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www.sneakpeakvail.com Thursday, Mar. 14 - Mar. 20, 2013
FREE, WEEKLY, LOCAL... Only the good stuff!
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Go here, listen to this: Where to catch your local musicianssounds
Get trackingAvy beacon review
Lift a pintSt. Patrick’s picks
The of themountainsDave Perron of Laughing Bones
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At the center of Asheville, N.C.’s thriving music scene is Yo Mama’s Big
Fat Booty Band.
The band comprises six people who come from very di-verse parts of the country, but all now reside in Asheville. Their common bond is that they ascribe to the religion of funk music. Don’t get them wrong, the name of this band is not a slur on any particular maternal figure, but a hail to all things curvaceous and funky.
Rooted within the genre of funk, the Booty Band, as they are affectionately known, takes the classic 1970s genre and inflates it with a modern breath of fresh air. Pulsing bass lines are laid down by Al Al Ingram and are accentuated and expanded on by percussionist Lee Allen. JP Miller master-minds guitar solos, and trombone player Derrik Johnson fills their sound to the brim. Greg Hollowell does double duty on both saxophone and flute, and Mary Frances adds her own feminine flair and style on the keys.
The combination of their talents creates what the group terms “Nu Funk.” What does the Booty Band sound like? Imagine if Sly and the Family Stone and KC and the Sun-shine Band had a love child. Then they let the child be raised by George Clinton and the Parliament Funkadelic.
The people and places that influence this band are appar-ent when listening to their albums. There is a searing rock guitar in “Time is Now.” The phrasing and vibe are obvi-ously disco-inspired in “Lovin’.” In “Cancion del Fuego,’ there’s a Latin flair and Spanish styling. Of course let’s not forget the main focus in the song “@$$” (Badonkadonk). No one puts this booty in the corner.
The original members of The Booty Band have been play-ing together for more than 10 years and show no signs of slowing down. In fact, over the last four years, they have shown a significant ramp up in touring and music output.
“We are always trying to push ourselves to the next level.” says Frances. “It’s important to always be open to new ideas and possibilities.”
They have been making a point to put out new fresh mu-sic on a more consistent basis. Last year they released their sophomore album in March. “Doin’ It Hard” is a reflection
of the band’s approach to music, touring, performing and life in general. And they didn’t stop there. In the summer, “Re-Doin’ It Hard” was released, showcasing seven Booty Band tracks modified by a few of the band’s favorite DJs. Frances says it is really interesting to see how an artist from a differ-ent genre can take their music, adapt it and create something entirely new. The band is now hard at work on their next al-bum, which they anticipate releasing sometime this summer.
Known for their intense, high-energy shows, the Booty Band looks forward to every spring tour in Colorado. Expect to let loose, have fun, and boogie down when attending this show. While each night they focus on rocking the doors off of every venue, the Booty Band looks forward to their day-time adventures in between shows.
“We all really do get along well and we try to do some-thing active while on tour,” says Frances. “Well, when we don’t have to drive.”
That may be a hike or a skiing and snowboarding. Dur-ing this visit to Vail, there might even be a snowmobiling excursion.
With multiple stops on the Colorado leg of their tour there are multiple opportunities to see Yo Mama’s Big Fat Booty Band. However, they will be funking up Samana Lounge next Tuesday night, March 19, beginning at 9 p.m. Tickets are $7. Go to www.samanalounge.com for more informa-tion.
North Carolina’s “Nu Funk”
masters, Yo Mama’s Big Fat Booty Band, to rock out Vail’s
Samana Lounge. By Jenna Stecker
Shakin’ it up
If you go...Who: Yo Mama’s Big Fat Booty BandWhere: Samana Lounge in Vail VillageWhen: Tuesday, March 19. Doors open at 9
p.m.How much: Tickets are $7 and can be pur-
chased at www.samanalounge.com
SneakPEAK writer Jenna Stecker can be reached at [email protected]
4 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
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Alpine beats with mountain soulGetting behind the mic with a handful of the area’s musical talents, playing at
a venue near you. By Melanie Wong & Phil LindemanPhotos/cover by Zach Mahone
Vail is one of those towns where, when the main attraction ends, anoth-
er festivity starts up immedi-ately.
As the chairlifts shut down for the day at 4 p.m., the party simply moves on to the numerous restaurant patios, lounges and hole-in-the-wall watering holes as skiers and riders look for some après relaxation.
On most days of the week, those mountain afternoons come with a soundtrack as local musicians take to the stage, belting out cover favorites and originals alike. SneakPEAK caught up with a few mountain minstrels to talk about their upcoming projects, musical beginnings and what it’s like to play for visitors from all over the world.
Tony Gulizia Hometown: Omaha, Neb. Instruments: Keyboard, accordion, low brass (trombone
and tuba), vocalsYou know him from: Larkspur après on Mondays, Hapa
Sushi in Denver on Tuesday, and the Westin Riverfront après on Friday, Saturday and Sunday. Gulizia also plays solo pi-ano at the Grouse Mountain Grill from Wednesday through Sunday.
SneakPEAK: How did you begin playing music? Tony Gulizia: It had everything to do with my Dad. He
was a trumpet player and bandleader back in Omaha, and he had me and my brother, Joey, doing gigs with him when I was 12 and Joey was 10 years old. It’s funny how things go – I’ll actually be celebrating my 20th year at Grouse. It was my first gig when I moved here in 1993.
SP: How would you describe your music? TG: Because I’m a vocalist and a pianist, I love doing
songs from the Great American Songbook, whether they be from Cole Porter or Johnny Mercer or anyone else. I’m also fond of bossa nova – Brazilian jazz – and some more modern stuff. When I play, people will hear everything from a 1930s Fats Waller tune to more contemporary things like Herbie Hancock.
SP: What’s your favorite venue in the valley? TG: I’ve played just about everywhere there is to play in
my time, but recently, I’ve really come to enjoy the Westin gig. It’s a great venue, and it’s also one of the few places that can cater to families. I also love the outdoor events, like the Vail Jazz Foundation summer festivals.
SP: When playing covers, what song gets requested most often?
TG: I’ve been fortunate to have learned how to play the audience – I credit that to my Dad. Just the other day, I had three or four requests for “Fly Me to the Moon” by Frank (Sinatra), because everyone loves to hear Frank. It doesn’t matter where I am, I always get that one.
SP: Do you have any crazy stories from your two decades of performing?
SP: How many songs do you know by memory? TG: Sometimes I scare myself with how much I know.
Brian and I, with our BLT book, have 500 songs just there. At the Grouse, I’ve memorized about 1,000 songs. It really can be scary when I pull out a song I haven’t played in 20 years.
(l-r) Tony Gulizia and Phil Long
Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 5
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SP: When you’re away from the stage, what kind of music do you play to unwind or relax?
TG: I just finished my 500th show with my KZYR ra-dio program, called “Jazz at Its Peak,” and I’ve played over 10,000 songs for them over the years. When I listen to music on my own, I’m usually looking for things I can bring to the show. I’ve really been into Latin jazz lately – there are so many great rhythms and movements there.
Phil LongHometown: Broomfield, Colo.Instruments: Acoustic guitar, piano, vocalsYou know him from: Twenty-four years playing a nearly
nightly show during ski season at the Red Lion in Vail Vil-lage
SneakPEAK: How did you begin playing music? Phil Long: I started piano lessons in third grade, and then
I joined a rock ‘n’ roll band in ninth grade. That was really the catalyst for performing – I just loved it. I went to col-lege in northern Arizona, where there was a really great mu-sic community. The Red Lion gig came together when they were going through an ownership change in 1987, and I was lucky to land the first winter job there when the new owner wanted to bring in music.
SP: How would you describe your music and the Red Lion show?
PL: It’s an entertainment show where I really focus on the crowd. I bring an eclectic batch of music, everything from James Taylor to Nickelback to just about anything you could think of. I have 600 songs I play actively, and the music is really the backbone of a show where I want people to feel welcome.
SP: Who are your influences?PL: Musically, I love Bad Company, REO (Speedwagon),
Journey, those types of bands. I’m also into James Taylor and Kenny Loggins. Entertainment-wise, I really don’t know – I’ve never thought about it. I guess I really like watching bands that make their show entertaining outside of the mu-sic. It’s all about engaging the crowd, so I think of people like JT (Justin Timberlake) or an old-school band like Kiss.
SP: When playing covers, what song is most requested?PL: “Sweet Home Alabama,” hands down. “American
Girl” is number two. Those ones will never go away.SP: What are the perks of performing in a mountain town,
where you perform for people from across the world? PL: The best thing for an entertainer to run into is a dif-
ferent crowd every night. I played for years in Denver, and it can be really hard to play for the same clientele show after show, night after night. In Vail, I get that mix of people who have seen me for decades in a row, and I also get people who are brand new. It creates great energy.
SP: What’s your signature song?PL: A lot of people request “Tiny Dancer,” and I love
playing that one. Honestly, there’s not a song in my entire list that I tire of. I just go out and try to play them better every day.
Scotty KabelHometown: Middletown, Conn.
Instruments: Vocals and guitarYou know him from: His longstanding après presence at
The Fitz Lounge at Manor Vail (Thursdays through Satur-day), and as guitarist for the rock ‘n’ roll band Min’urn Ex-press. You’ll often catch him playing with various musicians at the Minturn Saloon.
SneakPEAK: How did you get started in music?Scotty Kabel: I’ve been playing all my life. I started in the
fourth grade – I played the trumpet. Soon after I started with the guitar, then I went to music school and the whole thing. I also love to ski, so I figured I’d come out here. That was 21 years ago, and I’ve been playing the whole time.
SP: What’s it like playing for après crowds – different people from all over the place?
SK: It’s a challenge. In some ways you get a different crowd every week, but you have to keep it fun and interest-
ing. It’s also a lot more intimate. People feel carte blanche with me – they view it as a different sort of relationship than in a concert setting. It’s nice to communicate with folks on that level.
SP: When playing covers, what songs get requested the most often?
SK: You get a lot of Margaritavilles and John Denvers – but you won’t catch me playing “Margaritaville.” Johnny Cash is always a good one, too.
SP: What’s it like being part of the music community here?
SK: A lot of us share similar interests, and the speed of life up here is a common thread. For a rural mountain area, there are a good amount of musicians.
SP: What is your favorite venue?SK: The Minturn Saloon. It’s just a down-home kind of
place, with a good vibe and a great sound.
Katlyn DawnHometown: Poipu, HawaiiInstruments: Vocals and ukulele You know her from: Playing in local watering holes such
as Woody’s Bar and Grill in Edwards on Thursday nights, the Ritz Carlton Bachelor Gulch at Beaver Creek, Moe’s Original BBQ in Vail, Food by Marc in Avon and Eagle’s Bonfire Brewery, as well as State Bridge’s Sunday Bluegrass and Bloodys in the summer. You’ll often see her playing as a duo with fellow musician Bob Masters or as a trio with Masters and Jake Wolf as part of Wolf Masters Dawn.
SneakPEAK: How would you describe your music and performing style?
Katlyn Dawn: It’s happy music. It’s laid back, something you’d hear on a beach. I like playing for small crowds and to feel a shared moment. I do both covers and original songs.
SP: How did you get started playing music?KD: I started playing eight years ago while living in Kau-
ai, just playing with guys on the beach. I’ve been singing since I was 9 or 10, and later I picked up the ukulele and taught myself to play. I was coming through Colorado for a festival and just fell in love with Vail. I spend part of my year here and just love playing with the local musicians. They’re all so good and so humble. I mainly play with Bob (Masters) and sometimes with Skin the Rabbit. I don’t really see music as a way to support myself financially, but it’s something I do on the side because I enjoy it.
SP: What are some of your most-requested songs during shows?
KD: Probably “Aiyiyi.” It’s an original that has a fun,
Scotty Kabel
[See MUSICIANS, page ]
Katlyn Dawn
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St. Patrick’s Day is quickly approaching, which means one thing for many peo-ple… beer. On top of St. Patrick’s Day, Colorado Craft Beer Week starts March
18, which will bring several brew-related events to town.
Vail’s Ale House hosts a Meet Your Local Brewers event on Tuesday, March 19 at 6 p.m., followed by a Colorado Brewers Guild Dinner on Thursday, March 21 at 7 p.m. Eagle’s Bonfire Brewery hosts a St. Patrick’s Day party with live music on Sunday, March 16 to kick it all off beginning at 7 p.m. Cascade in Vail also pays homage to the barley and hops with the St. Patrick’s week version of their regular craft beer tasting series on Wednesday, March 20 at 4:30 p.m. This week’s free event brings in none other than Bonfire Brewery.
So whether it’s green beer, light beer, dark beer, a stout or a lager, each beer has differ-ent characteristics that make it unique in its own right. SneakPEAK chatted with the lo-cal pros to see what kind of beer should be on your shopping list this St. Patrick’s season.
Yeti Imperial Stout by Great Divide Brewing Picked by: Geoff Moser at Riverwalk Wine and Spirits
Expert remarks: “The Yeti is a great beer for colder days. It offers a nice chocolate flavor that warms you up. It is a Guinness like beer that comes in a bomber,” says Moser.
Taste test: At almost 10 percent alcohol by volume, this beer is strong. The beer starts out with a coffee flavor and then leaves a strong, rich aftertaste. If you like dark beer, here’s one for you this St. Patrick’s Day.
Boss Hop IPA by Gore Range Brewery Picked by: Gore Range brewmaster Jeremy PluckExpert remarks: “This is a newer creation that came out pretty well. Several people
have said they really enjoyed this IPA. The beer would be a good choice for St. Patrick’s Day, or Craft Beer Week, because the flavor and heaviness isn’t over the top,” says Pluck.
Taste test: After picking up a half-gallon growler of the Boss Hop IPA from Pluck, this beer felt like overkill at first. However, after tasting the beer, the palate craved more. Pluck may have been being modest in saying a lot of people enjoy this beer.
As an IPA enthusiast, this beer taster knows a thing or two about IPAs, and this is one of the best. It has the perfect amount of the IPA bitterness that makes the flavors enjoy-able, but not an overly intense bitterness.
Nitro Milk Stout by Lefthand Brewery Picked by: Patrick Linn at Beaver LiquorsExpert remarks: “The Nitro Milk Stout is the perfect St. Patrick’s Day choice. It is
bottled with nitro, so it’s smooth and would be a great beer for a car bomb. This is one of Lefthand’s number one sellers, and we have it on sale at Beaver Liquors for St. Patrick’s
Local brewmasters and experts give their top picks for St. Patrick’s Day drinks.
Words and photos by Michael Suleiman.
Bottomsup
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Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 7
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Day,” says Linn. Taste test: Lefthand was in fact the first brewery to ever release a nitro beer in a
bottle. Besides the fact that Linn recommends the beer for St. Patrick’s Day, this is a tasty choice for any time of year. The beer is smooth with a sweet after taste, almost as if there is already Baileys in the beer. This rich beer is the perfect substitute for Guinness, without the nitrogen tab widget that is in the Guinness cans.
Demshitz Brown Ale by Bonfire Brewery Picked by: Andy Jessen of Bonfire Brewery Expert remarks: “The Demshitz is a great brown ale for this time of the season. It’s
definitely the type of beer you can have a few of and enjoy all the while,” says Jessen.Taste test: The Demshitz is a delicious brown ale that Bonfire brewery got just right.
If you are looking for a beer with great flavor but that won’t overwhelm those taste buds, the Demshitz is for you.
Bonfire is hosting numerous events during St. Patrick’s week, when you can try the Demshitz and other brews. Bonfire will be launching a special beer available at their tasting room in Eagle on March 17.
You can also catch the Bonfire crew at two other tastings at the Vail Ale House and Cascade during the week. Take a look at their website to see where you can taste their beer this coming week, www.bonfirebrewing.com.
90 Shilling by Odell Picked by: Henry Doss at Eagle Liquor Mart
Expert remarks: “The 90 Shilling is a big seller. It is a great beer for drinking more than one. It’s a hoppy beer, with a great taste and nice finish,” says Doss.
Taste test: This beer has all the right bitterness of Scottish ale, without taking it over the top. It’s a great beer to drink a few. This beer has a lower alcohol content than the other beers reviewed in this test, coming in at 5.3 percent alcohol by volume.
G’Knight by Oscar Blues Picked by: Mickey Werner at Alpine Wine and SpiritsExpert remarks: “I like the body of red ales. They are a good food beer but also pack
quite a punch. Overall the G’Knight is a smooth drinking beer with a bit more body than amber ale,” says Werner.
Taste test: This beer is sweet, but not overly so. It packs quite a punch at 8.7 percent alcohol by volume. It is a beer that’s easy to drink without leaving you over-full. It fes-tively comes in a green can and is a great choice for St. Patrick’s Day drinking, or pairing with corned beef.
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SneakPEAK writer Michael Suleiman can be reached at [email protected]
8 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
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When most people think of Cafe 163 in Edwards, they’ll
think of pancakes, omelets, French toast and leisurely cups of coffee on Saturday morning.
That’s a perception the cozy neighborhood restaurant hopes to change since the cafe started serving dinner last summer, and after a meal there, you might start associating the spot with juicy burgers, tangy hot wings and spicy fried chicken.
“It’s upscale diner food. It’s comfort food,” co-owner Jeff Sandoval says. “We want people when they think of places to go to dinner in Edwards to think of us, too.”
Evenings at Cafe 163, which took over the space previous-ly inhabited by Sato’s sushi (a sister restaurant now moved across the street), are bustling. Families and friends come in, the small bar is full, and the kitchen is busy turning out dishes. The neighborhood feel is paired with a culinary so-phistication and creativity – this is not your typical greasy spoon.
Story of the restaurantThe restaurant is rife with mementos from owners San-
doval and Peter Mueller’s past restaurant ventures, a sort of museum showing the journey that brought the two high school friends to Vail. The two hail from Milwaukee, Wis., and grew up working in kitchens, behind the bar and in vari-ous dining rooms. Mueller had come to Vail in the late ‘80s and was managing the Hong Kong Cafe, a popular Vail bar and restaurant. A huge, colorful Chinese dragon from the Hong Kong Cafe now presides over the dining room, mount-ed on the Cafe 163 wall, and the sign for the Vail bar now hangs over Cafe 163’s restroom door.
Mueller convinced Sandoval to move from Nevada, with the idea to open a sushi bar. The idea became reality and took off, first starting out in the restaurant space under the Hong Kong Cafe and eventually materializing as the popular Edward’s sushi joint Sato’s.
When Sato’s outgrew its location and moved, Sandoval and Mueller began hatching their next restaurant concept to fill the space.
“I’m a huge breakfast person, and Peter and I both grew up going to these great breakfast places in Milwaukee and Chicago, so we wanted to do something like that here,” San-doval says. “I love neighborhood, local places, where you walk in and everyone knows your name. The food is nothing too phoofy, just comfortable.”
Cafe 163 was born in 2010, originally serving only break-fast and lunch. As the spot gained popularity, the owners ex-tended the restaurant’s hours. Now, aside from dinner, you can also stop by for happy hour drink specials from 5 p.m. to 7 p.m.
Unique comfort fare Cafe 163’s kitchen is run by the soft-spoken chef Rorey
Rutty, a Jamaican native who learned his trade at island ho-tels before moving to the United States. After a stint in Bos-ton, he came to cook in Vail restaurants, then landed a spot
in the Cafe 163 kitchen. While the menu is mostly standard comfort dishes like
chili, meatloaf and shrimp po’ boys, there are also some eclectic items, such as the veggie curry wrap, or the gyro, which won’t disappoint fans of the Greek-style wrap. The gyro is a fresher, lighter version of what is usually question-able shaved meat slathered in tzatziki sauce. Cafe 163’s ver-sion features a fluffy pita piled high with lamb meat, cab-bage, tomato, onion and feta cheese. It’s light on the sauce, but a cup comes on the side, so you can always add more.
Cafe 163’s selections also venture from homey fare to more upscale selections. The hanger steak proves you don’t have to go to a high-end steakhouse to get an excellent cut of meat. The steak is sliced thin, nearly bite sized, and smoth-ered in a rich, buttery veal sauce. It also comes with the res-taurant’s signature fries, which achieve being crispy, meaty and salty all at the same time.
The real gems are those that Rutty has put some Jamaican flair into. His jerk chicken wings are one of the most popular appetizers, with a tangy, subtly spicy sauce that will have you licking your fingers. The meaty bites are served with ranch dressing and sprinkled with sesame seeds.
TASTES LIKE HOME
Once only specializing in breakfast, Cafe 163 now serves upscale diner fare. By Melanie Wong.
SneakpICkS at Cafe 163
Jerk chicken wings – This appetizer favor-ite gets island flair with a tangy, subtly spicy sauce. ($9.35)
Hanger steak and frites – Tender steak slices, in a mushroom-veal sauce with hefty, crispy fries. ($18.95)
Rorey’s fried chicken – Like no fried chick-en you’ve had, this version is covered in spicy gravy and sits on a bed of mashed potatoes. ($15.95)
Cafe 163 Chef Rorey Rutty works in the restaurant’s kitchen. The Jamaican native brings island flair to some of the classic diner dishes at the cafe. Susi Thur-man photo.
[See CAFE 163, page 28]
Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 9
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It’s time to unleash your inner drama queen. On Friday, March 15, Montañas After Dark in Avon will
be hosting a fundraiser to benefit two nonprofits, the Vail Valley Theatre Company (VVTC) and the Children’s Global Alliance. The Drama Queens Ball will be an evening of dra-matic performance, dancing and singing with costume con-tests, games and a silent auction.
“’Drama queen’ means, in this case, letting your inner character(s) out. Be they dramatic, macho, flamboyant, he-roic, secretive, sexy, loud, thoughtful... they’re all fantastic,”
says Bart Garton, board member of the Vail Valley Theatre Company.
People are strongly encouraged to come in costume. There’s no theme -- it’s all about being big, bold and show-ing off what people might not know about you.
“We’re inviting all to come in some sort of costume that exposes that inner self. This is meant for both women and men, boys and girls, chicks and dudes,” says Garton.
Drama Queens promises to be an action-packed event. This is not a spectator fundraiser – rather, all the activities are meant to be interactive.
“We really want to make it fun and entertaining, so there’s going to be activities going all the time,” Garton says.
In “What’s the Line,” contestants picked from the audi-ence will compete to identify sound bites from recogniz-
able movies and Broadway shows. Another feature will be “Vestigial Vignettes,” in which actors from the VVTC will perform short scenes from popular movies and the audience will pick their favorites.
“The movie names are picked at random, so there’s a good chance people will see a big, burly guy doing Scar-lett O’Hara’s touching scene in ‘Gone With the Wind,’ or a small, cute girl performing Samuel L. Jackson’s fire and brimstone scene from ‘Pulp Fiction,’” says Garton.
For everyone who has secretly wanted to be a pop star, there’s Karaoke Russian Roulette. Three participants are picked to perform a song chosen at random, leading to more opportunities for ridiculousness, like watching a deep-voiced, husky man sing “I Feel Pretty” from West Side Story. Throughout it all, there will be “dance mobs” lighting up the room with pop culture touchstones like the Time Warp (the VVTC famously puts on “The Rocky Horror Picture Show” nearly every October), the Hustle, and Gangam Style.
The silent auction will be going on all night, with more than $5,500 worth of items up for auction. A sampling of the offerings includes: a two-night stay at the Westin, a one month membership to Dogma Athletica, a ruby and gold necklace from Squash Blossom, a lavender scrub and mas-sage from Allegria Spa, four therapy treatments from Com-petitive Edge Physical Therapy and much more.
Acting out for a causeDrama Queens is all about having a good time and act-
ing silly, but the money raised will go towards some seri-ously good causes. The Children’s Global Alliance (CGA), an organization founded in Vail in 2010, works to provide service-learning opportunities for young American students
in some of the world’s most impoverished countries. Their official mission, according to Lisa-Marie Howell, executive director of the CGA, is to “infuse the next generation with a sense of global responsibility, promote and foster character and integrity among teenagers, and provide relief and educa-tion in developing countries.”
This summer, 30 students ages 12 though 16 will have the opportunity to travel to these countries (with money they
In character for charityBall raises funds for local theater, childrens nonprofit
By Nell Davis
If you go...What: Drama Queens Ball FundraiserWhere: Montañas After Dark at 82 E. Beaver
Creek Blvd., AvonWhen: Friday, March 15 at 8:30 p.m.Tickets and more info: Go to vvtc.org for tick-
ets. Tickets are $25 and include one drink and light snacks. 18 and over.
Members of the Vail Valley Theatre Company per-form in “The Great American Trailer Park Musical.” Friday’s Drama Queen Ball raises money for the the-ater group as well as the local nonprofit Children’s Global Alliance. Photo special to SneakPEAK.
[See DRAMA QUEEN, page 25]
10 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
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Braised pork-cheek taco, washed down with Great Divide’s Hoss Rye Lager
-- that’s course two at this din-ner. Chocolate espresso pan-na cotta, with Ska Brewing’s Vernal Menthe Stout whipped cream, that’s course six.
Is your mouth watering yet? Find out the rest of the menu at the Colorado Brewers Guild beer pairing dinner held at the Vail Ale House on March 21. It’s the latest event hosted by the newest addition to the local pub community, which has quickly become a hot spot for Vail beer lovers.
“We have established regulars who return consistently for certain draft beers that we have had on tap since opening in December. As for our rotating beers in our draft lineup, we have begun to attract people who come back to see what new
beers we have. Along with our regulars who come for our draft-beer lineup we have also attracted a strong following to our new menu including people who come just for the shrimp n’ grits, flatbreads or chicken potpie,” says Vail Ale
House manager Jason Barber. In conjunction with the local aficionados, the Colorado
Brewers Guild has helped local brewers expand their busi-nesses and establish awareness of Colorado’s incredible
craft selection. Colorado Craft Beer Week is one of the new initiatives created by the Guild. Hundreds of events, includ-ing beer tastings, brewery parties and beer pairing dinners, are taking place throughout the state during the weeklong event, which starts one day after St. Patrick’s Day.
Two such events will be taking place at the Vail Ale house next week, with the “Meet Your Eagle County Brew Mas-ters” event on March 19 at 6 p.m., and a food pairing dinner taking place on March 21 at 7 p.m. Attendees will have the chance to meet local brewers from Crazy Mountain Brewing Company, Gore Range Brewery, and Bonfire Brewing, as well as other craft masters from around the state.
Hometown talentBonfire Brewing cofounder Andy Jessen originally
pitched the “Meet the Eagle County Brew Masters” idea to Vail Ale House as part of Craft Beer Week.
Colorado brewers gather for Vail pairing dinner. By Michael Suleiman.
Matches made in beer heaven
Vail Ale House Chef Tony Miller presents his Moroc-can braised short ribs with mascarpone polenta, one of the courses for the brew house’s upcoming beer-and-food pairings dinner on March 21. Michael Sulei-man photo.
If you go...Events are held at the Vail Ale House in West
Vail, located at 2161 N. Frontage Rd.Meet Your Local Brew Masters
When: Tuesday, March 19 at 6 p.m.Cost: FreeMore info: www.vailalehouse.com
Colorado Brewers Guild DinnerWhen: Thursday, March 21 at 7 p.m.How much: $65Tickets: www.inticketing.com
[See ALE HOUSE, page 28]
Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 11
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The luck of the Irish may have nothing to do with who fares well in this year’s Krueger Family Shamrock Shuffle, bringing crowds of green runners to the Vail Golf Course on Saturday, March 16. Now in its second year, the snowshoe event is slated to bring in more participants, catalyzing an even more fun environment than last year.
The Shamrock Shuffle – organized by the Vail Recreation District – will kick off the celebration of St. Patrick’s Day with a 5K and 10K snowshoe race. There will also be a Yak-traxs division and a 1K obstacle race course for kids.
“I expect it to be even better than last year,” says Beth Pappas, one of the organizers with the VRD. “Last year was
smaller in its first year, but still tons of fun. Having done one, we have a lot more momentum. This year there should be more people, but that fun vibe will remain the same, may-be even better.”
All courses will be held on the golf course just east of Vail Village. The 5K will be an out-and-back format over flat ter-rain. The 10K follows that same path, but extends up onto singletrack trail near the ice climbing areas of East Vail.
The race begins at 4 p.m. – a peculiar start time for foot races in the valley, which usually have competitors up with the sun. With the afternoon start, organizers hope people will get out and enjoy a day of skiing before the event and then use the event to jump start their St. Patrick’s Day celebra-tion.
“Doing events in the winter, we understand people want to ski,” Pappas says. “Also, it makes for a fun after party when it is at the end of day.”
This year, the after party is something to look forward to, says Pappas. There will be an Irish whiskey tasting, Irish coffee and bloody mary bar courtesy of Avon Liquors. Also, the Happy Valley Grill will be serving a pasta bar for par-ticipants.
“It kind of had a nice little intimate-and-fun community feel last year -- a lot people dressed up in green, wore cos-tumes and we had that fun after party,” Pappas says. “It had a good vibe, and I think that will continue into this year. The competitors in this valley, they go out, race really hard and then go out to have fun afterward. Expect a lot of kids, fami-
lies, and just a good time.”Pavan Krueger, one of the sponsors and participants last
year, says she is registered to run in the race and looks for-ward to that mix of fun within a competitive atmosphere. The Krueger family not only sponsors the race, but plans to bring its 30-plus family members out to participate.
“It is meant to be more like a ‘get-out-and-have-fun-on-St.-Patrick’s-Day’ kind of thing,” Krueger says. “But in this valley, it always ends up being competitive.”
Perhaps the competition follows the prizes. Competitors this year will be after goodies from the Vail Chophouse, Blue Moose Pizza, Atlas Snowshoes, Tubb Snowshoes, Yaktraxs, Arcteryx and more.
There will be awards and prizes given to the top three male and top three female in all divisions. Also, rumor has it that an intern leprechaun might even grace the start line.
Registration is $15 before the race and $25 day-of. To reg-ister, check out the VRD website at www.vailrec.com
Pappas adds that the run is a great opportunity to start get-ting prepped for the VRD’s summer La Sportiva Vail Moun-tain Trail Running Race Series.
“We have a lot of folks out there who run in our summer trail series and are looking for winter events,” says Pappas. “The Krueger Family Shamrock Shuffle is a great way to get pumped for the trail running series and ‘shuffle’ around the Vail Nordic Center. Whether you’re Irish or not, it will be a great afternoon event.”
Winter fun run returnsThe Shamrock Shuffle brings pre-St.Patrick’s Day fun
By John O’Neill
If you go...What: Krueger Family Shamrock Shuffle,
with 5K and 10K snowshoe, Yaktrax and kids divisions.
Where: Vail Nordic CenterWhen: Saturday, March 16 at 4 p.m.How much: Pre-registration is $15 at www.
vailrec.com and $25 day-of.
Runners and snowshoers take off from the start line at last year’s Shamrock Shuffle. The event returns this year on Saturday, March 16 at the Vail Nordic Center. Photo courtesy of the Vail Recreation District.
SneakPEAK writer John O’Neill can be reached at [email protected]
12 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
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Backcountry skiing is dan-gerous.
I could offer words of wisdom like, “Don’t do it,” or “Stay inbounds”, but it’s likely that you wouldn’t listen -- neither would I. Regardless, your life is valuable and the necessary safety measures need to be taken while skiing or riding in the backcountry. The bottom line is, yes, backcountry skiing is much more dangerous than skiing inbounds. But if the un-touched fields and forests are calling, why not invest in the right tools that could save your life or the life of your friend?
Beacons are paradoxical in a way. It is the most important piece of equipment that you will hopefully never have to use in a real emergency.
In gear reviews, my tendency is to focus on the positive aspects of the products being tested. However, it is para-mount I mention a product here… never buy the “Snow-Be” beacon. It is the cheapest on the market, because it has abso-lutely no search mode, making it the most selfish purchase a backcountry skier could ever make. Let me say it again: Do not ever buy the “Snow-Be” beacon. Since that matter is tak-en care of, we can look at equipment worthy of reviewing.
For this review, four commonly used beacons were tested to determine where each stands as far as features and perfor-
mance. The distance test was done on a flat surface, with the beacon (brand-new batteries) buried six inches in the snow.
The S1+ by OrtovoxManufacturer range: 60 meters
The S1+ is one of the best beacons on the market. It has a “smart antenna” that makes it easier to find signals no matter what orientation (vertical or horizontal) the beacon is res- ting. It also has a 360-degree search mode with a monitor that allows for quick and effective searching. The S1+ comes with a beacon check mode that alows you to check the beacons of everyone in the group to make sure they are functioning at the proper frequency and transmitting in both long and short ranges. It has some other very practical tools, like an inclinometer and
multiple flagging. However, the incredible technology comes at a cost of $450. Michael Maroney, who is a profes-sional skier and guide in Steamboat Springs, uses the S1+ as a peace-of-mind tool for taking out large groups.
“As a coach of the CU Freestyle Ski Team, I often lead large groups of skiers into the backcountry, and this beacon allows me to do an adequate beacon check and in a worst
case scenario, it allows for multiple flaggings of over four people,” says Maroney.
The S1+ picked up a signal at 56 meters.
The Element Barryvox by Mammut Manufacturer range: 60 meters
Essentially this beacon is a less expensive version of Mammut’s Barryvox Pulse. Both are great beacons, but the Pulse has a heart rate monitor to determine if someone is still alive. One nice feature of the Barryvox is the 360-degree arrow, which acts as a compass when finding a buried victim. This beacon was relatively simple to operate and one of the easiest to use with gloves on during the test. The Barryvox comes at a decent retail price of $350. The Barryvox had one of the better ranges out of all the beacons, coming in at 54 meters.
TrackrightSTaysafe
Four top avalanche transceivers, tested and reviewed. By Michael Suleiman
Skier Whit Boucher, dropping a cliff in East Vail, wears the BCA Tracker 2. Michael Suleiman photo.
Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 13
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The Tracker DTS by Backcountry Access (BCA)Manufacturer range: 50 meters
The Tracker is probably the most commonly used beacon on the market. It is an affordable beacon that provides reliability and solid performance. With a user-friendly screen that is in- credibly easy to figure out, this beacon is a perfect buy for some- one getting into backcountry ski- ing or riding, or even a seasoned backcountry skier. This beacon retails right around $200 and has been on the market season after season. This beacon does not have the range of some of the more ex-
pensive beacons, which is important to keep in mind. BCA recently came out with the Tracker Two, which provides a few upgrades to the original model, including an additional antenna for improved multi-search mode. When tested it was discovered that the original Tracker beacon could pick up a signal at around 42 meters.
Freeride by PIEPSManufacturer range: 40 meters
PIEPS makes numerous high-quality beacons in all price ranges. This beacon is one of their entry-level beacons, and is “idiot proof,” as the company puts it. This lightweight beacon only needs one AA battery. The beacon weighs a
mere 4-ounces without the battery. The Freeride has only one antenna, which makes it a little less accurate, especially if you were searching for multiple people. With a great price range of around $150, the PIEPS is a great entry-level beacon. The Freeride beacon picked up a signal at around 38 meters.
Obviously not everyone has $450 to spend on a beacon, but safety in the backcountry is of the utmost importance.
Your beacon-purchase decision should be based on how much time you are planning to spend in the backcountry and the cash in your pocket. It’s important when you buy a new beacon that you practice and practice some more to develop a solid understanding of how every detail of the life-saving device works. The most expensive beacon won’t do you any good if you don’t know how to use it, and quickly.
If you have no avalanche training, take at least the basic course before you put yourself in a situation where you may need to save someone’s life. There are dozens of courses of-fered around Vail and all over Colorado.
SneakPEAK writer Michael Suleiman can be reached at [email protected]
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Tea – it’s the most popular drink on the planet, spanning different cultures, classes and geogra-phy. It has its place in hot mugs by the fire and served with ice and lemons on a summer day, not
to mention that in recent years it’s been linked to a variety of health benefits.
However, take a walk down the tea aisle at your local gro-cery store, and if you have an indecisive streak, you could be a little overwhelmed at the selection. There are herbal teas, British-style breakfast teas, teas for colds, iced teas, green teas, teas in bags, teas in silk satchels and loose-leaf teas.
Chris Chantler of Vail Tea and Coffee is a purveyor of some of the finest teas around the world, and he’s glad to shed some light on the ins-and-outs of the popular drink. Vail Tea and Coffee distributes products all across Eagle County, and they also sell their wares from their Minturn storefront.
From the sourceChantler and co-owner Craig Arseneau know a thing or
two about where tea comes from – the two have traveled
the world to visit tea gardens and picked teas to bring back to Eagle County from many of the finest leaves available. Chantler is quick to specify the difference between tea and herbal drinks – anything such as peppermint tea or chamo-mile are infusions of herbs, flowers, bark and roots, rather than of tea plants.
As for real tea, the bulk of it comes from China and India, and all of it comes from the two leaves and a bud of two va-rieties – the Chinese plant and one that grows in the Assam region of India.
“All tea comes from these two plants, and it’s what you do afterward that decides what kind of tea it becomes,” Chantler says.
Most higher-quality tea is handpicked from the fields, al-though there are also machines that can do the job. Accord-ing to Chantler, a single tea picker can bring in 80 to 100 pounds of leaves each day. Once the leaves are picked, they go through a withering and oxidation process – the steps and timing vary depending on which kind of tea is being pro-duced. The leaves are dried out for varying amounts of time
before they are pressed through rollers. The rolling releases enzymes and juices in the leaves that oxidize, similar to the
Experts at Vail Tea and Coffee Company chat about teas from around the world, found right here in the valley.
By Melanie Wong.
teaDecode your
(top) Chris Chantler of Vail Tea and Coffee Company displays a few of the 65 tea varieties carried by the store. (left) All tea comes from a couple plants - the type of tea they become depends on when the leaves are picked and how they are prepared after. Loose-leaf teas, pictured here, are typically the highest grade. Kent Pettit photos.
Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 15
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way fruit turns brown when cut up. In the case of tea, that exposure to air is a desirable thing and helps create the flavor of the tea. Then, the leaves are fired in ovens, which stops the oxidation process.
The details of this process are what produce a wide variety of teas. Black tea is 100 percent oxidized. The opposite end of the spectrum is white tea, which is picked while the plant is young, before the leaves have opened and been exposed to the sun. If picked right, white tea can be caffeine-free, says Chantler. After being plucked, white tea is dried and doesn’t go through the oxidation process at all.
“Legend has it that (in China), white tea used to be re-served for the emperor, picked at certain seasons, in certain months, by virgin tea pickers,” Chantler says. “It was all about the purity of the tea.”
Green tea, most well-known as a Japanese drink, is made from the leaves of the tea plant, and picked later than white tea. It comes in several styles – in Japan, the leaves are steamed, and in China, they are pan-fried or roasted.
Other teas fall within the spectrum. Oolong teas are care-fully dried and tossed through a meticulous process, oxidized
for hours and fired, and finally kneaded in bags. Pauchong tea falls somewhere between green tea and oolong tea and usually isn’t roasted. Jasmine tea is produced by scenting green or pauchong tea with fragrant flowers.
A tea for every tasteAt the Vail Tea and Coffee showroom, all of the 65 teas
the company carries are in loose-leaf form. Chantler says the company offers a few in silk tea bags, but there’s a reason the highest-grade teas come in whole-leaf form.
“With tea bags, the extraction of the flavor will never be as good. The water won’t move over the leaves as well,” Chantler says. “There has been a movement to package whole-leaf teas into silk bags, and we carry a few of those. It does make tea easier for people.”
Putting whole leaves in a tea bag doesn’t produce the same effect as using loose leaves – the infusion is limited to the size of the teabag. In general, loose-leaf teas are also rela-tively more expensive because they are the first picks from a batch. The tiny, broken pieces of tea (also called “dust” or “fanning”) leftover at the end of the process find their way into tea bags.
And what about decaffeinated tea? Chantler says he steers people looking for a caffeine-free option toward the natural-ly decaf herbal or white teas. There is a liquid carbon dioxide process to drain the caffeine, but Chantler says the process also drains a lot of the flavor. Still, tea is a good alternative to coffee for those looking to limit their caffeine intake. Black tea has about 50 percent the amount of caffeine found in a cup of coffee, and green tea has 14 percent.
“Also, the caffeine in tea isn’t as soluble as that found in coffee, so it doesn’t hit your body in the same way,” Chantler says.
Something else becomes clear looking at the array of teas that line the shelves at Vail Mountain Tea and Coffee: There’s a tea for every taste. Looking for a lighter, relax-ing floral flavor? Try white and jasmine teas. Want some-thing more akin to coffee? Try a chai tea, or English-style black tea, which mix well with milk and sugar. Drinking for health? While green tea gets all the press for its health bene-fits, antioxidant qualities and popularity among many a slim celebrity, Chantler says that all teas contain some level of
Brew the best cupChris Chantler, of Vail Tea and Coffee Com-
pany, gave us his tips for brewing a great cup of tea.
• Use fresh water.• Remove water from the heat once it hits its
boiling point. Green tea especially should be brewed at water below boiling, about 180 de-grees. Water that is too hot will “cook” the tea.
• Don’t over-infuse the tea. Remove the tea bag or leaves after about three to four minutes, depending on the tea.
• Use loose-leaf for the best flavor. Tea bags are designed for quick extraction, but may not be as rich or fresh tasting. The best entry-level way to brew loose leaf tea is with a metal tea-brewing basket ($10 at Vail Mountain Tea and Coffee). Place the basket in a cup with the leaves, pour in hot water, steep and remove basket.
• Most tea can be stored in a cool, dry place for up to one year, except for green tea, which lasts about six months.
[See TEA, page 20]
16 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
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Spring means many things: ski season winding down, trips to Moab and Mexico, rising temperatures... along with piles of unwanted items gathering dust and living spaces that may have been neglected during a busy winter. Spring cleaning is one of the undeniable rites of the season, which starts of-ficially on March 20. Whether you dread it or enjoy it, clean-ing time is here. SneakPEAK has the lowdown on how to do it right and how to get ready for the warmer months ahead.
Cleaning out The first step is to get rid of all the stuff you’ve accumu-
lated all year that you don’t use or need anymore. You know, all that stuff taking up space in your home, garage and stor-age areas. The Thrifty Shop, located in Eagle and Edwards, is a great place to donate your unwanted items. The proceeds from the donations go to Vail Valley Cares, which provides relief and support all over Eagle County.
“The revenue we generate through the Thrifty Shops is put back into the community in the form of grants. Every year since 2000, we have given grants to good, worthy, nonprofit organizations. We have given over $2.17 million in grants and, last year alone, we gave $250,000 to 28 local organiza-tions,” says Greg Osteen, director of Vail Valley Cares.
After they’re dropped off, items donated to the Thrifty Shop are “sorted, priced, stored, stocked and, in most cases, sold,” says Osteen.
You might think that if you donate something to that’s a little too well-worn or well-loved to sell, it will get chucked in the trash, but that’s not the case. The donated items some-times embark on a journey that gives new meaning to the phrase “reduce, re-use and recycle.”
Items that aren’t placed on the floor, or aren’t sold after 30 days are passed along to ARC Thrift Stores on the Front Range. The profits from these stores are used to help devel-opmentally disabled individuals and their families in Colo-
rado. If items don’t sell at ARC, they are sent to third-world countries where they are re-used and re-purposed, providing work, income and cutting down on global waste.
“A shoe without a mate might be used as fabric to create a handmade purse, which can then be sold,” Osteen says.
You can drop off your donations at either the Chambers Avenue location in Eagle or the U.S. Hwy. 6 location in Edwards. You can also schedule a pickup at your home by calling 970-926-7134. Osteen asks that people refrain from dropping off batteries, paint, worn-out tires, nonworking refrigerators, appliances and electronics. Ski gear, clothing and furniture are always appreciated.
Cleaning upNow that you’ve gotten rid of your clutter, it’s time for the
main event: the cleaning. You can roll up your sleeves and do it yourself, or you can hire professionals to do the work for you. Either way now is the time to get out the soap and sponges.
“Spring is an especially important time to clean because your home has been closed up all winter, collecting dust and harboring stale air. This is an important time to open your windows and let in the fresh spring air while cleaning and eliminating the dust and debris that’s collected over the win-ter,” says Cassie Pence, co-owner of Organic Housekeep-ers, a local cleaning service focused on “quality cleaning in a sustainable way.” To find out about hiring them to clean your home, go to www.organichousekeepers.com or call 970-949-9010.
Using green cleaning products will aid your spring clean-ing and your health, says Pence.
“It’s one of the easiest ways to clean up the air quality in your home, which is typically more toxic then the air out-side, and it reduces your exposure to toxins,” says Pence. “Lots of chemicals in commercial cleaning products are neu-rotoxins and can cause things like headaches, confusion and lack of concentration.”
Pence recommends that clients get a professional deep cleaning twice a year.
“We’ll scrub your oven and stove, defrost and clean the
Time to tidy up: Tips for spring cleaningA guide for getting uncluttered, dust-free and organized
By Nell Davis
A customer drops off donations at the Edwards Thrifty Shop. The nonprofit can put your clutter to use, either selling it at the local thrifty or Denver thrift shops, or sending it to third-world countries for repurposing.Susi Thurman photo.
[See SPRING CLEANING, page 31]
Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 17
17
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APRILTuesday, April 2 | Leads group | VVP Offi ces, Traer Creek | 8:30-9:30amWednesday, April 3 | VVP University: Certifi ed Vendor Program | VVP Offi ces, Traer Creek | 9-10amThursday, April 4 | Vail Leadership Institute Seminar: Collaborative Alignment Manor Vail Lodge, Golden Peak | 8:30-10:30amTuesday, April 16 | Blue Jeans & Lobster Networking Party | Beaver Creek Chophouse, Beaver Creek | 5:30-8:30pmWednesday, April 17 | After Hours Business Mixer | Vail Marriott Mountain Resort Lionshead | 5-7pm
MAYWednesday, May 1 | VVP University | VVP Offi ces, Traer Creek | 9-10amTuesday, May 7 | Leads group | VVP Offi ces, Traer Creek | 8:30-9:30amWednesday, May 15 | After-Hours Business Mixer | TV8 Studios, Avon | 5-7pm
18 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
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Veteran comedian Kathleen Madigan is often described with superlatives. Fellow comedian Lewis Black calls her “the funniest woman in America,” Texas stand-up Ron White says she is “easily one of the best comics alive,” and The Detroit Free Press name her among the “nine funni-est women on the planet” alongside the likes of Tina Fey. You’ve probably seen her on live television, performing for shows such as “The Tonight Show with Jay Leno” and “The Late Late Show with Craig Ferguson.” Even Dr. Phil has chuckled alongside her.
That’s a lot of hype to live up to, and the sort of attention
the St. Louis-born comic takes in stride.“I was pleasantly surprised,” she says of the top-nine fun-
niest women accolade. “I don’t think of myself as having the same job as Tina Fey at all, but I do think she’s funny.”
Madigan’s irreverent attitude and approachable style have kept her on the road and on stages all over the world for nearly 25 years, and the comedian, who appears on the Vilar Center stage at Beaver Creek on Thursday, March 21, says it’s a life she loves.
SneakPEAK caught up with Madigan before her perfor-mance to talk about her start in comedy, her idea of the per-fect ski vacation and the downside of having too many goals in life.
SneakPEAK: How did you get your start as a comedian?Kathleen Madigan: You go to an open mic night – I think
that’s the only way to do it. I was in a St. Louis club called Funny Bones with a friend, and we just watched and were having fun, so we tried it.
It’s nerve-wracking the first time, to an extent, but I thought, “I don’t know any of these people, so who cares?” I had waited tables and bartended, so I’m used to talking to people. That’s not a fear for me.
SP: You’ve had such a long career – what’s contributed to your success?
KM: It’s been a steady build. Unfortunately for my tim-ing, there used to be a big break and it was “The Johnny Car-son Show.” When I started out, he was retiring. Now there’s no way to get on TV and get the attention of two-thirds of the country unless you murdered someone. And even then it couldn’t be one person – you’d have to murder a bunch of people!
The media is good, but it’s so specific. There’s a women’s channel, Telemundo, and there’s even a white trash channel. Fortunately, I love what I do – I just keep going. I’ve never been off more than two weeks from the road in 25 years.
SP: Where do you get inspiration for your material?KM: Pretty much it’s watching the news and hanging out
and living life. My material just comes from wherever. Now that the elections are over, things are pretty quiet. You sit and watch CNN International, and it’s like going to college, it’s so hard.
SP: Who do you find funny, and what do you think makes an outstanding comedian?
KM: I really like Lewis Black, Wanda Sykes and Ron White. They have an opinion and point-of-view that’s very specific. I’ve been doing this so long I can’t just go into a club and tell jokes about, say, being married. They have to
have a distinct and clear view and opinion, otherwise I find it to be boring. Lou (Black), Wanda and Ron aren’t talking about the same things, but you can hear their voice is what they’re thinking in their head. Take that versus about 20 guys who are completely interchangeable. They’re funny, but af-terward I can’t tell one from the other. It’s a difference in confidence. I’ll say whatever I want to say, rather than worry about if it’s going to upset people.
Watch out, she’s gone MadiganVeteran comic Kathleen Madigan has funny in her bones
Stand-up comic Kathleen Madigan has been on the road for 25 years and is still laughing. She performs at Beaver Creek on March 21. Luzena Adams photo.
By Melanie Wong
If you go...Who: Kathleen MadiganWhen: Thursday, March 21 at 7:30 p.m.Where: The Vilar Performing Arts Center, Bea-
ver CreekTickets: $42 at www.vilarpac.org
[See MADIGAN, page 25]
Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 19
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There is only one type of oyster to fry when you’re far away from any beach, especially in the Rocky Mountains of Colorado. This year, the 20th Rocky Mountain Oyster Fry returns after a four-year absence as a benefit to the local 4-H organization.
The fry will take place on Saturday, March 16 from 6 p.m. until 8 p.m. in the Eagle River Center. The dinner will in-clude Rocky Mountain oysters, known more accurately as bull testicles.
“Really, they taste like chicken,” says Jenny Wood, one of the event organizers and a 4-H extension agent. “It is pretty good if you can get past the thought. They’ll also be deep-breaded and deep-fried. Anything that is breaded and fried is good.”
There will also be a beef entrée for those attending who just can’t stomach the thought.
Dinner will be followed by a lineup of entertainment. There will be a live auction and a silent auction that will fea-ture western artwork, golf passes, mountain cabin getaways and more. Also, the local award-winning band “Sometown” will be playing until midnight. There will be activities for the kids such as a mechanical bull, petting zoo and roping.
“I use to help when it was here before,” Wood says of the last oyster fry event, held four years ago. “It was a fun at-mosphere. People came out after not seeing their friends and neighbors for a while -- sort of like a little homecoming. The band will be playing. It will be a fun night.”
Tickets are available beforehand from 4-H members or at the door. Adults are $15; children ages 6 to 12 are $10; se-niors 62 and over are also $10, and children five and under
are admitted for free. There will be a cash bar at the venue. “Festivities will last until midnight,” Wood says. “So
people should come to eat, and stay to dance and enjoy the night.”
Headed to the fairAll proceeds from the Rocky Mountain Oyster Fry will
benefit the local 4-H organization. Eagle County 4-H is a satellite of the national 4-H youth program that aims to teach young people ages five through 18 life skills, leadership and citizenship through science, animal, community, health and agricultural programs. There are currently 185 members of the local 4-H chapter.
The program is more than raising liveastock. 4-H gives young people a chance to pursue their own interests - from photography to computers, from building rockets to raising
Mountain oysters for 4-HAfter hiatus, event returns for 20th year at fair grounds
By John O’Neill
If you go...What: Rocky Mountain Oyster Feed benefit-
ing the Eagle County 4-H program. Event will include dinner, live-and-silent auctions and live music.
Where: Eagle River Center in EagleWhen: Saturday, March 16 with dinner begin-
ning at 6 p.m.Tickets: Available from 4-H members or at
the door. Adults/$15, children ages 6 to 12/$10, seniors 62 and over/$10, and children five and under/free.
TEA ––––––––––––––––––––––––––– [From page 15]
antioxidants. White tea can actually have three to five times the antioxidants found in green tea. Want a cold drink? The tea company’s mango ceylon, a black tea scented with fruit flavor, makes a perfect iced tea. Also try any oolong tea in cold form.
Chantler says he’s seen an increasing number of people discover these different kinds of tea over the past 15 years, and the idea of gourmet tea has slowly been catching on in the United States, much in the same way gourmet coffee and cheeses have exploded in popularity.
“It used to be that you could only find Folgers, and now you can get the very best coffee from anywhere in the world.
We saw that happen with coffee and knew that could happen with tea. We wanted to help coffee houses also become tea houses,” Chantler says. “I grew up in Asia, so I know how good teas can be. It’s such an affordable luxury, and we’ve really seen interest in it catching on.”
SneakPEAK editor Melanie Wong can be reached at [email protected]
Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 21
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sheep. The list of 4-H projects is expansive. Participants have the change to go places - to other states, to district,
state and national conferences. The ultimate goal is for them to learn to be leaders and active citizens.
In 4-H clubs, members serve as officers and learn to conduct meetings, handle club funds, and facilitate group decision-making. They give back to their communities, get involved in volunteer projects and mentor younger children.
“All of their life skills and leadership comes through proj-ect work,” Wood says. “Projects could be sowing, cooking, or pigs or horses. There is a whole gambit of 4-H projects kids can enroll in.”
In its 74th year, the Eagle County Fair returns as one of the largest down-valley spectacles of the year. Cowboys and cowgirls from across the country will be competing in events such as roping, bull riding, barrel racing and more.
The projects that the 4-H kids have been working on all year will be on display at the fair. The Rocky Mountain Oys-ter Fry this Saturday will help fund those projects over the next year.
Also, the oyster fry will help fund scholarships given out to 4-H participants annually. While the fair won’t be held until July, scholarships are given out in the spring.
“That is why we do the oyster fry,” Wood says. “For the projects and awards at the fair, but also for the scholarships. Our primary focus is to fund these things.”
For more information about the fundraiser or 4-H pro-grams, contact Wood, the 4-H/Youth Development Agent at [email protected] or 970-328-8631or visit www.eaglecounty.us/csu.
An Eagle County 4-H participant displays her proj-ects at the Eagle County Fair last year. This weekend’s Rocky Mountain Oyster Fry helps fund the projects and scholarships of the local youth program. Photo special to SneakPEAK.
SneakPEAK writer John O’Neill can be reached at [email protected]
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Latin style. It’s an upbeat song, more like reggaeton.
Bob MastersHometown: Daytona Beach, Fla.Instruments: Guitar, saxophone, mandolin, pianoYou know him from: Playing with local musicians Kat-
lyn Dawn and Jake Wolf at local venues, including Eagle’s Nest at Vail and Woody’s. He also plays lead guitar for Americana/bluegrass band the Laughing Bones.
SneakPEAK: How do you describe your music?Bob Masters: It’s all over the place and not a particu-
lar genre – just good music. I grew up listening to a lot of Phish, bluegrass, rock bands, reggae and jam bands. When I play with Katlyn (Dawn) we’ll do ‘50s-style Motown stuff. With other friends it can become something totally different. At the Winter Wondergrass (festival in Edwards) we didn’t have a set list, but instead just did a band with the State Bridge All-Stars.
SP: How did you get started in music?BM: I’ve played piano beginning when I was 6 or 7 be-
cause my mom was a piano teacher. Then later I picked up the guitar.
SP: How did you end up playing in the Vail area?BM: I moved out here from Daytona Beach. I came out
here for snowboard trips and moved out over 10 years ago now. At first I had no intention of doing anything with music.
SP: What’s it like playing out here? What is the music community like?
BM: It’s pretty good for being in the middle of nowhere. I always thought I’d end up in Denver or Boulder, but there’s a close music community here.
SP: What are your favorite venues?BM: I like playing at State Bridge in the summer, Agave
and Shakedown Bar (in Vail).
Sean HealeyHometown: Boston, Mass.Instruments: Guitar and vocalsYou know him from: The jam band Olora Brothers, along
with a host of other local groups, including Hustle and An-
dreux and the See of Sounds.SneakPEAK: How did you begin playing music?Sean Healey: I’ve been playing since I was a kid. I came
out here in 1997. I was painting a house and we heard this ad on the radio for Vail Resorts (for winter employees). My boss said, “That sounds like something you’d do.” I came out and was told I would be playing music on the side of Beaver Creek. I never once played that season. I was stack-ing wood and in the kitchen and whatever else the resort needed me to do. But I started meeting guys right away who were better (musicians) than me. I knew some who played après gigs, and they’d let me play during their set breaks, which I thought was the coolest thing ever.
SP: How did the Olora Brothers get started?
MUSICIANS ––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– [From page 5]
Bob Masters
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SH: It’s actually a funny story. We were down at the High-land Street Fair (in Denver) having a drink and overheard these two girls next to us talking about how they needed a band for this event. The friend I was with was booked, but he suggested I do it. So I got together a trio on the fly and played at this dive bar in Denver. They liked us so much that they flew us out to Oregon for their corporate Christmas party. Now we travel all over the country and play. It’s a beautiful thing, and if it never got any better, we’d be just fine, but it does.
SP: What’s a signature song everyone should hear?SH: “Home” and “The Day the Bridge Washed Away.”
(Fellow band member Andrew Portwood) recently wrote “Practice of the Wild” – it’s a beautiful song.
SP: Where can people catch you guys next?SH: We’ll be playing at the Ale House soon, and we also
do family jam nights on Wednesdays at Route 6 Café. We’ve played at Tacos and Tunes Tuesday at Agave as well. People can check The Olora Brothers Facebook page for our up-coming shows. We’re also working on mapping an album this summer. We hope to have the album in hand by Oct. 1.
Dave Perron (on the cover)Hometown: Green Bay, Wisc. In the Vail area since 2000Instruments: Acoustic and electric guitar, vocalsYou know him from: The Laughing Bones, Psychobilly
Cadillac and the Cottonmouths, Big Naturals and regular solo stints
SneakPEAK: How did you begin playing music? Dave Perron: My dad played guitar in a Johnny Cash
cover band. They would play around a lot, and I’d go to watch him, so that really sparked it. All of my high school friends played instruments, and a good chunk of them still play professionally. I even get the chance to meet with them from time to time – the Big Naturals was on a tiny tour with a friend of mine from Green Bay who plays mandolin.
SP: How would you describe your style of music? DP: I tend to go with the roots/Americana music, lots of
country and folk songs. It comes from my Dad.SP: What’s your favorite venue in the valley?
DP: I love Woody’s and do two nights a week there. I recently played the new Vail Ale House and that was fun. I also hit the Ritz (at Bachelor Gulch) three nights a week during the winter, and during the summer, State Bridge is always a highlight.
SP: Do you prefer the concert environment or an après scene?
DP: Well, I like them both, because they can both bring different crowds. I play someplace like Kirby Cosmo’s in Minturn and people will sit down to listen, but I go to Ed-wards and it’s more of a party environment.
SP: When playing covers, what song gets requested most often?
DP: Obviously, you get a lot of Johnny Cash. My voice tends to sound like him. There’s also a lot of Waylon (Jen-nings) and Willy (Nelson) – they’re kind of a genre on their own.
SP: Is there one signature song everyone should hear you play?
DP: The song I like singing the most is “Tear Stained
Eye” by Son Volt. It’s just a really well written song, and my voice lends itself to the mood it creates. For playing, I love “Folsom Prison Blues.” It just gets a huge reaction.
Jake WolfHometown: Washington, D.C.Instruments: Drums, piano, guitar, strings, brassYou know him from: Shakedown Street for 15 years,
Rocky Mountain Grateful Dead Revue, Avon Elementary School of Rock program
SneakPEAK: How did you begin playing music? Jake Wolf: I guess I started playing when I was around
three years old – that was my first introduction to drums. I did violin in elementary school and then went back to drums at the end. A lot of my family has played, too – my grand-father was an opera singer and my great-grandmother was a pianist for the Philadelphia Orchestra.
SP: How would you describe your music? JW: Diverse. Worldly. I like to pick from everything, from
all kinds of rhythms. For years, I’ve been playing with a lot of people who are into the Grateful Dead, and the whole con-cept there is to build rhythms off what that band really was into, which can have quite a bit of Latin and other world-music sounds. It’s not just playing in a rock band – it’s really just improvising over these great universal beats.
SP: What’s your favorite venue in the valley? JW: 8150 (in Vail), bar none. It’s gone now, but that was
my favorite for a long time. That was the same year State Bridge burned down (in 2007), but now that State Bridge is back, it’s my favorite. I mean, you’re sitting right on the Colorado River, playing for hundreds of people who are dig-ging the vibe – there’s nothing not to like. Cell phones don’t even work down there, which I think is great. It’s a musi-cian’s oasis.
MUSICIANS ––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––– [From page 5]
Jake Wolf
SneakPEAK editor Melanie Wong can be reached at [email protected]
SneakPEAK writer Phil Lindeman can be reached at [email protected]
24 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
24
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Monday 3/18: Burger night $10 Burger & Craft BeerOpen Mic starts at 9 p.m.
Craft Beer Week 3/17-‐3/24
Tuesday 3/19:FREE! Meet Your Local Brewers 6-‐8 p.m.
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Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 25
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L ive and s i lent auct ion| Dancing | Dinner and Dr inks | Inspi rat ionTo purchase t ickets go to
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raised themselves) to volunteer, educate and provide relief for less fortunate kids.Participants will travel to Rivas, Nicaragua, home of a school for special-needs students.
They will be helping disabled kids, often an underfunded and under-appreciated group in Nicaragua. Money raised at the Drama Queens event will go directly to providing education, food, clothing and medical supplies to these children.
The Children’s Global Alliance is also working with an orphanage in Phnom Penh, Cam-bodia, home to 50 abandoned and abused children. Besides providing education and crucial supplies, the GCA will provide structural support to help the orphanage in becoming self-sustaining.
“We’ll be building chicken coops, pig pens and gardens,” says Howell. In 2012 the CGA joined with two other orphanages in and around Phnom Penh to help
children who live in the trash dumps and slums. “We also are there to give them hope for a brighter future,” says Howell. Their goal is to
“share the love” wherever they can.
Supporting arts in the valleyThe fundraiser will also benefit the Vail Valley Theatre Company, aiding them in putting
on productions like the upcoming show “Art,” a comedy about three men going through mid-life crises. “Art” will be coming to Montañas this April, and “Rocky Horror Picture
Show” will be returning to the stage in October. “Ticket sales don’t ever cover the costs of our shows, so we have to raise money through
donations. It’s all a volunteer effort, with people who just have a passion for theater,” says Kaylee Brennand, president of VVTC.
Brennand says that live theater in an enriching experience for all involved. “It’s a special beast. Whether you’re onstage or in the audience, it’s always exciting,” she
says. “There’s so much talent in this valley, it’s great to give people a showcase. Performing live gives you life skills -- memorizing lines, handling disappointment, working on charac-ter development. It’s hard work, but so rewarding.”
Attending a theater production is unique because “you never know what’s going to hap-pen,” says Brennand. She recounts an episode of a woman in the audience getting up and walking across stage in the middle of a show to go to the bathroom, and a small child attend-ing another show shouting out “Hi, Mom!” in the middle of a dramatic duet.
“That doesn’t happen at a movie or a concert,” Brennand says. Brennand says that the Drama Queens Ball fundraiser promises to be a “good time with-
out any consequence. It’s just about being around a bunch of fun, energetic people.” So pull out your most outrageous outfit and prepare for a party, all while supporting two
worthy causes. Tickets can be purchased at www.vvtc.org.
DRAMA QUEEN ––––––––––––––––––––––––––––––––––––––– [From page 9]
SP: What’s the craziest show you’ve ever done?KM: I went to Afghanistan and Iraq to do shows for a
bunch of troops. We were in Kabul, and the place we were at got mortared while we were there. The soldiers just stood there, and I said, “Shouldn’t we do something?” They were like, “No, it’s really far away.” It was like a college cam-pus – “Oh, there was an explosion in the fine arts building, but we’re over here in the engineering building.” That was probably the craziest, the Taliban shooting rocket launchers at you.
SP: Last year you released a DVD, “Gone Madigan.” Any plans for television?
KM: I do all the talk shows, but with movies and shows,
I have no interest in any of that. I don’t have the patience. A friend of mine once told me to come see the taping for a segment of a show. It went from 4:30 to 10:30 at night for one scene. I said, “No way.” A movie would be even worse. Comedy is instant – it’s instant gratification.
People always ask, “What are your goals?” I’m like, “I have one goal, and I’m doing it.” Who’s the A-type lunatic driving this train and making everyone feel like they have to have all these goals? What if you are content with what you do? Maybe it’s the Irish in me. I like to play as much as I like to work.
SP: Plan to do any skiing while you’re at Beaver Creek?KM: I’ve been going to Colorado for 25 years. We actu-
ally go play golf and drink beer. I have gone before, but you
know what I really enjoy? Chalet drinking. I like to see the people out there. They’re freezing, with half the people fly-ing and half the people falling down. It’s like I’m skiing, but I’m not. I’m warm, I’m inside, maybe I have some wine and a burger.
I’ve tried snowboarding, and there comes a certain age, maybe around 35, you start thinking, “Is the pleasure payoff worth the potential bill? Is it fun enough to have a $5,000 bill for a broken leg?” I go, “Nope.” But you know what is fun? Sitting here with some wine.
MADIGAN –––––––––––––––––––––––––––––––––––––––––– [From page 18]
SneakPEAK editor Melanie Wong can be reached at [email protected]
SneakPEAK writer Nell Davis can be reached at [email protected]
26 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
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28 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
CHOCOLATE MAKINGFRIDAY, MARCH 29, 2013
With Felicia from Cornerstone Chocolates6:00 to 9:00 pm | $5012 years and olderLight snacks provided. Participants under 18 must be accompanied by adult.
COCKTAILS & CANVASFRIDAY, MARCH 15, 2013
With Lauren from Alpine Arts Center6:30 to 9:00 pm | $5021 years and olderLight snacks provided. Cash bar offering wine and beer.
RESERVATIONS: 970-479-2292 | www.vailrec.comLocated in the new Lionshead Welcome Center
UPCOMING EVENTS
28
“I think it is cool to be able to physically meet the person that is brewing the can you are drinking. Gore Range Brew-ery, Crazy Mountain Brewing Company, and us (Bonfire Brewing) will be there to answer any questions about the beer making process and our breweries. We are all going to bring five gallons of one of our unique creations. Bonfire is going to bring a new brown ale called the Karate Hop,” says Jessen.
Farther up-valley, you’ll find Gore Range Brewery and beer master Jeremy Pluck. Pluck used to study aerospace engineering, but now tinkers with hops and barley instead. Like many college students, Pluck started brewing as a hob-by while studying engineering. After unsuccessfully search-ing for a job in the difficult field, Pluck quickly changed paths and became a student of the art of beer.
“I’m planning on bringing the Boss Hop IPA to the ‘Meet the Eagle County Brewers’ event. I’m pleased with how that beer turned out and the feedback has been very positive,” says Pluck.
Brews and bitesTwo days after the brew masters event, the Ale House will
host a beer pairing dinner, featuring beers from six different Colorado breweries paired with some dishes created by Vail Ale House Head Chef Tony Miller. Miller has had experi-ence cooking in fine dining restaurants across the country and was a recently featured chef for the American Institute of Food and Wine’s “Wine and Dine Series”.
“Cooking is an art form, and it’s my true passion in life.
I love how humbling food is, because just when you think you know what you’re doing, something new comes along and provides a paradigm shift in your way of thinking,” says Miller. “The most important part of creating a beer-pairing menu is sitting down and just trying each of the beers, taking the flavors experienced and using it as a point of inspiration. The recipes sort of build themselves at that point. After tast-ing, I think about where it’s from and when it will be served first.”
According to Miller, seasons play a large role in beer se-lection. Sometimes people try beers during the wrong season and thus find them too light or heavy.
“Hot weather beer in cold weather comes off weak, and cold weather beer in hot weather comes off too heavy. I think about where the style of beer is from and what would tradi-tionally be eaten with the beer. From there, the real magic happens because you can utilize flavors that might match with those found in the beer, or you can use complementary flavors to extract certain desired flavors to be highlighted in the beer,” says Miller.
Miller’s menu for the dinner includes creations such as roasted Manchego cheese-stuffed peppers served with the citrusy Biere de Garde from New Belgium and Vivant Brew-ery. Bison tartare cooked with white truffle and served with fried capers and a poached egg are complemented by Boulder Beer Barrel’s Aged Mojo IPA. With a nod to Italian cooking, another dish pairs grilled calamari, bone marrow tagliatelle and sausage with Avery’s White Rascal. Upslope’s Brown Ale marries well with Moroccan braised short ribs, polenta
and Swiss chard. Miller ends the meal with Ska Brewing’s Vernal beer,
which actually comes out on March 21 as part of their sea-sonal stout program. Timed to follow the spring equinox, Vernal Menthe Stout is made with spearmint, peppermint, vanilla beans and cocoa nibs.
That’s a pretty sophisticated beer for a company originally launched by a bunch of “punk” kids who discovered their father’s beer recipe book in high school.
“I remember stumbling on my dad’s home-brewing book when I was with some buddies in high school. We flipped through the recipes looking for the part where he added the alcohol, and then realized he wasn’t adding alcohol, he was making it,” says Dave Thibodeau, one of Ska’s founders. “It was like a light bulb that went off, and we realized we could make our own beer from legal ingredients.”
Thibodeau went on to college, only to return to his brew-ing roots when he was 26. He cofounded Ska in 1995, and the brewery has been taking off ever since.
Between beers like Ska’s Vernal Stout, Bonfire’s new Brown Ale, and lip-smacking dishes from Tony Miller, the organizers of this beer dinner hope to merge creativity, sea-sonal timing and ingenuity.
Bottoms up!
ALE HOUSE ––––––––––––––––––––––––––––––––––––––––– [From page 10]
Another consistent favorite is Rutty’s fried chicken. Whatever you imagine when you think of fried chicken, forget it – Rutty completely reinvents this dish with an island twist. The chicken chop is battered and fried in spiced flour, topped with spicy gravy and red cab-bage sauce, and all served over mashed potatoes. The dish is heavier, so bring an appetite, but it tastes perfect for a cold winter night after a day outdoors.
Looking for a lighter meal? Don’t worry – the cafe has a sizable section of salads, served in huge bowls and seasoned with gourmet touches. Our favorite was the almond-crusted goat cheese salad, peppered with balls of cheese and sweet bits of dried fruit. Get it with grilled chicken, blackened tilapia or, if you want a lighter version of the gyro, get it topped with rotisserie lamb meat.
There’s a good selection of solid food across the board, and for every crowd. You’ll see friends meeting up over breakfast, people set up with laptops working in a corner booth, kids streaming through looking for a sweet snack from the bakery shelf after school, and groups gathering around the bar chatting up the bartender in the evenings.
“I love places you go that are familiar,” says Sandoval, looking around the dining room and stopping to greet several friends who come through the door. “This works well for the small community we’re in.”
CAFE 163 ––––––––––––––––––––––––––––––––––––––––––– [From page 8]
SneakPEAK editor Melanie Wong can be reached at [email protected]
SneakPEAK writer Michael Suleiman can be reached at [email protected]
Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 29
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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.
Some months are simply better than others.
Everybody has a favorite month. Often we associ-ate the best months with events, traditions and the weather. I am sports fan and each month represents dif-
ferent rooting interests for me. Every month has great sports action along with other reasons to be loved. I would be will-ing to bet that most people hold a special place in their heart for the entire month in which they were born. I know I do.
October is witness to autumn’s peak. The month begins with the top baseball teams battling on the diamond to create new legends of the game. College and professional football is in full swing and the tailgating outside of these events is a tasty endeavor that might even trump the action inside the stadium. If you choose to stay in the lot and toss the pigskin or Frisbee around while throwing back a few beers, most people wouldn’t mind or judge you. Hockey and basketball are at the cusp of a new season and the month ends with a frenzy of costume parties and sugar rushes. A great way to say goodbye to October is by stepping out of your ele-ment and becoming someone else for a night, or a weekend, or maybe going forward if you really embrace it. I swear I see a man imitating former professional wrestler “Hacksaw” Jim Duggan every Halloween in different spots all over the country, I’m pretty sure it’s the same guy -- he could own it now for all twelve months of the year.
Maybe your favorite month falls around a holiday. No-vember and December are great opportunities to join friends and family members in time-honored traditions. Football and turkey go together like grandma and grandpa, and the
NBA triple- or quadruple-header is a fabulous way to spend the day when you’re not putting together new toys or finding that stash of 48 batteries that is suddenly paramount.
There’s nothing like attending a baseball game on the Fourth of July. The sun is shining. Everyone is wearing red, white, and blue, and hot dogs never tasted so good. When the crowd sings “Take Me Out to the Ballgame,” and fireworks follow the conclusion, you know it’s been a perfect day.
Summer months were the best when you were a kid. School was over and the only job kids really had was to have fun and play ball. Family vacations and swimming ruled. Sports were meant to be played in June, July and August, and viewers can enjoy them on television as well.
With all that being said, I don’t think that I have ever met anyone that doesn’t enjoy the month of March in some way or another. In the Rockies, we’re treated to spring snow storms and sunny powder days. The Log Masters (an under-ground charity jam) bring out the valley’s finest riders, and every lift in Vail’s Back Bowls seems straight out of a beauti-ful dream. Spring training, the PGA Tour, NFL free agency, NBA and NHL action all complement the biggest draw that this month has to offer -- March Madness!
Conference basketball tournaments are underway this week. As Cinderella teams and front runners make their push for the NCAA tournament, fans are treated to superb finishes and endearing stories. When the brackets come out on Sunday afternoon, millions of Americans will make their
predictions and hope this is the year they can claim bragging rights over friends, families and coworkers.
FanRag.com would like to encourage you join the mad-ness by participating in our College Basketball Bracket Challenge. It’s free to enter and the top ten finishers will be guaranteed cash prizes. The overall winner will take home $1,000 and a perfect bracket will be worth $25,000. Pick the favorites or predict the upsets, and you can become part of the action.
When March stops being packed with great snow and bluebird spring skiing becomes an ancient memory in the High Country, I will no longer think so highly of our third month. When the NCAA tournament field expands to 256 teams and the regular season is rendered pointless, the terms “March Madness” and “Bracket Busters” will become ob-solete.
When the Grapefruit and Cactus Leagues fail to attract throngs of eternally optimistic fans making a vacation out of watching America’s pastime, the month of March will lose its luster. Forget about seeing the first robin making its nest, or watching golfers awake their clubs from a long winter’s nap and venture to driving ranges and courses. It all signals spring.
When March ends, I will love watching the Final Four and The Masters. I will tune into Opening Day and take my last chair lift rides on Beaver Creek and Vail Mountains. I will enjoy April, but I won’t forget March.
SneakSpORTS: March, the best sports monthBrackets, spring skiing and baseball, a few of my favorite things
Patrick Whitehurst
30 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
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Josiah Middaugh talks heart-rate training
On Wednesday, March 20 at 6 p.m., XTERRA national champion and personal trainer Josiah Middaugh presents “Effective Heart Rate Training and Its Limitations.”
The seminar, held at Dogma Athletica in Edwards’ Riverwalk, is the second seminar of the Vail Integrative Medical Group’s “Live It” lecture series. The lecture series is complimen-tary to the public and is designed to provide the Vail Valley’s active community with true, evidence-based health and fitness information in an interactive environment. Middaugh is a VIMG patient and accomplished Dogma Athletica athlete.
Heart rate training has been around for several decades and has been easily accessible to the general public for 20 years. Even though it is widely used to track training, few people understand how to use a heart-rate monitor effectively and often abandon it due to confu-sion and lack of perceived utility. Middaugh’s seminar aims to help people better understand the individual heart rate response and the limitations of heart rate, with the goal of helping people use it more effectively as a training tool.
Light refreshments will be served. For more info or to reserve a spot, contact Dogma
Athletica General Manager Sarah Moore by calling 970-688-4433 or emailing [email protected].
Gladys Knight, Jason Bishop perform at Vilar
In the coming week, Beaver Creek’s Vilar Center will host a both iconic soul singer Glad-ys Knight and the master of illusion Jason Bishop on its stage.
Knight, “The Empress of Soul,” performs on Monday, March 18 at 7:30 p.m. The eight-time Grammy winner has enjoyed numerous no. 1 hits in the pop, R&B and adult contem-porary genres.
Famously known for her award-winning hit “Midnight Train to Georgia,” Knight began her eminent career as the lead vocalist of Gladys Knight and The Pips. In 1995, she earned her star on the Hollywood Walk of Fame and the following year, Gladys Knight and The Pips were inducted into the Rock and Roll Hall of Fame. Tickets to the show are $155/$175 based on seating.
On Tuesday, March 19, illusionist Jason Bishop is bringing a dynamic magic show to the Vilar stage with show times at 4:30 p.m. and 7:30 p.m. The Jason Bishop Show is arguably the largest touring illusion show in the United States. From his breathtaking “double levita-tion” and his cutting edge “op-art” and “plasma” illusions, Bishop features stunning and original state-of-the-art magic and breathtaking tricks that are shown on large-screen televi-sions. His shows have earned a spot on various cruise lines and garnered him awards. The show is designed for audiences of all ages. Tickets are $32/child and $42/adult.
Tickets for Gladys Knight and Jason Bishop can be purchased at www.vilarpac.org.
SneakBriefs
SneakTReaTS: Guinness browniesBeer and dessert come together for a St. Paddy’s creation
Editor’s note: SneakPEAK columnist Felicia Kalaluhi is the owner of Cornerstone Chocolates and Confections and also teaches a pastry course at Colorado Mountain College in Edwards. She can be reached at [email protected]
I’ll be the first to admit that I don’t know enough about my Irish heritage. However, I do know that Saint Patrick’s Day is the perfect occasion to
put on my finest green sweater, and meet up with friends to enjoy a good ol’ glass of Guinness. And what better way to enjoy a glass of Guinness than with dessert!? Or better yet, why not in your dessert?
Beer and dessert may not be the most frequently encoun-tered duo, but beer, like wine and liquor, maintains its own wonderfully complex flavor profile in baking and cooking that makes it an interesting additive to certain recipes. Guin-ness in particular is a stout, a dark, roasted barley beer char-acterized by a malty and bittersweet flavor. These attributes are precisely what make it a fantastic complementary pairing with a lot of semi-sweet and dark-chocolate desserts.
If you simply can’t get enough Guinness this Saint Pat-rick’s Day, you’ll want to have a go at the recipe I’ve shared below for Guinness brownies. It’s the ideal dessert to snack on while sipping your glass of Guinness among fellow Irish-men and leprechauns alike. If Guinness isn’t your thing, then
you can definitely try substituting another dark and hearty beer. New Belgium Brewing Company’s Lips of Faith – Im-perial Coffee Chocolate Stout would be a delicious local substitute for Guinness in these brownies. Coffee, with its bittersweet and roasty notes, is yet another ingredient that will complement the aforementioned flavor profile in your dessert. If you love all things bittersweet, than I would rec-ommend topping your brownies with some coffee-flavored ice cream for a treat that’s better than any old pot of gold.
However, if you’re satisfied with the bitterness of choc-olate and hops alone, than you might want to offset these flavors with something on the sweeter side of the spectrum. Some homemade Bailey’s Irish whipped cream is the per-fect supplement to calm those intense bitter flavors. To make homemade whipped cream, pour a pint of heavy whipping cream into a cold bowl. Beat the cream vigorously with a wire whisk. When bubbles start to form, take a break (you may need it) and add about 1 to 2 tablespoons of powdered confectioner’s sugar for a little sweetness. Continue whisk-ing until the cream starts to thicken and the whisk leaves marks in the cream that look like ribbons. This is what we pastry chefs refer to as “soft peaks.”
Here, you can gradually add Bailey’s Irish Cream Liquor to your own personal taste. Continue whisking until the cream stiffens to medium peaks, being careful not to over whip it. If the cream starts to look granular, than you’ll want to stop beating immediately. Try to whip your cream as close to serving time as possible, but if necessary, you can store your whipped cream in the refrigerator. With any bit of Irish luck, there’ll be enough for you to try at least one of your creations before someone makes their Irish exit with the whole plate of brownies.
Recipe: Guinness BrowniesYields: a 13x9-inch pan, approximately 18 brownies
Ingredients1 cup sugar4 eggs2/3 cups flour1 pinch salt5 ounces white chocolate8 ounces dark chocolate (60 percent works best)6.5 tablespoons butter1.25 cups Guinness beer
Method1. Preheat oven to 350 degrees. Combine the dry ingredi-
ents in a mixing bowl.2. Combine the chocolate and butter and melt together
over the stove or in the microwave.3. In a separate bowl, whip together the eggs and sugar
with a mixer until light.4. Add flour mixture to the eggs and sugar.5. Add Guinness and mix thoroughly. The mixture will
seem thin.6. Spread onto a 13x9-inch baking pan.7. Bake until the edges pull away from the sides of the pan
and a toothpick in the center comes out clean, approximately 20 minutes.
Felicia Kalaluhi
Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 31
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freezer, flip and clean under mattresses, clean out bathroom exhaust fans, detail glassware and appliances and perform a deep dusting,” she says.
Once your home’s had a top-to-bottom scrub down, it’s easy to maintain cleanliness. ”Keep green cleaning products and supplies ready available -- it will encourage you to clean,” she says. “I keep a bottle of vinegar and rags underneath my sink. I spray down the kitchen after cooking and vinegar is a great all-purpose duster. Spray a rag and dust the liv-ing room while you’re at it.”
Getting organizedNow that your home is sparkling clean, it’s a good idea to organize all your belongings. “Getting organized can free your mind,” says Donna Boyum, owner of Organize It, a
professional organizer service in Eagle County. “People can feel very stressed when they’re not organized. Cluttered surroundings equal a cluttered mind. Don’t be obsessive about it, but if you have a place for everything, you will think much more clearly.”
Boyum helps people downsize, sort and re-arrange. “Some people don’t even know where to start,” she says. “I can help them see where
things need to go,” she says.Boyum says that staying organized is a matter of discipline -- a simple matter of putting
things back where they belong immediately, instead of “getting to it later.” “But it only takes seconds to put your things in their proper place right away. If you discipline yourself, you solve a lot of problems,” says Boyum.
Contact Boyum for her help in organizing your space at 970-390-3757 or [email protected].
Storing your gearLiving in the Vail Valley, a crucial step in spring cleaning for many people is storing your
ski equipment. Chris Shump of Christy Sports in Avon has a few tips for making sure your gear is ready to go for the next season.
“Before you put them away, wipe the bases of your skis and snowboard with base cleaner -- it’s a solvent-based cleaner that will take the grime and dirt out of your gear,” he says.
After you’ve done that, it’s a good idea to put a coat of wax on your skis to protect them while they’re stored to prevent rusting.
“Your ski boots should be kept buckled, and stored inside, away from any direct sunlight. Plastic on boots is very sensitive to UV light,” Shump says.
Unless you were jumping into a water pool at Splashdown, it’s not necessary to give your boots a full cleaning. But if they smell a little funky, it’s a good idea to spray the insides with a disinfectant before you put them away. The rest of your gear should also be stored indoors or in a dry place that’s protected from the elements.
Spring cleaning can be some work, but once it’s done, you’ll feel refreshed and ready to for spring, not to mention ready for the new season ahead.
SPRING CLEANING –––––––– [From page 16]
For Steak & Seafood Lovers
Open Nightly at 5:30 • Call for Reservations 476-8811 Call about our close-in parking • Lionshead Village
American Steakhouse with a
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The Finest Handcarved Steaks, Seafood, Chicken & Prime Rib
“As Vail locals, this place has become one of our favorites. Billy’s is a great place to have a fi ve star meal without an overly stuffy atmosphere.
The Captain Struve fi let with crab is to die for!” - Open Table diner
SneakPEAK writer Nell Davis can be reached at [email protected]
32 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
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My Big Fabulous Greek Fashion Show
and Luncheon
The VVMC VOLUNTEER CORPS Presents
Friday, March 29, 2013 Vail Marriott Mountain Resort & SpaSilent Auction 10:30 a.m. - 12:00 p.m.
Fashion Show starts promptly at 12:00 p.m.Proceeds benefi t the Tomosynthesis Digital Mammography Machine
PRESENTING SPONSOR US BANKRunway Designer collections presented by Pepi’s Sports
R.S.V.P. for this fabulous fashion extravaganza by March 15th, 2013
For more information, call (970) 479-5131Or book online at www.vvmc.com
Dinner 6p.m. - 8p.m. Live Auction Cash Bar Dirt DanceBand: Sometown (till midnight)
Activities
SaturdayMarch 16, 2013
Additional Information
Eagle River CenterLocated on the south side of Interstate 70 at the Eagle exit (#147)
Eagle County 4-H Volunteers are pleased to announce the return of the Rocky Mountain Oyster Fry 4-H Benefit. It’s back!!
Tickets available in advance from 4-H members or at the door: Adults - $15, children (ages 6-12) - $10, Seniors (62 and over) - $10, children 5 and under are free.
All proceeds earned from this event will go toward 4-H scholarships and county fair awards. Live auction featuring western artwork, golf passes, mountain cabin getaways, and much more.
Calendar of eventsSubmit your event to SneakPEAK’s weekly community cal-endar by sending information to [email protected].
Thursday, March 14 to Sunday, March 31In Your Face skin care charity monthIn Your Face skin care studio, located in Dogma Athletica in Edwards’ Riverwalk, is offering facials and microderabra-sion treatments throughout March, with part of the proceeds benefiting local nonprofits The Youth Foundation and Round Up River Ranch. Custom 60-minute facials are $75, and mi-crodermabrasions (which include a facial) are $90. Call 970-688-4433 for more info.
Thursday, March 14Vail Winter Jazz ShowTony Monaco, named the top B-3 player for three consecu-tive years in Downbeat Magazines and Jazz Times Maga-zine, will fill the Fitz Lounge at Manor Vail Lodge with a mix of high energy soul and funk jazz along with the blues. The performance is part of the Vail Jazz Foundation’s sec-ond annual Vail Jazz Winter Series. Monaco will be joined by Bob Rebholz on tenor saxophone, Bill Kopper on guitar and Vail’s own Allan Finney on drums. They will perform two sets at 7:30 p.m. and 9 p.m. Tickets are available for each seating at $20 in advance; $25 at the door. Tickets are available at www.vailjazz.org or 970-479-6146.
Thursday, March 14Vail Town SeriesVail-Summit Orthopaedics presents a fun ski/snowboard/telemark competition in Vail at 1 p.m., followed by an after party at 5 p.m. No experience necessary and no speed suit needed. Thursday’s race is a pro slalom on the Black Forest Race Course. Cost is $10 per race. See www.skiclubvail.org
for more info.
Thursday, March 14 to Saturday, March 16Segovian 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.
Friday, March 15Drama Queen Ball in AvonJoin the Vail Valley Theatre Company and Children’s Global Alliance for an evening of dancing and fundrais-
ing. The evening includes music, performances, audience-participation game shows, karaoke, costume contest and a silent auction. Proceeds benefit local theater and a local childrens’ nonprofit. The event will be at Montana’s After Dark in Avon beginning at 8:30 p.m. Tickets are $25 and include light apps and a drink. They can be purchased at www.vvtc.org.
Friday, March 15Old Town Pickers at Main Street GrillThe Riverwalk restaurant hosts live music beginning at 10 p.m. The Old Town Pickers play northern Colorado “fast grass.” Hailing from Steamboat Springs, the four-man group plays originals as well as covers.
Saturday, March 16
Monday, March 18 Gladys knight at the Vilar
The “Empress of Soul” comes to the Vilar Perform-ing Arts Center at Beaver Creek on Monday at 7:30 p.m. The Grammy Award-winning singer is best known for her time with the group Gladys Knight and the Pips and their hit “Mid-night Train to Georgia.” She’s also known for “I Heard it Through the Grapevine” and “Every Beat of My Heart.” Tickets are $155/$175 based on seating and can be pur-chased at www.vilarpac.org. Derek Blanks photo.
Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 33
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If you ever had hip pain you know how agoniz-ing it can be. Several
years ago I devel-oped hip pain without sustaining any signifi cant trauma or injury. I received various treatments without seeing any improve-ment. I was told I had bursitis and having surgery done could correct the problem. In searching for a conserva-tive solution. I met a sports injury specialist who was de-veloping a dynamic new treatment for soft tissue (muscles, ten-dons, etc) injuries. This tretment is called Active Release Treatment (ART).
He examined my hip and found a muscle that had gotten so tight it created a “false hip arthritis”. After
three treatments, my hip pain was
gone and I have been running pain
free ever since.
Generally, we see this very common type of
muscle imbalance in run-ners and skiers. Over the last thirteen years I have devel-oped expertise in using ART as a treatment. If you are having hip pain, make an
appointment to come and see us. By the end of your appointment, you will know
what is causing your pain and also see some signifi cant relief. One exam and treatment will tell us whether this progres-sive treatment of sports inju-ries will be a solution to your problem.
LPINEHIROPRACTIC& Soft Tissue Diagnostic Center
Dr. Daniel Chesney, DC Dr. Tina Bragg, DCActive Release Technique (ART)Functional Dry Needling AvailableBenefi t from the same techniques the PGA & NFL use.
(970) 949.6244
Hip Pain
949-0153
!"#$%&'(()*$"("+,"-*./#&0,/#"*1'+2'3"$*40,5*%/#*-"$03&"#$6!"#$%&'(()*$"("+,"-*74%*8"-#%%9*+%&-%$*.#%9*:;<=>>>
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Hardscrabble at Main Street GrillThe Riverwalk restaurant hosts live music beginning at 10 p.m. Hardscrabble is a Vail Valley band offering a down-home, classic bluegrass show that leans toward the tradition-al. Listeners can expect to hear covers by some of the greats like Bill Monroe, Marshall Tucker and Tony Rice, as well as Flatt and Scruggs, as well as originals.
Saturday, March 16Krueger Family Shamrock ShuffleKick off your St. Patrick’s Day celebrations with a com-munity fun run. There are 5K and 10K courses for snow-shoes and YakTraxs, as well as a kids’ race. Come dressed in green and enjoy food and drinks afterward. Race is at the Vail Nordic Center and starts at 4 p.m. Entry is $15 preregistration and $25 at the event. See www.vailrec.com for more info.
Saturday, March 16Rocky Mountain Oyster Feed in EagleThe Rocky Mountain Oyster Feed 4-H Benefit will be back for its 20th year. All proceeds earned from this event will go to fund 4-H Scholarships, the Greg Burton Memorial Scholarship and County Fair Awards. Dinner will be served from 6 p.m. to 8 p.m., followed by a live auction featuring western artwork, golf-passes, mountain cabin getaways and much more. Local award-winning band Sometown will be playing until midnight. Cash bar will be open all evening. Event will be held at the Eagle River Center. Tickets are available at the door: Adults - $15, children (ages 6-12) - $10, Seniors (62 and over) - $10, children 5 and under are free.
Saturday, March 16Ski, Ride and Slide CompetitionSkiers and snowboarders compete for freestyle domi-nance while sliding over rails and boxes set up in different configurations each event. Both disciplines will compete together in each class depending on number of competi-tors. Format will be 20 to 30 minute jam sessions for each class that will be broken down to top competitors for a 20 minute final. There are class divisions for expert/open class,
women and novice/family friendly. For more info see www.beavercreek.com.
Sunday, March 17Winter 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, March 17“Sin Nombre” movie showing in AvonThe Avon Public Library will do a free screening of the mov-ie “Sin Nombre,” beginning at 2 p.m. This film is rated R.
Tuesday, March 19Jason Bishop at the VilarMaster illusionist Jason Bishop brings his cutting-edge mag-ic show to the Beaver Creek stage. Bishop will perform two shows, one at 4:30 p.m. and another at 7:30 p.m. Tickets are $32 student/ $42 adult and are available at www.vilarpac.org.
Tuesday, March 19Meet your local brewers eventChat with the people who brew your favorite beers in the valley. Vail Ale House hosts this free event from 6 p.m. to 8 p.m. with beer samplings from Crazy Mountain, Bonfire and Gore Range Brewery.
Tuesday, March 19Family 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.
Tuesday, March 19Health care reform panelThis panel discussion looks at the issue of health care reform from four intriguing different points of view. Doris Kirch-ner, CEO of Vail Valley Medical Center; Jon Feeney, M.D.; Ryan Sarni, Attorney, Mountain States Employers Council; and a director from Eagle County Health and Human Ser-vices will examine the Affordable Care Act. Discussion will be at the Colorado Mountain College Edwards Campus, 150 Miller Ranch Rd., Edwards at 5:30 p.m.This is a Vail Symposium event and there is a $10 donation to attend.
Wednesday, March 20“Live It” Lecture Series in EdwardsXTERRA National Champion and personal trainer Josiah Middaugh gives a free seminar on understanding and train-ing with heart rate. The program is part of the Vail Intergra-tive Medical Group’s health and fitness series. The talk is at Dogma Athletica in Edwards at 6 p.m.
Wednesday, March 20Orpheus Chamber Orchestra at the VilarThis Grammy Award-winning orchestra plays both tradi-tional orchestral repertoire as well as new works by contem-porary composers in a unique and liberating manner. They will perform Schumann’s Piano Concerto at 6:30 p.m. Tick-ets are $65/$85 based on seating and can be purchased at www.vilarpac.org.
Wednesday, March 20“Magnificent Seven” movie showingCome see a free screening of this classic movie, part of the One Book One Valley initiative. This film inspires the pro-tagonist of “Into the Beautiful North”, the community book choice for Eagle County libraries. The showing will be at the Vail Public Library on 292 W. Meadow Drive, Vail, at 5:30 p.m.
34 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
- Piece O’Cake 2
3/19
Mountain Living,
Mountain Learning...
in the heart of the Vail Valley
Let’s Make Cake!
www.coloradomtn.edu/edwards
Call Now to
Register
970-569-2900
Bake with one of the valley’s premier pastry
chefs, Chef Felicia Kalaluhi.
- Piece O’Cake 1
3/12
- Piece O’Cake 3
3/26
Have you been to
970.476.5828
Lancelot lately?
34
sneakSHOTS | Who’s Up To What
Mickey at Alpine Wine and Spirits in West Vail shows off the beer of the month. This month’s beer is New Belgium Rampart Imperial IPA, only $8.99 for a six pack.
Stop in and see Brad, the afternoon bar-tender at the Ore House in Vail. They have a deal of $6 for two tacos and a beer, as well as $5 margaritas.
This “ginormous” check was given to the Vail Public Library by the “Friends of the Vail Public Library.” The $52,000 that was donated to the library for their renova-tion is being used towards new children’s room furnishings as well as new furni-ture and audiovisual/technology im-provements in the community room.
Jason at The Tavern on the Square in Li-onshead was doing his part to support Pink Vail. He and the rest of the staff, kept the drinks flowing and the pink la-dies on the mountain.
There is a donation drive to support the local animal shelters and the Eagle Valley Humane Society. Drop off loca-tions are at Pet Stop in Edwards, Ruff Cuts in Eagle and Walking the Dog in Avon. Boxes will be available un-til March 28. This drive is benefiting Olivia’s SOS leadership project and her compassion for the shelter animals.
Sandy, at Merle Norman in the Riv-erwalk Edwards has some great new spring arrivals. Come see all the girls at Merle Norman today!
Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 35
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
97 Main St., W101Riverwalk in Edwards926-2729
St. Patty’s Weekend!
Live MusicSaturday & Sunday
Corned Beef & Cabbage
Friday & Saturday
Happy HourMon-Fri 4-6 pm
35
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
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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
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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
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• • •Saddleridge | 44 Meadow Ln. | 970.754.5450 Contemporary Colorado Cuisine D
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• •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, $$$ = $40+B = Breakfast, L = Lunch, D = Dinner
36 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
926-3433 | corner at edwards | eatdrinkdish.com
Small plates glasses of wine
grey houndssangria
tap beer
Daily 5-6:30 pm
dish happiest
hour
Open Daily 5 - 10 pm
$3-$5
970-926-1393 | corner at edwards | eatdrinkinc.com
Daily Happy Hour 4-6 pm
$35 Fondue for two
$5
Every Friday Night. Your new Friday Night Tradition!
$10 cheese plates
wine
Open M-Sat 11 am - 8 pm, Sun 12 pm - 6 pm
March Madness:MOnday:
Tuesday:
WEdnesday:
Thursday:
Friday:
Sunday:
Saturday:
50% off Bottles of wine
BBQ-night - 20% off
$10 Fish tacos
Lasagna
$13 Fish and Chips
$15 all you care to eatFried chicken dinner (5:00)
Fun day - Happy hour all day
970-748-4848
$10 Burger and
36
EDWARDS
EAGLE-VAIL
EAGLE/GYPSUM
Coffee & Crepes B L $ • • •Bookworm | 295 Main St. | 970.926.7323
Balata | 1265 Berry Creek Rd | 970.477.5353 American Cuisine L D $$ • • • • •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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Tasting/Wine Bar, Paninis
Mexican
Italian, Pasta
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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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Manto’s Pizza | 106 Oak Ridge Ct., Gypsum | 970.524.6266
Pasta & 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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Bonfi re Brewing | 0127 W. 2nd St., Eagle | 970.422.6258
American Cuisine/ Bowling
Rustic Home Brew Pub / Music / Patio
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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, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 37
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37
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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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
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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
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Bar & Grill
Contemporary Italian
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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 $$ • • • • • •
Local Joe’s Pizza | 280 Main St. | 970.926.4444
Log Cabin Sports Bar and Grill | 34500 Highway 6, #B1 | 970.926.9726
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Larkburger | 105 Edwards Village Blvd. | 970.926.9336
Last Course Dessert Bar & Pastries | 275 Main Street C-106 | 970.926-1979
Organic Gourmet Fast Food/Burgers
Tapas/Wine Bar/Desserts
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L D $Chinese, Asian •Gobi Mongolian BBQ | 69 Edwards Access Rd. | 970.926.6628
Gashouse | 34185 US Highway #6 | 970.926.2896
Gore Range Brewery | 105 Edwards Village Blvd. | 970.926.2739
Henry’s Chinese Cafe | 175 Main St. | 970.926.3050
Grouse on the Green | 100 Kensington Dr., Cordillera Divide | 970.926.5788
Colorado Wild Game Grill
Rustic Pub
Chinese, Asian
Pub/American
L D
L D
L D
D
$$
$$
$
$$
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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 $$ • •
Ale House | 2161 N. Frontage Road | 970.476.4314 American Brewery L D $$ • •
38 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
©2011 sneakPeak. All rights reserved.
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38
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
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
$$$
$
$
•
••
• •
••
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•
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Tap Room | Top of Bridge St. | 970.479.0500 Contemporary American L D $ •
Terra Bistro| 352 Meadow Dr., Vail Mountain Lodge& Spa | 970.476.6836 B L D $$ • • •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
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, Mar. 14, 2013 -Wed., Mar. 20, 2013 | sneakpeak 39
39
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40 sneakpeak | Thursday, Mar. 14, 2013 -Wed., Mar. 20, 2013
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