March 2024
Chuck 's Reviews
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top of the mountain on groomed blue and green trails. If you head to the right you'll ride the Drink Of Water Lift back to the top. Head left and just continue to ride the Cinch Express Lift. You'll have a lot of fun. Beaver Creek is a great mountain for intermediate skiers. If you're an expert skier, there is plenty of terrain like Birds of Prey or Grouse Mountain to enjoy. The World Cup ski racing tour regularly comes to town and consistently rates Beaver Creek as one of their favorite venues in the world. The mountain is spread out over 1,800 ski-able acres, which now includes Bachelor Gulch and Arrow Head. These resorts are now linked via high-speed lifts and a trail system to Beaver Creek. It's fun to visit the different resorts and sample the amenities offered. I'd recommend visiting the Ritz Carlton in Bachelor Gulch. We got a chance to do a quick walk-through of celebrity chef Wolfgang Puck's new restaurant Spago, inside the hotel. I wish we'd had the time to sit down for lunch because Spago is ultra-chic and the 37 barstools, made of stainless steel and covered in black and white cowhide, were comfortable and inviting. For reservations, call 970-343-1555. Time can fly by at Beaver Creek and you'll find yourself saying, "just one more run," after which you'll be offered a delicious complimentary homemade cookie. Accept it. They're delicious! You may just fall in love with this place! Beaver Creek has three terrain parks and a half pipe for snowboarders. Its ski programs, catering to families and children, are highly rated. The new Buckaroo Express Gondola and the Magic Carpet for kids are a joy to watch. The lifts run from December 14th to April 13th, 2008; 8:30am to 3:30pm. The Buckaroo Express Gondola and Centennial Express Chairlift closes at 4pm.
THE ALLEGRIA SPA The plan was to get there 30 minutes early, which meant more time in Cascada. Getting around in your ski boots and ski attire is easy due to Beaver Creek's heated walkways and escalators. It's hard not to notice that the resort is trash-free and squeaky-clean. First, you'll have to check in at the Allegria reception area. Then you'll be able to change in either the men's or women's private locker rooms. After donning your robe and slippers, head down to the first floor where the Cascada showers are located. The operation of the shower can be a little tricky. Use the top two smaller controls to make it rain and the larger control knob located directly underneath to manage the temperature. Treatments start at $60. Allegria Spa, Tel: 970-748-7500.
BEANO'S CABIN There is a special waiting area off to the right of the hostess stand. Beano's Cabin guests can gather there and chat while waiting for the sleigh to arrive at 6:45pm. The sleigh is custom made out of steel and brushed aluminum and can hold about 50 people. Dress warmly because it's cold on the mountain at night! Without delay, we all board the sleigh for the 20-minute ride up the mountain to the cabin. The snowcat is a powerful turbo diesel machine and has no problem taking us up the steep incline. We're all snuggling under wool blankets, looking skyward. The stars are out and the Big Dipper, Orion and Mars are clearly visible in the night sky. It's so dark that the Milky Way is banding across the Western Hemisphere, too. We arrive at Beano's Cabin and the warm glow of a chandelier beckons us inside. The classic log home architecture is impressive. A massive double hearth stone fireplace anchors the space between the bar and main dining room. A 14-point buck guards the lounge and gives scale and reference to the massive structural timbers that span 50 feet or more to support the building. We're seated near the fireplace and a small stage with live acoustic musical entertainment. Executive chef Steve Topple greets us and presents our party with a five-course prix fixe dinner menu. The appetizer selection is interesting: Duo of Roasted Beets, Crab Cake and Georges Bank Scallops. And the entrées are exotic: Elk Wellington, Herb Crusted Rack of Lamb and a special Buffalo Osso Buco. We all decided to have a sampling taste of one another's dishes. The lamb was cooked medium rare with a carrot puree and cabernet reduction. The Elk Wellington was .... |
