White Pine Touring, based in Park City, Utah, offers Moonlight Magic Snowshoe Dinner Hikes Wednesday through Saturday nights. Tours leave from Deer Valley’s mid-mountain Empire Canyon Lodge at 6 p.m. for a one-hour trek over the trails behind the grandiose lodge. The finale? A four-course dinner at Empire Canyon. Each Fireside Dining course is prepared inside one of the lodge’s cavernous stone fireplaces. At the Empire fireplace, try raclette cheese, cured Italian and Swiss meats and baguettes. At the North fireplace, sample veal and mushroom stew served with potato rosti. At the Ontario fireplace, try fire-roasted leg of lamb. Finish up at the lobby fireplace with Grand Marnier-laced caramel and chocolate fondues, fruits, and baked goods. Leave the snowshoes at the door on your way out, and catch your ride back to the village or Park City from the parking lot. $30 per person, including rentals. Fireside Dinner (without tour) served Wednesday through Saturday, 5:30–9:00 p.m.; Adults $58 and children 11 years old and under $28; deervalley.com, 435-645-6632
Watch sous chef Chris Gibson assemble the Dungeness Crab Tower, a favorite dish at Royal Street Café.
Part Vegas, part skatepark, the most diverse ski destination in North America just might hold the secret to skiing’s future. Welcome to California’s Big Bear Mountain Resorts.
We caught up with our SKI test director to find out what goes into the most trusted ski test in the industry.
The winter show that blends sarcasm and stoke every other week, all season long.
See how Deer Valley’s hard-working groomers prepare Utah’s best corduroy every night.
Tour the EBS Lounge at Deer Valley Resort.
Join SKI Magazine to compete in the Moosehead Bartender’s Cup for your chance to win a trip to a Utah Ski Resort and other prizes!
Main Street is home to some of the finest boutiques, galleries, and local shops around. You can easily spend several days exploring the options. Here’s where to start.
Deer Valley’s 14 Children’s Adventure Areas—yes, 14!—keep groms smiling from first chair to last.
Watch Clark Norris, executive chef at Silver Lake Lodge, assemble the Gulf Shrimp and Brie Ravioli, a popular dish on The Mariposa's small-plates menu.