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The Left Bank celebrates 50 years in Vail

Jean Michel Chelain, who grew up in the French Alps in Grenoble, France, started his 35-year culinary career in his teens and came to the states at age 26. He found Vail in late 1998 after being in Florida, California and the Midwest. He took over the Left Bank in 2006. (The Left Bank
Special to the Daily)

Five decades in a mountain ski town is a long time for a business, especially for a restaurant.

The Left Bank celebrates its 50th anniversary this season. The French eatery opened up on Nov. 24, 1970 to then-owners Luc and Liz Meyer. The Meyer’s were not only new to Vail, but new to America. Liz had grown up in Europe and Africa and Luc was raised in France. They met in the Bahamas of all places, got married in the Virgin Islands and came to Colorado on the recommendation of a friend they met there.

“We came to Colorado and visited Steamboat, Aspen, Breckenridge, Crested Butte and nothing felt as right as Vail did to start a French restaurant,” Luc said.

Things moved fast for the Meyer’s once they got to Vail in September of 1970. The birth of their first son came a few weeks after their arrival and they signed a deal to open a new restaurant just weeks after that. Although Luc had a friend working with him as a chef at the beginning, that chef’s wife did not like it in Vail and they moved shortly after he started.

“Claude quit and I came home and told Liz, ‘Today, you start. You are in charge,’ and we had 107 dinners that night,” Luc said.

Luc and Liz Meyer came to Vail in September of 1970 and opened up the Left Bank on Nov. 24, 1970. Luc was the executive chef and Liz ran the front of the house, hand writing the dinner menus each night. (Liz Meyer
Special to the Daily)

The Left Bank’s name is a nod to the Left Bank of the Seine River that flows through Paris and is known for its restaurants, boutiques, Musée d’Orsay and the Eiffel Tower. The menu back then featured classic French dishes like onion soup, escargot and coq au vin.

The couple worked hard and their efforts were recognized, especially once President Gerald R. Ford started coming to Vail for vacations in the 1970s.

“He always came to the Left Bank for his birthday on July 14. He liked the liver and the trout and he loved dessert, especially my homemade ice cream,” Luc said.

Not only would the president dine at the Left Bank but so would American politicians and foreign dignitaries like Henry Kissinger, Pierre Trudeau and Margaret Thatcher. Celebrities and world-class athletes came in as well. Robert Redford, Natalie Wood, Andy Warhol, John Denver, Bob Hope and the cast from “Charlie’s Angels” all have signed the guest book.

There were decades of success for the Meyer’s at the Left Bank, but eventually they knew they would want to pass it along to someone who could continue the legacy of this French restaurant in Vail. Jean Michel Chelain eventually became the perfect person to carry the torch.

Chelain, who grew up in the French Alps in Grenoble, France, started his 35-year culinary career in his teens and came to the states at age 26. He found Vail in late 1998 after being in Florida, California and the Midwest.

“I literally picked this place on a map,” Chelain said about coming to Vail. “I found out about the Left Bank two days before I was driving here.” The two Frenchmen bonded and Chelain landed his dream job.

“It was almost like an apprenticeship, working underneath Luc and Liz and learning the business and all the nuances that go with a restaurant, it was so valuable,” Chelain said.

“The restaurant was like Liz and Luc’s ’baby’ and they’d built it up to the point that it was not just about cooking food, it was also about being a good interpreter and to keep that legacy going for them,” Chelain said.

In order to maintain the tradition, Chelain also had to make it his own.

“There were big shoes to fill so the important thing when I took over was not to change everything. It was the Left Bank and that’s what we were going to do and little by little we would change a few things, reinvent and try to make it even better and try to appeal to the next generation,” Chelain said. “I’d start by doing specials and if people liked the dish, we’d put it on the menu.”

Left Bank chef-owner Jean Michel Chelain’s Dover Sole Meunière is served tableside and has become a signature dish at the Vail restaurant. (Left Bank
Special to the Daily)

“We always had Black Angus beef before, but now I’ve added waygu New York strip, or waygu Beef Wellington from a filet, and I can tell you, that is a super popular dish now, the ‘waygu Wellington,’” Chelain said. “But, even though we add new things, we still carry out traditional French techniques in the kitchen.”

In 2014, Chelain did a complete renovation of the Left Bank’s decor and brought in world-renown interior designer Katia Bates of Innovative Creations in Fort Lauderdale, Florida. Bates, an Italian native, was the designer for Versace’s mansion in 2000 and in 2004. Bates was able to update the Left Bank and give it a brand new, light, fresh look with the use of blue hues and white leather and iron chandeliers with tiered glass and crystal drops.

The wine cellar is prominently showcased in the dining room behind large glass doors and glass walls. The artwork exhibits an airy feeling and the deep blue velvet and leather detail on the booths and pillows brings in a cozy yet chic feel. The Left Bank’s updated look is in a class of its own in the Vail restaurant scene.

In 2014, chef-owner Jean Michel Chelain did a complete renovation of the Left Bank’s decor and brought in world-renown interior designer Katia Bates of Innovative Creations in Fort Lauderdale, Florida. Bates, an Italian native, was the designer for Versace’s mansion in 2000 and in 2004. (Left Bank
Special to the Daily)

In addition to updating the restaurant and evolving the menu over the past 15 years, Chelain is also looking to the future. He wants more people to enjoy the Left Bank not only by dining in, but also by being able to bring a taste of the Left Bank home. Window by Left Bank is Chelain’s latest concept.

Window by Left Bank is a collection of ready-made menu items including the Left Bank’s legendary French onion soup and tomato soup. You can build the perfect meal by adding other favorites like escargot bourguignon in the shell or prime osetra caviar. There are also ready-made entrées that you can finish at home. Impress your dinner guests with Iberico bellota marinated pork lion or duck leg confit sous vide. You don’t have to let them know that chef Chelain did all the work.

Chelain, who is barely 50 years old himself, is still a bit in awe of this banner year for the Vail landmark.

“The Left Bank definitely didn’t achieve the 50-year mark alone. There have been many people involved over the decades. Tremendous dedication and understanding have gone into what this restaurant is all about. It’s the history, the quality and the special feeling people have the moment they dine with us. Our goal is to maintain the legacy while raising the bar of excellence in the 21st century,” Chelain said.

Left Bank is located on Gore Creek Drive in Vail. Visit www.leftbankvail.com for more information about the restaurant.

Locals rally to help save Vail Valley eateries

Save Our Restaurants encourages people to order from a local restaurant at least once a week and share the experience and spread the word on social media.

At times, the year 2020 has brought out the worst in people, but it has also brought out the best in people. Save Our Restaurants is one example of locals doing what they can, where they live, right now to make things better.

Edwards residents Melinda Gladitsch and Beverly Freedman have been thinking about ways to help out local restaurants during the pandemic for quite some time and knew there were several individual efforts taking place in municipalities but no countywide efforts.

“We finally decided to make it happen by approaching key organizations across the county for buy-in, setting up social presences on Facebook and Instagram and launching the campaign,” Gladitsch said. Save Our Restaurants just launched this week.

The goal of Save Our Restaurants is simple: Order out at least once per week and share your experience on social media to spread the word.

Even with the vaccine coming to Colorado and Eagle County and hope on the horizon, there is still a long road ahead. State and county safety mandates are still in place to help stop the spread of COVID-19. Eagle County restaurants are currently operating at 25% of capacity, or at 50 people or less, whichever is fewer.

“Our restaurants are facing strict dine-in restrictions and a large part of our population may not feel comfortable dining in anyway. But everyone can do their part to help our restaurants survive by ordering out frequently,” Gladitsch said.

Save Our Restaurants reached out to several local organizations including the Vail Valley Partnership, the Vail Chamber & Business Association and Beaver Creek Merchant Association to help get the word out and they promptly backed this grassroots effort.

“I feel like we are a community of action-oriented people. When we see a need and feel passionate about it, we try to take action. Beverly Freedman is an excellent example of that. She pushes for what she believes in,” Gladitsch said about her friend and cofounder of Save Our Restaurants.

Eagle County restaurants do not need to do anything to participate in the program because this effort will be driven by local and visiting diners.

“We look forward to seeing this effort grow and make a difference,” Gladitsch said.

To join the cause simply order out, share your experience on social media and tag the restaurant as well at @saveourrestaurantsvailvalley on Facebook and @save_our_restaurants on Instagram. Bon appétit!

The slopes are open at both Vail and Beaver Creek with new reservation systems in place for lift access and on-mountain dining

Beaver Creek Open for the Season

Due to COVID-19 restrictions, reservations are required at on-mountain restaurants like Spruce Saddle in Beaver Creek. A temporary structure has been put in place to help skiers and riders dine during the pandemic.

Skiing has returned to Eagle County with Vail opening its lifts last Friday and Beaver Creek dropping the ropes on Wednesday. Beaver Creek welcomed skiers and riders with more than 130 acres of beginner and intermediate terrain accessible via Centennial Express Lift (No. 6) , Haymeadow Express Gondola (No. 1) and Bachelor Gulch Express Lift (No. 16).

Vail Resorts has been preparing for this season since the pandemic closed the resorts on March 14 and say the goal is to stay open all winter.

To stay open, Vail Resorts has implemented some changes in operations to keep guests and employees safe. The biggest changes you’ll notice are the need for an Epic Pass, reservations to get on the slopes, reservations for restaurants and parking. To help keep it all straight, Beaver Creek has put together a checklist:

Do you have your Epic Pass?

With exclusive access to the early season and the ability to reserve core season dates before lift tickets go on sale, as well as Epic Mountain Rewards, this is the year to have an Epic Pass. Vail Resorts will stop selling passes on Dec. 6.

Have you made a reservation?

Reservations can be made week-of on EpicPass.com, and pass holders have exclusive access to booking priority reservation days for the core season before lift tickets go on sale.

Do you have your mask?

Bring your face covering! They’re required throughout every aspect of the ski and ride experience, including when loading, riding, and unloading lifts. Face coverings are now required in all public indoor and outdoor spaces in Vail and Beaver Creek.

Have you booked your Time to Dine reservation?

Many quick service restaurants require advance planning this year. Guests can book their Time to Dine through the EpicMix app. This is important: Even if you aren’t planning on purchasing food or drinks, you’ll need to book your time to warm-up as capacity will be limited. Dining facilities will be configured differently, so please check out the Winter Experience page to get the latest information. Guests can log on to book at 7 a.m. for their ski day.

Did you plan your parking?

At Beaver Creek, village transportation will continue to shuttle guests between base areas and parking lots but will operate with limited capacity. The resorts asks that you please be patient and respectful of the policies and procedures in place and ensure you’re standing 6-feet away from others while in the queue. Additional transportation info will be available soon on beavercreek.com and EpicMix.

Beaver Creek Village App

Signature events like the Beaver Creek Tree Lighting, Thursday Night Lights and Cookie Time won’t be held this year, but Beaver Creek plans on hosting events in a new way due to the pandemic.

To keep track of all things Beaver Creek, and with the pandemic things may change often, stay connected with the new Beaver Creek Village app. Learn about events, activities, shopping, dining, and maps. There’s even a special section for those new to Beaver Creek.

Vail Resorts has updated EpicMix to include even more information about your ski day during these interesting times. Check the snow totals, use the interactive trail maps and book your dining experience all through the new EpicMix app. Many things like the annual Beaver Creek Tree Lighting Ceremony and Cookie Time, Thursday Night Lights and other iconic events won’t be happening this season, but there are a few innovative events and activities yet to be announced that you won’t want to miss and the app will be your best source for information.

New Shops in BC

The Landing Mercantile is a new store in Beaver Creek that features wares and handcrafted items from vendors from the Vail Farmers Market and Art Show.

Shopping has always been a big part of Beaver Village. Your favorites like Karin’s, BC Gear and Generation BC are still there along with Avalon, Siempre Viva, Gorsuch and many galleries throughout the village. You’ll be happy to hear that Rimini Cafe has your gelato, coffee drinks, and bites to eat, but it has expanded to offer guests more room this winter.

Speaking of coffee, there’s a new coffee shop in town. The Vail Mountain Coffee & Tea Company, based out of Minturn, has set up shop in the old Starbucks location. Vail Mountain Coffee and Tea Company will have European-style coffee drinks and sweet and savory pastries and other snacks baked on-site. Look for hot alcoholic drinks being served once they get their liquor license in a few weeks.

The Landing Mercantile is another new addition to Beaver Creek. Imagine a Vail Farmers Market and Art Show practically under one roof. That is what you will find at this beautiful location that overlooks the Beaver Creek Ice Rink. The store will feature regional artists curated for their unique and handmade wares. The store will also provide take-home food and wine and beer for guests to purchase for wondering around Beaver Creek Village.

Beaver Creek Wonder

Beaver Creek Wonder is a new artistic playground of photo-friendly, over-sized sculptures that are placed throughout the plaza.

Beaver Creek has some surprises for you the next time you visit the village. Beaver Creek Wonder is not a pandemic project, but rather something that has been in the making for over three years and it’s coming to fruition this season, which is fitting since many attractions need to be outdoors due to COVID-19 restrictions.

Beaver Creek is calling this an artistic playground of photo-friendly, over-sized sculptures that are placed throughout the plaza. Wynn Buzzell, a collaborative partner with Demiurge, has been working on the new Frost Flowers exhibit. “We’ve been trying to draw parallels between all the beauty that you see in the high country and the natural phenomenon of ice forms and snowflakes and combine that with the biology of flowers. We are creating an experience that we think will transform that part of the village,” Buzzell said. Each element is designed to draw families in, and provide a photo-worthy backdrop worth capturing and sharing. Get the cameras ready for when you head into the village. Here’s what the new creations will be called:

  • CHIPS: Dreamy childhood memories come alive at CHIPS: the remodeled ice cream truck that’s been turned into a cookie truck.
  • Frost Flowers: Ever in bloom, Frost Flowers and their petals illuminate the village each night
  • Snowed In: Experience the magic of a Colorado winter day inside this life-size snow globe.
  • Reflections: Discover a new perspective with a peek into the ski mirrors.
  • Ice Bikes: Enjoy classic summer fun on the rink as you pedal an ice bike, no skates necessary.
  • Super G: View Beaver Creek through vibrant, larger-than-life goggles.

Beaver Creek’s 40th Anniversary

Congratulations to Beaver Creek on the resort’s 40th anniversary this season. The resort opened on December 15, 1980 with 425 acres and 28 runs. Today, Beaver Creek boasts 1,832 acres, 150 trails and 23 lifts.

I remember my first trip to Beaver creek during the 1991-92 ski season. There were no escalators, heated sidewalks or free chocolate chip cookies handed out at 3 p.m., but Disney characters like Mickey Mouse and Goofy were roaming around the village and Frank Doll would do fireside chats about those who settled the Eagle River Valley. Bachelor Gulch was not developed yet and the Vilar Performing Arts Center was just a thought, but I do remember the Coyote Cafe, the Beav’s original bar and restaurant, as the watering hole for locals and guests alike. And, rear-entry boots and neon were all the rage.

Vail Daily reporter Tricia Swenson, left, first traveled to Beaver Creek in 1992 when rear-entry ski boots and neon jackets were in style. Beaver Creek celebrates its 40th season this winter.

What a difference a few decades makes. Bachelor Gulch now completes the Village-to-Village experience, which was a concept Vail Resorts borrowed from European ski areas.

Beaver Creek had a temporary lodge when it first opened up, and now it houses hotels, condos, fractional ownership opportunities and single-family homes. Families have grown up here and now bring their kids to the world-class Beaver Creek Ski and Snowboard School, which boasts a gondola serving the beginner area and progressive terrain to aid in learning.

Beaver Creek has played host to U.S. presidents like Gerald R. Ford and other world leaders during the AEI World Forum and some of the most talented performers have graced the stage at the Vilar Performing Arts Center, which opened its doors in February of 1998. Some of the fastest ski racers in the world have wowed the crowd with their speed and skill at the FIS World Cup races and FIS Alpine World Ski Championships. Beaver Creek also played host to the USA Pro Challenge cycling event, which brought the world’s fastest cyclists to the roads of Beaver Creek.

Due to COVID-19, big celebrations won’t mark Beaver Creek’s fourth decade, but take a moment to think about your journey through Beaver Creek’s history and how this little gem in the Rockies impacts your love of the mountains.


Vail Mountain Coffee and tea opens new Beaver Creek location

Vail Mountain Coffee & Tea Company has a 7,150-square-foot facility along with a cafe in Minturn. Its new location is housed in the old Starbucks in Beaver Creek Village near the Beaver Creek lift ticket office and Coyote Cafe. (Special to the Daily)

If you’re looking for a cup of Joe on your way to the lifts at Beaver Creek, stop by Vail Mountain Coffee & Tea Company’s new shop in the village. The old Starbucks location now houses the local coffee roaster, which is based out of Minturn.

Founders Chris Chantler and Craig Arseneau started Vail Mountain Coffee & Tea Company in 1989 with the Daily Grind on Bridge Street. They built up a successful wholesale business and now have a 7,150-square-foot facility in Minturn. They added a cafe a couple of years ago to that location.

“Our goal with the cafe in Minturn was to create an authentic coffee experience inviting our customers inside our roastery and sharing our story and passion for coffee and tea,” Chantler said. “The cafe caught the eye of Vail Resorts as a potential coffee partner at Beaver Creek. I think Beaver Creek is trying build on the guest experience by offering a unique local coffee concept.”

The teams at Arrigoni Woods and European Wood Concepts offered their design experience to create the new look and feel of the Vail Mountain Coffee and Tea Company in Beaver Creek Village. (Special to the Daily)

Things moved fast, even during a pandemic, and Vail Mountain Coffee & Tea Company and Vail Resorts inked the deal in mid-September and the remodel started on Oct. 2. They opened for business on Nov. 13.

“A rather stressful six weeks for sure,” Chantler said. “We are so grateful to the team at Arrigoni Woods and European Wood Concepts for their design experience and the professional way they executed the remodel. Timing is everything and we are very excited to join the Beaver Creek community.”

At the new location, look for drinks that are more European in style.

“Craig and I have always wanted to showcase the coffee in our espresso drinks and not mask the flavor with various sweet flavorings and copious volumes of steamed milk,” Chantler said.

The cappuccinos will be more of European size made with a double shot and just 5 ounces of velvety milk foam layered on top. The Cortado and Flat White drinks on the menu will be served with the same philosophy. Mochas and traditional lattes will be offered in traditional sizes with the opportunity to flavor with both regular syrups and sugar free options.

For tea lovers, the shop sells 55 different loose leaf teas at the Minturn location. In Beaver Creek, they have edited the list to 12 of their top selling teas. Pair any of these drinks with fresh sweet and savory items baked on-site for breakfast, lunch and grab-and-go snacks throughout the day.

Vail Mountain Coffee & Tea Company will serve European-style coffees and various flavors of teas along with fresh-baked sweet and savory items. Look for hot craft cocktails coming in December. (Special to the Daily)

In addition to coffee in the morning, Vail Mountain Coffee & Tea Company is planning on serving hot drinks with alcohol once they receive their liquor license in a few weeks. Chantler says they also plan to offer a weekly cocktail on tap, micro beers and wine. The hot craft cocktails will feature spirits from local distilleries paired with their coffee, teas and Ghirardelli hot chocolate. Some of the creative cocktails include:

  • The Ullr Hot Chocolate — Ghirardelli Hot Chocolate with Ullr Peppermint Cinnamon Schnapps — guaranteed to create a few snow angles at après ski
  • The Grind Irish Coffee — Rock & Rye whisky, Irish cream, coffee with a hint of vanilla
  • Rock n’ Chai — Rye whiskey, Kummel steamed with Sherpa Chai
  • London Calling — Earl Grey tea with Fernet, dry Curcao honey syrup and oat milk.

The new Vail Mountain Coffee & Tea Company in Beaver Creek plans to be open from 7 a.m. until 8 p.m. this winter. For more information, visit vailcoffee.com and follow them on Facebook and Instagram.

Warren Miller movie premiere, restaurant deals, art programs and more: Tricia’s weekend picks 11/13/20

America Recycles Day

America Recycles Day is Nov. 15 and Eagle County wants to help you understand the best ways to recycle every day of the year. According to the lovevail.org website, the current national recycling rate is 35% while the state of Colorado’s rate is 16%. The town of Vail recycling rate is 27%, just shy of the Eagle County rate of 28%.

Are you confused about what can and can’t be recycled? If the answer is yes, download the free Eagle County Waste Wizard app. The Recycling Guide will give you and your family the answers to all your recycling questions at your fingertips.

Walking Mountains Science Center has been counting down to America Recycles Day by offering tips and tricks to help you recycle right and manage your waste more sustainably. New tips are posted daily to its Sustainability Facebook page and Instagram stories (search for @walkingmtns). You can also send in your questions to @walkingmtns or tag #recycleright and the Walking Mountains Zero Waste team will answer your questions.  

If you want to ditch the single-use plastics, head over to Fill & Refill, a store in Edwards that is dedicated to reducing single-use plastic by selling many household items like shampoo and laundry detergent that are unpackaged. Simply bring in your own containers or purchase reusable containers at Fill & Refill and break the cycle of contributing to more plastic waste. More info can be found at fillandrefill.com.

On Friday, the town of Vail had planned to host a recycling event for paper shredding and electronic waste. Due to the rising COVID-19 cases in Eagle County, the town of Vail is postponing the event and it will be rescheduled when the COVID-19 case numbers have been lowered.

As an alternative, Eagle County residents can take electronics waste to the Eagle County Household Hazardous Waste facility in Wolcott. The facility is open from 8 a.m. to 4:30 p.m. Monday through Friday and 8 a.m. to 3 p.m. Saturday. There is a small charge for electronics and Eagle County residents can deposit up to 20 items of household hazardous waste, such as paint, free of charge per visit.

Second Friday ARTwalk on Broadway

This weekend marks the second anniversary of the Second Friday ARTwalk, a monthly event held in downtown Eagle. The milestone won’t be marked by any grand celebrations due to COVID-19 restrictions, but you are still invited to stop by and support local artists and shops on Broadway and beyond on Friday from 5 to 8 p.m. by ordering takeout, getting gift cards and doing a quick shopping trip in the shops and galleries.

Founder and event organizer Tara Novak, owner of ARTSPaCE workshop and gallery, has been working hard throughout the pandemic to support local artists and small businesses that are a part of the Eagle community. Novak is currently working on uploading items by local artists for holiday gift ideas on artspaceworkshop.com to provide a resource for those looking to shop local this holiday season.  

The Vail Valley Art Guild will be holding a member exhibit on Friday from 5 to 7 p.m. Visitors will be allowed to choose two free holiday greetings cards designed by artist Beth Levine. The Vail Valley Art Guild’s Gallery is located at 108 Second Street in Eagle.  

Even though the Broadway Promenade in downtown Eagle won’t be bustling with exhibitor tents and food trucks like it has in the past, browse the art galleries and stop by the restaurants for a quick bite or takeout or buy a gift card and support those places as well:

  • Bonfire Brewery’s 10th Anniversary Celebration – new chalk art reveal by Natalia Gray, live music with The Evolution from 6 to 9 p.m.
  • Katch of the Day Wine Bar – Frida Kahlo, Picasso, other assorted vintage art and wine specials
  • Owashi Sushi Kitchen – fine art exhibit and dining specials
  • Chics Couture – fall sale, local artisan jewelry
  • Everyday Outfitters – fall sale, home holiday decor and art prints

71st annual Warren Miller Movie Premier

Even though we are in the middle of a pandemic, it’s still stoke season and the 71st annual Warren Miller movie, “Future Retro,” is the official flick that kicks it off.

You read that correctly, 71 years of Warren Miller films. These films about winter skiing and snowboarding attract die-hard enthusiasts, aspiring wanna-be pro athletes and even those who may never step foot on the slopes this winter. The footage, music and commentary are that entertaining and iconic. And although you can’t watch this year’s movie on the big screen like in the past, you’ll still see the beautiful scenery, amazing athleticism and hear some of Warren’s famous quotes.

“Future Retro” features a cast of nearly two dozen of today’s most talented skiers and snowboarders that will take you to the slopes of Utah, Vermont, Montana and Alaska. International destinations include Switzerland, Iceland and Antarctica. For those of you missing the Birds of Prey World Cup Races at Beaver Creek this year, there is a segment from last year’s women’s World Cup race in Killington, VT.

Due to the pandemic, “Future Retro” is being premiered in locations across the U.S. over a three-week period via a streaming platform. Last Saturday, the East Coast got to view “Future Retro,” This Saturday, the Rocky Mountain Region can view it at 6 p.m. MST and next Saturday the West Coast will be able to see the film.

A ticket for the movie premiere costs $30 and that will accommodate one to four people on a single device. This ticket gives you and your three guests access to door prizes like ski gear, coupon codes and other swag. Have more than four who want access to the goods? Simply purchase more tickets to accommodate your viewers. You will have access to the event for up to 48 hours in case you can’t watch it Saturday or want to watch it again.

Olympian and long-time Warren Miller films narrator Jonny Moseley reprises his role in this year’s film and will kick it off with a virtual red carpet experience. Get your living room ready for the 71st annual Warren Miller movie with popcorn, “free” drinks from your own fridge and a comfortable couch. To purchase tickets or watch the movie trailer go to warrenmiller.com.

Cupcakes and Clay

Instead of Cupcakes and Canvas, Alpine Arts Center is hosting its Cupcakes and Clay event this Sunday from 3 to 4:30 p.m. Enjoy delicious cupcakes while creating a lasting piece of functional art. This week, the class will be creating platters for serving or as a decorative piece to display.

During the class, you will be provided with all the art materials to make the platter and the instruction and assistance you’ll need throughout your artistic journey. Start with a ball of clay and shape it into the desired platter you envision. This is the family-friendly version of Cocktails and Canvas, but those over 21 are allowed to purchase beer, wine or champagne from the Alpine Art Center for $6 each.

Go to alpineartscenter.org to make a reservation for the class. Tickets are $35 and include the cupcakes and all the art supplies. You can do the class virtually for $25, which doesn’t include the art materials, but you can buy art class kits online as well.

You may have seen information about the Social Arts Programs that the Alpine Arts Center is doing for the town of Vail this season. These are discounted classes for $20 due to support from the town of Vail, Alpine Bank, Holy Cross Energy and Vail Daily. This Friday’s trail map painting class is already sold out but inquire about a virtual class. More information can be found at alpineartscenter.org.

Off season deals

There are a few restaurants doing deals this time of year. Take advantage of the savings and treat yourself to a nice meal before the ski season starts and support local restaurants:

Northside Coffee & Kitchen:

  • All entrées $20
  • Specialty entrées:
  • Filet mignon, rib eye or prime rib $24
  • Lobster shrimp risotto $27
  • Thenorthsidekitchen.com


  • 20% off all appetizers and sushi
  • 20% off all whole fish and wine over $100
  • Available Sunday – Thursday
  • Must mention ad to receive the discount, dine-in only
  • Hookedbc.com

Route 6 Cafe and Bar:

  • Three courses for $21
  • First course: soup, chili, house or Caesar salad
  • Second course: choice of any entrée
  • Third course: chocolate brownie or apple tort a la mode
  • Open 7 a.m. to 10 p.m. daily
  • Routesixcafe.com

Vail restaurants, bars planning for winter operations after surprisingly busy summer

Despite COVID-19 restrictions and added protocols, Vail’s summer dining scene was busy. Thanks to abundant patios and expanded outdoor seating, many restaurants are reporting a successful summer. But with winter and ski season quickly approaching, restaurants and bars in both Vail and Beaver Creek are trying to plan how exactly to present their winter offerings with public health at the forefront.

And with the level of uncertainty that has characterized 2020, Vail restaurants are gearing up for a busy winter.

“We had a very good summer, a very good fall, I think it’s going to be a fantastic winter,” said Dimitri Souvorin, chef and restaurateur at El Segundo and Montauk Seafood Grill. “The business model we’ve seen develop in both restaurants is absolutely sustainable through the winter. I think reservations are going to be an absolute must in this town for the wintertime.”

This winter, each restaurant is tasked with creating a plan that works with the idiosyncrasies of their individual establishments.

El Segundo has a large indoor dining room, which will be divided into smaller sections for guest safety.
Dominique Taylor | Special to the Daily

Over the summer, many restaurants were successfully able to adapt their indoor and outdoor seating options to match local and state guidelines. Since they were able to seat fewer guests, and some restaurants decided to remain closed, demand for tables actually increased.

“Not to mention, Vail has been really busy since July. Even right now, we are abnormally busy for this time of year” Souvorin said. “Don’t get me wrong, it’s fantastic.”

The same was true at Root & Flower in Vail, which opened its new location during the Burton U.S. Open right before the first COVID-19 case was logged in Vail on March 6. Even without a reservation model, the wine and cocktail bar had a good summer.

“We definitely did not lose money this summer. I feel like a lot of people think that’s what’s happening, but that’s not what’s happening,” said bar co-owner Sam Bisantz.

One factor that contributed to restaurants’ summer success was expanded outdoor seating. The town of Vail allowed certain restaurants to move tables into the streets, where space could still accommodate emergency vehicles and the like.

The town of Vail is continuing to help provide options to Vail Village restaurants. Minutes from a Sept. 15 meeting show the town has already committed $2.7 million worth of reserves to coronavirus economic relief efforts, including rent relief, community relief and music activations.

For winter dining, the Town of Vail plans to implement a cost-sharing tent program in Vail and Lionshead villages. The town will pay for the cost of renting various size tents — it is currently reviewing a proposal from a potential vendor — as well as setup and takedown fees, snow removal and operational costs. The restaurants will pay for costs associated with heating the tent as well as security.

The town estimates that this program could bring in at least $300,000 in additional sales tax, which would help offset costs associated with the tenting program.

While more than 30 restaurants have expressed interest, it’s not a one-size-fits-all program. For some businesses, tents just won’t work. Root & Flower was able to add two outdoor tables per Vail’s increased outdoor seating initiative this summer, but tenting doesn’t make sense for the wintertime.

“It definitely seems like it’s going to be beneficial for some restaurants but not for all,” Bisantz said. “Whereas us, I’m not going to do that, waste all that energy, for two tables.”

Additionally, a tent with vinyl walls enclosing diners with heat blocks Root & Flower’s small curb space and sign, so those who don’t already know where the bar is could easily miss it while walking down Bridge Street.

“I’d rather just staff smarter, make sure our menu’s dialed,” Bisantz said.

Cocktails at Root & Flower, from left: gin & tonic, OG Orleans, Spa Day and Smoking Bird. The bar will stay open through the shoulder season and into winter.
Casey Russell | crussell@vaildaily.com

Most restaurant owners will heat the tents with propane: things like space heaters, flame torches, etc. But there is a local alternative option.

Owned and operated by longtime local Alex Bolla, Avon company InfraHeat Co. embeds a thin, conductive germanium film in rubber floor mats, which they can place outside under a tent. When the film is electrified, it sends therapeutic, far infrared waves up through the floor, heating the space in the same way sunlight evaporates water from a puddle.

“(Propane) is just so inefficient,” said Clay LaGrone, who works with InfraHeat Co. “And we’re burning fossil fuels doing it, as opposed to lighting up an element that’s on the Periodic Chart that produces the same wavelength as the sun. That’s as green as you get.”

Physical therapists use this far infrared technology in therapeutic applications. InfraHeat Co. mainly focused on other industries, like thawing the ground for Colorado aquamarine gemstone miners. But when the coronavirus hit, Bolla saw an immediate connection between his product and the local bar and restaurant scene.

Currently, a demo tent is set up at Bob’s Place in Avon, and InfraHeat Co. is working with restaurants from Vail to Edwards, as well as the towns of Vail and Avon governments. InfraHeat Co. will work with restaurants to offer significant discounts to help preserve Vail’s local businesses.

Can’t view the video? Click here.

But infrared technology won’t work for everyone, either. Both Montauk and El Segundo’s buildings were finished before 1978, and their electrical grids don’t have the capability to power the infrared heating pad. A lot of other buildings are in the same situation, which is why the Town of Vail is moving forward with propane solutions.

But a solution to the winter dining puzzle isn’t just dependent on heating outdoor spaces. El Segundo and Montauk will be relying on indoor seating, though outdoor seating will be available to diners who request it and if possible, but it’s not going to be a focus.

Maximizing space and providing a top-notch guest experience is Souvorin’s main focus. In normal years, many guests waiting for tables to open up will gather around the bar. Souvorin said that last winter, the bar at El Segundo was four people deep seven hours a day. Without that option, he’s hoping guests will wait for their tables in warming tents that the Town of Vail is planning on installing throughout the village.

“It does need to rely on an understanding from people that they simply can’t come in. People are coming from all over the place, and a lot of them have different COVID situations than here,” he said. “I think that’s going to be the real challenge: managing the flow of customers at the door.”

Montauk is located at 549 E. Lionshead Circle in Vail. It will offer a full menu from 4 p.m. to 10 p.m. daily this winter.
Chris Dillmann | cdillmann@vaildaily.com |

Another solution that both restaurants will be implementing is longer hours with the same menu — no separation between lunch and dinner. Montauk will be open from 4 p.m. to 10 p.m. daily, and El Segundo is open from noon to the state last call guideline daily, which is currently 11 p.m. in Eagle County. And with the same menus all day, the restaurant is able to accommodate guests for a big lunch, an early dinner or other alternatives to a traditional dinner-at-7 outing.

“We’re really trying to give the customer a lot of room to customize their own style of dining,” Souvorin said.

While focusing on indoor seating, all tables will be appropriately distanced. In El Segundo, which has a large, open plan dining room, there will be more dividers and sectioning to help keep guests more safe.

At the end of the day, though, like so much else about COVID-19, the narrative here in Eagle County is about moving forward, despite obstacles.

“We’re really, really positive. We’re excited about the winter. Yes, there are absolutely challenges. There are absolutely things that we’re going to be doing differently than we’ve ever done. I’ve been in this valley for 23 years running restaurants, and this is new territory for sure,” Souvorin said. “It’s not a negative thing.”

Today is National Lobster Day

Today is National Lobster Day and in honor of this delicacy that was once fed to prisoners and servants, we decided to dive into the history of this coveted crustacean.

According to history.com, when European settlers came to North America, the lobsters were so plentiful along the beaches that they would pile up two feet high along the shoreline. Native Americans used lobster for fertilizer in their fields and as fishing bait. The plentitude of lobster allowed it to be served to prisoners, servants, apprentices and children. It was branded the “poor man’s protein.”

Fast forward a few centuries later and lobster is now a pricey treat on the menu. It is still a good source of protein. Nutrition websites reveal that one cup of cooked lobster (about 145 grams) contains 129 calories, 1.25 grams of fat, 0 carbohydrates and 27.55 grams of protein. That’s until you add the drawn butter, of course.

Vail may be 2,000 miles away from the coast of Maine, where many of the lobsters we dine on come from, but it doesn’t mean that we don’t have our share of great lobster dishes to choose from. Dimitri Souvorin, long-time chef and part-owner of Montauk in Lionshead, said he loves to work with lobster. “It is so versatile, you can serve it so many ways. We’ve done tempura-fried, steamed, served it in pasta dishes and in our risotto,” said Souvorin, referring to the Lobster Arancini on the appetizer menu.

Souvorin prefers cold water versus warm water lobster and sources much of the lobster for Montauk from Maine and Canada. Souvorin said he loves ordering up special items for customers, too. “If you have a special event like an anniversary or a birthday and you want lobster, I can find you the size you are looking for and put a delicious meal together for you at our restaurant,” Souvorin said.

In the Vail Valley, you won’t just find lobster while dining indoors at a restaurant. It has also become popular street fare at the Vail Farmers Market and Art Show. For 15 years, the Left Bank has been serving up its famous lobster roll. “Years ago we started with 50 or 60 rolls each Sunday and it’s increased every year and now we serve 200 at each market,” said Jean-Michel Chelain, chef-owner of The Left Bank in Vail Village.

Due to COVID-19, the lobster roll was offered for take out this spring and the Left Bank started doing lunch this summer and it’s now a popular item for dining in. “But you can order it to-go and we’ll have it on the bar menu all winter,” Chelain said.

Chelain uses finely chopped, rinsed and pressed ingredients in his lobster salad that he puts on the roll. He also uses house-made potato bread. “The potato puree keeps the bread moist and soft,” Chelain said.

Want to make a lobster dish at home? Tracy Miller of Colorful Cooking is a caterer in town. She is from Maine and loves her lobster. “Being a Maine girl, I don’t substitute lobster for anything. Here is a mini appetizer with lobster that is on the cheap and people love it,” Miller said.


2 lobster tails, raw

Fresh tarragon

Frozen Filo Cups

1/3 cup mayo or sour cream  


You have to use some muscle for this: lay the lobster tail on its back, flatten it out with one hand and using a chef knife slice from top to bottom of the tail. Pry open and remove the meat. Chop the meat into small pieces and cook it in a frying pan with butter over medium heat until pink. Place half cooked lobster and mayo in food processor and blend until smooth. Fill each Filo cup with a little mayo mixture, then a piece of lobster and a sprinkle of fresh tarragon. Makes 16.

Bavarian fun, trail runs, walks for charity and a grape stomp: Tricia’s Weekend Picks 9/25/20

Septemberfest at Beaver Creek

It’s not quite the annual Oktoberfest celebration Beaver Creek hosts every fall, but we’ll take it. Septemberfest will offer up Bavarian food, beer, music and fun this Friday and Saturday.

Area restaurants will feature specials on Friday from 3 to 7 p.m. and on Saturday from 1 to 7 p.m. No tickets required for entry, a la carte food and beverages will be available for purchase at restaurants in Beaver Creek Village. Here are a few samples of what you’ll see:

The Dusty Boot: Bratwurst and Sauerkraut with chips, cheese beer soup with pretzels

The Golden Eagle Inn: Schnitzel and Kolsch Beer

Coyote Cafe: Beirock and Oktoberfest Lager

The Met Kitchen: Strudel and The Kaiser Lager

Pair those items with your dirndl or lederhosen and enjoy live music performed in the village. For more information, go to beavercreek.com.

Last weekend for gondola rides

The last weekend in September marks that last time you can ride lifts until the winter season fires back up on November 20 on Vail Mountain and November 25 at Beaver Creek Resort. Vail starts the weekend early with lifts starting at 9:30 a.m. on Friday and will run Gondola One in Vail Village until 4 p.m. Those are the operating hours for Saturday and Sunday as well. Beaver Creek will have the Centennial lift running from 10 a.m. until 4 p.m. Saturday and Sunday.

If you work up an appetite, you can purchase a grab-and-go lunch from Sarge’s Deck on Vail Mountain at Mid Vail or from Spruce Saddle at Beaver Creek. This is prime hiking and biking season because of the fall colors. Have the camera handy so you can snap a few pictures of the golden aspen leaves whether you are hiking or biking up or down the trails.

Beaver Lake is a popular destination this time of year. You can hike up the trail from the base area by starting out on the Five Senses Trail before embarking on the Beaver Lake Trail or take the Centennial lift up to Spruce Saddle and follow the Royal Elk Trail to Beaver Lake.

Bikers can try the Grand Traverse trail for spectacular views of the back bowls or do a lap on Big Mamba and Radio Flyer. 

Keep an eye on the time if you are hoping to download the lifts at the end of the day. The temperature is cooler as you ascent, so pack an extra layer for once you get to the top. For more information visit vail.com or beavercreek.com.

Walk to End Alzheimer’s

Saturday marks the third annual Vail Valley Walk to End Alzheimer’s, a disease that affects 5.8 million Americans and 76,000 Coloradoans. Due to COVID-19 gathering restrictions, the walk won’t be held in one central location. Instead, participants are encouraged to walk their families or small groups on neighborhood streets, school tracks and trails in support of a world without Alzheimer’s and other dementias.

Registration is still open by going to alz.org/walk. Search for the Vail Valley’s walk and join a team or sign up as an individual. Registration is free, but if you’d like to donate you can do so with or without walking in the event. The goal of the Vail Valley Walk to End Alzheimer’s local planning committee is to raise $130,000 by the end of 2020 and at press time over $74,000 had been raised. Here are some stats about Alzheimer’s and why this is such a national concern:

  • 5.8 million Americans are living with Alzheimer’s disease and that number is expected to reach nearly 14 million by 2050
  • More than 16 million Americans provide unpaid care for people with Alzheimer’s or other dementias, providing an estimated 18.5 billion hours valued at nearly $234 billion
  • There is so prevention, treatment or cure for Alzheimer’s disease.

Walk with your family and friends at this year’s Vail Valley Walk to End Alzheimer’s. For more information, go to alz.org/walk.

Boneyard Boogie Trail Run

This Saturday marks the final race in the Dynafit 2020 Vail Trail Running Series. The Boneyard Boogie is presented by and held in the town of Eagle. This race typically takes place in the spring, but due to COVID-19 cancellations and postponements, this race was pushed to the fall. The benefit will be the wonderful fall colors that racers will get to see by having it held in September versus May.

The Boneyard Boogie is a 13k race that starts and ends at the Eagle Pool and Ice Rink. The terrain is mostly dirt single track with a small percentage of double track that winds through pinyon groves and juniper shrubs. The race includes about 1,400 feet of climbing.

The race is capped at 175 runners and there is no day-of registration. Racers can pick up their race numbers or register ahead of time in person (space available) on Friday from 3 to 6 p.m. at Peak Performance in Edwards.

As with all the other races, there is a race t-shirt and Northside Coffee and Kitchen will be serving up donuts. You can grab both after you finish and head home. Due to COVID-19, the series champion and raffle winner prizes will be given out by staff at the race area as racers finish. Boneyard Boogie overall men’s and women’s finisher prizes will be mailed. Go to vailrec.org for more information.

“I Love Lucy” Wine Crush

If you’ve ever followed the “I Love Lucy” show, the classic comedy that starred Lucille Ball, you may have seen the episode where Lucy stomps grapes with her feet. Each year during harvest time, Vines at Vail allows those who dare put their feet in the vat to stomp grapes and don a costume similar to the outfit Lucy wore in that famous episode. The best costume and look alike winner will receive a $150 credit toward Vines at Vail wine.

All fun and games aside, it’s a busy time at Vines at Vail with the crush and press going on this fall with harvest in full swing. This boutique mountain winery has been sharing the experience with guests for decades. The grapes are from Lodi, Amador and Stockton, CA.

After the grape stomp and costume contest, stick around and taste some wines that have already been bottled. The event goes until 5 p.m. Vines at Vail offers Sauvignon Blanc, Zinfandel, Tempranillo, Petit Syrah, Cabernet Sauvignon, just to name a few.

For more information about tickets to this event and to learn about how you can get your own barrel or host an event out there with your friends – Vines at Vail is located at 4 Eagle Ranch – visit vinesatvailwinery.com. If you can’t get there on Saturday, Vines at Vail is open daily from 11 a.m. to 7 p.m. through Oct. 15 and open Fridays and Saturdays through November.

Cheeseburgers in paradise

According to the National Day Calendar website, Sept. 18 is National Cheeseburger Day. In honor of this American staple, we thought we’d share some delicious details on the places that serve up a fantastic cheeseburger up and down the valley.

Restaurant: Craftsman – Edwards

Name: Schmidt Mac

The Goods: Two all-beef patties, Fromage Américain (American cheese), tender belly bacon, griddled onion, shrettuce (shredded lettuce), special sauce, dill pickles on a Hovey & Harrison sesame seed bun.

Word has it that Christopher Schmidt, chef-owner of Craftsman, created this as a staff meal when he worked at Sweet Basil. Made with fresh ingredients like grass feed beef, “freedom” (American) cheese and quality bacon and secret mayo-based sauce has qualified the Schmidt Mac to win the Vail Daily’s Best of the Vail Valley gold medal for best burger last year and the bronze medal in 2018.  

Restaurant: Southside Benderz – Avon

Name: Original Benderz Burgerz

The Goods: Your choice of a single, double or triple one-third pound beef patty served on Benderz’ signature fresh-baked, house-made-every-day bun with 2,000-island dressing, lettuce, tomato and red onion with your choice of American, cheddar, Swiss, pepper jack, provolone or bleu cheese. Other add-ons include mushrooms, jalapeños, grilled onions as well as avocado, bacon and a fried egg.

Stop by Southside Benderz for what Denver’s Westword Magazine calls the best burger on I-70. What makes its burger so great? “It’s the beef! Fresh, never frozen Angus beef is what sets our burgers apart,” said Noah Bender, the namesake behind Southside Benders. “We make our buns at our Northside bakery and people love our atmosphere with the big giant bar and patio,” Bender said. The Benderz burger has earned the Vail Daily’s Best of the Valley bronze medal in 2019 and the silver medal in 2018 and 2017.

Breaking news, there will be even more space to enjoy a Benderz burger. Its sister restaurant, Pavalici’s Pizza, is closed and Benderz Burgers will open an additional location in its original spot where Northside Coffee and Kitchen sits on the north side of 1-70 in October.  

Restaurant: Bully Ranch  – Vail Village

Name: Various

The Goods: Bully Ranch gives you a choice of protein: Redbird chicken, 7X Wagyu Japanese beef, buffalo and even a non-meat option with the Impossible burger.

“We have five distinct styles of burgers that are regionalized, from our South of the Border burger with house-made spicy guacamole to our Bully Bourbon burger with smoked cheddar cheese, Applewood smoked bacon and house-made bourbon demi-glace, cheeseburgers are the ultimate American comfort food,” said Jeffrey Geller of the Bully Ranch at the Sonnenalp Hotel Vail. 

“What I love the most is how wonderful and warming they can be. It brings you back to that place where you had your first cheeseburger,” Geller said. “Come try one along with one of our signature mudslide drinks.”

Restaurant: Vail and Beaver Creek Chophouse – Lionshead and Beaver Creek

Name: Mountain Cheeseburger

The Goods:  a one-half pound patty of the chef’s special grind, choice of eight types of cheese, lettuce, tomato, onion, brioche bun, fries, pickle and then pick add-ons like bacon, avocado, grilled onions, sautéed mushrooms and grilled jalapenos.

“Our chef’s grind is 80% chuck beef and 20% brisket. The brisket is a bit fattier and we fold that in to give the burger that rich flavor,” said Joe Griffith, manager at Beaver Creek Chophouse. “We’ve kept this same burger on the menu for the past several years. We sell them all day and all night.”

Restaurant: Dusty Boot Roadhouse

Name: Various

The Goods: Choose from building your own burger to the classic Boot Burger with crispy fried onions, Applewood bacon, jalapeño jack cheese and house-made guacamole. The Fat Burger takes things to new heights with onion rings piled on top of bleu cheese crumbles, Applewood bacon and barbecue sauce. Need more? Add a fried egg or pork green chili to your burger.

“Everybody loves our burgers. We use Colorado raised hormone-free Angus beef,” said Alina Dabrowski, bartender at Dusty Boot. She also suggested you pair it with a Hazy IPA beer.

Restaurant: Brush Creek Saloon – Eagle

Name: Various

The Goods: With over a dozen burgers to choose from you’ll need to head down to the Brush Creek Saloon a few nights a week to taste them all. Try the Eagle Fire Truck with natural beef, bacon, jalapeños, pepper jack cheese, chipotle mayo and pico de gallo.

“The Eagle Fire Truck is our most popular burger on the menu,” said Brush Creek Saloon bartender Devon Sartori. “We use Aspen Ridge beef and it’s served with hand-cut fries, a fried jalapeno on top and it’s about six inches tall.”

World-class music at The Amp, an art walk and a 5k and movie combo: Tricia’s Weekend Picks for 8/14/20

“Voice of the Violin”

The Vilar Performing Arts Center presents Joshua Bell & Larisa Martinez’s “The Voice and the Violin” with pianist Peter Dugan. Although the event is presented by the Vilar, the concert will take place at the Gerald R. Ford Amphitheater on Friday night at 6 p.m. Due to COVID-19 restrictions, The Amp is only allowed to have 175 concertgoers at a performance. That small number and the fact that this is a hot ticket is the reason the event has already sold out. But, the good news is it will be streamed live through Veeps.  

For $20 you can watch the streaming version and see a number of “firsts.” This marks the first in-person performance for Bell and Martinez since the pandemic began. It’s also the live premiere of their new work, “The Voice and the Violin.”

Joshua Bell is one of the most celebrated violinists of his era and has performed in Vail many times before. Larisa Martinez is an award-winning soprano vocalist who has a strong and unique presence in the classical performance world. This husband-wife duo is teaming up with pianist Peter Dugan. Dugan is a sought-after multi-genre artist who has performed with Itzhak Perlman, Renee Fleming, Jesse Collin Young, Glenn Close and many more.

The performance will include music from Beethoven, Mendelssohn, Strauss, Puccini’s “La Bohème” and Bernstein’s “West Side Story.” 

View this live performance filmed in our backyard at The Amp from the comfort of your own home. Visit grfavail.com to get the $20 tickets for the live stream, which will be available for a rewatch until Aug. 28. Please note that 50% of proceeds from ticket sales will be donated to mental and behavioral health initiatives in the Vail Valley.  

2nd Friday Art Walk on Broadway

The 2nd Friday Art Walk is happening on Broadway in Eagle this Friday from 5 to 8 p.m. and is a celebration of the arts, local businesses and the history of downtown Eagle. It’s a fun way to come together (while still social distancing) when the workweek is done.

Kick-off the evening with Yoga + Beats, which brings yoga to the street and down-tempo beats for a sunset session on the mat. After yoga, take your ticket for the yoga class to Katch of the Day and get a free glass of wine. Space is limited, so get your tickets soon at yogaandbeats.com.

Art features include fine artist Tara Novak (founder and organizer of the event) of Artspace Workshop and Gallery. Novak will be exhibiting a special series celebrating all the years of collaboration with Yoga Off Broadway and Eagle Yoga Fest. The amazing photography of Raj Manickam will also be on display.

In addition to artists and vendors in tents and live music along Broadway, other attractions include:

  • Happy hour and ax throwing at Bonfire Brewing
  • Sales at Everyday Outfitters and Jules Collectibles
  • Flower cart and crafts from Petals of Provence
  • Deals at area restaurants and food trucks

Broadway will be closed down for this event to allow for more social distancing. For more information go to the Eagle Arts Facebook page.

Rewind at Beaver Creek F.A.C.

Unwind with Rewind at Beaver Creek’s F.A.C. (Friday Afternoon Club) this Friday from 3 to 5 p.m. at the Rink Stage on Beaver Creek Plaza. Rewind is a local band that celebrates tunes from the 80s and is comprised of five guys who all have day jobs but love to play music as a side gig.

Rewind has gained quite a local following and there’s pent up demand to hear them play. Due to COVID-19, they haven’t played a live show in several months. “We had three shows canceled this spring and had another show canceled this summer,” said Josh Lautenberg, the drummer for Rewind. “We are thrilled to be playing this Friday and will be bringing our favorite music and energetic style to guests and locals at Beaver Creek,” Lautenberg said. 

During F.A.C., grab a bite from a local restaurant and sit in the big, overstuffed couches and chairs outside on the plaza. You can even wander with drinks due to Beaver Creek’s Common Consumption Area, which allows you to carry a drink purchased from a licensed liquor establishment in approved disposable cups through designated areas of Beaver Creek from 11 a.m. until 10 p.m.

Check out the special deals during F.A.C.

  • Beaver Creek Chophouse: $2 oysters and live music from 4 to 7 p.m.
  • Dusty Boot: cheeseburger, fries and a 16 ounce Coors Banquet Beer for $16
  • Blue Moose Pizza: Colorado craft draft and a slice of pizza for $6
  • Alpine & Antlers: kids eat free with the purchase of an adult entree

For more information visit beavercreek.com.

GoPro Mountain Games Elements 5k and movie

UPDATE: Due to smoke from the Grizzly Creek wildfire, we have cancelled tomorrow’s GoPro Mountain Games Elements: Apres 5K run, as well as the showing of The Barkley Marathons scheduled for after the race at the Gerald R. Ford Amphitheater. 

The GoPro Mountain Games, which are typically held in June, were rescheduled for August, but with the current COVID-19 restrictions the GoPro Mountain Games were canceled for 2020. With that being said, there are some “mini-events” called GoPro Mountain Games Elements that are being scheduled. This Saturday you can take part in a 5k run (or walk if you’d like) followed by a movie.

It’s called an Après 5k run, which right there tells you it’s not too serious. Five kilometers is about equal to 3.1 miles and that amount of distance can almost be done straight off the couch. Follow up the exercise with a movie on the big screen at the Gerald R. Ford Amphitheater. “The Barkley Marathons” movie will be shown on the huge 23-by-9-foot video screen with plenty of room to social distance on the lawn at The Amp.

The course begins at Mountain Plaza in Vail, runs through much of the traditional 5K event, and finishes at The Amp. To reduce crowding, there will be three waves with start times happening at 5:20, 5:40 and 6 p.m.

Register for the 5k and the movie or just the movie at https://mountaingames.com/the-games/elements/. But, if you do the 5k, you are entered to win some cool prizes. World-class runner Andy Wacker will take part in the event and help out with some giveaways at The Amp after the race.