Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 1

1

www.sneakpeakvail.com Thursday, Apr. 4 - Apr. 10, 2013

FREE, WEEKLY, LOCAL... Only the good stuff!

Tennis, anyone?Get courtside this spring

Elephant Revival returnsColorado’s traveling gypsies play Beaver Creek

Entering a new eraSki and Snowboard Club celebrates 50 years

Meet the chefs of mountain culinary

festival the Taste of Vail

tasteRockies

Aof the

2 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

Winter Kids Gear Blowout Salewinter goods70%

off

Get your kids ready for next years winter season

up to

Sale starts Monday April 8th

122 E. Meadow Dr. Vail 970-476-1666

www.kidsportvail.com** This sale is not good for previous purchases

** Mention this ad for an extra 10% off already marked down items

2

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 3

(c) 2013 AT&T Intellectual Property. AT&T, the AT&T logo and all other marks contained herein are trademarks of AT&T Intellectual property and/or AT&T affi liated companies. All other marks contained herein are the property of their respective owners.

YOUR LOCAL SOURCE FOR AT&TEDWARDS CORNER

56 Edwards Village Blvd. #127Mon-Sat 9-6 | Sun 11-5

970.926.3811www.visitactive.com

EAGLE332 Grand Ave.

on Hwy 6 & WashingtonMon-Fri 9-6 | Sat 9-5

970.328.9200

Let’s face it there are many Realtors®

in the Vail Valley. Choosing the right one DOES make a

difference.

Choose a Realtor® that listens and

understands your particular needs and

knows the local market. One

who provides uniquely customized

services, whether buying or selling,

based on each clients needs.

When the quality of service matters...

Douglas Landin, Realtor®2011 Past Chair, Vail Board of Realtors®

2013 CO Association of Realtors® Mountain District Vice President Elect

25 years Real Estate excellencewww.LandinVail.com

970.479.0242 - dir. | 970.376.1299 - celldlandin@slifer.net

www.LandinVail.com

3

Not long ago in Memphis, Dan Rodriguez of Ele-

phant Revival talked to a fan who had an odd label for the Nederland-based quintet.

“He described us as something like ‘hippy folksters who travel around in second-hand clothes,’” Rodriguez recalls. “I don’t know – that seemed slightly judgmental. But to be honest, I don’t blame him. It’s kind of what we are.”

The folk/Americana/fill-in-the-blank band is used to skirt-ing traditional labels, and Rodriguez tells the story with a sort of bemused familiarity. Over seven years, Elephant Re-vival’s music – an alluring mix of acoustic instrumentals and minimalistic lyrics that’s ephemeral and earthy, meandering and purposeful – has confounded and impressed critics in equal measure. This unquantifiable sound also draws a fer-vent fan base, and in the past year, the Colorado natives have spent nearly 11 months on the road hitting festivals and cor-ner bars alike – an apt definition for modern-day gypsies.

Despite a blossoming reputation, Elephant Revival has grown tighter as musicians and a family. The original lineup – Sage Cook (strings), Bridget Law (fiddle), Bonnie Paine (washboard, djembe, stomp box), Dan Rodriguez (guitar, banjo) and Dango Rose (double-bass, mandolin) – returns to the Vilar Center in Beaver Creek on April 4 for a one-night show. During a sound check at Belly Up Aspen, SneakPEAK chatted with Rodriguez about the upside of road trips, the band’s new seven-song EP and why experimentation is a good thing, even when it fails.

SneakPEAK: Elephant Revival has been to the Vail area numerous times, including a headline gig at last year’s Snowball Music Festival. What do you enjoy about return-ing to a smaller venue like the Vilar Center?

Dan Rodriguez: The Vilar Center is such a beautiful

place. It has become one of our favorite venues, and even as we’re traveling the country, it stays in our minds. Colorado in general is always nice to come back to – you know, we get to sleep in our own beds and everything.

SP: Touring is a funny thing – it seems like musicians find it alternately inspiring and monotonous. How does being on the road for months at a time affect your music?

DR: The traveling bit can get monotonous, but when we get to a stage and play in front of a group of people, it makes us remember why we do this. The traveling itself really isn’t a highlight – I think that’s what other musicians are talking about – but material-wise, it’s a huge benefit because we can introduce something in the first leg of a tour and see how it grows and develops over time. Creatively, it’s good.

SP: What does everyone listen to when pulling 12-hour stints through the middle of nowhere?

DR: This last tour, we’ve been listening a lot to our record that was getting mastered, so we were actually doing work. Personally, though, everyone has their own iPods. Myself, I’m listening to “So Runs the World Away,” by Josh Rit-ter. He’s a great writer, a phenomenal writer, and the band behind him is incredible. They have a wonderful sensibility and treat his songs really well. I highly recommend it.

SP: Describe the songs on your new EP, “It’s Alive.” Was the band trying anything untested, either musically or lyri-cally?

DR: I think we were trying to find songs in the collection that really had a common thread. In that sense, each song is lyrically different than what we’ve done in the past. Rather than strict bluegrass, there are different, occasionally darker tunes. Even though we were in the studio and there wasn’t an audience, it was essentially recorded live, so I think we did a good job of capturing that concert feel.

SP: It seems like critics and even fans have a hard time pinning down your style of music. How would you label the

In the midst of a grueling tour, Colorado folk group Elephant Revival returns

to the Vilar Center with an elusive sound and spirit.

By Phil Lindeman

Modern-day gypsies

If you go...Who: Elephant Revival When: Thursday, April 4 at 7:30 p.m.Where: The Vilar Center, Beaver CreekCost: $30Tickets available online at www.vilarpac.com.

Nederland-based Elephant Revival stops in Bea-ver Creek as part of a whirlwind tour. The band’s sound, which dabbles in Americana and folk, has defied labels, but has gained them an ever grow-ing following. Photo special to SneakPEAK.

[See ELEPHANT REVIVAL, page 16]

4 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

Located inside City Market in West Vail • 970.479.8116Home of Mickey “The Wine Wizard”

$999regularly$1199

Starts Friday

Wine of the Week

Like us on facebook

Canyon Wind Cellars 47-Ten Red

In store tasting Friday 4:30-6:30 p.m.

Beer of the MonthSka Modus Hoperandi

6 pack cans

Save $2.00

$849regularly$1099

Save $2.50

Wednesday Night is Gyro Night

$ 595Breakfast Served ALL DAY!

Lunch 11am-3pm

Gyro & Fries

Dinner Mon-Sat 5pm-close

Happy Hour Drink Specials till 7 pm

4

Snowy slopes may be for powder lovers most of the winter, but this weekend, Vail is for foodies.

From April 3 to 6, more than 30 of the Vail area’s chefs and restaurateurs and 50 winemakers from all over the country will congregate in Vail for the annual springtime cu-linary event. Vail and the surrounding peaks set the backdrop for the entire affair, where you’ll see goggle-and-helmet-clad skiers lining up next to wine aficionados for samples of Colorado lamb, grilled salmon and pours of champagne. The festival brings the return of perennial events like the Lamb Cook-Off on Thursday, the Mountaintop Picnic at scenic Eagle’s Nest on Friday and the extravagant, banquet-style finale, the Grand Tasting on Saturday.

Several new events make their debut, including the Nor-dic Wine Tour on Wednesday, April 3. In typical mountain fashion, snowshoers and cross-country skiers go from sta-tion to station at the Vail Nordic Center for different wine-and-cheese pairings.

On Saturday, learn about olive oil and oil-producing re-gions with experts from Guilani Imports at Four Seasons Vail, then engage in a discussion of where our food comes from at a seminar with Marczyk Fine Foods and Niman Ranch at Vail’s Terra Bistro.

SneakPEAK caught up with several of the chefs you’ll find at Taste of Vail to chat about what they’re cooking up for the festival, their culinary beginnings and their current food obsessions.

Kelly LikenYou know her as: Executive chef and owner of Vail’s

Kelly Liken Restaurant, and one of the finalists on season seven of the reality show “Top Chef.”

Catch her at the festival: At a four-course dinner with champagne house Henriot on Friday, April 5, and at the Grand Tasting.

SneakPEAK: How did you get started cooking?Kelly Liken: I’m from Pittsburgh from a family that ate

dinner together every single night. My mom went to the gro-cery store every day to get the freshest food, and we went to farmer’s markets. I never cooked with her, but had an appre-ciation for food growing up. I studied physics at (University of Colorado) Boulder, and I got a job cooking after school, mostly because I was a terrible hostess. I started making salads, and from that moment it was like I belonged in the kitchen. My hands just knew what to do.

I went on to the Culinary Institute of America, line cooked in New York City and later worked with (celebrated chef)

Patrick O’Connell. That’s where I learned to show what re-gional cuisine is. I took that idea with me when I moved to Colorado.

SP: How would you define “Colorado cuisine?”KL: I think Colorado cuisine is food that is cooked of

Colorado. I don’t think it’s any one flavor profile, but I’m defining the cuisine by where it comes from. There’s a small group of chefs in this state that have really made a commit-ment to Colorado cuisine. My biggest inspiration is the soil and what grows in it.

SP: How did you end up as a contestant on “Top Chef” and how did that impact your restaurant?

KL: I was asked to be on season five, but I worried that it wasn’t our brand. I would have been the only chef-owner on the show. I passed on that season, but two seasons later they had really raised the bar and had some of the best young culinary talent. At that point it was a no-brainer – the econ-omy was in the tank. It was almost this gift. It was hard to be away and sequestered, but it afforded the restaurant new opportunities. We’d been open for many years already, so we already had a following, but after that we were turning people away for a year and a half.

SP: When developing new dishes and tastes, do you draw inspiration from experiences outside of the kitchen?

KL: My travels are really important for me. Recently I was in Charleston, S.C. – it’s an amazing food town right on the water, and it got me excited for spring. It really got me thinking about the produce we’ll have soon here in Colo-rado. I also recently spent three weeks in China and Hong Kong. Half the time I was there I had no idea what I was eat-ing, so I was analyzing it just based on the flavors because I had no idea what it was.

Bill Greenwood You know him as: The executive chef at Beano’s Cabin

at Beaver Creek.Catch him at the festival: At the Lamb Cook-Off (where

he took second place last year), the Mountaintop Picnic and the Grand Tasting.

SneakPEAK: What will you be cooking for this year’s festival?

Bill Greenwood: For the Lamb Cook-Off, we’ll do braised French beans with a deglazed lamb shoulder, served with duck confit and orange slices. For the Mountaintop Picnic, we’ll do Berkshire pulled-pork sliders with biscuits. We’re roasting a whole pig for it, and we’ll do our own pickles and slaw to go with it. For the Grand Tasting, we’ll do a Heritage

Meet the chefsProbing the culinary masterminds behind food extravaganza Taste of Vail. By Melanie Wong and Phil

Lindeman. Cover and photos by Zach Mahone.

Top: Kelly Liken of Restaurant Kelly LikenBottom: Bill Greenwood of Beano’s Cabin

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 5

Sledding is great fun for kids. Sledding through life without

your insurance with a great local agent might

not be so much fun when a bad thing happens!

Call Mike, Ana or Debbie today!

Call Michael Ne� Insurance949.5633 www.michaelneffagency.com

Located in the Slifer, Smith & Frampton Building in Avon

970-476-3113 Now located in East Vail at the Vail Raquet Club

Food & Wine Pairing Menu Available through Sunday 4/7

Sample the Taste of Vail

“Excellent food at Moderate Prices”

5

pig confit, and we got some jamon Iberico legs – we really like our pork.

SP: How would you describe the food at Beano’s?BG: It’s as Colorado as it can get up there. We’re located

in a beautiful cabin up the in woods. We have six large gar-den beds, with six more being built this summer, and we use water from a natural spring up here. Last year, we grew all our own herbs, garnishes and lettuces, and we forage for mushrooms. What we’re trying to do is use the influences of the surroundings to figure out what Colorado cuisine is. You think of lamb, elk and trout, but we also use spruce branches and pine for braising and rubs. We have a wood-burning grill up here, and we use pecan woods for elk chops and porter-houses. In the summer we use everything we can find up here, from wild rhubarb to wild parsnips.

SP: What’s the most rewarding part and hardest part about being an executive chef?

BG: The most rewarding thing is seeing the people who work for you become great chefs and great cooks. You train them, and they become well-known people and good cooks. Being a leader for them is really important to me, teaching them what I know. As far as the hardest thing, all of it’s pret-ty good – one thing being up (where we are located) is that you have to get your (food) orders from a snowcat and that can be a little complicated.

SP: When not working, where do you like to eat in the Vail area?

BG: I like going down to Kirby Cosmo’s in Minturn and having some barbecue and a beer with them. Also, both Sweet Basil and Mountain Standard in Vail are fantastic.

Radanes FeblesYou know him as: The executive chef at Cima in Avon.Catch him at the festival: At the Mountaintop Picnic.SneakPEAK: What will you be making at the picnic?Radanes Febles: We’ll be doing smoked brisket tacos

with a guava-habanero barbecue sauce. I’ve never been to the event, but everyone’s told me how beautiful it is, so we’re excited to get up there.

SP: Tell us about some of the changes coming to Cima (a Richard Sandoval restaurant) this summer and your role in them.

RF: I’ve been working with Richard now for four years, and I’ve been out here since October. Cima will become Maya sometime this summer, and it will be serving straight-up modern Mexican food. There will be tortillas cooked in the dining room, and all of our salsas will be made fresh in-house. Right now, Cima is all sorts of Latin flavors, but Maya will be completely focused in Mexico.

SP: How did you get your culinary start and how did you end up coming out to the mountains?

RF: I started cooking out of necessity. When I was young-er, all I really wanted to do was skateboard. I left home and started traveling, and realized I needed to find a job. A friend of mine got me a job washing dishes because I didn’t know how to do anything else. One night, a couple of the cooks walked out and I got asked to cook. From there on out, I started working in smaller places and some chefs took me under their wing. I started getting addicted to knowledge, and I’d spend all my free time on the floor of Barnes and Noble reading cookbooks.

I was asked by Sandoval to work at a new restaurant in Santa Monica. I loved the concept and really hit it off with Richard. When they called me to ask me to come out here, I didn’t even hesitate and said, “Yes.” I don’t ski. I don’t

snowboard, but I knew that Beaver Creek was beautiful and that they have a garden out here, and I’m really excited about that. I love it out here.

SP: Have you ever come across a flavor or food that you just don’t like, no matter how hard you try?

RF: I’d have to say durian fruit. I grew up around it in Puerto Rice and my grandfather used to eat it. It’s something I just never really dug. It’s a textural thing, and the smell. I’ve had Asian cooks come in and say, “Hey, I’ve got these sweets,” and you know, I just don’t like it.

Charles Hays You know him as: Founding partner and executive chef

at Vin 48 in Avon.Catch him at the festival: At the Lamb Cook-Off and

Grand Tasting.SneakPEAK: How did you start cooking?Charles Hays: I moved to Vail in 1992 to be a ski bum

when I got a job as a cook at The Lodge at Vail. I just kind of took to it, and that’s how I started getting better, going from line cook to sous chef and on up. It’s a labor of love, and I love the labor.

SP: How did you come to work at Vin 48, and how would you describe the cuisine since you took over in the kitchen?

CH: I was at Toscanini at Beaver Creek for a summer job when I ran into Greg (Eynon) and Collin (Baugh), who I’m now partners with at Vin 48. They were very eager to open a restaurant in Avon, and I was a bit resistant, but it came together. You could call it “creative American cuisine” – whatever is in season, or whatever is under the radar at the moment. We try to use the sort of stuff you wouldn’t cook at home, like short ribs, bone marrow, duck, things like that.

SP: What are you making for Taste of Vail, and what events are you involved in?

CH: We’re going to have a braised rabbit with a blini pancake for the Grand Tasting, and for the Lamb Cook-Off, we’re bringing a braised lamb leg wrapped in grape leaf with some feta. That’s something me and my staff came up with just for this. Since we all have to work together on a nightly basis, it’s best that we talk and come up with something we’d all enjoy and eat.

SP: Other than your own, what’s the best dish you’ve eat-en at Taste of Vail?

CH: That’s a hard one to pick out. Juniper used to do a peanut butter and foie gras sandwich – that was three or four years ago – but it was pretty memorable and indulgent. As an event, the Lamb Cook-Off is one of the most fun events because it gets the whole town buzzing. It’s fun compared to the Mountaintop Picnic, which can be kind of headache, for us anyway.

SP: How would you define “Colorado cuisine?”CH: I’d like to think Colorado cuisine is a lot about pro-

teins, like the goat we use from Salida or our local lamb, and our rabbits just started coming from the Front Range. There’s also a fish farm that raises sustainable trout, and we all like to use that. That sustainability thing can be hard to maintain in the mountains, but it’s what people expect.

SP: When developing new dishes and tastes, do you draw inspiration from experiences outside of the kitchen?

CH: Most of my inspiration comes from reading and find-ing out what’s happening around the world. Cuisine is so global now, and it’s easy to see what other chefs are doing in San Francisco or Madrid or Italy. I’m constantly researching and staying up with trends, like foraging and sustainability.

Don’t-miss at the Taste of Vail

For a full schedule and prices, see www.tasteofvail.com.

Thursday, April 4-Ninth annual Colorado Lamb Cook-Off (3

p.m. to 6 p.m.) – Held in Vail Village, taste an array of lamb dishes from a number of Vail-area chefs. (Individual tasting tickets $4/event tickets $75)

-Colorado Wine Dinner (6 p.m. to 8 p.m.) - A Palisade winery pairs three courses with wine at the on-mountain restaurant, The 10th. ($95)

Friday, April 5-Mountaintop Picnic (noon to 2:30 p.m.)

– Feast on a gourmet picnic food in a hand-built snow arena atop Vail Mountain at the scenic Eagle’s Nest. ($135)

Saturday, April 6-“Where does our food come from?” semi-

nar (11:30 a.m. to 12:45 p.m.) – Experts from Marczyk Fine Foods and Niman Ranch gather at Vail’s Terra Bistro to discuss food politics and dig into the choices consumers have when purchasing food. ($50)

-“Wines of Oregon” (3 p.m. to 4:30 p.m.) – A panel of Oregon’s winemaking leaders dis-cuss the state’s unique wines at the Vail Mar-riott. ($50)

-Grand Tasting and auction (6 p.m. to 10 p.m.) – All of Taste of Vail’s wineries and res-taurants present their best dishes and drinks to close out the festival at the Vail Marriott. ($175)

Radanes Febles of Cima

[See TASTE OF VAIL, page 14]

6 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

6

As the resort celebrates its 50th anniver-sary this year, remembering its origins from a start-up ski hill to a destination

known around the world, another organization has quietly come into its own as well.

Ski and Snowboard Club Vail, the town’s snowsports racing organization, celebrates 50 years this winter with a reunion for many of the club’s athletes, coaches and benefactors from Thursday, April 4 to Saturday, April 6.

What began as a handful of local alpine racers and coaches has become a nonprofit that trains hundreds of athletes, runs a training academy connected to the public school system, and has earned a reputation for grooming future Olympians and World Cup racers such as Lindsey Vonn, the Fleischers and Mikaela Shiffrin.

It wasn’t always that way.Bob Seemann, a former professional racer who arrived in Vail as the ski club coach in

1975, remembers the club’s humble beginnings.“It was so small,” he says. “We had seven coaches. Our first office was in the old Lions-

head gondola building under the stairs. It was a closet essentially.”Seemann was originally recruited to coach the 9-to-13 year olds, but eventually took over

the club’s elite team, a group that produced several U.S. Ski Team members.“Over two years, we developed the training program extensively,” Seemann says. “I

taught them techniques that might be considered old-school, but that the top racers still use today. We also had the six-inch rule: If it snowed more than six inches, we didn’t run gates – we’d ski all over the mountain as fast as we could.”

At the time, the town itself was booming, and the snowboard club hosted the extremely popular and still-running Town Series races each week. The races gave community racers the chance to compete against up-and-coming and current pros.

“The ‘70s were the ‘70s, and it was the ‘70s in Vail,” Seemann says. “It was a fun atmo-sphere – there was always a party going on. It wasn’t all the glitz and glamour, but it was just a really fun place to be.”

U.S. Ski Team member and Pro Tour racer Terry Ahola remembers moving to Vail to train at Ski Club Vail in 1980, following coach Scott Wilson.

“I have fond memories of the local Town Series races,” Ahola says. “Back in those days they were restaurant-sponsored, and winning dinner vouchers was the only way I could af-ford eating at Vail’s great restaurants.”

A powerhouse in snowsportsOver the years, the club has continued to grow and produce a number of talented young

A look back at Ski and Snowboard Club Vail’s rise as a snowsports powerhouse. By Melanie Wong.

Celebrating

years50

a ski club through the years1962 – Ski Club Vail is formed so that Vail can host USSA and FIS

sanctioned races.1963 – Ski Club Vail hosts its first Rocky Mountain Ski Association

race, and the Vail Cup is born.1964 – Ski Club Vail receives its 501(c)(3) nonprofit status from the

Internal Revenue Service.1967 – Ski Club Vail forms the first Junior Racing Program in Vail.

Program fees are $65, and membership dues are $18.1973 – Rudd Pyles becomes the first Ski Club Vail racer to advance to

the U.S. Ski Team.1977 – The original clubhouse is dedicated in December.1986 – A second floor is added to the Ski Club Vail clubhouse, nearly

doubling its size. Program enrollments explode to 118, twice that of 10 years earlier.

2000 – The Freestyle Program is added to Ski Club Vail, drawing 31 new skiers.

2002 – Ski Club Vail officially changes its name to Ski and Snowboard Club Vail when a snowboarding program is added.

2003 – Ali Levy becomes the first SSCV freestyle athlete to advance to the U.S. Ski Team.

2004 – SSCV incorporates a Nordic program.2007 – SSCV alumna Lindsey Vonn becomes the first ski-racing ath-

lete with Colorado roots to win a World Championship or Olympic Medal. She goes on to become one of the most decorated alpine ath-letes in history. Broc Waring becomes the first SSCV snowboarder to be named to the U.S. Snowboard Team, competing in the halfpipe. In conjunction with Eagle County School District, SSCV creates the first public ski/snowboard academy in the country: the Vail Ski and Snow-board Academy. Enrollment for the first year is 31 students.

2009 – Early-season training is made possible by a $3-million up-grade to the Golden Peak snowmaking system. Heidi Kloser is named to the U.S. Freestyle Team.

2010 – SSCV alumni Chris Del Bosco wins X Games Gold in skier-cross. He goes on to win two more golds at the X Games and World Championships the following year.

2012 – SSCV enrolls a total of 535 athletes. The Maloit Park Nordic center opens at the academy. The academy enrolls 141 students, put-ting it among the largest snow-sports academies in the nation and the only one that is publicly funded.

(left) Former SSCV coach Bob Seemann takes a run for an advertisement shot after the World Championship finals in 1981 on Golden Peak. Photo special to Sneak-PEAK. (right) A younger Mikaela Shiffrin, a future U.S. Ski Team member, trains on a slalom course as an SSCV athlete. Simon Marsh photo.

[See SSCV, page 17]

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 7

7

The team at Oakson Dentistry is here for you!

Steve Oakson, DDSGeneral Dentistry

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

524-1105

Health, Life and Dental InsuranceHSA’s, IRA’s, Roth’s, Mutual FundsLong Term Care and Disability Insurance

Medicare Plans

www.LFInsuranceGroup.com 970.390.3706 Lori Fennessey

97 Main St., W101Riverwalk in Edwards926-2729

Every Tuesday: Sean Healey 10 p.m.

Fri. 4/5 @ 10 p.m.

LIVE MUSIC

Happy HourMon-Fri 4-6 pm

Strange Americans

Sew Fantastic

Alterationsand

Home DecorMarcy D. Tracy

Seamstress/Designersewfantastic.net

Edwards • 688-4868Cell • 760-846-0419

The history of Vail would look wildly different without Roger Cotton Brown.

Brown, a Gypsum-based filmmaker, was the first person to record the resort’s untouched Back Bowls and frontside trees when co-founders Bob Parker, Earl Eaton and Pete Seibert were marketing the mountain during the inaugural 1962 season. For the next five decades, Brown filmed many of the sport’s preeminent freestyle skiers, and his footage of Vail was recently cut into a feature-length retrospective for the resort’s anniversary, titled “Vail: The Rise of America’s Iconic Ski Resort.”

It’s fitting that the retrospective is the International Skiing History Association (ISHA) Award Winner at the Ishpem-ing International Film Festival, held Thursday and Friday evening at Cascade Theater in Cascade Village. As part of Skiing Heritage Week, the film and festival are teeming with history, adventure and classic faces from the sport’s past.

“His films have inspired, informed and entertained at the highest level,” Parker wrote in a nomination letter for Brown’s induction to the Colorado Ski and Snowboard Hall of Fame. “As a filmmaker, he is, quite simply, one of the very best of a small group of individuals…who have led the evolution of skiing documentaries from the early ‘60s to the present.”

And the festival is only a small portion of Skiing Heritage Week. From now until Saturday, the week includes a Pro-Am ski race, numerous après parties, several awards ban-quets and the marquee event, the U.S. Ski and Snowboard Hall of Fame induction ceremony.

Since 2009, the hall of fame and ISHA have joined forces to hold a massive celebration of the ski industry and its lu-minaries. In an ingenious move, the two groups turned the week into a de facto kiss-off for Vail’s 50th anniversary sea-son, bringing the athletes and ceremonies to a larger audi-ence.

“We really combine this whole idea of matching the in-duction with a ski-area anniversary, giving people another reason to show up and be excited,” says Bernie Weichsel, chairman for the U.S. Ski and Snowboard Hall of Fame. “For Colorado and even the U.S. as a whole, Vail’s anniver-sary is a landmark when you look at how much the resort and company have accomplished in a short time.”

Ski history for the masses During the induction ceremony and dinner on Saturday

evening at the Vail Marriott, the hall of fame will honor a width swath of revolutionary skiers and snowboarders. The list is impressive: Colorado-based mogul skier Jeremy Bloom; Austrian ski instructor and former Vail local Horst Abraham; former Steamboat President Hans Geier; snow-board pioneer Craig Kelly; three-time Olympic ski racer Kirsten Clark; and the inimitable freestyle daredevil Wayne Wong.

“This is a really special thing,” Weichsel says. “They do a big ceremony for baseball and basketball and everything

else, so why can’t this be an equally important event? People can get just as excited about these skiers we’ve looked up to for years.”

For the hall of fame, the induction is the highlight of the year, and for decades it’s been held at the headquarters in Ishpeming, Mich. It drew a sizable crowd of in-the-know people – industry workers, pro athletes, enthusiastic visitors – but it missed the largest portion of the skiing public. When the hall of fame paired with ISHA, it bolstered the ceremo-ny’s reputation and reach, and the groups added an entire week’s worth of activities on top of the induction ceremony.

“We’re able to project the national hall of fame beyond our physical location, and that’s important,” says Tom West, the U.S. Ski and Snowboard Hall of Fame President and Chief Executive Officer. “It gets us out and around the nation, to the resorts where people are actually skiing.”

In years past, Skiing Heritage Week has visited Seattle, Beaver Creek and Deer Valley in Utah and Sun Valley in Ida-ho. The event has grown each season, but West believes the 2011 stop at Sun Valley was a turning point. He remembers people paying $50 just for a standing spot at the induction ceremony – a fervor he never saw in Ishpeming.

“That’s when we realized, ‘Wow, this is something incred-ible,’” West remembers. “When you bring it to them, people are really interested in finding out more about the sport and

seeing these important, memorable skiers.”This nationwide approach also gives history lovers direct

access to early ski pioneers, such as at the ISHA Awards Banquet on Friday at the Vail Marriott, during which legend-ary alpine racer Billy Kidd will receive a lifetime achieve-ment award. Registration for the Pro-Am Race on Saturday, held at Vail’s Black Forest Race Arena, is already closed, but viewing is free and promises glimpses of old pros and local skiers alike – an equally prestigious counterpart to the Korbel Cup in mid-March.

Aside from the race and various ceremonies, the ISHA Beekly Presentation at The Arrabelle in Lionshead is a high-light of the week. The night features a talk by Vail local Ev-ans on the history of the Army’s 10th Mountain Division, whose veterans (including many of Vail’s founding partners) were vital to the U.S. ski industry after World War II.

“I’ve been in this sport a long time, and I feel very lucky to have known the visionaries and the architects of the sport – guys like Bob Evans and Pete Seibert,” Weichsel says. “There are so many wonderful people in Vail that have cre-

a resort goes back to the rootsSkiing Heritage Week brings film showings, legends and races

Skiing Heritage Week in Vail

Thursday, April 114 p.m. and 6 p.m. – Roger Brown’s “The Mobius

Flip,” Cascade Theater in Cascade Village (free)7 p.m. – ISHA Beekley presentation and din-

ner, Great Room at The Arrabelle ($95)Friday, April 12All day – Pro-Am race training, Black Forest

Race Arena at Vail4 p.m. to 7 p.m. – Pioneers of Pro Ski Racing

après party, Bistro Fourteen at Vail’s Eagle’s Nest6 p.m. – Joe Jay’s “The Times of Our Lives: 1989

World Alpine Ski Championships,” Cascade The-ater in Cascade Village (free)

6 p.m. – ISHA Awards Banquet, Colorado Ball-room at Vail Marriott ($95)

Saturday, April 13All day – Pro-Am race and barbeque, Black

Forest Race Arena at Vail6 p.m. – Hall of Fame induction ceremony,

Grand Ballroom at Vail Marriott ($300 individu-al, $500 for couples)

8:30 p.m. – “The Killy Challenge Race – Vail 1970,” Cascade Theater in Cascade Village (free)

For entry to all events without a listed price, passes are available online at www.skihall.com. All-access passes (includes Pro-Am race, après parties and Hall of Fame induction) are $350 per person. Premier passes (includes all ISHA events) are $595 per person.

By Phil Lindeman

Former alpine ski racer Eva Twardokens is inducted into the U.S. Ski and Snowboard Hall of Fame dur-ing a 2011 ceremony in Sun Valley, Idaho. She is pic-tured here with Wayne Wong, a freestyle pioneer who will be inducted into the hall of fame this year during Skiing Heritage Week in Vail from April 8 to 14. Karl Weatherly photo.

[See SKIING HERITAGE WEEK, page 17]

8 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

Vail Villages Finest Sushi & Japanese inspired cuisine

Call for reservations 970.476.7332

Join us for Rocks n’ Rolls

8

Four days to film, no more than eight rid-ers per team, one feature to use and two weeks to edit. That’s what contestants agreed to when they signed up for the

second annual “This Jib’s For You” team video contest hosted by local sporting goods shop Transition Sports/The Stash. The brainchild of shop owners Stafford Turner and Chuck Kraft, “This Jibs For You” gives local riders an oppor-tunity to creatively blend jibbing with an in-novative storyline and put it all together in a three-minute video.

On April 10 at 8 p.m., the premiere party will feature all the films at Loaded Joe’s in Avon and the winning submission will be announced.

Conceived about two years ago, the idea for the contest initially came about when 4 Pine Design CEO Stephen Laterra constructed a fun box (a terrain park box with ramps on the side) to display in the shop’s front window.

“It looked amazing but something just didn’t seem right,” remembers Turner. “Being avid snowboarders and seeing this jib go unused was not sitting right with our collective con-science and that’s when the ‘This Jibs For You’ contest began to take shape.”

They ran the idea by Laterra, who liked it, and the project snowballed from there.

New challenges Because last year’s contest was so successful, Turner and Kraft decided to make “This

Jibs For You” an annual event, but with a different feature each year. For this year’s contest, Laterra created a rail which, according to 2013 contestant Ben McNair, made everything significantly more challenging. McNair and teammate Brian “Wookie” Fleming are the de-fending champions and are looking for a repeat win.

“Using a rail as the feature, as opposed to the fun box from last year, presented more dif-

ficulties in every sense,” McNair says. “It was more difficult to transport, more difficult to set up the spots and more difficult to pull tricks on.”

While the box could be placed anywhere, the rail forced contestants to think of new ideas and find new spots to film.

This year also brought another new addition to the competition -- an all-women’s team. Rider Sofia Lindroth says the group, organized by rider Chantal Goethals, decided to incor-porate horses and a Western theme in their video and do the majority of their filming in a horse pasture.

“When we were brainstorming ideas for the shoot, I thought about the horse pasture be-cause there is so much space out there, and I thought having the horses in the shots was very exciting,” Lindroth says. “From there our Western theme was created and we were off on a creative and fun tangent. What a great experience. I can’t wait to see the creativity of all the other groups.”

According to Turner and most of the competitors, imagination and fun are the keys to this contest.

“The main goal of this contest is really to provide an opportunity for a group of friends to shred together in a way they may not have before,” Turner explains. “It’s all about being creative, different and having fun.”

Rider Nash Pillsbury says the contest brought about a whole new set of challenges not usually encountered when riding for fun.

“It’s always a challenge to find spots that work and that are out of sight but this time everything worked out,” he says of his team’s video. “I’m looking forward to having a few beers at the premiere party, watching what everyone put together and hanging out with ev-eryone involved with this event.”

Telling a story While “This Jibs For You” is a snowboard video contest, some participants say it’s not just

about the riding – it’s about the story as well. “For our team, it is definitely more about the story because we feel it is more important

to put out something entertaining as opposed to trying to make the sickest snowboard edit ever,” McNair says. “Our goal was to make a film that people will find entertaining and want to watch again and again.”

In addition to the bragging rights, the winner of “This Jib’s For You” gets to take the rail home – a coveted prize, considering it’s a professionally built, resort-quality terrain park feature. Additional prizes such as next season’s equipment from Rome SDS will also be awarded for the runner up and winners for best trick.

Thisfor youjib’s

Snowboard video contest puts locals behind and in front of the camera. By Laura Lieff.

Nash Pillsbury, one of the riders competing in the “This Jib’s For You” video con-test, hits a “prop” off the rail. In the contest’s second year, each team must use a special park feature, in this case a rail, to create a 3-minute video. Miriah Clarke photo.

[See JIB CONTEST, page 23]

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 9

9

Using solar energy to power your home has never been easier and cheaper. It’s also never been more important, given the rising energy costs and the ever-increasing envi-ronmental impacts from over-dependence on fossil fuels. If you have ever thought there might be a better way to power your home or business, solar technology may be just what you’ve been looking for.

The average American home produces around 16,000 pounds of carbon dioxide annually, and it takes about 24 trees to offset that CO2. To put the energy savings from so-lar in perspective, if only 5 percent of American households were to go solar, it would be the equivalent of taking close to 8 million cars off the road, or relieving almost 7 million trees from their CO2 offsetting “jobs,” according to solar-energy.net.

At a basic level, homes can be designed to use less energy by utilizing “passive” solar techniques, including keeping windows orientated towards the winter sun, and using mate-rials like thick concrete that retain warmth for long periods. Passive solar buildings may also incorporate shading meth-ods (such as roof overhangs) and night-time ventilation to keep the indoor cool in the summer months.

There are also “active” solar technologies to help harness as much of the sunlight as possible, such as solar thermal and solar electric (also called photovoltaics or PV).

In a typical solar-thermal system, the sun shines on a col-lector that contains fluid, then the warm fluid is then pumped through a storage tank full of heated water for use in shower-ing or heating.

In a photovoltaic system, an array of solar panels (com-posed of solar cells full of materials that use electrons to convert sun rays into energy) generates power that is then used by the building, stored in batteries for when the sun isn’t shining, or sent into the electricity grid.

The solar trend

Jeff Dickinson is an architect and the Building Efficiency and Renewables Program director for CLEER, an organiza-tion based in the Roaring Fork Valley that helps people and communities on the Western Slope get connected to solar power. As an architect who’s been in the sustainable energy business for 30 years, he has seen the solar trend skyrocket.

“There’s a huge movement. Initially, myself and a few others were the only ones doing sustainability based design. Now there’s a national push towards solar. We have the U.S. Green Building Council, which has initiated the LEED (Leadership in Energy and Environmental Design) program. It’s basically a checklist that is an environmental scorecard. Nowadays, every architect firm has a LEED-qualified per-son on staff,” he says.

One notable LEED-qualified team is right here in the Vail area. Active Energies is a Minturn-based company that provides energy consulting (for existing buildings as well as new construction) and the design and installation of both

For Steak & Seafood Lovers

American Steakhouse with a

Pacifi c Rim Flair

The Finest Handcarved Steaks,

Seafood, Chicken & Prime Rib

50% off all Entrees18% gratuity added prior to discount

Consignment Furniture...

New Furniture Daily!

970-949-0989222 Chapel Place

Avon, CO 81620

www.nestvail.com

HIGH ALTITUDE SPA

105 Capitol Street #1 | PO Box 486 | Eagle, CO 81631970-328-2887

A Full Service Salon

$10All Tanning Packages

off

4 Free hair crystals with prom updos

970-926-1796Mon-Fri 8am to 4pm | Sat & Sun 8am to 3pm

off$2 50 Any two

sandwiches

Sandwiches, wraps, soups, salads & more!

off$1 Any one sandwichexp. 4/10

Here comes the sunArea experts can help fit your home for solar power

By Nell Davis

Matt Stephens (left) and Jason Weingast (right) of Ac-tive Energies work on installing rooftop solar panels. Bright Eyed Photography photo.

[See SOLAR ENERGY, page 23]

10 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

LUNCHMon-Sat 11am-3pm

DINNERMon-Sat 5pm-10pm

BREAKFASTMon-Fri 8am-11am | Sat-Sun 8am-3pm

EDWARDS | 970-926-4455 | WWW.CAFEMILANOCO.COM

10

Vail local Broby Leeds, 18, has been having himself a stellar season. The Vail Ski and Snowboard Academy senior and Ski and Snowboard Club Vail athlete specializes in halfpipe skiing has been having one of his most successful seasons to date. With the winter season winding down, Leeds capped it off with a recent

second place finish at the Junior World Championships in Valmalenco, Italy last weekend.

SneakPEAK: First up, what was going through your head during the competition this last weekend in Italy?

Broby Leeds: Sometimes competitions can be super-stressful and that makes landing the tricks you have done a hundred times in practice that much harder. I went into the competi-tions thinking that I wanted to have as much fun as possible. I obviously still wanted to beat people, though. I take training as seriously as I can. When we are learning new things, I put a lot of focus into that. Come the competition, I tried to hold that same level of focus, but also think about relaxing and having fun.

SP: What did your best-scoring run consist of in Italy? BL: I started off with a left 900. Then went into a right 720. Then a switch 720. Then a

right 900, and I ended with a left 720. SP: What does a typical week of training consist of for you?BL: It’s pretty simple really. We pick out a set of tricks we want to work on and practice

just one of those tricks every day out of the week. We hike the halfpipe and keep practicing that trick. The next day I’ll move on to the next trick until the whole run is set. We also train on the bag – a big air bag that inflates so you can practice new tricks without getting hurt.

SP: When and why did you decide to start skiing half pipe? Who coaches you now?BL: I’ve been skiing halfpipe for four or five years now. I’ve been skiing for 14 years. I

guess that I decided a couple years ago that I was having the most fun skiing halfpipe, and I feel more free than anything skiing halfpipe. There is a lot of room to show your own style and put together your own run there. I’ve been in (SSCV) skiing for 14 years. Right now the head of our program is Elana Chase. I work a lot with Dave Zweig also.

SP: What would you consider your greatest accomplishment has been so far for you?BL: Really, I’d say it was last weekend in Italy. It was a Junior World Championship

event. It is like nationals, but a step up. There were at least 17 top athletes from five different countries there. I was actually selected as an alternate for this competition originally. But a couple athletes couldn’t go, and I knew I had a good shot.

Last year, I won the Gatorade Free Flow Tour. That was big. But this year they didn’t have that event. I’d never been invited to Junior Worlds before, so I am definitely happy with the finish this last weekend.

SP: Ski halfpipe was just added to the Olympics for the 2014 games in Sochi, Russia. Is that a goal? What are your ultimate goals for the sport?

BL: It would be amazing to go and compete at the Olympics. But, I remember why I got into this sport. It was more because skiing halfpipe was so much fun. I don’t mind the com-petitions, but I want to keep having fun with it. If I can go far in competitions, it would be sweet so long as I am still enjoying it.

SP: Who are your role models?BL: A lot of the guys I look up to are the guys that I train with. Guys like Aaron Blunck.

He has continued to get better and better, and I look up to that. He kept improving his runs and eventually started placing well enough to qualify for the X-Games. I’d like to follow that path.

SP: How has it been growing up and training in Vail?BL: I was born and raised in Vail. I’ve been doing SSCV for eight or nine years. I feel

like everyone here is so good. Everyday when I go out to train, there is someone to push me. We train with each other and thrive off one another. This lets us get so much better, so much faster.

SP: How are you handling schoolwork alongside serious competition at VSSA?BL: The school (VSSA) does a great job of making sure we can have success in skiing as

well as in school. They understand that we are athletes and students, and that makes it a lot easier. It is always tough when you are gone for three or four weeks for competition. Like right now, I’ve got a couple weeks to catch up on all the work I’ve missed. It is definitely challenging.

SP: What is the next step for you in the sport?BL: I’m starting to look at the next season. I have nationals on April 6 in Copper still this

year. But looking ahead, I’d like to get into some of the Grand Prix events. I’d also like to do well at the North Face Open in Copper next year and try to qualify for the X-Games.

10 questions with Broby LeedsYoung halfpipe skier takes silver at Junior

World Champs. By John O’Neill. Photo by Jack Affleck.

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

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 11

11

949-0153

20%off

STOREWIDE*in-­stock & orders

50%off

to

Offices for Rent in Edwards

745 sq ft780 sq ft975 sq ft1100 sq ft1767 sq ft

Smaller spaces also available. All turn key, some with bathrooms

CALL NOW!926-3777 or 904-3777

edwardsplaza.com

1st MonthFREE

52 WEEKS VAIL VALLEY

of the

4x5

FILM

220 EPC SSO

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 ad-ventures and other captured moments from around town, along with a short caption, to melanie@sneakpeakvail.com.

Cult Cross 2013 in EagleCredit: Susi Thurman

12 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

STAY IN DENVER IN STYLE!

$ 00

2 miles from Park Meadows Mall and a new IKEA store Walk to Denver Light Rail

-­Organic Gardening

Part 1 -­ 4/10

Mountain Living,

Mountain Learning...

in the heart of the Vail Valley

It’s Gardening Time

www.coloradomtn.edu/edwards

Call Now to

Register

970-­569-­2900

Learn to grow vegetables, make compost & select

the right seeds for high altitude gardens.

-­Organic Gardening

Part 2 -­ 4/11

-­Organic Gardening

Part 3 -­ 4/11

12

Snowmelt trickles down the roof, letting us all know warm weather is upon us. The swift transition from one season to the next happens without much notice in the mountains. One day you’re skiing powder, the next the mountain is closed. With less than two weeks until the lifts stop turning, now is the time to dust off that tennis racquet or those golf clubs and get outside. Outdoor opportunities are in abundance, and tennis is undoubtedly one of them, although tennis courts are a little less ubiquitous than golf courses in the Vail area.

We checked out one of the premier locations for year-round tennis in Vail, The Aria Club at Vail Cascade and chatted with tennis director Pete Anderson. After moving from Dela-ware eight seasons ago, Anderson stumbled across the Aria Club one day and jumped on board as an instructor. He has been instructing tennis for the past 14 years. Now as director of the club, his presence contributes to the continued success of the tennis program.

“Every summer seems to be busier than the previous one,” says Anderson. “I hear all these stories about how tennis in Vail was huge in the ‘80s. I want it to return to those heights.”

Anderson teaches all abilities and ages, which has helped him adopt a keen instructing skill set.

“One thing I try to do if possible is to give someone an advanced technique that won’t have to be changed later on. There are a hundred ways to win a tennis match. That aspect is fun to pass on to people. If one thing doesn’t work, something else will. When people come in, we try to build each player individually based on their tennis personality,” says Anderson.

The programs at the club offer members the opportunity to play in scheduled lessons, or just grab a partner and rally for a few games after work.

Courting competitionThe club recently hosted a “challenger” competition for some of their younger competi-

tors. Within the past year, the U.S. Tennis Association (USTA) changed their court and ball standards for youth tournaments. The Aria Club is one of the only locations in the Vail area where these young athletes can train on courts in similar conditions to those in competition play. The 10-and-under kids play on a smaller court, with an orange ball that bounces 50 percent lower. The smaller court is 60 feet long as opposed to the normal 78 feet of a regular court. The younger group also plays on a court that is 6 feet narrower. Kids 12 and under use a similar ball that bounces 25 percent lower than a regular tennis ball. The slower-moving balls, which are covered in denser felt and have less air, provide the kids an opportunity for sustained rallies.

The recent “challenger” competition pulled in competitors from across the country from states like Wyoming and Connecticut. USTA points were awarded at the competition to these youngsters.

“For some of the players, it was one of their first tennis experiences,” says Anderson. As the tennis club continues to expand and some of the players grow into their own,

Anderson plans on establishing a more competitive program where travel to competitions could be included.

Get hittingIn addition to training up-and-comers, the club has opportunities for other age groups.

One of the more popular classes offered at the club is the adult cardio tennis. “Our cardio tennis program occurs six days a week at various different times. We keep

people moving in these classes to help improve technical skills as well as cardio skills,” says Anderson.

The environment at the Aria Club is conducive to both those who are first timers and play-ers with years of experience.

“We try to keep it fun and nonthreating for tennis players just starting out here. One thing I would recommend for beginners looking to learn is to either take a private lesson, if pos-sible, or join one of our beginner clinics,” says Anderson.

If needed, the club offers demo racquets and ball machines. Those who have been in the tennis scene for decades have given rave reviews for a class

led by Kitty Gwathmey called, “Kitty’s Play Day.” The class attracts seasoned veteran play-

ers in their 50s and 60s looking to rally around and continue progressing. “As you get older, your physical skills decline, but your tennis skills actually improve.

Often times you will see this older crowd playing tennis, and they can’t quite move like they used to, but they can hit the ball on a dime. I have hit with guys in their early 80s who have blind spots. Sometimes they can’t see where they want to hit the ball, but they still know exactly where to put it,” says Anderson. “This is why doubles often becomes popular amongst the older crowd.”

This summer the tennis club will be offering camps for beginners all the way up to an advanced level. The Aria Club also offers weights, swimming, and a full-sized basketball court. The club even has a spa. But, if tennis is your driving passion, specific memberships are available for the courts. So grab some new strings, fix that broken racquet and head down to the Cascade to rally and play with Vail’s best.

Find court success this springAria Club rallying to bring the Vail racquet scene back to the forefront

By Michael Suleiman

Aria Club’s Director of Tennis Pete Anderson hits at the Vail Cascade’s indoor courts. The club offers a number of programs, from skills clinics for adults to pri-vate lessons to competitive tournaments. Zach Mahone photo.

SneakPEAK writer Michael Suleiman can be reached at info@sneakpeakvail.com

Get out and playVail’s Aria Club offers a number of tennis opportunities. Popular classes include Cardio Tennis and Kitty’s Play Day, for intermediate to advanced players. For a class schedule, see www.vailcascade.com.

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 13

- First come, First serve- Great Sushi MenuDaily 11:30 - 10 pm

122 Beaver Creek Plaza970-949-4321

GetHOOKEDon  the  new,  fresh,  seafood  restaurant  in  Beaver  Creek

Come  See  What’s  Fresh  On  The  Black  

Board  This  Week

Music & Movement Classes for Newborn to 5 Years...

...and the Grownups Who Love Them

OFFERING CLASSES IN EDWARDS AND EAGLE

MUSIC TOGETHER OF THE VAIL VALLEY970.343.0439

www.musictogethervailvalley.com

Register Today!Classes Begin April 1!

Make music an exciting part of your child’s life!Limited seats for spring semester!

$

99“28 Years of Service”

Todd H. Shainholtz, D.D.S.

(970) 328 - 6347www.DentalArtsofEagle.com

“We care about people... not just teeth.”

Whitening($350 value)

*

* with exam and cleaning

Prom and Graduation are

right around the corner

13

Stephen LeBlanc can’t remember a time he was more proud.

The accomplished bronze sculptor and outdoor television host remembers presenting his daughter, 28-year-old painter Renee Buller, a ribbon for best-in-show at a national event. It was then that he knew she had made it as an artist, he says.

Even if you haven’t heard LeBlanc’s name, chances are you’ve seen his art. He’s the creator of the huge elk statue that sits outside Two Elk lodge on Vail Mountain, and he’s also the artist behind the buffalo statue that marks the en-trance of the University of Colorado-Boulder’s stadium. His sculptures, along with Buller’s paintings, can also be found at Vail Village’s Cogswell Gallery, where the two appear for regular shows throughout the year.

The roaming sculptor and wildlife painterLeBlanc, who is based in Parker, Colo., got his start as a

taxidermist. That seems odd until you see his works: accu-rate and lifelike statues of wildlife that show an impressive familiarity with animal anatomy and movement.

Still, LeBlanc did taxidermy as a hobby, pursuing a career in mortgage banking as his full-time job. It wasn’t until he was asked by a taxidermy client to make a sculpture of an animal that he was introduced to bronze. He took to the me-dium immediately and went on to become one of the most accomplished wildlife sculptors in the country.

LeBlanc’s sculpting often took him on worldwide travels and outdoor excursions to observe his subjects, and these field trips landed him a spot as the host of several outdoor shows, including “Ford Trucks Takes PBR Outdoors” on the Outdoor Channel. On the show, LeBlanc takes rodeo stars around the world on outdoor trips and gets a chance to em-ploy what he calls “a vast and otherwise useless knowledge of animals.” He has aspirations for the big screen, too, he says, musing that he might do well in the part of a military general.

LeBlanc looks every bit the part of outdoor television host and wildlife artist as well. At Cogswell Gallery in Vail Village, where he sells his works, he’s clad in a safari vest and sporting a gray mustache. He proudly shows visitors his various pieces, including several majestic lions, industrious beavers working on a dam and powerful eagles in flight. He prefers bronze, he says, for its longevity and strength.

Buller, by contrast, is much quieter, admitting that she doesn’t like getting her picture taken. She loves depicting wildlife as well, although her favorite subjects are birds.

“I love trying to capture their little personalities,” Buller says. “They’re so fragile, yet they have such life. I just ad-mire how they have such energy and get through life being some of the most fragile creatures.”

Buller’s interest in art began almost before she could re-member – she recalls seeing photos of herself in her dad’s studio and hiding under his booth at shows as a preschool-er. In high school, she did a sculpture apprenticeship with her father and helped him on a few pieces. However, it was painting that really grabbed her attention.

“Of all the kids, Renee showed the most interest and want-ed to be in the outdoors,” LeBlanc says of his three other children. “She gravitated toward it. She really showed a knack for painting, and I have some friends who are very good painters who took time to show her how to mix paints or different techniques.”

Soon, Buller was developing her own distinctive style and gaining attention, not only as the daughter of Stephen LeBlanc, but also as a talented oil painter. Her earlier works tended to be extremely realistic, almost like a photo trans-ferred to canvas.

“I used to be very tight,” says Buller, referring a term that describes a rigorously finished, detailed and precise piece. “But one of my dad’s friends said, ‘A painting should look like a painting,’ not a photo or something else, and I think that’s true. My work used to be very realistic, but I’ve loos-ened up from that.”

All in the familyThe results have been well received. At the previously

mentioned art show two years ago, Buller entered the com-petition against many more experienced artists and won best in show. The father and daughter lend their unique eyes for color and shape to each other’s work, and LeBlanc says

Like father, like daughterFor sculptor-and-painter duo, art runs in the family

By Melanie Wong

Artistic talent runs in the family with painter Renee Buller (left) and her father, sculptor Stephen LeBlanc. The pair both specialize in wildlife art and come to Vail often for art shows. Kent Pettit photo.

[See FAMILY OF ARTISTS, page 21]

14 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

Custom Metal Work Includes:

$2  High  Life

14

Some I take to heart, some I take for granted, but the culi-nary field is definitely as creative as ever. You just have to be true to your ingredients by letting what’s natural shine.

Lauren SmithYou know her as: Owner of Mountain Cupcakes in Vail

Village.Catch her at the festival: At the Mountaintop Picnic and

Grand Tasting. SneakPEAK: How did you start baking?Lauren Smith: I worked in biotech in the San Francisco

Bay area before I moved to Vail. I grew up in California, and it’s a fantastic place to be, but I came here to get away from the city life. I have a chemistry degree from Berkeley, and when I came here, I couldn’t find a job for my life – there’s just no translation in Vail. I worked under the pastry chef at Kelly Liken for a bit, but I’d already been doing cupcakes on the side, selling at the Edwards Farmers Market for two years. Owning a business in Vail Village is the last thing I expected to do, but some things happen for a reason, and here I am.

SP: What’s a signature cupcake you’re most proud of?LS: I have a chicken-wing cupcake, with cornbread cake,

bleu cheese dressing and a wing on top with some hot sauce. I also do a bacon-stout cupcake, with a stout cake and can-died bacon. Those are fun, but also taste a lot better than you’d expect.

SP: What are you making for Taste of Vail, and what events are you involved in?

LS: I have German chocolate and Mexican chocolate for the Mountaintop (Picnic). They wanted us to have names, so for the German chocolate, we came up with “Augustus Gloop” – the fat German kid in “Willy Wonka” who falls into the river of chocolate – but I don’t have anything for the Mexican one yet. For the Grand Tasting, I have “The Gei-sha,” which is a green-tea cake with honey-lemon frosting and a plum filling, and I’m also bringing a salted-caramel cupcake.

SP: Other than your own, what’s the best dish you’ve eaten at Taste of Vail?

LS: Everything was so amazing. I had a handful of girl-friends who helped me out last year, and one of them put it perfectly by saying, “It’s like Disneyland for food lovers.” I thought that was hilarious and true – there are so many things to try and they’re all so amazing.

SP: Any tips for baking at altitude?LS: I personally had a lot of failures when I first started

and sort of found my own adjustments that are different than the normal tips. I add more milk and more flour, as opposed to reducing the amount of leavening by this percentage based on altitude – it was just too much. I drew off my chemistry and science background to figure out a way around those overly complicated rules.

SP: What’s the most rewarding part of running your own bakery?

LS: Oh my gosh, people’s reactions. I can’t remember when it was, but I had a kid come in – he was probably be-tween 19 and 22 – and he came back to my kitchen to just shake my hand. He said, “Everything you’re doing is amaz-ing, so just keep doing it.” I see it as the same expression people have when they bite into a hamburger, where their faces just say, “This is exactly what I wanted and needed without knowing it.”

Mike Parker You know him as: The new executive chef at Terra Bistro

in Vail Village.

Catch him at the festival: At the Lamb Cook-Off and Grand Tasting.

SneakPEAK: How did you start cooking?Mike Parker: My mom has been my biggest inspiration.

When I was growing up, we had family dinner at 7 p.m. every night, and it was something you didn’t miss. That be-came really important to me, sitting at the counter with my mom as she made dinner. It turned into me cooking at 10 years old – chili, chicken Parmesan, just simple things.

SP: How did you come to work at Terra Bistro, and how would you describe the cuisine since you took over in the kitchen?

MP: I was a line cook for Terra Bistro and at Cut in Edwards in 2008. I started writing menu items last Janu-ary with Kevin (Nelson), and he has really become one of the most influential people in my life. He and I really play well off each other, and even when we don’t agree, we can work through things. We always had a vision that food is the fuel for our bodies. It’s more about a well-balanced diet, something that can use the highest-quality food imaginable. That’s everything from our sole use of Amish beef to the farm-raised seafood. We look at the ingredients, but we also look at the people behind it. My chef de cuisine, Rob Lewis, does all the research and ordering, and he has really shaped that aspect of our kitchen.

SP: What are you making for Taste of Vail?MP: My two sous chefs, Shawn Miller and Carl Swihart,

asked to run with the lamb dish (for the cook-off). They’re making a North African lamb sausage, accompanied by a harissa sauce with a traditional bulgur wheat tabbouleh. Be-ginning last year with the Grand Tasting, Kevin and I put our heads together to really look at Terra Bistro’s long history of bringing healthy cuisine to the tasting. This year, we’re go-ing with a dish that’s been around for 15 years: a housemade sweet potato ravioli with roasted poblano peppers and brown butter, topped with a mesclun salad of greens, finely diced Roma tomatoes, toasted walnuts and Amish gorgonzola, all finished with shredded Pecorino Romano cheese.

SP: What’s your favorite dish to cook at home?MP: Sunday is always mealtime with my family, because

my mom and dad live out here now. We’ll do everything from chili to Easter dinner, which we just had the other day and made pan-seared, oven-roasted lamb chops with finger-ling potatoes. When I just cook for my son, there’s nothing better than Daddy’s grilled cheese.

SP: What’s your biggest guilty indulgence?MP: Two of them: McDonald’s French fries and Ben and

Jerry’s “Karamel Sutra” ice cream.SP: Have you ever come across a flavor or ingredient you

just don’t like, no matter how hard you try?MP: Where to begin? (Laughs.) I’ve been cooking a re-

ally long time, but I still come across things I’ve never heard of and am drawn to. I’ve really had difficulty working with specific Thai foods, like pho. For whatever reason, my pal-ate just hasn’t been able to break those dishes down. My approach is to take things over the top and into a new di-mension, and Thai food has never fit in my comfort zone. It makes me feel like another consumer, and I don’t feel that way with any other cuisine.

TASTE OF VAIL ––––––––––––––––––––––––––––––––––––––– [From page 5]

Top: Charles Hays of Vin 48Middle: Lauren Smith of Mountain Cupcakes Bottom: Mike Parker of Terra Bistro

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

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

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 15

Serving the vail valley’s favorite pizza, pastas, calzones, subs, salads and more since 1990!

eagle337-9900

eagle crossing shopping ctr.above the bowling alley

open 11A.M. daily

avon949-9900

benchmark shopping ctr.across from christie lodge

open 11A.M. daily

Vail 476-9026

Village Center MallAcross from Solaris

open 11A.M. daily

www.pazzospizza.com

VAILL IFESTYLE

Vail Valley0056  Edwards  Village  

Blvd.  Suite  214

Edwards,  CO    81632  

(970)  766-­7355  

RealEstateVailValley.com

Boutique Real Estate

Services with Global Reach

WESTWIND at Vail

Walk  to  the  Gondola,  shops  and  restaurants.  Underground  heated  parking  along  with  heated  swimming  pool  and  hot  tubs.

Unit 401….1BR, 1 1/2BA with spacious layout,

vaulted ceilings, brand new kitchen $619,000

15

The world-class ABBA tribute band is back by popular de-mand. The Music of ABBA with Arrival from Sweden will be performing at the Vilar Performing Arts Center in Beaver Creek on Friday, April 5 at 7:30 p.m.

Swedish super-group ABBA is a worldwide sensation that continues to attract millions of fervent fans through their feel-good songs played in popular films such as “Muriel’s Wedding,” “Adventures of Priscilla” and “Queen of the Des-ert” as well as Broadway’s musical and hit film, “Mamma Mia!”

“Back in the day, the real ABBA only toured the U.S. once, in 1979. Arguably, the Arrival from Sweden tour now counts as the second,” says the Springfield News-Sun.

The Music of ABBA with Arrival from Sweden has been praised and celebrated as the world’s best ABBA tribute show. Since their start in 1995, they have toured more than 50 nations with original band members and have had 30 sold-out North American tours.

This 12-piece band takes audiences back to the ‘70s as they restore the appearance of the original stars that defined pop music. Authentic costumes, captivating dance numbers and impeccable harmonies all come together to recreate the ABBA experience live on stage.

“The Music of ABBA is an absolute treat for any fan of Sweden’s pop legacy,” says Kris Sabel, executive director of the Vilar Performing Arts Center. “Arrival from Sweden brings back the original sound with compelling accuracy - the music, wardrobe, choreography and staging are all spot on.”

In this special production, Arrival from Sweden will be performing all the chart-topping hits of ABBA, including “Dancing Queen,” “Mamma Mia,” “Waterloo,” “Fernando,” “Take a Chance on Me,” “The Winner Takes It All,” “Money Money” and many more.

Tickets for The Music of ABBA cost $58 and are available

online at www.vilarpac.org, by phone at 970-8445-TIXS or in person at the VPAC Box Office in Beaver Creek.

Upcoming performances at the Vilar Center also include:

• Shen Yun - Sunday, April 7 - $150/$120• Pat Benatar and Neil Giraldo - Tuesday, July 2 - $128/$98• MOMIX: Botanica - Thursday, July 11 - $58• Kenny Loggins - Saturday, July 20 - $155/$125• Montgomery Gentry - Thursday, Aug. 1 - $150/$120• Brian Regan Comedy - Sunday, Aug. 11 - $60

“arrival from Sweden” relives aBBaGroup presents pop group’s smash hits at Beaver Creek

SneakPEAK staff report

Arrival from Sweden pays tribute to the music of Swedish supergroup ABBA on Friday, April 5. Photo special to SneakPEAK.

We are growing....Let us help your business grow.

We just doubled our distribution!Look for our new boxes all over

eagle and Summit counties.

16 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

REAL 24 HOUR SERVICE479-2981

www.mmphservice.comSee Our

Ad In

Is your furnace

winter ready?

SPRING 2013 COLOR COLLECTION

Come in for your free Spring Makeover!

Chr

isto

pher

Bar

r Pho

togr

aphy

20

12.

RESIZING AND CUSTOMIZING INSTRUCTIONS A clear zone of 1/2 the height of the logo must be maintained as shown below. No text or graphic elements can appear in this clear zone. Logo and tagline may not be stretched or manipulated in any way.

16

Editor’s note: Palmer Hoyt is a Vail-based skier and the director and head coach of the University of Colorado at Boulder Free-style Ski Team. He writes about all things skiing – im-provement, its impacts on his life and most important-ly, how to have more fun on the slopes.

This summer, keep ski-ing – even if it’s just in your

imagination.A glance at the calendar hints towards a sobering circum-

stance; it’s spring, and the ski season is drawing to a close. Looking outside confirms this reality: the temperatures are climbing, the snow pack is receding, and visions of beach-es, palm trees, and piña coladas permeate our collective psyches. But sunshine, snowmelt, and summer don’t mean you need to forsake skiing. In fact, continuing your ski habit through spring and summer months can help make next win-ter your best ever.

Here’s why -- you are a skier. You became a skier after the first time you strapped skis to your feet and subsequently de-cided you were willing to go through the crazy process again and again. But your identification as a skier isn’t limited to just the moments when you’re on the mountain. You are also a skier when you’re not skiing.

You don’t need to be skiing every day to retain your “I-am-a-skier” nature. Skiing is a state of mind. Even when you aren’t able to be actively skiing (like during the approaching summer months) you can maintain your connection to ski-

ing by structuring skiing as one of your priorities moving forward into the off-season.

How? Start right now. Your off-season doesn’t need to revolve

around skiing to keep you ready to rip. Just keeping the sport in mind through spring and summer activities can help you retain the mental and physical fortitude so necessary to charging into a fresh winter at full throttle.

Here are some suggestions: 1. Use skiing as your reason to tackle productive, excit-

ing or fun things you might not otherwise do during the off-season.

Skiing can be your excuse to arrange local summer out-door activities more seriously. Instead of getting on your mountain bike whenever it is convenient, design a moun-tain biking program in order to help you remain in skiing shape. If you need inspiration for weekend adventures, de-velop your plans according to what will give you an edge on skis. For example, climb the 14ers you’ve always wanted to summit, and space them out over the course of the summer months.

2. Skiing can be a great excuse to travel (and give you the chance to get on skis).

I love warm sand between my toes just as much as the next person. However, there is something very special about going in search of winter when it is supposed to be summer-time. There is a way you can chase real snow June through October, and it’s all about adventuring to the southern hemi-sphere.

New Zealand holds incredible natural wonders in addition to amazing skiing. While a ski trip to NZ can be very ex-pensive, it will make for an unforgettable journey. Fly in to

Christchurch, rent a car, book lodging in the beautiful lake town of Wanaka, and drive yourself around the incredible sights and skiing made possible by the New Zealand Alps. South America also holds some world-class ski spots, and if you go in August, I might see you there. In preparation for representing the USA this December at the Winter World University Games in Italy, I will be with the University of Colorado Freestyle Ski Team at a summer training camp to Chile. We’ll be taking advantage of the Southern Hemi-sphere snow and slopes at Valle Nevado, one of the Tres Valles ski areas, high in the Andes above Santiago.

3. Visualize skiing – get imaginative in the heat. The last (and probably most important) tip I have is for

skiers to stay sharp over the summer months is to use your imagination.

Visualizing skiing situations when you are far away from snow can be just as beneficial as practicing in the cold real-ity. Even when you’re wearing shorts and sandals, you can use your imagination to visualize ski scenarios.

For example, every time you run down stairs, imagine maintaining a proper skiing body position: stacked structure, head and chest upright, and hips forward. When you’re sit-ting for an extended period of time, like at your desk or on a summer road trip, visualize engaging your core muscles. And when you find yourself daydreaming on lazy summer afternoons, or when you close your eyes to fall asleep at night, visualize what you want to achieve in skiing.

Think about your skiing aspirations with as much clarity and detail as if you were really doing it. You will find that the simple act of conceptualizing your desired skiing future will help keep you close to the incredible experience.

Love to Ski: keep skiing through the summerMake the most of your off-season after the lifts shut down

Palmer Hoyt

ELEPHANT REVIVAL ––––––––––––––––––––––––––––––––––– [From page 3]

Elephant Revival sound?DR: Someone else asked me to describe this in one word, and the only thing I could come

up with is “fate.” If you take the same songs we have and change the instrumentation – grab a drum set and electric bass and everything else – you’d have rock songs. To tell you the truth, I don’t know what we are, other than five different people from five different upbring-ings coming together.

SP: Everyone in the band plays multiple instruments, but you’ve recently started adding more naturalistic elements, like a stomp box. Do you try to find unorthodox instruments, or is it more about what feels right for the song in the moment?

DR: Most of Bonnie’s setup, like the stomp box and the washboard, were her dad’s ideas. He’s a carpenter and built her the stomp box, then sort of just said, “Let’s make this and put a mic under it and see what happens.” I think it definitely fills a nice void, getting that low-end kick-drum sound. It’s not exactly the same, but it sounds like something that can contribute the movement and rhythm we want.

SP: “Alternate Root Magazine” recently nominated Elephant Revival and Bridget Law for two awards, including “Roots/Americana Artist, Duo or Group Pushing the Envelope.” Do you consciously try to test the limits of what people want to hear?

DR: I think we’re mostly just comfortable with our audience, knowing that even if they haven’t quite bought into what we’re doing, they still really foster our creativity. In that environment, we feel safe to push those boundaries, like they want us to go in new direc-tions. Now, the music doesn’t come completely from our fans, but we’ve achieved a level

of acceptance where pushing the envelope is something we can do.

SP: Has that experimentation ever backfired? Say, you wrote a song, performed it a few times and ended up scrapping it?

DR: Yeah, that’s happened for each one of us at some point. We all individually write songs, and sometimes we bring one to the rest of the group and realize it’s not a fit for the Elephant repertoire. Those can become some good solo songs, but occasionally they’re just premature. I’ve come up with material where I just felt awkward playing it with the group, so you have to be humble and put it aside.

SP: The band as a whole is outspoken about environmentalism and stewardship. Do you think that philosophy has won over fans who would otherwise pass on your music?

DR: I think it tends to start with the music, although we’ve been part of festivals that were geared to a certain cause. Maybe that environment introduced new people to us, and then they realized they liked our music.

It’s good to share the same morals, the same views, the same passion – sort of build a family within our fan base. Here we are, spinning on this ball, and sometimes we need to look down at our feet and realize we’re sharing the same planet.

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

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 17

- Using the combined buying power of 1000 Carpet One stores, we have been able to stock up on incredible deals. We are passing Huge Savings on to our customers.

- With 140 wall-to-wall Carpet and Hardwood Floors In Stock, You will be sure to find one that is just right for your home. We can install your new floor right away.

- While Supplies Last, you will find incredible deals on quality carpet and hardwood floors. Mill close outs, roll ends and remnants at close out prices. You can buy beautiful new carpet and save a ton of money.

Serving the Vail Valley since 1972810 Nottingham Road, Avon • 970-949-5390 • www.ruggsbenedict.com

17

skiers. Growing with the sport, the club also added snow-board, freestyle and Nordic teams.

To date, more than 60 SSCV skiers and snowboarders have gone on to the U.S. Ski Team or competed on a univer-sity level, executive director Aldo Radamus says.

Across the entire club, the program now boasts more than 535 athletes and 140 coaches – more coaches than there were kids in the program in the early ‘80s, Radamus points out.

“Today, kids can start off at 6 years old and be in an incu-bator program for specific competition programs,” Radamus says. “There’s always new kids coming into the club, and as far as number of athletes, we’re by far the largest club in North America.”

The club has expanded its reach so much, in fact, that it was able to open the first publicly funded snowsports school, the Vail Ski and Snowboard Academy, in 2007. The program has its own campus in Minturn and is tied to the local public school system.

SSCV alum David Viele, who started with the club in 1983 and went on to race for the U.S. Ski Team in the ‘90s, credits Radamus with helping create what he calls a break-

through in snowsports development.“It is in my mind one of the most influential things anyone

has ever done in the sport of ski racing,” Viele says. “It’s ba-sically a free-ski academy, and other similar programs such as Green Mountain Valley and the Burke Mountain Acad-emy cost thousands of dollars a year. What is offered at Ski Club Vail is a fraction of the cost, and that’s an amazing accomplishment.”

Along with the academy, Radamus and other organizers of the club hope there will be more growth in the near future. The club’s Golden Peak facilities are at maximum capac-ity, and there are early plans for clubhouse expansion and training-course extensions up to the top of Golden Peak, Radamus says.

More than racing

Beyond producing competitive athletes, the club’s mem-bers also say the program has given them life skills and in-stilled a love for the sport.

Pete Seibert, Jr., a lifelong Vailite, began racing with the team at 8 years old and eventually headed up the club’s

board of trustees.“The club has a tradition of sending kids to the U.S. Ski

Team, and from my group there were athletes like John Bux-man and Mike Brown,” Seibert says. “There are a lot more of us who didn’t go onto that level, but it gives kids foun-dations and building blocks for later on. It helps kids do a whole lot more than just run gates. One alumna said her time as a competitive ski racer gave her the fortitude and the grit to get through med school. Another skier went to the Air Force Academy, (and) went on to test fly helicopters for the Air Force. He talked about how the downhill taught him to hold on and concentrate, and the slalom taught him humil-ity.”

The club has created an ever-growing community in the Vail Valley as well.

“Ski Club was my family, and some of my best friends were and still are part of Ski Club,” Viele says. “It was a tight-knit group, and there were some really good people who were a part of it who helped us learn to love to ski.”

SSCV ––––––––––––––––––––––––––––––––––––––––––––– [From page 6]

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

ated the modern ski experience.”

Ski history, on film For folks without the time or cash to attend the various ceremonies, the film festival offers

a free way to connect with skiing lore. Weichsel says it’s a way to revive and preserve films that were occasionally lost to time. The lineup of eight films includes little-seen documen-taries of notable moments in Eagle County history, like Joe Jay’s “The Times of Our Lives: 1989 World Alpine Ski Championships” and “The Killy Challenge Race – Vail 1970,” fea-turing a head-to-head race between Jean Claude Killy and Vail local Pepi Gramshammer.

Of all the films, though, “The Mobius Flip” is likely the most intriguing for modern-day skiers, thanks to Brown’s cinematography and daredevil acrobatics from Tom Leroy, Roger Staub and Herman Goellner. Even though it was a team film for Hart Skis, it won first place at the 1972 Venice Film Festival for its wild combination of kinetic action and experimenta-tion. It follows a group of freestyle skiers who attempt to perform the namesake trick – a fully inverted 360 – after the reality is turned inside-out.

“That film is one of the seminal freestyle films from that era,” Weichsel says. “This is an important, wonderful film, and we want to recognize the producers and filmmakers and athletes in a way they’ve never been appreciated before.”

Although none of his many films are featured in the festival, Wong is sure to be a pres-ence. The British Columbia native was known for pushing the limits of backcountry skiing, and without his influence, the neon-hued skiers of the ‘70s and ‘80s would’ve been far less daring. Even without a spot at the hall of fame induction this year, he’d likely be in the stands, ready to talk about freestyle pals of yore.

“I remember me and Wayne, sitting in the theater, watching these old ski films and eat-ing a bowl of candy,” West says. “The memories you bring back during these old films are a highlight. So many have been lost in time, but not in the minds of the skiers who really loved them.”

SKIING HERITAGE WEEK ––––––––––––––––––––––––––––––––– [From page 7]

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

18 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

Serving Breakfast & Lunch

Happy Hour20% off any dish

Now Serving Dinner! Tues.-Sat.Right Across from the Post Office • Eagle970-328-6060 • eagleyummycafe.com

2:30 p.m. - 5:30 p.m.

SHADEY DEALS, INC.

22% o� exp. 5/1/13

Includes FREE measurements & expert installation

custom Hunter Douglas window coverings!

Window treatment specialists Celebrating 22 years!

328-7888

970-524-7339

Miles West of

Eagle on Hwy 6

Gypsum

24 Hour

Towing970-904-1912

CRAZY

AL’SFREE

Estimates

Protection is a family tradition.Since 1927, families like yours have trusted our Family to protect them from unexpected losses. Call me today to discuss your needs.

970-328-4370msandova@amfam.com200 Capital Street #205

Eagle, CO 81631

Marcella R. Sandoval Agency

Studio  B308  Broadway  Eagle

970-­328-­4042

Thicker,  fuller  hair  is  yours!

Free  samples  while  supplies  last

(Café located by City Market)

Also Quiche, Chicken & Beef Pot Pies,

Breakfast Pastries & Pies.970.331.4632

Mon.-Fri. 8 am-6pm Sat. 9 am-12 pmwww.magpiesco.com

Try our new Aussie Meat Pies

18

As Mark McDonnell can attest, good beer begets good ideas.

The self-professed “granola” was sitting at Crazy Moun-tain Brewery with friends a few years back, watching dogs romp in the grass and taking in the smell of freshly ferment-ed grains. Slowly – and with the help of locally brewed beer – he came up with an ingenious way to recycle the brewery’s cast-off ingredients: Turn them into dog treats.

“That spent grain is something they’d get rid of anyway, and now we’re paying them to take it off their hands,” Mc-Donnell says. “It’s really a good situation for everyone in-volved. We’re taking all these things we enjoy – local in-gredients, the mountain environment, pets, beer – and tying them together into one.”

The idea isn’t as crazy as it sounds. Now roughly a year old, Brewski Bones – the result of McDonnell’s afternoon brainstorm-and-beer session – is rapidly expanding, with three bags of varying sizes sold in six locations across the valley and six others across the U.S.

Without a doubt, the treats appeal to owners who skew to the ethical and environmental side of food, even when it comes to their canines. Not only do McDonnell and business partner Kyle Velvis use spent brewer’s grain from a local brewery, the remaining four ingredients (peanut butter, eggs, flour and salt) are completely natural – like an old-fashioned peanut butter cookie for your pooch. Good luck saying the same about store-bought treats.

“There’s really not a lot to this recipe,” McDonnell says. “Like the food we eat, the trick is that it’s all-natural and preservative free. Look at our peanut butter: It’s just pea-nuts and oil, nothing hydrogenated, all separated the way it

should.”Of course, it would all be for naught if the tiny, globular

treats didn’t appease the most important palate of all: hun-gry, active mountain dogs.

Trish French, a customer at Wine or Wort Homebrew Sup-ply in Gypsum, volunteered her animals to be part of the taste-test group when McDonnell first began fiddling with recipes. All three – from Little Bear to Cassie to Gretchen – approved without fuss.

“My dogs absolutely love these things,” French says. “Now, they’re so spoiled they won’t even touch their old treats. If only they’d start making cat treats, all my animals would be happy.”

Like peanut butter cookiesAs with any burgeoning venture, McDonnell and Velvis

have struggled on occasion to turn their good idea into a

Treats for hop houndsBrewski Bones recycles brewing grain into dog snacks

By Phil LindemanGet your Brewskis

Mark McDonnell, co-owner of Brewski Bones, is currently retooling the company website (www.brewskibones.com) to allow direct or-ders. In the meantime, find the treats at one of these valley-based locations. Pricing: $12 for one pound ($10 at Crazy Mountain), $8 for half-pound, $4 for four ounces.

- Wine or Wort Homebrew Supply, Gypsum- Crazy Mountain Brewery, Edwards- Zoe and Guido’s Pet Boutique, Vail Village- Fuzziwig’s Candy Factory, Vail Village- Park Hyatt, Beaver Creek- Westin Riverfront Resort and Spa, Avon

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 19

Sat. & Sun. 9 am - 4 pm

678 Grand Ave. (Hwy 6 )

Live Music Friday’s 6-9 pm

BRUNCHSAMPLINGS

$2 Drafts, $3 Wells, $4 Wines

$5.95 most Appetizers

Bloody Mary’s

& Mimosa’s

New & Used Tires and Wheels

Down ValleyTires and Wheels

No appointment necessary!Open 8am-6pm

24 Hour Mobile Service

970-777-8473 (TIRE)Behind Shell Station/Beside carwash

Off Hwy 6/I-70 Bertroch Lane in Gypsum

Going ape on size &

freshness!131 Chambers Ave, Eagle

970.328.2425

Locally Owned & Operated Since 2007524-6060 11126 Hwy 6, Gypsum, M-F 7-6, Sat 8-5, Sun 9-4

Winter SpecialNAPA 15W-40 Diesel Oil

$999/gal.$4899/5 gal.

buckets

~Serving the Vail Valley since 1990~

Super SaverEagle Only

$2395 Greek Salad,

18” Pizza (House Combo or 3 toppings) and a Pitcher of Soda or Domestic Beer!!

coupon

Valid Sun. through Wed. Only Expires 04/10/13

www.pazzospizza.com

OnlyOnly !

Ready To GO?

Quilez Luxury travel & Voyages Your local Travel Agency

19

functioning, self-sustaining business. An early problem the two encountered was cooking space. McDonnell wants Brewski Bones to eventually become a commercial-quality outfit – as of now, the only other treats made from recycled brewer’s grain are sold at farmers markets and individual pet stores – and he needed someplace large enough to make 80 to 100 pounds of treats per batch.

But most restaurants and catering companies heard “dog treat” and imagined the putrid smell of a commercial fac-tory, and McDonnell had to call on friends to vouch for his product. After all, while he was perfecting his recipe, his partner would often eat the treats without thinking twice.

“I actually had to have a friend vouch for me when we finally found a kitchen, saying, ‘These are no different than cookies,’” McDonnell says. “We’re not trying to be Pedi-gree, sold on Walmart shelves. This is a high-end, premium product, made to be very fresh.”

Once the company found space in a catering kitchen in Minturn, McDonnell and Velvis started churning out batches three or four times per week to sell in local stores. As of now, the entire operation is done by hand, just as in a bakery for human goods. The two leave work at 5 p.m., mix all in-gredients by hand, and then individually scoop dough balls onto baking trays to place in the oven. When all is said and done at 2 a.m. or so, the treats emerge as dry, round balls with a shelf life of roughly five months.

“Just like the Wonder Bread guys, we take the product back if something goes wrong,” McDonnell says, noting the all-natural ingredients made it tricky to pin down a recipe that could also last several months. “We experimented and experimented until we found something that worked, and we really stand by that.”

And the experimentation hasn’t stopped yet. At the recent one-year anniversary party for Wine and Wort in Gypsum, one of several local shops where the treats are sold, Mc-Donnell developed a new pumpkin flavor for attendees to sample. They were an immediate hit, even with dogs already addicted to the original peanut butter version.

“We’ve found this is not just a novelty, the sort of thing people buy once and never again,” McDonnell says. “People have been returning to our treats over and over, and it sort of proves that this is a viable market.”

High hopesAlthough he has hopes of eventually expanding, McDon-

nell says the company’s relatively small size and DIY men-tality has opened new opportunities – the kind homebrewers already enjoy. Like Bonfire Brewing – which is known for crafting small-batch beers for special events – McDonnell can make treats using the spent grain from a single barrel of homebrew. He’s also busy experimenting with new flavors, from parsley for fresh breath to cheddar-bacon just because.

Looking ahead to the summer, McDonnell wants to bol-ster Brewski Bones’ presence at local farmers markets and pet stores, as well as at special events like the Dock Dogs competition at Vail Summer Mountain Games. This lofty goal means more midnight baking sessions, upping the cur-

rent production from 100 pounds every week to nearly 200 pounds, all while the two owners still work full-time jobs during the day.

On top of time constraints, another roadblock is price. As McDonnell points out, the treats are made with high-end in-gredients, bumping the cost to $12 for a pound – roughly equivalent to a Qdoba burrito.

“To be honest, you get what you pay for,” says French, who tried making similar treats once and won’t try again. “I have no problem giving that sort of treat to my dog, espe-cially if I don’t have to make it myself.”

Despite the cost, McDonnell has won over French and host of other local customers. What’s more, and the treats are now fully endorsed by the Vail Valley Animal Clinic – not that four-legged diners were exactly howling for legiti-macy.

“The best part about this industry is the customers don’t complain,” McDonnell says. “I mean, what dog doesn’t en-joy peanut butter?”

Brewski dog treats are crafted by two locals, who came up with the idea to use leftover grain from the beer-making process to make high-quality, gourmet pooch snacks. Kelsie Papiersky photo.

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

20 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

20

Zip line and tubing coming to Vail Mountain

Vail Resorts recently announced that construction of a new zip line and summer tubing, as well as facilities for oth-er summer activities, will be underway at Adventure Ridge as soon as the mountain closes for the winter season. The U.S. Forest Service approved the plans for the summer ac-tivities in August 2012. The resort will begin construction this spring in conjunction with the close of the mountain for winter operations, with plans to open the new activities to the public by mid-summer.

“Even with plenty of great spring skiing and snowboard-ing left to enjoy at Vail, we’re simultaneously looking ahead to summer and the new activities we’ll be able to offer guests at Adventure Ridge,” says Chris Jarnot, senior vice president and chief operating officer of Vail Mountain. “This is a sig-nificant first step in elevating the summer experience and making the National Forest more accessible to our guests.”

One of the first new activities at Adventure Ridge, located at Eagle’s Nest, will include a four-line, 1,200-foot-long zip line located west of the current tubing hill lift, the Adven-ture Skyway (Chair 28). Guests riding the zip line will ride both the Adventure Skyway and the Little Eagle Lift (Chair 15). In addition, guests will also be able to use the Adven-ture Skyway to access three lanes of summer tubing. The activity will be run on the existing tubing hill, which will be converted for summer by covering it with a material surface designed for the activity. The hill will allow guests to glide down the hill in summer, much like they do in winter.

For more of a challenge, guests can try their hand at one of two new aerial challenge courses and a large climbing wall. The aerial courses will each feature three levels of elements for guests to maneuver, including ladders, rope bridges, swinging logs, cargo nets and more, all with the safety of a cable-attached harness. A beginner aerial course will fea-ture four distinct, more stable elements for guests to climb and conquer while an intermediate to advanced aerial course will feature more than a dozen different elements that re-quire more balance and upper body strength to successfully complete. A large climbing wall designed to look like the world-famous Diamond of Long’s Peak, one of Colorado’s 54 “14ers,” will also challenge guests at new heights this summer.

After the close of the 2012-2013 winter ski and snow-board season, Vail Mountain’s Gondola One and Eagle Bahn Gondola will be open according to the following schedules:

Gondola One-Friday, June 7 through Sunday, June 9, 10 a.m. to 4 p.m.-Thursday, June 13 through Monday, Sept. 2, 10 a.m. to

4 p.m.Bikes will be allowed up the gondola until 4 p.m. Eagle Bahn Gondola-Thursday, June 13 through Monday, Sept. 2 from 10 a.m.

to 6 p.m. (Sunday through Wednesday), and from 10 a.m. to 9 p.m. (Thursday through Saturday).

Bikes will be allowed up the gondola until 6 p.m.

- Weekend-only operation on Sept. 6-8, 13-15, 20-22 and 27-29 is from 10 a.m. to 6 p.m., Friday through Sunday.

The resort will offer scenic rides and bike hauls on the Eagle Bahn Gondola, as well as regular summer activities at Adventure Ridge that include guided hiking, mountain bik-ing tours, horseback tours, “Top of the Mountain” tours, disc golf and slacklines. Expanded activities at Adventure Ridge are anticipated to be open for guests by mid-summer.

Olympic swimmer teaches swim clinics

Dogma Athletica and the Sonnenalp are set to host 2000 USA Olympic Gold Medalist Misty Hyman for two swim events on Friday, April 5 and Saturday, April 6.

Hyman, an experienced swim coach, will be in town for a Friday evening swim-technique lecture and Saturday morn-ing swim clinic.

Dogma Athletica trainer and XTERRA National Cham-pion Josiah Middaugh worked with Hyman last year to im-prove the swim leg of his XTERRA races.

“Last year I was at a loss as far as what to do with my swimming. I lacked the swimming background growing up, but I had been seriously training my swimming for over 10 years with little progress in the last five years,” Middaugh says. “Dogma helped line me up for coaching with Misty Hyman. She has a unique ability to break down the biome-chanics of swimming and apply it to all levels of swimmers. She understands both the science of coaching and more im-portantly the art of coaching. Her expertise as a coach is only surpassed by her athletic accomplishments – an Olympic gold medalist.”

Middaugh’s first two racers last season had him 2:29 min, and 3:22 min. behind the lead swimmer. After a session of coaching with Hyman, he was 1:33 min. and 1:01 min. off the lead.

“The results speak for themselves,” he says. “I highly rec-ommend you join me for this swim clinic if you are looking to improve in the water.”

The clinic schedule is as follows:Friday, April 5 at 7 p.m. -- Swim lecture at Balata in the

Sonnenalp Clubhouse (Free)Saturday, April 6 from 9 a.m. to 11 a.m. -- Swim Clinic at

the Sonnenalp Pool in Singletree ($85)Saturday, April 6 from noon to 2 p.m. -- Swim Clinic at the

Sonnenalp Pool in Singletree ($85)Sign up for one of the few spaces left on either of the two

clinic times by calling Dogma Athletica at 970-688-4433.

Lindsey Vonn awards ski race scholarships

Olympic champion and downhill skier Lindsey Vonn an-nounced earlier this week that she is awarding six youth ski racers scholarships to local race programs at Vail, Beaver Creek, Breckenridge, Keystone, Heavenly and Northstar. Vail Resorts donated a portion of its revenue from the new EpicMix Race program across the six resorts to support Vonn’s commitment to giving back to the skiing commu-nity for future generations. Two scholarships will be given to Ski and Snowboard Club Vail, for Vail and Beaver Creek racers; two scholarships will be given to Team Summit for Keystone and Breckenridge racers; and one scholarship each will be awarded to the Heavenly Ski and Snowboard Foun-dation and the Northstar Ski Racing Club.

“Lindsey is one of the most dominant athletes of her gen-eration, and we’re thrilled to work with her to help aspiring

ski racers from our communities have the chance to become a champion like her,” says Rob Katz, chairman and chief executive officer of Vail Resorts. “We know Lindsey’s unfal-tering work ethic, preparation and dedication to excellence both on and off the mountain are simply unstoppable, and we will be supporting her on her road to recovery this sum-mer and look forward to watching her comeback at the 2014 Olympic Winter Games in Sochi.”

Already one of the most decorated athletes of her time, Vonn is the first American to clinch four overall World Cup titles and 13 in individual disciplines. This year, after being sidelined with a knee injury, Vonn still had enough points to win the FIS Alpine World Cup Downhill title, which gave her a World Cup record 17th crystal globe, overtaking Aus-trian great Annemarie Moser-Proell.

Although she was born in Burnsville, Minn. in 1984, Vonn considers Vail her “hometown,” as she and her family com-muted to Vail for training for several years before finally moving there permanently in the late ‘90s to further her rac-ing career.

“Making ski racing fun, engaging and accessible for kids and families is an exciting opportunity and a deep passion of mine,” Vonn says. “I’m thrilled to be able to offer six schol-arships to local ski and snowboard clubs to help young rac-ers work towards achieving their dreams.”

Books in Bloom author event tickets for sale

Is it time to revitalize your book club with food and a live author event? Have you ever wondered about the writing process and how your favorite authors structure their days? Do you need a mud season pick-me-up but just can’t swing a spring break? The Eagle Valley Library District offers a solution with Books in Bloom, a spring gathering for book lovers.

Bestselling authors Robert Goolrick, Peter Heller and Laura Moriarty will come together on Saturday, May 18, from 2 p.m. to 5 p.m. at the Pines Lodge in Beaver Creek. Attendees will listen to the three authors discuss their works individually, with local radio personality Erik Williams act-ing as master of ceremonies. Tickets are on sale now for an early-bird price of $45.

Goolrick is best known for his first novel, “A Reli-able Wife,” which spent 32 weeks on the New York Times Best Seller List. His latest book, “Heading Out to Wonderful,” is a tale of love gone terribly wrong. Heller is an award-winning adventure writer. His nonfiction books include “Hell or High Water,” “The Whale Warriors” and “Kook,” a memoir about surfing. He lives in Colorado, and his debut fiction, “The Dog Stars,” was released in 2012 to critical acclaim. The story is a post-apocalyptic tale that takes place in Colorado.

Moriarty has written several novels, including “While I’m Falling,” “The Rest of Her Life” and “The Center of Every-thing.” Her most recent book is “The Chaperone,” a histori-cal fiction account set in 1920s New York about silent film star and dancer Louise Brooks.

Hors d’ouevres and refreshments will be provided by Grouse Mountain Grill and a cash bar will be available. The Bookworm of Edwards will be on hand to sell books, fol-lowed by a meet-the-author/autograph opportunity. Attend-ees will also have their names placed in a raffle drawing for a chance to win a basket of the authors’ books.

Go to www.booksinbloom.cvlsites.org for more informa-tion about this event and to purchase your ticket. Tickets are also available at the Avon Public Library. Call the library with questions at 970-949-6797.

SneakBriefs

SneakPEAK staff reports

KEEPCALM

PAINTON

and

Cocktails and Canvas

210 Edwards Blvd. Edwards • 970-926-2732www.alpineartscenter.org

$23 Men’s Haircut

Great Local Pricing Chair Open for Stylist

970. 926.2633Above & behind Fiesta’s

(across from the Gashouse)Edwards

Book your appointment today

Best Gourmet Breakfast

and Lunch Sandwiches in

the Vail Valley

Open Daily 7 am - 7 pm

970-300-1394

Top of Bridge St.

Vail Village.

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 21

Men’s

Haircuts

$17

Men’s

Haircuts

$17The

Barber’s

Den

The

Barber’s

Den

Edwards

Plaza Bldg.

970-926-8091

Edwards

Plaza Bldg.

970-926-8091

Colorful NewSpring Arrivals

Dresses Startingat $49

Local’s  choice  best  shopping

21

Buller has reached a point in her skills that he doesn’t have much to criti-cize.

However, Buller’s attention to detail and ability to create lifelike images makes perfect sense when her paintings are displayed next to her father’s sculptures, as they were last week at Cogswell Gallery.

Both extensively research and observe their subjects, and take photos of wildlife everywhere from the local park to African savannahs. LeBlanc even has bone collections, all in search of a moment he can recreate in a sculpture.

“There will be this 1/100th of a second that you see it,” he says. “I call it the ‘magoo’ – get that magoo out – then I try to bring that one split sec-ond out in a sculpture that hopefully will trigger something in the viewer’s memory or emotion.”

Today, Buller has her own studio near her father’s in New Castle. The two still share a special bond that is unique to the father and daughter, and Buller has even made guest appearances at a few of LeBlanc’s shows.

“I think we’re genetically predisposed to like the outdoors, but that art talent has been cultivated. Renee was always more engaged in the outdoors, more so than the other kids. In the workshop, she could take criticism, which kids can’t always take from their parents,” he says. “She will become a much more well-known artist than I am.”

Of the three other LeBlanc siblings, others showed some artistic leanings, especially a brother who does photography, but only Buller pursued art as a profession.

“I am thankful for the dad-and-me time that I’ve had that my other broth-ers and sisters haven’t had,” Buller says. “I’ve gotten to have all these ex-periences, and he’s taken me along on trips that were just me and him, and that’s very special to me.”

FAMILY OF ARTISTS –––––––––––––––––––––––––– [From page 13]

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

LeBlanc’s “Lion of Judah” goes on display at Vail’s Cogswell Gal-lery. Both the sculptor and his daughter Buller find their inspira-tions in the outdoors. Kent Pettit photo.

22 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

Editor’s Note: Minturn-based sports fan Patrick Whitehurst writes for www.fanrag.com. Read his mus-ings on the site or in Sneak-PEAK.

The story of Jackie Rob-inson is an American clas-sic. He overcame great odds and conquered a sport as well as a society that was infected with bigotry, hate and prejudice. Jackie Rob-

inson changed the world, and his imprint is still felt today. The courage that Robinson displayed while breaking Major League Baseball’s color barrier was monumental. His forti-tude and resolution is stuff of legend. The adversity that Mr. Robinson faced while playing for the Brooklyn Dodgers, es-pecially in those early years, is unparalleled in the sporting world even to this day. I can’t begin to imagine how difficult every day was for him in that era.

Next week millions of people all across the world will be exposed to the tribulations that Jackie Robinson faced when “42: The True Story of an American Legend” opens in the-aters. I have been familiar with Jackie Robinson for most of my life. One of the first books I read as a child was centered around his story. I can credit the person I became and am today because my parents instilled in me these lessons of courage, humility, acceptance and determination.

Now it’s Hollywood’s turn to tell the story of Jackie Rob-inson. I am not sure if I will attend this movie, but I sincerely hope that Hollywood doesn’t screw it up. My reluctance to view this movie shortly after its release is due to my famil-iarity with the story. I enjoy watching movies like the rest of us, but I want to be entertained by something new. I don’t necessarily want to see “42” for the same reason that going to “Titanic” wasn’t high on my list of priorities -- I already know what happens!

Fabrications and imparted storylines are only natural

when Hollywood takes historic events or people and makes them into full-length feature films. These sidebars are per-fectly woven into the fabric of the film and viewers begin to believe every event actually occurred the way they saw it on the big screen. Ask any young adult about the history of the Titanic, and you are sure to hear tales of love lost, the band playing as the ship goes down, and that whole “I’m the king of the world” scene.

I hope I’m wrong and “42” is a fabulous movie, but I don’t believe it will be. The numbers at the box office will be strong, but in five years will people mention “42” as one of their favorites? Will it even crack the top 10 or 20 sports movies ever made? I doubt it.

I was engaging in one of my favorite pastimes (watching sports on television) the other day when a trailer for “42” came on. I began to think about the top sports movies and asked some friends for their thoughts. It’s an interesting de-bate; one that is ever-evolving and perfect for a discussion in this column.

Right away a buddy of mine chimed in, “’Caddyshack’ is by far the best sports movie ever.”

Don’t get me wrong. “Caddyshack” is a great movie. In fact it is firmly entrenched in my mind as one of the top 10 movies ever made, but “Caddyshack” is not a true sports movie. When I think about sports movies, the sport itself is paramount to the overall theme and story. Who can for-get the story of the small Indiana high school that won the

state championship way back in the 1950s? The names were changed and some fabrications were implemented for Holly-wood purposes, but “Hoosiers” is a sports movie, and a great one at that. “The Natural” makes my list, as does “Tin Cup.”

Maybe what separates a good sports movie from a great movie where sports is involved or plays a role as the co-medic effect. “Major League” and “Bull Durham” are great movies with incredible characters that are filled with humor. Are these films about sports? Yes. Do you have to be a sports fan to enjoy them? Definitely not.

“Caddyshack” is about golf as much as “The Big Lebows-ki” (the greatest movie ever, by the way) is about bowling -- which it is not at all.

What makes those movies so timeless and great is the dia-logue and quotability of the script. There hasn’t been a single time that I’ve gone bowling since 1998 that I haven’t heard or said, “Mark it eight, dude,” or “Throwing rocks tonight. You guys are dead in the water.”

How many of you have said, “It’s your honor, your Hon-or” while on the golf course?

“Caddyshack” and “The Big Lebowski” are in a league by themselves (another very good sports movie is “A League of Their Own”) when it comes to great films. Chime in at FanRag.com about what iconic sports movies make your top 10. Which lines and characters will be forever forged into our culture?

Let the debate begin.

CONSIDER THISWhat if you become forgetful and wander out of your home?

What happens if your caregiver needs care or your spouse passes away?

Is nursing home care what you want for yourself and your future?

OUR OFFERINGCompanion Care

Light Housekeeping

Meal Preparation

ANDREA K. ULIANO, MSW970.471.9312andreakuliano@gmail.comwww.iheartolderpeople.com

Non-Medical Home Care:Keeping you at home and in the mountains!

Medication Reminders

Respite & 24/hr care

Errands and Transportation

Your local, affordable in home care for your aging loved ones

-We can do in 2 hours what will take you 2 weeks.-We help you when the “what ifs” turn into “now what”

Call for a complimentary 15 minute consultation

Jill Squyres PhD.Clinical Psychologist

Counseling, Coaching & Psychotherapy

403 Broadway St., Eagle970-306-6986drjsquyres@mac.comwww.drjillsquyrespsychologist.com

• Individuals, Couples and Families• Adults, Teens and “Tweens”

Dr. Jill Squyres is pleased to announce the opening of her new clinical

psychology private practice in Eagle.

Appointments- 970-926-HELP (4357)Offi ces in Edwards and Eagle

Stacey Horn, LCSW, CHTHagen Kuhl, MA, CH

Do you want to….Lose weight?

Tobacco Cessation?Anxiety? Sleep Problems?Increase Concentration?

Improve Memory?Improve performance?Find out how

Hypnosis can help!

Brackets, Baseball & Fun Analysis

Join the Fan Community at fanrag.com

Be Seen, Be Heard

Catherine Zeeb, PhD, CACIIISpiritual, Addiction, Family, Individual and Teen Counseling 9 Week Intensive Recovery Program,6 Week Teen Program

Foot Detox, Ear Candling

Call for appointments and information

Increase Independence- Paperwork & Application Assistaince

- Daily Money Manager

- Vocational Support

- Health, Life, Medicare

Life Resources, LLC

Gail Shannon, PMSA

970-390-0689

lifesourcesllc@gmail.com

22

SneakSpORTS: Sports and moviesIt seems fact is better then fiction, until you add comedy

Patrick Whitehurst

Need help?Call Your Mental Health Professional

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 23

If McNair wins, he plans on adding the rail to his son’s collection of features. “To me it is more about the bragging rights, but we did win the fun box from last year, so

a rail to go with it would be nice,” he says. “I’d like to keep winning so I can build a terrain park for my son. I enjoy filming and editing almost as much as I love snowboarding, so to combine the two for me is perfect. This contest has become one of my favorite things to do on snow, regardless of whether we win or not.”

A growing shopIn addition to judging “This Jibs For You,” Turner and Kraft are busy running a popular

sporting good shop in Avon. Since their official opening in June 2011, Transition Sports/The Stash has been dedicated to providing the valley with the best options in new-and-used sporting goods.

Specializing in both winter and summer outdoor gear, along with team sports equipment, the shop is divided into two parts: Transition Sports focuses on providing in-season new-

and-used consignment sporting goods, apparel, family and lifestyle items. The Stash Board Shop, which is conveniently “stashed away” inside Transition Sports, is a retail skate and snowboard shop that offers new skate and snowboard equipment.

“One comment we hear over and over from consignors is how simple and efficient our system is,” Turner explains. “Customer checks are automatically mailed out every two weeks, account information is available online and all consignment items are pictured with pricing on our website.”

Turner says that whether he is working in the shop or hosting local contests like “This Jib’s For You,” he enjoys staying involved with the community, through sports and activities that he is passionate about. Transition Sports is located at 240 Chapel Place in Avon. For more information visit www.transition-sports.com or call 970-845-7388.

23

photovoltaic and solar thermal systems. Vice-president Ja-son Weingast i calls going solar is a no-brainer.

“I don’t know why anyone wouldn’t do it,” he says. “It saves you money well within a reasonable payback period, and it’s a green thing to do. It proves your commitment to sustainability. There’s no reason not to go solar.”

Making solar technology your realityThe first step for companies like Active Energies is help-

ing people figure out the best solar solution for their particu-lar home or business.

“We come in and say, ‘Here’s what you can do based on your roof size, or electrical restraints,’” says Weingast. “Sometimes can we can get all of their power delivered through renewable systems, sometimes only part of it. Peo-ple can choose to install as much or as little solar as they’d like, based on available space and budget. With new equip-ment, we can even install a certain size system now and add more on in a year or two.”

Incorporating solar technology will cost money, which deters some people from doing it, but the long-term benefits outweigh the up-front costs.

“It is an investment,” says Dickinson. “The incentive for choosing, say, a granite countertop when you are building your home is different than the incentive for energy. People think about payback. What’s the payback on a granite coun-tertop? Why are you thinking about that differently? We live in an instant gratification society, but if you think about the solar panels you put on your home at the same time you’re thinking about your mortgage in 20 years, those panels are going to pay for themselves over and over in that lifetime.”

Maintenance on solar equipment is also minimal, and you can even lease them. Colorado is one of only 12 states that has a solar leasing option.

“People can put as little as zero money down, and then

they will pay a monthly lease fee, which is still less than the amount than they would be paying with gas or electric power,” says Weingast.

Incentives and rebatesSo how exactly does solar power save you money? Holy

Cross Energy and Xcel Energy, the two energy companies in the Vail area, both offer incentives and rebates.

Holy Cross offers a federal tax credit for 30 percent of the cost of the system you install. This credit is available for

solar electric and solar thermal systems (this is subject to change). For solar thermal only, Holy Cross offers a rebate of $1,500 per solar panel (up to four panels). They’ll either cut you a check or they can pay the solar installer directly. The catch is that it needs to be tied into electric water heat-ing to receive the rebate. For solar electric, Holy Cross will pay a rebate of $1.50 per watt, up to 9,000 watts per system.

Holy Cross Energy uses a solar year instead of a calendar year for their billing cycle. This way you build up your solar supply during the months when you get the most sun.

In addition, Holy Cross will bill you based on how much energy you use instead of how much your solar technology produced. If you produce more energy than you use, you get a bank and at the end of the year, and Holy Cross will pay you based on the going retail rate.

Holy Cross is also partnered with the Clean Energy Col-lective, a community solar program. Rather than installing solar panels on your own home, you can buy in at whatever dollar amount you can afford, and you own a portion of the energy produced by CEC’s array of solar panels. For exam-ple, if you own 10 percent of CEC’s solar system, you get 10 percent taken off your energy bill.

Xcel Energy offers a production-based incentive. For ev-ery kilowatt of energy your system produces, you get paid. Currently it is $0.11 per kilowatt for customer-owned sys-tems (but this is subject to change).

“The best way for any customer to see how much solar that can be installed and the costs, a site visit should be con-ducted,” says Weingast.

Weingast and other experts can help you do the smart thing to do for the planet and your wallet. If you’re inter-ested, start exploring your options now so you can begin to reap the benefits of solar technology.

Find out moreHere are some resources for getting your

home or business outfitted for renewable, mon-ey-making energy:

-Active Energies: www.activeenergies.com or 970-306-4233

-Jeff Dickinson’s sustainable design firm: www.energyandsustainabledesign.com or 970-963-0114

-CLEER: www.cleanenergyeconomy.net or 970-704-9200

-Clean Energy Collective: www.easycleanen-ergy.com or 800-646-0323

-Eagle Valley Alliance (a sustainablity-focused nonprofit organization based in Edwards): www.eaglevalleyalliance.org or 970-827-9999

-Energy Smart Colorado (an Edwards-based resource for information): www.energysmart-colorado.com or 970-328-8777

-Holy Cross: www.holycross.com/rebates or 970-949-5892

-Xcel Energy: www.xcelenergy.com or 1-800-895-4999

SOLAR ENERGY –––––––––––––––––––––––––––––––––––––– [From page 9]

SneakPEAK writer Nell Davis can be reached at info@sneakpeakvail.com

Next to the Bookworm

Serving Breakfast, Lunch and Dinner.

Happy Hour3-6 pm NightlyServing Breakfast all

day Sundays!

A longtime Vail favorite

with the purchase of a bottle of wine (per couple) 5:30-6:00 pm

(entire party must be seated by 6:00 pm)

Early Bird Special

2 for 1 Entrees

970.476.5828Dinner 5:30pm-close

Reservations AcceptedNext to Children’s Fountain, Vail Village

with a new look!

JIB CONTEST––––––––––––––––––––––––––––––––––––––––– [From page 8]

SneakPEAK writer Laura Lieff can be reached at info@sneakpeakvail.com

24 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

$99 Monthly Unlimited Yoga

www.dogmaathletica.com970-688-4433 Riverwalk , Edwards

Available to all residents who haven’tbeen to Dongma in the last 3 months

Open Daily. Breakfast, Lunch and Dinner

Come in!Or we’ll both starve

Rooms available!Sleep Sweet in a

Sleep Suite$29.95

800-530-1635 • GlenwoodCaverns.com

• I n c l u d e s •

Scenic Tram Ride, unlimited Alpine Coaster,

4D Motion Theater & Laser Tag!

add cave tour for $5!

Spring Hours: Mon - Fri, 10am - 5pmSat & Sun, 10am - 6pm*VALID THRU 5/10/13

24

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

Thursday, March 28Elephant Revival at the VilarNederland-based quintet bring a groove that contains ele-ments of gypsy, rock, Celtic, altcountry and folk. Show starts at 7:30 p.m. at the Beaver Creek Vilar Center. Tickets are $30 at www.vilarpac.org.

Thursday, April 4Live music at Vail Ale HouseThursday night brings free, live music with Damn Right and Digital Beat Down. Music starts at 10 p.m.

Thursday, April 4 to Saturday, April 6Segovian pig roast at The LeonoraLeonora, Vail’s newest bistro, wine and tapas bar in The Sebastian hotel, hosts a Segovian pig roast every Thursday, Friday and Saturday afternoon through April 13. Event will include live Latin jazz guitar, a sangria and mojito bar, plus a selection of tapas, crudo and ceviche, as well as craft beer and wine on the terrace outside of Leonora.

Thursday, March 28 to Saturday, April 6Taste of Vail Taste of Vail is the nation’s premier spring food and wine festival held at iconic locations throughout Vail, showcas-ing the finest chefs in Vail and the nation’s top vintners. Highlights include the Lamb Cook-Off on Thursday in Vail Village, the Mountaintop Picnic at Eagle’s Nest on Friday and the Grand Tasting at the Vail Marriott on Saturday evening. For a full schedule of events and for tickets, see www.tasteofvail.com.

Thursday, April 4First Thursday Country Dancing at 4 Eagle RanchIf you’re serious about your country dancing, don’t miss 4 Eagle Ranch’s First Thursday events. Held on the first Thursday of every month, guests from all over enjoy an evening filled with dancing, food and fun. Line dance instruction is from 6 p.m. to 7 p.m., and then the dancing continues until 11 p.m. There is a $15 cover charge to get in, a cash bar and an a la carte buffet to choose from.

Thursday, April 4Vail Breakaways Beer Bust fundraiserCome support your local women’s hockey team, winner of the 2012 Stella Cup and are Colorado A2 State Champions,from 6 p.m. to 8 p.m. at Garfinkel’s in Lionshead. A $10 ticket gives you unlimited beer and entry into the grand prize giveaway.

Friday, April 5Family Friday Afternoon Club at Beaver CreekFrom 4:30 p.m. to 5:30 p.m., enjoy music, snacks, games,

and activities on McCoy’s deck, with special appearances by Riperoo, Snow Cats, and the Beaver Creek Ski Patrol. Event is free.

Friday, April 5The Music of ABBA at the VilarWorld-class ABBA tribute band, Arrival From Sweden, is back to the Beaver Creek Vilar Center by popular demand. Show starts at 7:30 p.m. Tickets are $58 and can be pur-chased at www.vilarpac.org.

Friday, April 5Live music at Grand Avenue GrillGrand Avenue Grill in Eagle has live music every Friday from 6 p.m. to 9 p.m., with happy hour from 3 p.m. to 6 p.m. that includes $2 drafts, $3 wells, $4 wines and $5.95 for most appetizers.

Friday, April 5Live music at Vail Ale House Great American Taxi plays with Muskateer Gripweedat 10 p.m. at the West Vail tavern.

Friday, April 5 and Saturday, April 6Misty Hyman swim clinics in EdwardsOlympic gold medalist and swim coach Misty Hyman teaches a free swim lecture on Friday at 7 p.m. at Balata in the Sonnenalp Clubhouse. On Saturday, she teaches two swim clinics at 11 a.m. and 2 p.m. for $85 per class. Sign up for one of the few spaces left on either of the two clinic time by calling Dogma Athletica at 970-688-4433.

Saturday, April 6Disc golf season kickoffThe 2013 Eagle County disc golf season has arrived. The Flying Eagle Disc Society invites everyone to join them for their 2013 kickoff event. They will host the first tag match of the year at the Eagle County Fairgrounds disc golf course at 10 a.m. The $20 registration fee covers entry in to the round as well as a full 2013 membership in the Flying Eagle Disc Society. This includes a custom numbered bag

tag, a club logo stamped mini disc, a club logo towel and discounts at local businesses. Registration begins at 8:30 a.m., with a players meeting at 9:45 a.m. All ages and abili-ties are welcome. After the event, weekly leagues will start the week after on Mondays (tag match) and Wednesdays (random draw doubles) at the Eagle County Fairgrounds course. Register by 5:30 p.m., tee off at 5:45 p.m. for both, no FEDS membership required. Find more information at www.coloradodisc.com/groups under the Flying Eagle Disc Society.

Saturday, April 6Family Fun Fest at Beaver CreekWatch the village come alive with music, magic, food and fun. Get your caricature drawn or face painted, partake in some fun games and activities, or just sit back and listen to the music. The Fun Fest is a village-style carnival complete with games, prizes, a bouncy house, caricature art, music and more. Event is free and goes from 4 p.m. to 5:30 p.m.

Saturday, April 6Family Fun Fest at Beaver CreekAdults and children grades K-6 can come explore the forest around Buck Creek with the Walking Mountains Science Center as they learn to observe, identify, and understand the unique aspects of the plants and animals in the ecological community. Come prepared for indoor and outdoor activi-ties. Please bring water and a small snack for your child. Event goes from 10 a.m. to noon. Cost: $10/child and adult pair; $5/each additional child

Saturday, April 6 and Sunday, April 7Western Slope Home ShowEnergy Smart presents the sixth annual Home Show at the Eagle River Center in Eagle. Anyone interested in build-ing, remodeling, improving energy efficiency, and simple upkeep of their current home should attend. Look for the electronic sign just south of Eagle I-70 exit 147 for direc-tions to the Home Show. A $2 suggested donation at the door will benefit Habitat for Humanity Vail Valley. Food is available for purchase.

Calendar of events

Friday, april 5 Strange americans in edwards

Strange Americans play beginning a 10 p.m. at Edward’s Main Street Grill. The Americana group’s sound is marked by classic guitars, an en-ergetic rhythm section, three–part vocal harmo-ny and tasteful folk col-orings. They have shared the stage with acts such as Yukon Blonde, Trampled By Turtles, Cory Branan, The Fling, Air Dubai, Toad the Wet Sprocket, Gin Blossoms and others. Photo spe-cial to SneakPEAK.

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 25

25

970-476-1588 • West of Solaris • Vail VillageDine in & Take Out!

Japanese SteakhouseHibachi & Sushi Bar

Happy Hour 4-6 p.m.

   

   

   

   

   

 

Special! Spring Break

Saturday, April 6Ski, Ride and Slide Series at Beaver CreekSkiers and snowboarders compete for freestyle domi-nance while sliding over rails and boxes set up in different configurations each event. Format will be 20 to 30 minute jam sessions for each class and a 20-minute final for the top comeptitors. The Rail Jam will consist of two lines, and expert and beginner courses will have two to three features in each line. Women will be allowed to use either line dur-ing their session. There are classes for expert/open, women and novice/families.

Sunday, April 7Benefit for Betsey in LionsheadCome back to the beach at Billy’s Island Grill (in the Land-mark Building in Lionshead) beginning at 3 p.m. for a ben-efit for Betsey Clarke. She was diagnosed a year ago with ovarian and skin cancer, and her hospital and medical bills have been increasing rapidly. Money raised from the event will help defray medical costs. A $20 donation includes food, drink specials, silent auction, raffle and entertainment with Rod Powell and Friends. For more information, contact Cindy at 970-376-8858.

Sunday, April 7Shen Yun at the VilarShen Yun brings to life 5,000 years of Chinese civilization through classical Chinese dance and music. The show moves quickly through regions, dynasties, and legends. Ethnic and folk dances fill the stage with color and energy. Tremendous athleticism, thunderous battle drums, and masterful vocalists are all set to animated backdrops. The production includes nearly 100 artists, 400 costumes, and the only orchestra in the world featuring both classical Western and Chinese in-struments as permanent members.Shen Yun is the first company to present classical Chinese dance to the world on a large scale, and it has taken the globe by storm, performing in over 100 cities. Showings are at 2:30 p.m. and 7:30 p.m. Tickets are $120/$150 (based on seating) and are available online at www.vilarpac.org.

Monday, April 8 to Sunday, April 14

Heritage Ski Week in VailThis weeklong gathering will be full of skiing and snow-boarding, parties and entertainment, reunions with old and new friends, film viewings and more. A number of special events will take place throughout the week, including the ISHA Awards Banquet for ski writers and filmmakers and the Third Annual Ishpeming International Film Festival of classic ski films. The week’s highlight will be the Hall of Fame’s Annual Induction Ceremony on April 13, when six ski and snowboard legends will be inducted into the Hall of Fame. This year’s inductees are Wayne Wong, Jeremy Bloom, Kirsten Clark, Craig Kelly, Horst Abraham and Hans Geier. Cost for the events vary, and film showings are free. Full access to the events costs $595. To register online, go to www.skihall.org/vail.

Tuesday, April 9Family snowshoe tours at Beaver CreekTake a stroll in the starlit snowfields with one of Beaver Creek’s guides. Complimentary Atlas snowshoes provided, while hot cocoa and cookies await your return. Tours depart from the Beaver Creek Nordic Sports Center located in the Strawberry Park building next to the Strawberry Park Ex-press Lift (Chair 12). For families and explorers ages 6 and up. See www.beavercreek.com for more info.

Wednesday, April 10Book discussion at the Vail LibraryThis week’s discussion is on “Rules of Civility” by Amor Towles This sophisticated and first novel presents the story set in 1937 of a young woman whose life is on the brink of tansformation after meeting a young banker at a jazz club. Discussion is from 5 p.m. to 6:30 p.m. at the Vail Public Library.

Wednesday, April 10HEARTBEAT support group in AvonHEARTBEAT is peer support offering empathy, encourage-ment and direction following the suicide of a loved one.HEARTBEAT will be starting April 10 and will meet on the second Wednesday of each month from 6:30 p.m. to 8 p.m. at the Beaver Creek Chapel in Avon. For information, con-tact Jill Baron at (970) 309-7699

26 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

26

sneakSHOTS | Who’s Up To What

Come on by and see Carlo at Ticino for affordable, down-to-earth, home-style Italian cuisine, pizza, home-made pasta and gnocchi. Ticino is located at 100 W. Beaver Creek Blvd in Avon. Call 970-748-6792 for reser-vations.

Two-year Tuesdays with Karlie! Existing clients receive 20 percent off all services booked on a Tuesday in April. Call for an appointment now at 970-748-6788.

Mark and Anna Maria are backstage at the VVMC Fashion Show staying loose before practice for the big event.

Last week SneakPEAK misprinted the phone number of Elements Day Spa in Eagle. So once again, say hello to Laura, Alisa and Karen, all co-owners of Ele-ments Day Spa in Eagle. Contact them at 970-328-7721.

James Drescher rocks the triangle in Mu-sic Together class. There are only a few spots left for spring semester. Classes start April 1 for children ages newborn to 5 years. Families experience songs, rhythm chants, instrument play and movement activities in a relaxed and playful environment. For more info, visit www.musictogethervailvalley.com or call 970-343-0439

Need insurance? Call Mike Neff, seen here with Debbie and Ana, for auto, life, or business insurance at 970-949-5633.

“We Help Injured People”

- Riverwalk at Edwards --Emerald Building Suite G-1 -

Edwards/Denver O�ces970.926.1700

Habla

Esp

añol

VailJustice.com

Late night food menu available

240 Chapel Place.AVON

970-748-1010

Best Happy Hour in AvonMon. - Fri. 2:30 - 6:30 p.m.

2-for-1 Drinkson select drafts,

house wine & wells$5 wings

$5 8 inchPizza

Get Creative!Art Supplies

Paints, brushes, pastels, over 30+ sizes of canvases, great selection of

greeting cards, creative gifts for kids, scrap booking, gifts, and more!

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

845-7650EagleVail between Vail & Beaver Creek

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 27

970.446.7912info@sneakpeakvail.com

©2011 sneakPeak. All rights reserved.

Publisher...Erinn Hoban

Editor...Melanie Wong

Ad Director...Kim Hulick

The Glue...Shana Larsen

Reporter...Phil Lindeman

Ad Sales...Brand Bonsall

$4999Synthetic Oil Change

Up to 5 qts. Most Vehicles. Not combined with other offers. See Store for details. Expires 4/30/13 Restrictions apply.

Must present coupon before service.

328-­9000

27

AVON

BEAVER CREEK

Dining GuideA Quick Peak at Where to Eat.

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

Nozawa Sushi | 240 Chapel Place | 970.949.0330

Northside Coffee and Kitchen | 20 Notingham Rd. | 970.949.1423

Pazzo’s Pizzeria | 82 East Beaver Creek Blvd. | 970.949.9900

Swiss Hot Dog Company | 101 Fawcett Rd. | 970.467.2013

Subway Avon | 47 E. Beaver Creek Blvd. | 970.949.1312

Taqueria No Se Hagan Bolas | 91 Beaver Creek Place | 970.845.7959

Vin 48 | 48 East Beaver Creek Blvd. | 970.748.9463

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

Blue Moose Pizza | 76 Avondale Ln. | 970.845.8666

Black Diamond Bistro | 120 Offerson Road | 970.949.1251

Coyote Cafe | 210 The Plaza | 970.845.9030

Dusty Boot Saloon | 210 Offerson Rd. | 970.748.1146

Golden Eagle Inn | 118 Beaver Creek Plaza | 970.949.1940

Grouse Mountain Grill | 141 Scott Hill Rd. | 970.949.0600

Mirabelle Restaurant | 55 Village Rd. | 970.949.7728

The Metropolitan | 210 Offerson Road | 970.748.3123

Osprey Lounge | 10 Elk Track Ln. | 970.754.7400

Typ

e of

foo

d

Mea

ls s

erve

d

Pric

ing

Kid

’s m

enu

Res

erva

tion

sO

utd

oor

seat

ing

Cat

erin

gT

ake-

out

Live

mu

sic/

Ent.

Mexican & Tex/Mex

Organic Deli

Contemporary Latin

Contemporary American

Casual American

Mexican

Chinese Cuisine

European Cafe & Bakery

Pizza

Mexican

Italian Sandwiches

Pizza

Coffee House

Southwest Grill

Sushi & Asian, Thai

Coffee House

Italian/Pizza/Grinders

Hot Dogs & Soup

Sandwiches

Mexican

Rustic American

Organic/Local American Cuisine

Contemporary American

Steakhouse

Pizza & Sandwiches

American Comfort

Tex-Mex

Steakhouse & Saloon

Contemporary American

Seasonaly Focused Fine Dining

French Cuisine

Coffee/Breakfast/Wine/Tapas

Tapas Bar and Lounge

L D

B L D

L D

B L D

B L D

B L D

L D

B L D

L D

B L D

L D

L D

B L

L D

L D

B L

L D

L

B L D

L D

D

B L D

D

L D

L D

L D

B L D

L D

L D

D

D

B L D

D

$

$

$$$

$$

$

$

$

$

$

$

$

$

$

$

$$

$

$

$

$

$

$$

$$$

$$$

$$$

$

$$

$

$$

$$$

$$$

$$$

$$

$$

•••••

•

•

••

•

•

••

••

•

•

••

•

•

••••

••

•

•••••

••

•••

•

•

•••

••

•

••

•

•••

•

•

•

•••

••

•

••

•••

••••••••

••

•

•

•

•

•

••

••

•

•

•

•

••

Rimini Cafe | 45 W. Thomas Place | 970.949.6157 Gelato, Chocolate & Wine L D $ • • •Rocks Modern Grill | 27 Avondale Le. | 970.845.9800 Classic American Grill B D

$$

• • •Saddleridge | 44 Meadow Ln. | 970.754.5450 Contemporary Colorado Cuisine D

$$$

• •Spago | The Ritz Carlton, Bachelor Gulch | 970.343.1555 Seasonal American D $$$ • • •Splendido at the Chateau | 17 Chateau Ln. | 970.845.8808 Rustic American & Seafood D $$$ • • • • • •

Italian Pasta Grill L D $$$ • • • •Toscanini | 60 Avondale Ln. | 970.754.5590

Red Mountain Grill | 240 Chapel Pl. | (970) 748-1010 Contemporary American Taphouse B L D $ • •

Castle Peak Grill | 101 Fawcett Road | 970.748.4848 Contemporary American L D $ • • • • • •

Ticino | 100 West Beaver Creek Blvd. | 970.748-6792 Italian Food & Pizza L D $ • • • •

Hooked | 122 Beaver Creek Plaza | 970.949.4321 Seafood and Sushi L D $$ • •

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

28 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

Where are you going for lunch today?

MOnday - Friday:

Monday:

WEdnesday:

Saturday:

$9 lunch sandwich and Soft Drink

50% off Bottles of wine

$10 Fish tacos

$15 all you care to eatFried chicken dinner (5:00)

970-748-4848 Exit 168 970-926-1393 | corner at edwards | eatdrinkinc.com

six for $60match any 6 bottles for $60

over 25 tempting wines to choose from every week

Free6 wine tote bag for

fi rst time wine buyers!

Open Mon-Sat12 - 7 p.m.

926-3433 | corner at edwards | eatdrinkdish.com

A deliciously refreshing fruit, ginger, vodka beverage

This week’s happiest cocktail:

dish happiest hour

Bites & Bevy specials5-6:30 p.m.

Dinner 5-9 p.m. Tues-Sat

$5 PA’s Punch!

Only $5 if you ask for it by name!

28

EDWARDS

EAGLE-VAIL

EAGLE/GYPSUM

Coffee & Crepes B L $ • • •Bookworm | 295 Main St. | 970.926.7323

Balata | 1265 Berry Creek Rd | 970.477.5353 American Cuisine L D $$ • • • • •Bonjour Bakery | 97 Main St. | 970.926.5539 Homemade Bakery & Soup B L $ • •

Dining GuideA Quick Peak at Where to Eat.

Dish | 56 Edwards Village Blvd. | 970.926.3433

Cafe Milano | 429 Edwards Access Rd. #A208 | 970.926.4455

Cafe 163 | 105 Edwards Village Blvd. | 970.926.1163

Belmont Deli | 105 Edwards Village Blvd. | 970.926.1796

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

Ristorante Ti Amo | 40982 US Highway #6 | 970.845.8153

Route 6 Cafe | 41290 US Highway #6 | 970.949.6393

Typ

e of

foo

d

Mea

ls s

erve

d

Pric

ing

Kid

’s m

enu

Res

erva

tion

sO

utd

oor

seat

ing

Globally infl uenced casual dining

Contemporary Italian

American

Sandwiches

Contemporary American

Tasting/Wine Bar, Paninis

Mexican

Italian, Pasta

Eclectic American

D

B L D

B L D

L D

L D

L D

B L D

L D

B L

$$

$$

$

$

$

$

$

$$

$

•

•

•

••

•

•••

••

•

Dusty Boot | 1099 Capitol St., Eagle | 970.328.7002 Steakhouse/American Cuisine L D $$ • • •Eagle Diner | 112 Chambers Ave., Eagle | 970.328.1919

Ekahi Grill and Catering | 500 Red Table Dr. Unit 1E, Gypsum | 970.524.4745

Traditional American Diner

Hawaiian Style Food

B L D

L D

$

$

••

••

Grand Avenue Grill | 678 Grand Ave., Eagle | 970.328.4043

Gourmet China | 0212 Chambers Ave., Eagle | 970.328.0866

Fiesta Jalisco | 0701 Chambers Ave., Eagle | 970.328.9300

El Pariente Mexican Restaurant | 0050 Chambers Ave. #E, Eagle | 720.289.8782

Casual American

Chinese

Mexican

Authentic Mexican

L D

L D

L D

L D

$

$$

$

$

•

••

•

••

Luigi’s Pasta House | 1143 Capitol St., Eagle | 970.328.5400

Manto’s Pizza | 106 Oak Ridge Ct., Gypsum | 970.524.6266

Pasta & Pizza

Pizza

L D

L D

$$

$

••

•

Moe’s Original BBQ | 630 Grand Ave., Eagle | 970.337.2277 Barbecue B L D $ •

Paradigms | Corner of 4th and Capital St., Eagle | 970.328.7990

Old Kentucky Tavern | 225 Broadway, Eagle | 970.328.5259

Pastatively Roberto’s Italian Cuisine | 94 Market St., Eagle | 970.328.7324

Creative American

Southern Eclectic

Classic Italian

L D

B L D

L D

$$

$

$$

•••

•

•

Pazzo’s Pizzeria | 50 Chambers Ave., Eagle | 970.337.9900 Italian/Pizza/Grinders L D $ • • •Red Canyon Cafe | 128 Broadway Ave., Eagle | 970.328.2232 Breakfast & Lunch Sandwiches B L D $ •

Yeti’s Grind | 330 Broadway Ave., Eagle | 970.328.9384 Coffee & Sandwiches B L $ •

Cat

erin

gT

ake-

out

Live

mu

sic/

Ent.

•

•

•••

••

•••

•••

••

•

••

• • •

•••

••

••••

•

•

Gypsum Grill Steakhouse | 686 Trail Gulch Rd., Gypsum | 970.524.7365 Steakhouse L D $ • • • •H.P.’s Provisions | 1160 Capitol St., Eagle | 970.328.5280 B L D $ • • • •Heidis Brooklyn Deli | 150 Cooley Mesa Rd., Gypsum | 970.777.3663 Soups & Sandwiches B L D $ • • •

••

••

•

• ••

••

•• • •

••

The Bowlmor Café | 50 Chambers Ave., Eagle | 970.328.BOWL

Bonfi re Brewing | 0127 W. 2nd St., Eagle | 970.422.6258

American Cuisine/ Bowling

Rustic Home Brew Pub / Music / Patio

L D $$

$

• • •Brush Creek Saloon | 241 Broadway, Eagle | 970.328.5279 TexMex B L $ •

• • •• •

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

4 Eagle Ranch | 4091 Highway #131, Wolcott | 970.926.3372 Ranch Western Atmosphere L $ • • • • • •

Baboune’s | 0131 Chambers Ave., Eagle | 970.328.2425 Omelets, burritos and more B L $ • •Adam’s Mountain Country Club | 1094 Frost Creek Drive, Eagle | 970.328.2326 Eclectic American & Sunday Brunch L D $$ • • •

Strecker’s Market and Cafe | 925 Greenway Unit 103, Gypsum | 970.524.2728 German and European market cafe L D $ •

• •

Yummy Cafe | 313 Chambers Ave., Eagle | 970.328.6060 American Cuisine B L $ • • •

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 29

$6 Two Tacos and a Beer

$

6” Sub withDrink and Chips

$549Mon-­Fri

10 am -­ 2 pm*Basic Sub Menu Only

EdwardsAcross fromShell Station

LUNCH SPECIAL

+ tax

Edwards Location Only

29

MINTURN

VAIL

EDWARDS

Dining GuideA Quick Peak at Where to Eat.

Alpenrose | 100 E. Meadow Dr. | 970.476.8899

Kirby Cosmos | 474 Main St. | 970.827.9027

Magusto’s | 101 Main St. | 970.827.5450

Atwater on Gore Creek | Vail Cascade Resort | 970.476.7014

Minturn Country Club | 131 Main St. | 970.827.4114

Nicky’s Quickie | 151 Main St | 970-827-5616

Bart & Yeti’s | Lionshead, North of Arrabelle | 970.476.2754

Sticky Fingers | 132 Main St. | 970.827.5353

Billy’s Island Grill | Lionshead | 970.476.8811

Turntable | 160 Railroad Ave. | 970.827.4164

Bearfi sh | West Vail Mall | 970.476.7596

Minturn Saloon | 146 N. Main St. | 970.827.5954

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

Flame | Four Seasons, Vail | 970.477.8600

Elway’s Steakhouse | 174 East Gore Creek Dr. | 970.754.7818

Frost | The Sebastian Vail, 16 Vail Rd. | 970.477.8050

Game Creek Restaurant | Vail Mountain | 970.754.4275

Garfi nkel’s | Next to Lionshead Gondola | 970.476.3789

Typ

e of

foo

d

Mea

ls s

erve

d

Pric

ing

Kid

’s m

enu

Res

erva

tion

sO

utd

oor

seat

ing

Cat

erin

gT

ake-

out

Live

mu

sic/

Ent.

Continental

Southern BBQ

Traditional American

Regional American

Steakhouse

Meditrainian/Greek Cuisine

Casual American

Coffee and Sandwiches

Steaks/Seafood

American and Mexican Cuisine

American

Mexican/American/Western

American

New American

Casual American

American/Western

Authentic Italian

Pizza and Italian

American Bistro

Mountain Fare/Steakhouse, Aprés,

Steakhouse, Aprés and Dinner

Contemporary American

New American

American Pub

L D

L D

L D

B L D

D

B L D

L D

B L

D

B L D

L D

D

B L D

D

L D

L D

D

L D

L D

B L D

D

L D

D

L D

$$

$

$

$$

$$

$

$

$

$$

$

$

$$

$

$$$

$$

$$

$$

$

$$

$$$

$$$

$

$$$

$

•

•

•

•

•

••

•

••

•

••

•

•

•

•

•

•

•

•

•

••

•

•

•

••

•

•

•

•

•••

••

•

•

•

•

•

•

•

•

••••

•

•

•

•

•

•

•

••••

•

•

•

•

••

•

••

••

•

Smiling Moose Deli | 1170 Edwards Village Blvd. | 970.926.2400

Vista At Arrowhead | 676 Sawatch Dr. | 970.926.2111

Subway Edwards | 439 Edwards Access Rd. | 970.926.7010

Woody’s Bar & Grill | 27 Main St. | 970.926.2756

Zino Ristorante | 27 Main St. | 970.926.0777

Deli

Tuscan Grill

Sandwiches

Bar & Grill

Contemporary Italian

B L D

D

B L D

L D

D

$

$$

$

$

$$

•

••

••

•

•

•

••

•

•

••

•

•

••

•••

Mirador | 2205 Cordillera Way, Cordillera Lodge & Spa | 970.926.2200 Regional/Seasonal Fare B L D $$ • • • • • •

Sato | 56 Edwards Village Blvd. | 970.926.7684 Sushi & Japanese Cuisine L D $$ • • •

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

Marko’s Pizzeria | 57 Edwards Access Rd. | 970.926.7003 Pizza & Pasta L D $ • • • •Main St. Grill | 97 Main St. | 970.926.2729 American Grill L D $$ • • • • • •

Local Joe’s Pizza | 280 Main St. | 970.926.4444

Log Cabin Sports Bar and Grill | 34500 Highway 6, #B1 | 970.926.9726

Pizza

American/Mexican

D

B L D

$

$ • ••• •

Old Forge Co. | 56 Edwards Village Blvd. | 970.926.2220 Pizza, Paninis & Salads L D $ • • •

Larkburger | 105 Edwards Village Blvd. | 970.926.9336

Last Course Dessert Bar & Pastries | 275 Main Street C-106 | 970.926-1979

Organic Gourmet Fast Food/Burgers

Tapas/Wine Bar/Desserts

L D

B L D

$

$

• ••

••

••

Juniper Restaurant | 97 Main St. | 970.926.7001 Contemporary American D $$$ • • •

L D $Chinese, Asian •Gobi Mongolian BBQ | 69 Edwards Access Rd. | 970.926.6628

Gashouse | 34185 US Highway #6 | 970.926.2896

Gore Range Brewery | 105 Edwards Village Blvd. | 970.926.2739

Henry’s Chinese Cafe | 175 Main St. | 970.926.3050

Grouse on the Green | 100 Kensington Dr., Cordillera Divide | 970.926.5788

Colorado Wild Game Grill

Rustic Pub

Chinese, Asian

Pub/American

L D

L D

L D

D

$$

$$

$

$$

•

••

•

•

•

••

•

••

•

•

••

••

Big Bear Bistro | 297 Hanson Ranch Road | 970.300.1394 B L D $ •• •American

•

Blue Moose Pizza | 675 West Lionshead Place | 970.476.8666 Pizza L D $$ • •

Ale House | 2161 N. Frontage Road | 970.476.4314 American Brewery L D $$ • •

30 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

MOUNTAINHEALTHINSURANCE.COM

SHOP | COMPARE | APPLY ONLINE

970.845.8910BRILL INSURANCE AGENCY | AVON, CO

SKI WITH PASSION

AND INSURANCE

Make your own jewelry!

240 Chapel Place, Avon970-949-1404

30

VAIL

Dining GuideA Quick Peak at Where to Eat.

Nozawa | Holiday Inn, West Vail | 970.476.9355

Ocotillo | Vail Mountain Marriott Resort & Spa, Lionshead | 970.477.5675

Typ

e of

foo

d

Mea

ls s

erve

d

Pric

ing

Kid

’s m

enu

Res

erva

tion

sO

utd

oor

seat

ing

Cat

erin

gT

ake-

out

Live

mu

sic/

Ent.

Sushi/Asian

Southwestern Steak House

L D

B L D

$$

$$ •••

••

Ore House | 232 Bridge St. | 970.476.5100 Steaks/Seafood D $$ • • • •Osaki’s | 100 E. Meadow Dr. | 970.476.0977 Sushi/Japanese D $$ • •Pazzo’s Pizzeria | 122 E. Meadow Dr. | 970.476.9026 Italian/Pizza/Grinders B L D $ • •Pepi’s | By the Covered Bridge | 970.476.4671 Continental/Wild Game L D $$ • • • •

Red Lion | Top of Bridge St. | 970.476.7676

Qdoba | 2161 N. Frontage Rd. | 970.476.7539

American

Mexican

L D

L D

$

$••

• •• •

••

•Russell’s | By the Covered Bridge | 970.476.6700 Steaks/Seafood D $$ • • •

Sweet Basil | 193 E. Gore Creek Dr. | 970.476.0125

Subway West Vail | 2161 N. Frontage Rd. | 970.476.3827

Sushi Oka Hibachi | 100 East Meadow Drive. Suite #4 | 970.476.1588

Creative American

Sandwiches

Sushi, Asian

L D

B L D

L D

$$$

$

$

•

••

• •

••

••

•

••

Tap Room | Top of Bridge St. | 970.479.0500 Contemporary American L D $ •

Terra Bistro| 352 Meadow Dr., Vail Mountain Lodge& Spa | 970.476.6836 B L D $$ • • •Contemporary American

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

D

L D

L D

$

$$

$$

• • ••

•••• •

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

B L D

D

B L

$

$$

$

•• • •

••

Vail Chophouse | 675 West Lionshead Place | 970.477.0555

Eclectic Pub

American Cuisine

Italian & Pizza

Casual American

Sushi and Pacifi c Spices

Coffee & Sandwiches

Steakhouse L D $$$ • • • • •

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

Montauk Seafood Grill | Lionshead Village | 970.476.3601 Creative Seafood/Meat L D $$ • •Moe’s Original BBQ | Upstairs from the General Store, Lionshead | 970.479.7888 Barbecue L D $ • • •Mezzaluna | Lion Square Lodge, next to Eagle Bahn Gondola | 970.477.4410 Modern Italian L D $$ • • •Matsuhisa | Located in the Solaris | 970.476.6682 Japanese/Peruvian D $$ • •May Palace | Next to City Market, West Vail | 970.476.1657 Chinese L D $ • •Market Café | The Sebastian Vail, 16 Vail Rd. | 970.477.8000 International Café B L D $ • •The Marketplace | One Willow Bridge Rd. | 970.477.4370 Family/American/European B L D $ • • • •

Lord Gore & the Fitz Lounge | Manor Vail at the base of Golden Peak | 970.476.4959 Contemporary American D $$ • •Los Amigos | Top of Bridge St. | 970.476.5847 Mexican L D $ • • • •Ludwig’s | Sonnenalp Resort | 970.479.5429 Contemporary American B D $ • •

Old Forge Co. | 2161 N Frontage Rd | 970.476.5555 Pizza, Paninis & Salads L D $ • • •Old Forge Co. | 521 East Lionshead Cir. | 970.476.5232 Pizza, Paninis & Salads L D $ • • •

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

French and American

French

Classic Diner, Traditional Favorites

D

D

B L

$$$

$$$

$

••

•

Larkspur Restaurant | Golden Peak | 970.754.8050 Creative American D $$$ • •

Joe’s Famous Deli | 288 Bridge St. | 970.479.7580

Kelly Liken | Gateway Building, 12 Vail Rd. | 970.479.0175

Sandwiches

Seasonal American

B L D

D

$

$$$ • • ••• •

La Bottega | 100 E. Meadow Dr. | 970.476.0280 Northern Italian L D $ • • • •Lancelot | Next to Children’s Fountain | 970.476.5828 Prime Rib/Steaks/Seafood D $$ •

The Tavern On The Square| 675 Lionshead Place | 970.754.7400 B L D $$ • • • • •Mountian American Grill

Gohan Ya | West Vail Mall | 970.476.7570 Asian Cuisine L D $ • •

Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013 | sneakpeak 31

Monday NightWe Have the Best RACK....

Served with mac & cheese

and sweet potato fries

Open daily for lunch and dinner • 295 Main St. Edwards • 970.926.4080

What Were You Expecting?

Tuesday NightAnd the Hottest BUNS...

$6.951/2 lb

handmade burger with

your choice of cheese & sides

Wednesday NightFor all you can FISH IN THE SEA

$9.95 Fish & Chips

Open daily for lunch and dinner • 295 Main St. Edwards • 970.926.4080

Check out our Mon - FriLUNCH SPECIALS!!!

Served with mac & cheese

and sweet potato fries

$1095Half Rack

$1695Full Rack

2161 N. Frontage Rd. West Vail 970-‐476-‐4314

Check out www.vailalehouse.com

for upcoming events

Daily Lunch Specials under $10

Thursday: Live Music DamnRight & Digital Beat Down 10 p.m.

Friday: Great American Taxi with Muskateer Gripweed

Saturday & Sunday: Brunch 10 a.m.-‐2 p.m.

Sunday: Live Music with Roster McCabe

Monday: Burger and Beer $10 5 p.m.-‐ 10 p.m. -‐ Open Mic Night 9 p.m.

Tuesday: Social Hour till 10 p.m. 1/2 off bottles of wine

Book your end of season party here: Call 476-‐4314 for details

Devoted To The Craft

31

32 sneakpeak | Thursday, Apr. 4, 2013 -Wed., Apr. 10, 2013

32