Olympic Fever

Once every four years, the spotlight returns to snow sports, as the Winter Games capture the world's attention. 

• Waldorf Astoria Park City — with its proximity to the Utah Olympic Park facilities and Park City Mountain Resort sites from the 2002 Olympic Games — has developed a way for guests to get “a taste of the games.” Travelers will have an opportunity to ski or bobsled on Olympic-level slopes and bobsled course while a professional athlete such as Olympian Nate Roberts leads the way. A private dinner with your Olympian follows at the hotel's signature restaurant, Powder. 
• In Alberta, Canada, the Olympic Park (of the 1988 Winter Games) offers travelers a chance to rub elbows with real Olympians training for this winter's games, as well as an opportunity to test out some of their favorite events on their own.

A Cave New World

While ascending mountains in snow season has become mainstream, there is a way of exploring winter wonderlands that's a bit more … underground.

• Canmore Cave Tours in Alberta developed a new way of exploring called “Solitude,” an intense experience designed for those seeking to build their very own underground exploration of Rat's Nest Cave.
• New this season, for a more luxurious caving opportunity, Park Hyatt Beaver Creek, has partnered with an expert guiding company to create a snow cave handcrafted in the Vail Pass backcountry. Easily accessible via backcountry skis or snowshoes, Park Hyatt Beaver Creek provides guests with high-end libations and culinary accoutrements, along with fur blankets and a roaring fire built right in the snow.

Winter Re-“Treats”

Part of the magic of a snowy, winter vacation is that moment after returning from out of the cold to a cozy room, when it's time to indulge. Hotels around ski country have created fun, surprising new ways to treat their guests after a long day on the slopes.

• This winter, Waldorf Astoria Park City is unveiling “A La Cart.” Guests consult with the hotel's personal concierge team to build out their ultimate in-room cart loaded with snacks, refreshments and local touch points, as well as board games, DVDs and a hot chocolate bar for the kids — all delivered directly to the room.
• Viceroy Snowmass, on the other hand, knows the power of the Powder Day and offers guests a free “Powder” granola bar (made by Pastry Chef Ashley Jenkin) in the lobby or ski concierge if it snows eight or more inches overnight.

The Fast and the Furriest

It's no longer all about the ski destination. Now trending is everything else – who can get there the fastest without traffic? Whose après outfit is the furriest? Whose après is the chicest?

• As a way to skip traffic, Viceroy Snowmass is now offering consumers a Dash & Dine service, including a hot & ready gourmet dinner upon arrival (and cocktails waiting). No more stopping on I-70 for food!
• Alternatively, skiers can skip I-70 all together with Estes Park's new shuttle service to and from Eldora Mountain Resort. Once on the mountain, Waldorf Astoria Park City has taken the ski valet and elevated the experience that makes getting to and from the slopes a breeze.
• And, after a full day on the slopes, guests at the Viceroy Snowmass can utilize the Après Concierge, who meets guests slopeside and brings their bathing suits, towels, slippers and robes, eliminating the need to return to the room between skiing and Jacuzzi.

Renovations & News

• Viceroy Snowmass will debut a $4 Million hotel renovation, which will cornerstone of which is a new restaurant and concept, TORO Kitchen & Bar, a Richard Sandoval restaurant. Approachable yet sophisticated, the Pan-Latin inspired menu melds the flavors of Latin American regions while using locally-sourced ingredients from the mountains of Colorado. In addition to the new restaurant and lounge, the hotel will also receive a lobby refresh, a brand new coffee shop, offering custom espresso drinks, new fitness center offering extensive natural light and brand new state-of-the-art equipment (think Peloton bikes, Woodway Treadmills, etc.), and a yoga studio.