Virtually Famous Marketing Ad Banner

Schweitzer Mountain Resort to Open “Sky House” Lodge December 16

Schweitzer Sky House LodgeSchweitzer Mountain Resort, the largest family-friendly ski resort in Idaho and Washington, will open the much-anticipated Sky House summit lodge on Friday, December 16. Skiers and snowboarders that visit this winter season will enjoy the added amenities this two-story lodge provides, including a restaurant and full-service bar called The Nest, and the Red Hawk café. Situated at the peak of Schweitzer Mountain, the Sky House will be open year-round featuring stunning 360-degree views of the Selkirk Mountains, Lake Pend Oreille and the entire resort.
“We are thrilled to open the Sky House for the 2016-2017 season,” said Tom Chasse, president and CEO of Schweitzer Mountain Resort. “We know the lodge will become a destination attraction during the summer and winter seasons, providing another reason for outdoor enthusiasts to add Schweitzer to their “must visit” lists. We are still a hidden gem for many — by adding fresh and worthwhile amenities like the Sky House, we are confident Schweitzer will be on the radar of skiing enthusiasts and those who are searching for the perfect, family-friendly getaway.”

The 9,000-square-foot lodge was designed by Sandpoint-based architect Tim Boden and engineered by Dave Thompson. Idagon Homes, a Sandpoint-based construction company, has managed the project since breaking ground in July 2015. The main floor will host The Nest restaurant and full-service bar along with the Red Hawk café, offering indoor and outdoor seating for up to 180 people.

The Nest will feature fare from Sandpoint-based purveyors such as coffee from Evans Brothers Coffee Roasters, wine from Pend d’Oreille Winery and beer from MickDuff’s Brewing Company. The Nest’s menu is comprised of small plate options like tantalizing sausage sliders, roasted curried cauliflower and raclette potatoes, among other mountain favorites such as New England clam chowder and roasted chicken wings.
Schweitzer is proud of the extensive culinary background that Peter Tobin, head chef of the Sky House, will bring to the resort. “Pete is a certified executive chef from The Culinary Institute of America and is a certified culinary educator,” said Chasse. “He’s worked with a variety of organizations including the Seattle Seahawks and previously served as an educator at the Inland Northwest Culinary Academy. Pete is as passionate about Schweitzer as he is about the culinary arts and we are excited to have him at the Sky House.”

The ground floor of the building will become the new home for Ski Patrol dispatch and provide much-needed restrooms on the summit. The building will also offer options for accommodating private events, large meetings, retreats, summer festivals and an enhanced venue for mountaintop weddings.

Schweitzer is one of the largest ski resorts in North America and is home to incredible bowls, chutes, groomed cruisers and some of the best tree skiing in America. In summer, the resort offers a variety of activities for families including hiking, mountain biking, a zip line, climbing wall and scenic chairlift rides. Schweitzer offers year-round accommodations on the mountain with lodging options from classic hotel-style rooms to full ski-in/ski-out condominiums.

The Sky House is scheduled to be open to the public on December 17 and will be open daily from 10 a.m. to 3 p.m. Those interested in group business availability and rates at Sky House can contact the group sales team at 208-263-9555 ext. 2820 or by email at groups@schweitzer.com.
About Schweitzer Mountain Resort
Schweitzer Mountain Resort is quickly rising in the ranks of the nation’s top destination resorts with 2,900 acres of amazing terrain and renowned tree skiing. Located in the rugged Selkirk Mountains of the northern Idaho panhandle and the northwest Rocky Mountains, Schweitzer overlooks the town of Sandpoint and Lake Pend Oreille. Schweitzer is well known for its two massive bowls, breathtaking views and amazing gladed terrain.

Leave a reply