Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013 | sneakpeak 1

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In the kitchenWith the Food & Wine festival’s visiting chefs

Redefining wine in a boxA drink at Gypsum’s home brew shop

Paddling for a causeSPiN pingpong tourney returns to Vail

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As siblings go, Katelyn and Laurie Shook get along well, and that’s

an understatement.

They are two of those sisters who really enjoy being around each other. The fact that they are 28-year old iden-tical twins that play music on the road together seems to intensify that bond.

“We aren’t best friends,” Laurie says. “It’s something more than that. There are some twins who love being twins, and there are some who hate it. We just happen to be on the former part of that equation.”

Growing up in the small town of Sandpoint, Ida., the girls say that they have been singing since the womb. It was choir in high school, in fact, that encouraged both girls to pick up the guitar at age 17. Soon after Laurie began dabbling with the banjo and standup bass. Feeling like she needed to have more diversity like her sister, Katelyn began playing the mandolin and ukulele to even the field. Then they found The Golden Egg.

At a show in Seattle, the girls walked outside and found a gentleman leaning up against a wall with a large golden egg under his arm.

“I was the only one who seemed to find this odd,” says Laurie, who immediately approached the man to inquire about the egg. As it turns out the man had been given the egg by a lady with the instructions to sign it and pass it on. Laurie seized the opportunity to be the egg’s newest owner.

She turned it into a member of the band, putting popcorn kernels in the egg and transforming it into a percussion in-strument to use during their shows.

“I realize that I must pass the egg on at some point, be-cause that is the egg’s destiny, but I am not quite ready to let it go yet,” she admits.

She adds that once she releases the egg, she still holds onto the hope that she will one day find the person who started the journey of The Golden Egg.

The sisters, who now live in Portland, Ore., have been playing music alongside each other for seven years and now seem to be finding their niche. “Quirk folk” was the

name they came up with to succinctly describe their unique style of music, and the moniker really seems to fit them. The Shook Twins music easily falls into the category of folk mu-sic, and the girls’ lilting and haunting harmonies can eas-ily be compared to the sounds of Colorado’s own Elephant Revival. Their guitar playing melds into the myriad of in-struments they play, including the banjo, guitar, mandolin, glockenspiel, ukulele, and djembe. All of these sounds are underscored by the standup bass of Kyle Volkmann who ties their music together. Their instrumental sound could almost be compared to a softer, acoustic version of DeVotchKa.

It is the small things in their overall sound that puts the “quirk” in their folk. One particularly quirky touch is the addition of clucking sounds to the song they wrote about a befriended chicken. Also, with the help of a repurposed telephone microphone, Laurie adds depth with a looping machine and spontaneous bursts of beat boxing. You don’t find that too often within the folk-music world.

The girls are getting serious this winter, focusing on cre-ating more material to use when they begin recording their

third album this April. Laurie points out that Katelyn is more of the writer, while she usually just comes in after and adds “percussion and noises.”

They admit that the act of writing itself is sometimes a barrier to their music.

“Sometimes it is hard for us to just sit down, focus, and write,” Laurie says. But when inspiration hits, the girls work, like they do almost everything else, in tandem.

The Shook Twins will be quirking up the Vilar Center for the Performing Arts on Thursday, Jan. 24, at 7:30 p.m. Tick-ets are $20 and can be purchased at www.vilarpac.org.

Musicians tell the story of how they invented “quirk folk” and the discovery of a golden egg. By Jenna Stecker.

The Shook Twins

If you go...Who: The Shook TwinsWhat: Self-described “quirk folk”When: Thursday, Jan. 24 at 7:30 p.m.Where: The Vilar Center at Beaver CreekTickets: $20 at www.vilarpac.org

SneakPEAK writer Jenna Stecker can be reached at info@sneakpeakvail.com.

4 sneakpeak | Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013

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Usually the slopes are for powder hounds and corduroy speedsters, but this weekend

at Beaver Creek, they’ll be for foodies.Beginning on Thursday, Jan. 24, well-known chefs, food critics and food lovers will con-

verge at Beaver Creek for the second annual Food & Wine Weekend. Throughout the weekend, various Beaver Creek restaurants will play host to different

seminars and dinners, and celebrity chefs will pair up with local chefs for events. Visiting chefs will come from far and near to dazzle taste buds at Beaver Creek, and we caught up with two before they got cooking.

Alex Seidel, owner of Fruition restaurant in Denver, was named one of the “Top 10 New Chefs of 2010” in Food & Wine magazine. He’s no stranger to the mountains, having learned his chops at Vail restaurants before he opened his own establishment.

Gail Simmons, a longstanding judge on Bravo’s “Top Chef,” Food & Wine magazine’s special projects coordinator and the author of “Talking With My Mouth Full,” hails from New York City. While this will be her first Beaver Creek visit, Simmons knows a thing or two about skiing and the good food that can go with it. She grew up in Canada skiing with her family, and has spent years visiting Aspen for its food festival.

SneakPEAK chatted with Seidel and Simmons, and urged them to share some of their kitchen secrets and what they’ve got in store for festival attendees this weekend.

Gail Simmons: Television personality, author, trained chef and food writerSneakPEAK: You’ll be teaming up with Beaver Creek chefs for several events this week-

end. What can audiences expect?Gail Simmons: Thursday evening we’ll have a welcome reception with the local chefs

and visiting talent. Friday I’ll be doing a “lunch and learn” with chef David Walford (of Splendido). We’ll be doing a three-course lunch to a group of 22 people, so you’re really in the kitchen with me. I’ll be doing recipes that are some of my favorites from Food & Wine, and all of them are ski-hill appropriate – pot-roasted lamb shank, a side salad of escarole,

which is a twist on the classic Caesar, and Swiss chard with pancetta.On Saturday, I’m doing another dinner with chef Christian Apetz (of Mountainside Bar

and Grill) at the Vilar, and we’ll be on stage cooking together. We’ll make a Venetian fish stew, and a pear and hazelnut dish.

KitchenTalk

Gail Simmons, Alex Seidel among celebrity chefs at Beaver Creek’s Food & Wine fest.

By Melanie Wong

Alex Seidel, chef and owner at Fruition restaurant in Denver, is one of the visiting chefs at this weekend’s food festival. Photo courtesy of www.platephotography.com.

Beaver Creek Food & WineWeekend highlights

For a full listing of events and details, see www.beavercreek.com.Friday, Jan. 25- Snowshoe Gourmet Lunch – 9:30 a.m. to 2 p.m. at the Beaver Creek Nor-

dic Center and Grouse Mountain Grill- Cooking demo and lunch with Gail Simmons – 11 a.m. to 2 p.m. at Splen-

dido- Dinner at Allie’s Cabin with guest chef John Besh – from 7 p.m. to 10 p.m.Saturday, Jan. 26- Ski. Eat. Ski – 9:30 a.m. to 2 p.m. on the mountain, with lunch at the Ritz-

Carlton- Grand Tasting – 7 p.m. to 10 p.m. in Ford HallSunday, Jan. 27- Celebrity Chef Ski Race & Brunch -- 10 a.m. to 2 p.m. at Haymeadow race

course followed by lunch at the Beaver Creek Chophouse.

[See FOOD & WINE FEST, page 23]

Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013 | sneakpeak 5

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For the past few years, Luke Grimaldi’s parents have been going to great lengths to get the 10 year old to hockey prac-tice.

Some kids have a never-ending schedule of soccer, skiing, track, basketball and more, requiring multiple trips several times a week up and down the valley. In Luke’s case, his commitment to hockey means driving to Denver several times a week to play in an elite youth league, the Thunder-birds.

All that will change this spring when the AAA program, the highest level of under-18 hockey, comes to the moun-tains. Players from mountain towns that include Eagle Coun-ty, Summit County, Aspen, Telluride, Steamboat Springs and Glenwood Springs will have a chance to play in a six-week program dubbed the Mountain Thunderbirds. Players will receive professional coaching, get 25 hours of total ice time and end the program with an international tournament in Canada.

“AAA hockey is the highest level of hockey for juniors,” says Cheryl Grimaldi, Luke’s mother. “They will be select-ing top players from mountain towns, and this will give the mountain kids an opportunity of a lifetime. This will really

elevate our players and give our kids opportunities they wouldn’t have had otherwise.”

Parents can find out more at an informational meeting on Monday, Jan. 28 at Dobson Ice Arena, and tryouts for the program will be held on March 23 at Dobson for players born between 1999 and 2005.

The best in the stateWhile Vail affords world-class opportunities for young

athletes to excel at many winter sports, hockey is an excep-tion. The Vail-Eagle Hockey Association provides leagues for kids who want to learn the sport and compete, but it isn’t designed for players who want to take the sport to the next level.

As Eagle-based hockey parent Tom Green explains, AAA hockey offers players intense practices, structured coaching and an outlet to play against the best players in the state. His

two sons, ages 11 and 14, have played in the Denver Thun-derbird league for years, a commitment that means driving to the Front Range three times a week.

“One of the issues with a typical mountain team is that you’ve got some kids more into it than others – some really strong kids and some others just having fun. You mush it all together,” Green says. “With the Thunderbirds, everyone is strong. Between the intensity of the coaching and the kids and families you meet, it’s an overall great experience.”

The program yields results, too. While some AAA players participate simply for the high level of competition, others have gone on to play college or professional hockey. In fact, the Front Range program has sent more than 30 kids to play Division I collegiate hockey, with seven of those players cur-rently making up the bulk of the powerhouse Denver Uni-versity team, says Thunderbirds’ Director of Operations and Coach Angelo Ricci. He points out that one of those players, Daniel Daremus, is an Aspen kid who eventually made the move to the Front Range to pursue hockey. Another promis-ing AAA player drives regularly from Breckenridge to play in Denver. The new mountain program could help find more players with talent who can’t make the grueling trip.

“Over the years, we’ve had a lot of mountain kids come down here,” Ricci says. “I think they feel like they almost need to challenge themselves to go to the next program, and there aren’t that many AAA or even AA programs in the mountains.”

Luke, who plays center and has dreams of playing profes-sional hockey someday, explains it more simply.

“Down there, all the kids are good,” he says. “You should try out if you want to become a better player, if you want to play with kids your own level. The coaching down there is really good and improves your sticking and skating (skills).”

Mountain Thunderbirds take flightRicci isn’t sure how the first year of the Mountain Thun-

derbirds will look. The Denver program offers five-to-six-week training camps similar to what is coming to the moun-tain towns, as well as a full-on league with regular-season play. Depending on the turnout at the mountain tryouts, Ricci says they’ll divide the players into as many teams by

elite youth hockey in Vail Tryouts planned for AAA program, debuting this spring

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Eagle resident Harry Green (in white), playing for the Thunderbirds, battles for the puck in a game against the Colorado Roughriders. The Thunderbirds AAA hockey program, based in Denver, plans to bring its elite youth programs to the mountains this spring. Tom Green photo.

The Mountain Thunderbirds

Find out more about the AAA youth hockey program coming to the mountains this spring. An informational meeting will be held on Mon-day, Jan. 28 at 5:30 p.m. at the Dobson Ice Arena in Vail. Also see www.vaileaglehockey.com or www.tbirdhockey.org for more info.

[See AAA HOCKEY, page 21]

6 sneakpeak | Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013

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Pro snowboarder Kaitlyn Farrington must have a vendetta against the bones in her hand.

Since bursting onto the women’s halfpipe scene with a surprise gold medal at the Eu-ropean X Games in 2010 – she beat longtime Australian powerhouse Torah Bright for the title – Farrington has notched numerous podium finishes across the world. The 23-year-old Ski and Snowboard Club Vail (SSCV) athlete took second at the U.S. Open in Vermont the same year, and recently bested Olympic gold medalists Bright and Kelly Clark for a win at Breckenridge’s Dew Tour.

Farrington is fast becoming a bona fide star, all while her sport is growing bigger and faster. When Bright won Olympic gold in Vancouver, her run included a cab 720 and switch backside 720 – revolutionary at the time. Now, competitors like Farrington are pushing the women’s field in a new direction, inverting the majority of 540s, linking back-to-back 900s and throwing occasional backside 1080s, which she just learned in the past month. And that’s where those ill-fated bones come in.

Roughly a week before this weekend’s X Games competition at Aspen, Farrington was in Quebec for the FIS Snowboard World Cup Championships. During a training run on Jan. 18, she fell and broke her thumb, a clean break she calls “pretty mellow” that nonetheless requires surgery and a metal pin. She qualified second in her heat the next day and barely missed the podium in the finals, all while nursing the precariously splinted thumb.

Not that Farrington seems to mind, at least when it comes to pain. She grew up raising livestock on her family’s ranch outside of Sun Valley, Ida., and describes herself as a tom-

boy. Those down-home roots nearly clash with her pro snowboarder persona: She’s short – even for a pipe jock – with blonde hair, a nose ring and a weakness for the “Twilight” series, not to mention a spot on Maxim magazine’s 2012 “hottest snow bunnies” list.

When Farrington takes to the X Games halfpipe this Saturday night, it’ll be the second time she competes in Aspen with broken bones. Last year, she made finals with her left wrist in a cast – the same side she brutalized in Quebec.

“These injuries have been the story of my career, but I keep coming at it,” Farrington says. “I just enjoy snowboarding too much.”

The changing face of SSCVFor nearly 50 years, SSCV has long been a breeding ground for stellar alpine racers, from

international superstar Lindsey Vonn to current slalom phenom Mikaela Shiffrin. The club often finds these athletes at a young age – EagleVail native Shiffrin is just 17 years old – and hones their skills from the ground up before (hopefully) turning them over to the U.S. Ski Team.

But snowboarders like Farrington are a bit different. In the past few years, SSCV has bolstered its freestyle program through athletes with pro-level experience already under their belts. This doesn’t just happen – the key has been high-level coaches with competitive experience of their own, including skier Elana Chase (coach for X Games gold medalist Jen Hudak) and Australian native Ben Boyd.

“Boydy,” as his prodigies lovingly refer to him, took over SSCV’s snowboard program in 2011 after working with pipe riders and Olympians like JJ Thomas and Faye Gulini. Boyd worked intermittently with Farrington as she moved into snowboarding’s upper echelon, and his laid-back approach jived well with her personality. After barely missing the U.S.

Xfactor

The

Young and hungry Vail athletes hunt for gold at Aspen’s X Games this weekend.

By Phil Lindeman. Cover by Zach Mahone.

Pro snowboarder Zack Black looks over Beaver Creek’s slopes a few days before the commencement of Aspen’s X Games, where he was invited to compete this year. The Breckenridge native is one of a handful of top riding talent who have been training with Ski and Snowboard Club Vail. Zach Mahone photo.

[See X GAMES, page 18]

Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013 | sneakpeak 7

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World class skiing, snowboarding, hiking, kay-aking... and ping pong?

It’s true. As the SPiN Tournament returns to Vail for a second year this Saturday, Jan. 26, the quirky sport of pingpong is finding a home in the mountains.

Last January, the Vail Symposium tried out a new form of fundraising by bringing SPiN Galac-tic to Vail for a two-day tournament. SPiN, based in New York, is a growing collection of clubs meant to combine socializing and pingpong play-ing, and bringing it to Colorado for a standalone event was an experiment that proved to be suc-cessful.

“I was surprised by last year’s turnout. I guess there is an appetite for pingpong in the Vail Val-ley, just like the rest of the world,” says Alby Se-gall, president and CEO of the Vail Symposium.

There’s even talk, if all goes well, of opening a permanent SPiN facility in Vail next summer, he says.

“There is nothing else like this in Eagle County and we believe there is an even greater audience of people who want to learn to play this interna-tional game,” says Segall.

Paddling for a causeIt’s fun for a good cause, as well, with the funds

raised going toward bringing thought-provoking programs and speakers to Vail’s residents and visitors. Last year’s event raised $8,000, and this year organizers hope to bring in around $10,000 for the nonprofit.

Segall sees Vail as an ideal spot for the event. “There are plenty of ping pong players from

East Vail to Gypsum. This is a chance for them all to get together, play their sport and hang with other players,” he says.

One such player is Dave Terbush of Eagle, an avid “paddler” who grew up playing pingpong. He even has a table at home for get-togethers with friends, and he competed last year in both the singles and doubles tournament. He and his partner, Chris Speigal, won the amateur doubles competition. Terbush isn’t expecting a repeat win, but he’s hoping for it.

“I was surprised last year at the level of compe-tition,” he says. “I didn’t realize how many good players there were in this valley. The best thing about the event is the atmosphere. It’s unique, be-cause it’s set up like a club or a bar. You can drink and play pingpong. They do a great job of incor-porating the social aspect.”

A highlight for Terbush was getting to meet ac-

tress Susan Sarandon, co-founder of SPiN. She won’t be in attendance this year, says Se-

gall, but there will be pros available to give dem-onstrations and meet players. For Terbush, watch-ing the professional players was another highlight of last year’s event.

“I’d never seen pros play up close. That was pretty fun,” he says. This year, Terbush, like many of the entrants, is mainly looking forward to Sat-urday “for the competition, and to have a good time.”

This year’s event will take place at the Holi-day Inn in Vail. Previously held at The Sebas-tian, the new locale will provide a wider range of food, with The Westside Cafe and Bearfish Bar and Grill opening their doors to the players and spectators.

For newcomers to this year’s tournament, Ter-bush has one piece of advice: Show up and have fun.

“Anybody, young or old, can do it,” he says.

A sport for everyoneThe accessibility of the sport is one reason why

paddling is gaining momentum across the nation. Once reserved for rec center basements, events like SPiN are helping pingpong rebrand itself as a hip, fresh and entertaining activity.

Pingpong may have found new popularity, but it is certainly not a new sport. It is commonly believed to have originated in China, but it was actually formed in Victorian England by upper class gentlemen wishing to mimic outdoor tennis for after-dinner entertainment, according to www.tabletennismaster.com.

They started by improvising with household

pingpong bounces backSPiN Vail Tournament comes back for a second year of paddling

By Nell Davis

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Sign up for the A League (competi-tive) or B League (noncompetitive) at www.vailsymposium.org.

[See PINGPONG, page 21]

8 sneakpeak | Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013

8

Looking into her Bhakti chai tea at the Book-worm in Edwards, local Val Woodbury’s eyes weren’t focused on anything present,

but were recalling memories of a trip to Africa recently ended. Looking up, at the same time refocusing on papers in front of her, she began to tell her story.

“I’ve always wanted to go to Africa,” Woodbury says, smiling. “It was sort of a desire. I wanted to do something that gave back, something that could help people.”

The opportunity would present itself through an organization called the Manifest Founda-tion, a nonprofit subsidiary of the travel company World Ventures. The Manifest Founda-tion’s mission is to “manifest socioeconomic change on a global scale,” and this trip to Kenya would be the foundation’s first trip to Africa.

She left Vail at the end of September, meeting up 17 other volunteers for the two-week trip.

“I was expecting to be able to meet incredible but impoverished people,” Woodbury says of her preconceived notions on the trip. “The other volunteers and I were going to show the people that they are capable of doing whatever they can in their life even though they are limited in how they live. We were going to show them how to do that.”

Woman’s HopeThe team congregated outside of Nairobi’s city limits, and their tasks were explained.

Woodbury and the other women would be working with another group, Woman’s Hope, at a shelter for women affected by HIV.

The women’s shelter was extremely basic, with dirt floors, no electricity and tattered clothing pinned to lines hung up to dry. Their lives shattered by HIV, the women in the shelter work together to make it through their days. Some of them have children, almost undoubtedly carrying HIV as well. Other women had disabilities, some mental and some

physical. “What broke my heart was that you could still see the warmth in their eyes,” Woodbury

says. “They had gone through so much and live in such a hard way, but they were still de-lighted that we were there to see how they lived. They thought that they lived well.”

Over the course of the day, Woodbury and the other volunteers worked with the women, teaching them how to sell the goods they produced for food. The women then showed the volunteers how they made jewelry, bags and baskets.

“By the end it wasn’t as hard to see,” Woodbury says. “They had been shunned with dis-abilities, or because they were unwed or pregnant. But what we saw by the end is that they have the initiative to make better for their lives. Despite what was God-given, they aren’t resolving to prostitution. They are doing something to make better for themselves.”

Next stop: KiberaKibera is a special kind of hell, as Woodbury describes it. Located in the middle of Nai-

robi, Kibera is recognized as one of the most destitute slums in the world. The minute the volunteers arrived to tour the slum – escorted by a minimum of three

armed guards – their tour bus was swarmed with people selling or begging. But what caught Woodbury’s attention beyond the products waved in her face was a little girl who had been knocked off the bridge where the car was parked.

It wasn’t a high bridge, so the fall didn’t do damage. But she fell into water that was di-luted by feces, urine, rotting food and garbage.

“It’s not like she could run home and take a shower, either,” says Woodbury.“The worst thing about the place is that people are just thrown away,” Woodbury says.

“They are outcasts. Some are workers. They get up at sunrise and work past sunset to make a few dollars, if they are lucky. This is the only place they can afford to live.”

Metal sheds stretched for miles, Woodbury recalls. The group was constantly on the look-out for “flying purses.” There are few toilets in the slum and so the residents resort to def-ecating in a bag and then tossing it as far away as possible – a flying purse.

The group was meeting a social worker from World Ventures and the Manifest Foundation named Esther. Esther worked in one of the metal sheds, a building roughly half the size of The Bookworm where we chatted. However, the shed housed 20 people.

The inside was like the setting for a horror movie. Esther deals only with the disabled --

Lending aHelping Hand

Local Val Woodbury shares tales of traveling to

Kenya’s poorest areas. By John O’Neill

(Top) Volunteers cheer upon completion of water fil-tration systems they built at a Kenyan orphanage. The systems clean and pump clean water, an amenity the orphanage did not have before. (Right) Visitors are greeted my music and dances during a recent aid trip to Kenya. Local resident Val Woodbury was part of a group of 17 volunteers to went to build water systems, visit villages and teach local women how to sell their specialty crafts. Photos special to SneakPEAK.

[See HELPING HAND, page 16]

Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013 | sneakpeak 9

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10 sneakpeak | Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013

10

A glance at the menu at Vail’s Leonara gives the impression that The Sebastian hotel’s newest restaurant pays homage

to Spanish and Italian culinary traditions.

That much is true, but what isn’t apparent is that the menu is a fusion of tastes from all over the world, reflecting Chef Sergio Howland’s own travels. There are the classic Spanish tapas dishes, some of Howland’s favorites from his time living in Barcelona. There are the ceviche dishes, featuring Latin-inspired seafood reflective of Howland’s native Mexico City. Then there are the mix-and-match ingredients from different cultures thrown into one dish, such as caviar found on the same plate as Sriracha sauce and scallops.

“When we were thinking about the menu, I said, ‘I want to be creative and incorporate some of the trips I’ve done,” Howland says. “Some of the tapas are from my time spent in Barcelona and San Sebastian (in Spain), and I love Italian food. Mediterranean food is my real love.”

Casual and gourmetYou might recognize the restaurant if you ever went to Block 16 in previous seasons. The

Leonara sits in the same space, the result of a complete makeover of Block 16, an alpine-themed fine dining restaurant. Howland and The Sebastian’s staff wanted to replace Block 16 with a more casual environment, and Leonara was born.

“Before, you came and everyone had five or six courses, and meals would last two or three hours,” Howland says. “Leonara is a place you can have tapas, a glass of wine and leave if you want.”

Leonara was designed to be a wine, bistro and tapas bar, and it is still marked by intimate booths and a centerpiece wine tower in the middle of the dining room.

Leonara might be the only place in Vail you can find authentic, unadulterated Spanish tapas. The patatas bravas are simply a dressed up version of the Spanish staple – crisp-on-the-outside, soft-on-the-inside potatoes served with tomato sauce and a creamy garlic sauce.

Croquetas – fried nuggets of potatoes, Serrano ham and cheese – are a classic Spanish tapas dish and comfort food. Howland doesn’t mess with a good thing here, and the little bites of goodness will melt in your mouth.

There’s even a nod to the northern Spanish cuisine of Galicia, with Howland’s version of the pulpo de Gallego. Traditionally, the tiny octopi are seared and served on a hot pan, then dusted simply with paprika and olive oil. At the Leonara, the octopus gets a little bit crisped, and the spice is offset with capers and lemon juice. This dish is worth a try, even if you aren’t normally an octopus fan.

Unique appetizers and artful dessertsHowland throws some surprises in there as well. The crudo dishes, a selection of raw

seafood, are easily the most inspired section of the menu. He says he didn’t like the idea of standard seafood appetizers like shrimp cocktails and oyster shooters. Instead, he opted for a selection of ceviche dishes swimming in leche de tigre, a Peruvian term for the citrus-based marinade used to cure the seafood. The method leaves ample room for interpretation, and Howland chose to infuse some of his crudo dishes with ingredients from across the world.

The tuna dish, for example, is more Asian fusion than Latin, bathed in tamarind, wasabi and lime juice. Also try the scallops, topped with caviar and resting in a broth of tart yuzu sauce, white truffle and Sriracha aioli. The Maine scallops are sweet and tender, and the blend of flavors lends food for thought with every bite.

For a more Pacific-inspired crudo dish, try the salmon in coconut milk and avocado sauce – and you can munch without guilt, since Leonara uses sustainably raised salmon. That said, the crudo selection changes often at Leonara, depending on what fresh shipments arrive in the kitchen.

Those looking for hearty meat dishes won’t be disappointed either, with main courses that

include pan-seared tuna, steaks and braised veal. Howland plans to debut a classic French duck dish on the menu soon.

However, if you aren’t looking for a full dinner, it’s worth stopping into the Leonara just for a glass of wine and dessert, a course that challenges the main dishes for center stage.

Pastry chef Dale DeSimone is a showman and culinary whiz who learned some of his trade working at The Savoy in London during the Olympics. His vanilla risotto is a decep-tively simple take on rice pudding, mixed with berries and chocolate bits. Other showstop-pers include eye candy such as the molten chocolate ball – the server pours liquid chocolate over the ball until it collapses into a heap of cocoa and fruit sauce that comes spilling out the center. His version of beignets are satisfying as well, although who doesn’t like fried dough?

The most well-crafted dessert, however, has to be the lemon tart. It’s a different take on lemon meringue pie, using flavors such as yuzu, a pistachio crust and about 50 tiny spires of meringue on the top.

“It’s a bit of a competition,” jokes Howland of DeSimone’s desserts. “I always say that people come for my dishes and he argues that people come for his desserts. We’re always trying to outdo each other.”

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Around the world with Leonara Mediterranean dishes get

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SneakpICkS at LeonaraSee the full menu at www.thesebastianvail.com.- Croquetas – Fried nuggets of potatoes, pork and cheese, a classic

Spanish tapas dish. - Salmon crudo – Fresh salmon cured in coconut milk and avocado

sauce.- Lemon meringue tart – Part sculpture, part dessert, served with ice

cream.

(Top) Lemon tart and beignets at Leon-ara restaurant, located in Vail’s Sebas-tian hotel. (left) Executive Chef Sergio Howland (center) chats with diners at Leonara. The tapas and wine bistro fea-tures dishes and flavors from Howland’s world travels. Kent Pettit photos.

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

Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013 | sneakpeak 11

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Backcountry ski bindings have been around longer than downhill bindings. The functional purpose of a modern backcountry binding is allowing your heel to fully

release so that you can skin uphill. The perfect backcountry binding is not only light, but also comfortable to hike in, easy to switch to downhill mode, and secure enough to take some solid impact.

For now, though, we live in a world where all these elements can’t exist in perfect har-mony. This is why alpine touring (AT) bindings have various roles for certain backcountry purposes. A lightweight aluminum touring binding is probably not the best binding for, say, jumping big cliffs.

Starting this season, Atomic and Salomon stepped into the backcountry game by releasing a durable, high performance AT binding. The Atomic Tracker and the Salomon Guardian both retail for around $450. The low profile design allows for closer snow contact than other similar bindings. After talking with a few professional skiers and testing out the Tracker for myself, it became pretty clear that this may just be the best new binding for inbounds and out-of-bounds skiers.

Tested by the prosLiving in Whistler, British Columbia, professional Atomic skier Mike Shaw spends many

days on his powder skis and relies on the durability and convenience of the Tracker to pro-vide him with his backcountry needs.

“The only reason you think you are on an AT binding is because you know you are on an AT binding,” says Shaw. “If you were told that this is just a regular alpine binding, you wouldn’t know the difference until you were ready to hike. One of the Tracker’s strongest points is its durability. Compared to a regular AT binding, the Atomic Tracker is lower to the ski, has a higher torsional stability due to its materials, and has a wider screw mounting plate.”

It all sounded pretty good, so after talking with Shaw, it was time to go out and see what this beast of a binding had to offer.

We tested the tracker in East Vail, a terrain full of burly cliffs that make for the per-fect playground for this binding. Even though it was a bluebird day, temperatures hovered around -15 degrees. Luckily, the Mongolia Poma lift wasn’t running, which provided some additional hiking time to warm up.

Whenever skiing any out of bounds areas, it is absolutely imperative to have backcountry experience and to never ski alone. Local professional skier, and 4FRNT athlete, Palmer Hoyt, joined me for the ski test to provide binding insight.

The Tracker comes in at 1482 grams each (roughly 3.25 pounds per binding), which is about three times the weight of some of the smaller touring bindings. However, the Tracker is comparable to the similarly sized Marker Duke.

What separates these from the Duke’s, however, is the force these bindings can take. I have witnessed more than a handful of broken Marker AT bindings (including my own), and I believe the Atomic is onto something by designing an easy-to-use binding with a lift track made out of durable metal.

As Hoyt points out, some people get overly concerned with the weight of a binding as opposed to its performance going downhill. He’d gladly trade a pound or so of weight dif-ference for better performance, he says.

SneakGeaR: atomic Tracker bindingsThe newest burliest touring binding gets put to the test on Vail’s toughest terrain

By Michael Suleiman

The Atomic Tracker bindings offer a sturdy, solid binding for hitting big cliffs and navigating backcountry powder, as well as easy-to-use functions for the hike up. Michael Suleiman photo

[See ATOMIC TRACKER, page 22]

12 sneakpeak | Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013

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The Battle Mountain High School hockey team does not have a winning record, but players and coaches on the team

know that their win-loss column hardly tells the caliber of the team.

The Huskies have only won three games and tied one so far this year – losing six – and suffering heartbreaking losses within the final few minutes.

Last Monday’s game against Aspen High School was typical of how things have been go-ing for the Huskies. Battle Mountain struck first and played most of the game neck-to-neck with their opponents, until Aspen put away their final goal in the last five minutes of the game, resulting in a 2-3 loss for the Huskies.

“We’re there, we are right on the cusp of getting these big wins,” says head coach Gary Defina. “We are still optimistic that our season will turn around. We just need to start win-ning some games and make a more determined effort to get to the net.”

The goal for the team is to turn their season around and make the playoffs. In order to do so, they’ll have to be above .500. They can’t afford to lose many more close games, says Defina.

Ben Hymes, a senior captain on the team, has played since his sophomore year. It has been a tough couple seasons that he can remember, but this season things are once again optimistic.

Last year the team won just one game and finished at 1-17, beating only Dakota Ridge High School. The year before that, the team made it to the playoffs but was beaten in the first round by Lewis Palmer High School. This year, the team has already picked up wins, with one coming against rival Summit High School.

“We’re doing better than last year,” Hymes says. “We are playing really good teams and staying with them the entire game. We just need to start getting wins.”

The team recently played Resurrection Christian High School, a school in northern Colo-

rado that draws from a base of student-athletes from the around the area. Known for being a strong team, the BMHS Huskies knew they had a tough game ahead of them.

“They are a really good team, and the game was really physical,” Hymes says. “But our shots were pretty much even. They just came away with more goals than we did. We’re still in it.”

The first wins the team picked up came before the winter holiday and before some of the players took a trip to China to face international competition with the Vail International Hockey Team. The International Hockey Team is not run through BMHS, but many of the players on the team also play for the Huskies. Hymes was one of them.

“We played some teams in Beijing and then went up north and played some much better teams,” Hymes says. “We played teams with kids our age, and they were some of the best kids in their country.”

Hymes says the game was played a little differently, too. The referees were much more lenient on things like chopping, so the games got physical.

“It was a little strange,” Hymes says. “We also did home stays when we were in Beijing with players from the other teams. So we’d be on ice playing these dirty games, and then after we would all go out for meals together.”

Now back at home, it is time for the Huskies to shake their jet lag and get back to work. “Our goal for the season was to make playoffs, and we’re still in it,” Hymes says. “Right

now we are only halfway through the season. We have a really deep team – we have lines of good forwards and a strong defense and a great goalie.”

In order to make the goal of playoffs happen, Defina will have the boys practicing stron-ger offensive systems over the next few weeks.

“As soon as we start generating a little more offense, we’ll start winning games,” Defina says. “Before the break we were pretty strong, but things have gone flat on us. But we are improving, and that is what you want to see.”

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

Searching for theelusive win

Battle Mountain hockey team “still in it” despite a strong of close losses.

By John O’NeillThe Battle Mountain Huskies (white) fell to Aspen High School in a narrow home game held at the Eagle Ice Rink earlier this week. Zach Mahone photo.

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

vail.com

Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013 | sneakpeak 13

13

Many people ski with a stiff upper body, losing balance, quickness and edge control. Pi-lates is an unusual but incred-ibly effective indoor cure.

After years of skiing, I’ve had clients tell me they didn’t think they’d learn anything new. We’ve all heard the same things time and time again; We bal-ance over our feet, edge with our ankles, point our knees in the direction we want to turn and keep the upper body quiet. And we do all this while sliding on snow.

When I started training my clients with Pilates, a whole-body exercise, they soon became convinced that they could improve on the snow. Pilates reeducates and trains the body to move more effectively. It’s a process of training the brain to remember better movement patterns. And by adding Pilates into your indoor rep-ertoire you can focus on learning how to make a change without falling on the snow.

When we ski, we need to think about skiing from the whole body. By creating a strong core, you can ski with less effort. If you learn how to twist your torso around a central axis, this will enable you to rotate your legs more quickly through ski turns.

Through Pilates, we teach you how to fi nd greater balance through the body and that directly translates onto the snow. You

can take your Pilates skills onto the snow by practicing how to balance on the inside ski, while lifting the outside ski off the snow at the start of your turn. You will quickly gain appreciation for those training hours you’ve put in with us in the Pilates studio.

The other awesome benefi ts to Pilates and skiing is the use of less effort. Pilates trains the whole body to help out in all situ-ations, so you aren’t isolating muscle groups. When you work the whole body, it’s actually much more effi cient and relaxed. It feels as though you are putting out less energy. Therefore you can either ski longer without burning out or not get as fatigued at the end of the ski day.

When I train Pilates clients we are constantly focusing on bet-ter supported muscle patterns. We lengthen and strengthen the muscles to perform with fl exibility and solid strength. Once you

have a good Pilates practice, whether you are an avid skier, golfer or biker, the Pilates training will translate from one sport to the next giving you the best overall performance.

With one of the best studios in the Vail Valley, we pride ourselves on really taking a focused approach to training our clients. Our classes are small in size so you get the best attention and our studio has amazing views of the Eagle river, inviting natural ele-ments from the outside in.

Join us for a Pilates challenge. 30 days of endless effort to a more effi cient body and mind. There is no doubt after training with us this way, you will feel stronger, longer, re-aligned and balanced. We look forward to seeing you.

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One visit to Gypsum’s Wine and Wort will make you reconsider the term “boxed wine.”

There are some who might turn up their nose at the concept, or maybe you associate “wine in a bag” with camping trips and hut excursions. But for Beth Reed and Bit Hood, co-owners of the Gypsum home-brew-ing shop Wine and Wort, wine – and beer, for that mat-ter – in a boxed kit is tasty, a worthy hobby and a great way to spend an evening with friends.

The shop, which opened last March across the park-ing lot from Costco, specializes in home-brewing equipment and kits, offering everything from boxed Zinfandel sets to easy-to-make pale ale cases. It’s the only supplier of its kind between Grand Junction and Denver, according to the owners.

The concept is simple and perfect for every beer lover whose wife won’t let him turn the garage into a brewery, or every wine enthusiast who can’t afford her own vineyard. The boxed sets contain either grape or grain concentrates (for wine or beer, respectively), the yeast and accompanying liquids needed to complete the fermentation process, and step-by-step directions. The equipment needed is sold separately in a set that can essentially all fit into a large bucket.

Deceptively simpleThere’s interest in these do-it-yourself libations, too.

At January’s monthly winemaking demonstration, a free event the shop hosts, a small crowd milled around the “kitchen” area of the shop, snacking on finger foods, sampling Hood and Reed’s homemade wines, and watching the shop owners get a jug of Washington Columbia Valley Riesling started. The shop did a simi-lar demo with beer the next day.

The process seems simple enough and is relatively quick – both wine and beer take about an hour or two to mix and get started. At the wine demonstration, Reed pours the grape juice into a huge bucket, carefully stir-ring in filtered water, yeast and clay powder, which gets the fermentation process started. Some specialty tools allow her to measure the sugar content, and then the wine is left to sit for four to six weeks, during which it’s checked, stirred or transferred occasionally.

“It’s takes about 15 to 30 minutes every ten days. It’s the perfect lazy person’s hobby,” Reed says, showing the audience how the sediment from the juice settles to the bottom of the jug.

Beer only takes about two to three weeks, and for the

ambitious, the shop also sells whole grains and barleys, which adds a few steps and more time to the process.

Each kit comes with a concentrated bag of grape juice, and Reed says that doesn’t compromise the qual-ity of the wine. The grapes for the kits are grown in

California or Washington, and the end product is natu-ral, not using any ingredients you wouldn’t normally find in wine.

As Reed explains, the kits simply speed up the natu-ral process. A winery would crush the grapes and let the wine sit for a year to clarify and ferment before it’s ready to be drunk. With the kit, the juice is ready to go, and the fermentation process is sped up with the help of yeast, manual stirring and transferring of the wine. These “interruptions” stop the fermenting process at a certain time, remove carbon dioxide, and help sift out sediment from the wine, all in a matter of weeks. Then, like any wine, the longer it’s left to age in the bottle, the better it tastes.

Perhaps the best part is that one $80 to $100 kit pro-duces 29 to 31 bottles of wine.

The process is a science in some ways, but also an art. Winemakers can add their own touches to their cre-ations with fruit or different flavors. Hood shows the group several specialty batches she’s made – there’s a deliciously rich orange-chocolate port, a curious blue-berry wine and a current batch of beer she’s working on. It’s called “Bit-o-Honey,” and is her rendition of the citrusy Shock Top.

Nearing a year in businessThe shop is very much a labor of love for the own-

ers, both of whom have “other” jobs. However, they don’t mind spending their evenings and time off from work talking about brewing, winemaking and putting together concoctions with friends.

Homemade brews and vinoWine or Wort helps bottle a popular pastime in Gypsum

By Melanie Wong

Wine and beer making demos

Join the Wine or Wort home-brewing shop in Gypsum for wine and beer making. The next wine night is Friday, Feb. 8 from 5 p.m. to 8 p.m., and the next beer brew is Saturday, Feb. 9, be-ginning at noon. Events are free.

Check out www.wineorwort.com for more in-formation or call 970-524-BEER.

Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013 | sneakpeak 15

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The beginnings of Wine or Wort actually took root at a family reunion, where Reed says her cousin intro-duced them to the concept of homemade wine.

“He brought wine to family reunions year after year, and kept talking about how easy it was to make,” Reed says. “We stopped by their place to see their wine cel-lar and were just amazed.”

So Reed and Hood started purchasing winemaking kits from Denver and began meeting other enthusiasts on the Front Range. Pretty soon, they discovered beer-making kits as well.

“We started out making some wine as gifts for friends. We made a couple batches of wine, which takes four to six weeks, so we decided to make some beer while we waited for that,” Hood laughs.

Eventually, another friend became interested and the idea for a supply shop was born. Part of the shop’s name, “wort,” derives from the name of the liquid ex-tracted from the grains during the mashing process of beer making.

The shop’s one-year anniversary is on St. Patrick’s Day, and the owners plan to hold a beer-making con-test to commemorate the birthday. Entries are due by March 1 and will be judged by a professional panel. Besides wine and beer kits, they’ve also started carry-ing locally made wine cases and racks, other gift acces-sories and do-it-yourself cheese kits. Their goal, really, is to share their passion for their hobby with the valley.

“It’s going well,” Hood says of the business. “Some people are just finding us and getting curious. Others who have been doing this for years come in and say, ‘Thank God you’re here!’”

Wine and Wort owners (l-r) Beth Reed and Bit Hood display some of their homemade wine at the Gypsum brew supply shop. Photo by Melanie Wong.

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

16 sneakpeak | Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013

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This year the Vail Veterans Program commemorates 10 years of transforming military injured and their families through individualized world-class outdoor recreation pro-grams.

Tuesday marked the beginning of the 22nd event hosted by the Vail Veterans Program for the veterans and their fami-lies, all provided free of charge. Since 2004, more than 400 veterans and hundreds of their immediate family members have participated and experienced the healing effects of out-door recreation therapy at Vail Veterans Program events.

This week, 24 wounded U.S. veterans and 60 of their im-mediate family members are attending. That family experi-ence is essential to getting wounded vets back on their feet, says Tiffany Smith, a therapeutic recreation specialist at Walter Reed National Military Medical Center.

“Normally, this type of family bonding would never hap-pen without support from outside sources due to wounded warriors’ financial strains, physical limitations, or lack of en-couragement to coordinate events for themselves,” she says.

Most of the injured warriors attending are currently un-dergoing treatment and rehabilitation at Walter Reed in Washington, D.C., Brooke Army Medical Center in Houston and the Naval Medical Center in San Diego. Some attend-ing veterans may not appear to be wounded physically, but have been diagnosed with traumatic brain injuries or post-traumatic stress disorder.

“We’ve witnessed an increase in the number of wounded warriors and their levels of injury over the past couple of

years,” says Harvey Naranjo, an occupational therapist at Walter Reed National Military Medical Center. “Vets are returning with multiple limb losses and secondary medical issues.”

The four-day snow sports program at Vail offers men and women who have been severely wounded while serving overseas the opportunity to reconnect with family and to re-establish physical function and self-esteem. Throughout the week, the veterans will be skiing, snowboarding and cross country skiing.

The program is made possible by generous individual donors, as well as many businesses, including Vail Resorts, Frontier Airlines and Safeway.

“We’ve been able to share the program with more than 400 wounded warriors since starting in 2004. It is a tremen-dous opportunity for the community far and wide to extend its gratitude for those who’ve selflessly served our country,” says Cheryl Jensen, Vail Veterans Program founder and ex-ecutive director.

The Vail Veterans Program is a Colorado nonprofit pro-viding rehabilitative sport programs to recently wounded United States military personnel who have been severely in-jured while serving in Iraq or Afghanistan, and to the troops who support those efforts. The Vail Veterans Program aims to rebuild wounded warriors’ confidence and give hope for the future. For more information on the program, see www.vailveteransprogram.org.

Vail Veterans program celebrates 10 yearsInjured vets take to the slopes this week on Vail Mountain

SneakPEAK staff report

A wounded warrior gets a hand from Vail Ski Pa-trol during a Vail Veterans Program ski day on Vail Mountain. Photo special to SneakPEAK.

someone with a clubbed foot and many with cleft lips, all disfigured in some way. Distorted from the people around them, they were considered freaks.

The mood lifted when the shed’s residents greeted the group warmly. Woodbury recalls them being exceptionally resourceful – there was an old bike reconfigured into a knife-sharpening tool. They also made jewelry, and one man busked as a musician.

“Esther works with World Ventures as a social worker,” Woodbury says. “That is how we were able to get in there and see how these people lived. We wouldn’t have seen it other-wise.”

Water for orphansIf there is ever something that outshines the darkness of poverty, it is youthful joy. For the

remainder of the first week of their trip, Woodbury and the volunteers would work with an orphanage setting up water filtration systems.

“There were 67 children in the orphanage,” Woodbury says. “And all 67 of them greeted us on the first day. They sang songs and danced. Some of them had skits.”

The volunteers go to work building two filtration systems, each one working off the 500-gallon tub collecting rainwater that the orphanage previously used as a “safe” water source. Before the filtration system, the water was cloudy. Woodbury says that the kids would walk around with stomachaches constantly, their body trying to fight off bacteria in

the water. The first system worked like a centrifuge. The machine took a cup of dirty water, creating

a spoonful of something similar to chlorine. This would be dumped back into the main res-ervoir of water, sanitizing it into something drinkable. The second worked like hand pump, pushing water through a charcoal filter.

“Now that they have clean water, they will have better health,” Woodbury says. “They can also sell the clean water to buy more food for the orphanage.”

The group ended their trip with something very different, a trip to the safari habitat Ma-sumari. They would stay in first-class lodging and spend the mornings and evenings watch-ing the animals roam. But even later, after the long-haul flight home, the exposure to African poverty is something Woodbury won’t forget.

“I said that when I left I was expecting to see people dealing in poverty,” Woodbury says. “We saw that. But it wasn’t how I was expecting to see it. What we really saw was how people don’t give up. They do the best they can with what they have or the situation they have been put in. What stands out after all of this is that they really are like you and I. They just live in a different kind of world.”

HELPING HAND ––––––––––––––––––––––––––––––––––––––– [From page 8]

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

Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013 | sneakpeak 17

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Snowboarding Team in 2010, she was invited to train with its members, but found the high-strung sessions almost overwhelming. A mellow, calming energy is the hallmark of her best results.

“There are just so many girls on U.S. team, I felt I could find a more relaxed environment at the club,” Farrington says. “Riding with all the young kids keeps things laid-back and not serious, because really, I’m not a serious person.”

Paint it BlackLike Farrington, 22-year-old pipe rider and fellow Boyd recruit Zack Black works best

under his own brand of relaxed pressure. The Summit County native – a near-doppelganger for fellow pro snowboarder Danny Davis, sans burly beard – was on skis at 18 months old, and began competing professionally as a high school freshman. Since 2007, he has made regular final-round appearances at FIS World Cup events, and was an alternate at last year’s X Games in Aspen.

At Breckenridge Mountain – the birthplace of pipe riding and one of Black’s sponsors – he set himself apart with switch backside spins and massive amplitude. Marquee riders like Shaun White and Louie Vito have made inverted spins the norm, but Black has always gone against the grain. His birth name is “Zachary,” but “Zach” never looked right, and he unof-ficially changed the spelling in elementary school.

“For me, the key to progression is always about enjoying snowboarding and where I’m at,” Black says. “If I’m trying too hard and thinking about winning at all costs, I just can’t make it happen. You see so many guys who go out with the same perfect run over and over, but I just like to go with what feels right.”

Black’s philosophy sits in stark contrast to someone like White, who is notoriously com-petitive. Black admits that White’s track record is foreboding – “You don’t want to assume he’s always going to win, but he’s at such a high level,” Black says – but still enjoys the chance to learn from near-unbeatable rivals. He’s an alternate again at this year’s X Games, and that’s just fine: He likens Sunday evening’s halfpipe final to a dry run for the 2014 Win-ter Olympics in Russia – the podiums could easily be the same.

“These are the top riders in the world,” Black says. “It’s tough to make it to that top rung, especially as an American. Even on practice runs I see things that blow me away, and as someone fighting for that top position, it’s important not to let your riding go stagnant.”

Although Black was cut from the U.S. Olympic team right before Vancouver, he’s already qualified for the 2014 team with a fifth-place finish at Copper’s World Cup even in mid-January. Farrington has done the same, and like Black, sees X Games as a reflection of the tough field she’ll face in Russia – hopefully without a cast.

“The vibe of the pipe comp is so much fun because you have a bunch of incredible girls going out and learning to throw new tricks,” Farrington says. “We’re all pushing ourselves – these are the top riders coming together in one place and we can really put on a show.”

X GAMES ––––––––––––––– [From page 6]

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

Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013 | sneakpeak 19

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It’s no secret that the flu has hit Eagle County, and hit it hard. The Centers for Disease Control and Prevention report Colorado is in the midst of widespread contamination by the virus, with nearly 30 percent of people across the state showing symptoms. In an average year, only about five to 20 percent of residents in each state come down with the flu, making 2013 one of the harshest in nearly half a decade.

But numbers and reports are hardly needed when fever, coughing, sneezing and chills are ubiquitous across the val-ley. For people who have to be outside – resort employees, construction workers, nearly anyone who has to warm their car up in the morning – the past two or three weeks of sub-zero temperatures have made staying healthy even more dif-ficult.

Luckily, the weather has taken a turn for the warmer since this weekend, but it’s only January, and the CDC claims flu season generally runs until the end of March. The Rocky Mountains still have a long way to go before the threat dis-sipates – for both locals and visitors alike.

“We are bombarded with so many viruses, and when you combine that with the other challenges our immune systems face every day, it can be very hard to stay healthy,” says Deborah Wiancek, a certified naturopathic physician and owner of Riverwalk Natural Health Clinic in Edwards. “You really can’t wait too long to deal with the symptoms, because if you sit on it, they can develop into serious health issues – pneumonia, bronchitis, that sort of stuff – that can lead to hospital visits.”

Before the fluAs Wiancek notes, even the lucky few who haven’t yet

contracted the flu aren’t quite out of the woods. Prevention can be difficult when so many others are sick or just begin-ning to feel better, and the virus is especially hard on people under the age of 6 and over 65, who are more likely to de-

velop serious health issues. The key to prevention, Wiancek claims, is to be vigilant

with everything you do, from regularly washing your hands to keeping a close eye on your diet.

Cleanliness seems simple enough – soap and water should be part of the daily routine for everyone – but Wiancek claims it goes further than the bathroom. If you share a computer

or workstation, disinfect all surfaces (the keyboard, mouse, doorknobs, file cabinets and the like) when shifts change.

Saying “no” to fried foods and sweets may also seem sim-ple, but the indulgences of the season can slowly creep up on you. Although Christmas and New Year’s are nearly a month past, the downsides of revelry can exacerbate seasonal ill-nesses.

“A lot of people who come down with the flu are nutrient deficient,” Wiancek says. “This time of the year, we indulge in bad eating habits, taking in lots of sugars and drinking lots of alcohol, and it’s no surprise a rash of illness

To make up for holiday eats, try replacing your morning coffee with tea – black varieties still have a good amount of caffeine for that early jolt – and add a multivitamin to your daily regimen. Wiancek recommends a pill with vitamins A, C, D and zinc, all of which can be missing from the diets of even healthy people.

Vitamin D can be especially hard to find in the wintertime.

Beat the bug: Fight the flu nowOr avoid it completely when you’re already in the thick of the season

By Phil Lindeman

Homemade flu teaAn aromatic tea of herbs and spices can help

relieve congestion and clear your sinuses. Try this quick remedy based on a recipe from Debo-rah Wiancek of Riverwalk Natural Health Clinic.

-1 garlic clove, diced-1 thumb-sized piece ginger, diced-juice from one small lemon-½ teaspoon cayenne pepper (optional)-12 ounces waterDirections: In a small saucepan, add water

and all ingredients. Bring mixture to a boil for 2 to 3 minutes. Remove from heat and let cool slightly before drinking.

The flu or cold?There’s a good deal of overlap between flu

symptoms and cold symptoms. Identifying what virus you have can help with treatment – not to mention ease your mind – but ask your doctor for a simple “rapid flu diagnostic test” if you aren’t sure. Here’s a quick breakdown of both bugs:

The flu- Stuffy or runny nose- Moderate to severe body aches and chills- High fever (over 101 degrees, although not

everyone runs a fever)- Persistent dry cough (wet cough can indicate

pneumonia)- Persistent fatigue- Vomiting or diarrhea (more common in chil-

dren)

Common cold- Stuffy or runny nose (more common with

colds)- Mild body aches and chills- Mild fever- Dry coughInformation from the Centers for Disease Control

and Prevention.

[See FIGHT THE FLU, page 22]

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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.

It’s a crazy sports world we’re living in. I’m not talk-ing about the wild upsets or fantastic finishes recently, and I’m not discussing ma-niacal superstitions by fans and players. I mean the ac-

tual definition of crazy that implies “deranged, demented, impractical, senseless, completely unsound, and totally in-fatuated” actions and responses. The athletes are crazy. The fans and media are crazy. And our appetite for more success followed by dramatic controversy has become insatiable.

Fans and the media often hold sports figures up to an im-possible standard. Players and coaches become larger than life while the media and television executives only add fuel to the fire by giving these compelling figures more airtime and lucrative endorsement deals. It’s only natural for athletes to look for an edge.

It’s a wicked cycle, and everyone plays a role, large or small.

For years Lance Armstrong was the subject of specula-tion regarding his unprecedented success. A cancer survivor turned world’s greatest cyclist, Armstrong was an incredibly inspirational story and equally polarizing figure. The cycling world (specifically his opponents and the French) cried foul, yet Armstrong and his team remained steadfast in the denial that performance-enhancing drugs (PEDs) played any role.

Armstrong racked up seven consecutive Tour de France titles and his organization, The Livestrong Foundation, dedi-cated to “inspire and empower” cancer survivors and their families, received more than $500 million dollars in dona-tions. Lance Armstrong’s world came crashing down in Oc-tober when the International Cycling Union stripped him of his Tour titles and banned him for life.

The 24/7 social media age we live in built Armstrong into an iconic, heroic figure for his perceived courage and de-votion, then tore him to shreds once it was confirmed that he did in fact use PEDs. I am certainly not condoning his actions; Lance bullied his accusers and ruined plenty of careers. He ruled his team with an iron fist and threatened defamation suits against anyone that crossed him. But would everybody in the world know the name Lance Armstrong if he hadn’t taken PEDs, hadn’t won the Tour de France, and hadn’t raised hundreds of millions of dollars to help cancer victims and their families?

What Lance Armstrong did was wrong in every way, but to classify and label him as one of the most reviled figures in history is in a word -- crazy! Forgive him for lying to his fans and cheating his sport, but remember him for creating Livestrong and providing hope to thousands.

As a society and as sports fans we often turn a blind eye to the method or path in which outstanding performances pres-ent themselves. Instead we focus on the heroics and become enthralled with their immediate impact. Lance Armstrong isn’t the first athlete to use PEDs to gain an advantage, and he definitely won’t be the last. Major League Baseball had labor issues in 1994 and in August canceled the remainder of the season including the World Series. When baseball re-turned in April of 1995, many of the fans and a huge percent-age of television viewers didn’t come back.

Baseball nearly died in much of America during the mid-

‘90s. Attendance dropped to record lows and our national pastime was in real danger of becoming obsolete. Beginning in 1997, baseball started making a comeback, and it was due to one sensational act -- the home run.

Balls were flying out of parks at record paces. Stadiums were full again with fans eager to see the game’s best slug-gers launch pitches into orbit. Even leadoff hitters like Brady Anderson (whose previous career high was 25 home runs) hit 50 in a single season. Baseball was back, and its players were bigger than ever.

The home run race in the summer of 1998 captured the nation’s interest, and every plate appearance by Mark McG-wire and Sammy Sosa seemed televised. Both players broke Roger Maris’ 37-year-old record of 61 homers and became megastars. Owners, players, fans and even the commission-er of baseball didn’t ask questions -- they all reveled in the achievement.

It wasn’t until three years later (when Barry Bonds broke McGwire’s record by hitting 73 homers) that people started putting two and two together and realized that PEDs were behind these incredible numbers.

The Baseball Writers of America are responsible for elect-ing members into the Hall of Fame. Not a single player from a class that includes Bonds, Sosa, McGwire and Roger Cle-mens (all suspected or admitted PED users) earned enough votes this year. Simply put, the writers have their own agen-da. And while they sit in judgment, their statement has been heard but generally not accepted.

How can the Hall of Fame in Cooperstown (which is sup-posed to be a museum telling the history of baseball) not include the greatest pitcher, home run hitter, and the two players that saved the game?

It’s crazy.

SneakSpORTS: plenty of blame The sports world and the fans sure turn quickly on its heroes

Patrick Whitehurst

Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013 | sneakpeak 21

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objects, using a row of books as a net, bottle corks as balls and cigar box lids as rackets. They called it “pingpong” af-ter the sound the ball made being hit back and forth, an apt title somewhat catchier than previous incarnations like “wiff waff” and “flim flam.”

Today pingpong is a popular competitive sport in Asia and Europe and is continuing to grow as a sport and a hobby here in the States. It’s an Olympic event and has shown up in pop culture (Forrest Gump comes to mind.) Events and places like SPiN, which has expanded out of New York and into Los Angeles, Toronto and other metropolitan areas, are

helping the sport to attract a new, eager audience. Vail may soon join these larger cities in providing a home for current and potential pingpong enthusiasts.

Similar to last year, this year’s tournament will consist of A (competitive) and B (noncompetitive) leagues. Prospec-tive players can sign up for either league, and all ages and abilities are encouraged to enter. This year’s tournament will be one day instead of two and will introduce round-robin style play, which allows for more playing time in the vari-ous rounds. Singles A and B and Doubles A and B will be organized into tiers, with each tier having the full run of the

tables for the designated time. Each match will be best of three games, followed by a round robin of play.

Whether you are a beginner wanting to learn, a veteran paddler wanting to try your hand against the competition, or a spectator just wanting to watch the action, the Holiday Inn this Saturday is the spot to be. It’s the perfect place to social-ize, eat, drink, and immerse yourself in all things pingpong.

As Segall says, “There is very little more fun that ping pong on a Saturday.”

PINGPONG ––––––––––––––––––––––––––––––––––––––––– [From page 7]

age group and location as is appropriate.“This is our first year, so we hope to build a few teams and expand on it next spring,”

Ricci says. Girls are welcome to try out as well, he adds.Cheryl Grimaldi, who says Luke will definitely be trying out for the mountain program,

says she wanted to help bring the Thunderbirds to Vail after seeing how much her son ben-efited. Even getting the chance to try out for such a program is a building experience, she says.

“I know there are a lot of kids here who would want to do that, but they can’t drive to Denver,” Cheryl Grimaldi says. “I told (Ricci), ‘You’re crazy not to be up here,’ and he said, ‘Let’s do it.’ There’s so much talent in the mountains. We want to give our kids the same opportunity the Denver kids have. We want to make all our leagues better and stronger. The fact that they want to come to the mountains is huge.”

AAA HOCKEY –––––––––––––––––––––––––––––––––––––––– [From page 5]

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

SneakPEAK writer Nell Davis can be reached at info@sneakpeakvail.com

22 sneakpeak | Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013

22

“If I’m going to go out and put myself in a situation where I’m taking the risks in order to achieve the rewards that the mountain has to offer, I need to be in shape physically, mentally and emotionally. The same thing goes for my equipment. If I take out equipment that is lighter, but isn’t going to perform as well, I’m putting myself at risk,” says Hoyt during the final chair lift before the East Vail hike.

The hike upWe made our way to the bottom of the Poma lift, threw on our skins, and began the hike.

Initially, the binding was slightly finicky to put into hiking mode. However, if the binding switched too easily between hiking to skiing modes, it could result in an unwanted release while skiing down.

Unfortunately, the heelpiece of the binding may have been designed slightly too close to the hiking-mode release tray, which makes it difficult to push on it from the appropriate angle with a ski pole. With that being said, most AT bindings take a bit of time to figure out. After discovering that the handle of my pole made for the best release “pusher,” the process became much smoother.

The tracker has two different hiking modes, one for hiking up steep hills with ease and another for taking smoother strides on flatter ground. The binding requires very little pres-sure to go back into fully locked alpine mode, which is perfect for longer expeditions with uphill and downhill sections. This allows the user to keep his skins on and be able to glide down portions while remaining locked into the binding. When the next hill presents itself, a quick push with the pole is all that’s needed to go back to hiking mode.

This smooth transitioning is easily one of the best features of the binding. Other bindings require the skier to step fully out and flip a switch in the middle of the binding, making it difficult to go back and forth between hiking and skiing mode, not to mention the time you’ll waste removing jammed snow.

At the top of East Vail, I took off my skins and prepared to ski some untouched powder. Despite their size and bulky nature, the Trackers exceeded all of my binding performance expectations. After dropping smaller cliffs and making hard-cut turns all day, there was no play or movement in these bindings, and I can’t wait to get back on them.

Atomic set out with the goal of making a heavy-duty, durable alpine binding that also functions as an AT binding. I believe they have succeeded, also making the perfect binding for shorter backcountry expeditions.

ATOMIC TRACKER ––––––––––––––––––––––––––––––––––––– [From page 11]

Most people glean it from direct exposure to the sun – its unofficial nickname is “the sunshine vitamin” – and cold, dreary winter days can make snagging even 30 minutes of rays tough. Since the flu took hold a few weeks back, Wi-ancek has been visited by more than a few ski patrollers and instructors – folks who spend upwards of eight or nine hours per day in the sun. For them and everyone else, she recom-mends the multivitamin and foods with the nutrient added, such as orange juice.

For people with livelihoods directly tied to the ski resorts, Wiancek says the cold itself shouldn’t be an issue – healthy folks can ward off sickness by layering and drinking hot flu-id. When the immune system is compromised by bad habits or other problems, the flu may not be far behind.

“If your body is already compromised – say, weak lungs from smoking – you can bring on problems with asthma or

bronchitis,” Wiancek says.

After the fluAfter you come down with the flu, the following five to

seven days can feel like hell. The CDC claims that symp-toms of the virus vary wildly – in both severity and fre-quency – but in general, the virus always causes body aches, chills, runny or stuffy nose, and persistent coughing. A high fever above 101 degrees is also common (although not al-ways present), while small children are susceptible to vomit-ing and diarrhea.

As a naturopathic physician, Wiancek is inclined to rec-ommend remedies beyond cough syrup and antiviral medi-cine. (It’s still a good idea to ask your doctor about all op-tions, especially if symptoms haven’t waned after a week or so.) These natural aids trace back to all-important diet:

Dishes as simple as chicken noodle soup and miso soup are not only comforting – they can also relieve sinus congestion and, in turn, nasty headaches.

For additional relief, try kicking up dishes with other healthy herbs and foods: ginger, elderberry, horseradish, wasabi, licorice root and anything heavy in Omega-3 fatty acids, like fish and flaxseed. When combined, many can boost your immune system while also tackling symptoms.

“With the onset of flu symptoms, you need to get on the antiviral type of herbs,” Wiancek says, noting she can help sufferers find the right kind of herbs. “The flu is a virus, so antibiotics aren’t going to help. Identify what herbs and foods can help – nothing can hurt if taken wisely.”

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

FIGHT THE FLU ––––––––––––––––––––––––––––––––––––––– [From page 19]

Skier Palmer Hoyt slashes through some powder turns in East Vail using Atomic Trackers. Our gear testers found that the AT binding withstood the conditions and aggressive skiing like no other on the market. Michael Suleiman photo.

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

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

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

SP: Are you skiing in the Celebrity Chef Ski Race? (The charity event has chefs heading up teams of four. Spots are open to the highest bidders.) Do you ski?

GS: Oh yes, I ski. I’m from Canada, and I skied every single weekend my entire life from age 4 to 21. I’m excited

about the race. Together my team will dominate! All the money raised from my team will go to City Harvest, a New York-based food rescue. Right now there are still so many

people in the city who need our help. If people in Colorado want to help out and give to our community, this is a way to do it.

SP: Tell readers a little more about your recently pub-lished memoir, “Talking With My Mouth Full,” which is about how you came to be a food critic, television personal-ity and writer.

GS: It came about because people would ask me the same 20 questions over and over about how I got to where I was. I started writing them down, and it became this book.

I didn’t imagine this back when I graduated from college. I got the job of my dreams without even knowing that the job existed. My life has followed that parallel of the collision of food and popular culture.

While it is a story about food, it’s also a story on another level. It’s a story about coming out of college and realizing that the world was very different than when our parents are younger. It’s about the hard work of working towards a goal and the excitement of finding your niche. It’s a hopeful story that I think will resonate with many people today.

SP: What are some of your favorite post-skiing meals?GS: You’re cold, you’re chilly, you want to warm up. Af-

ter skiing in general, I’m really a soup and stew person. I’m big on veggie stews, slow-braised meats and anything piping hot, like mac and cheese. There’s a classic Canadian ski cha-let dish called poutine – it’s crisp, chunky fries with gravy and cheese – that was the ultimate après-ski dish.

Alex Seidel: Owner of Fruition in Denver and named one of Food & Wine magazine’s best new

chefs in 2010SneakPEAK: Fruition has be gaining attention in Denver.

Tell us more about your restaurant.Alex Seidel: It’s a neighborhood restaurant serving so-

phisticated comfort food. It’s a menu that changes eight or nine times a year, and it has an atmosphere where people can enjoy food without the pretension and the high price. We have people who come in wearing shorts and flip flops and people who come in to celebrate their 50th anniversary.

We opened it six years ago with the idea that we’re invit-ing people into our home. We focus on close relationships with clientele, and going above and beyond to make people happy.

SP: What events will you be part of at the festival?AS: On Friday I’m doing a snowshoe luncheon at Grouse

Mountain Grill, so we’ll be cooking for that. I’ll also be at the “Meet the Chefs” on Thursday, Saturday night’s Grand Tasting, and I’ll be in the celebrity chef ski race to benefit Project Angel Heart (a nonprofit that provides meals for peo-ple with life-threatening illnesses.)

For the Grand Tasting, we’re going to do a spin on French onion soup – it’ll be a braised short rib served with a French onion puree served with carrots, bone marrow and Gruyere cheese.

SP: One of the unique projects you’ve taken on as a chef is buying your own farm, and then using some of the crops and animals you’ve raised in the restaurant. What led to the farm, and what kind of experience did you have starting something like that?

AS: Zero. But it went pretty well, looking back. A farm is very similar to the kitchen, just working backwards. There’s a lot of organization in being a chef, and the same goes for being a farmer. We’d never made cheese on that scale and we’d never raised animals. It’s been a learning process. A lot of what we do is about education and continuing to learn about food and where it comes from.

SP: You used to live and work in the Vail area. How does it feel to be coming back, and are there any restaurants you look forward to eating at up here?

AS: I’m excited to be back to the old stomping grounds and back to the mountains. My favorite place to eat was Sweet Basil, but Larkspur was a favorite and I like

La Bottega, too – it’s fun to have a glass of wine there. Then of course there’s Eat! Drink! and Dish! in Edwards.

FOOD & WINE FEST –––––––––––––––––––––––––––––––––––– [From page 4]

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

Gail Simmons, author, food critic, “Top Chef” judge and chef comes to Beaver Creek this weekend. Mela-nie Dunea photo.

24 sneakpeak | Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013

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Avon 150 E Beaver Creek Blvd. Avon, Colorado 81620 970.949.0615

Dillon 265 Dillon Ridge Rd. Dillon, Colorado 80435 970.468.2800

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

Thursday, Jan. 24Live 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. 24Vail 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. 24 to Sunday, Jan. 27Beaver Creek Food & Wine Weekend The second annual food festival returns to Beaver Creek’s slopes and restaurants. Celebrity chefs, including Gail Sim-mons, Tim Love, Spike Mendelsohn and others team up with Beaver Creek’s local talent to bring foodies a variety of seminars, special dinners and ski/dine events. For the full schedule or tickets, see www.beavercreek.com.

Thursday, Jan. 24The Shook Sisters at the VilarSelf-described “quirk folk” artists, identical twins Laurie and Katelyn Shook, along with bandmate Kyle Volkman use a variety of instruments to create an eccentric and eclectic blend of pop, roots folk and fun. Show is at 7:30 p.m. at the Beaver Creek Vilar Center. Tickets are $20 and can be pur-chased at www.vilarpac.org.

Thursday, Jan. 24Town Series ski race at Golden PeakVail-Summit Orthopaedics presents a fun ski/snowboard/telemark competition in Vail at the Golden Peak race course. Race starts at 1 p.m., and after party is at 5 p.m. Party has free drinks, free food and great prizes. The race is open to skiers, snowboarders and telemarkers, and no experience is necessary. Cost is $10 per race. Find out more at www.ski-clubvail.org

Friday, Jan. 25Live music at Old ForgeEnjoy live music every Friday from Jason Wallace from 6 p.m. to 8 p.m. at Edwards’ Old Forge. Happy hour is 5 p.m. to 9 p.m. on Fridays.

Friday, Jan. 25Historic 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. 25Wine Makers Dinner at Last CourseEdwards’ Last Course hosts a wine pairing dinner featuring wines from around the world. Dinner starts at 6:30 p.m. with four courses. Get tickets and more info by calling 970-926-1979 or going to www.lastcoursedessert.com.

AAA youth hock-ey is coming to the mountains. Denver’s Thunderbird League, responsible for pro-ducing a string of Division I collegiate players and other elite puckmasters, will be holding tryouts for a new program, the Mountain Thunder-birds, a six-week train-ing camp for moun-tain communities this spring. The program is for kids born between 1999 and 2005. Find out more at a parents informational meet-ing at Dobson Ice Are-na beginning at 5:30 p.m. Tom Green photo.

Monday, Jan. 28 aaa hockey meeting at Dobson

Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013 | sneakpeak 25

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Friday, Jan. 2510th 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.

Friday, Jan. 25Rocky Mountain Grateful Dead RevueWest Vail’s new Ale House hosts a special concert featuring Rob Eaton. Music starts at 10 p.m.

Saturday, Jan. 26Snowflake Ball at Arrowhead’s VistaThe Battle Mountain High School Super Boosters hold their annual fundraising gala benefiting BMHS athletics. Event includes dinner, live music, auction and more. The Snowflake Ball is from 6 p.m. to 11 p.m. at the Vista at Ar-rowhead. Tickets are $62.50 for individuals or $450 for table of eight. Call 970-306-2388.

Saturday, Jan. 26Live 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. 26Family FunFest at Beaver CreekWatch the village come alive with music, magic, food and fun from 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.

Saturday, Jan. 26SPiN Pingpong TournamentVail Symposium’s fundraiser returns this winter for its sec-ond year with a pingpong tournament of epic proportions. Get in on the game, or just come to hang out and check out the action. The one-day tournament will be have four-tiers, and all ages and abilities are invited to enter. The tourna-ment will be held at the Holiday Inn Vail from 10 a.m. to 10 p.m. Tickets: $50 singles tournament entry, $75 doubles tournament entry, ans $15 spectator entry. To learn more, see www.vailsymposium.org.

Sunday, Jan. 27Winter Farmer’s Market in EdwardsCome to the Colorado Mountain College campus in Ed-wards for the first annual winter farmers market, held weekly on Sundays from 10 a.m. to 2 p.m. Shop for fresh produce, storage fruit, eggs, jams, grass-fed meat, salmon, artisan food, prepared foods, bakery items and more.

Sunday, Jan. 27Brandon Heath and Matt Wertz concertChristian singers Heath and Wertz come to the mountains for a free concert at Calvary Chapel Vail Valley, held in the Vail Christian High School auditorium in Edwards. Doors open at 6:30 p.m. and concert starts at 7 p.m. For more info see www.ccvv.org or call 970-926-3880.

Tuesday, Jan 29River North Dance Chicago at the VilarKnock-out dancers, bold music and commanding chore-ography are the hallmarks of this jazz-based contemporary company led by Artistic Director Frank Chaves. Founded in 1989 by four visionary dancers/choreographers, River North Dance Chicago has established itself as one of Chi-

cago’s leading dance companies, and one of country’s most popular repertory companies. Tickets are $58 and are avail-able online at www.vilarpac.org or by calling 888-920-2787 or in person at the VPAC Box Office in Beaver Creek. There are shows at 2:30 p.m. and 7:30 p.m.

Wednesday, Jan. 30Elisabeth Perry’s 5,000 mile hikeCome to the Vail Public Library for a fascinating presenta-tion from Elisabeth Perry about her 5,000 mile hike through the Pacific Coast Trail to raise awareness for the nonprofit CASA. Event is from 5:30 p.m. to 7:30 p.m. and admission is free.

Wednesday, Jan. 30 to Tuesday, Feb. 5Nor Am Cup at Vail’s Golden Peak This men’s and ladies’ slalom and giant slalom event is hosted by Ski and Snowboard Club Vail at Golden Peak. The men’s giant slalom is Jan. 31 and Feb. 1 (Thursday/Friday), the men’s/ladies’ slalom is Feb. 2 and 3 (Saturday/Sunday) and the ladies’ giant slalom is Feb 4 and 5 (Mon-day/Tuesday). ICR and NorAm Cup rules apply. Entry fees are waived courtesy of MacDermid, Vail Resorts and Ski and Snowboard Club Vail. To enter see www.skiclubvail.org.

Wednesday, Jan. 30Whiskey Grass Wednesday at Route 6Route 6 Cafe in EagleVail offers live bluegrass and drink specials from 8 p.m. to midnight every Wednesday.

Wednesday, Jan. 30Minturn Community JamCome at 7 p.m. to Minturn Music, located on 122 Main St, bring an instrument and jam. Contact Shawn McGowen at swmcgowen@gmail.com or 970-949-7976 for more info.

26 sneakpeak | Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013

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sneakSHOTS | Who’s Up To What

Nick and Grant at Avon Liquor stand next to Single Barrel Kentucky Straight Bourbon Whiskey, chosen just for Avon Liquor. Find them at 100 W. Beaver Creek Boulevard.

Ray and Shawna at the new Red Mountain Grill in the Chapel Plaza in Avon welcome you. They have a great happy hour Monday through Friday from 2:30 p.m. to 6:30 p.m.

Discover the perfect way for kids to get creative on school vacation at Alpine Arts Center! Create fun art projects such as canvas painting, crafts, ceramics, sculpture, mixed-media art, mosaics and more! Call 970-926-2732 for more info.

Need a sandwich before your long flight home? Stop at Heidi’s in Gypsum and see Susan, Luz, Melissa and Shel-by, some of the best sandwich artists in town.

The Ale House in West Vail is “ devoted to the craft,” as they have 20 Colorado craft beers on tap, free live music every Thursday, and are now open seven days a week for lunch and dinner. Pic-tured: Ariana and Sam

The Tavern on the Square is located in Lionshead Village in Vail just steps from the gondola. Come on in, The Z-Man is serving up the drinks.

Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013 | sneakpeak 27

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AVON

BEAVER CREEK

Dining GuideA Quick Peak at Where to Eat.

Agave | 1060 West Beaver Creek Blvd. | 970.748.8666

Avon Bakery & Deli | 25 Hurd Lane | 970.949.3354

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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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

Get Creative!Art Supplies

Paints, brushes, pastels, over 30+ sizes of canvases, great selection of

greeting cards, creative gifts for kids, scrap booking, gifts, and more!

M-Th 9-6, Fri 9-5, Sat 10-2, Sun Closed

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28 sneakpeak | Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013

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

Daily Happy Hour 4-6 pm

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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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Dusty Boot | 1099 Capitol St., Eagle | 970.328.7002

Dog House Grill | 10663 Highway 6, Gypsum | 970.524.1660

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

Traditional American Diner

Hawaiian Style Food

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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

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

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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

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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. 24, 2013 -Wed., Jan. 30, 2013 | sneakpeak 29

$6 Two Tacos and a Beer

$

Daily 4-6 pm

$3 Dra� s$5 Selected Glasses Of Wine

$4 Well Cocktails$6 Appetizer Special

105 Edwards Village Blvd Edwards, CO970.926.2739

Happy Hour

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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Continental

Southern BBQ

Traditional American

Regional American

Steakhouse

Meditrainian/Greek Cuisine

Casual American

Coffee and Sandwiches

Steaks/Seafood

American

American

Mexican/American/Western

American

New American

Casual American

American/Western

Authentic Italian

Pizza and Italian

American Bistro

Mountain Fare/Steakhouse, Aprés,

Steakhouse, Aprés and Dinner

Contemporary American

New American

American Pub

L D

L D

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Smiling Moose Deli | 1170 Edwards Village Blvd. | 970.926.2400

Vista At Arrowhead | 676 Sawatch Dr. | 970.926.2111

Subway Edwards | 439 Edwards Access Rd. | 970.926.7010

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

Zino Ristorante | 27 Main St. | 970.926.0777

Deli

Contemporary American

Sandwiches

Bar & Grill

Contemporary Italian

B L D

D

B L D

L D

D

$

$$$

$

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

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

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

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

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

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

Pizza

American/Mexican

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

Larkburger | 105 Edwards Village Blvd. | 970.926.9336

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

Organic Gourmet Fast Food/Burgers

Tapas/Wine Bar/Desserts

L D

B L D

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$

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

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

Gashouse | 34185 US Highway #6 | 970.926.2896

Gore Range Brewery | 105 Edwards Village Blvd. | 970.926.2739

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

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

Colorado Wild Game Grill

Rustic Pub

Chinese, Asian

Pub/American

L D

L D

L D

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

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

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

30 sneakpeak | Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013

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www.LFInsuranceGroup.com 970.390.3706 Lori Fennessey

970.446.7912info@sneakpeakvail.com

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Publisher...Erinn Hoban

Editor...Melanie Wong

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The Glue...Shana Larsen

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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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Sushi/Asian

Southwestern Steak House

L D

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

Red Lion | Top of Bridge St. | 970.476.7676

Qdoba | 2161 N. Frontage Rd. | 970.476.7539

American

Mexican

L D

L D

$

$••

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

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

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

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

Creative American

Sandwiches

Sushi, Asian

L D

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L D

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

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

The George | 292 Meadow Dr. | 970.476.2656

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

Vendetta’s | 291 Bridge St. | 970.476.5070

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

Yama Sushi | 168 Gore Creek Dr. | 970.476.7332

Yeti’s Grind | Located in the Solaris | 970.476.1515

B L D

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$

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Vail Chophouse | 675 West Lionshead Place | 970.477.0555

Eclectic Pub

American Cuisine

Italian & Pizza

Casual American

Sushi and Pacifi c Spices

Coffee & Sandwiches

Steakhouse L D $$$ • • • • •

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

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

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

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

La Tour | 122 E. Meadow Dr. | 970.476.4403

Left Bank | Sitzmark Lodge in Vail Village | 970.476.3696

The Little Diner | West Lionshead Plaza | 970.476.4279

French and American

French

Classic Diner, Traditional Favorites

D

D

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$

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

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

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

Sandwiches

Seasonal American

B L D

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. 24, 2013 -Wed., Jan. 30, 2013 | sneakpeak 31

328-9463 Henry Doss, Owner

FREE bag of ice with every case. Best value in the Valley when you need ice and the coldest beer in the valley.

Any Wine2 8 %off

Any Spirits2 8 %off

Any Beer9 %off

EAGLE LIQUOR MARTFAN - tastic Football Specials

Beer sample pricing after discount:Coors Light and Coors stcs $17.99Miller Lite stcs $17.99Keystone 30 pkcs $16.99Coors 12 pkcs 8.99MGD 12 pkcs $8.99/Corona & Corona Light 12 Pack Bottles $11.99Miller Highlife 30 pkcs $18.99Gennesee New York 30pkcs $14.99.

Spirits sample pricing after discount:Svedka 1.75”s $18.99Patron Silver 375’s $14.99Jack Daniel 1.75’s $36.99Jack Daniel 750 $17.99Buffalo Trace 750 $16.59Makers Mark 175L $41.99Makers Mark 750 $21.99Pendleton 750 $21.99Stoli 175L $27.99Ketel One 175L $32.99Svedka 375’s $5.99.

Wine sample pricing after discount:Apothic Red 750 $8.99Decoy All Varietals $17.99Marcus James Malbec $4.49El Cortijillo Tempranillo $4.49Ensemble Red $6.79Silver Oak Alex Cab $60.99Creme De Lys Chardonnay $6.99

Chamagne sample pricing after discountKorbel Brut $10.99Cristalino Brut $5.79Ruffi no Prosecco $10.99Vandori Prosecco $7.39Piper Sonoma Brut $13.99Veuve Brut $40.99Moet Imperial $40.99.

33% off Champagne & Prosecco

32 sneakpeak | Thursday, Jan. 24, 2013 -Wed., Jan. 30, 2013