Category 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!

A New Experience: Savor the Summit

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“Try fifty two new things” was last year’s New Year’s resolution.  I chose it because I noticed that as people get older, they tend to get stuck in their ways and I didn’t want that to happen to me.

When Emily Summers, communications manager at Deer Valley Resort (and fellow blogger) invited me to “Savor the Summit”, I didn’t let her know that I had absolutely no idea what it was.  I just moved here less than a year ago and previously only came to Park City for the Fourth of July and a week in August so I never even knew about “Savor the Summit”.    

Even so, I immediately replied to Emily with a “Yes …plus guest” figuring it would be another new experience.  Also with the words “savor” and “summit” in the title as well as “Royal Street Cafe” being associated with the event, I figured the night would be something special.

I was not disappointed. When my husband, Jay, and I stepped on to Main Street, we saw what must have been the world’s largest dinner table with white linen table cloths, sparkling crystal glasses, and crisp folded napkins stretching from the top of Main Street as far down as I could see.  What a sight! When we made our way to the Royal St. Cafe table, Emily greeted us with a huge smile, introduced us all around and showed us our places.

Being a transplant from California, I pay close attention to the wine. I am not a wine snob by any means but I might be mistaken for one.  You see, I love the “nose” on a wine.  To sip a wine without swirling it and putting as much of my face as possible into the glass to breathe in the aroma seems like a waste to me. I’d be missing the best part!   You can see how someone observing me might think that I am some kind of wine expert but I am far from that.  I simply enjoy the olfactory experience. Before taking my first sip, I am sure to take my time and enjoy the bouquet the vintner has prepared.

Imagine my excitement when the Royal St. Cafe served a 2009 Etude Pinot Gris from the Carneros region in the Napa Valley.  It had a wonderful fruit filled nose and a crisp taste that went well with the seared tuna tostada.  No one at our table noticed me swirling and sniffing because they were all taking photos of the presentation of this first course and then, of course, tweeting the photos to their followers.

Our meal was only interrupted by two other things – the landing of a large butterfly on our centerpiece and a crowd wave which I assume was started by the Wasatch Brewery at the top of Main St.  Even though we were seated at an elegant meal, the wave seemed completely natural and our whole table participated enthusiastically.

After that, my attention was once again drawn the wine – a 2009 Greg Norman Estates Shiraz-Cabernet Sauvignon from Australia.  After enjoying my wine ritual, I was brought back to reality when the Niman Ranch Beef Filet with Cabernet reduction sauce, farmer’s market vegetables, foraged royal trumpet mushrooms, and crisp potato anna was served. I noticed there was music everywhere and the balconies up and down the street were full of people enjoying their own libations as well as observing the Grande Table from above.  

 

I don’t remember who gave me the idea a year ago to try fifty two new things but it was a good one.  That openness to new experiences and celebrating life put me in touch with my spirit of adventure.  I was open to my husband’s suggestion to moving to Park City and of course to attending a very special event like no other – Savor the Summit.

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.

 

 

 

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.

Wine Pairings at The Mariposa

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This month we caught up with Clint Strohl, Resort Restaurant Operations Manager, to get the insider tips into pairing wines with some of the favorite menu items from The Mariposa.

Warm Caramelized Onion and Gruyere Tart:

The caramelized onions and the muscat reduction add subtle layers of sweetness to this dish which can be complemented by an initially sweeting tasting but dry finishing light white wine. We are currently serving Domaine Weinbach ,Reserve Personelle, Gewurztraminer, Alsace France 2009

Tomatillo Crusted Sturgeon Fillet:

With nearly a pyramid of flavor profiles contained in this dish a paired wine must not cover or clash with any of them. Sauces of roasted red pepper and black bean add earth and mild spice to the sturgeon. Add in the crisp green freshness of frisee, a layer of sweetness from the local sweet corn and a touch of acid from the heirloom tomatoes. Considering these many flavors over time we have learned that Pinot Grigio from northern Italy is at once no heavier in weight than the dish and at the same provides a wine with equally deep flavors and intensity. We are currenly serving Livio Felluga, Pinot Grigio, Fruli, 2010

Wild Mushroom Beggars Purse:

To the same degree that the above dish is a challenge to pair the beggars purse is a dream with touches of fat coming from the cheese and the purse itself.  This touch of fat is complimented with earthy richness of the mushrooms and hints of beaujolais fruit and acidity in the sauce. For some time we have enjoyed serving somewhat earthly light pinot noirs from Burgundy with this dish. Currently we are serving Vincent Girardin, Les Santenots, Volnay 2008

Bear Lake Lamb Chop:

Many of our guests know that indian spices and in this case masala are tough to impossible wine matches, (masala chicken and lamb are classic Indian preparations), However Clark keeps it all in balance with this lamb preparation. The lamb chops are seasoned lightly with masala while being seared. The lamb itself is tender and succulent. The pan sauce brings additional richness to the dish. The pan roasted cherry tomato and its richness allow us to serve a slightly bigger wine than might be expected. We are currently serving Shafer Vineyards, “Relentless” Napa 2007. “Relentless” is a Syrah, Petit-Sirah blend.

The various desserts:

We are currently serving a Pedro Ximenez Sherry produced by Alvear of Andalucia Spain. It is their Solera 1927. The taste of this wine quite complex with dark caramel, maple syrup, dates, prunes, and hints of coffee and dark chocolate. It is an exquisite and warming sweet wine that goes great with nearly all of Letty and Steve’s dessert

A Note from Our President on President’s Day

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To celebrate President’s Day and the height of the winter, we met up with Deer Valley Resort President, Bob Wheaton to get an update on this ski season.

What a year it has been! We’ve continued to invest each season in the resort’s snowmaking system, and this season the system was certainly put to the test! The team we have at the resort in every aspect of our operations is second to none and this becomes increasingly evident when Mother Nature sends us a curve ball. Prior to the welcomed storm cycle, I have certainly been enjoying the Deer Valley corduroy this year, while curving lines on Stein’s Way and Magnet.

I hope many were able to get out and experience our VISA Freestyle International World Cup event the first week of February. We added another evening event with moguls on Thursday. It is always a thrill to see the events under the lights. The event means a lot of extra work for staff but we are thrilled to host such an amazing group of athletes from around the world. Our partnerships with FIS (International Ski Federation) and with the US Ski Team are great for the resort.

The President’s Day holiday means March and spring skiing are right around the corner. In the Wasatch spring also brings its share of powder days. Whether its spring corn or fluff  I am looking forward to being on the mountain and enjoying the amazing efforts of the Deer Valley Team.

Hope to see you out there!

Bob Wheaton shares one of his favorite powder stashes:

Empire Canyon Grill with Andrew Fletcher

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Deer Valley is lucky to see visits from both loyal locals and returning out-of-towners. Many guests return each season with specific traditions that they must incorporate into their Deer Valley experience. A best kept secret for many skiing at Deer Valley is Empire Canyon Grill, located in the Empire Canyon Lodge, tucked away at the base of Empire Canyon Express Chairlift.

We caught up with Andrew Fletcher, Empire Day Sous Chef to share his favorite things about Empire Canyon Grill and Deer Valley.

When did you come to Deer Valley?

I arrived at Deer Valley in November of 1998 for one ski season, and have been here ever since.

What does a perfect ski day mean to you?

Any day on the slopes!  If you are cold you can come inside and warm up by the fire.  If it is sunny you can sit out on the deck.  You can always find the perfect run at DV no matter what day it is.

What is your favorite thing on the menu at Empire Grill?

The Steak Baguette at the specialty grill.

Who is your favorite person to ski with?

My wife and daughter.

What is your must have treat at Deer Valley?

A beer on the Empire or Sliver Lake deck after a day of skiing.

What run is a must for every ski day?

Magnet on Lady Morgan.

What is your most memorable chairlift ride?

I was once on a chair with two men who had just retired and were going to ski every resort in the U.S. that season.

Empire Canyon Grill is open during the ski season for continental-style breakfast from 9:15 – 11 a.m. daily, featuring fresh pastries, homemade granola and beverages including espresso, latte and cappuccino. Open for lunch from 11 a.m. – 2:30 p.m., offering a traditional and gourmet grill, Natural Salad Buffet, soup, chilies, paninis and fresh baked goods.  Afternoon snacks are available until 3:30 p.m.

Attempt at skiing, #2!

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I woke up this time and felt so much more at ease for the upcoming ski adventure. I knew that I could at least wedge down the mountain if absolutely necessary, but that Eddy probably would be rather disappointed (and that is something that I couldn’t handle).

After I went through the process of getting all my equipment I met up with Eddy on the beginners slope and felt even more at ease with the situation. However, unlike my first day I was not ready for the cold. I realize that you can’t always have a beautiful sunny day, but from my personal experience, I can say without a doubt that if you don’t like being cold and you are trying to learn to ski, you won’t have a great experience. Eddy gave my some hand warmers to put in my gloves and we made our way to the lifts.

The first couple of runs we took just went very slow and reviewed all that we had learned at a slow pace. I cannot say enough how great Eddy is! He was trying to cheer me up because I was frustrated at how I wasn’t doing as well as before and not to mention that I had turned into the abominable snowman. As great as he is, cheering me up was not happening and I was losing my excitement quick. Eddy then suggested we take a break and warm up inside, which I was more than happy to do. We then met up with JF Lanvers in the lodge who was very excited and couldn’t wait to see how much more progress I had made. Eddy delicately explained it was too cold to get as good while showing me puppy pictures to bring my smile back. I think that the most important thing that Eddy taught me in this lesson was that you can’t be hard on yourself and you need to be patient (whether that is with your progress or with the sun).

We decided that it was time to give it another chance because the sun had come out and I was on a cute-puppy-picture high and now was as good of a time to try as any. We started with our run and the difference between that run and the previous runs was unbelievable! I was for sure not as good as I had been towards the end of the first lesson, but I was much, much, MUCH better than before. My mood instantly got better and I was ready to go. (Again mad props to Eddy for being able to read me and know how to best ensure I had a good day!)

After a few runs on the bunny hill Eddy decided that it was time for an actual run. My heart just about stopped and I was less than enthused to fall down a very large and much longer hill. Eddy promised me that he would never endanger me by putting me on a run that he didn’t know I could handle. Eddy is a very optimistic person clearly, because I for sure felt like that was something that I could not accomplish. But he had never steered me wrong so I needed to trust him and everything he had taught me…

Fast forward to the top of the run which was called Success, which Eddy promised was super easy and just a longer version of the bunny hill.

At the top of the run I snapped this pic to both A) show the world my mastery of the sport B) lie to the world and say I skied skillfully down the run.

We started down the run and I cannot believe what happened. I destroyed it (In a good way!). I did so well and I felt that excitement of skiing and accomplishing something. I did fall twice, on two flat parts because I was spazzing out and looking directly down which you should not do! Eddy told me half way through that he had a secret that he would tell me when we finished, which I knew was something I was either or that the run was maybe not the easiest of the beginner runs. I flew down the rest of the mountain (still a bit of a ski hazard so if you ever see a fully purple ski suit looking a little nervous and in the way, it’s me and I will apologize now if you run into me, I’m sure it’ll be great meeting you like that.)

At the end I felt so accomplished and was so happy to be able to say that I skied my first run and lived to tell the tail. I was so proud of myself and I know that Eddy was really proud of me as well. He then proceeded to tell me that I had just skied the hardest beginner’s hill and “killed” it. Eddy is very sneaky and totally tricked me into realize that I’m good enough for even the more difficult beginner runs.

Long story, very short; Had a really hard morning, decided I hated skiing, hung out with Eddy and listened to him and finally skied down an actual run. Decided that I like skiing and I have a lot of potential to be good at it.

As always, a special thank you to JF Lanvers for catching my lessons on video and showing everything I cannot describe in words.

January Learn To Ski & Snowboard Month

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January Learn to Ski & Snowboard Month began in 2007 and has since grown to include 32 states and over 300 resorts. Deer Valley Resort is proud to participate in this great national program.

What is Learn to Ski & Snowboard Month?

“Learn to Ski and Snowboard Month in January encourages children and adults to learn by taking lessons from professional instructors. It also challenges current skiers and snowboarders to improve their skills through lessons.” (According to skiandsnowboardmonth.com)

What is Deer Valley offering in January for Learn to Ski & Snowboard Month?

Deer Valley is offering a Learn to Ski Lodging Package this year for out-of-town guests.

Whether you are new to skiing or perhaps have just taken some time away from the sport, what better time to visit Deer Valley Resort than during National Learn to Ski Month! Save 25% on lodging, adult ski rentals and two MAX 4 semi-private group lessons. Valid January 2 – 12, 2012, and January 17 – 31, 2012.

Deer Valley is also offering a Ski Utah Learn to Ski Program on January 28, 2012 for locals.  

Date: January 28, 2012
Program: Ski Utah Learn to Ski Program – Never-ever skiers and locals only (local is anyone with a current Utah driver’s license. Lesson Time:   9:00 a.m. – 12:00 p.m.
Maximum: Limited to the first 55 registrants.
Participants: First-time skiers (never-ever skied before).
What is included: Ski lesson, lift ticket, ski rentals (helmet not included) and locker token.
Age: Participants must be 13 years or older. Cost: $39 for the package, per participant ($13 for a lift ticket, $13 for ski rental equipment and $13 for the lesson)
What to bring:  Appropriate ski attire (pants and a jacket), gloves, goggles/sunglasses and sunscreen.
Reservations: Must be made prior to January 26, 2012.  Reservations can be made by calling 888-754-8477 or 435-645-6648 and mention “Ski Utah Learn to Ski Program” One lesson per participant.

*Though January is known as Learn to Ski & Snowboard Month, Deer Valley is a ski only resort.

To celebrate Learn to Ski and Snowboard Month Deer Valley will be following a local, never-ever skier as she learns to ski this January.

Meet Katie Fredrickson

Katie is 21 years old and is studying History at the University of Utah. Born and raised in Utah, Katie is looking forward to finally learning how to ski.

“Living in Utah you are surrounded by people who ski, it’s easy to feel left out when all your friends leave you down in the valley on powder days.”

With the improvements Deer Valley has made to its Wide West beginner area the environment should be less intimidating for Katie.

“I’m stoked I don’t have to get on a chairlift right away. The conveyor lifts on the beginner hill seem a lot less scary. I think it will help me to focus on learning to ski and not freaking out about getting on and off the chair.”

We took Katie down to the rental shop to get fitted for skis and boots. It’s important to follow the steps when renting gear for your first time skier.

When you first enter the rental shop you want to make sure you fill out the proper form before anything.

The rental shop has several tools to help you determine your ability and type of skier.

There are lots of friendly customer service employees to help you out.

Boot fitting will be your first stop.

Followed by getting measured for the right ski…

Finally you will be fitted for the right length of pole

We asked Gary Wassmar, our rental shop manager for some tips on renting gear for first time skiers.

Tip #1: When trying on boots make sure you toes touch the end with straight legs. You know they fit properly when your foot slides back with your knees bent

Tip #2: For beginners, your ski length should come right below your chin

Tip #3: To choose the right size poles, your arm should be a 90-degree angle holding the pole under the basket

Katie has her first lesson Friday, January 6. Check back here to see how our first time skier does!