Close

Member Login

Logging In
Invalid username or password.
Incorrect Login. Please try again.

not a member? sign-up now!

Signing up could earn you gear and it helps to keep offensive content off of our site.

PRINT DIGITAL

Resort Guide 2012

Skiing a Pinch Line

how to ski a pinch line
How to ski a pinch line
Tactics are key when your line gets tight. A well-planned entry begets a successful exit.

1. Prep Turn › Your next turn sets your trajectory, so this is your chance to adjust your line before you have to commit. Focus on the spot where your next turn will finish because that will set up your entry. 

2. Setup › Use this turn to get your skis aimed right at your target so that, from here to the exit, you won’t have to make any more directional adjustments.

3. Money Shot › As space constricts, keep your skis running straight through the pinch. Just let ’em ride. This is no place for second thoughts or indecision.

Recipe: Elk and Sage Stew

Recipe: Elk and Sage Stew
elk and sage stew
Chef Murcko crafted this recipe exclusively for SKI. Sub in your favorite meat for elk if desired.

› 2.5 lb. sliced elk top round

› 4 stalks celery, diced

› 1 medium yellow onion, diced

› 2 large portobello mushrooms, diced, gills removed

› 1 cup crimini mushrooms, diced

› 3/4 cup carrots, diced

› 8 medium potatoes, cubed

› 7 cups beef stock

› roux of 4 oz. butter and 1/3 cup flour, whisked and cooked for 4 minutes

› 14 sage leaves, finely chopped

Sear elk in pan with oil. Remove elk and sauté vegetables for 4 minutes. Add elk and stock, and whisk in roux. Add potatoes and sage. Cook 30–40 minutes. Salt and pepper to taste.

Close to Home

Close to Home
Close to Home
Locavore, farm-to-table, seasonal slow food: a good-for-you—and good-for-the-world—trend comes to ski country.

Crafting gourmet meals centered on a region’s signature in-season ingredients isn’t a novel idea. But then Utah in deep winter isn’t exactly Alice Waters’s Berkeley or slow-food Italy’s Piedmont. Fresh, local and sustainably produced fruits of the sea, field, pasture and vine are hardly the vaunted attributes of ski season in the Rockies High Sierra and Western Canada. That’s not stopping John Murcko, who—along with a handful of other inspired ski-town chefs—is satisfying even the most sophisticated skiers’ palates while leaving the smallest ecological footprint possible.

Go: Silver Star, B.C.

Go: Silver Star, B.C.
Silver Star main
Welcome to the best family ski vacation you've never had.

Skiable Acres: 3,065

Vertical Feet: 2,500

Base Elevation: 3,780 feet

Summit Elevation: 6,280 feet

RSS Feed
Google+