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From: Jimbo February 11, 2011 |
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Photo: Sullivan
The Stash at Jackson Hole - Mu handplant.
Photo: Sullivan
Danny Davis on the Jussi Wall Ride.
Photo: Moran
Mu blasts off the Spinning Stump.
Photo: Moran
Gabby Viteri - poll jam.
Photo: JHMR
Couloir Restaurant at top of Gondola.
Photo: Sullivan
Ready, Set, Tram!
Jackson Hole is as venerable a ski resort as exists in North America. With 4,131 vertical feet, 450 Inches of annual snowfall, one of the world's longest trams (over 3,000 feet), and a population of skiers and snowboarders that define the term hardcore.
It's an early town as well. Most people drink early, go to bed early, and wake up early to shred. The scene is that there really is no scene -- at least compared to the more tourist rich hangouts of Mammoth, South Lake and Summit Country.
Jackson attracts people who are serious about skiing as well as not taking life too seriously.
Lastly, the terrain at Jackson mirrors the spirit of its patrons. In bounds exposure, steeps for days, and enough accessible backcountry to make you want to grow a beard, buy a peeps and pretend that you never have to leave.
It's within this context that Burton Snowboards opted to choose Jackson Hole as the home to its latest Stash construction. A four part park with over 54 features spread across 13 acres including obstacles with monikers such as Jussi's Flaying Wall Ride, TR's Eagles Nest, The Gong, Dancefloor and Roller Coaster.
February 12th will mark the official opening of each Stash run to the public, yet earlier this week Burton tested the terrain with some of its best team riders.
Danny Davis, Stephan "Mu" Maurer, Natasza Zuerek and Gabi Viteri came to town to show us how it's done. Bestowed with the blessing of a foot of fresh snow, the crew gave each feature a thorough test drive, which was, of course, documented by many a camera and motion picture lens.
CHECK OUT THE FULL GALLERY
The good folks at Jackson Hole showed some fine examples of Teton hospitality with a five star lunch at the Rendezvous Lodge's Couloir restaurant atop Jackson's gondola and a full course pasta extravaganza from Gavin Fine's La Villaggio Osteria in the Hotel Terra. You know you're in good hands when it takes three hours to finish a glass of wine because the staff keeps refilling it before you see the bottom.
Beyond meals and memories, the main takeaway from a time at Jackson spent shredding pow and jibbing handcrafted woodwork is best articulated by Burton Global Resort Director, Jeff Boliba, who mused on the true reason why Burton and Jackson built this latest Stash.
"When I first started riding, it was about strapping in at the top riding the mountain and hitting everything you can. Be it riding through the trees, hitting a little log, jamming up the side, and always being on the lookout for that next little thing, whether it's a powder slash or a pillow or a drop or whatever. So in the end it's to expose these younger kids who maybe haven't gotten out of the park lately and inspire them to really freeride the whole mountain, because that's really important to our sport."
For more on the Jackson Stash and all the other Stash locations around the world check out: www.TheStash.com
Go to BNQT.com for more videos.
Go to BNQT.com for more videos.
Go to BNQT.com for more videos.
Go to BNQT.com for more videos.
Looks dope! Can't wait to go!