Skiing/Lodging/Dining in New Mexico (Sante Fe and a Feature on Taos) “2/09”
We started our trip flying into Albuquerque with a nonstop flight on the relaxed Southwest Airlines. After renting a car, we drove to Sante Fe to eat dinner at Geronimo. This top rated restaurant had beautiful décor and outstanding food. We had some incredible dishes. For starters, we had the Hawaiian Tuna Tartar with aged soy-yuzu oil accompanied by buttermilk avocado pancakes, the spicy Dungeness crab cakes and creamy Parmigiano risotto with King Crab that melted in your mouth. The main courses varied from duck breast, salmon, scallops, lamb, beef and more. We decided on the sweet and spicy Mexican White Prawns and the Peppery Elk Tenderloin with garlic mashed potatoes. The Prawns were made with chile and honey, which gave the spicy and sweet flavor but were delicious. The Elk was tender and tasted like a beef filet. You can’t leave without trying some of their fantastic desserts such as the Chocolate varieties Carrot Cake, Apple Tart and mixed sorbets (rum raison, pear and cranberry). A full bar and extensive wine list will round out your great dining experience. The menu changes quite a bit but this establishment you can tell is first class. More at www.geronimorestaurant.com
After we walked about a block away to the famous and oldest bar in New Mexico called El Farol. What a funky, cool place with live music and interesting people. More at www.elfarolsf.com
We then checked into the El Paradaro Bed and Breakfast not far away. The room was very nice and included was a delicious breakfast the next morning. We had a selection of cereals, juices, fruits and the main dish of the day was a tasty spinach/cheese quiche. The place is very cozy and the staff is very hospitable. This is a great place to stay when in New Mexico. More at www.elparadero.com
After breakfast, we drove up to Ski Sante Fe about 30 minutes from town. It was a nice, sunny day and the mountain offered some diverse runs and nice terrain. It was a great first day warming up skiing before heading to Taos. The resort is bigger than one would imagine and had plenty of great runs and variety for everyone. More at www.skisantefe.com
After our day of skiing, we headed to Taos about another hour plus drive to the north. We changed and headed for El Monte Sagrado for the annual Chef’s Dinner. This hotel is gorgeous including a restaurant, bar, fitness room and aqua center with a pool and Jacuzzi. The architecture is incredible. My staff writer, Nolan, and I headed to the banquet room to check in. This was the kickoff to the Taos Winter Food and Wine Festival. Don’t miss this in the future. More at www.taoswinterwinefest.com
After a cocktail hour and first course of appetizers such as shrimp bisque & crawfish boulettes by the venues own head chef, we were seated for dinner. The menu for the night included an oyster platter by Sabroso head chef Tim Woodbridge. I am not that big of an oyster fan but Tim did a great job, as they were fresh and roasted in different styles. The next dish was my favorite by Chef Damon’s restaurant. Chef Damon served a fried soft shell crab and crab cake in a classic New Orleans Gumbo. My mouth was on fire from the spices but it was incredible. After cooling off, we had the red snapper with red beans and rice from Lambert’s restaurant and head chef Ky Quintanilla. The last course was a warm duck salad from Joseph Wrede at Joseph’s Table. Pasty chef, Karen Todd, made us leave happy with tantalizing bourbon infused pecan tart with panna cotta. All dishes were paired with different wines for this benefit Chef’s Dinner.
We then drove another 30-40 minutes up the hill to Taos Ski Valley to check into our condos called Sierra del Sol. They were located adjacent to the main area and main chair lift one. The lodging is very spacious and has many amenities including a full kitchen, hot tub and more. All the condos are different and differ in price depending on your view, how big and what amenities. Our condo had a steam inside our own shower, which was very unique. You cannot beat the location and the full staff including Cindy was very helpful. More at www.sierrataos.com
The main part of our feature began the next day at Taos Ski Valley. After having lunch with the charming marketing director Adriana Blake, she led us on some nice runs to tour the mountain. We quickly learned that we were also meeting and skiing with the granddaughter of founder Ernie Blake so we felt very honored. After our first day, we headed back to our condo to relax as I was trying to get over the altitude. Make sure to drink lots of water, as the mountain elevation is about 9000 ft. at the bottom and over 12,000 on top. It was time to take it easy and have the convenient Crossroads pizza deliver some dinner.
It began to snow at night and through the next day. I was still recovering while delving into fresh powder. After a lunch break, we met up for one of the most popular ski schools anywhere and took a lesson. The snow was still falling and it was really cold. We learned and went over some main techniques of turns and maneuvers before calling it a day. It was time to change and head to the Bavarian restaurant for their fondue night. We had the pleasure to dine with Adriana again and Stephanie Jones PR staff including Stefanie, Erin and Claire. They are the PR firm for Taos and helped us along the way with our feature. More at www.sjonespr.com
It was time to rest up for a big day of skiing the next day. What a day it was the next day, as I felt brand new after a good night sleep and lots of liquids. The weather couldn’t be more perfect as it was sunny with lots of fresh snow and hardly any wind. Nolan and I had a big breakfast and skied the rest of the day to take advantage of how beautiful it was. The mountain has plenty of diverse skiing from intermediate to the extreme. Known as one of the steepest and toughest ski resorts, there are plenty of great runs if you are not a beginner. If you are up for the challenge, try hiking up Kachina peak off of Chair 2 for some extreme skiing. Be aware that these are all double diamond runs and the hikes range from about 15-45 minutes depending where you want to go. Here is a sample photo below.
Take a few lessons and you will be able to ski many places. Just be aware that the ski instructors will not only tell you they know how good they are but you are to follow their teaching. Chair 1 is the main bottom lift with access to many great runs and other lifts. The mountain can be reached by pretty much 6 lifts. Including Chairs 1, 2, 4, 7, 7A and 8. There is plenty of diverse terrain and great skiing for all levels off many of these lifts.
Wednesday night and it was time for another fantastic Wine Pairing dinner. We drove to Sabroso for the Gruet Winery and Head Chef Tim Woodbridge handling the food. Oysters and caviar was the first course followed by delicious Lobster Bisque with fresh Maine Lobster. The third course was wood grilled Salmon that was cooked to perfection. Lastly, we had the wood grilled Lamb Chops that were divine. A trio of ice creams complimented the fantastic meal. Sabroso is on the way up to Taos Ski Valley and you can find more at www.sabrosotaos.com
Thursday was another day of skiing. It was a bit colder that day but made for some great runs. We took our second lesson and did some backwards/turning skiing drills to improve our coordination and turning. After the day, it was time to change back at our condos and take the shuttle back to El Monte Sagrado for the Taste of Taos. This taste included many of the local restaurants that participated in the wine dinners and other events. Small sample plates were presented buffet style so you could mix and match with about 30 wine vendors during this fun, lovely evening. It was back to the Sierra Del Sol to relax before our last day of skiing. Friday morning and it was another sunny day in Taos. We covered the whole mountain and even discovered new runs. The mountain is so wide and big even with the fewer lifts that you can ski for days and miss some great runs. There are hardly ever lines despite the outstanding skiing and terrain. Snowboarding has enhanced the market for Taos and was instituted only in the last year. After the great day, we changed and headed back to the airport to head home. It took almost 3 hours from the top of the mountain all the way to Albuquerque. Other resorts may be more popular but if you are into extreme skiing with a wide variety, no lift lines and a down to earth staff, Taos is your place.
Here are some new facts and figures regarding Taos.
Taos Ski Valley is going Green with new initiatives including using renewable wind power, energy efficient snow making compressors, biodegradable products, and the opportunity to Ski Green by donating money from the lift ticket to the Bonneville Environmental Foundation. Employees also use company vans to carpool to the mountain to keep the Valley Green.
Taos Ski Valley opened its mountain to Snow Boarders for its first full season and it has been a tremendous success. The number of patrons on the hill has increased even with economic downturn unlike any other ski resort in North America. Sure to attract more skilled riders is Taos Ski Valley’s newly expanded Out-to-Launch Terrain Park, which this season has grown from 2 to 4 acres. The park is groomed nightly and now offers more features than ever including custom rails, boxes and hits in addition to the existing airs and quarter pipe. Beginning this season, Taos Ski Valley will be one of an elite group of ski resorts offering superior instruction for new riders with a Burton Learn To Ride Center. For 10 years Burton has worked with resorts around the world to offer the Learn To Ride program. Burton Learn To Ride provides learners with gear designed to enhance their experience as well as teaching methods to make for an enjoyable and successful first day. Burton’s equipment for beginners is tailored by gender and age to maximize each individual’s learning potential.
For the first time in years Taos Ski Valley is expanding its terrain. Opened this winter, the first of the new runs, named North American, is accessed near the top of lift one and spill out onto the return trail. This double-black diamond glade will feature a 1,400-foot vertical drop sure to thrill Taos Ski Valley’s most expert visitors. The second run will be cut in summer 2009 and will be named in honor of Ernie Blake, founder of Taos Ski Valley. For novice skiers and snowboarders, a new 400-foot beginners’ area called The Burrough opened this season and will include a moving carpet. The area is located east of the base of lift 1 and features the flattest terrain ever offered at Taos Ski Valley. Taos’ famous Ernie Blake Ski and Ride School will be using the more conveniently located new beginners’ hill to teach novice skiers and riders the basics. The Burrough will expand into 1,200 ft. of lift-served beginner terrain in the near future as part of Taos Ski Valley’s base area expansion.
History of Taos Ski Valley:
In the early 1950’s Ernie and Rhoda Blake were living in Santa Fe with Ernie managing the Santa Fe Ski Basin. As part of his job Ernie would fly his small plane to southern Colorado to work at Glenwood Springs ski area. On one of his flights he spotted an ideal location for his dream of building his own ski resort. In 1955 he moved his family to that location and created Taos Ski Valley. Many of the original staff still work on the mountain and the Blake family remains one of the few family owned and operated ski resorts in North America which is why visitors are made to feel so welcome.
Check out their informative website at www.skitaos.org or call 866.968.7386
