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Healthy and gourmetCookbook author Martha Rose Shulman talks home cooking

Running in her placeClient’s disorder inspires trainer to run marathon

Best late-night eatsTop picks in Eagle County for good grub after 10 p.m.

Undefeated Huskies soccer looks to make team history

Battle Mountain Soccer

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There’s not too much about William Fitzsimmons’ mu-

sical career that you would call normal.

He’s a psychotherapist-turned-songwriter, and stumbled upon his musical career after a collection of songs he’d written and recorded in his basement for personal catharsis gained sudden popularity.

His connection to music started when he was young. Both his parents are blind, and Fitzsimmons says that music was an especially power medium in his family. From an early age, he learned to play the guitar and piano. His father is an accomplished pipe organist, and his mother played piano, guitar and sang.

“It was a regular part of growing up,” he says.Fitzsimmons’ often melancholy, lyric-driven songs hit

the mainstream consciousness when they were featured on two episodes of Grey’s Anatomy in 2005 and 2006. His songs were subsequently featured on a slew of other net-work shows. Yet despite the spotlight, Fitzsimmons remains remarkably under the radar. He lives in rural Illinois, 30 minutes outside Springfield in a town he describes as “more Cardinals than Cubs,” and continues to write introspective music that draws from deeply personal experiences.

Fitzsimmons’ first two albums were written about his un-conventional upbringing and dealt with emotional baggage from his family’s breakup. The third was an apology to his ex-wife after his own divorce. His fourth and most recent, “Gold in the Shadow,” has a decidedly more hopeful feel, focusing on healing and change.

“I’m a lyricist,” Fitzsimmons explains. “I mean, the mu-sic’s interesting, but I’m not the Beach Boys.”

SneakPEAK caught up with Fitzsimmons before his ap-pearance at Beaver Creek’s Vilar Center on Sunday, Sept. 30 at 7:30 p.m. as part of the fall Underground Sound Concert Series. Tickets are $30 and available at www.vilarpac.org.

SneakPEAK: How did you get your start writing music, and how did that lead to you becoming a professional musi-cian? You started recording music when you were working as a psychologist.

William Fitzsimmons: At the bottom of it all, it’s kind of silly how it happened. I’m one of those lucky folks who fell ass-backwards into it. I was working as a mental health councilor and in the middle of graduate school finishing a master’s in mental health counseling.

Music is something that is important to me, and I had a pretty good background playing with my family and the high school marching band, but I didn’t have any thought to it as far as doing it for money. I thought it’d be fun to write songs, and it was necessary for me to find some way to get rid of a lot of baggage and unfinished business from my past and my family. Writing is very therapeutic. You’re literally getting things out of your head with writing.

I had them on a MySpace site, and people randomly found the songs, and one thing lead to another. I was only a couple months into having those songs finished when they started going in shows and movies. I hadn’t even released a CD – I was just burning CDs off on my computer for people who wanted it. It was quick, and it was strange, and at first I thought it was this one-time thing. That was 2006.

SP: So, you don’t work in the psychology field anymore, but how much does that background affect your music.

WF: It informs everything I do. (The music) was not so personally intentional at the beginning. It was pure catharsis – I was like an emo James Taylor. After awhile, I didn’t want to be that guy, on stage nearly crying into his beard (laughs). The songs I’ve been writing the last couple months are still very all-over-the-board emotionally. It still has a tinge of sadness to it. When I write a song, I have to feel like it’s go-ing to affect me and somebody else in a positive or therapeu-tic way. Some people connect with these songs when they’re in a kind of dark place, and that’s all right.

SP: Would you ever return to psychology?FW: Several years ago I talked to a good friend of mine

in the music industry, and she said you should try to do one thing really well – don’t have both feet in different pools, be-ing a therapist part time and also making songs on the side.

I do have a master’s, and as far as I know, they don’t take that away. That will be there for me when I’m done with music. I still do enjoy psychology. You can’t do everything in life. You have to have a few passions.

SP: Your music deals with such personal topics – family

The accidental songwriter

Musician William Fitzsimmons brings introspective, lyric-driven tunes to Beaver Creek. By Melanie Wong

[See FITZSIMMONS, page 9]

Illinois-based singer/songwriter William Fitzsim-mons’ music gained popularity after it was featured

on television shows such as Grey’s Anatomy and Brothers & Sisters. Erin Brown photo.

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The Battle Mountain High School (BMHS) Huskies boys soccer team has found themselves undefeated at the halfway

mark of regular season play, and they look to take the season further than it’s ever gone in the school’s history.

The senior-centered squad has so far dominated their league opponents, coming away from matches with mostly easy wins. Training for the team began this summer, and before the season had even begun, senior Will Nolan commented on the team’s dedication to a suc-cessful year by hitting the field almost every day during the summer.

We have been practicing every Monday and Wednesday as a group with organized games against other (local) teams and doing our own training on the other days,” Nolan said in August, just before the team resumed official practice.

Since officially commencing the season -- and taking training to an intense six-days-a-week, plus games – the summer’s hard work is paying off. The only game where the Huskies have had a standout challenge was in their first of the season, when they held off Montrose to take home a 2-1 victory.

“The season is going pretty good. We are undefeated and playing so well together,” says senior center back Erick Briones. “This is definitely one of the best teams that I have played with. In every game, this team won’t back down from anything.”

Discounting the Montrose game, the Huskies have come away with margins of victory much greater. They took home a 6-0 victory over Steamboat Springs, an opponent they have struggled against in the past.

After the Steamboat game, Briones says that he and the team started to notice their poten-tial to do more than any previous Battle Mountain team – and that’s saying a lot in perspec-tive of the Huskies storied program, which has won multiple league championships.

“We beat Steamboat 6-0. That has to be one of my favorite games,” Briones says. “We never get that many goals against Steamboat, and after that everyone knew that this year

was going to be exciting.”

Experience and ambitionThis year the Huskies are starting eight seniors on a regular basis and have two more in

the relief rotation. It is the most senior-dominated group the program has ever had. These seniors have been to the playoffs twice. Last year they played their way into the

quarterfinals of the state playoffs, the furthest any BMHS boys’ soccer team has ever gone. They have played each league opponent twice for three years and seen both struggle and success.

With each game, Briones says the team gets better because they get to know each other better. Each player finds out how other teammates work, he says, and after years of playing together, they can finally capitalize on that.

“We talk a lot about teamwork and trusting one another,” Briones says. “Every day we have practiced together, we learned what we could all do. In the games, we know what we can all do. We go to work for one another.”

The team also spends time together off the field, and head coach Dave Cope has seen the season come together with that much-sought-after factor – team chemistry.

“This team has a chemistry coming from years of playing together, being together off the field. That’s huge,” Cope says. “Team chemistry is an important factor, and work ethic is next – and this team works hard. Then there is talent, which this team has. Team chemistry, work and talent have put this team in the position they are in.”

In the time they have spent together, Cope can pick out pivotal moments in the team’s his-tory that has prepared them to deal with any challenge they may face this season.

For instance, last year the team came away with an exciting victory against a good Glen-wood Springs team in which they only found themselves ahead in the last minute. Exhaust-

sweetsuccess

Huskies soccer finding

Experienced Battle Mountain soccer team has dominated opponents in first

half of season. By John O’Neill

Cover by Zach Mahone

Erick Briones (dribbling), a senior at Battle Mountain High School and a member of the Huskies so-far undefeated varsity squad, plays with the JV team during practice at Freedom Park in Edwards. Zach Mahone photo.

[See BMHS SOCCER, page 13]

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For anyone who has ever thought that healthy cooking means trading flavor for lower calories, or that it takes too much time and effort, Martha Rose Shulman begs to differ.

The Los Angeles chef, teacher and culinary writer is the author of scores of cookbooks to date, her latest being “The Very Best Recipes for Health,” published in 2011.

Shulman’s column in the New York Times, “Recipes for Health,” details surprisingly simple, concise recipes for home cooks, using fresh ingredients, produce and plenty of herbs and spices. You won’t find much in the way of pro-cessed foods or substitutions in her recipes, and that’s what has made the column popular, hitting the “Most E-Mailed” list on the New York Times website multiple times.

Shulman visits Vail as part of Vail Restaurant Month this weekend for several events at Vail Village’s Terra Bistro. On Friday, she’ll host a demo, and Saturday, she’ll lead an inter-active seminar focusing on foods you can take hiking. Don’t expect any granola bars on this outing – the menu includes spring rolls, quinoa salad and frittata, and the class will fin-ish off with a hike and picnic.

Cooking for a crowdFor Shulman, her love affair with healthy cooking began

long before it was en vogue to be a celebrity chef or to have your own cooking show. She’d grown up learning from her mother, who was a talented cook.

“In my early 20s, I was cooking all the time and not sure what I wanted to do,” Shulman says. “One day I said, ‘This is it.’ I wanted a restaurant, but didn’t really understand the business of a restaurant.”

Instead, Shulman started a dinner club, inviting 30 guests at a time to her home to try out different recipes. Eventually, the clubs led to a catering business and teaching a vegetarian cooking class in Austin, Tex., in the ‘70s. Even then her fo-cus was on healthy, gourmet dishes, a novel idea at the time.

“In those days, chefs were not a big deal like they are now,” Shulman says. “But I was always interested in health and wanted to combine the love of good food with an inter-est in health, and I think there’s a way to do that.”

Some of the most formative years of Shulman’s culinary development came when she moved to France. As she says, she and a friend went for an “open-ended year” – Shulman ended up living in France for 12 years. The dinner clubs con-tinued, and she was inspired by the French simplicity.

“People think of French cooking as this really rich cuisine. The thing is that it’s really pretty simple. It refined my pal-ate,” Shulman says, adding that in addition expanding her recipe repertoire, she learned much from the French food culture itself. “All French women work and still cook every night. It might be a simple veggie soup and a salad. When I was there, I discovered so many wonderful kinds of veg-etables. Today (in the U.S.), our own farmer’s markets are

equally inspiring.”

Healthy eating made simpleShulman’s approach to cooking is simple: Use lots of

fruits and vegetables, all as fresh as possible. “People think of eating healthy as deprivation, and it’s

not,” Shulman says. “For me, it’s about eating healthy and eating produce. You can really have a sensual feast, and it can be healthy.”

Shulman used to be a vegetarian, but now her diet includes fish and some meat. It’s not so much the label as the quality of the food she finds important, she says. Eating local usu-ally means the ingredients are fresher – she tries to avoid commercially raised meat and use free-range eggs because both taste much better. You’ll also find a distinctly interna-tional flair in Shulman’s recipe books. She gets inspiration from her travels and likes to adapt traditional staples from around the world to the American kitchen.

“Look at where dishes have been popular for a very long time, and you’ll also find very healthy dishes,” Shulman says. “Take Provence (in France): A typical dish is veggies bound with rice and eggs. It’s nutrient-dense and delicious to

eat. It doesn’t taste like health food.”Shulman’s travels, and thus her culinary inspirations, have

taken her all over the Mediterranean, as well as Mexico. She lists some of her favorites as Greek and Turkish cuisines.

Shulman’s goal with all her classes, demos and cookbooks is to get people excited to cook at home, and to teach them how to use herbs, garlic, spices and the food itself to make a great-tasting meal.

“I think the whole celebrity culture of cooking, on one hand, has made people interested in food. But there’s also nothing wrong with cooking a simple meal,” Shulman says. “You can make a good salad and omelet and have it with a glass of wine and have a very good dinner. You don’t have to have a brigade of people prepping ingredients for you. People shouldn’t think of it as a burden – they should want to spend 30 minutes making dinner. Its fun, and its worth putting time aside for.”

The art of healthy cookingColumnist and cookbook author talks fresh eating

If you go...Learn the art of healthy and simple cooking

with New York Times culinary columnist Mar-tha Rose Shulman. Make reservations by calling 970-476-6836. Events are held at Terra Bistro.

Friday, Sept. 28 – Dinner and demo – Shul-man teaches how to prepare a Mediterranean-inspired menu. Cost is $75.

Saturday, Sept. 29 – Hike and dine – Shulman hosts a lunch program focused on healthy pic-nic choices. Cost is $45.

By Melanie Wong

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

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A pang of sorrow ran through the Vail Valley at the sad announcement that Denny’s in Avon would soon be replaced with a Walgreens.

With nothing against Walgreens, Denny’s held a spe-cial place in the heart of most every up-valley resi-dent for being the place to smash down a late-night and often not-so-sober meal. Denny’s was open 24/7, and it was glorious.

Other restaurants in the valley may be delicious, but they seem uniform in closing down before 10 p.m. All of the grocery stores in the county also lock their doors at 10 p.m. or before, leaving fourth-meal fanatics rummaging through their own desolate food cabinets to find maybe a can of old soup.

However, even without Denny’s, a good meal in the later hours can still be found, and not at drive-thru. Although few and far between, select restaurants are serving up local and late-night grub. Here are SneakPEAK’s top picks.

Local Joe’sLocal Joe’s, located in both West Vail near Vail Run and in Riverwalk of Edwards, un-

derstands that sometimes a 1 a.m. pizza delivery is necessary. Nearly around the clock, they open at 11 a.m. and don’t close their doors or stop their deliveries until 2 a.m. Kids under 21 are welcome to enter the establishments to order food, too.

On most game nights or after weekend celebrations, West Vail residents descend on Local Joe’s like starving vultures. There is usually a good crowd and a friendly bartender who’s happy put in a pie right up until the last minute.

Employee Bronson Killpack of the West Vail location says their late-night services make up a good portion of their business. Menu choices include pizzas, salads, sandwiches and appetizer items such as wings, mozzarella sticks, mac-and-cheese bites and their special cheesy garlic bread.

Loaded Joe’s - AvonTake note: Loaded Joe’s is not Local Joe’s, despite the similar names. Nonetheless, the

coffee shop/bar and Avon’s favorite late-night hangout has reformed their menu and now keeps its kitchen hot until at least midnight.

The baristas and bartenders, who are often the same people, serve breakfast all day, right up until the doors close. One of our favorite breakfast items is a standout sandwich that is layered with tender-belly bacon.

“You’ll never have bacon as good as this,” says Mason Miller, one of the folks who might greet you behind the bar. Tender-belly bacon is made from pigs that have plenty of room to exercise and have lived a stress-free life. Happy pigs make for great bacon, they say.

Miller says that Loaded Joe’s is keeping their menu as wholesome as possible. All of their eggs come from cage-free chickens and their ingredients are pulled locally whenever possible.

Loaded Joe’s goes beyond breakfast, too. They have a selection of salads with the option of adding free-range chicken breast, all-natural hanger steak, sustainably farmed salmon or even popcorn shrimp.

But the sandwiches are the real highlight the new menu. And if sandwiches highlight the menu, the Colorado lamb burger and hanger steak Philly would be the celebrities. All the sandwiches are served with shoestring or sweet potato fries.

The problem of late-night hunger, however, may be solved by the menu’s finger foods. Grab a fry basket with sea-salt shoestring, sea-salt sweet potato, lemon-pepper Parmesan shoestring and rosemary-garlic sweet potato fries.

Important: The Avon menu is not available at the Vail location. The Vail location does serve food until 2 a.m. but with a pared down menu that includes lighter dishes such as a pita-and-hummus plate, chips and pico de gallo, hot dog and chips, and more.

Vendetta’sEnjoying the fresh, hot Italian treat that is Vendetta’s pizza is an experience hardly unique

to the frequenters of Vail’s Bridge Street. On weekends, the two-floor restaurant packs out as one of Vail’s favorite dinner spots, and if it’s after 10 p.m. the pizza bar likens itself to warzone chaos with folks shouting pizza orders from wherever they can stand.

The crew behind the bar, though, has an unusual knack for picking up on who is yelling what, and still manages to serve everyone in a timely manner.

Eats

Late

When the clock strikes 10 p.m., all hope of finding a good

meal is not lost. By John O’Neill

Loaded Joe’s employees Sarah Langston (left) and Anthony Trombetta work the bar at one of the valley’s few late-night grub options. The bar/coffeehouse recently debuted a new dinner and late-night bar menu. Kent Pettit photo.

[See LATE-NIGHT EATS, page 7]

Thursday, Sept. 27 -Wednesday, Oct. 3, 2012 | sneakpeak 7

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The pizza hotspot serves their full dinner menu until 10 p.m. before cutting back to pizzas only, and that isn’t a bad thing. Their generous slices of cheese or pepperoni have the capacity to fill you up.

The pizza bar cooks specialty pies right up until close, too. Try the Snow Pig pizza, is piled high with Canadian bacon, pepperoni and sausage.

Vendetta’s is, after all, a bar. So late-night admittance into their pizza paradise requires you to be 21 with an ID.

MagustosMagustos is a Minturn gem, and that gem is often named

as a local favorite for late-night food. Their kitchen is open until 2 a.m., and they will cook, serve or deliver right up until that hour hits.

The Magustos menu features bar-style appetizers such as chips and salsa, fried ravioli, poppers, mozzarella sticks, wings, potato skins and more. If you can’t make up your mind with that selection, have no fear – you can also get a sampler platter of all of the above.

In the second wave of war against post-10 p.m. hunger problems, Magustos has a selection of pizzas and burgers to help you win that battle every time. A Gorgonzola bacon burger and supreme pizza are not bad weapons to keep in your arsenal.

Eagle, Gypsum and Edwards… sorryIt appears as though down-valley folk and Edwards resi-

dents will have to make an eastern journey to get eat a meal after 10 p.m. if they don’t want to drive through and peruse the gourmet menus of Wendy’s, Burger King or Taco Bell.

In Edwards, though, there may be hope. A new joint, Gobi Mongolian Grill, located across the parking lot from Fiesta’s, is rumored to be doing a variety of Chinese, Thai, Vietnamese and Japanese food up until midnight or later. However, they are currently closed for the off-season and don’t reopen until November.

“Gentlemen, start your beards.”Like bushy facial hair, the advertising tagline for Man of

the Cliff is hard to ignore. Now in its fourth year, the annual “weekend lumberjack” event in Red Cliff on Oct. 6 and 7 celebrates all things burly and manly, from hatchet throwing to keg tossing to wood splitting. And, of course, plenty of escapism.

“It’s really an outlet for a lot of people,” event founder Adam Williams says. “We see emails from a guy who’s at a law firm or working in an office, and they don’t get out of their element often. They may only own one pair of Car-hartts or worked with a chainsaw once in their life.”

Williams expects this year’s event to be the largest yet, drawing an estimated 120 participants and hundreds of more spectators from across Colorado to the parking lot at Man-go’s Mountain Grill for two full days of friendly competi-tion.

There’s an overall score-based title for participants who take part in every event, as well as options to compete in team or small individual events for a smaller entry fee ($5 to $10 on-site). Cost to compete the entire weekend is $60. Registration is available through the event website at www.manofthecliff.com and open until the event weekend.

Although Man of the Cliff teems with testosterone, it isn’t solely for men. Williams claims a handful of women join in the fun each year, sporting fake beards and flannel to rival their male counterparts.

He has watched the event grow steadily since 2009, when it began as a small-time affair to celebrate the waning days of fall with lumberjack-themed competitions. He and a few friends discussed it over a campfire and beer, and decided it would appeal to like-minded outdoor fanatics. It’s now a huge boon for the town in October, with big-name sponsors

like Denver-based Stranahan’s whiskey.“We like to think that Stranahan’s embodies the outdoor

spirit of Colorado – it is Colorado’s first whiskey, born in the mountains and made from barleys grown right here in the Rockies,” says Pete Macca, Stranahan’s general manager. “And an event just doesn’t get any more rugged and moun-tainous than Man of the Cliff. It’s a perfect fit for Stranahan’s to be there, and it’s a great opportunity for us to give back to our community.”

In keeping with the community focus, all proceeds from entry fees go to First Descents, a Colorado nonprofit that gives young cancer survivors access to activities like white-water kayaking and other outdoor adventure sports. The or-ganization has been involved with Man of the Cliff since the beginning, and last year, it received nearly $12,000 from the event – up $4,000 from 2010.

The weekend is also a huge draw for spectators, with no cover charge to watch and live music from local group Hard-scrabble, vendor tents like Bonfire Brewery (including the event special “Woodcutter Pilsner”), and drink specials at Mango’s.

There’s also a sober transportation option through the Tur-tle Bus for $20 round-trip with advance notice. The whole thing boasts a friendly, small-town party atmosphere, and Williams wouldn’t have it any other way. Lodging is avail-able at Red Cliff’s Green Bridge Inn, or campgrounds are also plentiful in the surrounding areas.

“This is a chance to try something most people don’t do often,” Williams says. “People know this isn’t a cutthroat competition. They show up, have a couple beers and have fun raising money. Everyone cheers everyone else and has a great time.”

Man of the Cliff event returnsFourth annual competition set to be the hairiest yet

By Phil Lindeman

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

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

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Weekend of cycling rolls into VailPro criterium, Copper-to-Vail ride and time trial to test riders

Riding in on the success of the USA Pro Cycling Tour, more cycling pros are set to arrive in Vail this weekend for the Tour of Vail, a three-day cycling event that includes a pro criterium race staged in Vail Village.

The criterium, a timed, closed-circuit road race, will be held on Sunday, Sept. 30, and promises to be exciting for spectators, with riders flying over Vail Village’s cobbled streets and taking the sweeping corners at high speeds. Pros competing at the national level will be racing with $25,000 on the line.

“It should be an exciting weekend,” says Dieter Drake, race director and president of cycling event company An-them. “It’s pretty much an all-day affair for both amateurs and pros, men and women. We’ll have kid’s races, too.”

Drake says for the pro race, continental teams such as the women’s Kenda Pro Cycling Team and the men’s Stan’s No Tubes Elite Team are expected to attend. Promoters predict about 100 men and about 50 women for the pro criterium. The race is the final of the USA Crit Series, and this week-end, crowds will see the Vail race winner as well as the series winner crowned.

The weekend kicks off with a time trial for amateur rac-

ers on Friday, an individual race against the clock on Vail’s Frontage Road. Saturday will feature a noncompetitive road ride from Copper to Leadville, over Tennessee Pass and Bat-tle Mountain and ending in Vail. Boulder-based pro cyclist Timmy Dugan will join cyclists for the Saturday ride as well.

This is the first year that the Tour of Vail has come to town. The inaugural event was kick-started by the Vail Valley Part-nership (VVP).

Chris Romer, executive director of the VVP, says the town’s promoters were looking for events such as the tour that would match the area’s reputation for outdoor tourism and recreation.

“All the various events we recruit, from Season of Song (music festival) this weekend to the Tour of Vail to the Tough Mudder, are done very strategically and match the Vail and Beaver Creek brand,” Romer says.

The presence of pro cycling events, from the Beaver Creek stage of the USA Pro Cycling Challenge to this weekend’s criterium, are reminiscent of the Coors Classic, an interna-tional stage race that went through Colorado and Vail in the ‘80s.

“The Tour of Vail itself is part of a larger series (the USA Crit Series) and should be a really cool event being right in the Village,” Romer says. “It will be matching some of the history that Vail has with cycling and racing with the Coors Classic.”

Drake says the Tour of Vail has been in the works since 2011, and the event company hopes to return in future years to put on the race, maybe moving it earlier in the season.

“With a Pro Cycling stage being (at Beaver Creek), Vail wanted more of a sustainable model for cycling events,” Drake says. “I’m a big fan of all the guys who raced the Co-ors Classic there years ago. I watched them on TV when they did, and now we have the opportunity to bring pro cycling back to Vail.”

Tour of VailFriday, Sept. 28 – Vail Time Trial – 10 kilo-

meters along Vail’s frontage roadSaturday, Sept. 29 – Vail Challenge – a

100-kilometer Gran Fondo from Copper to Leadville to Vail

Sunday, Sept. 30 – Vail Criterium – a timed race on a 1-kilometer, cobbled circuit

For more info or to register, see www.tourofvail.com.

By Melanie Wong

Gypsum Oktoberfest aims for traditionOom-pah, beer and bratwurst take the main stage at festival

Gypsum’s festival organizers say they decided to not mess with a tried-and-true formula, and will be taking a simple approach to their Oktoberfest.

“We’re trying to be a more traditional Oktoberfest,” organizer Anna Englehart says. “All you need for that is good music, food and good beer. You have just about everything under one tent and have a good time.”

The festival, a joint effort between the town chamber of commerce and the Western Eagle County Metropolitan Recreation District (WECMRD), will be held at the Lundgren Theater by the rec center. The event starts at 10 a.m. with a 5-kilometer fun run/walk, and festivities go from 11 a.m. to 6 p.m., including live music, a special-edition Gyptoberfest beer from Bonfire Brewery, a variety of German sausage from local company O.W.’s Heritage Sau-sage, a stein-holding contest, yodeling contest, desserts from Alpenrose and more.

A local band, the Swiss-Austrian Connection, will provide music. While most of the band members are longtime locals, the group is about as authentic as it gets. Since the late ‘70s, Switzerland native Rosie Burki, her husband have been playing with several area musicians hailing from Austria. The group includes trumpet, a traditional alphorn, drums, trombone, accordion, clarinet and guitar, and they play a brand of music that Burki describes as “oom-pah and traditional Swiss.”

“Everything is traditional,” Burki says. “We play traditional songs from Switzerland, and we dress traditionally. We even got the horns from Lucerne, (Switzerland).”

The Swiss-Austrian Connection is a veteran of Colorado Oktoberfests, having played at

festivals across the state for years. These days, the group mostly plays for fun and stays in the area.

Burki says she’s excited to see Gypsum hold a European-style Oktoberfest that she says will “go back to the basics.”

“Gypsum is trying to have fun as much as possible – have good European food, beer and the original bratwurst. It should be a real nice Oktoberfest,” Burki says.

Following the theme of authenticity and tradition, the Gypsum Oktoberfest will also serve a German-inspired brew from Eagle’s Bonfire Brewery.

The “Gyptoberfest” beer is a Märzen, a traditional German beer that was brewed for Oktoberfest. Bonfire Brewery co-owner Andy Jessen says the beer is typically made in the early summer and fermented in the cool temperatures of a cave for the season, yielding an amber-colored, clean-tasting brew.

While Bonfire didn’t use any caves in their brewing, Jessen says they’ve been sticking with the cool temperatures traditionally used for the beer, and it will be ready just in time for Gypsum’s event. This is the second year the limited-edition brew has been made, and Jessen says it was incredibly popular last year.

“Gypsum doubled their order this year. It was a big hit,” Jessen says. “We’ll be making about 13 kegs. We’ll have the rest on tap here, and maybe send one keg to the Blue Moose in Vail. It’ll probably last for about a month.”

By Melanie Wong

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

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

Thursday, Sept. 27 -Wednesday, Oct. 3, 2012 | sneakpeak 9

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breakups and personal tragedies. Is it hard to be so open and transparent? How have people reacted to that?

FW: It’s easy, and I don’t say that boldly or with arrogance. That’s the field I came from. That’s what you do – you talk about deep, personal and sometimes disturbing stuff. For me, it’s easier to do that than small talk or than chatting at a party.

I think it’s a good example for people, too. I’d say a lot of the problems we get into are

when we’re not being open, communicative and honest with each other. (With my music,) you either think it’s so boring, or you connect deeply with it. I don’t think there’s too many middle-of-the-road. The latter are the people I’m writing for, though, and that’s OK.

FITZSIMMONS ––––––––––––––––––––––––––––––––––––––– [From page 3]

Thursday, Sept. 27An Evening with Sandra DallasBenefiting the Eagle County Historical Society, New York Times best-selling author Sandra Dallas speaks at the Brush Creek Pavilion in Eagle at 6 p.m. Tickets available at The Bookworm of Edwards and The Nearly Everything store in Eagle for $25 in advance ($20 for ECHS members) and $30 at the door. Most of Dallas’ books involve Colorado history, including her most recent novel, “True Sisters.”

Friday, Sept. 28STARS: Rock the Presidents at the VilarChildsplay brings a high octane, multi-media musical revue spanning 223 years of the American presidency from Wash-ington to Obama. In the tradition of “Schoolhouse Rock,” Rock the Presidents is a raucous, cheeky and ultimately moving salute to America’s 44 commanders in chief. The show mixes goofy comedy, thoughtful reflection and a vast assortment of musical styles that teach a painless history les-son. Show starts at 10 a.m. and tickets are $11 children/$14 adults at www.vilarpac.org.

Friday, Sept. 28 to Sunday, Sept. 30Tour of VailA weekend of pro and amateur cycling comes to the valley. Test your mettle on a time trial course on Friday. On Satur-day, ride one of the Vail Valley’s premier long distance road rides. Sunday completes the weekend with a fast-paced road

racing criterium on the streets of Vail Village. For more info see www.tourofvail.com and www.usacrits.com.

Saturday, Sept. 29Gypsum OktoberfestGypsum hosts its second Oktoberfest at the Lundgren The-ater from 11 a.m. to 6 p.m. The day kicks off with a 10 a.m. 5-kilometer fun run and walk, and the rest of the day features special “Gyptoberfest” beer from Bonfire, music from The Swiss-Austrian Connection, food from local vendors and a variety of Bavarian-themed competitions.

Saturday, Sept. 29National Drug Take-Back DayThe Vail Police Department and other agencies will be host-ing a collection site from 10 a.m. to 2 p.m. at the Town of Vail Municipal Building parking lot, 75 S. Frontage Rd. Bring unused, expired or unwanted prescription and over-the-counter medications and supplements, including con-trolled prescription drugs. The medications turned in will be safely disposed of by the DEA using an environmentally friendly incineration process. The event is free of charge and no personal information will be collected. Sunday, Sept. 30Bluegrass and Bloodys at State BridgeState Bridge’s popular musical brunch closes out its season this weekend. The event goes from 11 a.m. to 1 p.m., featur-ing drinks and some of the best pickers this side of the Mis-sissippi joined by special guests. Bring the kids, sip a bloody and watch the lazy river while you dance on the sand. No cover. See www.statebridge.com for more info.

Sunday, Sept. 30William Fitzsimmons at the VilarSinger/songwriter William Fitzsimmons is equal parts musi-cian and psychotherapist, creating captivating music, witha unique blend of depravity, honesty and autobiography in a

counter-intuitive seamless whole. Since 2005, Fitzsimmons has created several full-length albums, each thoroughly themed and embossed with matters of family history, inti-mate disclosure, and bold confession. His music has been made popular through features on a number of network tele-vision shows. Show starts at 7:30 p.m., and tickets are $30 at www.vilarpac.org.

Monday, Oct. 1Paint your own pottery at LionsheadThe Vail Rec District invites you to the Lionshead Welcome Center from noon to 2 p.m. to make and paint your own art. Cost depends on pottery and materials are provided. See www.vailrec.com/community for more info.

Monday, Oct. 1Minturn MondayThe last Monday of every month the Minturn Community Fund gives away a household staple at their offices on Main St. Come by, pick up a staple and find out what’s going on in the community.

Monday, Oct. 1 to Monday, Oct. 7Family Week at Vail Restaurant MonthThis week’s theme in Vail’s monthlong celebration of its cu-linary scene focuses on kids and families, with events such as kids cooking classes, etiquette classes and dining specials. See www.vailrestaurantmonth.com for more info.

Tuesday, Oct. 2Joey Klein at Dogma AthleticaLearn deeper meditation skills and concepts from a master presenter, Joey Klein. Klein is a highly sought-after national instructor on meditation techniques and mindfullness and established the Institute for Transformational Studies in Cre-stone, Colo. Event goes from 5 p.m. to 8 p.m. and costs $35.RSVP to sarah@dogmaathletica.com or call 970-688-4433.

Calendar of events

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

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In more than a decade as a personal trainer, Billy Kuhn has never met a client like Danielle.

The Eagle resident, who prefers not to use her last name, suffers from Prader-Willi syndrome, a genetic disorder that can interfere with appetite and exercise. Even on good days, Danielle can’t stop herself from eating – her body and mind simply don’t know the difference between being hungry and full.

“She needs a personal trainer to keep her in check and stay alive,” says Kuhn, a longtime down-valley trainer who recently took over as fitness manager at the Gypsum Recre-ation Center. “Sometimes I feel like she’s even training me. Individuals who have full function will listen to me, whereas the mental imbalance Danielle has can affect her differently from day to day.”

On Oct. 21 – just about a year after Kuhn started working with Danielle – the trainer will run in the Boulder Marathon to raise money for Prader-Willi research. Although he has been an endurance athlete his whole life, the event at Boul-der Reservoir is his first full marathon and a potential step-ping stone to future Ironman competitions.

But simply adding a notch to his belt isn’t Kuhn’s goal – Danielle and her trials are always at the forefront. Along with mental imbalances, she has a physical disability that results in bone-deep blisters on her feet. These rule out tra-ditional cardio like running or hiking in her fitness plan, and Kuhn is constantly thinking of ways to challenge her without causing too much strain. When he heard of the marathon, it was a sort of eureka moment.

“I have to be creative to help her stay motivated for that end goal of preventing weight gain,” Kuhn says. “With the marathon, my whole point was that Danielle hasn’t been able to train on foot or even walk for four months, so I figured I’d take those steps for her.”

A rare and deadly conditionPrader-Willi is a rare and irreversible disorder, occurring

in only one out of every 15,000 newborns, according to the Prader-Willi Syndrome Association (USA). It comes with a veritable laundry list of symptoms: obesity, poor muscle tone, lack of self control, learning disabilities, physical and sexual growth issues, and socialization problems. But food is by far the most serious temptation. If eating is left unchecked, it can be disastrous, and it’s currently the lead-ing genetic cause of life-threatening obesity in children. If a child makes it past puberty, constant exercise is the only way to prevent future health issues like heart disease and diabetes.

Now in her mid-20s, Danielle has learned to cope well

with the disorder, but she still battles with overeating and food hoarding. During her training sessions, she occasion-ally invents excuses for not exercising – she has an injury, she’s too tired – and requires special equipment, such as a cruiser-esque tricycle to pedal around town.

Like any personal trainer, Kuhn pushes Danielle gently, knowing full well that her mood swings unexpectedly be-tween motivated and stubborn. Although supervised exer-cise is vital to her well being, their relationship is deeper

than an hour or two at the gym. Her struggles spurred him to take a personal interest in the disorder, and he recently wrote a research paper on it for a master’s degree course.

When Kuhn told Danielle he was running the race for Prader-Willi research, he was met with a very typical Dani-elle response: she wondered why, saying, “They already know everything about it.”

“If you knew Danielle, you’d be laughing with me,” Kuhn chuckles. “You have to understand she doesn’t really have intense emotions. I told her I was doing this race in her name, and she asked, ‘Why would you even do that?’ She’s very black and white.”

The marathon is the first individual fundraising event in Danielle’s name, but earlier this year, the Gypsum and Eagle communities banded together to buy her a new cruiser when her previous one was stolen. Along with Kuhn, the benefit involved the Eagle Ranch Fitness Club, Castle Peak Mason’s Lodge, Mountain Pedaler in Eagle and dozens of locals.

Fitness and fundraisingWhen it comes to the Boulder Marathon, Kuhn is hardly

worried about letting Danielle down. He’s already raised roughly $600 through private donations, and has a little less than a month to reach his goal of $2,000 – more than enough time, in his opinion. As for finishing, he expects the four-hour run to be relatively simple.

“I’m excited. It’s weird, because I’ve done long events in the past, but this is a bit of a different challenge,” Kuhn says. “I’m really looking forward to it.”

The marathon has also sparked Kuhn’s interest in benefit

Running in her placeLocal trainer Billy Kuhn runs marathon to benefit client

Fundraiser for prader-Willi

syndrome Personal trainer Billy Kuhn runs the Boulder Marathon on Oct. 21 to raise money for Prader-Willi syndrome research, which affects his cli-ent Danielle. To make a private donation, email Kuhn at billykuhn@hotmail.com.

By Phil Lindeman

Thursday, Sept. 27 -Wednesday, Oct. 3, 2012 | sneakpeak 11

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racing – he has competed with groups before, but never solo – and he hopes to raise money for other causes in the future. His new position as fitness manager for the recreation cen-ter will also help him reach an in-need audience: children, many of whom battle obesity even without a disorder like Prader-Willi.

“I plan on making fundraisers a staple of my life as I con-tinue with endurance events,” Kuhn says.” My ultimate goal is to educate youth on staying fit. We really are facing an obesity epidemic, and I want to give them a platform to learn about healthy living.”

And Eagle County is no exception. It’s one of the fittest in the nation, but Kuhn still encounters clients like Danielle who struggle with exercise and proper diet. He says obesity

of any type should never be ignored, and believes addressing it properly in a healthy community can have a ripple effect.

“There are always people who need help,” Kuhn says. “If we set that example in this county, it can spread to the next county, and the next county and the next county.”

This work ethic is characteristic of Kuhn, but the unbri-dled optimism is a reflection of Danielle on her best days. The two continue to learn from each other, and the trainer is certain their relationship will grow for years to come.

“The nature of Danielle’s innocence is humbling,” Kuhn says. “You don’t see it a lot in everyday interaction, and I’ve really enjoyed working with her.”

Athletic trainer Billy Kuhn (left), will be running the Boulder Marathon this October in honor of his client, Gypsum resident Danielle, who asked that her full name not be used. Danielle has a rare genetic disorder that limits the exercise she can do, and she has been working with Kuhn to keep healthy. Photo courtesy of Billy Kuhn

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

12 sneakpeak | Thursday, Sept. 27 -Wed., Oct. 3, 2012

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&Health WellnessAutumn is the best of times and the worst of times in an al-

pine environment like Eagle County. As the days get shorter and colder, snow is little more than a month away, and with it comes all the pleasures of ski season.

From a health perspective, though, the rapid and unexpect-ed changes can have all variety of adverse effects. Knowing how to prevent the worst illnesses can mean the difference between a stellar or awful pre-season.

No matter if you’re new to the area or have lived here for years, local medical professionals claim proper hydration is one of the best – and simplest – ways to ward off everything from upper respiratory infections to more serious conditions like the flu and pneumonia. Although the massive influx of seasonal residents from lower, more humid climates is still a few weeks away, anyone is susceptible to the effects of this transitional period. Liz MacDougale, the clinical super-visor for Colorado Mountain Medical, says Colorado’s dry climate is often to blame, at least in part.

“Hydration is an absolute must when you’re dealing with drier conditions,” MacDougale says. “People just don’t take care of themselves because they come here to party, and that can tweak the immune system.”

If you start to notice dry sinuses, sore throat or headaches, check your intake of water. A good ground rule is two to three liters per day, and more for athletes and people with physically demanding jobs. If left unchecked, these early symptoms can signal the compromised immune system MacDougale refers to, which ups the chances of developing strep throat, one of the most common illnesses in October and November.

Along with getting plenty of fluids, Tracee Metcalfe of Vail Valley Medical Center recommends getting plenty of sleep and sticking to a consistent diet, sans processed foods and too much sugar. She also champions vitamin supple-ments, particularly those high in vitamin C and zinc to de-fend against colds.

Catch your breathLike an increasingly dry climate, altitude can affect any-

one more harshly in autumn, no matter how long you’ve lived in the area. The majority of Eagle County is above 8,000 feet, and the unique environment makes everything from exercise to daily chores harder on the body.

If you have a history of asthma, Metcalfe says to watch how often you push your body in the rapidly cooling eve-nings. Once temperatures truly start to dip, she claims even non-asthmatics can develop a mild form of the condition called “reactive airway disease.” It’s a general term used to describe symptoms from wheezing to shortness of breath, and can often be remedied by avoiding overexertion.

When a cold climate, thin air and compromised immune system all collide, it can result in a serious respiratory infec-

tion like pneumonia. MacDougale says the illness – identi-fied by shortness of breath, chest pain and fever – should never be brushed aside, and anyone experiencing symptoms should seek a doctor immediately.

“The way we approach a lot of problems is you can ride out just about anything, but when breathing is compromised,

it can lead to these serious health issues like pneumonia,” MacDougale says. “Those are the things that can’t be over-looked.”

Although pneumonia can be dangerous, it often results from another illness, like a severe cold or the flu. One of the easiest ways to prevent the flu is with a flu shot. Many busi-nesses in the area, including Vail Resorts, offer discounted flu shot programs to their employees. Families can also find affordable shots at City Market in Avon, Vail and Eagle, and the Vail Valley Pharmacy in Edwards. Of course, shots aren’t foolproof, but they go a long way in fighting the virus before it takes root in the body.

A double-edged swordAs temperatures begin to dip, high country residents spend

an increasing amount of time indoors. MacDougale claims this is both a good and bad thing: On one hand, it reduces the risk of cold weather-related illnesses; on the other, it can lead to entirely new issues.

High on the list is Seasonal Affective Disorder, or SAD, an emotional and physical imbalance caused by lack of sun-light, an important source of vitamin D, which MacDougale labels the “happy vitamin.”

In Colorado, 300-plus days of sun every year means the daytime hours are rarely gloomy, but longer nights can result in anxiety, insomnia, depression and a lack of energy. Local counselor Cathy Zeeb says SAD can affect anyone, but rec-

Make a healthy transition

Talk to a docCertain health problems, like a mild cold or

upper respiratory infection, can be treated at home. But when seasonal symptoms become serious, it’s time to see doctor. A few signs to watch for from Colorado Mountain Medical Clinical Supervisor Liz MacDougale:

- Persistent high fever (over 101 F)- Shortness of breath outside of physical ac-

tivity- Severe flu symptoms (persistent chills and

body aches, vomiting, blue lips)- Pneumonia symptoms (chest pain, fever,

painful cough, lower body temperature in el-derly)

- Any severe, newly developed chest pain

By Phil Lindeman

[See HEALTH AND WELLNESS, page 13]

Thursday, Sept. 27 -Wednesday, Oct. 3, 2012 | sneakpeak 13

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your submissions. Must be 21 or over to enter.

Houston Texans @ New York Jets

MONDAY, OCT 8

re House Vail

re House Vail

re House Vail

re House Vail

Vail | Avon | EagleEdwardsLionsHeadVail

SUNDAY, OCT 7Cleveland Browns @ New York Giants

Atlanta Falcons @ Washington Redskins

Philadelphia Eagles @ Pittsburgh Steelers

Tennessee Titans @ Minnesota Vikings

Green Bay Packers @ Indianapolis Colts

Miami Dolphins @ Cincinnati Bengals

Baltimore Ravens @ Kansas City Chiefs

Seattle Seahawks @ Carolina Panthers

Chicago Bears @ Jacksonville Jaguars

Denver Broncos @ New England Patriots

Buffalo Bills @ San Francisco 49ers

San Diego Chargers @ New Orleans Saints

13

ognizing the symptoms and being proactive can prevent the worst mood changes. “Knowing how you deal with the change of the seasons – i.e. cooler or warmer tempera-

tures – times when allergies are higher, and the change in the shortening or lengthening of the daylight hours will help a person offset the disorder before it sets in,” she says.

As Zeeb hints at, understanding how you’ve reacted to seasonal changes in the past is the best remedy for emotional shifts – if transitioning from summer to winter has had an impact before, it will likely happen again. Along with upping your vitamin D intake, Zeeb also recommends meditation, breath work and simply getting outdoors, even for short bursts at a time. Also helpful is light therapy, a way to simulate the more familiar and comforting light patterns of summertime.

“The key is to work on the symptoms before they arise,” Zeeb says. “But if they show up before you have recognized them, then getting into some type of therapy sooner (rather) than later will help.”

No matter what season, overall health is the most important part of warding off illnesses. Even small amounts of sunlight can be a boon in winter, but MacDougale is quick to note it shouldn’t come at the expense of protecting your skin.

“People tend to think because its winter, the sun isn’t as intense, but you have to take care of yourself just the same with sunscreen and sunglasses,” MacDougale says. “It’s total care throughout the year.”

HEALTH AND WELLNESS –––– [From page 13]

ed, the team could have had the week to enjoy that victory, but due to a scheduling quirk, they had to take on the dominant league-outsiders, Cheyenne Mountain, the next day. The Huskies battled for a 4-2 victory over the Front Range opponent.

“The guys could have come away with the Glenwood win and been happy with a good effort against Cheyenne Mountain. But they weren’t satisfied with an effort. They came out and fought for the win. Having that fight in players is so valuable,” says Cope.

A senior willWith their final season on the line, seniors such as Nolan and Briones have brought the

matter of finality to the forefront of their motivation to leave behind a fresh legacy of ongo-ing success. Last year, the team progressed to the quarterfinal, where they lost 1-0 against Evergreen to end their season. This year, they return with a near-identical starting lineup, and Cope has high hopes for the squad.

“Typically, every year, you can’t judge from the year before, because so much changes. But this year, with this team, you can,” Cope says. “These players remember each team and each game from last year vividly. They have the experience of winning playoff games. They come off any challenge from last year with experience and are proving to themselves they are a better team.”

Briones says that he wants to see his team make the quarterfinals and beyond. In his senior season, he wants to play in the final four of division 4A soccer.

Despite their beckoning potential, at the moment, this team has not done anything that other Husky soccer teams in the past haven’t.

“I sat them down after a game and said, ‘Everything you’ve done so far, other groups have also done. You aren’t unique yet.’” Cope says. “We are undefeated so far. That’s great. But we aren’t unique. Running the table in regular season would be unique. Making the semifi-nals or finals in the playoffs would be unique.”

With that, the Huskies work to focus on the next game and the next game only. Whether or not this will be the program’s next season yet will be decided in the upcoming 90 minutes of every game.

The key to that success, says Briones, is every player knowing and trusting that the others will put everything on the line to succeed.

BMHS SOCCER ––––––––––– [From page 4]

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

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

14 sneakpeak | Thursday, Sept. 27 -Wed., Oct. 3, 2012

926-4438 • Edwards Village Center926-4438 • Edwards Village Center

INVITATIONS!Weddings

Rehearsal Dinners

Baby Showers

Anniversaries

AND MORE!

The Wedding Cake

Across from the Bookworm

Also available cupcakes, pies, grooms cake and more

210 OFFERSON RD. BEAVER CREEK

970.748.0567WWW.PBLOWDRYBAR.COM

THE MENU:

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BLOW DRY BAR

14

Featured Wedding of the Week

Sullivan-Bechard WeddingBride: Jessica Bechard of Champlain, NYGroom: Ryan Sullivan of Plain� eld, NH

Married: Sept. 14, 2012Location:Vail, Colo.

How they metRyan and Jessica met over a game of pool at Finnegan’s Wake in Avon in 2006.

How he proposedRyan took Jessica for a mountain bike ride on Edwards’ Berry Creek Trail, the � rst bike ride the two had ever taken together. At the top of the trail, Ryan asked

Jessica to take a photo and as she got ready to pose, Ryan got down on one knee and asked her to be his wife.

Why they got married in the Vail Valley � e couple met in the valley and wanted to share it with all of their family and friends.

“� e breathtaking views and aspens in their peak color enhanced the moment that much more,” says Jessica.

Favorite memory from the wedding day“Seeing each other for the � rst time and becoming husband and wife,” says Jessica. “Oh, and the � re department showing up to our reception!”

Colors: Black, ivory and pool blueCeremony: Donovan Pavilion, VailReception: Donovan Pavilion, Vail

Vendors: Gourmet Cowboy, Jonny Mogambo, Cedars Flower Shop, Donovan Pavilion, Zach Mahone Photography, Indie Six House of Hair, Wedding Seamstress.

Thursday, Sept. 27 -Wednesday, Oct. 3, 2012 | sneakpeak 15

15

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 & Tex/Mex

Organic Deli

Contemporary Latin

Contemporary American

Casual American

Mexican

Chinese Cuisine

European Cafe & Bakery

Pizza

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Italian Sandwiches

Pizza

Coffee House

Southwest Grill

Sushi & Asian, Thai

Coffee House

Italian/Pizza/Grinders

Hot Dogs & Soup

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

Knows...Productivity Coaching

Learn how to start or better your real estate business at www.kw.com/kw/keller-williams-careers.html

Get the inside scoop on how coaching takes you from where you are to where you choose to be.

Be your best self! KW is here to help. Call us to learn more about how to have an

amazing career in real estate.

Call us at 476-1600 or 328-2327

www.KWVail.com online or KWVail in the mobile APP store

Thinking of getting a brokerʼs license? Or already a broker?

Follow and like us on

970.446.7912info@sneakpeakvail.com

©2011 sneakPeak. All rights reserved.

Publisher...Erinn Hoban

Editor...Melanie Wong

Ad Director...Kim Hulick

The Glue...Shana Larsen

Photography...Billy Doran

Reporter...Phil Lindeman

Ad Sales...Stephanie Samuelson

16 sneakpeak | Thursday, Sept. 27 -Wed., Oct. 3, 2012

16

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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High End Tapas

Contemporary Italian

American

Sandwiches

Contemporary American

Tasting/Wine Bar, Paninis

Mexican

Italian, Pasta

Eclectic American

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Dusty Boot | 1099 Capitol St., Eagle | 970.328.7002

Dog House Grill | 10663 Highway 6, Gypsum | 970.524.1660

Steakhouse/American Cuisine L D

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Eagle Diner | 112 Chambers Ave., Eagle | 970.328.1919

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

Traditional American Diner

Hawaiian Style Food

B L D

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

Gourmet China | 0212 Chambers Ave., Eagle | 970.328.0866

Fiesta Jalisco | 0701 Chambers Ave., Eagle | 970.328.9300

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

Casual American

Chinese

Mexican

Authentic Mexican

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

Mantos | 106 Oak Ridge Ct., Gypsum | 970.524.6266

Pasta & Pizza

Pizza

L D

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$

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

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

Old Kentucky Tavern | 225 Broadway, Eagle | 970.328.5259

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

Creative American

Southern Eclectic

Classic Italian

L D

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Pazzo’s Pizzeria | 50 Chambers Ave., Eagle | 970.337.9900 Italian/Pizza/Grinders L D $ • • •Red Canyon Cafe | 128 Broadway Ave., Eagle | 970.328.2232 Breakfast & Lunch Sandwiches B L D $ •Yeti’s Grind | 330 Broadway Ave., Eagle | 970.328.9384 Coffee & Sandwiches B L $ •

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

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

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

American Cuisine/ Bowling

Rustic Home Brew Pub / Music / Patio

L D $$ • • •

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

Brush Creek Saloon | 241 Broadway, Eagle | 970.328.5279

Coffee, Sandwiches, Soups, Ice Cream

TexMex

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$

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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 $$ • • •

926-3433 | corner at edwards | eatdrinkdish.com

And $25 bottles of wineHappy Hour Nightly

5-6:30 pmRed & White Wine,Greyhounds and

bar snacks

5 coursetasting menu

$25(Reg. $50)

$3HIGH ALTITUDE SPA

105 Capitol Street #1 | PO Box 486 | Eagle, CO 81631970-328-2887

A Full Service Salon

10%Tanning

Packages

off

10%All Tanning Products

off

SCAVENGER HUNTPerfect for birthdays, weddings, family

reunions, school events, or corporate team building.

Available for all ages, group sizes and themes. Include walking, biking, mobile hunts

and self -led hunts. www.rockymountainscavengerhunts.commelinda_tierney@hotmail.com Call Melinda at 970.445.8885

Thursday, Sept. 27 -Wednesday, Oct. 3, 2012 | sneakpeak 17

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

$4 Well cocktails, $5 special cocktails, $6 Appetizer Specials

Lunch Special

105 Edwards Village Blvd Edwards, CO970.926.2739

$9.95 Pizza & Soup or Salad11:30 am - 3 pm Mon. - Fri.

25% o� entrees Sunday - Thursday

Join us for Family Week

till 10/14/12

Biggest Loser Football pool drop o� location

$9.95 Lunch Special or $29 prixe � xe dinner

17

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

Alpine Tavern | Vail Racquet Club, East Vail | 970.476.7888

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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Southern BBQ

European American Bistro

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

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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

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

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

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

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

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

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

Pizza

American/Mexican

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$ • ••• •

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

Larkburger | 105 Edwards Village Blvd. | 970.926.9336

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

Organic Gourmet Fast Food/Burgers

Tapas/Wine Bar/Desserts

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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

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18 sneakpeak | Thursday, Sept. 27 -Wed., Oct. 3, 2012

Happy Hour 4-7pm$3 Wells & Drafts $5 Glass of Wine 25% O� Apps & Salads

Buy 1 Get 1 Entree FreeMust mention ad Dine in

970-926-4455 | www.cafemilanoco.com

Breakfast Daily on Avon’s best deck.

Get out of your shell... for breakfast!

82 East Beaver Creek Blvd. • Avon970-949-7019

Text “huevos” to 58885 for $2 o� Breakfast

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VAIL

Dining GuideA Quick Peak at Where to Eat.

Nozawa | Holiday Inn, West Vail | 970.476.9355

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

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Sushi/Asian

Southwestern Steak House

L D

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 $$ • • •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

$$$

$

$

•

••

• •

••

••

•

••

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

L D

L D

$

$$

$$

• • ••

•••• •

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

$

$

$$

$

•••

• ••

••

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

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 $$ •

Thursday, Sept. 27 -Wednesday, Oct. 3, 2012 | sneakpeak 19

Now open for Breakfast, Lunch &

Breakfast ServedALL DAY!

Lunch 11am-3pmDinner 5pm-close

DINNER!Come check

out our new

menu items!

Tel:970.926.8558 | Fax: 970.926.6845www.samaritan-vail.org | emyers@samaritan-vail.org

Samaritan Counseling Center

Feeling Down? Turn that frown upside down

The Samaritan Center offers professional counseling at an affordable

price.

(Adjustable rates based on income) Individuals, families, couples, and

children. For more information call 926-8558.

Feeling Down? Turn that frown upside down

50% offtram

a full day of fun in glenwood!Good for up to 4 people!MUST PRESENT COUPON. EXP. 9/30/12. NOT VALID HOLIDAY WEEKENDS. S

P

766.7100 • 56 Edwards Village Blvd. Unit 114Located in Edwards, just minutes from Vail and Beaver Creek

Fall Massage Special

sixtyminute massage

$35ends 10/31/12

Package discounts availableWe make house calls!

Dr. Thomas J. Palic D.C., P.C.Feel the difference

Edwards Massage

is now PALIC CLINIC

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20 sneakpeak | Thursday, Sept. 27 -Wed., Oct. 3, 2012

476-78884695 Vail Racquet Club Dr., East Vail

Free Parking!Reservations suggested

Restaurant & Bar

Closing Special30% o� all food!

Beer Specials all weekend

Final Day in current location - Sept. 30Stay tuned for our new location!

Closing Party 9/29

Starts at 6 pm

Now through9/30

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Thursday, Sept. 27 -Wednesday, Oct. 3, 2012 | sneakpeak 21

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22 sneakpeak | Thursday, Sept. 27 -Wed., Oct. 3, 2012

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Thursday, Sept. 27 -Wednesday, Oct. 3, 2012 | sneakpeak 23

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24 sneakpeak | Thursday, Sept. 27 -Wed., Oct. 3, 2012

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