New York Times: “Mix of New and Old Enlivens Taos Ski Valley”
Writer Christopher Solomon pens a terrific article in today’s New York Times Travel Section about Taos Ski Valley’s transition, thanks to Louis Bacon’s investment in our ski resort.
The article also features beautiful photography by the paper’s Kate Russell. The first thing that struck me about the photos was our famous Taos Light.
Also striking was the author’s mention of our two restaurants here at the Edelweiss Lodge and Spa:
“Perhaps the best food is at the Blonde Bear Tavern in the Edelweiss, with entrees like whole rainbow trout with red grapes and balsamic sauce ($25) or flatiron steak with Italian salsa verde ($28).”
Our flatiron steak, of course, is from New Mexico’s Four Daughters Land & Cattle ranch.
“For breakfast, go to Café Naranja in the Edelweiss, which serves entrees like pancakes made from organic Hopi heirloom blue corn and whole piñon ($7).”
The author has several quotes from our own Matt Gorman, who is a massage therapist here at the Edelweiss. He’s been in Taos Ski Valley since 1999. I liked this quote:
And everywhere, Matt shouted greetings to people he knew. Everybody knows everybody here. He said hi to Gary Johnson, a former governor of New Mexico who is a die-hard skier and who has a house in the area. “I joke and say that it’s not a season pass, it’s a membership card,” Matt told me on the lift. “It’s like a working-class country club. It’s not snooty. The locals are here, working hard, because they love to ski.”
And this quote from Louis Bacon:
“We established three goals: to upgrade the infrastructure and experience, to safeguard Taos’s unique character and to earn a return on our investment. Any two of these are doable, but accomplishing all three will be a challenge. I’m confident that by focusing on the first two goals now, we’ll get them all right for the future.”
The New York Times: “Mix of New and Old Enlivens Taos Ski Valley”