Dining and Nightlife
If you love après-ski just as much as the skiing itself, you’re probably familiar with the dilemma I faced on A-Basin’s Opening Day this year—the lift line or the mug line. If you’re not in the mug line when it starts forming at 7am, you’re out of luck because they sell out of these Bad Larrys by mid-day on Opening Day each year.
This year, I chose mug line over lift line. Okay, okay, so actually my boyfriend diligently waited in the mug line, outside of the 6th Alley Bar, while I did my “official” duties of watching first chair. As luck would have it, I strolled back into the A-frame just in time to notice he was only a few people away from the register. Not so lucky for everyone else, I hopped into line with him while nonchalantly chatting up his line neighbors hoping they didn’t call me out for being a skipper. Yes, it was much like being in elementary school. They didn’t seem to mind and I was on my way to becoming a first time Mug Club member.
Culinary and craft beer enthusiasts come enjoy yourselves at Devil’s Thumb Ranch Resort & Spa this fall and holiday season. Ranging from Chef Demo Classes & Dinners to Oktoberfest Brewmaster Dinner Series to holiday dining and entertainment, guests can package culinary and destination outings into a seasonal getaway. (continue reading…)
As far as Colorado ski resorts go, SolVista Basin at Granby Ranch doesn’t give up its biggest virtues upon first glance. Initially, you might not see what makes SolVista such a big deal, because the things that make SolVista a big deal are… small.
Indeed, some of the ski area’s biggest fans are less than three feet tall. This is a kids’ Mecca, and truly offers something different for families. So I’m letting my new family at SolVista adopt me for the weekend.
In Europe, they ski as a means to eat. That is, you arrive early to the chairlift not because you want fresh tracks, but because you want the best table at the restaurant. Having skied (OK, eaten) at a handful of Swiss and Austrian resorts recently, I can personally attest to the fact that one looks forward to opening the menu as much as they do the trail map.
Here in the States? We’ll cram our jacket pockets full of PB&J’s if it means another lap on a powder day. Lunch? Not if there’s skiing to be done. For many, on-mountain dining carries about as much appeal and sophistication as the plastic tray on which it’s served. But that is all changing, and the American “Ski to Eat” movement is now taking reservations at Telluride.