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Armed with two jiu-jitsu titles, local teen Lauren Magdeleno uses

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a fi ghting

Cochon 555 VailChefs square off at pig Olympics

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With Mumford & Sons recently winning a Grammy for “Album

of the Year” and the Lumineers earning a nomination for “Best New Artist,” bluegrass is front and center these days, and the Steep Canyon Rangers are part of that movement.

Originally from North Carolina, the band has had an epic few years with projects that have included meeting and collaborating with actor/comedian/musician Steve Martin, signing with a new label Rounder Records, performing at re-nowned venues like Carnegie Hall and the West Lawn of the U.S. Capitol Building and appearing on national television shows such as the Late Show With David Letterman, The Colbert Report and Late Night With Jimmy Fallon. The band appears at Beaver Creek’s Vilar Center stage on March 8.

They’ve garnered their own accolades as well, earning a Grammy nomination last year for “Rare Bird Alert,” their collaborative effort with Martin, Paul McCartney and the Dixie Chicks. Just a few weeks ago, they won a Grammy for “Best Bluegrass Album” for “Nobody Knows You.”

“It was amazing to be at the Grammys and have a direct connection with other musicians who are doing the same type of music we’re doing,” says Woody Platt, guitar/lead vocals. “I think bluegrass has to be open-minded as a genre, and we need to recognize that the influences fans see in Mumford and the Lumineers is good for the genre.”

He adds that with such bluegrass-influenced bands be-coming increasingly popular, it’s an exciting time to be a bluegrass band.

“I think the popularity of the genre is going to continue and will become a force in the music business,” he says.

Old friends playing together While the recent Grammy success is very exciting for the

Steep Canyon Rangers, the band has been around for more

than a decade. They released their first album, “Old Dreams and New Dreams,” in 2001, and Platt and the rest of the band members – Graham Sharp (banjo/vocals), Mike Gug-gino (mandolin/vocals), Charles Humphrey III (bass/vocals) and Nicky Sanders (fiddle/vocals) – have all been friends since college.

“We were brought together as friends in college so I knew these guys before they played their instruments and vice versa, so we are definitely rooted in friendship,” Platt says. “We’ve managed to have similar goals, and we’ve always been musicians – we’ve just learned new instruments over the years.”

While all the band members have always been into music, it wasn’t until later that they learned to play guitar, fiddle, mandolin and banjo. For example, Platt grew up playing trumpet and horns and now plays guitar. Everyone in the band contributes harmony vocals and, according to Platt,

learned to play bluegrass instruments because the genre is what spoke to them the most. He says their biggest influenc-es include Bob Dylan, Flatt and Scruggs and Doc Watson.

“We’ve grown a lot over the years and have really devel-oped our skill level when it comes to playing our instruments and songwriting,” Platt explains.

The resurgence of a genreIn 2010, the band’s solo record “Deep In The Shade” re-

mained in the Bluegrass Top 10 on Billboard for 18 weeks, and “Rare Bird Alert” debuted at number one on Billboard’s Bluegrass Chart and at number 43 on the Billboard Top 200.

When asked about the resurgence of the bluegrass genre,

Grammy winners Steep Canyon Rangers chat about playing a part in a booming genre. By Laura Lieff

a good time for bluegrass

If you go...Who: Steep Canyon RangersWhere: Vilar Performing Arts Center, Beaver

CreekWhen: Friday, March 8 at 7:30 p.m. How much: Tickets are $28 More info: Visit www.vilarpac.org, call 888-

920-ARTS (2787) or purchase tickets in person at the VPAC Box Office in Beaver Creek

[See STEEP CANYON RANGERS, page 26]

The Steep Canyon Rangers Photo special to SneakPEAK

4 sneakpeak | Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013

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A nine-hour car ride through the flat, barren farmlands of Kansas is enough to make anyone fidgety. For a fiercely

physical athlete like Lauren Magdeleno, it’s just short of hell on earth.

And it’s not as though Magdeleno was cramped. At 5 feet, 2 inches tall, the 16-year-old Brazilian jiu-jitsu champion is small – even for a martial-arts specialist – but during a recent weekend trip from her birthplace of Wichita to adopted hometown of Gypsum, she was noticeably claustrophobic.

“I get that restless feeling, where I just want to go out and be active,” Magdeleno says. “I think I get it from my Dad. He’s a lot like me that way, or I guess I’m a lot like him.”

The reason for Magdeleno’s monotonous journey only heightened her sense of highway-induced restlessness. Her aunt was recently admitted to the hospital, just the latest in a long string of emotional burdens she’s faced in the past year. Her father and coach, Zeke, recently separated from her mom, who moved to Salt Lake City with her siblings. Lauren also went through two knee surgeries and couldn’t train while she healed – the rough equivalent of riding in a car for two months straight.

But the past year hasn’t solely been filled with hardships for the Eagle Valley High School junior, dubbed “The Prodigy” by her coaches and fellow fighters. Last March, Magdeleno won the Jiu-Jitsu Pan American Championships in California, her first win on a national stage. She trained two hours per day, six days a week for the contest, often lifting weights with the EVHS football team and challenging wrestlers to friendly bouts. The title was the culmination of a lifetime learning jiu-jitsu, an extremely technical discipline that combines physicality with flexibility and mental toughness.

“The Pan Ams were the first time I realized I’d had a big win,” says Magdeleno, who has lost only one match in the past four years. “It boosted my confidence – those contests can be very intimidating. To be successful at that level was wild.”

And Magdeleno didn’t stop there. This past July, she followed it up with another win at

the World Jiu-Jitsu Championships, also held in California. As she tells the story, her com-petitive side begins to show: She took the title by default, when her challenger was disquali-fied in another bout. It was the same person she beat at the Pan Ams, and rather than breathe a sigh of relief, Magdeleno offered to fight unofficially. Much to her surprise, the other girl denied the friendly match.

“I was really upset – I had trained so hard to beat this girl and never got the chance to fight,” Magdeleno says. “It really surprised me, because if things were the other way around, I would love to take her up on the offer.”

The letdown of Magdeleno’s win-by-default at the World Championships only made her thirsty to compete again. Although the surgeries will keep her from defending the Pan Am title this March, she’s already eyeing the New York International Open in late April.

“It was awesome to reach that level the first time I went to Worlds,” says Magdeleno, who wants to fight in a heavier weight division this year, just for the added challenge. “It made me strive to be the best, and now I want to return and really face that highest level of competition.”

Beyond the matIf her dislike of meandering car rides is any indication, Magdeleno is built to move, not

sit. Watch her in competition, and she’s surprisingly strong – a side effect of training with men twice her size – but moves with the grace and quickness of a seasoned dancer. She also fights smart, a major benefit in jiu-jitsu, where submissions rely on quickly picking apart an opponent’s weaknesses.

“It takes a lot of confidence to do this sport,” says Magdeleno, who rounds out martial-arts training with kickboxing and pole vaulting. “It also builds a lot of confidence – I never feel threatened or uncomfortable in situations, and I don’t feel like I ever have to prove anything.”

At Magdeleno’s former gym in Edwards, she rarely had the opportunity to train against other girls, a potential mental block she turns to her advantage. Ever since taking up jiu-jitsu at a young age, she has often been viewed as the underdog, and it’s a role she’s embraced wholeheartedly.

Fighting the good

fightAfter winning two major titles, teenage jiu-jitsu champ Lauren Magdeleno brings confidence to

local anti-bullying program. By Phil Lindeman. Cover by Kent Pettit.

[See LAUREN MAGDELENO, page 27]

Lauren Magdeleno leads a group of girls at Berry Creek Middle School in stretch-ing before a self-defense class last week. Magdeleno, a senior at Eagle Valley High School, has claimed two major jujitsu titles this year and has joined up with the Youth Foundation to bolster their anti-bullying program. Kent Pettit photo.

Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013 | sneakpeak 5

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5

“People in Colorado really seem to get the New Orleans thing.”

So says Reggie Scanlan, bandleader of the New Orleans Suspects, coming to Montañas in Avon on Thursday, March 7. Maybe it’s because Coloradans and Louisianans know how to have a good time, or maybe it’s because people in both places love good music. Either way, the New Orleans Suspects are looking forward to the Colorado leg of their current tour, which began last week in the Midwest.

“It’s Colorado. When you wake up in the morning and look out your window and that’s your office for the day, you can’t really complain. It’s always fun coming out there. There does seem to be a connection with Colorado and New Orleans. There are always appreciative fans who knew our

stuff and are educated in New Orleans music,” says Scanlan. The New Orleans Suspects aren’t your average band.

They are a “super group” composed of seasoned musicians from top New Orleans bands. The members come from The Radiators (bassist Scanlan), the Neville Brothers (drummer “Mean” Willie Green), the Dirty Dozen Brass Band (lead guitarist Jake Eckert), James Brown Band (saxophone mas-ter Jeff Watkins) and Outformation (pianist CR Gruver).

“I am so thrilled about the band, I can’t even stand still,”

Scanlan says. “All of these guys are ferocious, world-class players. I’m lucky to be playing with them.”

Though the group has been together since 2009, they’ve really only been active in the past year and a half. In that short lifetime, they have produced two albums, a studio al-bum and their most recent work, “Live at the Maple Leaf.” They are currently in the middle of recording a third album and have just begun a busy tour that will take them all over the nation.

“We were thinking it would be good to put out a live al-bum so people could know what we really sound like. It was a way for us to give an update of where the band was, so we just went to the Maple Leaf for two nights and took the most high-energy parts and put that on the CD,” says Scanlan. “So far, people have really responded positively. It’s getting good reviews, people are liking it. It really does represent the band well. It’s an album that’s a little in your face, like the band would be at a live show.”

The Maple Leaf is a well-known New Orleans club and the birthplace of the Suspects.

“It was kind of an accident,” says Scanlan. “Occasionally the guy at the Maple Leaf who booked gigs would call dif-ferent musicians together when he needed a band, and one night I found myself with this group of guys. At the end of the night, we said, ‘Hey, this is fun, let’s keep this as a side project.’ It just took off from there.”

The side project eventually turned into the Suspects, and became the full-time job for its members. That included Scanlan, a NOLA native whose band The Radiators (the longest running act in New Orleans) had disbanded after 33 years.

“A week and a half after The Radiators broke up, the New Orleans Suspects were on the road,” says Scanlan. “I was so excited about this band that I just thought, let’s get this thing moving. I think I took one day off.”

The New Orleans Suspects showcases the classic Big Easy sound, a sound Scanlan describes at New Orleans funk.

New Orleans music is based around a particular type of rhythm called the “Second Line,” a term derived from the days of brass band parades. The “first line” was the actual band and the “second line” was the people following the band and enjoying the music. The tradition of second lines still carries on today, with participants wearing wild cos-tumes and parading through New Orleans. The term “second line” was later coined to describe the drum-based rhythmic sound that personifies the New Orleans groove. That second-line drum rhythm lets people know what they’re listening to – it’s an unmistakably New Orleans feel.

Scanlan’s musical sensibilities are informed by a wide range of genres that include folk, African and Japanese mu-sic. He and the Suspects are heavily influenced by New Or-leans legends like blues singer and pianist Professor Long-hair (Scanlan has played in his band), clarinetist George

NOLa group rocks Big easy soundsNew Orleans Suspects bring their funky grooves and good times

If you go...What: New Orleans Suspects, a NOLA funk

bandWhere: Montañas, located at 82 E. Beaver

Creek Blvd., AvonWhen: March 7 at 9 p.m.Tickets or more info: $12 at www.montanasa-

von.com or www.neworleanssuspects.com

By Nell Davis

The New Orleans Suspects bring the best of NOLA funk to Avon on March 8. The group is made up of members from top New Orleans bands and come to Avon as part of a nationwide tour. Jeffrey Dupuis photo.

[See NEW ORLEANS SUSPECTS page 27]

6 sneakpeak | Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013

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6

This Saturday, Edwards resident Elise Micati will be hitting the slopes for an uncommon reason. She and a team of friends will ski Vail for the mountain’s

second-annual Pink Vail fundraising event, all in the name of surviving cancer.

Seven years ago, Micati was diagnosed with breast cancer while living in New York. However, Micati considered the Vail area, where she spent most of the year, her home, and after chemotherapy, she decided to return to Colorado for the remainder of her treatment.

Fortunately, the 54-year-old was able to do that at the nearby Shaw Regional Cancer Center, a cancer care facility that has become a specialized place for patients, bridging the gap in oncology services between Grand Junction and Denver. And, it was located minutes from Micati’s home.

“I was able to spend all winter here,” Micati says. “I skied and had a great time. I had to have a course of radiation and was able to do that all here. If Shaw wasn’t here, I would have had to relocate somewhere.”

Besides radiation treatment, Micati was also able to take advantage of the cancer center’s

additional programs for patients, which included fitness trainers, nutrition coaching, peer and emotional counseling, and other wellness classes.

“I had completely lost my immune system. I wanted to exercise, but I was terrified of go-ing to a public gym,” Micati says. “But Shaw has ‘Fit for Survival,’ a fitness program and gym at the center. I worked with a trainer who knew exactly what I needed, and it was a safe place where everyone was like me. There was a yoga program, and a social worker available to help you and your family. Even something like, ‘Where do I get my head shaved?’ They had somebody for me, where I could go, and I knew I’d be comfortable.”

Today, Micati sees her fight with cancer as an episode that is far behind her. However, she wants to give back to the center she believes was so crucial to her recovery.

“I view myself as a survivor, that I was sick and that I’m not sick anymore,” she says.

Skiing for cancerFrom conquering a route on the slopes to beating cancer, “overcoming” is a reoccurring

theme with Pink Vail, an on-mountain fundraising and awareness day to benefit the Shaw Regional Cancer Center.

Pink Vail is a participation-based event similar to a run or walk to support a cause – in this case, the cause is cancer. Participants receive pledges, or sponsorships, to ski Vail Mountain during the one-day event. Skiers and riders participate as individuals or as members of a team, and registration and fundraising efforts are tracked through the event website at www.

pinkvail.com.Micati and a team of about 25 people – mostly homeowners and employees at Cordil-

lera and its ski club – will be skiing in pink and raising money for the cause. The team has already raised more than $18,250, exceeding their goal of $15,000.

“I wanted to start a team and create good feeling among the Cordillera community,” Mi-cati says. “People have just been really generous. People knew I was sick and wanted to contribute. I had donations from people from all over the world. I think it’s great because cancer is such a dark and dreary thing, but this is such a fun event.”

Micati and her team will be joined by more than 700 other pink skiers and riders on the mountain. Last year, the event raised more than $200,000, and event organizers hope to beat that number this year.

Participants check-in the morning of the event and receive credentials and an event trail map. They have the choice to explore the mountain on their own or participate in the Check-

Pinksurvivor

is for

Skiers and riders take to the mountain for can-cer survivors. By Melanie Wong.

Ski for pink VailInterested in being part of Pink Vail 2013? Register at www.pinkvail.com as

an individual or team. There is no age limit or ability requirement to register. The minimum pledge amount needed to register for the event is $25. A Vail Mountain ski pass or lift ticket is required for mountain access.

[See PINK VAIL, page 27]

A Pink Vail participant wears pink with pride at last year’s cancer fundraiser. In its sec-ond year benefiting the Shaw Regional Cancer Center, the event will expand to not only benefit breast cancer survivors, but any cancer patients coming through the Edwards medical facility. Photo courtesy of Vail Valley Medical Center.

Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013 | sneakpeak 7

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7

It’s funny how supposedly noncompetitive contests can bruise your ego. Take something relatively benign, like eating hot wings. You sit in a comfy restaurant and

pay hard-earned money, only to spend 30-some-odd minutes scarfing down chicken bits drenched in a devious sauce more fit for removing rust than being consumed by humans. If you “win,” you come away with indigestion and the completely intangible reward known as bragging rights. If you lose, you feel completely deflated, like your self-worth was destroyed in a flurry of burning lips and tear-stained eyes. And definitely don’t bring friends along – years down the road, they’ll still remind you of the time you couldn’t handle a few measly pieces of chicken.

In the end, these noncompetitive events – whether they involve eating hot wings or shoot-ing skee-ball or comparing vertical feet on Epic Mix – are all about masochism: How much suffering can you endure for an activity with little or no reward? How hard can you work to destroy that other intangible, your ego?

This brand of controlled masochism is often enormously fun, but roughly halfway through last weekend’s Talons Challenge at Beaver Creek, I realized my intense desire to “win” was getting in the way of an otherwise gorgeous day on the slopes. It was the sort of early-spring Saturday Colorado is famous for, with a few inches of fresh snow from the night before and nearly balmy weather.

Before I dig further into this very, very mellow crisis of competitive conscience, a bit of background: At 10 years old, Talons Challenge has become the resort’s marquee on-moun-tain event, held every March when moguls are at their most intimidating. For $40, skiers and boarders get a plastic punch card listing 14 black and double-black runs accessible from the Larkspur, Grouse Mountain and Birds of Prey lifts. As viewed from Red Tail Camp, the three peaks form a sort of talon (cute, right?), and the bird-themed trails are easily the resort’s most punishing and alluring sections of terrain. They’re long, steep and packed with bumps – the perfect place to take out-of-towners who think Beaver Creek is all escalators and bunny-hill gondolas. To put things in perspective, if après loungers flock to the heated cobblestones for food festivals and wine tastings, the Talons Challenge is for people who visit a ski resort to, you know, actually ski.

It’s not a race… or is it?Back to my tiny problem. As I was riding up the Grouse Mountain chair, I kept nervously

checking my punch card. It was 11:30 a.m., and although I got a late start at around 10 a.m., I had only managed to tackle five of the 14 trails. There was Screech Owl (my go-to trail on

powder days), Lupine (a quick and breezy black), Shooting Star (ditto), Loco (a bit longer, but equally manageable) and Ruffed Grouse (I had yet to hit a double-black, let alone Bald Eagle or Falcon Park, the two on the list I’ve never rode before.) Before I sound like a total downer – you know, that local who complains about only clocking 50 days in a season – I’d enjoyed myself on each run, but riding the chairlift gives you an inordinate amount of time to think about anything and everything, including how I still had a nagging feeling that I was somehow losing this challenge. To make matters worse, the emcees at Red Tail Camp had just announced the first finisher of the day, some mogul-killing Superman who tackled the whole thing in two-and-a-half hours and was probably starting round two, just for fun. I kept blaming all sorts of things for my pathetic run count: A front binding that wouldn’t

a dose of masochism at TalonsOne reporter learns to lose his ego on the Beav’s toughest trails

By Phil Lindeman

A skier tears down moguls at last Saturday’s Beaver Creek Talon’s Challenge. Reporter and snowboarder Phil Lindeman took to the bumps, only to find that sometimes egos are the biggest challenge. Photo courtesy of Beaver Creek Resort.

[See TALONS CHALLENGE, page 26]

8 sneakpeak | Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013

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Big air, landmark victories, powder days and pristine mountain sunshine marked the 31st annual Burton U.S. Open Snow-

boarding Championships.

The event made its debut at Vail Mountain’s Golden Peak this year, where the giants of the sport and riders from all over the world duked it out on the mountain’s Olympic-size slopestyle course and halfpipe.

In the halfpipe competitions held on Friday, March 1 and Saturday, March 2, Shaun White and Kelly Clark took the titles with little opposition.

Coming off of his sixth consecutive X Games win, White put together an unbeatable second run with a top score of 95.58, earning him his fifth U.S. Open halfpipe victory. His winning trick combination included a backside air, frontside 1080 double cork, Cab 1080 double cork, frontside 540, backside 1260 double McTwist and frontside 1260 double cork stalefish grab. If that list doesn’t mean anything to you, consider this: White also claimed the top five highest trick scores of the day.

“It was incredible to get my fifth U.S. Open halfpipe title in Vail, and hands down, this is the best pipe of the year,” White says.

“I’m pretty happy to end my season with a win at the U.S. Open.”

In a near-reflection of this year’s X Games, White was tailed by 14-year-old Japanese youngster Ayumu Hirano, who secured second place with a score of 87.40. Hirano also became the World Snowboard Tour Halfpipe Champion for 2013, earning a place in snowboard history as the youngest rider ever to claim the title. Louie Vito rounded out the podium in third with an overall score of 79.58. On the women’s side, Kelly Clark took an early lead, win- ning an unprecedented sixth U.S. Open halfpipe championship title. Clark’s winning run scored an 84.45 and included a frontside 1080, Cab 720, lien air, backside 540 and frontside 720. This victory was a landmark for Clark in more than one way: She now has the most halfpipe titles in U.S. Open history. She also earned her third World Snowboard Tour title and now boasts 61 halfpipe wins – making her the most decorated rider, male or female, in snowboarding history.

“Being the winningest U.S. Open champ is such an honor,” Clark says. “It’s a big win for me today, especially since I grew up going to this event and it inspired

Air shotsfrom the

Four days of world-class slopestyle and halfpipe snowboarding in Vail, from behind the lens.

Photos by Zach Mahone.SneakPEAK staff report.

Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013 | sneakpeak 9

9

me to be a snowboarder.” Other top riders battled it out for the remaining podium

spots. Olympic gold medalist Hannah Teter landed in second with a score of 82.13, and Arielle Gold, who had the highest scoring trick of the contest with her frontside 900, took third place with a score of 80.88.

In the slopestyle competition, which wrapped up on Friday, March 1, Canadian Mark McMorris took his first U.S. Open victory while the snow fell heavily throughout the day. Coming in second was Torstein Horgmo of Norway, who arguably had the best rail trick of the day, and the podium was rounded out by American

Chas Guldemond in third. “Winning the U.S. Open is one of the highlights

from my season, and I think everyone is psyched to see it in Vail,” McMorris says. “Conditions were a little rough, but I kept my speed up, and these are the best jumps ever built in slopestyle. I’m having more fun than I’ve ever had, and to be sharing the podium with my good friends is really fun.”

McMorris’ win made him the World Snowboard Tour Slopestyle Champion for 2013. On the women’s side, event organizers and athletes decided to cancel women’s slopestyle finals due to increasingly

dangerous weather conditions on Friday afternoon. As a result, the top three women from the slopestyle semi-finals took the podium, landing U.S.A. native Spencer O’Brien with top honors, followed by fellow American Jamie Anderson in second place and Canada’s Brooke Voigt in third.

(top left, opposite page) Crowds gather for the halfpipe competition at Vail’s Golden Peak. Snow piled up on Friday, forcing organizers to cancel the womens slopestyle finals. However, Saturday was sunny and warm for the final day of competition. (middle bottom, opposite page) Ski and Snowboard Club Vail’s Zack Black gets big air at the Burton U.S. Open last Saturday. (right, opposite page) Amplitude and pop was the name of the game at the U.S. Open on the event’s Olympic-sized halfpipe. Shaun White handily won the mens competition, and Kelly Clark took the womens title. (top) The mens halfpipe finals get underway. (right) Japan’s Ayumu Hirano goes big at the halfpipe finals. The 14-year-old prodigy took second place be-hind Shaun White at last weekend’s competi-tion. Zach Mahone photos.

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Bacon, pork chops, pulled pork, pork ribs… the pos-sibilities are endless, and

that’s part of the inspiration behind next weekend’s Co-chon 555 in Vail.

The event is an all-out pig cook-off, one of 14 such Co-chon stops around the country, and the concept is simple: five whole heritage pigs, five top Colorado chefs, five wine-makers providing libations and lots of hungry judges. The challenge: Find which chef can come up with the most pork-alicious culinary inventions.

There are a few caveats. The competition combines the allure of being in foodie heaven with raising awareness for sustainable farming practices. The pigs are carefully select-ed heritage-breed animals, all raised sustainably on family farms, and chefs must use all of the pig, head to tail, in up to six dishes. The winners are picked by a panel of 12 judges and through popular vote from Cochon attendees, who will eat and drink their way through the day’s events.

The chef lineup for the Vail event includes Alex Siedel of Fruition in Denver (the winner of the 2011 Cochon Denver), Hosea Rosenberg of Blackbelly Catering in Denver, Jason Harrison of Flame in Vail, Kelly Liken of Restaurant Kelly Liken in Vail and Lon Symensma of ChoLon in Denver.

Cochon Vail kicks off with a chef’s dinner hosted at Kelly Liken, with proceeds benefiting the James Beard Founda-tion. The chefs will collaborate together for a meal before they square off as competitors during the multicourse dinner on Friday, March 8. Tickets are limited and cost $150 per person, which includes six courses with drink pairings.

The banquet-style main event on Sunday not only gives the attendees a taste of every chef’s pork creations, but in-cludes butcher demonstrations, sustainable oysters, a Man-hattan and Chupito bar, a cheese bar, ice-cold brew from Anchor Brewing, pork-spiked desserts and an after-dinner drink to close out the evening.

Following the dinner, chefs will celebrate with a Heritage Barbecue after-party hosted by Chef Julian Smith of Bol in Vail.

The conceptCochon 555 got its start five years ago when founder

Brady Lowe wanted to create an event that would educate consumers and highlight farmers struggling to keep their family businesses alive. Cochon 555 was an effort to bring the public in direct contact with the farmers, chefs, wine-makers and food media advocating the concept of “honest

food.” Cochon events are about much more than the best flavor and dishes pork can offer.

“It’s about getting the food straight from the pasture and family farms, and showing audiences how to get it, where to look and what to ask for,” Lowe says. “One event cannot change the entire food production system – not yet, anyway – but we can celebrate producers who are favorably tilting the scales back towards good, local, responsibly grown food.”

This idea has been embraced by both diners and chefs, as evidenced by the event’s growing numbers each year. In four years, the Cochon tour has served more than 35,000 guests, and some of the nation’s most prestigious chefs are invited to compete.

Liken, a Top Chef contestant who made her name cooking with seasonal, local ingredients, says the event taps into a growing interest for environmentally sustainable food.

“People are really into organic product and farmer’s mar-kets, which is great, but I think people forget to think about where their meat comes from,” Liken says.

The participating chefs, who say they are glad to put their names behind the cause, are also chosen to compete based on their commitment to sustainability.

“Part of the appeal of this event is that they use heritage products, and that one of the main focuses is getting the word out there that these are raised correctly and sustain-ably,” says Harrison of Flame. “It says a lot about what I believe about food.”

The competitionPhilosophy aside, there’s no denying that this is a cooking

competition.A week before the event, when competitors received their

whole, 200-pound pigs, chefs were busy sharpening their knives and refining their menus.

Half the fun is facing the challenge of coming up with dazzling dishes that will both feed and impress the crowd.

“You have a whole hog to turn into a meal for 350 or so people,” says Liken, who competed in Cochon’s Denver event a couple years ago. “Plus, the competition is pretty steep. These are chefs that have really defined Colorado cui-sine. You really have to think outside the box.”

For her last competition, Liken framed her dinner as “a culinary road trip around the United States,” featuring pork dishes from all over the country. The menu included Italian sausage and kale soup in a nod to the Northeast, and chich-arrones (fried pork rinds) made from pig skin in homage to Southwest and Latin traditions.

Symensma of ChoLon also is no stranger to the compe-tition – he was a team member on Seidel’s team the year he won. This year, heading up his own team, Symensma plans to bring his worldly style of cooking to the table. After all, his restaurant’s menu is a reinterpretation of his travels through Asia, France and Spain.

As a result, the chef has seen ways of preparing pork that aren’t typical in American cuisine – he’s even gone as far as to butcher and prepare his own “practice pig” a few weeks before the competition.

All about PORK

Top Colorado chefs square off in Cochon 555’s swanky

swine cook-off. By Melanie Wong.

If you go...What: Cochon 555 Vail – A culinary festival

and competition featuring five chefs, five wine-maker and five whole heritage hogs.

Where: Four Seasons VailWhen: Chef’s Course kick-off dinner at Res-

taurant Kelly Liken is Friday, March 8 at 6 p.m. Main event is Sunday, March 10 at 5 p.m.

Tickets: Chef’s Course: $150, Cochon main event: $125

More info: www.cochon555.com

[See COCHON 555, page 25]

Cochon 555 founder Brady Lowe created the nationwide tour to create awareness of sustainable, environmentally friendly farm-ing practices. The pig cook-off event features five heritage pigs, five chefs and five winemakers in Vail on Sunday, March 10. Max Flatow photo.

Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013 | sneakpeak 11

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Breakfast burritos are fast, delicious, and guaranteed to start your day out right. It is a fact that man’s greatest cre-ation is the breakfast burrito (hyperbolically speaking of course). But in all seriousness, there are hundreds of incred-ible breakfast burritos out there. In the Vail Village alone there are a few places where you can score yourself the per-fect burrito at a reasonable price, a great alternative to a hotel breakfast or sit-down restaurant if you’re eager to get on the slopes.

Accordingly, SneakPEAK decided to send out their best burrito taster, a recent college graduate with a capacious knowledge of quick and delicious reasonably priced food.

The parameters were simple; sample the burritos, and his-tory, of four great Vail Village breakfast eateries to deter-mine what burritos offer the best cost per taste value. All of the restaurants also needed to be located in the Vail Vil-lage within walking distance of the Burton U.S. Open tak-ing place on Golden Peak. All of the locations start serving burritos at 7 a.m.

Big Bear Bistro: The Natural BurritoBig Bear Bistro was the first stop on the breakfast burrito-

tasting mission. Big Bear Bistro, located across the street from the Tap Room, opened just over four years ago with the goal of using fresh, all-natural products in their sandwiches and burritos. After talking with Marty Odom, the manager of Big Bear, it was easy to see that the quality of their meats and vegetables is of the upmost importance.

“I hear it everyday from people about what kind of great product they get for the price. But then you have somebody traveling here, and this is the first place they come to and they are like, ‘Oh, 10 bucks for a sandwich.’ Then I say, ‘Please go anywhere else and check out the prices,’ and then they are always back the next day,” says Odom.

The burrito has been apart of the menu since the begin-

ning, and it’s for good reason it has stuck around. The bacon breakfast burrito consisting of a flour tortilla, eggs, apple-wood-smoked bacon, cheddar cheese and roasted potatoes, was the tested burrito. Take your pick of other tortillas, which include spinach, tomato basil, and garlic herb.

Big Bear’s burrito had the best eggs out of the test. They weren’t runny, but didn’t taste too dry. The roasted potatoes go along way, adding a nice crunch to the burrito. The meal

gets a little zing with zesty salsa and jalapeños on the side. At $8, this burrito is on the more expensive side but is in-credibly delicious.

Mountain Cupcakes burrito: The grab-and-goThe new burrito on the block comes from Mountain Cup-

cakes, located next to Checkpoint Charlie. Their burrito has been around for just two short weeks, but has gotten great re-views thus far. Lauren Smith, owner of the sweet confection shop, started the business last summer and has been building a sugary reputation since.

“Burritos at a cupcake shop?” you ask.The idea came from the demand of the customers. “We kept having people come in here in the morning ask-

ing where they could find some breakfast. We decided, why don’t we try and make something here that is quick and easy for people to take on the lift? That’s when Shorty (the maven behind Mountain Cupcakes’ burritos) and I started making burritos,” says Smith.

The burrito at Mountain Cupcakes was one of the quick-est to make, and it was one of the only burritos in the test that used a whole-wheat tortilla. At a price tag of $6.50, the Mountain Cupcake Burrito is a great deal. They whip up two different kinds in the store -- the bacon and green chili bur-rito, and the sausage and gravy burrito.

We tested the bacon green chili. With hash browns, pep-pered bacon, pepperjack cheese and eggs all wrapped in a whole-wheat wrap, it was delicious. This burrito was one of

perfecting the breakfast burritoYou won’t miss first chair with these quick Vail Village meals

By Michael Suleiman

Don’t forget...SneakPEAK tasters didn’t make it to every

breakfast spot, but also check out the following eateries.

Loaded Joe’s – located next to the Covered Bridge. The Phat Burrito includes eggs, cheddar, ham, bacon, tomato, onions, potato and pico de gallo for $7

Yeti’s Grind – located in Solaris. The options are varied here, the most popular being the Pork Green Chili burrito, a spicy favorite. You can also go with a vegetarian option of the green chili and the lighter Skinny Yeti, which features egg whites, cheese, black beans and pico de gallo. All burritos are served all day and go for $7.95.

The Powder Day burrito at Joe’s Famous Deli. Mi-chael Suleiman photo.

[See VAIL BURRITOS, page 24]

12 sneakpeak | Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013

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For some teams, the early parts of a sea-son come with huge aspirations: dreams of victories over rivals or post season suc-

cess. For others, the approach is less hyped: continual improvement over past seasons and bettering themselves between games of the current season.

The Eagle Valley High School boys lacrosse program is something of the latter, and head coach Ted Boddy focuses on the stern, steady and settled approach of constant refinement.

The Devils boys lacrosse program is pushing into its fifth season as a varsity sport, and the team is looking forward to a strong season. Already, the team has faced Front Range op-ponents at preseason scrimmages in Colorado Springs. Their first official game will be next Tuesday, March 12, against Battle Mountain High School at Battle Mountain.

SneakPEAK: First off, how is the team looking this year?Ted Boddy: We are looking really good this year. I’m very excited. We have the best team

leadership that we have ever had. It is a small senior class, but there are very good leaders among them. We also have a hugely talented junior and sophomore class.

SP: How does last season’s 5-10 record carry over into this season?TB: Last year we had huge improvements in our guys. We were old in the defensive half

and young in the attack and midfield. We had our share of ups and downs, but we came out feeling pretty successful about the growth of our team. One of the biggest things about last year was that four of our five wins came out of conference games. This year we’ll look to expand upon that.

SP: Thoughts on kicking off your first game of the season against Battle Mountain?TB: Since our program became a varsity sport, our record against them (BMHS) is 1-7.

I think our only win came in the first year of the program. Right now our guys are pushing really hard. These boys are not intimidated by our record or the other team. They are going out there to hopefully get the “W” on Tuesday.

SP: Are there any specific goals the team is looking to accomplish this season?TB: I think we are solely focused on making ourselves better. Wherever the win total

ends up is where it ends up. We talk about this all the time in practice. We need to focus on being better individual players and also playing together as a team. That will result in wins. Playoffs are definitely also a part of that conversation.

SP: What would it take to make the playoffs?TB: We’ll play teams within our conference and also teams outside of our conference.

Within the conference we’ll play BMHS, Glenwood and Grand Junction. At the end of the season, conference leaders get automatic playoff seeds. Then, 12 more teams will be seeded by a playoff committee. So, it is important for us to get wins in and out of the conference.

SP: Do you see any obstacles the team faces?TB: One of the biggest things is maintaining a level head – never too high, never too low

of an attitude. We had some newer players join that add a little size to our team, but we are not the biggest team. We are going to have to play a fast game and base it on skill.

SP: What have your guys been doing to prepare for the season?TB: Guys have already been working hard at indoor pickup games and drop-in practices.

We went down to Colorado Springs on Saturday and scrimmaged a couple of teams. Those scrimmages went well. Coaches went down there thinking the scrimmages would be a good evaluation tool to see where the players were at. We ended up playing neck-and-neck with all three teams we played.

SP: Is there much carryover of athletes from other sports onto your team?TB: I think one of the things you’d find is that lacrosse carries over well from a lot of

sports. We have half a dozen to 10 hockey players who tend to be very talented stick han-dlers. There is something about that transition from a hockey stick to a lacrosse stick that works well. We also have a good portion of football players. They definitely like the physi-cal aspect of the game.

SP: Sports at EVHS seem to be on a roll this year, how are your players feeding off the success of the other teams?

TB: As a coaching staff, we are really thankful for the success that the football and basket-ball teams have had this year. It has honestly taught the players how to win. It shows them what it takes to get over that last little hurdle.

Eagle Valley High School lacrosse coach Ted Boddy chats about the coming season and

facing off with Battle Mountain.By John O’Neill

Catchingcoachup with the

Eagle Valley High School Junior Johnny Bailey (left) fights for a ground ball against a St. Mary’s midfielder (right) in a scrimmage at Grace Center in Colorado Springs on Saturday, March 2. Jerry Salaz photo.

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

Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013 | sneakpeak 13

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

14 sneakpeak | Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013

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The past two years have been a whirlwind for Carlos Torres.

In July of 2011, the Los Angeles native and U.S. Marine Corps corporal was serv-ing in Afghanistan when an improvised ex-plosive device went off during his patrol, tearing through his feet and calves. When he left the country for treatment, doctors were forced to amputate both of his legs from the knees down, leaving the former athlete in a bewildering state of shock and disbelief.

“The biggest part for me was mental,” says Torres, who has spent the ensuing 16 months at the Naval Medical Center in San Diego. “The hospital environment can be depressing, with hardly any ways to escape what has happened to you.”

Before the explosion, Torres had a fond-ness for snowboarding – he’d occasionally visit Bear Mountain Resort, found 100 miles north of L.A. – and other outdoor activities. When a therapist mentioned a rehabilitative ski program in the Colorado mountains, the Marines’ interest was immediately piqued. Last March, he made his first trip to the state with the Vail Veterans Program, a local non-profit that arranges free learn-to-ski events for amputees and their families. This week he returned along with a small group of other veterans for several days of skiing and en-joying the mountain.

“It was insane to see the size of that moun-tain,” Torres says of his memorable first

glimpse of Vail’s frontside. “I loved Vail, and they do so much to really help you get used to the sport.”

Torres made a quick study on the monoski, a sort of miniature snowboard attached to a bucket with arm supports to help turn. Dur-ing the course of his three days at the Golden Peak bunny slope, he mastered the decep-tively difficult contraption, and more impor-tantly, found a new love. A little more than a year after his life-altering injury, he set his sights on competing in the Winter Paralym-pics in Sochi, Russia, joining nearly a dozen other vets who have come through VVP and gone on to be top professional athletes in the world of alternative sports.

“I never really knew I wanted to race – I enjoyed going fast, but watching other guys fly by really put a fire under me,” says Tor-res, displaying the sort of die-hard energy so common to his fellow veterans, despite injuries could lead to extreme depression and hopelessness. “I’ve been working on my skills, and right now, my main goal is to take home that medal.”

More than skiingThe VVP celebrated its tenth anniversary

this week, and despite the nearly unbeliev-able nature of Torres’ story, he’s hardly alone. The program has given 450 veterans and more than 600 family members a com-plimentary tour of everything Vail has to of-fer, from mountainside dining at Larkspur to group bowling trips at Bol in Solaris Plaza.

It has grown from a single weekend to three multi-day excursions throughout the year, including a summertime program filled with whitewater rafting, skeet shooting, zipline tours and horseback riding. Plans are cur-rently being hashed out for a wellness week-end with yoga, meditation acupuncture and more.

While the roster of activities blossomed, the program itself has managed to stay rela-tively small – this week’s group has just 31

attendees, including Torres – and founder Cheryl Jensen credits this intimacy for the program’s continued success and sterling reputation.

“It’s all about balance,” Jensen says. “If we make this too big, we lose the personal touch that makes it so memorable. We want the guys to talk with bartenders and instruc-tors and firemen, and we want to have nice dinners where they can wind down and con-

Helping vets find a new normalVail Veterans Program celebrates 10 years of inspiring serviceman

By Phil Lindeman

Veteran Daniel Riley rides the chairlift on his way to a day of monoskiing on Vail Mountain. Riley came to Vail with a group of fellow wounded servicement as part of the nonprofit Vail Veterans Program, which celebrates a decade of service this year. Zach Mahone photo.

[See VETERANS page 24]

Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013 | sneakpeak 15

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Free beer. That’s right, you read that correctly. On top of the free beer for everyone of age, Minturn’s Magustos Res-taurant has some incredible specials on some of the best af-fordably priced food in the Vail Valley. It’s a combination that is helping the restaurant earn a spot as an iconic Minturn location.

Magustos hasn’t always been what it is today. In actuality, the restaurant had a tricky start getting off of the ground its first year and is only now gaining momentum as a local’s spot. The ambitious and hard-working Eric Cregon opened Magustos in April of 2011, after owning Mango’s Mountain Grill in Red Cliff for a number of years.

Cregon has been working in restaurants his entire life, starting in a pancake house in South Carolina at the age of 12 and moving his way up. At the age of 14, while washing dishes at a seafood restaurant in Florida, he was presented with the opportunity to cook on the line when another cook didn’t show up. After working and running a number of res-taurants, he moved out to Colorado in 1997 and bounced around a few different Vail Village restaurants. When the opportunity came about to become a partner at Mango’s, Cregon jumped on it and moved up to Red Cliff. But when the economy took a nosedive in 2008, Red Cliff was hit hard, and Cregon decided some change was in order. After some serious thought and a night with a notepad, Magustos was born.

“I used to sit with a yellow note pad up at Mangos and write down ideas. Honestly, it would usually be the stupid-est things,” says Cregon with a chuckle. “One night I would be designing random belt buckles and the next it would be restaurant themes. One night I was looking at a bottle of Captain Morgan and couldn’t stop thinking about mustaches for a restaurant theme. I came up with the name Magustos

because I thought about how it would sound when someone would answer the phone. Magustos,” he says in a deep voice with an accent synonymous to that of Nintendo’s Mario. “I could just see the facial expression of the customer on the other line and a funny look on their face like, ‘Who did I just call?’”

He looked up what magusto meant, and turns out it fit-tingly meant “celebration” in Portuguese. His original plan for the restaurant actually called for waitresses to draw on

mustaches at the beginning of the night. It should also be noted that Cregon also sports an immaculate mustache al-most identical to that of Captain Morgan.

A historical locationAfter searching for different restaurant locations, Cregon

discovered that the Chili Willy’s building was for sale. Local resident George Esparsen, who has lived in Minturn his en-tire life, says he still remembers all the lives of the building that currently houses Magustos.

“I used to go to the elementary school here in Minturn, and on Fridays we would come down to this building (Ma-gustos). At the time it was called William’s, The Chilly

Bowl. As the years went by, it changed hands a few times and eventually shut down. Then it reopened as Magpie Pizza for a while, and after that it became Chilly Willy’s,” says Esparsen. “Here we are 40 years later, and I still come down to the same location, which is now Magustos. A lot of people come down here to play pool, darts, pingpong, and foosball. The pizza and burgers are great, and I see this place sticking around for quite some time.”

Magustos’ slow start helped Cregon learn exactly what would be the right fit for the town. The restaurant first opened as an Italian joint, but with an ill-timed opening date.

“I’ll be honest with you, it was a disaster. The food was pretty good, but we couldn’t pull in customers. We had like three customers in two weeks or something crazy like that. So we knew we had to switch gears. I found a pizza oven in Denver and after months of tweaks and adjustments to the dough, we came up with the perfect recipe,” Cregon says.

Following a mustache bar’s journeyMinturn’s Magustos gains momentum as a local favorite

By Michael Suleiman

SneakpICkS at Magustos

-Free beer: Every Friday night from 5 p.m. to 7 p.m. No joke.

-Gorgonzola bacon burger: Savory cheese, slices of pork on all-natural Boulder-raised beef. ($10.95)

-Pulled-pork pizza – barbecue-sauce base, homemade pulled pork, grilled onions, coleslaw and pickles. ($13.95 to $18.95)

[See MAGUSTOS, page 25]

Lindsey Goldberg enjoys a slice of Magustos pizza last weekend at the Minturn watering hole. Michael Sulei-man photo.

16 sneakpeak | Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013

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Earlier in February, Gypsum-based paddleboarder and kayaker Ken Hoeve took a run down a stretch of the Colo-rado River through the Glenwood Canyon on his stand-up paddleboard.

The run is caught on high-definition video, complete with close-ups of Hoeve’s face, detail of the niches in passing rocks and shimmers of sun glinting off the swirling waves. After a while, you wonder how the camera got so close and how Hoeve managed to get such crisp footage on a very wet, cold river.

“There were some great shots, shots that I couldn’t have gotten otherwise, unless there was a helicopter flying in front of my face,” Hoeve says. “People kept asking me, ‘How did you get that?’”

The video, posted on YouTube, is actually partly a pro-motional clip for Eagle-based action-camera company Drift Innovation – they make the kind of wearable cameras popu-larized by companies like GoPro. Along with a third major industry player, Contour, such companies have made being the star of your own action video something available to anyone with a few hundred dollars. However, while compa-nies like GoPro have made these action cameras household items with slick marketing campaigns and media exposure, Drift has been quietly working on innovation.

At their American headquarters, which relocated to Eagle Ranch less than a month ago, there’s minimal sign that these are the offices of a company that sponsors whitewater kay-akers, daredevil pilots and racecar drivers. With large wood-en conference tables and carpet, the place might as well be an accountant’s office.

However, when Marc Oste, Drift’s customer support lead-er, pulls out the company’s newest product, it’s pretty clear there are some exciting things happening behind this mild-mannered façade.

The HD Ghost, the company’s latest camera, was released

in the fall of 2012 and boasts some of the most unique and user-friendly features on the market. Specifically, the camera has a rotating lens and can be controlled by a wrist-strap remote, a first in the world of action cams. The Ghost also has an LCD screen, allowing you to review what you’ve just recorded (such screens are now offered on other cameras as well).

Mountain transplantsMuch like many mountain denizens, Drift was attracted

to the Vail area by the valley’s easy access to the outdoors, an adventure-loving community and its plentiful sun-and-fun events. The company began in the United Kingdom five years ago as an online action-camera store.

According to John Rounds, the company’s managing di-rector for the Americas, Drift’s site quickly became the top online camera seller. They also found they were fielding an increasing number of requests from customers for improve-ments. Soon, owners decided to go into the business them-selves.

a different point of viewDrift: Action-camera company makes Eagle home

By Melanie Wong

The Drift Ghost HD action camera gets put to the test on an East Vail powder day. Michael Suleiman photo.

Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013 | sneakpeak 17

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Get $100 of free accessories

The Drift HD Ghost features an LCD playback screen, two-way remote and up to three hours of battery life (retail $399). SneakPEAK readers can get $100 worth of camera accessories with the purchase of a Drift HD Ghost at www.drift-innovation.com.

- Add the Ghost to your shopping cart- Choose up to $100 of your choice of acces-

sories and/or mounts- Enter savings code “spv” for your discount

Today, Drift’s products are distributed in 28 countries. Mostly, the cameras are used in motor sports, such as car rac-ing, dirt biking, ATV-ing and motocross. After that, they’re also popular among snowboarders and skiers, and in sum-mer activities like paddle sports and mountain biking. That’s where the new Eagle offices come in: Rounds has roots in Vail – his family vacationed here regularly when he was

growing up, and he attended high school at Vail Mountain School in order to ski race with Ski and Snowboard Club Vail. Years later, with a family of his own, Rounds looked to move back to the area. They settled on Eagle last year and brought Drift Innovation with them.

“The valley here is a phenomenal place for a company like Drift,” Rounds says. “There are four seasons, and access to great athletes and great events.”

The company is slowly making Eagle home, and already is on-board as sponsors of the Vail Recreation District’s moun-tain bike town series and the Eagle Outside Festival in May.

Interestingly enough, the cameras have been picked up for some unconventional uses as Drift gained traction around the world. Rounds says the cameras have been popular among the paintballing crowd, and even used by security companies in Latin America, where armored guards wear them while transferring money from banks and ATMs.

Others have been drawn by the product’s ruggedness – they are impressively waterproof and weatherproof without the aid of a case. Denver-based pilot Nathan Finneman had some very high demands of his action cam when he became a Drift-sponsored athlete.

“I need a camera that doesn’t have a lot of wind resistance, a camera than can handle extreme temperatures,” Finneman says. “When we’re on the ground, it can be 55 degrees, and when we got up 10,000 feet, it can be negative 15 degrees. Most cameras can’t handle those temperature extremes, but the Drift does it with flying colors.”

To be clear, Finneman is no ordinary pilot – he’s flown ev-erything from hang gliders to jets, and mostly flies paramo-tors (a paraglider powered by something akin to a jetpack) around the country.

Impressed with the Drift cameras, Finneman and Rounds partnered to create the Drift Innovation Air Force, a squadron of aviation daredevils (they do everything from fly planes to

B.A.S.E jump) who record their feats using Drift products. The group plans to stage some fly-ins in the Vail area this summer, so keep an eye out on the skies.

The Ghost HD reviewedSneakPEAK staff took the new Ghost HD out for some

testing and was impressed with its sleek profile and ease-of-use.

Gone are the days of helmet-cam wearers constantly asking their friends, “Am I on?” The HD Ghost takes care of that problem with a small remote that can be worn like a watch around the wrist. You can switch the camera be-tween video, photo burst, photography and a variety of other modes, as well as start and stop recording with the help of a few buttons.

One reviewer did suggest that while he loved the remote, he rarely wears watches while skiing because they’re un-

Paramotorist (think paragliding with a motor) Na-than Finneman captures aerial shots with a Drift ac-tion camera. Nathan Finneman photo.

[See DRIFT, page 25]

18 sneakpeak | Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013

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Public invited to senior care facility meeting

The Eagle County Board of Commissioners and Augus-tana Care will co-host a public meeting to discuss the Castle Peak Senior Care Community project on Tuesday, March 12 at 4 p.m. at the Eagle County Building. All citizens inter-ested in the project are encouraged to attend.

The county is working with Augustana to bring the senior care facility to fruition. Kathy Kopp, vice president of New Business Development for Augustana Care, will present a summary of the development process to date. Ample oppor-tunity will be reserved for questions and answers.

The Castle Peak Senior Care Community is proposed at the intersection of Sylvan Lake Road and Capitol Street, just north of Brush Creek Elementary in Eagle Ranch. Last month, the Town of Eagle Board of Trustees unanimously granted the project approval for required zoning changes.

Next steps include securing financing for the develop-ment. Augustana Care has submitted a loan application to the USDA for permanent financing, with an answer antici-pated in May. In addition, Augustana has hired a local pro-fessional to coordinate a fundraising campaign.

As proposed, the facility will be comprised of 64 units, including 20 assisted living apartments, 22 skilled nursing units, 12 memory care and 10 rehabilitation suites. For more information, visit www.castlepeak.org.

Business Champions survey local workers

A local group of diverse business leaders have joined forces with the High Country Human Resource Association (HCHRA) and The Youth Foundation in an effort to ensure that Eagle County is not only the best place in Colorado to live and work, but also to raise a family.

The newly created Business Champions partnership is

committed to helping local businesses increase productiv-ity, innovation and customer satisfaction and also grow their bottom line by providing data, resources, and tools to businesses in order to increase workplace flexibility options throughout Eagle County.

“Workplace flexibility is no longer an employee benefit or an accommodation – it is fast becoming a winning busi-ness strategy,” says Lisa Ponder, president of HCHRA and director of human resources at Eagle County. “At its core, workplace flexibility is about improving business results by rethinking how, when, and where people do their work – and that is what the Business Champions partnership would like to do for Eagle County.”

The group just launched a countywide employee survey designed to find out what kinds of flexible work arrange-ments employees in Eagle County already have and what types they would most want to see their employer consider implementing. The survey will be open to take until Mon-day, March 25and participants will be entered to win one of two iPad minis.

All employees in the county are encouraged to participate. To take the anonymous survey in either English or Spanish, go to:

www.surveymonkey.com/s/EmployeeWorkflexSurvey-English or

www.surveymonkey.com/s/EmployeeWorkflexSur-veySpanish

The findings of the survey will be reported back to inter-ested community businesses in a one-hour meeting on Tues-day, April 30 from 4 p.m. to 5 p.m. at Colorado Mountain College in Edwards. Local human resource professionals will be on hand to set up meetings with all interested com-panies, free of charge. They will volunteer their time and resources to personally assist businesses select the right workflex options for their company’s industry, size, budget, and current culture.

“Our hope is that company owners here in the valley will see this as a win-win for their business and their employees,” says Angelo Fernandez, president-elect of HCHRA. “Once a company, no matter how large or small, has agreed to par-ticipate, any and all information will be at their fingertips.”

The Business Champions concept is a result of the Youth Foundation’s Early Childhood Initiative’s focus on pro-moting family-friendly practices in the workplace in order

to help young families with their work-life balance. As the Youth Foundation dug deeper into how to put these concepts into practice, Business Champions became far more global in its reach. While the Youth Foundation’s mission is to help those families with young children, they soon realized the concepts could also help employees without children, busi-ness owners and even the bottom line.

For more information on the Business Champions pro-gram or to include your company as a participant, contact the High Country Human Resource Association’s Lisa Pon-der at lisa.ponder@gmail.com.

Smokey Robinson takes the Vilar stageAn icon of American music and one of the most important

forces behind the Motown music dynasty, Smokey Robin-son, will be performing at the Vilar Performing Arts Center in Beaver Creek on Saturday, March 9.

Once pronounced by Bob Dylan as America’s “greatest living poet,” Smokey Robinson has accumulated more than 4,000 songs throughout his 50-year career in the music in-dustry and continues to play in front of sold-out audiences around the world.

Robinson’s high tenor voice, impeccable timing and profound sense of lyric have led him to receive numerous awards throughout his career including the Grammy Liv-ing Legend Awards, NARAS Lifetime Achievement Award, Kennedy Honors and the National Medal of Arts Award from the President of the United States. In addition, he has also been inducted into the Rock and Roll Hall of Fame, as well as the Songwriters’ Hall of Fame.

Smokey Robinson transformed a generation of music with his smooth voice and creative songwriting and helped ini-tiate the Motown music dynasty. Between 1967 and 1988, Robinson gave Motown 37 Top 40 hits with The Miracles and as a solo artist, including “You’ve Really Got A Hold On Me,” “Ooo Baby Baby,” “The Tracks Of My Tears,” “Go-ing To A Go-Go,” “More Love,” “Tears Of A Clown” (co-written with Stevie Wonder) and “I Second That Emotion.”

In addition, Robinson has written hit songs for other leg-endary Motown artists including The Supremes, The Temp-tations, The Marvelletes, Mary Wells and Marvin Gaye.

Robinson takes the stage on Saturday, March 9 at 7:30 p.m. Tickets are $145/$175 based on seating and available online at www.vilarpac.org.

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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.

As far as making predic-tions go, I am always will-ing to take a chance and put my name on it. Every year in almost every sport, my predicted champions have a legitimate chance but fall

short.

Recent FailuresI picked Green Bay to win the Super Bowl this season over

New England. Being a card carrying Cheesehead, I pick the Packers nearly every year. (Take a guess which team I think/hope will hoist the Lombardi Trophy in 2014!) My original selection in the AFC was the Baltimore Ravens, but I didn’t believe Joe Flacco could get the job done, so at my dead-line I switched to Mr. Bundchen and the Hoodie. Bad call. Here’s a bonus and even worse call: The Kansas City Chiefs finished with a 2-14 record and hold the first pick in the draft -- I picked them to finish atop the AFC West and win the tiebreaker with the Denver Broncos. D’oh!

I really thought we were in for an all-California World Series in 2012, so I picked the Los Angeles Angels to beat the San Francisco Giants in seven games. I knew the Giants had great pitching, but I figured the Angels’ bats would be too much for them -- even before Mike Trout exploded onto the MLB scene. If someone had told me that Tim Lince-cum would be relegated to the bullpen, I never would have picked San Francisco to make it out of the National League West. The Giants swept Detroit and the Angels couldn’t even qualify for the second wild card. Shows what I know.

One thing that I do know is that the SEC dominates col-lege football. For this reason, before the season began I

predicted that whichever team won the SEC Championship would also win the BCS National Title. Of course the only problem was that I picked the Georgia Bulldogs to beat the Alabama Crimson Tide. I should know that the best recruit-ing class plus the most NFL-ready talent on both sides of the ball and best coach in the country equals crystal footballs in early January.

So you’re saying there’s a chance!The Miami Heat were the overwhelming favorites to win

the 2013 NBA title, especially after LeBron got the monkey off his back last season with a five game series win over the Oklahoma City Thunder. I don’t always play the favorites, so instead I opted for a budding rivalry between the game’s two biggest stars. The “Talents in South Beach” sure look like the team to beat right now, (at press time the Heat had won 14 straight games) but I am sticking with my preseason pick -- the Thunder will beat the Heat in six games. I want to believe that the time is now for Kevin Durant and Russell Westbrook, but can’t imagine any team stopping LeBron as he steamrolls to the basket at will game after game.

In November it’s impossible to know where teams will be seeded when March Madness begins. That’s not an excuse, but I went against my normal “Evil Pat bracket thinking” and picked Kansas to beat Indiana in the NCAA tournament. Join the www.fanrag.com Bracket Challenge. It’s free, and you can win $25,000 with a perfect entry. I will certainly

pick Kansas as well as Duke and a Big East team to cut down the nets when I fill out my brackets. But I wouldn’t be sur-prised to see Florida, Michigan State or Louisville win it all.

I enjoy the NHL, especially the Stanley Cup playoffs, but admit I don’t know enough about the sport or players to make a well-informed prediction. That didn’t stop me from pick-ing the New York Rangers to beat the Chicago Blackhawks in seven games during the finals. The Blackhawks have yet to lose in regulation and are nearly a lock for the top seed in the Western Conference. The Rangers, on the other hand, currently sit on the outside of the playoff picture looking in. But as the L.A. Kings showed the world last year, even an eighth seed can lift the Cup if they get hot at the right time.

The tide turns?I was right about two things last weekend during the Bur-

ton U.S. Open Snowboarding Championships: that Shaun White and Kelly Clark would flawlessly execute runs that seemed straight out of a video game and each would win the halfpipe competition.

Maybe my luck has changed.This could be the year I submit the perfect bracket and

every pick or I bet I make comes true. It might be as if I have access to a sports almanac like Biff did in “Back to the Future II.” I could make it big, but I’ll probably go back to having a decent shot, and then somehow wind up looking like a butthead.

SneakSpORTS: picking winners is not easyWhen it comes to brackets, one fan learned the hard way

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Editor’s note: Palmer Hoyt is a Vail-based skier and the director and head coach of the University of Colorado at Boulder Free-style Ski Team. He is the cre-ator of Love to Ski, a skiing curriculum, and he writes about all things skiing – im-provement, its impacts on his life and most important-ly, how to have more fun on the slopes.

I believe that skiing is a met-aphor for life.

Yes, I mean it. Skiing shares innumerable parallels with everyday life. If you can learn how to get past all of the dif-ficulties of what it takes to ski, and continue beyond those difficulties to the point of celebrating what it means to ski, it is possible to do the same in life.

By improving at skiing you can improve your whole life. That said, the process involved with skiing is very challeng-ing. It is full of obstacles (sometimes literally). It is expen-sive. It requires travel. It takes place where the air is scarce and thin. The conditions are variable. The weather is unpre-dictable. The temperature is low. The equipment is heavy, awkward and sometimes, overwhelming. The technique is

counterintuitive. The places you can do it are limited. Ter-minology is confusing, and good instruction can be hard to find.

However, in contrast with the complicated skiing process, the skiing experience is amazing. Making turns down high-alpine slopes is exhilarating. Feeling the cold, crisp air on a winter morning while riding up a serene chair lift reminds you -- you are alive. The view from snowy resort tops sitting above the rest of the world can take your breath away. The feeling of being intimately acquainted with the mysterious power of the mountains is inspiring.

Laughing and sharing moments with friends and family inside cozy mountain lodges and on cobblestone village streets is priceless. The sound of skis carving on frozen runs, softly muffled by trees laden with snow, is unlike any other auditory event. Skiing is an adventure. Skiing is an achieve-ment. Skiing is an opportunity to embrace the possibilities of your all-too-quick existence. Skiing is a means by which to grab hold of the enraptured nature of your human spirit. Skiing is a way to discover who you are. Skiing is incredible.

By simplifying the skiing process, you can focus on enjoy-ing the skiing experience.

How do you simplify the skiing process? Here is a timely example of how factors can complicate the process and some tips to be able to enjoy your experience.

The last two weekends have been amazing skiing – and exceptionally crowded. We have had great weather -- new snow, reasonable winter temperatures and sunshine. But

there has also been a common theme of tons of people with crazy looks in their eyes clamoring to try and get theirs be-fore it is all gone. Whether it is Front Range snow-junkies cramming I-70 and the frontage roads, disoriented vacation-ers trying to savor their short time here or jaded locals el-bowing their way to the front, we all want the same thing, and we all have the same entitlement to get ours.

When the skiing process is complicated by crowding because the conditions are spectacular or because an awe-some event such as the Burton U.S. Open brings multitudes to town, remember: crowds are here because there is great snow to ski and fun stuff to do. You get to take advantage of it, too. We are all on the same team. We all love the same thing, so get out there and embrace the skiing dream.

When it is crowded, do not curse the masses or decide to bail and avoid the slopes. Revel in the surging congre-gation of skiing enthusiasts. Delight in the fact that there are so many other souls who share the same passion for the mountains, snow and skiing as you. Relish the fact that, even though it might take longer to get from Mid-Vail to the top of Chair 21, you are surrounded by many like-minded ski buddies, all going for it with you.

You can make skiing yours by being willing to share it with others. When skiing is yours, you can focus on enjoying the fulfillment of finding freedom in the experience.

Love to Ski: Freedom on the slopesA word of advice for enjoying the mountain, regardless of conditions

Palmer J. Hoyt

SneakPEAK columnist Palmer Hoyt can be reached at info@sneakpeakvail.com

vail.com

22 sneakpeak | Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013

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the cheesier burritos out of the test and was also a bit spicier than the rest.

Joe’s Famous Deli: The Classic Joe’s Famous Deli owner Joe Joyce started the deli in

2000 with the goal of establishing a deli using natural meats. Joyce grew up working in restaurants and knows a thing or two about making great food. Once inside Joe’s, it’s hard to tell whether the deli is in Vail or New York.

“The breakfast burrito has been a part of our menu since day one. It is all about the ingredients for us here, we use fresh ingredients and hand-make our burritos right in front of the customers,” says Joyce.

After the burrito is made, it gets pressed between a grill for a minute or two just to make sure the cheese is nice and melted.

Joe’s Famous Deli is in the heart of the village on Bridge Street, so you’ll barely have to divert your tracks on the way to the gondola. There are a few different options for burritos

at Joe’s, but we tested the Powder Day.The Powder Day is a delicious classic with eggs, bacon,

potatoes and cheese. Flavored with just a little bit of rose-mary, this burrito was one of the best in the test. It is a little more expensive coming in at $8, but absolutely worth the few extra dollars.

Dazbog: The Giant Two Russian immigrants who moved away from the for-

mer Soviet Union started Dazbog with the mission of creat-ing the best coffee from the best estates around the world. Vail’s Dazbog, which just opened last November underneath the Tap Room, is gaining attention as the newcomer to town.

Their burrito is massive and full of onions, peppers, ba-con, eggs, cheese and potatoes on a flour tortilla. This one goes for $6.50, which is as good as it gets around here.

“Since we don’t have an in store kitchen, our burritos are made over at the Sebastian hotel and then delivered here in the morning. It is a great burrito to take out the door because

they are already made and ready to go,” says barista Desiree Andrews.

A word of caution: These burritos are huge. It seems fit-ting Dazbog means “God of Richness” in Russian.

“This is my first time eating a burrito here, and we ended up splitting one because they are so big and rich,” says one couple in Dazbog.

The burrito certainly is large for the price at Dazbog. The burrito is naturally flavored from the vegetables and doesn’t need additional spices. The red peppers stand out nicely in the burrito, and the onions hide their flavor just enough not to be overpowering. Overall this is the best-valued burrito in the test. However, vegetarian burritos are not an option here.

After examining these burritos, it is clear to see that each has it’s own benefits. Either way, next time you are in the village looking for breakfast, there’s no excuse to get on the lift hungry.

VAIL BURRITOS –––––––––––––––––––––––––––––––––––––– [From page 11]

nect with each other.”When Jensen started the VVP in 2003, it began with

a simple day or two of group ski lessons, all rounded out by complimentary dinners at local restaurants and the Vail firehouse. Ten years later, the on-snow portion each March is still the most coveted event, and wounded veterans from three military hospitals based around the country vie for spots on the trip. A large part of the program’s appeal is the promise of different scenery – as Torres says, simply getting away from the daily grind of a hospital is a major perk – but the benefits are also deeply therapeutic.

“This chance to meet each other and relax is really the beauty of the program,” Jensen says. “It’s also important for the families, because it’s not just healing for the wounded warriors. These caregivers and kids are very unsure about how their lives will come together, and when they come out of the program, they’re equally transformed, with a new sense of hope and life.”

Facing new challenges

Harvey Naranjo, an occupational therapist at Walter Reed Army Medical Center in Washington, D.C., has seen first-hand the changes Jensen describes. For nine years, he has come to Vail with his patients to observe how they react to new and often frightening challenges. With a few exceptions like Torres, most of the vets and families who attend the pro-gram have never skied before, nor taken a luxury trip.

“There’s only so much we can do at the hospital,” says Naranjo, who says the VVP is a personal favorite of the sev-eral dozen veterans activities held by other groups across the nation. “When these guys have devastating, lifelong injuries, it’s important to see how they reintegrate into activities and environments that were once normal.”

Although the Vail vibe isn’t quite the same as Main Street, meeting daily challenges outside of a controlled hospital suite – say, learning to find wheelchair ramps or travel from a hotel to a restaurant – will prepare the vets for life after rehabilitation. Along with his newfound monoskiing career, Torres will also begin work on an engineering degree when he retires from the service in late May. Navigating a large

campus in California will be a sort of culture shock after the naval hospital, but interacting with the eclectic crowds in Vail has prepared him for change.

“This is really one of the coolest things I’ve ever come across,” Torres says. “The people out here are great – they do so much to help us out and make this experience memo-rable.”

For a therapist like Naranjo, who begins working with patients just weeks after their injuries, the program can stir emotions he never sees in the hospital. After nearly a decade, simply the sight of Vail is a spiritual lift.

“If you would’ve been in the CME shuttle with us, trav-elling over the pass and dropping into the valley, it is just incredible,” Naranjo says. “The natural beauty really reflects what these guys see when they arrive, with the people and support of this community. They are so grateful for every-thing they get, and this really does give them back a piece of their lives.”

VETERANS ––––––––––––––––––––––––––––––––––––––––– [From page 14]

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

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

Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013 | sneakpeak 25

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25

comfortable and difficult to access under gloves and a jacket. The feature could be even further improved if the remote could be attached to a belt loop or zipper.

The Ghost is also right on top of the game with the recent industry addition of playback screens. Previously, you had no idea what you had caught on camera until you went home and uploaded the footage. The playback option allows you to edit on the fly, letting you know if you got the shot you wanted. The menu options are intuitive, and even action-camera newbies should be able to figure them out in 15 minutes or so. Paired with the high quality of the video, it would make a great coaching tool for athletes.

We also liked the Ghost’s slim profile, which Drift achieves while still keeping the cam-era shockproof, waterproof and snowproof, all without the help of a case. You can mount it to your helmet the traditional way, but we liked the option that attaches the camera to the

strap of your goggles. It was a little bouncy depending on what you’re doing, but stayed put nicely.

Another neat feature (second only to the remote) is the camera’s smartphone app, which connects the camera to your phone, allowing you to see through the camera’s lens, as well as operate the camera remotely through your phone. It doesn’t show what the camera is re-cording, but does help you line up your shot before you press start. The app is available for both Android and iPhone.

SneakPEAK writer Michael Suleiman contributed to this article.

DRIFT –––––––––––––––––––––––––––––––––––––––––––– [From page 17]

Late night eats and free beerLast season the restaurant started getting noticed, but it

wasn’t until this season that business started taking off. “A lot of our business comes from deliveries. We deliver

our entire menu until 2 a.m. every night. There are very few businesses that can say that around here. We even deliver all the way out to East Vail.”

Then of course, there’s the free beer. “Well, every Friday night we have free beer from five until

seven. The free beer night started this past summer when we felt like we needed a push on Friday afternoons. Our free beer night just keeps growing and growing so I don’t think we will pull the plug on it anytime soon. After free beer night, we have a foosball tournament that starts at eight,”

says Cregon.After talking with the regulars, shooting a few games of

pool, and checking out the mustache pictures hanging on the wall, it was time for the taste test. Magustos is known for a few different items, one being the Gorgonzola bacon burger. After tasting the juicy, all-natural beef from Boulder, you understand why this burger is a classic. With all of the ap-propriate sides and toppings on this burger converted a taste tester who was never fond of Gorgonzola into a full-blown believer.

Another unique option is the pulled pork pizza. With bar-becue sauce, homemade pulled pork, chilled coleslaw and pickles, this pizza has customers thinking they are eating a pulled-pork sandwich from a famous southern barbecue joint. The hot and cold on this pizza sounds odd, but give it

a try. The flavors and temperature gradients on this pie work together incredibly well.

The yellow note pad has not been retired since Eric has started Magustos and new ideas are in the works, including a behemoth of a pie. Although not yet technically on the menu, Magustos already makes a 28-inch pizza that is bigger than a lot of bike tires. He is currently in the process of finding the right manufacturer for boxes to deliver the beast. There is almost no way to conquer this pizza alone, so bring in a few friends after skiing the Minturn Mile for assistance. Also, if you have an awesome mustache and are of drinking age, make sure to let the bartender get a good look at your masterpiece.

MAGUSTOS ––––––––––––––––––––––––––––––––––––––––– [From page 15]

COCHON 555 –––––––––––––––––––––––––––––––––––––––– [From page 10]

“I had a whole pig brought in to practice using and cooking it. You don’t drive to Vail with a pig and not win,” Symensma says, laughing.

Even first-time competitors such as Harrison have unexpected pork skills they’ll bring to the event. While Harrison is new to Cochon, he says he’s accustomed to cooking with heritage pigs, and just recently, he and his crew butchered and cooked an entire hog for the restaurant. He says attendees can expect some unconventional pork dishes from his kitchen.

“Really, using all of it is the fun part. These are judges who understand the food, so they

won’t be scared of (what chefs prepare),” Harrison says. “It’s not just using the parts you typically think of, but how to use the brain, tail, tongue – every single part of the pig. Our menu will have some things that are more approachable and others that are a little bit more out there.”

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

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

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

26 sneakpeak | Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013

CHOCOLATE MAKINGFRIDAY, MARCH 29, 2013

With Felicia from Cornerstone Chocolates6:00 to 9:00 pm | $5012 years and olderLight snacks provided. Participants under 18 must be accompanied by adult.

COCKTAILS & CANVASFRIDAY, MARCH 15, 2013

With Lauren from Alpine Arts Center6:30 to 9:00 pm | $5021 years and olderLight snacks provided. Cash bar offering wine and beer.

RESERVATIONS: 970-479-2292 | www.vailrec.comLocated in the new Lionshead Welcome Center

UPCOMING EVENTS

26

Platt says that the style is making a comeback because the music both relatable and so starkly different from other pop-ular genres such as rap or electronica.

“People enjoy hearing the instruments we play, and they like folk, bluegrass and Americana music in general. It is good timing for good music and different branches of blue-grass are closing gaps between other music genres. It’s very exciting,” he says.

The band plans to continue collaborating with Steve Mar-tin throughout their 2013 tour, a partnership that Platt says sharpens the band.

“We like mixing it up, and collaborating keeps us on our toes because we have to learn multiple bodies of work,” Platt

says. “We play half our shows on our own and half with Steve, so it keeps us learning and keeps our careers moving so we are definitely enjoying it.”

Colorado fans While their upcoming March 8 show at the Vilar Center

marks the band’s first time playing at the venue, they are no strangers to Colorado. They played at the now-closed ven-ues 8150 and the Half Moon Saloon and, according to Platt, “have done a lot of fishing in Minturn and the Eagle River.”

While Martin will not be performing with the band at the Vilar Center, the Steep Canyon Rangers will have special guest Jeff Sipe on drums and percussion. Platt says guests

can expect “a lot of harmony singing, skilled musicianship and good bluegrass.”

He promises a fun show that will have something interest-ing for everyone.

“Back East we are considered progressive, and out West we are considered traditional, but no matter where you’re from, our music is relatable, and everyone can look forward to a great time,” he says.

Steep Canyon Rangers tickets are $28 each and are avail-able online at www.vilarpac.org, by calling 888-920-2787 or in person at the VPAC Box Office in Beaver Creek.

STEEP CANYON RANGERS ––––––––––––––––––––––––––––––– [From page 3]

stay tight, the ever-growing lift lines, an ill-fated strategy to begin with runs I knew well, a skier who supposedly fell off the lift and delayed the line for a whopping five minutes. (The story quickly became urban legend among Talons par-ticipants.)

To take my mind off these worries, I started chatting with the three skiers next to me, and that’s when my ego took its first major blow. The day before, the Louisiana natives had drove 19 hours from New Orleans to Beaver Creek, where they were taking a quick break before continuing on to their new home of Salt Lake City. Rather than take a day to lei-surely stretch their legs on a few greens and blues, they de-cided to gear up and head full-bore into the challenge. Better yet, none of them had been to Beaver Creek before, let alone confronted its vaunted blacks.

“We’re just loving this,” JJ Lewis says to me, pausing mo-mentarily to whoop for a skier doing his best Jeremy Bloom down the middle of Ptarmigan. “This mountain has been a blast. It’s tough, with a lot of bumps, but we’re going to be mogul masters after today.”

I felt immediately sick about my self-defeating inner dia-logue. Lewis and his friends had only skied three runs since 9:30 a.m., but they were having a blast – they were already talking about returning next year. When I asked if he was worried about not finishing, he just laughed.

“Since we’ve never been here, we’re not really nervous

about anything,” Lewis says, then went on to talk about the group of elementary-aged kids he saw cruising down Os-prey. Ego blow number two, but his energy was infectious, and I made a conscious decision to ease up on myself.

Finding my inner Bill BurnsIn more than a few ways, the Talons Challenge reminded

me of the Tough Mudder, the 12-mile obstacle race that has quickly become Beaver Creek’s most popular on-mountain event in summertime. Both are highly physical, and both are sold as noncompetitive – simply finishing is the reward, along with a free beer and some logo-laden swag. Yet when I ran the Tough Mudder last summer, I started with the same gung-ho mentality, a tiny voice that kept lashing out when another competitor passed me up. In that case, I made it to mile six before taking a deep, relaxing breath, followed by a firm talking-to with my competitive self. After that, it was all fun, mud and cattle prods.

My encounter with Lewis and his crew had the same calm-ing effect. I talked with a skier about the best iPod playlist for a day in the moguls – he went with ‘80s glam rock, I stuck to East Coast punk – and a snowboarder about the best tactic for getting through the hellish middle section of Bald Eagle, where the fresh snow was slowly sloughing off to re-veal rocks and bushes.

Around 1:30 p.m., I clocked my last run – a celebratory

lap of the bullet-hard Golden Eagle downhill course – and cruised into Red Tail Camp for my complimentary brew and bratwurst. I had finished in just under three-and-a-half hours, which massaged my ego like a glass of milk after downing a dozen hot wings.

And that’s when I heard about Bill Burns. The 64-year-old local has attempted – and completed – the Talons Challenge nine of the past ten years, usually joined by a longtime friend from Seattle who’s the same age. Despite recent surgery for a fall he took while skiing in Norway, Burns started at first chair and finished right around the same time as I. Along the way, he made friends with a man and his young son, who had trained religiously for the event and was ecstatic when he earned his final punch. The four sat together on the sun-drenched patio, basking in the glow of a win they didn’t realize was part of the challenge.

“This is the sort of event that gets passed down year to year, family to family,” Burns tells me later over the phone. “As for me, I felt fantastic the next day. I actually went to Vail and skied a bit – I just can’t miss good snow.”

After Burns and I talked, I decided to go riding on Sun-day, even though my knees were still a bit stiff. Only a day before, his story would’ve annihilated my ego. I just hope to find my inner Bill Burns in time for next year.

TALONS CHALLENGE ––––––––––––––––––––––––––––––––––– [From page 7]

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

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

Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013 | sneakpeak 27

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27

point Challenge, which involves finding Vail’s five on-mountain decks and earning prizes along the way.

The ski day ends with a guided “Celebration Ski Down” at 4 p.m. from Eagle’s Nest to the Lionshead base area, where festivities continue into the evening in Arrabelle Square with the Pink Aprés Party, an awards ceremony and a free concert with Charlie Mars.

Beyond cancer treatmentProceeds from Pink Vail go toward Shaw’s “Spirit of Survival” program, the classes and

services that have helped Micati and others so much. It’s a recognition that proper environ-ment plays an important role in any treatment and recovery plan.

Thanks to funds raised from last year’s Pink Vail event, the Shaw Cancer Center has ex-panded the services that were available to Micati. Besides a workout program monitored by

exercise physiologists, other free services available to patients include healing trips, yoga and tai chi classes, spiritual support, hair and makeup consultations, acupuncture and mas-sage. The program is free for all cancer patients during the entire time they are in treatment, as well as the following recovery phase.

“For most people, after they have cancer, their lives have changed. During treatment, you have a support system, but that process between cancer and survivorship can be very hard for patients,” says Lindsay Warner, communications and publications manager for Vail Val-ley Medical Center, which oversees Shaw. “Emotionally, they’ve had this intense network that’s been helpful through their treatment process, but afterwards they still want that sup-port. We’re extending that to the time after treatment, for as long as they feel they need.”

PINK VAIL –––––––––––––––––––––––––––––––––––––––––– [From page 6]

“The whole time I’ve lived in Colorado, I’ve only trained with guys who are bigger and stronger than me,” Magdeleno says, with just a hint of well-deserved bravado. “I feel like I’ve proven myself to the boys. I can usually take on anyone and submit them.”

Magdeleno’s surprisingly mature understanding of the challenges faced by all teenage girls led to another opportu-nity in the past year. Along with her dad and several others, she runs The Youth Foundation’s anti-bullying program, a free self-defense series for students at local schools.

As part of the Vail Valley Foundation’s educational branch, the staff at The Youth Foundation wanted to address the largely unspoken problem of bullying. The 3-year-old program combines classroom curriculum with free jiu-jitsu training – a component that’s potentially counterintuitive.

“There are a lot of questions about whether it’s really a positive thing, to teach kids who are bullied how to fight,” says Bratzo Horruitiner, the foundation staff member who developed the program. “As we looked more into it, we real-

ized it’s much more about defense, self-worth and respect. Our expectations are clear: They know the skills will never be used to hurt people.”

Zeke Magdeleno describes Horruitiner as a second father to Lauren, and when The Youth Foundation was developing the program, Horruitiner knew she would make an ideal role model. Not only is she currently the best in her discipline, she’s also approachable, likeable and – most importantly – one of the girls.

“The girls like how Lauren is this very cute, put-together girl who can go to Worlds the same night she goes to prom,” Horruitiner says. “It breaks the stereotype that to be physi-cal, you have to be built like a boy.”

When working with students, Lauren Magdeleno dem-onstrates various moves and tactics. On top of training and school – she boasts a near-perfect GPA – she volunteers with the program four times a week. It’s yet another outlet for her likeable personality, and the work has quickly become a highlight of her busy schedule.

“I feel like they see me, someone who is their age, and know they can accomplish a lot and don’t have to be intimi-dated,” Magdeleno says. “If they just saw Bratzo or my dad, they might feel weird. I give that level of comfort.”

Oddly enough, Magdeleno rarely seeks out comfort in her personal life. She loves a good challenge: The upcoming World Championships this summer will be her last chance at a title before she sets her sights on Harvard, her dream university and one more goal in a long, long list of potential wins.

“Whatever I end up as when I get older, I’d love to con-tinue with jiu-jitsu,” Magdeleno says. “But I also love work-ing with kids and volunteering and teaching – it has all been very rewarding. It has taught me responsibility, and that’s important at any age.”

LAUREN MAGDELENO –––––––––––––––––––––––––––––––––– [From page 4]

Lewis, as well as friend and colorful showman Dr. John, who played at Beaver Creek in the fall of 2012.

For people who come out to see the Suspects, they can expect not only New Orleans beats, but a New Orleans-style party.

“It’s very high energy–we definitely aren’t doing ballads or anything like that. It’s up-tempo. We mix it up and do stuff out of the brass band tradition, as well as R&B, funk and more. But people will get a good dose of what New Orleans music is,” says Scanlan.

For more information about the New Orleans Suspects, visit their website at www.neworleanssuspects.com. Tickets are $12 and available at www.montanasavon.com.

NEW ORLEANS SUSPECTS ––––––––––––––––––––––––––––––– [From page 5]

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

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

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

28 sneakpeak | Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013

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28

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

Thursday, March 7 to Sunday, March 31In Your Face skin care charity monthIn Your Face skin care studio, located in Dogma Athletica in Edwards’ Riverwalk, is offering facials and microderabra-sion treatments throughout March, with part of the proceeds benefiting local nonprofits The Youth Foundation and Round Up River Ranch. Custom 60-minute facials are $75, and mi-crodermabrasions (which include a facial) are $90. Call 970-688-4433 for more info.

Thursday, March 7Celebration of Mountaineering in VailThe Vail Public Library hosts a celebration of mountaineer-ing in honor of Dick Pownall, one of the original team of “Americans on Everest.” Presenters include Pownall, Ellen Miller, Dr. Jon Kedrowski and others. Event goes from 5:30 p.m. to 7 p.m. and is free.

Thursday, March 7Good Gravy at Vail Ale HouseThis West Vail bar and restaurant has free music every Thursday night. This week brings Good Gravy, a band with bluegrass, acoustic fusion and jam roots sounds.

Thursday, March 7Cirque Mechanics at the VilarFor more than eight years, Cirque Mechanics has been spinning ageless stories in mid-air with their original me-chanical wonders. This uniquely American circus company combines traditional circus disciplines with cirque elements to tell “real world” tales with theatricality. Shows are at

4:30 p.m. and 7:30 p.m. Tickets are $45 student/$65 adult and can be purchased at www.vilarpac.org, by calling 888-920-2787 or in person at the VPAC Box Office in Beaver Creek.

Thursday, March 7First Thursday country dancing Come join 4 Eagle Ranch for a night of country dancing and music. Line dance instruction is from 6 p.m. to 7 p.m., and then the dancing continues until 11 p.m. There is a $15 cover charge, a cash bar and an a la carte buffet to choose from.

Friday, March 8Beer tasting at Alpine Wine and SpiritsAlpine Wine and Spirits in West Vail hosts a beer tasting of

Rampart Impreial IPA from 4 p.m. to 6 p.m.

Friday, March 8Vail Library Grand Re-Opening PartyThe town and library celebrate the library’s renovation and re-opening from 6:30 p.m. to 8:30 p.m. with refreshments, drinks, giveaways and music. The event is open to the public and reservations are recommended by calling 970-479-2194or emailing lbarnes@vailgov.com.

Friday, March 8Live music at Grand Avenue GrillThe music starts at this Eagle restaurant every Friday at 6 p.m. Happy hour is from 3 p.m. to 6 p.m. featuring $2 drafts, $3 wells, $4 wines and $5.95 for most appetizers.

Friday, March 8 kids pJ party at alpine arts Center

Join the Alpine Arts Center in Edwards for a Kids Pajama Party on Friday, March 8 from 6 p.m. to 9 p.m. The fun is for kids ages five and up, and parents can drop their kids off for the night. The party includes pizza, art and a movie for $30.

Also, the arts center will be offering early registra-tion for kids summer art camps through April 15. Mention the SneakPEAK ad and get a free kids class. For more info, see www.alpineartscenter.org or call 970-926-2732

Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013 | sneakpeak 29

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29

Friday, March 8Live music with Hollis Brown in VailTaking inspiration from classic pop, rock’n’roll, and Americana, Hollis Brown combines raw rock sensibilities with sweet melodies and heartfelt lyrics to create a rich, warm sound that can fill any room. She performs at West Vail’s Ale House.

Friday, March 8Steep Canyon Rangers at the VilarGrammy winning bluegrass minstrels bring their smooth vocals, smart songwriting, ferocious instrumentals and jaw-dropping harmonies to the Beaver Creek Vilar stage. Show starts at 7:30 p.m. and tickets are $28. Purchase them at www.vilarpac.org, by calling 888-920-2787 or in person at the VPAC Box Office in Beaver Creek.

Saturday, March 9Pink Vail Hundreds of skiers and riders will hit Vail Mountain for this second annual fundraiser benefiting cancer survivors and the Shaw Regional Cancer Center. Participants can fundraise as individuals or teams, or simply participate with a donation entry fee. The day of skiing is followed by an apres party and a free concert at 5:30 p.m. The event is organized by the Vail Valley Medical Center and Vail Resorts Echo. For more info see www.pinkvail.com.

Saturday, March 9National Passport Day in GypsumDo you need to get your passport but have not had time during the week? The Town of Gypsum will host a pass-port open house on Saturday from 10 a.m. until 3 p.m. You do not need an appointment for this event. The Town of Gypsum takes passport applications all year long, Monday through Friday from 8:30am until 3:30pm. The cheerful staff of Town Hall will help you through the process with unmatched friendly service. If you have questions about passports, please call 970-524-7514.

Sunday, March 10Winter 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.

Monday, March 11“The Little Engine That Could” at the Vi-

lar CenterLittle Blue Engine dreams of someday leaving the train yard to pull the big cars on the main line track. But can she convince Big Silver that she is worthy of being a main line engine? Back to reprise its sold-out premiere season, ArtsPower’s dynamic, song-filled adventure portrays Watty Piper’s timeless tale about hard work, determination, and the meaning of true friendship. This show is for grades kindergarten through second. Tickets are $11 children/$14 adult and can be purchased at www.vilarpac.org.

Monday, March 11“Dissecting Syria” with ambassador Christopher HillAmbassador Christopher Hill will discuss the current civil war in Syria. Hill will draw on his vast foreign service expe-rience to elucidate the underlying causes of this unrest and its implications for U.S. domestic and foreign policy, its ef-fect on political stability in the region and its consequences for future U.S. diplomatic relations. This Vail Symposium event is presented in partnership with the Josef Korbel School of International Studies at the University of Denver.Event is held at the Lionshead Welcome Center and cost is $35/$25 VS donors. Reception is at 6 p.m., and presentation is at 6:30 p.m.

Tuesday, March 12Neil Berg’s 100 Years of BroadwayNeil Berg’s widely acclaimed 100 Years of Broadway is a musical revue of Broadway’s most celebrated shows featur-ing a dazzling cast of five Broadway stars accompanied by an all-star New York band. Show is at the Vilar Center at Beaver Creek at 7:30 p.m. Tickets are $65 at www.vilarpac.org.

Wednesday, March 13“Into the Beautiful North” discussionAll book discussions at the Vail Public Library are held on the second Wednesday of the month from 5 p.m. to 6:30 p.m. This discussion centers around “Into the Beautiful North“ by Luis Alberto Urrea as part of the One Book One Valley program.

Wednesday, March 13Rocky Mountain Sport Riders meetingLocal dirt biking club discusses trail access, maintenanance and advocacy at Castle Peak Grill in Avon at 6 p.m.

30 sneakpeak | Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013

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30

sneakSHOTS | Who’s Up To What

Bo has a confession to make... Don’t drive up-valley for dog food. Ruff Cuts in Eagle carries Iams, Merrick, Taste of the Wild and more. Special orders and delivery are made by request. Call 970-393-2760 for more information today!

Melissa at Law for Locals in Minturn is dedicated to helping high-country indi-viduals, families and businesses get the legal help they need without breaking the bank. Call today at 970-476-4244 or check her out at www.lawforlocalsllc.com.

Tanner the horse won the open division of Skijoring in Minturn. Matt “Pony Boy” Anderson won the Calcutta by picking the right skier, horse combination. All winnings were definitely left behind in the local Minturn economy!

Are you ready to lighten your hair for spring? Call Susan, owner and stylist, at W Salon in Edwards at 970-926-9099.

Alpine Bank is celebrating 40 years with 40 nights of Colorado getaways! Visit www.alpinebank.com to enter to win a two-night excursion at Aspen, Snowmass, Keystone, Telluride and more. Pictured: Marcy, Lou Anne, An-drea and Bela.

Angela at Cuttin’ Loose in Eagle is look-ing good and will help you to do the same. Call today for an appointment at 970-390-2279.

Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013 | sneakpeak 31

31

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Dining GuideA Quick Peak at Where to Eat.

Agave | 1060 West Beaver Creek Blvd. | 970.748.8666

Avon Bakery & Deli | 25 Hurd Lane | 970.949.3354

Cima | 126 Riverfront Lane | 970.790.5500

Blue Plate | 48 East Beaver Creek Blvd. | 970.845.2252

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

Carniceria Tepic | 240 Chapel Place | 970.949.6033

China Garden | 100 West Beaver Creek Blvd. | 970.949.4986

Columbine Bakery | 51 Beaver Creek Place | 970.949.1400

Domino’s Pizza | 51 Beaver Creek Place | 970.949.3230

Fiesta Jalisco | 240 Chapel Place | 970.845.8088

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

Gondola Pizza | 240 Chapel Place | 970.845.6000

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

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

Nozawa Sushi | 240 Chapel Place | 970.949.0330

Northside Coffee and Kitchen | 20 Notingham Rd. | 970.949.1423

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

Swiss Hot Dog Company | 101 Fawcett Rd. | 970.467.2013

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

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

Vin 48 | 48 East Beaver Creek Blvd. | 970.748.9463

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

Beano’s Cabin | 210 Plaza Way | 970.754.3463

Beaver Creek Chophouse | Beaver Creek Lodge | 970.845.0555

Blue Moose Pizza | 76 Avondale Ln. | 970.845.8666

Black Diamond Bistro | 120 Offerson Road | 970.949.1251

Coyote Cafe | 210 The Plaza | 970.845.9030

Dusty Boot Saloon | 210 Offerson Rd. | 970.748.1146

Golden Eagle Inn | 118 Beaver Creek Plaza | 970.949.1940

Grouse Mountain Grill | 141 Scott Hill Rd. | 970.949.0600

Mirabelle Restaurant | 55 Village Rd. | 970.949.7728

The Metropolitan | 210 Offerson Road | 970.748.3123

Osprey Lounge | 10 Elk Track Ln. | 970.754.7400

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Mexican & Tex/Mex

Organic Deli

Contemporary Latin

Contemporary American

Casual American

Mexican

Chinese Cuisine

European Cafe & Bakery

Pizza

Mexican

Italian Sandwiches

Pizza

Coffee House

Southwest Grill

Sushi & Asian, Thai

Coffee House

Italian/Pizza/Grinders

Hot Dogs & Soup

Sandwiches

Mexican

Rustic American

Organic/Local American Cuisine

Contemporary American

Steakhouse

Pizza & Sandwiches

American Comfort

Tex-Mex

Steakhouse & Saloon

Contemporary American

Seasonaly Focused Fine Dining

French Cuisine

Coffee/Breakfast/Wine/Tapas

Tapas Bar and Lounge

L D

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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 L D $$$ • • • •Toscanini | 60 Avondale Ln. | 970.754.5590

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

Castle Peak Grill | 101 Fawcett Road | 970.748.4848 Contemporary American L D $ • • • • • •

Ticino | 100 West Beaver Creek Blvd. | 970.748-6792 Italian Food & Pizza L D $ • • • •

Hooked | 122 Beaver Creek Plaza | 970.949.4321 Seafood and Sushi L D $$ • •

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

970-949-1404

32 sneakpeak | Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013

926-3433 | corner at edwards | eatdrinkdish.com

Small plates glasses of wine

grey houndssangria

tap beer

Daily 5-6:30 pm

dish happiest

hour

Open Daily 5 - 10 pm

$3-$5

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

Daily Happy Hour 4-6 pm

$35 Fondue for two

$5

Every Friday Night. Your new Friday Night Tradition!

$10 cheese plates

wine

Open M-Sat 11 am - 8 pm, Sun 12 pm - 6 pm

32

EDWARDS

EAGLE-VAIL

EAGLE/GYPSUM

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

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

Dining GuideA Quick Peak at Where to Eat.

Dish | 56 Edwards Village Blvd. | 970.926.3433

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

Cafe 163 | 105 Edwards Village Blvd. | 970.926.1163

Belmont Deli | 105 Edwards Village Blvd. | 970.926.1796

E town | 295 Main St. | 970.926.4080

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

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

Ristorante Ti Amo | 40982 US Highway #6 | 970.845.8153

Route 6 Cafe | 41290 US Highway #6 | 970.949.6393

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Globally infl uenced casual dining

Contemporary Italian

American

Sandwiches

Contemporary American

Tasting/Wine Bar, Paninis

Mexican

Italian, Pasta

Eclectic American

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

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

Traditional American Diner

Hawaiian Style Food

B L D

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

Gourmet China | 0212 Chambers Ave., Eagle | 970.328.0866

Fiesta Jalisco | 0701 Chambers Ave., Eagle | 970.328.9300

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

Casual American

Chinese

Mexican

Authentic Mexican

L D

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

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

Pasta & Pizza

Pizza

L D

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

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

Old Kentucky Tavern | 225 Broadway, Eagle | 970.328.5259

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

Creative American

Southern Eclectic

Classic Italian

L D

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

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

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

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

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

American Cuisine/ Bowling

Rustic Home Brew Pub / Music / Patio

L D $$

$

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

• • •• •

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 $ •

• •

Yummy Cafe | 313 Chambers Ave., Eagle | 970.328.6060 American Cuisine B L $ • • •

March Madness:MOnday:

Tuesday:

WEdnesday:

Thursday:

Friday:

Sunday:

Saturday:

50% off Bottles of wine

BBQ-night - 20% off

$10 Fish tacos

Lasagna

$13 Fish and Chips

$15 all you care to eatFried chicken dinner (5:00)

Fun day - Happy hour all dayTraer Creek Plaza • Avon

970-748-4848

$10 Burger and a draft everyday

Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013 | sneakpeak 33

33

6” Sub withDrink and Chips

$549Mon-­Fri

10 am -­ 2 pm*Basic Sub Menu Only

West VailNext to Qdoba

AvonIn the Christie

Lodge

EdwardsAcross fromShell Station

LUNCH SPECIAL

+ tax

Edwards Location Only

$6 Two Tacos and a Beer

$

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 and Mexican Cuisine

American

Mexican/American/Western

American

New American

Casual American

American/Western

Authentic Italian

Pizza and Italian

American Bistro

Mountain Fare/Steakhouse, Aprés,

Steakhouse, Aprés and Dinner

Contemporary American

New American

American Pub

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 Bar & Grill | 27 Main St. | 970.926.2756

Zino Ristorante | 27 Main St. | 970.926.0777

Deli

Contemporary American

Sandwiches

Bar & Grill

Contemporary Italian

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

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

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

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

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

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

Pizza

American/Mexican

D

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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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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

•

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 $$ • •

34 sneakpeak | Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013

970.446.7912info@sneakpeakvail.com

©2011 sneakPeak. All rights reserved.

Publisher...Erinn Hoban

Editor...Melanie Wong

Ad Director...Kim Hulick

The Glue...Shana Larsen

Reporter...Phil Lindeman

Ad Sales...Brand Bonsall

“We Help Injured People”

- Riverwalk at Edwards --Emerald Building Suite G-1 -

Edwards/Denver O�ces970.926.1700

Habla

Esp

añol

VailJustice.com

34

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

B L D

$$

$$ •••

••

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

Red Lion | Top of Bridge St. | 970.476.7676

Qdoba | 2161 N. Frontage Rd. | 970.476.7539

American

Mexican

L D

L D

$

$••

• •• •

••

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

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

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

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

Creative American

Sandwiches

Sushi, Asian

L D

B L D

L D

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$

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

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

The George | 292 Meadow Dr. | 970.476.2656

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

Vendetta’s | 291 Bridge St. | 970.476.5070

D

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$

$$

$$

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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

D

B L

$

$$

$

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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

B L

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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, Mar. 7, 2013 -Wed., Mar. 13, 2013 | sneakpeak 35

35

My Big Fabulous Greek Fashion Show

and Luncheon

The VVMC VOLUNTEER CORPS Presents

Friday, March 29, 2013 Vail Marriott Mountain Resort & SpaSilent Auction 10:30 a.m. - 12:00 p.m.

Fashion Show starts promptly at 12:00 p.m.Proceeds benefi t the Tomosynthesis Digital Mammography Machine

PRESENTING SPONSOR US BANKRunway Designer collections presented by Pepi’s Sports

R.S.V.P. for this fabulous fashion extravaganza by March 15th, 2013

For more information, call (970) 479-5131Or book online at www.vvmc.com

36 sneakpeak | Thursday, Mar. 7, 2013 -Wed., Mar. 13, 2013

36