It’s been years since my last time skiing, a sport I learned late in life. I’ve traveled with pals for getaways to ski the slopes of both Utah and Colorado.
Closer to home, our farm friends the Wappels, Debbie and Larry, who live just down the road, have often talked about a Michigan mountain ski resort much closer.
Boyne Mountain Resort, located five hours to the north in tiny Boyne Falls, Michigan, is a destination I’ve also heard described by my longtime editor Crista Zivanovic, who skied there years ago with husband Jim after they married.
It was in 1947 when Michigan Sen. William Pearson entertained the idea of Detroit businessman Everett Kircher to purchase 40 mountainous wooded acres to create his vision to build Boyne Resorts. Sen. Pearson found the idea ridiculous, offering to make the proposed sale of acreage for just $1 and his now famous retort: “Anybody damn fool enough to want to build a ski hill? I’ll just give you the property.”
What was unveiled for the opening launch was just one ski run with a single chairlift and a small warming hut.
Today, the still family-owned property offers nine lodging options, multiple dining destinations, a mini Alpine village, an 88,000-square-foot indoor waterpark, seven terrain parks and 60 runs with a total of 500 vertical feet.
In early November, I drove up for a quick day visit to Boyne Resort, pre-ski season, and discovered it continues to remain an iconic tourist attraction known for its innovation and “firsts.”
When the ski attraction first opened, the owners acquired the first chairlift ever built, originally created for the legendary Sun Valley Resort in Idaho (constructed by the Union Pacific Railroad in 1936 for what was then its new resort in Sun Valley).
The lift was dissembled and moved to Boyne Mountain, where portions of the original parts and pieces and components are still in use today. Between 1948 and 1992, Boyne Mountain ranked as the innovator in chairlifts, unveiling the world’s first triple-passenger chairlift in 1963, then the world’s first quad chairlift in 1965 and the country’s first six-passenger chairlift in 1992. Details and further history are included at www.boyneresorts.com and www.boynemountain.com.
Something added and unveiled in October 2022 is the new SkyBridge Michigan at the top of Boyne Mountain. In the fall, it’s intended to give an unmatched view of fall’s changing foliage. During winter months, the bridge is ablaze in holiday lights. At 1,200 feet in length, it ranks as the world’s longest timber-towered suspension bridge.
Nestled amidst the picturesque peaks of McLouth and Disciples Ridge at Boyne Mountain Resort, SkyBridge Michigan continues lit in holiday splendor through Feb. 28. Beaming designs by Zoro’s Lights of Livonia, Michigan, this pedestrian bridge boasts more than 200,000 twinkling lights, which is an increase of 50,000 lights from last year I’m told. While during the day resort guests dine, ice skate and enjoy zip-lining, by night, it’s the photo ops across the bridge and the scenic surroundings that capture attention at the 118-foot-high walking bridge.
The Boyne Mountain Annual Holiday Open House on Dec. 14 has free activities and live entertainment with contrasting hosts Santa paired with the Grinch, as well as bonfires and special holiday treats.
Boyne Resort also includes a namesake restaurant located in the village clock tower building christened decades ago in honor of Olympic skier Stein Eriksen, the alpine ski racer and Olympic gold medalist from Norway and star at the 1952 Winter Olympics held in Are, Sweden. Following his racing career, Eriksen became a ski instructor at Sun Valley Resort and then in 1955 at Boyne Mountain Resort.
This year, at both Christmas and New Year’s Eve, Boyne Resort is offering a special holiday-themed multi-course menu event hosted at Erikeon’s namesake restaurant. Eriksen died at age 88 in December 2015.
Boyne Resort founder Everett Kircher died in January 2002 at the age of 85. Today the resort is owned and operated by his son Stephen Kircher, 61, continuing his father’s legacy.
Olympic legend Stein Eriksen loved recipes with fresh salmon and also venison. Personally, I’ve never been partial to deer meat, since I wasn’t raised on it and my mom never cared for it.
With deer season now in full bluster around our farm, the sound of hunters is heard often in the distance. Last weekend, my 24-year-old great-nephew Landen (grandson of my oldest sister Carol) snagged a very large 4-year-old buck with a 10-point antler rack and a weight tipping the scales at more than 200 pounds. All of the deer meat will be processed and used, especially for venison sausage, which my 95-year-old dad Chester loves.
Venison is the key protein in the chili recipe of Stein Eriksen shared here today, which ranked as his favorite way to warm up and satisfy his appetite while on the slopes.
Columnist Philip Potempa has published four cookbooks and is the director of marketing at Theatre at the Center. He can be reached at Philip.M.Potempa@powershealth.org or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.
Stein Eriksen’s Venison Chili
Makes 8 servings
2 tablespoons olive oil or corn oil
1/2 pound buffalo, diced in ¾ inch cubes
1/2 pound elk or venison, diced in ¾ inch cubes
1/2 pound wild boar or pork, diced in ¾ inch cubes
1 onion, medium diced
2 cloves garlic, chopped
1 tablespoon kosher salt
1/2 tablespoon black pepper
2 tablespoons pasilla chile powder
2 tablespoons New Mexican chili powder
1/2 cup coffee, brewed
1 bay leaf
9 ounces tomato juice
18 ounces canned diced tomatoes
1 1/2 cups beef stock or one 12-ounce can of beer
4 cups water
Sour cream for garnish
Green onions for garnish
Directions:
1. Mix all the dry spices together and use half the mixture to season the meat.
2. Heat oil in pan and brown meat 10–15 minutes in the pan.
3. Add onions and garlic, sauté 3-4 minutes.
4. Add coffee, tomato juice, bay leaf, diced tomatoes, remainder of spice mixture, stock or beer, and water.
5. Simmer for 2-3 hours, until meat is tender.
6. You may have to adjust consistency with more stock or beer and check seasonings.
7. Garnish with sour cream and green onions.
Originally Published:
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