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.

Photo: Kene Sperry

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.

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.


Headwaters Grille: The Place for Soup

Written by Anna Husted and Headwaters Grille Staff on at

The convenience of the Madison Base Area continually spurs me to pop into the Headwaters Grille for lunch on the days I'm lapping Lone Tree or Iron Horse.

Earlier this month I headed over to the Madison Base Area before a few Challenger runs and, for the first time, noticed the great soup options at Headwaters Grille. From Three-bean Chili to Carrot Ginger, which was my choice, to Creamy Spinach Soup, the Headwaters Grille is the place for soup.

Later in the week the grille featured Cream of Vegetable, Chili (the main staple), and Fire-roasted Red Pepper. If I could ski over to the Madison Base Area every day I'd possibly never have a repeat soup meal in more than a week's time.

Just as winter and soup go hand-in-hand so do restaurants and soup. In the 1500s the French started selling a "restaurant," which was a restorative broth used as a cure for exhaustion, aka: Soup.

For those chilly winter days or cool summer nights, here's the recipe for the Carrot Ginger Soup inspired from "America's Test Kitchen" and adjusted by the Headwaters Grille Staff to our Big Sky liking.

• 2 Tbls unsalted butter
• 2 onions, finely chopped
• ¼ cup minced ginger
• 2 cloves garlic
• 1 tsp brown sugar
• 2 pounds pealed/sliced carrots
• 1 ½ cups tomato juice or carrot juice
• 4 cups water
• 1 Tbls cider vinegar
• Sour cream and chives for garnish

Over medium-high heat sauté the butter, onion and ginger in a pot large enough for soup. Add salt and sugar. Cook until onions are "sweated" (soft and semi- translucent).

Increase heat to high, add carrots, carrot juice and water. Bring to boil then reduce to a simmer. Cook for 20-30 minutes until carrots are soft.

Use an emersion blender or regular blender to puree the soup. It will puree to the same consistency if pureed in batches. After pureeing, return it to your soup pot at medium heat, salt and pepper to taste. Add chives and sour cream as garnish. Also, the recipe does not call for it, but adding Mae Ploy Sweet Thai Chili Sauce to taste at this point adds a nice Thai flavor.

Carrot Ginger Soup and Teryaki Chicken Wrap Photo: Anna Husted

Carrot Ginger Soup and Bacon wrapped Chicken Sandwich Photo: Anna Husted

Headwaters Grille at Madison Base Area. Photo: Anna Husted

January's #bigskyresort Instagram Winners

Written by Anna Husted on at

Instagram shows us The Biggest Skiing in America every day. Not just through @bigskyresort account or @ridebigskyresort, but through the photos guests take while on vacation or locals take on their 10th time down The Big Couloir. #bigskyresort tracks these sweet photos. Here are all the #bigskyresort winners from January. Don't forget to #bigskyresort for a chance to win a prize.

Photo: @bigkahunamtnman

Photo: @findfairwinds

Photo: @mlchristiansen

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