More Colorado Ski Resorts Open In Time For Thanksgiving

Hoping to hit the slopes for the upcoming long holiday weekend? If you’re heading to Colorado then you’re in luck, as many of the ski resorts will soon be opening for the season. Better yet, much of the state received fresh powder over the past few days, which means there should be some great conditions heading into Thanksgiving.

Keeping with tradition, Arapahoe Basin was amongst the first resorts in the nation to open back in mid-October. They were later joined by both Loveland and Copper Mountain a few weeks later. Today, Winter Park and Wolf Creek open their doors and on Friday of this week Eldora Mountain Resort will get in on the fun, firing up its lifts for the first skiers and snowboarders of the season.

But next week things get really interesting with Crested Butte, Monarch Mountain and Steamboat all opening on Wednesday, November 21. On Thanksgiving Day, Aspen, Cooper, Snowmass and Telluride will welcome their first visitors as well, while Purgatory joins the party on Friday, November 23.

Those hills provide plenty of options for skiers and riders looking to take their first turns of the year, but December brings more choices as winter looms ever nearer. Howelsen and Silverton Mountain both kick off the season on the first of the month, while Sunlight and Aspen Highlands will open their slopes on December 7 and 8 respectively. The following week, Granby Ranch (Dec. 12), Powderhorn (Dec. 13) and Buttermilk (Dec. 15) will round out the schedule.

If you’re itching to hit the slopes then you should have plenty of opportunities very soon. Even if you’re not in Colorado, other resorts are now opening across the U.S.

[Photo Credit: Powderhorn Mountain Resort]

Mammoth Mountain Makes Big Changes Ahead Of Opening Day

California ski resort Mammoth Mountain received its first snowfall of the season last week, which bodes well for their November 8 opening day. But fresh snow won’t be the only thing visitors find when they arrive at Mammoth for opening weekend. The resort has instituted a host of updates and changes that will make the 2012-2013 ski season one to remember.

Snowboarders and free skiers in particular will find plenty to love at Mammoth this season. In addition to their massive Superpipe, which is traditionally the first to open and last to close in North America each year, the new Progression Park is sure to be a big draw. Specifically designed to help skiers and riders improve their skills, the Progression Park starts with some easy features at the beginning and gradually builds to more challenging obstacles further down the hill. Additionally, the new Downtown Collection adds urban themed obstacles to the Main and South Parks, giving snowboarders a whole new set of features to explore.

Mammoth’s new updates and enhancements extend well beyond the slopes and terrain parks, however, as the resort has brought some additional amenities that visitors are sure to love. For instance, new digital lounges have been added to both the Main and Canyon Lodges that offer recharging stations for smartphones and cameras. Those lounges will also provide Internet connections, which will allow visitors to upload their favorite videos and photos to Facebook or Twitter, giving them the opportunity to gloat to friends stuck at home.
Additionally, the onsite daycare center will once again provide infant care for new parents who still want to enjoy a little time on the slopes, while those with kids 7-12 can now get $30 passes so the little ones can get in on the fun too. Additionally, new dining options in the Main Lodge put an emphasis on healthy eating for both children and adults, with vegan and gluten free choices being added to the menu.

As the ski season ramps up near the holidays, air service will resume to Mammoth on December 19. Travelers will then have the option of hopping an affordable flight from Los Angeles, Orange County, San Diego and San Francisco directly to the mountain, putting them on the slopes easier and more quickly than ever.

If you’re a skier or snowboarder who is looking forward to the start of the new season, you’ll definitely want to mark November 8 on your schedule. That’s the day that you can finally hit the slopes in Mammoth and enjoy all of the new enhancements for 2012 and 2013. And let’s not forget, Mammoth is so confident that this will be a ski season to remember that they’re even guaranteeing snow.

[Photo courtesy Mammoth Mountain]

Ski Season Officially Begins, Arapahoe Basin Opens Today

It may be hard to believe, but the North American ski season officially begins today. Colorado’s Arapahoe Basin fires up the chairlifts this morning at 9 a.m. local time and soon there after, skiers and snowboarders will be making their first runs of the year. The resort has announced that its Black Mountain Express lift will be the first in operation, taking guests to the start of the High Noon trail at mid-mountain.

Although the calendar may say that it is only the middle of October, colder weather and snow showers have already begun across parts of Colorado. A-Basin, which is traditionally amongst the first resorts to open each year, receives an average of 350 inches of powder on an annual basis. They’re not even close to that much just yet of course, but they still have a solid base to get things started.

New for 2013, A-Basin will open Pika Place Learning Area in November, giving young skiers and riders a place to hone their skills. Older and more experienced skiers will want to test their abilities at the Rossignol Experience Center, which will give them the chance to build more advanced techniques.

For those planning to ski Arapahoe Basin this year, the resort has a host of different passes available, including their Double Down option. For just $499, that pass gives unlimited and unrestricted access to the mountain for not just this season but all of next season too. If you’re someone who loves to ski or snowboard, that is an incredibly great deal.

Over the course of the next few weeks, more ski resorts across the western United States will start to open their doors for the 2012-2013 season. If you’re getting antsy to hit the slopes, chances are you’ll get the opportunity very soon.

[Photo credit: Casey Day]

Aspen’s ‘Revolutionary’ New Restaurant: Is This The Future Of Fine Dining?

Aspen is well known for many things, some more savory (its restaurants) than others (Charlie Sheen arrests). There’s also the world-class skiing, but a person’s gotta eat, and Aspen definitely boasts some of Colorado’s finest restaurants. In a ski town, that’s saying a lot.

In June, Aspen’s restaurant scene just grew a little bigger, better and more groundbreaking, with the opening of Chefs Club by Food & Wine, at the tony St. Regis resort. The innovative restaurant, which opened to great fanfare during the 30th annual Food & Wine Classic in Aspen, marked the completion of a $40 million redesign of the resort.

The first restaurant of its kind worldwide, Chefs Club’s concept is simple, almost like a long-term pop-up. A select group of four Food & Wine Best New Chefs curate a bi-annually-changing menu of “seasonally-inspired cuisine.” The chefs will rotate on the same schedule, as well: the Fall/Winter talent will be announced November 15, via the restaurant’s website and Facebook. Following their initial, one-week tenure the chefs will make appearances throughout their “term” to offer menu specials, and showcase the Chefs Club concept to guests and the local community.

Notice that I said the concept is simple. Having four guest chefs, who are most likely total strangers, design a compatible collaborative menu, and having it consistently executed to high standards by a kitchen staff of complete strangers with varying degrees of training is a monumental task. I freely admit I was more than a little dubious when I first heard about Chefs Club. I’m writing this piece now, nearly six months after its opening, because I wanted to follow-up with staff and guest chefs, and find out how things are going.

Chosen to inaugurate the restaurant and menu were former Best New Chefs: George Mendes (2011) of Aldea, located in Manhattan; James Lewis (2011) of Birmingham’s Bettola; Alex Seidel (2010) of Fruition, in Denver; and Sue Zemanick (2008) of Gautreau’s, in New Orleans.

I was able to wrangle an invite to the grand opening reception at Chefs Club last June, as well as dine there the following night. It’s rare that I attend restaurant openings, because they’re usually a bit of a clusterf–k, as the kitchen hasn’t had time to work out the kinks or refine the menu. In this instance, however, I was curious to see how such a challenging concept would be carried out, especially given immense pressure for things to run smoothly.

%Gallery-165852%Some of the culinary industry’s biggest players attended the grand opening and/or the Classic, including the Food & Wine editors and publisher, and some of the nation’s most prestigious chefs, among them Jacques Pepin, José Andrés and Thomas Keller.

If you’ve never been to a restaurant opening, just know it’s an ulcer-inducing event for any chef, no matter how experienced. The decor, service and every single dish is scrutinized by both diners and press, and in the weeks that follow, it’s critical that any flaws be ironed out. Yes, it’s just food, but it’s also the livelihood of dozens of people, from dishwashers to investors. Chefs/restaurateurs face a lot of pressure with the opening of a new place.

The biggest challenge, as I saw it, was finding chefs willing to relinquish control (or their egos), because unlike a normal restaurant, Chefs Club means entrusting an unfamiliar staff to carry out their vision. That means it’s up to the Chefs Club powers that be to find participating chefs who fully understand the concept of collaboration, and are capable of letting go to a certain degree.

Fortunately, St. Regis Aspen/Chefs Club Executive Chef Thomas Riordan is equally adept at ensuring his kitchen does right by guest chefs. Says General Manager Paul Duce, “I think this is a revolutionary concept, and it’s amazing to see it all come together so beautifully. [Riordan] has a very difficult job, and our team works so well together.”

Based on my experience, which included dining at Chefs Club on its third night of operation, the team kicks ass. In fact, I was astounded by how smooth the service was (the wait staff and sommelier were also genuinely friendly and enthusiastic; no pretense whatsoever). I sat in one of the seats located right in front of the open kitchen, and was amazed by how calm everyone seemed to be, guest chefs included. In fact, there was a lot of camaraderie and joking around.

As for my dinner, it wasn’t flawless (no meal is), but it was very, very good. I enjoyed a luscious Duck Confit Crostini from Chef Zemanick; Charred Mediterranean Octopus with cannellini beans, local lovage and pancetta by Chef Lewis; Colorado Lamb Saddle with Fruition Farms (Seidel’s sheep dairy) ricotta gnocchi, baby artichokes, and pine nut gremolata (Chef Seidel), and for dessert, an outrageous Malt Chocolate Semi-freddo with peanut butter fudge, toasted marshmallow, and graham cracker crumbs (Chef Zemanick). The sommelier graciously paired wines for all of my courses.

I left not only full, but very satiated, and convinced that Chefs Club might be onto something. Couldn’t this concept provide a feasible way for talented young chefs to avoid the pitfall of opening their own restaurants before they’re ready (emotionally or financially)? A way for older, more settled chefs to eliminate the stress, long hours, and administrative b.s. involved with owning a restaurant, but still allow them to do the thing they’re passionate about, which is cooking? An opportunity for experienced, savvy restaurateurs to keep their places relevant and exciting, long after the opening rush has passed? What about hosting guest chefs from around the world, as a sort of educational exchange for professional cooks and armchair travel experience for diners?

A month later, I asked Chef Seidel his thoughts when first approached by Chefs Club. “It’s a great concept, if challenging,” he said. “Being the first group of chefs meant there were a lot of unknowns, and participating chefs need to understand the level of commitment needed for this.”

If being a part of Chefs Club means time away from his own kitchen, farm and family, and entrusting that his staff will run Fruition as if it were their own, Seidel feels the benefits outweigh the potential risks.

“The opportunity to cook for so many different people, and work with great chefs from across the country is amazing. At my restaurant, we don’t cook with any attitude or ego, and this shouldn’t be any different. The four of us got a chance to hang out, learn from one another, and work together, and I gained three new friends out of the experience.”

Other things to know about Chefs Club
The editors of Food & Wine have a hand in putting together custom wine and cocktail lists to coincide with the menus, while Jim Meehan, one of the nation’s top mixologists (PDT, New York), creates an original selection of seasonal cocktails (I’ll vouch for their excellence).

Don’t have any preconceptions about the menu, and be open to a diverse, but harmonious, melding of cuisines (there’s a three-course tasting menu with wine pairings for $85).

If you want to dine when a specific guest chef is in the house, check Chefs Club’s website and Facebook page for special events.

The elegant, white-walled dining room – done up in a mod ski chalet aesthetic, replete with giant snowflake cut-outs on the ceiling – features a long, low bar and row of seats in front of the open kitchen. If you enjoy watching the inner workings of a restaurant, reserve a seat here. There’s also a 24-seat patio, and 99 seats inside, including a communal table.

Make a reservation, regardless.

Enjoy yourself. This isn’t a pretentious, hushed temple of gastronomy. It offers a convivial atmosphere, and the concept and vibe are all about having fun, and a spirit of adventure. Cheers to that.

The bar is open to the public, not just diners. Says Duce, “A lot of the time, people will poke their heads in and say they’re just looking, and I’ll invite them in to check out our kitchen, or pour them a bit of Prosecco. We’re here to serve the community, and everyone should feel free to come have a drink at our bar.”

For information and tickets to the 31st annual Food & Wine Classic in Aspen, June 14-16, 2013, click here.

[Photo credit: Maroon Bells, Flickr user mland329]

Mammoth Mountain Guarantees Snow For Opening Day And Beyond

Anyone who loves to ski or snowboard can tell you that last winter was less than stellar in terms of snowfall across most of North America. But the long-term outlook for this year appears to be much improved and ski resorts are gearing up for what promises to be a much better season. In fact, the forecasts are so good that Mammoth Mountain, located in California’s Sierra Nevada, is actually guaranteeing snow for opening day.

Skiers who book a stay with Mammoth between now and November 8, the projected opening day, are guaranteed a base depth of at least 10 inches of snow when they hit the slopes. If the base is less than 10 inches, those guests can elect to keep their original registration and receive a $100 gift card or they can reschedule their stay without any kind of fees or penalties.

But the resort is extending its snow guarantee well beyond opening day. The guarantee actually stretches into February with increasing base depths to correspond with the advancing dates. So while Mammoth promises 10 inches of snow in early November, that number actually rises to 28 inches by mid-December, 50 inches by mid-January and 70 inches by mid-February.

The offer for guaranteed snow is extended to those who book their stay early, which in this case means before opening day or November 8, which ever comes first. This is a good option for skiers and snowboarders looking for fresh powder this season as they can book a stay at Mammoth early and if the snow isn’t up to expectations simply move their dates.

For more information on the Mammoth Early Booking Snow Guarantee, click here.

[Photo courtesy Mammoth Mountain]