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Published March 31, 2010 at 7:25 a.m.
Who says skiers have to pay exorbitant prices to eat at the mountain? After hitting the trails on warm spring days, loads of Smugglers’ Notch skiers and riders head to the parking lot, break out their hibachis and grill up a storm.
“The parking lots … get all of the late-afternoon sun,” says Steve Clokey, the mountain’s director of marketing and promotions. “People are tanning and kicking around in lounge chairs. They bring their own music in, which is great, ’cause you’ve got everybody’s different flavor.”
This Saturday, all that local flavor will be captured on camera. A team from “Grill Seekers,” a new reality TV show to air on Comcast’s SportsNet, will be on hand from 1 to 4 p.m. to film an episode about slopeside tailgating. It will air on June 7.
“They approached us,” says Clokey. “They’re looking for the best grillers” in New England. To encourage competition, Smuggs is offering prizes for best recipe, presentation and flavor, as well as one for the team with the best theme or name. “People wear costumes. A lot dress up with a Mardi Gras type of look,” Clokey notes.
Since participants routinely whip up venison steaks and whole racks of ribs, Clokey is confident that the cooking quality will impress the “Grill Seekers” experts.
Later that evening the mountain will hold its 15th Annual Brewfest, with plenty of beers from New England and New York. For just $39, Clokey notes, you can ski all day, cook on camera and soak up the suds. Now that’s a deal.
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About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
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