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The Grateful Skier

Written by Patrick Larson on at

Like many people around here, I moved west in search of big mountains and deep, cold, soft snow; when I moved to Montana five years ago from Kansas I had never skied on a real mountain, or real snow for that matter, and my transition from a Midwest park-rat to a big mountain rider had quite the steep learning curve. Today, I live to ride Headwaters, Big Couloir, or back in Beehive Basin, so it should come as no surprise that I tended to get frustrated when the Tram, Triple or Shedhorn would be on wind hold. That is until the other day, when my buddy Jonathan called me up and wanted to just cruise around and ski all the terrain lower on the mountain that we always pass over on our way to the peak. Something clicked in my head that day that reminded me why I do this: because it's fun, because friends are awesome, and because life shouldn't be taken too seriously.

Old man winter brings us great snow year in and year out, I am thankful for what we have each season, remember not to take it too seriously, and remember that it could always be worse, trying to ski ice covered mole-hills back in Kansas.

patrick
Photo: Patrick Larson

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Photo: Erik Morrison


Peaks Buffet: The quick and delicious skier's choice for lunch

Written by Anna Husted on at

The best part of a typical Winter Tuesday is going skiing. The best part of this particular Tuesday in February was being invited by Peaks Restaurant manager to the Peaks Lunch Buffet. The Peaks Buffet offers a wide variety of delicious food from lighter soups and salads to chicken fried steak and fish and chips and is ski-in-ski-out, my favorite feature.

I started the buffet with a sampling of soups, salads, and appetizers: Potato Salad with Bacon; Bacon Mushroom salad; Green Salad; Grandma's Turkey Vegetable soup; Mixed Game Chili, which was perfectly spiced; fruit; and Risotto Balls. Although this sounds like a lot for lunch, I wanted to taste everything taking small sample sizes in order to do so.

Venturing on to the comfort foods I tried the Chicken Fried Steak, which was tender, juicy, and exactly how my grandma used to make it. The fish and chips were my favorite because the fish was flaky and fresh, not overly breaded, and came with a side of chipotle tartar sauce that made me want to quit buying tartar sauce and find this recipe. After my second course I glanced at the dessert table, thinking I would forego dessert for one more Risotto Ball, but the Mousse and dark chocolate truffles called out like Lady Godiva on a spring morning. Thus I indulged in chocolate for the first time in three months and it was well worth the wait.

If the truffles, risotto, and fish and chips aren't enough incentive to check out Peaks Lunch Buffet the quick ski-in-ski-out feature should be. Offering a soup and salad only option also makes for a lighter and quicker lunch so we can all get back on the slopes.

It's a great lunch deal with a great location, and the best part is it's all ready to go; all I have to do is choose.

"What surprised me most was the diversity and variety in the Peaks Buffet. I tried almost everything they had from the tender meats, to the delicious appetizers. While the Chicken Fried Steak was incredible the Flank Steak was even more so. Everything was laid out well, and I was able to get in and out in moments."-Michael S.

"When lunch is delicious and fast it is more than satisfying...it's amazing. The buffet offered so many options from Ahi tuna, gravlax, fish and chips, salads, sandwiches, soups and hearty meats and chili. It gave me more time to do what I came here to do.... ski the Biggest Skiing in America."-Lyndsey O.

"There were a plethora of different kinds of foods to choose from, all tasted incredibly delicious!"-Nicole H.

peaks lunch

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Soup, salad, and appetizer buffet.

dessert

Photos: Michel Tallichet


The Way I Ski It: Bluebird Powder Days

Written by Jay Brooks on at

A bluebird day at Big Sky Resort is something that not everyone in the world gets to experience. Not only do you get to ski the coldsmoke powder that piles on the mountain-tops of Lone Mountain, Andesite, Spirit and Flat Iron, you get to ski the Biggest Skiing In America. On this particular day in January, we were fortunate enough to be able to ski the bluebird day at Big Sky the people of all ages dream about. The snow was soft, the runs were long, and the skiing was Big. I cannot wait until I get under the Challenger lift again and the ski lines that pros are known to send it down.
-Jay

kene
Photo: Kene Sperry

Jay
Photo: Jay Brooks


The Way I Ski It: Powder Hounds

Written by Anna Husted on at

A week ago the clouds rolled in and gave us at Big Sky Resort more than a foot of snow in one storm. Not only was 4-6" predicted and thus our expectations greatly surpassed, but the snow blew in and out of the trees for the next 5 days creating wonderful pockets of powder for the rest of the week.

I took off with my coworker, Michael, GoPro in hand, and headed straight for the Triple Chair. Word had spread that The Bowl was skiing phenomenally and we wanted to check it out.

We crossed the Turkey Traverse, turned the cameras on and I took off past Michael into the blower. Knee-high snow from the top of the The Bowl to the bottom, I found the right pitch and pursued nearly straight-lining the powder. Stopping isn't an option in this much snow, not just because I want to get on the lift and do it again, but also because it's easier to just go for it than to make too many turns when the snow's so deep.

This is what Graham Nash meant when he said: The things we do keep us alive. Michael and I skied a couple more Challenger laps before returning to work.

Snow falls again as I type this and it's been less than 6 days since that footer storm. February or "februa" means cleansing, the time of year when the Anglo-Saxons would offer cake to the gods for a good harvest. Enjoy the harvest.
-Anna

jezak
Photo: Michael Jezak


The Way I Ski It: Sunday Funday

Written by Anna Husted on at

February 1 was a sunny Sunday that turn into a snowy Sunday, giving me the best of both worlds on the slopes.

Every skier and rider loves to see it snow, A LOT. However, I can't complain when it's a bluebird powder or bluebird groomer day. Last Sunday I got a little of both. I met up with my friend Jeff before he had to work in the afternoon. Word on the slopes was Shedhorn and Dakota were soft with hidden pow stashes tucked into those epic trees. We headed over early and got a few fun laps in on Shedhorn before making our way to the north side of Lone Peak.

Let me pause here a moment and reflect on the magnanimity of Big Sky Resort. Only in Big Sky can I go from the far south side to the far north side in less than a half hour. It's an incredible and diverse four-mountain system that I take for granted.

After a fantastic Zero Gravity Terrain Park groomer, hitting the rollers to catch air, but avoiding the rails, Jeff and I wandered around the long and fun runs off Six Shooter Lift. At this point the air was getting chillier and sun was starting to hide behind the clouds, snow was coming. At this point Jeff left for work and I met up with my chiropractor, Dr. Wick, and our friend Ana for some snowy Andesite mountain turns.

Skiing with one of the best technical skiers I know, Dr. Wick, and one of the gnarliest snowboarders, Ana, I've seen my skiing improve. I like to ski with people better than me because it pushes me to seek the rhythm they've found and pursue runs I might not normally pick.

The snowy Sunday afternoon was fantastic, capped with spicy Bloody Mary's at Carabiner Lounge, and plans for the next time we'd ski together.

To live in a mountain town is to embrace the constant changing weather, pray for snow always, and enjoy whatever the day may bring. This past Sunday was phenomenal, not just because it snowed, but because I got to ski, and ski with good friends.
-Anna

Anna


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