Alta, UT 2/11/07

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Day 44: Thank you, Sharon, for leaving Utah and going home. :lol:

It seems that every time Sharon comes out here we're in a snow drought that ends right after she leaves. February 2007 will go on the record as being no different. :wink:

Easily a good foot or more of dense snow fell overnight and throughout the day today. (It's still cranking up there, with another 4-8 inches in the forecast for tonight.) Normally I prefer my powder of the light and dry variety, but this stuff was perfect for hiding the crust and the nasties underneath. It was a fantastic day today, with freshies all day long!

I had rain in the Valley and 50 degrees -- it was actually pretty ugly and dreary looking around the house this morning. I hit snain just below Seven Sisters at 6,300 feet, and by the time I reached Tanner's at 7,100 feet it was all snow. Roads got slushy up through the Racetrack, and it was a full-on blizzard by the time I reached Snowbird Entry 1.

Stick a snowfall like this after a long dry spell, though, and you have what marketers refer to as "pent up demand." Upon arrival a Goldminer's Daughter employee outside having a smoke and I chatted about how the pre-opening lineup for Collins was the biggest we've seen all year. I went inside and met up with Marc_C, and we both waited for friend Pat to arrive. By the time we got outside, things had dissipated to a five-minute line.

We started the day off in Fred's Trees, finding the conditions to be a different world from what they had been on Friday: scratchy. I had feared that the new snow would be too dense to enjoy, but I was thankfully dead wrong -- it skied beautifully!

It felt a lot colder today than the 28-degree reading on my thermometer, but it was very humid with wet snow falling, and got progressively windier throughout the day. Winds would blast your face with the wet snow falling, adding to the evaporational cooling.

We spent most of our time today, though, on Supreme enjoying multiple laps of great untracked snow. For lunch, fearing that the crowds would make tables scarce in the on-mountain eateries, we opted for a sit-down lunch at Rustler Lodge, and rode Sugarloaf to get there via Susie's Trees, navigating Yellow Trail and the traverse by braille before reaching the shelter and definition of the trees. Susie's Trees was actually one of the only more or less hammered lines we'd ski all day, but there were still many untracked turns available for those willing to seek them out.

After a 90-minute Euro-style lunch of seared ahi tuna and mixed greens, topped with a creme brulee for dessert, we were going to head for Collins again but heard that the lift was once again down for maintenance...on what may well be the busiest day of the year to date! We thus headed up the Transfer Tow to Sunnyside, but by the time we got there Collins was loading again, although only running at half speed. Part of that may be due to wind, but the rumor floating around the hill was that a shaft bearing has failed, and that they'll be repairing it all night tonight in time for tomorrow's opening.

Rather than brave a slow Colllins, we returned to Supreme for a couple of more laps with a digesting lunch that felt like a 15-lb bowling ball in my stomach, including a Catherine's run, before I called it a day. Marc_C and Pat went back up Supreme for reportedly one more.

The dome of high pressure is officially dead! \:D/
 

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THAT IS NOT TRUE!!!

Sure, it has happened, but I also have had plenty of nice powder days there.

Of the 7 times I've been to Utah, only one was a snowless (2 yrs ago) but that was because I was only there for 2 days.

This year I had 2 powder days, plus a 3rd day at Powder mtn where we found some fresh snow (see my pix http://tinyurl.com/37mscw). Suurely there's a snowdrought, but it started long before I arrived. Don't blame me.

The end of my trip was warm, dry and sunny, but I'll take that on the slopes of the Wasatch rather than stay in the east where it was brutally cold and windy while I was away.

Besides, there's a noreaster in the forecast for wednesday.

Looks like you had a nice day at Alta today.
 
Admin":7gdkcypj said:
After a 90-minute Euro-style lunch of seared ahi tuna and mixed greens, topped with a creme brulee for dessert, we were going to head for Collins again ....!

Wait, this is Alta?!?!

I hoped someone wiped your toilet seat too before you did your business....

Now tell me the difference between Deer Valley and LCC?
 
Admin":kjvcwh6l said:
Day 44: Thank you, Sharon, for leaving Utah and going home. :lol:

It seems that every time Sharon comes out here we're in a snow drought that ends right after she leaves. February 2007 will go on the record as being no different. :wink:

Can someone tell when Sharon's trip will end the next time she goes to Utah? :lol:
 
ChrisC":14ygs4k1 said:
Admin":14ygs4k1 said:
After a 90-minute Euro-style lunch of seared ahi tuna and mixed greens, topped with a creme brulee for dessert, we were going to head for Collins again ....!

Wait, this is Alta?!?!

I hoped someone wiped your toilet seat too before you did your business....

Now tell me the difference between Deer Valley and LCC?
Like Marc said, the skiing. I'll add, twice as much snow and no valets. Oh, it's also 25 minutes from our homes as opposed to 50-ish.

In its early history, Alta used to shut down their lifts for lunch.

Contrary to popular belief among many, Alta, while arguably retro in some senses, is not like some other notable areas where duct tape and granola in your beard is a fashion statement. Actually, one very rarely sees duct tape, and when you do it's usually sported by visitors. Alta is more upscale than a lot of folks realize.

A huge advantage of all of us being locals is that we don't have the visitor mentality of "maximize, maximize, maximize; gotta ski, gotta ski, gotta ski; lunch is powerbars glommed down on the lift". At least on a day that was only a minimal and non-epic powder day. :lol:

We happened to eat at The Rustler lodge, but as another example, upstairs from the typical ski area cafeteria in the Watson Shelter is the Collins Grill. Reservations recommended. Here's their sample menu:

Collins Grill in Alta, Utah
We feature local and organic food supplies as available. We make all the recipes on site at 9,300 ft.
The menu changes daily with a rotation of appetizers, soups, entrees and desserts,
?except, the signature Stuart?s heart of darkness which must be served every day.

savory grilled vegetable tarte?$8
?this is a French style, big pie made with cream, eggs and thin savory pastry?
turkey terrine?$10
? organic turkey, bacon, shitake mushrooms and rosted red peppers?
?served with crostini and coarse ground mustard?
caesar salad?$9.50
?crisp romaine, parmesan, made with homemade croutons & dressing?
organic baby spinach salad? $9.50
?tender leaves garnished with brown sugar roasted pecans, gorgonzola, pears, balsamic vinaigrette?
organic spring mix salad? $9.50
?fresh greens with sherry vinaigrette?

?add grilled organic chicken to a salad?$7
?portabella mushrooms to a salad?$5

***
curry cream of broccoli soup...$8
? scented with thyme, rich in broccoli, vegetable stock base ?
rabbit stew?$15
?oven roasted roma tomatoes, green olives and capers in a natural mustard sauce
(Iowa rabbit- raised in big pens, ?100? considered free range, no hormones or chemicals.)
***

braised all night lamb shanks?$20
?thyme and rosemary scented?fall-off-the-bone tender Morgan Valley, Utah organic lamb?
?with mashed yukon gold potatoes and sautéed house vegetables?
seared sushi grade yellowfin tuna?$20
?on creamy risotto and sautéed house vegetables?
?with soy ginger sauce?
grilled pork loin?$18
?with roasted garlic mashed red potatoes, garnished with salsa verde and house vegetables?
pan seared duck breast?$20
?tender magret with cranberry peppercorn gastrique?
?wild rice pilaf and sautéed house vegetables?

and freshly baked watsonian millet, sunflower, organic whole-wheat bread served with humus?
***
stuart?s heart of darkness cupcake?$6
(chocolate truffle filled individual cakes)
blueberry tartlette?$6
(baked tart blueberries with honey and cream topping)
crème brulee?$6
(gorgeous caramelized vanilla custard)
 
That menu looks like it was lifted from one of NYC finest :D ... Sure beats chicken fingers and some nasty chili. Do the have a Sommelier :lol:
 
Congratulations to admin on crossing the 100K mark of powder vertical this season. I had 74K of powder last week, but they were a bit more expensive :lol:.

Nice one-word answer to Chris' question. Though I will be skiing Deer Valley Friday with my younger son who enjoys food more than skiing.
 
Tony Crocker":1m29s1hd said:
Congratulations to admin on crossing the 100K mark of powder vertical this season.
Wait a minute! Let me get this straight: you're tracking Admin's season powder verts ('cause he sure isn't!)??? :roll:
Um, well, OK.....not that there's anything wrong with that. :wink:
 
Marc_C":2axm4lbl said:
Tony Crocker":2axm4lbl said:
Congratulations to admin on crossing the 100K mark of powder vertical this season.
Wait a minute! Let me get this straight: you're tracking Admin's season powder verts ('cause he sure isn't!)??? :roll:
Um, well, OK.....not that there's anything wrong with that. :wink:

You got to see another older discussion for that... :lol:
 
Alta is both fancy and down-to-earth. Make it what you want. But all in all it is truly a "skiers mountain".

There is a regular cafeteria in the lower level of the Goldminer's Daughter that serves your average ski area fare. Alf's over at Sugarloaf is about the same. Nothin to write home about.

They just built the Collins Grill to satisfy the upscale crowd. It used to be the gritty Watson's Shelter before they knocked it down and built a new structure in a new location.

We brought our sammiches and saved our $ for a delicious sushi dinner in downtown SLC at Takashi. We are definitely not upscale, but we love good sushi.

If you want a "duct tape and granola in the beard" venue, head to Powder Mountain. Oh yeah...and no crowds there.

Alta is a bit on the crowded side, but not as much as Snowbird, which IMO offers better skiing, better lifts and easier access to the goods which is why it attracts more skiers (and snowboarders). We waited on line at Alta, but never at Snowbird because there are more faster lifts there). Most of the skiers at Snowbird don't ski where we do, so once off the beaten path, we don't see many others. The most dangerous part of Snowbird is crossing the cat tracks to get to the goods (kinda like frogger). The most dangerous part of Alta is the very long traverses on very steep faces that are necessary to get to the goods, not to mention the gettin your way in and over the rocks/cliffs which is often necessary as well to get to the goods.

But overall in Utah....IT'S ALL GOOD!!!!

(but you all should keep going back to Colorado because there is so much more skiing there, ok)

-Sh
 
Sharon":hr58zq0i said:
There is a regular cafeteria in the lower level of the Goldminer's Daughter that serves your average ski area fare. Alf's over at Sugarloaf is about the same.

Au contraire. GMD is better, has a more diverse menu, and is cheaper, IMO.

Sharon":hr58zq0i said:
They just built the Collins Grill to satisfy the upscale crowd. It used to be the gritty Watson's Shelter before they knocked it down and built a new structure in a new location.

To clarify, both the old Watson Shelter and the new Watson Shelter featured cafeteria-style fare on the lower floor and the upscale, sit-down Collins Grill on the upper floor.
 
Sharon":2xge31l7 said:
They just built the Collins Grill to satisfy the upscale crowd. It used to be the gritty Watson's Shelter before they knocked it down and built a new structure in a new location.
Sorry Sharon, not true. Upstairs at the old Watson's Shelter was....The Collins Grill - same white tablecloth, fireplace, wine list, menu, complementary slippers so you can take off your boots, and owners. It's been in operation for at least a decade although I suspect much longer.

Edited to add:
Actually 10 years was a good guess. I just had an email exchange with the manager who wrote:

It became Collins Grill when Alta bought it.
...I think that was 9 (maybe ten) seasons ago...
Bill and Ann Moss named it -ran it for a year (or 2?)...
and then another manager, Rich was here for a year.

This is the 7th season for me and the French Country Bistro menu at Collins Grill.
Alta owns the building and the businesses therein.

Prior to that I don't know how the space was used.
 
Sharon":2pbdfdwj said:
Alta is a bit on the crowded side, but not as much as Snowbird, which IMO offers better skiing, better lifts and easier access to the goods which is why it attracts more skiers (and snowboarders). We waited on line at Alta, but never at Snowbird because there are more faster lifts there). Most of the skiers at Snowbird don't ski where we do, so once off the beaten path, we don't see many others. The most dangerous part of Snowbird is crossing the cat tracks to get to the goods (kinda like frogger). The most dangerous part of Alta is the very long traverses on very steep faces that are necessary to get to the goods, not to mention the gettin your way in and over the rocks/cliffs which is often necessary as well to get to the goods.]

I go back and forth between Alta vs. Snowbird. I think Snowbird has better steeps, but I love searching out powder fields at Alta.


(but you all should keep going back to Colorado because there is so much more skiing there, ok)

I am a big fan of SW Colorado - Crested Butte, Telluride, Silverton, Wolf Creek....and add Taos to that. A different world.
 
SW Colorado + Taos is indeed a different world from the I-70 corridor. But with the exception of Wolf Creek it has snow coverage issues and is best skied February and later if you're interested in steep terrain. And it's so remote that it shuts down first week of April when conditions are often at their best.

My favorite ski areas have long seasons with quality conditions: LCC, Whistler, Mammoth, Bachelor. Six weeks to 2 months (Jackson Hole is another example) doesn't do it for me. Mammoth is probably going to have a 2 month quality season in 2007 after the 32 inch dump last weekend, and we locals think that is piss-poor when normal is 5+ months.
 
Marc_C":2x7rnoqj said:
Contrary to popular belief among many, Alta, while arguably retro in some senses, is not like some other notable areas where duct tape and granola in your beard is a fashion statement. Actually, one very rarely sees duct tape, and when you do it's usually sported by visitors. Alta is more upscale than a lot of folks realize.

A huge advantage of all of us being locals is that we don't have the visitor mentality of "maximize, maximize, maximize; gotta ski, gotta ski, gotta ski; lunch is powerbars glommed down on the lift". At least on a day that was only a minimal and non-epic powder day. :lol:

I've generally been a maximizer. Added to the fact my recent SLC trips have been just stop-offs en route to Telluride from SF (with $500 plane tickets and 8 hrs Sf-SLC and 6 hrs SLC-Tell why not?). My lunches have consisted of any Subway.

However, I like the Euro model

This was about 14Euros with views of Mt. Blanc

194_9464.jpg


She will kill me for this...but the food.

194_9465.jpg
 
As most of you know I'm a maximizer. But our March Iron Blosam apres-ski is not too bad, as admin will corroborate.
 
Like I said, the advantage of all 3 of us being locals this past Sunday was that we could opt for the Euro-style lunch without feeling we were missing out on something. And it's not something we do every ski day or even every weekend. When you're a visitor, it's an understandably different space. (Although even when I've been a visitor, I've never opted for lunch on the lift - that's just plain uncivilized! And Subway is a damned tasty sandwich!)
 
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