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HOTEL HAPPENINGS & PROGRAM PROMOTIONS – SEPTEMBER 2012

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I don’t ski, but I have been to Squaw Valley many times during my life. The last time was a few years ago as my husband and I were travelling from the Sunnyside Lodge on the Nevada side of Lake Tahoe. We were pre-snow season, so Squaw Valley was a stop to see what the area looked like post-1960 Winter Olympics and what fun we would miss during the upcoming winter. It was also a nostalgic moment. My family lived in Reno, NV at the former Stead AFB. During our sightseeing travels, we often stopped at Squaw Valley. To this day I think of it as the place where we were in shorts and sandals and walking through snowy areas under a warm, shiny sky.

The Squaw Valley I remember just got a $24 million facelift that “those who ski” or “those who lodge” will appreciate. Since last year’s investment of $15 in base area and on-mountain improvements, Squaw Valley and Alpine Meadows have added another $24 million in improvements, including a new high-speed, six-passenger chairlift subtly titled Big Blue Express, improved High Camp beginner experience at Squaw Valley, and a mile-long terrain park at Alpine Meadows.

“We are very excited about the significant investment devoted to capital improvements for the upcoming season,” said Andy Wirth, president and CEO of Squaw Valley and Alpine Meadows. “Snowmaking improvements, in particular, for this season and in the future, Read more

Simple & Savory Fall Faves from Spa Chefs focus on Healthy(er) Choices

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Individual Vegetable Pizzetta from Golden Door (Spa)–a savory snack to put a smile even on a meat-lover’s face!

If money and time were as plentiful as the weeds trying to overtake my yard, I’d take cooking classes around the world from culinary master chefs –particularly if they share delectable but low-calorie recipes, and I’d wallow in spa service treatments bent on improving my emotional spirit while unknotting muscles cramped tighter than a woman wearing high heels during a day-long shopping binge across tiled floors.

With the impending escalation of activity that scurries in with Fall, time seems to becomes as stretched thin as a resistance tube just before it snaps harshly apart. Menu selection and preparation becomes as painstakingly deliberate as planning battlefield strategy: how many people, what’s the occasion (school lunches, executive dinner, client meal, tail gating party, or holiday banquet), the budget, the environment, and for goodness sakes, how many different dietary selections should be offered?

Don’t panic. Even if you’re not a gourmet cook, don’t have the budget Read more