Last day of 2007: On the slopes of Whistler
A day skiing and snowboarding on the slopes of Whistler was the perfect way to end 2007. The only other time I've been to Whistler was between Christmas and Millennium New Year (by New Year's Eve, I was in Napa Valley). It was a very different village back then. These days, Whistler is gearing up for the 2010 Winter Olympics. Certainly, shopping is much improved.
Generally, I prefer skiing in European resorts such as Lech and Cortina, my 2 favourites. European skiing offers everything that I love -- great skiing with mid-morning stops for a gluhwein or bombardino, gourmet mountain restaurants where a few glasses of wine at lunch sets me in the perfect mindset to brave the afternoon's chopped-up slopes, lively apres-ski, good shopping and Michelin-starred restaurants for dinner.
For the past three years though, there has been a serious shortage of snow in the European resorts. So this year, I decided to give North America, specifically Whistler-Blackcomb, a try. Whistler certainly has not disappointed on the snow front. To date, the resort has gotten 13 feet of snow. With visions of white, fluffy slopes dancing in my head, I was very much looking forward to spending the last day of 2007 on the slopes.
It was one of those rare sunny days in Whistler. For much of December, the resort had been covered by a blanket of snow clouds. My ski and snowboard instructor for the day introduced himself as Chicky Boom Boom, apparently so named for his love of Dusty's chicken wings and beer. Only at the end of the day, when he handed me his name card, did I find out his real name. We spent the morning skiing Whistler, with a beautiful run from Peak to Creekside, then switching to snowboarding Blackcomb in the afternoon. Of the two mountains, Whistler's slopes tend to be more crowded. When he's not an instructor in Whistler, he runs his own business, Velosports Asia, importing high-end bicycles to Korea. Ski, snowboard and running (he also trains triathletes) tips aside, his most interesting comment was that his father's bankruptcy actually allowed him to grow up a happier person. Food for thought heading into 2008 -- If you don't fall when skiing/boarding, you're not going to improve. If you don't fail, you'll never reach your true potential. All that from a guy who likes to be called Chicky Boom Boom.
Have yet to come across good mountain lunching spots, but I did have a few other good meals at:
Ciao Thyme, Blackcomb -- Even though I wasn't hungry from jet lag, I ended up eating most of the salmon platter (salmon jerky, candied salmon, salmon pate and smoked salmon) ordered for sharing along with my own warm goat cheese salad.
Celadon, Whistler -- Week-old Korean restaurant in Hilton's arcade. Loved the spare ribs and grilled rice cakes.
Fifty Two 80 Bistro, Blackcomb -- Had a wonderful breakfast at the Four Season's restaurant with great views of the mountain. Love their service, got everything I asked for -- a copy of the New York Times (even though it was only the Times Digest, but it was good enough for me), ordered mixed berries fruit bowl with just strawberries and the bagel with smoked salmon came with so much salmon that I had to pack most of it to go.
Stayed at Sundial Hotel. The location is very convenient for rolling out of bed and onto the slopes (it's right in front of the Blackcomb gondola in Whistler Village, just steps away from Whistler Village Gondola). The rooms are spacious with a well-equipped kitchen, and guests have the option of ordering groceries online before arrival. However, it is slacking in some common hotel amenities. Minibar, room service and an entertainment center in the sitting room would be much-appreciated additions.
Am now looking forward to closing out the Year of the Pig and ringing in the Year of the Rat on Whistler's slopes early next month and having a whole week to check out more restaurants and hotels such as the soon-to-open Nita Lake Lodge!
Generally, I prefer skiing in European resorts such as Lech and Cortina, my 2 favourites. European skiing offers everything that I love -- great skiing with mid-morning stops for a gluhwein or bombardino, gourmet mountain restaurants where a few glasses of wine at lunch sets me in the perfect mindset to brave the afternoon's chopped-up slopes, lively apres-ski, good shopping and Michelin-starred restaurants for dinner.
For the past three years though, there has been a serious shortage of snow in the European resorts. So this year, I decided to give North America, specifically Whistler-Blackcomb, a try. Whistler certainly has not disappointed on the snow front. To date, the resort has gotten 13 feet of snow. With visions of white, fluffy slopes dancing in my head, I was very much looking forward to spending the last day of 2007 on the slopes.
It was one of those rare sunny days in Whistler. For much of December, the resort had been covered by a blanket of snow clouds. My ski and snowboard instructor for the day introduced himself as Chicky Boom Boom, apparently so named for his love of Dusty's chicken wings and beer. Only at the end of the day, when he handed me his name card, did I find out his real name. We spent the morning skiing Whistler, with a beautiful run from Peak to Creekside, then switching to snowboarding Blackcomb in the afternoon. Of the two mountains, Whistler's slopes tend to be more crowded. When he's not an instructor in Whistler, he runs his own business, Velosports Asia, importing high-end bicycles to Korea. Ski, snowboard and running (he also trains triathletes) tips aside, his most interesting comment was that his father's bankruptcy actually allowed him to grow up a happier person. Food for thought heading into 2008 -- If you don't fall when skiing/boarding, you're not going to improve. If you don't fail, you'll never reach your true potential. All that from a guy who likes to be called Chicky Boom Boom.
Have yet to come across good mountain lunching spots, but I did have a few other good meals at:
Ciao Thyme, Blackcomb -- Even though I wasn't hungry from jet lag, I ended up eating most of the salmon platter (salmon jerky, candied salmon, salmon pate and smoked salmon) ordered for sharing along with my own warm goat cheese salad.
Celadon, Whistler -- Week-old Korean restaurant in Hilton's arcade. Loved the spare ribs and grilled rice cakes.
Fifty Two 80 Bistro, Blackcomb -- Had a wonderful breakfast at the Four Season's restaurant with great views of the mountain. Love their service, got everything I asked for -- a copy of the New York Times (even though it was only the Times Digest, but it was good enough for me), ordered mixed berries fruit bowl with just strawberries and the bagel with smoked salmon came with so much salmon that I had to pack most of it to go.
Stayed at Sundial Hotel. The location is very convenient for rolling out of bed and onto the slopes (it's right in front of the Blackcomb gondola in Whistler Village, just steps away from Whistler Village Gondola). The rooms are spacious with a well-equipped kitchen, and guests have the option of ordering groceries online before arrival. However, it is slacking in some common hotel amenities. Minibar, room service and an entertainment center in the sitting room would be much-appreciated additions.
Am now looking forward to closing out the Year of the Pig and ringing in the Year of the Rat on Whistler's slopes early next month and having a whole week to check out more restaurants and hotels such as the soon-to-open Nita Lake Lodge!
posted by 10000miles at 10:09
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