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Snowballs: Snow at Mt. Snow, Ski Ship & Squaw Print E-mail
Written by Peter Kray / SkiPressWorld.com   
Monday, 20 October 2008 11:01
Mount Snow Fires Up Snowmaking System

West Dover, Vermont (Ski Press)-With temperatures dipping into the lower 20s, snowmakers reported for duty at Mount Snow last night, firing up the fan gun snowmaking machines on Launch Pad, a learning hill near the base area. By daybreak, about three inches of snow had piled up and the terrain park crew moved in, setting up a small park with half a dozen features. The park opened to the public at 10 a.m. EST.
 
With temperatures forecast in the 20s again tonight, the fan guns will continue to run. The Launch Pad terrain park will be open to the public as long as the snow holds. Visitors can secure a free lift ticket from employees stationed at the park. Visit the snow report at mountsnow.com for details and updated information.
 
SIA Promotes Shipping Skis

McLean, Va. (Ski Press)-As though gas prices, economic concerns and global warming weren't bad enough for our industry, now airline baggage fees are making consumers turn to rentals at the mountain.
 
This SIA initiative, Ship Your Gear, fights back against the airlines and declining equipment sales letting consumers know that shipping their own gear is an easy alternative to renting/demo someone else's.

Retailers provide the direct conduit to the snow sports consumer through their website, branding and influence. By including Ship Your Gear information in communications, we can work to alter travel behavior to help sales and bolster our industry. FOMO, check out www.thesnowtrade.org.

Squaw Remodels Mid-Mountain Restaurant

Squaw Valley, Calif. (Ski Press)-This winter Squaw Valley USA will introduce skiers and riders to a new dimension in food service with the $1.2 million Gold Coast Mid Mountain restaurant project. The 14,000 square foot space will be transformed into an inspiring atmosphere with new food and an entirely new aesthetic.

“With this restaurant we are creating a new philosophy on eating at a ski resort,” said Squaw Valley USA Chairman & CEO Nancy Cushing. “The food and environment that guests will experience are an expression of that philosophy and a tremendous change from what was offered in the past.”

Located at the top terminal of the Funitel (Squaw Valley’s 28-person cabin gondola), the new restaurant is being constructed from 100% recycled and locally produced building materials. Under the direction of a new executive chef, the restaurant will offer fresh and healthy food sensations to complement the natural motif and evocative design of the space.