Issue link: https://digital.copcomm.com/i/49694
TILT! Grumpy's General Manager Red Hunt, Sidney Frank Importing Sales Manager Don Barfield, Grumpy's co-GM Scott Konzen and SWS Wine Manager Bill Brandel take a 'Shot Ski" of Jägermeister, a tradition at this popular sports bar. traditions is the Jägermeister Shot Ski, a four-person timed sport where vixens and hotheads down an ounce or so of the iconic 70-proof herbal liqueur on a count of one-two-three, tilting a customized ski that houses shot glasses. If your timing's off, watch out: Grumpyness turns to downright contentiousness. At Grumpy's, the patented Jäger- meister Tap machine offers colder- than-ice shots instantaneously. Mood Changers There is no Happy Hour at Grumpy's. The traditional hamburger-and-fries tavern won't have it. Bah, humbug! Mammoth's first and only sports restaurant does, however, allow for Grumpy Hour. One of the highlights of its many celebratory drinking The Luxury Hotel For the past year, Brent Truax has been the man behind the Westin Monache Resort, Mammoth's true luxury hotel. Elevated on a hill over- looking the modern Village shopping and dining center, the hotel looks out to big pine trees and snow-capped mountains. Here, you can almost breathe in the fresh, cold air from the view alone. Vermont-born Truax boasts a quarter century of resort management experi- ence, from the East Coast to his most recent stint at The Peaks resort in Telluride. "The property brought me here," Truax sighs, and you can tell he has fallen madly for the resort and, even more, the town. Balancing his job with raising a four-year-old daughter, Truax believes Mammoth still possesses a combina- tion of the great outdoors and good old-fashioned values. "The Westin Monache has changed the face of Mammoth Lakes," he remarks. "We're setting a standard for service and quality," he continues (think Heavenly Beds and fireplaces in every room), and that sentiment is felt property- wide. Brandon Brocia, Chef and F&B Director, is among those Truax admires most: "He procures fresh, sustainable ingredients from around the world. He's not just the creative man behind the stove," Truax attests; "he'll greet you at the door, recommend your wine and pour it for you." december 201 1 / the tasting panel / 101