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Lewis Black isn’t always an-gry.

The standup comic, known for sold-out performances on Broadway and regular segments on Comedy Central’s “The Daily Show,” has perfected a finely tuned brand of insanity over 25 years of touring the country. His hugely entertaining rants about modern American society bring to mind an old, temperamental, foul-mouthed uncle who nonetheless hap-pens to be right about nearly everything.

But Black is still trying to find a useful, funny way to get worked up about gun control – a phrase he hates and an issue he finds almost too depressing.

“There’s a part of you that wants to get through an act and talk about a certain topic, but certain hot button things like gun control, people fight you the minute you start talking about it,” Black says calmly, then slowly gets worked into a coarse, husky rage. “In the end, no one is trying to take away their guns – no one is. That’s about as paranoid and ridiculous as it gets. It’s like saying vaccines cause autism.”

Maybe he is always angry.SneakPEAK spoke to Black before his performance at

the Vilar Performing Arts Center at Beaver Creek to pick his mind about the recent presidential election, his comedic process and why anger is a good starting point for comedy.

SneakPEAK: I thought you might find this funny: The Vilar Center where you perform this weekend is named for Alberto Vilar, a financier who cheated investors out of $40 million and is serving nine years in prison. What would you say to these Bernie Madoff types?

Lewis Black: (Laughs) You know… really? At what point did these guys realize it was enough? If you’re going to do a drug, money is the least interesting. But it’s nice of them to not take his name off the place – that’s a great example for the kids around there. I do love coming back to Beaver Creek, though. I don’t ski, but it’s comfortable, like a living room.

SP: Onto current events – President Obama is set to be sworn in for a second term soon. As a comedian, are you relieved or disappointed that the next presidential election is four years away?

LB: As a comedian, I’m mildly disappointed. That led to a really good run of idiots who were spectacular to watch. When you’re quoting people like Herman Cain and Rick

Perry, you don’t have to work – they were the most extraor-dinary group of people to ever run for office. I don’t really care about parties anymore, but one thing they have to do is prove to me that the people they choose can actually run for president. But they just defined themselves by coming up with people who are out of their minds. Even mild intel-ligence would’ve been nice.

As a citizen, though, I couldn’t take much more of it. Six months is more than enough time. Nowadays, these people make careers out of running for office – that’s all they do.

It ends up wasting tons of time, distracting people from the important issues. It’s appalling.

SP: Your “Back in Black” segments on “The Daily Show” give you a chance to dig your teeth into juicy, ridiculous topics. How do they compare to something like Sacha Baron Cohen’s “Borat,” which skewered Americans from an out-sider’s perspective?

LB: I’m amazed there aren’t more people making fun of us from an outsider’s standpoint. You take a good look at how others see the way we act, just among ourselves – I mean, shooting each other and s***. Any rational outside culture would just shake their heads and say, “Are they kid-ding?” You can go through the whole litany of what people like about our country, but you have to actually look at what we do today, each and every day. We take that birthright of being Americans and use it as a contract to act insane.

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

LB: I riff off the stuff. I try to cut a clear path and start

Lewis Black brings his trademark brand of wild, energetic insanity to the

Vilar Center. Interview by Phil

Lindeman.

The angriest man in america

Lewis Black: The Rant is Due

When: Sunday, Jan. 20 at 7:30 p.m. Where: Vilar Performing Arts Center in Bea-

ver CreekCost: $88Tickets are available online at www.vilarpac.

org or by calling the box office at 970-845-8497.

[See LEWIS BLACK, page 21]

4 sneakpeak | Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

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The Fitness Files

Josiah Middaugh says he’s in the best shape of his life. Believe it or not, the EagleVail-based endurance athlete didn’t win this year’s U.S. National Pro XTERRA title by lounging on the couch – although at times he wishes he could.

But wait. Before you shrug that level of fitness off as impossible and reach for a package of Oreos, consider this: Athletes like Middaugh like their Oreos, too (in his case, the indul-gence is potato chips), and still manage to get stronger, fitter and faster.

Middaugh and a handful of the area’s pros from a slew of sports shared the fitness secrets and go-to workouts that have led them to national titles, world competitions, countless po-dium finishes and the general title of “mountain badass” in an area full of elite athletes. And don’t worry, we were taking notes.

Josiah Middaugh Town: EagleVail/Age: 34

Sports: Pro XTERRA for Dogma Athletica, snowshoe racing, mountain biking

Howhavetriathlonschangedyourfitnessandyourbody? Interestingly, I am within a couple pounds of the weight I was when I graduated from high school. I consider myself in the best shape of my life, but most of the changes are not vis-

ible. I believe most of the morphological adaptations that separate elite endurance athletes happen at the cellular level (i.e. increased mitochondrial density, in- creased capillary density). Bestfitnessadvice? Take advantage of the environment you live in. Especially in the winter, there are so many cross-training opportunities like snowshoe- ing, cross-country skiing and ski mountaineering. Stay consistent and keep it interesting. You are what you consistently do.

Go-toworkout?In the winter, running up Vail Mountain and downloading the gondola, then repeat. In the

summer, it is 5x12 minutes at race pace on the road bike up Strawberry Park Road.Whenitcomestonutrition,doyouhaveafoodthat’syourweakspot?Chocolate and potato chips.Whenthegoinggetstough,howdoyoustaymotivated?

I have always been intrinsically motivated, but I still have those days where it is tough to motivate to train. In some cases, motivation to train can be a good indicator of fatigue, and maybe I need to back off, but other times I need to push through. Sometimes it is actually good for me to think of training as a job, because not everything worth doing is easy.

Sylvan Ellefson (pictured on cover) Town: Vail/Age: 25

Sport: Nordic skiing for Team Homegrown (Ski and Snowboard Club Vail)

HowdidyougetstartedinathleticsandNordicskiing?I got started at a very young age by just living a very active life with my family – camping,

running and skiing were a part of every week.Bestfitnessadvice?Be patient – top fitness can’t be achieved in a week or even a month. If you’re looking to

get in top shape for a race or event, get in touch with an elite athlete from the valley or coach and work with them to get the most out of training.Go-toworkout?For interval training, I like doing longer intervals where I am maintaining anywhere be-

tween 75 to 85 percent of my max heart rate. A good interval workout for me is three inter-vals of 20 minutes each up Vail Pass on my roller-skis during the summer.WhatareyourgoalswithNordicskiing?The ultimate goal for my racing career is the 2014 Sochi Winter Olympics. Every year

since I was in high school, I have been setting goals – small goals that I can achieve in a single season, and large goals that can be achieved by believing that those smaller goals can and will get me closer to the Olympics. Right now, I am ranked in the top seven in the U.S. for Nordic skiing, and this coming year will be the most competitive year for vying for an Olympic team spot.

Greg Decent Town: EagleVail/Age: 33

Sport: Marathons

Howdidyougetstartedinathleticsandrunning?I have always played organized sports, but I started running competitively after I regis-

tered for the New York City Marathon in 2003 and focused on qualifying for the Boston Marathon.

Inspiration from Vail’s fastest, strongest, and toughest pro athletes for a fit new year.

By Melanie Wong and Phil Lindeman Photos and cover by Zach Mahone

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Howhasrunningchangedyourfitnessandyourbody? Core and strength training combined with running have given me the six-pack abs that I have always wanted. Bestfitnessadvice? Set realistic short-and long-term goals. If you miss a work- out or indulge in an extra piece of cake for dessert, do not worry. Realize that setbacks are also a part of training. Go-toworkout? Meadow Mountain! After climbing for almost five miles, you are rewarded with a long downhill through mature forest and open meadows. Mostmemorableathleticachievementtodate? Qualifying for the Boston Marathon in 2009 and then standing at the Hopkinton starting line for the first time brought chills over my body because of how hard I had worked to be able to run in this historic race. I now run it every year. What goes through your head as you run, particu- larlymarathons? I usually count during my runs. This helps me to focus on my breathing – two breaths in, two breaths out.

Jay Henry Town: Eagle/Age: 37

Sport: Pro cross-country mountain bike racing for Tokyo Joe’s

Howdidyougetstartedinathleticsandbiking?I grew up in Vail, so the first thing I did was ski, and I grew up playing ice hockey as well.

Our eighth grade field trip was a mountain bike trip to Moab and I’ve been doing it since then. I love competing, and I think racing is a blast. It’s a challenge and it’s rewarding. In mountain biking, there’s such a vast amount of terrain and it allows you to get out there. Bestfitnessadvice?From my experience, it’d be to do something you enjoy; otherwise, you’re not going to

be motivated to continue doing it. In winter I enjoy Nordic skiing – it gives me motivation other than fitness. Pick something that you don’t dread. Whenitcomestonutrition,doyouhaveafoodthat’syourweakspot?I eat more chocolate than I should. Whenthegoinggetstough,howdoyoustaymotivatedtotrain?Motivation is the key component to my training. If I’m not motivated, I won’t go, and

that’s a way I keep from burning out. There’s a balance between being fit and keeping enough in the tank to go out and train.

Tamara Donelson Town: Edwards/Age: 37

Sport(s): Pro XTERRA and mountain bike racing

HowdidyougetstartedinathleticsandXTERRA? I actually went to a private girls’ school in Sydney to play more school sports. I started getting into triathlons later in life after 11 years of teaching skiing year-round. One of my first experiences mountain biking put me in the hospital, and it took me three years to try it again. Howhavethesesportschangedyourfitnessandyourbody? Less junk in the trunk! Let’s just say I am more in proportion and a whole lot leaner. My jeans dropped four or five sizes over the last four years. Before, I never wore shorts – I hated my legs. Bestfitnessadvice? Be consistent. We cannot expect to exercise one week and not the next. I have a 20-minute rule: If I don’t feel like training and I still feel like crap after 20 minutes, I can pack up and go home. Chances are, after you start your workout you’ll feel better. Go-toworkout? In the summer, hill repeats (for) trail running or moun- tain biking. I go from the Westin, up Elkhorn to Trap- pers Cabin. For swimming, I do 3000-meter drills with lots of

catch-up and pull. Swimming for me is 70 percent drills.

Doyouhaveafoodthat’syourweakspot?I would be a miserable person to be around if I didn’t have banana bread, English toffee

or whipped cream straight out of the can (sorry, Mum) every now and then.

Erika Ghent Town: Vail/Age: 24

Sport: Alpine skiing for the U.S. Ski Team

Howdidyougetstartedinathleticsandmountainbiking?I have always been an athlete. My parents were both professional skiers and ski racing is

in our blood. I have two younger sisters, and we all three grew up skiing and playing soccer and enjoying being outdoors. Howhasskiingchangedyourfitnessandyourbody?You have to be an all-around athlete. You have to be powerful and quick, but it is also

important to have a good aerobic capacity. We are in the weight room a lot, and I think if you would ask any woman ski racer, we would say we have bigger than normal quads and glutes. But I am proud of my strong legs, and I don’t have a problem getting them toned. Bestfitnessadvice?Do something active that you love. Forcing yourself to do something you hate will only

make it more difficult to motivate yourself. Also, the most difficult days to motivate yourself are the most important days to force yourself to work out. Even the best athletes in the world struggle, but you feel so much better physically and mentally when you drag yourself up and go do your workout.

Gretchen Reeves Town: Avon/Age: Don’t ask!

Sport: Pro cross-country mountain bike racing for Tokyo Joe’s

How did you get started in athletics and mountainbiking?I started in college in Georgia. Before that, I was sort of a runner and did gymnastics, and I was a cheerleader. I started professionallymountain biking in 1996 until 2005, when I started doing more mountain marathons and adventure races.

How has the sport changed your fitnessandyourbody?When I was just biking, I had hugequads and no upper body whatsoever. I started Nordic skiing in the late ‘90s, and it’s really good because it really balances your body with muscles and helps prevent injuries.Go-toworkout?

If I’m limited for time, I might go up and do a long hill interval on something like Battle Mountain on the road bike, like 10 to 15 minute uphills times three, or going as hard as I can for 30 seconds, back down, and do it again. I do them for five minutes in-tervals three or four times.Howdoyoutraininthewinter?

At the beginning of winter, I took about a month off doing whatever I felt like doing. Taking time off it really good. Most people work in the winter, so you have to get quality workouts. I don’t have too much winter structure. If I have an hour, I make it count.

Mike Kloser Town: Vail/Age: 53

Sport: Multisport/endurance/adventure races

Howdidyougetstartedinathleticsandenduranceracing?Mountain biking was my initiation. In the early ‘80s I was doing World Cup (mountain

bike) races. After that I started adventure racing, which got me into endurance sports, with full-day to multi-day races.Howhasthesportchangedyourfitnessandyourbody?

[See FITNESS FILES, page 21]

6 sneakpeak | Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

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It’s a bustling weekday night at one of Vail Village’s newest restaurants, the Mountain Standard, and it’s all hands on deck. Co-owner Matt Morgan and other staff stop from table to table, checking in on diners, and Executive Chef Paul Anders is in the long,

open kitchen juggling pans alongside his staff. A rotisserie rack and blackened grills are where much of the restaurant’s specialty dishes are made, slow roasting over coals or getting seared over flames.

The modern yet cozy dining space is dominated by rustic reclaimed-wood rafters and oak floors, and patrons sidle up to the long, mirrored bar, a spot that becomes decidedly bustling during the après hours. It seems that both vacationers and locals alike have already discov-ered the Standard, even though its doors have been open barely a month.

The Mountain Standard’s sister restaurant and longtime Vail culinary landmark, Sweet Basil, is located right upstairs. The restaurant’s owners, Morgan and Kevin Clair, along with chef Anders, wanted to start a new culinary venture that would serve as the more casual counterpart to Sweet Basil. They converted the space – formerly Blu’s restaurant – then knocked out the wall of what used to be a retail space next door and completely remodeled the interior. The Standard’s prices are more casual than Sweet Basil’s as well, with starters ranging from $5 to $15, lunch entrees from $12 to $20 and dinner entrees from $18 to $35.

“Dining, as a whole, has become more casual,” Clair says. “We wanted to capitalized on the success of Sweet Basil, but provide our guests with a more casual atmosphere and dining experience with Mountain Standard. We believe the two restaurants will be a great compli-

ment to one another.”Mountain-style comfort

While the more-established Sweet Basil specializes in innovative, experimental dishes, unafraid to use modern culinary techniques, Mountain Standard crafts its dishes on an open fire, one of the oldest cooking methods known to man. Their signature dishes include rotis-serie chicken, fire-grilled steaks and fresh seafood, flown in daily from around the country. Regardless of the cut of meat, there’s something very comforting about roasted dishes en-joyed in the mountains, especially during the winter months.

Chef de Cuisine Brian Brouillard, who heads up the kitchen at Mountain Standard, says the dishes will be simply cooked and expertly prepared – not much more is needed with open-fire cooking, he believes.

“You get pure flavor when cooking over fire,” Brouillard says. “We plan to offer menu selections that are simply prepared – sometimes with only three or four ingredients. We plan to keep the menu simple and straightforward, which is really the way I love to cook.”

Start your meal off with one of the restaurant’s sharing-friendly starters, which are also a great option for the après ski crowd. The molasses-rubbed quail tastes like a miniature

Thanksgiving bird – the meat is tender, and the dish has equal parts sweetness and crunch, thanks to blackberries and roasted almonds. Foodies will love the roasted bone marrow, served in an ox bone, topped with braised oxtail and served with toasted bread. If you like foie gras, you’ll like this dish, which has a similarly rich, buttery flavor with a toned-down texture.

For those who enjoy après, top off the appetizers with the restaurant’s signature Bloody Mary. The classic cocktail gets a twist with roasted tomatoes and Sriracha sauce, giving the drink a smoky taste and spicy kick.

While the menu errs on the heavier, carnivorous side, it has some notable salads as well.

StandardNot your

fare

Executive Chef Paul Anders works in the kitchen of The Mountain Standard. The newVailrestaurantfeaturesfire-grilleddishes,freshseafoodandheartyfaresuchas the whole-roasted Rocky Mountain trout, pictured here. Kent Pettit photo.

Open-fire cooking and rotisserie grilling steal the show at new Mountain Standard restau-

rant. By Melanie Wong

SneakpICkS at Mountain Standard

Mountain Standard is located in Vail Village and open for lunch and din-ner. Prices here reflect the dinner menu. Check out the full menu at www.mtnstandard.com.

Molasses-rubbed quail: This starter is sweet and savory, paired nicely with blackberry sauce. ($15)

Whole Rocky Mountain trout: Flaky fish bathed in lime-butter sauce, with added crunch from green beans and almonds. ($26)

Rotisserie half chicken: Roasted on the spit, this is chicken done just right. ($24)

[See MOUNTAIN STANDARD, page 21]

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They’ll be serving more than chocolate chip cookies at the base of Beaver Creek next weekend.

The ski resort and Food & Wine magazine will host the second annual Beaver Creek Food & Wine Weekend from Jan. 24-27 for four days of food, wine and fun on and off the slopes. Set at Beaver Creek and its various restaurants, the event will be hosted by chefs and culinary experts Gail Simmons, John Besh, Sam Talbot, Alex Seidel, Tim Love and Spike Mendelsohn, along with wine and spirits expert Anthony Giglio who will share his knowledge for creating unique and memorable food and drink pairings.

The weekend starts with Thursday’s Meet the Chefs Re-ception, where food lovers can rub elbows with the best and brightest culinary talent. Additional palate-pleasing events include the Snowshoe and Gourmet Lunch, Après-Ski Burg-ers and Beers and a brand-new event: Ski. Eat. Ski, where skiers of all abilities can conquer the mountain followed by a luxurious lunch prepared by celebrity chef John Besh.

Returning events include intimate educational seminars and exclusive Friday evening dinners at Allie’s Cabin on the mountain and Splendido at the Chateau, hosted by local executive chefs and celebrity chefs to raise money for local nonprofit organizations in Eagle County.

This year, foodies will get to see their favorite chefs in action in the kitchen as well as on the slopes for the first-ever Celebrity Chef Ski Race and Brunch, which will raise money for the racers’ chosen charities. The showdown hap-pens at the Haymeadow race arena, and event attendees will have the opportunity to bid on one of three race spots on each chef’s team.

Bidding takes place at www.beavercreek.com/foodan-dwine, and the minimum bid is $300 per person. Follow-ing the Celebrity Chef Ski Race, competitors and spectators will enjoy brunch at the Beaver Creek Chophouse.

“The Beaver Creek Food & Wine Weekend is an ex-traordinary culinary celebration on the slopes that brings together world-renowned chef talent along with showcas-ing the incredible chef talent that exists in Beaver Creek,” says Tim Baker, executive director of Beaver Creek Resort Company. “We are pleased to introduce the Celebrity Chef Ski Race, adding yet another exciting new element for food lovers and ski enthusiasts who can pour their passions for food and skiing into a race on the slopes and raise funds for each chef’s designated charity. This will be a not-to-miss spectator event.”

Featured chefs and talent at this year’s festival include:

•GailSimmons- Trained culinary expert, Special Proj-

ects Director at Food & Wine, and dynamic television per-sonality and judge for BRAVO’s Emmy-winning series “Top Chef.” During her formal culinary training in legend-ary kitchens such as Le Cirque, she also contributed to a number of cookbooks and published her own memoir titled “Talking With My Mouth Full” in February 2012. Find her at the Splendido Lunch and Learn and Cadillac Lunch and Learn seminars.

• John Besh - Executive chef and co-owner of the Besh Restaurant Group based in New Orleans. His collection of restaurants includes August, La Provence, Lüke, Besh Steak, Domenica and The American Sector. Besh will be featured at the Allie’s Cabin dinner and Ski. Eat. Ski.

• SamTalbot- Chef, restaurateur, author, TV personal-ity and currently the host of AOL’s GMC “Trade Secrets.” The former executive chef of The Surf Lodge and Imperial No. Nine, Talbot authored “The Sweet Life: Diabetes with-out Boundaries” published last fall. Sample his fare at the Splendido Guest Chef Dinner.•Alex Seidel - Chef and owner of Fruition Restaurant

in Denver. He began his culinary career at age 14 in Wis-consin, and quickly moved from the line to sous chef of Main Street Bistro by age 20. Inspired by food at a young age, Seidel was recently recognized in 2010 as one of Food & Wine’s “Best New Chefs in America.” See him at the Snowshoe and Gourmet Lunch.•TimLove- Chef and owner of The Woodshed Smoke-

house, The Lonesome Dove Western Bistro and The Love Shack in Fort Worth, Tex. Love, known as a “veritable meat master” serves traditional meats and steaks as well as rab-bit and rattlesnake. His burgers will again be a draw at the Après Ski Burgers and Beers.•SpikeMendelsohn- Currently Mendelsohn is focused

on his acclaimed restaurants Good Stuff Eatery and We, The Pizza, while also serving as a contributor to the “CBS Early Show.” His television roles also include Food Net-work’s “Next Iron Chef: Super Chefs 2011” and before that he competed on season four of Bravo’s “Top Chef.” Dine with him at the Après Ski Burgers and Beers.

Sommelier and journalist Anthony Giglio will top off the weekend sharing his humor and expertise in pairing wine and spirits at each of the events. Wine enthusiasts can sip and sample with Giglio at the Après Ski Wine Down event.

Individual event ticket prices range from $50 for après-ski and seminar events to the exclusive Friday evening din-ners for $200, which include a multi-course meal prepared by top culinary talent and paired with wines.

For complete details and information about the event, visit www.beavercreek.com/foodandwine or call 970-754-4636.

Food, wine and fun at the Beav’Food & Wine festival brings top chefs to the slopes

SneakPEAK staff report

8 sneakpeak | Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

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8

John Donovan knows just about everyone in Vail.

One any given afternoon during ski season, the Chicago native and longtime Vail resident can be found on a bar stool at Vendetta’s. The employees call him by name – one simply says “Daddy-O” – and he gleefully greets them in turn be-fore telling servers to work harder.

It’s as if old habits die hard. Vendetta’s, housed in one of Vail Village’s original buildings along Bridge Street, was called Donovan’s Copper Bar from 1965 to 1983. It was the town’s version of Cheers, a place for ski patrollers, ski in-structors and other locals to watch Notre Dame football and claim their “raise,” the free beer that patrollers still enjoy today.

Like his old bar, Donovan is something of a Vail institu-tion. After reading a 1962 Sports Illustrated article on the fledgling resort, he left his job as a stock trader and came to Colorado with hardly any time on a ski hill. He and a friend, Phil Lamantia, opened a small deli in March of 1963, and the two worked together until Donovan bought the bar across the street.

In a time when everyone did a little of everything, Dono-van was no different: He helped ski patrol with night search-es, ran the ski school for a stint and served on the town coun-cil for nearly 15 years. When Donovan was forced to sell the bar – the landlord thought he was too much trouble – he turned his garbage business into a full-time gig.

As he has for 40 years, Donovan still lives with his wife, Diana, on the fourth hole of the Vail Golf Course. His chil-dren followed in his footsteps: Matt runs the garbage com-pany, John is a bartender and Kerry is on the town council.

SneakPEAK found Donovan at his usual haunt to chat about his first impressions of Vail, the joys of owning a ski-town bar and how he accidentally won a seat on the town council.

SneakPEAK: Describe the Vail you encountered in 1962. What’s your most vivid memory of those early years?

John Donovan: If you’ve seen photographs from the 1960s, you’ll see there ain’t s*** here. None of these build-ings were around: Pepi’s, Gorsuch, none of it. When I got married in 1967, there were still dirt streets in Vail. I got married in Minturn and invited half the county.

SP: Was there any tension between the newcomers at Vail and the residents of old railroad towns like Minturn and Red

Cliff?JD: I actually lived in Minturn the first year, maybe the

second year – I forget. It was heavily Mexican at the time, because you had Gilman Mine and Climax Mine still open. Actually, I have a story about Gilman: Phil Lamantia and I were working over at the Vail Village Inn when we first got here, and there was a kid who was supposed to show up for work but never did. We went to his house, and he’s lying in bed with an empty bottle of pills next to him. The kid said he took 50 pills to kill himself.

We threw him in the back of the truck and took him to see Dr. Stanley at Gilman – he was the only doctor around back then – and Stanley says, “Son, you’re gonna die.”

The kid says, “No, please, don’t let me die!” and the doc-

MeetJohnDonovan

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

Interview by Phil Lindeman

(Top) John Donovan stands in front of Vail Village’s Vendetta’s, formerly known as Donovan’s Copper BarandGrill.It’sbeensaidthatifVailhadalivingroom,itwouldhavebeenDonovan’s.KentPettitpho-to.(left)JohnDonovanstandsonthebackdeckofhisbar,Donovan’s,inthesummerof1972.Photospecialto SneakPEAK.

[See JOHN DONOVAN, page 16]

Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013 | sneakpeak 9

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Caption: Victor Perrotti takes his fi rst steps on Vail MountainCredit: Miguel Perrotti

10 sneakpeak | Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

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The Battle Mountain High School annual Snowflake Ball fundraiser - presented by U.S. Bank - will take place Saturday, Jan.

26 at Vista Restaurant in Arrowhead. All pro-ceeds from the event will go toward the BMHS Super Boosters, a nonprofit that helps fund athletic programs at the high school.

The Battle Mountain High School athletics program is something for the valley to be proud of. Every year, the Huskies win championships, defeating large Front Range schools to bring trophies back to our little town in the mountains.

Athletes in interviews have cited the community as being a big part of the program’s success for years. With the Snowflake Ball fundraiser, the community can once again come together to benefit the athletes.

“All of the money is going toward summer camps and scholarships for those camps,” says Janet Mueller El –Bitar, one of the event’s organizers. “All the uniforms, the transportation that the district doesn’t provide. Also, the big ticket items. Things like an ice machine or a plow to clear the snow off the fields or the track.”

This is the second year the booster club has held the Snowflake Ball fundraiser. Last year, the event was held at the Vail Golf Course, and tickets sold out. Mueller El-Bitar says that while the proceeds go to a good cause, the event is generally just an all around great time.

Tickets are $62.50 per person – and corporate tables are available for $450 and seat eight people.

“It’s a great price for the venue,” Mueller El-Bitar says. “Just a dinner at Vista is usually pretty expensive, and you get dinner and entertainment for that price.”

The entertainment is what Mueller El-Bitar cites as a big pull for the event. Live music from the locally acclaimed Fabulous Femmes, a silent auction and decorations rank as some of the attractions.

“What I want to get across is that the event is really, really fun,” Mueller El-Bitar says. “Some fundraisers can get so boring with too many speeches. This (the Snowflake Ball)

isn’t like that. Last year it was a party that everyone afterward was saying ‘Wow, I had a really great time.’”

The event is vital toward future athletic success at BMHS. The summer camps and the work the students do outside of the season sends them into competition better prepared for the season.

The Huskies cross country team trains all summer in preparation for the season. Every-thing is optional to the student-athletes, but for most, it is a priority.

“We’re working almost completely on endurance at this point,” head coach Rob Parish said of the team’s training back in July. ‘The miles they put in now will help a ton when the season comes around.”

The football team – while they did have a rougher season this year – was the same way. They had a training camp over the summer of 2012 to work on speed, strength and agility.

“Now is the important time to get ahead,” said Jim Swanson – one of the coaches of the 2012 team – back in July. “The weight training the athletes do now is important for the du-rability issues they’ll face during the season. They can get big now, and that will help them deal with collisions and avoid injury during the season.”

These vital summer camps used to be funded by donations from the community. However, much of those funds have dried up due to tougher financial times for local businesses. The Snowflake Ball fundraiser fills the holes left from those donations that are no more.

Tickets are available to purchase from Janet Mueller El-Bitar by 970-306-2388.

The high school sports page brought to you by the following sponsors.

Snowflake BallSecond Annual

Localsong-and-dancegroup,theFabulousFemmes,performatBattleMountainHighSchool’sannualSnowflakeBallfundraiser.ProceedsbenefitBMHSathleticprograms. Photo special to SneakPEAK.

Once again, the Battle Mountain High School Super Boosters host gala fundraiser

for athletic department, summer camp scholarships. By John O’Neill

Snowflake BallWhat: A dinner/silent auction benefiting Battle Mountain High School

athletics Where: The Vista at Arrowhead, EdwardsWhen: Saturday, Jan. 26, from 6 p.m. until 11 p.m.Tickets: $62.50 for individual tickets or $450 for table of eight. Call 970-

306-2388.

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

Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013 | sneakpeak 11

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11

To say that Alex Honnold, 27, has taken big-wall rock climbing to new levels doesn’t quite do him justice. The records and accomplishments on the Sacramento native’s resume this year alone are mind-blowing, with speed-solo records up some of Yosemite’s most formidable and techni-cal faces. Oh yeah, and he does a lot of this without a rope.

Free climbing, as the discipline is called, is done by a handful of elite climbers, and often on routes that are rela-tively easy for the climber. Honnold is tackling routes with-out a rope that would challenge some of the best climbers in the world, and setting speed records along the way.

A few years ago, Honnold was unknown, a kid living in his van and driving from climb to climb across the country. Then he met filmmaker Peter Mortimer, who documented some of Honnold’s free climbs in films such as “The Sharp End”, “Alone on the Wall” and “Honnold 3.0.” After the first film, he became an extremely famous kid living in his van, driving from climb to climb.

In June 2012, Honnold completed a new feat: Three of Yosemite’s highest walls – Mt. Watkins, El Capitan and Half Dome – in less than 19 hours. It’s the only known solo of the three, and he only used some bolts for aid in a few sections.

Since then, Honnold has been featured in nearly every out-door publication, Esquire and People magazines, appeared

on 60 Minutes and continues to climb in front of the camera. He visits Vail on Thursday, Jan. 17 to talk about where his vertical travels have taken him. SneakPEAK caught up with the climber shortly after he returned from a climbing trip to Mexico earlier this month.

SneakPEAK: How did you get into climbing?Alex Honnold: I’ve been climbing since I was 10, but

mostly in a gym, then started outdoors when I was 19. Like most little kids I loved climbing – trees, on the playground. Part of it is that growing up in California there’s a culture of climbing, and Yosemite is my area and has a rich climbing history. The Stone Masters (a group of California climbers in the ‘70s) were all into soloing, so I grew up thinking it was kind of cool.

SP: Describe the experience of free climbing. What’s the appeal for you?

AH: There are two parts to it. One part is that you have

less gear on, so you can move simply and freely. The other part is that it’s also more demanding – if you make a mis-take, it can be kind of terrible, and that’s really satisfying. It takes hours, so you can be out there for a long time.

SP: A lot of people say what you do is incredibly risky and that it’s a matter of time before something bad happens. What do you say to that?

AH: I’d argue that I’m not taking a ton of risk. I don’t do anything unless I’m fairly confident it will work out for me. Someone who doesn’t know anything about climbing will look at what I do and say, “Yes, that’s crazy.”

But depending on how difficult the route is, I might do it many times (with a rope) before I solo it. Some of it is maintaining a high level of fitness. There’s climbs I spend the whole year making sure I’m prepared for.

SP: What’s the toughest route you’ve tackled?

No strings attached with alex HonnoldThe world’s foremost free-soloist to chat with Vail audiences

If you go...Who: Climber Alex Honnold Where: Donovan Pavilion, VailWhat: Part of the Vail Symposium’s Wells Far-

go Unlimited Adventure SeriesWhen: Thursday, Jan. 17 at 5:30 p.m.More info: Tickets can be reserved at www.

vailsymposium.org. Suggested donation is $10.

By Melanie Wong Alex Honnold scales OrangeCrush,a5.13climb,inUtah’sLittleCottonwood Canyon. Honnold is known for his daringclimbs,includingthe Triple Crown in the summerof2012--HalfDome, Mt. Watkins and ElCapitaninunder19hours, mostly without the aid of a rope. Andrew Burr photo.

[SeeALEX HONNOLD, page 12]

12 sneakpeak | Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

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12

Vail-based freestyle skiers had a strong showing in both slopestyle and mogul competitions held on Vail Mountain’s Golden Peak this past week.

The USSA Rocky Mountain Freestyle competition had skiers from all over Colorado throwing tricks on a course that featured the terrain park’s 45-foot jump during the slopestyle competition and every manner of aerobatics on the Cookshack mogul course, despite subzero temperatures.

Each skier in the slopestyle event had two runs, with each run counting as a separate competition. Vail athletes from the Ski and Snowboard Club Vail swept the podium at the slopestyle event with John Leonard in first, Jake Cummings in second, and Mitchell Lee in third during the first com-petition. Highlights included an impressive switch 1080 ex-ecuted by Lee.

Leonard took first during the second run as well with nearly a ten-point lead over the competition. Lee ended in second on run two, and Casey Andringa from Winter Park placed third.

Over on Cookshack in the mogul competition, SSCV ath-letes also took the top step on the podium in both the men’s and women’s events. Hunter Bailey and Kaitlyn Harrell, both with SSCV, won in their respective events.

Bailey won the event with a fast top to bottom run, land-ing a back full flip on the top jump and a cork 720 on the bottom jump.

“Hunter really went for it today, and it paid off. He was the only one to go huge on a technical trick on the top air. There were a few other skiers out there throwing some nice tricks off the top air, but Hunter was going big and coming out clean,” says SSCV’s Freestyle Program Director John Dowling.

Bailey skied in the U.S. Freestyle Selections a month ago and will be competing in some of the NorAm events this year.

On the girl’s side, Harrell’s near-perfect performance put her in first place. Harrell had placed exceptionally well at

The U.S. Freestyle Selections in Copper earlier this season, just missing a World Cup start by one place. The young fif-teen year old’s coaches says she is on track for more great results this season.

In the junior’s competitions, local Jack Skidmore (SSCV) placed second in the J3 division, followed by Matthew Le-seur (SSCV) in third. Erin Coyne from SSCV performed well with a sixth place finish among the J2 girls. Tess John-son had another age-class win for the J4’s, making it her second win two weekends in a row.

Low temps, high jumps in VailHarrell, Baily and Leonard win at Golden Peak comp

SneakPEAK staff report

HunterBailey (SSCV) throwsacork720atGoldenPeak.Hisrunatlastweekend’sUSSARockyMoun-tainFreestylecompetitionwonhimafirstplacefinishon his home mountain. Michael Suleiman photo

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

SP: Some elite climbers now cross-train and watch their nutrition meticulously. Do you?

AH: I mostly just climb all the time. I do a little bit of cross-training stuff for half the year, and little workouts to keep fit. I went biking the last four days and sometimes I run. It depends on where I am.

With nutrition, I read a lot about diet and try to eat fairly well, but I have a serious sweet tooth for stuff like cookies and brownies. My problem is that I’ll eat really well and go off the wagon. Before I did Half Dome, I ate a whole pack of Oreos and watched movies on my laptop the whole day before, then I crushed the climb. But that’s the thing – it’s

cumulative, and obviously I can’t do that all the time.

SP: You climbed long before you ever got attention for it. How has getting sponsors and this recognition changed climbing for you?

AH: In a lot of ways it’s awesome because it allows me to travel full-time, but it also makes me more self-conscious.

I’m terrible at climbing in the gym because I never do it. You have all these 14 year olds in the gym scrambling up who are way stronger than me, and that’s embarrassing. It’s a little weird having strangers come up and talk to you, but it’s given me so many cool opportunities. Recently I was in Oman living on a trimaran (boat) as part of a National Geo-graphic expedition. We were eating fresh fish, snorkeling everyday and climbing cliffs. I would have never imagined a trip like that before.

SP: Any plans while you’re in Colorado?AH: I’m going to speak in Aspen after Vail, and I will

probably do some skiing. But I’m a very poor skier.

ALEX HONNOLD –––––––––––––––––– [Frompage11]

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

Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013 | sneakpeak 13

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14 sneakpeak | Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

Tunes and brews to the people

Bonfire Brewing taproom music calendarJan. 18 – Colin McAfeeJan. 25 – Russ ChapmanFeb. 1 – Twang BoxFeb. 8 – The Broken Spoke

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Few things say Friday night like homegrown tunes and batch-brewed beers, at least for Bonfire Brewing co-owner Andy Jessen.

For a little more than a year, Jessen and his cohorts at the brewery’s downtown Eagle taproom have invited local and regional acts to kick off the weekend with small, intimate sets. In typical Bonfire style, they also take advantage of the evenings to showcase new tastes and styles from brewmaster Matt Wirtz – sometimes to the tune of one new batch every week.

“We started doing this as a benefit to our customers – the people who are in here all the time and those who are just finding us for the first time – as well as an outlet for local musicians to play a laid-back gig between other things,” Jes-sen says. “It has really become an expectation in the com-munity, and we’re happy to do that.”

This Friday brings Edwards-based blues guitarist Colin McAfee, who has played acoustic-minded sets across the valley, including regular après patio appearances in Beaver Creek and Vail. The taproom opens every Friday at 4 p.m. and music begins at 8 p.m.

McAfee’s style – warming, rousing and eminently listen-able – is the kind of laid-back music Bonfire regularly fea-tures. It’s really a matter of what’s best for the crowd: The taproom is relatively small and not designed with acoustics in mind. (Very few valley-based venues are, but that’s beside the point.)

Rather than court DJs and other electronic-based acts, Jessen opts for acoustic and singer/songwriter types. Rocky Mountain favorites like SixPenny and The Olora Brothers

have all played in the past, while individual members of the Laughing Bones and Hardscrabble play at least a few times per year.

“These musicians love to hang out and mingle with people in the audience,” Jessen says. “It’s just about the closest you can get to a couple high-exposure musicians.”

This focus on good music over cheap bombast has led to a surprising number of high-profile appearances for a venue with no stage: Americana act Yarrow from Utah, acoustic duo The Blue Ribbon Healers of Florida and gypsy rock-ers Bonnie and the Beard from Denver have all graced the taproom’s floor.

“We really like the mellow acts, just to keep the feel of the taproom in place,” Jessen says. “It’s a quiet, laid-back place to have a conversation and catch some fun, low-key music.”

A community party

Fresh tunes and fresh brewsBonfire Brewing concerts showcase local musicians

By Phil Lindeman

Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013 | sneakpeak 15

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The Friday night acoustic angle is logistically smart – Jes-sen would like to install a sound system at some point, al-though he’s not holding his breath – but it also pairs well with the taproom’s growing reputation as a community gath-ering spot. Other down-valley bars also attract live music throughout the weekend, but none boast the appeal of beers brewed in-house.

Jessen claims the Friday evening concerts regularly attract 250 to 300 people during the course of an evening, and he understands people come for the beer as much as the music. The taproom crew has yet to charge a cover for the concerts – Jessen would like to keep it that way – and pints are priced no more than $4 or $5, depending on the style.

“I’ve never wanted the taproom to feel exclusive or un-welcoming,” Jessen says. “I really don’t like places that get rented out for private parties or charge huge covers for a band. We’ve always been about making this as accessible as possible. Anyone can join us.”

Concert night brewsAnyone, that is, who is more than 21 years old – at least

if trying one of Wirtz’s new creations is a must on Friday nights. It’s hard to not be tempted by one of the taproom’s dozen or so rotating brews, including several that have de-buted on concert nights. Last week, the guys tapped the “sour brown,” a version of the popular Demshitz Brown Ale

that was aged in an oak barrel for nearly a year.To match McAfee’s performance this Friday, Bonfire will

unveil its low-key pomegranate wheat, named the “Pom-Pom Wheat.” Next week, folk and blues singer Russ Chap-man makes his inaugural taproom appearance for the first pours of a yet-to-be-named extra special bitter.

The recent addition of Bonfire’s production brewery on the east end of town hasn’t changed the taproom’s small-time feel and focus on good times. Jessen and Wirtz are still found behind the bar several times a week, pouring drafts and taking in tunes. It remains the sort of place they like to hang out, where Jessen says music lovers and beer fiends can be one in the same.

“What really differentiates our venue is the fact you aren’t getting your eardrums blown out while enjoying the music,” Jessen says. “There’s a time and place for that, but here, you can pick and choose where your attention is. People really like that.”

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

Florida-basedacousticduoTheBlueRibbonHealersplayattheBonfireBrewingtaproomindowntown Eagle. The taproom hosts free shows every Friday night, often featuring local and regional acts playing stripped-down acoustic sets. Photo special to SneakPEAK.

vail.com

16 sneakpeak | Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

16

If you ever had hip pain you know how agoniz-ing it can be. Several

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tor kept telling him that. Finally, Stanley says, “Ok, you’re going to be fine. But if you ever interrupt the ‘Ed Sullivan Show’ again, I’ll let you die.”

SP: Donovan’s was the de facto local’s hangout for almost two decades. How would you describe the atmosphere there?

JD: I used to have a yellow sheet of paper, like the legal pads lawyers use. Sometimes I didn’t have much business – matter of fact, the first May I was open, I did just $500 or so for the entire month. For the month! So I would leave that yellow pad on the bar, and I’d go play golf or screw around from 2 p.m. to 5 p.m., and people would come in and write down their order: two Buds, one Coors, that sort of thing. Then they’d sign their name and pay me back later. I had the same thing at the delicatessen, because why not? Why sit out the bar when I could go out and have some fun?

SP: As owner of Vail’s fifth official business, you obviously wanted the town to grow and succeed, but you also had to look out for yourself when money was lean. Were you cutthroat?

JD: There was not a person in this town who was cutthroat. Everyone was for everyone else – you say cutthroat, when it’s more like I’d cut someone’s throat for a friend. You wouldn’t believe how much we wanted this all to work. I mean, look at Earl Eaton: He was a goddamn cowboy. That’s all he was, a cowboy who could ski a little bit and wanted to start a ski area.

SP: While running the bar, you had at least three other jobs, including a seat on the town council. What drew you to local government?

JD: There was just no one else around. I was the young kid with all these big-shots – Pete

Seibert, Bob Parker, the guys who really owned the town – and little old me managed to get on the council. I actually finished eighth in voting, but a guy named Mitch Hoyt ended up moving away, so I replaced him. I must have done something right because I was there for a long time.

SP: Long enough that the town named a park after you in West Vail. So, what was your biggest contribution to the council?

JD: I guess somebody had to fight for the poor boy, and I was the poor boy’s fighter. A lot of the stuff that goes into making a town – like the real-estate transfer tax – no one even knew how to approach it. But I read up on the tax, and this town would really be in the rat hole if it didn’t have that real-estate transfer tax. It helped buy everything we ended up building. You want to hear something funny about that? We put it out for an election, and it got beat 80 votes to 20 votes. Six weeks later, we passed it without an election, and the town is better for it.

SP: Looking at Vail Resorts, can you think of anything you’d change about the company over the last 50 years?

JD: Oh, they’ve made some mistakes, but I can’t think of anything big. We have a hell of a mountain and it’s run damn well – that’s all I need to say. The businessmen from New York can just stay the hell away and let us run things. They don’t know anything when it comes to running a mountain. I’d rather be a trash man in Vail than a banker in New York, and that’s the truth.

JOHN DONOVAN –––––––––––––––––––––––––––––––––––––– [Frompage8]

with a general idea, but I don’t mind going in a strange direc-tion to find something new. Sometimes it works, and some-times it’s a cul-de-sac where I embarrass myself.

SP: In your act, you’ve called yourself out for being loud and obnoxious and angry, but you never come across as con-descending, or just mean for the sake of meanness. How do you gauge that line?

LB: The anger thing – even I stop myself when I cross the line. There really is a difference between play anger, where I like to be, and real anger, which isn’t really funny. I like to

think I’m cognizant of my own idiocy. For me, anger isn’t about dealing with a person, but dealing with an idea. I don’t mind calling Harry Reid and Nancy Pelosi and the whole of Congress idiots – their ideas are skewed. I mean, I was in-volved with party politics for a while, and now I’m out. It’s not my job to hang with these people, because it gets harder to keep perspective on the idiocy around me.

SP: It seems like quite a few lifelong comics get more pessimistic over time – George Carlin is one, and even John Stewart has to some extent. After 25 years as a comic, is your

material darker than before?LB: Some of it has gotten darker, but the nice thing about

age is you gain perspective, plus a bit of authority. Talking to my generation, we’ve already blown our wad – we had a chance. The nice thing is being able to talk with young kids who are growing up and telling them, “Here’s the deal.” Hopefully they’ll be the ones to change the Vilar name when I come back.

LEWIS BLACK –––––––––––––––––––––––––––––––––––––––– [Frompage3]SneakPEAK writer Phil Lindeman can be reached at philip@sneakpeakvail.com

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

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

17

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

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18 sneakpeak | Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

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18

Calendar of events

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

Thursday, Jan. 17Live music with Peter Vavra Join pianist Peter Vavra at Splendido at the Chateau in Bea-ver Creek every Thursday night. Music goes from 7 p.m. to 11 p.m. Food and drink costs apply.

Thursday, Jan. 17Vail 50th Anniversary FilmWitness the history of Vail and its founding in an original film honoring Vail’s 50th anniversary, made by Roger Cotton Brown, Vail’s original filmmaker. This fascinating show is free but does require tickets that can be reserved online at www.vail.com/events/50th. Tickets are also avail-able at the Lionshead Welcome Center the day of the show starting at 9 a.m. and are offered on a first come/first serve basis. Doors open at 5 p.m., and show starts at 5:30 p.m.

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

Thursday, Jan. 17Robin Williams and David SteinbergCome for a night of comedy at “An Evening Sit Down with Robin Williams & David Steinberg” at the Vilar Center at Beaver Creek. Williams, the Academy Award-winning actor and multiple Grammy-winning performer, is unparalleled in the scope of his imagination. Coming off of his recently wrapped-up “Weapons of Self Destruction” comedy tour, Williams is riding high on a fully sold out 90-show run, held to critical acclaim.Williams will be joined by David Steinberg, regarded as one of the best and most creative directors working in televi-sion today. He has directed numerous episodes of Friends,

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

Thursday, Jan. 17Town Series ski race at Golden PeakVail-Summit Orthopaedics presents a fun ski/snowboard/telemark competition in Vail at the Golden Peak race course. Race starts at 1 p.m. and after party is at 5 p.m. Party has free drinks, free food and great prizes. The race is open to skiers, snowboarders and telemarkers, and no experience is necessary. Cost is $10 per race. Find out more at www.ski-clubvail.org

Friday, Jan. 18Live music at Old ForgeEnjoy live music every Friday from Jason Wallace from 6 p.m. to 8 p.m. at Edwards’ Old Force. Happy hour is 5 p.m. to 9 p.m. on Fridays.

Friday, Jan. 18Historic Vail Village tourTake a historic Vail Village walking tour with an expert guide. Vail locals and tourists alike learn the history of Vail Village’s past and present landmarks and stories about its first generation of residents. Meet at the Colorado Ski and Snowboard Museum on the Vail Parking Structure. Tour goes from 2 p.m. to 3 p.m. and donations are appreciated.

Friday, Jan. 18AlpenGLOW in Vail VillageAlpenGLOW, this season’s Triumph Winterfest ice sculp-ture exhibition, will open Friday, Jan. 18 on the Gore Creek Promenade. Come celebrate the opening at 5 p.m. on the Gore Creek Promenade where complimentary hot chocolate will be served.

Friday, Jan. 1810th Mountain Fireside Chat

Vail Village’s Cogswell Gallery hosts an exhibition of new works with artists James Moore, Paul Kethley and Pete Plastow in attendance. The event will be held Friday and Saturday from 2 p.m. to 5 p.m. both days. Cogswell Gallery is located on 223 Gore Creek Dr. Works include “Blackie” by James Moore (pictured here) and “Smooth Water” by Paul Kethley.

Kethley is a Louisiana native who focuses on the theme of man interacting with the environment —campfires, cowboys, Native Americans, wildlife and fishermen. Moore is a painter and sculptor, also working with nature themes, who blends realism and abstraction. Pete Plastow is a “genuine American cowboy” and painter who has worked on the sets of many films. For more info on this event, call 970-476-1769.

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

Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013 | sneakpeak 19

19

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

Friday, Jan. 18California Winemakers Dinner at Vin 48Join winemakers Peter Carasacchi of Cargasacchi and Point Conception and Craig Strehlow of Keefer Ranch for a paired meal at Avon’s Vin 48. Tickets are $78, and dinner starts at 7 p.m.

Friday, Jan. 18Third anniversary at Crazy MountainHelp Crazy Mountain Brewery celebrate its third with live music, raffle prizes and drink specials. Enjoy live music by the Olora Brothers. Party goes from 5 p.m. to 11 p.m.

Saturday, Jan. 19Live music at the Minturn SaloonEvery Saturday night during the ski season, Scotty Kabel and friends will be rocking the bar at the Minturn Saloonstarting about 9 p.m. Scotty has been the lead guitarist and force behind such successful bands as Little Hercules, Bon-fire Dub, and Min’urn Express. There is no cover charge and the Minturn Saloon has a late night happy hour.

Saturday, Jan. 19Family FunFest at Beaver CreekWatch the village come alive with music, magic, food and funfrom 4 p.m. to 5:30 p.m.. Get your caricature drawn or face painted, partake in some fun games and activities, or just sit back and listen to the music. The afternoon is com-plete with games, prizes, a bouncy house, caricature art, mu-sic and more.

Sunday, Jan. 20Fried Grease at Samana LoungeIn less than two short years, Fried Grease has begun to

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

Sunday, Jan. 20Winter Farmer’s Market in EdwardsCome to the Colorado Mountain College campus in Edwards for the first annual winter farmers market, held weekly on Sundays from 10 a.m. to 2 p.m. Shop for fresh produce, stor-age fruit, eggs, jams, grass-fed meat, salmon, artisan food, prepared foods, bakery items and more.

Sunday, Jan. 20Lewis Black at the Vilar“The Rant is Due” features Lewis Black, one of the most prolific and popular performers working today, executing a brilliant trifecta as stand-up comedian, actor and author. Re-ceiving international critical acclaim, he performs over 200 nights a year to sold-out audiences throughout the world. Show starts at 7:30 p.m., and tickets are $88 at www.vilar-pac.org.

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

Wednesday, Jan. 23Whiskey Grass Wednesday at Route 6Route 6 Cafe in EagleVail offers live bluegrass and drink specials from 8 p.m. to midnight every Wednesday.

20 sneakpeak | Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

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20

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.

Despite calling Colorado home for the last 16 years, I had yet to make the tran-sition to begin rooting for the Denver Broncos. In fact, given the opportunity I rou-tinely rooted for their divi-

sion foes. Like so many others, I referred to Denver’s team as the Donkeys.

I’m a fantasy football fanatic, and one of my longtime strategies has been to stockpile elite running backs on my roster. For years LaDanian Tomlinson was the premier run-ning back in the NFL and his San Diego Chargers were one of the most exciting teams to watch.

Another classic rival of the Broncos, the Kansas City Chiefs, had a history of producing fantastic running backs; Priest Holmes, Larry Johnson, and Jamaal Charles were mainstays on several of my teams for years. I would tune into Broncos games nearly every week in the hopes that my fantasy players would run wild against the Orange and Blue. Knowing full well that Oakland rarely stood a chance against Denver but being the antagonist that I am, I even cheered for the Raiders occasionally.

The first year that I moved to Colorado, my Green Bay Packers lost to John Elway and the Broncos in Super Bowl XXXII. While I had always felt John Elway was a great quarterback (Denver’s #7 is #3 on my all-time list), I hated to see him win the big one at the expense of my team. I vowed from that snowy Super Sunday in 1998 that I would only cheer for the Broncos when they played the Chicago Bears or Minnesota Vikings, and even then I would only be-grudgingly hope they could pull out a victory.

All of that changed in early April when Peyton Manning joined the Broncos. Manning brought an immediate sense of excitement and an aura of elite quarterback play to a team

that had been searching to no avail for a successor to the incomparable John Elway for over a decade. Manning is the ultimate professional and one of my favorite players ever. Suddenly I was torn. I wanted to see Peyton do well and play at the amazing level he set as a standard for the Indianapolis Colts.

Peyton Manning performed brilliantly during his first sea-son with Denver. Despite a slow start and some uncharac-teristically poor decisions that led to multiple interception games and early season losses, you could tell the Broncos had great potential with Manning leading the charge. Ev-erything clicked for Denver during a furious second half comeback against the Chargers on Monday Night Football. Following that inspired performance, Denver reeled off 11 consecutive victories to solidify the American Football Con-ference (AFC) West title and the top seed heading into the playoffs.

Denver had the look of a Super Bowl champion, but they didn’t live up to that potential for several reasons.

1. The running game disappeared. Knowshon Moreno filled in admirably for an injured Willis McGahee during the regular season, but when he was injured against the Ravens and unable to return, Ronnie Hillman and Jacob Hester were largely ineffective. Teams that win in the playoffs rush effec-tively while grinding out first downs and the clock.

2. Denver stopped throwing downfield. The weather was very chilly in Mile High, but that did not stop Joe Flacco (331 yards passing and three touchdowns) from throwing

deep balls. Whether it was the fact that Manning was wear-ing gloves or speculation that he lacks the legendary arm strength that he once had, the Broncos never challenged Bal-timore’s secondary by sending Eric Decker and Demaryius Thomas deep. Instead Denver relied on a dink-and-dunk ap-proach.

3) The Broncos defense was nonexistent. Von Miller and Elvis Dumervil failed to generate any sort of consistent pass rush, and Ray Rice gashed what had been a top five team against the rush for 131 yards. As poorly as the front seven for Denver played, the secondary was even worse. Champ Bailey was beaten twice while in single coverage for long touchdowns and Rahim Moore gave a lesson on “How NOT to Play Safety in the NFL,” after giving up the tying score with 31 seconds left in regulation. The Broncos yielded way too many big plays and made it look easy for Baltimore.

4) Conservative late-game coaching. People are criticiz-ing the decision to kneel with 31 seconds left and two time-outs, instead of attempting to set up a last-second field goal. However, the bigger issue came a possession earlier, when Denver faced third down at seven yards out. Instead of let-ting Peyton Manning ice the game with a single first down, the Broncos ran for no gain and punted.

I’m not about to go back to calling them Donkeys, I just wish their season ended differently. When teams play not to lose instead of playing to win, bad things usually happen. Better luck next year!

SneakSpORTS: Back to the DonkeysBroncos end their season playing not to lose, not playing to win

Patrick Whitehurst

Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013 | sneakpeak 21

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21

Get a lighter alternative to the rotisserie chicken by trying the chicken salad, an entree-sized portion mixed with sour-dough bread, cranberries and currants, served with a sherry-mustard dressing. The coal-roasted vegetable salad also ca-ters to the winter palate, with tenderly caramelized veggies and arugula tossed with slightly sour sherry vinaigrette. It’s a salad with some heft that fills you up without having to add meat.

Signature dishesStandouts from the grilled meat and fish selections include

the Rocky Mountain Trout – the roasting process leaves the

fish flakey and buttery. The flavor gets a unique twist with a butter-lime sauce, and the entire dish is topped with crunchy green beans and almonds. The combination of flavors and textures makes for a satisfying, complete dish.

If you’re looking for savory meat, the Standard also has prime rib, pork cuts and lamb. However, don’t overlook what is becoming one of the restaurant’s signature dishes: the rotisserie chicken.

Some say you can judge a restaurant by ordering the chicken – it’s mundane compared to fancier dishes, but if a place can get the chicken right, chances are that the rest of the menu will be done well, too. Mountain Standard doesn’t disappoint in this respect.

The half-chicken portion is succulent, and the skin is sa-vory and just barely crispy. To add heartiness for the winter, it comes with roasted root vegetables and wild rice risotto, all swimming in a pool of lemon-herb broth.

Seafood purists will also be fans of the restaurant’s raw bar. The Standard has a sea-to-restaurant program, working with individual fishermen to bring the freshest catch from harbors to the Standard nearly every day. Try the spiced whole shrimp served warm, or if you don’t want to bother with shells, try the flash-seared king crab legs, served on ice and with a spicy-and-tangy Bloody Mary sauce.

If you’ve left room for dessert – and cold winter nights often call for dessert – the menu offers pretty classic choices, such as fruit tarts and chocolate cake. One unique way to finish the meal is the bread pudding with cherries. Forget the mushy concoction you might be thinking of – this version is more like a firm cake, soaked with an extra-boozy kick.

The Standard will be a great winter addition to the dining choices in Vail Village. The cozy atmosphere plus sizable lunch and starter menu, paired with a high-energy vibe, will be sure to bring in both après and dinner crowds. It will be interesting to see how the menu handles a shift from the com-forting winter fare it does so well into the summer months.

Our guess is that it will become a perennial favorite.

MOUNTAIN STANDARD –––––––––––––– [Frompage6]

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

Your body learns to adapt to the endurance and your body morphs into it. On the mountain bike, you’re all legs and some upper body, but now I’m more balanced muscle-wise like a triathlete is.Doyoufollowanutritionplan?Lately I’ve been working with a nutritionist. I always

thought I was doing a good job, but this has helped me be more balanced. I was really heavy on the carbs, and I’ve learned about the better fats. The more you have a healthy diet, the more you’re capable of keeping your body mentally and physically fresh. Bestfitnessadvice?Understand your body and listen when it says, “I’m tired

and I need to rest.” You can train too little and you can train too much.Howdoyoutraininthewinter?I get outdoors and enjoy the elements and what winter has

to offer. I’m not a big proponent of indoor workouts at any time of year. I love AT (alpine touring) skiing and the racing that goes with it.

FITNESS FILES ––––––––––––––––––––– [Frompage5]SneakPEAK editor Melanie Wong can be reached at

melanie@sneakpeakvail.com

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

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

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22

sneakSHOTS | Who’s Up To What

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

Enjoy brunch at Grand Avenue this week-end! Try their tamales and eggs, prime rib hash, or fried egg sandwich between 9 a.m. and 4 p.m. on Saturday and Sunday. Pic-tured: Chris and Melyssa.

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

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

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

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

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

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23

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

Ticino | 100 West Beaver Creek Blvd. | 970.748-6792

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

Flying Pig Sandwich Shop | 76 Avondale Ln. | 970.845.0333

Foxnut Asian Fusion and Sushi | 15 W. Thomas Place | 970.845.0700

Golden Eagle Inn | 118 Beaver Creek Plaza | 970.949.1940

Grouse Mountain Grill | 141 Scott Hill Rd. | 970.949.0600

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

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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

Italian Food & Pizza

Mexican

Rustic American

Organic/Local American Cuisine

Contemporary American

Steakhouse

Pizza & Sandwiches

American Comfort

Tex-Mex

Steakhouse & Saloon

BBQ & Deli Sandwiches

Asian Fusion & Sushi

Contemporary American

Seasonaly Focused Fine Dining

French Cuisine

Coffee/Breakfast/Wine/Tapas

Tapas Bar and Lounge

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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 D $$$ • • • •Toscanini | 60 Avondale Ln. | 970.754.5590

Vin 48 | 48 East Beaver Creek Blvd. | 970.748.9463 Rustic American D $$ • •

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

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

24 sneakpeak | Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

949-0961 41266 Hwy 6

Across from Route 6 Cafe

Why should you buy CustomMetal Work?

Reason #3 to Go Custom: You think actual human beings can still make things worth buying.Whether you have a table, a railing or a mantel custom made, you can develop a relationship with the artisan. The maker is not nameless and faceless; he or she is a real human being. We think that’s important.

24

926-3433 | corner at edwards | eatdrinkdish.com

Small plates glasses of wine

grey houndssangria

tap beer

Daily 5-6:30 pm

dish happiest

hour

Open Daily 5 - 10 pm

$3-$5

970-926-1393 | corner at edwards | eatdrinkinc.com

Daily Happy Hour 4-6 pm

$35 Fondue for two

$5

Every Friday Night. Your new Friday Night Tradition!

$10 cheese plates

wine

Open M-Sat 11 am - 8 pm, Sun 12 pm - 6 pm

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

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High End Tapas

Contemporary Italian

American

Sandwiches

Contemporary American

Tasting/Wine Bar, Paninis

Mexican

Italian, Pasta

Eclectic American

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Dusty Boot | 1099 Capitol St., Eagle | 970.328.7002

Dog House Grill | 10663 Highway 6, Gypsum | 970.524.1660

Steakhouse/American Cuisine L D

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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

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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

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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

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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

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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 $ •

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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 $ • • •

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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

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Dietrich’s Cafe | 313 Chambers Ave., Eagle | 970.328.5021

Brush Creek Saloon | 241 Broadway, Eagle | 970.328.5279

Coffee, Sandwiches, Soups, Ice Cream

TexMex

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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 $ •

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Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013 | sneakpeak 25

$6 Two Tacos and a Beer

$

Daily 4-6 pm

$3 Dra� s$5 Selected Glasses Of Wine

$4 Well Cocktails$6 Appetizer Special

105 Edwards Village Blvd Edwards, CO970.926.2739

Happy Hour

25

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

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Casual American

Coffee and Sandwiches

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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

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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 Kitchen & Pub | 27 Main St. | 970.926.2756

Zino Ristorante | 27 Main St. | 970.926.0777

Deli

Contemporary American

Sandwiches

Bar & Grill

Contemporary Italian

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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

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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

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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

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

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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 $$ • •

26 sneakpeak | Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

Daily Happy Hour • All Locations

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

26

970-926-7667

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

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Southwestern Steak House

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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

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•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

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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

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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

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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

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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

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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, Jan. 17, 2013 -Wed., Jan. 23, 2013 | sneakpeak 27

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

Now open for Breakfast, Lunch &

Breakfast Daily 8 am - 3 pm • Lunch Daily 11am-3pm Dinner Mon - Sat 5pm-close

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

Breakfast Breakfast

DINNER!Come check out our new menu items!

• Steak Frites $18.95• Grilled Pork Chop $17.95

• Rorey’s Fried Chicken $15.95• Cafe 163 Meatloaf $14.95

• Agave Grilled Salmon $16.95• Shrimp & Grits $14.95

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

5-6:30 DailyHAPPY HOUR

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28 sneakpeak | Thursday, Jan. 17, 2013 -Wed., Jan. 23, 2013

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