C.T. in Action

Precision Skiing 201. Wow, even that title is intimidating. This is the name of a PSIA (Professional Ski Instructors of America) Clinic I took this winter. The numbers 201 indicate that it’s part of the training for Level 2 Certification, a distinction of excellence largely achieved by being able to ski and teach perfect parallel turns on a variety of terrain. As for the precision skiing part, nobody is more precise about technique than the ski geeks at PSIA. And since I’m a member of PSIA, I try hard to be as geeky about skiing as the best of them. (It’s rare that a ski instructor has the luxury of mindlessly cruising down the mountain. Instead we’re plagued with contemplating every aspect of our skiing from angulation vs. inclination to whether we’re fore or aft; well, you get the idea.)

Sometimes I shake my head and I still can’t believe I’m a ski instructor. Whenever I sense fear in a student I like to share that it wasn’t until I became a ski instructor that I stopped having butterflies in my belly the first couple of runs of the day. The best way to conquer fear is to face it head on. So now here I was feeling like a kid in school—butterflies and all—in my first PSIA clinic of the season.

I admitted to C. T. (Chris Thomsen), a PSIA examiner, a Telluride ski instructor and our clinician, that I felt somewhat jittery (about what I’m not sure, perhaps the scrutiny of it all). His reassuring smile and warm, friendly approach helped to put me at ease. Already I was grateful ten times over that I was able to take this clinic in Telluride, my home mountain. (For all the others, I had to travel to other destinations within the Rockies.) C.T. took charge of our group of ten ski instructors much like we strive to do in our regular lessons.

After a couple of warm up runs, we launched into a few drills, just the kind of thing we might introduce to our students, depending on what they needed to work on. We began with shuffling through our parallel turns on a blue run. Not only did I feel goofy doing this (and I’m sure I looked just as silly), but it also proved to be a bit of a challenge, especially on the steep pitches. I soon learned that you could only properly do this maneuver when in perfect balance, the holy grail of good skiing.

I was counting on this exuberant burst of energy (as if doing a perfect turn isn’t difficult enough, imagine shuffling through many of them) to warm me up. This brutally cold and snowy day became even harder to endure with every frequent stop. Explanation, instruction and demonstration is typically a huge part of any lesson, particularly a program like today’s. Still, I reminded myself that I was a Professional Ski Instructor of America, part of the hearty core of American society that can endure harsh outdoor elements, all for the betterment of mankind, or at least to improve my skiing and to help others gain the skills that would make a difference in their own on-snow performance.

C.T., a wiry guy of slight build, exuded tremendous enthusiasm and boundless energy. I wondered why he wasn’t getting cold. I felt chilled to the bone and I’m padded with at least five times the amount of body fat as him. But then I admitted to myself that he was more of a professional than me, fully realizing that his task at hand was far more important than frozen toes. Careful to critique everyone’s skiing and demos as they passed, he possessed a remarkable skill for zeroing in on the component that needed to be corrected in order to make a difference in our skiing. Indeed he was blessed with the keen eye of an examiner.

“Tip before you turn,” he called out to me as I completed my own series of dynamic parallel demos. “In modern skiing, you tip your skis on edge and then input rotary,” he explained. “That will give your skis support rather than sliding down the hill.” I found myself thinking “tip and turn” the whole rest of the day.

Just like in a group lesson, C.T. was sure to give us attention both as individuals and as a group, and in turn we supported each other in a similar fashion. Everyone had the same goal: to work on our skiing and to learn how to impart this knowledge to others. The geek factor grew throughout each drill which also included balancing our poles on our wrists as though we were carrying a large tippy tray down the slope and dragging the poles on the snow. The goal was the same for all: establishing a perfectly balanced stance that would enable us to be most efficient in our skiing. As with our students, we found that different things resonated with different people.

At lunch we talked about the PSIA Teaching Model which includes the following format: introduction, determine goals, create lesson plan, present and demonstrate information, check for understanding, practice and review. For kids, it’s play, drill, adventure. There was much talk about the CAP Model which is an acronym for cognitive, affective and physical, stages of development that one must especially keep in mind when teaching children.

Our afternoon consisted of practice on the bumps and an endless array of wedge christie demos, something I found to be onerous on blue terrain. (Skis—especially today’s shaped ones—automatically want to glide into a parallel rather than push into a wedge. If only novice skiers could get this feeling right off, they’d save themselves a lot of effort and soreness.)

C.T. chatted about DIRT which stands for duration, intensity, rate and timing. By now I was feeling like how my students must feel at the end of a full-day lesson: weary and somewhat on overload yet quite satisfied. My skiing had been tweaked. I was now thinking more about “short leg, long leg” on my dynamic parallel turns and thanks to C.T., I had stuffed a bunch more drills and teaching aids into my bag of tricks.

He cheerfully thanked all of us for our attention at the base of the mountain. His exuberance had never waned. For a geek, he’s one heck of an outgoing guy. I would do well to emulate his approach. I think PSIA is on to something.

Thank you to fellow ski instructor, Todd Brown, for the above photo.

Telluride's Famous Steeps

I read somewhere a week ago that we’re beyond the halfway point of the ski season. My heart sunk. Why do all good things have to go by so fast? The good news is that our snow is piling up (even beyond some of our wildest expectations!) and the best of the season lies before us.

I had been taking my own personal ski inventory these past few weeks and although my number of skier days on the mountain is significant, I still hadn’t had one complete “free ski” day yet this year. Between my ski instructing and training and hours at my desk, I hadn’t been able to block a whole day on the mountain to myself. Sure, I had snatched a couple hours here and there when I wasn’t teaching the skills of a wedge christie or fine tuning my own basic and dynamic parallel, but I hadn’t yet enjoyed a whole day at Telluride Ski Resort for myself. It was time to play tourist on my neighborhood hill.

Plus there was Alpino Vino, a new restaurant on the mountain (which had actually opened last year), that everyone was buzzing about and I hadn’t even poked my head in to check it out. I was way overdue for Bushwacker and Plunge, super long groomed blacks synonymous with Telluride, two of the most epic ski runs in the country. And the idea of delighting in a leisurely mountaintop lunch in a new, happening restaurant made me feel like I was embarking upon a trip to a whole other destination. (Not that I ever tire of T-ride, mind you.)

Certainly the best part of this was that my boyfriend, Steve, was to join me for the whole day. We love skiing a few runs here and there together, but for me to “get him” for an entire day is a real treat. (Not only am I busy, but it’s not every weekend that he wants to dial it down to be content skiing with me. As a Telluride ski instructor, I can hold my own, yet I’m still not the hotshot he is on T-ride’s multitude of black and double black diamond runs.)

We headed straight for Chair 9, a local’s favorite, where virtually every run—black or double black—plummets into town. My first turns felt great but as I approached the super steep pitch of the Plunge, I had a few oh-shit moments that enabled me to better identify with the fear that hits my students as they test their skills on everything from the Magic Carpet to a blue run. Forever the ski instructor, I pushed the play button in my head which told me to maintain a balanced stance, GET FORWARD, tip and turn, flex and extend, angulate and GET FORWARD.

Steve bombed ahead of me, obviously forgetting that I had only skied about two blacks so far this season. “How did I do?” I dared to ask once I caught up to him.

“You can ski better than that,” he answered. So much for positive reinforcement. Then as if in an attempt to make things better he added “you need to get out and free ski more.”

I skied off without comment, highly unusual behavior for me which in itself told him a lot.

He picked up the conversation on the next chairlift ride, in an effort to smooth things over. “Really, hun, all you need to do is ski the tough stuff more.”

“Yes and I also need to write more, read more, stretch more, sleep more, there’s a lot more I need to be doing in my life.” I was almost wishing I had my own ski instructor with me to give me kudos, something most of us are really good at at Telluride Ski and Snowboard School. But I gave Steve a nudge on the chair and a wry smile, determined not to let it ruin our day.

Alpino Vino: My Refuge

We skied Bushwacker, another Plunge and a few other favorites before taking the Gold Hill lift up to See Forever and skiing down to Alpino Vino. It was 1:30 p.m. by now and the restaurant was hopping. And even though it was a snowy day, people were even seated outside on the front deck, clearly having a festive time, warmed by heaters and fine wine. We were lucky to score a table inside right by the window; although after having looked around a bit I realized that every table within this cozy enclave offered spectacular views.

Cathy, the bubbly maîtresse d’hôtel, greeted us warmly. Dressed in elegant alpine attire from Alpen Schatz, Telluride’s exclusive alpine boutique, she proceeded to tell us about the house specialties which include a selection of fine cured meats and cheeses, panini, insalata caprasi and antipasto side accompaniments such as oven roasted yellow tomatoes and garlic and herb marinated Tuscan olives. She also recommended we chose a tasting flight so that we could sample a few different wines. Our day was already looking up!

Andrew, Alpino Vino’s sommelier, quickly presented us with our selection of nectars, Italian Whites for me, Tuscan Reds for Steve. I felt giddy by now, not yet from the wine but simply by just sitting within this tony mountainside nook, complete with white linen napkins and waiters donned in alpine garb, while I watched the snow falling gently outside and skiers powering down the narrow descent at the top of See Forever. Also Steve was finally beginning to let go and it was clear that he was adapting nicely to the idea of taking a hedonistic lunch in the middle of a super ski day. (He usually just grabs a hotdog, coke and a chocolate bar between double black diamond runs.)

A High-Mountain Feast

My Italian (the real deal, with family origins in the Dolomites—no wonder he’s such a damn good skier!) sweetheart really perked up when we were served an array of appetizing-looking plates. Our picture-perfect antipasto consisted of fine cheeses and cured meats, fresh bread, grissini, virgin olive oil, dried fruits and nuts, truffle honey, sherry mustard and rosemary chips. We weren’t sure what was wooing us more: the antipasto, the gorgonzola and tomato soup or the gigandes white beans, prepared with garlic and olive oil that we spread on toast like butter. Steve commented that he hadn’t tasted such fine meats since his last trip to the Italian Alps.

Our flight of wines accompanied each dish belllismo. And even though we rarely drink at lunch, we were enjoying all so much that we asked Andrew to serve us up another couple of ounces to finish off the cheese. He presented us with a taste of a thirty-year old Port and a Sauternes. By now we had slipped into full-on Euro mode and Steve and I commented to each other that this sort of wining and dining is standard practice in Europe.

We left an hour and a half later, high on having enjoyed superlative food and drink in the highest restaurant in the United States (elevation: 11,966 feet). Truly one of the best dining experiences offered in Telluride, we expressed great contentment at finally having had the chance to share such a moment together.

We skied off much more relaxed than how we had started our day. My turns felt better than ever, the tapes calmed in my head and we zipped down a half a dozen more favorite trails in the remaining hour of the day. We popped our skis off at 4:10 p.m. at the base of Lift 4 and gave each other a frozen, runny-nosed kiss.

Our last burst of energy warmed us enough to sit outside at the Hop Garden and enjoy a PBR in a plastic up. Steve had moved two of the standing space heaters close to our table and we sat closely together grooving to the musicians that strummed Grateful Dead and Pink Floyd tunes to the delight of the après-ski crowd. We giggled over the contrast between this near festival-like scene and the high-brow presentation of Alpino Vino. Clearly we enjoyed both worlds and all the rest that our glorious mountain provides.

It was fun to play tourist for a day in Telluride. Now I can approach my wedge turning with renewed enthusiasm. And, of course, eagerly await my next opportunity to steal a free ski day. And as always, work on my turns.

Alpino Vino, open daily for lunch and high-end snacks; it’s pricey but worth it.

Alpen Schatz, 307 E. Colorado Avenue; 970-728-4433, www.alpenschatz.com; visit my Shopping Page to find out about the special discount you can receive from Alpen Schatz.

Hop Garden, open daily for lunch and dinner from 11 a.m.-10 p.m.; 970-728-7467.

Thank you to Randy Barnes and Brett Schreckengost for the above images.

The New Sheridan Forever Backdropped by Our Majestic Peaks

Most towns and cities boast at least one landmark hotel that embodies the spirit of that destination.  Think of Claridge’s in London, Le Meurice in Paris, The Drake in Chicago and in Colorado, The Brown Palace in Denver, Hotel Jerome in Aspen, well you get the picture.  Here in Telluride, we’re blessed with the New Sheridan Hotel, a most historic property whose orgins date back to 1891, the beginning of the boom time in mining for this Rocky Mountain town.

Nina's New Look

I sat down with Ray Farnsworth, General Manager of the New Sheridan, just before the holidays to talk about why this property and Telluride in general are so special.  It has been just over a year that the New Sheridan completed its $8 million renovation and today it’s more alluring than I’m sure its founders ever hoped it would be.  World-renowned designer, Nina Campbell, incorporated rich, metallic materials and selected colors, fabrics and textures to create an atmosphere of warmth, comfort and pampering.  The result is an elegant establishment that has intelligently married this beloved property’s innate charm with modern design elements.

Fine Dining at Its Best

Nina’s touch may be seen and felt throughout every part of the hotel from its luxurious guestrooms to its glittering restaurants, The Chop House and The Parlor.  ”The New Sheridan is a very important building to Telluride,” Ray says. Certainly he and all the fans of this landmark property breathed a sigh of relief when they discovered how beautifully it has been preserved and polished up to meet the needs of today’s discerning patrons.

“The New Sheridan has been Telluride’s social epicenter for 117 years,” Ray says. And there’s no doubt that it’s more so than ever, especially in the case of the New Sheridan Bar which was rated as one of the ten hottest après ski bars in the world by Forbes Traveler.  Whether you’re just stopping by for a drink or have more well-thought out plans for a fine meal at The Chop House or a few day’s stay, the New Sheridan is indisputably a must-see in Telluride.

Click on the button below to listen to Ray and I talk about the New Sheridan and why Telluride is so special.

A Brief Summary of What Makes Telluride So Unique

-The nearest stoplight is still forty-five miles away.

-There are no fast food restaurants, big-box stores or national chain stores in town or the outlying area.  (No flashy neon signs either!)

-We have been especially well-served in spectacular scenery and sunshine.

-Much like in the mining days, men still outnumber women here, so ladies this is a great place for your girl’s trip.  The shopping and spa-going is excellent in Telluride, too.

-Mostly hippies lived in Telluride during the 1970s and today, thankfully, the town has retained much of its down-to-earth Bohemian spirit.

-The mountain descends right into the town which gives a whole new meaning to ski in/ski out.

-Butch Cassidy robbed his first bank down the street from the New Sheridan.

Note:  The Sheridan Opera House, just around the corner from the New Sheridan Hotel and the Chop House, is another not-to-be-missed establishment. You can read about it in my story Night Out in Telluride.

New Sheridan Hotel, 231 West Colorado Avenue, 800-200-1891 or 970-728-4351, www.newsheridan.com

One Last Round at the New Sheridan Bar

Alpine-Inspired Scarves and Scarf Ornaments from Alpen Schatz

Alpen Schatz, another authentic Telluride boutique, is also offering a special 10% discount to BonjourColorado readers; just type in Bonjour upon check out.  I love their Italian silk scarves embellished with heart scarf ornaments, just the sort of ever-lasting Valentine’s Day keepsake I’d gift to myself.  Who can beat hearts and flowers anyway?  Plus all the scarves are awash with edelweiss, an alpine flower that symbolizes happiness.

Chocolate Financiers from Patisserie Colson

Looking to satisfy zee French in you, your lover, brother or mom?  Go directly to Patisserie Colson to shop for tins of refined sweets that will delight your most discerning gourmands.  Their financiers and rugelach serve as the perfect accompaniment to a pot of strong tea or hot chocolate.

If you want to conjure up memories of the beach, think salt water taffy.  Forbes Candies has been wrapping their sweets in sea breeze and sunshine since 1933.  I discovered them on a trip to Virginia Beach last fall and each time I nibble on a piece of their salt water taffy, I’m transported back to the sand and the surf of the Atlantic. Other specialties include fudge and brittle, both of which come in a ship’s cargo-load of flavors.  Enter Bonjour at check out to receive a 15% discount on orders of $30. or more.

For those particular to specialized poufing and pampering, you’ll love the natural products and remedies made by Kneipp.  From Arnica Revitalizing Spray to Lavender Balancing Herbal Bath to Almond Blossom Dry Skin Body Oil, Kneipp has created many extraordinary products that promote a holistic approach to finding good health and well being.  Now that’s what I call a gift of love.  No wonder they’ve been around since 1891.

And I bet you never imagined you could experience so much tradition and savoir faire with online shopping.

Oh, and don’t forget to include that special love note, even if the gift is for yourself.

As in recent fundraising campaigns, I’ve obtained some very exciting premiums that you can win in exchange for a pledge to KOTO.  Fellow D.J. Chuck Burr has helped me with these efforts and together we have pulled together a show that will surely tantalize your trip planning ponderings.  Tune in today at 6:20 p.m. mountain time to this special live program at KOTO.org.  Here’s a preview of what we’re offering:

Ashland, Oregon Package

Chuck lives most of the time in this lovely northwestern destination.  He’ll be talking about Ashland’s allure and why its stunning scenery and charming town are worth checking out.  This package includes a two-night stay at Ashland’s Black Swan Inn, a soak for two at Chozu Bath and Tea Gardens and two tickets to the renowned Oregon Shakespeare Festival, one of the oldest and largest professional nonprofit theaters in the country.  The value of this package is $420.; it can be yours for a pledge in the amount of $250.

Telluride Temptations

Rustic Elegance/$200. pledge: Two nights in a one-bedroom condo at the handsome Mountain Lodge in Telluride. Approximate value:  $500.-750.

Valentine’s Day Treatment/$100. pledge: Delight in an organic Belgian chocolate and Kona coffee scrub, followed by a luxurious massage with organic dark chocolate body butter, valued at $189., at The Himmel Spa at The Fairmont Heritage Place Franz Klammer Lodge.  That sounds like ninety minutes of yum, yum to me. Read about my take on this charming spa here.

Exciting Dining Experience/$75. pledge: Receive a $100. gift certificate to the new Palmyra restaurant at The Peaks Resort & Spa.

Perfect Turns/$75. pledge:  Join an adult group lesson, valued at $130., at Telluride’s most awesome Ski & Snowboard School.

Magnificent Massage/$75. pledge: A ninety-minute massage, valued at $150., with Darren Miller, from Rolling Relaxation Massage, to be provided at Mountain Lodge Telluride.  You may contact Darren at 970-369-5193, 303-257-6070 and rollingrelaxation@hotmail.com.  Read more about this expert healer here.

Rosa Lea and Jackson from Salon 7

Lady’s Locks/$35. pledge: A woman’s haircut, valued at $50., by Rosa Lea at Salon 7, my favorite stylist in town.  You can reach Rosa Lea at 970-708-1266 and rosalea_davis@hotmail.com.  I also wrote about her here.

Peaks Pampering/$30. pledge: Receive a Spa Access Day Pass to The Peaks Spa.  Four passes have been donated.  Approximate value:  $45. each.  Read more about The Peaks Spa here.

Voulez-Vous/$30. pledge: A one-hour French lesson, valued at $50., avec moi! Go to my About page to learn more about me.

Gorgeous Guy/$20. pledge:  A man’s haircut, valued at $30., by Rosa Lea at Salon 7.  (See contact info. above.)

Some Original Ideas

Your Own Tour Guide/$30. pledge: As the author of four books on France, I know a fair amount about Paris and the provinces. This pledge, valued at $50., will grant you a one-hour travel consultation with me on Paris and/or the French provinces.

Blah-Blah Blog/$100. pledge: You, your product or service (or maybe all three) get to star in one of my many postings at BonjourColorado.com.  Approximate Value: Priceless.  Let me spin you and/or your goods into a fun story!

Please note that certain restrictions may apply.  All pledges will be taken on a first-come basis.

Call the studio (970-728-4333) as of 6:25 p.m. mountain time today to make a pledge for any of the above offers.  You may also write me a note on my Contact Page.

Thank you to the above individuals and establishments for your geneous donations.  I encourage my readers to support these fine businesses.  Thanks to all for showing your love for Telluride’s unique public radio station!