Skiing Anyone? Spilled Milk #65
Park City, Beaver Creek, and My Favorite Childhood Ski Meal
Last week I was in Grand Cayman. This week I’m off to a tour of western ski towns.
Ski trips trigger nostalgia for me. When I was young my dad taught me to ski in southern Vermont at Bromley Mountain. I was five years old. We stayed at the Reluctant Panther Inn ten weekends a year and I loved every minute of it. The Inn served a beef fondue in the dining room as their house signature dish and I ate it all the time. What kid doesn’t love boiling oil and a parent constantly yelling, “Be careful!”
Here is my adult take on a cheese fondue, because in the cold weather months I’m obsessed with a huge platter of items to dunk in molten cheese.
Work is taking me to Park City for the Sundance Film Festival, then Beaver Creek for their Winter Culinary Weekend. I’m a big fan of Jackson Hole, Vail, Aspen, Red Lodge (Montana), and really anywhere I can ski or board in some great snow.
Food in ski towns got really serious about a decade ago when they all became 12-month vacation wonderlands. The economics just started working in their favor, allowing for year-round service before getting kneecapped in March 2020, followed by the rising housing crises. Despite the hardships of resort meal making, restaurateurs are stubborn, staying open for the love of the game. Staffing is a huge issue, as is turnover (two sides of same coin housing coin) and prices are truly the only thing keeping some places open.
People ask how I do it all. The truth is, I don’t. For a few dollars a month, you can support Spilled Milk and the team that makes it.
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