Glading Update: Coniferous stashes

Written by Anna Husted on at

Regular readers of Living Big blog know I regularly write about my favorite tree runs at Big Sky Resort. My heart longs for the trees where five to seven turns are carved out like a racecar driver on a canyon road with perfect line of sight. And today it's like Christmas in October.

Big Sky Resort's Mountain Operations spent summer 2014 carving out even more perfect turns in some of my favorite trees: Southern Comfort, Soul Hole, Tango Trees, and Mr. K. Specifically: Two new runs between Sacajawea and El Dorado named Lizette and Pomp after Sacajawea's children; one new run between Mr. K and Lower Morning Star named Lois Lane; better line-of-sight in Soul Hole (one of the most wonderful tree runs at the resort); and more glading in Tango Trees below the triple chair for a total of 54 more acres bringing Big Sky Resort to an epic 5,804 acres.

The perks of glading go beyond my own ski self-indulgence. Forest health, improved wildlife habitat, line-of-sight for riding, and forest fire prevention are just a few of the advantages to glading, but the first thing that comes to mind for me is: more tree skiing.

Not only is glading key to forest health because dead and downed trees are removed, but it's also beneficial for skiers and snowboarders because runs are improved. This is something I will always love about the ski industry, and something I respect about my home mountain, Big Sky.

When it comes down to it I just can't wait to explore fresh glades this winter.
-Anna

glade


Living where most vacation: A story on Big Sky life

Written by Ellie Thodal on at

When I graduated college a year ago, I never thought I would move back to Montana much less still be living in Montana, but I wouldn't have it any other way. All through college I was determined to end up in a big city with a fast-pace and a high-profile job, but that wasn't the calling for me.

I grew up outside of Bozeman where I was always hiking, skiing or camping with my parents. I enjoyed that lifestyle, but I also enjoyed traveling to those fast-paced cities I wanted to live in some day. When I graduated, like most people my age, I had no idea what I wanted to do with my degree. I came home and got a job at the closest faraway place I could think of: The Huntley Front Desk. Now that I am wrapping up my third season in Big Sky I couldn't ask for a better place to be than in this beautiful mountain community.

There is something great about living in a resort town like Big Sky. You get the hustle and bustle of a city from time to time with peak seasons of guests, but you can also get away from it all within 10 minutes and find yourself in the middle of nowhere with no one in sight. Having that balance in life is something that not many people can say they have. The locals here all say that "we live where others vacation" but it is so much more than that. The people here all have things in common, but the best and most important thing we have in common is that we all really want to be here.

When socializing with these great people, I love to enjoy the activities and things that motivated me to move here in the first place. Such as walking to Ousel Falls, hiking up Yellow Mule or just sitting on my back deck enjoying an evening, there's always something to enjoy or discover outside. I also love trying out new restaurants and revisiting old favorites, and going to Music in the Mountains on Thursdays in the summer. For such a small town, we sure do have some great food and music to share.

In my new position as the Owner Communication Manager, I work with the owners of our hotel rooms and condos. Basically, I get to work with people who love this place as much as I do. I can go on a new hike in the area and tell someone about it and they are just as excited to discover it as I am. But overall, it is the people who live here and vacation here, people who legitimately love what they do and where they get to do it, that are the reason this place is so great. While I had other big city plans for my life, I would not change where I am at right now for anything.
-Ellie

Ellie
Ellie (left) on the Ousel Falls hike in Big Sky. 


A Big Sky Tour-de-food

Written by Corinne Garcia on at

Walking into the Jack Creek Grille at Big Sky Resort, the first thing you'll probably notice is the amazing views. Like dining in the company of Lone Peak, the towering north side of Big Sky's signature mountain lays before you almost within reach. And if you're lucky enough to be there around the sunset hour, the alpenglow will most likely be as entertaining as the friends or family that you're dining with.

But views aside, dining is really why you're there, right? Located in the Moonlight Lodge, Jack Creek Grille has a comfortable lodgey atmosphere with a touch of elegance thrown into the mix, and the cuisine follows suit. The well-thought out menu features classic go-to items-burgers, steaks, chicken and fish-with Montana flair.

"We aim for farm to table type fare," says Executive Chef Bryan Devlin. "We use heirloom grains like hominy and faro, local cheeses and meats, even trout from the nearby Paradise Valley."

For lunch you'll find a bison or Wagyu beef burger made with Montana-raised meats, salads using as much local produce as possible, and fish tacos for a blend of healthy spice. For dinner there's a dryaged bison bone-in ribeye (that tends to fly off the shelves), local trout served with kale, elk served with hearty grits, and duck with caramelized beets, just to name a few. * And the wine list to accompany the meal is equally as intriguing.

The Jack Creek Grille, views and all, are the complete Montana package.
-Corinne

*The menus change with the seasons and available produce.

Jack Creek
Quail at Jack Creek Grille.

Jack Creek
Jack Creek Bar & Grille


Watching the World Cup in Big Sky

Written by Anna Husted on at

In high school I went to a lot of soccer games because all my friends played soccer. After high school I joined my college newspaper as a sports photographer and shot soccer matches and, once again, became friends with a lot of soccer players. Needless to say, I'm terrible at soccer, but always found myself surrounded by soccer lovers.

In 2010, The World Cup was in South Africa and I spent a lot of time at The Nomad Pub in Minneapolis eating breakfast burritos and drinking Bloody Marys. Four years later the World Cup is in Brazil and I found myself looking for The Nomad Pub equivalent in Big Sky. Ustream has also taken the world by storm and allows me to catch the games without needing cable, but watching World Cup matches on my own is not as fun as the camaraderie of watching with a group.

The first few days of the World Cup I went to Milkie's Pizza & Pub. Milkie's is inexpensive and has great pizza, but just wasn't quite the World Cup vibe I was used to. The key to finding a good World Cup place is finding the soccer lovers.

The second week a Big Sky Resort guest asked me via Twitter where the best location was to watch the World Cup. I immediately thought of Carabiner Lounge. So I decided to check it out for World Cup action. The food and beverages were fantastic (as always), and the vibe was fun, however, I still hadn't found my Nomad Pub.

On Saturday, June 14 I decided to go to Lone Peak Cinema for the Cote d'Ivoire vs. Japan match. I had no real plan to ever hang out at the theater when not seeing a movie, but it's within walking distance of my house and seemed like a fun choice. When I tell people I watched the World Cup at the movie theater they automatically assume I'm watching it projected on the big screen. However, I'm sitting at the bar (yes, our theater has a full bar) and watching it on their 50-inch LCD flatscreen. Sure, it's not the big screen, but it's bigger than my screen at home.

I picked up a pizza from Ousel & Spur, ordered a Yellowstone Lager and watched one of the most exciting games of the World Cup thus far. (Cote d'Ivoire pulled ahead with just 20 minutes left). I like hanging out at the movie theater because it's a place where the love of soccer abounds and I didn't even know it until the World Cup. I've missed a lot of World Cup action in the past couple weeks due to travel, but I know I'll be watching the final match at the cinema with fellow soccer lovers. Lone Peak Cinema is my Nomad Pub for the 2014 World Cup.
-Anna

LP Cinema
Lone Peak Cinema

Carabiner
Carabiner Lounge


Recipe: Chet's Mojave Shrimp Appetizer

Written by Tyler Sloan on at

Chet's Bar & Grill serves food that I think is best described as "Americana". I am not sure when the restaurant opened. I chose this dish because I think it represents Chet's better than any other appetizer on the menu. Even though it is shrimp from the ocean, the corn salsa and the BBQ sauce represent the flavors of authentic American cuisine.

Mojave Shrimp Appetizer
Five jumbo bacon wrapped shrimp stuffed with jalapenos, slathered with BBQ glaze then served with oven-roasted corn salsa.

For the Corn Salsa:
1 Tb light olive oil
2 cups corn kernels
¼ cup roughly chopped cilantro
½ cup red bell pepper, diced
1 Tb lime juice
1 tsp Cholula hot sauce
1 tsp kosher salt
1 fresh jalapeno, minced

Heat oil in a sauté pan and add the corn. Sauté until corn is slightly browned, about 3-5 minutes. Place in a container and cool. Once cooled, mix remaining ingredients.

For the BBQ sauce:
1 Tb Butter
2 shallots, diced
1 Tb course ground black pepper
1 cup apple cider vinegar
1 cup Coca Cola
2 cups your favorite BBQ sauce
¼ cup maple syrup

In a small sauce pan, heat the butter and add the shallots. Cook over medium to high heat until shallots begin to brown. Add black pepper and stir in, cooking only for a few more seconds. Add vinegar and Coke and reduce by half. Add BBQ sauce and syrup, bring to a boil and simmer for 5 minutes.
*Optional-strain to remove the chunks of shallots.

To assemble:
5 jumbo shrimp
1 jalapeno, seeded and cut into strips
3 slices of bacon, cut in half
BBQ sauce
Corn Salsa
Lemon zest

Peel and devein shrimp. Place 1 jalapeno strip in where the vein was. Wrap in bacon. Skewer 5 shrimp on 1 skewer. Brush with BBQ sauce and place on a hot grill. Turn after 2-3 minutes, basting with BBQ sauce. On a plate, spoon corn salsa in the center. When shrimp are finished, brush one more time with BBQ sauce and then remove from skewer on to plate. Drizzle a little more BBQ sauce on shrimp and plate, sprinkle lemon zest on top and voila!
-Chef Tyler Sloan

Mojave


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