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Circus tricks, comedy, hockey, BBQ and more: Tricia’s weekend picks 1/17/20

Circus acts and comedy at the Vilar

This week brings thrilling acrobatics and comedy to the stage of the Vilar Performing Arts Center with Cirque Mechanics and Tom Papa.

Cirque Mechanics returns to the Vilar on Saturday at 7 p.m. with its newest production, “42FT – A Menagerie of Mechanical Marvels.” The number 42 signifies the size of the ring in this one-ring circus filled with amazing acrobats, aerialists and strongmen. Chris Lashua created Cirque Mechanics in 2004 after collaborating with the Circus Center of San Francisco on the show “Birdhouse Factory.” After its success, Lashua created this company that has since produced shows like “Boomtown” and “Pedal Punk.”

The Vilar Performing Arts Center provides the perfect venue to see the aerials and acrobatic feats up close. Tickets are $68 for adults and $48 for children. The show is part of the Pay Your Age ticket program (18-30 years old) and also included in the ticket package Pick 3 Shows for $90, Pick 5 Shows for $175 or Pick 8 Shows for $240. Tickets are available now at the Vilar box office, by calling 970-845-8497 or by going online to the website: www.vilarpac.org.

On Sunday at 7 p.m., enjoy the comedy of Tom Papa. Based out of Los Angeles, Papa travels to perform stand up comedy across the nation when he’s not busy on the airwaves. Papa contributes to NPR’s “Live from Here” and “Wait, Wait…Don’t Tell Me” and also hosts podcasts including SiriusXM’s “Come to Papa,” featuring guests like Mel Brooks, Ray Romano and Jerry Seinfeld.

“If you don’t know Tom Papa, he’s got an awesome, smart and clean sense of humor, a lot like Jim Gaffigan,” said Ruthie Hamrick, senior marketing manager for the Vilar Performing Arts Center. “I’m super excited about this show.”

Tickets are $48 and can be purchased at the box office, website or by calling the box office.

Vail Yeti Hockey

Semi-pro hockey returns to Vail with the Vail Yeti hockey team hitting the ice once again this weekend. Dobson Ice Arena plays host to the home team as well as many top teams across the nation.

Last weekend, the Yeti were matched up against the New York Fire Department hockey team and squeezed out a win on Friday during an exciting third period and lost to FDNY on Saturday. This weekend is rivalry weekend, with the Yeti taking on the Breckenridge Vipers.

In their seventh season, the Yeti has grown in popularity among loyal fans and as a destination for quality hockey teams from out of town. Regionally, the Yeti not only compete against Breckenridge but also teams from Aspen, Boulder and Denver.

“The games are usually high intensity, high hitting and high scoring affairs. At $10 for a general admission ticket, its cheap entertainment in an expensive valley,” said Bill Foster, who is the Yeti coach and also a player on the team. Coach Foster gives us some info on the roster:

Players to look out for:

Justin Elmore (leading goal scorer all 7 seasons) 

Kirk Golden (Vail local, 7 seasons professional in Europe) 

Brent Sands (professional Europe/SPHL) 

Andy Canzanello (11 years professional AHL/DEL) 

Derrick Gerhardt (Vail local, 7th season with the Yeti) 

Matt Merritt (Vail local, Gustavus Adolphus Division 3 college hockey)

Spencer Gold (starting goalie)


Dom Panetta (Ferris State Division 1 college hockey)

Casey Kleisinger (Vail local, Air Force Academy Division 1 college hockey) 

Dave Ramsay (Williams College Division 3 college hockey)

The Yeti’s success has attracted talented players from the American Hockey League, which is the direct feeder league to the NHL, professional leagues in Europe and Australia as well as top college teams.

“W“We are taking this upcoming weekend to get prepared and really dialed in. We have a challenging five-week stretch approaching with teams from Texas, New England, New Jersey, Denver and Minnesota,” said six-year veteran of the Yeti team, Brent Sands. “These teams are stacked with hockey players, not just guys that play hockey. We need to be ready and we can’t take any team lightly.” 

The puck drops at 7:45 p.m. at Dobson Arena in Vail Friday and Saturday. Tickets are $10 for adults and $5 for children 12 years of age and younger. For more information, visit www.vailyetihockey.com.

First Tracks at Beaver Creek

You may have heard about people getting first tracks, which can either mean you were fortunate enough to get in line before everyone else to get some unforgettable turns, or first tracks is also an offering on Vail And Beaver Creek that is reserved for members of Vail Resorts Signature Clubs or donors to a particular group like the Vail Valley Foundation. Now, you can be a part of First Tracks at Beaver Creek on select dates throughout the season.

This Sunday, meet other early risers in your group at the Centennial Express lift at 7:15 a.m. Beaver Creek will have its top ski and snowboard professionals greeting you and letting you in on their top terrain recommendations for the morning excursion.

If you’re lucky, maybe you’ll time your First Tracks experience on a powder day, but even if there’s no fresh snow, the feeling of being the only one out there, even on the corduroy, is an experience all its own.

After you’ve taken a few runs with your guides and have worked up an appetite, you’ll be led down to Allie’s Cabin. This on-mountain restaurant is on the eastern hillside, just off of the Gold Dust trail and above the Haymeadow Express Gondola. The Allie’s Cabin culinary team will welcome your group with an amazing breakfast spread.  

Adult tickets are priced at $160 per person with children 12 and under priced at $80 per person. You will still need a pass or a day lift ticket to access the mountain. Advanced reservations are required, please call 970-754-5310 or visit www.beavercreek.com. If you miss First Tracks this Sunday, you can still aim to get out there at the crack of dawn on Jan. 26 or Feb. 16 and 23.

Beaver Creek Uphill and Skimo race

New for 2020, the Vail Recreation District brings their winter race series to Beaver Creek for the first time this season with an uphill and skimo competition at Arrowhead.

The Beaver Creek Uphill and Skimo is the first event in the Vail Grail Winter Race Series. The Vail Grail is a championship series consisting of three winter events: the new Beaver Creek Uphill and Skimo, an uphill at Vail Mountain and a snowshoe shuffle. Participants can sign up for one, two or all three races. Racers who complete all three races have a shot at winning the coveted Vail Grail, a permanent trophy that will bear the male and female division winners’ names for years to come. Athletes wishing to participate in all events and compete for the Vail Grail can sign up for the full series for a discounted rate of $85.

Competitors can choose the uphill or skimo (ascent and descent) option and can use any means to get up the mountain (snowshoes, skis, splitboards or winter running devices). Skis or a snowboard are required to compete in the skimo competition.

Participants will ascend approximately 1,700 vertical feet and just under two miles from the base of Arrowhead Village to the top of Arrow Bahn Express Lift. The event will conclude with breakfast and awards at Broken Arrow Restaurant at the base of Arrowhead. 

Online registration is available prior to race day at vailrec.com/register. Day-of registration and bib pick up will be available at Broken Arrow in Arrowhead Village prior to the race starting at 6 a.m. Race entry fees are $35 through Saturday and $45 on the day of the race. 

BBQ at the Westin’s Gondola Plaza

If you’re riding the Riverfront Express gondola toward the end of the day on Saturday and smell barbecue instead of the flavors of Mexican food from Maya, it’s because The Westin Riverfront is hosting a special après-ski barbecue next to the gondola on Saturday.

Held on The Westin Riverfront’s Gondola Plaza, the party will feature a delicious array of barbecue favorites including smoked pork, brisket and chicken all cooked up in a big smoker that will be outside for the event.

“We wanted to create a fun new event where both locals and Vail Valley guests can enjoy our delicious food and drinks after a great day on the mountain,” said Kevin Delonay, director of food and beverage at The Westin Riverfront Resort and Spa.

“While we are known for our delicious Mexican food, it is always nice to change things up and serve different dishes, and of course we all like to be outside to bask in our gorgeous Beaver Creek views,” Delonay said.

Wash down all the barbecue flavors with drink specials like $3 Colorado draft beers and $5 margaritas. Guests can enjoy live music by The Evolution, who play a wide variety of modern tunes, including rock & roll and Caribbean sounds. This weekend celebration will happen between 3 p.m. and 5 p.m.

Don’t forget to Seize the Summit at Maya this ski season. Simply show that you reached 15,000 vertical feet during your day on the mountain and receive a free house margarita in Maya or a draft beer or house glass of wine in The Lift from 3:30 p.m. to 5:30 p.m.

There will be tables and chairs outside and seating near the fire pits, but if you do get cold, hop into Maya, where they pour more than 150 agave-based spirits and house-infused tequilas. Maya offers complimentary valet parking for restaurant patrons. For more information, please visit www.westinriverfront.

Vendetta’s is more than pizza

Have you tried the cioppino at Vendetta’s, complete with sautéed calamari, mussels, shrimp, pan-seared scallops, two crab legs and lobster claws? How about the slowly braised veal shank osso buco? Or the famous pork chop with smoked Gouda sauce?

If you are wondering if I am talking about the wrong Vendetta’s or thinking, “Tricia, don’t you mean the Snow Pig or Willie’s White Room pizza slices at Vendetta’s? They don’t serve pork chops,” then you haven’t spent time in the original Vendetta’s, which has been around since 1983.

Many people don’t realize that just underneath the pizza bar there is a large dining room that people have been coming to for decades. “I grew up here and I can’t tell you how many times we get people who have said that they’ve lived here for years and didn’t know that Vendetta’s had a full-service restaurant downstairs,” said Jennifer Riddle, general manager and events coordinator of Vendetta’s Italian Restaurant & Pizza Bar.

But, once they find out about it, they keep coming back again and again.

“I see the same people every year, a couple of times a year, from all over the country and the world. They make sure they make Vendetta’s Restaurant a part of their vacation experience every time,” said general manager Shawn Meineke.

Not only do the patrons look familiar, but that staff does as well. Longtime local John “Popeye” Brennen started Vendetta’s.

“Many people don’t even know Popeye’s real name,” said Riddle, who is Popeye’s daughter. And how about the mayor of Vail, Dave Chapin (also known as “Bone” — they love nicknames at Vendetta’s), he’s a part-owner as well.

Good people and good food are what Vendetta’s is all about. Although the menu contains Italian fare, sous chef Joe Fellenz (simply known as Chef Joe) likes to get creative with the dishes. 

After traveling to Costa Rica, where Chef Joe tried a breakfast crepe with smoked Gouda on it, he tried figuring out ways to incorporate the cheese into the pork chop entree.

“I started adding whiskey, bacon and honey and the dry rub I use has about 15 ingredients. It meshes well with the sweetness and the savory side of the dish,” Fellenz said.

Add a deep-fried, roasted garlic mashed potato and a little salad on the side and you have what the wait staff and longtime patrons will tell you is the best dish on the menu.

“You can’t find pork chops like this in our valley,” Fellenz said.

Vendetta’s Restaurant recently renovated its downstairs. It still can hold the same number of people (you won’t believe how much space is downstairs: It’s great for hosting a big gathering like a rehearsal dinner or corporate event.) Look for new tables and chairs with a modern feel, new artwork on the walls and a new hue to brighten things up.

So, if you are looking for a slice of pizza, yes, Vendetta’s can handle that upstairs, but if you want to experience the fine dining side of this local landmark, head downstairs to the spacious and delicious restaurant below the bar. For more information, visit www.vendettasvail.com.

Reset your diet with anti-inflammatory foods

After weeks of eating holiday cookies and drinking eggnog, it might be time to reset your body in order to start the New Year out on the right foot. Certified master nutrition therapist Christine Pierangeli of Profound Wellness Vail suggests an anti-inflammatory diet.

An anti-inflammatory diet involves eating certain foods and avoiding others in order to minimize the symptoms of chronic inflammatory diseases such as heart disease, cancer and autoimmune diseases, to name a few. 

“I like to incorporate whole-foods like grass-fed meats, organic vegetables and fruits, and healthy fats like avocados and extra virgin olive oil,” Pierangeli said. “I also recommend avoiding packaged, processed foods and conventionally raised animal products and sugar.”

During the colder months, it’s still nice to savor a comfort food such as chili. Making a pot of beef chili is a tasty way to avoid inflammatory foods like sugar, gluten and dairy. This recipe is full of anti-inflammatory ingredients as long as you skip the sour cream and cheddar cheese as a garnish.

If you are interested in joining Pierangeli for a 21-day anti-inflammatory reset program you can reach out to her at Christine@profoundwellness.fit or find the link to the registration at https://profoundwellness.fit/order/21dayhc.

Beef Chili Recipe


2 pounds grass-fed ground beef 

2 28-ounce cans fire-roasted diced tomatoes

1 6-ounce can of tomato paste

1 large yellow onion, chopped

1 red bell pepper seeded and chopped

1 can black or pinto beans

Small can of mild green chilies

1 tablespoon minced garlic

1½ tablespoons chili powder

1 tablespoon ground cumin

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon ground black pepper

¾ teaspoon cayenne pepper to taste


Heat a large stockpot over medium-high heat. Cook the chopped onion and pepper for about five minutes or until onions are translucent. Add to the stockpot. Crumble the ground chuck into the hot pan, and cook until evenly browned. Add in the diced tomatoes, tomato paste, green chilies, beans. Season with garlic, chili powder, cumin, paprika, garlic powder, onion powder, salt, pepper, and cayenne. Stir to blend, then cover and simmer over low heat for at least two hours, stirring occasionally.

After two hours, taste, and adjust salt, pepper and other spices if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve or refrigerate and serve the next day. To keep this recipe anti-inflammatory, skip the sour cream and shredded cheese and instead garnish with onions, avocados, crumbled bacon or whatever chili toppings you prefer.

Bloody marys filled with everything but the kitchen sink

January 1 is known worldwide as New Years Day, but according to National Day Calendar (www.nationaldaycalendar.com), it’s also known as National Bloody Mary Day.

For decades, the bloody mary cocktail has been the go-to remedy for a hangover. Speaking of remedies, we stopped by Remedy Bar at the Four Seasons Resort and Residences Vail to ask beverage director, Steven Teaver about some of his tips on making a great bloody mary.

“It can be a kitchen sink type of thing, you can add any spices, vegetables, you can change the base spirit from vodka to tequila to whiskey to whatever you’d like,” Teaver said.

Teaver sticks to a more neutral spirit like vodka, Breckenridge Vodka to be exact. “You want something that has been distilled properly and doesn’t have a lot of long-chain alcohols that take your liver a while to break down. You want a quality spirit for sure,” Teaver said.

Flavored and infused vodkas can be used as the base spirit as well and Teaver suggests you try making your own – with bacon. It’s a process called fat washing where you take bacon fat and place it into a two-inch deep baking tray or cake pan. Pour the vodka in there, cover it and let it sit at room temperature for several hours. Put it in the freezer, the fat will congeal and you strain that off. “I think bacon-flavored vodka works well with the savory aspect of the bloody mary,” Teaver said.

Next, add tomato juice, V-8 or a pre-made mix. Teaver likes to add fresh carrot juice or tomato water to really thin it out. “Take some tomatoes, preferably an heirloom, you can use baby heirlooms in the winter, puree the tomatoes in a blender and then run it through a very fine mesh sieve. It’s going to pull the solids out and then you have tomato water,” Teaver said.

“Fish sauce is great, too, if you’re a little adventurous and a little bit goes a long way.”

Spice it up with Worcestershire sauce, soy sauce, Angostura bitters, horseradish, lemon, lime and season to taste with powdered garlic, Old Bay seasoning, fennel seed or caraway. What about adding espresso? View today’s video on www.vaildaily.com to learn more about how Teaver adds a jolt of caffeine and what else you can do to customize your bloody mary for National Bloody Mary Day.

Après like a pro: Here’s where to go after a perfect day on the hill

If you’re in Vail Village at 3 p.m. this ski season, listen for après bells ringing all over town. It’s the perfect time to pull off your boots, raise a glass and catch up with friends and family to celebrate a great day.

Après is not necessarily about happy hour and discounted drinks, but it’s always about the social gathering scene at a fun bar, restaurant or outdoor patio. And anyone who has ever been to a ski town knows that no day is complete with a little après.

Après in Vail

For a classic apres

Known for its family dining, local menu, happy hour, live music and outdoor patio, the ski-inspired Fitz Bar & Restaurant (located in Manor Vail Lodge) serves creative craft cocktails and local Colorado drafts. Happy hour is from 4 to 5 p.m. and includes $4 drafts, $7 house wine and $9 Old Fashioned.

For feeling like a local

Like those secret stashes on the mountain, Vail Valley locals always know where to go. With all the great options around, these are the spots that will always offer you a bar stool, or at the very least, a shot and a beer. Bart & Yeti’s in Lionshead is that pub you can’t stay away from, with daily food and drink specials to keep you topped up. Garfinkel’s is also in Lionshead and offers tasty bar food and a lively atmosphere, along with an awesome mountain-facing patio on sunny afternoons. In Vail Village, Vendetta’s on Bridge Streethas a $10.95 lunch special until 3 p.m. every day. Stop in for a slice of pizza and you’ll be sure to rub elbows with some ski patrollers.

Quench a beer craving at Vail Brewing Company in the Solaris. Monday through Friday this locals’ spot offers $1 off all beers from 3 to 5 p.m.

For the days when you’re feeling like Mexican

Located on Gore Creek Drive in Vail Village, El Segundo is a new restaurant that’s in a prime location for off-the-mountain après ski and lively meals with friends and family. Happy hour is from 3 to 5 p.m. and includes drink specials and select $5 tacos.

Looking for a little slopeside fiesta? El Sabor in Lionshead is awesome for watching the base area while getting that margarita fix. Enjoy happy hour from 3 to 6 p.m. with $3 draft beer, $6 house margs and two tacos for $5.

For when you’re feeling fancy

Mussels and calamari from Larkspur in Vail.
Special to the Daily |

From 3:30 to 5 p.m. daily, Mountain Standard and Sweet Basil each offer a special après menu and drink specials.

And for that afternoon fancy fix, Terra Bistro has a well-known happy hour that runs from 5 to 6 p.m. every day with deals on small plates and drinks. There are tasty options for those with dietary restrictions, including gluten-free and vegan dishes.

Come off the slopes and into your seat at Larkspur, featuring an après menu from 2:30 to 4:30 p.m. with delectable food offerings and drink specials, including $8 La Marca prosecco and Vail Ice Tea for $7.

For coffee lovers

At Two Arrows, grab a Green Hot (hot chocolate with Genepy) or American Pie (spiked cider), and the chips and housemade French onion dip is a delicious snack to accompany any drink. They also serve coffee all day, if you need a pick me up after all that hard work on the slopes.

For music lovers

Music seems like a must after a great day on the hill, so stop by Pepi’s Bar and The Red Lion for tunes from local musicians while you raise a glass or a few.

Après in Beaver Creek

For seafood lovers

Seafood is king at Hooked, with discounted food specials that include oysters, ceviche, sushi rolls and poke bowls for happy hour from 3 to 4 p.m. Tiki bar food and drink service is available on the patio from the counter from 4 to 5 p.m.

For feeling like a local

Select food and drinks are discounted at Coyote Cafe daily from 3 to 6 p.m. Enjoy open-air seating on the outdoor heated patio — the ideal spot to share a pitcher of beer and plate of nachos.

For classic apres

Head to another local watering hole, the Dusty Boot Roadhouse, for their happy hour from 3 to 5 p.m. in the bar. For $9 you can get a snack with a draft beer or glass of house wine. Right below the Dusty Boot, The Met Kitchen offers a special drinks, snacks and apps menu from 3 to 5 p.m. every day.

For when you’re feeling fancy

The Bachelors Lounge is located inside The Ritz-Carlton, Bachelor Gulch, at Beaver Creek. It is open daily through April 15.
Special to the Daily |

Get ritzy at The Ritz. Hop off the mountain from Bachelor Gulch Express and you are immediately on The Ritz-Carlton Bachelor Gulch mountainside terrace. Everyone can gather around the fire pit for a true Colorado experience with live music daily from 1:30 to 5:30 p.m.

New Year’s Eve in the Vail Valley: List of 20+ parties, dinners, firework shows & more to ring in 2020

The Vail Valley will be closing out 2019 with New Year’s Eve bashes, dance parties, dinner specials, fireworks and more on Tuesday, Dec. 31.

Be sure to designate a driver and drink responsibly (Ride Taxi: 970-949-1111 or download the app.) Reservations are highly recommended at all of these NYE events. And if you don’t see your favorite Vail Valley establishment, then give them a call.


The annual torchlight parade on New Year’s Eve in Vail is free and followed by fireworks.
Townsend Bessent | Daily file photo |

Altitude New Year’s Eve Bash

Entry gets you party favors, champagne toast and entertainment by DJ Dinnermint. The party starts at 9 p.m. Cost is $20. Altitude Bar and Grill is a sports bar with 19 TVs, pool tables and more.

New Year’s Party at Mountain Art Collective

With a futuristic theme, music by DJ Vanakan, professional studio shots of your take on the future (dress accordingly) and champagne toast for the ball drop, the Mountain Art Collective New Year’s Eve Party starts at 8 p.m. Tickets are $35 and available at www.mountainartcollective.com. All proceeds go to keeping the doors open at Mountain Art Collective, offering educational and community based programming.

New Year’s Eve celebration of The Rolling Stones

Shakedown Bar on Bridge Street is bringing in a seven-piece all-star band performing the music of The Rolling Stones. The evening is reserved seating with VIP options available. Tickets cost $125 for general admission. The party starts at 9 p.m. Visit www.shakedownbarvail.com.

New Year’s Eve with Larkspur

The 20th annual New Year’s Eve celebration at Larkspur will have a range of ticket prices based on a seating selection system similar to a concert. Seats in rooms include the wine room, chef’s room, private dining room or bar area. Entertainment includes a traditional torchlight descent, parade by children of all ages, dinner and music. Larksur is located slopeside in Golden Peak. Seatings start at 5 p.m. and cost $165-$295 for adults and $125 for children. Visit www.larkspurvail.com.

Ski Down Torchlight Parade and Fireworks

At 6:15 p.m. on New Year’s Eve, the annual Torchlight Parade and Fireworks show at Golden Peak helps ring in the new year. Ski instructors and Vail locals form a glowing train as they ski down Golden Peak.

New Year’s Eve at The Sebastian

In the heart of Vail Village, The Sebastian’s New Year’s Eve party will feature culinary stations, lavish cocktails, live entertainment by DJ Maestro Hughes, a photo booth and midnight champagne toast. The party starts at 8:30 p.m. Tickets are $350 per adult and $195 per child. Late-night admissions are available after 10:30 p.m. for $195. Call 970-306-4597 for tickets. (Tax and gratuity not included.)

NYE 2020 at Bridge Street Bar

The New Year’s Eve bash at Bridge Street Bar on Bridge Street costs $120 per person for an all-inclusive event. Tickets get you access to an open bar until midnight (excluding certain drinks), a champagne toast at midnight and live music. Doors open at 9 p.m. Reserved tables and bottle service will be available for an additional fee. Tickets are available at bridgestreetbarvailnye.eventbrite.com.

Bol’s New Year’s Eve Bash

Dress up to get down at Bol on New Year’s Eve. The party features live music from DJ Shake One headlining and local mix master Stennor opening. Tickets are $50 early bird, $85 for general admission and VIP options are available starting at $1,000. Visit www.bolvail.com.

New Year’s Eve at the Sonnenalp

Two seatings are available at Sonnenalp in Vail on New Year’s Eve, 5:30 and 8:30 p.m. The evening includes live cooking stations featuring fresh seafood, salads, soups, mixed carving stations, desserts and more. The first seating is $135 for adults and $45 for kids. The second seating is $260 for adults and $85 for kids and features live music with Kevin Danzig and a complimentary champagne toast. Reservations required. Call 970-479-5429.

New Year’s Eve Backcountry Tour with Paragon Guides

Paragon Guides leads backcountry tours to bring enthusiasts together and explore new areas. Tours are not meant to be introductions to backcountry skiing, and participants should know their equipment and be ready for winter conditions. The tour of Uneva Peak starts at 8:30 a.m. Visit www.paragonguides.com.

New Year’s Eve at Vail Chophouse

Ring in 2020 slopeside with a five-course pre fixed menu at Vail Chophouse. The first seatings are from 5:30 to 6:30 p.m. and cost $125 for adults and $35 for kids. The second seatings are from 7:30 to 8:30 p.m. and cost $175-$199. The Phil Long Band will be performing in the front room. Late entry tickets are $50 at 9 p.m. RSVP by calling 970-477-0555.

La Tour’s Roaring ’20s New Year’s Celebration

Early seatings are from 5 to 6 p.m. and include a three-course pre set menu. Cost for early seatings are $85 for adults and $45 for children 8 and younger. The main seatings are $175 and are from 6:15 to 8 p.m. and include a five-course pre set menu. The grand seatings are from 10 to 10:45 p.m. and include a five-course pre set menu as well as music. Cost for grand seatings are $195 per person. Call 970-476-4403.

NYE Pink Elephant Party at Vail Ale House

Ring in the new year at Vail Ale House with entertainment including a three-hour musical set starting at 10 p.m. Visit www.vailalehouse.com.

New Year’s Eve at The Fitz Bar & Restaurant

The Fitz Restaurant: Experience the Vail fireworks from The Fitz Restaurant in Vail with seatings from 5 to 5:30 p.m. Tickets are $220 for adults and $100 for kids 6 to 12 years old. The restaurant will be offering a four-course select tasting menu. The late night seating is from 8 to 8:30 p.m. and is $250 for adults, $150 for kids 6 to 12 years old. Late night seatings include a DJ, dancing, party favors and toast at midnight. Call 970-476-4959 for reservations.

The Fitz Bar: There is no cover for the New Year’s Eve celebration at The Fitz Bar, featuring a DJ, party favors, midnight countdown and more. The party starts at 8 p.m. Visit www.thefitzvail.com.

Beaver Creek

Beaver Creek Resort | Special to the Daily

New Year’s Eve Dinner at 8100 Mountainside Bar & Grill

Enjoy a decadent menu at 8100 Mountainside in Beaver Creek.  The menu includes Alaskan king crab legs, West Coast oysters on the half shell and poached Mexican white shrimp. Colorado-sourced entrees include Muscovy duck breast, Rocky Mountain elk chop, Rocky Mountain rainbow trout and more. Call 970-827-6600 for reservations. Cost is $150 per adults, $60 per child 12 and younger.

New Year’s Eve Ski Down and Fireworks

At 5:30 p.m., see the slopes of Beaver Creek light up during the New Year’s Eve Ski Down. Afterwards, enjoy a fireworks show.

Pop Fizz Clink at The Ritz-Carlton

Celebrate the beginning of a new year in style at the champagne-inspired celebration with dancing and a midnight toast. Food includes international appetizers, a dessert station and more. The Ritz-Carlton Bachelor Gulch NYE party costs $150 per person with a mountain cocktail casual ambiance. For reservations, call 970-343-1023.

New Year’s Eve Slopeside at the Chophouse

Tableside magic kicks off at 5:30 p.m. to accompany the five-course pre fixed menu at the Beaver Creek Chophouse. Cost is $150 for adults, $65 for kids. Seatings start at 5 p.m. and go until 9:30 p.m. and include champagne toast and party favors. Visit www.vailchophouse.com.

New Year’s Eve Dinner at WYLD

Located at the Ritz-Carlton Bachelor Gulch, WYLD is offering a five-course pre fixed dinner menu on NYE. The menu includes tuna tartare; barely cooked salmon; agnolotti pasta; wagyu short ribs or butter poached lobster or black truffle risotto; and chef’s dessert. Cost is $205 per person. Call 970-343-1066.

New Year’s Eve at Splendido at the Chateau

The first seating at Splendido at the Chateau is $195 per adult and $95 per child and includes a four-course dinner with a glass of champagne as well as views of the Beaver Creek fireworks and live piano entertainment. The second seating is $395 per person and includes a five-course dinner with champagne toast, live music by Rockslide and dancing to ring in the new year. The menu is available at splendidorestaurant.com. Call 970-845-8808 for reservations.


Ring in the New Year with Ein Prosit

A German-style drinking establishment, Ein Prosit will ring in 2020 with drink specials, live music, giveaways and more. Local Charley Wagner will perform. The party starts at 9 p.m.

Maya’s Sizzlin’ New Year’s Party

Add some sizzle to your New Year’s Eve at Maya starting at 5 p.m. Dinner features a decadent six-course meal and costs $110 for adults and $15 for kids 5-12. Reservations are required by calling 970-790-5500. The NYE Party features live music by Turntable Revue, a champagne toast and balloon drop from the lobby ceiling at midnight.

NYE at Agave

Same as every year, Agave in Avon keeps it real on New Year’s Eve with a party featuring drink specials and entertainment by DJ Mikey Thunder. Cost is free up until 11 p.m. Visit agaveavon.com.


Bonfire Tropical Paradise New Year’s Eve Party

Ring in the new decade with a trip to a tropical paradise at Bonfire Brewing in Eagle. Prizes will be awarded for best dressed (and the heat will be cranked up). The party starts at 6 p.m. with live music getting going at 8 p.m. There is no cover to enter. Champagne toast isn’t really Bonfire’s style, so a midnight beer toast will take place.


Minturn Saloon’s New Year’s Eve Party

Bring in the new year at the Minturn Saloon’s New Year’s Eve bash, featuring live music by Scotty Kabel and the Gnartenders. The band features Minturn’s own Scotty Kabel on guitar and is a home-grown Colorado band playing a variety of rock, soul and reggae. The party starts at 9 p.m. with the dining room cleared for dancing. Tickets are $30. The party is limited to 150 people and is a 21-and-older event. Party favors will be included. Call 970-827-5954.

Alpine & Antlers offers American classics with an artful twist

The new Alpine & Antlers restaurant in the Beaver Creek Lodge can take care of all your dining and drinking needs. Serving morning, noon and night, this eatery offers American classics with an artful twist.

Executive chef Sammy Shipman said their goal at Alpine & Antlers is to create a fun place where the menu is approachable, comfortable and shareable. “It’s kind of the opposite of what many of the restaurants at Beaver Creek have. At many places, there is a large tasting menu where you commit to several courses. We have a variety of shareable plates and entrees so you can order for what your needs are at the time,” Shipman said.

Alpine & Antlers has been in the making since July and Shipman, who’s been a chef in the valley for over 10 years, said it’s been fun to start a restaurant from scratch. “Many times you come into a restaurant where the menu is already established and you can’t change a lot of the dishes. Here, we had to develop every single part of everything, right down to which type of oil to use,” Shipman said.

We tried one of the seasonal favorites on the menu, the flaming saganaki, which is kasseri Greek cheese, brandy and lemon served with a sliced baguette. They light up the skillet right at the table, so have your camera ready. We also had the wood-roasted mussels. “We’re doing everything we can in our wood-fired oven or the wood-fired grill because you can pick up so much good flavor in there,” Shipman said.

Alpine & Antlers also has a drink menu featuring alpine-infused cocktails like the apple pie, which is a festive rye-based cocktail with allspice liqueur with a house-made apple shrub and a crushed graham cracker and gingersnap rim, which is sure to put you in the holiday spirit.

The breakfast menu is super-charged with power bowls and protein-packed classics like an egg white frittata and a whole grain rice bowl that’ll energize you for a day of skiing and snowboarding. Happy hour runs from 2 to 5 p.m. and they have live music Wednesdays through Fridays from 2 to 4 p.m. Check in with them about their New Year’s Eve party featuring Austin’s Rose.

Feed your curiosity at this funky new place to dine in Beaver Creek. Follow Alpine & Antlers on social media for more information and specials.

Holiday Restaurant Specials: where to spend Christmas Eve, Christmas Day and New Year’s in the Vail Valley

When you’re vacationing away from home on Christmas, one of the greatest gifts of all is not having to cook or clean up after a big Christmas dinner. Let these Vail Valley restaurants do all that for you: here are restaurants with specials on Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day.

This story will be updated with additional information.

Christmas Eve


Specials, including soup, steak, sea bass and dessert are priced at $12, $75, $45 and $12 respectively.

Hosted from 5:30-10 p.m.

For reservations, call 970-479-1538 or visit grandhyattvail.com.

The Sonnenalp

Dinner is priced at $145 for adults, $69 for children ages 6-12 and free for children 5 and under.

Hosted from 5-9 p.m.

For more information call 970-479-5429 or email holidays@sonnenalp.com.


There will be specially priced dishes, including Hamachi tartare, pan roasted cod and prime beef tenderloin, as well as an a la carte option.

Hosted from 5-10 p.m.

For reservations, call 970-343-1066 or email rcbgdining@ritzcarlton.com.

Christmas Day Brunch


Brunch is priced at $45 for adults and $15 for kids ages 5-12.

Hosted from 7 a.m. – 2 p.m.

The Sonnenalp

Brunch is priced at $74 for adults, $34 for children ages 6-12 and free for children 5 and under.

For more information call 970-479-5429 or email holidays@sonnenalp.com.

Hosted starting at noon

Christmas Day Dinner


Buffet dinner is priced at $75 for adults and $25 for children and features classic holiday favorites and modern flavors.

Hosted from 1-8 p.m.

For reservations, call 970-479-1538 or visit grandhyattvail.com.

Northside Kitchen

A take-home turkey dinner costs $29.95, including all the fixings. The entire dinner menu is also available.

Visit thenorthsidekitchen.com or call 970-949-1423.

The Sonnenalp

Dinner is priced at $145 for adults, $69 for children ages 6-12 and free for children 5 and under.

Hosted from 5-9 p.m.

For more information call 970-479-5429 or email holidays@sonnenalp.com.


Dinner is priced at $145 per person and features a four-course menu with soup, second course a choice salmon, venison, duck and steak as entrées and dessert.

Hosted from 5-10 p.m.

For reservations, call 970-343-1066 or email rcbgdining@ritzcarlton.com.


Buffet dinner is $130 for adults and $40 for children 12 and under and features slow-roasted ham, orange honey ham, prime rib, oysters, mussels, king crab legs and more.

Hosted from 1-8 p.m.

For reservations call 970-827-6600.

New Year’s Eve Dinner


An extensive and exclusive dinner menu varies in price and has options for those following alternative diets. There is also an afterparty starting at 9 p.m.

Hosted from 5:30-10 p.m.

For reservations, call 970-479-1538 or visit grandhyattvail.com.


Buffet dinner pricing for early, kid-friendly seating is $165-$295 for adults and $125 for children.

Buffet dinner pricing for late, adults-only seating is $265-$465.

There will also be live music, photo booths and dancing at the 20th anniversary party.

Hosted from 5 p.m.-2 a.m.

For availability, call 970-854-8050.

La Tour

Dinner for the early seating is priced at $85 for adults and $45 for children 8 and under.

Dinner for the main seating is priced at $175 per person.

Dinner for the grand seating is priced at $195 per person.

Hosted from 5-6 p.m., 6:16-8 p.m. and 10-10:45 p.m., able to keep table through midnight for each seating respectively.

Call 970-476-4403 for reservations.


Dinner is priced at $110 for adults and $15 for kids ages 5-12.

Hosted starting at 5 p.m.

Call 970-790-5500 for reservations.


Five-course prix-fixe dinner is $145, with an additional $70 for wine pairings, and $60 for children 12 and under.

Call 970-748-9463 for reservations.

New bar in town: Local’s Left located in the Vail Transportation Center

VAIL — There’s a new bar in town perfect for people passing through the Vail Transportation Center, or looking to grab a drink while missing another late-night bus.

Local’s Left opened on Friday, Dec. 13, in the transpo center next to La Cantina on the same level as the Colorado Snowsports Museum, offering craft cocktails, draft beer and more with a monthly theme.

“How many people in Vail have sat there and missed a bus?” owner Brandon Bigalke said. “We’re just trying to have fun. Whatever it wants to be, we’ll let it develop into it.”

December’s theme is Christmas and Holidays, with festive lights and ornaments hanging from the hole-in-the-wall bar. Cocktails include Christmas in Kentucky, Feliz Navidad, Santa’s Little Helper, Dreidel Spiritz and, the most popular so far, The Night Before Christmas, a margarita variation made with tequila, fresh cranberries, lime juices and bitters.

January’s theme will be “health conscious drinks, or not health conscious drinks at all,” Bigalke said. February is still up in the air, with ideas of a presidential or Valentine’s Day theme. In March, Local’s Left will take on a Spring Break theme, with beach-style drinks.

“We’re just trying to make it fun and approachable for whoever wants to try some inventive and fun cocktails,” said Bigalke, who has brought on a staff of experienced bartenders from across the valley. “Our thing is to get people who are interested in making fun drinks. This is supposed to be fun.”

Josh Addelson is one of the bartenders at Local’s Left. Addelson and Bigalke previously worked together at Fall Line. Bigalke moved to the valley from San Francisco to help open Pendulum that turned into Fall Line, working on the bar side of the business. He also worked at White Bison.

Brandon Bigalke, right, started Local’s Left. He previously worked in Vail at Pendulum, Fall Line and White Bison.
Ross Leonhart | rleonhart@vaildaily,com

In addition to the cocktails ($11), Local’s Left will have about three kinds of draft beers ($6) on tap at a time — a pilsner, IPA and a selection unique to Vail. Bigalke asks his beer vendor for a list of tap beer that nobody has in Vail for that last rotating beer. The bar also has $12 and $22 shelves of liquor, including Blanton’s single-barrel bourbon and a Weller 12.

Working in conjunction with the owner of La Cantina, patrons of Local’s Left will soon be able to order from the Mexican restaurant’s menu while at the bar on one tab.

When Bigalke was first approached about opening a bar in the space next to La Cantina, it took some time to see the potential of the space in a transportation center.

“Actually, that’s kind of a good idea,” Bigalke eventually realized. “It kind of organically came together.”

Do you know the Local’s Left?

Local’s Left in Vail offers craft cocktails, draft beer and more.
Ross Leonhart | rleonhart@vaildaily.com

As for the name, Local’s Left, you either know or you don’t.

“It’s something that sounds kind of familiar if you don’t know what it is, but if you’re a local, you’ll know exactly what it is,” Bigalke said.

Local’s Left will be open daily from 3 to 10 p.m. through March. For more information, keep an eye out for Local’s Left on social media, or stop by next time you miss your bus at the Vail Transportation Center.

Assistant Editor Ross Leonhart can be reached at 970-748-2984 and rleonhart@vaildaily.com. Follow him on Instagram at colorado_livin_on_the_hill.

Executive chef Marco Fossati welcomes you to Four Seasons Vail

Most hotels have a lobby bar where you can gather before going out to dinner or wait for the rest of your party to come down before heading out and about. But at the Four Seasons Resort and Residences Vail, the lobby bar is more of a destination. Even people who aren’t even staying at the hotel flock to enjoy the views, libations and delicious food at The Remedy Bar.

The Remedy Bar, the Four Seasons Vail’s lobby bar, has become a Vail favorite. Its big-screen televisions are a draw for sports enthusiasts looking for the big game. The drinks draw in those looking for a creative concoction and foodies love the diverse items on the menu. And everyone loves the views, including the Four Seasons Vail’s new executive chef, Marco Fossati.

“After spending 10 wonderful years in California, I think it was time to come to the mountains. When you sit in Remedy and that is the view, it’s just fantastic,” Fossati said while gesturing to the large windows that face the ski slopes of Vail Mountain.

Fossati was with the Four Seasons properties in Palo Alto and Santa Barbara, CA and the Four Seasons Hotel Milano in Italy. He also has spent his early years working at various establishments including luxury hotels, Michelin-starred restaurants and private clubs. He’s worked at amazing locations such as Tuscany, Milano, Sardinia, Paris, Hamburg and London.

Fossati’s energy is contagious. His warmth, spirit, Italian accent and desire to make you feel welcome give you the feeling that you are in his own home rather than at a restaurant. Fossati likes to share the experience with the guests and Remedy’s new open-air kitchen puts its culinary artistry on display.

He likes to pay attention to the small details as well. The honey drizzled over the signature grilled cheese comes from Knapp Ranch in Edwards. The micro herbs that top off the beetroot hummus are also from Knapp Ranch. Much of the bread that is on the menu comes from Hovey and Harrison in Edwards. “One of the owners at Hovey and Harrison is my neighbor, so sometimes we meet for coffee and chat about products we can use,” Fossati said.

Fossati said he’s excited to change the menu often and get creative by using local and regional ingredients. But first, he wants to hit the slopes. “It’s been over 20 years since I’ve skied, so on my next day off I am going to go up on the hill.”