For this year's annual ski trip we made the big mistake of scrambling to find a cook at the last minute. Oh how we suffered.
Conrad, a pastry chef by training, had us shaking our heads in disbelief almost daily. Crêpe Suzette, Black Forest Cake, cheese fondue, eggs benedict, heavenly steaks for the omnivores, brilliant veggie creations for the herbivores. In a tiny backcountry hut? You've got to be kidding.
In between magnificent meals we skied some terrific terrain.
The area around Valhalla Lodge feels big, and looks big, but is ultimately very accessible. We needed hardly any time at all to settle in and get a good feel for the place.
I don't know how many years we've been doing this trip for, perhaps dozen? A lot of years together anyway. So just when I thought nothing could top the hilarity of previous trips out came the Sambuca and viking helmets.
Yargh! See you next year guys.
Conditions Update Apr 11 2017
2 weeks ago