Thursday, Oct. 11 -Wed., Oct. 17, 2012 | sneakpeak 1

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www.sneakpeakvail.comThursday, Oct. 11 - Oct. 17, 2012

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From dishwasher to culinary prodigy: Table talk with Dish’s Veronica Morales

On guard!Parrying with the Battle Mountain fencing team

Debate Dispatches

Local students report fi rsthand from Denver

The art of the lumberjackOne reporter’s

experience at Man of the Cliff contest

The

unexpected chef

2 sneakpeak | Thursday, Oct. 11 -Wed., Oct. 17, 2012

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Rising acoustic folk art-ist Gregory Alan Isakov brings his lyrical, subtle

brand of music to the Vilar Per-forming Arts Center this Sun-day, Oct. 14.

Isakov’s concert is part of the Vila’s Underground Sound Series, which aims to introduce audiences to incredible new music and musicians. Isakov’s will be the fifth in a seven-week series at the Vilar Center, following on the heels of legendary lyricist and guitarist Leon Redbone.

Though his sound is uniquely his own, fans of artists such as The Lumineers, Horse Feather and Brandi Carlile would likely be easily drawn to Isakov’s sincere lyrics and warmth in delivery. Originally from Johannesburg, South Africa, his journey to singing and songwriting is an unusual one, and his experiences along that journey come through in his music.

His family immigrated to the United States and settled in Philadelphia when Isakov was seven in opposition to apart-heid.

“My parents took a lot of risks in leaving. The experience instilled in me the feeling that life is quality, not quantity based,” he says.

The time was understandably challenging for the family, though he personally felt at home in his new multicultural environment. Since that time, he’s been a traveler.

“I’ve lived in so many different places; I don’t feel indig-enous to anywhere,” he says.

A degree in horticulture may seem an odd departure from the music industry, but Isakov credits it for helping him find balance in the quiet concentration of his work and connect-ing him to home. He now calls Colorado home and plays at Beaver Creek this weekend before embarking on a European tour.

“Though he was born in South Africa and raised in Philly, we consider ourselves lucky to now count Gregory Alan Isa-kov a Coloradan,” says Kris Sabel, executive director for the Vilar. “He delivers his vocals with a clarity that sets him

Underground with Gregory alan Isakov

Up-and-coming acoustic folk artist has roots in South Africa, but at home in Colorado. SneakPEAK staff report.

[See GREGORY ALAN ISAKOV, page 15]

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People bond in the most appropriately strange ways at Man of the Cliff.

Early last Saturday morning, just a few minutes into the first round of the ax-throwing competition, I was hunched in a sea of flannel and beards, trying desperately to stay warm but feeling like a pansy. It was a breezy day in Red Cliff for the fourth annual mountain-man competition – a true Oc-tober morning in the mountains – and while the skies were blessedly clear, the line of competitors had wound into the three-story shadow cast by Mango’s. Arranged against hay bales in the bar parking lot, the combo ax/archery range was mostly sunless until noon, and I was ridiculously, stupidly cold.

Luckily for my ego, I wasn’t alone. Whether we realized it or not, 140 of my fellow weekend lumberjacks squeezed tighter and tighter for warmth, occasionally playing it off as jockeying for the best spot in line. Like a Middle East bazaar, dogs roamed and played freely. They looked very, very warm.

But the elements were only part of the problem – costum-ing showcased gaping lapses in judgment. One guy, a small, bulldog-looking bruiser, sported Daisy Duke cut-offs held up by thick suspenders, while a few others wore thrift-store flannel with the sleeves removed. It was pretty apparent we were there to drink beer and throw sharp things, not actually think like mountain men.

With chattering teeth, the tall, clean-shaven guy next in-troduced himself as Ben Oren, an Indiana native who recent-ly took a marketing job in Boulder, what he dubbed “a weird f***ing town.” I agreed – as a Denver native, Boulder has always felt extremely alien to me – and Oren nodded at my quaking Coors.

“It’s colder than hell out here, huh?” he said before of-fering a cheers with his purple, shivering hand. “But this is my kind of s***. I grew up chopping wood, helped my Dad build our house, all that stuff. This is just getting back to my roots, in a way.”

Next to Oren were three guys from Edwards who had

camped in the hills near Red Cliff the night before. They were the smart ones, cradling mugs and whole thermoses of coffee as opposed to ice-cold beer – they’d obviously learned a lesson from a frigid night in a tent. I can’t say if all the java was spiked, but after a few swigs from the thermos jammed apologetically into my side – offered with hardly a thought from the owner, a lanky, scraggly haired man whose beard looked more indie rock than lumberjack – my meager break-fast gave way to the radiating buzz of beer and Jameson.

Pause a moment. Does the whole rough-hewn scene seem a bit... odd? Maybe, but only if you’re inclined to label any gathering of burly, bearded, back-slapping men a gay-pride parade. We were cold, damn it, and huddling for warmth is as much of a frontier activity as throwing axes or chopping wood. Truth be told, I had to agree with Oren: This was my kind of s***, and mass of stinky dudes or not, I was enjoy-ing myself.

Unadulterated escapismI don’t think a single person at Man of the Cliff looked at

our shivering gaggle and thought “lumberjack orgy” (except for me, apparently). Since its first year in 2009, the event has become a mini phenomenon, attracting competitors from as far as Georgia and drawing 2,000-plus spectators – nearly 10 times more than Red Cliff’s population.

The bizarre events are obviously appealing – quote one man: “What’s a caber, and how do you toss it?” – and the outdoorsy slant screams Colorado, circa 1860. On the sur-face, it’s pure, unadulterated escapism: Close to 70 percent of competitors were from the Front Range, where most are desk jockeys and college students.

But for me (and I’d argue most of my fellow lumberjacks), the events played second fiddle to the overall atmosphere, which was too wild and tantalizing to pass up. It’s not an event of niceties – competitors smoked, chewed, cursed, drank and gleefully ragged on each other from the sidelines. The announcers took a cue from Howard Stern’s shock-jock manual and labeled themselves “equal-opportunity offend-ers.” They’d point out the connection between small hands and a small, um, package, before poking fun at homophobia itself, saying to second-place winner John LoFaro of Vail: “He’s everything you could want in a man: talented, good-looking, a firefighter. Naturally, he has to be gay.”

Of

beardsMen

and

Taking on Man of the Cliff, Red Cliff’s annual celebration of manliness and machismo

By Phil Lindeman

Man of the Cliff 2012 results

Overall men’s title: Sean Hanagan, EdwardsOverall women’s title: Jaclyn Randall, Lake

TahoeKeg toss: Thomas “Big Hairy” Codevilla, Boul-

derAx throwing: Brian “Peach Fuzz” Welch, Vail Archery: Nick Mahaffey, AvonWood chopping: John LoFaro, VailSpear throw: Chris “South African” Phillips,

VailHammer toss: Kelly “Ondursis” Hanagan, Ed-

wardsCaber toss: Rob “Red Beard” Macdonald, EagleTeam tug of war: Team Bonfire

[See MAN OF THE CLIFF, page 11]

Left: Spear throwing was one of the events at the fourth annual Man of the Cliff competition, along with keg tossing, wood chopping, archery and of course, flannel wearing and beer drinking. Right: Tom Unfried goes for the win during the flannel contest, employing a questionable strategy. Zach Mahone photos.

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Last Wednesday, Oct. 3, Eagle Valley seniors Stefan Kuhn and Jenny Crabtree attended the presidential debate held at University of Denver. Watching a live broadcast from the student section right outside the auditorium, the students reported on their experience, sharing with readers how the debate influenced their thoughts and opinions on the upcom-ing election.

Untangling facts from fiction isn’t so easy Stefan Kuhn, 17

Eagle Valley High School senior

There is not a lengthier topic in the news than that of the presidential elections. It starts towards the end of the previ-ous year and usually entangles more bias than credible facts as it approaches election time. Like many other undecided citizens, the media only further distorted my views of the candidates and made it harder to pick out fact from fiction. I wanted to compare both proposals in the candidates own words and not from “facts” just passed down through hear-say. So, when I was offered an opportunity to go to “Debate Fest” at the University of Denver last week to watch the first presidential debate of the campaign season, I jumped at the chance.

When I arrived there, they had two large screens set up so that the student body could watch the debate. I wanted to make sure that my opinions of the debate would be uninflu-enced, so I stayed clear of any news coverage a couple days prior to going. When the debate started, I was glad that there wasn’t a graph showing other undecided voters’ opinions as the debate was going on. However, it turned out not to mat-ter, as the DU students in the crowd provided plenty of opin-ion by cheering when they liked what the candidates said.

Throughout the debate, both Barack Obama and Mitt Romney seemed well matched. Romney was better prepared than I thought he would be, and Obama, although not as self-assured as usual, was close behind. I thought that neither candidate had a huge lead over the other, although I did think that Romney was more appealing to the audience.

When comparing the two, I kept in mind that being the President could be more of an uphill battle -- Obama had to defend his record while simultaneously presenting plans for the future. After the debate I wanted to fact check both can-didates’ arguments, since both used figures that contradicted each other. On both sides, the truth was stretched and crucial parts were left out.

But what bothered me the most was Romney’s tax plan. It wasn’t that the plan didn’t go into as much detail as Obama’s, it was that it lacked consistency. During the debate, Romney said that he wouldn’t establish tax cuts, when prior to that

night, it had been a focal point in his campaign. This makes me wonder whether this inconsistency is just a ploy of his to be voted into the White House.

It’s not uncommon for presidents to promise things that they can’t deliver, but I think they should at least try and achieve their goal, whereas Romney discarded his quickly. In positions of power, I believe being genuine is crucial in order to be a good leader. And as appealing as Romney sounds, I really don’t know where he stands on these critical issues.

Debate Fest inspires involvementJenny Crabtree, 17

Eagle Valley High School senior

The word “idiot” originates from the Greek work “idiot-es,” which was a derogatory reference to people who did not participate in politics. I’m happy to say that there wasn’t an idiot in sight when I attended the 2012 Debate Fest located on the campus of the University of Denver on Oct. 3 -- a refreshing sight to see as a high school student.

I asked my classmates who are enviously of voting age if they were going to vote in the upcoming election.

“I just don’t care about politics,” was a common response.My crushed spirits at the indifference of some the young

citizens of this country were lifted as I had the privilege to attend Debate Fest. We attended thanks to our government teacher, Ashley Weaver. We went with fellow writer for the school newspaper, Stefan Kuhn, and journalism teacher Ab-bie Rittmiller.

With already a good amount of political flyers in my hand from the walk into the debate grounds, we were admitted into the hub of all the action.

“I can’t believe we’re actually here,” said Kuhn as we looked at the stage and screens.

It hit me too when I saw the big screen that in a couple of hours would be projecting the debate. Oodles of people set up lawn chairs ready for the action on the DU campus, with excitement that matched ours.

Everyone there proudly represented their party with colors and pins. Political statements were everywhere, whether it was found in the biased jargon, the information booths or on clothes --everyone had something to say. It didn’t matter if you were an occupier or college Republican. People were getting involved, and that was an amazing thing to see. It was a portrait of democracy in action painted with colorful people who define the American political system.

“The audience here has promised to remain silent, so we may all concentrate on what candidates have to say,” said mediator Jim Lehrer as the debate started.

Outside the debate hall on the DU campus was another story. The crowd cheered as their candidate said something pertinent to their political beliefs.

An instance that stuck out to me was when President Barack Obama criticized Governor Mitt Romney for sug-gesting that borrowing money from one’s parents was a way to pay for college. Once he said that some students “just don’t have that option,” and the outside crowd of DU stu-dents cheered.

It was then that I realized the importance of the youth vote. Whoever wins this election will directly affect all of us, in-cluding high school students, whether they care or not.

I think adolescents have a preconceived notion that their voice doesn’t matter. However, not just seeing but experienc-ing the passion people had for their political beliefs testifies for how important it is as a high school student to care about this significant election to some extent. The future is us -- it’s terrifying, but it’s true. So don’t be idiots. Care about what is about to unfold and mark American history forever.

Dispatches from the debateEVHS seniors find confusion, inspiration at presidential matchup

(l-r) Eagle Valley High School seniors Jenny Crabtree and Stefan Kuhn attended last week’s presidential debate at the University of Denver. Photo courtesy of Stefan Kuhn.

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Veronica Morales never imagined in her wildest dreams that she would become a chef. But today, at the helm in the

kitchen at Dish, she seems quite at home.

“This was my first kitchen,” Morales says matter-of-factly. “I never went to culinary school.”

Morales has had the post for just over a year at the trendy Edwards restaurant, which is known for its tapas-style, globally inspired dishes made with fresh, organic ingredients. But what may not be apparent about the executive chef is that she first stepped foot into Dish’s kitchen a few years ago as a dishwasher.

“Raw talent” Morales’ family moved to the Vail Valley from Mexico when she was a child. She gradu-

ated from Battle Mountain High School in 2005 and, unsure of what she wanted to do, worked an assortment of different jobs, including at a fast-food drive-thru.

In 2008, Morales landed a dishwashing job at Dish. Most wouldn’t consider it a profes-sional leap, but for her, it was a big break. She caught the eye of then-executive chef Jenna Johansen, who had bigger things in mind for the new employee.

“Jenna gave me the opportunity to wash dishes. I did that for two weeks, and she said to me, ‘Are you interested in making some food?’” Morales remembers incredulously, break-ing into one of her trademark wide smiles. “I was like, ‘Me? Cooking?’”

Morales started out with the simplest task: prepping vegetables at the salad station. The extent of her culinary knowledge at that point was rudimentary, she admits. Although her

mother is an excellent cook (more on that later), Morales’ idea of dinner was picking up a meal at a fast food joint, or making quesadillas at home. She’d never worked in a profes-sional kitchen before, much less in a gourmet restaurant like Dish, where the open kitchen allows diners to see everything going on “behind the scenes.” Customers can even dine at the kitchen bar, essentially getting a front row seat to the cooking action.

“I was so nervous at first,” Morales says. “I didn’t know anything. I thought, ‘I’m just going to do this and go with the flow.’”

Over the next few years, Morales learned the trade and worked her way up, from the salad station to sous chef. Her interest in learning grew, and so did her confidence. Besides de-vouring Johansen’s instruction, she began reading cookbooks and researching online. When Johansen left her post to move to Denver, Morales was offered the executive chef position.

Her eyes grow wide as she remembers the moment.“I said, ‘OK,’ and Jenna said she’d support me,” Morales says, admitting she had her

doubts. “For some reason I never trusted myself. But when people say they love the food,

Cookingreservationswithout

From dishwasher to executive chef: Meet Dish’s

Veronica Morales.By Melanie Wong

Cover by Kent Pettit

Sneak picks at DishButternut squash soup – Rich and spicy, the fall soup is served in a cup

with swirled crème fraiche – cappuccino style.Grill-split shrimp panang curry (pictured)– Creamy and sweet, this is

one of chef Veronica Morales’ own creations.Chocolate mole – This 12-spice cake isn’t overwhelmingly chocolaty, and

comes served with burnt caramel and a sprinkling of salt for a satisfying contrast.

[See DISH, page 15]

Kent Pettit photos.

Thursday, Oct. 11 -Wed., Oct. 17, 2012 | sneakpeak 7

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Beginning in October, the Education Foundation of Eagle County (EFEC) and the Youth Foundation have joined forces to create an award program to reward excellent Eagle County School District educators.

The “Effective Apple Award” of $500 cash will be award to an effective educator each month. The recipients will be chosen based on nominations by students, parents and co-workers. The award is meant to recognize teachers in the school district who are making a different and alleviate a budget shortfall that has squeezed the pockets of many teachers and downsized the school district in general.

During the past three years, the school district has lost approximately $14 million in state funding, and educators have received three consecutive years of pay cuts, reduced hours and lost benefits. Some have lost their jobs altogether.

According to the award’s organizers, the Effective Apple Award recognizes “the dedica-tion and passion that our public school educators display, day in and day out, despite the challenges faced because of severe budget cuts.”

The awards will be given throughout the school year, and a committee will review the nominations at the end of each month. Parents who have children in Eagle County schools will be invited to be part of the monthly voting committee. Nomination forms are available in school communication folders or online at www.efec.org/apple.

The EFEC is a newly formed, local nonprofit made up of residents and parents who work to bridge the financial gap in lost state and local public education funding. For more infor-mation on the organization, or to make a contribution, go to www.efec.org.

Thanking teachersMonthly award to recognize educators

SneakPEAK staff report

Battle Mountain High School senior and football player Brian Calymon en-joys a footlong sub at Subway in Edwards. In support of football season, the local Subway is offering free subs to high school football players wearing their jerseys on game days. SneakPEAK staff photo.

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The Vail Valley Theatre Company presents its fall production, “Company,” a musical

by Stephen Sondheim (of “Sweeny Todd” and “West Side Story”).

The show will run through two weekends, Oct. 12 and 13 and Oct. 19 and 20, at the audi-torium of Homestake Peak School in EagleVail.

The production follows the story of Robert, a well-liked bachelor coming upon his 35th birthday. His best friends are three married couples who want to see Robert settle down with the right girl. Meanwhile, Robert juggles his relationships with his three girlfriends.

“He’s in sort of a transition in his life and in dating. It shows many different perspectives,” director Beth Swearingen says. “Anybody who is involved in a relationship, in a marriage or people who are single looking for Mr. or Ms. Right, they’ll see themselves in the various couples represented. Some of the couples are very laugh-out-loud. Some are more poignant or thoughtful.”

The cast of 14 local actors features newcomers and seasoned members alike will bring the characters to life. Community theater isn’t usually where you would look for professionals, but then again, the Vail Valley Theatre Company isn’t exactly your run-of-the-mill group.

All are enthusiastic Eagle County residents, and some have performed in theater for years. However, a few come from professional acting and musical careers, and now bring their talents to the local theater. Meet a few of Eagle County’s stars.

Beth SwearingenThe director of “Company” knows a thing or two about musicals – as in Broadway mu-

sicals. The professional performer spent more than 10 years in shows on Broadway in New

York City and traveling around the country, including with Andrew Lloyd Weber’s “Cats.” She entered the world of theater as a child.

“I studied dance from a very early age. I got bit by the theater bug as a kid doing commu-nity theater,” Swearingen says. “I just really loved it, the whole process. I loved the friend-ships you make. It’s just a lot of fun.”

During her senior year at the University of Colorado at Boulder studying music, she at-tended an open casting call for “Cats” and was hired to join the show’s national company.

“It was really amazing to work with that caliber of talent, to work with (composer) An-drew Lloyd Webber, (producer and choreographer) Jerome Robbins and (choreographer and director) Michael Bennett. These people were just legends,” Swearingen says of the first major tour.

Eventually, she left the big stage and returned to Colorado to perform at the Denver Cen-ter. She met her now-husband, a Vail local, during that time, and moved to the area after they got married, 17 years ago.

“I found myself in Vail and wondering what I was going to do here,” Swearingen says.The end of an acting career opened up new opportunities for her. She got plugged in with

community theater and started doing choreography for shows. Filling a need in the local theatre community, she started directing plays. She also took up the guitar and returned to her roots as a musician.

Today, you can catch Swearingen performing with local trio The Fabulous Femmes, whose high-energy song-and-dance shows are well known at valley events. She encourages the community to support their local theater, where she got her own start.

“It’s so important to come see the shows and donate to the nonprofit arts organizations in town because it’s such a vital, enriching thing,” Swearingen says. “It’s a great way to plug in and get involved, whether that’s on the stage or as part of the crew.”

Small

Bigtown,

talent

“Company” comes to life at community theater, with the help of some local pros.

By Melanie Wong

[See COMPANY, page 17]

The cast of “Company,” a musical presented by the Vail Valley Theatre Company, rehearses for the upcoming show, which follows the story of the easygoing bach-elor Robert and his three couple friends. Zach Mahone photo.

Thursday, Oct. 11 -Wed., Oct. 17, 2012 | sneakpeak 9

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&Health WellnessFall is officially here, and with it comes colder, drier tem-

peratures that will continue to dip as we move into winter. For many people, the cold, clear days to come bring more than just rosy cheeks. Common winter skin ailments include dry or itchy skin, a “dull” look and feel, cracked skin, rashes, sunburn and frostbite.

There’s a reason myriad skin problems appear with the colder weather, especially at higher elevations. During the winter, the air is drier, meaning it holds less water, an ele-ment that usually protects your skin.

That dryness is compounded at high altitudes as well, ac-cording to experts at Vail Dermatology. The lower layer of the earth’s atmosphere contains more than 75 percent of all

atmospheric gases, as well as water and dust – all elements that protect skin from the sun’s radiation. However, the high-er you are in elevation, the less dense the air and the weaker the protection. Indoor heating can create even drier condi-tions, wreaking havoc on skin.

Dermatologist Karen Nern says she often sees patients with extremely dry skin in the winter, which can lead to rashes or itchy, rough patches.

“What happens is that the skin enzymes that let you slough off your skin at a normal rate need water to work properly,” Nern says. “Once the skin barrier has broken, then it be-comes inflamed and red and irritated.”

Keeping skin moistNern recommends several ways of keeping skin moistur-

ized, helping combat many winter skin problems.• The first is obvious: drink plenty of water, something

you should do at high altitudes regardless of the season. • Keep your showers and baths warm, not hot, which zaps

the skin of moisture. Nern recommends only using soap on areas of the skin that sweat or get dirty – not on the arms and legs, as soap tends to dry skin out.

• Use a cream moisturizer instead of a lotion that contains glycolic or salicylic acid, which eats away dead skin flakes. Look for moisturizers that contain ceramides as well, a natu-

ral skin barrier that helps repair dry, damaged skin.Nern says one good trick to keep skin hydrated even in the

driest conditions is to put on your moisturizer in the shower. Once you turn the water off, apply a thin layer while your skin is still wet. Stay in the warm shower for an extra minute to allow the moisturizer to soak in, sealing in moisture and keeping skin soft.

One painful winter ailment is cracked feet. To remedy the problem, soak feet your in a warm bath for 10 minutes, ap-ply a cream that contains urea or glycolic acid and follow with socks.

Getting the glow backIs it possible to get skin looking as healthy in the winter

as in the summer months? Yes, says Michelle Connolly of In Your Face Skin Care in Edwards

The dry winter air simply doesn’t hold much water and pulls moisture from the skin, creating a “dull” and unhealthy look and feel.

“That dull appearance is the result of built-up dead skin cells,” Connolly says. “Skin cells turn over at a slower rate as we age and during winter, so it’s not uncommon for them to accumulate on the skin’s surface.”

Connolly recommends regular exfoliation to help speed up that turnover rate in the form of a light chemical peel during a facial, or microdermabrasion, which manually sloughs off the dead layer of skin. Removing that top layer also makes any face products you use at home more effective.

Connolly offers a special facial treatment as winter rolls around called the Pumpkin Peptide Peel, which can be re-peated every four to six weeks. Besides being appropriate for the season, pumpkin is a true “super food,” containing the highest amount of naturally occurring vitamin A and beta-carotene, as well as providing a potent supply of other vitamins and minerals. On the skin, it delivers anti-oxidants, several beneficial vitamins and enzymes that help remove toxins trapped in the pores.

“Pumpkin is often referred to as nature’s ‘natural colla-gen,’” Connolly says.

You can keep up with at-home exfoliation as well by us-ing a retinol product two to three times a week. Retinol is a vitamin-A derivative that unclogs pores, boosts collagen to reduce fine lines and gets your skin to turnover cells more quickly. if your skin can’t tolerate a retinol, which can cause redness in sensitive skin, Connolly suggests an alpha hy-droxy acid complex. It’s often found in cream form at drug-stores.

“Treat yourself to a moisturizing mask once a week as well,” Connolly recommends.

Warding off winter skinBy Melanie Wong

Skin care must haves• Sunscreen with SPF 30 or greater every day. Use SPF 50 when doing snow sports.• Lip balm with sunscreen • Sunglasses• Moisturizer with anti-oxidants• Plenty of water• Face, foot and hand protection for cold weather, as conditions can change quickly.

Source: Vail Dermatology

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

Thursday, Oct. 11 -Wed., Oct. 17, 2012 | sneakpeak 11

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But why should Man of the Cliff founder Adam Williams and his dedicated volunteers hide their roots? The event began as a half-joke around beers and a campfire. It’s a place where men – and women (Don’t forget the surprising number of beard-wearing female at-tendees.) – can be men, with all the farting, braggadocio and, yes, failure that implies.

And man, did I fail miserably.

Who needs to win?I like to think I’m relatively athletic. I moved to Vail for snowboarding and mountain bik-

ing, and I’ve been fiercely competitive since my older brother first embarrassed me playing backyard soccer.

But I was not on my game last weekend, however much someone can be on their game at an untraditional event like Man of the Cliff. Endurance has always been my thing, and running or swimming was not in the cards. The seven events in the overall competition re-warded strength, accuracy and quick learners, not to mention raw physical stature.

Take the keg toss: It’s a cross between the pole vault and a drinking game, in which par-ticipants huck an empty keg shell (pony keg for the ladies) backwards over their heads and a high bar. Winning is totally out of the question for a guy who’s 5 feet 8 inches tall like me, unless you possess Wolverine-like strength. I was knocked out in the first round, and the finals were a showdown between two guys over 6 feet tall. Same can be said of caber toss, a traditional Irish game involving 12-foot logs tumbled end over end into a clock-like scoring pitch. Again, I was far from the best, although a handful of people struggled to flip the log even once. They earned the biggest applause – it was just that sort of competition.

The only time stamina came into play at Man of the Cliff was while drinking, and I had

little urge to revisit my college days with a 10-hour binge. I wasn’t sure how to be a die-hard competitor in that parking lot, and in all honesty, the organizers make it clear that’s never the point.

I’m sure there were exceptions, but nearly all the participants bought into this “friendly competition” angle. Halfway through Saturday, I stopped Thomas “Big Hairy” Codevilla from Boulder, the 6-foot-5-inch behemoth who won the keg toss by clearing the 20-foot-tall bar by a good foot. Clad in camouflage overalls and suspenders, he was the epitome of a mountain man.

“I come because I hate losing,” Codevilla said, then paused, laughed and took a swig of beer straight from his pitcher. “Honestly, it’s so much fun. It’s beautiful up here, and we get to hang out with friends and drink for two days straight.”

Codevilla offered me a drink and, as I stood there with notepad in hand, loudly urged his friend to expound on a juicy, covert hook-up from the night before. In that moment, he was more Brawny Man than intimidating keg tosser, all bulking biceps and wild beard with a soft, spongy center. I liked him more for it.

Anyway, there’s little reason to explore my results. Sure, there was a scoring system and winners in each event, but let’s say I was decent at archery and ax tossing (bragging), aver-age at spear throwing, and awful at everything else.

For whatever reason, being a mediocre Man of the Cliff seemed just fine. Next time, though, I’ll bring a warmer jacket. And a flask.

MAN OF THE CLIFF –––––––––––––––––––––––––––––––––––– [From page 4]

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

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Screaming for a causeHalloween fundraisers include candy buyback for troops

At some point, every kid who loves Halloween dreams of finding a house where trick-or-treating means getting a dol-lar bill instead of candy.

For the second year, Steve Oakson Dentistry in Gypsum puts an interesting twist on that childhood fantasy with the Halloween Candy Buyback program.

The one-day event on Nov. 1, held at two locations in Ea-gle County, offers locals $1 for every pound of candy they turn in, up to five pounds. Collection at Oakson’s Gypsum office is from 3 p.m. to 7 p.m. that Thursday, and at Braces Orthodontics in Edwards from 9 a.m. to 5 p.m.

Susan Oakson, Steve Oakson’s wife and office manager, says the program makes kids happy while still staying true to the old dentist line about eating less sugar.

“Every year that I’ve worked at the practice, I’ve put out a bowl of candy and my husband would grouse at me,” Susan Oakson laughs. “When I saw an alternative opportunity to support a good cause, I thought it was a fantastic idea.”

The local buyback is part of a larger national program dubbed Operation Gratitude, started by an East Coast prac-tice. Dozens of dentists across the country gather candy and send it to U.S. troops worldwide, from Germany to Afghani-stan and beyond. The troops then distribute the sweets a final time to people around the military bases – a huge goodwill gift from American kids.

Susan Oakson saw a news story about the program and couldn’t wait to implement it in her community. In the first year last Halloween, she gathered between 50 and 100 pounds of candy, including 10 pounds from a family in Steamboat Springs.

“This program just keeps on giving,” says Susan Oakson, noting the office also sent toothbrushes. “It’s something for the kids to acclimate them to eating less sugar – just look after dental hygiene – and do something good at the same

Fall fun that gives back

Alter Ego Costume Ball for Eagle Valley Childcare Association

Saturday, Oct. 13 from 6:30 p.m. to midnight Cima Restaurant at Westin Riverfront Re-

sort in Avon. Tickets cost $25 at the door or childcare centers

Gypsum Fall FestivalSaturday, Oct. 20 from 5 p.m. to 9 p.m. The Lundgren Theater near the Gypsum

Recreation Center. Features free food, games and candy and

a haunted maze that costs $2 and supports EVHS athletics

Halloween Candy Buyback for Operation Gratitude

Thursday, Nov. 1 3 p.m. to 7 p.m. in Gypsum and 9 a.m. to 5 p.m. in Edwards at Steve Oak-son Dentistry in Gypsum and Braces Ortho-dontics in Edwards.

Earn $1 for every pound of donated candy (up to $5)

By Phil Lindeman

Thursday, Oct. 11 -Wed., Oct. 17, 2012 | sneakpeak 13

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time.”Susan Oakson claims the program created lots of buzz

among parents last year, but few kids willingly parted with their treats the day after trick-or-treating. To encourage more participation, she says only children 14 years old or younger can turn in candy.

The buyback is one of several Halloween-themed fund-raisers across the valley, many of which are ideal for young people and families. The events begin as early as this week-end, and all support a different charity. It’s time to don your costumes for a cause.

Gypsum Fall Festival, Oct. 20 in GypsumAlso in its second year, the Gypsum Fall Festival at Lun-

dgren Theater is a community event with a spooky addition to raise money. Hosted by the Gypsum Recreation Center, it features a haunted maze staffed by costumed Eagle Valley High School athletes and members of the Porchlight Players theater troupe. Entry is a suggested donation of $2 or more, all of which goes to EVHS athletics.

The maze is an all-inclusive attraction, with two different levels of fright for visitors of all ages. The “Not So Scary” version for kids under 13 years old runs from 5 p.m. to 6:30 p.m. Beginning at 7 p.m., the ghosts crank up the horror with “Scare Your Socks Off,” an experience for kids 13 or older.

Aside from the maze, the festival also touts free hot dogs, popcorn and candy, plus carnival games to win prizes. Anna Englehart, assistant manager at the rec center, says it was a major success last year, attracting close to 2,000 people decked in “family-friendly” costumes.

“It was insane last year,” Englehart says. “We even had to get more candy. People really enjoyed the family atmo-sphere and the safe environment. We’re expecting even more this year.”

The festival begins at 5 p.m. on Saturday, Oct. 20 and ends around 9 p.m. Englehart says it’s perfect for families, but urges people to leave pets at home.

Alter Ego Costume Ball, Oct. 13 in AvonHeading upvalley, the Halloween season starts with a

ghoulish bang at the Westin Riverfront Resort in Avon for the sixth-annual Alter Ego Costume Ball, a beloved ben-efit for the Eagle Valley Childcare Association. The orga-nization oversees early childhood care at the Miller Ranch Childhood Center in Edwards and Vail Childcare in West Vail.

Held at Cima restaurant, the intimate affair begins at 6:30 p.m. this Saturday and usually attracts close to 150 people – enough to get truly bumping in the small space. Tickets are $25 at one of the schools or the door, and includes pizza, salad, a house beer or wine, and dancing until midnight.

“This is really perceived as the kick-off event for Hal-loween, and we really like being in that first weekend,” says Amy Drummet, executive director for EVCA. “It keeps us from competing against the other things closer to Hallow-een. We just want to raise as much as we can without taking away from anyone else.”

Drummet claims the event is the largest solo fundraiser of the year, raising an average of $10,000 between entry fees and a silent auction.

The auction features numerous goodies from local busi-nesses, from ski gear and lodging discounts to spa packages and restaurant gift certificates.

Attendees are encouraged to dress up in “family-friendly costumes” at the Gypsum Fall Festival held on Oct. 20 at the Lundgren Theater. The event fea-tures games, food and candy and a haunted maze sup-porting Eagle Valley High School athletics. The festi-val is among several local Halloween events that are also fundraisers for various causes. Photo special to SneakPEAK.

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

14 sneakpeak | Thursday, Oct. 11 -Wed., Oct. 17, 2012

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Thursday, Oct. 11Kaya McLaren author eventSet in a Colorado ski town, Kaya McLaren’s “How I Came To Sparkle Again” is a remarkable breakout novel that chronicles three people and their journey from loss to love; heartbreak to hope. McLaren will be speaking at The Book-worm in Edwards from 5 p.m. to 7 p.m. and doing book signings.

Thursday, Oct. 11Live music at Woody’s Live Music every goes every Thursday night from 9 p.m. to close at Woody’ Bar and Grill at the Riverwalk in Edwards.

Thursday, Oct. 11 to Sunday, Oct. 14Vail Restaurant Month: LoveFestThe month-long celebration of Vail’s culinary scene ends with the theme “LoveFest,” featuring romantic activities for couples, champagne, seminars from special guests and culi-nary experts and wine tastings and specials from Vail’s star chefs. For a full schedule and details, see www.vailrestau-rantmonth.com.

Friday, Oct. 12Friday Afternoon Club at MontanasThe Avon restaurant hosts a weekly celebration of the week-end with DJ Jah Stone playing from 5 p.m. to 9:30 p.m. on the deck. Enjoy a free Crazy Mountain keg at 5 p.m.

Friday, Oct. 12Art for the Young Child at LionsheadAwaken your child’s imagination with art projects designed specifically for young children. This Vail Rec District pro-gram offers a fun way for children to express themselves creatively. Materials and activities provided. Program takes place at the community room at the Lionshead Welcome Center from 10 a.m. to noon. Cost is $5 for drop in. For more info see www.vailrec.com.

Saturday, Oct. 13For the Love of Mountains: Wine flight and fine artMasters Gallery hosts a flight of gourmet taste to benefit Walking Mountains Science Center. Special guest Ellen Flo-ra will guide you through six wines from Chandon & New-ton Vineyards. For more info see www.vailrestaurantmonth.com or call 970-827-9725

Saturday, Oct. 13Crawlin’ to a CureBuggies and jeeps compete to support Team Keepin’em Real’s efforts to raise money for Susan G. Komen 3-Day for a Cure. Event is at the Eagle County Fairgrounds Arena beginning at 2 p.m. To enter or for spectator information, see www.townofeagle.org

Saturday, Oct. 13Live music at Grand Avenue GrillGrand Avenue Grill at Edwards’ Riverwalk features live mu-sic every Friday from 6 p.m. to 9 p.m. Enjoy food specials as well: Happy Hour from 3 p.m. to 6 p.m. with $2 drafts, $3 wells and $4 wines, as well as $5.95 appetizers.

Sunday, Oct. 14Gregory Alan Isakov at the VilarWestword’s “Best Acoustic Folk Artist of 2008” plays at the Vilar Center. The Colorado-based, South-African born singer-songwriter and multi-instrumentalist Gregory Alan Isakov plays at Beaver Creek before heading to Europe on tour. Show starts at 7:30 p.m. and is part of the Underground Sound Concert Series. Tickets are available at www.vilar-pac.org.

Sunday, Oct. 14EagleVail Golf Course closesCatch the course before it closes for the season and play for only $40. The Whiskey Hill Golf Grill has its end-of-season special: $7 burger with fries. All shop merchandise is on sale 20 to 40 percent off. Save on clothing, clubs, golf bags and more.

Monday, Oct. 15Eagle bike path grand openingCheck out the grand opening of the Eagle portion of bike and pedestrian path at Grand Avenue. Event is at 4 p.m. For more info see www.townofeagle.org.

Tuesday, Oct. 16Live webcast with J.K. RowlingHeld at The Bookworm in Edwards, fans of Rowling can watch an interview by Ann Patchett on the Harry Potter se-ries author’s upcoming adult novel, “The Casual Vacancy,” which was released Sept. 27. This is a live webcast from Jazz at Lincoln Center’s Frederick P. Rose Hall in New York City and will only be available exclusively at The Bookworm. Seating is limited and available on a first-come, first-served basis. The event starts at 6 p.m. and is free.

Saturday, Oct. 20Gifts from the KitchenColorado State University Extension and the Master Food Safety Advisors bring a class on preserving and the science of home canning. Learn current research-based recommen-dations for making great jams and pie fillings that can be processed safely to give as a gift from your kitchen this holiday season. Event is 9 a.m. to 3 p.m. on at the Golden Eagle Community Center, 715 Broadway in Eagle. Pre-reg-istration is required and due to the CSU Extension office by Oct. 17. Cost is $25. For more information, contact Glenda Wentworth at glenda.wentworth@eaglecounty.us or at 970-328-8630.

Calendar of events

The sixth annual Alter Ego Costume Ball benefits the Eagle Valley Childcare As-sociation. The Halloween kick-off event is held at the Cima Restaurant at Westin Riverfront Resort in Avon from 6:30 p.m. to midnight, attendees are encouraged to come in their best cos-tume.Tickets cost $25 at the door or at child-care centers and includes pizza, salad, a house beer or wine, and dancing. Photo courtesy of Scott McClarrinon.

Saturday, Oct. 13 alter ego Costume Ball in avon

Thursday, Oct. 11 -Wed., Oct. 17, 2012 | sneakpeak 15

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that I’m doing so well, that makes me confident.”Others, however, were always confident that she’d rise to

the challenge.“She just had raw talent,” says Diana Scherr, Dish’s mar-

keting manager. “It’s a big role to play, not just to be in the kitchen but run the entire staff. And she’s only 25.”

Adding some spiceNow, with nearly one year under her belt as executive chef,

things are going well for Morales, or “V,” as her coworkers affectionately call her. The restaurant is bustling, and she has so seamlessly learned the Dish-style of cooking that many regulars don’t even know there’s a new chef in house based on the food. Not that you wouldn’t figure it out soon.

Morales has a larger-than-life personality, constantly jok-ing with her staff or stopping to chat with diners at the bar and in the dining room, as if she were making the rounds at a party. She lights up when she sees someone enjoying a particular dish, and her effusive laugh booms throughout the restaurant. It’s hard to be around her and not end up smiling or laughing yourself.

While Morales can replicate all of Johansen’s dishes, she’s begun integrating her own recipes to the menu. Some of them, such as the stuffed poblano chili – a hefty pepper stuffed with quinoa, potatoes and cheese, and swimming in tomato sauce – is inspired by her mother’s cooking.

“I’m always calling my mom and asking how she makes a sauce or something,” Morales says. “My mom thinks it’s pretty funny that I cook now.”

Right now, Morales’ creations are scattered throughout the menu, but diners can expect the fare to get a consider-able kick of spiciness this November. The winter menu will largely feature Morales’ personal recipes, including mole en-chiladas she’s been perfecting.

Morales’ trademark pork tostadas have recently become a popular item. The pork is braised to tenderness in spices, pineapples and chilies, then served on a crunchy tortilla and topped with tempura-fried avocado. The result is a satisfying and subtle spiciness.

One of the menu’s star dishes, and one of Morales’ cre-ations, isn’t Latin-inspired at all. The panang curry, served with jumbo grilled shrimp, is one of those meals that makes your face light up at the first bite and will have you seriously consider licking the plate. The creamy curry is sweet, with just enough spice to tickle the tongue.

The growth of a chefThat culinary versatility showcases how far Morales has

progressed as a chef since she began working at the restau-rant. She remembers when she began learning from Johan-sen and became aware of all the different ingredients at her disposal.

“There are things I never thought about cooking with be-fore. Like wine – I was like, ‘Really? Purple?’” Morales laughs. “But it makes such a difference in the food and now I use it all the time. I had also never had quail or lamb, and I used to dislike pork. Now I love pork.”

In a valley filled with high-profile chefs who graduated from prestigious culinary schools, Morales is finding her place. Other chefs have been incredibly supportive, she says, and she was thrilled when the Vail Valley Medical Center asked her to be a contributor to their upcoming cookbook.

Take advantage of the chance to sample a variety of Mo-rales’ creations with Dish’s off-season deal: $25 for five courses from the tasting menu. Also check out the restau-rant’s happy hour, offered daily from 5 p.m. to 6:30 p.m. with $3 drinks and appetizers. Try the Greyhound, a light, grapefruit-infused libation, and the Brussels sprouts, mari-nated in soy sauce, chili sauce and deep-fried with Rice Krispies. The result is mind-blowing, and unexpected for a vegetable with a bad rep. But truly unexpected is what Mo-rales does, and diners should be excited to see what else she comes up with as she enters her second year at the helm of Dish.

DISH –––––––––––––––––––––––––––––––––––––––––––––– [From page 6]

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

apart from any other artist in his booming genre. He expertly weaves his lyrics with an ar-ray of instruments – from folk guitar to accordion, banjo, organ and strings – making him a delight to see live on stage.”

Isakov’s 2009 release of the album “This Empty Northern Hemisphere” received rave reviews, and he is currently working on another record. He lists his influences as Leonard Cohen and Bruce Springsteen, but says that the source of his writing is a mystery to him.

“I’ve always had this sense about music and writing, that I sort of have to do it. Like I’ll implode without it. I probably wouldn’t do it if I felt any other way,” he says.

Following Isakov’s performance this Sunday will be Danielle Ate the Sandwich, followed by The Motet Plays Parliament-Funkadelic and finally, Jaimee Paul. The Vilar will also crank things up with a bonus eighth show on Nov. 11, Toots and the Maytals Unplugged Acoustic Tour with Anders Osborne. With each Sunday show in the series, fans can stop by

The Dusty Boot and enjoy two tickets to the show and a three-course meal for two for just $55 (food deal also available to pass holders for just $30).

“With the fall season underway, our locals are enjoying the perks of special deals created just for them all around this valley,” says Sabel. “We aim to do the same, with the same great level of talent on our intimate stage, at a great deal – and an even greater deal when you factor in our partner The Dusty Boot. It’s a great time come to Beaver Creek and experience a show.”

Tickets for the VPAC’s 2012 Underground Sound Series performances are on sale now and available online at www.vilarpac.org, by phone at 970-845-TIXS or in person at the VPAC Box Office in Beaver Creek.

GREGORY ALAN ISAKOV ––––––––––––––––––––––––––––––––– [From page 3]

16 sneakpeak | Thursday, Oct. 11 -Wed., Oct. 17, 2012

Feed the Team

926-7003Located in the Edwards Plaza

Large Parties Welcome!

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Gluten Free Pizza & Whole Wheat Pasta

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Oct.19 Edwards Location only

16

En Garde, Vail, the club fencing team at Battle Mountain High School (BMHS), has been assembled for another year. The team of young fencers can be found practicing every Monday, Tuesday and Wednesday after school at BMHS partaking in a sport touted by head coach Don Watson as precise, difficult and just plain fun.

The team meets in the former BMHS woodshop, a pro-gram that was discontinued at the high school after the for-mer teacher left, leaving the room to be filled with the blades of a fencer over that of a woodworker.

Air compressors and ban-saws were pushed up to one cor-ner of the room while taped fencing strips cover the floor for competition and practice. In fencing terms, the room would be called a “salle,” while the tape strip that the fencers duel upon would be called a “piste.”

“Who are these guys?”Watson, a local entertainer and passionate fencer, and

James “Cooter” Overcash from the Vail Fire Department, coach the team. Last year, Watson brought three of his fenc-ers to a national fencing tournament in Cleveland, where the team finished third.

“We showed up as unrated fencers,” Watson says. “No-body knew who we were. It was definitely one of those ‘Who are those guys?’ kind of moments.”

Watson added that a typical team brings three fencers and one alternate. Because the program at BMHS was small, only three fencers traveled to nationals, but the team still was awarded four medals, the fourth of which stayed with Coach Watson.

That made Watson the only 56-year-old to take home a medal in a national high school fencing championship.

After a successful year last year, the duo has returned to teach the sport to a new group of student-athletes. Jose Gal-legos is a sophomore at BMHS and has been participating in the fencing program for five months.

“I got invited by a friend to come out and try it,” Gallegos says. “I really liked it. It’s a really fun sport.”

Gallegos also says that the sport is difficult. The blade is waved from the wrist, not the arm, making it a sport of cen-timeters and milliseconds.

“First you have to learn everything the right way,” Gal-legos says. “Then you have to go out and remember to use it, how to use it and use it really fast.”

From survival to sportAccording to Watson, fencing began when the first cave-

man picked up a stick and hit another caveman with said stick. Since that time, fencing has been refining itself in tech-nique and use – evolving from warring bloodshed to exciting sport.

“Before gun powder, this was it,” Watson says, referring to fencing as the most deadly form of fighting. “People got better at it. They had to. If they didn’t get better at it than the guy they were fighting, they didn’t go home.”

Once guns came around, Watson says, fencing began that transition from fighting to sport. The blades became dull and the tips blunt, making the sport safe. Come computers, fencing took off with electronic accurate scoring. Since the 1970s, as with all things computer, Watson says, fencing be-gan to get cheaper and more available to everyone.

“Even though we are jabbing at each other with what were once weapons, the sport is actually really safe,” Watson says, adding that the only real injuries happen when some-one carelessly points toward the bathroom with their blade. “You might get a few bruises, but it is really a fun and safe sport.”

There are three kinds of blades used in fencing: the épée, the saber and the foil. Each blade has a different construc-tion, scoring format and target area. The BMHS team spe-cializes in bouts with the épée blade.

With this blade, the whole body is a target area meaning that any jab that is landed on the body awards a point to the

attacker. To score, the attacker must land a jab on their op-ponent’s body with the tip of the blade. Blunt hits or swipes are worth nothing. Dual points can be awarded in the épée format so long as both jabs are landed within 1/25 of a sec-ond of one another.

The BMHS team is a club sport and not affiliated with the school-administered sports such as volleyball, soccer and football. Watson and Overcash are volunteers. Most of the equipment was either their old gear, donated from local fencers or came from a grant from Dr. Gary Weiss.

While the sport of fencing can be very intense, says Wat-son, the club is laid back. He says it is more so geared more towards coming out, learning and having a lot of fun with a new sport.

“We are a club team and an outreach program,” Watson says. “There are no push ups and sit ups. We want the kids to come out and keep enjoying it.”

Round 2 for the underdogs of sword playBattle Mountain’s fencing club returns after successful first year

By John O’Neill

Battle Mountain High School fencing coach James “Cooter” Overcash looks on as two students spar at a recent practice. The club team, which is in its second year, took third at national competition last year. Kent Pettit photo.

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

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

Thursday, Oct. 11 -Wed., Oct. 17, 2012 | sneakpeak 17

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17

Lance Schober Schober, an Eagle resident, plays “Company’s” main character, Robert. The theatre vet-

eran calls it one of his more difficult roles, considering that Robert is “just a guy,” without an over-the-top personality.

Schober, an Eagle County animal control officer by day, also brings professional talent to the VVTC. But instead of getting transplanted from a big-city stage like Swearingen, Schober started right here in Vail. His father was one of the first ski instructors hired on Vail Mountain.

However, in an environment more known for turning out athletes than actors, Schober’s parents quickly realized their teenage son would not thrive in the valley and sent him to at-tend an art program in Southern California. Upon graduating from high school, he worked in children’s theater and dinner theater.

“That was a condition of my parents, to find work first then think about college, so I was a paid actor right out of school. My first professional role was with a water conservation program for kids as Ricky the Raindrop,” Schober laughs.

Afterward, he went to college in New York, studying musical theater. The next few years of his career were spent touring the country with different shows. However, he soon found himself missing the mountains.

“It only lasted a few years because it was a very difficult lifestyle, when you’ve grown up in a mountain environment, always being stuck in a van or a city,” Schober says. “I had to come back because I love to ski and bicycle and the fresh air and the people. I made a conscious decision to have (acting) as a hobby.”

Schober returned to the Vail Valley, got married and continued in the arts, acting in community theater, directing and also making jewelry. Aside from the stage, you can see Schober’s talents displayed in his stage makeup and acting classes.

“I do like to work with new actors, people who are just discovering this wonderful art,” Schober says. “We’re also very lucky in this community that we have the amount of talent we have here and the people willing to take their time to do this.”

Don WatsonIt’s safe to say that performing is in Don Watson’s blood. The Edwards resident, who plays a husband of one of the play’s couples, comes from a

couple generations of actors, musicians and entertainers. His grandfather was a Vaudeville bandleader and well-known magician in his time, as well as one of the first performers to go to the front lines to entertain U.S. troops during World War I. His story is the subject of a play that Watson is currently working on called “Monk and Elsie.”

“My grandfather at the time was a clown, was a stretcher bearer,” Watson explains. “He’d go out in costume and walk on his hands into the trenches to get soldiers so he wouldn’t get shot. The idea was that you wouldn’t shoot a clown.”

Watson’s parents were also gifted musicians and passed on their passion to their kids. His first performance was at the base of an Ohio ski hill at the age of 7.

“My brother broke his leg and I had to babysit him while the rest of the family skied,” Watson says. “So I picked up my ukulele and sang to him in the ski lodge, and we soon had a crowd.”

His family still has lifetime ski passes to that hill for all the slopeside performances they gave, he says.

After graduating from college in New York about 32 years ago, Watson moved to Vail and began performing live shows at area venues. While he’s a local favorite, he also performs on stages all over the world, including the Sydney Opera House this coming New Year’s Eve.

Watson’s brand of show – he never has a set list and instead takes requests from the audi-ence – relies on his auralgraphic memory, a talent he compares to having a tape recorder in his head. He can play by memory anything from the “Beatles to Buffet to Bon Jovi, and that’s just the b’s,” he says.

Community theater is something Watson began participating in during middle school, and something he still loves.

“There’s a very special thing that happens on stage. I call it ‘fragile magic’,” Watson says. “It’s an ability to really relate to people in a very special way. I crave that in my shows. Too many people these days are information-inundated with TV or Internet, and they don’t give back to the performer.”

COMPANY –––––––––––––– [From page 8]

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

18 sneakpeak | Thursday, Oct. 11 -Wed., Oct. 17, 2012

18

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sneakSHOTS | Who’s Up To What

Bill at In and Out Driving School ready to help you with all your driving-education needs. Call In and Out at 970-319-3525 for infor-mation on all car or motorcycle driving-skills classes and tests.

Stop by the corner in Edwards and try a cheese tray from Marc and Kiri at Eat!. Eat! also features a lunch menu of organic salads, soups, and paninis, as well as more than 30 wines by the glass.

Katie the magic unicorn says, “Thumbs up to 20 percent off this week at Scully’s for all of your art, gifts and greeting card needs!”

Strecker’s Market and Café serves homemade German Cuisine daily for lunch and dinner. Stop by and see James for homemade sausage, bratwurst, knockwurst, ribs, summer sausage and German potato salad. Strecker’s is located at 925 Greenway in Gypsum.

Eagle Liquor Mart has moved to 65 Market Street in Eagle. Stop by and see Henry for great deals like Crown Royal 750 for $22.99 or Woodbridge all vari-etals for $5.99.

Buddy has been greeting visitors at the Vail Information Booth for years. His owner, Mark Christi, wants to celebrate in his role of making Vail visitors feel welcome. Buddy has received special recognition from the town in the past, but he is looking for his next career choice. Stop by and scratch his back before he retires.

Thursday, Oct. 11 -Wed., Oct. 17, 2012 | sneakpeak 19

19

Win $200 Every Weekin our Biggest Loser Football ChallengeLook for the ballot in this weeks paper and drop off your

ballot at one of the participating businesses.

970-926-4455 | www.cafemilanoco.comEntire check Mon-Fri only Must mention ad Dine in25% O� Breakfast & Lunch

AVON

BEAVER CREEK

Dining GuideA Quick Peak at Where to Eat.

Agave | 1060 West Beaver Creek Blvd. | 970.748.8666

Avon Bakery & Deli | 25 Hurd Lane | 970.949.3354

Cima | 126 Riverfront Lane | 970.790.5500

Blue Plate | 48 East Beaver Creek Blvd. | 970.845.2252

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

Carniceria Tepic | 240 Chapel Place | 970.949.6033

China Garden | 100 West Beaver Creek Blvd. | 970.949.4986

Columbine Bakery | 51 Beaver Creek Place | 970.949.1400

Domino’s Pizza | 51 Beaver Creek Place | 970.949.3230

Fiesta Jalisco | 240 Chapel Place | 970.845.8088

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

Gondola Pizza | 240 Chapel Place | 970.845.6000

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

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

Nozawa Sushi | 240 Chapel Place | 970.949.0330

Northside Coffee and Kitchen | 20 Notingham Rd. | 970.949.1423

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

Swiss Hot Dog Company | 101 Fawcett Rd. | 970.467.2013

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

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

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

Vin 48 | 48 East Beaver Creek Blvd. | 970.748.9463

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

Beano’s Cabin | 210 Plaza Way | 970.754.3463

Beaver Creek Chophouse | Beaver Creek Lodge | 970.845.0555

Blue Moose Pizza | 76 Avondale Ln. | 970.845.8666

Black Diamond Bistro | 120 Offerson Road | 970.949.1251

Coyote Cafe | 210 The Plaza | 970.845.9030

Dusty Boot Saloon | 210 Offerson Rd. | 970.748.1146

Flying Pig Sandwich Shop | 76 Avondale Ln. | 970.845.0333

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

Golden Eagle Inn | 118 Beaver Creek Plaza | 970.949.1940

Grouse Mountain Grill | 141 Scott Hill Rd. | 970.949.0600

Mirabelle Restaurant | 55 Village Rd. | 970.949.7728

The Metropolitan | 210 Offerson Road | 970.748.3123

Osprey Lounge | 10 Elk Track Ln. | 970.754.7400

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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

Italian Food & Pizza

Mexican

Rustic American

Organic/Local American Cuisine

Contemporary American

Steakhouse

Pizza & Sandwiches

American Comfort

Tex-Mex

Steakhouse & Saloon

BBQ & Deli Sandwiches

Asian Fusion & Sushi

Contemporary American

Seasonaly Focused Fine Dining

French Cuisine

Coffee/Breakfast/Wine/Tapas

Tapas Bar and Lounge

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

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

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

vail.com

20 sneakpeak | Thursday, Oct. 11 -Wed., Oct. 17, 2012

Devinder S. Mangat, M.D., F.A.C.S.

renewyourlooks.com 970-766-FACE (3223)

PLASTIC SURGERY CENTER

Private In-Office Operating Facility

Board Certified by the American Board of Facial Plastic and Reconstructive Surgery and the American Board of Otolaryngology

926-3433 | corner at edwards | eatdrinkdish.com

And $25 bottles of wine

Happy Hour Nightly 5-6:30 pm

5 coursetasting menu

$25(Reg. $50)

$3Open Tues - Sat 5 - 10 pm

926-3433 | corner at edwards | eatdrinkinc.com

Daily Happy Hour 4-6 pm

Lunch Time

$5

soupssalads

paninisOver 30 wines

by the glass

Open M-Sat 11 am - 7 pm

wine

$10 cheese plates

20

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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Tasting/Wine Bar, Paninis

Mexican

Italian, Pasta

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Dusty Boot | 1099 Capitol St., Eagle | 970.328.7002

Dog House Grill | 10663 Highway 6, Gypsum | 970.524.1660

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ekahi Grill and Catering | 116 Park Street, Gypsum | 970.524.4745

Traditional American Diner

Hawaiian Style Food

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Gourmet China | 0212 Chambers Ave., Eagle | 970.328.0866

Fiesta Jalisco | 0701 Chambers Ave., Eagle | 970.328.9300

el pariente Mexican Restaurant | 0050 Chambers Ave. #E, Eagle | 720.289.8782

Casual American

Chinese

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Mantos | 106 Oak Ridge Ct., Gypsum | 970.524.6266

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

Old kentucky Tavern | 225 Broadway, Eagle | 970.328.5259

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

Creative American

Southern Eclectic

Classic Italian

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

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

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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 $$ • • •

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

Brush Creek Saloon | 241 Broadway, Eagle | 970.328.5279

Coffee, Sandwiches, Soups, Ice Cream

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

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

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

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

Thursday, Oct. 11 -Wed., Oct. 17, 2012 | sneakpeak 21

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

Blu’s | Downstairs from Children’s Fountain | 970.476.3113

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

Bully Ranch | Sonnenalp Resort | 970.479.5460

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

Chicago Pizza | 1031 S. Frontage Rd. | 970.476.7000

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

Flame | Four Seasons, Vail | 970.477.8600

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

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

Game Creek Restaurant | Vail Mountain | 970.754.4275

Garfi nkel’s | Next to Lionshead Gondola | 970.476.3789

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Continental

Southern BBQ

Traditional American

Regional American

Steakhouse

Meditrainian/Greek Cuisine

Casual American

Coffee and Sandwiches

Steaks/Seafood

American

American

Mexican/American/Western

American

New American

Contemporary American

Casual American

American/Western

Authentic Italian

Pizza and Italian

American Bistro

Mountain Fare/Steakhouse, Aprés,

Steakhouse, Aprés and Dinner

Contemporary American

New American

American Pub

L D

L D

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Smiling Moose Deli | 1170 Edwards Village Blvd. | 970.926.2400

Vista At Arrowhead | 676 Sawatch Dr. | 970.926.2111

Subway Edwards | 439 Edwards Access Rd. | 970.926.7010

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

Zino Ristorante | 27 Main St. | 970.926.0777

Deli

Contemporary American

Sandwiches

Bar & Grill

Contemporary Italian

B L D

D

B L D

L D

D

$

$$$

$

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$$

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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

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

$

$

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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

D

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$$

$

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

Happy Hour 4-5:30pmBeer and 2 tacos $6

Big Margarita $5

Biggest Loser Football pool drop o� location

$1995All You Can Eat Fall Special

$1895Roasted Chicken

$1795or orGrilled

SalmonBBQRibs

Happy Hour Daily 4-6 pm$3 dra� s, $5 Selected glasses of wine

$4 Well cocktails, $6 Appetizer Special

NFL Special

105 Edwards Village Blvd Edwards, CO970.926.2739

30% O� All Apps & PizzasAll mug club members during NFL games

22 sneakpeak | Thursday, Oct. 11 -Wed., Oct. 17, 2012

275 Main St., C106, Edwards • 926.1979Across from the Bookworm

New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall New Fall Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!Menu Items!!

Breakfast • Lunch Dinner • Baked Goods

Reserve your holiday pies

and catering now.

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

$99

Todd H. Shainholtz, D.D.S.(970) 328 - 6347

www.SmileMakersOfEagle.net

X-Rays, Cleaning & Exam ($300 value, new

& existing patients)(Limited time offer)

22

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

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

Red Lion | Top of Bridge St. | 970.476.7676

Qdoba | 2161 N. Frontage Rd. | 970.476.7539

American

Mexican

L D

L D

$

$••

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••

•Russell’s | By the Covered Bridge | 970.476.6700 Steaks/Seafood D $$ • • •Sandbar Sports Grill | West Vail Mall | 970.476.4314 Americana B L 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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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 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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$$

• • ••

•••• •

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

Wendy’s Alpine Coffee Shop | 4695 Racquet Club Dr.

Yama Sushi | 168 Gore Creek Dr. | 970.476.7332

Yeti’s Grind | Located in the Solaris | 970.476.1515

B L D

B L

D

B L

$

$

$$

$

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••

Vail Chophouse | 675 West Lionshead Place | 970.477.0555

Eclectic Pub

American Cuisine

Italian & Pizza

Casual American

Pastries

Sushi and Pacifi c Spices

Coffee & Sandwiches

Steakhouse L D $$$ • • • • •

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

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

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

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

La Tour | 122 E. Meadow Dr. | 970.476.4403

Left Bank | Sitzmark Lodge in Vail Village | 970.476.3696

The Little Diner | West Lionshead Plaza | 970.476.4279

French and American

French

Classic Diner, Traditional Favorites

D

D

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$$$

$

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

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

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

Sandwiches

Seasonal American

B L D

D

$

$$$ • • ••• •

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

Thursday, Oct. 11 -Wed., Oct. 17, 2012 | sneakpeak 23

23

Now open for Breakfast, Lunch &

Breakfast Daily

DINNER!Come check

out our new

menu items!

20%

Dine-in only. Restrictions apply.

Sushi & Entrees25%

off ALL

24 sneakpeak | Thursday, Oct. 11 -Wed., Oct. 17, 2012

328-9463 Henry Doss, Owner

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

EAGLE LIQUOR MARThas moved to 65 Market St., Eagle

Stop by for

Grand Opening Starting October 17 thru October 21st.Daily Wine and beer tasting from 2:30 thru 7:00 pm.

Great giveaways including a Pacifi co Bicycle.

Every purchase will recieve a 5% coupon good for any purchase at the new location. Coupons will be redeemable through Dec. 31st, 2012.

Simi Chardonnay

$1299Barefoot

All Varietals$599

Cupcake All Varietals

$8 99Woodbridge

All Varietals$5 99

Wine

Christalina brut$6 49

Korbel Brut

$1199

Beer

Crown Royal

$22 99Bailey’s Irish

Cream$1999

GreyGoose

$27 99Jack

Daniels$19 99

Spirits

Eagle Liquor Mart, Inc. rewards customers will receive your credit on all sale items. Your reward credits turn into cash at the end of each month.

Patron Reposado$40 99

Pinnacle VodkaAll Varietals$899

Patron Silver

$39 99BuffaloTrace

$1999

HUGE SAVINGS

Budweiser30 pk

$20 00Blue Moon Sum-mer Wheat 12 Pk$1299

Coors LightCoors Stcs$19 99

Bud and Bud Light 20 pk$19 49

Labatts 12 pk

$12 99Fat Tire

12 pk$1349

24