Mariposa’s New Menu

One recent Thursday, Jeff and scored one of those rare mid-week nights out, sans kids. We felt like we were getting away with something. (For the record, our lovely friend Mel was watching the kids, so it’s not like we left our grade schoolers to fend for themselves.)

By the time we arrived at The Mariposa and began to peruse the menu, my suspicions were confirmed: We were getting away with something—the small-plates format, introduced this year, truly lets you explore the menu without overdoing it.

Whereas previously tasting-sized portions were available only to guests who ordered a specific tasting menu, now, guests encouraged to create their own tasting menus, customizing portion sizes at single, double or triple—to their liking and appetite. This is a great improvement over the previous setup, when pacing a meal could get awkward if some at the table ordered a tasting menu while others stuck to, say, a first course and an entrée.  Oh, and when some of us couldn’t control our urge to try it all, only to wind up with—at worst—the need to lie down in an adjacent empty booth to accommodate a food coma, or—at best—a nasty food hangover from overeating. (Or, both. Not that it ever happened to me. Or to anyone I know. Really.)

Also, I’m crazy about the fact that you can order wines by the glass in five-ounce or three-ounce pours—I love pairing food with wine, but I’m nothing if not a lightweight drinker.

I noticed that the new menu invites a lot more conversation about the food—the mood in the dining room was lively, and I couldn’t help but overhear a family of five at the next table, animatedly debating which “favorites” deserved a second-round order. A shout-out to the family at the round table next to our booth: I like your style!

Our server, Bill, was quick to point us to the menu’s newest additions—and to point out that the elderberries for the Pontack sauce on the beef short rib are harvested over the summer, from the slopes of Deer Valley. We dabbled in the familiar, and exulted in the new: Yes, there was a double-order of buratta, that decadently creamy handmade mozzarella.

The shrimp ravioli didn’t disappoint, and neither did the seared scallop with risotto. We dipped into Fresh Maine Lobster Chowder, and shared three meat dishes—Veal, Bison and Beef Short Rib. None of the flavors competed, but they all stood out from one another.

Shockingly, there was room for dessert—and here’s where it got fun: Pop Rocks Cookie. Yes, those pop rocks. Baked. Into. A. Cookie. It’s a complement piece on the Java Cone dessert (so many textures and flavors on this plate!), but honestly, it’s so much fun, I might have to call ahead next time and order a batch of the cookies, just for the surprised look I’ll get from my dining partners’ faces.

Final Notes on Another Great Ski Season

Once more and just like last year, Deer Valley Resort made it to its last day with flying colors!  On closing weekend, the mountain was dressed up into an immaculate coat of white; in fact it had been snowing almost all week long, ending the winter season, just like the previous ones, on the highest possible note.

It’s quite fair to say that Mother Nature didn’t do much to help during the peak winter months, as if she were avariciously hording snow for some unknown purpose, but the Deer Valley’s snow-making crews came to the rescue and more than compensated for a lackluster snow-year and sparse precipitations.

(Photo by Daniel Diyanni)

All along, I never held great expectations about natural snowfalls and, as a result, was never disappointed. Instead, I skied more than my share and I could only rejoice when a number of providential blizzards transformed the mountain. These abundant precipitations first came in the later part of January, lasted for days around mid-February, and then in a more routine, spring-like fashion, during March and early April.

(Photo by Ryan Turner)

Of course, the credit for what ended up being another great season, rested more on the snow-maker shoulders and the groomers fine-combing expertise, than on the skies natural bounty, and for once, the snow-making insurance-policy protection came into full force and delivered the goods!

(Photo by Ryan Turner)

This said, the season was packed with wonderful days of skiing, powder snow, both untouched and meticulously manicured, and at times it was hard to believe that it was a dryer-than-usual winter. When January came around, tree skiing was again a possibility and the opportunities for powder “face-shots” were much more frequent than I would have imagined.

It’s too bad that these sensations are so hard to share, because if they could be telegraphed in more vivid terms, many folks who ended up staying on the sidelines might have made the effort to come out and experience these great ski days for themselves. I, for one, discovered new runs, new path in the trees and by the time the resort closed down this past Sunday , I still could not get enough good skiing!

Of course, I’ve always been a late bloomer as far as skiing goes. I never get really excited too early in the season. My passion for the sport needs to build up and as April comes along, I’m still eager and ready, but nature thinks otherwise… The morale of the story is that, whether we live next to Deer Valley Resort, in the Salt Lake Valley, Los Angeles or New York, we should never assume that “conditions are bad.” The ski reality that Deer Valley creates always exceeds our best imagination!

(Photo by Gus Steadman)

As our delayed winter may linger for a few more weeks, there still might be a few turns in store for me under the form of alpine ski touring, as soon the skies clear and the snow return to “corn” quality. Mountain biking is still a good distance away, and frankly, before thinking too much about the upcoming summer and its endless array of activities, I need to take a long mental vacation from this past winter!

My NEW Deer Valley

I’ve spent a lot of time this season interviewing DV employees about their Deer Valley—and I have to admit, a lot of their picks sounded exotic to me. They named gladded runs and bowls that I’d either seen only from a chairlift or only heard about. And then I went to Women’s Weekend—and I spent three days on terrain I’d always assumed was there for other people.

Turns out, it’s there for me. And a few hundred other people—but hardly any of them were in evidence on the trails we skied. It was kind of incredible to note that while there were plenty of people on the most popular groomed runs (admittedly, the same runs where I spend the majority of my ski days), the bumps and trees seemed to be ours alone. At one point, I said to my fellow students, “Isn’t it empowering to have the keys to this place?” It felt, for the most part, like we had the mountain to ourselves. I loved it. You might, too.

Herewith, my ode to the trees and bumps—of MY Deer Valley. Yep, I’m willing to share.

Little Bell these are my favorite warm-up bumps. It’s short, sweet and not too steep. So you can do some turns and then peel out into Solid Muldoon, cut over to Success and then keep an eye out for…

White Owl, which is home to World Cup Aerials events. Those scary-high jumps are off limits to the general public, but the bumps that run above them is a fun challenge. You can find a line (most likely: skier’s right) that isn’t too deeply rutted, and will allow you plenty of room to find your turns. Take a hard right out onto the bottom of Solid Muldoon, and you’re golden to hop on Carpenter to scoot down Silver Link, across the beach at Silver Lake Lodge to Sterling lift.

Emerald I must have skied past this run hundreds of times in the past eleven winters. Once in a blue moon, I’d spy someone possessed of more skills (or confidence) than myself making turns into this bowl that is found skier’s left at the top of Birdseye. Now, it’s got to be one of my favorite runs. The top is steep, but it mellows out fairly quickly. There’s plenty of room to “shop for turns,” among the bumps, and then you have your choice of widely-spaced Aspen glades where, yes, there is some powder (or yummy crud) to enjoy.

Tons of glades (with powder stashes) can be found on this run. Just look for your opening and go for it.

Three Ply, I like to access it from the trees on skier’s left, just below the first steep stretch at the top of Hidden Treasure, because you don’t have to do the very top, but it still allows plenty of length to get your groove on in the bumps.

Guardsman Glade is one area I had spied for years from my perch on Ruby Express, only to wonder who on earth would ski in there. Guess what? I do!

Anchor Trees this was love at first sight when Letitia introduced me to it last year. I never get tired of it. There are lots of ways to enter, and the glades are widely-cut enough that you have your choice of turns.

Finally, X-Files. Stay tuned for my ode to this run that makes hiking worth it.

View Deer Valley’s Trail Map here!

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.

Skiing the X-Files is just like Stand-Up Comedy

I’ve been fantasizing about skiing the X-Files since JF Lanvers posted a series of blogs (with video!) about this mysterious tree run in Empire Canyon. I knew it would be fun, if I could work up the nerve—I didn’t realize that skiing it would mark a major milestone in my life. Of course, it goes without saying the big-deal milestones of my life—marriage, motherhood—are beyond comparison. And I’m reasonably certain that I’ll be hard-pressed to compare even my best day on the slopes to those moments. (However, in the unlikely event that I am invited to compete in the Winter Olympic Games—Senior or otherwise—I reserve the right to revise that.). Still, it was something I’d long-fantasized about, and hoped I’d do someday.

In fact, skiing the X-Files was exactly—EXACTLY—as much fun as one of the most treasured moments in my professional career: The night I opened for Caroline Rhea at Caroline’s Comedy Club in New York City.

The back-story is that I was the assigning editor on a story that Caroline Rhea, one of the funniest people in America, did for a magazine where I worked. We spent a lot of hours together—and in that time, she decided I was funny, that the silly stories I told her about my life and my family were actual “bits,” and that the world needed to hear the comedy of Bari Nan Cohen. Oy vey. I balked for a half-second and then realized I had access to a unique opportunity.

So she helped me hone this material and, there I was—legs shaking with adrenaline and with a view from the stage of that freaky digital countdown clock that only the talent can see. 2:59, 2:58…breathe.

I was reminded of this experience on the last day of this year’s Women’s Weekend Specialty Clinic, which found me, by 10 a.m., hiking across the ridge above Daly Chutes, like I owned the place. (For the record, it’s wider than I thought, and has one of the most breathtaking 360 degree views I’ve ever seen—and not a clock in sight.) The hike made me grateful that I’d (mostly) kept up with my running habit this winter—I was only a little winded as we crested the highest point of the ridge. And, yes, I had a stellar mentor in my instructor Letitia, who’d sized up my skills and determined that X-Files needed ‘em.

Thus, we glided over to the entrance to X-Files. And as we found turn after turn, I was nearly overcome with emotion. (“Don’t cry—your goggles will fog,” I told myself.)  It’s beautiful and peaceful there. And eminently skiable—the trees aren’t nearly as tightly packed as they look from the “outside.”

As I completed turn after turn, I found myself drawing on all the preparation I’d unwittingly done for this moment, pulling a variety of tools from the skill sets Letitia and the other teachers had drilled into me over the course of three days. Side-slips turned into swooshes of snow pushed out of the way, wedge Christies became parallel turns. Just as the days leading up to my comedy debut were spent under Caroline Rhea’s careful tutelage on projection and timing, so that on performance night, I’d be good to go.

I can’t say with any certainty that either performance was “pretty” from a technical standpoint. I can, however, confirm, that both hold places of honor in the category I like to call, The Most Fun I’ve Ever Had Standing Up. And no, I’m not working blue right now.

But what I can tell you is this: In both instances, I didn’t really care how it looked. I was having so much fun, how it looked, well, it just didn’t matter. In both instances I had a great support system. In the club, I’d planted some key friends and colleagues in the audience. In the trees, I had Letitia, my pal Stacey and two other women who were just rockin’ ski companions. We cheered each other on, the same way my friends had laughed at my jokes louder than anyone else in the club.

The skills I brought into the X-Files—timing, correcting my form errors to prevent falling—even looking past the trees (for, if you look at the tree, you will most certainly ski into it) and reaching down the hill to make the turn—had their roots in those rehearsals with Caroline. You need to think fast when you’re onstage, you need to revise your bits to fit the audience, and you need to have good timing, you need all those things to be able to improvise. You need to look beyond the clock and read the audience. Caroline Rhea may not think of herself as a ski instructor, but I’m telling you, I would have had a lesser foundation for absorbing the lessons I’ve had on the hill, without the comedy coaching.

And, while the bragging rights to both things are cool, it’s not really (much) about that. There is a certain satisfaction that comes from knowing you have the tools to do something.

I’d like to say I didn’t continue past my one night in comedy because life got in the way. That could be true. But comedy requires singular focus, driving passion, and the ability to travel the country for low-paying gigs rife with hecklers in the hope you can eke out a living—and the very faint hope you’ll get famous doing it. As it happens, the night I did standup occurred during my last weeks in New York—my heart was already in Park City, we’d just closed on the house; Jeff was checking on things, scheduling the water softener installation; service on the furnace, making sure the lawn sprinklers were set properly, meeting the neighbors. And maybe if I hadn’t planned the move, I might have taken some improv and stand-up classes in the city, and given it a go on open mic night.

Instead, I followed my heart and my skis to Utah—and learned to ski the trees. Decently. I’m not stopping ‘til I’m awesome at it. And then, who knows?

So, if you were one of the hundred or so people in the world who got to witness my comedy debut, all I can say is: Come ski with me sometime. I’m a better skier than I am a comic. And if you weren’t—maybe I’ll dig up the video of my time on stage and show it to you.

Deer Valley Tops the “Bucket List”

Climb a volcano. Get the other guy elected. Perfect your chili recipe. Learn to play the oboe. Visit New Zealand. What do all these activities have in common?  They are written on someone’s “bucket list.” In case you don’t know, a bucket list is a list of things you’d like to experience before you die or “kick the bucket.” (Check out bucketlist.org) This list is much different than a list of New Year’s resolutions which are simply meant to be broken – a bucket list is put together with a fair amount of contemplation and meant to be both fun and meaningful.

Sometimes plans, even bucket list plans, are meant to be changed. Ron and El DeSimoni from Kinnelon, New Jersey wrote a bucket list a few years ago to ski a different resort “out west” each year.  They’d skied in Vermont their whole lives and once they got a taste of the snow out west, they wanted more. They skied in California, then Colorado and Montana – every year brought with it a new adventure.  Well that WAS their plan until they came to Deer Valley last year, then they ditched their plan and came back.

That is when I met them.  Though they were veteran skiers, they decided to take a refresher lesson to work on turn control and were paired up with me for a Max Four lesson.  From them I learned more about my home resort than I learned anywhere else – I discovered I had stumbled onto a gem. I wanted to know why they weren’t headed off to a different resort next year.  Why change the bucket list? Here is what I found out:

What is so special about Deer Valley to you?

“The mountain is beautiful and there is lots of terrain here.  We like to explore the whole mountain and not stay in one place.  At Deer Valley, the runs are well taken care of – all skiable.

The mountain hosts are helpful.  One of them suggested the Lady Morgan lift – “there is a wonderful green run there, Pearl, and the views are amazing.”  We headed out there and loved every minute of it.”

What was your favorite run?

“I’d have to say the blue runs on Flagstaff Mountain – Hawkeye and Little Boulder.  They are challenging enough for us as well as nice and wide.  All the runs on Flagstaff are great for us.”

Biggest surprise on the slopes?

“The parking lot was full but there were no lift lines.  You never even noticed it on the mountain either – we always felt comfortable (even though it was a busy weekend.)

We also never felt lost.  A mountain guide was always there to guide us.  They acted like they really wanted us back. It’s great having that service. The whole experience was wonderful.”

Biggest surprise off the slopes?

“They really bent over backwards where we stayed to make it wonderful. I can’t say enough about the Silver Baron Lodge.  They gave us a fabulous room – no problem.  Shuttle service – no problem. They did everything for us. We were well taken care of.”

Guess what?  They are booking at Deer Valley for a third straight year. Hope to see you on the mountain next year Ron and El!

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.

 

Ski lesson = Opposite Day

In my Max 4 ski lesson, I felt like George Costanza in the Seinfeld Episode, Opposite Day.  In the episode, George decides that every decision he has ever made in his life has been wrong.  Since his life is the complete opposite of everything he wanted it to be, with a little prompting from Jerry he decides to do the opposite of whatever his normal choice would have been.  Today I learned that in skiing, if my body naturally reacts one way, I should do the opposite.

The lesson started with all the adult students skiing a run under the watchful eye of our green jacketed instructors.  We were then grouped by our ability and the specific skills we needed to work on.  Two guys and I were picked by Dan and we were off to explore Flagstaff Mountain.  I jokingly asked Dan if he was going to teach us to ski backwards by the end of the day (as the instructors were demonstrating earlier as they watched us earlier) and much to my surprise, that is exactly what he did at the very beginning of the lesson.  I was starting to realize this was indeed “opposite day” as we learned about balance skiing backwards.

My ski lesson buddies and I were to hear the word “counter intuitive” all morning.  When we moved our body position the way were avoiding, we had more control. Doing this we learned to turn and control our speed making it easier to ski on the steep slopes. What amazed me was Dan seemed like he was always there giving me individualized attention even with three students.  He’d work with me, then ski ahead to catch up with one of the guys and then the other. Then he’d watch me ski down and give me some pointers.  Every lift ride was a lesson and then when we were ready, he led us to the blue runs.  By the end of the three hours, we were cruising down the blues like no tomorrow. I couldn’t believe it!

We even tackled Star Gazer which was a challenge for me.  I took a couple of tumbles on the steeper terrain because I reverted to the old habits (which I understand is typical for beginners).  Was that bad?  Of course not.  In fact, it was quite the opposite. Dan was there to pin point the cause of the fall so I was able to learn and make corrections. His guidance anchored that lesson in my mind and improved my confidence.  I also conquered some fears about falling and not being able to get up.  Who knew that it is actually easier to get up on steeper hills than on the flat?  Another counter intuitive aspect of skiing was etched in my memory.  Because of Dan’s coaching, now instead of being intimidated by the hill, I think to myself, “Oh good, it’s steep! Easier to get up if I fall.”

When I got home, I looked at the Deer Valley Trail map on my wall and traced all the runs we did with a blue marker. I was shocked to see how many blue runs we did.  I had not realized that we had done five as I stood there and took it in. As a beginner who’d stuck to green runs, it was quite surprising to see all the blue ink on my map. My first lesson was an outstanding success. Doing the opposite worked for George Costanza and today thanks to the skill of my instructor, Dan, it worked for me, too.