The Sundance Stories II
Tales told of Skiing Sundance Mountain Resort
The Sundance Stories II
Where are your best stories told at Sundance Mountain Resort?
Perhaps they’re told on the eve of a powder day, as the snow falls in flakes as fluffy as cotton, covering the pistes and Utah mountain peaks with soft, white blankets. Skiers don’t stress about driving through storms to reach Sundance by first ride up — they’re already there, ensconced in slope side mountain suites. They sit by their stone fireplaces with mugs of mulled wine, surrounded by great friends and fine art, telling stories as the snow falls. Tomorrow will be a powder day.
Or perhaps the best stories are told on the lifts — the quad, the triples — as they carry skiers to a summit at 8,250 feet. Up there, in the shadow of the great Mount Timpanogos, Utah powder is dry, feathery, and deep. It blows up around skiers’ ears, making a whooshing sound with every arc. “Did you see my run?” skiers say. “I got a face shot!” says another. “Sweet!”
Still more stories come later, at après-ski in The Owl Bar, where locals and visitors mix. “I had this one run up in Bishop’s Bowl…” someone starts. “There were no lift lines,” says another. The tales continue… the Owl’s rosewood bar has heard them all, of course. Stories have been told at that bar from as far back as Butch Cassidy and his Hole-in-the-Wall gang, who sidled up to it in the 1890s and told tales of a very different type. (Ask your bartender about the bullet hole in the rosewood.)
Perhaps by evening, stories of Sundance shift away from GoPro moments and fabulous powder shots. Perhaps they’re less about personal bests, and more about paintings, sculpture, food, theater, and books. As with many aspects of Sundance, dining is celebrated as a form of art — cuisine to be appreciated and savored, like a colorful Native American tapestry or a simple black-and-white photograph of a wild horse. In the softly lit Tree Room, private-label wines are paired with earth-to-table menus by Executive Chef David Mullen — menus that have earned The Tree Room a Forbes Four Star rating and AAA Four-Diamond award. Natural ingredients, including herbs and vegetables from the Sundance gardens and honey from the Sundance hives, are served at their peak; Robert Redford’s personal collection of memorabilia, blown glass, and Native American art can be viewed from every seat.
Stories told over dinner in The Foundry Grill may be slightly more raucous. Tacos, wood-fired pizza — western-inspired cuisine served by a window offering an unobstructed view of the 12,000-foot Mount Timpanogos. At the Foundry, think of foods cooked in wood-burning ovens, rotisseries and grills, seasoned with organically grown herbs and vegetables, and served in an art-filled cabin in the woods.
Stories told later, by the light of the moon, may take on a more mystical note. Walking back through the snow to a Sundance Suite, the aspens heavy with snow, who knows what tantalizing tales could be told? “Sundance has many shapes, many moods, and many possibilities,” explains Robert Redford. “Somewhere in our community awaits an experience which belongs to you and we are committed to helping you find it.”
Only then will you have a Sundance story to tell, wherever you choose to tell it.