The Seattle Times - ALTHOUGH I’M a Northwest native, my approach to skiing might be considered more European. For many continental skiers and snowboarders, the après-ski scene — food, family and friends around a roaring fire — is just as important as time on the slopes. The tradition of après ski is about as Euro as it gets. But there’s no reason snow lovers in Washington state can’t live it up after a day on the hill.
Whether at a lodge for lunch or in a cabin for dinner, everything seems to taste better in the mountains. Especially warm and cheesy foods. After a day of skiing, there’s nothing like apple or pear slices dipped in bubbling Cambozola.
Whether at a lodge for lunch or in a cabin for dinner, everything seems to taste better in the mountains. Especially warm and cheesy foods. After a day of skiing, there’s nothing like apple or pear slices dipped in bubbling Cambozola.