NEW MULTI-MILLION-DOLLAR FOUR POINTS LODGE SET TO OPEN IN DECEMBER
Healthy Culinary Pairings, Sustainable Practices and Western Traditions Combine To Make Four Points Lodge Unique Within the Industry And A True Epicurean Mountain Experience
STEAMBOAT SPRINGS, CO-November 6, 2013-The first new on-mountain lodge in over a decade at the Steamboat Ski Resort in the Colorado Rocky Mountains is currently under construction, ahead of schedule and planned to open in December for the upcoming 2013/2014 winter ski and snowboard season.
“The Four Points Lodge will introduce a new mountain tradition to Mt. Werner and the Steamboat Ski Resort,” said Chris Diamond, president and chief operating officer for the Steamboat Ski & Resort Corporation. “Steamboat and the Yampa Valley are unique, and it was important to us to maintain the traditions and mountain elements of Four Points that reflect this region’s history, charm and unique characteristics. I truly believe guests will be overwhelmed by the finished facility, creative culinary offerings and personal guest service experienced.”
Located in the heart of Storm Peak/Four Points area of the mountain, the two-story Four Points Lodge features a natural, upscale mountain retreat ambiance with steel, natural stone and wood, custom accents, oversized windows, noise damping acoustic ceiling panels, indoor and outdoor natural stone gas fireplaces, healthy made-to-order food marketplace, spectacular panoramic views from the Flat Tops to Zirkel Wilderness Areas, outdoor deck with timber railings, clear wind protection panels and state-of-the-art BBQ grill, and a 25-foot concrete bar with two large flat-screen televisions. In addition, the lower level houses an upscale retail store with concierge delivery services, ski-up access to oversized restroom facilities, and a casual lunchroom area. The new Four Points Lodge is on target to open before the popular Christmas/New Year’s holiday.
In addition to the physical attributes of the new facility, the menu focuses on natural, healthy, made-to-order menu items featuring local ingredients, fresh made salads and pastas as well as grab & go items in the morning. The Food Marketplace will focus its culinary energies in four distinct serving areas – Garden Fresh, featuring fresh made salads with power greens and grains; Soup Kettle with a daily house made specialty selection along with other hearty soups; Stone Grill, focused on convection oven, hot-stone, grilled entrées like cedar plank salmon, natural bison burger and Stella battered fish & chips; and the Noodle Bar with a variety of made-to-order pasta and noodle dishes.
Just steps away, the 35-seat bar area will highlight daily drink specials as well as a selection of homemade soups and what will surely become a signature plate-old fashioned, flaky deep crust ceramic dish pot pies. Outside, the 2,500 square foot wrap-around deck will serve as grilling central for traditional Four Points’ favorites such as burgers, hotdogs, chicken sandwiches and select specials.
“By mixing contemporary techniques with traditional themes, the Four Points Lodge provides one of the most unique and interesting culinary experiences on the mountain and reflects the diverse tastes of the west – natural, healthy and fresh,” said James Snyder, vice president of resort services. “I truly believe the new Four Points Lodge will help elevate Steamboat’s culinary experience.”
On Friday and Saturday nights during the winter season, a modern snowcat featuring a fully enclosed climate controlled cabin with 13 bucket seats and large window views will make a magical journey to the Four Points Lodge. This special five-course mountain top culinary experience will be rooted in the flavors and family style traditions of Northern Italy offering a sophisticated evening tucked warmly inside the cozy lodge under a night sky filled with stars. In addition to evening dining, private functions and weddings (several weddings have already reserved for the 2014 summer) will be right at home in this heavenly location.
“The expertise we have gathered for the management team at this facility will quickly establish Four Points as the hot spot on the mountain,” continued Snyder. “Christina Gumbiner and Chef John Shaw bring a wealth of knowledge across a wide spectrum of food and beverage, guest service and culinary environments as well as hold a comprehensive understanding of the complex snow sports, culinary and resort industries that will surely make the new Four Points Lodge shine brightly.”
Christina Gumbiner, the new Four Points manager, will be joined by Chef John Shaw at the reins of the Four Points Lodge. Gumbiner, who has been with Steamboat for over two decades (working as a certified ski instructor before moving to the food and beverage world), previously served as manager of Thunderhead Lodge which houses Thunderhead Food Court, Thunderhead Red’s, Go Joe’s Express, Oasis Bar & Grill, Stoker and Hazie’s. She brings a decade of experience in food and beverage areas as well as the unique ability to smoothly run large operations in remote mountain locations.
With more than 13 years of culinary experience, Chef John Shaw grew up in Kennebunkport and jumped at the chance to attend the New England Culinary Institute in Vermont. In 2006, he was invited to cook at the James Beard House, a true treat and high honor for any chef. Shaw has held sous chef, executive and consulting chef roles with some of Kennebunkport’s most well-known restaurants including Tides Beach Club on Goose Rocks Beach; The Village Cove Inn, One Dock and Port Tavern & Grille at the Kennebunkport Inn. A fan of Gordon Ramsay, Shaw’s skills at One Dock were enjoyed by Ramsay himself, saying it was his best meal while visiting Maine. Shaw splits his time between Steamboat in the winter and the Maine beaches in the summer.
As you can imagine, no detail has been overlooked in this multi-million-dollar facility, located at 9,716 feet above sea level. The mountain surroundings are accentuated by western subtleties, custom designs and special finishes of all sizes and shapes throughout the building.
Four Points was named by John Fetcher and Gordy Wren when they spotted a four point buck while searching for the ideal location for the upper lift terminal in the late 1960s. This deer icon plays homage to these early founders by adorning items across the facility from sconces to lamps to a large hand-carved trophy deer head finished in bronze specifically designed for over the indoor fireplace.
Two custom chandeliers, each spanning five feet in diameter, welcome guests to Four Points along with a large 10-foot art piece made of brushed metal and wood backing above the Marketplace. Unique displays play homage to the history of the area including the Naming of Steamboat Springs and the History of the Cowboy Hat from Wild Bill Hickok to Billy Kidd. Solid oak tables accompanied by custom chairs with baskets underneath and smooth coaster sliders will seat 185 guests in the main level.
Alder wood trimmed windows provide floor to ceiling views dropping down to 18 inches above the floor instead of the traditional 42 inches to take in the sweeping views of the Yampa Valley. A 10-foot by 5-foot mirror, divided into eight individual square sections, expands the feeling of space in the main floor. The entry room is warmed by a large fireplace and its dark wrought iron screen is detailed with the trails of Mt. Werner across its face.
The downstairs lunchroom utilizes five, 6-foot picnic tables in the more than 400 square foot space handcrafted by Dennis Lodwick (father of Steamboat Olympian Todd Lodwick) from reclaimed lodge pole pine trees. Steps away, three large barn wood doors slide along a heavy steel beam track to reveal the nearly 275 square-foot retail location. The restrooms, which have more than quadrupled in size from the former building, come together with tile, energy efficient hand dryers as well as strategically placed hooks, baskets and shelves allowing for easy storage of helmets, hats, gloves and other personal items.
The facility is ADA accessible with ramps from the snow into the main entrance, an elevator to easily move between levels as well as grab bars and accessible stalls near the front of each of the restrooms. In addition, a special family restroom provides additional space and privacy. Wheelchairs are stored onsite and available to assist guests in accessing the facilities. Companion skiers may obtain the chair or ask for assistance when the group arrives.
The resort incorporated LEED principles throughout the design and operation of the new building. This facility features low-flow fixtures and energy efficient hand dryers, low-energy insulated windows, glassware and dishware eliminate disposable cups and plastic bottles; energy star rated kitchen equipment, a compostable platform for leftover food items to dissolve, dispose and compost food particles, variable control settings for exhaust fans, automatic CO2 sensors in HVAC system, dark sky standards exterior lighting, LED and fluorescent indoor light fixtures and insulation, air locks and thermal breaks throughout the building.
Under the direction of Steamboat’s project manager, Michael Gumbiner, along with local contractor Calcon, construction on the new mountain lodge began the day after the ski season ended on April 15, 2013. The Four Points Lodge was designed by Steamboat Springs’ architectural firm Kohler Design with interior design concepts provided by 3DS – Three Dimensional Services of Vancouver, BC, both winter hospitality experts. Numerous Colorado companies including many local Steamboat Springs businesses have worked on this much anticipated project.