roam nearly as far, but a dearth of snow pushed them to be creative on bare city rails and concretelike jumps. This travel and ingenuity resulted in a surprisingly satisfying (if not slightly downsized) crop of 2012 ski and snowboard films. Taking a cue from Warren Miller Entertainment and Travis Rice – who went on hiatus after last season’s “The Art of Flight” – nearly all of the year’s features boast multiple camera angles and HD-quality filming. SneakPEAK compiled a list of standout videos to get skiers and boarders stoked on a (hopefully) better season. Poor Boyz Productions: “WE: A Collection of Individuals” Athletes: Bobby Brown, Sammy Carlson, Joss Christensen, Karl Fostvedt, Banks Gilberti, Sean Pettit, Alex Schlopy, Jossi Wells Blu-Ray combo and more. The gist: Another strong core video built around stellar freeskiing from Poor Boyz regulars and a handful of newcomers. Breakdown: The California-based Poor Boyz squad is known for kinetic, jaw-dropping films, and this year’s effort is no different. Athletes like Colorado’s Bobby Brown and Banks Gilberti drop insane parts (look for multiple 1440s), and a lengthy park segment nearly overshadows backcountry locations deep in Alaska and British Columbia. Poor Boyz founder Johnny DeCesare says the “sense of camaraderie we built while filming” was stronger than anything in the company’s 15-year history, thanks in part to first-time collaborators like Karl Fostvedt

(last season’s IF3 Rookie of the Year). Watch it: $9.99 on iTunes, $29.99 for DVD/Blu-Ray combo

Matchstick Productions: “Superheroes of Stoke” Athletes: Mark Abma, Ingrid Backstrom, Tanner Hall, Michelle Parker, Richard Permin,

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Thursday, Nov. 22 -Wed., Nov. 28, 2012

Absinthe Films: “Resonance” Athletes: Eric Jackson, Scotty Lago, Bode Merrill, Nicolas Müller, Wolle Nyvelt, Gigi Rüf and more. The gist: A groundbreaking feature marks Absinthe as the heir apparent to now-defunct powerhouse Mack Dawg Productions. Breakdown: Beginning with the 2000 release of “Tribal” (on 16-millimeter film, no less), the Absinthe crew made a mark as backcountry specialists with only passing interest in rails. They’ve experimented sparingly in the meantime, but “Resonance” shows an entirely new direction, harkening back to progressive Mack Dawg releases like “Decade” and “Follow Me Around.” Explosive segments from Bode Merrill, Nicolas Müller and Gigi Rüf require multiple rewinds – at 31 years old, Rüf still claims the best part – and the backcountry heli-riding is rounded out with more jibbing than previous Absinthe releases, including one of the longest 50-50s on film. Watch it: $7.99 on iTunes, $26.90 for DVD, and $29.90 for Blu-Ray

[See SKI FILMS, page 7]

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Film review: Warren Miller’s “Flow State� By Larry Grosman Every season, Beaver Creek kicks off its ski season with a showing of the latest film from Warren Miller Entertainment, and this year is no different. With their just released 63rd film “Flow State,� crowds will once again gather to get juiced up for the oncoming season this weekend. (See www.vilarpac.org for tickets.) I got to watch the audience get excited at a recent Denver showing of the new flick. I find one of the unique pieces of most of the Warren Miller movies is that there is always a simple message that is subtly passed on our way. The skiing part of it is a no brainer. We all love to ski and do it because it is just so damn fun and such a soulful experience the majority of the time. “Flow State� has two wonderful messages, the first being that we should never forget the roots of the sport in America. There is a really well done segment about the 10th Mountain

Division. These men are memorialized with one heck of a statue at the entry to Bridge Street in Vail, and the movie has great footage of not only the original Division but adds a pretty entertaining segment with local legend Chris Anthony “attempting� to ski on some of the original 10th Mountain Division gear at the original training site for these hard men at Camp Hale. The second message of the film is the (gently) posed question of global warming. It’s very well done and will have all of us wondering exactly what is causing the earth to change so rapidly, whether or not you believe it is nature herself or has been influenced by man. So another ski season is upon us, and we get to sit in our favorite theater and laugh, “ooo� and “ahh� at the exploits of a year past and hope for some fantastic memories from the season ahead. During my first Warren Miller flick, “Steep and Deep� I sat and watched in awe, while dreaming and planning for the season ahead. I highly recommend you do the same. You will leave the theater with sore cheeks from smiling. SneakPEAK writer Larry Grossman can be reached at info@sneakpeakvail.com

SKI FILMS ––––––––––––––––––––––––––––––

[From page 6]

D&E Entertainment: “Legend of Aahhh’s� Athletes: Mike Hattrup, Glen Plake, Scot Schmidt, Lynne Wieland and more. The gist: Greg Stump’s intriguing look at nearly three decades of ski films shows how they’ve become a vital part of the skiing community – and pop culture at large. Breakdown: For years, ski videos have fallen into three camps: modest team showcases, punk-infused freeskiing films and massive, cinematic affairs in the vein of Warren Miller. “Legend of Aahhh’s� doesn’t fit neatly into one category, but it comments on each and shows how they shaped modern skiing. Made almost singlehandedly by rebel videographer Stump – who has directed Super Bowl commercials, music videos and more than 15 ski videos – it’s more of a documentary than a standard ski film, with loads of vintage backcountry footage. The film is a long-delayed follow-up to Stump’s seminal 1988 feature, “Blizzard of Aahhh’s,� and includes interviews with groundbreaking filmers (Warren Miller, Otto Lang, John Jay) and skiers. Watch it: Not yet on video, but showings can be requested at www.DandEEntertainment.com. SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com

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Abby Ghent rips down a giant slalom course last week during training in Aspen. Jeremy Swanson photo.

questions with Vail’s Abby Ghent

On a streak of steady progression, Ghent aiming high for the upcoming alpine racing season. Interview by John O’Neill

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ne of the younger members of the U.S. Alpine Ski team, 19-year-old Vail local Abby Ghent, hopes to capitalize on the 2012-2013 ski season.

Ghent was raised in the Vail Valley and refers to the local ski racing community as a sort of family that has supported her from her first day on skis to her first World Cup race. She has progressed off the slopes of Vail, out of the state and even out of the country to compete with the U.S. Ski Team at some of the sport’s biggest races. SneakPEAK caught up with Ghent shortly after the official announcement of the U.S. Ski Team members in Vail last week. 1) You’ve burst onto the world scene in the last few seasons. How did you rise from a local Vail ski racer to a World Cup ski racer? Abby Ghent: I’ve worked my way up the ladder. It’s been a learning process, especially since I became a member of the U.S. Team. My first year was a very big obstacle to get over. There were a lot of “firsts� to figure out - I was sick almost every trip we went on, and our team went from eight girls to two by the end of the season. That year was a test for me, and I passed. I re-qualified for the team, and then had my best season thus far. It’s still only the beginning; I have a long way to go. 2) How much more are you training now compared to seasons in the past? AG: This summer my coaches have had me focus more on speed. I’ve trained a lot of super-G and downhill, some giant slalom, and even less slalom. It’s a different approach to training when it’s mostly downhill and super-G. I don’t think our training load has increased, but the intensity has definitely gone up. 3) What are your 2013 goals? What is it going to take to achieve them? AG: This season is going to be a new experience. I will be doing a lot more traveling to get to Europa Cups here, World Cups there, and NorAms at home and in Canada. I have different goals for different circuits. I will be competing with a new pool of girls in World Cups, getting experience and hopefully some top-30 results. For Europa Cups, I would like

to get some top-five results in both downhill and super-G, and top 15’s in GS. In the NorAm circuit I want to win the overall (most cumulative points at the end of the season), which will require a podium result in the downhills, super-Gs, and GSs that I race, and top-15 finishes in the slaloms. These are lofty goals, but I like to challenge myself. 4) How do the pressures of a more competitive race environment affect your attitude toward racing? AG: As I work up, I learn to adapt to the pressures of races; it’s another part of training. I’ve heard World Cups can get pretty intense, so I’m preparing mentally for that, but our team is great - the coaches are really supportive and the girls are awesome, so I’m hoping with this group, my positivity, and my training, I’ll be able to ignore the pressure and race the way I know I can. 5) You came from Vail. What part did the Ski and Snowboard Club Vail and the Vail communities play in your success? AG: The SSCV community has been like a second family to me. When I was growing up, my mom was coaching so I would spend more time at the Club than I would at my own house. The other coaches were like my crazy aunts and uncles who have supported me my whole life. Then I went to the Vail Ski and Snowboard Academy, and my family got bigger. I have an irreplaceable group of people that I know I can go to if I’m ever struggling and with whom to share my successes. I make sure to keep my connection strong with the people that have helped me along the way and also to give back to the athletes and students who have goals like I did. 6) Will you be racing any in Vail or Beaver Creek this season? AG: Yes! Not a lot though. We’ll have the Vail NorAms at the end of January. Next season I’ll hopefully be competing on the new Women’s World Cup speed track in Beaver Creek to prepare for the 2015 Championships. 7) You’re young and racing well. What is it like to train and race with girls much older than yourself? AG: The girls I’m training with have been great. They were way too nice to me my first camp with them in Portillo, Chile, and I’m so grateful because it was very intimidating. They are all amazing skiers, and I’ve taken advantage of watching them ski on the same

[See ABBY GHENT, page 22]

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Thursday, Nov. 22 -Wed., Nov. 28, 2012

“Shop small” this weekend Small Business Saturday holds third annual event By Melanie Wong Along with businesses from all over the country, small shops and restaurants around Eagle County will be participating in the third annual Small Business Saturday. The event, spearheaded and sponsored by American Express, is meant to be an addition to the shopping extravaganza weekend that starts with Black Friday and ends with Cyber Monday. How business owners choose to promote the weekend is up to them, but the overall goal is to promote independently owned, small businesses that keep communities going. According to the events’ website, www.shopsmall.com, more than 100 million people came out to shop at small businesses last year. Locally owned promotion company Say No More! Promotions in Eagle, was chosen to print advertising “doormats” for the event. “They paid to produce 55,000 mats,” says Say No More! owner Kris Wittenberg. “We sold out of 35,000 of the mats in a matter of hours.” Wittenberg says she knows of a number of local businesses running specials or promotions on Saturday, and that awareness of Small Business Saturday, grows each year. “It’s growing in momentum. It’s just been a neat program to emphasize that small businesses that drive the economy,” she says. Yeti’s Grind, a café with locations in Eagle and Vail Village, plans to take a more lighthearted approach to the event – with the recent announcement that Hostess is closing its operations, they will be holding a Homage to Hostess on Saturday. On that day, the café will feature a number of Hostess-inspired treats, including Ding Dongs, Twinkies and Hos-Hos, made by local pastry chef Megan Kaminski.

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Yeti’s Grind holds a Homage to Hostess day this weekend on Small Business Saturday. The event, on Nov. 24, encourages people to shop local. Yeti’s will feature Hostess-inspired baked goods. (Pictured) Coffee with a pumpkin Twinkie. Yeti’s Grind photo. “She’s been having fun making them, with a pumpkin version for Thanksgiving, and holiday ones for Christmas,” says Yeti’s Grind owner Tara Picklo. “And hers are an honest version. It’s a high-quality pastry without any additives that actually tastes way better than the original, I think.” She says that Small Business Saturday is not only a great way to encourage locals to support their neighborhood businesses, but for businesses to give back as well. Yeti’s locations will be accepting donations for a week beginning on Saturday to the local food pantry. Customers who bring in a donation will receive 10 percent off their order.

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A run to Remember for the Devils

Eagle Valley football finishes the season 8-4 after quarterfinal run in state champs. By John O’Neill

T

year was the hard work his athletes put in before the season ever began. Ramunno opened the gym at EVHS five nights a week over the summer, and some of his athletes logged more than 40 voluntary nights getting stronger. Ramunno says that he is particularly proud of his quarterback, Jordon Hudspeth, who led the team for two years, and Cole Nielsen, their leading rusher. He says the players took initiative over the summer to become better football players, and the rest of the team mirrored the efforts of those two. In addition to hitting the weight room, Ramunno took a group to an Air Force Academy passing camp. He also organized a spring football session where he saw heavy participation. “You could see that these guys were tired of losing and were going to do whatever to turn that around,” Ramunno says. “People started to think this group was going to be good after the start of the season, but the kids saw it much earlier.”

he Eagle Valley High School (EVHS) Devils fell against Conifer last week in the state championship quarterfinal game 16-10. They had been winning the turnover battle all season, but this time they lost that particular battle in the quarterfinal to finish their season 8-4. The Devils walked off the field to their locker room where they convened for a team prayer. Then they walked back out on to the field to reminisce. “They didn’t want it to be over,” says EVHS Head Coach John Ramunno. “They didn’t want to go home.” Understandably so. The group had 17 seniors who worked from summer through the season to transform a Devil’s football program that last year finished with a losing record of 1-8. “It takes a really special group to do that,” Ramunno says. “I know that I’m graduating a great group of guys.” The season was full of memories for Ramunno, and he says it is all thanks to the attitude displayed every day by his players in practice and in every game. Ramunno knew that this group was ready to fight for every win after only their third game of the season. He knew they were going to be good much earlier. Their season began on a high note, with a win against Cedar Ridge and then against Steamboat. They went up against a good Delta team and lost 25-21. After that game, Ramunno says, the kids got to work. He says that they were determined to get their backs off from against the wall and start winning games. The team then came out swinging. They beat Moffat, and then they beat Glenwood Springs. “We realized that if we cut out a few mistakes, we could beat good teams,” Ramunno says. “If we got the first down,

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The Eagle Valley High School football team finished their season with an 8-4 record, falling in the quarterfinals of the state championships. The season was a remarkable turnaround from their previous year. Chris Gillum photos. if we didn’t fumble, if we didn’t rough the passer or get any pass interference calls. We cut out some small things, and it started to turn around.”

Summer to season SneakPEAK writer John O’Neill can be reached at Ramunno says that another reason the group was able to transform itself into a dramatically different squad than last info@sneakpeakvail.com

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Going forward The group is not losing the number 17; rather, 17 is the number of seniors graduating from this group of players. That’s a lot, but Ramunno says that if there were one group of guys he could have his younger players draw from, it would be the senior group from this year. Already the plans are in place for Ramunno and his Devils to get the younger players to step up. The spring session is being planned and individual camps for the athletes are being picked out. “Some of the younger guys got to see firsthand what this group did to turn things around in just two seasons,” Ramunno says. “I hope they appreciated it. I hope they got to see what it takes, and I hope they want it as much as this group did.”

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Dodge, paint and dance this winter Season brings a slew of off-mountain classes, activites and events By Melanie Wong You might have a number of goals this ski season – maybe you want to start cross-country skiing, learn how to telemark, or get out in the backcountry. Once the lifts stop spinning, though, the fun is just beginning. Thanks to a variety of classes, social events and activities offered across the valley throughout the winter, you can pad your evenings with plenty of off-piste enjoyment. Want to earn the title of rec league champion? Show off your prowess in quirky, offbeat sports like dodgeball and innertube water polo through the Avon Recreation Center. The rec leagues are one of many ways to get plugged in and stay active this season. In years past, the insanity of ski season possibly meant less time for exercise and, in the worst case, the social activities that make shorter days and colder weather bearable. But that doesn’t have to be the case this season. When attention is fixated on the slopes and 10-hour work days become overwhelming, it’s a mental-health must to have some kind of outlet. A slew of events and classes give locals and visitors the chance to learn a new skill, meet new people or simply get an entertaining workout.

Fun off the slopes

Check out SneakPEAK’s top picks for events, activities and classes off the mountain. Avon rec leagues: Preregistration is required for dodgeball and inner-tube water polo. For prices and schedule, see www.avon.org. Dance: Country-western dancing on the first Thursday of each month, beginning at 6 p.m. at 4 Eagle Ranch. Cover is $15. Art nights: Paint or make your own pottery while enjoying drinks with friends at Alpine Arts Center in Edwards. See www.alpineartscenter.org for more info or to reserve a spot.

ness classes fill up throughout the day, drop-in volleyball and basketball see more players, and there are markedly more cars in the parking lot when December hits. If you’re not interested in the treadmill or a spin class, the rec center offers less-conventional ways to find a fulfilling – and entertaining – workout. Weekly dodgeball leagues are held from January through February at Avon Elementary School. The popular league is affordable, and there’s no limit to how many friends you can get on your team – you just Play like a kid need a minimum of six on the court to play. Winter weather tends to herd more people indoors, and “People have a lot of fun because it reminds them of how in turn, membership numbers at local gyms spike. Avon’s it is to play like a kid again,” Wolf says. “We like to offer Cocktails and Clay at the Alpine Arts Center combines a pottery class with a social atmosphere. Kent Recreation Supervisor Charlie Wolf says the rec center’s fit[See WINTER FUN, page 17] Pettit photo.

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Robin Williams to perform at Vilar Comedian slated as highlight of winter show lineup in Beaver Creek SneakPEAK staff report The 15th anniversary of the Vilar Performing Arts Center promises a season of highlights, with “An evening of Sit Down with Robin Williams and David Steinberg� slated to be the marquee performance of the winter. The Vilar announced Tuesday that Williams will be performing on Jan. 17 at 7:30 pm. Tickets are $225 and on sale to the public at www.vilarpac.org.

Comedian Robin Williams is among the performers set to grace the stage of the Vilar Performing Arts Center this winter. He performs with David Steinberg on Jan. 17. Photo special to SneakPEAK. “Robin Williams is a huge accomplishment for us, and illustrates how far the VPAC has come in its 15-year history,� says Kris Sabel, Executive Director for the VPAC. “Though we may be only a 530-seat venue, performances of this level reinforce that we are a world-class venue and that with the

Full Winter Lineup:

• “Messiahâ€? by Candlelight with Colorado Symphony and Chorus - Saturday, Dec. 15 - $30 adult/$15 student • Clay Aiken’s Joyful Noise Tour - Tuesday, Dec. 18 - $78 • Michael Bolton - Friday, Dec. 21 - $120/$150 • Golden Dragon Acrobats - Tuesday, Dec. 25 - $32/$42 • Popovich’s “Comedy Pet Theatreâ€? - Thursday, Dec. 27 and Friday, Dec. 28 - $32/42 • The Beach Boys - Saturday, Dec. 29 - $140/ $170 • Linda Eder - Sunday, Dec. 30 - $78 • Who’s Bad - the Ultimate Michael Jackson Tribute - Wednesday, Jan. 2 - $45 • 1964 The Tribute (Beatles Tribute) - Thursday, Jan. 3 - $58 • Dar Williams - Wednesday, Jan. 9 - $25 • Jonas Kaufmann - Sunday, Jan. 13 - $150 • Marc Cohn - Wednesday, Jan. 16 - $45 • An Evening of Sit Down with Robin Williams & David Steinberg - Thursday, Jan. 17 - $225 • Lewis Black – the Rant is Due - Sunday, Jan. 20 - $88 • The Shook Twins - Thursday, Jan. 24 - $25 • RiverNorth Dance Chicago - Tuesday, Jan. 29 - $58 • Delta Rae and ZZ Ward - Thursday, Jan. 31 - $32 • The Second City Comedy Company - Tuesday, Feb. 5 - $35 • Teatro Lirico presents: Great Moments in Opera - Wednesday, Feb. 6 - $50 adult/ $25 student • Teatro Lirico presents: “Madama Butterflyâ€? - Thursday, Feb. 7 - $75 • Victor Wooten - Sunday, Feb. 10 - $35 • Air Supply – Tuesday, Feb. 12 - $85 • The 5 Browns - Wednesday, Feb. 13 - $68 adult/$35 student • Aspen/Santa Fe Ballet - Tuesday, Feb. 19 - $58 • Cyrille AimĂŠe and the Guitar Heroes - Wednesday, Feb. 20 - $32 • Todd Oliver’s “Dogs Gone Wildâ€? - Thursday, Feb. 21 - $26/$38 • Paramount’s Original LaserSpectacular featuring the Music of Pink Floyd - Saturday, Feb. 23 - $34 • Brahms’ “A German Requiemâ€? With Boulder Philharmonic Orchestra and Boulder Chorale - Sunday, Feb. 24, 2013 - $55 • Monty Python’s “Spamalotâ€? - Wednesday, Feb. 27 - $78/$98 • Haydn C Major Cello Concerto & Mozart No. 40 “The Greatâ€? With Colorado Symphony Orchestra Tuesday, March 5 - $55 • Cirque Mechanics - Thursday, March 7 - $45/ $65 • Steep Canyon Rangers - Friday, March 8 - $28 • Neil Berg’s “100 Years of Broadwayâ€? - Tuesday, March 12 - $65 • Bill T. Jones/Arnie Zane Dance Company presents “Play and Play: An Evening of Movement and Musicâ€? - Friday, March 15 – $65 • The Jason Bishop Show - Tuesday, March 19 - $32/$42 • Orpheus Chamber Orchestra with Richard Goode, Piano Fine, Schumann and Mendelssohn - Wednesday, March 20 - $65/$85 • Kathleen Madigan - Thursday, March 21 - $42 • Fiddler on the Roofâ€? - Friday, March 22 - $78/$98 • SFJAZZ Collective - Sunday, March 24 - $58 • Anna Netrebko - Monday, March 25 - $150 • Lord of the Dance created by Michael Flatley - Wednesday, March 27 - $85 • Dark Star Orchestra - Thursday, March 28 - $46 • Los Lonely Boys - Wednesday, April 3 - $53 • The Music of ABBA With Arrival from Sweden - Friday, April 5 - $58

[See VILAR LINEUP, page 17]

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Young Life, a nondenominational Christian ministry that reaches out to local youth, believes in the power of presence, and that a kid’s life can be dramatically impacted when caring adults come alongside them. In their fifth year, the Vail Valley Chapter of Young Life is seeing their highest numbers and their greatest impact on the county’s youth in all sections of the valley. “We are really taking off,� says Ben Dodds, the area director for Vail Valley Young Life. “We are reaching every kind of kid possible.� That success is especially apparent down valley, where Eagle Valley High School teachers and Young Life leaders Justin and Melinda Brandt’s home is packed with high school kids at weekly Young Life gatherings. The group they’ve gathered is at the center of what Dodd says the organization hopes to do – have caring adults reach out to kids and be part of their lives. Young Life, as a national organization, is broken down into local chapters and focuses on the five “C’s�: Contact work – caring for kids; Club – a party with a purpose; Camp – a weeklong retreat; Campaigners – a time to question, learn and grow; and Committee – adults who care. Contact work lays out the unique approach the organization takes in reaching out to local kids. Adult organizers believe that kids don’t care how much someone knows until they know how much someone cares. Young Life leaders work to build relationships with local kids in their daily lives: attending a sporting event, hanging out at community events, or even through a job. Leaders call it contact work, but it could also be called friendship. The club aspect of Young Life is a sort of a party with a purpose. Kids gather with Young Life leaders who organize meetings with music and games, with a short time devoted to a spiritual message. It has the flare of a party, but reaches kids with a message from God. Ultimately, organizers say, the focus is of Young Life is to foster spiritual connections. Campaigners is a weekly gathering for kids who would like to learn more about a relationship with God. Young Life invites their participants to actively follow Jesus and participate in a local church congregation. For each Young Life staff person there is a team of leaders who work directly with the kids, referred to as a “committee,� that provides the financial and administrative support for the children. A Young Life year culminates in a weeklong camp, a highlight event that promises the “week of your life,� filled with

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fun activities, zany games and outdoor fun. Vail Valley’s growth Dodds is finishing his first year as the local “area director,� and says that Young Life is working both up valley and down valley, meeting formally twice a week. Meetings can bring in anywhere between 30 and 60 kids on Monday nights up valley and on Wednesday nights down valley. While these are official meetings, Dodds says Young Life runs deeper than that – part of being in the Young Life community is that it’s constant. On any given day there can be a handful of kids and leaders meeting for breakfast, for Bible study or to help one another study for an upcoming exam. Often the kids are also athletes, so they’ll meet up before or after practice to hang out and find support in one another. “We are really heavy on the relational side of things from our staff, our volunteers and our participants,� Dodds says. “Our job is to go and meet kids where they’re at, meet them on their turf. A lot of organizations will say ‘Hey, come to us.’ We don’t do that. We go to where the kids are.� This means that volunteers build their relationships with the kids based on what the kids’ interests are making for a much deeper connection. Sometimes that means hanging out at sporting events. If a kid works at a ski shop and is interested in Young Life, a volunteer will stop by just to say hey. Dodds’ goal is to put volunteers in a position where they can hang out with the kids, see them in the community and meet them in their own lines of life. “It’s really cool how it all comes together,� he says. “A lot of times what happens is if you are involved in Young Life and you’ve got a friend, we’ll all be hanging out together. We could be skiing or going to a sporting event. If your friend is interested in Young Life than he’ll already know me as a volunteer and trust that the next time we all hang out, he or she is going to have fun. That is how we build relationships.� The heart of the matter While Dodds and other leaders are adamant about the fun appeal of the program, they are clear that Young Life is a Christian organization. “Everything points to Jesus, and that is something that kids this age might not be comfortable with hearing about if it weren’t for Young Life,� Dodds says. “We aren’t preaching to them, we’re just talking about Jesus and having a really good time. There is a lot of strength in that relationship. Sometimes religion can come be confrontational and that just shuts everybody down. We are people who know each other, who have fun with each other and who can talk about Jesus. We can give a message at the end of a meeting and see it received.�

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All Hill’s Science and Perscription Deiets Eagle County high schoolers get messy at last week’s Polar Bear Weekend, a winter retreat through the Christian organization Young Life. The group has drawn ever larger numbers of youth, with groups meeting upand-down valley. Ben Dodds photo. Dodds says that in that sense, Young Life truly excels where other religious organizations might have come up short in the past. The informalities and fun style of meetings are attractive to kids because they can open up, relax, have fun and not worry about any negative stigma. A typical meeting has kids gather for something fun. It can involve singing to the top radio spins at the top of their lungs or playing silly, messy games. Things can get downright rowdy, and a spiritual message is only offered at the end of the night. “We are a Christian organization, but we are also a very

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SneakGEAR: It fits like a... boot Fischer Vacuum Fit technology boasts the most customized ski boots yet By Larry Grossman If you live here in the Vail Valley, you more than likely ski or snowboard. If you do ski, it’s probable that you have found out pretty quickly why so many people have chosen to snowboard. The answer to this question more often than not is “the ski boots.” For many, they quickly became disgruntled with the ski boot fit and decided to trend towards what they believe is the softer and much more comfortable option, the snowboard boot. Even for those of us who have skied for many years, no matter how well your ski boots fit, it’s still a luxury to take them off at the end of the day when we remove these “vises” from our feet. There have been numerous fixes over the years to help with all of our individual boot fitting needs. The truth is, poor-fitting ski boots can be a miserable experience, and what is the point of even stepping into a lift line if you are in pain? Breaking the mold With an endless variety of foot and ski boot combinations out there, finding the perfect fit can be quite the challenge. Should skiers have persistent problems trying to solve this sometimes complex puzzle, a professional boot fitter can be worth every cent you spend to find a “happy feet” solution while on the snow. There are an endless number of procedures available to help you as a skier become more comfortable while carving turns out on the slopes of your favorite ski hill. There have been many different developments over the years, which have done a fairly nice job of customizing boots. Ski boot liners injected with foam were one of the first breakthrough technologies. This technology is still used today in limited applications and can be a good option for some. However, foams set up “static”, or hard, and cannot be remolded if there is a problem. Most new ski boots today come with a heat-moldable liner that can be warmed up in a specialty oven. You then put your foot in the boot before buckling them down to have them cool down, perfectly forming the liner to your foot and leg. Combining a custom insole with this technique has proven to be a very successful option for many snow sport enthusiasts. But what if, what if there was a way to mold the entire plastic boot shell and not just the liner to a custom fit? Would that not be the answer to all of our problems? Apparently the technology has arrived. The latest alpine ski-boot technology from Fischer (www.fischersports.com) does just that with a full line of race, free ride and performance ski boots called the Fischer Vacuum Fit line.

is a choice for every level of skier on the planet. Look for many of the top FIS World Cup athletes to be skiing the fullblown race model with a flex rating of 150 and a last (width at the forefoot) of 91 millimeters at the upcoming Birds of Prey World Cup at Beaver Creek at the end of the month. The model is called the Soma Vacuum RC4 Pro 150 and is

SneakPEAK gear guy Larry Grossman gets fitted for a pair of Fischer Vacuum-Fit boots. The boots not only allow for a custom fit lining, but a custom fit shell as well. Kent Pettit photo.

Every Vacuum boot has four buckles and a power strap to keep your foot locked into place.

Vacuum Fit boots allow for the ultimate fit by heating the special boot shell, putting them on the skier, then molding them using air-pressurized bags, shown here. Kent Pettit photo.

a pure race boot. The Soma Vacuum line has every skier covered with boots that have lasts of 98 millimeters, 101 millimeters and 103 millimeters. The boots come in a wide range of flex values (how stiff the boot is) that includes an 80 flex (soft) for the women’s Vacuum Hybrid W8 Plus. It is sold as a “sporty and comfortable women’s boot” and takes into account the calf area, according to the website. On the stiffer, all-mountain side of things, the Soma Vacuum 130 (130 flex) is sure to be a favorite of the aggressive The full lineup all-mountain skier. Fischer also has a junior Vacuum Fit boot There are twelve boots in the new Fischer line, and there in the lineup for the junior who is serious about his racing.

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How is it made? This latest boot technology is not quite as complicated as you may think. The key to the process is the shell material that Fischer Sports has developed. But before we discuss the actual mold process, let’s talk about the fitting process. Fitting the Vacuum Fit boots is similar to what you would find when trying any new ski boot. First the liner of the boot will be removed, and you will be asked to place your foot in the now empty shell lightly and to push your big toe against the front. You are looking for an ideal ¾ inch of space behind your heel. Once the proper boot size has been determined, you then step into a “fitting machine” that will get you properly aligned and planed prior the start of the molding procure. The rest is simple. Once the boot shells have been heated in the special Fischer boot oven, the boot liners are placed on your feet, buckled lightly so the plastic does not stretch while hot, wrapped in “cooling” pads, and you will then be

[See FISCHER BOOTS, page 19]

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WINTER FUN –––––––––––––––––––––––––––––––––––––––

programs like this throughout the year for anyone in the valley – the times are in the evening so that people who work all day have something to do and are able to get out and live healthy lifestyles.” The rec center offers another ingenious and goofy sport, inner-tube water polo. Played in the rec center pool, it takes the form of traditional water polo, but all players must use an inner tube to float around the court. And yes, you get to wear the little water-polo caps. “It’s actually a pretty popular sport at different rec centers and college campuses,” Wolf says. “It allows people who aren’t strong swimmers to play water polo.” Inner-tube water polo league begins in February and runs weekly for six weeks. Teams must have a minimum of seven people to play. Cocktails, clay and canvas If you want something more relaxed after a day outside, try an art class through Colorado Mountain College, the Vail Recreation District (VRD) at the Lionshead Welcome Center, or the Alpine Arts Center. The VRD offers drop-in classes throughout the day for pottery, jewelry making and kid-friendly art. The Alpine Arts Center mixes a night on the town with an art class through its Cocktails and Canvas class, held every Wednesday throughout the winter. Each week features a different painting project, with expert help from art center instructors and all the needed materials for $40 per person. On Saturday evenings, attendees make pottery instead of paintings for the same price. The all-levels classes boast a relaxed atmosphere and cash bar, making the activity ideal for a group of friends or a date night, says the art center’s Lauren Merrill. “It’s really a great way for people who are new to painting to come in, feel successful at

the end of the night and be proud of their work, but also come do an activity that is social and fun,” Merrill says. “It’s a different option to the typical outdoor activities.” One participant, Jodi Link, says she has attended the classes with a group of friends, and even those who initially protested about their lack of artistic ability had a good evening. “I would say it’s a lot more fun than just going out for drinks,” Link says. “We occupied our time, and even the people who weren’t artistic at all walked out with something they were proud of that they’d hang in their house.” Kick your heels While Vail’s back bowls may steal the spotlight each winter, Eagle County is also known for its western roots. Beginning in November, 4 Eagle Ranch outside of Wolcott celebrates down-home heritage the first Thursday of each month with country-western dancing. The nights feature line-dancing lessons from 6 p.m. to 7 p.m., followed by open dancing until 11 p.m. Music is usually provided by a live band, so come in your dancing boots. Entry costs $15, and the ranch offers a cash bar and buffet. For those in need of more foot stomping, there are a variety of dance events available in the area – if you know where to look. Colorado Mountain College offers winter courses, and the Sonnenalp Resort in Vail Village hosts occasional dance nights, featuring guest instructors who specialize in styles such as swing, tango and salsa. Visit www.sonnenalp.com for the latest events.

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

VILAR LINEUP –––––––––––––––––––––––––––––––––––––––

support of our generous donors and community members, we can bring best-in-class talent to the Vail Valley.” Williams, known best for his Academy-Awarding career on the silver screen, takes his infamous repertoire of indelible characters and wide scope of imagination to the VPAC stage for an evening of comedy in sit-down format. Williams comes off of a recently wrapped-up “Weapons of Self Destruction” comedy tour, which enjoyed a fully sold out 90show run, held to critical acclaim. Williams will be joined by David Steinberg, who The New York Times called “a comic institution himself.” Steinberg is regarded as one of the best and most creative directors working in television today. He has directed numerous episodes

[From page 11]

of Friends, Seinfeld, Mad About You, Newhart and Designing Women, which he also executive produced. More recently, Steinberg directed for the hit series Weeds and Curb Your Enthusiasm. His work has earned him several DGA and Emmy awards and nominations. “Robin Williams is largely regarded as the funniest man alive, and David Steinberg is the talent behind the greatest comedic sitcoms on television,” says Sabel. “To bring these two legends to our stage is an incredible opportunity. Jan. 17 will be a very special evening for us, and one that we’ll remember for many seasons to come.” Joining Williams and Steinberg in the VPAC winter lineup is Air Supply, also on sale now. Serving as the voice and song

[From page 15]

of an iconic era of rock across the globe, Russell Hitchcock and Graham Russell come together on Feb. 12 for a magical evening of their greatest hits, including “Lost in Love,” “All Out of Love,” “The One That You Love,” “Sweet Dreams” and “Making Love Out Of Nothing At All.” Tickets for this performance are $85. Tickets for these performances, along with the rest of the VPAC winter lineup are on sale now and available online at www.vilarpac.org, by phone at 970-845-8497 or in person at the VPAC Box Office in Beaver Creek. SneakPEAK editor Melanie Wong can be reached at Melanie@sneakpeakvail.com

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sneakSHOTS | Who’s Up To What

Say hello to Lauren from Mountain Cupcakes on East Gore Creek Drive in Vail Village. Come by, meet Lauren and try one of her amazing cupcakes. You wont be disappointed!

Walgreens in Avon is now open! Stop in and see Kevin for all of your beauty, health, grocery and pharmacy needs.

Nikki and Amy can help you get your home ready for the holidays. The Linen Kist in Avon is your one stop shop for all of your bedding and bath needs.

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SWEET BASIL –––––––––––––––––––––––––––––––––––––––– gan will admit, the now very successful Sweet Basil almost never was. Clair, after being trained at three-star Michelin restaurants in France, originally came to Colorado looking for jobs in Aspen. However, he struggled to get an offer and decided to try Vail instead, landing a job within the first couple of days. After a few years working in different restaurants, Clair was offered a tiny space on Gore Creek Drive in 1977. The spot seemed less than ideal; it was tiny and had housed a string of different failed restaurants, not to mention it was considered “out of the way.� “Vail was a very different town in those days,� Clair says. “This wasn’t at the epicenter of the Village, like it is today. If you weren’t on Bridge Street, you were considered to be off the beaten track.� But Clair went for it, and the restaurant quickly became a success – once, Clair even had to drive his red Volkswagen bus to Safeway to pick up more food for the dinner hour after the kitchen ran out of food by the end of lunchtime. Clair’s business partner Morgan also originally had no in-

don’t keep the same old menu, but we push and try new things.� The restaurant’s energetic atmosphere is paired with dishes that must have a “wow factor� – in fact, every dish on the menu goes through an intensive testing process involving the chefs, customer comments and dining staff observations before it becomes a mainstay. That high-quality meal and comfortable setting is what diners are looking for, Anders says. “Upscale casual is the new fine dining,� he says. “People don’t like having to order a multi-course set dinner or have to come in with a jacket and tie. That’s the fun thing about Sweet Basil – you can come in here dressed up or in jeans and still feel comfortable. It can get packed and almost rauLooking to the future With more than three decades under its belt, Sweet Basil cous in here in the winter. It’s not your classic white-tablehas managed to stay anything but “old and stodgy,� instead cloth restaurant.� cultivating a cozy, casually upscale environment serving chic yet down-to-earth fare. “The key to our continued success is that we never stay SneakPEAK editor Melanie Wong can be reached at Melstagnant,� Anders says. “We never rest on our laurels. We anie@sneakpeakvail.com tentions of being at the helm of a Vail restaurant. He had studied engineering but never really loved it, he says, and decided to take a year to ski in Vail. He took a job bussing tables at Sweet Basil in 1987 to help pay the bills while deciding what he wanted to do, and worked his way up. Today, Morgan oversees the day-to-day duties at the restaurant as co-owner. “Somewhere along the line of working here, it suddenly dawned on me that I really enjoyed this kind of work,� he says. “And I realized that this was what I was supposed to be doing, that I was good at it. I’m a service guy. I like taking care of people.�

FISCHER BOOTS –––––––––––––––––––––––––––––––––––––– asked to step back on the fitting machine. This is when it gets fun. The Vacuum boots, while on your feet, are placed in high-pressure inflatable bags while the boots are still very warn and pliable. Once up to desired pressure, you will stand in place as the boot and liner are forced by air pressure (not actually vacuumed) to form perfectly to your own lower leg and foot shape. I was fortunate enough to be the test foot during a recent clinic put on by Fischer at Christy Sports Beaver Creek and personally went through the entire process. Maybe the most impressive part of the fit process is that the heating and cooling of the liner and shell while on your feet not only gives you an incredible airtight fit, but the suppleness of the shell also cants to your natural leg position, allowing you to end up with a perfectly flat ski once locked in, avoiding the need for any exterior work on the boot that would otherwise

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be needed. Once the boots have cooled and hardened into position (a process that can be done 7 to 8 times with each pair of boots) you have a personalized pair of ski boots second to none. Once the process was complete, they didn’t feel like ski boots at all. They were incredibly comfortable and fit as snug as a ski boot can fit -- pretty amazing technology. In review, if you are looking for next best technology in ski boot comfort, the Fischer Vacuum Fit boots are going to be near impossible to beat. The boots can be found at Christy Sports locations at both Bridge Street in Vail and at the Beaver Creek location. The Fischer Vacuum Fit boot is going to be tough to get as the season goes on, so get them while they’re hot. SneakPEAK writer Larry Grossman can be reached at info@sneakpeakvail.com

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Calendar of Events

Friday, Nov. 23 Beaver Creek opening weekend Chairs began spinning at Centennial Lift and Bachelor Gulch Express Lift on Wednesday and will be open by 9 a.m every day, with access to 100 acres. The day also features the signature Chocolate Chip Cookie Competition in the afternoon. Guests vote on their favorite treat, and the winning recipe becomes the resort’s official “Cookie Time” offering. Also, on Friday, Nov. 23, the entries from the popular Gingerbread Competition go on display at 4 p.m. The 32nd annual tree lighting ceremony takes place shortly after at 5 p.m.

Thursday, Nov. 22 Turkey Trot 5K

The sixth annual Eagle-Vail Turkey Trot benefits the VVF’s Youth Foundation PwrHrs afterschool program and the Eric Spry Memorial Scholarship. Registration opens at 8:30 a.m. and the race begins at 9:30 a.m. from the Eagle-Vail pool. There will be prizes for the best costume and dogs are welcome. Cost is $10 per person.

Friday, Nov. 23 and Saturday, Nov. 24 Warren Miller’s “Flow State” at the Vilar

Kick off the season with a showing of Warren Miller’s newest ski film, showing at the Vilar Center at Beaver Creek. Tickets are $19 online at www.vilarpac.org. Shows are at 8 p.m. on Friday and at 6 p.m. and 9 p.m. on Saturday.

Friday, Nov. 23 Two Fresh at Agave

Combining an array of influences and a diverse musical background, Two Fresh’s sound is difficult to describe but impossible to ignore. Built on a foundation of instrumental hip hop, their music seamlessly incorporates elements of sampling, a tight low end and catchy synth lines, with a strong beat always at the cornerstone. The Denver-based trio plays at 9 p.m. Tickets are available online at www.agaveavon.com or at the door.

Friday, Nov. 23 Gingerbread competition and Beaver Creek tree lighting

etry contest, fireworks, and a visit from Santa.

Saturday, Nov. 24 Cocktails and Canvas in Edwards

Enjoy a social and creative evening with art instruction and cocktails. An instructor will guide you through a step-bystep demonstration of the featured acrylic painting, and you will leave with your own unique masterpiece on stretched canvas ready to display. Canvases, brushes, paints, easels, and aprons are included, and beer/wine and snacks can be purchased at the bar throughout the night. The price of this class is $40 per person. Class begins at 6:30 p.m. at the Alpine Arts Center in Edwards.

Come see the entries for Beaver Creek’s annual gingerbread competition in Ford Hall. In the evening, gather around the Tuesday, Nov. 27 Black Ice Arena for the 32nd annual tree lighting and free family film. Get in the holiday spirit and bring the whole Baby lapsit story time at Gypsum library family out to enjoy carolers, the winner of the children’s po- This is a free activity time for babies and parents. The time

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Wednesday, Nov. 28 Birds of Prey downhill training

Watch as professional racers prepare for the most exciting event in downhill skiing, Birds of Prey, held on Beaver Creek’s slopes. First runs start at 11 a.m. at Red Tail Camp. The course will let racers hit speeds in downhill exceeding 80 mph on major courses and features a hill with more than a 750-meter vertical drop.

To add to the SneakPEAK, calender please email your event to info@sneakpeakvail.com

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

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New Orleans Saints @ Atlanta Falcons

SUNDAY, DEC 2 Houston Texans @ Tennessee Titans LOCATED AT THE NEW LIONSHEAD WELCOME CENTER 395 East LionsHead Circle, Vail * (970) 479-2292 * www.vailrec.com

New England Patriots @ Miami Dolphin Minnesota Vikings @ Green Bay Packers Jacksonville Jaguars @ Buffalo Bills

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San Francisco 49ers @ St. Louis Rams Indianapolis Colts @ Detroit Lions Seattle Seahawks @ Chicago Bears

sneakPeak wants you to send in your photo submissions that capture what makes living in the Vail Valley great. We’ll feature one photo each week, so send in images from your latest adventures and other captured moments from around town, along with a short caption, to melanie@sneakpeakvail.com.

Carolina Panthers @ Kansas City Chiefs Arizona Cardinals @ New York Jets Tampa Bay Buccaneers @ Denver Broncos Pittsburgh Steelers @ Baltimore Ravens Cincinnati Bengals @ San Diego Chargers

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ABBY GHENT –––––––––––––––––––––––––––––––––––––––– courses as me. They’ve accepted me as a part of their team, which is an awesome feeling because it makes me feel sure that I’m on the right track. 8) Are you still pursuing academics? How are you balancing academics and athletics? AG: Since graduating in 2011, I’ve stayed away from academic books, but I am always reading a novel. Next summer I will be looking into taking some music-related classes such as music theory, voice classes and piano lessons. I don’t think I’m ready to dive headfirst into college-level math and writing classes yet.

9) Do the other U.S. Ski team athletes mentor you in your racing and training? AG: The first older US Ski Team athlete that noticed me and helped me was Sarah Schleper. She was very influential to me by giving me confidence that I didn’t have before. The girls I’ve been training with this season have been supportive too. They all have different styles of skiing, and I constantly ask them about the courses we train on. Sometimes I don’t even have to ask, they just automatically give me advice. Leanne Smith has been especially helpful, telling me “secrets� about the courses. I also tried to lap with Lindsey

[From page 8]

Vonn in Portillo to watch her and ask her how she ran certain parts of the course. 10) What is your best discipline? What have been some of your top and most memorable finishes? AG: Super-G is my best and favorite discipline. My most memorable finish was the sixth place result I got at Junior World Alpine Ski Championships this past season. I was literally hundredths away from getting on the podium, which is very bittersweet, but extremely thrilling. SneakPEAK writer John O’Neill can be reached at info@sneakpeakvail.com

THE LOST CAJUN ––––––––––––––––––––––––––––––––––––––

[From page 5]

food fresh, and you can just cook it up and eat it right there.� Of course, if you have room left, try some beignets, a New Orleans specialty. They’re made fresh when you order, so you’ll get to sink your teeth into the poufy pillows of fried dough, covered in a pile of powdered sugar, piping hot. They’re Southern doughnuts – what’s not to like?

to dig in. There will be a big party with beads, giveaways and music for Mardi Gras as well, he says. While this is the Griffins’ first attempt at running restaurants, they say they’ve been wowed by the positive feedback. As Griff puts it, he’s no restaurateur, but he knows fish and he knows good food. Beyond that, he hopes success will come from their inviting atmosphere and friendly service. Down-home hangout “It’s not just the food – we try to give the best service and best experience,� Griff says. Like any good Southerner, Griff knows how to throw a good party. Beginning in late “You can come in, relax and have fun, and have a good hearty meal. It’s a great place to January, he plans to fly in shipments of Louisiana crawfish for old-fashioned crawfish and come and hang out.� shrimp boils every weekend. As he says, they’ll do it like they do in the South – the crawfish SneakPEAK editor Melanie Wong can be reached at Melanie@sneakpeakvail.com boiled with corn, potato and sausage, all dumped out onto newspapered tables for everyone

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

524-1105

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

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

$

Hot Dogs & Soup

L

$

Mexican

LD

$

Italian Food & Pizza

LD

$

Rustic American

D

$$

Organic/Local American Cuisine

BLD

$$$

Contemporary American

D

$$$

Steakhouse

LD

$$$

American Comfort

LD

$$

Pizza & Sandwiches

LD

$

Tex-Mex

BLD

$

Steakhouse & Saloon

LD

$$

BBQ & Deli Sandwiches

LD

$

Asian Fusion & Sushi

LD

$$

Contemporary American

LD

$$$

Seasonaly Focused Fine Dining

D

$$$

Coffee/Breakfast/Wine/Tapas

BLD

$$

French Cuisine

D

$$$

Tapas Bar and Lounge

D

$$

Gelato, Chocolate & Wine

LD

$

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

AVON

Pricing

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

Meals served

A Quick Peak at Where to Eat.

Type of food

Dining Guide

$ $

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

Men’s Haircuts

17

$

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

Brief Solution Focused Therapies Accepting most insurance

Family Room Co. Inc. Appointments 970.926.4357 Stacey Horn, LCSW, CHT Edwards & Eagle

HIGH ALTITUDE SPA A Full Service Salon Now Hiring Hairstylists

Classic American Grill

BD

$$

Contemporary Colorado Cuisine

D

$$$

Seasonal American

D

$$$

Rustic American & Seafood

D

$$$

Italian Pasta Grill

D

$$$

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

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

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

Now Open! Full Service Bakery!

Book your holiday dessert making demonstrations and parties We take gluten-free orders with 24 hrs notice

busy Spa in Eagle

Call Diana at 970-376-0465 or 970-328-2887 105 Capitol Street #1 | PO Box 486 | Eagle, CO 81631

Next to the Bookworm

Thursday, Nov. 22 -Wed., Nov. 28, 2012

|

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 | 116 Park Street, Gypsum | 970.524.4745 El Pariente Mexican Restaurant | 0050 Chambers Ave. #E, Eagle | 720.289.8782 Fiesta Jalisco | 0701 Chambers Ave., Eagle | 970.328.9300 Gourmet China | 0212 Chambers Ave., Eagle | 970.328.0866 Grand Avenue Grill | 678 Grand Ave., Eagle | 970.328.4043 Gypsum Grill Steakhouse | 686 Trail Gulch Rd., Gypsum | 970.524.7365 H.P.’s Provisions | 1160 Capitol St., Eagle | 970.328.5280 Heidis Brooklyn Deli | 150 Cooley Mesa Rd., Gypsum | 970.777.3663 Luigi’s Pasta House | 1143 Capitol St., Eagle | 970.328.5400 Manto’s Pizza | 106 Oak Ridge Ct., Gypsum | 970.524.6266 Moe’s Original BBQ | 630 Grand Ave., Eagle | 970.337.2277 Old Kentucky Tavern | 225 Broadway, Eagle | 970.328.5259 Paradigms | Corner of 4th and Capital St., Eagle | 970.328.7990 Pastatively Roberto’s Italian Cuisine | 94 Market St., Eagle | 970.328.7324 Pazzo’s Pizzeria | 50 Chambers Ave., Eagle | 970.337.9900 Red Canyon Cafe | 128 Broadway Ave., Eagle | 970.328.2232 Strecker’s Market and Cafe | 925 Greenway Unit 103, Gypsum | 970.524.2728 Yeti’s Grind | 330 Broadway Ave., Eagle | 970.328.9384

L

$

Eclectic American & Sunday Brunch

LD

$$

Omelets, burritos and more

BL

EAGLE-VAIL

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

$ $

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

Lunch Time

soups salads paninis

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

$

Wishing you and yours a happy and delicious Thanksgiving! We will re-open Friday at 11 am.

Over 30 wines by the glass

10

cheese plates

sneakpeak

|

Thursday, Nov. 22 -Wed., Nov. 28, 2012

• • •

• • • • •

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

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Learn Photography in a Digital World

Tuesday and Thursday nights Classes start 11/27

5

$

Mountain Living, Mountain Learning... in the heart of the Vail Valley

wine

970-926-1393 | corner at edwards | eatdrinkinc.com | Open M-Sat 11 am - 7 pm 24

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

Call Now to Register

Daily Happy Hour 4-6 pm

$

$

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

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

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

Colorado Wild Game Grill

LD

$$

Chinese, Asian

LD

$

Rustic Pub

LD

$$

Pub/American

D

$$

Chinese, Asian

LD

Contemporary American

D

Organic Gourmet Fast Food/Burgers

LD

Tapas/Wine Bar/Desserts

BLD

$

Pizza

D

$

American/Mexican

BLD

$

American Grill

LD

$$

Pizza & Pasta

LD

$

Regional/Seasonal Fare

BLD

Pizza, Paninis & Salads

LD

$

Sushi & Japanese Cuisine

LD

$$

Deli

BLD

$

Sandwiches

BLD

$

Contemporary American

D

Bar & Grill

LD

$

Contemporary Italian

D

$$

Southern BBQ

LD

$

Traditional American

LD

$

Steakhouse

D

$$

Meditrainian/Greek Cuisine

BLD

$

Coffee and Sandwiches

BL

$

Mexican/American/Western

D

$$

American

BLD

$

Continental

LD

$$

Regional American

BLD

$$

Casual American

LD

$

American

LD

$

American

BLD

$

Steaks/Seafood

D

$$

American

BLD

New American

D

$$$

Casual American

LD

$$

American/Western

LD

$$

Authentic Italian

D

$$

Pizza and Italian

LD

$

American Bistro

LD

$$

Steakhouse, Aprés and Dinner

D

$$$

Mountain Fare/Steakhouse, Aprés,

BLD

$$$

Contemporary American

LD

New American

D

American Pub

LD

$

Asian Cuisine

LD

$

$ $$$ $

$$

$$$

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

VAIL Alpenrose | 100 E. Meadow Dr. | 970.476.8899 Atwater on Gore Creek | Vail Cascade Resort | 970.476.7014 Bart & Yeti’s | Lionshead, North of Arrabelle | 970.476.2754 Bearfish | West Vail Mall | 970.476.7596 Big Bear Bistro | 297 Hanson Ranch Road | 970.300.1394 Billy’s Island Grill | Lionshead | 970.476.8811 Bistro 14 | Eagle’s Nest, Top of Eagle Bahn Gondola | 970.445.4530 Block 16 | The Sebastian Vail, 16 Vail Rd. | 970.477.8000 bol | Solaris, 141 E. Meadow Dr. | 970.476.5300 Bully Ranch | Sonnenalp Resort | 970.479.5460 Campo de Fiori | 100 E. Meadow Dr. | 970.476.8994 Chicago Pizza | 1031 S. Frontage Rd. | 970.476.7000 CinéBistro | Solaris, 141 E. Meadow Dr. | 970.476.3344 Elway’s Steakhouse | 174 East Gore Creek Dr. | 970.754.7818 Flame | Four Seasons, Vail | 970.477.8600 Frost | The Sebastian Vail, 16 Vail Rd. | 970.477.8050 Game Creek Restaurant | Vail Mountain | 970.754.4275 Garfinkel’s | Next to Lionshead Gondola | 970.476.3789 Gohan Ya | West Vail Mall | 970.476.7570

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

19 Ribs

18

Salmon

17

Chicken

Biggest Loser Football pool drop off location

Aprés 2 pm daily Beer & 2 tacos $6 Big Margarita $5 Vail Village • 476-5100

$

$ $$$

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

EDWARDS

Pricing

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

Meals served

A Quick Peak at Where to Eat.

Type of food

Dining Guide

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

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• • •

•

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

NFL Special %

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

Happy Hour Daily 4-6 pm

$

25 3

Open

cours e

12-8

3 drafts, $5 Selected glasses of wine 4 Well cocktails, $6 Appetizer Special $

on Th menu anks givin g

$

105 Edwards Village Blvd Edwards, CO 970.926.2739 Thursday, Nov. 22 -Wed., Nov. 28, 2012

|

sneakpeak

25

Joe’s Famous Deli | 288 Bridge St. | 970.479.7580 Kelly Liken | Gateway Building, 12 Vail Rd. | 970.479.0175 La Bottega | 100 E. Meadow Dr. | 970.476.0280 Lancelot | Next to Children’s Fountain | 970.476.5828 Larkspur Restaurant | Golden Peak | 970.754.8050 La Tour | 122 E. Meadow Dr. | 970.476.4403 Left Bank | Sitzmark Lodge in Vail Village | 970.476.3696 The Little Diner | West Lionshead Plaza | 970.476.4279 Lord Gore & the Fitz Lounge | Manor Vail at the base of Golden Peak | 970.476.4959 Los Amigos | Top of Bridge St. | 970.476.5847 Ludwig’s | Sonnenalp Resort | 970.479.5429 The Marketplace | One Willow Bridge Rd. | 970.477.4370 Market Café | The Sebastian Vail, 16 Vail Rd. | 970.477.8000 May Palace | Next to City Market, West Vail | 970.476.1657 Matsuhisa | Located in the Solaris | 970.476.6682 Mezzaluna | Lion Square Lodge, next to Eagle Bahn Gondola | 970.477.4410 Moe’s Original BBQ | Upstairs from the General Store, Lionshead | 970.479.7888 Montauk Seafood Grill | Lionshead Village | 970.476.3601 Nozawa | Holiday Inn, West Vail | 970.476.9355 Ocotillo | Vail Mountain Marriott Resort & Spa, Lionshead | 970.477.5675 Old Forge Co. | 2161 N Frontage Rd | 970.476.5555 Old Forge Co. | 521 East Lionshead Cir. | 970.476.5232 Ore House | 232 Bridge St. | 970.476.5100 Osaki’s | 100 E. Meadow Dr. | 970.476.0977 Pazzo’s Pizzeria | 122 E. Meadow Dr. | 970.476.9026 Pepi’s | By the Covered Bridge | 970.476.4671 Qdoba | 2161 N. Frontage Rd. | 970.476.7539 Red Lion | Top of Bridge St. | 970.476.7676 Russell’s | By the Covered Bridge | 970.476.6700 Sandbar Sports Grill | West Vail Mall | 970.476.4314 Subway West Vail | 2161 N. Frontage Rd. | 970.476.3827 Sushi Oka Hibachi | 100 East Meadow Drive. Suite #4 | 970.476.1588 Sweet Basil | 193 E. Gore Creek Dr. | 970.476.0125 Tap Room | Top of Bridge St. | 970.479.0500 The Tavern On The Square| 675 Lionshead Place | 970.754.7400 Terra Bistro| 352 Meadow Dr., Vail Mountain Lodge& Spa | 970.476.6836 The George | 292 Meadow Dr. | 970.476.2656 Up The Creek Bar & Grill | 223 Gore Creek Dr. | 970.476.8141 Vendetta’s | 291 Bridge St. | 970.476.5070 Vail Chophouse | 675 West Lionshead Place | 970.477.0555 Wendy’s Alpine Coffee Shop | 4695 Racquet Club Dr. Westside Cafe & Market | 2211 N. Frontage Rd. | 970.476.7890 Yama Sushi | 168 Gore Creek Dr. | 970.476.7332 Yeti’s Grind | Located in the Solaris | 970.476.1515

Sandwiches

BLD

Seasonal American

D

Northern Italian

LD

Prime Rib/Steaks/Seafood

D

$$

Creative American

D

$$$

French and American

D

$$$

French

D

$$$

Classes start 11/28

Call Now to Register Mountain Living, Mountain Learning...

in the heart of the Vail Valley

26

sneakpeak

|

Thursday, Nov. 22 -Wed., Nov. 28, 2012

$

Classic Diner, Traditional Favorites

BL D

Mexican

LD

$

Contemporary American

BD

$

Family/American/European

BLD

$

International Café

BLD

$

Chinese

LD

$

Japanese/Peruvian

D

$$

$ $$

Modern Italian

LD

$$

Barbecue

LD

$

Creative Seafood/Meat

LD

$$

Sushi/Asian

LD

$$

Southwestern Steak House

BLD

$$

Pizza, Paninis & Salads

LD

Pizza, Paninis & Salads

LD

Steaks/Seafood

D

$$

$ $

Sushi/Japanese

D

$$

Italian/Pizza/Grinders

BLD

$

Continental/Wild Game

LD

$$

Mexican

LD

$

American

LD

$

Steaks/Seafood

D

$$

Americana

BLD

$

Sandwiches

BLD

$

Sushi, Asian

LD

$

Creative American

LD

$$$

Contemporary American

LD

$

Mountian American Grill

BLD

$$

Contemporary American

BLD

$$

Eclectic Pub

D

$

American Cuisine

LD

$$

Italian & Pizza

LD

$$

Steakhouse

LD

$$$

Pastries

BL

$

Casual American

BLD

$

Sushi and Pacific Spices

D

$$

Coffee & Sandwiches

BL

$

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

SCAVENGER HUNT 970.446.7912 info@sneakpeakvail.com Publisher...Erinn Hoban

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

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

Editor...Melanie Wong Ad Director...Kim Hulick The Glue...Shana Larsen Reporter...Phil Lindeman Ad Sales...Brand Bonsall

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

$$$

Contemporary American

Enhance Your Microsoft Word Skills

$

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

©2011 sneakPeak. All rights reserved.

Catherine Zeeb, PhD, CACIII

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

Call for appointments and information 970-376-6660 • healing-spirits.com Offices in Eagle and Edwards

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 • 926-1163

HAPPY HOUR 5-6:30 Daily

3UNDAY 7ED PM 4HURS 3ATURDAY PM #ORNER AT %DWARDS s

Thursday, Nov. 22 -Wed., Nov. 28, 2012

|

sneakpeak

27

28

sneakpeak

|

Thursday, Nov. 22 -Wed., Nov. 28, 2012

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