Folks,
Winter has decided to join the party! We have real snow and more on the way, and then a little more! If you have been waiting to go skiing, well, come and get some!!!
Senior week is next week, Monday thru Friday. And it starts with the Cinnamon bun social on Monday at North Peak!
We have been told that there will be $30.00 demos Monday thru Thursday!
https://www.sundayriver.com/events/senior-week
Bowling at River Lanes on Thursday at 5 PM. Show up, grab your shoes and bowling ball, be ready to bowl for 5 PM!! Afterwards, at 6 PM, it is dinner time, either at River lanes or somewhere else in town, depending on how the group feels!
Ski patrol. 824-5350. Just a reminder of their number. Several members have witnessed accidents and called for ski patrol using that number, saved to a speed dial on their phone.
Wine tasting is back!!!
Join us Wens Feb 8th to experience varietals and blends that may be new to you.
All wines from the Good Food Store
You will be able to get and share your new finds. Wine is always best when shared.
Very light snacks served. Eat first!!
Hosted by industry professional Steven Montgomery and enthusiast Lynne Zucchi.
Details:
Wednesday February 8th
5:30-7pm
Summit Hotel owners lounge
Limited to 20 people and PTSC members
Will have wait list if warranted
$20 per person
Reserve with Lynne Zucchi lyzucchi@gmail.com
401-450-1571
Reservation confirmed upon payment receipt.
Cash,check,venmo
Checks made payable to Lynne Zucchi
Cooking class!!!
February 15th – Casablanca Feast with Kathy DiCocoa
Kathy DiCocoa, of Dicocoa’s bakery, is offering another exclusive evening of cooking and dining for Prime Time Ski Club members. Kathy’s culinary mastery, along with her experiential knowledge of foreign cuisine through her own travels, makes for an educational, engaging, hands-on dining experience.
This year Kathy will be sharing the Moroccan art and style of cooking, which she has created from her two-week journey to Casablanca. She will be sharing images, travel experiences and food memories as we gather in the kitchen and prepare and enjoy an amazing meal from that area.
We will have a three course dinner: appetizers, vegetable tagine, couscous, and a flaky pastry dessert.
Cathy requests that we mask while cooking n the kitchen. We will be mask-free for dinner. We will begin promptly at 5:30.
Space is limited: maximum participants is 10, and the cost is $60 per person, BYOB.
Reserve your spot with Beth Jefferson at bethpjefferson@gmail.com. Please send your RSVP with the subject line “PTSC FEB 15”. We will allow a short waiting list since attendees’ plans may change. Advance payment is requested before Feb 8th. Vemno Beth at @bethpjefferson or present Beth with cash or check before February 8th.
Seeya on the slopes!
Bob McQueeney
