Each year, we look out for the big new product launches and we’re already itching to see how the latest ski products perform on the slopes. Admittedly we still have a few months to wait, but we wanted to share the insider’s guide to what will be causing a stir on the slopes next season.
1) Salomon BBR Skis
Salomon launched the BBR ski last year. With it’s novel V-shape and surf-led design it got noticed, but there were plenty of skeptics out there. If this new shape was so great, why hadn’t it been done before? It seems the haters were proved wrong as reports of amazing flotation and a great turning radius justified the radical design. Next year Salomon are expanding the BBR range to a total of 6 skis, for a full spectrum of abilities. With Revelstoke’s deep powder and awesome backcountry terrain, we’ll be skiing on the BBR 10.0, the biggest ski for advanced skiers who want the most fun. Salomon says it “uses the versatility of the V-shape and a metal backbone reinforcement to give expert skiers a single ski to tackle everything in the resort and far beyond the boundries”.
2) Zeal Optics ION Goggles
This revolutionary goggle, new for 2013, has an in-built camera and video technology. It shoots 10 megapixel photos and HD video, with an in-goggle viewfinder. No more annoying helmet mounts or missed shots. Plus it looks good and blends technology with style and function – it has a 170 degree lens for optimum visibility. We can’t wait to film our first run through the pow in Revelstoke!
3) Noronna Recon
As massive fans of Noronna’s ski jackets, pants and onesies, we are excited to see their latest offering. Blending technical excellence with fashionable colors and styles, this is perfect heliski wear that also looks cool in resort. For next season, channel your military side with the new Recon jacket and pants. Developed with Norwegian, Swedish and Danish Special Forces, it is Noronna’s most durable and weatherproof offering, suitable for all outdoor activities.
This season at Bighorn we welcomed both seasoned heliskiers and enthusiastic novices who were excited to discover the ultimate ski thrill. Revelstoke is the perfect place to try heli skiing, with wide glacial bowls, light powder snow, stunning scenery and fantastic lift skiing at Revelstoke Mountain Resort if you don’t want to commit to a week-long heliski package. If you are going to splurge on heliskiing, make sure you do it at Bighorn. The amazing lodge compliments the indulgence of skiing from a helicopter and the world-class amenities mean you aren’t sad to return home at the end of each day. Best of all, the back up option on a bad weather day is a day spent skiing the incredible terrain at RMR.
We caught up with Sam, who heliskied for the first time at Bighorn and wanted to share an insight into this amazing experience:
“I had huge hopes for my heli ski experience and I’m pleased to say that it exceeded all expectations. It was reassuring to have the expert avalanche training in Bighorn’s grounds with Selkirk Tangiers. It’s good to know about all the measures that are taken to keep skiers safe as well as having the chance to practice what to do if the worst happens. Each morning, we relaxed in the Great Room, watched our helicopter land and literally just hopped in! The thrill when the heli surges upwards towards the mountain tops gets you every time. As the thud of the helicopter fades away, my 3 best friends and I were left in the silence to contemplate our surrounds and the dream runs that stretched below. The week was a haze of powder pillows, endless feather-light turns and a lot of whooping! It was an experience I’ll treasure forever, but one I will endeavour to repeat very soon”.
If you have questions about giving heliskiing a go then contact us to chat about your options email@example.com
As the Revelstoke heli ski season draws to a close, we have been looking through the Bighorn guest book and selecting some highlights. Bluebird days heli skiing in the A star, the romantic couple that took a private heli for 2, fresh tracks down Greely Bowl and face shots in the trees on Paradiso.
But at Bighorn the phenomenal skiing is enhanced by indulgent service and stunning accommodation. Chef Peter Hughes’ cuisine has been much talked about, from the “Japanese feast cooked up in front of our eyes” to the “incredible beef fillet – the singular best thing I have ever eaten”. One of the most commented-upon treats were the delicious Mini Boeuf Bourguignon Pies: “the ultimate apres ski beer snack”.
As part of our Notes From the Chef’s Table blog posts, we tell you the secret recipe to make them yourself – or book your trip to Bighorn to try them without the effort!
The ultimate apres ski beer snack: Mini Boeuf Bourguignon Pies
2 sheets pre-rolled frozen puff pastry
1 egg for glazing
1.5kg (3.5 lbs) of diced chuck steak or shin beef cut into 1/2 inch cubes
1/2 cup all purpose flour
1 cup finely diced onion
1 cup quartered chestnut or field mushrooms
1 cup finely diced smoked bacon (lardons)
1/2 cup finely diced carrot
1/2 cup finely diced celery
1/2 cup finely diced leek (white part only)
1/2 cup finely diced fennel bulb
1/2 cup finely diced shallots
1 tbsp butter
1/2 cup of finely diced fennel bulb
1/2 cup diced shallots
1 tbsp butter
1 bottle of good quality red wine
In a large mixing bowl season the beef with flour, salt and pepper and set aside whilst you prep your vegetables.
Finely chop all the vegetable ingredients and smoked bacon and sweat gently in a heavy bottomed saucepan until translucent. Remove from saucepan and keep in a bowl to add later. In the same saucepan as you cooked the vegetables add the seasoned beef and sear whilst stirring continuously to get some good colour on the meat (remember colour is flavour and will make a big difference to the final result).
After ten minutes pour in the wine and marry all the remaining ingredients together in the saucepan. Bring to a simmer and stir every ten minutes for the first half an hour to avoid a sticky disappointment!
Once the ‘gravy’ has started to thicken and the beef starts to become tender stirring occasionally (this dish is a labour of love and the more you care for it the more you will be rewarded in the finished article) turn the heat down further until a gentle simmer can be sustained in the pan for a further two-three hours depending on the size of your beef if you’ll pardon the expression! Towards the end add the small soaked cocktail onions and simmer for 30 minutes more. Total time simmering should be no more than 3 1/2 hours but if the boeuf still seems a little tough the simmer gently for longer.
Meanwhile in a preheated fan assisted oven at 180c or 350f cook pre-cut oval or round mini discs of pre-rolled frozen puff pastry on parchment paper or baking sheet glazed with eggwash until golden in colour. Allow to cool slightly (these can be pre-made and will keep at room temperature for up to a week in airtight containers).
Take a sharp serrated knife and cut the pastry shapes horizontally to create tops and bottoms. Spoon in some of the Bourguignon and top with a lid and serve with beer and smiles!
“The nicest place you’ll ever rest your ski-wobbly legs”
Is how top ski journalist Christopher Solomon described his stay at Bighorn in Revelstoke. The whole experience felt like a “dream”, with the thrill of heliskiing in the Monashee Mountains, accommodation in a “tricked-out timber framed manse”, rejuvenating spa treatments and cuisine to die for.
“We dive, hooting and laughing in 18 inches of untouched snow. It’s not a bad warm-up. Soon we’re hammering to the next powder run. It’s only going to get better, and steeper, from here—and yet, weirdly, I’m already half-dreaming about après-ski back at the lodge… where chef Peter Hughes will be waiting in the rotor wash with a plate of salmon blinis, and then we’ll all marinate in the hot tub with a bucket of iced Mt. Begbie Kolsches within reach”.
Click here to read the full article or visit our website http://www.bighornrevelstoke.com for more details on how to recreate this dream heliski trip.
The team at Bighorn are delighted to have been crowned Number One Heliski Destination in North America by Outside magazine. Our inaugural season has started with a bang as guests have been blown away by the stunning accommodation, Revelstoke’s incredible snowfall and the amazing heliski terrain in the Selkirk and Monashee Mountains.
Outside is America’s leading active-lifestyle and adventure travel magazine and their travel experts search the globe for the best and most innovative outdoor experiences. It is the unique experience on offer at Bighorn that Outside loved so much; “Bighorn is the lovechild of two outstanding concepts: the European catered chalet and a Canadian heliski outfit. Strap on your ski boots in the morning, shoot a round of pool as you watch for the bird to land in the backyard, and then hop in for a ride to 500,000 acres of bowls, glades, and glaciers in the ragged Selkirks”.
Bighorn offers heliskiing direct from the house helipad with Selkirk Tangiers Heliskiing and lift or cat skiing at Revelstoke Mountain Resort. Tim Neville from Outside commented that “there are plenty of things to do when storms keep the helicopter tethered to the ground—like ski out the door and ride the lifts at Revelstoke Mountain Resort, which has the most vertical feet of any mountain in North America (5,620 feet). Either way, you’ll get a powder day”.
Indulgence doesn’t stop with the outstanding skiing however, as Bighorn offers new standards of luxury accommodation, service and cuisine “Chef Peter Hughes will be waiting in the rotorwash to serve you champagne by a huge stone fireplace and salmon canapés or duck confit on the chalet’s 15-foot-long black walnut table”.
Click on the link below to read Outside’s full review: