Fireside Dining at Empire Lodge: Not Your Typical Dining Experience

My image of fireside dining used to be a cozy table for two warmed by a gas lit fireplace, a tasty meal, and a glass of red wine – sounds wonderful but pretty typical.  Fireside dining at the Empire Lodge is definitely not typical.  When my husband and I walked in, we knew we were in store for something special.  A roaring wood burning fire in the huge stone fireplace greeted us.  The fireplace housed three pots of steaming chocolate and a pan of berry cobbler!  I immediately made a note to self – save room for dessert.

Fireside dining at Empire Lodge is distinct in that you are certainly warmed by the fire but the food is also. Inside the fireplaces, you’ll see wrought iron stands holding melting cheeses, steaming stews and potatoes, and racks of lamb.  The atmosphere of warmth with the aroma of the wood fires and the juices dripping relaxes everyone immediately.

We were seated by the fireplace with two huge blocks of cheese melting onto individual plates.  My husband had the view of the snow and mountain with the tall dark pine trees paired with aspen trees.  Every twenty minutes or so, a horse drawn sleigh slowly passed by and I’d turn to watch the sight.  I chose to sit so I could watch not just the fire and those mesmerizing blocks of cheese melting, but also the other guests and their reaction to this unusual sight.

To me, the guests seemed to fall into two distinct categories:  eager or curious.  The eager folks took the direct approach.  They stepped right up snapping photos and proceeded directly to the middle of the fireplace and didn’t even wait for the attendant to hand them a plate.  They grabbed one straight out and the host placed the hot melted cheese plate on top (using tongs!) They took the same approach with the accoutrement table.  They topped the melted cheese with potatoes, meats and mustards with wild abandon appearing that they wanted to try absolutely everything. (I fell into this camp.)

The curious guests seemed like they were almost thinking, “For me?” They approached from the side allowing the host to serve them.  They stood back and took in the accoutrement table first scanning the options and delicacies before making their choices.  I observed many pairing up different meats, mustards and chutneys selectively as if they were choosing wine pairings with courses.  This group was probably thinking to themselves, “I better pace myself so I am going to make the perfect combination.” (My husband fell into this camp.)

I don’t know which I enjoyed more – my meal or observing others enjoying the experience.  The duck, the veal and mushroom stew, roasted potatoes and the roast lamb with apple basil jelly were amazing but both my husband and I kept that dessert table in the back of our minds as we took our time and enjoyed the meal, wine and relaxation.

When we did make it to the dessert fireplace, I noticed the other diners had changed camps.  Well, it is probably better said that they joined camps – everyone was eager.  There was no apprehension or hesitation at this accoutrement table.  I heard someone say, “This is great. They have the largest plates for dessert.”

Everyone filled their plates with combinations of strawberries, bananas, pineapples, cookies, dried fruit, and nuts then chose their personal cup of steaming hot fondue.   Of course, my husband and I both chose all three—dark chocolate, caramel, and white chocolate with Grand Marnier!  Our favorites ended up being: dark chocolate for pineapple and bananas, caramel with the sugar cookies and white chocolate with the strawberries.  With the ski lodge, the horse drawn sleigh, the roaring wood fires, hearty flavorful stews and meats and the playful desserts – can’t think of a more extraordinary dinner no matter what camp you fall in.

Trip of a Lifetime Winner: Deer Valley

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

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.

Epic feast at the Seafood Buffet

One of the best reasons to do a specialty clinic at Deer Valley is not necessarily the top-flight ski instruction—although, that’s certainly a worthy selling point. It’s the chance that lightning will strike, and you’ll be placed in a group with interesting people you wouldn’t have otherwise met. And if you’re really, really lucky, they’ll become your friends. This certainly happened last year , when I met Stacey and Jackie and our talented, big-hearted instructor Letitia.

We’d all stayed in touch, and tried our best to plan a Women’s Weekend Redux—and we almost succeeded. Jackie had family commitments that kept her from the March weekend we’d chosen. Stacey and I, however, were in “game on” mode. Stacey’s pregame strategy consisted of quick witty emails to me that described her ski days (“found my mojo in Perseverance Bowl today!”) and accused me of leaving her in the dust after I completed the Mahre Training Center camp at Deer Valley in February.

My pregame strategy was entirely different: I invited Letitia, along with Stacey and her husband Steve, to join Jeffrey and me at Seafood Buffet on the Thursday evening before the Women’s Weekend began. I half-joked that I wanted to see to it that Letitia overate, so that she’d go easy on us in the morning. I had another thing coming.

Before we embarked on the epic feast, Letitia tried to prep us for the coming weekend. “You can’t expect the same magic we had last year in our group,” she said. “You can only hope for it. And you—” here, she turned to me—“you are probably going to land in a higher group than mine. I hear you’ve made more progress.” Stupid me, and my big mouth.

Stacey added, “I don’t want you to feel obligated to ski with me. I don’t want to hold you back.”

I tried to remind myself that I’d learned not to downplay my ability—but I really couldn’t imagine that the differences in my skiing would be that great. .

Instead of engaging in a debate, I suggested we embark on the team activity at hand—tackling the Seafood Buffet.

The great thing about this restaurant is the subtle sense of surprise.

First, whether you’re a rookie—and yes, we had what we termed a “Seafood Bufffet Virgin” at the table (Hi, Steve!)—or a veteran, you can’t help but be surprised by the abundance of choices and the quality of the food—both in taste and presentation.

Second, there are always some new items woven into the mix—on this evening, there was a runaway hit with an appetizer of a roasted tomato stuffed with warm goat cheese—and a hint of heat.

Third, no matter how hard you try to pace yourself, you will always, always surprise yourself with the quantity of food that you’re able to consume in an evening.

We chided each other over sushi—“Don’t fill up on the rice! You need to save valuable digestive real estate for the crab legs!”

Letitia uttered a maxim that is as true as the local’s rallying cry (“No friends on a powder day!”) when there’s a foot of fresh on the hill—“There’s no waiting,” she said. “When you’re ready for the next course, you go get it.”

Our Virgin was not disappointed. Neither were the rest of us.

Shane Symes’ Deer Valley

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.

 

Letitia Lussier’s Deer Valley

To ski with Letitia Lussier is a singular experience—in that a day on the hill will reveal multiple facets of her personality, and of your own ski skills. Letitia was my group instructor during the Women’s Weekend last season .

As she guided us away from more populated runs, so that my newfound ski buddies, Stacey and Jackie, and I could drill down to better turns without distraction, she shared funny tales from her career, as well as from her life as an artist. And, quietly, with a lot of nurturing encouragement, she insisted we ski the trees. My mom and dad may shudder (a lot) when I talk about it, but if they’d been with us that day, they might even be convinced it was the safest place to ski anywhere.

Throughout the years, Letitia’s artist’s spirit has taken her many places in the summers, “ I live in Park City in the winter,” she says. “And I’ve lived in a variety of places in the summer- Wisconsin (x1),  Hawaii (x2), the red rock canyons of southern Utah (x2), Washington (x2) and Wyoming (x2) but I’ve also spent many summer here in PC.”

And, her work in the mountains feeds her muse when she steps into her home painting studio. Art lessons are life lessons, and vice-versa. “Every day I witness such incredible beauty,” she says. “I make it a point to take the time to notice, to really look at my surroundings as they change every day sometimes every hour. Inspiration is all around me which is reflected in my paintings of DV,” she says, “I’ve developed gratitude for the peak moments I experience in these mountains and in life. There is nothing more powerful.”

 

Hometown: Auburn, ME

Years in Park City: “I’ve been with Deer Valley since day one!” In other words, you do the math.

Year one as an instructor was…”Fun! We were a tight-knit group of 23, counting one supervisor and director. We worked hard and played hard. Now we are nearly 500 instructors.”

I’m a fan of teaching Adult Specialty Programs like Women’s Weekend because…With a well matched group you have the opportunity to learn from each other, to cheer and support one another. You have the chance to create friendships with shared interests and the added bonus of finding others at your ski ability. This cohesiveness can offer the right kind of learning atmosphere for these programs. The group dynamics can be so much fun when people want to learn and have a good time. We (instructors) love skiing and enjoying sharing that passion with others.

My ideal ski day at DV is…

A “bluebird” day of crisp blue skies and deep, fresh, sparkling champagne powder. As I ride up on the chair I look in awe at the evergreen trees which are laden with snow, even the tiniest of branches on the aspen trees are decked with snow giving them a lacy, intricate look. Reaching the summit I stand there transfixed as my breath is taken away by the expansive beauty. I can’t believe how lucky I am to witness such grandeur.  On my descent the quality of the snow as I ski through it is so light it blows up in my face refreshing me with every turn. There is a unique quality to the sound as I fly through it, it is effervescent like my favorite bubbly. The snow is so light and deep I have the sense that I am floating weightlessly down the mountain, it feels velvety soft beneath my feet.   Skiing down the slope I am enveloped in a rich alpine environment  that gives me a welcome feeling. Off in the distance, I hear the call note of the chickadee, it is a sound I recognize and enjoy. I spot some animal tracks in the snow, giving hint of the activities from the night before.   This place I call home has a life of it’s own, and I feel energized by it. Every run is through virgin powder, putting a grin on my face that stretches from ear to ear. I ski until my legs feel like noodles and I can no longer go on.

On days like this I ski with: Skiing with my beau, Tom. First chair. First run is where ever the snow looks the deepest.

My go-to areas on the mountain are…

Sultan and Empire

Favorite groomer? 

Tycoon

Favorite trees? 

Anchor Trees

Must-have lunch break plan:

Empire Canyon Lodge. Salad Bar. Arnold Palmer. Chocolate-chip Cookie

My most treasured apres ski ritual is…Enjoying a nice cold beer and reflecting on an exceptional day feeling totally spent.

Best lessons learned as a ski instructor:

How to deal with a variety of people. Developing patience is key— every person has their own pace and learning styles. Maintaining a sense of humor when things go awry. Sharing my passion is contagious—that never changes.

 

Wine Pairings at The Mariposa

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

Leap Year Birthday Boy

Leap Year is now my favorite holiday—because it means that we get an extra ski day every four years! In honor if Leap Year, I’m introducing you to Deer Valley’s own…Leap Baby. He has skied at Deer Valley for ten years—which is astounding, considering he’s only having his third birthday this year. He has two younger siblings, Natalie and Ethan, both of whom have had more birthdays than Jack. While you struggle with the mental math, get to know my favorite Leap Boy!

Name: Jack Rubenstein, parents: Robert and Katia Rubenstein

Hometown: Hollywood, FL; He and his family are part-time Parkites, and they’re planning to celebrate Jack’s Bar Mitzvah next year (birthday confusion notwithstanding) at Temple Har Shalom in Park City.

Age: 3 or 12, depending on how you count.

Years skiing: 10

Happy Third Birthday Jack! What’s the best part of being a Leap Baby?
Thanks! The best part, probably, is not getting very old so soon, and I get to celebrate my birthday all week for three other years because I don’t have an official birthdate.

What are your three favorite runs to ski at Deer Valley?
Chute 1/ Daly Bowl
Chute 2
X-Files

What is your favorite restaurant for lunch at Deer Valley? And what is your favorite thing to eat there?
Royal Street Cafe- Chocolate Chip Ice Cream Sandwich with Hot Fudge
Stein Eriksen’s Buffet- everything

What is your favorite dinner restaurant at Deer Valley?
Seafood Buffet- I love the prime rib and shrimp and king crab. (Don’t forget the homemade whip cream at dessert!)

How many cocoa breaks do you like to take during a ski day?
Are you kidding? I’m here to ski not drink cocoa!!!!!

Which runs do you ski better than your dad
All of them. (Mostly, moguls.)

What is your favorite part of skiing with your dad?
Waiting for him at the bottom!

What is your favorite part of skiing with your whole family?
Ummmmmm…..

Do you like bumps or groomers?
Bumps

What do you want to be when you grow up?
I have no clue, I am only three years old.

What are you looking forward to about having your Bar Mitzvah in Park City?
The party, skiing, and getting presents

What is your favorite memory about skiing at Deer Valley?
Going down Chute 10 for the first time.

Empire Canyon Grill with Andrew Fletcher

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.

I’m a hopelessly romantic…skier

I’m not really a Cupid hound.

Ski Dad and I, of course, exchange cards every February 14th. And, without fail, he brings home a bag of Conversation Hearts (only the original Necco hearts suffice for this New England girl). And while I’d like to say we downplay the day because we’re too cool for school, the fact is we are total dorks who like to mark February 24th as a special day. It’s the day we had our first date. Twenty-three years ago. We’ve been going steady ever since. Which is astonishing since I’m only 25…but I digress.

But this year, we’re doing something special to get ready for Valentine’s Day. We are, together, embarking on the Mahre Camp at Deer Valley, Feb 10-12. Because we both want to up our game—and what better way to lock in what we’ve learned than to give ourselves a rest day on the 13th (seriously, we’ll need one after three days of first-to-last chair skiing. Someone may take away our Locals’ Cards—or at least our membership in the Crack of Noon Club!), and spend the day, er, racing each other down the steeps?

Of course, no Valentine’s Day would be complete without some chocolate and bubbly. I’m voting for lunch at Royal Street Cafe, complete with the Ice Cream Sandwich and Hot Fudge, and a cocktail (St. Germain, anyone?).  Cheers!

What’s your perfect Valentine’s Day at Deer Valley?