Anyone looking to perfect their technique in skiing, snowboarding, even ice climbing (for the more adventurous) can benefit from the advice of professional athletes in the sports. That’s scheduled for the weekend of January 20-23 at the recently renovated Madeline Hotel & Residences, Auberge Resorts Collection in Telluride, Colorado, when a group of athletes meet for an adventure weekend in partnership with Eventus and Revelhine Wines, an organic wine filled in light aluminum canisters – many of the assembled athletes are co-founders.
Skier Chris Davenport, climber Emily Harrington, snowboarder Jeremy Jones and skier / mountain biker / climber Michelle Parker are provided for personal conversations and participation in experiences with guests, among other things. Snowshoe hikes, fat biking, helicopter-supported backcountry tours and side-country skiing will also be part of the weekend’s adventure program. All skill levels can participate with the exception of Side Country and Helicopter Assisted Tours, which require advanced riders. And in addition to the activities, meals including a cocktail reception and private dinner with the athletes, entertainment and professional photos of the participants in action are also included.
Outdoor enthusiasts who fail this weekend can also experience a number of winter activities that are currently being rolled out by the hotel. Among the least strenuous: dog sledding, where a team of Alaskan huskies lead the way, led by mushers through the San Juan and Uncompahgre National Forests; Horse-drawn sleigh rides up to 12,000 feet and winter fly fishing. Even cross-country skiing, half or full day, is led alone or by experts through the six Nordic ski areas over meadows, through forests and around untouched lakes. Snowmobiling, private ice skating lessons, snowshoeing, horseback riding, and heli-skiing are also offered, reaching the highest peaks in North America, leading to 3,000-foot descents. Guests looking to add area attractions can charter a flight to the red rocks of Moab, Utah via Arches and Canyonlands National Parks.
In the afternoon, après-ski starts in the typical way for Swiss Alpine resorts – General Manager Bryan Woody blows the alphorn and invites guests to refreshment in the Mountain Village. Cocktails and champagne are served in the Timber Room, along with raised small plates like “devil’s eggs” with grated black truffle or baked potatoes with crème fraiche and Russian Osetra caviar, and heartier options like Rocky Mountain Elk Loin with local blueberry jus. Full meals are served in the Black Iron Kitchen and Bar, and after a full day outdoors, it’s not hard to imagine eating hearty dishes like a 16-ounce wild salmon fillet with brown lemon caper butter or a 32-ounce Piemontese Dry Aged Bone In Ribeye with roasted whole garlic vinaigrette (hopefully divided). Afterward, take a stroll through the Mountain Village before going to bed and preparing for the outdoor activities for the next day.