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Show The Newspaper Thursday, March 12. 1981 Page All 7 Black Mountain IS LM in midst of resort disoute Hy Frank Kricksen In a land of spectacular, eroded pink cliffs, delicate orange spires and grand granite monoliths, southern Utah's Black Mountain is a rather ordinary-looking piece of terrain. But Black Mountain has become the focus of a classic environmental battle. On one side is Georg Hartlmaier, a Bavarian who loves skiing, and w ho thinks Black Mountain Moun-tain would make the finest alpine ski resort. in southern Utah. On the other side is Doug Croft, an outdoor recreationist whose family homesteaded near Black Mountain many years ago. Croft hunts, snowmobiles and even skis, but he thinks a ski resort on Black Mountain would be an environmental travesty. Caught in the middle is the Bureau of Land Management, Manage-ment, the federal agency charged with managing great expanses of public land in the west. Curiously, in this case the BLM controls only a part of the proposed ski development, but federal law requires they make an environmental assessment of the whole project. Federal law also requires that they be responsive to the needs and desires of the local community. Hartlmaier grew up in West Germany and has skied most of his life. In 14 he went to Brian Head ski resort, where he was area manager for two years and ski school director for eight years. He now operates Georg's ski shop at Brian Head. During his first years working at Brian Head, Georg would drive to the resort via Cedar Canyon on Utah highway 14. Twelve miles east of Cedar City, Highway 14 rounds the base of Black Mountain. "Every lime I passed it, I would look up at Black Mountain and say, 'What a great ski mountain that would make'," he remembered. Black Mountain rises 2,000 feet from the cnayon floor to a summit elevation of 10,375 feet. It has a heavily-tim'- bered northern exposure, with slopes between 25 and 80 percent. The mountain is volcanic, and in places the spruce-fir forest is interrupted inter-rupted by beds of lava rock. "I first skied the mountain in 1.". and have skied it two or three times each winter since then." said Hartlmaier. Hartl-maier. "It is an excellent skiing mountain and seemed to me to be a logical place for a ski resort." Several parties own pieces of Black Mountain's northern north-ern exposure. The top 423 acres belong to the Clark Brothers Livestock Company. Com-pany. About 320 acres at mid-slope are public land, administered by the BLM. Southern Utah State College tSUSC) and Utah State University USU own 613 acres at the bottom. For a ski resort to be buill here, all parties must give approval. Haltmaier formed a partnership part-nership with the Clark brothers and three other investors to get the project underway. The partnership, Kngen Mountain Development Develop-ment Corporation, is now proceeding to acquire use of the BLM, SUSC and USU lands. The name Engen is familiar fami-liar to many northern Utah skiers. Alf Engen, director of the Alta ski school, still cuts some of the best, powder tracks in the Wasatch, even though he is over 70, and his brothers Sverre and Cory also are prominent figures in the history of Utah skiing. "Black Mountain is not a very good name for a ski resort,"- Hartlmaier explained. ex-plained. "So, I thought to myself, 'what can we name this mountain?' I have known Alf Engen since I first came to Utah, and he is a man I have a lot of respect for. So I thought of the name 'Engen Mountain'. I asked Alf about this, and he said he would be thrilled and honored hon-ored to have the mountain named after him. He even offered his assistance to help lay out the ski runs." The Engen Corporation approached the BLM with a proposal for a ski resort: three double chair lifts, ski runs, a day lodge, midway station, cafeteria, maintenance mainten-ance building, one-mile ac-'" ac-'" ceess road from Highway 14, "six-acre parking area, water "supply and Storage system and sewage treatment facilities. facili-ties. The first phase of the development would cost an estimated $6 million. There are speculative plans for expansion in the future, but Hartlmaier says he is just proposing the first phase now, and that growth beyond that point is not ,likely for several years. When Hartlmaier unveiled his ski resort plans to the local community in Cedar City, he expected to be applauded for developing a clean industry that would . provide jobs, keep the motels full and gas pumps pumping during the now-slack winter months. The Cedar City Council and Chamber of Commerce have both endorsed the Engen Mountain proposal, as has the local motel owners' association. But opposition op-position to the project has surfaced, and it comes, ironically, from a family that has been friends with Hartlmaier for 16 years. The Croft family has been involved with Black Mountain Moun-tain since pioneer times. "My grandfather home-steaded home-steaded the land near the proposed resort, and I will someday inherit a small piece of the ground," said Doug Croft, president of the Association to Save Cedar Canyon, a group opposed to the Engen Mountain development. de-velopment. From 1955 through 1960, Doug's father, Carl Croft, operated a two-rope tow ski resort: This small resort had the same base elevation as the Engen Mountain development, de-velopment, and is located in the same canyon. Doug Croft's skepticism of the Engen proposal is based partially on the experience of this resort. "Two years out of the five it was operated, we couldn't open until February because of lack of snow. A ski resort in the country can't make it on ticket sales alone because of marginal snow conditions. Brian Head isn't making it, and Mount Holly .isn't making it, and I don't see how Engen Mountain could make it." What Croft said he fears is that the resort will just be a front to attract associated development of the kind seen in Park City and Brian Head, and that the now-wild lands around Black Mountain will become victims of mountain sprawl. Originally, Carl Croft was involved with Hartlmaier in planning a ski resort for 4m Black Mountain, 12 miles east of Cedar City in Cedar Canyon. A group of developers would like to put a ski resort on it, but some local residents would like it left as is. Black Mountain, but pulled out because, according to Doug, he thought it was too big, would create too many problems and wouldn't be profitable. So, Hartlmaier and the Crofts now find themselves at odds over the future of Black Mountain. And while both parties say they are on speaking terms, the friendship friend-ship is strained. The BLM finds itself in a tough position. Even though only 320 acres of the 1,357 proposed for the development develop-ment is federal land, the BLM is required by court decree to analyze the impacts im-pacts on' all affected land, regardless of ownership. So, the environmental assessment assess-ment for the proposed ski development is based on the total impact to all lands within the development. Both the Engen Corporation Corpora-tion and the Association to Save Cedar Canyon are banking on the BLM decision. deci-sion. Hartlmaier admits that he does not have approval from USU and SUSC for the resort, but feels it will be easy to gain once BLM approval is granted for a lease of the public land. Doug Croft said that if the BLM does not stop the development, it will be very difficult to halt becausevhe feelseoUifty SirthoVities $re in the pocket of the developers. deve-lopers. "The county planning commission doesn't ask whether or not a condominium condomin-ium should be built, they say only 'should it be built this week or next'." But the BLM is charged in the Federal Land Management Manage-ment Act with being consistent consis-tent with local planning and zoning. In the draft Environmental Environ-mental Assessment (EA) issued early in the winter, the BLM proposes that the lease application submitted by Engen Mountain Development Develop-ment Corporation be approved ap-proved subject to two major provisions: (1) the lease would be issued only after formal approval is given by state and local authorities and, (2) the applicant would be required to meet lease requirements. These requirements are outlined in the EA, and deal with matters such as trail clearing, wastewater treatment, treat-ment, landscaping developed de-veloped areas, transportation transporta-tion systems, water supply, and easements. The leasee would be required to post a bond to insure reclamation and compliance with these stipulations. Other requirements require-ments would be spelled out in the lease itself prior to construction. The EA notes that the majority of surface disturbance disturb-ance associated with this development would be on land not under the BLM's jurisdiction, and recognizes that there is potential for adverse impacts to these Lareas. Further, the BLM warns that there are important impor-tant issues which state and local authorities should consider con-sider in their decisionmaking decision-making process, and some of these sewer problems, traffic traf-fic increase in Cedar Canyon, Can-yon, effects on wildlife, , visual resources, recreation are discussed in the EA. On Feb. 26 a public hearing, sponsored by the BLM, Iron County officials and Southern Utah State College, was held in Cedar City concerning the proposed resort. The meeting generated gene-rated some 80 pages of transcripts. These transcripts, trans-cripts, along with over 200 letters sent to the BLM addressing this project will be weighed, and a final decision issued. Jerry Meredith, public affairs officer for the Cedar City BLM district, outlined four pssible decisions: (Da complete Environmental Impact Study could be undertaken (an EIS is a more comprehensive document than an EA, although the EA for this project is lengthy); (2) the draft EA could be beefed up and issued as a final EA, and then a final decision would follow; (3) the final EA with a decision could be issued; or (4) the decision could be held off pending further information from the developer. Doug Croft charges that "the BLM has done an excellent job covering up the facts." Hartlmaier charges that the Crofts want to keep Black Mountain as their private ' playground. ' the BLM proposes to approve the project, but' warns that there could be serious environmental en-vironmental consequences to be dealt with by state and local authorities. The only certainty at this point is that the final decision will undoubtedly anger or elate someone. wJ- i MfMm (if M ft tft , Lj ci it V. J V ill 1 WM J mi : 1 1 I j if- f h n I ;l I if- a i f k i 1 I v 1 r , . The only accommodations on Black Mountain presently are an old homesteader's shack on the east flank. The roof may be leaky, but the rent is cheap. I I I I I I.I I I I I I 1 I I I I I I I I 1 1 I 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 J 1 1 I I I L Mo u n t a i n Sustenance a u, D O D N I N N ft K I i i i ADOLPH'S AT THE GOLF COURSE On the golf course, Park City. Exceptional dining with Swiss hospitality. Everything from Escargots Bourguig-nonne, Bourguig-nonne, Raclette Swiss style to veal specialties. Seafood, beef and chef's specials; Roast Rack of Lamb, Steak Diane and Roast Duckling a L'Orange for dinner, flaming desserts and Sunday Brunch year round. Hours: 6 -1 1 nightly. Sunday Brunch 11 a.m. - 2 p.m. Reservations requested, 649-7177. PROSPECTOR'S SIRLOIN Celebrating our lOth year serving sumptuous cuts of top sirloin charbroiled to perfection. In addition, London Broil, Alaska Crab legs, shrimp scampi, and Rack of Lamb are specialties. Bonanza Salad Bar. Authentic turn-of-the-century decor. Wine and cocktail service. Located in Alpine Prospector's Lodge at the top of Main Street on the free bus route. TEXAS RED'S Park City's authentic pit-cooked barbecue is quickly becoming a favorite with local folks and visitors. Specializing in barbecue pork spare ribs and beel brisket at reasonable prices. Texas Red's is open for lunch and dinner. Take out for sandwiches, dinners or by the pound. Children's menu. Open 1 1.30 a m. to 1 100 p.m. daily. 440 Main St.. 649 9997. 649-6993. THE CARBIDE LAMP Dine in authentic old mining atmosphere on Park City's historic Main Street. Specializing in Prime Rib. steaks and outstanding seafood. Build your own salad from real. mine car salad bar and dip your soup from original shaft sinking buckets. Serving breakfast, lunch and dinner as well as an excellent Sunday Brunch. We feature daHy lunch and dinner specials, along with homemade soups, breads, dressings and desserts. Private party room available with dance floor and catering. Take-out orders and box lunches prepared. Wine and liquor available. Hours: Monday Saturday, 8 a.m. 10 p.m., Sunday 9 a.m. - 8 p.m. 649-6466. 596 Main Street. THE CLAIM JUMPER Set in the historic Claimjumper Hotel, this first-rate steakhouse serves the famous Baseball Steak as a specialty. special-ty. Old whiskey bottles serve as menus. Open 6-10 p.m., Sunday - Thursday; 6-11 p.m.. Friday & Saturday. 573 Main Street, 649-8051. THE CORNER STORE .nether you eat indoors or on the patio, The Corner Store makes dining a delight. Try our "Super Sundae", the ice cream sundae you build yourself. Pour on our 10 toppings, top-pings, add nuts, carob chips and whipped cream and WOW it's "SUPER SUNDAE"!. Featuring giant 6 oz. gourmet bur-gersand bur-gersand delightfully different sandwiches. Catering, too... at the Resort. Open daily 1 1 - 8 p.m., 649-8600. DIGGER S EXPRESS COMPANY This "local" restaurant and bar located downstairs at 442 Main Street features lunch and dinner with a Nightly Special. Come try Digger's Homemade Specials. Lunch served 11:30 to 4:00 Monday through Saturday, dinner . served 5:30 to 10:00 Monday through Saturday. THE EATING ESTABLISHMENT Join us in our patio greenhouse for breakfast or lunch featuring our famous breakfast specials, including j "The Miner's Dawn" and Park City's best selection of j soups, sandwiches, omelettes as well as our excellent salad bar. Monday-Friday, 7 a.m. to 3 p.m., Saturday and ; Sunday 7 a.m. to 4 p.m. Breakfast served anytime. Visa i & Mastercharge accepted. 31 5 Main Street. 649-8284. EL PAPAGAYO (THE PARROT) ! Look for the brightly colored parrot at 430 Main St. and try our authentic Mexican Food. Lunch served from 1 1 :30 2:30 and dinner from 5:00 -10:00 seven days a week. Sunday I Brunch served from 10:00 - 2:00 featuring strawberry margarita set-ups, or try calling 649-6900 for your Take-Out meal. SHANNONS Gourmet dining in a casual but elegant atmosphere. Tuxedoed waiters serve you such entrees as Veal Oscar, Beef Wellington, Rack of Lamb, and Chateaubriand Bougetierre. Cart service and flaming desserts. Come and relax in our comfortable lounge. Ample parking in Swede Alley. Reservations suggested. Bank cards accepted. Mini-bottle license. Dinner, 6 p.m. to 10 p.m., daily. 649-9474, 438 Main Street. CHINA BRIDGE The only gourmet Chinese restaurant in town. Serving 7 days a week. Hours: lunch 1 1 :30 to 3:00 Mon.-Sat., dinner 3:00 to 10:30 p.m. Mon.-Sat.; Sunday 3:00-10:00 p.m. Take out is available. Specializing in Cantonese and Szechewan dishes. Phone 649-5757, 649-5758. Located in Holiday Village Mall.. GRUB STEAK Is Park City's largest steakhouse where you can watch your favorite cut broiled on the open grill. The restaurant features steaks, prime rib and seafood. This area's largest and freshest salad bar boasts over 35 items. Entertainment, Wednesday through Saturday. Open 6 10 p.m. Monday Thursday, 6 1 1 p.m. Friday & Saturday and 5-10 p.m. Sundays. Sun-days. Open for breakfast during the ski season. Located in Prospector Square. 649-8060. THE IRISH CAMEL "Unique" describes this new establishment best. A pub atmosphere with a collection of antiques enhanced with oak, brass and stained glass. Serving authentic Mexican dishes, burgers and salads. And the price is right! You'll also enjoy our frozen strawberry or lime margarita set-ups so don't forget your booze! 14 Main St. 649-6645. JANEAUX'S This beautifully restored restaurant is a "must see" during dur-ing your stay in Park City. Crab, salmon, cordon bleu, prime rib, roast duck, and pepper steaks are just a few of the expertly ex-pertly prepared entrees. Dinner 5:30-10:30. 306 Main St. 649-6800. MILETI'S Park City's only Italian restaurant offers an elegant but Intimate atmosphere to enjoy the offerings of a now expanded ex-panded a la carte menu. The menu features items such as escargot and antipasto for appetizers, while pastas, veal, chicken and beef dominate the entree selection. Moderately Moderate-ly priced. 41 2 Main St., 649-821 1 . Dinner hours are from 5:30 to 10:30 p.m., 6 nights a week. Mileti's Social Association, a private club, is located upstairs. Open from 5:30 -1 a.m. PARK CITY YACHT CLUB RESTAURANT 649-7778. You'll find us conveniently located at the Resort Re-sort Center with unlimited parking. Sail into Park City's finest fi-nest restaurant and enjoy the casual and most unique atmosphere atmos-phere in town. You can dine under the stars in our glass enclosed en-closed dining room overlooking the waterfall or have oysters oyst-ers on the half shell at the oyster bar alongside the warmth of the antique fireplace. The menu includes the best seafood sea-food and beef available, vegetarian plates or a fantastic voyage voy-age to our famous salad boat. Open every evening. MOUNTAIN FISHERY Since 1974, we offer nearly 30 items of fresh fish, beef, chicken and live Maine lobster. All our recipes are our own proven specialties. Make reservations ahead and enjoy our newly remodeled dining room. Mini bottle store on premises. 6-11 p.m. daily, 368 Main St. Mastercharge & VISA, 649-4006. ROYCE'S Located at 1800 Park Avenue in the Yarrow (a Holiday Inn) The atmosphere is casual, but you can count on some of Park City's finest cooking with a fare ranging from American Ameri-can to Continental. Breakfast Is served fro.n 7 a.m. -11:30 a.m., lunch from 11:30 a m. -3:00 p.m. and dinner from 5 p.m. 10 p.m. There are daily lunch and dinner specials. Beer and set-ups are available. (There's a liquor store on the premises). We welcome you to join us. 649-8659. CAR 19 A favorite among tourists and locals, the beautifully restored Car 19 offers casual dining at moderate prices. Veal almondine, shrimp specialties, king crab legs, chicken supreme, steak, and prime rib are a few of the entrees offered. The nightly Chef's Special is always popular. Come early and relax by the fire in the lounge. Reservations for " large parties. Ample parking in Swede Alley. Bank cards accepted. Mini-bottle license. 5:30-10:30, daily. 649-9474, 438 Main Street. COPPERBOTTOM RESTAURANT Located in the Copperbottom Inn. The Copperbottom Restaurant is reminiscent of Old English roadhouse hospitality with period design, two fireplaces, and friendly, personal service. The broad family menu with nightly specials and Sunday Brunch is moderately priced. Serving breakfast 7 a.m. to 1 1 a.m., lunch 1 1 a.m. to 5 p.m. and dinner 5 p.m. to 10 p.m. LEIBO'S-A GATHERING PLACE Located at park level at the Resort Center. This exciting, dynamic room can fill your day. Beginning with breakfast featuring imported coffee, a distinctive sandwich and appetizer menu until 10 p.m., and you can see yourself ski on video during happy hour, with live entertainment nightly. Breakfast 7:30 to 11 a.m., lunch and dinner 11 a.m. to 10 p.m. Open from 7:30 a.m. to 2 a.m. daily. ADOLPH'S AT SHADOW RIDGE Dining in the most elegant atmosphere. Menu featuring Steak Tartare, Escargots, Veal Normande, Tournedos Rossini, Coq au Vin, Coquilles St. Jacques, Coupe Romanoff and more. Most exclusive wine list in town. Open every night from 6 to 10 p.m. Facilities for private parties. Reservations suggested. Call 649-5993. |
