Three generations, two villages, one family’s mountain.

Faustine Armand, sales manager of La Maison Pinturault, met me with a smile outside Hôtel Les Peupliers on a lovely afternoon, the kind where the mountains begin to disappear into the clouds and the village turns inward. I instantly could tell that she was the right person to introduce me to a place like this. She’s been working in Courchevel for 14 years, skiing, mountain biking, embedded in the local community long before she joined La Maison a year ago, and I recognized her mountain smile from the ski towns I’ve lived in in Colorado over the last 30 years, warm without being performative, genuinely proud of Le Praz and of the family whose story she was about to share with me.

We toured the village, past the ski jumps, the Épicerie du Praz, down the alleyway to the old stable that is now L’Étable des Lys with the easy familiarity of someone who loves where they work.

After squeezing out of my helmet and ski boots, we lunched at La Table de Mon Grand-Père, and the food was exactly what is demanded after a morning shredding high speed groomers and tentatively testing the off-piste of Courchevel…generous, local, hearty. By the time we finished I was already thinking about coming back with my bike. That feeling, I’ve come to understand, is the whole point.

The gondola from Le Praz deposits you at the edge of snow in Courchevel 1850 in just about seven minutes, part of the village transportation infrastructure in fact. Up top is what most people picture when they hear the name — and the altiport made famous from the 2025 Tour de France finish, designer boutiques, five-star addresses and discotheques perched above the snowline.

Below, however, is a real village, one that was here before the ski lifts, where schoolchildren walk down the streets in the morning and year-round residents keep gardens and shop locally. Le Praz is where Courchevel’s roots are, and not coincidentally, where the Pinturault family story is alive.

The Pinturaults arrived in Courchevel in 1961, when the ski area was still finding itself. Christiane and André had the pioneering sense to build their hotel Annapurna in 1974, and it has held the highest address in the resort ever since, awarded a Michelin Key, and also ski-in/ski-out onto the Pralong lift. In 2022, the family extended their reach down the mountain to acquire Hôtel Les Peupliers in Le Praz, a historic property that has changed hands only twice in nearly a century. Together along with three private chalets in the forest above Le Praz, and a collection of restaurants across these villages, La Maison Pinturault now spans the full vertical and cultural range of the resort, from the summit to the valley floor, in a way that mirrors the family’s own breadth of connection to this place.

This is not a hospitality brand that materialized from a business plan; it is a family that has been skiing, cooking, farming, and hosting on this mountain for more than 60 years.

The Mountain They Know

If you are the kind of skier for whom Les 3 Vallées is not an aspiration but a pilgrimage, you already know what this terrain means. Six hundred kilometers of linked slopes connecting Courchevel, Méribel, Val Thorens, Saint-Martin-de-Belleville, Les Menuires, Brides-les-Bains, and Orelle — the largest ski area in the world, with 150 kilometers in Courchevel alone. The Annapurna sits directly on the slopes with access to a beginners’ area right out the door, so families with mixed abilities can all get on the hill without a production. For stronger skiers, the demanding summits and the full Les 3 Vallées circuit are a lift ride away.

The Pinturaults did not simply set up shop at the entrance to all of this, they grew up in it, which is why Alexis Pinturault’s story feels less like a footnote to the family hospitality business and more like its spiritual center. Three-time World Champion and three-time Olympic medalist: two bronzes in the giant slalom, a silver in combined. Five small crystal globes and the large one, the overall World Cup title, which only Jean-Claude Killy and Luc Alphand had won before him in French skiing history. The most decorated alpine ski racer France has ever produced, he learned to ski on these slopes, coming back to these mountains at the end of every season, and is now building his post-racing life here with his wife Romane. Their daughter Olympe arrived last year, the fourth generation.

His trophies line the walls of La Table de Mon Grand-Père in Le Praz…a genuine record of a life lived thoroughly on this mountain. He and Romane are expected to take over the Courchevel Le Praz properties when his racing career winds down. The Chalets Altaï (three eco-designed private chalets in the forest above Le Praz) were built in 2023 in part through his involvement. When serious skiers sit down to dinner in Le Praz and look at those trophies, they know exactly what they mean.

His sister Sandra runs the collection. She joined the Annapurna in 2013, starting as a receptionist, working through reception management and accommodations before taking over the hotel in 2019. By 2022 she had created three restaurants, including the gastronomic Alpage, which earned a Michelin star in its first season, as well as the Écotable label’s highest three-star distinction for sustainable gastronomy. Sandra is a passionate equestrian and art collector, and those sensibilities show throughout the Annapurna, fine art photography on the walls, street art she champions, room renovations in light oak and natural wool that feel intended for those who spend their summers outdoors. Since December 2023 she has helmed the full La Maison Pinturault Collection across both villages.

Le Praz: The Village First

Arriving in Courchevel, you’ll first discover Le Praz village at 1,300 meters, at the edge of the forest at Lac du Praz, facing the 1992 Olympic ski jump complex. The streets are narrow, the buildings representative of southern France, with local residents here who are not on vacation. The gondola to 1850 runs regularly to ensure a connection to the slopes above and easy access to the sport; but the pace and feeling are entirely different.

Hôtel Les Peupliers seems to anchor the village. Built by the Blanc family in 1930, taken over by the Gacon family in 1980, and purchased by the Pinturaults in 2022, only the third family to own it in nearly a century. It’s a four-star property that wears its history comfortably: a lakefront address with a south-facing terrace and the feel of a house that has always belonged to the same person. It features 18 rooms and suites in the main building, finished in stone and wood with Savoyard motifs and views of the village and lake. Across the street, a 14-room annex called La Maison sits just meters from Lac du Praz. General Manager Julien Chamoux has been here since 2023, a family friend and former Accor and Cimalpes veteran who chose Le Praz for its own sake: “the family atmosphere and the village life all year-round, where schoolchildren pass skiers in the morning.”

La Table de Mon Grand-Père is where Le Praz’s culinary soul lives. The kitchen is run by Chef Maxime Bertholle under the direction of Jean-Rémi Caillon — local, seasonal, quintessential French. Caillon describes it simply: “We dine as we gather after a day outdoors, with fresh cheeks, open hearts and hearty appetites. A mountain on a human scale.” Seasonal stews, matured cuts of beef, freshwater fish, vegetables from local growers, Trufflifette and Crozotto. Get the sharing menu. (Live music runs every first Thursday of the month.)

Tucked down a charming village alleyway, L’Étable des Lys occupies a former village stable under stone vaults decorated with old wood. Although it was closed for a private event that evening, I was told cheeses selected by Bernard Mure-Ravaud, a Meilleur Ouvrier de France, drawn from nearby farms — potchon, matouille — in a setting Caillon describes with obvious affection: “You enter as if in a friend’s house. The wood creaks, the embers crackle, and the cheese warms you.” Out front, the Kiosque does crêpes, waffles, and mulled wine. L’Épicerie du Praz, opposite the hotel and curated by grocer Thierry, stocks the same products used across La Maison’s kitchens…bread from La Marmottine, Savoyard charcuterie, fine wines, crozets, specialty coffees, plus signature items like the artisanal La Mousse du Chef beer (which I enjoyed thoroughly) and the La Maison Pinturault house coffee (which I also enjoyed upon my sad return to the United States). Their gourmet events series, Les Rencontres Gourmandes, is in its second season, bringing winemakers, cheesemakers, growers, and chocolatiers in for evenings that feel more like village life than programming.

Into the Forest: Chalets Altaï

Hidden at the end of a small alleyway leading into the forest above Le Praz, the three Chalets Altaï were completed in 2023, built by Sandra and Alexis as a statement about what responsible alpine architecture can look like. Named for a Eurasian mountain range spanning Russia, Mongolia, China, and Kazakhstan, they were constructed with eco-responsible materials, wood heating, triple glazing, thermo-brushed local wood, natural wool and regional stone, and furnished with vintage designer pieces sourced through the Selency marketplace by Atelier Giffon. Every detail, from ski pole handles in the ski room to the carefully chosen books and dishes, feels like the work of people who use these spaces.

Chalet Beloukha runs 430 square meters, sleeps eight adults and four children across four double bedrooms and a children’s dormitory with its own slide, and is ski-in. Chalet Irbis (named for the snow leopard) is a five-bedroom retreat for ten, with hammam (Turkish bath), sauna, and herbal tea room. Chalet Khoton is the flagship: 506 square meters, five bedrooms, and a 120-square-meter spa with an indoor pool, Japanese baths, hammam, sauna, a Norwegian sauna, massage room running Estime & Sens treatments, and a gym. All three receive full Hôtel Les Peupliers hotel services: shuttles, daily housekeeping, breakfast, and concierge (and access to the Estime & Sens spa). I didn’t get to tour these properties but from what I can tell, I really want to go and live there, forever.

Hôtel Annapurna: The Summit

The Annapurna sits at 1850 between the Jardin Alpin and the altiport, ski-in/ski-out onto the Pralong lift and into Les 3 Vallées. Christiane and André Pinturault acquired the land in 1972 and opened the hotel two years later. Claude modernized it through the 1980s, adding suites, terraces, the heated outdoor pool, spa, and a seminar room. Sandra has continued that evolution since 2019, renovating rooms and restaurants through 2023 without disturbing what her grandparents built. What they built, was soul.

The building was designed on the heliotropic principle, oriented to chase the sun across its exposures so the panoramic views of La Saulire, La Grande Casse, and L’Aiguille du Fruit are never static, light moves through the giant bay windows differently depending on your floor and the hour. Luxury on a human scale, the Pinturaults call it, authentic, warm, without the coldness that high-end alpine addresses can carry.

This winter brings significant updates. Four Junior Suites and the flagship Everest Suite (145 square meters, a terrace facing the slopes, a private sauna) have been redesigned by Atelier Giffon in light oak, wool, and natural stone. “Every year we undertake hotel renovations,” Sandra said, “incorporating wood, stone and natural colors.” The 76 rooms and suites span five categories, from compact Vallée rooms to the named suites — Annapurna, Makalu, K2 — borrowing scale from the 8,000-meter peaks they’re named for.

The spa has been redesigned this season too: more spacious hammam, new jacuzzi facing the mountains, two saunas including one with panoramic views, both indoor 15-meter and outdoor pools, and Codage treatment rooms where custom serums are formulated on-site for each guest, along with yoga, Pilates, physiotherapy, and osteopathy. For families, La Banquise des Petits handles kids three to ten with an indoor polar-themed club and a Base Camp outdoor playground including a real igloo, 21-meter slide, and fishing module. A teen room and screening room handle the rest.

The ski service is dialed: heated individual lockers, ski valet, and shop on site. A fleet of hybrid Range Rovers handles village transport…40 years of refinement look like this.

The Kitchen at the Heart of It All

Jean-Rémi Caillon is the culinary thread running through every La Maison Pinturault address. A native of Roanne who has worked on the Côte d’Azur, in Paris, and at Lake Geneva, he carries Bocuse and Escoffier alongside lessons from his travels in Japan and a love of foraging for wild herbs.

“While meat and fish remain central to my cooking,” he says, “it is essential that we give vegetables their due, ensuring that they make up at least 50 percent of the plate at every meal.” That holds across every kitchen in the collection.

At Alpage (18 seats Wednesday through Sunday evenings, one Michelin star) five and seven-course menus pay tribute to the surrounding mountains through the artisans, market gardeners, and producers of the valley. The dining room feels like a distillation of the landscape: oak from Albertville, granite from the Mont Blanc massif, ceramics by Anne Marmottan, a soundscape by Le Couturier du Son. The three Écotable macarons — the label’s highest distinction — reflect Caillon and Sandra’s rigorous commitment to local sourcing and ecological responsibility.

Restaurant La Table de l’Annapurna, the Annapurna’s main dining room, serves generous traditional French cuisine with a sunny terrace at the edge of the slopes. Head sommelier Valentin Peyrard runs weekly winemaker dinners featuring producers from Champagne, Burgundy, the Loire, Bordeaux, the Savoie, and the Côtes du Rhône, older vintages and menus from Caillon’s kitchen, roughly three hours of genuine food-and-wine immersion. (Weekly tasting workshops for four to ten guests run at €40 per person.)

La Fèrma, the hotel’s 20-seat Savoyard specialist, is where you come for raclette and fondue while the snow falls outside — cheeses selected by Bernard Mure-Ravaud, a Meilleur Ouvrier de France. The bar, where Alain Péant has been making cocktails for 40 years and this season welcomes original creations from French mixologist Jérémy LeBlanche of New York’s Thyme Bar, is the kind of room where the evening extends without asking permission.

Courchevel celebrates its 80th anniversary this season. The resort hosted the women’s slalom World Cup in December 2025 and will host the men’s super-G and downhill in March 2026. The Alps may host the 2030 Olympics, with Courchevel in the running for events. These are indications of a mountain that matters to the world.

The Pinturaults have been part of that mountain since before most of its visitors were born. Their family motto — “le partage en héritage, sharing as heritage” — may sound cliche in English, but happens to be true. What La Maison Pinturault offers across the Annapurna at 1850 and the properties in Le Praz is not a curated lifestyle product, but three generations who live, ski, cook here, and have staked their family’s identity on this particular place and have been welcoming guests into that story for more than 50 years. The fourth generation arrived last year and the mountain isn’t going anywhere.

La Maison Pinturault: Hôtel Annapurna and restaurants open December 12 to April 12, 2026. Hôtel Les Peupliers and L’Épicerie du Praz open November 3 to April 19, 2026. Photos courtesy of the property.

–Author Aaron H. Bible is an award-winning travel and outdoors writer with more than 30 years experience covering the outdoor lifestyle industry. Follow him @DefinitelyWild.

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Sometimes I like to show up at a new destination having done no research whatsoever. Not always, but I appreciate the sense of new eyes, the experience unclouded by someone else’s report or opinion.

So when the Hoffmann Hotel reached out to me to see if I wanted to come up and check out their new hotel, I was genuinely excited to do something different in a location I already knew well. I was also able to visit an other iconic property in Aspen that I had always been curious. Keep reading.

What I found was a 122-room property sitting quietly in the middle of the Roaring Fork Valley, called Aspen Junction until 1895, and one of the more sensible mid-valley lodging options to date. To the south the four mountains of Aspen Snowmass are all within a half-hour drive. To the north/west, the Roaring Fork runs into the Colorado River at Glenwood Springs, 20 miles down-valley — home to some of the best floating and fishing in the state, hot springs, and with Carbondale and the rest of the central valley’s restaurants and recreational opportunities closer at hand. Rates start around $258 a night.

The hotel sits on Kodiak Lake in the Willits and Tree Farm development, a modern yet rustic little area that wears its Hilton affiliation lightly, including an off-leash dog park and swimming beach out back and in the mornings I ran the paved one-mile loop around the lake behind the hotel, flat and peaceful. It’s a base camp where you can stretch out a bit out of the fray.

A short walk right under Highway 82 and you’ll find Whole Foods, restaurants, and shops. The hotel runs a paid on-call shuttle to Aspen-Pitkin County Airport and the ski areas between 6 a.m. and 11 p.m., and RFTA’s electric bus system handles the valley corridor for $2 – $4 from Willits depending on where you’re headed. Ski and bike storage is on site along with plenty of parking ($15/day). The hotel staff can point you toward fishing, hiking, biking, or whatever the Roaring Fork Valley has to offer in the current season.

The Hoffmann House restaurant handles breakfast and dinner with a casual European-inspired approach with little of the performance that inflates Aspen’s dining. The salmon with pesto orzo has earned its reputation in the reviews and I loved the lemon Parmesan wings. The bar runs happy hour from 4 to 6 p.m. daily, often with live music and a lively local crowd.

Aspen One

Aspen is one of the few resort destinations I’ve been to in the world that looked squarely at what it was becoming and decided to try and manage itself rather than simply be consumed by its own growth or reputation. The Aspen Chamber Resort Association launched its Destination Management Plan in 2022 with three pillars: address visitor pressure, enhance the Aspen experience, and preserve small-town character, a community-built framework developed from 1,300 resident surveys, town halls, and stakeholder input. 

The city has set a target of 100% carbon emissions reduction by 2050. Free transit has been running since 1993; car trips into Aspen have dropped 10% since then even as the valley’s population has grown substantially. RFTA’s zero-carbon electric bus system now connects the entire corridor.

In July 2024, Aspen earned Mountain IDEAL certification through the GSTC-accredited Green Destinations body following a rigorous onsite assessment, making it one of a handful of mountain destinations worldwide to hold the designation. The city runs entirely on renewable energy, a mix of approximately 50 percent wind, 45 percent hydropower, and five percent solar and landfill gas. Eight free shuttle routes serve more than one million residents and visitors annually, RFTA operates eight battery-powered electric buses on city routes, and We-Cycle launched in Aspen in 2013, making it the first resort town in the country with an official bike-share program.

Passengers flying into Aspen-Pitkin County Airport can offset their flight emissions through The Good Traveler program, with proceeds directed to local conservation organization Wilderness Workshop. Aspen has appeared on the Green Destinations Top 100 Stories list three consecutive years and was named among CNN Travel’s ten most sustainable ski resorts in the world.

The four mountains — Aspen Mountain, Snowmass, Aspen Highlands, Buttermilk — now operate under the collective banner of Aspen One, and the unified vision behind them is one of the more enviable post-COVID plays in the industry. Five thousand six hundred and eighty skiable acres, more than 40 lifts, over 410 trails. The crown jewel is perhaps Aspen Mountain itself, rising straight from downtown Aspen with terrain that runs from iconic bumps and steeps to powder-stashes in trees and a legendary fashion and après scene. Snowmass is the largest of the four, with more than 3,300 acres and seven on-mountain restaurants. Both are within 30 minutes of the Hoffmann’s front door.

The skiing and ski touring/mountaineering in the Aspen Valley is some of the best and most breathtaking in the world. Highlands remains uncrowded, serious, a mountain that rewards skiers who seek it out. Snowmass is where I learned to ski, and there’s a reason people come back to Snowmass for decades and keep bringing their kids.

The Hoffmann sits close enough to reach everything in the Valley, yet far enough to cost less and breathe a little bit.

—The Hoffmann Hotel Basalt Aspen, Tapestry Collection by Hilton: 30 Kodiak Dr., Basalt, CO. thehoffmannhotel.com

The Bauhaus Came to Aspen

Most visitors to the Aspen Meadows Resort—sitting on a sprawling 40 acres in the quiet West End of downtown Aspen, and home to the largest standard guest rooms in town—come for the Aspen Ideas Festival, and of course the skiing. But what most visitors to town miss is that the resort is actually one of the most significant design campuses in the American West, a veritable home for the Bauhaus movement, representing the life’s work of Herbert Bayer, the man who brought European modernism to the mountains of Colorado. 

The Aspen Institute, which owns the property and has been operating here for 75 years as one of the country’s foremost think tanks, built the Meadows to give itself a physical home, a place where visitors could, in the original framing, escape their hurried lives and reflect on their values and role in society.

The Resnick Center for Herbert Bayer Studies makes the case for Bayer as one of the more consequential design figures in American cultural history. He left Europe for the United States and found in Aspen the ideal canvas as the earth mounds on the property remain proof. The first earthwork sculptures of their kind in the United States, they play positive and negative space against each other in ways that feel both ancient and entirely modern.

The Salamander Collection took over resort management in 2022 and has been updating the 98-suite property carefully — total room renovation in 2023, a new restaurant and café in 2024 (both resplendent) — without disturbing what Bayer designed. The museum is moderate in size, well-considered, fully staffed, and admission is complimentary. A welcomed respite indeed.

—Resnick Center for Herbert Bayer Studies at Aspen Meadows Resort: open daily noon–5 p.m., free admission. aspenmeadows.com

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Urban recreation often centers on activities that are easy to access and low in cost, such as walking trails, cycling routes, and public parks. Fly fishing is rarely considered part of that mix. The Guide to Urban Fly Fishing, published by Chelsea Green, focuses on that absence and makes the case for city waters as legitimate places to fish.

The book presents urban fly fishing as an accessible and practical pursuit. It documents how rivers, streams, canals, and lakes within city limits support viable fisheries and active angling communities. These waters, shaped by more than a century of development, form distinct ecosystems that require anglers to adapt their approach rather than rely on traditional assumptions about where fly fishing belongs.

Tom Rosenbauer situates the book as a resource for a wide range of anglers: “Whether you are totally new to fly fishing or a seasoned trout angler eager to give your fly rod a workout without the need to drive for hours, this book will be your complete guide.” The statement reflects the book’s dual focus on accessibility and experience level.

Rather than reinforcing perceptions of fly fishing as exclusive or elite, the guide outlines why fishing close to home works. It emphasizes proximity, affordability, existing public access, and the presence of established urban fishing communities. It also explains why fly fishing, in particular, is effective in urban environments, where altered waterways and diverse species reward observation and versatility.

The book functions as both an introduction and a reframing. New anglers are offered a starting point that does not depend on remote destinations, while experienced anglers are encouraged to reconsider overlooked city waters. Practical instruction is combined with firsthand perspectives from urban anglers in cities including Los Angeles, Denver, Minneapolis, Boston, New York City, and Columbus.

The author, Marc Fryt, is a US Army veteran who began fly fishing during his military service as a helicopter pilot and operations officer. After leaving the Army and moving to Columbus, Ohio, he was introduced to urban fly fishing through local anglers and mentors. He is now an urban fly-fishing guide in Spokane, Washington, the state’s second-largest city. Fryt brings professional experience as a writer and photographer, with work published in The Drake, Flyfish Journal, Backcountry Journal, Fly Culture, Covers, Project Upland, Kayak Angler, and American Fly Fishing. For this book, he gathered perspectives from urban anglers across multiple cities, consulted experts in several fields, and conducted research using scientific studies and textbooks.

The Guide to Urban Fly Fishing goes on sale April 28, 2026.

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Just as they do on land in the Five Boroughs, the FDNY is there, safeguarding all of New York City’s waterways, ready to answer the call from their station in Brooklyn’s Navy Yard. Aiding them in their work is an impressive fleet of patrol and emergency response vehicles, tools, and even Mustang Survival Classic Flotation Bomber Jackets.  

Earlier this year, we were fortunate enough to spend a rainy winter day with them on Marine 6 patrolling the New York Harbor, and to get to know the ships, gear, and great people who keep NYC’s waterways free from harm for all of us. Thank you to the FDNY for having us and for all that you do to help ensure we can continue our urban explorations safely.

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In a way that was difficult to put into words when I spent three days hiding out here this past ski season, Sundance is as unique a ski area as you can imagine, a spot that feels as much like home as it does a private club, a small area if you look just at the numbers, but with ski-ability and soul and vistas that make it feel larger than life.

As these things are often more feelings than fact, Sundance resonated with me as not just a skier, but as an artist, an environmentalist, a foodie, an outdoorsman, and a human. It’s a place that, once you arrive, you simply want to stay. 

Sundance founder, legendary actor, director, author, and adventurer Robert Redford had that same visceral response when he laid eyes on this valley in the late 1950s, and he was fortunate enough to acquire a large swath of property, including the Timp Haven ski area, in 1969, which he called Sundance. Redford’s goal was to preserve a natural sanctuary for the arts, to preserve the land, and imbue a sense of reverence for the Native American (primarily Noohchew Ute, the Shoshone, Paiute, Goshute, and Navajo) peoples who inhabited this region, as it is their ancestral home. Although it’s less than an hour from Salt Lake City International Airport, and the closest ski area to the Salt Lake and Utah Valley as well as being the fourth oldest ski area in Utah, Sundance somehow feels removed from the hustle and bustle of everyday life.

According to the resort’s Field Guide that each overnight guest receives, Sundance is driven by a belief in the natural world and the land, a belief in the creative spirit, and a belief in coming together, gathering people for recreation and art, “united by nature and its call.” Additionally, the resort is powered entirely by renewable solar energy, generated in-state, powering the chairlifts, restaurants, lodging, and other facilities. “Here is physical and mental open space,” continues the Guide, “to explore, discover, relax, create, and find [or lose] yourself.” Rejecting advice from investors, Redford saw the land as an ideal spot for “environmental conservation and artistic experimentation.” In 1981 the Sundance Institute was founded, and writers, actors, directors, and artists have been inspired here. In 1997 he built the Art Studio, and at one point he thought every guest should be required to take an art lesson — a tradition that remains, although optional, it’s highly encouraged and complimentary. The Glassblower Studio transforms recycled glass into art pieces, vases, wine glasses, dinner plates, and pitchers used and sold throughout the resort. I also took full advantage of daily yoga, held in a peaceful yurt off the walking path by the creek. 

From a skier’s perspective, forget the stats for a moment and understand that Sundance leaves you wanting nothing. With one of the first mountain top lodges in the state, resting under the watchful eye of 11,600-foot Mount Timpinogas, it’s one of those small family-friendly resorts that skis way bigger than it is on the map, its charm rooted in both its seclusion and accessibility. And regardless of acreage or snowfall, Bishop’s Bowl and the adjoining Far East Chutes remain some of the best skiing in the state hands down; with plans to open an additional 300 acres of in-bounds terrain over the next two to three years. Sundance also boasts a year-round zip line (the highest, most expansive, and longest in the country), summertime access for mountain biking including miles of improved flow track, guided fishing on the Provo River, and more. For a small cost you can extend your season pass for mountain biking, and they’ve invested heavily into downhill and cross-country trails. Sundance Mountain Resort offers three options for riding—a season pass, the S-card, or daily lift tickets. 

It’s just different, magical, whether you are there for a ski day (hint: Sunday mornings are empty), a concert, a conference, or an anniversary dinner, you feel blessed, and also that there’s a bit of responsibility on each visitor to treat the land with respect, with a subtle nod to a simpler time. Redford envisioned careful growth of the property, of a place “committed to the balance of art, nature, and community.” I’m not sure there’s any other ski resort in the world that has something this simple and beautiful as its stated mission. 

With Mount Timp to the west (the second-highest peak in the Wasatch at 11,752 feet) and the North Fork Ridge to the northeast, the views from the famed Bearclaw Cabin are definitely some of the best of any of the 15 resorts in the state, overlooking 360-degrees of Heber and Utah Valley and the surrounding Wasatch. They’ve also got some of the top longevity amongst employees in the ski industry, and Mountain Maintenance Director Jerry Hill might just be the longest standing employee in the ski industry continuously at one resort, beginning his tenure in 1958. President and General Manager Chad Linebaugh isn’t too far behind him either, ringing in 30 years this summer. 

Linebaugh started as a breakfast waiter in 1994, at 22 years old. “Everything at Sundance starts from this authentic, independent spirit. Everything has to be real,” he began to explain over a beverage at the Owl Bar, once frequented by Butch Cassidy. “There’s a feeling of having the mountain to yourself…even if you’re not from here, you feel like it’s yours, it’s welcoming. It’s got all the terrain you want without any of the hassle.” I was captivated by his and other employee’s passion for this special, undiscovered, and off-the-radar resort. Redford himself documented some of this history and more in his book The Outlaw Trail, published as part of a National Geographic grant in 1978. The collections of Hollywood memorabilia, as well as Native American art and artifacts, are worth the trip alone. 

I skied the whole mountain with new friends and by myself, and with fresh snow coming in daily, I was far from bored, lapping the four modern lifts depending on what I felt like skiing on any particular lap, from steeps to glades to bumped out gullies and groomers. In fact, there were plenty of times I was fully tips up, totally stoked, and in awe of the views and the variety of terrain. Yet my cozy cabin was just a stone’s throw away, a lovely snowy path winding from the welcoming collection of cabins and modern buildings making up the base area, past the soaking pools, and up a short hill to my own little time machine back to a simpler era of skiing and taking in the natural environment around me. 

The Dining at Sundance is Second to None

The passion behind the dining scene at Sundance is just as contagious as the on-mountain enthusiasm, and it boasts one of only three four-star restaurants in Utah. In 1970, Redford built the first building at Sundance Mountain Resort which he called The Tree Room, a cabin constructed around a living tree. Discerning guests enjoy a softly illuminated fine dining atmosphere surrounded by artwork from Redford’s private collection. 

Chef Alex Azatt, Sundance Director of Culinary, and I chatted for a long time about the “sacred space of the dinner table.” He said his goal coming up had always been to work at Sundance, for the people, and his love of being able to serve people. This is truly localized eating, at one of the most historic and welcoming restaurants in the state, “the gather time,” he says, “the essence of being around the table.” And I felt that at both the Tree Room and the Foundry Grill.

For something nice but more laid back than the Tree Room, the Foundry offers the freshest foods cooked to order for breakfast, lunch, and dinner; and the slopeside Lookout is also open year-round for classic skier fare and bevies. The restored 1890s bar in the ultra low-key Owl Bar was moved from Thermopolis, Wyoming, to Sundance Mountain Resort in 1994. The Deli is also a small grocery store and coffee shop at the base, featuring a variety of made-to-order sandwiches, salads, house-made baked goods, smoothies, and coffees. Water comes from local mountain-fed springs and conservation is highly encouraged, with no single-use plastic water bottles on property. Also of note, they keep most employees on year-round, building even more loyalty and trust in the brand.

From July to August Sundance rolls out 1500-seat The Amphitheater, and the 22-year-running Bluebird Cafe Concert Series features some of Nashville’s best singer-songwriters and musicians, in partnership with the renowned Bluebird Cafe and an exclusive agreement with the state of Utah. Each show features three artists who sing and tell the stories behind their songs, five weekends in the summer and two in the winter.

“When you see something that is not right, and you have a voice, you should speak up. Silence is complicity” — Robert Redford (1936 – 2025)

The post Sundance Mountain Resort: The Incredible Quiet of a Ski Area Just Minutes from Downtown Salt Lake appeared first on VANISH TODAY.

The UNESCO designation validates what visitors have been discovering for years: Kelowna’s food and drink story begins with the land—its natural beauty, agricultural bounty, and deep ability to connect people and place. With 800+ farms, 40+ wineries, and a flourishing craft beverage scene, the region’s unique terroir and microclimate inspire chefs, winemakers, brewers, and farmers to craft experiences that celebrate authenticity and true sense of place. It’s common here for ingredients harvested in the morning to appear on plates that evening, with chefs sharing the stories behind each producer involved in the meal.

Standing on The Royal Kelowna‘s rooftop terrace at sunset, glass of local Pinot Noir in hand, I grasp the scope of this achievement. The all-suite property, formerly known as the Royal Private Residence Club and now managed by Bellstar Hotels & Resorts, positions guests at the epicenter of Canada’s newest gastronomic capital. More than 2.2 million visitors annually experience Kelowna’s culinary scene: 400+ restaurants, vibrant farmers’ markets, and festivals that showcase food, wine, cider, craft beer, spirits, and community.

“This prestigious designation elevates Kelowna’s destination brand to an international level,” says Lisanne Ballantyne, President & CEO of Tourism Kelowna. “Becoming a city of gastronomy will attract new visitors, events and conferences, and is something very special to be proud of as residents.”

The transformation from agricultural town to UNESCO-recognized culinary destination began decades ago when estates like Mission Hill Family Estate arrived in 1981, bringing European sensibilities to these rolling hills. Today, Mission Hill stands as what The New York Times dubbed “The Versailles of the Valley,” its monastic-influenced stone arches and 12-story bell tower creating a sanctuary where time moves at the pace of fermentation. The Terrace Restaurant—recently reopened for 2025 under Executive Chef Patrick Gayler with a new Farmstead provisions line—ranks among the world’s top five winery restaurants according to Travel + Leisure.

The Royal Kelowna offers the perfect base to explore this newly crowned gastronomic landscape. Each of the 63 suites comes equipped with full gourmet kitchens, though with Kelowna’s dining renaissance reaching fever pitch in 2025, you might never turn on the stove. The one-, two-, and three-bedroom accommodations include private balconies, gas fireplaces, and in-suite laundry—amenities that encourage longer stays and deeper exploration of the UNESCO-designated culinary scene.

Downtown Kelowna’s dining evolution accelerates in 2025 with a wave of new openings. Wildling arrives in February near the brewery district, bringing a neighborhood gathering spot for humble food and global wines. Ask Pablo debuts in April from the team behind Humo Izakaya, channeling bustling cantinas and lively izakayas. Kin & Folk expands from Penticton in May with Asian-inspired cuisine drawing from global techniques and local producers. Even Sandrine French Pastry opens a second location in the Lower Mission with a walk-up gelato window and wine service.

The established stars that helped earn UNESCO recognition continue to shine. Waterfront Wines Restaurant maintains its dozen-year streak as Vancouver Magazine’s gold winner for the Okanagan’s Best Restaurant, with Chef Mark Filatow sourcing from over 20 local purveyors. OAK + CRU showcases a 100% Okanagan wine list, while recent award winners like Jackknife Brewing—which took second globally for best cheese slice at the 2024 International Pizza Expo—prove that Kelowna’s food scene extends well beyond wine pairings.

The Okanagan Valley’s wine country, representing 84% of British Columbia’s vineyard acreage, forms the backbone of this gastronomic recognition. More than 40 wineries dot the landscape around Kelowna alone, from Cedar Creek’s exceptional reds to Summerhill’s pyramid-aged wines. New additions like Folktale Cider with its 17-foot jumping pillow and West Kelowna’s Connector Brewing expand the craft beverage scene. For immersive experiences, The Outside Inn at Niche Wine Company offers design-forward cabins on a family vineyard, while Ciao Bella Winery has created authentic agritourism stays where guests experience vineyard life from pruning to harvest.

A Taste of Kelowna Food Tours, fresh off a 2024 Viator Experience Award, weaves through downtown featuring stops at artisan producers, craft breweries, and standout eateries. Lakeside Eco Sports, also a 2024 Viator award winner, offers e-bike wine tours through vineyards and lakeside trails—sustainable exploration that captures the valley’s commitment to environmental stewardship through its Biosphere Committed Businesses program.

Looking ahead, Okanagan College’s new $60 million Food, Wine & Tourism Centre (opening in 2027) will strengthen international collaboration through programs like the Taste of Place Summit and Chef Exchange Program—cementing Kelowna’s position in the global UNESCO Creative Cities Network.

Beyond the plate and glass, Kelowna offers adventures that complement its culinary status. The Myra Canyon Trestles feature 18 wooden bridges and two tunnels carved 1,000 meters above the valley floor—a 24-kilometer round trip between Myra and Ruth stations that offers one of Canada’s most spectacular rides or hikes. Knox Mountain Park provides sunrise and sunset views over the UNESCO-designated landscape via the Apex Trail, while the gentler Paul’s Tomb Trail ends at a secluded beach.

The Okanagan Rail Trail has evolved into something unexpected: a fully accessible cycling route that doubles as prime birdwatching territory. Starting at Rotary Marsh downtown, where marsh wrens and herons nest, the trail winds north through cottonwood stands alive with migrating songbirds. Johns Family Nature Conservancy Regional Park recently achieved Royal Astronomical Society designation as a Nocturnal Preserve—one of the few dark-sky sanctuaries in British Columbia where “Owl Prowls” and stargazing programs embrace the night.

Back at The Royal Kelowna, the rooftop infinity pool and three hot tubs offer a different perspective on Canada’s first City of Gastronomy—one best enjoyed with local wine as the sun sets behind the mountains. The property’s steam showers, fully equipped fitness center, and BBQ areas provide restoration between adventures. Complimentary bicycles let guests explore the waterfront promenade that connects beaches, parks, and the cultural district.

The property’s location proves strategic: five minutes’ walk to Okanagan Lake, steps from Bernard Avenue’s 70-plus boutiques, within the brewery district’s eight walkable craft beer destinations, and perfectly positioned for the Saturday Farmers’ and Crafters’ Market that exemplifies the farm-to-table philosophy UNESCO recognized.

As 2025 unfolds, Kelowna embraces its new status while preparing for spotlight events like the Canadian Country Music Awards in September and the World Curling Olympic Qualification Event in December. The summer brings Rock The Lake in July, NestFest in August, and Feast of Fields in September—celebrations that showcase the gastronomic culture UNESCO acknowledged.

The UNESCO designation recognizes what makes Kelowna unique: the connection between land (tmxwulaxw), people (tmixw), and plate runs deeper than tourism marketing. It’s the philosophy that Lisanne Ballantyne articulates: “Our unique terroir and microclimate inspire chefs, winemakers, brewmasters, cidermakers, and farmers to create experiences deeply rooted in place and community.”

Whether you arrive for wine, wilderness, or the promise of experiencing Canada’s only UNESCO City of Gastronomy, Kelowna reveals itself through each season and every meal. Spring brings new restaurant openings and vineyard awakenings. Summer delivers peak wine touring and lake adventures. Fall offers harvest experiences and wine festivals. Winter provides unexpected pleasures—wine tasting by fireplace, skiing at nearby Big White or Silver Star, and the clarity that comes with fewer crowds.

The Royal Kelowna provides the ideal perch from which to explore this newly recognized culinary capital—a modern interpretation of Okanagan hospitality where every suite frames a different view of the same essential truth: this is a landscape worth savoring, one sunset, one sip, one UNESCO-worthy bite at a time.

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For American travelers, this surge translates to enhanced infrastructure, expanded flight capacity, and improved tourism services driven by increased investment and competition, which also translates to increased safety. The United States accounts for 63% of all visitors to Mexico, with American tourism rising 5% between January and March 2025 compared to 2024. This sustained demand has prompted airlines to increase capacity—July 2025 alone saw 4.6 million scheduled seats between the two countries, a 5.5% jump over the previous year. More flights mean more competitive pricing and greater accessibility to Mexico’s diverse destinations, from coastal resorts to colonial cities and cultural capitals.

For Mexican communities, these record-breaking numbers represent economic growth and job creation. International visitors contributed $14.6 billion in foreign currency revenue from January to May—a 44.4% increase over pre-pandemic 2019 levels. This influx supports local businesses, from family-run restaurants and artisan workshops to large-scale hospitality operations, creating a ripple effect that strengthens entire regional economies.

The tourism renaissance encompasses multiple travel segments, each telling its own success story. Air arrivals reached 10.2 million tourists in the first five months of 2025, with travelers spending an average of $1,300.50 per person—6.8% higher than 2024 and 24.7% above 2019 levels. This increased spending power reflects both inflation adjustments and travelers’ willingness to invest in higher-quality experiences, benefiting premium hotels, authentic cultural experiences, and locally-owned businesses.

May 2025 exemplified this momentum with 7.9 million international arrivals—an 18% year-over-year increase. The month saw a balanced mix of 3.75 million overnight tourists who contribute significantly to local economies through extended stays, and 4.19 million day visitors who typically represent border region economic activity and business travel. Foreign currency income for May alone increased 6.3% compared to 2024, demonstrating tourism’s robust contribution to Mexico’s economic stability.

Canada has long been Mexico’s second-largest source market, representing nearly 20% of total international visitors with a 13% year-over-year increase. This diversification reduces Mexico’s dependence on any single market while strengthening North American regional travel patterns. Canadian travelers, like their American counterparts, benefit from improved connectivity and expanded resort options, while their spending supports Mexican employment in hospitality, transportation, and service sectors.

The cruise tourism sector showcases particularly impressive recovery dynamics. Five million passengers docked at Mexican ports between January and May—a 10% increase over 2024 and nearly 20% above 2019 levels. Revenue from cruise passengers rose 12% compared to last year and stands 48.4% higher than pre-pandemic levels. This growth reflects Mexico’s strategic investments in port infrastructure and shore excursion development, creating immersive cultural experiences that benefit local communities far beyond traditional beach destinations. The country’s 19.4 million international tourist arrivals from January to May represent a 6.8% increase over 2024 and 6.6% growth compared to pre-pandemic 2019, indicating sustained recovery that exceeds previous benchmarks.

“Mexico continues to solidify its position as one of the most attractive and dynamic destinations in the world,” said Secretary of Tourism Josefina Rodríguez Zamora. “Tourism is a window to discover not only our gastronomy, culture, and natural beauty, but also the warmth, diversity, creativity, and pride of our people.” This captures the essence of Mexico’s tourism evolution: moving beyond sun-and-sand stereotypes to embrace cultural authenticity, culinary excellence, and meaningful connections between visitors and local communities.

Just look at the rise of run clubs and the art and food scene in Mexico City, drawing the well-off party crowd from New York City and other sophisticates on a regular basis.These record-breaking numbers signal Mexico’s emergence as a more sophisticated, diverse, and accessible destination. For American travelers, it means enhanced value, improved infrastructure, and more accessible cultural experiences. For Mexican communities, it represents economic opportunity, cultural pride, and the chance to share their heritage with an increasingly appreciative global audience. As connectivity continues to expand and tourism infrastructure evolves, this renaissance positions Mexico not just as a vacation destination, but as an integral part of North America’s interconnected travel ecosystem.

For more information, visit visitmexico.com.

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When you picture a luxurious Euro ski vacation, what comes to mind? A luxurious hut in the Swiss alps? The fabled Chamonix in France? What if I told you a secretly amazing backcountry ski destination is actually 1500 miles to the north on an island? I mean, if you’ve never soaked in a “hotpot” (a geothermal hot tub) after backcountry skiing, you’re not living life to the fullest. Iceland is a lesser known ski destination that rewards those who are willing to go a little rogue to earn their turns.

There are very few experiences that can compare to ski touring on a glacier above the Arctic Ocean. The trip was concocted on a whim. It was a dreary winter day with a forecast of unending Seattle gloom. A few months later we arrived in Reykjavik to freezing, sideways rain and cursing our rental car for not having a more intuitive GPS system. We hit the road for 10 days with an ambitious itinerary but a solid desire to seek out the best terrain and snow the country had to offer.

While the entire first day in Reykjavik poured on us, we hoped it would equate to snow further north at our first ski destination, Akureyri. We decided to take advantage of the situation and plotted possible mountains to scope out the following days, while devouring a dripping cinnamon roll from a local bakery. The next morning we packed up the car, enjoyed a quick trailrun up Mt. Esja, and drove 5 hours north to the small ski town of Akureyri. We chose this as our first homebase because of it’s proximity to the backcountry ski paradise of Tröllaskagi- The Troll Peninsula.

Our first morning we drove from Akureyri to Dalvik, a tiny fishing village 40 minutes away. After driving several confused loops around town we identified the best trailhead at the base of Mt. Baejarfjall, spotting some beautiful lines overlooking the freezing sea. We toured for about 3 hours and were pleasantly surprised to find some powder stashes on the way down that appeared out of nowhere. Afterwards, to truly soak in the local culture we devoured fish soup and beer bread at a tiny cafe with an easily pronounceable name “Gisli Eirikur Helgi Kaffihûs Bakkabrædra”, named after three brothers from an Icelandic folk tale. Feeling cozy and full of liquid, we returned to Akureyri eager to plot the next days adventure.

The second day brought clear, sunny skis and an unforgettable hike up with views of the Norwegian sea which were masked the previous day by fog. It had been an unusually sparse snow year in Iceland, but made for a consistently stable snowpack as we assessed on our way up. A handful of times we could hear the distant whir of a helicopter. This was the territory of Arctic Heli Skiing, where Iceland’s only UIAGM-IFMGA guide Jökull Bergmann runs his guiding operation.

Alas, we couldn’t stay in Akureyri forever. The next day we made the incredibly long and windy fjord journey to Ísafjörður, where I was convinced our farmstay awaited us. I will never know why I decided to opt out of plugging in the actual address of our farm stay, and simply put the city into Google Maps…therefore, we overshot Heydalur by 1.5 hours and were too tired to turn back. The evening was saved by finding a historic hotel and delightfully random Thai dinner in the heart of old town (in something akin to a strip mall). The Icelandic ski gods delivered the next morning, where we spent the first part of a brilliantly sunny day skinning up the resort of Tungudalur and skied a southern facing slope loaded with untouched pow.

We arrived at our (correct) destination later that afternoon, Heydalur Guesthouse where we were enthusiastically greeted by a robust golden retriever and a feisty shepherd. Bangsi (icelandic for “teddybear”) and Loki became our fast companions and were occasionally shadowed by a shy arctic fox named Thora who was a resident of the property. We enjoyed unrivaled dinners that took the term “farm fresh” to a new level. Trout from a nearby stream and roasted rosemary fingerling potatoes put our Reykjavik meals to shame.

The valley of Heydalur was vast and spotty with snow,making it necessary to hunt in order to string together a ski tour. In the end, we skinned up a frozen river canyon behind the farm. Bangsi sweetly ambled along behind us for most of it but decided to bail when the going got too steep. The descent involved questionably thin coverage, which invoked some Homer Simpson-esque “DOH” moments skiing over thinly veiled rocks. We soaked in the natural hotspring for the remainder of the afternoon, enjoyed traditional lamb stew for dinner and mentally prepared ourselves for the long journey back to Reykjavik the next day.

The highlight of our drive out of the West Fjords was a stop at SALTVERK – a hand-harvested sustainable sea salt company. Located in the remote West Fjords, visiting the factory and the allure of taste testing is a great reason to visit in person- not just buying off Amazon (Shh yes, technically you don’t have to travel to Iceland for this). We grabbed a few of the Arctic Thyme, Birch Smoked, Lava and Licorice and like any sane person, wondered how they would taste on ice cream.

In my mind, the more remote the better when it comes to travel- not just in a landscape sense but as a mindset to seek out the not-so-obvious and off the beaten path; the heart of a place. The satisfaction in discovering the underbelly of a new city, ducking through alleyways, asking a local for their favorite hike/cafe/etc is unparalleled. Using backcountry skiing as a catalyst, I drove to corners of a country I would never fathom, ate the best beer bread in a fisherman village that I STILL think about, and further affirmed how much you grow when you venture outside your comfort zone.

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Chateau Elan, Where Time Stands Still in Georgia’s Wine Country

Chateau Elan was born in 1981 when Donald and Nancy Panoz planted the first vineyards in the rolling hills of northern Georgia, establishing the region’s first winery since Prohibition. What started with a sip of sweet muscadine wine made from Southeast native grapes that thrive in the area has evolved into one of the most awarded wineries in the eastern U.S., laid across 3,500 acres just 45 minutes north of Atlanta.

The muscadine grape tells an extraordinary American story: First discovered by Italian explorer Giovanni da Verrazzano in 1524 in North Carolina’s Cape Fear River Valley, muscadines represent America’s first cultivated grape. Native Americans had been using these grapes for centuries, making dumplings, raisins, drinks and poultices from what was called “Cherokee muscadines.” The thick-skinned grapes proved naturally resistant to the diseases and pests that destroy European grape varieties, thriving in a warm, humid climate that challenges traditional vintners.

Georgia’s humid climate forced the Panozes to develop unique cultivation techniques that raise vines above ground for better ventilation—innovations that proved essential for growing both native and imported grape varieties. Their vision extended far beyond winemaking, and today Chateau Elan is a Four Diamond resort featuring 276 guest rooms at the Inn, 14 spa suites, 10 villas, eight restaurants, 45 holes of golf, a full-service spa with 35 treatment rooms, and over 50,000 square feet of meeting space. It’s a massive space at first, but becomes more intimate as you settle in.

The wine program has undergone a remarkable transformation under Italian winemaker Simone Bergese, who brought 25 years of experience from his native Ceresole d’Alba. Bergese, along with Resort Sommelier Matias Henriquez, have revolutionized their approach over the last decade, moving far beyond sweet wines to create sophisticated, balanced expressions that have earned over 300 international awards.

Today, 70 percent of Chateau Elan’s production comes from indigenous Muscadine grapes—specifically the white Carlos and red Noble varieties that have adapted to Georgia’s terroir, showing natural resistance to plant diseases like Pierce’s disease and Phylloxera, which can destroy other grape species. What makes Chateau Elan’s approach interesting is that their muscadine wines are lower in sugar and higher in alcohol than traditional muscadine wines, breaking from the overly sweet stereotype that has long defined Southern winemaking. The remaining 30 percent of production comes from 18 grape varieties grown in California’s Lake County and Clarksburg regions, shipped fresh as whole clusters at 27 degrees. Bergese’s minimalist approach uses little to no sulfites, relying instead on natural antioxidants from the grapes themselves. The result is a portfolio of more than 30 wines that range from signature muscadine expressions to premium bottles like a Bioterra Petit Sirah and the award-winning Bianco American Riserva—a blend of muscadine and chardonnay that won Garden & Gun’s 2022 Made in the South Award.

The winery offers three main tasting experiences which I highly recommend: the Chateau Wine Tasting with seven pours, including the Fingerprint Collection, sparkling wines and ports; the Chateau Tour & Tasting, with a guided behind-the-scenes tour and five pours; and the Grandeur Tour & Tasting, a private tour of vineyards and production facility with eight premium wines and an artisan cheese plate.

Chateau Elan’s restaurants provide a global culinary tour as well, guided by experienced chefs and sommeliers. The food was truly the highlight of my stay. Marc Bar & Restaurant, led by Chef Tim Rowland, offers a farm-to-table, upscale-chophouse experience, with a rotating seasonal menu featuring 1855 black angus beef, fresh scallops and lamb, among other staples. Located within the 16th-century styled winery building, Marc serves lunch Friday and Saturday from noon to 3 p.m., with dinner Tuesday through Thursday from 5 to 9 p.m., and Friday through Saturday until 10 p.m.

The Versailles Restaurant & Bar, situated in the signature glass-top atrium (ideal for weddings and events), showcases French-influenced American cuisine with regionally inspired cocktails. Executive Chef Rodney Ashley leads the culinary program, serving breakfast daily from 7:30 to 11 a.m., lunch Monday through Saturday from 11:30 a.m. to 2 p.m., and dinner Sunday through Thursday from 5 to 9 p.m., Friday through Saturday until 10 p.m.

I also had a lovely brunch at Fleur de Lis, the wellness-inspired dining destination within the Spa, where Chef Christina Dolby has created a menu that redefines healthy luxury, featuring dishes like butternut squash soup and Brussels sprout Caesar salad. The restaurant overlooks the lake and allows spa guests to dine in robes and slippers or workout clothes, in an intimate 16-table setting.

Louis’ House of Bourbon features a speakeasy atmosphere with an extensive bourbon list and small bites including warm jumbo pretzels, crispy fried chicken wings, and cheese & charcuterie boards. The venue opens daily at 6 p.m. with live music on weekends. Paddy’s Irish Pub offers authentic Irish fare in a spirited setting. Originally built in Dublin and reassembled on property in 1997, the pub serves traditional dishes like Paddy’s Irish dip, Guinness sirloin sandwich, and pub Reuben. Additional dining options include Sarazen’s Bar & Grille overlooking the 18th green with all-American fare; Le Petit Cafe specializing in artisan espressos and French-inspired pastries; and Le Soleil at the main resort pool offering light bites and refreshing cocktails.

The Viking Culinary Studio provides hands-on cooking education in a 1,600-square-foot teaching kitchen. Chef Chad Hicks, who joined in 2019, leads classes featuring seasonal, home-kitchen-approved menus. Each class includes professional instruction of preparing a three-course meal, wine pairings chosen by the sommelier, and recipe booklets. Classes run Wednesday through Saturday and cost $160 per person.

The Spa at Chateau Elan serves as a gorgeous and welcoming wellness sanctuary with innovative spa treatments and fitness classes. The facility features 35 treatment rooms, an indoor saltwater pool, outdoor sun deck, spa whirlpool, dry Finnish sauna, and eucalyptus steam room. The spa offers various fitness programs including low-impact aerobics, strength training, body sculpt, yoga, and Pilates, with aqua aerobics in the heated indoor pool.

The resort’s heated outdoor pool creates a sophisticated yet relaxed atmosphere with stylish black and white cabana-striped seating, lush landscaping, and lovely towels and fruit-infused water. The pool area features cozy fire pits for evening s’mores gatherings and seems to host a good mix of families, couples, and solo travelers.

During your days you can explore multiple trail systems across the 3,500-acre property. The Spa Loop offers a gentle path around the serene lake, while the hills of the Private Estates trails provide more adventurous terrain. The trail around the Equestrian Center winds past vineyards and through canopied forests, and walking maps are available at the Front Desk.

Chateau Elan Golf Club features 45 holes across three distinct courses. The championship Chateau Course spans 7,030 yards, while the Woodlands Course offers 6,735 yards with views of the North Georgia hills. The Executive Course provides a nine-hole walking option. The resort also offers the Preferred Player Program with discounts and complimentary services. The Chateau Elan Racquet Club features three hard courts, two clay courts, and four pickleball courts, including a stadium court with grandstand seating. Weekly clinics are led by professional Matt Kirkham, with programs for all skill levels.

For weddings, the resort offers multiple indoor and outdoor venues across its 3,500 acres, including the Rose Vineyard, Vineyard Pergola, Matisse Terrace, Chateau Courtyard, and Jardin des Tuileries. Three wedding packages are available: Classic, Heritage, and Signature, each offering different levels of amenities and services.

Corporate groups can choose from over 50,000 square feet of newly renovated meeting spaces, including ballrooms, the Golf Pavilion, and various indoor and outdoor venues. All meetings receive assistance from professional planners. The resort welcomes pets in Inn accommodations and villas for a $150 cleaning fee per pet, with a maximum of two pets under 50 pounds per room. A $55 resort fee per night includes access to various amenities and services.

In a world increasingly disconnected from the rhythms of land and season, Chateau Elan is a welcoming atmosphere to all and represents a unique evolution in American winemaking and hospitality. Less than an hour from Atlanta, guests can experience sophisticated wines that challenge preconceptions about Southern viticulture, participate in hands-on culinary education, enjoy diverse wellness offerings, fine dining, and nature trails.

The resort’s success lies in its ability to combine the distinctive character of Georgia’s native terroir with world-class hospitality. Whether you’re interested in learning about the transformation from sweet muscadine wines to award-winning sophisticated expressions, participating in cooking classes that emphasize local ingredients, or simply enjoying the laid-back atmosphere around the pool, Chateau Elan offers an accessible escape. If you are local to the region, don’t miss their Wine & Pickleball event this Fall.

–Photos courtesy of the Resort and the author. 

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Much like how angling gives purpose to travel for some, yoga does the same for me these days. It’s a shared ritual, a moment of presence, and an acknowledgment of our shared humanity. In 2024, I was fortunate to sit and flow in some truly extraordinary places. While difficult to narrow down, these five locations from my year in travels didn’t just enrich my yoga practice—they enriched my soul.

“Though we travel the world over to find the beautiful, we must carry it with us or we find it not.” — Ralph Waldo Emerson

1. Sayulita, Mexico

Across the street from Casa Blanca in the Don Bonito Hotel lies one of the most charming coffee shops and serene yoga studios in all of Mexico. This peaceful little sanctuary up the stairs with ocean views is called The Rose Room, perfectly tucked into the bohemian rhythm of Sayulita, a vibrant surf town on Mexico’s Pacific coast. The town’s energy—laid-back yet vibrant—infused every practice here.

The studio’s open-air design allows ocean breezes to dance through sun salutations, while the sounds of early morning birds clashing with the surf provides a natural meditative backdrop. Practicing here literally saved my life a few years ago on my birthday, and every visit feels like a symphony of breath and waves, a harmonious blending of inner and outer worlds. Sayulita is only about an hour’s drive north from Puerto Vallarta’s international airport, making it easily accessible yet blissfully removed from the city’s bustle.

2. Sundance, Utah

There’s something undeniably magical about practicing yoga in a yurt surrounded by towering alpine peaks. At Sundance Mountain Resort, located in the foothills of Utah’s glorious Wasatch Range, the rustic charm of the venue combined with the crisp mountain air transformed each asana into an act of communion with nature and my true purpose for being.

This wasn’t just yoga; it was a retreat into the soul of the wilderness and a historic respite rooted in respect for nature and the arts. Whether grounding in tree pose or gazing at giant dripping icicles during shavasana, every moment felt deeply reverent, as though the earth itself were holding practice. Sundance is also only about an hour’s drive south from Salt Lake City, making it an easily accessible escape into the mountains.

3. Brush Creek Ranch, Wyoming

Renowned for its luxury, attention to detail, and breathtaking open landscapes, Brush Creek Ranch delivered an unexpected sanctuary for yoga. Located in the heart of Saratoga’s wild western spaces, practicing here felt like stepping into a wellness oasis set against the raw beauty of yesteryear Wyoming.

With panoramic views of rolling hills and the distant Rockies, each pose seemed to expand beyond the mat, mirroring the openness of the landscape. The serenity of the ranch made every session feel like an exploration of body and mind, as well as a unique balance of luxury and mindfulness, cultivating extreme gratitude. Brush Creek Ranch is reachable via regional airports or about a four-hour drive from DIA with a scenic tour through Wyoming’s Medicine Bow National Forest.

4. Hix Island House, Vieques, Puerto Rico

Nestled in the tropical seclusion of Vieques, a major island off the coast of Puerto Rico, Hix Island House redefined the idea of simplicity in yoga with its brutalist concrete construction. This eco-retreat on the island’s hillside is known for its minimalist architecture and stunning natural surroundings, including wild horses roaming the property and nearby beaches.

The surrounding natural beauty created a space where distractions melted away, leaving only the essentials—breath, movement, and connection, and the cacophony of jungle sounds. The forest seemed to exhale along with me, its rhythms aligning perfectly with my own. Each practice felt like a renewal, a reminder of the profound tranquility that comes from being near the ocean and in harmony with the world around you. To reach Vieques, take a short flight from San Juan, followed by a quick drive to the retreat.

5. Lumeria Maui, Hawaii

Hawaii is synonymous with healing, and Lumeria Maui epitomizes this spirit at every turn. Nestled in Upcountry Maui, this retreat center is surrounded by lush landscapes and set high above the island’s north shore. The historic retreat center offered a transformative setting for yoga along with a grounding stay for my family.

Practicing under the warm Hawaiian sun, with palm fronds swaying above and the distant sound of waves and wind, was like stepping into the essence of Aloha. Lumeria wasn’t just a place to deepen my practice—it was a sanctuary to rediscover balance and reconnect with the soul. Located just 20 minutes from Kahului Airport, Lumeria’s secluded yet accessible location makes it a haven for travelers seeking peace.

Each of these locations offered something unique, but they all reminded me why yoga has become such an integral part of my adventures. Whether it was the ocean’s embrace, the mountains’ stillness, or the forests’ calm, yoga serves as a bridge to these incredible landscapes and my own personal journey. I’d love to hear about your favorite locations and recommendations as well. Reach out to me on IG at @DefinitelyWild.

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