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BI Today: Fine-dining red flags

Published 2 months ago3 minute read
Some fine-dining red flags include tasting menus with no clear theme or prices.triocean/Shutterstock

Let's hit the slopes.

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Winter can be a drag for plenty of reasons. There's less daylight, cold weather, and your nose won't stop running.

But for all the downsides, the winter season comes with a big benefit: ski season.

With all due respect to pristine beaches and breathtaking hikes, there's something truly magical about getting first runs on a trail that just got a foot of fresh powder. (Growing up on the East Coast those types of days were few and far between, which only made them more special.)

Let's address the elephant in the room first. The sport is incredibly expensive. The gear and clothing alone can easily set you back a few thousand dollars. Then there is the process of getting to the mountain, staying there, and buying the lift ticket itself.

Speaking of resorts, don't be fooled by the big names. One writer who has hit over 20 US mountains wasn't impressed by Brighton Resort, finding it too crowded. Arguably the biggest name in skiing — Vail Resorts — also has what we'll call a complicated relationship with the ski and snowboard community.

Not a skier? Not a problem. There are plenty of ways to enjoy yourself at some of the jaw-dropping accommodations on the mountain. And aprs-ski might translate to "after ski," but you don't need a lift ticket to enjoy the festivities.

It's also never too late to learn. For starters, I recommend reading my newsletter colleague Amanda Yen's great piece on the mistakes people make on the mountain. Otherwise, you risk being a "gaper."

One last thing: Show some respect to the ski patrol. Contrary to what every bad '80s movie has taught us, ski patrollers aren't the enemy. In fact, they're critical to the mountain and oftentimes have to work multiple jobs to survive living in costly mountain resort towns.

So get out there and have fun. Just don't jinx yourself by calling last run. It's "two with a wink."

Getty Images; Jenny Chang-Rodriguez/BI

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Dressing like the moneyed set goes beyond flashy logos and designer brands.

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Many high-end restaurants offer tasting menus, which include multiple courses and are often about more than just the food.

Telly Justice, the executive chef and co-owner of the fine-dining restaurant HAGS in Manhattan, told BI the red flags she looks for when selecting a tasting menu.

John Wilson/Netflix, BI

iStock; Rebecca Zisser/BI

Dan DeFrancesco, deputy editor and anchor, in New York City. Grace Lett, editor, in New York. Lisa Ryan, executive editor, in New York. Amanda Yen, associate editor, in New York. Elizabeth Casolo, fellow, in Chicago.

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