Alyeska at a Glance
By Bayne Salmon
Fireweed is blooming, nights are getting darker, and there’s no shortage of excitement to be had at Alyeska Resort.
Coming up on Sat., July 27 is the famed Discrete Cirque Series mountain run. This returning event is sure to push athletes to the absolute brink of their fitness. The course begins at sea level right at the Sitzmark and is set to climb nearly 4,000’ throughout 5.9 miles of trail, ridge, roots, and scree filled slopes. The steep pitch and exposure will challenge the hardiest of mountain runners as the scramble continues up to Teacup Bowl and across to the Headwall at 3,800 feet. Once at the top, runners will be treated to amazing views of the Chugach Mountains, Turnagain Arm, and many hanging glaciers and far off peaks.
The race is set to start at 10 a.m. on Sat., and awards begin at 1:30 p.m., with a raffle to follow right after. Don’t leave just yet though, because we’ll be hosting an afterparty at the Sitzmark featuring music by local artist Steve Norwood. The music starts at 6 p.m. and is certainly not to be missed.
Norwood has been playing music in Girdwood for over 15 years, and if you’ve ever heard The Photonz, you are no doubt familiar with his music. Focusing on folk and more recently blues, Norwood’s jams are sure to lift your spirits and keep you dancing on those feet long after the Cirque concludes. Best of all, this is a free show, so mark your calendars and don’t be late!
If you haven’t been to our premier restaurant at the top of the mountain, Seven Glaciers, you’ve been missing out on some extraordinary fare. Focusing on carefully crafting their menus that emphasize locally available produce, seafood, and game, our chefs ensure the phenomenal food they produce also pairs beautifully with the extensive wine list.
While mountain top dining might be familiar to locals, we are very pleased to announce that Seven Glaciers was recently deemed one of America’s top 100 best wine restaurants for 2019. This accolade is reserved for the best of the best, and our Sommelier Heather Ruhle couldn’t be more pleased.
“I’m so happy to see the movement for real food and quality artisan wine,” Ruhle said. “It’s not brand new, but it is spilling over to the less obvious consumers. You can buy a burger made of 100 animals from who knows where and a glass of wine from grapes grown on the side of a highway, but I love seeing people care about getting food and wine that was grown sustainably, by producers caring for both the environment and the excellence of their end product. It makes it more work to source from smaller wineries and ups the number of weekly appointments, but it is all worth it.”