Warm up after the slopes with Alpine-inspired fare
You might not have as much finesse on the slopes as Lindsey Vonn or the speed of Patrick Deneen, yet as you swoosh down the slopes in your own signature style you build up an Olympic appetite.
Two hours of moderate downhill skiing burn more than 800 calories; opt for gentle hills and open plains of cross country skiing and you're ticking off 1,100 or so calories - calories that must be replenished if you want to have the energy to strap your skis back on tomorrow.
When you get back to the lodge you're not thinking spring greens tossed with a citrus vinaigrette. No, your body craves something that will satisfy your hunger and take the chill out of your bones.
Buffalo chili maybe? Or a plate of slow-cooked spare ribs painted with maple- and ginger-infused glaze. Those are the foods skiers want when they come in from the cold, says Zane Holmquist, chef at Stein Eriksen Lodge in the heart of Utah's Deer Valley.
"Chili, definitely," says Holmquist, a skier himself. He says the lodge's skiers' buffet features a variety of soups and chili and popular menu items include pot pie, braised short ribs and fondue, including a version made with locally sourced white Cheddar and oatmeal stout.
As at many ski lodges, the culinary offerings at Stein Eriksen Lodge take inspiration from Europe's Alps; explains Holmquist, "At some of the more refined ski resorts, things have connections to European apres-ski culture. From 3 to 6 p.m. skiers wrap up their day, sit by the fire and enjoy mulled wine - it takes the chill off."
Chefs twist dishes with Swiss, Austrian, German and French influences and add their own regional touches.
Vermont maple syrup glazes spare ribs, Blackforest ham and Wisconsin Colby nestle between thick, salt-flecked slices of pretzel bread, and elk and buffalo contribute earthy flavors to braised stews and chilis.
In their book "The Ski House Cookbook," Tina Anderson and Sarah Pinneo sing the praises of crockpots and long-braised meats to satisfy skiers. Spend a few minutes in the morning chopping vegetables and browning meat before you bundle off and be welcomed back home by a warm kitchen and a mustard-sauced brisket.
They also like the quick sustenance and comfort of Schuss Shells, pasta shells tossed in a blue-cheese cream sauce that contains four ingredients and takes 10 minutes to make.
"This is one of the creamiest, richest, most indulgent recipes in our repertoire - Needless to say, we feel we can only eat it after some serious schussing."
What are you waiting for? Grab your skis and get out there; this dish is too good to miss.