Best resort food

[ALLSKIING]

The market has slowed down dramatically since about mid-march. We have reduced the asking price on our house twice now, and we have only had one offer.

We are going to low ball the owners of the new house that we buy in Connecticut, especially if it is just built. There is a glut of houses on the market.

Good luck though

This is a great show on selling a house. You can get lots of great ideas to help you out.

http://www.hgtv.com/hgtv/shows_hdts

 

[loafer89]

I have seen alot of those types of shows, the problem is not with our house, it's with the market. Our house is only 6 years old and in Diamond condition, we have had plenty of people come through the house in the last two month's but people seem to be holding off due to high energy prices and a shaky economy.

Our agent did three open houses two weeks ago, that included our house, and nobody showed up.

 

[ChileMass]

Back to food -

Pat's Peak - has surprisingly good food in their little lodge! Really good hand-made burgers and onion rings.

Nashoba - has the terrific Overlook restaurant upstairs in the lodge which has a full dinner menu and about 10 different beers on tap.

Breckenridge - the Vista House restaurant on Peak 8 ( I think - could be Peak 9) has amazing views and an incredible outdoor grill going in nice weather.

Keystone Ranch (at Keystone, CO) - isn't really at the base, but it's pretty amazing. Get the fixed-price 7-course dinner. The menu changes every night and you'll have a sore belly if you try to eat it all.......

And yes - the Europeans have it all over us when it comes to resort area food.....

 

[Sky]

So I'm a "homer"...but I love the food @ Wachusett's Black Diamond Restaurant. The lodge food...meh.

Also, the food I had @ Wildcat was pretty tasty as well. Maybe it was the Tuckerman's Pale Ale on the back deck that won me over.

 

[JPTracker]

My vote goes to the John Paul lodge at the top of the John Paul lift at Snowbasin, UT. While the base lodge and Needles Lodge are equally opulent, the ambiance is fantastic here at 8900' in the shadow of Mt. Ogden. The food is truly gourmet quality at LESS than the prices charged at the chow halls of the areas of the east. How about a bowl of spicy, vegetable filled Italian seafood chowder garnished with a couple of Pacific-Northwest mussels, served with crusty bread and butter for $5.00? Picture a 16' four sided firplace, massive log beams, beautiful carpeting, padded Louis IV chairs, and food served cheerfully on china with real silverware! Oh yes, with everything bussed for you by staff. All wouldn't matter, if the food were not so good. One of my friends (who had not previously been to UT, although he has skied CO a number of times) insisted that we ski Snowbasin again on our second trip out there this past winter. I suspect it wasn't just for the terrain. He is a retired wine distributor who LOVES to eat really good food. When you ski Snowbasin, you get both great skiing and great food.

We also skied Snow Basin a year ago and ate in the John Paul lodge. I agree with everything you said. Was the best food I've had in a ski lodge. See attached photos of the lodge.

 

[Phildozer]

I had some really good pizza out of the trash can at Wachusett. It was right under the overturned clam chowder....

That was a dumpster, chucklehead.

 

[tirolerpeter]

Lodge Food

We also skied Snow Basin a year ago and ate in the John Paul lodge. I agree with everything you said. Was the best food I've had in a ski lodge. See attached photos of the lodge.

No one believes me about Snow Basin until they actually go there! Did you take the tram up to the top of the 2002 Men's Downhill start? The first 500' of vertical is a rip! I belive it is never less then 45 degrees at any point. I have skied it groomed (I don't even want to guess how fast we were going when we hit the bottom, but I was definitely at "terminal velocity.") and ungroomed, after a powder dump. My Volant Power Karves never even chattered or lost their edge. On the other hand, after the powder dump I got to really work on my jump turns. The woods off to the far right (looking uphill) are just beautiful and we made many runs that barely ever crossed anyone else's tracks. All in all, facilities, food, staff friendliness, snow quality, and terrain, have made my four visits to Snow Basin superb skiing experiences. I look forward to it when I move to the Salt Lake region this year.

 

[loafer89]

This is me eating a "light snack" at the Panorama Resteraunt at Stubaital, Austria. I guess I was hungry at age 17. On my tray is Germknodel - and Austrian dessert dumpling, a roll, steak, Leberkase (German meatloaf), bratwurst and yogurt.

I feel full just looking at the picture:

 

[tirolerpeter]

Leberkase (sorry no umlaut)

Go to the Forest Pork Store on Jericho Turnpike about a mile east of Rt. 110. They have a nice hot loaf of Leberkase ready for slicing all day. I always grab a nice 1/2 lb chunk and a fresh Kaiser Roll whenever I drive past around mid-day. It makes a great lunch! Your picture made me hungry. As you might remember from some earlier posts (not to mention my use of (Tirol)erpeter), I was born in Austria near Innsbruck.

 

[JPTracker]

No one believes me about Snow Basin until they actually go there! Did you take the tram up to the top of the 2002 Men's Downhill start? The first 500' of vertical is a rip! I belive it is never less then 45 degrees at any point. I have skied it groomed (I don't even want to guess how fast we were going when we hit the bottom, but I was definitely at "terminal velocity.") and ungroomed, after a powder dump. My Volant Power Karves never even chattered or lost their edge. On the other hand, after the powder dump I got to really work on my jump turns. The woods off to the far right (looking uphill) are just beautiful and we made many runs that barely ever crossed anyone else's tracks. All in all, facilities, food, staff friendliness, snow quality, and terrain, have made my four visits to Snow Basin superb skiing experiences. I look forward to it when I move to the Salt Lake region this year.

We were there only one day. We took the tram up twice. They had just groomed it the night before. We ran the entire mens downhill section from the top non stop. I have found nothing that compares to that for a continuous steep groomed run.

 

[Greg]

This is me eating a "light snack" at the Panorama Resteraunt at Stubaital, Austria. I guess I was hungry at age 17. On my tray is Germknodel - and Austrian dessert dumpling, a roll, steak, Leberkase (German meatloaf), bratwurst and yogurt.

I feel full just looking at the picture:

You have a photo for everything!
:beer:

 

[BeanoNYC]

You have a photo for everything!
:beer:

What? No photo of Warren eating a burger at Sugarloaf?

 

[Mr MRG]

Real Plates

Nice to see that Stubaital uses REAL ceramic plates. IMHO one of the great things about Mad River Glen's food service is that we are one of the few areas that I know of that uses real ceramic dishes in the cafeteria. Not for everything mind you, but for salads, specials, soups, chili, etc... Burgers and fries come on paper. Curious to know if folks know of other areas that use real plates in the US.

On another note regarding food, I would love to see a ski area price comparison for the basic cheeseburger-fries and med soft drink at the various ski areas. At MRG it is as follows;

Cheeseburger
Fries $4.75
Med Soft Drink
Total

 

[Mr MRG]

Real Plates

Sorry, but I hit send prematurely, here is the complete post;

Nice to see that Stubaital uses REAL ceramic plates. IMHO one of the great things about Mad River Glen's food service is that we are one of the few areas that I know of that uses real ceramic dishes in the cafeteria. Not for everything mind you, but for salads, specials, soups, chili, etc... Burgers and fries come on paper. Curious to know if folks know of other areas that use real plates in the US.

On another note regarding food, I would love to see a ski area price comparison for the basic cheeseburger-fries and med soft drink at the various ski areas. I think this is a good base line to compare the areas. This could be a whole new kind of Ski Area Challenge". While I expect to pay more at ski areas I am often blown away by prices at many areas espescally when the qulaity is considered.

At MRG (keep in mind that MRG's food is always fresh, never frozen and ALWAYS cooked to order - no burgers "on the slide" here") it is as follows;

Cheeseburger $4.75
Fries $2.50
Med Soft Drink $1.75
Total $9.00

 

[Plowboy]

Curious to know if folks know of other areas that use real plates in the US.

Snowbasin, Ut., uses real plates and silverware. The tables are hardwood with marble or granite inlay. A little much for me, but what ever floats your boat.

The food @ MRG is the best. Best fries by far and it does not cost $50 for my 2 kids and I for lunch.

Eric, how was your vacation?

Plowboy

 

[Mr MRG]

Thanks for asking, my vacation was great!
10 days straight of skiing as a customer was OUTSTANDING espescially because I did not hit a single rock the entire time, what a treat that was!!!

4 days at Big Mountain Montana - Way overrated, they should call it the BIG RUNOUT! Some great terrain, but ugghhh, the mandatory runouts are LONG and VERY FLAT. The bars and nightlife in Whitefish made it all worthwhile! - Also great on-mountain food to boot. Gotta love a ski are with 24 oz PBR's for $1.50!!!!

5 days at Fernie - Best all-around ski area I've been to. LOVE, LOVE, LOVE!!!!

1 day a Kimberly, BC - No need to go all that way to ski there!

 

[Plowboy]

The bars and nightlife in Whitefish made it all worthwhile! - Also great on-mountain food to boot. Gotta love a ski are with 24 oz PBR's for $1.50!!!!

So, did Muledeer join you for some of those PBR's.

 

[dmc]

5 days at Fernie - Best all-around ski area I've been to. LOVE, LOVE, LOVE!!!!

Interior BC has been a favorite destination of mine for a while now..

Fernie,,

me half way up the headwall ... On the Lizard Bowl I think...

 

[snowmonster]

Mr. MRG: I agree that food at MRG is pretty good. Favorite is actually the pancakes. Nice, warm, fluffy and fresh off the grill. Drowned it in maple syrup and butter and had an amazing sugar rush! Will try the burger next time. How 'bout adding poutine to the menu?

 

[Mr MRG]

So, did Muledeer join you for some of those PBR's.

Join me? Heck that was the bar he works at. And believe me he didn't give me any deals!

How 'bout adding poutine to the menu?

I will sugggest the poutin at MRG for next year. My arteries are hardening just thinking about it. Does anyone have any idea how hard it is to work at a ski area? Between the food and the bar you can really pack on the weight! That's why I have to ski 80-100 days a year just to keep my girlish figure!