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Headline RSS FeedHighway 24 makes for lyrical autumn drive
September 21, 2007 — We know the old song about old Route 66, and Dylan’s Highway 61 Revisited, and of course the John Denver classic “Country Roads.” But what about our own Highway 24? Of all the roads I’ve traveled, none is more deserving of a good song.
The windy mountain highway is at its peak this time of year. The aspen leaves are bursting with color, and once in a while the barren pinnacles of Notch Mountain and Mount of the Holy Cross, among others, are visible in the background.
And of course, there’s the abandoned town of Gilman, which somehow fits atop an impossibly steep series of cliffs and chutes. The last residents of the old mining town were made to leave in 1984, some say because the water was bad, some say geologists were worried the entire town might slide off the cliffs and down into the Eagle River far below.
The Highway also passes historic Camp Hale, which was the training ground for the legendary 10th Mountain Division during WWII. Destroyed by mandate after the war, the remains of various structures are still visible there.
A drive along this Highway is the perfect way to make a trip to – or from – the Front Range, a bit more lyrical. There is a ghostly feeling left behind by places long abandoned, by mountains austere and bare in the background, and the cool breeze blowing through the aspen leaves which leaves me feeling … ah … poetic? Verbose? Maudlin? All three?
Anyway, to get there from Vail travel west on I-70 to the Minturn exit. Turn west (southeast) onto Highway 24 and follow the Highway all the way to Leadville (about 30-40 mins). From there follow Highway 71 to Copper Mountain, or drive through Leadville and to Buena Vista.
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Tom Boyd
Out in the storm
September 17, 2007 — In the morning I was garbed in my warmest camping clothes, huddled around the campfire with a mug of hot coffee cupped in both hands, rain and hail pounding frenetic drumbeats on my jacket's hood. By 10 o’clock I was sweating it out at 11,400 feet, stripped down to a cotton T-shirt and wondering where I’d put the sunscreen.
These are the fluctuations of life in the margins between stolid winter and stable summer. The transition from the comforts of summer to the Spartan setting of winter is a time of rapid change and uncertainty.
It’s also the time of harvest, when berries of all kinds are there for the picking, mushrooms are plentiful, Colorado peaches are fresh and juicy, and for those who hunt, it’s open season on elk, deer, and grouse. Say what you wish, but this remains true: somehow a warm stew tastes better when snow is visible out the window.
The wild weather (snow, hail, rain, blinding sun) made for an interesting camping trip this weekend. My father and I were up along the borders of the Holy Cross Wilderness, where nature rules supreme and the comforts (and stresses) of modern living were hours away.
Overnight a snowstorm rumbled through the darkness, clashing with the mountains and unloading snow above 10,500 feet, and heavy rain below. Lightning and thunder ripped me from slumber over and over again. One bolt struck less than a mile away, exploding an aging lodgepole into millions of little toothpicks.
Meadows were dusty-dry by afternoon again and upon my return to the valley floor I witnessed the parting of clouds from the Gore Range, revealing snowcapped peaks. It was the second high country snow of this season, and one made even more beautiful by the yellowing leaves below. How is it, then, that through all the chaos created by the surrounding climate, I departed from the wilderness with a strong feeling of peace?
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Jana Morgan, Sweet Basil
Giada De Laurentiis - how sweet!
September 13, 2007 — Giada De Laurentiis, one of televisions sweetest stars, brought her addictive personality to town Tuesday, Sept. 11, when she visited Vail’s famed Sweet Basil restaurant to film an upcoming episode of her wildly popular “Giada's Weekend Getaways.” She is also the host of the successful "Everyday Italian" show.
De Laurentiis also visited Beano’s Cabin during her filming stint, all as part of a broader episode to be entitled “Vail/Beaver Creek” or “Rocky Mountain” that will air sometime in late October or early November.
Sweet Basil marketing director Jana Morgan received a call six weeks ago from one of the producers of the show stating Basil was “in the running” to be in Giada’s Weekend Getaway Rocky Mountain edition. The producers began with a list of 20 Colorado restaurants that had great reputations, interesting food and name recognition. After numerous meetings, they narrowed the field down to just a few.
"When the decision was finally made that Sweet Basil was selected, we were thrilled!" Morgan said. "The Food Network has a very loyal fan base of foodies and it's great to get national recognition."
The shoot at Sweet Basil was from 4:30 to 7 p.m. Tuesday and included 18 “extras” who drank watermelon mojitos, imported beer, martinis, and red and white wine. De Laurentiis selected the trout for her entree but in between shots she noshed on truffle fries and Vietnamese spring rolls, prepared by Sweet Basil executive Chef Paul Anders and Chef de Cuisine Brian Brouillard.
Giada's Weekend Getway airs on Food Network (Comcast Channel 55 here in Vail) on Tuesday nights at 8:30 p.m. MST. The show re-airs 5-8 times throughout the week and weekend at various times. Info on the show and De Laurentiis can be found at www.foodnetwork.com as well as www.giadadelaurentiis.com
The Giada Special Menu for Sweet Basil
Salt Roasted Beet Salad
Watercress, Avocado, Citrus,
Champagne Orange Glaze
Crispy Shrimp and Calamari
Fennel, Oyster Mushrooms, Jalapeños,
Cilantro Gremolata, Sweet and Spicy Dipping Sauce
Colorado Organic Tomato Salad
Borden Farm’s Lemon Cucumbers, Local Walla Walla Onions,
French Feta, Picholine Olives, Sweet Basil and Oregano Vinaigrette
Vietnamese Shrimp Spring Rolls
Grilled Asparagus, Mango, Cilantro, Mint,
White Soy and Lime Sauce
Colorado Lamb Sirloin Skewers
Ginger, Basil and Tomato Relish,
Radish Sprouts, Chimichurri Sauce
Grilled Golden Tomato Gazpacho
Cucumber Sorbet, Torn Mint Leaves
White Truffle Parmesan Fries
Herb Grilled Rainbow Trout
Zucchini-Tomato Salsa, Arugula Puree,
Sautéed Gnocchi, Brown Butter
Roasted Eggplant Ravioli
Shaved Sweet Corn, Grilled Onions, Wild Mushrooms,
Roasted Tomato Butter
Shaved Niman Ranch Pork Sandwich
Jerk Spice, Mango Chutney, Basil Jalapeno Puree,
Pickled Watermelon, Gaufrette Potato Chips
Roasted Leg of Lamb Salad
Arugula and Trevisano Lettuces, Goat Cheese, Chickpeas,
Cucumber, Verjus Marinated Tomatoes, Summer Herb Dressing
Executive Chef: Paul Anders
Chef de Cuisine: Brian Brouillard
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My dog wants to go kayaking
September 12, 2007 — A peek at Gore Creek yesterday was all I needed to know about local rivers – the water is down … way down. This doesn’t mean there isn’t still some good kayaking or rafting around, it’s just a bit farther away from Vail than during the heyday of runoff.
CLASS I and II: For a first-timer, like my dog Bode at right, the best bet is the Upper Colorado River. It’s the place where I learned to paddle and still one of my favorite places to get out on the river. From Vail follow I-70 West to the Wolcott exit, turn right onto Highway 131 toward Steamboat, and drive to State Bridge. Turn right onto the Trough Road and follow that northeast to Rancho del Rio … a place where the water is always nice and the year is always 1969. Use that as your take-out or put in, and enjoy mellow waters with only one or two fun rapids.
CLASS V: If you want to see the full force of the Colorado River, head on further upstream from Rancho, past Pump House, and on to the Gore Canyon put-in. Most the people who have the ability to navigate these waters already know where they are, but if you’re interested in going a few rounds with the heavyweights then look up one of the guide services at the bottom of this blog and let ‘em know you’re ready to get tossed into the ring.
CLASS III: Shoshone in Glenwood Canyon is the “goldilocks” run in this area … it’s not to mellow, it’s not too huge, and for most people it’s juuuuust right. For a playboating kayaker there’s plenty of fun to be had, and for rafters it’s the most popular local run (especially this time of year). To get there follow I-70 west into Glenwood Canyon and turn off at the Grizzly Creek exit … that’s the take-out. To get to the put-in point the wheels back east and drive a couple of miles back to the Shoshone power plant exit. Interesting side note: The Shoshone power plant water rights are among the two most senior rights in the state, which means the plant owner wield quite a bit of power in our dry-as-bone state.
For guide information contact:
Timberline Tours
800.831.1414
www.timberlinetours.com
Nova Guides
888-949-NOVA
www.novaguides.com
Lakota Guides
866-724-8340
www.lakotaguides.com
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