Part nostalgia, part sleuthing, this portrait is really just good plain fun, and could use YOUR help to wrap it up.
story
Intro
A day of skiing is not complete until one has warmed up and refueled with a hot chili-in-a-bread bowl. Thus, following a bread-bowl-less ski trip in April 2018 to Keystone in Colorado, I was left with no choice but to make breadbowls and chili to satisfy that craving and compete the ski trip.
Of course, at Cultures Capsules we are also always tuned into the sounds around us, so when I was looking for a playlist for our cooking and dinner, naturally, I thought about the music trends I had anecdotally noticed at various ski trips over the years.
music
Slope-side Soundtrack
Over the years, and across US mountains in the east (in NH; VT; ME; NY) and in the west (UT; NV; CO), I’ve noticed a common theme across the mountains. In the morning, the songs emanating from the speakers are typically classic rock, or popular dance tunes, seemingly getting everyone pumped up for the day. In the afternoons, by the time skiers are likely ready to rest and refuel (with a warm slope-side chili-in-a-bread-bowl and a nice cold beer?!), the music shifts to reggae.
The, playlist for this portrait aims to take you to the slopes by following this same pattern of classic rock that migrates into reggae. The early songs get the chef and the pretzel dough rising, and when ready to eat, the reggae is ready to transport you to an Adirondack chair in the snow, at the base of a mountain.
I hope next year has us exploring other mountains with our skis, ears and tastebuds, and if so, I’ll update this portrait.
In the meantime, to expand my slope-side song analysis beyond my own memory I reached out to some friends I thought might have been tuned in to what was on the speakers while they skied or boarded.
Germany: Ski-loving friends in Germany tell me it’s a variety of energetic club or rock music from artists like Helene Fischer, Wolfgang Petry and Andreas Gabalier. I added some of their tunes at the end of the playlist for good measure.
Japan: Friends who skiied in Nagano claimed it was quiet; that skiers there wanted to focus on the skiing, not the partying. Any other observers want to contribute here?
Canada: April 2019 update! We were able to squeeze in some reconnaissance at Banff Sunshine Village in Alberta Canada! I took note of some classic rock, but also club music and a remix of Dolly Parton’s Jolene,
Who out there has had your ears tuned in when you’ve skied Alps? or Andes? Or…? Or who out there is in charge of music at Mountain resorts? Weigh in! We wanna hear about it.
recipe
Pretzel Bread Bowl
If you’re making your own bread bowls you’ll need to get that dough started to give it time for its rises before you start the chili.
I came across this recipe from the Beeroness, and decided to give it a whirl. We were not disappointed! I had wanted to use a local wheat brew from Folksbier but they only had citrus-y varieties (like their Satsuma in a can… mmmm), and I decided for the first time making this bread recipe I’d use a straight-up wheat. That said, someday I’d love to try pretzel bread with a bit of orange essence… drizzle some honey and extra salt? YUM.
recipe
Chili
Chili
Ingredients
- 1 1/4 tbsp ground cumin
- 1 1/4 tbsp ground coriander
- 1 lb ground beef
- 1 lb ground pork
- 3 tbsp olive oil
- 2 cups onions, finely chopped
- 1 red bell pepper, seeded and cut into 1/4-inch pieces
- 1 yellow bell pepper, seeded and cut into 1/4-inch pieces
- 1 jalapeno, seeded and diced
- 5-6 tomatoes, finely chopped
- 1 tsp chili powder (our chili powder from India is potent so I recommend you adjust according to yours)
- 1 tsp minced canned chipotle chiles in adobo sauce, packed
- 6 oz dark beer (or whatever you have*; we used Other Half** growler of Double Dry Hopped Mosaic Dream today)
- 1 15- ounce can kidney beans, drained
Garnish:
- Chopped green onions
- Coarsely grated extra-sharp cheddar cheese
Instructions
- Toast cumin and coriander in skillet for a few minutes over medium heat until darker and beginning to smoke. Remove toasted spices from pan immediately and allow to cool.
- Sauté meat in heavy large pot over medium-high heat until no longer pink, continuously breaking up the meats and stirring, using 2 flat-bottomed wooden spoons or spatulas, about 10 minutes. Turn off the burner until ready to add the vegetables.
- Heat oil in a large skillet over medium-high heat. Add onions and sauté until they begin to soften. Then, add all the peppers and continue to sauté until everything softens and begins to brown. Add tomatoes and cook until they break down some.
- Set the pot with the meat on medium heat. Add the vegetables and stir to combine.
- Add the toasted spices, chili powder, and chipotle chiles, and beer. Bring chili to boil, stirring occasionally. Add the beans now if you don’t mind them breaking a part a bit. To keep them more whole, wait until 10 -15 minutes into the simmering to add them.
- Reduce heat and simmer 30 minutes, stirring frequently. Season with salt and pepper.
- Serve in a bread bowl, topped with green onions and cheese.
Notes
Curious if there are avid skiers (or mountain employees) among readers who have insights on on tunes at ski resorts! We would hear what you have to say, here.