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Show Park Record Thursday, December 1, 1988 Page A3 America's Opening Pro Cup All the news that's fit... wn ri s U by TERI ORR Record editor What if they gave a ski race and nobody came to cover it? How would the skiing world ever know anything exciting happened? In the case of "America's Opening" Open-ing" there's no need to worry if the word got out. More than 175 separate writers and photographers and television personalities were on hand for the four-day event to record the sights and sounds of pro cup racing rac-ing as they happened at the Park City Ci-ty Ski Area. According to Mark Menlove, communications com-munications director for the ski area, wire service stories were carried car-ried in papers from New York to Portland. Television uplinks from ABC were seen from Chicago to San Francisco. Viewers and readers of sports news saw there was ski racing rac-ing in Park City on Thanksgiving weekend with plenty of famous Utah powder. It is nearly impossible to caculate just what that kind of value that translates to, but no one argues the result is positive. "We were fortunate the Mahre brothers chose this time to reenter the ski racing world," said Menlove. "I think the increased coverage we had this year was due in part to their presence." Craig Hansell, a 16-year veteran ski editor for the Salt Lake Tribune thinks one of the reasons "America's Opening" has gotten such good coverage is the way the ski area runs the event and treats the press. "Craig Badami is very successful in creating an event that showcases Park City specifically and Utah in general. The area always puts on a first-class production and they treat t f r ' .4 V 4 , f J I f I 7 Smile for the camera Tori Pillinger... the press very well." Another reason the coverage may be good, Hansell admits, is the timing tim-ing of the event. "'America's Opening' happens at a time when there's a lull in other sports. There's not much going on with football, it's still a little early for basketball and most colleges are idle during Thanksgiving." The only bad news about the event is also the timing for Hansell. "This is the highlight of the season and it happens first." For Peter Oliver, contributing editor of Skiing magazine, the emergence of the Mahres merited this being one of the three or four major races he will cover this season. "At the end of the season we plan to do a piece on how the Mahres did in the pro circuit. The information I gather from this event will be used in a story that should appear in the spring issue, around April or early March." Oliver says, "the race stacks up really well to the other pro events I've attended. What this area does is generate real interest in the industry. in-dustry. When the bleachers are full on a sunny day it shows people are really interested in ski racing." The efficient press room that Menlove runs isn't lost on someone like Oliver. "There are plenty of telephones and typewriters and copying equipment. equip-ment. The speed with which the results are transmitted from the race site to the press is impressive. I think they receive more press coverage than normal because they know how to run an efficient event." "America's Opening" may be over for another year, but the press coverage and the good feelings created with the media about ski racing and about Park City can be expected to last all season. . f - -tJ-r r v 4 I Mi '.i -J la 7 V '.'" t ,f-v.'"-V What better way to celebrate the New Year than with a dinner buffet and party at The Yarrow-Park City's Gathering Place! And this year, reminisce with Peter Yarrow of Peter, Paul & Mary. This special performance will be New Year's Eve onlyl "We're part of a long train ride", is the way Peter Yarrow visualizes the many events that have highlighted a career three decades long. "I listened to The Weavers sing 'If I Had A Hammer' with my girlfriend in high school," he recalled. "It was inspiring, and it showed me the power in music of conscience." That lesson was one which Peter Yarrow took to heart, and mind. Tickets now on sale at The Yarrow 649-7000 Craig Badami Jack Turner and Robbie Beck-McHugh , ' it, - , r -r4 i Bob Marsh Shawn Stinson and Charlie Lansche photos by Jennifer Madgic Varied menu well received by SENA TAYLOR Record staff writer They say food always tastes best when eaten outdoors, and few who ate under the VIP tent at America's Opening would dispute that premise. Those who dined on the hill during the races tasted foods from around the world, from Chinese the first day, to Mexican, German and All-American All-American in the days to follow. And while Hans Fuegi has left little lit-tle room for complaints in the food department during previous World and Pro Cup events, this year's menu was bueno, gut, tres bon...very good. 'We tried to find different foods to prepare," said Fuegi. "There's only so much of the same thing we can serve every year, not that people would really remember what they ate last year, but just for the sake of our own sanity we like to come up with different things." And different things it was. , On Thursday-the first day of races-fried rice, egg rolls and fortune for-tune cookies were being served up while the rest of the country was dining din-ing on turkey and dressing. The next day the focus had a southwestern flare, with fajitas, burritos, tostadas and black bean soup spread on the tables. Those two food themes were new this year, according to Fuegi, who wasn't sure how well the selections would go over. But he said "they actually ac-tually went very well." v pTm If the packed food tent was any indication.. A crew of 40 to 50 people were involved in-volved with preparing and serving the food, which was cooked at Steeps-at-the-Base and driven up to the race site on snowcats. Warmers operating on generated power kept the food hot. The foods were spread on horseshoe-shaped tables that had a new centerpiece each day. Sunday's Ail-American theme featured small American flags in a bouquet of carnations car-nations and daisies, surrounded by loaves of bread, fruits, cheeses and crackers, and even an octopus to whet the appetite. Local florist Mary Hogan Holly prepared the center pieces. Fuegi said he began as early as September to create the menu for this pro cup feast, and some of the cooking began a week before the actual ac-tual event. He said this event, and the Senator's Cup which is held in January, are his biggest challenges of the year. "The challenge of this thing is that it lasts four days," said Fuegi. "It's a big crunch and gets to be a pretty good load." Fuegi said he served about 2,000 lunches during the entire event, and at a special dinner held Saturday night at Steeps he served 300. pefe7y! Park City's Gathering Place THE YARROW Pml City's Premiere Condominium Hotel 1800 Pa Ave. -649-7000 q)o)Ufr J""uaUlAl1 T7 nn d u UlaajLso Fridavs and Saturdays 5 PM o THE V ARROWA tempting story sct iri cozyrestaurant,8tarring alusciousbutfet of prime rib, seafood special ot theweek,vegctableand potato dishes,salads and treshfruits.Runningtime: 5-10:30 p.m. O H'A'S'H-Slingerservesup another uninspired dinner in a drab and dratty diner, ft PM ajGIMMEA STEAK! A raw, tenderlointaleolohew.nglhelat.n acheapsteakhouse. Tubbsdiscoveritgoesagamst thetrgraintobe overcharged and underted.so they roll upttwr sleevestoprovetnatbuftets are better. .IH. OlMOVlE-"AVtewtoiOin. jamesBond(RogerMoore)runs nisbunsoWtwpingtoketchupto nemesisGraceJones,who relishes making the masses eat fast food lower. gpM O FALCON BREAST; 60 mi'1. 9 Angelatindsherseltsudderty alone atter serving yet anottw CTeat.ve"chickend.nneratnome. All-you-can-eat Fridays and Saturdays 5-10:30 p.m. Don't miss our other specials Lunch Break A great meal deal! Monday-Saturday 11 a.m. -4 p.m. $3.75 The Pub Complimentary hors d' oeuvres 5-6 pm. daily Skier's Sunset Dinner Rib eye steak, teriyaki chicken or Utah trout 4-6 p.m. nightly for $6.95 Sunday Brunch Our exceptionally lavish buffet Sundays 10:30-2:00 p.m. ODa $12.95 CSjlfcZJ Seniors $9.95 CJlfV Children $5.95 Park City's Gathering Place TOE iimW Park City's Premiere Condominium Hotel 1800 Park Ave. '649-7000 |