Ski Magazine


Considering the altitude, the fish was incredibly fresh. Ready to eat on a plate at the base of Valle Nevado Ski Resort, the albacora—swordfish, not tuna—was likely caught within 48 hours of hitting the grill in the restaurant’s kitchen, roughly 10,000 feet above sea level. The butter- smothered plate served as an appetizing reminder of just how close the

You're reading a preview, sign up to read more.

More from Ski Magazine

Ski Magazine6 min read
Where the Magic Happens
WHETHER OR NOT you’ve ever heard of Mittersill, you’ve more than likely seen, and possibly skied on, the Austrian town’s key export: Skis. Over the past decade, the Tecnica Group Ski Competence Center—the biggest employer in town and main production
Ski Magazine4 min read
The ABC on CBD
Maybe it was the head-first tumble after clipping a tree, caught on film in Greg Stump’s 1989 movie, License to Thrill, or the ski racing crashes during her time on the U.S. Ski Team. It could also be the natural wear and tear from 50 years on the sl
Ski Magazine3 min read
FIT: MEDIUM Comfort isn’t discussed enough when it comes to goggles. But try on the new DX3 featuring hypoallergenic Polartec microfleece face foam and a cylindrical frame that fits like a glove—and comfort just became your top priority. Dragon’s Lum