Lost Valley Ski Area founder Otto Wallingford was known for creating innovative solutions to everyday problems. Winter came around each year and left him with nothing to do on the family orchard, so he turned the surrounding area into a ski center in 1961. With that problem solved, Wallingford moved on to tackle a few other issues. He put together the state's first snowmaking system, introduced the locals to night skiing, and developed a powder maker by towing a cylindrical steel grate behind his tractor.
Skiers and snowboarders can reap the benefits of Wallingford’s efforts at Lost Valley Ski Area, which encompasses 15 trails and a terrain park. The ski area also hosts lessons and a shop offering gear tuneups and yeti decoys.
Belly dancers in traditional Arabic dress dance gracefully through the middle of the dining room to the sounds of violins, drums, and strummed ouds. Amid exposed-brick walls and the soft light cascading in from high ceilings, Naral’s transports diners to another world of rich spices, elegance, and warmth. The menu serves as a tour guide, inviting culinary explorers to indulge in roasted quail or lamb and grilled fish in tomato sauce accompanied by fragrant basmati rice. A selection of beer, wine, and signature cocktails can be paired with the fine fare, dancing, live music, and Saturday-evening karaoke.
Over the tops of the apple trees, clouds gather in the distance above the hazy, rolling mountains. Thirteen types of apples thrive here, and have for nearly a century. Row upon row of golden delicious, macintosh, and honeycrisp apples blossom and grow throughout the summer, before droves of folks come to pluck the ripe fruit from the heavy branches. In the summertime, strawberries and peaches multiply beneath the sun, and in the fall, the staff bottle pressed, unpasteurized cider to toast hands faced with the mission of finding the perfect pumpkin that will hopefully transform into a carriage this time.
Every day is different at Standard Gastropub. Every day, its chefs dream up new twists for their menu, putting a gourmet touch on pub favorites and infusing global flavors into classic street foods. In the past, that's meant fresh maple bacon glazed donuts, Asian-fusion burritos, schnitzel coated in pork rinds, and crispy egg rolls stuffed with duck confit and goat cheese. The day's short yet captivating menu depends largely on what tickles the chefs' culinary imaginations and what was in the fridge that morning, as well as what ingredients they can source from local vendors.
Standard Gastropub does have a few constants. Its casual interior contains an open kitchen and robin's-egg-blue picnic tables that make for quirky seating options. Against the wall is a large refrigerator with glass doors, which look in on uncommon wines and more than 200 beers from across America. Further proving the team considers beverages to be more than an afterthought is a selection of craft sodas and coffee from Tandem Coffee Roasters.