MT. BAKER, WASHINGTON
The new $3.5-million Raven Hut Lodge was designed in the 1920s to 1930s Cascadia-style architecture, incorporating natural elements such as large timbers, wood and metal accents and natural rock details. The new building sits on the same mid-mountain location of the old Raven Hot Café and is ski-snowboard accessible only. Seating capacity is 300, up from the old café’s 35, and the restrooms are now indoors.

Most notable are the Raven’s home-grown aspects. Mt. Baker is a close-knit community, and the ski area works as much as possible with its local skiing and boarding community, from sourcing ingredients for food service to items for its retail shops. For the Raven, local artisans built a double-sided fireplace with columnar rock gathered from the ski area. The fireplaces also offer metal drying racks to dry out soggy gloves, hats and goggles. Bronze raven sculptures on the front entrance doors were created by Seattle artist Tony Angell. Long-time Mt. Baker full-timer Andy Zabel crafted the front door handles from an old chairlift cable. The design was done by Jed Clark and Mt. Baker GM Duncan Howat.



ALYESKA RESORT, ALASKA
In the last three years, Alyeska Resort has invested heavily in new trail development, for both winter and summer use. Last summer the resort’s trail crew focused on upper mountain hiking and biking terrain, including improved hiking access on Mighty Mite and biking terrain in the Upper Bowl area. Other areas of improvement include the completion of the Winner Creek Extension Trail, which provides a scenic hiking or biking thoroughfare from the day lodge to the start of the signature Winner Creek Trail, whose trailhead is located near the base of the tram.

The six-person hiking and biking crew worked 40-hour weeks between June 1 and October 15, 2011, and built approximately 12 miles of downhill bike trails at Alyeska Resort this past summer.

Alyeska’s six-person trail crew, not to be confused with the hiking/biking team, spent a substantial amount of time and effort last spring clearing trees and brush from the Race Trail region of the mountain. That was part of a two-year effort to open up new tree runs for intermediate and above skiers and riders. Tree-skiing terrain is a premium at Alyeska, where much of the skiable terrain is above tree line.

Alyeska plans to build more downhill bike trails as well as a bike park during summer 2012, and improve and expand existing biking and hiking trails as part of its goal to boost year-round operations.



ANGEL FIRE, NEW MEXICO
Angel Fire Resort expanded winter options for guests by adding a new Nordic Center for cross-country skiing, snowshoeing and sledding, with 15 km of groomed and maintained classic and skate trails that wind along rolling, scenic canyons of native spruce, pine and aspen trees. The terrain is novice to advanced. The Center offers equipment rentals, lessons, events, special training sessions for competitive athletes, and a full retail store. Sledding is available a few steps away from the clubhouse.

The Nordic Center is located adjacent to the $16-million Angel Fire Resort Country Club, creating a rare upscale Nordic experience in northern New Mexico and a significant upgrade from Angel Fire’s former XC center, which was based at the downhill area proper. The Club facilities include a fine dining restaurant, bar, indoor pool, and fitness center. By combining XC with the upscale club, the resort has seen an increase in XC visitors.



KILLINGTON, VERMONT
In addition to cleanup work in the wake of Tropical Storm Irene, snowmaking upgrades, and the removal of the Peak Lodge——to make way for a new and improved facility for the 2012-13 season——Killington also created a new tubing park this past summer. Located at the golf course, the tubing center gives visiting families and locals another recreational option at the resort. The center has nine 500-foot-long lanes that are served by a handle tow. The operation also makes use of the clubhouse, providing tubers with a full-service base facility. Cost of the entire project, including lights for night tubing, snowmaking and electrical work, tube purchase, and modifications to a groomer, was just $94,000.



SQUAW VALLEY, CALIFORNIA
As part of a five-year, $50-million resortwide renovation plan, Squaw invested $15 million this past offseason on a variety of dining and service facilities. The aim: to provide service equal to the terrain. Here are two examples of the many changes:

The world’s first ski in/ski out Starbucks was created at the Gold Coast mid-mountain service center, at the top of Squaw’s Funitel, in what was formerly an equipment demo center. The new facility offers the full Starbucks menu except for hot food items. The 1,200-foot shop also has indoor seating for those not too amped to sit. Squaw’s team conceived the idea and worked with management and designers at Starbucks to create this one-of-a-kind outlet.

The KT Sundeck has been overhauled and renamed the KT Base Bar. It now has firepits out on the deck, with a revamped indoor-outdoor bar and a series of K-banas, Squaw’s own winter version of a cabana. To provide improved service, guests are now served by waiters, and food can be served both inside and out.