Deer Valley Resort is where I learned to ski, so I don’t know anything other than being spoiled. Until my friends came up for a girl’s ski weekend, I didn’t fully appreciate all the special things that make Deer Valley so wonderful. Sometimes when you don’t know anything else, you don’t realize how good you have it.
Here are a few things that delighted my friends about skiing at Deer Valley:
Drop off is easy. The ski concierge helps you unload your skis and poles and hold them for you while you park. It’s so nice to not have to lug your equipment up from the parking lot.
Toasty warm boots and gloves. There are boot warmers in the locker room at Snow Park (and at Silver Lake Lodge and even at Cushing’s Cabin) so you can slip your feet into toasty warm boots for the start of your day (or after a break.) Having warm boots makes them easier to slip on, too. Sometimes, I’ll pop my gloves on the warmers, too if it a little chilly outside.
Fresh flowers. How nice is it to have fresh flower arrangements in the ladies room? Also with our high desert climate in Utah, it sure is helpful to have hand lotion to keep hands soft after washing up. Ladies, do you agree?
Mountain Hosts. The informative Mountain Hosts are perched at strategic locations to help you figure out your next move. Since my girlfriends hadn’t skied in a few years, we tapped the Mountain Hosts to help us decide which runs to take and in what order.
Choices for great eats. You can find just about anything you’d like to eat one of the Deer Valley Resort restaurants. Do you want pizza or sushi? World famous turkey chili or a salad bar? Would you like to sit down for fine dining? You got it. Not only are there the lodges at Snow Park, Silver Lake and Empire, but you can also experience dining at the Royal St Café, Montage, Stein Eriksen Lodge and St. Regis.
Ski storage for lunch. When you take a lunch break, you can store your skis for no charge so you never have to worry that you forgot where you left them or that you’ll mistakenly pick up someone’s that look just like yours. You can also leave your ski’s overnight at no charge and even have them waxed and ready for you the next day for a small charge.
Boot baskets. The daily basket rental allows in-and-out privileges from 8 a.m. to 5 p.m. every day. This makes it easy to drop a layer when you start to warm up and store your car keys for the day. (Yeah, I don’t bring my keys with me on the chairlift or down any ski runs for obvious reasons.)
If you are coming back the next day, you can also store your boots overnight for no charge. This way in the morning, all you need is you and your helmet! Your skis, poles and boots all can be stored overnight waiting for you the next day — gratis from Deer Valley.
A ride to your car. The Deer Valley tram comes by every few minutes and drops you right by your car. All you have to do is remember which lot you parked in. You can be like me and forget where you left your car since you are so excited to ski in the morning. I am often seen walking through the parking lot at the end of the day, clicking my door opener and listening for a sound. Works like a charm.
When I was a kid, my father worked in Washington D.C., so my family went to the Smithsonian all the time. Seeing the Star Spangled Banner, the Hope Diamond, and the Bill of Rights was a regular occurrence for me – I thought all kids were “Smithsonian museum rats.” I really didn’t know how good I had it back then.
Now as an adult, having the opportunity to ski at Deer Valley, I am spoiled once again and so are you. Isn’t it wonderful?
I know a thing or two about competitive fire. Living with an Olympic ski racer in Park City, Utah my kids are growing up on the slopes. I definitely feel like a fish out of water at the start of the NASTAR course, but I love it anyway!
Just picture it: I’m standing at the top of the race course, eyes focused on the first gate and occasionally at the tough competition to my right. I know this girl well. She loves speed and she knows how to work her skis like she is straight off the World Cup circuit. It runs in her family; well at least half of her family. Let’s face it, my almost eight-year-old daughter is better than I am on skis. But I am addicted to the competition. It’s the speed, intensity, terrain, and of course, the final gate and the finish that keep me coming back. NASTAR is ski racing at its amateur best!
Every time I squeeze my size 11 foot into my ski boot, I grimace, and then I smile thinking of making my way to the NASTAR course at Deer Valley Resort. It’s a family affair for us, which is one of the reasons I love it so much. The kids and I can’t wait to get out there and compete. We love being able to measure our improvement and of course just the adrenaline of the race. Of course, we are usually just competing against each other but there is still so much fun in that. Skye and I will joke saying, “You’re goin’ down, circus clown!” And while I try my hardest, she beats me every time. I probably ask my husband how I can get faster about 20 times every run. Mr. three-time Olympic skier just chuckles, knowing that speed is actually NOT my friend and replies, “We can get you there. You gotta get out of the gate faster.” And I’m fairly certain my face lights up at the prospect, and my brain in pure Jim Carey from Dumb and Dumber style says, ”So you’re sayin’ I have a chance!”
My kids LOVE the medals. And don’t get me wrong, I’m fond of my NASTAR silver too, but my true motivation is that desire to just shave a second, or even one-hundredths of a second off my time. It’s scary and exciting and it takes me back to my days in the pool, working on being my personal best. I have such appreciation for the best skiers and their abilities, and it’s fun to PRETEND to be one for 25 seconds. Plus, they announce your name!
So if you’re wondering what I’m talking about, the NA-tional STA-ndard Race, or NASTAR was started in 1968 by Ski Magazine to allow your average recreational skier (like me) to compete against friends and family regardless of when and where they race. You can find a course at over 115 resorts across the country and measure yourself against the best, your little bother, or in my case my son and daughter. There is a pace setter that establishes the course time at each course, and the timing and medals are based off of that. Our course setter at Deer Valley Resort is Heidi Volker. I know her as an Olympian and mom. I asked her a few NASTAR questions that I would like to share.
Summer: Why NASTAR? Why do so many people like it and what does it let you compare?
Heidi: People love NASTAR courses because it allows you to compare yourself to the best in ski racing like, Ted Ligety and AJ Kitt. Ted is racing on the World Cup so AJ Kitt is the national pacesetter and travels around to handicap racecourses. Racing always get you hooked.
Summer: How can a family use NASTAR for fun and growth in their skiing?
Heidi: Families can use NASTAR to compete against each other for bragging rights. This creates healthy and fun competition for your family.
Summer: Does it teach kids the skills of racing and/or more?
Heidi: NASTAR does teach the basics of ski racing. The courses are about a fourth of the regular length of World Cup races.
New to Deer Valley’s staff, Akeeno Clarke is a culinary extern who comes to us from Jamaica. Born in Hanover, Parish of St. James, Akeeno went to culinary school in Montego Bay. He currently works as a Chef at Royal Street Café.
JF: Why did you pick culinary school?
Akeeno: Because in Jamaica, you want to set an example for youngsters like yourself. In high school, I was actually granted a culinary scholarship to go to Spain, and I ended up working for the Grand Palladium Palace, one of the most famous hotels on the island of Ibiza. When I returned from that experience, I felt compelled to further myself professionally and to commit to a culinary career.
JF: How did you become aware of Deer Valley Resort?
Akeeno: In Jamaica, we don’t know much about skiing. I was approached by my Dean who told me about a program offered by Janus International, involving hospitality student exchange for bachelor degree graduates like me. I actually sought out this program and that’s how I was told about an opening at Deer Valley, in a state called Utah. I’d never heard about that place. The only thing they told me was to bring some warm winter clothes because it was going to be cold!
JF: Get ready for some snow!
Akeeno: That’s right, be ready for the snow. So, I looked up on the Internet, I explored the Deer Valley website and after I completed that first Skype interview, I immediately felt the love. I liked the people I talked to and I jumped on the opportunity!
JF: What did you expect when you took that job?
Akeeno: Apart from expecting some very cold weather, I was told in the interviews that the resort was ranked number one in America. I was also told in one these interviews by Chef Chris Gibson at the Royal Street Café, that everything in the kitchens is made from scratch. Their dressing, their tomato sauce and everything else are all made from scratch, from quality, fresh ingredients.
JF: Were your hopes realized?
Akeeno: When I got there, not only did everything I had imagined materialize, but my expectations were absolutely exceeded. I must commend Chris Gibson as he set the tone and shone a very distinct light on what was supposed to be done.
JF: How would you compare your previous experience, abroad in Spain, with that at Deer Valley?
Akeeno: I must say that Spain and America are two distinctly different nations. The way of doing things is also different; while the internship in Spain was very enriching, Deer Valley offered both a much more friendly and professional work place. I guess Deer Valley has been improving its services, its culture and its environment for a much longer period of time. Nevertheless, both places will have been great experiences that I will treasure for a long time!
JF: This obviously is your first season at Deer Valley Resort?
Akeeno: Yes, my very first season, but I hope the first of many more to come!
JF: Are you saying that you are hoping to return next winter?
Akeeno: Definitely, if I am given the opportunity!
JF: What were your first impressions when you began to work?
Akeeno: From the get go, the minute I arrived, Chris told me, “Jump in the kitchen!” and proceeded to show me around. While I was already getting involved, I began to pick up bits and pieces of the job, that I guess, make the “Deer Valley Difference.” The whole training was communicated to me in a very friendly manner. What surprised me the most was how everyone was treated equally, the same rules that applied to the managers also applied to the staff and whether I was hard at work or just having fun skiing, I was always treated with respect and friendliness.
JF: Precisely, let’s talk about your skiing experience. I guess you had never seen snow before you came here, right? When did you arrive?
Akeeno: That’s right; snow was new to me! I arrived on January 13, and it was cold and snowy; it had just snowed the day before.
JF: How did you learn to ski?
Akeeno: That’s surprising because when I first came here, I was shocked; I arrived from a warm country into a very cold place. I told myself, “I’ll never go skiing!” I had heard about a couple of ski lessons that were coming up, but I never went to any of them. Then my friends, back in the kitchen, kept on telling me, “You need to go skiing, you need to come with us!” I’m talking about guys from Argentina or from the Philippines and one day someone summoned me one more time to get on skis. It’s at that moment that I finally decided to give it a try. I actually never took a ski lesson. My buddies showed me how to do it; that was it and now I’m doing it almost every day!
JF: You mean to say you’re skiing every day? That’s a fast learning curve!
Akeeno: You’re right, I’m skiing almost everyday and to my surprise I’m enjoying it very much. I love to ski!
JF: Aside from skiing, what are the most important things you’ve learned since you’ve been at Deer Valley?
Akeeno: First, I’d say that they’re a lot of different cultures in the work place. You need to be receptive to all the people that surround you. Coming from Jamaica where the culture is a lot different, in Deer Valley I needed to learn how to interact with all my co-workers whether they came from Argentina, Peru or Paraguay. Another important element of what I learned is the barrage of recipes I’ve learned to prepare. But what I learned the most has been about quality and consistency in all the meals I prepare, and my own ability to control my attitude in that high stress level job. Those are by far the most important skills I’ve learned at Deer Valley and I treasure them.
JF: Now, if you had friends who might be interested in taking a position at Deer Valley, what would you tell them are the required qualities to successfully accomplish the job and be happy?
Akeeno: As a matter of fact, when my friends back in Jamaica ask me what it would take to get a job like mine at Deer Valley, I always tell them that they must be a consistent person, they must be very punctual, they have to show up early on the job everyday. I mean they’re not supposed to be at work watching the clock, they have to be committed to their task. Much of this has to do with the high standards Deer Valley is setting. People working here have a mutual interest with what Deer Valley is trying to create and what they want to achieve for themselves.
JF: This makes a lot of sense. Now, in your view, what is so special and so different about Deer Valley Resort?
Akeeno: What’s really special about Deer Valley? As I mentioned before, it’s all the employees. They all know how to provide quality in a consistent manner. It never changes; everyone is aware of the standards Deer Valley is setting. It’s not like one day you can provide a certain level of service and a totally different one the next day. For instance the “Deer Valley Difference” is found in details like when you are about to ride the chairlift, the lift attendant brushes the snow off the seat and says, “Enjoy your day skiing!”, regardless of whether you are a guest or a resort employee. They will repeat these gestures and say something nice to you every single time; it never changes…
JF: The same measure for everyone?
Akeeno: The exact same!
JF: Akeeno, anything else you’d like to say?
Akeeno: I would like to extend my sincere gratitude to Deer Valley, its staff, its managers and all my co-workers. Thank you for accepting me and for sharing your knowledge with me. When I return to Jamaica, this will have been a life changing experience for me that I will share with every one I come in contact with. I only hope that I can keep on working at Deer Valley Resort for many more seasons!
“Can I have the recipe?”
That’s what my friend said when I dropped off a container of my “take home and make at home” Deer Valley Turkey Chili for her. The package was enough for 10 people so I wrapped up some for my friend and left it on her doorstep for her family to enjoy.
“We can go one step further than that! The mix is available at Deer Valley Grocery~Café,” I responded.
Many visitors to Deer Valley Resort look forward to the turkey chili just as much as they enjoy the skiing! Being new to skiing, I didn’t really know about this tradition until I overheard several different groups of people on the chairlifts talking about how much they were looking forward to it! Once I tried the turkey chili at Silver Lake Lodge, I knew why.
Since my husband had shoulder surgery, he wasn’t able to get up to the resort so I decided to surprise him with a special treat. I brought the chili to him. Though I am not a very good cook, (I readily admit defeat in this area), even I was able to make the world famous turkey chili with the help of the special take home spice pack kit!
Here’s how it went:
Beans were soaked overnight and rinsed.
A few ingredients were purchased at the store and chopped up in (relatively) even pieces.
Browned the turkey, boiled some chicken broth on the stove, added the spices and the ingredients, simmered for a half hour or so and served. Even Nancy Anderson was able to do it!
You can pick up your Take Home Turkey Chili packages at Deer Valley Grocery~Café.
After you try it, let us know if yours was as tasty as ours!
Wendy is a Deer Valley Mountain Host, two-time cancer survivor, speaker and athlete for the Livestrong Foundation. She summited Kilimanjaro with the Livestrong Survivor Summit, this past February.
JF: What did you do before joining Deer Valley Resort?
Wendy: I was in television news; for twenty years. I was a newscaster in Orlando, Florida, and I decided this was no longer what I wanted to do, it wasn’t fulfilling my passion anymore. So I moved to Park City to work at my friend’s bicycle shop. I first did some coaching for indoor cycling, some triathlon training and then three years ago I was lucky enough to get the job of Mountain Host at Deer Valley Resort.
JF: What attracted you to that job and what were you expecting from it?
Wendy: Let me first say that Mountain Host is a very hard job to get. When I interviewed for it, I was told that it was the best job in Park City but also the most difficult to land because no one ever leaves it! I took it because it was putting two of my passions together; meeting and communicating with people as well as skiing.
JF: Were your expectations met?
Wendy: I expected to be able to meet a lot of really fun, really cool people, as guests and colleagues, and my expectations have been far surpassed! I work with some of the most creative, funny, smart people that I’ve ever met, and I’ve met really great guests on the mountain as well.
JF: What have you learned from that position?
Wendy: I’m a shotgun thinker; I think kind of all over the map at the same time, but in this job, you have to be logical and sequential in giving tours, in helping in emergencies or even in telling people how to get to the Trail’s End Lodge when you’re standing in front of a map. This experience has taught me to be much more efficient and streamlined in my thinking. Yes, it has added a lot to my life skills!
JF: Was the learning curve challenging?
Wendy: Even though I had skied Deer Valley for years, I didn’t know all the names of the runs and lifts. This, alone, is very intimidating; so the first thing I did was try to memorize where everything was. It was a crash course in directions and everybody who knows me, is aware that I have a very limited sense of directions, so this actually is another great take-away that I received from Deer Valley!
JF: Were there any staff members that helped you along the way to build your skills and knowledge as a Mountain Host?
Wendy: All my supervisors were incredibly helpful and accessible all the time, always answering my phone calls and texts whenever I needed help. The Ski Patrol folks were also incredibly wonderful, friendly and always happy to help. I have actually never ran into a single person that wasn’t happy and ready to help in Deer Valley!
JF: What would you say to someone looking for a position at Deer Valley; what would it take to be a happy employee?
Wendy: I think you have to passionate about the job; you must really love people and love skiing, you have to be energetic, outgoing, just love the outdoors and above all, be authentic. You cannot fake it and work here!
JF: In your own words, how would you describe the “Deer Valley Difference?”
Wendy: To me the Deer Valley Difference is being authentic; the people who work here make a huge difference for the guests because they love it and want them to love it too. Because I think the carrot cake at Deer Valley is the best one on the planet I want everybody to try it. So the Deer Valley Difference is being authentic and it’s so easy to communicate that passion when you love the resort as much as we all do.
If you believe you know Deer Valley Resort inside-out, you might be missing out on a whole lot of fun! To make sure that no stone is left unturned in the 2,026 skiable acres that Deer Valley has to offer, there is now a simple solution within your reach: enroll into Deer Valley Resort’s new ski school clinic “Steeps and Stashes,” and you’ll get a clear insider view into the myriad of secrets and untold ski runs Deer Valley has in store for its visiting guests.
Call this, skiing off the beaten path, taking the trails less traveled or exploring a new world of ski possibilities, but when you enroll in this eye-opening program you’ll discover, as I did, that almost half of Deer Valley acreage is tree skiing! I would never have guessed it! Tree skiing isn’t just about the fun of slaloming through aspen and evergreen trees, but it’s also penetrating into a micro-climate where the snow stays better and for much longer, as it generally remains sheltered from the sun, the wind, and also because most skiers who aren’t in the know will seldom venture there on their own.
For visitors and locals alike
“Knowledge is power” and the more you know about a ski resort, the more emotionally invested you become in its assets and the more valuable it becomes to you, your friends and your family. Knowing a resort well, is not just for the out-of-town visitor, but for locals too, who often believe they know Deer Valley like the back of their hand while, in reality, what they know only represents the tip of the iceberg. This was just as true for me when I signed up for the program. As an almost 30 year Park City resident, I didn’t suspect that I could learn so much about new, fun spots on that mountain. All it took was a couple of days to turn that paradigm on its head.
Great skiing starts with a good group
We first gathered on Saturday morning in the 2002 Room in the Snow Park Lodge, where we met other participants and our ski instructors. At 9 a.m. sharp, we found ourselves at the base of Carpenter Express chairlift. We rode the chairlift together and after taking us down “Big Stick,” the instructors broke us up into groups of similar levels and affinities.
We ended up with three groups. I don’t know exactly what the other groups did that morning, but Thor, our instructor took us up to the top of Bald Mountain and since there was a fresh serving of new powder from the day before, he led us down into Sunset Glade, an expansive aspen grove that I’ve never been too familiar with. To my delight, I discovered many lines and stashes that I didn’t even suspect existed.
We then proceeded to Quincy Express chairlift, we zoomed down Bandana ski run and set up shop around Empire Express chairlift. We first tested the powder around Anchor Trees. I liked it a lot and migrated for more tree skiing to the X-Files, where we took two great consecutive runs. All along, Thor gave us some valuable tips aimed at helping us stay nimble and weave smoothly around the giant evergreens.
After the trees, the steep!
Soon, it was time to move from these secret stashes to the steep component of the program. We peaked over the intimidating cornice that lines up Daly Bowl, wondering if we’d muster the audacity to let us drop down into the steep slope below. Thor led us by sheer example and then, the peer pressure pulled the trigger; one after the other, we all took the plunge and boy, were we proud we did it!
After a communal lunch at Silver Lake Lodge, we continued to explore the infinite forest that seem to line every single run Deer Valley has to offer. While I had already experienced many of our morning runs, most of the afternoon paths Thor took us to were either totally new to me or brought a brand new twist to some old spots that I had explored before. Deer Valley has so many “powder stashes” that I wouldn’t want to write a comprehensive guide about them; it would take almost forever to list them all!
The March afternoon sun combined with a relentless rhythm soon began to weigh on our legs and it was time to go back to Snow Park Lodge where we were shown some instruction videos that came in quite handy, as our experience of the day was still fresh in our minds and made us relate perfectly to the situations we all had encountered hours earlier.
Day Two: Moguls on the Menu
Sunday came a bit too early as we had little time to adapt from the spring time-change, losing one hour of sleep in the process, but this didn’t dampen our enthusiasm for this second day of “Steeps and Stashes.” I was invited to move to another group, led by John, another Deer Valley instructor. While the previous day had been centered on powder and steep terrain, it was now time to perfect our mogul technique on a variety of trails ranging from Empire Bowl, all the way over to Mayflower Bowl.
I used to like bumps when I was much younger and today, as my body has lost some of its flexibility, I carefully avoid confronting their destabilizing nature on almost any ski slope. This time, John found the right words and added some effective tips to reconcile me with that wavy and uneven terrain called moguls.
“Shopping for Turns” anyone?
That morning, John kept on discouraging us to endlessly “shop for turns,” an expression that means waiting forever for the perfect spot, the right conditions and the good moment to initiate a turn. This also means that when we do this, we eventually run out of real estate and end up on the edge of the run, still “looking.”
Instead, he showed us how to “ski the zipper,” the holy grail of mogul skiing. If this terminology sounds a little odd, just remember that the “zipper line” means that great bump skiers go straight down the mountain, allowing their knees to flex over the moguls instead of turning around them. That’s what is called the zipper line. It’s named that way because skiers remain within a narrow corridor that’s only as wide as their shoulders are broad.
Seeing is believing
What a bumpy day this Sunday ended up being! We did easy mogul trails in the morning and John gradually increased the gradient throughout the day. Eventually he took us just under the Red Cloud chairlift where we were filmed on video, doing our very best to “ski the zipper.” Just before noon, John stopped us at the Deer Valley video cabin theater, right off the edge of Success ski run, where we were given an opportunity to marvel at our own exploits along with those of our teammates.The whole session was commented in details by John, questions were asked and the whole video was seen at least three times before we were finally satisfied.
After lunch, the session continued, mostly under the mogul theme, sometime on easy terrain, sometimes on steeper runs and by 4 p.m. we were all a little tired but extremely happy that we had completed a wonderful two-day ski clinic. We learned a lot about Deer Valley Resort’s boundless powder and tree skiing. We tame our innate fears on Daly Bowl, reconciled ourselves with the secrets of mogul skiing and picked up so many new skills that we can’t wait to do it over again very soon!
The U.S. Ski and Snowboard Association has announced Deer Valley Resort as the site for the 2014 USANA U.S. Freestyle Championships held Friday, March 28, through Sunday, March 30, 2014. Deer Valley’s World Cup venue will host U.S. athletes coming together for the final event of the 2013-2014 season to battle it out for the title of U.S. Champion. The Championship event, originally scheduled to take place at Heavenly Valley, CA, will include moguls, dual moguls and aerials.
Leading the team for the championship event in moguls are Deer Valley sponsored athletes, 2010 bronze medalist Bryon Wilson and his brother, 2014 Olympian Brad Wilson (both of Butte, MT). Two-time Olympian Ashley Caldwell (Ashburn, VA) will lead the aerials team, along with Olympian Mac Bohonnon (Madison, CT), who finished fifth in Sochi. Deer Valley Resort is one of the world’s most renowned freestyle venues, having played host to the World Championships twice and is a perennial stop on the FIS Freestyle World Cup tour.“Deer Valley is the preeminent venue worldwide in freestyle skiing and will provide the platform for a great conclusion to the Olympic season,” said Calum Clark, vice president, events for USSA.
2014 USANA U.S. Freestyle Championships Schedule
- Men’s and women’s moguls qualifications and finals will take place Friday, March 28 from 9:55 a.m. to 3:50 p.m.
- Men’s and women’s aerials qualifications and finals will be held Saturday, March 29 from 11 a.m. to 2 p.m.
- Men’s and women’s dual moguls finals will finish the event on Sunday, March 30 from 11:40 a.m. to 3:10 p.m. .
One fine Monday, I found myself out skiing with my kids. Or, dare I say, out-skied by my kids. I’m pretty fast, when I want to be, but on this day, I felt like I was skiing in molasses. This, friends, is not to say the snow conditions were not perfect. They were. Therein lay part of the problem. So lovely was the snow, so bluebird the day, my kids were zooming around the hill like Mario Andretti on a country road—or at least how I imagine a racecar driver would take a country road.
None of this, by the way, is said by way of complaint. It is a point of pride that my kids engage with this sport, and love it as much as their parents do. And, I’m telling you, this is the year our family ski days turned a corner (if I’m to drag that racecar metaphor out for another go-round). No longer are we enduring endless laps on Wide West. Gone are the days of one-run-and-done. Our family can take a trip down nearly any intermediate run without hesitation.
So, when we took some laps off of Flagstaff Mountain, and then Bald Mountain, I was in my glory. Except for the fact that they were moving so quickly (sometimes in a little tuck), that I was in constant “worried mother” mode. It wasn’t that I needed to ski fast to keep up, it was that it was nearly impossible to “hover and sweep” to protect them from other skiers who may not expect pint-sized Speed Racers, however well-skilled they may be.
As I chased them down Birdseye ski run, delighted by their enthusiasm for the run, I wondered, “What if I could channel this energy, this need for speed?”
Would it shock you to learn that my boys were, ahem, ahead of me?
“Mom! Look! It’s the Nastar Course! May we race, please?”
What if, indeed.
I raced NASTAR as a kid—it’s a grass-roots public recreational ski race program. The largest in the world, as a matter of fact. And I remember the thrill of coming down the course off the “Triple Chair” run at Pico, and hearing my name called. My kids have run the Deer Valley Nastar course before, along with courses at other resorts, but they wanted to show off for me.
This, friends, was a boon. A boon, I tell you. Not only did they do laps on this course, but I got to do a couple of quick runs down Little Reb ski run, solo, to wait for them at the bottom. Fewer more lovely words were ever spoken, at least on that day, than “Wait for them at the bottom.” Here, they could ski fast, to their hearts’ content, and I could simply enjoy watching them. No other skiers on the course, except my cute boys. Even the announcer got in on the game, “Here’s Lance and Seth, and their Mom at the bottom taking pictures for future Facebook posts,” he called out on the first run.
The fun thing is, we got to ski together before and after each run. Because, of course, one boy earned a medal, and we had to go to the top of the course to collect it. Then, the other wanted to try for a medal, and then they both earned medals, and we had to go back up to the top of the course and collect them. So, we’d ski down McHenry ski run to the Wasatch chairlift, ride it up, ski Birdseye or Nabob ski runs down to the top of the course, and repeat the process. Finally, after three races, I called the Costanza Rule, and declared it time to find our way to the car. “You can race more for Daddy this weekend,” I said, explaining that we’d be back as a foursome in a few short days.
And then, we were off to Little Stick ski run, and I was back on Mommy Patrol. Hilariously, there were several skiers on the trail who identified my plight. “You just have to hope,” one woman said, helpfully, as she watched me attempt to keep my kids safe. “Wow! They are great!” said another couple, navigating the bottle neck at the bottom of the first section of Little Stick. “Thanks!” I shouted over my shoulder. “You should see them race!”