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.

Life as a Patroller During World Cup

Thousands of ski fans flocked to Deer Valley Resort at the start of this month for the 2012 FIS World Cup. From Thursday, Feb. 2, through Saturday, Feb. 4, top skiers from around the world –including stars Hannah Kearney, Heather McPhie, Mikael Kingsbury and Dylan Ferguson – competed in freestyle moguls and aerials events. They launched themselves off bumps and jumps in a display of speed, agility, athleticism and daring that left virtually every viewer – from patrollers standing course-side to fans watching on TV at home – slack-jawed in amazement.

The World Cup represents a showcase for the resort’s Race Department, which along with the Snow Grooming, Snow Making, and Lift Operations departments, spent the week before the event constructing the courses and spectator areas. The crew was assisted by a legion of local volunteers who shaped each mogul and jump by hand. The result was stunning. In a few short days, they transformed the Champion and White Owl trails into challenging elite runs.

Champion, site of the 2002 Olympic freestyle mogul’s event and White Owl, home of the 2002 Olympic freestyle aerials proved a great venue once again. Both are located on Bald Eagle Mountain.

(Patrol manager Steve Graff, right, reviews the plan for World Cup before the start of the first session Thursday evening, as patroller Mark Chytka looks on.)

Patrol assisted with setup, hanging rope lines and baffle-fences along the sides of the course. Then, when warm-ups started Wednesday, and competition commenced Thursday, a team of patrollers took to the race hill to provide first aid for the athletes, coaches, and spectators, if needed.

Seventeen patrollers worked the event: 10 on-course, five in the spectator area, and two supervisors – one in the Bald Eagle patrol shack, the other roaming where needed.

“It’s a nice change of pace,” patroller Kate Atha said. “You’re not doing openers or 10-50s [radio-code for a skier wreck]. It’s a midseason refresher.”

Still, the World Cup days are long and cold. Patrollers working course-side typically stand outside for more than three hours at a time before rotating back to the patrol shack to warm up, eat, and rest. Once it was all over Saturday night, patrollers stayed past midnight, helping the race department, snow groomers, volunteers and others dismantle the course.

“It’s a good lesson in how to dress warm,” Atha said. “You’re not always moving, it’s not always sunny on Champion – or you’re working at night. So you’re wearing eight layers and mittens and heat packs, and you’re constantly eating.” Night events ran from about 7 or 8 p.m., depending on the day, to about 9:15 p.m., and temperatures dipped to 3 degrees Fahrenheit.

(Maitland Wiren and Kate Atha relax at the end of a long day Friday.)

The reward? The best seat in the house.

(The aerials course, lit-up for the finals Friday night.)

“You get to be right in the thick of the action,” patroller Hylton Early said. “When you’re right there working course-side and you see the athletes warming up and talking to their coaches, you get a much better understanding of the commitment and time the athletes put into it. You also get a much better sense of the size of the moguls, the speed the guys are going, how high they go off the jumps.”

The 10 patrollers who worked course-side were divided into pairs, which rotated roughly every 45 minutes through various stations on the courses. On Champion, the stations were located at the start gate, the first kicker, the second kicker, the finish, and the Bald Eagle patrol shack. On White Owl, patrollers stood watch at the jumps and below the landing area.

In addition to dealing with the cold, the work presented different challenges from a regular ski day, particularly on Champion: the runs proved especially slick, the moguls were enormous, and thousands of spectators were watching – not to mention the TV cameras.

“You got to be 100-percent solid with running sleds in bumps,” Atha said. “The course is hard enough for athletes to ski it. We’re responding to wrecks and skiing with sleds in those same bumps.”

(Patroller TJ Somers and Mark Chytka stand at the bottom of Champion during warmups on Wednesday.)

The three days of World Cup – four, if you include Wednesday’s practice session – provided an additional bonding experience for the patrollers working the event.

“You’re all putting in the sacrifice of the long hours and cold temperatures,” Early said. “It’s almost like pledging.”

Asked whether they plan to sign-up for World Cup next year, Early and Atha were unequivocal. “100 percent,” they said.

(The moguls and aerials courses Saturday night, as seen from overhead.)

The moguls and aerials events were broadcast on NBC on Saturday, Feb. 11. The dual moguls portion of the event were broadcast Saturday, Feb. 18, at 2:30 p.m. EST on NBC. For the results, as published on the official FIS website, click here.

 

Mahre Training Clinic Part 2

Warning: I’m about to deploy every possible cliché about powder skiing.

Before I do, I’ll defend myself: Clichés are clichés because they are the truth.

And so, gentle reader, I Must. Speak. The. Truth.

Sunday was EPIC.

There were face shots.

It was POW-erful good skiing.

And Ep-ic.

I shredded that POW.

I shredded, hard, man.

I whooped and hollered my way all over the mountain. I skied. Oh, man, did I ski.

(Photo by Ryan Voight)

It was extra-fun because I was able to translate a whole arsenal of newly-acquired mad skillz…into the best powder turns I’ve ever made in my life. Did it help that I had Steve Mahre skiing behind me, turn for turn, calling directions into my ear?

Um, yes.

“Plant your pole, Nan.”

“Make a longer turn, Nan.”

“Be taller! Be TALLER!”

“Stay loose!”

“Good! Like THAT!!”

(Wait, really, did he just tell me I’m doing it right? Did STEVE MAHRE just PRAISE my skiing?! Um, yes. Well, that felt good.)

Yes, the powder day dawned on morning three of my long-awaited 3-day stint at the Mahre Training Center at Deer Valley Resort.

Last year, when Ski Dad completed the Mahre Training Center clinic, he told me that for the first time in over 20 years of skiing, he finally felt like he’d learned how to do it. Well, I can say, safely, that after more than 35 years on the hill, I, too, finally locked it in.  You’ll read more about what makes the camp special—and what it meant to my skiing—in the coming days, and likely in the coming months. It was that impactful for me.

For now, I’ll just let us all revel in the joy, the pure bliss that is an epic powder day. And I’ll maybe gloat a little about how good it felt to finally be one of “those” skiers, gliding through the soft stuff feeling (mostly) balanced and smooth. And the praise from Steve Mahre. Which didn’t hurt a bit.

Also, I have to tell you that at the end of the day, I found myself making matched powder turns next to my Mahre team’s coach, Craig.

“Oh my gosh, Craig! We’re those skiers!”

He shouted back to me: “Yeah, we are!”

A Note from Our President on President’s Day

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

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

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

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

Hope to see you out there!

Bob Wheaton shares one of his favorite powder stashes:

Empire Canyon Grill with Andrew Fletcher

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.

Mahre Training Clinic Part 1

My Intermediate Days Are Behind Me.

As it turns out, this isn’t something new. They’ve been a thing of the past for longer than I realized.

The ski school gods know me a little, and decided to assign me to an “advanced” group when I signed up for the Mahre Training Center’s camp at Deer Valley. I balked, sort of. Then, they brought us all to Success for a ski-off. Mahre Camp veterans (and there are folks who go back 1, 3, 5 times…and more!) lined up on one side of the run, newbies on the other.

“Make your regular turns down to that sign that says “Ski Loose or Wild,” instructed Steve.

“All I see is a sign that says SLOW,” said one guest.

“Oh! That’s why I always get in trouble,” he replied. “I thought it was an acronym.”

The joke relaxed us a little. We skied down and the self-described Julie McCoy of the MTC, Chris Katzenberger (an impressive skier in her own right), waved us into place alongside our designated coaches.

“This is an advanced group,” noted Craig, our coach. “We’re going to have fun.”

The truth is, skiers of all levels and abilities have fun—there were a couple of Never-Evers in the camp, in fact. Skiers are divided into teams led by a coach who has been trained and certified in the Mahre method of instruction. The best way I can describe this method is that it takes apart your skiing, cleans out the bad habits and puts it back together so that you’re poised to think less and ski more.

By Saturday night, after two full days of skills-and-drills with my team’s coach, Craig a/k/a “Cruiser” I was on the verge of a breakthrough.

The first day was pretty cool—Craig kept mixing up hard-core drill work with free skiing, letting us try on for size the nuanced tweaks he was introducing to our skiing.

Craig told our crew of five, “I’m careful with what I tell you. I want you to know, I don’t want to overload you with information. So, I’ll watch you today and when I arrive at the one thing I want to ask you to work on, the one thing I think is holding you back, I’ll tell you.”

During lunch, Craig said he was about to start telling us what he’d observed. I listened intently each time he addressed another member of our group. I waited patiently for him to unlock my personal skiing secret. And then, as we skied into the afternoon, I waited some more. Finally, Craig took me aside.

I expected my ego to take a beating. It didn’t. In fact, it blew up a bit: “Bari Nan, I’m having a hard time—you’re tough,” he said.

I looked at him with a puzzled expression.

“You ski beautifully. I’m having a hard time coming up with what’s holding you back. There’s something in reserve—and I’m almost there, so be patient.”

Um, what?

“Wow,” I said. “I’m blown away. But maybe you should call Letitia and tell her—she made me confident, she gave me the tools to advance.” (Letita Lussier is another one of Deer Valley’s crown-jewel instructors. On the team since day one, in fact. And I was lucky enough to ski with her in Women’s Weekend last year. And, yes, I owe her a lot!)

Still, I heard myself say that, and I knew there was more to the story.

“I have to tell you, Craig, I am always and forever, in my mind, an intermediate skier,” I confessed. “And I think I need to work on that.

He nodded. He left it alone.

A few runs later, he addressed the group (and may I say, our group included a 71 year-old retired Rear Admiral in the Navy with as much grace and humor as anyone I’ve met, a 60-something triathlete who was determined to crack the code, an Australian math teacher with a sly, charming wit, and a Wisconsin woman possessed of quiet, disarming charm—and killer ski skills)—“Will you please repeat after me,” Craig began. “I am a smooth, strong and graceful skier.” We did.

“I want you to repeat it again—and tell yourself that as you make your turns,” he said. “Because that’s what you all are—you just have to acknowledge it, admit it and own it.”

Later still, he issued his diagnosis of my skiing. “You need to be taller in your stance,” he said. “And you need to work on flexing down into the turn and coming back up to full height to start the next turn.”

I went to bed that night thinking about how to inhabit my 5’1″ frame in a taller stance. And I thought about how that change was going to be mental as much as physical. I needed to finally own my skiing.

The second day, I worked at it. We were videotaped. Craig pointed out the ways in which I needed to rise up from my calves and straighten my upper body just-so. But as he described the technical stuff, I realized that I was holding myself back in those moments, that the reason I couldn’t pop up and commit to the turn was because, somehow, I didn’t feel like I could. Still, the video didn’t lie—I spotted the exact moment I wasn’t committing, and I connected it with the noise in my head that told me to hang back a little. The shift, it turned out, wasn’t about physical skill. The breakthrough would be entirely mental.

The next morning was “Epic Sunday”—the unexpected powder dump that threw a wrench into the groomer-based training that comprises the Mahre method.

“I am going to have to shake the idea, forever, that I am a low-intermediate level skier,” I confessed over breakfast to Phil and Steve.

“Yes, you should,” Steve said.

“But don’t worry—that’s very common,” Phil assured me. “It’s especially common among women. You’re better than you think you are.”

Moments later, Steve was addressing our team. He seemed to be apologizing to the group as he explained that today’s lesson plan—short turns, a sprint through the slalom gates and more videotaping—and learn a new way of skiing. He couldn’t hide his grin or the gleam in his eye as he explained it all.

We cruised the pow. The three guys took turns taking diggers as they tinkered with staying centered on the skis so the tips could float. We hooted. We hollered. I exclaimed, incessantly, over the luck of a powder day. Seriously, some might have called my enthusiasm tiresome. I could give a hoot. And a holler.

Craig and Steve kept reminding me I needed to be taller in my stance to stay centered. “And don’t forget to let your skis work as a unit,” Steve said. “They should push the snow out of the way, rather than carve in it.”

Which is how I came to be found barking orders at myself clear down the face of Bald Mountain. “Push! Push! Be tall! Be taller! Tallllllll.”

Um, yes, that was me. The crazy girl talking to herself as she skied.

And yet…there was payoff. First, the personal satisfaction I felt when I hit that sweet spot of powder skiing: smooth, controlled and balanced. Perfect pole plants, created with the flick of a wrist. And, finally, more praise from Steve.

“Bari Nan,” he said. “You’re six foot one.”

Good to Great with 15 inches of New Snow!

This weekend saw our second “major” snow storm of the year, so after clearing my driveway and dressing for the weather, I went out to Deer Valley to assess the results.

The snow kept on pounding the mountain all afternoon and as the hills were shrouded in a mystical cloud cover, I chose to stay in the forested areas of the resort and skied an unprecedented ten “Centennial Trees” runs, non-stop and during each and every one of them, I literally let myself go, bouncing from turn to turn as if I were a ball bouncing down some stairways, in that fluffy, out-of-this-world and so forgiving soft matter…

It felt as if I had received some magic powers and as if gravity as we know it had suddenly lost its sting. There was no stump too high, no drop too steep for me not to embrace in total confidence. I suddenly felt as if I had become invincible and had received a license to “cheat…”  Yet, after the first couple of runs, I started to feel hot; that’s right, with all the powder I had to work much harder than usual.

At each turn, the abundant snow on all sides of my skis, my boots and my legs had to be moved around and was pushing back. At the same time, I had too be twice as concentrated as I watched like a hawk for hidden obstacles, sudden drops and of course, huge trees!   That day, 15 inches of new snow were measured and I rediscovered that unmistakable and special sensation of feeling deep powder hugging my lower legs.

What were imposing moguls 24 hours prior had been neutralized and didn’t amount to much anymore, the few twigs still emerging were now dwarfed and far less intimidating, the forbidding stumps were now totally covered and turned into fat snowmen and the rare rocks had magically sunk to the bottom.

All around me, there was a brand new ski world, and more than ever before, I took the time to appreciate every second of my descents!

Date Night—Park City Style.

Saturday night, with my little one well into his second dose of antibiotics, and the big one eager to hang with Claire-the-cool-babysitter, Ski Dad and I headed out for a double date with our friends Miriam and Josh.

(Seth filling out his own prescription)

As I laced up my Sorels, zipped my fleece, and made sure my pockets were stuffed with packets of hand-warmers, I started to giggle—partly with anticipation for a grown-up night out, and partly in appreciation of the difference between dressing for date night in New York City—skirt, heels, cute-but-not-necessarily-warm top—and date night in Park City. I shared this with our friends when we picked them up a few minutes later, and Miriam said, “I know—I’m not even wearing makeup! I didn’t see the point.”

The mood in the crowd was festive, excited and very social. We ran into tons of friends—and even made a few new ones. Here I am with my new pal Mike Hale—locals know him as the star of commercials for the Acura and Chevy dealerships he owns in Park City and in Salt Lake City. We know him as a newfound friend. He immediately struck up a conversation with us, introduced us to his son (also Mike) and, yep, talked skiing. (Ok, we talked a little bit about business—he was quick to tell me I don’t have to drive all the way to Salt Lake to get my car serviced, since his shop can work on any type of car. And that his team will also wash and vacuum the car after they work on it. Which, any mom will tell you, is enticement enough!)

 

Most impressively, Mike told us how much he’s enjoying his first season skiing—on his new knee. This, my friends, was a lot different than date night chatter in New York City. And, to boot, I got my breath taken away—multiple times—by the excitement of the dual moguls competitions.

Here’s why: People crash. They cross in and out of each other’s lines. Their bumps skiing goes awry—massively awry. And then, poof! They regain their line, their balance, their mojo, just in time for the second jump near the bottom of the course, and POW! They land these killer, killer tricks. Perfectly. And it happens again and again. My favorite moment in competition was watching two US Women—Heather McPhee and Hanna Kearney—go head-to-head in the finals. Astounding, inspiring. And I can’t wait until next year.