Of course we all learned last week that the ground hog saw his shadow which mean MORE SNOW at Alta! We have had sunny days recently, which is great for fair-weather skiers who prefer the sunshine and blue skies. No need to dismay storm seekers–there will be plenty more before the end of the season two months from now.
If you haven’t done any spring skiing at Alta for awhile, it’s time to come back. During Spring Celebration, April 9-15, we’re planning fun spring events for lodge guests–mountain picnics, apres ski receptions and lunch on the deck. Always fun and with the warmer weather, some are known to ski in the morning and golf in the afternoon!
Between now and the end of the season, most Sundays, we serve a Sunday night buffet–one of the evenings guests really look forward to. Chef Paul Raddon and sous chef Sam Wolfe and their staff prepare a range of menu items from around the globe, for example: Mediterranean seafood salad, panzanella,Vietnamese vermicelli salad, broccoli artichoke vinaigrette, Asian cabbage slaw, southwest quinoa salad, chicken curry, wild rice pilaf, spinach crêpes with sauce mornay…along with wonderful breads and too many desserts to sample.
If you haven’t done any spring skiing at Alta for awhile, it’s time to come back. During Spring Celebration, April 9-15, we’re planning fun spring events for lodge guests–mountain picnics, apres ski receptions and lunch on the deck. Always fun and with the warmer weather, some are known to ski in the morning and golf in the afternoon!
Between now and the end of the season, most Sundays, we serve a Sunday night buffet–one of the evenings guests really look forward to. Chef Paul Raddon and sous chef Sam Wolfe and their staff prepare a range of menu items from around the globe, for example: Mediterranean seafood salad, panzanella,Vietnamese vermicelli salad, broccoli artichoke vinaigrette, Asian cabbage slaw, southwest quinoa salad, chicken curry, wild rice pilaf, spinach crêpes with sauce mornay…along with wonderful breads and too many desserts to sample.
