SneakPEAK issue May, 3 2012 by Sneak Peak Vail Newspaper

FREE, WEEKLY, LOCAL. Complete dining guide to the Vail Valley inside.

Thursday, May 3 - May 9, 2012

www.sneakpeakvail.com

base by

base

High school baseball teams see future in new coaches and veteran players

Gunning for the games

CrossFit competitor Natalie McLain

Latin cuisine with a twist Cima restaurant

A cultural celebration Cinco de Mayo in Eagle

Thursday, May 3-Wednesday, May 9, 2012

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latin cuisine Avon’s Cima restaurant enters first summer season. By Melanie Wong

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ne thing is for sure if you dine at Cima – you’ll be in for some surprises.

a little less kick? Try the “Escopeta,” a whiskey drink with hints of ginger, grapefruit and the bitter taste of orange peel. After palate-whetting drinks, start the meal with the beet salad, a whimsical combination of roasted beets, watercress, light burrata cheese, and beet and orange chips (that’s right, The Avon eatery, opened last year by renowned restau- orange chips.) It’s a great summer dish with a fun variety of rateur Richard Sandoval, serves up “modern Latin cuisine” flavors and textures. and is located in the Westin Riverfront Resort in the space The salad is a good lead-in to the strip steak. The meat formerly occupied by Avondale. itself is tender and tasty, but the trappings – roasted vegAlmost any given dish at Cima, crafted by longtime San- etables, savory mushrooms, five-spice lentils and pickled doval chef John Calloway, is bound to throw something tomatoes that explode with flavor – steal the show. unexpected your way: there’s a tangy Asian sauce on panThe mushroom flatbread, a jazzed-up twist on pizza, is roasted fish, or the low-simmering burn of a South American a great vegetarian option. It loads a heap of earthy flavors chili found in a mouthful of beet salad. – shiitake and oyster mushrooms, a blend of fontina and “I think the world is becoming a smaller and smaller house-made ricotta cheese and fresh watercress – on a thin place,” Calloway says. “You flatbread crust. see influences from all over. Cima, which means We focus on Latin flavors, “peak” in Spanish, is the but then we draw from a lot latest in Sandoval’s restauNow is the time to check out Cima – the resof European (cooking) techrant empire. He has locataurant’s off-season special of three courses niques, too.” tions worldwide, including for $38 runs through June. Happy hour is The dishes are not only a Denver, Dubai, New York from 2:30 p.m. to 6 p.m., featuring $7 small plates and drink specials. well-orchestrated menagerie City and Mexico City, where Also try the Sunday brunch for $20, which of spices and sauces, but are Sandoval grew up. The resincludes a generous spread of ever-changing always a complex array of taurants explore the range of egg dishes, meats, fish, fruit and juices. textures, ingredients and flaLatin flavor, moving from vors that work surprisingly coastal Mexican to South well together. American to Latin-Asian. Take the achiote pork arepas, a dressed-up take on the At Cima, the focus is regional ingredients and a complete pulled-pork sandwich. The “bun” – a bite-sized, corn-flour range of Latin flavors, with a bit of Colorado flair. cake – is surprisingly fluffy and crunchy. The pork is tangy “Instead of just doing Mexican, we’re encompassing all and tender, and a topping of cool crema fresca and avocado the Latin countries,” Calloway says. “We’re pulling dishes offsets the unexpected kick of a sliver of jalapeno. from Brazil, Peru and Colombia. We also use as much local The restaurant’s spacious deck also affords a unique view food as we can – the focus is just using fresh, local ingrediof Beaver Creek’s flag-lined driveway and the slopes above, ents.” making it a great pick for Friday afternoon lounging or hapThat’s not always easy to do in the mountains, but Callopy-hour gatherings. way has gotten to know Western Slope farmers for produce, and he’s been working on a garden on the Westin grounds Around the world to Avon that will soon yield fresh herbs, lettuces and other vegetaThe deck is an ideal place to sip on one of Cima’s cock- bles. tails, which is a chance to try Latin liquors you might have difficulty finding elsewhere in the valley. The adventurous From the coast to the mountains might like the “Cachacá,” a rum-based drink infused with Calloway, a Manhattan native, has traveled the world with chili powder and a slice of red pepper. Want something with [See CIMA, page 18]

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“Pulled-pork arepas” at Cima. The Avon restaurant, part of the Richard Sandoval restaurant group, is located in the Westin Riverfront Resort and features “contemporary Latin cuisine.” Kent Pettit photo.

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sneakpeak

The

final

inning Rivalry and progress define the season for local high school baseball teams Story by Phil Lindeman Cover photo by Kent Pettit

Battle Mountain High School shortstop and pitcher Chris Duran catches a ball during practice as fellow senior Riley Robbins looks on, Kent Pettit photo. Cover: Duran, left and Robbins, right stand on their home turf at Battle Mountain’s playing fields.

ivalries are an inherent part of any sport, and in baseball, they incite the kind of fevered interest games like football and basketball seem to lack.

It has a lot to do with history: the Yankees and Red Sox feud stretches more than seven decades, and most high school teams find longtime rivals in teams down the road. Older brothers have played older brothers, and in some cases, parents have played parents. The culture of rivalry is a bit more complex in Eagle County. When Chris Duran is asked about the most intense game of his four years on the Battle Mountain High School (BMHS) varsity squad, the senior shortstop and relief pitcher cocks his head to think. “The most competitive game or the one with the most at stake?” asks Duran, sitting in the BMHS gym after batting practice just two weeks before the end of his final season. “That’s tough to answer, I guess. There have been a lot of moments.” With a bit more pondering, Duran locks onto an easy one: Battle Mountain’s win over Eagle Valley High School (EVHS) near the end of last season, the first time a baseball team Duran played for had defeated the down-valley squad. “Beating Eagle Valley last year was incredible,” Duran says. “Being the first team to take them down was great. I’m going to miss playing with these guys – people I’ve been playing with since way back in little league.” Duran’s memory of last season’s win was tempered by a bittersweet loss to EVHS this spring on April 24. The de-

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feat came at Battle Mountain, and the Huskies had already nagel won 11 of 73 games in four seasons – and veterans like dropped an earlier game to the Devils, a lopsided 12-5 show- Duran look back queasily on huge blowouts at the hands of ing in late March. top-notch teams, such as Palisade and Middle Park. Cross-town rivalry The two rivalry games were meetings of old and new: first-time head coaches Jesse Meryhew of Eagle Valley and Jose Meza of Battle Mountain squared off with clubs anchored by strong seniors, many of whom had played varsity for three years. Although Battle Mountain lost the April 24 game by seven runs, it was an impressive showing by a team 16-year-old senior and shortstop Riley Robbins believes is less “cliquey” than in past seasons. The Huskies were competitive and fundamentally sound – the Devils were only up by three runs until the seventh inning – but hindered by one or two costly errors in the late innings. “In all these one-run, two-run, three-run games we lost, it was never one person’s fault,” Robbins says, noting most of the team’s 13 losses this season have been relatively close until the end. “In the games we won, the team stepped up and made a collective effort.” The decisive blow in the rivalry match came in the final inning, when Eagle Valley senior and centerfielder Tanner Coulter routed a pitch from reliever Duran for a grand slam. It was the second home run of the season for the Devils’ marquee player, and a moment he’ll likely never forget. “It was an amazing win. I had a bad taste in my mouth after watching our seniors lose their final game against (Battle Mountain) last year,” Coulter says. “It was a highlight of my senior year, and I’d say my high school career in total.” As seniors from both schools allude to, the rivalry between Battle Mountain and Eagle Valley has a funny way of erasing all records, even when stats for the remainder of the season look depressingly slim. For several years, the Huskies have struggled to win – former head coach Jason Span-

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Building tradition in a season of change Eagle Valley has always fared better on the diamond than Battle Mountain – the Devils made it to the postseason twice in the past four years – although the team is wildly unpredictable, losing to ho-hum squads and never making it past the first round of the playoffs. This spring saw the Devils post disappointing losses to the equally matched Steamboat Springs and Glenwood Springs clubs, games that could’ve led to a playoff berth if won. As of early May, the team has an even 8-8 record. “I hate leaving the chances of a postseason up to another team,” Eagle Valley’s Coulter says, noting the doubleheader losses to Glenwood Springs on April 28 still haunt him. “That can be kind of frustrating. We lost those last two against Glenwood handily, and it became a defining moment of our season.” Coulter’s teammate, first baseman Cordell Schofield, was equally disappointed with his team’s record on the season, albeit in a quieter way. Coach Meryhew describes Schofield as a natural leader, the kind of player who motivates younger teammates with little more than a strong work ethic. He’s the yin to Coulter’s yang: the centerfielder is a power-hitter who’s more likely to wear his emotions on his sleeve. “Tanner is the ultimate competitor,” Meryhew says. “I wish I could have him back next year. He brings an incredible work ethic, has great spirit and puts it out there every single game. What he does for this team is undeniable.” Battle Mountain’s Coach Meza, who played for Eagle Valley as a teenager before playing at Eastern New Mexico University, was equally impressed with his squad. He spent part

[See BASEBALL, page 14]

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If après ski goes with winter, then grilling is the summer equivalent. “When you think about grilling, you think, ‘Hey, summer’s here!’” says Ann Fitzgerald. It’s certainly true. Fitzgerald was one of about 10 people gathered around the grill on the Westin Riverfront Resort’s patio last week. The sight of the sun setting over the Eagle River, corn on the cob and skewers of Kobe beef and lamb on the grill couldn’t have been more evocative of summer. Fitzgerald, on vacation from Arlington, Va., was part of a grilling class, which drew an eclectic assortment of locals, some committed “foodies” and some who joined in at the spur of the moment while enjoying some outdoor cocktails at the Westin’s restaurant, Cima. “I’ve done a couple other cooking classes at different restaurants,” explains, Alicia Gresley of Eagle-Vail. “I think it’s nice to have these little things to fill in the off-season.” Unlike Gresely, who is doing only a single class, Avon resident Martie Hutto is signed up for the entire six-week session, which also includes wine tastings. “I love cooking – it’s one of my favorite hobbies,” says Hutto. “I was only able to get a grill last year, that was my first foray into (grilling). I like the freshness of it, being outdoors. Things taste better – instead of just dug out of a frying pan.” The six-week grilling class is one of many offered by Culinary Innovations, the brain child of chef Shawn Sanders, who started the company as a children’s cooking program, Little Chefs of Vail. After two years of child-focused classes, Sanders is in the process of launching the Big Chefs program, which offers everything from basic cooking classes to sessions specializing in ethnic dishes. The courses range from two-hour to full-day commitments. Menus are usually determined by participant requests, and you can pay by the class, sign up for an entire series or even buy a punch card.

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Chef Shawn Sanders, owner of Culinary Innovations, oversees the grill at a weekly grilling class. Sanders teaches a variety of cooking classes, including kid-focused classes through Little Chefs. Kent Pettit photo. stand culinary concepts, offering tips from cooking pros and encouraging students to explore and be creative with their own attempts. “High five!” Sanders says every time 5-year-old Lily placed another carefully constructed skewer on the grill. “Kids are very trustworthy if you have faith in them,” Sanders explains. “ If you tell them they can do it – if you show them how to use a grater or something – they can do it.” Lily – dressed in a white chef’s apron and jacket – is a student from Little Chefs, who attended the grilling class with her mom, Wendy Deshoe. “Lily loves to be in the kitchen,” says Deshoe, who also has a 7 year old in the program. “And I trust Shawn with her. She looks out for them.” Little Chefs offers classes for 3 to 19 year olds, as well as school field trips to provide kids with hands-on learning opportunities they can put to use both in and out of the kitchen. At each class, young cooks prepare enough food to take home for the family to try. “She allows them the freedom to experiment so they can build their own understanding of flavors,” says Deshoe of the food her children bring home. “There’s one dish where she guides them, and it’s delicious. Then she allows them to experiment on their own with flavor combinations, and let’s just say that dish is usually ‘interesting.’”

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put to use in their own kitchens. Sanders got her start cooking for her entire family. “My mom had a stroke, so I cooked for my family – breakfast, lunch and dinner – and that got me really excited about An outdoor alternative cooking,” she says. Some might call cooking and grilling a sport, but others Sanders started Little Chefs after she realized that most kids might call it a different option compared to the many athletic don’t have the opportunity to enjoy cooking like she did. In activities found in the area. addition to her contagious enthusiasm, Sanders is a natural “(The classes are) great for kids who aren’t athletic, or people educator, seizing every opportunity to help participants under-

[See COOKING CLASSES, page 14]

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sneakpeak

capturing the

mountains Ski photographer Cody Downard shows his summer side with new Eagle gallery By Larry Grossman

pend any time on Vail Mountain, and you’ve probably seen Cody Downard’s images.

He’s known locally as the photographer behind the camera for many of Vail Resorts marketing images and great “face shot” powder skiing photos seen in the area’s local publications. What most do not know is that Downard has also had his images grace the pages of USA Today, The Wall Street Journal, Ski and Skiing magazines, the New York Times, National Geographic Adventure and dozens of other periodicals and advertising pieces. So if you are known in the photography world predominantly as a marketing photographer, but you want to show the world what your true passions are as an artist behind the lens of a camera, how do you market yourself? Downard’s answer: Open up a photo gallery in his own town showcasing his love for the Rocky Mountain lifestyle, nature, and western art forms that inspired him to become a photographer in the first place. Last Friday, Downard unveiled his new digs at his gallery located at 132 Broadway in downtown Eagle, between the Red Canyon Café and the Mountain Pedaler bike shop. “My goal when I got a bit older and more experience under my belt was to open my own gallery someday. I realized that today was as good as any day to start it and show my other types of work,” says Downard. “A lot of people know me as a marketing photographer for Vail Resorts and a ski photographer, and my goal was to showcase my other work and a small store front.”

Photographer Cody Downard stands in his brand new gallery located in downtown Eagle. The Vail Resorts photographer is well known for his powder images, but specializes in capturing summer in the Rockies as well. Kelly Lemon photo

Back to his roots Downard’s photos speak loudly of the western lifestyle and scenery – they capture the imagination and bring a smile to your face when you recognize some of your favorite spots in Colorado and the surrounding Rocky Mountain region. One photo depicts a wall covered with old car-and-truck license plates. This image immediately brings the aroma of freshly ground coffee to mind when you recognize it as a section of the infamous wall at Camp 4 Coffee in Crested Butte. This photo will bring you directly to the morning you stood in line and then sat outside on a brisk summer morning, sipping coffee and eating pastries. It’s a fun and warm image that would be appropriate on any wall in any home in Colorado and for those that have visited the wonderful mountain towns. Downard moved west from Kansas after graduating from Kansas State University and worked at two of the nation’s most naturally beautiful national parks, Glacier and Yellowstone, as a park ranger. This was when his lifelong hobby of photographing the natural beauty of the Rocky Mountains and its wildlife slowly became a professional pursuit. After landing some various resort jobs in Vail in 2004, including at Vail’s human resources office, he began helping fellow Vail Resorts photographer Jack Affleck in the field and eventually began taking his own photos for the mountain. Will still be the author of many of Vail’s future winter shots, but says he’s excited to share his summer side as well.

Come on by SneakPEAK writer Larry Grossman can be reached at Downard’s love for the Tetons of Wyoming remains intact, and Downard still conducts photo workshops based out info@sneakpeakvail.com

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of the Jenny Lake Lodge outside of Jackson, Wyo., in the early summer (June 14 to June 16) and fall (Sept. 27 to Sept. 29) when the leaves are changing. The participants at these workshops range from beginners to long-time camera enthusiasts, and Downard admits that sometimes his students show up with more expensive camera gear than he shoots with. Downard recommends that if you are interested in getting into photography, that the perfect camera to start with would be a Canon SLR (single lens reflex) with a lens that has a 28 mm to 200 mm range. Opening day for the Cody Downard Photo Gallery was not accomplished without overcoming some obstacles, like most businesses. The day prior to his evening kickoff party, strong thunderstorms rolled through the Eagle area and literally tore his brand new sign off of the storefront. (It was quickly repaired the next morning.) Despite the minor setbacks, to the unsuspecting eye, the gallery opening was a success, with about 75 people in attendance. The grand opening is over, but Downard invites anyone to stop by during his gallery hours (Tuesday through Saturday, from 10 a.m. to 2 p.m.) For more info, contact Downard at 970-471-4416 or see www.codydownard.com. Just be sure to call him before you drop in, as he may be out in the field shooting images -- perhaps one you’ll hang on your wall.

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A tale of love, drugs and Zen

Boulder author Keith Martin-Smith visits Edwards By Melanie Wong Denis Kelly, in the course of his life, has called both a federal prison and a Buddhist monastery home. The Wisconsin native has lived more lives than most – he’s been a soldier in Vietnam, a manufacturer of LSD during the 1970s, a homeless wanderer, a cancer survivor and a Zen master. The story of how Kelly (or Jun Po, as the spiritual teacher is also known) came to be all those things is told in a biography by writer Keith Martin-Smith, who visits The Bookworm in Edwards on Thursday, May 3. “Heart Blown Open” follows Kelly from his early years with an abusive father, to the center of the counterculture movement of San Francisco, to a life on the run from the Drug Enforcement Administration and, finally, to his emergence as a Buddhist teacher. Today, Kelly is a traveling teacher of a modern form of Buddhism called “MondoZen.” The novel is Boulder-based MartinSmith’s second book, and he delivers the story with the sense of sweeping cultural history and dramatic action of “Forrest Gump,” but from a decidedly spiritual viewpoint. As one reader commented on the book’s website, “It’s like ‘Eat, Pray, Love’ for dudes, only far more interesting and better written.” SneakPEAK caught up with MartinSmith before his appearance at The Bookworm to chat about how he wove together the story of Kelly’s varied and exciting life.

Keith Martin-Smith, author of “Heart Blown Open,” visits the Bookworm in Edwards on Thursday, May 3. The biography chronicles the life of Denis Kelly, a Buddhist leader who is also a veteran, cancer survivor and ex-LSD manufacturer. Photo special to SneakPEAK. SneakPEAK: How did you meet Kelly, and what led to you writing his biography? Keith Martin-Smith: I’ve been studying Tibetan Buddhism for 15 years and I had not heard of (Kelly) before I met him. I was at a conference that he was speaking at, and I got into a conversation with him and was amazed at how candid and brutally honest he was. He was talking about an affair he’d had with a student when he was 53 and the consequences – how it had ruined her life and his work at

the time. I’d never had heard a roshi (Buddhist teacher) speak with such ownership and candid speech, so I was very intrigued by him. I did a weeklong retreat with him, and at the end, he offered the opportunity to write his biography, saying, “I’ve kind of lived this crazy life.” He flew me out to Massachusetts where he was teaching, and told me this unbelievable story and asked if I was interested. I had no idea as to how crazy his life had been. His life story is something that I never could have imagined on my own. SP: How long did it take to finish the book? KMS: I started the book in July 2009, finished it in May 2011, with a total of more than 35,000 hours put into it. When (Kelly) offered me this story, I knew it wasn’t something I could do nights and weekends. It wasn’t something I could do while also making a living. So I sold my home in Philadelphia and used the money from that to live on. That was my motivator to finish the book, because I knew I had a certain amount of money in the bank that would last about two years. The story is something that was too amazing to pass up. It was a gamble, I know. SP: For those who aren’t familiar with modern Zen teachings, tell us about Kelly’s methods and how they’re unique. What drew you to it? KMS: He combines Eastern mysticism with Western psychological ideas.

[See BOOKWORM, page 14]

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Looking at Natalie McLain, blonde and petite, you wouldn’t think the girl could wield a barbell with the best of them, or beat most men in a pull-up contest. Well, looks can be deceiving. In fact, the 26-year-old fitness trainer at Avon’s CrossFit Venture gym, who stands barely 5 foot 2 inches tall and weighs in at 115 pounds, can deadlift more than twice her weight and crank out pushups like a boot camp cadet. She will head to Castle Rock, Colo., this weekend to compete in the ultimate gym competition against roughly 60 other CrossFit athletes from the southwestern United States. They will square off in various events, such as handstand pushups, weight lifting, pull-ups and jump roping, for a chance to compete at the international competition, the CrossFit Games in California at the beginning of July. Not familiar with CrossFit? The wildly popular fitness program combines elements of weight lifting, climbing, throwing, gymnastics, cardio and body-weight exercises into short, intense workouts. It has attracted a following that includes everyone from housewives to law enforcement. While the majority of CrossFit participants simply do the workouts as part of their regular regimen, some, like McLain, have taken CrossFit to the competition level. From scientist to athlete Ironically, McLain says she never was a “gym rat” and always preferred the outdoors to working out inside. She was introduced to CrossFit while living in Grand Junction a few years ago. She had always been active and was an avid rock climber, but she was looking for a way to get in shape for her wedding. “I tried it out and just loved how

hard it was, the challenge and that it’s competitive,” McLain says. “You’re always trying to beat your own time or someone else’s time.” McLain was working as a hydrologic technician for the U.S. Geological Survey at the time, but ended up devoting more and more time to her workouts. “I found myself wanting to go to the gym as much as possible, and I was planning my life around CrossFit,” she says. “Soon I wanted to own a gym.”

at all that she has embraced the intensity of CrossFit competition. “I’ve always been competitive in everything – skateboarding, skiing, whatever – I’ve always wanted to win,” she says, laughing. Aiming for the Games This is McLain’s first season competing as an individual, and she has high hopes for her results. Last year, she qualified for the CrossFit regional

CrossFit athlete and coach Natalie McLain prepares to lift a barbell at the gym’s Avon location. McLain, who has national and world rankings among CrossFit athletes, will square off against others from the southwestern United States this weekend for a chance to compete in the international CrossFit games. Kent Pettit photo. McLain and her husband, Seth, joined up with a few other partners and opened the Avon location in August of last year. “To me, this is the best place,” McLain says of the valley. “I love the area and the community, and it’s such a Mecca for athletes.” While McLain never imagined that she would have ended up being a CrossFit proprietor, she’s not surprised

contest as part of a team, but ended up spraining her ankle a week before the competition. This season, she’s enlisted the help of a coach and is on a training schedule in the gym five days a week for two to three hours each day. Being small, she can’t lift as much as taller, bulkier women, but she’s worked on her technique to minimize that disadvantage.

[See MCLAIN, page 11]

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Ask someone about the Mexican holiday Cinco de Mayo, and you’ll get a variety of responses. Elizabeth Salazar, who grew up in Texas, remembers the holiday as a big family gathering much like Labor Day or Memorial Day. Axel Contreras, a native Guatemalan, says he never knew about it until he moved to the United States. He adds that you can speak to many native Mexicans who never even celebrated the holiday back home. “My wife is from Mexico, and she says they don’t celebrate it that much,” Contreras says. “It’s more of a U.S. celebration, but hey, we’re here, right? So why not celebrate?” But one thing most people agree on: For Hispanic communities in the United States, it’s a day to gather with friends, celebrate heritage and have an all-round excuse to throw a party. Eagle hosts the local celebration on Sunday, April 6 at the Eagle County Fairgrounds from noon to 7 p.m.

Cinco de Mayo in Eagle

What: Mexican food, live music, “Unidos Car Show,” dance performances, beer garden and bounce castle Where: Eagle Fairgrounds When: Sunday, May 6 from noon to 7 p.m. How much: $5 per adult, free for children 12 and under

Cinco de Mayo (or the “Fifth of May”) was originally a day to commemorate the Mexican army’s victory against French forces at the Battle of Puebla in 1862. “You usually celebrate with food and music,” says Salazar, the event’s coordinator. “It’s a day to enjoy with your family. Out here, we have people who are from Honduras or other countries. People look forward to it as something to do to celebrate our culture and be proud of where they came from.”

Spanish Rice Recipe This is a family recipe courtesy of Debbie Marquez of Café de Luna in Avon. ¾ cup long-grain rice 3-4 tbsp. canola oil 2 tsp. jalapeño pepper – finely chopped (optional) ¼ cup onion – finely diced ½ tsp. salt ¼ tsp. cumin, ground 1 small can tomato sauce 2-3 cups water ¼ cup fresh diced tomatoes Heat oil in medium-sized, deep skillet on medium-high. When hot, place rice in skillet and brown, stirring regularly. Add onion and jalapeño. Remove from heat. Add tomato sauce and water. Return to burner. Add salt and cumin and diced tomatoes. Stir until blended. All ingredients should be simmering and slightly bubbling. Lower heat to medium and cover. Don’t stir the rice until finished. It will become sticky. Cook until water is absorbed and rice is cooked – about 20 minutes. Makes about 1 quart or eight servings.

She adds that this year’s event will be held on the sixth instead of the fifth because more people are generally able to attend on Sundays. The event, sponsored by NRC Broadcasting and Barkley’s West, will feature seven live bands from around Colorado, ranging from Tamborazo Chalchis, which plays traditional music from Zacatecas, Mexico, to Grupo Vencedor, which plays cumbia music from northern Mexico. A dance troupe from Glenwood Springs will also perform ballet folklórico, a traditional group dance, and there will be a bounce castles for kids. Several restaurants from around town will provide Mexican food, and the Eagle County Literary Project will pitch in to provide the beer garden. Proceeds from drinks

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Dance group Ballet Folklorico Sol de America will perform at Eagle’s Cinco de Mayo festival on Sunday, May 6. Photo special to SneakPEAK. will go to the nonprofit. Salazar says she expects about 3,000 people to join the celebration on Sunday. This year also marks the debut of an auto show at the Cinco de Mayo party. Leadville resident Vern Velasquez, the force behind the decade-old Leadville Boom Days auto show, will be heading

other shows, he has seen low-riders, hotrods, Model Ts, and once a farmer even brought a custom-built tractor. “What’s fun is that people get to display their cars, and people love to walk around and see them,” Velasquez says. “They really get a kick out of it – there are a lot of people who love their cars.” For his entry, Velasquez will be bringing his custom-built 1964 Chevy Impala. “I’m like most people. I don’t go to win. I just get a kick out of bringing my car to the show,” he says. “My car was old and rusted when I got it, and from the top to bottom I built it myself.” Contreras, the program director at event co-sponsor La Nueva Mix radio station, says the party usually draws a good crowd and invites the community to join in. “Really, we always try to do this as getting the whole community together, no matter if you’re Anglo, Mexican or from somewhere else,” Contreras says. “It’s just to bring everybody together. Come out, have a drink, have a taco and listen to some music.”

up the Eagle event. The show is open to all vehicles: motorcycles, vintage cars, custom cars, new cars – you name it. Prizes will be awarded for different categories, and entry costs $20 for the first vehicle and SneakPEAK editor Melanie Wong $10 for the second. can be reached at Melanie@sneakVelasquez says he’s curious to see peakvail.com what people will bring to the show. At

MCLAIN ––––––––––––––––––––––––– The CrossFit competitive season begins with the “open competition” in February and March – McLain and nearly 60,000 participants around the world completed five workouts on video, which were then monitored by a certified trainer. Based on total reps or workload done in a set number of minutes, 60 individuals from 17 different regions internationally were chosen to compete in regional competitions from May 4 to 6. At regionals, the top three men and top three women from each region will move onto the international CrossFit Games. The winner of the games, crowned the “fittest man and woman on earth,” takes home a $250,000 prize and a sponsorship package. McLain says she has her sights set on the international stage. Making the elite cut to go to regionals was already a feat – in fact, during the open competition, she ranked third among all the individual women in one of the exercises – but she knows that the southwest region she’ll be competing in is reputed to be one of the toughest. Once at regionals, McLain will have to compete in a series of rounds. The competition events are often combinations of exercises, and competitors are scored based on whether they complete the assigned reps in a given amount of time, with point penalties for what they don’t complete. For example, athletes might perform a set of deadlifts, then run to

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a wall and complete handstand pushups. In another event, they sprint 2,000 meters on a rowing machine, do 50 onelegged squats, and finish with an upper-body weight-lifting exercise. “It’s for everyone” The workouts are hardcore, for sure, but McLain and other trainers insist the program is made for everyone. While not training for competition, McLain trains the many locals who have gotten hooked to the program. The workouts are relatively short and exercises can be modified for beginners – the Avon gym has participants as young as 10 and as old as 70. Make no mistake, though, you had better be ready to work once you step through those doors. McLain says the best part about training others is seeing the progress of participants. “I like to see people getting excited about being strong. It’s helping someone get their first pull-up, and they get so excited,” McLain says. “That’s what gets people coming back in. It makes you walk out the door standing a little taller and holding your head a bit higher.”

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Thursday, May 3-Wednesday, May 9, 2012

sneakpeak

Calendar of Events

Car Show, live bands, traditional dances, Mexican food, a beer garden and bouncy castles for the kids. Cost is $5 for adults, and kids 12 and under are free.

Tuesday, May 8 Guided nature walks in Avon

Join a naturalist for an educational hike around the sciencecenter property. Learn about the ecology and animal adaptations of this mountain community. Walk is free and open Adult open-gym drop-in at Vail’s gymnastics center offers to all ages. Event is at Walking Mountain Science Center athletes ages 13 years and older of all levels an opportunity located in Avon from 2 p.m. to 3 p.m. See www.walkingto use the gym equipment, including the trampoline, tum- mountains.org for more info. Thursday, May 3 bling mat, foam pit and more from 8 p.m. to 9 p.m. Cost is “Heart Blown Open” author visit Wednesday, May 9 Keith Martin-Smith, author of “A Heart Blown Open,” tells $10 per session. For more info, see www.vailrec.com. the story of Denis Kelly, a world traveler, major LSD manu4th Annual Business Expo in Avon facturer, ascetic, holder of wealth and power, lover of wom- Monday, May 7 Held by the Vail Valley Business Women, this event allows en, homeless pauper, wanderer, soldier, father and husband, Go2Work Workshop in Edwards the community to meet local businesswomen and learn yogi, federal prisoner, family deserter, hedonist, and now, This free drop-in workshop for job seekers is offered every about their businesses. Event is from 5:30 p.m. to 7:30 p.m. Zen master. Monday at Edward’s Colorado Mountain College campus. at the Avon Westin Riverfront Resort, and is free and open to Event starts at 6 p.m. at the Bookworm of Edwards. Career exploration, skill assessment and enhancement, in- the public. There will be light apps, cash bar and door prizes terviewing skills and resume assistance are available. Class from area businesses. For more info see www.vvbw.org goes from noon to 4 p.m. Call 970-384-8523 for more info. Friday, May 4

Monday, May 7 Gymnastics Center drop-in

Wednesday, May 9 Community Jam in Minturn

Author story time at the Bookworm

Elaine Pease, author of “Even Sharks Need Friends,” reads Tuesday, May 8 her book and leads kids ages kindergarten through third Art sampler class at Lionshead

grade through a related activity. The book tells a funny and The Vail Rec District provides supplies and instruction for zany story of a hammerhead shark looking for a friend. Story a variety of popular art forms. Costs are $12 for drop-in, time starts at 6 p.m. at the Bookworm of Edwards $200 for a 20-punch pass or $8 per class when you sign up for a session. Classes are at the Lionshead Welcome Center, 2nd floor (next to Imagination Station) from 3:15 p.m. Saturday, May 5 to 4:15 p.m. See www.vailrec.com/community or call 970Kentucky Derby party at the Sandbar Party kicks off at 2 p.m. Enjoy homemade Mint Juleps, fried 479-2292 for more info.

Come to Minturn Music for good music and good company. Join in the jamming or just listen and join in the enjoying. Jam starts at 7 p.m. For more info call 970-949-7976.

Wednesday, May 9 Short Track Mountain Bike Race

The third in the popular mountain bike short track series gets riders ready for the summer mountain biking season. No exchicken and big hats. Race starts at 4 p.m. For more info see perience necessary. Race is 20 minutes long and takes place Tuesday, May 8 www.sandbarvail.com. in Maloit Park in Minturn. After party includes free beer and Grilling class in Avon raffle. Kids start at 5:30 pm and adults at 6 p.m. See www. Culinary Innovations takes participants through various spevailrec.com for more info. Saturday, May 5 cialized grilling tutorials, then the class enjoys the food. For Cinco de Mayo party at Montaña’s Wednesday, May 9 At Avon’s Montaña’s a DJ will spin on the deck after 2 p.m., more information, call Shawn Sanders at 970-401-2090. singer Edith Parra performs from 4 p.m. to 6 p.m. and a live Rocky Mountain Sport Riders meeting band provides entertainment from 9:30 p.m. to 2 a.m. There Tuesday, May 8 Rocky Mountain Sport Riders club holds their monthly is a $15 cover in the evening. Happy hour all night. meeting at Pazzo’s in Avon at 6 p.m. to talk about upcomArt Story Hour in Edwards Alpine Arts Center in Edwards has story time followed by an ing events and trail maintenance. For more info see www. Sunday, May 6 art activity based on the book. Children explore art through rmsrco.com. drawing, painting, sculpture, print making and collage Eagle Cinco de Mayo celebration Come to the Eagle County Fairgrounds from noon to 7 p.m. mixed media. Class is at 11 a.m. and costs $15 per including for a Cinco de Mayo celebration that includes the Unidos all materials. For more info call 970-926-2732.

The Community Is Invited To Meet Local Business Women And Learn More About Their Organizations, Products, Services And Contributions To The Community.

Wednesday, May 9th at the Westin Riverfront Resort in Avon 5:30 – 7:30 p.m. Free and Open to the Public, Light apps, Cash Bar and Door Prizes

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sneakpeak

Thursday, May 3-Wednesday, May 9, 2012

sneakSHOTS | Who’s Up To What

Doug Landin has been living the Vail lifestyle for 38 years. He is an experienced real estate agent with knowledge of the entire Vail Valley. Call Doug Landin with Slifer, Smith and Frampton Real Estate at 970-376-1299. Pictured: Rachel, Doug and Natalie Landin.

Alyssa with Elements Day Spa and Lisa with U.S. Bank enjoy the Gypsum Chamber mixer at COSTCO! The mixer provided many opportuities to get involved around town!

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Anita with Active Communications and Michelle with Alpine Self Storage helped put together the Gypsum Chamber mixer. It was a wonderful opportunity to network for your business! For more information about joining the Gypsum Chamber please visit the website www.gypsumchamber.com.

Fifth graders from Brush Creek Elementary took over Denver last Thursday and Friday! The trip included downtown fun, the Nature and History museum and the zoo! Thanks to all the teachers and chaperones. SO MUCH FUN!

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COOKING CLASSES ––––––––––––––––––

[From page 5]

who come for skiing or biking vacations and twist an ankle or the request of the group. something,” says Deshoe. “Shawn is really adaptable, so she “My favorite thing is to hear what they want to make,” says customizes it - it’s the perfect alternative for people who can’t Sanders. “Whatever gets them excited.” hit the mountain. There’s a Friday evening class that’s sort of an alternative to babysitting so parents can go have dinner, while kids are learning to cook.” Despite the success of her first exploration into grilling, however, Lily says her favorite thing to cook is still sushi. And, SneakPEAK writer Kat Jahnigen can be reached at lucky for her, sushi would be the focus of an upcoming class, at info@sneakpeakvail.com

BOOKWORM –––––––––––––––––––––– His teachings focus on psychological insights and teachings based around the idea of emotional maturity and ownership, combined with this deep Zen practice. It’s the idea that no one can make you angry, no one can shame you – it’s this radical ownership of yourself. If you’ve spent any time doing Eastern meditation, you’ll find that often people who do this kind of hardcore seeking tend to be running from these emotional shadows. A lot of spiritual practice kind of bypasses dealing with (those shadows). A big part of (Kelly’s) teaching is to bring insight and wisdom into your most troubled relationships and issues. The place of your highest emotional reactivity is where you begin your practice. SP: This is your first biography – how did you feel writing someone else’s story, especially someone who is presently living, teaching and working? What were some of the challenges? KMS: It was totally nerve wracking. He entrusted me with the whole of his life. The only pushback I got from him was once after reading an early draft, he called and said, “You had me weeping the whole time and I’m not a weeper. Can we clean that up?” Otherwise, he let me really run with the story. When I wrote the first draft, I was very much reporting on his life like a journalist would. I got horrible feedback. People just didn’t get it. So I had to go back and presume to speak for him, imagining what it was like being in his situation. It was a really weird process for me, where I had to imagine myself in these scenes that I never actually experienced.

I did a lot of researching as well, on the history of LSD and how it was perceived then. I researched about his time in India and about the teachers he worked with there. SP: Kelly’s life is a very eclectic collection of experiences, some very negative (the book opens with him nearly committing suicide) and very extreme, and they morphed him into a Zen master. What do you think is the bigger lesson of Kelly’s story? KMS: The bigger lesson of his life story is that he was never willing to compromise his life. I see a guy who was always pushing to figure out what life was all about, and had an insatiable need to understand where he came from and understand where he’s going – just a push for knowledge and understanding. At any point he’s found pain in his life, his impulse is to follow it down and see what’s there. He’s willing to go into pretty intensive work to find out “why,” and shows the willingness to look at the ugly parts of yourself. SP: Are you working on anything else at the moment? KMS: The publisher of “Heart Blown Open” contracted me to write the philosophical companion book – it will explain what “MondoZen” is. It’s more about the practice, what you can learn from it and how to implement it in your own life. I’ll be starting it very soon, and it’s slated to come out in 2015.

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

BASEBALL ––––––––––––––––––––––––

of the season with the Huskies last year as an assistant, when he recognized extreme potential and was drawn to the head coach job. “The record doesn’t show it, but they have made huge steps forward baseball-wise,” says Meza, who believes two decisive wins against Steamboat Springs in early April showed the Huskies’ potential. “They’re using their heads now and thinking in a way they haven’t before.” For seniors on both teams, Meryhew and Meza brought unexpected stability

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and familiarity. It can be difficult for players to switch coaches – Eagle Valley has been through three in as many years – but the two slipped into their roles with ease. “It’s cool to see the different personalities and different takes on the game,” Schofield says of Meryhew. “(He) came in and showed us how a good work ethic can build your body, make it so you can push through the pain and progress.” Although Meza will miss the natural talent and leadership of players like

[From page 4]

Robbins and Duran, he’s excited for the future. He’s coordinating Battle Mountain’s first-ever summer league and hopes incoming freshmen look past his squads sparse win count. “The one thing we stressed this year was to stick together,” Meza says. “Twenty-five years from now, they won’t remember losing to Eagle Valley – they’ll remember how they stuck together and worked as a team.” SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com

SPRING TIME... SIT STAY

COMING BACK MAY 25Th

Dr. Tom’s Healthy Habits Doctor owned & operated Located next to Mountain Man Nut & Fruit Avon Crossing, Near National Velvet • 970.949.0906 • Off sesaon: M-F 9-5, Sat 11-5

sneakpeak

Thursday, May 3-Wednesday, May 9, 2012

Located at 4695 Vail Racquet club Dr.

Mexican & Tex/Mex

Organic Deli

BLD

Contemporary Latin

Contemporary American

BLD

Casual American

BLD

Mexican

BLD

Chinese Cuisine

European Cafe & Bakery

BLD

Pizza

Mexican

BLD

Italian Sandwiches

Pizza

Coffee House

Southwest Grill

Coffee House

Sushi & Asian, Thai

Italian/Pizza/Grinders

Sandwiches

BLD

Hot Dogs & Soup

Mexican

Italian Food & Pizza

Rustic American

Organic/Local American Cuisine

BLD

$$$

Contemporary American

$$$

Steakhouse

$$$

American Comfort

Pizza & Sandwiches

Tex-Mex

BLD

Steakhouse & Saloon

BBQ & Deli Sandwiches

Asian Fusion & Sushi

Contemporary American

$$$

Seasonaly Focused Fine Dining

$$$

Coffee/Breakfast/Wine/Tapas

BLD

French Cuisine

$$$

Tapas Bar and Lounge

Gelato, Chocolate & Wine

Classic American Grill

$$$

Mongolian Barbecue Restaurant Lunch Buffet 7 days a week, 11am-2pm

$ $$

Contemporary Colorado Cuisine

$$$

Seasonal American

$$$

Rustic American & Seafood

$$$

Italian Pasta Grill

$$$

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

AVON

Pricing

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

Meals served

A Quick Peak at Where to Eat.

Type of food

Dining Guide

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Now open with our

Last Course BLT

Sourdough w/ Avocado Aoili, Crispy Prosciutto, Tomatoes & Romaine

White Pizza

Sage Cream Sauce w/ Tomatoes, Asparagus, Artichoke Hearts, Carrots & Micro Greeens

Spinach, Truffle & Mushroom Ravioli Served in a Mustard Buerre Blanc

Formerly Asian Spice Bistro

926.6628

69 Edwards Access Rd., Unit 6, Edwards • 1/2 mile from I-70, in Alpine Bank Bldg.

AND MORE!

Breakfast lunch & dinner. Off-season specials avalable.

275 Main St., C106, Edwards • 926.1979 Across from the Bookworm

Thursday, May 3-Wednesday, May 9, 2012

sneakpeak

Ranch Western Atmosphere

Omelets, burritos and more

American Cuisine/ Bowling

Coffee, Sandwiches, Soups, Ice Cream

Steakhouse/American Cuisine

Traditional American Diner

BLD

Hawaiian Style Food

American

BLD

Casual American

Steakhouse

BLD

Soups & Sandwiches

BLD

Pasta & Pizza

Pizza

Barbecue

BLD

Creative American

Classic Italian

Italian/Pizza/Grinders

Breakfast & Lunch Sandwiches

BLD

Coffee & Sandwiches

Italian, Pasta

Eclectic American

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

Kidâ&#x20AC;&#x2122;s menu Reservations Outdoor seating Catering Take-out Live music/Ent.

Pricing

EAGLE/GYPSUM

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

Type of food

A Quick Peak at Where to Eat.

Meals served

Dining Guide

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(Reg. $50)

Chinese, Asian

American Cuisine

Homemade Bakery & Soup

Coffee & Crepes Sandwiches

BL LD

American

B L

Contemporary Italian

BLD

High End Tapas

Contemporary American

Tasting/Wine Bar, Paninis

Mexican

BLD

French Bistro

BLD

Colorado Wild Game Grill

Rustic Pub

Pub/American

Chinese, Asian

5 course tasting menu

Who wants to spend the day cooped up in the kitchen? Life's too short! Let us do the cooking for you!

And $25 bottles of wine

Happy Hour Nightly 5-6:30 pm Red & White Wine, Greyhounds and bar snacks

926-3433 | corner at edwards | eatdrinkdish.com 16

sneakpeak

Thursday, May 3-Wednesday, May 9, 2012

If You Can Imagine It...We Can Create It!

HOMECHEFS MAC COM

â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘ â&#x20AC;˘

â&#x20AC;˘ â&#x20AC;˘

Contemporary American

$$$

Organic Gourmet Fast Food/Burgers

Tapas/Wine Bar/Desserts

BLD

Pizza

American/Mexican

BLD

American Grill

Pizza & Pasta

Regional/Seasonal Fare

BLD

Pizza, Paninis & Salads

$ $$ $ $$

Sushi & Japanese Cuisine

Deli

BLD

Sandwiches

BLD

Contemporary American

Bar & Grill

Contemporary Italian

Southern BBQ

Traditional American

Steakhouse

Meditrainian/Greek Cuisine

BLD

Coffee and Sandwiches

Mexican/American/Western

American

BLD

Continental

European American Bistro

Regional American

BLD

Casual American

American

Steaks/Seafood

American

BLD

New American

Contemporary American

BLD

Casual American

American/Western

Authentic Italian

Traditional French Brasserie

$$$

Pizza and Italian

American Bistro

Steakhouse, Aprés and Dinner

$$$

Mountain Fare/Steakhouse, Aprés,

BLD

$$$

Contemporary American

New American

American Pub

Asian Cuisine

Sandwiches

BLD

Seasonal American

Northern Italian

Prime Rib/Steaks/Seafood

50off Entrees %

Spring Menu starting at 5:30 pm

3 Domestics, 5 Big Margaritas

Open Tuesdays-Saturdays

Vail Village • 476-5100

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$ $$$

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7 In-house beers on tap!

Join us on our deck Sundays 3-6 pm for

LIVE MUSIC

Olora Brothers 3 Pints & 5 Special Cocktails

Happy Hour 4-5:30pm

•

$$$

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

Pricing

EDWARDS

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

Meals served

A Quick Peak at Where to Eat.

Type of food

Dining Guide

Happy Hour Daily 4-6 pm 3 Pints, Bud, & Bud Light bottles $4 Well cocktails $5 Selected glasses of wine 105 Edwards Village Blvd Edwards • 970.926.2739

Thursday, May 3-Wednesday, May 9, 2012

sneakpeak

Creative American

$$$

French and American

$$$

French

$$$

Classic Diner, Traditional Favorites

Contemporary American

Mexican

Contemporary American

Family/American/European

BLD

International Café

BLD

Chinese

Japanese/Peruvian

Modern Italian

Barbecue

Creative Seafood/Meat

Sushi/Asian

Southwestern Steak House

BLD

Pizza, Paninis & Salads

Steaks/Seafood

Sushi/Japanese

Italian/Pizza/Grinders

BLD

Continental/Wild Game

Mexican

American

Steaks/Seafood

Americana

BLD

Sandwiches

BLD

Sushi, Asian

Creative American

$$$

$ $

Contemporary American

Eclectic Pub

American Cuisine

Italian & Pizza

Steakhouse

$$$

Pastries

Casual American

BLD

Sushi and Pacific Spices

Coffee & Sandwiches

been experimenting with incorporating Cima’s signature spicy flavors into his desserts, like the sticky toffee cake. It’s sweet, doused in caramel and offset by bananas and limesoaked fennel shavings for an unexpected sour kick. Chocolate fans will like the Mexican spice cake – it tastes like Mexican hot chocolate in cake form, laced with the smoky taste of chili and topped with crunchy sugar and cinnamon foam.

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CIMA ––––––––––––––––––––––––––––––––––––––––––––– his culinary career and helped open five Sandoval restaurants before settling in Avon as Cima’s executive chef. He spent several years in Mexican coastal towns before heading for the Colorado mountains. “I just thought this place had great facilities and wanted to stay,” Calloway says. “And I liked the real focus on the seasons.” And don’t forget dessert. Pastry chef Bill Fitzgerald has

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

VAIL

Pricing

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

Meals served

A Quick Peak at Where to Eat.

Type of food

Dining Guide

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[From page 3]

The chefs in Cima’s kitchen will add to the menu as a new season gets underway, as well as expand the repertoire of house-made foods, which include bread, sausage and cheese. “We always try to bring a lot of flavors and experiences to a dish,” Calloway says. “We’re looking forward to our summer menu.” SneakPEAK editor Melanie Wong can be reached at melanie@sneakpeakvail.com

Publisher...Erinn Chavez Editor...Melanie Wong Ad Director...Kim Hulick The Glue...Shana Larsen Graphics...Scott Burgess Photography...Billy Doran Reporter...Phil Lindeman Ad Sales...Stephanie Samuelson ©2011 sneakPeak. All rights reserved.

sneakpeak

Thursday, May 3-Wednesday, May 9, 2012

Child

children’s resale Think Green. Think Global.

Week of the Young Child Sale! Summer Dresses, Swimsuits, Shorts & Tees Open now in Edwards! Right next to the Post Office Edwards (970) 926-4733 • Eagle (970) 328-5012 GlobalChildResale.com • Like us on

Go Green. Buy and sell at Global Child.

Save Our Planet. Re-Selling is Recycling

970.446.7912 info@sneakpeakvail.com

Save Our Planet. Re-Selling is Recycling

Re-using is Rewarding. Go Green.

Global

•

GREAT MOTHER’S DAY Gifts & Greeting Cards Art • Ofﬁce • Scrapbooking • Gifts M-Th 9-6, Fri 9-5 Sat 10-2, Sun Closed

845-7650

Vail 476-9026 Avon 949-9900 eagle 337-9900

95 $ Only...

Any 3-topping or House Combo 18” Large Pizza

* must present coupon when ordering

Good in all locations • One pizza per coupon One coupon per check • No other discounts apply

gOOd Any dAy...Anytime! exPires 5/16/12

Free Estimates! Complete interior and exterior home maintenance

Patch & Repair Drywall • Interior & Exterior Paint • Property Managemnt • Home Improvements • Second Home Maintenance

970-331-5980 CONSTRUCTION

Discover the workout that is transforming bodies nationwide...

Spend your special occasion with us! s Room • Edelwenis Elega t-casual ar • Old MyufrdiednydlyB Famil ee • Wendy's Coff • Weddings & Events

• Weddings • Rehearsal Di nners • Anniversarie s • Baby Shower s And More!

now offered in the Vail Valley! Free Parking!

Reservations suggested

970.306.1310 • www.purebarre.com Next to Slifer Design • Riverwalk, Edwards

Restaurant & Bar

476-7888

4695 Vail Racquet Club Dr., East Vail Thursday, May 3-Wednesday, May 9, 2012

sneakpeak

GET READY FOR SPRING! PRP (aka "Vampire Facelift")

A technique widely used in orthopedics & cardiology has recently been adapted to stimulate rejuvenation in aesthetic treatments in the form of volume, softer wrinkles & luminous skin for a limited time

800

treatment

CORRECT WINTER SUN DAMAGE

and get a hair-free body!

50 % 20 $ 200 %

laser hair off removal

save

custom peel and/ off or photofacials on CO2 Fractional Resurfacing

Call now at 331-1599 for more information or to schedule an appointment! Donâ&#x20AC;&#x2122;t just stop time, reverse time exclusively at

A Wrinkle in Time Skin Care Clinic

sneakpeak

Thursday, May 3-Wednesday, May 9, 2012