Bonjour Colorado

The Penrose Room: Colorado’s Pièce de Résistance

Penrose Sculpture

To me, any connection between France and Colorado captures my attention tenfold. I’m passionate about both and you can tell from reading this blog that the gallic land and the Rocky Mountain state often serve as points of reference in my stories. I love the contrasts in the striking natural and manmade beauty between the two and I especially delight in showing that rich cultural and gastronomic offerings can be enjoyed both in the Old World and in the rugged corners of the American West. When the two come together, it’s truly magnifique!

The Broadmoor

A fine example of a perfect marriage of French savoir faire and American tradition may currently be experienced at the Penrose Room, the premiere restaurant of The Broadmoor, located in Colorado Springs, Colorado. For over ninety years this Grande Dame of the Rockies has distinguished itself as one of the finest resorts in the world and just this past year its top restaurant achieved five-star, five-diamond status. The Penrose Room now enjoys the distinction of the only Forbes Travel Guide (formerly Mobile Travel Guide) five-star restaurant in Colorado. Now that’s what I call putting Colorado on the map, at least in terms of food and wine. Only about twenty restaurants claim this standing in the U.S. including Charlie Trotter’s, Le Bernardin and The Inn at Little Washington, to name a few.

It should come as no surprise that the man behind this success is French, another great talent from across the pond that has learned how to respond to an increasingly discerning American diner and the demands that go with a big job at a big resort. Zee man is Bertrand Bouquin, Executive Chef of Penrose Room as well as Summit, another one of The Broadmoor’s fine restaurants.

Chef Bertrand Bouquin at Home in Colorado

I first met Bertrand a few years ago and was instantly impressed with his enthusiasm and dynamisme, an energy that he clearly brings to the dining experience at the Penrose Room where tradition and innovation reign supreme. Tableside service for the preparation of such classics as Caesar salad, Dover sole, cherries jubilee and other beloved dishes is still carried out with great elegance and skill. But you’ll also delight in an inventive cuisine that often showcases fine regional products accented with favorite French flavors. I was thrilled, for example, with my Tenderloin of Colorado Lamb, a rouleaux of succulent meat enhanced with wonderful saveurs of Provence. My hunny Steve, with whom I was lucky enough to share such a memorable feast, regaled in a Fresh Water Striped Bass with Morels.

From amuse bouche to the vanilla tuile that accompanied our dessert, we were utterly enchanted by our evening here. For me, experiencing a restaurant of this caliber is always part gastronomic adventure, part Broadway show. Yes, the entertainment value of such a memorable meal counts a lot, even—or should I say, especially—when the service is totally unobtrusive as is the case at the Penrose Room. I remember every detail from the little pillow propped up behind my back from the moment I sat down to the china being expeditiously removed from the heavy, gold damask tablecloth after the completion of each course. Everyone seemed to be in high spirits as I looked around the room. Truly ebullient. And how could you not? A jazz trio and vocalist kept the mood light and bubbly, just enough so that you couldn’t possibly take this temple of haute cuisine too seriously.

Steve and I held off until that delightful pause between main course and dessert before approaching the large dance floor that clearly has brought so much joy to peoples’ lives in this midnight blue dining room over the years. Once unleashed, however, we were thrilled to swing and sway beneath the immense crystal chandelier to the tunes of Norah Jones, Eric Clapton and Van Morrison before regaining our place at our table. Truly a scene from a movie, I thought. And it wasn’t an old, fuddy-duddy one either. From the pictures of the Penrose Room I saw ahead of time, I was fearful of the ambiance being a little too stiff and formal for our taste. Yet that was truly not the case.

Perfectly Penrose

I may be biased but I couldn’t help thinking that much of the attraction of this renowned restaurant could be attributed to a distinctive French flair. A certain panache, perhaps that same special something that pushed the Penrose Room into such an elite five-star group. I thought this as I witnessed the sun setting over the magnificent peaks of the Rocky Mountains way out beyond the dramatic decor of this grand dining room. Yes, of course, there’s an undeniable Colorado flavor as well.

Go to Wining and Dining in the Rockies to read more about Chef Bertrand Bouquin.

Our Ouray

Two (Unknown) Lovers Hot Tubbing It in Ouray

Named for the chief of the Ute Indians, the little town of Ouray (pronounced your-ay) has become one of my favorite getaway destinations in the Rocky Mountains.  One might argue that this is because it’s only an hour’s drive from Telluride, but its appeal extends far beyond its proximity to my place of residence.  And I’ve hardly partaken in the two activities most associated with Ouray:  ice climbing and jeeping.

I’m drawn to Ouray for its striking natural beauty and the delightful mix of Rocky mountain charm and elegance that most of the town’s establishments exude.  It’s not unheard of to spot a couple of five-pointed bucks crossing Main Street in the middle of the afternoon.  Here the mountains plummet into this National Historic District claiming the unpaved backstreets as its foothills, the main street as its valley floor.  The views are so striking in this boxed canyon that Ouray is often referred to as The Little Switzerland of America, a moniker that you can hardly dispute as you gaze up to the jagged peaks that almost entirely encircle this old mining town where tourism is now king.

My boyfriend, Steve, and I have made it a tradition of sorts to spend a short weekend here at the onset of summer, two years in a row that we’ve both been beguiled by the authentic character of this old mountain town.  No fast foods and not a single stoplight either.  Instead Ouray claims bragging rights to a quaint collection of B & Bs and down-home lodges, a jumble of fun shops and restaurants, world-renowned hot springs and a gorgeous hotel that is itself worth the trip.

The Bodacious Beaumont

O.K., by now you know I love luxury hotels.  Well, I’ve found my bliss at the beautiful Beaumont Hotel & Spa.  Even if you just stop by for a drink on the patio, this hotel is a must in Ouray, a must-see in the Rockies.  The Beaumont is a destination hotel that’s worth going out of your way to experience.  And yes it is likely you’ll have to negotiate your schedule and maybe even some scary mountain roads to find your way to this remote part of Colorado.  But do go.  Once here you’ll experience the full glory of the golden days of mining when grand hotels were erected in remote little towns in order to properly receive the high rolling businessmen of the day.  Built in 1886 during Ouray’s heyday, the Beaumont reopened in 2003 after having undergone a five million-dollar renovation lovingly carried out by Dan and Mary King.  The hotel emerged from a near state of ruin as every detail—from its grand staircase to its flourish of ornate wallpapers—was restored, or exactly replicated, to its original Victorian splendor.  In the hotel’s Tundra Restaurant you’ll be greatly impressed by the beauty of the dining room as well as the food and wine offerings.  (The owner, Dan King, was a former wine merchant.)  Dining in this dimly lighted, dark wood paneled space beneath high ceilings makes me feel as though I’ve landed in an old Scottish castle.

Yes, I do love the Old World and also anything Old World-ish in America as long as its exceedingly well done.  Bulow’s Bistro, also in the Beaumont, is one such example.  Its tiled floor, wrought iron accents, café tables and blackboard writings make me feel as though I’ve just landed in a French bistrot.  Here, too, you can expect a remarkable choice of wines.  It’s so reassuring to know that my French fix is only an hour away.

Outdoor activities reign supreme in Ouray but in truth, I’ve always just spent my time strolling around town, poking into shops and checking out a few of the natural spectacular attractions such as waterfalls, the hot springs, and the peaks, known as The Amphitheater, that encircle town.

The Utes were drawn to healing sources for both therapeutic and spiritual reasons, so it comes as no surprise that these springs were greatly revered by this tribe of native Americans.  Descendants of Chief Ouray, the leader of the Utes, still frequent the original source where these springs flow from the base of the mountain into the Vapor Cave of The Wiesbaden, a lodge where a bathhouse once operated as early as 1879.  Here Steve and I most like to loll in the Lorelei, a private outdoor soaking pool that assures you relaxation, rejuvenation and a near-sacred moment shared with your sweetie in steamy waters.  Best to reserve in advance.

One of Several Private Tubs at the Box Canyon Lodge

From here, I recommend going back to your room, especially if it’s one of the spacious condo-types we once experienced at Box Canyon Lodge & Hot Springs.  Or just flop into a seat at the Main Street Theater to watch the multi-media presentation San Juan Odyssey.  (O.K., maybe you could head out for a libation or a bite to eat as well.)  Narrated by C.W. McCall (of “Convoy” fame) with music by Aaron Copeland and The London Symphony Orchestra, this panoramic presentation takes you into the rugged peaks, the gentle valleys and the high mountain passes of the San Juan Mountains.  You traverse some of the most spectacular terrain of the United States during this thirty-five minute show, embracing nature in all its gentleness and cruelty—from blooming wildflowers to charging avalanches—that so mark this part of the Rockies.

“If it’s there, you’ve got to climb it,” seems to be the motto of visitors and residents alike of this uncompromising land for the past century and a half.  Whether you’re hiking, on a horse or jeeping, people tackle these awe-inspiring peaks with fierce determination and drive.  I was grateful that the San Juan Odyssey transported me to some of the most reputed sites of the region:  Yankee Boy Basin, Imogene and Engineer Pass, Mt. Abrams, all places I hope to venture to some day in person.  But in the meantime, I’m perfectly content to experience them from the comfort of my theater seat after a relaxing soak.

Not surprisingly, the presentation—and perhaps the whole town—had the opposite effect on Steve.  Our usual one-hour drive home turned into a four-hour expedition as Steve pulled off onto Last Dollar Road at the top of Dallas Divide.  We rumbled past the broken down farm which appears in the opening scene of “True Grit” and forged forward onto the less-trammeled part of this old dirt road.  Jostled and shaken in his beat-up Jeep, Steve and I felt like two rancheros out on the trail as “San Antonio Rose” blared from the CD player.  I made sure Steve kept his eyes on the road but we both still marveled at magnificent mountain views from elevations as high as 10,000 feet.

We stopped just long enough to take pictures before approaching our descent into another heavenly mountain town, our beautiful Telluride.  Now let’s be clear about the renowned back roads—most old mining roads—of the San Juans.  We weren’t on Black Bear Road, the infamous course which begins at the summit of Red Mountain (just outside Ouray), passes by Bridal Veil Falls (the highest waterfall in Colorado), ending just beyond in Telluride.  Thank goodness it wasn’t this one-way road where more than one traveler has met his demise.  It was plenty challenging for me, however, just enough to give me a taste of the amazing high country exploration available in this part of the Rockies.

We vowed to go back and do more four wheeling along the area’s famous alpine loop in the fall.  Fortunately I feel confident that such an excursion will include stops at my favorite watering holes and rest stops in Ouray, mostly because Steve’s grown attached to them as well.  It’s nice to have more than one magical mountain town to call your own.

Beaumont Hotel & Spa, 505 Main Street, 888-447-3255 and 970-325-7000, 970-325-7050 (Bulow’s Bistro), 970-325-7040 (Tundra Restaurant), BeaumontHotel.com

The Wiesbaden Hot Springs Spa and Lodgings, Corner of 6th Avenue & 5th Street, 970-325-4347, WiesbadenHotSprings.com

Box Canyon Lodge & Hot Springs, 45 Third Avenue, 800-327-5080 or 970-325-4981, BoxCanyonOuray.com

San Juan Odyssey, 630 Main Street, 970-325-4940; best to call for show times.

Other Ouray Favorites

Ouray Hot Springs Pool, 970-325-7073

Mouse’s Chocolates & Coffee, 520 Main Street, 970-325-7285, MousesChocolates.com

Rockin P Ranch, 512 Main Street, 970-325-0434, RockinPRanch.com

Buckskin Booksellers, 505 Main Street, 970-325-4044, BuckskinBooksellers.com; open 365 days a year!

Best to check opening days and hours with most Ouray establishments since business is very seasonal.

Fun and Funky Shopping in Ouray

Likin’ Kelly Liken

Kelly and Her Gourmet Snacks at the Vail Farmers' Market

I make a practice of finding out the names of top restaurants in every city and town I visit, thoughtful research I begin before I leave home and then complete at the end of my stay. From big to small, formal to casual, I love to compile a short list of the three or four recommendations most often provided. Usually I poll at least a half a dozen reliable sources—from locals to hotel managers—and pay close attention to the few names repeated with the greatest measure of enthusiasm. In Vail, Kelly Liken appeared on everyone’s list.

I enjoyed a fabulous dinner this spring at the namesake restaurant of this young chef and am sure that together with my friend and dinner companion, we regaled in one of the finest culinary experiences in the whole Vail Valley. Although Kelly was out of town at the time, to me she seemed to have all the makings of a top chef. Little did I know that she had already been pegged as a Top Chef contestant on the Bravo TV network at that time.

Rick, her charming husband, made sure that every aspect of our meal and wine tasting flowed smoothly. Clearly they make a dynamic team of food professionals; I loved the Americanized twist on the old French classic of the husband heading up the kitchen while madame works the floor. No wonder it appears that Kelly has so much hutzpah on Top Chef. You can taste it in her inventive dishes composed of the freshest and finest ingredients available to this tony Rocky Mountain town. I knew as soon as I entered the Chinese red decor of Kelly Liken that I’d be titillated by dishes full of flavor and panache. We left the restaurant with a jar of Kelly Liken homemade peach (from Palisades, Colorado, renowned for this juicy fruit) jam, delicately laced with ginger in our hands. Every time I sample this wondrous spread, I taste all the boldness of flavor and well-measured finesse of Kelly Liken’s inspired cuisine.

Kelly and Rick: Quite the Pair

It was fun to tune into Top Chef this week, a show I’ve heard much about but had never watched in its entirety. I was rooting for Kelly and another chef, Kenny Gilbert, who I came to know here in Telluride. I winced every time one of these two favorites found themselves up against the criticism and back-stabbing that seems to be such a big part of this show. How brutal! I would guess that some of the chefs wanted to wield their knives on something (or someone!) more than an onion.

Kelly’s back in Vail now but mum’s the word about her Top Chef standing. The fun continues on the air and at her restaurant, however, with a Top Chef Cocktail Party every Wednesday from 6:30 to 8 p.m. Hmmmm, I wonder if her wry smile belies her final Top Chef status. (The show has been taped after all.)

Kelly’s Summer Harvest Menu is of equal interest to me since it’s sure to represent the finest of Colorado. Every Sunday, Kelly sources and forages the finest goods at the Vail Farmers’ Market and constructs her Sunday evening menu around these offerings. Best to reserve well in advance since this meal, enhanced by a live jazz ensemble that begins at 8:30 p.m., is surely one of the hottest summer events in Vail. You can pick up some of Kelly’s gourmet snacks at this Vail Farmers’ Market, situated in the heart of Vail Village. Maybe you can buy some Kelly Liken ginger peach jam as well.

Kelly Liken, 12 Vail Road, Suite 100, 970-479-0175, KellyLiken.com

Note: Be sure to check your local listings for the Wednesday night airing of Top Chef on Bravo. In Telluride, for example, it’s on later than in Vail.

My Sticky Bun Indulgence at Kelly Liken

Sleek and Sustainable: Two Stellar Colorado Properties

Style-y Dining at Eight K at the Viceroy Snowmass

What does it mean to stay in a green hotel? In the case of The Westin Riverfront Resort & Spa at the base of Beaver Creek Mountain and the Viceroy Snowmass, it means stepping into a swanky world where sustainable luxury reigns supreme. I stayed at these two stunning resorts this past off-season and was highly impressed by their look and commitment to preserving the environment.

While on the premises I observed a certain amount of sustainable practices on my own, but I yearned to find out more. I posed the question “What makes a hotel green?” to Jeffery Burrel, Director of Operations of The Westin Riverfront Resort & Spa, and to Jeff David, General Manager of the Viceroy Snowmass, in a recent Travel Fun interview and was interested to hear about what goes into the development and operations of a sustainable property.  And I bet you will, too.  Here’s a short list of the environmentally-conscious building strategies and operational practices implemented in these and most other LEED-certified properties:

-Many of the building materials are sourced locally.  Expect lots of rich stonework and other natural elements.

-Some of the building materials come from post consumer/industrial recycled content.  The roof of The Westin Riverfront, for example, is made of recycled automobile tires.

-Lots of glass, made up of high-performance windows, assure sweeping views.

-Low and non-emitting paints, adhesives and carpets are utilized throughout to ensure healthy indoor air quality.

-Much of the resort’s electricity comes from renewable sources.

-Low-flow fixtures help to conserve water.

-High efficiency appliances are used in the kitchens.

-Housekeeping products tend to be non-toxic and non-allergenic.

In addition to the above, each resort implements a variety of other green-oriented practices.  At The Westin Riverfront I particularly appreciated the recycling bins in the kitchen and their huge emphasis on fitness.  ”We have more health and wellness space than banquet space,” says Jeffery Burrell.  Indeed I was totally won over by their outdoor saline lap pool which to me, is better than swimming in the ocean. (There’s no black line in the ocean.  And if you’re a serious swimmer, you want the black line.)  You can bet, too, that their saline natatorium is far better for your health and wellness than swimming in most chlorine-saturated pools.

The Westin Riverfront Resort & Spa

At the Viceroy Snowmass, I noticed that the kitchen appliances were unplugged on a daily basis, a smart practice that I’ve since adopted at home.  This was also the first hotel where I found 16-ounce bottles of amenities in the bathroom.  What a great idea! (See below for more of my thoughts on hotel amenities.)

Don’t for a moment think that cutting-edge and down-to-earth are mutually exclusive in either of these resorts.  At both The Westin Riverfront and the Viceroy Snowmass, I was especially impressed by their friendly and efficient service.  I also liked their many little touches such as the aluminum water bottle presented to you upon arrival at the Viceroy and the employee name tags stating each person’s passion at The Westin. Both of these features—especially the name tags—provide nice opportunities to engage warmly with the hotel staff.

And best of all, each of these resorts boast outstanding spas and restaurants that you can enjoy even if you’re not a guest of the hotel.  In fact both the Restaurant Avondale at The Westin Riverfront and Eight K Restaurant at the Viceroy Snowmass are immensely popular with the locals.  As for their spas, zen and nature have never come together in such a sensuous manner in both of these healing spaces.

The Plunge Pool at the Viceroy Snowmass

Click on the play button below to hear more about these great properties and green hotels in general.

Friday Afternoon Summer Scene at the Avondale Deck

Summer Highlights

Definitely take in the FAC (Friday Afternoon Club) at Avondale at The Westin Riverfront.  It’s the happening place in Beaver Creek and the whole Vail Valley where people come to enjoy the restaurant’s expansive, south-facing deck, the beautiful mountain views and the sizzling vibe.

This is the first summer that the Elk Camp Gondola in Snowmass is running.  What a great way to be whisked from base camp to tons of hiking, biking, wildflower viewing, free concerts and more.

Summer Sailing in Snowmass

Breaking My Addiction to Mini Potions and Lotions

If you read some of my recent posts, you’ll learn that I’m swearing myself off of plastic.  (Or at least greatly minimizing it in my life.)  Shortly after this declaration, I realized that that meant I’d have to give up on amassing most of the in-room hotel amenities that came to be a treasured part of many of my hotel stays. Yes, I admit I was one of those persons that would hoard shampoos, conditioners, bath gels, cotton swabs, shower caps, shoe cleaners, you name it.  I would piggishly stash them in my suitcase on a daily basis so that housekeeping would leave behind a fresh supply.  I have a collection of minis that take up a huge storage bin beneath my bathroom sink. My hunny, Steve Togni, G.M. of the Mountain Lodge in Telluride, swears that all these hotel amenities are of inferior quality in any event.  I ignore him and relish my supply of goods, many of which bear the name of renowned brands of beauty products such as Floris or of hotels such as La Mamounia in Marocco.  Sometimes as in the case of many fine French hotels, I’ve been lucky enough to collect miniatures that boast both a big name brand and a big name hotel.

These little take-aways have been my precious souvenirs for decades to be used parsimoniously at home (or even gifted to others!) like treasured tchotchkes from a faraway land.  But from now on they will no longer be a part of my travel experience.  I will no longer perpetuate this addiction to plastic.  (Worst of all, many of these products are not packaged in recyclable containers.)  Ugh, such is the price of consciousness.

And then just two weeks after having sworn myself off of hotel amenities don’t I find an assortment of BeeKind products, a collection of Gilchrist & Soames environmentally-friendly in-room amenities, gracing the edge of the vanity at the Box Canyon Lodge & Hot Springs, a down-home styled hotel in nearby Ouray, Colorado where Steve and I experienced a little getaway.  We read the labels on these paper bottles, looked at each other approvingly, smiled, grabbed a couple each and tucked them into our bags.

I think we’ll do just fine with this shift to green travel after all.

Thank you to Jeremy Swanson for the photo of the Aspen/Snowmass gondola.

Playing Tourist in T-ride

Telluride's Famous Steeps

I read somewhere a week ago that we’re beyond the halfway point of the ski season. My heart sunk. Why do all good things have to go by so fast? The good news is that our snow is piling up (even beyond some of our wildest expectations!) and the best of the season lies before us.

I had been taking my own personal ski inventory these past few weeks and although my number of skier days on the mountain is significant, I still hadn’t had one complete “free ski” day yet this year. Between my ski instructing and training and hours at my desk, I hadn’t been able to block a whole day on the mountain to myself. Sure, I had snatched a couple hours here and there when I wasn’t teaching the skills of a wedge christie or fine tuning my own basic and dynamic parallel, but I hadn’t yet enjoyed a whole day at Telluride Ski Resort for myself. It was time to play tourist on my neighborhood hill.

Plus there was Alpino Vino, a new restaurant on the mountain (which had actually opened last year), that everyone was buzzing about and I hadn’t even poked my head in to check it out. I was way overdue for Bushwacker and Plunge, super long groomed blacks synonymous with Telluride, two of the most epic ski runs in the country. And the idea of delighting in a leisurely mountaintop lunch in a new, happening restaurant made me feel like I was embarking upon a trip to a whole other destination. (Not that I ever tire of T-ride, mind you.)

Certainly the best part of this was that my boyfriend, Steve, was to join me for the whole day. We love skiing a few runs here and there together, but for me to “get him” for an entire day is a real treat. (Not only am I busy, but it’s not every weekend that he wants to dial it down to be content skiing with me. As a Telluride ski instructor, I can hold my own, yet I’m still not the hotshot he is on T-ride’s multitude of black and double black diamond runs.)

We headed straight for Chair 9, a local’s favorite, where virtually every run—black or double black—plummets into town. My first turns felt great but as I approached the super steep pitch of the Plunge, I had a few oh-shit moments that enabled me to better identify with the fear that hits my students as they test their skills on everything from the Magic Carpet to a blue run. Forever the ski instructor, I pushed the play button in my head which told me to maintain a balanced stance, GET FORWARD, tip and turn, flex and extend, angulate and GET FORWARD.

Steve bombed ahead of me, obviously forgetting that I had only skied about two blacks so far this season. “How did I do?” I dared to ask once I caught up to him.

“You can ski better than that,” he answered. So much for positive reinforcement. Then as if in an attempt to make things better he added “you need to get out and free ski more.”

I skied off without comment, highly unusual behavior for me which in itself told him a lot.

He picked up the conversation on the next chairlift ride, in an effort to smooth things over. “Really, hun, all you need to do is ski the tough stuff more.”

“Yes and I also need to write more, read more, stretch more, sleep more, there’s a lot more I need to be doing in my life.” I was almost wishing I had my own ski instructor with me to give me kudos, something most of us are really good at at Telluride Ski and Snowboard School. But I gave Steve a nudge on the chair and a wry smile, determined not to let it ruin our day.

Alpino Vino: My Refuge

We skied Bushwacker, another Plunge and a few other favorites before taking the Gold Hill lift up to See Forever and skiing down to Alpino Vino. It was 1:30 p.m. by now and the restaurant was hopping. And even though it was a snowy day, people were even seated outside on the front deck, clearly having a festive time, warmed by heaters and fine wine. We were lucky to score a table inside right by the window; although after having looked around a bit I realized that every table within this cozy enclave offered spectacular views.

Cathy, the bubbly maîtresse d’hôtel, greeted us warmly. Dressed in elegant alpine attire from Alpen Schatz, Telluride’s exclusive alpine boutique, she proceeded to tell us about the house specialties which include a selection of fine cured meats and cheeses, panini, insalata caprasi and antipasto side accompaniments such as oven roasted yellow tomatoes and garlic and herb marinated Tuscan olives. She also recommended we chose a tasting flight so that we could sample a few different wines. Our day was already looking up!

Andrew, Alpino Vino’s sommelier, quickly presented us with our selection of nectars, Italian Whites for me, Tuscan Reds for Steve. I felt giddy by now, not yet from the wine but simply by just sitting within this tony mountainside nook, complete with white linen napkins and waiters donned in alpine garb, while I watched the snow falling gently outside and skiers powering down the narrow descent at the top of See Forever. Also Steve was finally beginning to let go and it was clear that he was adapting nicely to the idea of taking a hedonistic lunch in the middle of a super ski day. (He usually just grabs a hotdog, coke and a chocolate bar between double black diamond runs.)

A High-Mountain Feast

My Italian (the real deal, with family origins in the Dolomites—no wonder he’s such a damn good skier!) sweetheart really perked up when we were served an array of appetizing-looking plates. Our picture-perfect antipasto consisted of fine cheeses and cured meats, fresh bread, grissini, virgin olive oil, dried fruits and nuts, truffle honey, sherry mustard and rosemary chips. We weren’t sure what was wooing us more: the antipasto, the gorgonzola and tomato soup or the gigandes white beans, prepared with garlic and olive oil that we spread on toast like butter. Steve commented that he hadn’t tasted such fine meats since his last trip to the Italian Alps.

Our flight of wines accompanied each dish belllismo. And even though we rarely drink at lunch, we were enjoying all so much that we asked Andrew to serve us up another couple of ounces to finish off the cheese. He presented us with a taste of a thirty-year old Port and a Sauternes. By now we had slipped into full-on Euro mode and Steve and I commented to each other that this sort of wining and dining is standard practice in Europe.

We left an hour and a half later, high on having enjoyed superlative food and drink in the highest restaurant in the United States (elevation: 11,966 feet). Truly one of the best dining experiences offered in Telluride, we expressed great contentment at finally having had the chance to share such a moment together.

We skied off much more relaxed than how we had started our day. My turns felt better than ever, the tapes calmed in my head and we zipped down a half a dozen more favorite trails in the remaining hour of the day. We popped our skis off at 4:10 p.m. at the base of Lift 4 and gave each other a frozen, runny-nosed kiss.

Our last burst of energy warmed us enough to sit outside at the Hop Garden and enjoy a PBR in a plastic up. Steve had moved two of the standing space heaters close to our table and we sat closely together grooving to the musicians that strummed Grateful Dead and Pink Floyd tunes to the delight of the après-ski crowd. We giggled over the contrast between this near festival-like scene and the high-brow presentation of Alpino Vino. Clearly we enjoyed both worlds and all the rest that our glorious mountain provides.

It was fun to play tourist for a day in Telluride. Now I can approach my wedge turning with renewed enthusiasm. And, of course, eagerly await my next opportunity to steal a free ski day. And as always, work on my turns.

Alpino Vino, open daily for lunch and high-end snacks; it’s pricey but worth it.

Alpen Schatz, 307 E. Colorado Avenue; 970-728-4433, www.alpenschatz.com; visit my Shopping Page to find out about the special discount you can receive from Alpen Schatz.

Hop Garden, open daily for lunch and dinner from 11 a.m.-10 p.m.; 970-728-7467.

Thank you to Randy Barnes and Brett Schreckengost for the above images.