Vail

Story & photos by David McKay Wilson When I left Breckenridge after a brilliant three-day visit in late February, I kept my ski bag packed for another trip just four weeks later for spring break at Copper Mountain in Colorado’s Summit County. What a week I had at Breck, part

  by Kim McHugh Photographs courtesy of the resorts Mountain Resort Spas Vanquish Stress (Part 1) For centuries spas and soothing mineral springs have been vanquishing the specters of ill health, fatigue and too many laps around the chariot track. These days slope weary skiers and snowboarders are checking into

By Kim McHugh Serving Zagat Survey-worthy cuisine and postcard views, these snow country restaurants invite you to pull up a chair and eat yourself silly. From entrées such as Pecan Crusted Elk Tenderloin and Sea Bass with Manila Clams, Apple Cider and Chili Braised Beef Short Ribs, Crab Stuffed Rocky

by Kim D. McHugh “Que la vie est belle,” proclaims your host. “Bon appetit!” With that, you toast the good life before devouring a French supper worthy of a five-fork rating. So you’ve taken a ski vacation to France? No, Taos, New Mexico. You are the guest of Jean Mayer,

  By Amiee White Beazley Colorado mountain cuisine is changing. Fading away are are the rustic, antler-chandeliered dining rooms serving up slabs of beef, bison and elk, making way for more modern menus influenced by everything from the Colorado craft brewing industry to the High Country’s developing Latino culture.  

Vail Resorts has just launched EpicMix, which combines aspects of social media and a GPS into the ski experience.  It seems like a natural for those even mildly obsessed with Twitter and Facebook so I asked Vail Resorts CEO Rob Katz for more details.