Thursday, Jan. 10, 2013 -Wed., Jan. 67, 2013 | sneakpeak 1

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www.sneakpeakvail.com

Thursday, Jan. 10 - Jan. 16, 2013

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

Top aprés picksOur favorite spots for post-skiing bites

The spa in the atticC&C beauty parlor opens in Eagle

Bottoms up!Big Beers, Belgians & Barleywines returns to Vail

Photography pros share their secrets for capturing

amazing powder shots

behindGetting

thelens

2 sneakpeak | Thursday, Jan. 10, 2013 -Wed., Jan. 16, 2013

223 Gore Creek Drive Vail 970-476-1769Open 10 a.m. - 9 p.m.Visit our new website, Cogswellgallery.com

James Moore collaboration with Sandy Keller“Enlightened”16 x 48Exhibition of new works with artist in attendance January 18th and 19th.

Annie Fensterstock

Jeff Desautel“Forever Morning” 40 x 70

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Thursday, Jan. 10, 2013 -Wed., Jan. 67, 2013 | sneakpeak 3

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It’s not too often that pianists take the main stage at Agave,

a venue more known for their hip-hop and electronic acts.

That changes on Jan. 16, however, when jazz musician Marco Benevento brings his freewheeling, piano-driven tunes to Avon.

Benevento is a New Jersey native whose piano-infused melodies are sure to get audiences dancing. Tom Biller and Bryce Goggin, who have played with music greats like Norah Jones, Ween and Phish, round out the trio. The group is slated to perform their new album “Tiger Face,” a record that Benevento says is the result of years of development and maturing of the band’s sound. The live performance offers a not-so-typical show for $12, ad tickets can be purchased online or at the doors of the venue on the night of the show.

Benevento, who plays the piano while looping sounds from the album throughout the show, says that the trio has “dialed in the sound of the band” and considers the latest

album “a real culmination of all of our hard work and growth as artists over the years.”

“Tiger Face” is the fourth record Benevento recorded with the Royal Potato Family label (a self-made record label get-ting lots of new talent a first deal), with several of the same talented members belonging to a faithful rhythm section re-turning for the latest collaboration.

The words in his headThe newest Benevento record shies away from his early,

heavily experimental style, adding a more mainstream ap-peal and vocals on a couple tracks, something the artist didn’t feature in his early work.

“(The album) sounded fine to us, but after listening to it over and over again, I started hearing syllables in my head and started singing oohs and aahs along with the beat of the tracks,” Benevento says.

Then one night, after a night out at dinner with his wife

and friends, Benevento matched words to the syllables ring-ing through his head on tracks like “Limbs of a Pine” and “This is How it Goes.”

“We decided to turn those syllables into words, and we frantically wrote all of the words down before the album was completed, and then we all sang a chorus version,” he says. “It happened really organically, and even though I thought I wanted to be solely an instrumental artist, the vocals fit into ‘Tiger Face’ perfectly.”

The result is a collection of tracks sure to please a live audience with rhythm inspiring the dullest of dull to get out and dance.

“I feel like this record reaches out to a lot more people — there’s more of a pop sensibility that more people might like more than some of the other instrumental experimental tracks we’ve done in the past,” Benevento says.

And what would a “Tiger Face” performance be without tiger masks to compliment the ensemble? That’s right. As long as airport security is inclined to allow Benevento and his trio to transport masks through the airport en route to Colorado, the band will perform wearing animal masks on stage.

The addition of the costumes was coincidental, Benevento says.

“We have these tiger masks we bought on tour at a rest stop in Canada that we’ve been wearing as a band at the end of our set lately,” Benevento says. “It was completely coin-cidental that they just happened to be at this rest stop while we were on tour with the ‘Tiger Face’ album.”

The entirety of the show is supposed to be a dance party with great pairing of classical instruments with electronic looping, DJing with and an “energetic, pop feel.”

“It’s definitely going to be a dance party. We’re loud. It’s rock, it’s funny, it’s psychedelic and experimental,” Benevento says. “Everyone there can expect to partake in an exciting piano-rock experience.”

The man behind the musicSince the release of his first album, “Invisible Baby,” re-

leased in 2007, Benevento describes his growth as an artist as a “crooked” transformation.

His college experience was an atypical, but a rewarding time. He pushed his way through the tough time despite crit-icism of his music.

“That ripe period 18 and 21 years old while studying mu-sic was tough — so many people drop out of music school because they’re daunted by criticism, it’s crazy” Benevento says. “But I grew up in an environment where sound was music and everything was accepted. I’ve grown crookedly

High-energy jazz piano paired with modern mixing promises to move your feet. By Paige Blankenbuehler.

Marco Benevento

On the keys with...

If you go...Who: Marco Benevento TrioWhat: Experimental, energetic jazz piano When: Jan. 16 at 9 p.m.Where: Agave in AvonHow much: $12More info: www.agaveavon.com

[See MARCO BENEVENTO, page 16]

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

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Coming Soon.Call for more information

4

At this week’s Big Beers, Belgians and Barleywines

Festival in Vail, everyone is a homebrewer, even malt ma-gicians who have long since moved out of the garage and into production facilities.

Held at the Vail Cascade from Thursday to Saturday, the 13-year-old festival forgoes tents and crowds for gourmet dinners with custom beer pairings and off-kilter workshops by respected brewers. This year’s lineup includes two multi-course Brewmasters’ Dinners on Thursday and Friday, as well as a homebrew competition on Friday, a commercial tasting on Saturday and multiple workshops throughout the weekend. Tickets for individual events are sold online or at local liquor stores (see sidebar for purchasing info).

“It’s not a loud and overdone event,” says Kirsten Texler, the festival’s longtime marketing manager. “It’s really made for the beer aficionados out there. They aren’t just at a beer-fest – they’re all really sharing a passion for the craft and attention that goes into these beers.”

And the festival is more than a few intriguing oddities for beer snobs. If anything, it takes a bit of the snobbery out of an increasingly cutthroat craft-brewing world – rather than send a few kegs, owners and brewmasters are regular attendees. Kevin Delange of Dry Dock Brewing Co. in Aurora, Matt Brynildson from California’s Firestone Walker Brewing Co. and Geoff Larson of Alaskan Brewing Co., plus dozens of others from across the country and world, will be casually talking beer throughout the weekend.

With hardly any exception, each of the featured brewers began with a few hand-written recipes and stovetop brew kettles. A few, like Delange and Brynildson, have translated

those humble beginnings into gold medals at the prestigious Great American Beer Festival (GABF).

“Homebrewing really keeps the passion and desire of the craft alive, doesn’t it?” Texler says. “Some homebrewers never want to become internationally recognized brewers, but with a touch of insanity, a lot of them hope to one day do that. There are really no divas at this festival – you get a big-time brewer standing next to someone who does it at home, and they all just share a passion.”

This DIY spirit is a common thread at the festival, where Texler says presenters are encouraged to dream up just about any topic for seminars. This year includes an experimental seminar on smoked beers – Larson introduces the topic with a breakdown of his Alaskan Smoked Porter recipe, a strong brew made with malt smoked over alder wood – and “The Beer in My Cheese,” a presentation by Durango’s Ska Brew-ing Co. on its partnership with a master cheesemaker.

“Out of all the craft festivals around the country, they’ve really let the creativity take center stage,” says Texler, whose favorite workshop in recent years delved into the unexpected pairing of beer and music. “These brewers are all phenome-nally creative people, and when you let these brewers invent their own seminars, you get some incredible stuff.”

Big beers, small vibeFounders Bill and Laura Lodge have worked hard to set

the Big Beers Festival apart from events like the GABF in Denver and Colorado Brewers’ Festival in Fort Collins. It begins with those titular “big beers”: The high-profile home-brew competition is heavy on Imperial IPAs, bocks, Belgians and barleywines from garage-based brewers across the state.

Although the cornerstone competition on Friday afternoon

brewfest A brewersfor

Big Beers, Belgians and Barleywines Festival at Vail Cascade keeps craft of brewing front and center.

By Phil Lindeman

Must-see at the Big Beers FestivalExperimental Brewing Seminar: “Smoke” (Saturday, Jan. 12 at 10 a.m.) – This two-hour seminar

is part of the festival’s recurring “Brewing Outside the Box: Brewers Gone Wild!” theme. Ro Guenzel of Left Hand Brewing Co., Geoff Larson of Alaskan Brewing Co. and beer author Ray Daniels discuss how to incorporate smoke in the brewing process, using Larson’s popular Alaskan Smoked Porter (made with fire-smoked malt) as a case study.

Colorado Featured Brewmaster seminar (Saturday, Jan. 12 at 12:30 p.m.) – Kevin Delange, owner of Aurora’s award-winning Dry Dock Brewing Co., talks on a favorite topic during a small, one-hour seminar.

International Featured Brewmaster seminar (Saturday, Jan. 12 at 1:45 p.m.) – Decorated brewmas-ter Matt Brynildson of Firestone Walker Brewing Co. in Paso Robles, Calif., digs into the heavy-duty process of oak flavoring in “Oak Three Ways: Fermented, Aged and Wild.”

Tickets for individual seminars are $10 online at www.bigbeersfestival.com or at select liquor stores (found online). A “pick three seminars” option is also available for $27. All events take place at the Vail Cascade.

[See BEER FESTIVAL, page 16]

Thursday, Jan. 10, 2013 -Wed., Jan. 67, 2013 | sneakpeak 5

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5

Two international opera stars take to the Beaver Creek stage this season, with Jonas Kaufmann this Sunday and Anna Netrebko on March 25. The performances celebrate the Vilar Performing Arts Center’s 15th Anniversary this winter.

Born in Munich, tenor Jonas Kaufmann is internationally recognized as one of the most important artists of our day, and has received the highest acclaim in the world’s greatest opera houses, on the concert platform and in recital. Com-manding an unusually wide repertoire of varying periods,

styles and languages, his debuts as Lohengrin in Munich’s new production of Richard Wagner’s romantic opera of the same name in 2009, as well as at the Bayreuth Festival in the same role in 2010, were met with the highest critical and public acclaim. He also received rave reviews for perfor-mances of Massenet’s “Werther” in 2010 at the Paris Opera, and his debut as Cavaradossi in “Tosca” at the Royal Opera Covent Garden in 2008 under Antonio Pappano.

Kaufmann has since sung “Tosca” at the Metropolitan Opera, Vienna State Opera, La Scala, Milan, Deutsche Oper Berlin, as well as in Munich and Zurich.

Peter Gelb, general manager of the Metropolitan Opera, describes Jonas Kaufmann as, “one of the great stars of to-day. His voice is incredible, he’s a great actor, and he has an ability to connect with the public that very few singers have. He’s got it.”

Last October, Kaufmann sang a solo concert at the Met-ropolitan Opera. There has only been one other solo concert ever at the Met, performed in 1994 by Luciano Pavarotti. Pavarotti’s solo performance came 20 years after he first per-formed in New York; Kaufmann’s came five years after his Met debut and the performance was so well-received he had to sing five encores. An exceptionally versatile vocal artist, Kaufmann joins Plácido Domingo as one of the only tenors with the range to sing both Siegmund and Faust at the Met. He performed both roles to critical acclaim last year.

Critics described Kaufmann after his performance in “Carmen” at Covent Garden in London as “A dream voice that clutches at the heart and matinee-idol looks: the name of German tenor Jonas Kaufmann is on everyone’s lips.”

“We are honored to bring a performer of this caliber to our stage on Sunday,” says Kris Sabel, executive director for the Vilar Performing Arts Center. “Hosting Jonas Kaufmann on our stage helps define the Vilar Center as a world-class ven-ue. We can think of no better way to commemorate our 15th anniversary and hope Coloradans will take advantage of an incredible opportunity to see this artist here in our state.”

The following is a list of upcoming performances at the Vilar. For tickets and more info see www.vilarpac.org or call 970-845-TIXS.

- Jonas Kaufmann - Sunday, Jan. 13 - $150- Marc Cohn - Wednesday, Jan. 16 - $45- An Evening of Sit Down with Robin Williams and David

Steinberg - Thursday, Jan. 17 - $225- Lewis Black – “The Rant is Due” - Sunday, Jan. 20 - $88- The Shook Twins - Thursday, Jan. 24 - $25- RiverNorth Dance Chicago - Tuesday, Jan. 29 - $58- Delta Rae and ZZ Ward - Thursday, Jan. 31 - $32

Opera comes to the Beav’World-renowned tenor performs at the Vilar Center this Sunday

Tenor Jonas Kaufmann, one of the most acclaimed modern opera singers, performs at Beaver Creek’s Vi-lar Center on Sunday. Mathias Bothor photo.

SneakPEAK staff report

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When it comes to après – the highfalutin ski-town term for good ol’ happy hour

– it’s all about the drinks, food and company, only two of which should be cheap.

Vail and Beaver Creek are home to dozens of eateries, restaurants, corner bars and tap houses, and many offer afternoon deals for skiers and riders fresh off the slopes. Like happy hour itself, these hangouts seem almost interchangeable – a Bud Light is a Bud Light no matter where you are. But as the old adage goes, variety is the spice of life, and local haunts have variety in droves.

In the interest of bringing visitors into the fold and pulling locals out of their comfort zones, SneakPEAK dug through the valley’s finest après destinations, from sun-drenched patios to slopeside fireplaces. All are made for skiers and riders, so feel free to arrive with boots, goggles and an appetite in tow.

And when it comes to company, sit at the bar and chat up strangers – the conversation will be anything but cheap.

The Dusty Boot Steakhouse and Saloon, Beaver CreekCall it “the rail.” Found on the eastern edge of Beaver Creek Village in front of local fa-

vorite The Dusty Boot, the rail is like something from a gear junkie’s dream, with row upon row of skis and snowboards. It’s a telltale sign of what restaurant manager Alex Beck calls “one of the best happy hours in the valley.”

From 3 p.m. to 5 p.m. every day – yep, even weekends – people seated in the wood-lined bar are privy to the happy hour menu, which includes any draft beer and a selection of sev-eral no-fuss dishes for $6. The food is simple but filling: fish tacos, hot dogs, beef sliders and the like, all rounded out by a healthy order of fries. The beer selection further sweetens the deal, with 16 taps filled almost solely by Colorado microbreweries like Denver’s Great Divide and Edwards’ Crazy Mountain. This focus on stateside pours jives well with The Dusty Boot’s bustling après scene.

“It’s definitely a local’s crowd,” Beck says. “Just be sure to get here early – the bar tends to get packed out fast.”

8100 Mountainside Bar and Grill, Beaver CreekFew smells conjure up the outdoors like a wood-burning fire and gooey, chocolaty

s’mores. The Park Hyatt’s slopeside restaurant, 8100, brings weary skiers both every day – albeit with the sort of “not exactly roughing it” twist found only at Beaver Creek.

For an hour beginning at 4 p.m., the restaurant lays out a complimentary “s’mores bar” with marshmallows, chocolate and graham crackers, then invites anyone to craft treats over

the nearby outdoor fire pit. Kids will dig in right away, but handcrafted marshmallows from the restaurant’s pastry chef – past experiments include crème de menthe and Gran Marnier flavors – draw nearly 600 people in peak season. Despite the crowds, 8100’s large, open-aired patio never feels cramped.

“We do it to really attract all the families in the village, and they absolutely love it,” res-taurant manager Lindsey Hall says. “It becomes very popular, with mountainside seating and great snacks for the kids.”

Blue Moose Pizza, Vail and Beaver CreekOld-fashioned boardwalk pizza is the calling card of high-country favorite Blue Moose

Pizza, found in Beaver Creek Village and Lionshead Village in Vail. The daily après deal from 3 p.m. to 5 p.m. imbues a beachside favorite with alpine flavor: Get a one-topping slice of thin-crust pizza and a Budweiser draft for $6, or add 50 cents and upgrade to one of several Colorado-made brews. The current seasonal offering comes from Eagle’s Bonfire Brewery, and at least two taps from New Belgium are always available.

The grab-and-go appeal of Blue Moose’s deal is nice for folks in a rush, but the wide-open feel and red-checkered tables at both locations are definitely family-friendly.

The Ore House Restaurant, Vail VillageOne of Vail Village’s first restaurants, The Ore House, is still housed in its original Bridge

Theaprés allure

Off-piste picksIt may be a short drive from the slopes, but wandering into Avon or Edwards

has its rewards – not to mention an entirely different vibe. Try these picks.Montaña’s Cantina and Grill, Avon The center of Avon is a hotbed for happy hour, but Montaña’s boasts the

largest patio and specials from 3 p.m. to 6 p.m. every day, including $2.50 domestic drafts and a free taco bar until 5 p.m. The crowd skews young, with plenty of ski bums just in from the hill.

Sato’s, Edwards Fresh, handmade sushi for après? With single pieces starting at $2.50 and

whole rolls for no more than $12 (most are around $8), it’s one of Edwards’ best-kept secrets. Better yet: The deal is good seven days a week from 5 p.m. to 6:30 p.m.

Gore Range Brewery, Edwards 970-926-2739At the valley’s only brewpub, the daily happy hour from 4 p.m. to 6 p.m.

draws anyone and everyone. Each day features a different appetizer for $6 – think lamb meatballs or chili cheese fries – along with $3 drafts (the Fly Fisher Red is a favorite), $4 wells and $5 house wines.

These slopesides haunts offer standout deals on food and drink for post-ski, pre-dinner crowds. By Phil Lindeman

[See BEST APRES, page 13]

(l-r) Arthur Fredricks, Jan Hronicky, Angeles Bustamante and Jesse Carleton share laughs during the Beaver Creek Dusty Boot’s apres hours. Zach Mahone photo.

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Reporter Jeff Kass still vividly remembers arriving at Col-umbine High School in Littleton, Colo., in the wake of the school shooting that left 15 dead, including the two shooters.

“There were people everywhere – paramedics, police, firemen, kids, families and people who just wanted to come to the scene – and there was mud everywhere, with every-one tromping around,” says Kass, who was one of the first reporters to arrive on-scene that day in 1999. “It was really like a warzone.”

The day was a blur as facts about the shooting surfaced. At one point, the sheriff stepped out to address the press, an-

nouncing that the death toll looked to be around 25 people. Fortunately, it turned out that number was too high an esti-mate, but Kass still recalls the reaction.

“Everyone was completely silent,” he says. “I couldn’t even ask a follow-up question, and that was my job. It just seemed fitting to have a moment of silence after news like that.”

Kass is one of three expert panelists the Vail Symposium hosts on Thursday, Jan. 10 for its discussion, “Inside the Mind of the Mass Murderer.” Kass is joined by crime thriller author Jeff Mariotte and forensic psychiatrist Patrick Fox. In light of recent mass shootings in Aurora and in Connecticut, to name a few, the discussion attempts to shed light on why such events happen and how they can be prevented.

“Everyone’s interested in identifying potential mass mur-derers and serial killers,” says Rohn Robbins, panel mod-erator and Symposium programming coordinator. “Part of it will be if we can learn more about the inner workings of the mind of someone like that. Are there any early warning

signs?”The experts may also help dispel ongoing rumors about

some of the shootings, and Robbins imagines the discussion might eventually touch on gun control and arming schools as well. He admits that the timing of the discussion was some-what of an unfortunate coincidence – when they planned the event last year, the most recent shootings had not yet hap-pened.

The panel discussion will be held at Colorado Mountain College in Edwards, beginning with a 5:30 p.m. reception.

Tickets are $35 general admission and $10 for students.

Learning from ColumbineEach of the panelists brings a different expertise to the

discussion, and in Kass’ case, his coverage of Columbine led to nearly a decade of research that “connected the dots” of what would become an unfortunate American crime trend.

As the worldwide media attention faded on the shooting, Kass felt he couldn’t walk away without large questions an-swered.

“As the worldwide media parachuted in, then out of the Denver suburb, I felt no one had figured out why school

Lessons from the shootingsEdwards discussion takes a deep look at recent mass killings

By Melanie Wong

If you go...What: Vail Symposium Panel: “Inside the

Mind of the Mass Murder”When: Jan. 10 at 5:30 p.m.Where: Colorado Mountain College, Edwards

campusHow much: $35 adults, $25 for Symposium

donors, $10 for studentsMore info: www.vailsymposium.org

Author Jeff Mariotte

Author and reporter Jeff Kass.

[See VAIL SYMPOSIUM, page 17]

8 sneakpeak | Thursday, Jan. 10, 2013 -Wed., Jan. 16, 2013

8

The light glinting off the snow, chilly temperatures, and powder-covered skiers coasting by on the steep slopes – it’s a powderhound’s dream, but a pho-

tographer’s nightmare. If you’ve ever attempted to catch an image of your friend going off a jib, or that perfect blue-sky shot in the Back Bowls, you might have already realized that the slopes make for a harsh environment for photography.

However, some photographers have a handle on the art, and are responsible for some of those impressive powder shots and mountain panoramas you’ve undoubtedly seen on advertisements and publications. You can catch your mo-ments on the hill as well, with some hints from professional mountain photographers Jack Affleck and Zach Mahone.

“Taking great pictures during the winter is hard, but I hate to dissuade someone from trying,” Affleck says. “I wish I could say something that is a magical wave of the wand, but there isn’t anything like that. If you succeed at some-thing that is difficult, you are rewarded to that degree. If it’s rugged conditions, but you came away from a day shoot-ing great talent, amazing blue sky and untracked snow, what comes through is something different and amazing.”

Jack Affleck: Out in the fieldWhen asked if taking pictures during the winter is differ-

ent than the three other seasons, Affleck was quick to an-swer, “Oh yes. For sure.”

Affleck, who has been one of the valley’s premiere pho-tographers for more than 25 years, is responsible for many of Vail Mountain’s promotional shots, and one thing is for sure -- Affleck knows winter photography.

“One of the things about summer is that it’s a sunny day,

or it’s not – there aren’t so many conditions to worry about,” Affleck said. “In the winter, to shoot an optimal photo, the conditions need to be optimal. A shot with trees in the back-ground needs fresh snow and blue skies, for instance. To get that exceptional photograph, you need above average condi-tions.”

Scope the conditions: The conditions you are shooting in can be crucial to scrutinize before going out for a shoot as well. Affleck recalls a Back Bowl shoot at the beginning of the ski season – the thermometer read -20.

“It was a rugged environment,” Affleck says. “But it was also the first sunny day after a series of storms had come through, and we had to jump on it. When you go to work dur-ing other times of the year, you don’t have these challenges. During the winter, you do. Everything gets to be more dif-ficult in those conditions.”

Be persistent: The next piece of advice from Affleck is persistency. If you are out trying to take an awesome ac-tion shot, really take your time in setting things up and be prepared to do things over and over again. If you’re up on the hill with friends, and you stop to take a picture, take that extra minute to line things up and go away with something you are happy with.

“A photo is taken for the photo, not for convenience,” Af-fleck says. “When I take a photo, it isn’t a picture of some-one skiing down the hill. When I go out, I have pro skiers who are used to skiing for photographers. They are amazing athletes who don’t mind hiking one spot on the mountain again and again until everything lines up for a great picture.”

Of course, you can’t always expect your friends to want to hike laps on the slope until you get that perfect image. Af-fleck suggests a goal and some teamwork.

“Find a good skier or snowboarder and together look at a picture that you like before going out,” he says. “This way both you and the athlete have something to emulate. But rarely does anyone grab a camera, snap a photo and have it come out amazing. Great shots are rarely created out of

convenience.”Take your time: Action photography aside, a good por-

trait in the winter takes time too. If you’re stopping to take a group shot or portrait on the slopes, take the extra minute to think about how the photo can be improved.

“Take a second to look at what you’re shooting and ask,

‘Could this be better if I did something else?’” Affleck says. “Easy things like turning in the other direction. Try to bother your friends to take an extra few minutes so you can get that great shot. It is always better to think through the shot instead of taking whatever is there.”

Shoot in the shade: Lighting can be tricky, and Affleck says he’s seen some common lighting mistakes on the hill.

“The thing almost everyone does is take a picture of peo-ple in bright sunlight with the sun at the photographer’s back and right in the eyes of the subject,” Affleck says. “If you look at good work, it is actually done in the shade and always

4x5 FILM

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EPC

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Tips from the pros:

Get your

powdershots

Advice from photographers for capturing winter’s best images. By John O’Neill.

Cover by Jack Affleck.

[See SNOW PHOTOS, page 13]

Tips on the flyPhotographer Patrick Orton is currently trav-

eling through Alaska with a handful athletes on assignment. Orton, who regularly shoots for Freeskier and Powder magazines, offers the fol-lowing quick tips for aspiring mountain photog-raphers.

- Shoot with a fast shutter speed to capture the action.

- Always expose for highlights. - Take time setting up one awesome shot in-

stead of a bunch of mediocre ones.- Shoot across a ridge so you can see the

mountains in the background.Check out his photos at www.patrickortonphotog-

raphy.com.

Caption: Lighting is one of the most important aspects of mountain photography. Avoid direct sunlight in your subjects’ faces, which can cause harsh shadows. Karie Mohr photo. Cover: Photographer Jack Af-fleck catches skier Drew Rouse cruising trees on Vail Mountain.

Thursday, Jan. 10, 2013 -Wed., Jan. 67, 2013 | sneakpeak 9

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Skiers and riders on the lifts will be sure to give double takes as they go

over the Golden Peak race course in Vail this weekend.

Vail Mountain School’s telemark team, a group of 22 ski-ers of all levels, is hosting their second annual race on Sat-urday, Jan. 12.

The course features standard racing gates to start, but then takes skiers over a good-sized jump, right into a hard turn that skiers must make in full tele form – knee bent, heel free and somehow in control. The course then resumes gates be-fore continuing into a 270-degree turn on a sort of C-shaped quarter pipe. Racers will then have to sprint uphill to the finish.

Adding to the difficulty, skiers must maintain that tele-mark form throughout each turn of the course. Judges moni-tor the gates, and if skiers are caught loosing form they are deducted one second from their final finishing time.

The setup of the race emphasizes key aspects of telemark skiing – seeking speed and comfort in adverse conditions,

all the while maintaining good form. There are other tele-mark competitions such as big mountain and backcountry competitions, but the school cannot sanction them due to the Call this team a-typical because a rather abnormal high school sport calls for some conditions different than what

you’ll find in any ball, field or track sport. The Vail Moun-tain School telemark team entered its tenth year when the lifts started turning in the 2012/2013 ski season, and they are ready to keep that heel free.

Senior Drew Verratti, a team captain, has been on the team all four years and is looking forward to this weekend’s com-petition.

“It is a lot of fun now,” Verratti says. “The tele community is not too big outside of the school. We used to have to go up against alpiners, and that wasn’t great. Ice is not really a tele-er’s forte.”

Ready, set, kneelVail Mountain School offers regular alpine skiing dur-

ing the winter, too, but the telemark team has been making waves among the students as a different opportunity to com-pete and also have fun with athletics.

“We have 22 members on the team this year,” says Liz Wood, one of the team’s coaches. “A large portion of those are juniors and seniors, but they are all at mixed levels of skiing. We have students who have really never even skied before - alpine or telemark. We have students that have been tele-ing a long time and are experienced tele skiers as well.”

The team breaks up into different groups to accommodate the skiers’ different abilities. Practices are usually squashed into the tail end of the day as the team finishes classes at 2:10 p.m. and has to be on the bus to the mountain at 2:15 p.m. Once they are dressed and ready to ski, they only have about 90 minutes to get their turns in.

Coach Reed Harwood explains a typical day of training.“We first divide the group of 22 into three different lev-

els – green, blue and black,” Harwood says. “Each level has a coach, and what we work on depends a lot on snow conditions and what each kid wants to work on. We will go into the back and work on big mountain skiing. We work on technique and speed control. We hit the basics for the green group. The black group individuals have their own things that they’re working on. We all observe each other and give feedback.”

Senior Ellen Edgerton also plays volleyball but enjoys the telemark team during the winter. She has been on the tele team for four years and is one captains of the team this year. Her sister, Cynthia, was also a captain before she graduated.

“It has always been a very positive time, and everyone is always so happy to get out and go have fun skiing,” Edger-ton says. “My sister was a tele captain also, so I knew what was also coming in the next few years.”

After the volleyball season was capped, Edgerton made the transition to telemark skiing and says she looks forward to seeing a new crowd and linking up once again with the telemark community.

“The tele team is coed, and everyone is able to meet new friends and have a different bond than with the other teams,” Edgerton says. “And it’s different, competitive-wise. We set out to have fun and compete together as a team, but also as individuals.”

Tucker Cocchiarella is a senior on the team who has been telemark skiing for six years, but has only been competing with the VMS team for the last two years. He travels in-dependently to the other big mountain competitions but, as for most of the skiers on the team, telemark skiing isn’t so much about competition as it is about a new way of skiing. He started telemark skiing after alpine skiing had lost some of its challenge.

“The challenge is obviously having your heel free,” Coc-chiarella says. “This takes away some of the stability and makes skiing more challenging. It makes skiing even easy terrain more difficult.”

Telemark camaraderie As with the sport’s laid back “free your heel, free your

mind” attitude, the lifestyle carries right over into competi-tions. While racers are hoping to hit big finishes this week-end, the VMS tele team also welcomes their competition as fellow freeheelers and friends.

More than 50 racers are expected to come from schools in Aspen, Carbondale, Steamboat Springs and other Colorado resort towns. VMS opened their doors to the competition, and the other racers will sleep in the school’s gym. Friday night they have the chance to dine together and watch some tele movies to get fired up for the next day of skiing.

After the race, the competitors from VMS already plan to group up with the other school’s racers and show them around Vail.

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

Free heels, fast turns

The Vail Mountain School telemark team practices earlier this season on Vail Mountain. Photo special to SneakPEAK.

The Vail Mountain School telemark team stands over their home turf on Vail Mountain. Photo special to SneakPEAK.

VMS telemark team hosts Golden Peak race this weekend. By John O’Neill

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

Thursday, Jan. 10, 2013 -Wed., Jan. 67, 2013 | sneakpeak 11

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More than 400 skiers competed at he U.S. Nordic Cham-pionships in Utah this past week, and a handful of Vail-based athletes headed West with high hopes.

Elite Nordic athletes from Ski and Snowboard Club Vail packed up their skis, their high-performance wax, and ar-rived at Soldier Hollow, a venue that has hosted the champi-onships for the last few years. Of the hundreds of competi-tors at the five-day event, Vail skiers collected six different top 10 finishes.

As the major competition neared, organizers were con-cerned with the lacking snow pack for the second year in a row. Luckily, Mother Nature blessed the area, just outside of Midway, Utah, with much needed moisture the week before the event.

Ski clubs from Alaska, Vermont, California, and every-where in between came out to compete.

Vail athlete Tad Elliott, three-time U.S. 15-kilometer champion, was a top contender in the race, but couldn’t quite hold on to his title and ended in second behind Erik Bjornsen in the event. On Sunday, Jan. 6, Elliott and Vail’s Sylvan Ellefson raced well during the 30-kilometer classic mass start. Out of a field of more than 100 men, Elliott placed seventh and Ellefson placed eighth.

During the sprint competition on Jan. 2, Vail’s Ryan Scott made it to the finals and placed fifth for one of the team’s top finishes. Scott’s performance was a noticeable turnaround from his last World Cup race in Canmore, Canada, where he struggled. However, he says he was able to come to the U.S. Championships with a refreshed mentality and put down some great results.

Other local SSCV athletes who competed were Callan De-line, Max Scrimgeour, Christian Shanley, Anthony Ryerson, Cully Brown, Parker McDonald, Pablo Cichero, Ian Bouch-er, Caleb Krueger and Hannah Hardenbergh.

Like many other skiers, Ellefson went into the event want-

ing to earn some points to qualify for the World Champi-onships. Ellefson raced in everything he could during the competition, including the classic sprint, the 15-kilometer individual start skate, the 30-kilometer mass start classic and the skate sprint.

“Conditions were a mix of man-made, sugar, new and dirty. It was probably the most diverse courses, in terms of snow conditions,” says Ellefson.

The races didn’t turn out as well as he had hoped, but he was still happy with the results, he says.

“I had to reset my goals from the beginning of the week when things weren’t starting the way I had wanted. Original-ly, I wanted to win a national race while I was out here but that changed to simply making a top 10. I got that, so I am happy about it and see that my form is coming along finally. I’m excited for the rest of the season,” he says.

Ellefson is still eligible to compete at the World Cham-pionships, but that could change depending on the points garnered by other skiers at Nationals. A new points list will be released on Jan. 14 and the final World Championship contenders will be named that week.

The Men’s 10-kilometer on Sunday proved to be success-ful for numerous local athletes. There were more than 120 racers in the 10-kilometer and Scrimgeour placed sixth, fol-lowed by Brown in 10th, Shanley in 14th and Deline in 23rd.

According to SSCV Head Nordic Coach Dan Weiland Deline’s and Brown’s finishes also qualified them for some European competitions later this season.

For more information and results from the National Cham-pionships, go to www.fasterskier.com.

Speedsters on skinny skis Scott, Elliot and Ellefson skate to top 10 finishes at Nationals

SneakPEAK Staff Report

12 sneakpeak | Thursday, Jan. 10, 2013 -Wed., Jan. 16, 2013

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Contagious Confidence

I firmly feel that girls lack confidence. I don’t know why we always second guess our-selves and feel that we are not pretty enough, thin enough or good enough for boys to be at-tracted to us. This is a serious dilemma, as it will ultimately affect other areas of our growth, both professionally and personally. Girls need to realize that they are good enough and should embrace their differences and be happy with who they are. Being a strong woman is attractive in itself and we are enough, so we have to feel it and love who we are!

The very first and foremost reason girls should not be insecure with their physical appear-ances: there is no ideal body type, only healthy. Unfortunately, many young women, teens and preteens alike fail to realize this. There are many girls who are naturally leaner than others, as there are girls who are more voluptuous than others. There are girls who are mus-cular and girls who are extremely thin. If you take a brief stroll around any neighborhood, any city, in any state, you will realize that body types vary from girl to girl. Insecurities are especially an issue for girls as they undergo the often terrifying changes puberty brings. While many girls struggle with feeling more developed than their fellow classmates, other girls feel they are not curvy enough.

Secondly, girls tend to look at friends and wish they could have similar features. Although many magazine articles have mentioned the way girls compare themselves to girls who are more well-liked than them, there is truthfully so much more to comparison. Many of us girls feel that we pale in comparison to the models and celebrities we see on television as well as in magazines. We compare ourselves to close friends and often end up destroying friend-ships over strong, envious feelings. We often forget that beautiful girls may not always have a beautiful personality and perspective on life. It’s easy to forget that personality matters more than looks.

With bad self-image comes depression. Depression is a serious issue that many girls may disregard until the day they begin living by it. Feeling that you are not beautiful can eventu-ally lead to self-mutilation, eating disorders and an overall disregard for life. Depression can become a serious problem with young preteen and teenage girls. It is important for girls to find a good support group of friends who will encourage and support you no matter what you look like or what you like to do. Don’t associate with negative people who do not build you up and make you feel good about you. Take time to do things that bring you happiness and things you excel at. Respecting yourself is the most important thing you can do for yourself. If you don’t support yourself, who do you think is going to be on your side? If you like who you are, your confidence will shine and people will want to know you and spend time with you. Coming across confident makes you attractive no matter what your body type. Girls need to realize there is a lot to be said about girl power. Girls need to stop being competitive and cruel to each other and realize there is power in numbers. Stick together and support each other and make lasting relationships that will be there for you throughout life.

Although the best way to build confidence is to find a personal support system, there are causes that help girls to build higher self-esteem as well. My personal favorite cause is Sev-enteen magazine’s Body Peace Panel. Girls across America are able to communicate their thoughts about self-confidence and how to look in the mirror and honestly tell yourself that you look beautiful. Celebrities have even joined and have shared inspirational stories from their teen years. It is also a good idea to get involved with causes that prevent bullying, a common trigger for low self-esteem. Lastly, always remember these three words: You are beautiful.

- Taylor Schneider

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with the flash.”Direct sun can make people squint and casts dark shadows

on faces from ski goggles or a helmet. By flooding the sub-ject with a flash instead, it fills those spotty areas with light.

If you want natural light, shoot in the first and last hours of daylight, when the light is soft.

Don’t fear the computer: Finally, after a day of taking pictures, the final touches come with what you do on the computer. Affleck recommends that any amateur photogra-phers look into some affordable image editing software. This allows for easy touch ups that can turn a good picture into a great one. Specifically, Affleck recommends small adjust-ments to the exposure, saturation and blue tones in the photo.

Check out Affleck’s pictures at www.jaffleck.com.

Zach Mahone: Getting technicalVail photographer Zach Mahone shoots anything from

weddings and live music to sports, portraits and architecture. During the winter, he has one major piece of advice: don’t be upset if it doesn’t come out exactly as you had imagined

it would. You’ll have more control over your shots with a camera that has manual settings. He offers these quick tips for adjusting your settings.

Over-expose the shot: “I would say you should always over expose images by at least a stop,” Mahone says of the technical adjustments available on most cameras. “The snow messes with your sensor and tells it that things are brighter than they are. You can fix that with manual over-exposure.”

Stop the action: For action shots, Mahone recommends trying to achieve at least a 1/400 second shutter speed to stop the action right where it is happening. Skiers and snow-boarders can move fast, and this is key to getting the picture right at the correct moment.

“It is hard to give one tip to set up a shot, each one is so different,” Mahone says. “A big piece of advice would be to think about the shot before it happens, and always be ready to make adjustments.”

See Mahone’s shots at www.zachmahone.com.

SNOW PHOTOS –––––––––––––––––––– [From page 8]

Street location – a testament to regulars who can’t think of Vail without it. Après pricing runs from 2 p.m. to 5:30 p.m. every day, and the deal echoes 1968 simplicity: Pair a do-mestic draft with two tacos for $6, or substitute a burger for $9.

Outside of ever-popular domestic pairings, The Ore House also boasts a laudable après menu, with items like crab cake sliders, jalapeno-bacon macaroni and cheese, and chile-ado-bo wings for no more than $12. The 16-ounce margaritas ($5) feature house-made mix, but despite cheap drinks, the atmosphere is far from boozy and debauched.

“We get a great après ski crowd, with people from 4 years old to 60 years old,” manager Steve Shelman says. “It’s real eclectic.”

Garfinkel’s, Lionshead Village in Vail

The patio at Garfinkel’s isn’t quite legendary – it’s nothing more than a mass of wooden picnic tables – but with hours

of sun, free-flowing drafts and the most enviable location in Lionshead Village, it might as well be.

Located within spitting distance of the lift line for Chair 8, the deck at Garf’s is a popular watering hole and meeting spot for locals and visitors. It doesn’t have a proper happy hour, but beginning at 11 a.m., the affordable “selections menu” is après without the name: the burger, Reuben, chees-esteak and nearly 10 other items are $10 each, and come with one of five sides.

After 5 p.m., the daily special kicks in, with a $3 rotating draft (typically a domestic) and discounted dishes, including $8 wings or $7 nachos. Each day brings a different brew and plate – Sundays are prime time for cheap Bloody Marys and mimosas.

BEST APRES –––––––––––––––––––––– [From page 6]

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

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

14 sneakpeak | Thursday, Jan. 10, 2013 -Wed., Jan. 16, 2013

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If the ladies at the newly opened C&C Spa in Eagle had their way, the entirety of main street Broadway would be glammed up, carefully color coordinated with curvy furni-ture, and stocked with free champagne and chocolate for everyone.

It’s not a knock to the street – an eclectic collection of businesses that range from hip coffee shops to boutiques to a general store – but it’s certainly reflective of the world styl-ists Jessica Fisher and Lindsey Plain have created at C&C Spa.

The spa is probably unlike any you’ve ever seen – there aren’t rows of rooms painted in serene colors or softly bub-bling fountains at the entrance. Instead, it is a small and cozy space tucked into the attic of clothing boutique Inkahoots.

The restored space follows the theme of “champagne and chocolate” (hence the name), painted in black, brown and champagne, with artistic touches such as an oversized wrought-iron chandelier, antique furniture and corkwood flooring. Stepping into the space is like entering a swanky bachelorette pad. The homelike feel makes you want to kick back on a lounge chair, and you’ll likely find Fisher and Plain chatting away with clients like old friends.

And that’s exactly how they want you to feel. For Fisher and Plain, a spa visit should be more than a simple haircut or typical pedicure/manicure service – it’s all about the pam-pering.

“We want people to have an experience,” Fisher says. “People come in all frazzled, and we just pamper you – give you a head and shoulder massage, offer you something to drink.”

The spa celebrates its grand opening on Saturday, Jan. 12, with music, product and service giveaways, food, and drinks from 5 p.m. to 9 p.m. Both the upstairs spa and downstairs boutique will be open to visitors.

Three women and an ideaNeither Plain nor Fisher imagined they would own their

own salon and spa – both worked for years at another Eagle salon, Adagio, and became friends. That’s when the Inka-hoots owner, who had always wanted to open a spa in the un-finished attic, approached the women with a business plan.

Armed with an idea and their positive, effusive person-alities – it’s hard not to notice when you enter the spa – the three set about making that idea a reality. It took about five months to fix up the attic, which had no heating and plumb-ing, and the place officially opened in November. Their vi-sion, besides being a welcoming spot where people could come get pampered, was to be active members of the com-

munity. Within a few short months of opening their doors, the stylists have already volunteered their services at vari-ous charity events. They also renovated the attic using all lo-cal companies, offer discounts to teachers and carry several Colorado-made beauty products.

When talking about being co-owners of their own spa, both Fisher and Plain are quick to say that they never planned on it. In fact, everything has fallen into place so serendipitously that Fisher says, “I think it was just meant to be.”

Fisher comes from a background in skin care, learning her trade in Arizona, where she says facials and other skin treat-ments were extremely popular. Plain grew up in Georgia, but spent many family vacations in Vail.

“I was born and raised with Southern belles who definitely take care of themselves, and I grew up doing hair for my friends going to dances and parties,” Plain says. “But I al-ways knew I wanted to end up here. I’m a bit newer to the industry, so it’s really neat for me to be an owner of some-thing now. These girls have really inspired me.”

All about the experienceC&C Spa’s beauty services include haircuts, coloring,

body and facial waxing, eyelash extensions, facials, pedi-cures and manicures and makeup services. Their specialty is what they call an “experience package” – choose from a menu of services that are combined for a full beauty treat-ment.

Options range from the “All Dolled Up” package ($65), which includes makeup and hair styling, to the “Nothing But Bliss” package ($240), which includes hair, makeup, nails and facial treatments. They’re designed both for group-sized social outing and individuals who want an afternoon get-away.

Haircuts and styles at C&C are a treat, starting out with a hydrating treatment using Kevin Murphy Young Again (C&C mostly uses the salon-only styling line), an alternative to the popular Moroccan oil treatment. The oil is massaged through the scalp, leaving hair soft and shiny. After a relax-ing shampoo, Fisher and Plain will expertly snip or dye your

an attic turned spaNew C&C Spa specializes in relaxation and pampering

By Melanie WongGrand opening bash What: Music, refreshments and giveaways at C&C Spa’s open house

Where: Located above Inkahoots boutique (enter through the store) at 233 Broadway in Eagle.

When: Saturday, Jan. 12 from 5 p.m. to 9 p.m.For appointments: Call Jessica Fisher (970-

445-7179) or Lindsey Plain (970-445-0298).

Thursday, Jan. 10, 2013 -Wed., Jan. 67, 2013 | sneakpeak 15

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locks to your desired style. If your skin needs a makeover, try the sea salt or sugar

scrub, a hydrating and exfoliating treatment that gently rubs away scaly winter skin. You’ll get the treatment on your hands, arms, feet and legs, with a pedi or mani as well. The treatments promise thoroughly manicured toes and fingers, regardless of how long your feet have been stuffed in ski boots or how cracked your fingers are from freezing inside your gloves.

Looking around the salon that she and her partner have

put so much loving thought into, Fisher says she’d love to grow out of the space eventually. There’s a third salon chair, one that they say could be filled by a third stylist someday. Already, business has been good, and clients seem to like the spa’s unique vibe.

“We just want people to be able to relax and feel good here,” Fisher says. “We’re just a fun, upbeat salon.”

Dane Morrison gets a haircut from stylist Lindsey Plain at the new C&C Spa in Eagle. Plain and fellow stylist Jessica Fisher (back) opened the cozy-and-classy beauty parlor in a renovated at-tic. Kent Pettit photo.

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

16 sneakpeak | Thursday, Jan. 10, 2013 -Wed., Jan. 16, 2013

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has given way to three full days of events over the years, the Lodge siblings have kept their festival from becoming unwieldy. Seminars are limited to small groups of 30 or 40 attendees, and the Brewmasters’ Dinners – both of which are built around a gourmet menu from the Vail Cascade’s execu-tive chef Todd Bemis – are already sold out.

“Like some of the other local events around Vail, this festi-val has really grown from a grassroots event into something with national acclaim, but it has still kept its focus small,” Texler says, noting that a portion of all ticket sales go to a lo-cal nonprofit, the Vail Valley Charitable Fund. The festival’s atmosphere and dedication to charitable giving has changed little in 13 years, but the tight focus on big, high-strength

beers has. Of more than 200 brews on-hand during the four-hour commercial tasting on Saturday afternoon, Texler says nearly every style will be represented. The variety at the tasting is truly impressive: Since starting the festival, Laura Lodge has built strong relationships with many of the attend-ing brewers, meaning they’re more likely to introduce pet projects and one-time experiments than opt for a few kegs of their standard porter.

“When people hear ‘big beers,’ they think heavy duty, but that’s not necessarily the case,” Texler says. “These brew-masters come up with all sorts of new beers that can be showcased.”

No matter if it’s a milky stout or hearty Scotch ale, beer

at the festival is treated like fine wine. And in a town where even a burger-and-fries joint has a wine cellar, this level of respect for finely tuned flavors is a passion everyone under-stands. But beer has always had the sort of workingman ap-peal missing from other libations, and the personal stories behind unorthodox recipes are nearly as rewarding as a pint of the brew itself.

“The way these beer makers bring together their back-grounds and tastes is just fascinating,” Texler says. “They have so much going on beyond the beer alone.”

BEER FESTIVAL ––––––––––––––––––––––––––––––––––––––– [From page 4]

and it’s been a crooked crazy life.”Today, he considers some of his most important developments as working with music

engineers, learning how to make his own records and capturing sounds in unique ways. But Benevento’s musical roots stem deeper than from an infatuation with music engineer-ing during his undergraduate studies— his Italian upbringing brought his family together through big meals and music.

“When I was growing up, I was always doing music instead of sports, and I really kept busy with that and through that way of life, it was a great environment for an artist,” Benevento says. “I didn’t always play the instruments well — none of us really did — but that really sparked my passion for music and through that I learned how to make a mean pasta sauce.”

Since then, Benevento and his jazz trio have toured all over the United States and Canada and abroad in Europe and Japan. New on the “Tiger Face” album, are the vocals of Kalmia Traver of Rubberbucket, whom Benevento met in Colorado. Benevento and his trio later saw the saxophonist and singer performing at a festival in Vermont.

“She totally rocked out. We knew her from other gigs from her performances with a saxo-phone, but never knew her as a singer of this amazing band,” Benevento remembers. “It caught my eye, and I called her to see if she would be interested in doing vocals on our new album — she did a really great job.”

Hear “Tiger Face” streamed online at www.royalpotatofamily.com.

MARCO BENEVENTO ––––––––––––––––––––––––––––––––––– [From page 3]

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

SneakPEAK writer Paige Blankenbuehler can be reached at info@sneakpeakvail.com

Thursday, Jan. 10, 2013 -Wed., Jan. 67, 2013 | sneakpeak 17

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shootings were suddenly a trend,” Kass says. “There was Paducah, Ky., Springfield, Ore., and Pearl, Miss., to name a few.”

Kass spent the next 10 years after Columbine researching the shootings, looking into the two shooters, searching for trends and digging up reports. The resulting book, “Colum-bine: A True Crime Story,” was published in 2009.

Kass’ research connected many of the dots of mass shoot-ings, especially those at schools, over the last decade. What he found was a common thread: The incidents occurred in suburbs and small towns, mostly in the South and the West, and the shooters were generally teenage boys who saw them-selves as outcasts or had suffered some setback.

Kass theorizes that the South and the West have a “culture of honor,” a sense that if you’ve been wronged, respond-ing with violence is appropriate, like handing down a sort of vigilante justice.

“This generation has grown up with an idea that no other previous generation has had,” Kass says. “If things are going wrong, or you’re upset, one option is to go shoot a bunch of people.”

Perhaps more encouraging, Kass also believes there are warning signs. One of the Columbine shooters had written a violent essay earlier in the school year, describing someone of his physical appearance “killing a bunch of preps,” Kass says.

Additionally, James Holmes, the Aurora movie theater shooter, had seen a campus psychologist before his shoot-ing spree, who was concerned enough to report him to the campus security. However, nothing ever came of the report.

“While we are all at-risk, we are not helpless,” Kass wrote in a recent blog post. “Violent threats, writings and extreme changes in behavior are all warning signs we should be on the lookout for, because we are all now in the front lines of preventing mass shootings.”

Inside their headsWhile Kass brings his reporters’ approach, the two other

panelists, Mariotte and Fox, have taken a more psychologi-cal approach to the subject.

Fox is the attending psychiatrist at the Denver Detention

Center and currently teaches at the University of Colorado School of Medicine. He’ll be talking to Vail audiences about how to watch for signs of potential violence and assessing threat – subjects he’s become an expert on after more than 14 years of work in forensic psychiatry.

“A common misconception is that all of these people have a psychiatric illness,” Fox says, naming off some of the more well-publicized mass killings in the last decade. “But when people are in extreme periods of life, they can snap, and there are factors that play a role.”

Often, people “leak” their violent plans, whether that’s through a website posting, a confession to a coworker or classmate, or a discovered journal entry, and catching that leak is crucial to prevention, Fox says.

“There’s a progression toward this violent action, and sometimes it can be averted,” Fox says. “They might devel-op a preoccupation with weapons. You might see a coworker whose appearance seems off after being passed for a promo-tion. We tend to overlook these things, but studies show that these are warning signs.”

Mariotte rounds out the panel as the author of “Criminal Minds: Sociopaths, Serial Killers and Other Deviants.” The book tells the stories of some of the most notorious Ameri-can murderers in recent history, using information from be-havioral analysis and investigative reports.

While Mariotte says the subject matter was dark and dis-turbing, his goal was to find the story behind the atrocities committed by the killers covered in his book.

“I wanted not to sympathize with, but get into the mind of the criminal and see what drove them to do this,” says Mari-otte, who like Kass, believes these crimes can be prevented.

“I think we need to more successfully intervene in vio-lent situations in people’s youth. We need to be more alert to abuses in households, family relationships, situations outside of the house, gang situations, difficulties in school,” Mariotte says. “Generally, people don’t just snap with no warning and become murderers. The difficult first step in preventing people from becoming violent is to intercede in that process in which they become violent.”

VAIL SYMPOSIUM –––––––––––––––––– [From page 7]

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

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18 sneakpeak | Thursday, Jan. 10, 2013 -Wed., Jan. 16, 2013

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

years ago I devel-oped hip pain without sustaining any signifi cant trauma or injury. I received various treatments without seeing any improve-ment. I was told I had bursitis and having surgery done could correct the problem. In searching for a conserva-tive solution. I met a sports injury specialist who was de-veloping a dynamic new treatment for soft tissue (muscles, ten-dons, etc) injuries. This tretment is called Active Release Treatment (ART).

He examined my hip and found a muscle that had gotten so tight it created a “false hip arthritis”. After

three treatments, my hip pain was

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Generally, we see this very common type of

muscle imbalance in run-ners and skiers. Over the last eight years I have de-veloped expertise in using ART as a treatment. If you are having hip pain, make

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It has been bitter cold here in the Vail Valley as of late. With snow wearing thin on the slopes and the holiday season’s big crowds now gone, it takes a little extra incentive to get out there and gear up for a day of skiing at our local resorts. Waking up to subfreezing and double-digit negative degree tem-peratures isn’t much motiva-tion go ski or ride.

The good news is that the technology of today continues

to develop and improve so many products that make our life on the ski hill more comfortable and hence more enjoyable. Getting cold on the ski hill is generally not much fun and can at times be dangerous if you get frostbite. Many have literally frozen their hands while skiing, making them more sensitive to the cold, even when temperatures are only rela-tively low.

Air-activated hand warmers are the perfect fix for this is-sue, and they are also very affordable. But what about cold feet? It isn’t too comfortable to try and stick those air-acti-vated warmers into already tight ski boots. If your feet are prone to getting cold or freezing, there is a warm option out there.

Keeping toes toastyFor just over a decade, a company named Hotronic (www.

hotronic.com) has been in business of manufacturing and improving electronic heating systems for footwear, most notably ski boots. If you were smart enough to shop early for Hotronic boot heaters this year, then you are most likely

skiing or snowboarding in wonderful comfort these days. Hotronic have become hard to find at some retailers in the area primarily because they work, and the bitter cold over last few weeks and continued frigid forecast has helped boost sales.

The company has done a very good job of perfecting their product over the years, and the 2012-2013 version of their two boot heaters is selling and working incredibly well. There are two models to choose from, the FootWarmer Power Plus e3 ($219), and the FootWarmer Power Plus e4 ($239). The only difference in the two models is battery burn time, as well as the temperature at which the battery pushes through the heating element, a piece that is placed under your toes on the foot bed of your ski boots.

The e4 is the more powerful product from Hotronic and is operated by a four-cell battery (hence the name e4) that charges and drains one cell at a time. For this reason, when you purchase a new set of these boot warmers, it is critical to initially charge the four cell batteries for 72 hours prior to their first use to be sure all four battery cells are properly charged.

Failure to properly charge the batteries prior to the first time you use them can result in poor battery life. Depend-ing on the model and the setting you place your batteries at during use, you will have two to nearly 20 hours of use at anywhere from 84 to 168 degrees.

The lowest setting can keep your feet at 84 to 95 degrees for up to 19.5 hours in the e4 and up to 17.75 hours in the e3. The highest setting can keep your boots a toasty 158 to 168 degrees for up to 9.25 hours in the e4 and up to seven hours in the e3.

Easy installation and chargingHotronic boot warmers are easily installed and a local ski

shop can properly get them in your boot. The service is more

than likely free if you purchase them with a new boot. It is important when installing to keep the wires running un-kinked from the battery packs to the actual heating element secured under your toes for proper operation.

Hotronic warmers come with easy-to-follow instructions on how to install the product as well. The battery attaches to the power strap on your ski boots with one of two different clip options. The better clip option must be purchased sepa-rately as an accessory for an additional $10. A “European” plug also comes with Hotronic warmers should you plan on traveling over seas to ski or snowboard for ease of charging your batteries in other countries.

A full Hotronic e4 setup costs about $200, with the e3s coming in slightly less at about $180.

Life expectancy and reliabilityIf you are wondering how long you can expect Hotronic

warmers to last, I’ve owned a pair for roughly eight years with absolutely no issues, and that covers quite a few ski days during that time period. I rarely ski without them De-cember through January.

The key to their lifespan is like anything -- take good care of your boot heaters, and be sure to keep the batteries charged properly. The product is transferable from boot to boot should you buy new boots along your journey, but you must be very careful when removing Hotronic warmers from your old boots before moving them to a new boot.

It’s best to have this done by an experienced boot fitter who can inspect the heaters for any issues prior to installing them and diagnose any potential problems. Once you get a set of Hotronic boot warmers, you’ll never look back, and you’ll never ski with cold feet again.

SneakGeaR: Some like it hotHotronic comes to the rescue of cold feet on the ski hill

Larry Grossman

SneakPEAK writer Larry Grossman can be reached at info@sneakpeakvail.co.

Thursday, Jan. 10, 2013 -Wed., Jan. 67, 2013 | sneakpeak 19

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

Momentum plays a major role in the NFL playoffs. The last two Super Bowl Champions (Giants and Packers) fought their way into the postseason in the fi-nal weeks, demonstrated the

ability to win on the road, and caught fire when it mattered most.

Teams that win this time of year have balanced offenses, stop the run and win the turnover battle defensively, and they usually have a quarterback who performs brilliantly in the clutch.

Entering the divisional round of the playoffs, the two hot-test teams in the league are the Denver Broncos, winners of 11 straight regular-season games and the Seattle Seahawks. The Broncos and Peyton Manning won’t leave the com-forts of the Rocky Mountains during the American Football Conference (AFC) playoffs, while Russell Wilson and the Seahawks won’t play a game in front of their 12th man in Seattle because they are the fifth seed.

Home field advantage used to be a major factor in decid-ing which team would represent their conference in the Su-per Bowl, but recent history has bucked that trend as wild card teams have not only navigated the playoffs, but they have captured championships. In fact in the last six seasons, each of the top six seeds has won a Super Bowl.

The AFC storyThe Baltimore Ravens passed their first playoff test by

defeating the Colts behind a stellar defensive performance inspired by the return of their captain Ray Lewis, the orig-inal Raven. Baltimore has their work cut out for them on Saturday night against a Broncos team that improves every week. Denver’s defense is straight nasty -- the Broncos rush

the passer relentlessly with Von Miller and Elvis Dumervil while an opportunistic secondary featuring first ballot Hall-of-Famer Champ Bailey can clamp down on opposing re-ceivers.

The Broncos offense runs through Peyton Manning, but the emergence of Knowshon Moreno has made this team lethal as it is firing on all cylinders. If Joe Flacco wants to be considered an elite quarterback, he has to beat the best quarterback in the AFC in his own backyard -- a tall order.

The Houston Texans were embarrassed in New England 42-14 a few weeks back, but they get the ultimate shot at redemption on Sunday afternoon. The Texans appeared to be the class of the AFC for much of the season but stumbled down the stretch losing three of their last four.

You could say that momentum isn’t on Houston’s side, but a team motivated by its past failures can be very dangerous. Speaking of dangerous, the Patriots’ two-headed tight end monster of Rob Gronkowski and Aaron Hernandez is almost impossible for defenses to defend and when jitterbug Wes Welker is thrown into the slot, Tom Brady’s options appear limitless. Brady has made a living off winning big games -- he is always at the top of his game.

The NFC storyAfter advancing to the National Football Conference

(NFC) Championship in 2012, the San Francisco 49ers didn’t sneak up on anybody this season. Instead, the Niners used a punishing rushing attack and a stout defense to secure the second seed in the conference and a home playoff game. Entering Candlestick Park is a Green Bay Packers team that

can beat you in a number of ways. Behind the 2012 NFL MVP Aaron Rodgers, the Packers will look to spread out the 49ers defense and exploit single coverage. Rodgers grew up in northern California as a 49ers fan and San Francisco passed on selecting him with the first overall pick in the 2005 draft. To say that provides Rodgers with extra motiva-tion to play well is an understatement.

The Seattle Seahawks have the look of a team brimming with confidence. Rookie signal caller Russell Wilson is playing with the poise of a veteran, running back Marshawn Lynch is back to full time beast mode, and the Seahawks big, physical corners make life rough on opposing wideouts.

The Atlanta Falcons finished with the best record in the NFC, but doubts linger because this team has failed to win a playoff game despite qualifying three times in the last four seasons. If Matt Ryan is to live up to his nickname of “Matty Ice” he needs to make plays and cash in on red zone op-portunities. Seattle has the momentum, but Atlanta has the motivation to prove they aren’t just a regular season force.

The divisional playoffs represent the best weekend of NFL action all year. Settle into a comfortable seat, belly-up to your favorite watering hole, and wear your team’s colors with pride -- this weekend will prove to be dynamite on the gridiron!

As far as predictions are concerned, I predict Peyton Man-ning to best Tom Brady at Mile High next week and the Cheeseheads to take down the Dirty Birds in the Georgia Dome.

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SneakSpORTS: playoffs underwayNFL momentum and motivation makes for dynamite on the gridiron

Patrick Whitehurst

Thursday, Jan. 10, 2013 -Wed., Jan. 67, 2013 | sneakpeak 21

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Calendar of eventsThursday, Jan. 10Live music with Peter Vavra Join pianist Peter Vavra at Splendido at the Chateau in Bea-ver Creek every Thursday night. Music goes from 7 p.m. to 11 p.m. Food and drink costs apply.

Thursday, Jan. 10Vail 50th Anniversary FilmWitness the history of Vail and its founding in an original film honoring Vail’s 50th anniversary, made by Roger Cot-ton Brown, Vail’s original filmmaker. This fascinating show is free but does require tickets that can be reserved online at www.vail.com/events/50th. Tickets are also available at the Lionshead Welcome Center the day of the show starting at 9 a.m. and are offered on a first come/first serve basis. Doors open at 5 p.m., and show starts at 5:30 p.m.

Thursday, Jan. 10Inside the Mind of a Mass MurdererThis panel discussion hosted by the Vail Symposium brings three experts to help audiences understand why tragic crimes like the Aurora shooting happen and how to prevent them. Speakers are journalist Jeff Kass, author Jeff Mari-otte and psychiatrist Patrick Fox. Event starts at 5:30 p.m., and tickets can be purchased at www.vailsymposium.org.

Thursday, Jan. 10 to Saturday, Jan. 12Big Beers, Belgians and Barleywines FestivalThe 13th annual homebrewers festival features tastings and seminars throughout the weekend at the Vail Cascade. Prices vary per seminar or event, and tickets can be pur-chased at www.bigbeersfestival.com.

Friday, Dec. 21Live music at Old ForgeEnjoy live music every Friday from Jason Wallace from 6 p.m. to 8 p.m. at Edwards’ Old Force. Happy hour is 5 p.m. to 9 p.m. on Fridays.

Friday, Jan. 11Historic Vail Village tourTake a historic Vail Village walking tour with an expert guide. Vail locals and tourists alike learn the history of Vail Village’s past and present landmarks and stories about its first generation of residents. Meet at the Colorado Ski and Snowboard Museum on the Vail Parking Structure. Tour goes from 2 p.m. to 3 p.m. and donations are appreciated.

Friday, Jan. 1110th Mountain Fireside ChatThe Colorado Ski Museum presents veteran Sandy Treat talking about his World War II experiences as a ski trooper and training at nearby Camp Hale. Event is held in the Colo-rado Ski and Snowboard Museum, located on the third level

of the Vail Village parking structure. Talk goes from 3 p.m. to 5 p.m. and is free.

Saturday, Jan. 12Live music at the Minturn SaloonEvery Saturday night during the ski season, Scotty Kabel and friends will be rocking the bar at the Minturn Saloonstarting about 9 p.m. Scotty has been the lead guitarist and force behind such successful bands as Little Hercules, Bon-fire Dub, and Min’urn Express. There is no cover charge and the Minturn Saloon has a late night happy hour.

Saturday, Jan. 12Family FunFest at Beaver CreekWatch the village come alive with music, magic, food and funfrom 4 p.m. to 5:30 p.m.. Get your caricature drawn or face painted, partake in some fun games and activities, or just sit back and listen to the music. The afternoon is com-plete with games, prizes, a bouncy house, caricature art, mu-sic and more.

Sunday, Jan. 13Vail Cup at Golden PeakThe Vail Cup is the community’s oldest local youth snow-sports competition series, giving kids a chance to compete since 1963. Sunday brings the GS and slalom events on Vail’s Golden Peak, hosted by the Ski and Snowboard Club Vail (SSCV). Register at www.vailcup.com.

Sunday, Jan. 13Beaver Creek snowshoe racePart of the Beaver Creek running series, the race features 10K or 5K courses, and a 1K course for kids. Atlas Snow-shoes are available for demo, and the afterparty has food and prizes. The race starts at 9 a.m. a.m. at Beaver Creek Nordic Center. Cost is $30 adults/$20 youth. Register, find course details and times and dates for other races in the series at www.gohighline.com/bcsnowsho.

Sunday, Jan. 13Winter Farmer’s Market in EdwardsCome to the Colorado Mountain College campus in Edwards for the first annual winter farmers market, held weekly on Sundays from 10 a.m. to 2 p.m. Shop for fresh produce, stor-age fruit, eggs, jams, grass-fed meat, salmon, artisan food, prepared foods, bakery items and more.

Sunday, Jan. 13Vilar Gala Fundraiser: Tenor Jonas KaufmannThe acclaimed German tenor brings his talents to Beaver Creek’s Vilar Center. Regarded as one of the brightest opera stars of the modern day, Kaufmann performs at 6:30 p.m. Tickets are $150 and can be purchased at www.vilarpac.org.

Sunday, Jan. 13Big Beers Kick-Off PartyGet ready for Big Beers, Belgians and Barleywines Festi-val in Vail by coming down to Crazy Mountain Brewery in Edwards -- the brewery is offering tour packages all day. Enjoy a full tasting flight and pint of beer for $10. Brewery tours will be on the hour. See www.crazymountainbrewery.com for more info.

Tuesday, Jan. 15Free concert at Vail Public LibraryAcclaimed musicians Stephanie Bettman and Luke Halpin will play a concert in the Vail Public Library’s Community Room at 5:30 p.m. They bring a mix of folk, roots, bluegrass and jazz with memorable lyrics and killer instrumentation. Event is free.

Wednesday, Jan. 16Whiskey Grass Wednesday at Route 6Route 6 Cafe in EagleVail offers live bluegrass and drink specials from 8 p.m. to midnight every Wednesday.

Vail-Summit Orthopaedics presents a fun ski/snow-board/telemark competition in Vail. The Jan. 10 race will be held at 1 p.m. on Golden Peak. The after party at 5 p.m. features free drinks, free food and great prizes for racers and fans. The rac-es are open to kiers, snow-boarders and telemarkers of all abilities. No experience necessary, and no speed suit needed.For more info, see www.ski-clubvail.org. Pictured: Nata-lie Biedermann. Ski and Snowboard Club Vail photo.

Thursday, Jan. 10Town Series ski race at Golden peak

22 sneakpeak | Thursday, Jan. 10, 2013 -Wed., Jan. 16, 2013

22

Men’s

Haircuts

$17

Men’s

Haircuts

$17The

Barber’s

Den

The

Barber’s

Den

Edwards

Plaza Bldg.

970-926-8091

Edwards

Plaza Bldg.

970-926-8091

970-926-7667

Have you been to

970.476.5828

Lancelot lately?

sneakSHOTS | Who’s Up To What

First Ray Yoga is open for business in Minturn. Jamie and B-Dog will help you get your Ohm on in the New Year. Check www.firstrayyoga.com for class schedules.

Say “hello” to Jenn and Diana at High Altitude Spa in Eagle. Come on by, or call 970-328-2887 for an appointment.

Happy belated birthday, Sunny. We caught Sunny and her friends celebrat-ing her birthday at Gobi in Edwards last Friday night.

New Year… new home… need furni-ture? Then head over to Nest Furnish-ings and shop with Patty, Irene or Sally. Nest is a high-end consignment furni-ture store located in Avon.

Don’t be afraid of Ivan at H&R Block in Eagle and in Vail. He and Jennifer are ready to help you take a bite out of your taxes. Call them at 970-476-4261

Congratulations to Sean Keefe, age 5, who won the coloring contest and a $25 gift card at Werks in Gypsum.

Thursday, Jan. 10, 2013 -Wed., Jan. 67, 2013 | sneakpeak 23

$2  High  Life

23

AVON

BEAVER CREEK

Dining GuideA Quick Peak at Where to Eat.

Agave | 1060 West Beaver Creek Blvd. | 970.748.8666

Avon Bakery & Deli | 25 Hurd Lane | 970.949.3354

Cima | 126 Riverfront Lane | 970.790.5500

Blue Plate | 48 East Beaver Creek Blvd. | 970.845.2252

Bob’s Place | 100 West Beaver Creek Blvd. | 970.845.8566

Carniceria Tepic | 240 Chapel Place | 970.949.6033

China Garden | 100 West Beaver Creek Blvd. | 970.949.4986

Columbine Bakery | 51 Beaver Creek Place | 970.949.1400

Domino’s Pizza | 51 Beaver Creek Place | 970.949.3230

Fiesta Jalisco | 240 Chapel Place | 970.845.8088

Geno’s Sandwiches | 100 West Beaver Creek Blvd. | 970.949.0529

Gondola Pizza | 240 Chapel Place | 970.845.6000

Loaded Joe’s | 82 East Beaver Creek Blvd. | 970.748.1480

Montanas Cantina and Grill | 82 East Beaver Creek Blvd. | 970.949.7019

Nozawa Sushi | 240 Chapel Place | 970.949.0330

Northside Coffee and Kitchen | 20 Notingham Rd. | 970.949.1423

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

Swiss Hot Dog Company | 101 Fawcett Rd. | 970.467.2013

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

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

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

Vin 48 | 48 East Beaver Creek Blvd. | 970.748.9463

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

Beano’s Cabin | 210 Plaza Way | 970.754.3463

Beaver Creek Chophouse | Beaver Creek Lodge | 970.845.0555

Blue Moose Pizza | 76 Avondale Ln. | 970.845.8666

Black Diamond Bistro | 120 Offerson Road | 970.949.1251

Coyote Cafe | 210 The Plaza | 970.845.9030

Dusty Boot Saloon | 210 Offerson Rd. | 970.748.1146

Flying Pig Sandwich Shop | 76 Avondale Ln. | 970.845.0333

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

Golden Eagle Inn | 118 Beaver Creek Plaza | 970.949.1940

Grouse Mountain Grill | 141 Scott Hill Rd. | 970.949.0600

Mirabelle Restaurant | 55 Village Rd. | 970.949.7728

The Metropolitan | 210 Offerson Road | 970.748.3123

Osprey Lounge | 10 Elk Track Ln. | 970.754.7400

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European Cafe & Bakery

Pizza

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Italian Sandwiches

Pizza

Coffee House

Southwest Grill

Sushi & Asian, Thai

Coffee House

Italian/Pizza/Grinders

Hot Dogs & Soup

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Italian Food & Pizza

Mexican

Rustic American

Organic/Local American Cuisine

Contemporary American

Steakhouse

Pizza & Sandwiches

American Comfort

Tex-Mex

Steakhouse & Saloon

BBQ & Deli Sandwiches

Asian Fusion & Sushi

Contemporary American

Seasonaly Focused Fine Dining

French Cuisine

Coffee/Breakfast/Wine/Tapas

Tapas Bar and Lounge

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

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

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

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

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

24 sneakpeak | Thursday, Jan. 10, 2013 -Wed., Jan. 16, 2013

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

Daily Happy Hour 4-6 pm

$35 Fondue for two

$5

Every Friday Night. Your new Friday Night Tradition!

$10 cheese plates

wine

Open M-Sat 11 am - 8 pm, Sun 12 pm - 6 pm949-0961 41266 Hwy 6

Across from Route 6 Cafe

Reason #2 to Go Custom: You’re not an “average consumer”, you’re an individual one.When an item is manufactured for the masses, the company’s marketing department decides which features to include according to their profi le of a “typical consumer.” Alternatively, custom made items are made specifi cally for you.

Why should you buy CustomMetal Work?

926-3433 | corner at edwards | eatdrinkdish.com

Small plates glasses of wine

grey houndssangria

tap beer

Daily 5-6:30 pm

dish happiest

hour

Open Daily 5 - 10 pm

$3-$5

24

EDWARDS

EAGLE-VAIL

EAGLE/GYPSUM

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

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

Dining GuideA Quick Peak at Where to Eat.

Dish | 56 Edwards Village Blvd. | 970.926.3433

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

Cafe 163 | 105 Edwards Village Blvd. | 970.926.1163

Belmont Deli | 105 Edwards Village Blvd. | 970.926.1796

E town | 295 Main St. | 970.926.4080

Eat! Drink! | 56 Edwards Village Blvd. | 970.926.1393

Fiesta’s Cantina | 57 Edwards Access Rd. | 970.926.2121

Ristorante Ti Amo | 40982 US Highway #6 | 970.845.8153

Route 6 Cafe | 41290 US Highway #6 | 970.949.6393

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American

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Tasting/Wine Bar, Paninis

Mexican

Italian, Pasta

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Dusty Boot | 1099 Capitol St., Eagle | 970.328.7002

Dog House Grill | 10663 Highway 6, Gypsum | 970.524.1660

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Eagle Diner | 112 Chambers Ave., Eagle | 970.328.1919

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

Traditional American Diner

Hawaiian Style Food

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

Gourmet China | 0212 Chambers Ave., Eagle | 970.328.0866

Fiesta Jalisco | 0701 Chambers Ave., Eagle | 970.328.9300

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

Casual American

Chinese

Mexican

Authentic Mexican

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

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

Pasta & Pizza

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

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

Old Kentucky Tavern | 225 Broadway, Eagle | 970.328.5259

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

Creative American

Southern Eclectic

Classic Italian

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

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

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

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

American Cuisine/ Bowling

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

Brush Creek Saloon | 241 Broadway, Eagle | 970.328.5279

Coffee, Sandwiches, Soups, Ice Cream

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

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

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

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

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Thursday, Jan. 10, 2013 -Wed., Jan. 67, 2013 | sneakpeak 25

Try the weight loss detoxbenefits:

Dr. Sean Miller, D.C. offers a Full Body Approach182 Avon Rd. Suite 206, Christy Sports Building, Avon630.862.5351, seanmillerhealth.com

CALL FOR MORE INFORMATION

$6 Two Tacos and a Beer

$

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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Vista At Arrowhead | 676 Sawatch Dr. | 970.926.2111

Subway Edwards | 439 Edwards Access Rd. | 970.926.7010

Woody’s Kitchen & Pub | 27 Main St. | 970.926.2756

Zino Ristorante | 27 Main St. | 970.926.0777

Deli

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

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

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

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

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

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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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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

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Pub/American

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

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

26 sneakpeak | Thursday, Jan. 10, 2013 -Wed., Jan. 16, 2013

Tire Rotation

695 Lindbergh Drive, Gypsum • 328-9000

FREEUp to 5 qts standard. Additional quarts extra, excludes some European & Asian imports. Includes lube chassis & top-off fl uids, quality vehicle inspection. Exp. 1/31/13.

with purchase of oil change ($3995) up to 5 qt.

26

926-4438 • Edwards Village Center

Save the dates, Invitations for:

Weddings, Showers,

Thank You’s,Rehearsal Dinners

AND MORE!

Must haves for Brides to be!

VAIL

Dining GuideA Quick Peak at Where to Eat.

Nozawa | Holiday Inn, West Vail | 970.476.9355

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

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Southwestern Steak House

L D

B L D

$$

$$ •••

••

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

Red Lion | Top of Bridge St. | 970.476.7676

Qdoba | 2161 N. Frontage Rd. | 970.476.7539

American

Mexican

L D

L D

$

$••

• •• •

••

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

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

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

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

Creative American

Sandwiches

Sushi, Asian

L D

B L D

L D

$$$

$

$

•

••

• •

••

••

•

••

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

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

The George | 292 Meadow Dr. | 970.476.2656

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

Vendetta’s | 291 Bridge St. | 970.476.5070

D

L D

L D

$

$$

$$

• • ••

•••• •

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

Yama Sushi | 168 Gore Creek Dr. | 970.476.7332

Yeti’s Grind | Located in the Solaris | 970.476.1515

B L D

D

B L

$

$$

$

•• • •

••

Vail Chophouse | 675 West Lionshead Place | 970.477.0555

Eclectic Pub

American Cuisine

Italian & Pizza

Casual American

Sushi and Pacifi c Spices

Coffee & Sandwiches

Steakhouse L D $$$ • • • • •

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

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

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

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

La Tour | 122 E. Meadow Dr. | 970.476.4403

Left Bank | Sitzmark Lodge in Vail Village | 970.476.3696

The Little Diner | West Lionshead Plaza | 970.476.4279

French and American

French

Classic Diner, Traditional Favorites

D

D

B L

$$$

$$$

$

••

•

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

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

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

Sandwiches

Seasonal American

B L D

D

$

$$$ • • ••• •

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

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

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

Thursday, Jan. 10, 2013 -Wed., Jan. 67, 2013 | sneakpeak 27

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28 sneakpeak | Thursday, Jan. 10, 2013 -Wed., Jan. 16, 2013

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