It was 1939 when a skier first zipped down Snowbasin's slopes. In the decades since, the historic resort has seen expansions, renovations, and momentous occasions, each of which culminated with its hosting several winter games events. Today, Snowbasin features 3,000 skiable acres over 3,000 vertical feet, punctuated by varied terrain, high-speed chairlifts, and multitudes of exhilarating activities.
On the slopes, skiers have their pick of varying levels of difficulty via three progressive terrain parks with more than 65 rails. Guests can also glean insight from a team of PSIA/AASI?certified instructors more than 100 strong while practicing new techniques or attempting their first mountain yodel. The resort's list of attractions includes family-friendly activities, too, including a four-lane, lift-assisted tubing hill. Groomed, tree-studded Nordic trails provide a more tranquil outing, beckoning cross-country skiers to carve up the snow at no charge. When hunger strikes, groups can duck into Earl's Lodge at the mountain's base for wood-fired pizzas and burgers or venture up to the John Paul Lodge, where diners enjoy 360-degree panoramic views of the resort and the neighboring peak's yeti colony from the lodge's mountainside perch nearly 9,000 feet up.
Stepping into The Sweet Tooth Fairy shop is like walking into another era: round tables and high-backed chairs surround an old-fashioned soda fountain, and oldies music plays softly nearby. Pale-blue walls and white crown molding stand behind a glass case full of sweet treats, which are baked daily and earned proprietor Megan Faulkner Brown two appearances on The Rachael Ray Show—one when she was still baking in her basement kitchen, and the next three years later, when her business had grown to nine locations.
Megan uses the "most ordinary" ingredients to whip up her extraordinary pastries, which include chocolate-chip and iced oatmeal cookies, brownies, lemon bars, and a variety of cupcakes and full-grown cakes. Signature cakebites don coats of chocolate or white chocolate flecked with sprinkles. Flavors of baked goods rotate monthly, with some favorites available on a daily basis. Gluten-free options are available, as are frosting shots designed to save time usually spent licking every drop of frosting off the top of a full-size cake.
Hot Dog on a Stick Founder Dave Barham opened his first Hot Dog on a Stick in Santa Monica in 1946, and the company has since burgeoned into an employee-owned franchise that's more than 100 eateries strong and spans 11 states. Best known for a 100% turkey hot dog dunked in corn-bread batter made from Dave's mother's recipe and cooked in soy oil, Hot Dog on a Stick also pioneered the dipping and be-sticking of mild american and spicy jalapeño jack cheese. Smiling employees in red-, white-, and blue-striped uniforms with, as Dave put it, "a splash of lemonade," hand over cherry, lime, sugar-free, or original lemonade that they make fresh every two hours by squeezing Ventura County lemons until they cry.
Southwestern flavors—spicy ones, namely—marry traditional Mexican dishes on the menu at Bandidos Border Grill. Fresh jalapenos jolt the carne asada, grilled peppers accompany the fajitas, and the eatery's signature salsa tops burritos so large that local farmers have stood them up and used them as structurally unsound silos. But when it comes to structural integrity, the restaurant's exposed cobblestone surrounds guests as they sample savory meats rolled inside tortillas—shrimp, barbacoa, and slow-cooked pork to name a few. Visits to Bandidos Border Grill might conclude with traditional Mexican desserts such as flan and ice cream.