From the rugged slopes to the colorful downtown, this Colorado resort keeps the West wild.
Two crooked lines of little skiers sidestep slowly to the start gate, race jitters evident among some, the quiet confidence of “just another race” exuding from others. The youngest racers go first, toddlers bundled in bright parkas and gumball helmets steering their way through the gates in stuttering snowplows. They’re so cute, no one cares if they miss a gate—or three.
A margarita on a sunny deck is a ski-town rite of spring. Here’s a list of greats from our highly opinionated testers.
Cut fresh lime into slices. Rub the rim of a chilled glass with lime. Dip rim in coarse salt. In a shaker, add two ounces of tequila (preferably 100 percent agave), one ounce Cointreau, and one ounce fresh lime juice. Shake. Strain. Pour. Sip slopeside (with a satisfied smile) sometime in the spring.
Get off the groomers and discover this luxury resort’s untapped expert terrain. The best part: You’ll have earned that cookie at the end of the day.
Credit must be given to whoever arranged for access to the Stone Creek Chutes off of a trail called Cinch. Very funny, we like your sense of humor. The chutes, of course, by their very nature as chutes, are no cinch. But glide past the rustic wooden plaques identifying the extreme terrain beyond, and it’s a little like the rabbit hole in Alice in Wonderland.
Colorado's Copper Mountain Resort is poised to win the hearts of a new generation of skiers by giving them what they really want: a kick-ass mountain.
It's a clear, blue day in early March. A few thready clouds stretch out thin on the horizon. We’ve hiked a quarter mile from where the snowcat dropped us and are catching our breath at the top of Tucker Mountain. The patrol “dumpster” is the only structure—an ugly rectangular box marring an otherwise lovely view of the pyramid peaks of the Ten Mile and Mosquito ranges. The steeps of Copper Bowl, Fremont Glades, and the gastronomically named Taco and Nacho splay out below—50-plus-degree pitches packed with cold, chalky snow.
Take an afternoon break this season at these new on-mountain hot spots.
• Garbo’s Grill is a new joint inside the Carleton Lodge, at base of Whistler Mountain, focusing on burgers with 20 topping choices, including sauces, cheeses, and veggies.
• Canyons Resort unveils the new, improved Cloud Dine at the top of the Dreamcatcher and Dreamscape quads. The 300-seat venue boasts a menu of made-to-order salads, sandwiches, and flatbread pizzas plus delicious pastries and coffee drinks.