Page 194 - WINE DINE AND TRAVEL EATING IBERIA

Bernholtz walked us through helicopter protocol, The first runs were mellow as we found our legs,
which emphasized keeping our heads down to avoid progressing to steeper pistes before stopping for
decapitation. We also got the lowdown on how to use lunch in a sunny, snow-covered meadow and dined on
avalanche beacons — just in case. blueberries, cheese, sandwiches, veggies and hot tea.
Skiing in the wilderness has its risks. So we were My favorite run that afternoon was a bowl we
also fitted with backpacks complete with airbags named Lost Glove, where I floated from turn to turn
which are designed to be triggered if you’re caught in down more than 1,000 feet through soft powder.
an avalanche. When the airbag - which looks a bit like Then we descended 1,000 feet more to our chop-
a pair of butterfly wings when inflated - pops out, the per pickup for the next run of the eight we would have
skier is supposed to ride above the slide instead of be- that day. It only got better over the next day and a half.
ing buried under it.
And those inevitable sore muscles? They were
The next morning, after a breakfast of pancakes, taken care of by a massage therapist, who worked out
fruit and Icelandic yogurt known as skyr, we flew off to all the knots and kinks.
pristine peaks far above our valley base. After taking a
That night over a dinner of Arctic salmon (I
few minutes to absorb the impressive vistas and step
skipped the fermented shark) Bernholtz told us about
into our skis, we were off.
Deplar Farm and his adventurous life. He left Los An-

194 WINE DINE & TRAVEL MAGAZINE 2020