Author Archives: Emily Summers

Tips for Shoulder Season in Park City

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The weeks when the chairlifts are closed between our two seasons are often called “shoulder season” at the resort.  Sometimes, on very snowy and wet years, they are more likely to be referred to as “mud season” by the locals.

This year we have been blessed with an early and fairly warm spring offering us plenty of opportunities to get outside while we wait for the lifts to start spinning again. (Deer Valley opens for our summer season on Friday, June 14, which includes lift-served biking, hiking and scenic rides, deck dining and Royal Street Café and concerts in the Snow Park Outdoor Amphitheater.)

While we wait for the resort to open, there are plenty of ways Park City locals keep busy.  Here are a few of my favorite ways to spend my weekend.

Trails, Trails, Trails:  The town of Park City has over 400 miles of trails for hiking and biking!  Many of these trail systems are maintained by Mountain Trails Foundation and are already accessible.

My first hike the season was the The Lost Prospector Loop, a very popular, mild trail that has expansive views of the resorts, Historic Main Street and Old Town.

Old Town, Park City

Old Town, Park City

 

Last weekend, I did the Iron Mountain trail behind the iconic White Barn on Hwy 224.  This is a shorter hike with a steady, steep incline. This trail is a great option for anyone looking for a good workout.

Iron Mountain HIke

Printed copies of the Park City summer trail map are available at:

  • Visitor’s Center
  • Museum on Main Street
  • ZB Sports
  • White Pine Touring
  • JANS Mountain Outfitters
  • Cole Sport
  • Pearl Izumi
  • Silver Star & Ski
  • Sports Authority
  • Dolly’s Bookstore
  • Starbucks

*A suggested donation of $5 is requested

Yoga at The Shop:  This is the perfect place to practice yoga for visitors.  This Anusara inspired studio encourages drop-in students and every class is donation based (suggested $7 minimum).  The space is a huge and beautiful place to practice with high ceilings, barn doors and wall-to-wall windows.  Don’t worry about brining your own mat, they provide everything including blankets, blocks and straps.  A complete class schedule can be found at http://parkcityyoga.com/classes.html  (Hint: If you can’t decide which class to try, my favorite instructors are Tiffany Wood and Sherri Russell)

Stand Up Paddleboarding on the Deer Valley Ponds: This is a new activity offered in the Snow Park area at Deer Valley, so new in fact, that I have yet to try it!  Stand Up Paddle Boarding has been coming increasingly popular and I can’t wait to get out and try it. (Future blog post?)  Rentals and demos are currently offered on weekends from 9 a.m. to 5 p.m. Starting in June, SUP yoga and paddle Pilates will also be offered seven days a week at 9 a.m. More info on SUP offerings and pricing can be found at http://pcsupcup.com/Home/About

SUP

City Park: On any sunny day, you will find half the town hanging out in Park City’s City Park.  With free access to grills, pavilions, basketball courts, sand volleyball courts, a softball field and expansive lawns, you will find an array of activities to participate in.  Many area hotels may have lawn games or volleyballs for you to check out during your stay. (Hint: There are local softball leagues that utilize the field every night from 6 to 10 p.m.)

Volleyball in City ParkFly Fishing on the Provo River:  I grew up fishing in Michigan and I can say I had one of my best catches on this river last August (the stretch in Provo Canyon).  I spent a half day with a guide and two girlfriends and caught 6 whitefish and this gorgeous Brown Trout.  We are so lucky to have such easy access to the Provo and Weber Rivers which offer Blue Ribbon Fly Fishing!  I highly suggest hiring a guide from Jans Outfitters as they can provide all the gear and knowledge to get you catching fish like this in no time. http://www.jans.com/park-city-fly-fishing-tours

fly fishing

Park City Municipal Golf Course:  An 18-hole course and driving range in the heart of Park City.  This is where I learned to golf thanks to their amazing Twilight Deal.  Tee off after 6 p.m. (no reservation needed) and it is just $9 per person!  The course is nestled alongside Park City Mountain Resort, providing for gorgeous views of the ski resorts. http://www.parkcity.org/index.aspx?page=171

Park City Golf Course

Main Street: A well-known “secret” is that many restaurants on Park City’s Historic Main Street offer Local’s Discounts during shoulder season.  Luckily, these local’s only deals are available to everyone.  Check the ads in the Park Record newspaper for tips on where to find these deals or just ask your fly fishing or SUP guide, a local in City Park or your favorite bartender for their favorites. We all have our recommendations on where to find the best deals.  I’m a huge sushi fan, so I will always direct you to Yuki Arashi or Oishi for 50% off rolls.  Wrap up your night on main by visiting the rooftop deck at the The No Name Saloon.

Enjoy your fun-filled visit to Park City this spring!

From a DV Lift Operator

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Shytei Corellian, Lift Ops

Ever wonder what it might be like to be a first season Lift Operator at Deer Valley?

Me, too — and I was one.

This week sixty eight new Lift Operators begin their 2012-13 winter season the ones you’ll be seeing all day long and just might get to know on a first-name basis if you happen to ski a favorite lift most days.

My first year as a Lift Operator was back in 1990-1991. I was planning ahead for at least three months, getting fit, begging mom and dad to help me out with buying gear, and truly, honestly nervous.

It took about five minutes during my first day of training to be A.) entirely overwhelmed with the amount of information and expectation of being part of the Deer Valley Team and B.) thoroughly excited — the thought “Coolest Job Ever” kept running through my mind.

How many times I’ve had people say to me: “Nice Office” as they get off the chair at the top shack, I’ve lost count, but each time I smile and say: “Absolutely, can’t beat the view.”

I’m sure these new Lift Operators will share much of these same sentiments, and I hope you’ll enjoy getting to know them as you ski through the lift lines this season.

I guess I do remember what it’s like to be a first year Operator. Some memories are just too good.

Cheers,

Shytei Corellian, still a very excited Deer Valley Team Member

This season, 68 new lift operators started training this week.  With 21 chairlifts, Lift Operators are an essential piece of running Deer Valley Resort.  A week-long training program, with both classroom and on-site training, prepares Lift Operators from interacting with guests to safely operating chairlifts.

Deer Valley Cocktail Mixology

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Last week we highlighted long time Deer Valley bartender Bonnie Ulmer. Three time Park City Cocktail Contest winner, we wanted to know the secret behind the mixology at Deer Valley.

Next time you dine with us at Royal Street Cafe and try  the daily drink special, you can be assured it contains the freshest and most local of ingredients. Each week Bonnie and the Royal Street staff search the local farmers markets for fresh fruit and herbs to incorporate into their drinks. Don’t be surprised if the mint or rosemary in your drink was even grown right here at Deer Valley or in one of our talented chef’s back yards.

“We try to stay local, whether it’s honey from Beehive Honey or whiskey from High West, we really like to incorporate that into our drink specials” says Bonnie.

Have some fresh mint lying around? Bonnie recommends trying her 2010 Park City Cocktail Contest winner her Limoncello Ginger Cocktail, available at Royal Street Café.

Cheers!

 

 

 

 

 

 

Limoncello Ginger

Yields: 1 Drink

2 Lemon Wedges

1 oz. High West Vodka

1 oz. Domain De Canton Ginger Liqueur

½ oz. Limoncello

2 oz. fresh lemonade

Ginger Ale

Fresh Mint

Procedure:

In a tall Collins glass, muddle 2 lemon wedges in a splash of ginger ale. Fill glass with ice, add vodka, ginger liqueur, Limoncello and 2 oz. fresh lemonade (Use “Simply Lemonade” if you don’t want to make fresh). Top with ginger ale and stir. Garnish with fresh mint and lemon wheel. Get comfy and enjoy!!

 

 

Cheers to Summer at Deer Valley

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September Bickmore and Bonnie Ulmer of Deer Valley Grocery~Café, produced the winning cocktail last month at the Park City Cocktail Contest when a panel selected this original cocktail, “Flower & Pine” as Park City’s “Signature Cocktail” for spring and summer 2012.

We met up with Bonnie Ulmer to find out what makes summer in Park City so great and to share a recipe for one of Deer Valley’s signature cocktails.

When did you come to Deer Valley?

I was one of the originals. Starting as a bartender and cocktail waitress at the Après Ski lounge, I started opening day in 1981. I have been making drinks here ever since.

What is a perfect summer day to you?

I usually have Sunday and Mondays off. We wake up early to get a little wakeboarding or waterskiing in on the Jordanelle or Deer Creek. On Sundays we make our way over to the Park City Silly Market for a while and then head back to the closest body of water for paddle boarding. We usually round the day off with a BBQ and of course a couple cocktails.

What is your favorite thing on the menu at Deer Valley Grocery~Cafe?

Ben Stevens, the chef at Grocery~Café makes the best Panini’s. I love to sit and eat on the deck.

What is your most memorable concert at Snow Park Outdoor Amphitheater?

My favorite concert at the Snow Park Amphitheater had to have been Lyle Lovett. He was married to Julia Roberts at the time and all my friends and I kept trying to see if she was in the crowd somewhere.

Your must have treat at Deer Valley?

My favorite dessert has to be the McHenry’s Frozen Lemon Meringue Pie served at Royal Street Café.

What is your favorite cocktail?

Blueberry Mojito.

Biggest misconception about Utah liquor laws?

I have so many bar patrons surprised you can actually get a drink in Utah. Some of our cocktails, with liquor flavorings have as much as two and half ounces of liquor in them.

We asked Bonnie to share the recipe to her favorite cocktail, the Blueberry Mojito. It makes a great cocktail to enjoy over the Memorial Day weekend.

Cheers!

 

 

 

 

 

 

 

 

Deer Valley Blueberry Mojito

Yields: 1 Drink

Ingredients:

1 handful mint

1 tsp. granulated sugar

Quarter wedge of lime

½ to ¾ cup lemonade (preferably not from concentrate)

1 oz. premium light rum (Bacardi Silver brand suggested)

2 Tbsp. fresh or frozen blueberries (one tablespoon smashed to create some juice)

Splash of soda

½ oz. premium dark rum (Myer’s brand suggested)

Sprig of mint (for garnish)

Slice of lime (for garnish)

Ice

Procedures:

-  In a tall 16 oz. class, add mint leaves and sugar. Squeeze juice from the lime wedge into the glass. Mash the ingredients with the back of a spoon or a special wooden “muddler” until the mixture is fragrant. Fill the glass with ice.

- Add lemonade until the glass is 2/3 full. Add splash of soda then add light rum and blueberries and stir.

- Slowly pour dark rum into the drink so it floats on top.

- Garnish with a sprig of mint and lime, serve.

 

 

 

Deer Valley Resort is Your Mother’s Day Answer

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It may be “shoulder season” here at the resort but Deer Valley can be the perfect choice for your Mother’s Day gifts and celebrations.

Deer Valley Grocery~Café will be having a special menu this Sunday, May 12 for Mother’s Day. Enjoy deck dining and Deer Valley Specialties from 7:30 a.m. to 6:30 p.m.

While you’re at the Grocery~Café enjoy some of our signature items while dining in or take them to go.

For the diehard Deer Valley Moms we have great gift ideas, such as logo wear, jewelry, blankets, etc. available online and  at our Deer Valley Signature’s Store located on 625 Main Street, Park City, UT. Open daily from 11 a.m. to 5 p.m.

You can also purchase many more Deer Valley items and our entire gourmet food line online.

Deer Valley Resort gift cards are also available in-store or online and can be redeemed for any Deer Valley amenity.

The Art of Spring Skiing

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Outside of some basic technical facts, there are few rules that apply to skiing in general, but when it comes to spring skiing, there’s a capital advice that should always be considered very seriously: Do it early in the day!

Even if you are on vacation, it’s always worth getting out of bed early. Program your cell phone or your clock radio, so your morning wake up call comes with all the lead time you’ll require to get ready, eat a hearty breakfast (believe me, you’ll need it!) and do everything possible in order to reach the nearest ski lift by opening time.

When you and your gear are ready for some action, with plenty of suntan lotion and a pair of sunglasses on hand to take over your goggles as “eye-wear-of-the-day,” spend some time doing some basic orientation. Ask a resort employee, a ski instructor, a lift attendant or a well-informed front desk clerk to tell you which slopes and ski runs get hit first by the sun.

If you listen carefully and with a tiny bit of common-sense, observation and ability to orient yourself, you should be able to locate the right spot at the right time. That’s right, you want to begin your ski day by visiting the runs that are first on the path of a rising sun. From that point forward, you’ll have to focus your efforts in picking the next ski run, using the principle of “following the sun” and visiting the slopes that are successively receiving the early morning rays, working your way to the next ones and so on, until you have looped the loop and your legs are now begging for some serious rest.

If you follow this advice, you’ll be one of the lucky skiers dashing through corduroy and doing “first tracks” on that heavenly material that never fails to give early-risers a subtle, but out-of-this world “foot massage.” After these “good vibrations,” what comes next is that wonderful stage in which the snow, that was corduroy, becomes perfectly polished and slowly begins to melt so slightly, turning into a magical, creamy substance, long before it becomes spring slush. As you move to your next run, you can repeat this terrific sensory experience.

Lastly, don’t overstay your welcome, know when to fold, and that’s generally much earlier than you usually do or end up doing in most cases. If you get caught muddling through slush at 3 pm, you should probably have quit an hour earlier!

Now, with still plenty of sunny days and acres of gentle spring snow left for you, put all that fine spring skiing strategy to work…

Trip of a Lifetime Winner: Deer Valley

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Scott Dwyer was the winner of SKI Magazine’s Trip of a Lifetime Contest to Deer Valley Resort. While flying home following the trip he was able to reflect and so kindly shared his experience with us. Enjoy!

I’m here to say that dreams really do come true and, when those dreams include Deer Valley, there is a very fine line between fantasy and reality. At times, the delineation between the two is only separated by the smile on my face and the joy in my soul.

I suppose I could qualify as the quintessential reader of SKI Magazine and fan of Deer Valley: I typically read the magazine cover-to-cover, and, prior to my first visit to Deer Valley last year, considered reading the trail map to study the terrain and amenities a mandatory night time activity. Further, I was well aware that Deer Valley was awarded the top spot in the reader rankings for the fifth year in a row and knew the exact dates the SKI Magazine Deer Valley Trip of a Lifetime entries were open.  Like many I’m sure, I submitted an entry and forgot about it.

In late December, though, my fantasy turned into reality as my email inbox glowed with the subject line “Trip of a Lifetime Winner: Deer Valley”! It took several glances to confirm it as fact and me not delusional.

It didn’t take long to fall in love with Deer Valley during our first visit, but I suddenly knew that our second visit would be infinitely more special. Sure, my wife and I looked forward to sitting in Cushing’s Cabin while gazing out over the majestic snow-covered peaks again, but imagine our delight when we discovered our award included elegant accommodations, a loaded welcoming gift basket, lift tickets, and all meals highlighted with dinners at the Seafood Buffet and Mariposa! Yes, our second visit would be special!

While all of the resort amenities were nothing short of remarkable, the highlight of our trip was meeting a bunch of really nice people. These are not just ordinary people; these are a cadre of very special people that elevated a very nice trip to a magical experience and helped us turn the resort into “Our Deer Valley.” It is impossible to mention everyone that had an impact on our trip, but some highlights include: breakfast with Communications Manager Emily Summers, meeting other members of the marketing team that had a hand in making our trip happen (thanks Terry, Ed, and Coleen!), our Mariposa waiter Jon Good, a litany of on-the-mountain hosts and guides, and ski equipment storage representatives that handled all of our gear with warmth and a smile.

How do you say thank you for something like that? I suppose a vote towards the sixth straight number one ranking is a good place to start. That is kind of a given, though, and I wanted to do something more. You see, leading up to our first visit, I became so enamored with the 30th anniversary Deer Valley logo that I decided to paint it.

(Scott’s fantastic painting for Deer Valley’s 30 Year Anniversary)

This year, though, required something more unique, so I used the view from Cushing’s Cabin as inspiration and painted a fall scene using the Deer Valley logo and a large number one. I’m proud to say that both are now in the possession of the resort and, I hope, serve as just one reminder of how special this place makes people feel.

(Scott’s latest painting)

So, on the plane ride back to North Carolina with my wife by my side, I started typing…and thinking. My thoughts were dominated by the reality that our stay at Deer Valley was really an Experience of a Lifetime, a remarkable series of events that we will never forget. And, while our vacation did many things, it certainly made me wonder how quickly we could get back, hopefully sooner than later. Until that time, I’ll be filtering through my memories of a special place and thinking of what to paint next year. For that, I’m certainly open to suggestions.

It’s My Deer Valley with Stephen Harty

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We couldn’t wait to sneak down to the bakery and catch up with Silver Lake and Empire Pastry Chef, Stephen Harty. The man behind some of the wonderful desserts at the resort shares with us “His Deer Valley.”

When did you come to Deer Valley?

I started as a seasonal baker in the Snow Park Lodge in the 1995/1996 season (17 years and counting). I was a production baker working three 6 a.m. shifts, so I could get out skiing for two hours after my shift, and two 8am shifts. I had a young family so I had Tuesdays and Thursdays off to be Daddy daycare/preschool.

What does a perfect ski day mean to you?

Big POW and still snowing! I love those days when it just keeps on coming. I’ll admit I am a “crack of ten o’clock” skier so all day dumps suit me. The storms from the south that bring the biggest snow to the Sultan side of the resort are my favorite.

Where is your favorite place to eat at Deer Valley?

The Natural Buffet during lunch at all three lodges offer such a variety of unique salads, creative sides, as well as house made dressings and of course homemade breads, you can’t beat the great tastes. You do have to be creative in the way you stack your plate to get the value as well as the flavors.

What do you enjoy about baking?

The great thing about baking at Deer Valley Resort is that we do such a wide range; from artisan breads and baguettes, bulk production of cookie dough (huge amounts) and carrot cakes, small production of high end plated desserts (with all their sauces and garnishes), elaborate wedding cakes, and chocolate. I truly enjoy the variety. I enjoy the creativity and the science of baking, especially at the varying altitudes. I enjoy working with new flavors and products to keep Deer Valley baked goods at the fore front of trends. I enjoy mastering the classic recipes so we can put our own twist on them. And I really enjoy all the taste testing!

Your must have treat at Deer Valley?

17 years and 1000’s of batches of cookies and I still love the cookie dough! Plus all the chocolate that we serve.

What run is a must for every ski day?

Anything off-piste off the Sultan lift and Ontario bowl (I have some “secret stashes” in there that are good for days after a storm).

Who is your favorite person to ski with?

I have been riding chairlifts with my beautiful bride, Sandy, for 25 years. We celebrate together on our first ride up each year and I look forward to continuing for 25 more.

Can you share a recipe with us?

French Silk Pie
Yield: 1 Pies

5 oz Unsweetened Chocolate
8 oz Butter,Room Temperature
8 oz Brown Sugar
1 1/2 t  Vanilla
1 c  Pasteurized Eggs
1    10″ Brisee Shells,Pre-baked
-
Whipped cream,AS Needed
Chocolate Shavings,AS Needed
1.  Pre-bake 10″ brisee shells.  Let cool completely.
2.  Melt unsweetened chocolate over a double boiler.  Set aside.
3.  Cream butter until very soft.
4.  Add brown sugar and beat until very soft and fluffy.  Stopping to
occasionally scrape.
5.  Add vanilla extract.
6.  Add melted chocolate and mix until combined, scrapping occasionally.

7.  Add eggs VERY SLOWLY, about 1/4 cup at a time, incorporating well
after each addition.  Stopping to scrape occasionally.
8.  It will take awhile to add all of the eggs if you do it correctly.
**If you add the eggs too fast-the batter will be grainy and not light
and fluffy**
9.  When all the eggs are added divide into crusts.  Using an offset
spatula, spread to smooth out top.
10.Wrap and Chill.
11.  To Serve:  Finsh top with whipped cream pipped in a shell pattern
using medium star tip. and sprinkle with chocolate shavings.

Katie learns just how much fun spring skiing can be on Day #3

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So truth be told, I love to complain. If it were a sport in the Olympics, I would hands down take the gold, silver and bronze. So although I’ve said that I hated skiing before and I’m starting to like it now, doesn’t mean that I didn’t have my fair share of complaints during this whole experience. I won’t lie and say it wasn’t cold, and that falling didn’t hurt, or even that it was an easy experience that I fell in love with instantly. But I will tell you that it was something that I have zero regrets doing and that I may not be a diehard skier now, but through this experience I have grown to be more patient, more confident, and willing to put effort into it even though I’m not that great. It’s easy to love something that you are good at, but much more difficult to find fun in something that you’ve sworn to loathe.

After my first and second lesson, I was pleased with my progress and thankful for the chance to learn a new skill, but I really had zero intentions of ever going again (this is where my excellent complaining skills came into play). And then I was informed that I got one more lesson! I was excited, but also really nervous because I was probably going to have to really ski, like actual runs, with actual potential to eat it hard core. So while heading up the canyon I told myself that it was fun and I loved it and I would live. Cue complaining, again.

And then I got my stuff and we were off, just to the beginners slope at first but Eddy assured me that we would hit the actual slopes today in his perky-I-love-skiing-more-then-life- sort of way that he does best. The first run down I was shaking and not loving it, and then all of the sudden it hit. I felt that I was OK and that I could survive the full lesson and then real skiing began.
We went to some of the runs where it was super sunny, and created a whole new type of snow that I was not used to. Snow that’s a little slushy is clearly my kind of snow. It makes turning a bit more difficult but helps keep your speed in check, no complaint with that. Not to mention the sun! It was so beautiful and made the resort look so much different in such a breathtaking way. We made it over to Deer Crest and Eddy could easily sense my change of mood and knew that this sort of skiing was Katie Fredrickson sort of skiing. We went down our first run which was an easy blue, and I felt good about it. Then we did the same run again, and again, and again. It got to the point where I could relax and enjoy the run, instead of focusing on what my feet were doing.

Then Eddy told me that I was ready for a harder run and that it was not much different at all. Looking at this run was very frightening. I looked at Eddy and said, “Alright crazy, what run are we really going to do?” After about five minutes of me standing there and Eddy reassuring me about a million times that I was more than capable to handle this run, we set off. Turns out, I could handle that run, and had fun all the way to the bottom. When we reached the bottom Eddy started laughing and I asked him what was so funny, assuming I looked like a spazz. His reply was, “Look at you, actually skiing and you are smiling. First time I’ve ever seen that smile!” No joke this was when I knew that I would come back and ski on my own sometime.

Eventually we met up with Deer Valley blogger JF Lanvers and he asked me how I was doing. My answer was, “fantastic, we are skiing and looking legit!” And his response is probably the greatest thing that I have ever heard. Imagine his French accent and his smiley face saying, “Well why else would we ski but to look cool?” LOVE IT! We got some good runs in, I did fall (which was so kindly edited out of JF’s video), but if you don’t fall, you’re not trying.

This experience was the only thing that would ever have made me enjoy skiing. I’ve even have plans to go within the next week. I never thought I would actually have plans to go skiing. Thanks to everyone at Deer Valley, especially Eddy, you all made me like skiing and build the skills so that I can learn to love it.

Shane Symes’ Deer Valley

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With 34 days left in the season there is still a chance to experience some of Deer Valley’s unique dining options. To help make the most of your Deer Valley experience we caught up with another employee for their expert opinion:

Meet Shane Symes, Sous Chef at Fireside Dining.

When did you come to Deer Valley?
Shane: I came to Deer Valley the winter of 1984-85. This is my 27th year.

What does a perfect ski day mean to you?
Shane: A perfect day skiing is a deep powder day off of Lady Morgan Express chairlift. I love that mountain and rarely come off it on a powder day. But on a REALLY good powder day I would actually prefer to snowboard at one of the other awesome resorts in Park City!

What is your favorite thing on the menu at Fireside?
Shane: This is one of our new dishes this year. We do a seared beef or venison medallion on top of a bacon pancake served with a homemade huckleberry jelly. We also serve this dish with a little fried quail egg and a little lemon butter.

Try the bacon pancake out for yourself!

2 Cups AP Flour
2 1/2 Cups Buttermilk
2 Eggs
1 T. + 1 t. Olive Oil
1T. + 1 t. Sugar
2 t. Baking Powder
1 t. Vanilla
1 t. Salt
1/8 cup Water
3-4 Bacon Slices
Slice the bacon up into small pieces and fry it over medium/high heat until it is the crispiness that you desire. When finished drain on a paper towel.
While the bacon is cooking mix the flour, sugar, baking powder and salt into a bowl.
In a separate bowl mix the dairy, egg, oil and vanilla.
Pour the wet ingredients into the dry ingredients and stir just until incorporated.
Over medium heat, pour the pancake batter onto the pan.
Immediately after you pour the batter, sprinkle a hand full of bacon bits onto the pancake. You could mix the bacon directly into the batter, but I have found that you get better distribution if you sprinkle it on this way.
Once you see bubbles forming and bursting on the top of the pancake it is time to flip. Only flip pancakes once.
Another minute or two later the pancake is cooked. Remove onto a plate and either eat, or place the plate in the oven on warm to keep the pancakes hot until you are finished cooking all of them.

Who is your favorite person to ski with?
Shane: My favorite person to ski with is by myself, I really enjoy the solitude. I also enjoy skiing with my staff as we have fun together and ski everywhere.

Your must have treat at Deer Valley?
Shane: The must have treat at Deer Valley is anything that Debbie Swenerton (Snow Park Bakery Chef) makes. Mostly the peanut butter truffles and white chocolate rice krispy treats.

What run is a must for every ski day?
Shane: There are two “must” runs, Magnet and Hidden Treasure.