History: Rustic dining
“New approach to rustic dining,” reported the 1980 March issue of Snowmass Affairs magazine. “In a small clearing one and one-half miles from the Snowmass Ski Touring Center sits a small, hand-hewn log cabin with chimney smoke curling up into the night air. It’s a new cabin, built last summer by Snowmass resident Bob Wright. And, it’s a new restaurant. Gracie Oliphant opened Cross-Country Cookery at Snowmass this season. She says the concept is similar to the Pine Creek Cookhouse near Ashcroft. ‘There’s only one way to get there: on skis. Tours leave daily from the Snowmass Touring Center. … Dinner tours are the most popular.’” Originally, the rustic cabin featured no electricity or running water and was heated only by a large, open fireplace and a wood-burning stove. The view looked out over the cirque of Snowmass Ski Area above an open meadow with a sunny deck to capture afternoon rays. Honey Pickall served as head chef and Oliphant assisted with baking and preparations, while Doug McLain entertained in the evenings on his guitar.
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