sneakpeak may 30, 2013

Thursday, May 30, 2013 -Wed., June 5, 2013 | sneakpeak 1

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Lunch under $10Quick meals that don’t break the bank

Jamming with SixPennyA chat with local bluegrass/folk trio

Get Fit SeriesRecovering from an injury, in mind and body

Edwards Elementary teacher Kathleen Cropp

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Adam Palmer and Elli Gauthier, the founders of the Eagle County-based band SixPenny, have been picking strings together for the past year and a half, but you wouldn’t know they’d been

playing together for such a short time from the way they sound.

With Jason Gregg, the band’s newest edition playing bass and percussion, SixPenny is ready for their summer shows.

The group produces a melting pot of folk, bluegrass, Americana and traditional music with a heaping helping of original songs, delivered in a unique and heartfelt way. This Friday at 8 p.m., the trio will be playing some of their favor-ites for the crowd at the Bonfire Brewery in Eagle. Sneak-PEAK caught up with Palmer to get a little more knowledge about the band.

SneakPEAK: Your band name is rather unique. What’s the story behind it?

Adam Palmer: Elli and I were playing around with a few different names and we wanted something that fit our style. We wanted something rudimentary or old-timey in a way. A name that reflected a folk-roots style. The penny is often as-sociated with someone being on a shoestring budget. When building houses, they used to base the size of the nails on the cost. The less expensive nails were the six-penny nails.

SP: So introduce us to the band. AP: Elli plays the banjo, guitar, saw, and washboard and

sings vocals. Jason is our new bass and percussionist. The Bonfire show will be Jason’s first show with us. I play guitar, keys and ukulele from time to time.

SP: That is quite a collection of instruments. What genre of music do you feel SixPenny represents, and who are some of your influences?

AP: We play a lot of fun folk-roots type music. We write about 50 percent of our music with the other 50 as covers. Some of our influences are Gillian Welch, and the Avett Brothers. We also do a few (Bob) Dylan songs from time to time. Another great influence has been Caitlin Rose.

SP: How did you get started in music?AP: I came from the Seattle area. Growing up, I was influ-

enced by the early ‘90s punk-rock scene. So every now and then, we throw some off-genre covers into our set list. I went to the University of Washington and was on a classical piano track at the time. While I was there I met Marc Seales, who was an amazing jazz pianist and really opened my eyes to a different way of expressing one’s self in music.

SP: Where has SixPenny been playing lately?AP: We have played at Bonfire before, and we also played

at State Bridge a few times last summer. State Bridge is an amazing venue. The sound is set up so well there. I felt like I was looking down at my guitar and just kept thinking how great the acoustics were.

SP: What are a few of your favorite songs to perform, and what can people expect to hear at Bonfire?

AP: We usually start off with some originals that we have written and then go into playing a few covers. Some of our staples would be “Bigger Than Missouri,” and I also like the “Macaroni Song.” It is a bit cheesy, quite literally. I actually wrote it for my wife for Valentine’s Day and put it up on iTunes. Another original of mine is “We Don’t Make Noth-ing Anymore.” I think Elli has a few more originals on our set list than I do as well.

The Bonfire shows are always fun, especially in the sum-mer. They have a big fire going, and everyone is crowded around the outside stage. It has a really great ambiance there with all the lights and summer crowd.

SixpennyFolk and bluegrass trio delivers foot-stomping tunes at Eagle’s Bonfire Brewing taproom. Interviewed by Michael Suleiman.

If you go...Who: Local folk/bluegrass trio SixPennyWhere: Bonfire Brewing taproom, EagleWhen: Friday, May 31 at 8 p.m.Cost: Free, plus $3.25 pints until 7 p.m.Want to listen before the show? Check out SixPenny’s music for free at www.reverbnation.com/sixpenny-music.

Sounding off with

[See SIXPENNY, page 14]

Local group SixPenny (l-r): Jason Gregg, Elli Gauthier and Adam Palmer. Zach Mahone photo.

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A+ Hail to the teachersA year-end salute to local educators in a trendsetting school district.

By Phil Lindeman. Cover photo by Kent Pettit.

Teachers are an inherently humble lot.

Without delving into the long hours and haphazard pay scales, educators at every level often credit their successes to students, parents, mentors – just about anyone but them-selves. Education Foundation of Eagle County, a local non-profit founded by parents and other residents, lets valley-based teachers know how much they are appreciated.

For organizers like Dana Maurer, that pat on the back is more important than ever. Eagle County School district has faced numerous roadblocks in the past few years – including millions of dollars in budget cuts – but like their students, educators have adapted. The success of custom-built dual-language programs at Avon Elementary School, Edwards Elementary School and more are fast becoming models for small districts across the state, while a recent endorsement by Bill Gates was a major boost for the Eagle School’s un-common performance-based evaluations – essentially report cards for teachers.

When paired with EFEC’s fundraising efforts and annual awards event, Evening of the Stars, these tools give teachers across the county a better sense of how their day-to-day ef-forts fit into the bigger picture.

“One of EFEC’s main goals from the very beginning has been to assist in the retention of highly qualified teachers in the Eagle County School district,” says Maurer, chair for Evening of the Stars. “Children spend over 1,000 hours each year in a classroom, and highly qualified teachers and low teacher-student ratios keep that time effective. Evening of Stars is one way that EFEC recognizes and awards these amazing teachers.”

As classrooms empty out for the summer, SneakPEAK paired with EFEC to highlight a handful of the nearly 30 teachers the nonprofit honored throughout the year. They aren’t the only outstanding teachers – in grade book terms, they simply set the curve for a smart, inventive district.

Kathleen Cropp, Edwards Elementary School (on the cover)

Hometown: Highlands Ranch, Colo. (born in Missis-sippi)

Experience: 5 years with Eagle Schools, 8 years totalEFEC awards: Outstanding Educator, Apple Award Other school-related activities: I am a Certified Aca-

demic Language Practitioner (CALP), which is basically a dyslexia specialist. Right now, I am studying for a therapist-level exam. I also tutor after school.

What attracted you to EES? I thought the values of the district and the dual-language program at Edwards Elemen-tary sounded like an ideal mix. I was attracted to the idea of

being paid by performance because it comes with an out-standing teacher-training program.

How do students continue to surprise you each year? Each child is so different, which is why my job is always exciting. I love getting to know their little personalities – sometimes it is the simple things they say or do to truly show their personalities that amaze me. I had a student excited about getting all stickers on his sticker chart one day. They happened to be scratch-and-sniff stickers, so he proudly said, “Ah, now that’s the smell of success!” He is 6!

How have education and the classroom environment changed since you first started teaching? My first prin-cipal insisted that we follow the curriculum by “turning the page” each day. This was his way of ensuring that not-so-great teachers still covered the right material, but students weren’t engaged. Now, it is all about engaging students and giving teachers the tools to do so.

What’s your favorite way to unwind outside of the classroom? Depending on the time of year, I like to skin up Arrowhead or go on a mountain bike ride.

Britta Zack, Avon Elementary SchoolHometown: Porter, MaineExperience: 8 years with Eagle Schools, 8 years totalEFEC Awards: Outstanding EducatorOther school-related activities: Snowboard Outreach

Society AES School Coordinator (2005 to 2012), Youth Foundation teacher (2009 to present), Culturally and Lin-guistically Diverse Referral Team member (2010 to pres-ent), District Accountability Committee member (2012 to present).

How do students at AES continue to surprise you each

eFeC superstarsIn early May, Education Foundation of Eagle

County honored nearly 30 local educators for shining bright – both inside the classroom and out – at the fittingly titled Evening of the Stars gala. Below are the winners, along with recipi-ents of the monthly EFECtive Apple Award.

Outstanding EducatorsBritta Zack – Avon Elementary SchoolDavid Frankel – Battle Mountain High SchoolMella Wheatley – Battle Mountain High SchoolInes Barcenas – Berry Creek Middle SchoolTeresa Plain – Brush Creek Elementary SchoolShelby Kellerman – Eagle County Charter

AcademyKristin Jennings – Eagle Valley Elementary

SchoolElizabeth Dilley – Eagle Valley High SchoolKelly Kienzle – Eagle Valley High SchoolMary Liebl – Eagle Valley Middle SchoolKathleen Cropp – Edwards Elementary SchoolMark Plachata II – Gypsum Creek Middle

SchoolHeather Cremeans – Gypsum Elementary

SchoolTracy Teetaert – Homestake Peak SchoolAndrea Emmer – June Creek Elementary

SchoolJudith Caligiuri – Red Canyon High SchoolLisa Talley – Red Hill Elementary SchoolNancy Murri – Red Sandstone Elementary

SchoolMichael Kimmel – Vail Ski and Snowboard

Academy

Rookie of the Year winnersHaley Conroy – June Creek Elementary SchoolKathleen Kirkman – Red Canyon High School

EFECtive Apple Award winnersJonna Wyse – Homestake Peak SchoolTim Caudil – Battle Mountain High SchoolKristine Chalk – Red Sandstone Elementary

SchoolJanie Peto – Berry Creek Middle SchoolPaul Steiner – Gypsum Creek Middle SchoolAdam Markert – June Creek Elementary

School Kristine Sheard – Brush Creek Elementary

SchoolKathleen Cropp – Edwards Elementary School

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year? Year after year, my students amaze me by coming to school knowing almost no English, and are able to hold a complete conversation with me by the end of the year.

What one skill or talent do you want all students to master in your classroom? I want all students to know how to find answers. I tell them they are never going to know ev-erything, but they need to have strategies to find the answers to their questions.

What special challenges come with teaching in a moun-tain town? The biggest challenge I’ve come across teaching in a mountain town is that everyone is so transient. It’s frus-trating when you work really hard to get a kid reading on grade level and then they move. We’ve also had a lot of great teachers leave town.

Are you a hot lunch or cold lunch type? When I was in school, I wouldn’t be caught dead eating hot lunch, but I would say I eat it four out of five days a week at AES. Ever since the district adopted the Fresh Approach initiative (for healthier school lunches), the food has been amazing!

Tiffany Doughtery, Eagle Valley Elementary School

Title: PrincipalExperience: 3 years with Eagle Schools (1 year as princi-

pal at EVES), 19 years totalEFEC award: EFEC Grant to hire a part-time literary

specialist (roughly $13,500)Other school-related activities: We’re the only Inter-

national Baccalaureate world school in the district, so that takes quite a bit of energy. It’s granted after a lot of research into our school – lots of teamwork and collaboration go into earning the designation – and people came from outside of the country to make sure we we’re up to snuff, so to say.

What attracted you to EVES? The IB program, defi-nitely. It’s important for children to have an opportunity to explore what they’re learning, not just be told. We’re also a dual-language school, and that program has been worked into our curriculum. Instead of be compartmentalized, we very purposely integrate all the content so students are learn-ing in a connected way.

How did you use the EFEC Grant? We were having some trouble with our reading scores the past few years be-fore I came here, and we felt it was because we didn’t have enough reading intervention, where we break students into small groups. The grant helped us hire a paraprofessional (Danielle Abramowitz) to work with first, second and third graders throughout the year with reading intervention. The scores at the end of the year reflected it: Our third-grade scores jumped 14 percent. She was a wonderful addition, and we really hope to work with her more next year.

Students all have a favorite field trip. What’s your

most memorable outing this year? Our students in fifth grade do a capstone project – they call it the “Fifth Grade Exhibition.” They take the knowledge they’ve gained since kindergarten, and then they develop a research piece around it along with a display, like at a museum. Before then, we took a trip to the museum in Denver and got to stay there overnight – they sort of had their “Night at the Museum” moment, but nothing came alive (laughs). From a learning angle, it was eye-opening for them to see very well-made, professional exhibits.

Adam Markert, June Creek Elementary SchoolTitle: Third grade teacherExperience: 7 years with Eagle Schools, 7 years totalOther school-related activities: I put on the end-of-the-

year talent show. I try and get involved wherever I can, and I want to jump in on as many community/school activities as possible.

If you gave students one piece of parting advice, what would it be? What we teach you is not just applicable to your grade at the moment. We’re teaching you to be an over-all wholesome human being. It’s not a fifth grade thing or a third grade thing – it’s a human thing, life skills.

How has education changed since you first started teaching? It’s constantly changing. Brain research keeps getting better, so there are always new concepts to look at. I feel the modern teacher doesn’t teach the grade under their title. I’m not just a third-grade teacher – that’s what my class is, but I have students who read at high school levels but struggle with math, and others can multiply numbers in their head but need help with writing.

What special challenges come with teaching in a moun-tain town? I love the idea of being close to the parents and kids, no matter where I go. I’m Adam on the weekends and Mr. Markert during the weekdays. The biggest challenge is the school-of-choice concept – students can go anywhere they want, and our classrooms are always in flux.

What are your plans for the summer? I travel over-seas each summer. I was in South America last year and in Europe the year before that, and this year I’m heading to Austria. I’m meeting up with three heroes of mine who are putting on a guitar workshop in the Alps. Every other year has been a rock-climbing trip, so I thought I’d do something different.

SneakPEAK writer Phil Lindeman can be reached at [email protected]

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For year-round mountain-town bums, an afford-able lunch occasionally

means tomato soup concocted from boiling water and ketch-up packets scrounged at the lodge.

Such a bare-bones meal is nearly a right of passage, but so is exploring the local culinary scene. Eating in the Vail area isn’t nearly as exclusive or intimidating as that phrase would suggest, and between all the dive bars with expansive wine cellars, the valley is teeming with choices for foodies on a budget. Whether you’re a soup-and-sandwich type or like a bit of variety – think affordable, scrumptious Thai curry in the heart of the Rockies – you can find it, and often for less than a glass of wine at said bar.

SneakPEAK scoured local delis, restaurants and more to find the best lunches for less than $10. Sure, plenty of eater-ies offer appetizers or starters for cheap, but we’re talking full-on meals. They’re the type to get you through the rest of

the day – or at least until happy hour. Enjoy.

Belmont Deli, EdwardsNamed for the famed Belmont Stakes horserace, Belmont

Deli in Edwards is everything you’d expect from a classic sandwich shop. Owner Mike Rindone, a native of the East Coast, grew up eating old-fashioned pastrami on rye at New York City delis. That love of simple, flavorful goodness makes its way into each of his 40-some-odd sandwiches.

The best part: The entire menu is less than $10, from breakfast bagels to a classic Reuben, and the full selection is available all day.

“I’m an under $10 guy,” Rindone says. “We’re a local’s

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Get lunch for under $10Best of the rest

Don’t see a deal you like? Try these other lo-cally owned eateries at lunchtime, each with plenty of options less than $10.

Smiling Moose Deli, Edwards – The Eagle Valley original has expanded across the state, but the fresh-made wraps and breakfast burri-tos are as superb as ever, and served all day.

Avon Bakery and Deli, Avon – The only thing sweeter than organic bread made daily? Load-ing a slice or two with fresh ingredients, from classic grilled chicken to sweet sausage with peppers.

Qdoba, West Vail – Everyone has a favorite meal at this fast-casual joint – queso on any-thing is a win – but the affordable “Pick Two” menu with street tacos, salads, soups and more, is lunch in a nutshell.

Yellowbelly, West Vail – The new chicken-finger joint has quickly become a local favorite for thick, hand-breaded strips made-to-order.

Pazzo’s, Vail, Avon and Eagle – Grab a slice or two of classic, thin-crust pizza for less than $5, then add toppings at will. Simple as that.

Swiss Hot Dog Company, Avon – A famous double dog (really more like two massive brat-wursts) runs dangerously close to $10, but when loaded with sprouts, sauerkraut and mustard, it can’t be beat.

Larkburger, Edwards – Another valley origi-nal with ever-expanding roots, the burgers are made to order (we like medium-rare) and paired delectably with shoestring truffle fries.

Red Canyon Café, Eagle – A former gourmet chef serves everyday comfort food, all for less than $9.

No Se Hagan Bolas, Avon – The Alacrana burger at this low-key taqueria is unexpectedly serendipitous, pairing a beef patty with ham, pineapple and all the fixings. Grab a taco for $1.50 extra, and you’ll never go back.

[See LUNCH UNDER $10, page 14]

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Castle Peak Grille defies nearly every ill-conceived con-vention of a neighborhood bar.

Found on the corner of Traer Creek Plaza just east of Avon, the relatively new restaurant (dubbed an “American bistro”) is far from chintzy or stale. The walls aren’t covered in tacky, mismatched antiques, but rather wine racks and floor-to-ceiling windows. The open kitchen looks out over an L-shaped bar and inviting, not-to-large dining room with dark-wood accents. The entire space finds a comfortable me-dium between cavernous and claustrophobic. The executive chef – yes, there’s an executive chef – has her name printed on the menu.

Speaking of the menu, it doesn’t boast near-pornographic photos of dishes with trademarked names. Smorgasbord sampler platters and deep-fried everything are replaced with scratch-made small plates and nearly a dozen gluten-free items, while gallon-sized margaritas give way to a rotating lineup of specialty cocktails.

The list of small yet noticeable differences goes on, but one thing is for sure: Applebee’s this ain’t.

Just about the only thing Castle Peak Grille shares with dubious chain restaurants is a hometown vibe, and even that feels authentic rather than calculated. Of course, one of the Vail area’s charms is a noticeable lack of chains: Fast-ca-sual joints like Larkburger and Smiling Moose Deli were born here, and a newcomer like nearby Red Mountain Grill originated in Summit County. The valley culinary scene is teeming with local-minded, one-of-a-kind hangouts, but few proudly sport the neighborhood label like Castle Peak Grille.

“We have lots of good, friendly people serving great food in a great environment,” general manager Rob Sinclair says. “We’re right in the middle of the road: We aren’t a bar-bar, but we’re casual dining with some unique food.”

Comfort, done differentCastle Peak Grille’s fresh-yet-familiar mentality is a

holdover from ZaccaZa, the upscale pizza joint it replaced a year-and-a-half back. The owners decided to rebrand, but they wanted to keep prices low and quality high. Without the boost of slopeside dining or decades in the area, the new restaurant was crafted with locals in mind – something many mountain restaurants strive for but few can pull off. Traer Creek is also woefully devoid of sit-down spots, and Castle Peak makes a welcome addition to a shopping center domi-nated by Walmart and Home Depot.

“I’ve live in EagleVail for a while, and I’ve always been excited by the idea of a friendly restaurant that was close to home, even before I worked for them,” Sinclair says. “It’s important for us to be more than a restaurant. We really want to be part of the community.”

As with any aspiring hotspot, a consistent following be-gins in the kitchen, and Executive Chef Paula Turner has the chops to keep diners coming back. She opened Zac-caZa and transitioned comfortably to the American bistro approach, pulling from her East Coast roots to craft dishes she describes as “American comfort food with a touch of ethnicity.”

“We needed something like this in the neighborhood, and I think we fill a niche that wasn’t quite filled before,” Turner says. “The menu was fun to make. For me, comfort food has a little bit of everything.”

As an American joint at heart, Castle Peak Grille wouldn’t be complete without the usual dishes: salads, pizzas, pot pie, spaghetti and meatballs. Like the sandwiches, though, even everyday items have flair – just about everything but

The fish tacos at Castle Peak Grille, a pub favorite done simply with fresh cod, avocado, cabbage slaw, pico de gallo and chipotle cream, all made in-house at the Avon restaurant. Zach Mahone photo.

avon’s answer to applebee’sCastle Peak Grille boasts neighborly comforts without the chain trappings

By Phil Lindeman

[See CASTLE PEAK GRILLE, page 13]

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Editor’s note: This is part of a series of articles chronicling the stories of several Eagle County locals working toward a variety of health and fitness goals with professional trainers from Dogma Athletica in Edwards and the Vail Athletic Club Vitality Center in Vail. Check back for regular articles about their progress, advice from their trainers and more.

When it comes to return-ing to form after an in-

jury, getting your head in the right place can be just as im-portant as strengthening mus-cles and healing bones.

Just ask Deborah Wills, who has spent the last few years regaining strength and function following a torn Achilles heel and hip surgery. (Read about her story, “Get Fit Series:

Meet Deborah Wills,” at www.sneakpeakvail.com.) Now working with Dogma Athletica trainer Kirsten Stuart for nearly six months to return to form, Wills can testify that be-ing injured for an extended period of time takes a mental toll.

“It was hard to find pleasure in anything, because I was so restricted,” says Wills, who until recently, walked with the help of a cane. “Sometimes it’s very difficult to get yourself out of that rut once you’re in it.”

The challenges of injuryBeing seriously injured or on the mend in an active, out-

door-focused town such as Vail comes with its own set of challenges, Stuart says.

“This valley is so go-go-go, and our social lives revolve around athleticism,” she says. “Your day might be yoga, walking the dog and an afternoon bike ride. When you’re injured and your normal social life is limited, it’s easy to get depressed.”

Wills encountered similar pitfalls while struggling with her injuries. She and her husband moved to Eagle County a few years ago, and Wills says she didn’t have many outlets

to meet new people. Something as simple as walking the dog helps you meet your neighbors, but she didn’t have that luxury. She also had high hopes of skiing and snowshoe-ing, both potentially social activities she wasn’t able to enjoy regularly.

Stuart says that some people are so driven to “get back” to their normal activities, they set themselves up for disap-pointment, neglecting to realize that a major surgery is only the beginning of the road to recovery. Being informed about the recovery process and giving the body proper time to heal is as important as the surgery itself.

“A lot of people get injured and need to have surgery, but they put it off because they want to do this and that be-forehand,” Stuart says. “They think that having the surgery

Get

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s When injury strikes For those recovering from injury, physical healing begins with the right mindset.

By Melanie Wong.

Back to competitionWhen athletes at the Vail Ski and Snowboard

Academy are injured, they work with a team of professionals to get them back on the snow. Part of that team is Erin Beskid, a sports and perfor-mance psychology specialist who works with athletes on the mental side of returning to form.

“Some athletes are super positive and have al-ready accepted what’s going on, and others are so bummed out about it that they’re still angry it’s happened even after they’re back on the snow,” Beskid says.

Returning to normal function and returning to a high level of competition can be very dif-ferent, and Beskid helps her athletes with that process in several ways.

- Visualize: While an injured athlete might not be able to physically practice, they can mentally visualize what it’s like to make a turn, carve on skis or come out of a gate. They can keep their head in the game by mentally practicing.

- Information control: Make sure you’re in-formed about the recovery process and that your doctors, physical therapists and coaches are all on the same page regarding your activity. Being informed also takes some of the fear out of lengthy recovery.

- Set realistic goals: First, set small goals that are exciting to reach throughout the recovery process. Also, know what the recovery process is and commit to it so you can return to competi-tion in a safe, fully healed way.

[See GET FIT SERIES, page 18]

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For 17 years, the Screaming Eagle Golf Tournament has been a signature fundraiser for the Eagle Chamber of Com-merce. And it’s poised to get larger.

The annual tournament comes to the Eagle Ranch Golf Club this Friday, and although it has ebbed and flowed with time, this year will see the best turnout yet. Roughly 128 players from across the county will take to the links to raise money for the chamber’s college scholarship fund, awarded to a handful of students from area high schools at the end of each school year. Although the four-person scramble tournament has long been a fixture for locals – everyone from insurance agents to business owners take part – this year’s showing is nearly triple what organizers have seen in the past.

“People have certainly been loyal to this tournament,” says Taylor Slough, administrator for the Eagle Chamber. “We hear some people say it’s the only time they play golf all year, and we’re excited to bring a few more people into the fold.”

Interest is so high, in fact, the tournament is already sold out. Beyond feeding a scholarship fund, the perks are top-notch: Typical side-games like a hole-in-one contest and longest-putt event boast prizes like a new car and $10,000 in cash. Every player also takes home a gift bag filled with goodies from lo-cal businesses, and the after-party features custom eats, from Screaming Eagle sliders by Moe’s Original Barbecue to the Screaming Eagle Ale crafted by Bonfire Brewery.

“This community has really stepped up to make it an en-tertaining activity, from the tournament to the after-party,” says Joe Knabel, the chamber treasurer and a Town of Eagle trustee. “The success will really be credited to them.”

The tourney faceliftDespite his humble praise, Knabel has done just as much to

bolster the golf tournament as local businesses. He took over as treasurer about a year back, and within the first few weeks, he set his sights on turning the Screaming Eagle tournament into a can’t-miss event. He grew up working at a golf course

in North Carolina, where he learned the ins and outs of first-rate tournaments in his early teens.

The key, Knabel says, is promotion: The tournament is for a noble cause, but only a few in-the-know participants made it a part of their early-summer routine.

“When people finally hear what the tournament is for – the local high school students – they really rally behind it,” Kna-bel says. “They know it’s for a good cause, and that’s what I enjoy about Eagle as a whole.”

Finding an additional 80 golfers was a daunting task, and Knabel began working with other organizers nearly seven months ago to work through the details. Jeff Boyer, the golf club’s general manager, nearly laughed at Knabel when the treasurer said he could fill the player roster. When it sold out a few weeks back, Boyer was impressed.

Of course, interest is one thing, but cold, hard cash is an-other. Last year, teams entered for $110 per person or $400 for a full team, and proceeds went directly to the scholarship

fund. That fund has regularly fed three scholarships, and the chamber asked the local branch of Century Link for additional money to add a fourth award. Earlier in May, the organization awarded the scholarships – two for $1,500 and two for $1,000 – but still had to turn away eight deserving applicants.

This year, entry fees were the same, but Slough and Knabel hope the proceeds will lead to more scholarship opportunities. Everything they have done is in the interest of local students, and Knabel believes the community will continue to support that philosophy.

“I love what this tournament stands for, and I know the community stands behind it,” Knabel says. “It funds those scholarships more than anything else.”

Along with tournament fees, eye-catching additions like the Screaming Eagle Ale will further boost the scholarship fund. Bonfire and the chamber first brainstormed the idea late last year, right around the time the brewery had similar success crafting small batches for Man of the Cliff, a lumberjack com-petition in Red Cliff. Like that popular brew, the tournament ale boasts a custom recipe and label.

But the beer is more than a sudsy companion on the links. Bonfire produced roughly 1,800 gallons, and throughout the summer, proceeds from kegs at the taproom and six-pack sales at local liquor stores will go back to the fund.

For Knabel, this inventive collaboration between the cham-ber and Bonfire highlights how local businesses give back to the community, even as that philanthropy is disguised as a golf tournament. It’s a promising step forward for Screaming Eagle, and a sign of what may come in the future.

“We have some idea for how to make this bigger and bet-ter, and it will only continue to grow if this year succeeds,” Knabel says. “It looks like things will be even better in years to come. This is really just the starting point.”

Higher education through golfScreaming Eagle tourney boasts games, beer for scholarships

By Phil Lindeman

A view of the Eagle Ranch Golf Club, home to the an-nual Screaming Eagle Golf Tournament. The event is the Eagle Chamber of Commerce’s largest fundraiser for high school scholarships. ERGC photo.


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It’s a Tuesday afternoon, and inside W Salon, there’s a flurry of activity.

Susan Wagenknecht, the petite, perfectly coiffed owner of the Edwards salon snips away at a client’s hair. Meanwhile, Ty Tomlinson and his assistant, Matte Fontes, swarm around another client getting a color treatment.

Tomlinson, owner of the acclaimed Rock Star Industries salon in Denver, isn’t normally found manning a W Salon chair, but as a friend and mentor of Wagenknecht’s, he has been making guest appearances at the salon. In the mod, white leather chairs, a group of women chat while leaning back on chevron-striped pillows, watching a movie on a flat-screen TV and gnoshing on dainty donuts and cupcakes. Fur-ther back in the salon, coffee, tea and cold drinks are ready to serve.

This is a typical day at W Salon, a fledgling business that has garnered a faithful following around town, and it’s about to step things up even further. Wagenknecht aimed to cre-ate a design studio, instead of your typical salon, with the philosophy that your hair experience should start when you walk through the door.

With an opening date tentatively set for sometime in June, the salon will move to a new, slightly bigger space, found next door to its current location. Along with the new look comes new stylists: Bobby Hammons has joined the team,

bringing with him a cosmopolitan sense of style and a ré-sumé that includes guest appearances on various television shows, while Tomlinson has built a name for himself as one of Denver’s best hairstylists, with awards from a number of Front Range magazines. Wagenknecht trained with Tomlin-son when she started out her career in Denver, and she says she’s thrilled that he’s now able to visit her salon up in the mountains.

“We love coming up here,” Tomlinson says. “We’re think-ing about trying to come up here once a month. My salon is a five-chair salon, much like this. The great thing about being a boutiquey salon like this is that you can provide a certain level of service and specialize in a higher end sort of styling.”

The making of a studio After building her base in Denver, Wagenknecht moved to

the Vail area with her husband. It had always been her dream to open her own salon in the area, a goal she realized after a few years in the valley. According to Wagenknecht, she was surprised at the following she’d amassed in those few years, and W Salon was immediately busy after it opened in

August 2011.Wagenknecht modeled the studio after one she’d visited in

Bangkok. It was a posh, forward, hip-and-trendy place, with not only a reputation for great work, but an inviting atmo-sphere – somewhere you might want to come hang out with a drink even if you didn’t need a haircut. She handpicked her employees, first recruiting Megan Rowell, and now adding Hammons to the mix.

“We realize that hair is a really big accessory, and all three of us take it very seriously,” Wagenknecht says. “I worked for years as a waitress, and I wanted customer service to be a focus. I feel like the (customer) experience has to start when you walk through the door. We want it to be a place people can relax, too.”

Celebrity stylistAs the newest member of the W Salon team, Hammons

hails from Atlanta. He’s currently based out of Denver, but spends a week each month at W Salon, bringing clients his expertise in cuts and coloring. It’s not everyday that Eagle County customers can get their hair done by a stylist who has also styled the locks of Hollywood celebrities – fans of reality television might also recognize him from shows such as TLC’s “Makeover Story” and “Pageant Wives,” as well as Lifetime’s “Drop Dead Divas.”

The 21-year veteran of the business has been interested in the profession almost his entire life, from the time he gave his first haircut at age 13 (to his obliging mother), to when he attended design school, to his years spent working at re-spected hair salons in Georgia and Denver.

But maybe more important than his high-profile hairstyles, Hammons says what’s made him successful are happy cli-ents.

“What matters is what the client sees as the finished work, and that comes with communication – that it’s what the cli-ent wanted,” Hammons says. “What I love most about the job is at the end, seeing that people love the style.”

Edwards’ W Salon features new location, star stylists. By Melanie Wong.

What’s going on at edwards Village?

Edwards locals may soon notice some com-motion at the Edwards Village shopping center, as the central plaza of the complex undergoes some major transformations. Popular sushi joint Sato, currently located across the street, will soon move into the space across from Café 163. The owners of the two restaurants plan to create a common patio area for the eateries, taking advantage of the shaded courtyard be-tween the two spaces. The new Sato is slated open in the beginning of July

W Salon, currently located in the same court-yard, will move one space over to the corner of the building, and will enjoy a bigger space and new interior.

gatheringofA

styling minds

W Salon stylists Megan Rowell, Susan Wagenknecht and Bobby Hammons. The Edwards hair studio pre-pares for a bigger, newer space that will open in June. Kent Pettit photo.

SneakPEAK editor Melanie Wong can be reached at [email protected]


11

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Crossfit and Krav Maga are more than gym-rat buzzwords – they can be workout bedfellows.

Crossfit blends high-intensity weightlifting with body-weight exercises like pull-ups, while Krav Maga takes ele-ments of multiple martial arts and molds them to frightening, real-life situations.

As owner of High Altitude Crossfit in Gypsum, Jason Wheeler has an interest in fitness and self-defense, and he’s searching for a way to blend the two popular disciplines. In practice they look wildly different, but both help athletes and Average Joes alike tap into the potential hiding just beneath the skin.

“It’s practical self-defense, using tools your body already has to help you feel safe,” says Wheeler, known as Jake to his gym regulars. “You always think about attacking the attack, moving quickly and explosively, and that’s why it works well with Crossfit training.”

Beginning June 3, Wheeler will offer the Vail area’s first in-depth Krav Maga classes at his gym. Although the hour-long sessions are fit for anyone with an interest in the Israeli-developed discipline, he claims they’re particularly useful for females. Not only does Krav Maga teach life-saving skills – say, how to stop an assailant who’s larger and faster – it’s also a simple, unintimidating gateway to fitness beyond the weight racks.

“There are no gains without intensity, and I’m finding Crossfit athletes really like that aspect of (Krav Maga),” says Wheeler, who also has backgrounds in kung fu, jiu-jitsu and kickboxing. “It’s what attracted them to Crossfit to begin with, and both are very modifiable. It’s about finding what works for the individual.”

Wheeler recently became a qualified instructor through the international organization Krav Maga Worldwide, and after an intensive weeklong certification, he was excited to work the discipline into Crossfit training. In the past few months, Wheeler has tried convincing the Crossfit faithful to pick up Krav Maga, but aside from adding punches and other simple movements to pre-workout warm-ups, his athletes weren’t ready to fully switch over.

“I’ve always been interested in the discipline, and I like having the ability to work it into what I do everyday, but the crossover has been tough,” Wheeler says.

Rather than drop Krav Maga fully, he opted to hold classes two days a week, with no limit on when newcomers can join. Like Crossfit, it seems intimidating on the outside, but care-ful coaching can make the learning curve much friendlier, particularly for women.

“I want women to feel comfortable,” Wheeler says. “It gives them an alternative to the male-dominated environ-

ment, and that can make all the difference between sticking with something or letting it drop away.”

The allure of Krav MagaFor nearly 70 years, Krav Maga has been the go-to self-

defense system for the Israeli military, but it has been tai-lored over time for civilians. Part of the appeal is simplicity: As Wheeler alludes to, it champions ending a fight almost as soon as one begins with a combination of quick thinking and counter-attacks. If a person comes at you with a knife, for example, it teaches skills like disarming or disabling the attacker to quickly escape.

“No fight is ever perfect, and that’s why Krav is good for real-life scenarios,” Wheeler says. “You may be caught off-guard or have to run before the fight actually starts. You’re under duress, and it’s a simple form that can get you home safe without letting fear take hold.”

The movements of Krav Maga are relatively intuitive, and within the first few sessions, students already know the ba-sics to get by in a life-threatening situation. From there, it follows in the steps of like-minded martial arts, with differ-ent belts to earn over time.

If a Crossfit gym seems like an odd place to hold self-defense classes, Wheeler claims Krav Maga breaks the ste-reotype. There’s hardly any need for weapons or special equipment – he has one full-body punching bag and little else – and unlike more traditional martial arts, it doesn’t in-volve ethical or philosophical elements.

“This discipline gives you the tools to react in the moment, without worrying about forgetting your skills,” Wheeler

krav Maga at Highaltitude Crossfit

What: A self-defense class made for real-world situations and built around practical, intuitive movements. The local class is particu-larly helpful for women, but instruction can be tailored to fit anyone.

When: Mondays and Thursdays beginning June 3, with sessions from 4 p.m. to 5 p.m. and 7 p.m. to 8 p.m.

Where: High Altitude Crossfit in Gypsum (across from Costco)

Cost: $100 per month (other options available)

Krav Maga memberships can be purchased online at www.highaltitudecrossfit.com. For more information, visit the website or call gym owner Jason Wheeler at 970-343-9040.

krav Maga with a twistGypsum gym debuts self-defense for fitness junkies

By Phil Lindeman

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the bread is made from scratch – and the difference shines through in the taste. A pub-friendly staple like fish tacos are worth ordering over and over, thanks wholly to careful in-gredients: Fresh pico de gallo is bright and summery, while a chipotle cream hits late with a slow, welcome burn.

In the past few months, Turner and Sinclair have worked hard to make the menu more seasonal and interesting. They wanted to keep the staples – the ever-popular duck-bacon grilled cheese isn’t going anywhere – but saw an opportu-nity to add more items, using the daily $10 special as a test-ing block.

“One thing Paula and I have worked on is changing the menu to stay fresh, and we want to provide something new

and different,” Sinclair says.

More than a restaurantPerhaps one reason popular chains have taken over strip-

malls is the idea behind them – they began as parts of the community, plain and simple. Castle Peak Grille thrives on old-school enticements, from a weekday happy hour with cut-rate drinks to a wide-open patio for summertime loung-ing. Happy hour boasts small plates for less than $9 (the Hawaiian-style tuna poke is a standout), plus discounted specialty cocktails and $1 off a generous selection of Colo-rado and regional craft brews.

Although a massive draft selection is nearly required at a mountain-town restaurant, Sinclair says it draws a more adult crowd than most après hangouts. It’s also family-friendly: On Tuesdays, kids eat for free with a paying adult.

“It’s an attempt to reach out to the community, make them a part of what we’re doing here,” Sinclair says. “It’s some-thing not many places do – we’re just trying to show people a good time.”

And the good times continue with Turner’s forte: dessert. After moving to Colorado, she worked as a pastry chef for various gourmet restaurants, including Game Creek Club and Vail Cascade. She still caters to her sweet tooth with pies, pastries and more, all featuring her propensity for sim-plicity over indulgence.

“Sure, I can make crème brûlée and all that stuff, but I think people like what they crew up with,” Turner says. “I know that’s how I am – give me Rice Krispies treats or choc-olate chip cookies. I’m even a candy junkie.”

This summer, Turner and Sinclair hope to attract even more people with patio-based events – there’s a tiki bar and cornhole pit – hopefully with a connection to local organiza-tions. The restaurant hosted a benefit for local children with cystic fibrosis in mid-winter, and Sinclair wants to see more like-minded events in the future.

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says. “The basics can be learned with very little practice.” Wheeler also uses the benefits of a gym environment to

bolster the Krav Maga classes. Each one begins with dy-namic stretching, then moves into a quick overview of the movements for the day. From there, students practice hands-on drills before ending with weight-free exercises like bur-pee squats. Wheeler’s approach is equivalent to a “Workout of the Day,” or WOD, the daily fitness Bible for Crossfit athletes.

Jack Swedlund, a regular at High Altitude Crossfit since 2011, was a pack-a-day smoker before joining the gym. In just over two years, the 53-year-old has lost nearly 100 pounds through Crossfit training, and he’s enjoyed how Wheeler works Krav Maga into daily conditioning.

“I don’t know much about the intricacies, but it’s a very

smart sort of exercise,” Swedlund says. “All the movements make sense, especially when you work them into a normal routine. It really gases you – it’s a good workout.”

Although Wheeler admits self-defense training isn’t as vi-tal in a mountain town as the inner city, he still hopes locals will take an interest in Krav Maga. He plans to offer several different memberships, including packages that combine Crossfit and Krav Maga training. If nothing more, both pro-grams are alternatives to musty workouts.

“No matter what, we want to dial our classes into some-one’s abilities,” Wheeler says. “We want to push people to be better athletes, but on their terms. It’s rewarding to see them grow and progress.”


SneakpICkS at Castle peak Grille

Fish tacos – The upscale bar-food staple feels at home here with generous chunks of fresh cod, homemade pico de gallo, avocado slices, slightly spicy chipotle cream and sweet cabbage slaw, served in two larger-than-usual soft torti-llas ($15). Drop by on Wednesday when it’s the daily special for $10.

Tuna poke – A traditional Hawaiian dish not often found in the mountains, featuring cubes of raw ahi tuna seasoned with soy sauce, ses-ame seeds, seaweed strips, avocado and green onions, all paired with crispy wonton chips ($12) or without as an addition to the lengthy gluten-free menu. It’s also one of several happy hour plates for less than $9, available on weekdays from 3 p.m. to 6 p.m.

“Wupe” – A deceptively simple cocktail for te-quila lovers who want more than a margarita, made with San Pellegrino Blood Orange, Jose Cuervo Tradicional and fresh lime juice ($8 reg-ular, $5 happy hour).

CASTLE PEAK GRILLE –––––––––––––––– [From page 7]


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14

type of place. People come in and order the same thing be-cause it’s so damn good, and we want to look after them. Times are tough – not many people can afford to each lunch everyday for much more.”

If the pricing doesn’t get your taste buds twitching, the scratch-made concoctions finish off the job, with ample sides. The Reuben – dubbed “Empire Maker” after the 2003 Belmont Stakes winner – earns a rightful spot as Rindone’s most popular sandwich. For $8.95, thick-cut rye bread is piled with a choice of fresh pastrami or corned beef from Boar’s Head cuts, and then topped with sauerkraut, Swiss cheese and Russian dressing (1,000 Island is for cheaters).

Perhaps the best part is yet to come: Belmont Deli is the only small-time sandwich shop in the area with beer. Tall boys of Pabst are $2 – all day, every day, until closing time at 3 p.m. during the week and 4 p.m. on weekends.

Geno’s Italian Sandwiches, AvonFor 25 years, Chicago transplant Terry McCune has qui-

etly been making the best blue-collar food in Vail – maybe even the whole of the Central Rockies. McCune grew up on Chicago’s north side, where he learned the intricacies of a Muddy Waters blues riff and crafting the perfect Italian beef combo. He opened Geno’s on a whim, with no culinary experience aside from memories of lunchtime fare: Vienna Beef hot dogs heaped with relish and peppers ($3.50), hand-made Italian sausage in sloppy, sumptuous red sauce and served on a baker’s roll ($7.50). As Eagle County grew, you could hear construction workers drooling.

After bouncing across the valley, McCune finally landed in his current location, a tiny, 300-square-foot kitchen/cash-register reminiscent of an old-school hot dog stand. It seats just four inside, and the walls are covered with memorabilia from the Bears, Bulls and various gigs McCune has played with his band, Bluzilla.

But a restaurant can’t survive for 25 years off personality alone, and despite a dip in McCune’s clientele base, the shop is still a favorite for in-the-know diners. The menu hasn’t changed since opening day – with self-deprecating good hu-mor, he chalks it up to a bit of laziness – but why mess with

perfection? Drop by from 11 a.m. to 6 p.m. during the week for the

combo ($7.50), a baker’s roll filled with shaved beef, Italian sausage, provolone and a choice of hot or sweet peppers. And be sure to bring cash – McCune has never had a credit-card machine.

May Palace, West VailRick and Joyce Woo’s West Vail restaurant, serving Chi-

nese and other Asian cuisine, has one of the longest running lunch hotspots in town. May Palace has had a lunch special menu, featuring scaled-down portions (and prices) of the most popular dinner dishes, for nearly 30 years. It’s a deal that’s pretty tough to beat – all 31 dishes on the lunch menu are $8 to $9 and come with an egg roll, fried wonton and fried rice, as well as a your choice of soup or salad.

“It’s been pretty popular,” says Joyce Woo. “We’re always very busy for lunch.”

Customer favorites include sesame chicken, Szechuan beef, Thai coconut curry chicken and garlic shrimp. There’s even a vegetable selection if you want something lighter or meatless. Adding a drink will likely put you over $10, but the portions are such that you could probably take home half the meal for dinner, so you definitely get your money’s worth. May Palace is located off the north Frontage Road by Vail’s City Market.

Eat! Drink!, EdwardsIf you’re looking for a lunchtime getaway, escape to Eat!

Drink!’s airy patio with a panini, salad and maybe even a glass of wine. The bistro-style sister restaurant to the swank-ier Dish! is located on the lower level of the Edwards Corner complex.

When the weather’s nice, they even throw open the glass garage-door wall, opening up the restaurant to the patio.

Lunchtime paninis are $9 and come with chips, salad or fruit. Choose from something simple like the Fromage Lover, a gussied up grilled cheese made with that week’s featured cheeses, or the sumptuous Emilia, with prosciutto, mozzarella, pesto, roasted tomatoes and truffle oil.

If you aren’t in the mood for a sandwich, the bistro’s homemade soups go for $6, and the simple salad (arugula, pistachios, cheese and olive oil) or beet-and-lentil salad (gar-nered with balsamic dressing, lemon and truffle oil-infused goat cheese) both go for under $10.

“It’s a lovely place to go and nibble on the patio in the late afternoon,” says Diana Scherr of Eat! Drink! “The fresh herbs that we plant on the patio every year will be coming up as well, and we put that in our own sandwiches and salads.”

Eat! Drink! opens at noon Monday through Saturday.

Vail Ale House, West VailThe Vail Ale House occupies the same space as the lov-

ably skeezy Sandbar – not to mention it comes from the same owners – but after just six months in business, many locals have already forgotten about its dive-bar cousin.

A massive selection of craft beers and prohibition-style design have won over the happy hour faithful, but general manager Jason Barber and his kitchen staff make the food just as enticing. Where other pubs gloss over lunch, Vail Ale House uses the afternoon rush to experiment with new fla-vors and ingredients – all at half the price of dinner.

Most rewarding is the daily special, a rotating meal for un-der $10. A recent favorite was the short-rib tacos, made with beef braised in Breckenridge Brewery’s Vanilla Porter, then pulled and layered in a tortilla with fresh lime juice, pico de gallo and cotija cheese.

That one-off special earned such rave reviews that Barber plans to put it on the menu this summer. It joins a number of other top-notch, wallet-friendly meals, like a smoked chick-en-salad sandwich on ciabatta bread, or the panzanella salad with spinach, tomatoes, olives, red onions, parmesan and a balsamic dressing. Like the tacos, the fried-green tomato BLT puts just enough twist on the familiar to stand out, and around $10 with a side, it’s worth the experiment.

LUNCH UNDER $10 –––––––––––––––––––––––––––––––––––– [From page 6]

SIXPENNY –––––––––––––––––––––––––––––––––––––––––– [From page 3]

SP: What are the main themes or topics for most of your songs?AP: Some of the songs that Elli has written are reflections on true stories. Her two songs

called “Smelling the Rose Buds While We Can” and “The Walking Song” are about taking your time and enjoying the little things. Really our songs are a bit across the board as far as themes go. We sing about the human experience and where we are now, in addition to what brought us here.

SP: How has your music evolved since you first began playing together?AP: Obviously being able to bring more original music into the mix has helped us evolve

a bit. We have also dialed in a comfort level of harmonizing with each other’s voices. In general, we have maintained a core structure, but allowed for different instruments and dif-ferent musicians to fit in here and there. We have been playing together for a year and a half,

so really once we are able to spend more time with each other and get into the studio to write some new songs, we will continue to evolve from there.

We usually practice once or twice every couple weeks. This time of year we usually prac-tice on a porch with some home brew.

SP: Where can people sample your music before going to the show?AP: They can check us out on our SixPenny Facebook page or they can go to www.re-

verbnation.com/sixpennymusic.

SneakPEAK writer Michael Suleiman can be reached at [email protected]



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Bar open for the summer

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16

Featured Wedding of the Week

Reynolds-MacDonald WeddingBride: Ashley MacDonald, 26, of Edwards Colo.

Groom:Sean Reynolds, 28, of Avon Colo.Married: Sept. 8, 2012

Location:Vista at Arrowhead

How they metAshley and Sean weren’t exactly high school sweethearts, but they knew each other in high school. However, they weren’t friends until they both attended the

University of Colorado in Boulder, and the rest is history.

How he proposed� e couple went on a weekend trip to Sedona, Ariz., to celebrate Ashley’s birthday. � ey bought a bottle of wine and sat down to watch the sunset, when Sean

got down on one knee and asked Ashley to marry him.

Why they got married in the Vail Valley “We both grew up in the Vail Valley and love the beauty that surrounds us every day,” Ashley says. “One of our � rst dates was skiing at Arrowhead, so being able

to share our special day there with everyone we care about meant the world to us.”

Favorite memory from the wedding dayAshley says the moment that sticks out in her mind is “the revealing,” the � rst time Sean saw his bride in her wedding gown. Sean was standing on a bridge at the

Arrowhead golf course as Ashley walked toward him. “Seeing each other in such a serenely beautiful place for the � rst time on our special day is a feeling neither of us will ever forget,” Ashley says.

Colors: Navy, blue, yellow and grayCeremony: Vista at ArrowheadReception: : Vista at Arrowhead

Vendors: : Brooke Heather Photography, Petals and Pours (Signe Jones), Pat Hamilton (ceremony music), DJ Mo Rockin’ and Morgan Menco (reception music), and Emily Roman Parker (hair stylist).

Want everyone to

at your event?

email us with your info and we will include it in our calendar. [email protected] or call 446-7912

http://www.anyoccasion.com/


17

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River Reportbrought to you by

The Eagle Colorado River Gore Creek Roaring Fork

Runoff is here! The Eagle has been fi shable after cold nights, but levels are still high. Focus on the soft seams along the

banks.Recommended fl ies: PRL’s in numerous colors, San Juan Worms and Cranefl y Larva.

The salmonfl ies are here! Don’t let the clarity scare you away, fi sh are coming to the top to gorge on Colorado’s biggest

bug. Recommended fl ies: sofa pillows, Clarks salmonfl y, birch

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The Gore is the best bet locally right now. Like the Eagle, clar-

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tive from Lionshead down.Recommended fl ies: Kyle’s

Yellow Sally #16-18, Cranefl y Larva, San Juan worms, and

Small Tan Buggers.

The Fork is staying consistently higher than the Eagle due to warmer temps in the valley. Clarity below the Crystal has been poor most days. Rec-ommended fl ies: Lightening Stones, Kyle’s Yellow Sally

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Submit your event to SneakPEAK’s weekly community cal-endar by sending information to [email protected].

Thursday, May 30Tickets on sale for EverGreen Ball fea-turing Jack HannaJungle Jack Hanna, one of the most recognized authorities on wildlife conservation and habitat protection, and frequent guest on TV talk shows and news programs, will return to the Vail Valley for an encore performance on Saturday, Aug. 24 as the featured program for The Evergreen Ball, the an-nual fundraising event for The Eagle Valley Land Trust. Help preserve land in Eagle County and enjoy an entertain-ing show at this fifth annual event. Tickets are on sale now at the Vilar Performing Arts Center Box Office in Beaver Creek, by phone at 970-845-8497, or online at www.vilarpac.org. Tickets are $125/$75 for adults and $35 for children 12 and under. The VIP ticket for $200 includes up-close seating, along with the opportunity to go backstage to meet Jungle Jack Hanna and his wild animals in person.

Thursday, May 30Toddler Bear Gymnastics in VailYoungsters learn to control their bodies and have active fun at Toddler Bear Gymnastics, a parent-and-child class at the Vail Gymnastics Center. Beginning at 10:15 a.m., the 45-minute class uses basic obstacles and movements to boost motor skills in a safe environment. Children from walking age to 3-and-a-half years old are invited, and the class is limited to one parent per child. Older siblings should also stay home. Cost is $15 for a single class, and frequent visitors should ask about center memberships. Call 970-479-2287 for more details.

Friday, May 31Friday Night Lights at Montanas Head to Montanas in Avon for a night of music and dancing by DJ Carve and DJ Weez of WTW. The party starts at 9 p.m., and food and drink costs apply.

Friday, May 31Live music at Grand Ave. Grill This Eagle restuarant features live music every Friday from

6 p.m. to 9 p.m. Listen to the music and enjoy happy hour specials beforehand from 3 p.m. to 6 p.m. Specials include $2 drafts, $3 wells, $4 wines and $5.95 for most appetizers.

Friday, May 31SixPenny in EagleEagle County-based bluegrass, folk and Americana trio plays both originals and covers at Bonfire Brewing, begin-ning at 8 p.m. Tap your foot to the washboard, guitar pluck-ing and banjo while enjoying a pint. No cover. For more info see www.bonfirebrewing.com.

Friday, May 31Ski and Snowboard Museum tours in VailIt’s Vail’s 50th anniversary year, and there’s no better way to celebrate than to take a guided tour at the Colorado Ski and Snowboard Museum, located in Vail Village on the top floor of the parking structure. Tour five galleries loaded with ski and snowboard history. Weekly tours are from 1 p.m. to 2 p.m. and donations are appreciated. For more info see www.skimuseum.net.

Friday, May 31Screaming Eagle Golf TournamentThis annual charity tournament held at the Eagle Ranch Golf Course raises money for local student scholarships and plans to have its biggest turnout yet. Enjoy a day of golfing, food, networking and contests for a good cause and a chance to win a slew of donated prizes. For more info see the Eagle Chamber of Commerce website at www.eaglechamber.co.

Saturday, June 1Eagle Ranch Community Garage saleA neighborhood-wide garage sale goes from 8 a.m. to noon as families clean out their garages and homes, and bargain hunters can pick up some great deals. For more information, call Erin Vega at [email protected].

Wednesday, June 5Open space dedication in AvonMid-valley residents will enjoy 478 acres of brand new open space this summer as the West Avon Preserve is officially dedicated in a ceremony on Wednesday, June 5 at 4 p.m. The public event will be held at the trailhead of Beaver Creek Point. For more info, contact Assistant Town Manager, Patty McKenny at 970-784-4035 or visit www.avon.org.

Calendar of events

Tuesday, June 4 Vail Whitewater Series

Every Tuesday through mid-June, kayakers, stand-up paddlers and rafters gather at the Vail Whitewater for weekly races. Tuesday brings the-Down River Race, be-ginning 5:30 p.m. at the Covered Bridge. Racers paddle downstream, around the park, and to the finish line at the International Bridge. Register for $5 in front of Up the Creek. For more info call 970-926-3867 or see www.alpinequestsports.com. Photo courtesy of Alpine Quest Sports.

http://www.magustos.com

http://www.minturnanglers.com

http://www.vailmanufacturing.com


18

sneakSHOTS | Who’s Up To What

Visit Annie and Jose on Wednesday and Thursday nights at Cafe 163 for awesome food and drinks at a great price. Wednesday is gyro night for $6 and happy hour is all night on Thursdays! Cafe 163 is located by the post office in Edwards.

Belmont Deli is having sandwich spe-cials - hot roast beef sandwiches or pesto chicken sandwiches for $8.95! Stop in and have sandwich masters Cooper and Gunner make you a delicious meal. Belmont Deli is located across from First Bank in Edwards.

Stop by Main Street Grill this Friday to listen to Lonesome Biscuit and eat great food! It is the last weekend for $12 entrees. Visit Shannon and Chris, and they can make you delicious drinks and food. You might see Billy and Patrick there for fun, too! Main Street Grill is located in Edwards Riverwalk.

Your employer may pay; ask about your company’s professional development policy.

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means they’ll be healed of the problem, but the reality is that surgery is like arriving at the trailhead and you have a climb ahead of you. You need to get stronger in a safe manner and take time getting back to health.”

However, there’s no doubt that being laid up with a cast for ski season or dealing with a bad back while your friends are off biking can be upsetting. Erin Beskid, a sports perfor-mance and psychology specialist at the Vail Ski and Snow-board Academy, says that it’s healthy to grieve an injury – as long as you recognize the emotions.

“Some people equate the loss in an injury to grieving a death,” Beskid says. “You’re allowed to be sad, and you should know you might be angry, knowing that they’re nor-mal emotions.”

However, both Stuart and Beskid emphasize that learn-ing to cope with those emotions in a healthy way is key to making a mental comeback. Beskid calls it “meeting basic needs,” such as the feelings of freedom, fun and belonging people often find in athletic activities. The trick is finding other ways to fulfill those needs, she says.

Focus on thisTo deal with feelings of loss and sadness in a healthy way,

Stuart urges recovering clients to find encouraging support systems in friends, family and their medical professionals. Instead of feeling down because you can’t physically do something, she also recommends focusing on what you can do.

Beskid tells her injured athletes to find an outlet for their feeling, whether it’s someone to confide in, like a role model who has experienced something similar, or writing in a jour-nal.

“Some people try to keep it to themselves, feeling like they’re a burden to other people,” Beskid says. “But you have to have an outlet for it – otherwise, it’s easy to get stuck in a rut of anger and sadness.”

And don’t forget that with most injuries, there’s some form of physical activity you can still do. If your injury is in your upper body, do squats and leg presses. If it’s your lower body, work your core and arms. Of course, check with your physician first before starting to exercise, and don’t push your body in a way that will exacerbate the injury. If your doctor says it’s safe to be in water, a pool is also an effective way to get a workout.

Stuart has many of her recovering clients focus on nu-trition as well. Some people worry about gaining weight,

whereas she encourages them to think of food as fuel. Eating plenty of fruits, veggies, and the recommended amount of protein and iron can help recovering bones or muscles, she says.

For Wills, she keeps her spirits high by celebrating even the small successes. This week, she plans to go shopping with her daughter – something she was never able to do while hobbling on a cane. It’s an exciting milestone, and the kind of thinking Stuart says is incredibly helpful during re-covery.

“People need to understand that there are other people in the same situation and that they’re not alone,” Stuart says. “They may be bummed that they physically can’t make their body do what they want, but we ultimately have control over our own body – who we speak to, where we go and what we put into it.”

GET FIT SERIES ––––––––––––––––––––––––––––––––––––––– [From page 8]


http://www.coloradomtn.edu/edwards/professionaldevelopment

http://www.lastcoursedeserts.com


19

10%“28 Years of Service”

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Editor/PublisherErinn Hoban

The GlueShana Larsen

Editor Melanie Wong

Reporter Phil LindemanPhotographer Zach Mahone

©2011 sneakPeak. All rights reserved.

“We Help Injured People”

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Serving the vail valley’s favorite pizza, pastas, calzones, subs, salads and more since 1990!

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21

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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Cat

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out

Live

mu

sic/

Ent.

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

L D

L D

B L D

D

B L D

L D

B L

D

B L D

L D

D

B L D

D

L D

L D

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L D

L D

B L D

D

L D

D

L D

$$

$

$

$$

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$

$

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$

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$$$

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$

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$$$

$$$

$

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$

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•

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•

•

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•

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•

Smiling Moose Deli | 1170 Edwards Village Blvd. | 970.926.2400

Vista At Arrowhead | 676 Sawatch Dr. | 970.926.2111

Subway Edwards | 439 Edwards Access Rd. | 970.926.7010

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

Zino Ristorante | 27 Main St. | 970.926.0777

Deli

Tuscan Grill

Sandwiches

Bar & Grill

Contemporary Italian

B L D

D

B L D

L D

D

$

$$

$

$

$$

•

••

••

•

•

•

••

•

•

••

•

•

••

•••

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

B L D

$

$ • ••• •

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

$

$

• ••

••

••

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

D

$$

$$

$

$$

•

••

•

•

•

••

•

••

•

•

••

••

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 $$ • •

http://www.vistaarrowhead.com

http://www.glenwoodcaverns.com


22

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OFF

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

$$$

$

$

•

••

• •

••

••

•

••

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

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

The George | 292 Meadow Dr. | 970.476.2656

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

Vendetta’s | 291 Bridge St. | 970.476.5070

D

L D

L D

$

$$

$$

• • ••

•••• •

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

Yama Sushi | 168 Gore Creek Dr. | 970.476.7332

Yeti’s Grind | Located in the Solaris | 970.476.1515

B L D

D

B L

$

$$

$

•• • •

••

Vail Chophouse | 675 West Lionshead Place | 970.477.0555

Eclectic Pub

American Cuisine

Italian & Pizza

Casual American

Sushi and Pacifi c Spices

Coffee & Sandwiches

Steakhouse L D $$$ • • • • •

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

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

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

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

La Tour | 122 E. Meadow Dr. | 970.476.4403

Left Bank | Sitzmark Lodge in Vail Village | 970.476.3696

The Little Diner | West Lionshead Plaza | 970.476.4279

French and American

French

Classic Diner, Traditional Favorites

D

D

B L

$$

$$$

$

• ••

• • •

•

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

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

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

Sandwiches

Seasonal American

B L D

D

$

$$$ • • ••• •

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

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

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

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

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Monday NightWe Have the Best RACK....

Served with mac & cheese

and sweet potato fries

Open daily for lunch and dinner • 295 Main St. Edwards • 970.926.4080

What Were You Expecting?

Tuesday NightAnd the Hottest BUNS...

$6.951/2 lb

handmade burger with

your choice of cheese & sides

Wednesday NightFor all you can FISH IN THE SEA

$9.95 Fish & Chips

Open daily for lunch and dinner • 295 Main St. Edwards • 970.926.4080

Check out our Mon - FriLUNCH SPECIALS!!!

Served with mac & cheese

and sweet potato fries

$1095Half Rack

$1695Full Rack

- Using the combined buying power of 1000 Carpet One stores, we have been able to stock up on incredible deals. We are passing Huge Savings on to our customers.

- With 140 wall-to-wall Carpet and Hardwood Floors In Stock, You will be sure to find one that is just right for your home. We can install your new floor right away.

- While Supplies Last, you will find incredible deals on quality carpet and hardwood floors. Mill close outs, roll ends and remnants at close out prices. You can buy beautiful new carpet and save a ton of money.

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

23

http://www.etowncolorado.com

http://www.ruggsbenedict.com


24

Locally Owned & Operated since 2007524-6060 • 11126 Hwy 6, Gypsum

NAPA tool sale

The NAPA truck will pull into the parking lot with tools not

available in the stores. -Small and large tools

-Average of 40% off truckload-Grill out for lunch

-June 11th 9am-4pm

Prepare now for Eagle County Fair & Rodeo

OPEN CLASS!Join the fun at the Eagle County Fair & Rodeo, July 24 - 27 2013

Enter open class exhibits on Monday, July 22, 2013 from Noon to 6:30 p.m. at the Eagle River Center.

Put your creativity and talent to work in:

• Photography• Baked Goods• Woodworking• Leather Craft• Quilting

• Crafts• Flowers• Gardening• Canning• Sewing

And much more! Whatever your interest, there is a place for it in our entry list.

Open Class offers an opportunity for anyone of any age to exhibit projects showcasing new skills or refining old skills or just for the fun of it!

Ribbons will be awarded to the top placing exhibits.

For a complete list of Eagle County Fair & Rodeo contests and events or to view the events, exhibits and contests handbook visit:

www.eaglecountyfairandrodeo.com

I EXHIBITED

I EXHIBITED

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Eagle-Vail Business Center • Mon-Sat 10-5:30 • 949-0153

25%off ALL Upholstery

*in-stock & orders

Eagle-Vail Business Center • Mon-Sat 10-5:30 • Mon-Sat 10-5:30 • 949-0153949-0153

25off ALL Upholstery*in-stock & orders*in-stock & orders*in-stock & orders*in-stock & orders

Eagle-Vail Business Center • Mon-Sat 10-5:30 • 949-0153

in-stock items only20% off STOREWIDE

http://www.napaonline.com/

http://www.eaglecountyfairandrodeo.com

http://www.euraupair.com

http://www.pfurnitureanddesign.com

sneakpeak may 30, 2013

Documents

att logo

vail villagecall

vail valleyopen

adam palmer

penny nails

local source

edwards riverwalk

local bluegrassfolk