Parker: 80-year-old ready to rip up the ski slopes around Colorado

By Penny Parker, Rocky Mountain News (Contact)

Published October 27, 2006 at midnight

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Ten years ago, after 70-year-old Gene Haas accomplished his mission to ski all 24 Colorado ski resorts in one season, he promised himself to repeat the feat when he turned 80.

The Parker resident marked his 80th birthday on Wednesday, has tuned his skis and is ready to rip. But one thing's changed in 10 years: Back then, 22 of 24 resorts offered free lift tickets for septuagenarians; now the "super senior" freebie is no longer an all-resort policy.

"Back then, they were all free with the exception of Howelson Hill in Steamboat and Wolf Creek," Haas said. "Wolf Creek said, 'Oh no, you can't ski for free. Our owner is 80 and he doesn't think anybody should ski free until they're 80.' "

Haas has sent letters or e-mails to all 24 resorts with the hopes of getting free passes in exchange for the publicity his super-senior stunt may bring to Colorado's slopes.

Molly Cuffe, spokeswoman for Colorado Ski Country, said although the resorts as a group gave up the 70-plus free skiing practice, most still offer a senior discount. Monarch, Sol Vista and Wolf Creek do give free lift tickets to 80-year-olds. Haas plans to hit the slopes - weather willing - around Thanksgiving.

"I do it because I love to ski," said the retired CU professor. "I'm going to ski as long as my legs are still good, but I'm not making any promises when I turn 90."

FOODIE FALL: Now's the time to get back on the dining-out beat because many local eateries are changing their menus to reflect the color-changing season.

• Elway's: Chef Tyler Wiard will cook outside of the meaty menu during a five-course Kaesler wine dinner beginning at 6:30 p.m. Monday. The feast includes roasted Tasmanian sea trout, crispy duck confit and new potatoes with mustard and cockle jus. Reservations: ($110 per person), call Jennifer at 303-399-5353.

• Sketch: This Cherry Creek eatery at 250 Steele St. has gone through several staff changes, with Spencer "Mohawk" Madison taking over as GM and twins Romano (Somethin' Else) and Vittorio (Z Cuisine) Sbrocca working with executive chef Sean Yontz in the kitchen.

The dinner-only menu (lunch returns in the spring) features newbie items such as steamed mussels, barbecued St. Louis ribs, lamb sirloin, gigantic chicken pot pie and mushroom risotto with asparagus. Whole Maine lobster Friday and Saturday nights. Reservations: 303-333-1763.

• Maggiano's: Both restaurants (Denver Pavilions and the Tech Center) have added lobster ravioli, Chianti beef stew, chocolate mint cake and a pomegranate martini to the lunch and dinner fall harvest menus. Reservations: (Pavilions) 303-260-7707, (Tech Center) 303- 858-1405.

• Panzano: Chef Elise Wiggins first made pasticche (baked pasta of spicy meatballs, hand-made cheese tortellini, bolognese sauce, cinnamon custard and pie crust) for a fundraiser in my honor to benefit the Rocky Mountain Cancer Centers Foundation. Now, she's added the double-delish dish to the fall menu and named it Penny Pasticche. Reservations: 303-296-3525.

• Strings: Chef Ed Kent's cookin' includes foraged mushroom mocha and cheese fondue, hamburger with foie gras mousse and braised veal osso bucco. $5 martinis 5 to 7 p.m. weekdays, bar bites under $10. Reservations: 303- 831-7310.

• Morton's: The Tech Center and LoDo meateries celebrate National Chocolate Day (so says the National Confectioners Association) on Saturday by donating the proceeds from the sale of their ooie-gooie hot chocolate cake to local charities The Tennyson Center and Third Way.

EAVESDROPPING on a man and a woman looking at a fancy-schmancy LG cell phone: "Is that a toothpick holder on the side?"

"It's not a Swiss Army phone."

Penny Parker's column appears Tuesday through Saturday. Call her at 303-954-5224 or e-mail parkerp@RockyMountainNews.com.

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