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www.sneakpeakvail.com Thursday, August 22 - August 28, 2013

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John Klish vs. the worldFormer local takes cycling goldat Deaflympics in Bulgaria

Not the average drinkTop 5 smoothie joints in the valley

Legends at State BridgeJam band royalty Bill Nershi and Drew Emmitt close summer season with YarmonyGrass Festival

An insider’s guide to the men, machines and mountains of the third USA Pro Challenge

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Few blunders are more embarrassing than call-ing a band by the wrong

name.Within minutes of talking to Andrew McConathy of jam-

grass group The Drunken Hearts, I’d already committed the cardinal sin. And what did I substitute for such an undeni-ably catchy name? The Broken Hearts, which is the equiv-alent of redubbing The String Cheese Incident something blandly stupid, like The Pre-Sliced Cheese Event. Thank-fully, McConathy has dealt with it before.

“You can’t imagine how many times I get that,” the gui-tarist and co-bandleader said during a phone interview a few days before YarmonyGrass, the season-ending blue-grass festival at State Bridge outside of Bond. The Drunken Hearts is set to play the coveted Saturday night spot during the two-day festival, and it only makes sense: The festival is his baby.

As YarmonyGrass founder, McConathy has crafted a lineup that pairs well with The Drunken Hearts’ brand of high-energy bluegrass. The 8-year-old festival has waxed and waned over time, but it always boasts appearances by Colorado’s jam band and bluegrass royalty: Drew Emmitt (Leftover Salmon) headlines Friday night with guitarist Scott Law and banjo player Andy Thorn, while Bill Ner-shi (The String Cheese Incident) plays Saturday night with Honkeytonk Observatory, capping off the festival after The Drunken Hearts’ set.

Although McConathy’s band is comparatively new – he perfected guitar under festival regular Law – it carries on the spirit of inventive, unpredictable musicality Emmitt and Nershi perfected. The six-piece features McConathy on acoustic guitar, lifelong friend Derek shields on upright bass, Ted Welles on drums, Cory Russell on pedal steel and banjo, Adam Galblum on fiddle, and Rob Eaton, Jr. – son of the Dark Star Orchestra regular – on electric guitar. If noth-ing else, the band is dripping with homegrown talent.

After getting the band name right, SneakPEAK spoke with McConathy about the evolution of YarmonyGrass, how to define the Colorado sound and his soft spot for Jack Kerouac.

SneakPEAK: You’ve put a lot of love and sweat into YarmonyGrass since 2006. What’s your personal highlight of the festival? I’ve talked to musicians who can’t wait to

finish a set and get on the river, while others invite people to jam at their campsites.

Andrew McConathy: The river has always been the big-gest draw for me. I grew up a few miles from State Bridge and raised some hell out that way when I was growing up, so it’s always about coming back to the peace and awesome-ness of the river. This is the last festival of the summer for State Bridge, and it’s great that we can get so many great musicians to come out and just enjoy being in nature. You can be floating by in your boat and see Tim Carbone of Rail-road Earth fly fishing on the banks. It’s just that kind of fes-tival.

SP: The YarmonyGrass lineup is heavy on Colorado mu-sicians, or at least musicians who got their start in Colorado. Has that always been your goal, to keep things focused on the state?

AM: Yes and no. Billy Nershi and Keith Moseley from String Cheese have really been the core musicians who come every year, and that’s a testament to what we’re going for. The String Cheese incident had a huge impact on me as I was growing up, so it makes sense to make them the ring-leaders of this festival. It’s almost like what Telluride does with their festival, except brought to our neck of the woods.

When everything

The Drunken Hearts join Colorado jam and bluegrass legends for YarmonyGrass Festival. Interviewed by Phil Lindeman.

CLICkS

The Drunken Hearts with Scott Law and Tim Carbone at last year’s YarmonyGrass Festival. Photo special to SneakPEAK.

To read an extended version of the interview withThe Drunken Hearts, go to SneakPeakVail.com

and find The Drunken Hearts under “SneakBEATS.”

Want more?

If you go...What: YarmonyGrass Festival, two days of

music from Colorado bluegrass and jam bands like Honkeytonk Observatory with Bill Nershi, The Drunken Hearts, The Olora Bros., Bonfire Dub and six more.

When: Friday, Aug. 23 and Saturday, Aug. 24Where: State Bridge near BondCost: $35 (single day) or $65 (both days)To purchase tickets or find out more about

camping, paddling and other activities at State Bridge, see the venue website at www.state-bridge.com.

[See YARMONYGRASS, page 15]

4 sneakpeak | Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013

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Cycling fans know the best place to watch a race. Stand on a descent and

passing bikes become blurs, but see a mountain stage to witness the heart of pedaling power. This week, the largest spectator event in the history of Colorado is back, bringing world-class athletes to America’s colorful core.

The seven-day, 683-mile USA Pro Cycling Challenge began in Aspen on Monday, Aug. 19, and will conclude in Denver on Sunday, Aug. 25. The ride comes to town on Thursday, August 22, as Beaver Creek hosts the finish of the Stage 4 ride from Steamboat Springs. On Friday, Stage 5 brings cyclists and spectators eastbound to Vail for a fast and furious Time Trial from the Vail Village to the top of the Vail Pass.

“The big thing about watching bike races is it’s not really about seeing the race, it’s about the whole atmosphere,” said Nate Buyon, an avid cyclist from Boulder. “Even with the up-hill stages you’re only going to see riders for a couple of seconds, so it’s all about the fanfare and the spectacle of the race itself, because cyclists watch bike races and they can appreciate the intensity and how hard these individuals are working in their element.”

On the brinkOn Thursday, the race is expected to move into Beaver Creek after 2:30 p.m., with the first

rider expected to finish in Beaver Creek Village at approximately 3:30 p.m.Spectators are encouraged to leave their cars at home and bike or hike to the resort to

watch the exciting uphill finish of the Steamboat to Beaver Creek stage – keeping in mind Beaver Creek’s unique location, said John Dakin, vice president of Communications of the Vail Valley Foundation. Cycling spectators can also leave their rides at a convenient bike valet in Creekside Park, available for drop-off and pick-up from 11:00 a.m. to 6:00 p.m.

The Stage 4 race leg has been crowned the 2013 “Queen Stage,” and will feature a new 10-mile climb through Bachelor Gulch, dubbed “The Brink,” before Pro Challenge riders make their way up to the finish.

Dakin said the addition of the new climb and descent through Bachelor Gulch will be a section of the stage that also offers premier viewing. It will be a chance to see the riders dig deep for a truly climactic completion.

“The Brink represents the defining moment between ultimate victory and suffering the consequences of reaching your physical limits,” said Ceil Folz, president of the Vail Valley Foundation and the head of the Local Organizing Committee for Stages 4 and 5 in Beaver Creek and Vail. “The name also maintains a bond to winter as the fastest ski racers in the world attempt to negotiate The Brink segment of Beaver Creek’s Birds of Prey Downhill racecourse each year.”

Shuttles from the Elk and Bear Lots in Avon to Beaver Creek Village will run through-out the morning, beginning at 5:30 a.m., with the final trip scheduled for 2:15 p.m. Rodeo Lot shuttle service will begin at 7:00 a.m. and operate until the 2:15 p.m. closure and then

resume for the evening as needed. Fans are encouraged to arrive in Beaver Creek prior to 2:00 p.m., with a number of special events and activities slated to get underway in the event expo area at 1:00 p.m.

Pedaling the passFriday’s Vail Time Trial brings speed to steep, and in this sprint, there is no reprieve of a

descent. Stage 5 begins in Vail Village at the Solaris Plaza, and the Time Trial winds its way through Vail Village before heading east on the South Frontage Road through East Vail and up Vail Pass. The gentle grades of the first half of the course give way to a steady climb for the last three miles.

The first rider starts at 1:05 p.m., and starts will be every 60 seconds until the last 10 rid-ers, who will start every two minutes. Prior to the start of the Time Trial, forerunners will be riding the course, beginning at noon.

Two years ago, in the inaugural USA Pro Challenge, eventual tour champion Levi Leiphaimer solidified his overall victory with a win in the Vail Time Trial, edging out run-ner-up Christian Vande Velde by 58-hundredths of a second to take the win.

New this summer, a paving project has made a slight change of surface on approximately that final four miles of the 10-mile course. The new pavement begins in East Vail just pior to the Highway 6 gate, and extends all the way to the finish at the Vail Pass cul de sac.

“I think the smoother surface will allow riders to maintain their rhythm much easier,” said Jim Birrel, managing partner of Medalist Sports, the organization responsible for USA Pro Challenge race operations and management. “Because they are able to maintain their rhythm, we should expect to see some faster times.”

The best viewing areas for the Time Trial will be along the course route in Vail Village and at the climb on Old Highway 6 to the finish. Race fans should consider riding their bikes from Vail Village, or hear to the top of Vail Pass and ride down to the finish. Another option is to use the East Vail bus route to access outlying spectator areas in order to walk up the racecourse on Old Highway 6.

ECO Regional Transit will offer free express bus service from the Beaver Creek parking lots to the Vail Transportation Center every 20 minutes from 10:00 a.m. to 6:00 p.m., with the first 2,000 passengers receiving commemorative cowbells. For those that ride their bike, free secure bike storage will be offered from 10:00 a.m. to 6:00 p.m. on the top deck of the Vail Village parking structure.

Following the race, formal awards will be given out back at Solaris Plaza race starting area in Vail Village.

Leaders of the pelotonThis year’s Pro Challenge is headlined by two of the top riders in the world – 2013 Tour de

France champion Chris Froome (GBR) of Sky Procycling, and 2013 Tour de France Sprint Jersey Winner Peter Sagan (SLO) of Cannondale Pro Cycling.

Spotlightfor thespectator

The 2013 USA Pro Challenge rolls through the Vail Valley.

By Kim Fuller.Cover photo by Zach Mahone.

2013 USA pro ChAllenge >>>>

[See SPECTATOR GUIDE, page 20]

Above: The course map for the the 10-mile-long Vail Time Trial on Aug. 23. Vail Valley Foundation graphic.Right: Professional cyclist Timmy Duggan with Team Saxo-Tinkoff. John Pierce photo.

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Timmy Duggan has made a career out of re-bounding.

Since his first professional road race in 2005, the 30-year-old Boulder native has suffered five injuries while on a bike, rode for two different teams in two European countries and graciously accepted his role as a domestique – the professional cycling equivalent of a relief pitcher in baseball.

And yet, Duggan continues to notch personal victories like a humble superstar. At the 2008 Tour de Georgia, he suffered a near-fatal brain injury following a bike crash and was back in the saddle by 2009. By 2012 he was at the top of his game, helping Taylor Phinney take a fourth-place finish at the London Olympics before claiming a major title: national champion at the 2012 USA Cycling Pro Road Championships.

The 2013 season looked bright until January, when Duggan took another nasty fall at a race in Australia. To add insult to very literal injury – a broken tibia and collarbone – it was his first time wearing a jersey for Team Saxo-Tinkoff of Denmark.

Maybe ski racing is to credit for Duggan’s resiliency, not to mention near recklessness. He grew up racing for Eldora Mountain Club and Summit Race Team, and Colorado’s ski slopes became his first introduction to the euphoric thrill of speed. He learned to go fast – sometimes too fast, he admits – and realized falls come with the territory.

Duggan returns to his home state for the USA Pro Challenge and, hopefully, an injury-free performance. A week before the Steamboat Springs to Beaver Creek stage of “America’s Race,” SneakPEAK spoke with Duggan from his home in Nederland about his advantage at altitude, the race’s toughest stage and the tricks his team is saving for an unexpected mo-ment.

SneakPEAK: You’ve competed in the USA Pro Challenge every year since it was found-ed. What do you enjoy about coming home to race in your backyard?

Timmy Dugan: It’s just awesome, seeing my friends and family along the route to sup-port me. That’s a treat I don’t get anywhere else. The Euros get that sort of boost more often – we’re on their turf all the time, racing on roads where they’ve trained and competed their entire lives. It’s nice to show them a place where I know every meter of every road.

SP: That brings up an in-teresting point, though. Once you reach the professional level in cycling, is there such a thing as home court advan-tage?

TD: For sure. I’m really familiar with altitude, and for me growing up in Boulder, that’s just the norm. A lot of these other guys have to work up to it. For me, even after this long, it’s being at sea level that feels different. I feel like I have all sorts of extra power. I was actually in Vail a few days ago and rode the time trial course a few times. It’s never fun to return to 10,000 feet, but I can usually get back to it within 10 days or so.

SP: Altitude is a factor for the entire race, but what stage stands out as tougher than the rest?

TD: There certainly aren’t any easy stages the entire race, but the one that’s really hard is finishing in Beaver Creek. It’s really lumpy the entire way, and that uphill finish is just killer. There’s no rest. I think the stage from Aspen to Breckenridge could be the sleeper – it might be a bit harder than it looks on paper. I actually rode that stage yesterday and there are a lot of exposed areas where you might run into wind. We’ll see how people handle it.

SP: Your sidelining injury this January was the last in a long string of setbacks. Do you ever hit a point where you feel demoralized or frustrated?

TD: This year for me has been one of the most difficult and frustrating years of my career, even more so than the head injury – actually, it may be equal to that. You try to get back in the game, but when you’re at 90 percent, it can take a whole extra year to get back to 100 percent. That tiny bit of percentage means the difference between winning and competing.

SP: You’re looking to come back from this injury and be the rider Team Saxo-Tinkoff wanted. What role do you play on the team?

TD: My whole career I’ve been a domestique, riding in the wind and setting the pace for our team leaders. But I thrive in breakaway situations, and often times you get let off the leash in a race and can sniff out those opportunities to get ahead. I’m not the fastest on the uphills or the fastest sprinter, but I get the most satisfaction out of winning a race through tactics. We don’t always have to be the strongest and fastest – if you win by being smarter than other racers, even faster racers, that’s when it’s the most rewarding.

At the Pro Challenge this year, there will be opportunities to win with tactics over strength. There’s only one uphill finish and a very fast time trial, and a lot can happen between the altitude and fatigue. We could flip the race on its head with the right move at the right time.

toughest cyclistAfter a career filled with injuries, Boulder native Timmy Duggan

eyes a strategic win in his home state. Interviewed by Phil Lindeman.

ColorAdo’S

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

Colorado’s great chase: Queen Stage at Beaver Creek – Vail Time Trial

To read an extended version of the Timmy Dugganinterview, go to SneakPeakVail.com

and find Timmy Duggan under “Features.”

Want more?

6 sneakpeak | Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013

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2013 USA pro ChAllenge >>>>

the UltimAteVail Time Trial machine

The Vail Time Trial is a beast unlike any other.

As the fifth stage of the USA Pro Challenge, the time trial hardly looks intimidating on paper. For starters, it’s relatively short – just 10 miles from the starting line in Vail Village to the finish at the top of Vail Pass. Professional cyclists can easily finish in less than 30 min-utes, and the stage comes just hours after the brutal, 102.9-mile Queen Stage from Steam-boat Springs to Beaver Creek. By comparison, it should be a throw-away day.

But those 30 minutes are killer, and topping the podium can depend as much on the ma-chine as the man.

“It’s a climb, so you wouldn’t use your standard, traditional time trial bike,” said Jeff Mohrnan, owner of Colorado Bike Service in EagleVail. “Aerodynamics really don’t play a huge factor when you’re only going 15 miles per hour. It can be the ultimate machine, but it comes down to the motor.”

Before the brutal second half, the first five miles are deceptively fast, gaining just 400 vertical feet. The route gets immediately more difficult from there, with nearly 1,300 verti-cal feet of climbing spread over the last five miles.

To handle this mix of fast flats and grueling uphills, team mechanics will likely build a hybrid time trial bike for Friday – if money allows. Such a machine can cost upwards of $14,000, and few cyclists outside of the top 10 can afford those luxuries. But fans can al-ways dream.

Before the Vail Time Trail, SneakPEAK spoke with three local bike experts – Mohrnan, Charlie Brown of Mountain Pedaler in Eagle and Alan Christie of Twenty2 Cycles in Ed-wards – to get their thoughts on the ultimate time trial bike. Money was no option and the rules were simple: It had to meet the UCI-mandated weight specs (6.8 kilograms, or about 15 pounds), and it had to handle the rigors of the Vail route. Happy riding.

Frame: Twenty2 Cycles road modelPrice: $3,100 ($5,000 to $7,000 for complete)The gist: At three pounds (roughly 1,350 grams), this ridiculously light frame doesn’t just

earn points for being designed, welded and fitted in Colorado – it’s a legitimate all-around weapon for serious road bikers. The titanium construction may go against the carbon-fiber norm, but company co-owner and veteran cyclist Alan Christie says it’s stronger and longer-lasting than carbon counterparts. The trick? A down tube and top tube sized a few millime-

ters larger than normal. Time trial advantage:

The frame isn’t an aero de-sign, but as mechanics point out, the Vail route is more of a hybrid than a traditional time trial. One major plus is that stiff titanium frame, which can handle the constant bar-rage of an uphill climb some five miles long. When effi-ciency means the difference between winning and losing – in 2011, Levi Leipheimer opted for a traditional time trial bike and squeaked by runner-up Christian Vande Velde on a road bike with aero bars by half a second – take any tech advantage you can muster. The rest, as Mohrnan says, depends on the motor.

Handlebars: Profile Design Volna carbon aero barPrice: $800 to $900The gist: The Volna is the darling of the aero bar world, and according to Brown, it’s the

“latest and greatest” in the Profile Designs lineup. Most aero setups can be a bit weighty, but the Volna clocks in at just less than 1.5 pounds (600 grams) – practically non-existent, even by road bike standards. It’s also fully adjustable no matter the grip, making it perfect for an uphill climb with a flat, fast beginning.

Time trial advantage: Along with the adjustable grips, the carbon-fiber construction is durable and able to withstand constant pulling and pushing. Handlebars are easily the most important “touch point” on a short, fast time trial – these are the best money can buy.

Saddle: Prologo Zero Degree Ti 1.4 (time trial model)Price: $130The gist: If handlebars are the most important touch point for a short, steep time trial, the

saddle may get overlooked. Still, that’s no reason to disregard the opening five miles of the Vail route – after all, Leipheimer’s 2011 win hinged on an early lead in the relatively flat portion between Vail Village and the first interstate bridge.

Time trial advantage: The Zero Degree isn’t the most expensive saddle in Prologo’s ar-senal, but it’s perfect for this race, with a softer nose for “riding on the rivet” – the extreme forward lean adopted by most cyclists during quick time trials. The carbon railing is light at a half-pound (220 grams), and it adds that extra bit of stability to take your mind off balance while pedaling in the first few miles.

Components: Shimano Dura Ace Di2 9070 (11-speed system)

Local mechanics weigh in on the frames, wheels and components for a dream road bike. By Phil Lindeman.

Radio Shack team cyclist Jen Voigt climbs to victory in Beaver Creek during the 2012 USA Pro Challenge. Zach Mahone photo.

The right fitLike buying trail shoes a few sizes too large,

spending thousands of dollars on a bike is wast-ed if it doesn’t fit the rider. To make the most of an investment, Alan Christie of Edwards-based bike manufacturer Twenty2 Cycles recom-mends working with a custom fitter. His com-pany matches all its frames and components to individual specs, looking at arm, torso, inseam and femur length to gauge how they all come together for the most efficient – and enjoyable – machine.

“When a person is comfortable on their bike, they’re more willing to ride more,” said Christie. “It can also help with pain in the lower back and calves. When you’re in the proper, upright posi-tion regularly, it’s a totally different experience.”

In the next few months, Christie hopes to bring the first Retül Bicycle Fit program to the valley. The system is one of the most respected in the world, using motion-capture technology to fine-tune bike adjustments. It’s a favorite of UCI World Tour teams like Garmin-Sharp and Team Sky, and although mechanic training is predictably expensive, Christie believes it can mean the difference between simply enjoying and absolutely loving your road bike.

The Twenty2 Cycles road frame, designed and fitted at the factory in Edwards (shown without aero bars or Zipp wheels). Twenty2 Cycles photo.

[See TT MACHINE, page 20]

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Colorado’s great chase: Queen Stage at Beaver Creek – Vail Time Trial

When 37,000 rabid cycling fans de-scend on a comparatively small, laid-back mountain community like Ea-

gle County, things are liable to get wild. Scratch that – things will get wild.

And rabid is hardly an exaggeration. For anyone familiar with the crowds at the Summer Olympics, Tour de France and Giro d’Italia – just about any cycling race on the UCI World Tour, honestly – bizarre sightings like flag-wearing cheerleaders and men in chicken suits are the norm. This week’s USA Pro Challenge promises to be no different, and with two stages based in the Vail area, fans will have plenty of time to get their road-biking fix.

But when the athletes cross the finish line and eye the race’s final two stages, the party must go on. SneakPEAK looked beyond the peloton to find the free (or almost free) activi-ties, events and diversions in Vail and Beaver Creek this week. Just remember to dry-clean the chicken suit for Friday.

Pro Art Challenge, ThursdayWith nearly a dozen different art galleries, Beaver Creek is no stranger to the finer things

in life. It only makes sense for the town to host the Pro Art Challenge on Thursday, an equal-ly competitive companion to the cycling from Steamboat Springs to Beaver Creek. Roughly 15 renowned artists will gather in Beaver Creek Village for a few hours of live painting, sculpting and drawing, all in an effort to capture the power of the athletes and majesty of the Rocky Mountains. Prizes are on the line for top artists, and spectators can bid on individual works once the competition is finished.

Cookie Time, ThursdayLeave hard-core nutrition to the guys on the bikes and enjoy Beaver Creek’s famed Cook-

ie Time, a free sampling of the finest chocolate chip cookies the resort has to offer. Begin-ning at 2:35 p.m. – just an hour or two before racers begin to pedal up Village Road – chefs will roam town with trays of fresh-made cookies, a summertime companion to the beloved lift-side Cookie Time during the ski season. The cookies are free, so keep an eye open for chef whites in the finish-line fray. Not all are rowdy race fans.

Book signing with Maribeth Clemente, ThursdayOf all the European hallmarks touched on in “Eat, Pray, Love,” the popular memoir miss-

es one major obsession: cycling. Author and former Telluride local Maribeth Clemente fills the gaps with “A Tour of the Heart: A Seductive Cycling Trip Through France,” an account of her travels in Europe via bike. It also doubles as a love letter to her amor and adopted home state of Colorado, written in the same personable and achingly funny style as her freelance blog, “Bonjour Colorado.”

Clemente comes to The Westine Riverfront Resort in Avon before Thursday’s Beaver Creek stage to sell and sign copies of her book. From 12:30 p.m. to 2:30 p.m., the author will be in the hotel lobby, leaving plenty of time for fans to discuss her European adventures before heading up to the finish line. The signing is free. For more information on the book,

see www.bonjourcolorado.com.

Gear festivals, Thursday and FridayNo cycle race is complete without a shameless promotional village for bike sponsors, and

both Vail and Beaver Creek host festivals to satiate tech junkies. Throughout the day on Thursday and Friday, various bike and apparel companies will be in both towns to sample wares, give demos and, yes, make a bit of cash. Be on the lookout for booths from lo-cal outfits like Street Swell: a Gypsum-based longboard company that recently entered the mountain bike market. A handful of vendors can take cards, but keep a little cash on hand in case – the ATM lines are sure to be horrendous.

Mobile scavenger hunt, Thursday and FridayFor the hours before and after both local stages, the VVF folks have teamed with FOMO

Sonar to craft a smartphone-based scavenger hunt. Here’s how it works: Participants down-load the free app (just search in the iTunes or Google Play stores), and then use it to uncover clues in either Vail or Beaver Creek. Clues take people from location to location, and on occasion, they involve tasks like snapping a picture to upload through the app. The hunt gets underway at 1:30 p.m. on Thursday and Friday, beginning at the FOMO Sonar booth to unlock the competition map.

As a large-scale version of the Summer GoPro Mountain Games event, the hunt is ideal for families and visitors – clues doubling as a sort of “getting to know the town” game – but even longtime locals will enjoy the chase. Two grand prizes are awarded to teams that fin-ish either hunt in the fastest time, and smaller prizes are given away by vendors and stores around both towns. There’s one caveat: The same person can’t win the grand prize on Thurs-day and Friday, but smaller gifts are open to all. Get out and play.

Chromoly Chef Challenge, FridayIn so many words, the Cromoly Chef Challenge is Iron Chef for the cycling set. Enough

said.Held at Mountain Plaza in Vail Village, the challenge begins around 4:30 p.m. after the

time trial finish. Watch as local bike mechanics are given one hour to design, build and finally ride a custom machine, all crafted like Frankenstein’s monster from a random assort-ment of parts. The catch? Mechanics have no idea what they’ll work with until two minutes before the clock starts.

The challenge was invented by an Eagle County local, John Cummins of Street Swell, and it has fast become a staple at local cycling events, with inventions ranging from two and three person bikes to chariot-like abominations. The two-person teams represent some of the best and brightest of Vail mechanics – the show is sure to be a crowd-pleaser.

Ice Cream Après, FridayPair the delectable Chro-Moly inventions with free ice cream from Haagen Dazs. Shortly

before the competition, servers from the Vail’s sweet-tooth shop will roam the crowd at Mountain Plaza, handing out post-race cups of ice cream. Anyone can grab a cup, but the event is definitely geared toward young cycling fans. Enjoy the après before it wraps up at 5:30 p.m.

A guide to the cycle-friendly events and activities in Vail and Beaver Creek.

By Phil Lindeman.

off-roAd

at the USA Pro Challenge

An artist paints cyclists on-site at last year’s USA Pro Challenge in Beaver Creek. Zach Mahone photo.

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

8 sneakpeak | Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013 168 East Gore Creek Dr. • Vail VillageCall for reservations 970.476.7332

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As stand-up paddleboarding wins more converts, Colorado staples like yoga and fly

fishing find renewed interest.By Phil Lindeman.

It seems like you can’t go anywhere in the Rockies this summer without running

into a stand-up paddleboarder. Not even three years ago, local river rat Ken Hoeve drew

odd looks when cruising down the Colorado River on a stand-up paddleboard. He still gets questions on occasion – while fly fishing on his board in Utah, another fisherman said he wasn’t allowed to be there – but he’s hardly alone in the SUP world. Several local outfitters have latched onto the trend, and on a bustling summer weekend, Alpine Quest Sports in Edwards and Stand Up Paddle Colorado near State Bridge are out of boards by noon.

What started as a way to drift between Hawaiian islands has quickly morphed into the newest, hottest river sport, complete with daredevils like Hoeve braving the Eagle River’s Class III and IV rapids on little more than glorified surfboards. In May, just as the upper Eagle was at its most fierce, he made a five-mile descent from the south end of Minturn to the top of Dowd Chute – a first for the SUP record books.

Yet for every adrenaline junkie, hundreds of other SUPers (a clunky acronym, to be sure) want to relax and enjoy the beachfront lifestyle in landlocked Colorado. The sport has earned plenty of labels in its new home: water hiking, whitewater surfing, even “adventure-cise” (a Hoeve original). Whether they’re obvious or snarky, such nicknames show just how versatile SUP can be, even for recent converts to the sport.

“The real beauty of this for me is that stand-up paddling is so ridiculously easy,” Hoeve says. “It’s the simplest thing you can imagine – a board, a paddle and the water.”

Cast and paddleFly fishing has been a summertime staple in Eagle

County since it was settled, but anglers have often been restricted to waders or burdensome rafts. Although por-tions of the Eagle River are teeming with fish late into August – say, from Gypsum to the confluence of the Colorado – they can be tricky to navigate. Sometimes the water is too low, other times there’s no raft put-ins, and more often than not the shores butt up right against private property.

For Hoeve, SUP changes the game. He’s been on the Eagle weekly since late July, guiding his board through shallow stretches that would beach more traditional boats.

“I can take that board just about anywhere on a stretch of river,” Hoeve says. “I can cover several miles, stop for a bit, then move on to the next spot when I need to. The simplicity of this is the thing.”

Hoeve used to fly fish from his kayak, but due to the awkward sitting position and non-existent gear storage, it was never fully satisfying. With a SUP board, he stands and casts like he’s on a miniature island. The wide, flat surface carries anything from a tacklebox to a full-sized cooler – Hoeve weighs more than 200 pounds and has never felt unstable with piles of gear – and unlike a raft, it navigates tricky sections with little trouble.

“I basically throw a huge surfboard in the water, and when I float past these guys who are struggling with rafts, you can almost see the light bulbs go off,” Hoeve says. “Unlike the kayak, this is basically a moving dock I can control.”

Over the past few summers, Hoeve has worked with Jackson Kayak to design the SU-Perfishal ($969), the first board built specifically for fishing on rivers and lakes. It takes the basics of a river-friendly board – sturdy plastic with a seven-inch bed to handle the abuse of rocks – and adds everything an angler would need, like a built-in rod/paddle holder and re-movable deck organizer for gear. To test its stability, Hoeve paddled a teenager with cerebral palsy down the Colorado – complete with the boy’s walker strapped to the front.

Paying for such a specialized paddleboard is a leap for beginners. Hoeve says any board

wilder sideTheof SUP

SUP for allWant to try your hand (and feet) at stand-

up paddleboarding, but you don’t have a grand to drop on the equipment? Several outfitters in the Vail area rent everything you need for a day, including safety equipment like helmets and flotation devices. When you’re at the shop, chat with staff members about the best places to visit based on your ability and experience, or find out more about daily lesson packages. Most in-house guides boast years of experience pad-dling local waterway, and nothing beats a bit of free advice.

Alpine Quest Sports, EdwardsRate: $50 for full day, $25 for two hours (call ahead – the shop generally sells out early)Included equipment: paddleboard, paddle,

helmet, flotation devicePhone: 970-926-3867

Stand Up Paddle Colorado, Rancho del RioRate: $49 for four hoursIncluded equipment: paddleboard, paddle,

helmet, flotation devicePhone: 970-453-7873

Students practice yoga poses on SUP boards out-side of Breckenridge. Photo special to SneakPEAK.

[See SUP RECREATION, page 20]

Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013 | sneakpeak 9

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9

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Breaking ground for the new Minturn Fitness Center. Credit: Phil Lindeman

sneakPeak wants you to send in your photo submissions that capture what makes living in the Vail Valley great. We’ll feature one photo each week, so send in images from your latest ad-ventures and other captured moments from around town, along with a short caption, to philip@sneakpeakvail.com.

10 sneakpeak | Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013

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Come the waning days of summer, few drinks hit the spot like a scratch-made smoothie.

Even in a beer-friendly state like Colorado, sometimes it’s best to save the booze for Fri-day afternoon and cool off with a seductive combo of fresh fruit, juice, yogurt and whatever else your heart desires, all without the threat of a nasty hangover. Add the caloric boost of smoothies – most can substitute for a quick lunch when paired with a bit of whole fruit or a sandwich – and they’re a smart alternate to drive-through fare.

And just like a lunchtime sandwich, smoothies are the epitome of customization. Need a quick boost? Try the Java Jolt at Loaded Joe’s, made with two shots of espresso and a choice of frozen or Greek yogurt. Want a plethora of superfoods? Make a one-of-a-kind drink of beets, kale, coconut milk and nearly 50 other ingredients at Dr. Tom’s Healthy Habits.

SneakPEAK scoured Eagle County to find the best smoothies from (mostly) locally owned joints. The average price can be a bit shocking – none are less than $5 – but the al-lure of all-natural fruit, post-workout powders and immunity-boosting herbs is worth the cost. We’ll raise a refreshing glass to that.

Dr. Tom’s Healthy Habits, AvonSizes: 16-ounce smoothies ($5.65) and 12-ounce juices ($7.49)Claim to fame: As store owner and namesake Dr. Tom Crisofulli says, “We’re the only

place in town to get totally organic smoothies and juices. What more can you ask?” And Crisofulli sticks to his word: Every smoothie and store-pressed juice is made with com-pletely organic ingredients, from staples like berries and coconut milk to more off-the-wall additions like parsley and bee pollen. True herbal fanatics can even get their wheatgrass fix – the nutrient-dense plant is offered as a shot ($4) or as a mix-in.

Local favorites: With 23 smoothies and 31 juices, the menu has a little something for ev-eryone. Throw in powder-based boosters ($1 each) for antioxidants, cardiovascular health and libido – yes, you heard that right – and even jaded smoothie fiends can find something fresh and different.

For newbies, store manager Pia Jablonski recommends The Professional, a green drink with spinach, kale, bananas, grapes, orange juice and wheat grass. It proves a time-tested rule about smoothies: The whole is definitely more than the sum of its parts, and what sounds like it shouldn’t work miraculously does.

At the juicer, Jablonski likes the immunity booster with carrots, celery, spinach and gin-ger, but she encourages most folks to make custom blends with whole ingredients like beets or kale and herbs like ginger and cinnamon. Juicing can take a few minutes, so call ahead to have it ready for pickup.

Phone: 970-949-0906

The Bookworm, EdwardsSizes: 16-ounce smoothies ($5.99 to $7.49)Claim to fame: The in-house café at The Bookworm has earned an unexpected reputa-

tion for fresh, healthy eats like crêpes and salads, and the custom smoothies are no different. Each is made with frozen pieces of whole fruit – it doubles as ice, so there’s no watery af-tertaste – and most feature Colorado-made apple juice instead of heavier orange juice. As an added bonus, a few are endorsed by the trainers and nutritionists at nearby Dogma Athletica for healthy fats and post-workout recovery.

Local favorites: Like every item on the menu, the seven smoothies are named after novels and literary characters – it’s a bookstore, after all. But the names play well off the ingredients themselves, including the wildly popular Skinny B ($5.99) made with spinach, pineapple, ginger, bananas and apple juice. Greens aren’t for everyone, but the slightly tart pineapple is just enough to offset the occasionally bitter spinach.

For recovery, the Eat, Sleep, Ride ($7.49) is an endurance athlete’s dream, with almond butter, coconut milk, bananas, Noosa yogurt, chocolate whey protein and a dash of espres-so. It’s endorsed by Dogma for a few unlikely reasons: the almond butter packs a caloric wallop, while the espresso opens capillaries.

The Bookworm doesn’t make fully customized smoothies, but regulars often play around with different liquid bases, like substituting coconut water for apple juice.

Phone: 970-926-7323

Loaded Joe’s, Avon and Vail VillageSizes: 16-ounce smoothies ($5.50 to $6)Claim to fame: Even with an expanded dinner menu, Loaded Joe’s is still a coffee shop

at heart and both locations shine with an admirable selection of smoothies made for caffeine junkies. These are more than gussied-up iced coffees, pairing fresh fruit with sweet addi-tions like dark chocolate and espresso for a delectable – if calorie-dense – drink no matter

TOPFind the flavors of summer with fresh fruit, espresso shots

and funky supplements like bee pollen.By Phil Lindeman.

5smoothies

Kylynn Lapsley, a barista at Loaded Joe’s in Avon, mixes one of the cafe’s signa-ture coffee-based smoothies. Kent Pettit photo.

Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013 | sneakpeak 11

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11

the hour. Given the health-be-damned mindset, feel free to add a shot of Kahlúa or Bailey’s. Your trainer isn’t watching.

Local favorite: Of the coffee shop’s eight coffee and fruit smoothies, the most popular is easily the Java Jolt ($5.50), made with milk, dark chocolate, nonfat frozen yogurt, ground espresso beans and two espresso shots. If that sounds like a crash waiting to happen, go with the Chunky Monkey, a simpler concoction of milk, dark chocolate, frozen yogurt and bananas.

The fruit-based options are a bit more traditional, like the Protein Pick-up made with milk, frozen yogurt, strawberries, raspberries, bananas and protein powder. It’s smooth, thick and slightly creamy, with just enough fruity pop to balance out the milk and frozen yogurt. To dial down the calories, substitute nonfat Greek yogurt at no extra cost.

Phone: 970-926-1163

Café 163, EdwardsSizes: 12-ounce smoothie (starts at $6.50)Claim to fame: The perpetually bustling breakfast joint on the south end of Edwards of-

fers only one smoothie, but it’s a concoction unlike any other. Don’t let the size (and price) fool you – the drink could easily pass as a grab-and-go meal, and when paired with a light dish like the restaurant’s parfaits or muffins, it’s a worthy replacement for the Sunday morn-ing mimosa.

Local favorite: Like a fruit-based game of Legos, the trick at Café 163 is playing with the options until you find a perfect fit. The basic smoothie is packed with fruit – bananas, blueberries, strawberries, mango and pineapple, plus a mix of pineapple and apple juices – and from there, the sky’s the limit. Add soy milk for 25 cents, protein powder or yogurt for 75 cents, almond milk for $1, or a dab of peanut butter for a sweet-and-salty kick. The fruit is whole and frozen, so no matter your flavor the end result stays thick. Smoothies can be ordered to go.

Phone: 970-926-1163

Marble Slab Creamery, Edwards and Vail VillageSizes: 16-ounce smoothies ($5)Claim to fame: Marble Slab isn’t quite a local joint, but in terms of pure bang for your

smoothie buck, the Edwards and Vail Village locations can hardly be beat. Each smoothie starts with a nonfat yogurt base, then gets perked up with relatively standard additions like berries, bananas, oranges and apple juice. For a cross between a smoothie and a shake, sub-stitute house-made fruit sorbet for yogurt. It costs nothing extra, and with a slew of flavors from grapefruit to watermelon, it’s worth a bit of experimentation.

Local favorite: The smoothie menu comes with just six items, but each can be custom-ized on the spot. Try the Blue Ox, a combo of vanilla yogurt, blueberries and apple juice, or the Kangaroo with vanilla yogurt, strawberries, bananas and apple juice. Both are classics.

Phone: 970-766-7522SneakPEAK editor Phil Lindeman can be reached at philip@sneakpeakvail.com

12 sneakpeak | Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013

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12

To him, the cars are noiseless as they whip by at 65 miles per hour. It isn’t just a matter of concentration, and for John

Klish, it’s just another day of training. As a professional cyclist, Klish has had his fair share of adversity and life-changing chal-

lenges. In addition to his grueling training regimen, he has conquered cancer, major depres-sion, had a tumor removed and is hearing impaired. Incredibly, the life-altering events have only fueled his fiercely burning fire. A few weeks ago the awe-inspiring cyclist headed to the Deaflympics in Bulgaria. With 176 other U.S. athletes competing in a wide array of events, Klish cycled to a gold medal and two bronze medals.

His cycling passion started with mountain biking at 15 years old. Unable to hear, he ini-tially stuck to the trails and away from cars. It wasn’t until he was 21, when he joined his college’s cycling team, that his career took off. “I first started riding road when I joined the cycling team at Colorado State University. I finally found a group of people that could teach me how to ride the road with confidence,” said Klish. “The group riding helped me develop and fine-tune my road riding skills. I also overcame some ‘clashes’ during these races. Sometimes other riders would get angry with me for a certain mishap or not communicat-ing. I realized it was best when I had the announcer tell everyone that there was a deaf rider participating and I would raise my hand so they would know who I was. From that point, races became a lot more enjoyable and pure competition fun.”

Cars and small clashes haven’t been the only struggle in his life. Much like another fa-mous cyclist, Klish was diagnosed with testicular cancer shortly after college at the age of 25. “I had been cycling for 10 years and competing for four. When I was faced with the fact that I would go through chemo, I was devastated. It was knowing I would possibly not be able to ride more than one mile and be exhausted compared to the usual 50 miles. It took me awhile to recover from the chemo since it destroyed some of the nerves in my body. We later found a tumor the size of a softball near my spine behind the intestines. It was removed and found to be benign. This left a huge scar on my abdomen between my sternum and the pelvic bone. My muscles had a hard time recovering after workouts which left me sore longer than usual. This lasted for a couple of years,” said Klish. It wasn’t weeks or months of patience and perseverance, but years. As passionate as he is, he knew he had the commit-ment it would take for his goals to be achieved. He was soon back to competing. There with him through the arduous process of getting back on the bike was friend and trainer Greg

Mueller.Mueller has helped doz-

ens of cyclists in the Vail Valley and has been coach-ing Grand Junction resident Klish for the past few years. By using a power meter to measure each pedal stroke, Mueller and Klish have been able to gauge the maximum power output during training and competitions. With this method they are able to dis-cover exactly where there is room for improvement.

With many trainers, ambition and drive is the focal point of the workout process. With Klish it is actually the opposite. “When you come into this world without having your hear-ing, you’re already trying harder than the average person. So that applies very well to his training and the fact that he always wants more. When he gets to those ‘aha’ moments he is always willing to take it to the next unexplored level. A lot of people would just stop there, where he thinks about how to improve on it. It is great to work with people like that because they are really into it, which additionally gets you excited,” said Mueller. “When we first started working together I had to explain to him that his type 1 strong ability on a bike can take him over the top. It is much better to hold off on those big epic adventures that will take a lot of time to recover. It is about managing the big picture. John has such a huge capacity that it can actually be damaging for him to go out and do too much and then have to recover for a longer period.”

While his body was ready to go, there was another setback in John’s life. Klish battled with major depression for nearly two years. “Today I am super happy and grateful to be blessed with lessons I’ve learned and the support I have been given. My family and friends have helped me emerge stronger, wiser and happier,” said Klish. His support network truly runs deep.

After years of rebuilding his muscles and his mind Klish was back competing again. Which leads us to his most recent accomplishments, winning several medals, including a gold, in Bulgaria at the Deaflympics.

“We had a really specific training plan going into the Deaflympics. The main thing was that he was going to be doing five events in seven days. So it was really like a stage race,” Mueller said.

Just getting to the Olympics presented difficulties for Klish. The Deaflympics have been

Passionon wheels

The story of deaf Olympian and former Vail local John Klish. By Michael Suleiman

John Klish pedals to cycling gold for Team USA at the Deaflympics, held this July in Sofia, Bulgaria. Jennifer Carruthers photo.

John Klish powers ahead of the pack at a recent stateside race. Mountain Moon Photography photo.

[See JOHN KLISH, page 20]

Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013 | sneakpeak 13

Beautiful Flowers for your Wedding!

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13

Featured Wedding of the Week

Baxter-Gonzalez WeddingBride: Kassi Gonzalez of Edwards, Colo.

Groom: Matt Baxter of Berkeley Heights, N.J.Married: July 20, 2013

Location: � e Lodge and Spa at Cordillera

How they metKassi and Matt both attended Penn State University, where she studied to be a Montessori teacher and he prepared for a � nancial analyst career. When the now

23 year olds were at a joint fraternity and sorority social, they met and immediately hit it o� .“We had a strong connection, and within days were inseparable,” Kassi said.

How he proposedKassi grew up in Eagle County, and the couple decided to spend Christmas last year with her family in Eagle. Kassi and Matt had exchanged gi� s before visiting her parents, so she was surprised when he had a small, unexpected present for her on Christmas morning. She unwrapped it and found a miniature ornament.

Despite a touch of early confusion, her interest was piqued when she realized the ornament opened.“Inside was the ring, and Matt got down on one knee and asked me to spend the rest of my life with him,” Kassi said.

Why they got married in the Vail Valley As a Colorado native and lifelong valley local, Kassi sees the area as home. Matt quickly fell in love with Vail while on a ski trip in 2011 – exchanging vows in

what the bride dubs “one of the most beautiful, special places on Earth” just made sense.

Favorite memory from the wedding dayFor Kassi, the entire ceremony was a breath-taking experience, from the moment she � rst saw Matt in his tux to when the two exchanged vows in front of family

and friends. More than anything, though, she was taken aback by the overarching weight of the wedding day – and how the ceremony marked the very begin-ning of a new life together.

“I’ve loved Matt for so long, when I saw him standing at the end of the aisle it made it all so real for me,” said Kassi. “I � nally got to marry my human!”

Colors: Neutral paletteCeremony and reception: � e Lodge and Spa at Cordillera

Vendors: Brooke Heather Photography, Intermountain Productions (videographer), Alpine Rentals, Already Gone and J. Clay Reed (music), Alpine Holiday Services

14 sneakpeak | Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013

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14

Edwards 970.926.5981

Avon 970.949.0615

Dillon 970.468.2800

Vail 970.476.3292

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 felicia@cornerstonechoc-olates.com.

There’s nothing sweeter in the summer than a peach in its prime.

By this month’s end, the peach and its not-so-distant cous-in the nectarine will disappear from market shelves until next year, so don’t miss out on an opportunity to prepare your favorite dish before summer’s end. Peaches are packed with vitamin C and are a good source of potassium and fiber. They also contain beta-carotene, which your body converts to vi-tamin A.

On their own, peaches and nectarines make for a tasty snack or delicious dessert, requiring little to no preparation. Fresh peaches can be sliced and lightly tossed with a small amount of sugar, vanilla bean, cinnamon, and a pinch of nutmeg. Top your macerated peaches with a dollop of homemade whipped cream for a fresh and tasty treat!

Pick your peachThe key to picking the best peaches starts with knowledge about their ripening habits.

While peaches may get softer and juicier after they are harvested, they only develop flavor and sweetness on the tree. You’ll want to choose fruit that yield slightly to pressure. Firm fruit are fine but hard fruit should be avoided and any green is a sign that reveals the fruit has been picked prematurely. The amount and depth of pink coverage on a peach’s skin varies and does not necessarily signify ripeness, however, smell is absolutely a good indicator of the peach’s flavor intensity.

Firm peaches can be kept at room temperature until they soften and storing them in a brown paper bag will actually accelerate this process by trapping ethylene gas emitted by the fruit, further encouraging it to ripen. Refrigerating firm peaches that are not yet fully ripened will leave them mealy and flavorless. Softer peaches can be refrigerated to help maintain their condition but very ripe peaches will decline rapidly from their peak and thus need to be eaten promptly.

Since we’re approaching the end of peach season, which runs from late June to the end of August, picking ripe peaches and nectarines from the market will be easy; the hard part will be to decide which of your favorite recipes you’ll use to celebrate this fantastic fruit. There are so many desserts that highlight the delicate and distinct flavor of peaches. Peach Melba, peach tart, peach shortcake, and peach parfaits are some tasty possibilities, just to name a few.

Baking with fruitIncluded here is a recipe for peach and blueberry cobbler. Blueberries pair deliciously

with peaches and promote a stunning natural color to the crisp when roasted with the peach-es. What makes this recipe unique is that it uses tapioca pearls as an alternative thickening agent for the crisp.

Peaches or nectarines can be used interchangeably. The main difference between peaches and nectarines is the fuzz, or lack of fuzz. Peaches maintain a fuzzy skin, while nectarines are hairless. Consider this factor when choosing which to use for your favorite recipes since peaches should be peeled before cooking and nectarines can be cooked with their skins on.

If you choose peaches, the best way to peel a peach is the same as for tomatoes, using a process called blanching. The peaches are dropped into a pot of boiling water (around 10 seconds for soft fruit and 30 seconds for firmer ones) before shocking in ice cold water to loosen the skin, which can then be easily removed with your fingers or a pairing knife.

If you’re in a time crunch you can choose nectarines and skip the blanching process al-together. The cobbler can be baked in a casserole dish or 9x13 inch pan, but portioning the mix into individual ramekins will also promote a faster baking time and a more personalized presentation for your guests; especially when topped with their favorite ice cream!

SneakTReaTS:The fruits of summerGet your peach and nectarine fix before they disappear for the season

Felicia Kalaluhi Peach and Blueberry Crisp

Yields: One 9x13-inch pan or 6 to 8 ramekins

Ingredients 6 cups diced peaches or nectarines1/2 cup blueberries3 tablespoons sugar2 tablespoons pre-cooked tapioca Method1. Blanch, peel and dice peaches. Blanching and

peeling is not necessary if using nectarines.2.Cook tapioca according to directions on pack-

age.3. In a large mixing bowl, combine diced peaches,

blueberries, sugar and cooked tapioca.4. Place mixture in a 9x13-inch pan or casserole

dish, or portion into individual ramekins.5. Cover with aluminum foil or lid and bake at

350 degrees Fahrenheit for approximately 30 min-utes.6. Remove foil or lid and sprinkle with streusel

or crumb topping7. Return to oven until topping is golden brown.

Top with a 1/2 cup white sugar.

Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013 | sneakpeak 15

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We love the Colorado ties, but we do keep our ears open for national and up-and-coming acts.

SP: Do you think Colorado has a particular sound? Say, something distinct like New Orleans jazz or Chicago blues?

AM: That’s interesting – I’ve never had anyone put it like that. I think there’s definitely something about the mountains and the rivers and the alpine lakes that provides a bit of in-spiration for musicians. Whether that adds up to the same sound is questionable, but maybe it comes together in the same kind of feeling. When I think of the people who inspired me to play music, lots of them were from Colorado and I like to think we’re creating something in the same vein of music.

SP: Talk a bit about The Drunken Hearts. The group has been around for a while, but you just recently found a lineup you like. Was it hard to get the right musicians for this particular group?

AM: Derek, Ted and I are the three core members, and we’re all from the Vail area or have spent serious portions of time here. It took us about two years to really find a band and carve out a sound. We came across Adam on the Front Range, who is a superb fiddle player, and then Cody gets on pedal steel and banjo to give us that occasional ambient, jam-band kind of sound. Rob plays electric guitar, and he’s actually the son of Rob Eaton from Dark Star Orchestra, so he’s just incredible. It took a couple years to get everyone together, but now I think we’ve dialed it in.

SP: I found an online video of a 2010 show at Belly Up in Aspen, when the band played “Dean Moriarty’s Blues.” Are you a Beat fan, or is that someone else’s song?

AM: Yeah, I’m a big Kerouac fan. I actually went to the Jack Kerouac School for Dis-embodied Poetics (in Boulder) for a few semesters during my time off from Middlebury College in Vermont, which is where Derek and I both went. For me, to go from Middlebury College to the Jack Kerouac School was very liberating. Out there I was getting the Robert Frost method choked down my throat – I’m really more of a free-form thinker, and you can kind of see that in our music.

YARMONYGRASS ––––––––– [From page 3]

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

16 sneakpeak | Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013

REGISTER AT WWW.VAILREC.COM 970-479-2280

SEPTEMBER 4, 2013Maloit Park, Minturn

Pre Registered: Adults - $17 | Kids - $10 | After Party - The Minturn Saloon

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16

A cucumber margarita might be the most fitting metaphor for Vail’s El Sabor.

To begin with, it’s a margarita, and no Mexican restaurant is complete without the patio-friendly staple. Then again, few bars or restaurants in Colorado can get by without a marg or two on the menu, and when El Sabor opened across from the Eagle Bahn gondola last December, it joined dozens of other restaurants in Lionshead Village alone. Even nearby watering hole (and parent establishment) Garfinkel’s has a house margarita. Simply offer-ing a dash of lime with tequila no longer cuts it for burrito joints.

Truth is, the cucumber margarita isn’t around to ap-pease Tex-Mex lovers – it actually makes sense on the El Sabor menu. As invented by assistant general man-ager Daryl Claffey, it begins with lime juice and re-posado tequila over muddled cucumber. Claffey then gets a bit creative, adding Solerno Blood Orange li-queur in place of Triple Sec and a dash of agave nectar to offset the lime.

Nearly every ingredient for the cucumber margarita is unassuming, from El Jimador tequila to the cucum-ber itself. Yet the end result is almost surprisingly fresh, and like the rest of the El Sabor menu, it finds a welcome middle ground between the familiar and the unexpected.

“I like to keep things simple, and a natural side ef-fect of that is freshness,” Claffey said, hinting at the restaurant’s overarching philosophy. “It just makes sense to do that with a drink that’s been around for hundreds of years. It gives it a good balance, with dif-ferent flavors hitting at different times. That’s what a

good cocktail should be.” And there’s the difference: The cucumber margarita is a well-made cocktail, not a cloy-

ingly sweet dredge of liquor and bottled drink mix. (The only trait it shares with most $8 margs is affordable tequila and a salted rim.) It stands out on a drink menu of eleven other libations with nearly imperceptible touches of brilliance, like a straightforward mojito with house-made simple syrup, or a ginger margarita topped with egg foam and Claffey’s custom

ginger syrup.“We wanted to keep things super fresh here, from

the food to the drinks,” said Claffey. “We want to be simple, but that doesn’t mean we cut corners or do what everyone else does.”

(Un)traditional Mexican fareFor all the care that goes into the cucumber margar-

ita, El Sabor is far from a cocktail bar where munch-ies are an afterthought. The menu is inclusive yet not overwhelming, with lunch regulars like chiles rellen-os ($10) and fish or shrimp tacos ($11) giving way to more inventive fare at dinnertime, such as the tlayuda ($10), an appetizer-sized Mexican pizza with refried beans, asadero cheese, tomatoes, avocado, salsa, veg-gies and optional meat on a fried flour tortilla.

Standing out from the crowd may help El Sabor clear one of its biggest hurdles: location. It moved into the old Mezzaluna space – the former hotel res-taurant for Lion Square Lodge – but nearly a year of non-stop construction and renovations has kept El

Simplysouth of the borderEl Sabor fills a niche in Lionshead Village with fresh Mexican for less than

like-minded restaurants. By Phil Lindeman.

SneakPICKS at El SaborTres chiles – As the name says, traditional Mexican chil-

es done three ways: A cheese relleno smothered in roja sauce; a poblano stuffed with shrimp and rice; and an-other poblano with chicken, asadero cheese and a sultry mole sauce. The three are served with a bright corn salad and side of flour tortillas. Bring a friend – the dish is large enough to feed two. ($19)

Street cart tacos – Less is more with this fresh, simple take on the ever-popular finger food. A choice of meat (marinated chicken, carnitas or carne asada) comes on two soft corn tortillas with onion, cilantro and shredded cabbage. Stop by for happy hour from 3 p.m. to 6 p.m. and get two tacos for $5.

Cucumber margarita – Muddled cucumber shines when paired with El Jimador tequila and a touch of Solerno Blood Orange liqueur. Like any marg worth its salt (pun completely intended), this is crisp, cool and dangerously drinkable. ($8)

The tres chiles plate at El Sabor in Vail. Katie Anderson photo.

[See EL SABOR, page 22]

Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013 | sneakpeak 17

Official shop for this race:

www.vailrec.com

970-479-2280VRD is an equal opportunity service provider and operates under special permission from the White River National Forest and the Bureau of Land Management.

WednesdayAug 28, 2013

Beaver CreekYouth Start: 4:45 pmAdults Start: 5:45 pm

After party at The Dusty BootBeaver Creek

Official Bike Shop:

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It’s hard to believe that it took this long for the Dusty Boot

to have an official patio, but the locals are glad it’s finally here.

Nestled in a cozy spot adjacent to St. James Place, the patio is one of the few located on the second floor of the vil-lage, providing a panoramic view of Beaver Creek.

Although June marked the first month of the first official summer for the Boot patio, General Manager Alex Beck re-calls being a server in 1997 and creating an impromptu patio on sunny days.

“We were always dragging tables and chairs outside for our guests on nice days – that is until we were informed that our liquor license didn’t go out that far. So it’s basically been 15 years in between patios and we’re glad to have it.”

So why now? John Shipp, owner of the Dusty Boot and the Metropolitan, located directly below the Boot, wants to give the whole building a facelift and getting approval for the patio was the beginning of that makeover. The Met’s patio opened last winter, providing a double-decker look for both restaurants and both the Boot and the Met will see changes such as garage-style doors wrapping around each restaurant, said Beck. The Met recently welcomed new chef

Steve Hampden from Summit County, while Chef Ruben Chagoya has been a Dusty Boot fixture since 1999.

“We’ve always seen the outside area as a possible deck but it’s a public walkway so we had to get creative,” said Beck. “Most decks are enclosed and ours is much more open and in the middle of everything which means that people almost have to walk through our patio to get around that part of Beaver Creek.”

So far the reception of the Dusty Boot patio has been ex-tremely positive.

“People enjoy spending time on our patio because of its location,” said Beck. “It captures the breeze, features a nice view of the village and is surrounded by trees. It’s also the only deck in Beaver Creek that’s not a concrete jungle.”

“We like being able to open the double doors on the side of the restaurant and go outside and our customers are enjoy-ing it as well. It opens up the whole place,” he said.

Upcoming excitement In an effort to coincide with the USA Pro Challenge, Bea-

ver Creek will feature a variety of activities for spectators

SneakPICKS at the Dusty Boot

Breakfast burger – For those who can’t decide which meal they like better, breakfast or lunch, this is a great combination of both. Bacon, ched-dar, mayo and a fried egg top the local favorite. ($15)

Mediterranean pasta – If meat is not your fa-vorite, this is the dish for you. Featuring spin-ach, sun-dried tomatoes, garlic, palm heart and a sweet-basil pesto tossed with linguini pasta, it’s a delicious and satisfying entree. ($20)

Jack’s Cowboy Cut Ribeye – This house-cut, well-marbled 12-ounce steak is served with a choice of two sides: cracked black pepper and parmesan mashed potatoes; smoked corn with rosemary and roasted red peppers; rice pilaf; ci-lantro rice; sautéed mixed vegetables; linguini; onion rings; Mexican bean; or fries. ($29))

CelebratingSUMMeR

The Dusty Boot in Beaver Creek debuts a patio and gears up for the USA Pro Challenge.

By Laura Lieff.

[See DUSTY BOOT, page 22]

18 sneakpeak | Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013

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Saturday,aug. 24 to Sunday, aug. 25annual Rummage Sale in MinturnPictured: Becky Matsen and her daughters, Jessica, Ashley and Elizabeth snag some great bargains at last weekend’s Eagle Valley Community Fund Rummage Sale.This weekend everything is half price at the annual Rummage Sale in Minturn, with special bar-gains in all 14 rooms. This is a chance to shop for your home, hobbies, sports and wardrobe, all without putting a dent in your budget. You can buy a grocery bag of books for only $1. The sale runs from 8 a.m. to 5 p.m. on Saturday and 8 a.m. to 3 p.m. on Sunday. Lunch will be served on Saturday. For more information, call 476-5701 or check out the website at www.eaglevalleyrum-magesale.com. The sale takes place at the Vail Ski and Snowboard Academy in Minturn.

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

Thursday, Aug. 22Lavay Smith and Her Red Hot Skillet Lickers in Vail

Lavay Smith and Her Red Hot Skillet Lickers heat up the jazz tent in Lionshead Village with high-energy jazz and blues that will make anyone and everyone’s body itch to swing. Catch her performance from 6 p.m. to 8 p.m. at The Arrabelle, with free general seating and $20 preferred seat-ing.

Hailing from California, Lavay Smith and her band have become a highly revered staple of the San Francisco jazz scene. Of their many awards and accolades, they earned the San Francisco Chronicle’s reader’s choice poll for best band. Nationally, they have been heralded by everyone from ac-tor Dan Akroyd to Bill Clinton for their talent and feel-good dynamic.

The show is part of the Vail Jazz Festival’s popular Jazz at Vailo Square series. For more info, see www.vailjazz.org.

Thursday, Aug. 22USA Pro Challenge in Avon and Beaver Creek

Beaver Creek will host the Stage Four finish of the USA Pro Challenge on Thursday, and along with multiple events at the resort, it will bring thousands of racers, race crews, media and spectators to the Avon area.

The race necessitates temporary road closure for the safety of racers and spectators alike. Avon transit operations will experience slight delays due to traffic, cyclists, and tempo-rary road closures during the 2:30 p.m. to 3:30 p.m. time frame. All impacts are expected to be limited to the race route the day of the race. Town officials ask for everyone’s help to ensure the safety of the spectators and racers. To find out more about the race’s effect on town activities, see www.avon.org or www.cotrip.org.

Thursday, Aug. 22Free nutritional workshop in Vail

Julie Hammerstein, a certified nutritionist and one of the country’s leading health and weight loss experts, knows first-hand about harmful diets and health problems. After struggles with her own weight, she finally decided it wasn’t about what shows up on the scale that matters, but how you choose to walk in the world.

During a transformational lecture at The Vitality Center in Vail Village on Thursday at 6 p.m., Hammerstein uses her

own experience with failed diets to introduce a winning for-mula that gets people to think differently about health, so they will act differently to build lifelong healthy habits. Her technique guides participants toward steps that can perma-nently reshape individual health, regardless of goals.

The lecture is free for all attendees, but pre-registration is recommended. For information and to register contact The Vitality Center at 970-476-7960.

Friday, Aug. 23Bluzilla at Vail FAC

Local blues and funk band Bluzilla returns to Vail Moun-tain for its third performance of the summer, bringing live music to the resort’s Friday Afternoon Club (FAC) at Eagle’s Nest on Aug. 23. The free music begins at 4 p.m. and is good for all ages. This Friday is also the last chance for guests to enter to win Shock Top’s free giveaway, a Yeti mountain bike. A winner will be drawn that evening, so don’t miss it.

Guests and locals alike can kick off the weekend with free live music and activities, food and drink specials, and more all while enjoying amazing sunsets and the best views in the valley. Gondola rides are free for all 2013-2014 season pass holders, and discounted twilight tickets can be purchased be-

ginning at 4 p.m. in Lionshead. Those tickets include a $10 voucher good for food and drinks (even the adult kind) at Eagle’s Nest.

Friday, Aug. 23Yoga in the Gardens in Vail

Leave the insanity of the USA Pro Challenge for the af-ternoon and start your morning with a relaxing, rejuvenating outdoor yoga session at Betty Ford Alpine Gardens in Vail. The class begins at 9 a.m. and features instruction from a corps of local yogis, all set in one of the gardens many se-cluded paddocks. Cost is $12 the day of the event. Remem-ber to bring a mat.

Saturday, Aug. 24Summer School of Rock Benefit Concert in Minturn

On Saturday afternoon, the Rocky Mountain Grateful Dead Review featuring Rob Eaton, Jim Allard and Jake Wolf, plus musicians from Minturn’s Turntable Review with Joe Bianchi and Terry Armistead are donating their talents to raise funds for elementary school music education in Eagle

Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013 | sneakpeak 19

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County.The concert runs from 4 p.m. to around 7:30 p.m. and at

Little Beach Park in Minturn. Tickets are $25 and include one drink ticket, but as a benefit for the little ones, kids enter for free.

A bit of background on the cause: Due to Colorado’s re-duction in per student funding, Eagle County School District was forced to reduce their annual budget by $14 million in the past three years. These cuts have had significant impacts on local schools. As a result, music education has been effected and elementary school music classes have grown to over 30 students per class in order to accommodate all students dur-ing limited music teacher instruction hours. The proceeds from the concert will benefit Eagle County School’s elemen-tary music education programming, and there’s nothing like jamming out for a good cause.

Saturday, Aug. 24School of Rock after-show at Agave

If you miss the concert in Minturn, head to Agave on Saturday night for Saturday an encore performance by the Rocky Mountain Grateful Dead Revue, featuring Rob Ea-ton and Jim Allard of Dark Star Orchestra. For more info on pricing, tickets and the inevitable drink specials that will convince you to go, call the restaurant at 970-748-8666.

Saturday, Aug. 24Jack Hanna’s “Into the Wild...Live!” in Beaver Creek

Jack Hanna, one of the most recognized authorities on wildlife conservation and habitat protection, returns to the Vail Valley for a performance on Saturday as the featured program for The Evergreen Ball, the annual fundraising

event for The Eagle Valley Land Trust. The event begins with a reception at 6:30 p.m. at the Vilar Performing Arts Center, followed by the performance at 8 p.m. Tickets start at $75 for adults and $35 for children.

Hanna sold out the Vilar Center last year with an amaz-ing performance and returns with the same energetic, kid-friendly show this year. Joining Jungle Jack live on-stage will be numerous exotic wild animals from around the globe to excite and inspire audiences of all ages.

Now in its fifth year, The Evergreen Ball raises commu-nity awareness and philanthropic funds for The Eagle Valley Land Trust. The local Land Trust saves land for the people of Eagle County and preserves the character of the Eagle County community, one acre at a time. All of the proceeds from the performance will support local land conservation projects.

Sunday, Aug. 25La Sportiva 5K/10K at 10,000 Feet in Vail

One of the most beloved races of the Vail Recreation Dis-trict’s train running series returns on Sunday. This year’s race features the third annual 5K trail running race for those looking to experience the run with a shorter distance. The races begin at 9 a.m. at the top of the Eagle Bahn Gondola at Eagle’s Nest on Vail Mountain, and the entire 10K race takes place above 9,000 feet with the high point at nearly 11,000 feet. The average grade of the 10K is seven percent with an elevation gain of 1,172 feet. It’s no easy task to be sure.

Cost is $29 before the event through the VRD website at www.vailrec.com or $39 the day-of. The rec district’s web-site is also a good source for a full schedule of remaining races and instructions for the race day.

Monday, Aug. 26Author conversation at The Bookworm in Edwards

Come to The Bookworm in Edwards Riverwalk at 6 p.m. on Monday for a free meet-and greet with authors Charlotte S. Waisman and Jill S. Tietjen. As the team behind “Her Story: A Timeline of the Women Who Changed America,” the two will discuss the changing role of women in the work-place (then and now), the personal/professional balancing act, the role of motherhood in professional life over time, and how women empower each other and themselves to achieve their success stories. The event is free and open to all ages. For more info, see www.bookwormofedwards.com.

Tuesday, Aug. 27“Saving Our Synthetic Seas” presenta-tion in Vail

The Vail Symposium, home to many of Vail’s cultural and philosophical programs, invites 5 Gyres Institute co-founder and executive director Marcus Eriksen to town for a presen-tation about his adventures sailing the world, dubbed “Sav-ing Our Synthetic Seas.” Eriksen and other 5 Gyres Institute members have sailed more than 40,000 miles through the five subtropical gyres, where garbage patches reside. Not only is their story incredible, it also gives convincing proof that all people must be more responsible about consump-tion. The symposium presentation begins at 5:30 p.m. and is held at Donovan Pavilion in Vail. Although the event is free, organizers suggest a $5 donation at the door.

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that’s “big, thick and stable” will do the trick, and most are rated to around 300 pounds. There’s no reason to leave the cooler at home, especially when it can double as a seat for retying flies. No local outfitters offer guided SUP fly fishing tours at the moment, but expect a few to crop up next sum-mer.

Find your balanceOn a typical afternoon at the EagleVail pond, it’s not un-

usual to see a group of SUPers practicing yoga poses as they drift from shore to shore. It seems like the most sure-fire way to take a swim – sometimes balancing on solid ground is a chore – but local SUP yoga instructor Julie Circo says the practice is almost perfect of beginners.

“The cool thing about this is it can be a huge confidence builder,” says Circo, owner of the valley-based outfit Paddle

Yoga Colorado. “I actually get a lot of guys in my classes, guys who have never even through to try yoga or SUP be-fore. You get them on the water and they really love it.”

Perhaps it has to do with conquering a challenge – what better way to prove you can outlast buddies than hold down-ward-facing dog on a floating plank? Yet Circo says the sport isn’t just for beginners or friends with something to prove. She often gets veteran yogis who enjoy reconnecting with their practice on the calm, almost hypnotic waters of Eagle and Summit counties where she teaches.

“It requires a clean slate, an open mind and a good sense of humor,” Circo says. “It forces you to really be gentle and pay attention to every small movement. That’s the key to yoga no matter where you are.”

For first-time SUP yogis, Circo recommends starting on your knees – paddling “Pocahontas style,” she says. From

there, you can slowly move up to a standing position and prepare for poses or flows. She suggests symmetrical move-ments, such as plank or anything on all fours. Most people in her classes set their paddles lengthwise on the right or left side of the board, while others attach it with a paddle leash to the nose or tail.

The biggest mistake Circo sees is being afraid to move away from the shore. Falls aren’t absolutely guaranteed, but the chances of being hurt on rocks in shallow water are much greater than getting bruised in the middle of a lake. In Eagle County, she suggests starting on mellow stretches – the Eag-leVail pond and Sylvan Lake are gentle and inviting – before moving up to portions of the Colorado River outside of Dot-sero and near State Bridge.

SUP RECREATION ––––––––––––––––––––––––––––––––––––– [From page 8]

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

around since 1924. Unfortunately, U.S. athletes do not receive any funding from the Unit-ed States Olympic Committee. With so many personal obstacles already overcome, Klish wasn’t about to let a financial one get in his way. After being featured on the news and a wide array of social networks, Klish raised the necessary money to travel to the games. After difficult travel conditions and delayed flights, Klish almost didn’t make it to Bulgaria for the major competition. Just like the Olympics, the games are every four years and this was a pinnacle in his career.

At the competition Klish won a gold medal in the 50 km points race, a bronze in the 23

km mountain bike race and a bronze in the 1000 m sprint. “It feels good to have hung on and to have kept turning the pedals,” said Klish. “I like to think that life is a continuous journey of maintaining your whole mind and body health. We need to enjoy every moment we get to take care of ourselves.”

I won’t easily forget my conversations with John Klish. He has shown me the face of true fortitude.

JOHN KLISH ––––––––––––––––––––––––––––––––––––––––– [From page 12]

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

The athleticism maintains a high gear throughout, including 128 riders from 31 countries, comprising 16 world-class professional cycling teams. The race will include six current national champions – Fred Rodriquez (USA), Hayden Roulsten (NZL) Luis Enrique Lemus (MEX), Michael Olsson (SWE), Michael Schär (SUI) and Peter Sagan (SLO) – as well as former Olympic medalists and Tour de France riders.

“The diverse field of cycling stars participating in the USA Pro Challenge presents an opportunity to celebrate the sport of cycling on a global scale,” said Rick Schaden, owner of the USA Pro Challenge. “As the race continues to grow, we are seeing increasing enthusi-asm from both the fans and the riders, and these impressive rosters are a testament to that.”

“The USA Pro Challenge is quickly becoming a globally recognized leader in cycling,” said Schaden. “Having the 2013 winner of the Tour de France is evidence of this race’s

stature.”The 2013 USA Pro Challenge will include five of the top-10 finishers from last year,

including 2012 Champion Christian Vande Velde and second-place finisher Tejay van Gar-deren.

“This competitive level of the field for the 2013 USA Pro Challenge is by far one of the best that has ever raced on American soil,” said Shawn Hunter, CEO of the USA Pro Chal-lenge. “Chris Froome swept headlines last month after winning the Tour de France and to have on the start line for the USA Pro Challenge will be amazing. The competition this year should be faster and tougher than ever.”

SPECTATOR GUIDE –––––––––––––––––––––––––––––––––––– [From page 4]

SneakPEAK writer Kim Fuller can be reached at info@sneakpeakvail.com

Price: $2,500 to $3,500 (depends on model year)The gist: For the uninitiated – or those with other hob-

bies – Di2 is the fancy term for fully electronic components. Translated even further to English, the appeal is simple: With two or three sets of push-button shifts, riders waste no energy fighting through gears. The Dura Ace system is completely integrated and seamlessly connects the crank, cassette, bottom bracket and derailleurs. It’s like something straight from Henry Ford’s fantasy factory, plus circuits. To-tal weight for the 2013 model is 4.5 pounds (2,050 grams).

Time trial advantage: For Brown, the Di2 system has an unexpected advantage: Shifter buttons can be placed in mul-

tiple spots along the handlebars. This makes changing gears as simple as twitching a thumb – even when standing and cranking, no energy is wasted. It can save the tiny amount of energy needed to break from the pack.

Wheels and tires: Zipp 404 Firecrest Carbon Clincher Price: $1,230 for front wheel, $1,500 for back wheel, $75

per tireThe gist: Brown and Mohrnan hardly hesitated to recom-

mend Zipp wheels, and with good cause. The Indiana-based manufacturer is trusted by just about every top-level cyclist on the pro circuit, and the new 404 Firecrest Carbon Clinch-

er is a near-perfect all-around wheel. It’s slim and aerody-namic, but it can also handle the minute weight shifts from standing for an uphill climb. Full carbon construction makes it light and strong – not to mention damn sexy for a millen-nia-old invention – and Zipp makes tires to match.

Time trial advantage: With a 58-millimeter rim depth, it’s made for the grind of a mountainous time trial. The wheels weigh a combined 3.3 pounds (1,500 grams), and by mile nine, you’ll be glad for every gram shaved from the rim.

TT MACHINE –––––––––––––––––––––––––––––––––––––––– [From page 6]

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

Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013 | sneakpeak 21

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Editor’s Note: Minturn-based sports fan Patrick Whitehurst writes for www.fanrag.com. Every week during the football season, look to the site for tips and tricks for building the fan-tasy football roster. Read his musings on the site or in SneakPEAK.

Are you ready for the draft? Do you have an end-less list of potential sleep-ers and busts memorized?

The mistakes you made in the draft last year are gone but not forgotten. The questions surrounding Peyton Manning and Adrian Peterson’s health have all been answered, and there is an entirely new crop of players ready to vault up draft boards and make an immedi-ate or long-term impact on your squad.

It’s the most wonderful time of year for fantasy football enthusiasts and stat junkies like me – draft day!

Whether you play in a highly competitive league that’s been around for more than a decade or are just starting a family-friendly league for fun, it’s important to not only have a good showing on draft day, but take steps to ensure you’re not embarrassed.

Long before Charlie Sheen coined the phrase “winning is more fun,” fantasy football owners knew those words to be true. (That’s right, you own your team – you’re like a cool version of Jerry Jones without the billion-dollar stadium, sinister smile and an underachieving franchise quarterback.) So if you’re a novice fantasy player, a seasoned veteran, or somewhere in between, this column is designed to help you

construct a winning team, dominate your draft and have fun doing so.

First things first: Have a plan when it comes to the draft. Participate in some mock drafts and try a couple of differ-ent strategies. See what your team looks like after four or five rounds if you select a quarterback or wide receiver with your first pick. Conversely, don’t pick a quarterback until the tenth round and see what kind of challenges you might be up against. Mock drafts will help you formulate your strategies and give you an idea of where players are going.

Adhering to a single draft strategy can be very dangerous; the savvy and successful fantasy owner blends all of these and adjusts on the fly.

Running back heavyRunning backs are the lifeblood of fantasy teams – pick

them early and often. Don’t be the owner that relies on Dar-ren McFadden as your top threat, or tries to correctly predict which third down back will see a spike in carries any given week. As simple as the name sounds, it is often difficult to stay disciplined and take a reserve running back when your squad is missing a tight end or your wide receiving corps lacks depth – do it anyway and cripple your opponents by placing a priority on building a stable of backs. After six rounds, the running back heavy subscriber should have at minimum three starting running backs, and by the end of the draft nearly seven or eight rostered.

Best availableI have always been a leader, not a follower, and this strat-

egy plays right into that aspect. Don’t follow positional runs – start them. In the first few rounds when everyone is busy scooping up the ninth, tenth and eleventh-best run-ning backs, this owner plucks the second and third-best

wide receivers (AJ Green and Brandon Marshall) or a top quarterback (Aaron Rodgers and Drew Brees) instead. This course of action accomplishes two things: 1) Other own-ers decide to start selecting those positions, allowing you to get back to drafting running backs; and 2) Their rosters will pale in comparison to yours because you are one step (and maybe several value tiers) ahead of them. This strategy can be tricky, however – you don’t want to select other positions (TE, D/ST and backup QBs) too early and sacrifice depth.

Got ya! and get lucky This combo-strategy can be infuriating to your opponents

yet highly effective. The first aspect entails knowing your opponents’ tendencies and the players they have loyalties to. If the owner who is drafting right after you is an Eagles fan, grab LeSean McCoy instead of Trent Richardson – this will throw your friend off and maybe even cause them to reach for a player they really want, even though it might be a round or two early. Make outlandish statements like, “I’m so glad I got Tom Brady, all of the quarterbacks left are gar-bage,” when you know several owners still don’t have sig-nal callers. If an owner in your league selects Reggie Bush every year, spread some misinformation about him (“Bush actually performs significantly worse indoors”), then grab him yourself and reap the benefits.

The second aspect of this strategy involves gambling on high-reward players. Identify several breakout candidates and select them at least two rounds earlier than they are pro-jected to go. If it works out, you’re a genius – if it doesn’t, owners may still be willing to trade for them.

Play to your opponents’ fears and weaknesses, talk some smack, go get “your guys” and make the most out of draft day. Good luck, and happy drafting!

SneakSpORTS: Your fantasy football guidePlay stats and emotions to outwit fellow armchair quarterbacks

Patrick Whitehurst

vail.com

22 sneakpeak | Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013

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Sabor hidden, even from summertime crowds at the gondola just a few steps away. Like its predecessor, the restaurant’s most appealing element is a wraparound deck with

views of Gore Creek below and Vail Mountain above. It’s a low-key alternative to the bus-tling patios at Garfinkel’s and Los Amigos in Vail Village, and early on an August afternoon, families or small groups of friends are often found relaxing in the pre-storm sun.

Once inside, El Sabor is comforting and even familiar – like a hole-in-the-wall taqueria with slopeside access and classier furniture. With the exception of new décor – wooden stools covered in plush leather and gold rivets are straight from 19th-century Mexico – the layout is essentially the same as Mezzaluna, featuring a U-shaped bar near the entrance and large dining room in the back. The south-facing walls are covered in windows, while the opposite side is painted in bright shades of yellow and blue.

The food pairs well with this hacienda vibe. As with other like-minded restaurants in the state – hotspots like Lime in downtown Denver or the newly opened Maya at The Westin in Avon come to mind – El Sabor does away with refried beans and piles of melted cheese, opting instead for the allure of street cart tacos, pan-fried rellenos and house-made sauces.

Oddly enough, traditional Mexican shares plenty with high-end, gourmet cooking. Look at those street cart tacos: They feature a few simple ingredients (meat, cabbage, onions, cilantro and corn tortillas), but all five are crafted carefully, including carnitas made with an in-house marinade.

The tres chiles dish is also old-school Mexican food done right, albeit with a bit more flair than the tacos. It comes with three chiles – two poblanos with different fillings and a spicy cheese relleno – each covered in a scratch-made sauce, such as smoky-sweet mole over one poblano. The most inspired addition is a side of corn salad made with onion, cilantro, green peppers and little more. It replaces heavy refried beans, and when paired with the chiles, it’s bright and almost cooling.

For El Sabor, another key to surviving – and thriving – is affordability. The menu com-pares to higher-end Mexican joints, but few dishes clear the $20 mark and all signature drinks are $8 from open to close.

The restaurant also features daily specials, even on weekends, but the best-kept secret at the moment belongs to Thursday: fried avocado tacos ($7). The dish isn’t on the regular menu, but it’s another example of an everyday taco made memorable, with fried chunks of avocado, Cuban slaw and a Serrano black bean sauce in soft taco shells. Pair it with a cucumber margarita – or two – and the metaphor for El Sabor as a fresh, crisp, unexpected take on the ordinary begins to sink in.

including a scavenger hunt. The Boot will be a stop on the scavenger hunt, which will take participants to various checkpoints all over the village. For those looking for a food contest, the Boot is hosting an eating challenge giving spectators the opportunity to compete in something as well.

With Labor Day looming and fall on the way, the length of patio season will depend on the weather and Beck says the Dusty Boot patio will remain open as long as the weather cooperates.

“If the weather stays nice and we can keep the side double doors open we are happy to seat people on the patio,” Beck said.

Renowned entity While the patio is new to the Boot, their popular food and drink menu is well-known by

locals, weekend warriors and tourists alike. Available from 3 to 6 p.m. seven days a week, happy hour includes any draft beer or house wine and a choice of one of six food items for $6 total.

In September and October the Dusty Boot will partner with the Vilar Center for their Underground Sound concert series designed to introduce guests to new music with up-and-coming artists. Every Sunday Sept. 29 – Nov. 10, the Boot is offering dinner for two at the Dusty Boot and two tickets to that night’s show for $55 also known as “Date Night at the Dusty Boot for Underground Sound.”

EL SABOR –––––––––––––– [From page 16]

DUSTY BOOT –––––––––––– [From page 17]

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

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

970.446.7912info@sneakpeakvail.com

PublisherErinn Hoban

The GlueShana Larsen

Editor Phil Lindeman

Graphic Designer Kristina Johnson

©2011 sneakPeak. All rights reserved.

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email us with your info and we will include it in our calendar. info@sneakpeakvail.com or call 446-7912

Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013 | sneakpeak 23

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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

Blue Plate Bistro | 47 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

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

Nozawa Sushi | 240 Chapel Place | 970.949.0330

Pazzo’s Pizzeria | 82 East Beaver Creek Blvd. | 970.949.6093

Swiss Hot Dog Company | 101 Fawcett Rd. | 970.467.2013

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

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

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

Vin 48 | 48 East Beaver Creek Blvd. | 970.748.9463

8100 Mountainside Bar & Grill | Park Hyatt Beaver Creek | 970.949.1234

Beano’s Cabin | 210 Plaza Way | 970.754.3463

Beaver Creek Chophouse | Beaver Creek Lodge | 970.845.0555

Blue Moose Pizza | 76 Avondale Ln. | 970.845.8666

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

Osprey Lounge | 10 Elk Track Ln. | 970.754.7400

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Organic Deli

Contemporary American

Casual American

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European Cafe & Bakery

Pizza

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Italian Sandwiches

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Coffee House

Sushi & Asian, Thai

Pizza

Hot Dogs & Soup

Sandwiches

Italian Food & Pizza

Mexican

Rustic American

Organic/Local American Cuisine

Contemporary American

Steakhouse

Pizza & Sandwiches

Tex-Mex

Steakhouse & Saloon

Contemporary American

Seasonaly Focused Fine Dining

French Cuisine

Tapas Bar and Lounge

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Rimini Cafe | 45 W. Thomas Place | 970.949.6157 Gelato, Chocolate & Wine L D $ • • •Rocks Modern Grill | 27 Avondale Le. | 970.845.9800 Classic American Grill B D $$ • • •Saddleridge | 44 Meadow Ln. | 970.754.5450 Contemporary Colorado Cuisine D $$$ • •Spago | The Ritz Carlton, Bachelor Gulch | 970.343.1555 Seasonal American D $$$ • • •Splendido at the Chateau | 17 Chateau Ln. | 970.845.8808 Rustic American & Seafood D $$$ • • • • • •Toscanini | 60 Avondale Ln. | 970.754.5590 Italian Pasta Grill D $$$ • • • •

Montana’s BBQ | 82 East Beaver Creek Blvd. | 970.949.7019 American BBQ B L D $ • • • • • •Northside Coffee and Ktichen | 20 Notingham Rd. | 970.949.9900 Coffee House B L D $ • • • •

Red Mountain Grill | 240 Chapel Place | 970.748.1010 Pizza & Pasta D $ • • •

Hooked | 112 Beaver Creek Plaza | 970.949.4321 Seafood and Sushi L D $$ • •Metropolitan | 210 Offerson Road | 970.748.3123 Coffee/Breakfast/Wine/Tapas B L D $$ • • • •

FOOD by Marc! | 137 Benchmard Rd. 4W | 970.688.5037 Healthy Food for Active Lifestyles L $ • • •

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

Life is full of signs140 Metcalf Rd. | Unit 2 | Avon | 970.949.7735

Design | Fabrication | installation

Local company serving local businesses.

Devoted To The Craft

Open 7 days a week for lunch & dinner

Daily Lunch specials under $`10, Nightly Dinner specials

Vail’s largest selection of Craft Beer on tap

Monday: Burger Night $10 burger & craft beer; Open Mic Night at 9 p.m.

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

Thursday: Free live music with Jake Wolf and Friends

Nightly Drink Specials

Check outwww.VailAleHouse.comfor upcoming evnets

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

Weekend Brunch 10am-2pm

24 sneakpeak | Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013

ANIMALHOSPITALDental Month!

FreeDeNTAL exAMS

15%off

DeNTAL PrODucTS, Pre-OP bLOODwOrk AND OTHer SurgerIeS

call now to make an appointment!

StepHen SHelDon, DVmgYPSuM ANIMAL HOSPITAL

970-524-3647www.gypsumah.com

gYPSuM

$75offDeNTAL cLeANINg

Open Daily. Breakfast, Lunch and Dinner

Come in!Or we’ll both starve

Rooms available!Sleep Sweet in a

Sleep Suite$29.95

Thursday nighT special$10.99 spaghetti and meatballs

(gluten free pasta available)dine-in only

Serving breakfast, lunch and dinner daily.

Cafe MilanoEDWARDS | 970-926-4455 | CAFEMILANOCO.COM

24

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

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

B L • •Bookworm | 295 Main St. | 970.926.7323

EDWARDS

EAGLE-VAIL

EAGLE/GYPSUM

$

$$

$

Homemade Bakery & Soup

American Cuisine

Coffee & Crepes

•••

•

Dining GuideA Quick Peak at Where to Eat.

Yummy Café | 313 Chambers Ave., Eagle | 970.926.2896

Ristorante Ti Amo | 40982 US Highway #6 | 970.845.8153

Route 6 Cafe | 41290 US Highway #6 | 970.949.6393

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Italian, Pasta

Eclectic American

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

El Pariente Mexican Restaurant | 0050 Chambers Ave. #E, Eagle | 720.289.8782 Mexican L D $ • •

Grand Avenue Grill | 678 Grand Ave. | 970.328.4043 Casual American L D $ • •

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

Mantos | 106 Oak Ridge Ct. | 970.524.6266

Pasta & Pizza

Pizza

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Moe’s Original BBQ | 630 Grand Ave. | 970.476.4314 Barbecue B L D $ •

Paradigms | Corner of 4th and Capital St. Eagle | 970.328.7990 Creative American L D $$ •

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

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

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• • •H.P.’s Provisions | 1160 Capitol St., Eagle | 970.328.5280 Coffee & Deli B L D $ • • • •Heidis Brooklyn Deli | 150 Cooley Mesa Rd., Gypusm | 970.777.3663 Soups & Sandwiches B L D $ • • •

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4 Eagle Ranch | 4091 Highway #131, Wolcott | 970.926.3372

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

Ranch Western Atmosphere

American Cuisine/ Bowling

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Creekside| 530 Cotton Ranch Dr., Gypsum | 970.524.5160 American Fare B L D $ •

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

Dish | 56 Edwards Village Blvd. | 970.926.3433

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

High End Tapas

American

Sandwiches

Contemporary American

Tasting/Wine Bar, Paninis

Mexican

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Cafe Milano | 429 Edwards Access Rd. #A208 | 970.926.4455 Contemporary Italian B L D $$ • • • •

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

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

Comlets, burritos and more

Rustic Home Brew Pub/Muisc/Patio

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

Fiesta Jalisco | 0701 Chambers Ave., Eagle | 970.328.9300 Mexican L D $ • • • •Gourmet China | 0212 Chambers Ave., Eagle | 970.328.0866 Chinese L D $$ • •

Ekahi Grill and Catering | 500 Red Table Dr. Unit 1E, Gypsum | 970.524.4745 Hawaiian Style Food L D $ • • • •

Old Kentucky Tavern | 225 Broadway, Eagle | 970.328.5259 Southern Eclectic L D $ • • • • •

Pastatively Roberto’s Italian Cuisine | 94 Market St., Eagle | 970.328.7324 Classic Italian D $$ • •

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

To see more exclusive images go to Facebook.com/sneakpeakvail

Want more?

Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013 | sneakpeak 25

!"#$%&'#(%)*

Home of Vail’s Piano Man, Mickey PagePlaying every evening

Try our new Tuscan Summer

menu listening to Mickey at the Piano on our flower filled terrace

970-926-2111676 Sawatch Dr. Edwardswww.vista-arrowhead.com

25

MINTURN

VAIL

EDWARDS

Dining GuideA Quick Peak at Where to Eat.

Alpenrose | 100 E. Meadow Dr. | 970.476.8899

Kirby Cosmos | 474 Main St. | 970.827.9027

Magusto’s | 101 Main St. | 970.827.5450

Atwater on Gore Creek | Vail Cascade Resort | 970.476.7014

Minturn Country Club | 131 Main St. | 970.827.4114

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

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

Sticky Fingers | 132 Main St. | 970.827.5353

Billy’s Island Grill | Lionshead | 970.476.8811

Turntable | 160 Railroad Ave. | 970.827.4164

Bearfi sh | West Vail Mall | 970.476.7596

Minturn Saloon | 146 N. Main St. | 970.827.5954

Bistro 14 | Eagle’s Nest, Top of Eagle Bahn Gondola | 970.445.4530

Block 16 | The Sebastian Vail, 16 Vail Rd. | 970.477.8000

bol | Solaris, 141 E. Meadow Dr. | 970.476.5300

Bully Ranch | Sonnenalp Resort | 970.479.5460

Campo de Fiori | 100 E. Meadow Dr. | 970.476.8994

Chicago Pizza | 1031 S. Frontage Rd. | 970.476.7000

CinéBistro | Solaris, 141 E. Meadow Dr. | 970.476.3344

Flame | Four Seasons, Vail | 970.477.8600

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

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

Game Creek Restaurant | Vail Mountain | 970.754.4275

Garfi nkel’s | Next to Lionshead Gondola | 970.476.3789

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Southern BBQ

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Regional American

Steakhouse

Meditrainian/Greek Cuisine

Casual American

Coffee and Sandwiches

Steaks/Seafood

American and Mexican Cuisine

American

Mexican/American/Western

American

New American

Casual American

American/Western

Authentic Italian

Pizza and Italian

American Bistro

Mountain Fare/Steakhouse, Aprés,

Steakhouse, Aprés and Dinner

Contemporary American

New American

American Pub

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Smiling Moose Deli | 1170 Edwards Village Blvd. | 970.926.2400

Vista At Arrowhead | 676 Sawatch Dr. | 970.926.2111

Subway Edwards | 439 Edwards Access Rd. | 970.926.7010

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

Zino Ristorante | 27 Main St. | 970.926.0777

Deli

Tuscan Grill

Sandwiches

Bar & Grill

Contemporary Italian

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

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

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

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

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

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

Pizza

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

Larkburger | 105 Edwards Village Blvd. | 970.926.9336

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

Organic Gourmet Fast Food/Burgers

Tapas/Wine Bar/Desserts

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

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

Gashouse | 34185 US Highway #6 | 970.926.2896

Gore Range Brewery | 105 Edwards Village Blvd. | 970.926.2739

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

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

Colorado Wild Game Grill

Rustic Pub

Chinese, Asian

Pub/American

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

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

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

26 sneakpeak | Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013

476-3113Vail Racquet Club in east Vail

Open for the summerServing:

Dinner Nightly5 p.m. - close

Lunch Saturday11 a.m. - 3 p.m.

Brunch Saturdays, Sundays & Holidays

8 a.m. - 11 a.m.

Open for Breakfast | Lunch | Dinner

Across from the Post Offi ce in Edwards | 926.1163

Breakfast served ALL DAY!Lunch 11am - 3pmDinner 5pm - close

Wednesday: Gyro Night | $5.95 Gyro & FriesThursday: All Night Happy Hour | Every Thursday

26

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

Red Lion | Top of Bridge St. | 970.476.7676

Qdoba | 2161 N. Frontage Rd. | 970.476.7539

American

Mexican

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

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

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

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

Creative American

Sandwiches

Sushi, Asian

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

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

The George | 292 Meadow dr. | 970.476.2656

Up The Creek Bar & Grill | 223 Gore Creek dr. | 970.476.8141

Vendetta’s | 291 Bridge St. | 970.476.5070

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Westside Cafe & Market | 2211 N. Frontage Rd. | 970.476.7890

Yama Sushi | 168 Gore Creek dr. | 970.476.7332

Yeti’s Grind | Located in the Solaris | 970.476.1515

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Vail Chophouse | 675 West Lionshead Place | 970.477.0555

Eclectic Pub

American Cuisine

Italian & Pizza

Casual American

Sushi and Pacific 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 $$ • •Moe’s Original BBQ | Upstairs from the General Store, Lionshead | 970.479.7888 Barbecue L d $ • • •Matsuhisa | Located in the Solaris | 970.476.6682 Japanese/Peruvian d $$ • •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 $ • •

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

La Tour | 122 E. Meadow dr. | 970.476.4403

Left Bank | Sitzmark Lodge in Vail Village | 970.476.3696

The Little Diner | West Lionshead Plaza | 970.476.4279

French and American

French

Classic diner, Traditional Favorites

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

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

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

Sandwiches

Seasonal American

B L d

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

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

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

Swiss Chalet | 20 Vail Road | 970.476.5429 Traditional European d $$ • • • •

Happy Valley Gril | 1778 Vail Valley drive (Vail Golf Clubhouse) | 970.479.7321 L $ • • • •New American Cuisine

Thursday, Aug. 22, 2013 -Wed., Aug. 28, 2013 | sneakpeak 27

Consignment Furniture...Redefi ned

New Furniture Daily!970-949-0989

222 Chapel PlaceAvon, CO 81620

www.nestvail.com

Ruggs Benedict - Voted 2009 Business of the Year

HAVE YOU EVER FELT RUG LOVE?

Come to Ruggs Benedict & fall in love with a rug.

Check out rugs like library books - Come to our store and choose some rugs you like. If needed we will deliver them to your home in the Vail Valley for free. See how they look in your home, then keep the ones you love.

1000 beautiful area rugs in stock - Our selection of imported, hand made rugs is unmatched. Over the past 25 years, we have built relationships with the best rug makers around the world. We buy direct and sell directly to you at wholesale prices.

200 choices under $200 - We have area rugs to fit any room and any budget. Stop by and check them out!

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

“The right rug can make the room.” Mandy & Roger Benedict

www.vailrec.com 970-479-2280

SPONSORED BY

PRESENTED BY

The VRD is an equal opportunity service provider and operates under special permission from the White River National Forest and Bureau of Land Management.

LA SPORTIVA 5K & 10K

@ 10,000 FEET

9 a.m. | AUG 25, 2013Starts at the top of Eagle Bahn

Gondola, Vail Mountain

Pre-register - $29Day of - $39

Park at Lionshead Parking Structure.Eagle Bahn Gondola in Lionshead

will be open from 8 - 9 am for race participants, volunteers and spectators.

NEW THIS YEAR:LOOK FOR THE

COMPLIMENTS OF NORTHSIDE COFFEE & KITCHEN

AND VRD

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Please contact Barbara Murray • 970.331.7070 • barb@barbmurray.comColdwell Banker/Timberline Real Estate

Coldwell Banker Teamkeeps on growing

Wayne Trudeau Managing Director of the Vail Office

Dave ElmbladNew Agent

Nate HallNew Agent

Marc HarrisonNew Agent

Located on Bridge StreetVail, Colorado

(970) 476-2113 ColdwellBankerVail.com

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