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Schweitzer Mountain Resort opened Sky House, a new $3.8 million summit lodge with 360-degree views in midDecember. The two-story, 9,000-square-foot facility features The Nest restaurant and full-service bar along with Red Hawk café, offering indoor and outdoor seating for up to 180. Sky House also can accom - modate private events, large meetings and retreats. Peter Tobin, head chef of Sky House, is a certified executive chef from The Culinary Institute of America and a certified culi - nary educator. The Nest’s menu features small-plate options like tantalizing sausage slid - ers, roasted curried cauliflower, raclette potatoes, clam chowder and roasted chicken wings. 

Being surrounded by grapevines is blissful in itself, but add a measure of mountains and the atmosphere goes nearly off-the-charts spectacular. The soils and climate of the American West have proven bountiful, resulting in a large a number of vineyards with meeting and event spaces that are surrounded by peaks or located in the foothills of Oregon, California, Idaho and Colorado.

Oregon

 

Last spring, I made my first trip to Monterey County, Calif., and fell in love with the mix of sea, cliffs and mountains. As a Colorado native and someone who also lived in the Midwest for several years, this combination is fairly foreign to me but so unique and suitable for groups that I was excited to hear that the area teamed hosted its first-ever Sustainable Hospitality Development Symposium in February.

 

As the gateway to several of the state’s mountain resorts, Salt Lake City boasts a booming dining and nightlife scene worthy of checking out including a new beer hall and downtown theater and several restaurants with private dining space that recently joined the scene.