Who says snowboarders don’t need poles? Tellurider Dustin Hinde used his ski pole as a camera mount as he rode, filming for two days to create this video. It might make you a little disoriented to watch from this perspective (sort of like looking out the back window of your car, instead of the front, where you’re headed) but there is one distinct advantage to the pole mount: you get to see all the “face shots,” the powder plumes that land on Hinde’s smiling mug.
Archives for January 2011
ESPN called it the surprise of the season, but it’s no surprise to us. Telluride’s own Gus Kenworthy took second in the Dew Tour superpipe final, the biggest career finish yet for the local freestyle skier.
We used to call kids like Kenworthy “park rats” because they were always hanging out at the terrain parks. But it was probably all of those afternoons he spent in the halfpipe here that made him so good. Afternoons when he was supposed to be doing his homework. But now, after graduating in 2010, Kenworthy has embarked on his dream career: he’s a professional skier.
Kenworthy was deemed the dark horse in the competition because he was the ninth and last qualifier. But the halfpipe isn’t even his specialty—it’s the slopestyle event that Kenworthy most often dominates. That didn’t stop him from upsetting some of the premier pipe riders in the world at the Killington, VT stop on the Dew Tour.
Check out the video of Kenworthy and see why he makes Telluride so proud.
Coq Au Vin
From Mark Reggiannini
½ cup lardoons (thick pork fat or bacon), cut into ¼ by 1 ½ inch strips (optional)
2 or more tablespoons olive oil
2 ½ pounds ready-cut frying chicken, thoroughly dried
¼ cup Cognac or Armagnac
Pinch of salt and pepper
1 bay leaf
¼ teaspoon thyme
16 to 20 small white onions, peeled
3 tablespoons flour
2 cups red wine
2 cups (approximately) brown chicken or beef stock
1 or 2 cloves garlic, mashed or minced
¾ pound fresh mushrooms, trimmed, washed and quartered
If you are using lardoons, sauté them several minutes in oil in a heavy-bottomed casserole until lightly browned; remove lardoons to a side dish and leave the fat in the pan. Otherwise, coat the pan with a thin film of oil.
Heat fat or oil in pan moderately and add chicken, being careful not to crowd the pan; turn frequently to brown all sides. Pour in the Cognac, shake the pan a few seconds until bubbling hot, then ignite Cognac with a match. Let it flame a minute, swirling the pan by its handle to burn off the alcohol, before extinguishing it with the pan cover.
Season chicken pieces with salt and pepper; add bay leaf and thyme. Place onions around the chicken. Cover and cook slowly for 10 minutes, turning once. Uncover and sprinkle with flour, turning the chicken and onions so that they absorb it; cook a few minutes more, turning once or twice.
Remove the dish from the heat and gradually swirl in the wine and enough stock to almost cover the chicken. Add the browned lardoons and garlic. Cover and simmer 25 to 30 minutes, then test chicken; remove those pieces that are tender, and continue cooking the rest a few minutes longer. If onions are not quite softened, continue cooking them; then return all the chicken to the pan, add mushrooms and simmer four to five minutes. Taste and correct the seasoning—sauce should be just thick enough to coat chicken and vegetables lightly. If the sauce is too thin, boil it down rapidly to concentrate it; if it’s too thick, thin it with spoonfuls of stock.
Serve topped with tender, braised red cabbage or with bacon-mashed potatoes.
Baked and Marinated Shrimp Scampi
From Sergio Gonzalez
“Summertime and the livin’ is easy,” goes the song…and so it is. Summer in Telluride means you don’t have to shovel the snow off your car or wear wool socks, and here in the mountains, it’s never so hot that you’ll need air conditioning. The days are long and full of fun, so it’s best to keep your entertaining simple: Chef Sergio Gonzalez offers his recipe for Scampi Allo Scoglio, a divine dish that is uncomplicated to prepare.
Juice of 1 lemon
5 tablespoons (2.5 fluid oz. or 180 ml) extra virgin olive oil
2 pounds (900 grams or 6 to 10) peeled, deveined large shrimp or similar size prawns (scampi)
2 garlic cloves
2 tablespoons of unsalted butter,
dusted in flour
1 tablespoon chopped, fresh flat-leaf (Italian) parsley
Stir the lemon juice into the olive oil and season to taste with salt and pepper, then brush the shrimp with this mixture and marinate at room temperature for 30 minutes.
Preheat the oven to 350º or 375º. Pour off the marinade into a roasting pan and warm over moderate heat with the garlic. Add the shrimp to a skillet with a little cooking oil that has been heated to a smoking point. Sear the shrimp less than a minute—just until its color changes and it becomes opaque and curled.
Put the skillet along with the shrimp into the oven and cook for another five to seven minutes. It should be cooked thoroughly, but not dry.
Bring the roasting pan to the stovetop. Discard the garlic; add the shrimp scampi and butter dusted in flour and cook until the butter dissolves completely. Season to taste with salt and pepper.
Arrange the shellfish on a platter and sprinkle with parsley. Serve hot.
From Kenny Rosen
“Summertime and the livin’ is easy,” goes the song…and so it is. Summer in Telluride means you don’t have to shovel the snow off your car or wear wool socks, and here in the mountains, it’s never so hot that you’ll need air conditioning. The days are long and full of fun, so it’s best to keep your entertaining simple: Kenny Rosen gave us the formula for his fabulous new favorite, an easy-to-drink cocktail named for a classic children’s movie—Chitty Chitty Bang Bang.
3 oz. homemade sweet and sour
(3 cups each water and sugar, 2 cups each lemon and lime juice)
1 oz. rum
1 oz. triple sec (orange liqueur)
1 oz. Midori (melon liqueur)
0.5 oz. grenadine
splash of soda
Make the homemade sweet and sour beforehand: Dissolve the sugar and water over medium heat, then bring it to a boil; let the syrup cool.
Mix the syrup, lemon and lime juice and chill.
Rim a tall glass with sugar. Pour the rum, triple sec and Midori over ice; add sweet and sour mix, grenadine and a splash of soda. Shake or stir. Garnish with a lemon wedge and cherry.
Telluride Mountain Club will hold a “Free Bear Creek” rally, slideshow and membership drive Jan. 19 at the Last Dollar Saloon from 6:30-11 p.m.
The “Free Bear Creek” movement was born on a spring day back in 1998, after forest rangers arrested two local skiers as they exited the Bear Creek trail. The skiers, Himay Palmer and Matt Lewis, had just finished a classic backcountry tour from Ophir to Telluride; they had not, in fact, poached the closed Forest Service terrain off Telluride Ski Resort, which empties skiers and boarders onto the same trail. Palmer balked and was maced, and the two long-haired telemark skiers in handcuffs became emblematic of the struggle to keep public lands open to the public.
Telluride Mountain Club rallied around those skiers and others who sought to reopen the Bear Creek terrain off the backside of the resort. In 2000, the lobbying paid off, and an access point was opened, followed by more backcountry gates in later years.
This winter, the Bear Creek gates again slammed shut. Private landowners (including Tom Chapman, the notorious developer who buys mining claims in coveted recreation areas) threatened to sue the Forest Service and Telluride Ski Resort for allowing skiers to trespass across their private claims within the expanse of public land and the Forest Service acquiesced and closed off Bear Creek access from the ski resort. This summer, the closure could also curtail hiking the Wasatch Trail, a popular route in the high basins above Telluride.
Telluride Mountain Club is once again trying to restore access to Bear Creek, a sacred spot to locals and some of the best off-piste skiing in the West. But this time, says TMC President Tor Anderson, the circumstances are different. “That time was a little easier to rally around, as it was more about helping friends who were getting prosecuted than trying to figure out an obscure access issue. This is not a rally at all. It’s just a slide show, beers and a discussion to see what people think and their ideas about the issue.”