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Show w ParkWest: no longer known as 'the resort down the road7 J44r-..'' . - life will be best in among the trees. Geronimo Ridge and Stampede, taken from the Ironhorse lift, also looked impressive. Satisfied that ParkWest could challenge me with plenty of difficult terrain, I began to notice other things. There is plenty of beginning and intermediate skiing on a variety of runs that number about 40 on seven lifts. Following the morning tour, Laura took us to the Lookout House, located at the top of the Slaughterhouse Slaughter-house and Tomahawk lifts, for lunch. The view of Red Pine and W hite Pine Canyons to the north is startling. The Backcountry skiing beyond the resort looked exquisite. Large bowls dominate the area at the tops of the canyons. Laura explained that while Park-West Park-West has targeted destination tourists with an $18 lift ticket, the resort offers $11 day passes to locals through 7-Eleven stores in Salt Lake and Heber. With the aid of some strategic marketing, Laura said skier days could very well increase 25 percent this season at ParkWest. ParkWest isn't just the resort down the road any more, she said. But it does strive to give that down-home feeling. And I realized how relaxed I felt at mmmmm mmmmmmmm i photO by Leslie Miller Fog in the valley, but sun at ParkWest. inr- s S v by Christopher Smart Reporting in a small ski town can be really tough. Sometimes reporters are even forced to go skiing on beautiful sunny days as part of the job. And, in fact, that is exactly what happened to me last weekend as ParkWest opened its 1984-85 ski season. To suit the editors, here's my official lead: ParkWest opened Dec. 7 under sunny skies. This is the third season the resort has opened under the management of Wayne Ragland, who expects a 25 percent increase in skier days this season. Well, that is impressive. But it doesn't really tell you, the reader, what it is like to ski at ParkWest. So instead of writing this journalistically, journalistical-ly, let me tell you what it is really i like. After juggling my weekend schedule this way and that, I gave ParkWest marketing director Laura Thomas a last-minute call. I was on for Sunday at 10 a.m. I hadn't skied at ParkWest for a number of years so I really didn't know what to expect. I was pleasantly surprised when I arrived to find two cute young women clad in ParkWest jackets offering to carry my skis to the ticket window for me. I declined the offer thinking, "I'm not that old," and, " W ow this is like Deer Valley. ' ' Throughout the day I was treated in a manner I must say in my experience hasn't been surpassed in friendliness at any resort. And while it was nice, that isn't why I go skiing. After meeting Laura at the ticket window, a Park Record photographer and I were treated to an official tour of the moutain. What is immediately obvious about ParkWest are the long ridgeline runs. Sunday they were machine-groomed and perfect for fast cruising. What might not be so clearly visible about ParkWest are the numerous runs which drop off the ridges. While they are not as long as ( the ridge-top cruising runs, I was rather surprised to notice their excellent pitch. The runs off the Slaughterhouse, Ironhorse and Short Swing lifts will offer good powder and crud skiing. My interest was really piqued on the Slaughterhouse and Badlands runs, where I imagine powder skiing i Laura Thomas ParkWest, sunning myself on a beautiful warm December day. Looking around I noticed a real lack of hustle and bustle. It seemed quite enjoyably laid-back and reminded me of the atmosphere at Brighton 20 years ago. It would be nice to throw in something snappy here, a nice crisp closing for the editors. But all I can really say is that after the next dump I'm going back to ParkWest. The Stew Pot IS -Z hearty homemade meals , 'iXI' i |