Wrap Up of 75th Season

by Alta Lodge
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As the landmark 75th season winds down, we recall some of the stellar points during the past winter.

There was that 51-inch “lake effect” storm that came November 10 & 11, just before the season opening on November 16.  It was a great “powder” kick-off for the opening weekend.

January was especially cold but we benefited from sunny days to help us feel a little warmer.  The majority of the snow came towards the end of the month. Alta celebrated the 75th in January with fireworks and lot of birthday related happenings,including a book launch of “Generations of Alta” a pictorial journal through Alta’s History.

Chef Sam Wolfe brought exciting new items to the menu this season to the delight of Alta Lodge foodies: Grilled Piedmontese Flat Iron Steak With Chimichurri Sauce, braised Moroccan Spiced Lamb Shank in Tomato Red Wine Sauce, Pappardelle Pasta with Manila Clams and Baja Shrimp in Garlic White Wine Sauce and KurobotaPork Osso Bucco 

Powder storms and sunny days gave Altacam.com plenty of material over the winter and the footage pretty well captured what the day’s skiing was like when they were out shooting.  For Alta fans, it’s a great way to see what the conditions are like if you aren’t skiing that day. 

We enjoyed sunny days in March, spring skiing, outdoor dining and longer day light hours. The traditional Alta in April was a two-week event with all kinds of discounts, a free demo day, the Alta Gala and skier reunions. 

When the season finally wrapped up on April 28, Alta had received 449 inches of snow and as of today, if you are ambitious enough to do some hiking, you can still ski all the way to the bottom of the mountain.

We start our summer season this coming weekend with
Sunday Brunch
and look forward to snow melt and wildflower season.

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