By Kim Fuller Published in the Vail Daily The nightly piano riffs that float across the Splendido dining room are as soft and pleasing as the peach light of a mountain sunset. Warming streams of rhythmic consistency fill the space with exquisite nostalgia — a timeless longing for the beauty and grace to linger a little longer.This is Splendido’s 20th summer in Beaver Creek, marking two decades of divine ... continue reading...
Functional Training For All Ages
By Kim Fuller Published for the Vail Vitality Center Community is an important part of any health club atmosphere. Director of The Vail Vitality Center, Jeff Morgan, explains that for members and guests to feel at home, it’s a priority to create a healthy culture and familiar camaraderie.“One big program in the fitness industry is that a lot of gyms and business owners are claiming they have ‘great community,’ without really ... continue reading...
Make Your Own Home Bar
By Kim Fuller Published in Summit HOME Magazine The walk to bed from the bar is a lot easier when the watering hole is in your own home. “A bar can be a great feature wherever you entertain guests, or gather with family and friends,” said Tim Sabo, designer and project manager at Allen Guerra Architecture in Breckenridge. “Often, bars are located in the rec room of a house, nearby a big-screen television or a billiards table.” Some people ... continue reading...
Home: Organic Meets Contemporary
By Kim Fuller Published in Vail Valley HOME Magazine Set between Vail and Lionshead villages, 330 Beaver Dam Circle was originally built in 1977. It was remodeled in 1992, and it underwent another renovation recently by Gregg and Co. Builders. The coveted plot is on the water, between a private pond and Gore Creek. “The property was one of the only beachfront properties in Vail,” said Tommy Gregg, vice president at Gregg and Co. ... continue reading...
8100 Mountainside Bar & Grill
By Kim Fuller Published in EAT Magazine Executive chef Christian Apetz is on fire, like the 70-inch white oak-burning grill that is the muse for most of his top-notch menu. “This year, we are really trying to showcase the wood-fire grill,” shares Apetz. “We have far more offerings, at a wider price point, from the grill — everything from Canadian lobster tail to the giant, 24-ounce porterhouse, and all the ... continue reading...
