Summit HOME

Design at Altitude: Make your rental feel more like home with these tips

June 2, 2015 — 

As most everyone who first moves to Summit County (“just for one season!”) can attest, rental units aren’t always an instant home away from home. Small spaces, shared kitchens and funky layouts abound. Just because it’s not your forever home, doesn’t mean you can’t make it feel homey and welcoming. Here are a few tips we’ve all used.

• Instead of worrying about the wall color, and usually the fact that you can’t paint it, change what you can. Find funky artwork at a thrift store in bold colors and with antique-chic frames. If you’re artistic, or have an artistic roommate, create a masterpiece yourself. Best of all? You can take it with you.

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Home feature: Spring rejuvenation for mind, body and spirit

June 2, 2015 — 

While many people think of spring cleaning as simply clearing cobwebs and dust, the tradition can renew more than just a home.

Unused, worn-out items, unorganized stacks of important papers and dirty windows subtly create stress; the brain registers it as work to be done, which can lead to emotional wear and tear. It’s like a heavily weighing to do list, and the low-grade, chronic stress it causes can actually lead to illness or a sense of disease.

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Interior design: From clutter to decor, tell a story with your stuff

June 2, 2015 — 

Designers often surprise

clients by sharing a secret: You can dramatically change the look of a room simply by changing or rearranging the items on your bookshelves and tabletops.

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Make the space in your Eagle County home work for you

June 2, 2015 — 

Know yourself; trust yourself.

But if you need a little help along the way, Gale Steves will give you permission to do what you want to do — in your home, that is. The former editor of Home magazine and the author of “Right-Sizing Your Home” has decades of experience helping people better inhabit their living spaces.

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Summit cocktails: Build your own home bar and stock it like a pro

May 20, 2015 — 

Every workday, Alex Ballesteros and Donovan Sornig set up a bar or direct someone else on how to do it properly. Ballesteros is an on-site manager for Optimum Events & Entertainment, providing mobile bars at events all over the Vail Valley and beyond, and Sornig is the bar manager of Mountain Standard in Vail Village.

These mix masters know how to make you a drink, but they also know how to create and stock a home bar. Border your dining room with this libation station:

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Summit County Home ideas: Interior design trends for 2015

February 7, 2015 — 

Design trends and color forecasting tend to be a bit like the chicken and the egg — which comes first? Do color forecasters, such as the Pantone Color Institute, choose the colors that will be popular, or are they citing what has already become popular in the design world? Well, perhaps a bit of both. Since 2000, the Pantone Color Institute has been declaring a “Color of the Year.” Their color theorists survey the runways of the fashion industry, the showrooms of design houses and the production rooms of manufacturers to cite emerging trends. They pair this knowledge with the general pulse of the population, taking into account what’s happening in the world financially and spiritually, and select the color that they feel best represents what people are looking for.

So, are they getting it right? It appears so. Before we look ahead, let’s look back at their selections for the past few years. In 2014, the Color of Year was Radiant Orchid, a punchy purple. In 2013, Emerald, a bright green, held the title. Tangerine Tango, a coral-hued orange, was the choice for 2012. In 2011, a poppy pink named Honeysuckle reigned supreme, and in 2010 an aptly named Turquoise was chosen. The past five colors have been decidedly bright, energetic and youthful. They translated well into fashion, industrial and interior design.

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Hot tubs are hot commodities for rentals, homeowners in Summit County

March 18, 2015 — 

Though separated in time, culture and continent, there was one thing that the ancient Egyptians, Japanese, Greeks and Romans all agreed upon — the value of hot tubs.

Of course, they weren’t called hot tubs back then, and they came in a variety of types, from natural hot springs to wooden tubs to manmade public gathering places, each serving its own purpose.

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The rise and fall of the A-frame in Summit County

March 1, 2015 — 

You see them everywhere. Often, they exist in groups, small pockets spread throughout Summit’s neighborhoods. “On the hills above Silverthorne,” someone will say, or “right when you get into Keystone” or “there’s a bunch in Blue River.” Sometimes there’s just one, solitary in its uniqueness, its architecture immediately recognizable upon any horizon — the A-frame.

Few structures date themselves so completely as do A-frames. Both revered and reviled, some cling to the nostalgia of the design while others pooh-pooh its inconvenient use of space. While many of Summit’s A-frames have gone by the wayside over the years, others remain, testaments to the trends of a bygone era and the inspired visions of modern day homeowners.

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High Altitude Baking: Coffee meringue cookies (flourless, low-fat recipe)

April 30, 2015 — 

High altitude makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains successful.

A guilt-free cookie — how wonderful is that? This crunchy, light, coffee-flavored confection, made of egg whites, instant espresso powder and a little sugar, is as close to fat-free as you can get. Even after a dip in melted chocolate, it remains virtuous, so nibble with a clear conscience.

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Powder Keg: News you need to know from the craft beer world

May 28, 2015 — 

Odell Brewing introduces Barrel Aged Imperial India Pale Ale

On Monday, June 1, Odell Brewing will release its latest Cellar Series offering, Barrel Thief, an imperial India pale ale aged in medium toast American oak barrels. Barrel Thief features a variety of American hops, including whole-flower Equinox. It’s also dry-hopped with the experimental HBC 472 variety. The brew boasts bright notes of tropical and stone fruits, enhanced by hints of vanilla, dried fruit and toasted nut from the oak barrels.

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Summit Design & Style: Table trends for your dining room furniture

May 30, 2015 — 

I grew up eating meals, working on homework and generally loitering in a seat along one specific side of my family’s butcher block-style dining table. It was thick and sturdy and all too enticing to deface with shapes using the ends of my forks and knives.

Of course, my mom was none too happy when she discovered the row of childhood hieroglyphics I had enjoyed carving into her beautiful table. If she reads this she’ll see with a smile that I have a more mature understanding of how to put an artistic touch on the pieces we love, rather than puncture their perfection.

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High Altitude Baking: Food processor vanilla pound cake (recipe)

May 28, 2015 — 

Editor’s note: High altitude makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains successful.

Dessert insurance, that’s how I view pound cake. With one in the freezer, you’re ready for anything. Serve it toasted or plain, with ice cream, sorbet, fruit and sauces or cube it and layer it in stemmed glasses with berries, lemon curd, preserves or pudding. It’s 100 desserts in one — just use your imagination.

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High Altitude Baking: Lemon-poppy seed muffins (recipe)

May 14, 2015 — 

Editor’s note: High altitude makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in the mountains successful.

Tender, lemony, with a little crunch — everybody loves this! That’s what I scribbled in the margin of this recipe years ago, and my notes still hold today. This little muffin is a winner. Serve it at breakfast, lunch or dinner, and I guarantee it’ll brighten the meal.

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Powder Keg: Vail Brewing Co. brings handcrafted suds to Eagle-Vail

May 23, 2015 — 

Colorado is known for sunshine and suds, and Eagle County continues to contribute to that reputation. Vail Brewing Co. offers locals and visitors alike a new sunny spot — once May’s drizzly weather subsides — to sip beer this summer. While a half dozen other breweries call the Vail Valley home, it’s the only brewery bearing the “Vail” moniker, though it’s actually located in Eagle-Vail’s industrial area. The brewery is in the former Route 6 Cafe building, which is also home to Native Roots.

Colorado microbreweries run the gamut from dive to posh; Vail Brewing Co. lands in the classy-with-a-rustic touch category. Two-century-old Pennsylvania barn posts frame the ever-changing chalkboard beer menu. The tap handles are a testament to mountain life. There’s an antique crampon from the 10th Mountain Division, as well as the top of a fly-fishing rod, a crank for an old malt mill, the end of a garden hoe, an ice pick and more; most of the items came from antique stores, said Scott Harrison, one of the assistant brewers and co-owners. “For being in an industrial park, people are surprised at the detail and body of work in the interior; they’re not expecting that,” said Scott, who co-owns the brewery with three partners: his brother, Brian Harrison, who helps run the business side of the brewery; head brewer Garrett Scahill; and Derek Whiting, who lives on the East Coast.

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Powder Keg Brewing Brief: News you need to know from the craft beer world

April 23, 2015 — 

Breckenridge Brewery recently released a new year-round India Pale Ale in all of its markets. Breck IPA starts with a floral aroma with hints of tropical fruit, and a bready malt backbone balances its citrus hop flavor. Todd Usry, brewmaster and director of brewing operations, led the brewing team in developing the right recipe for the new beer.

“We got a lot of feedback from the market, our sales folks and our production crew on qualities that make an IPA rise above the standard,” he said. “It was important to stay true to style while differentiating ourselves. That’s hard to do in a market segment with so many choices and so many acceptable varieties within the style. We set out to create something extremely aromatic, but more balanced in flavor.”

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