There’s just nothing like sitting down to a great meal after a big day on the hill… we’re at Grand Targhee Resort, in Alta, Wyoming. (Just outside Driggs, Idaho… makes it a lot clearer, huh?)

Last night, had an awesome bone-in Berkshire pork chop with sauteed apples and really good garlic mashed potatoes. Johnny’s wild-caught salmon (the fisherman’s from Jackson, just down the road) and it was baptised with a Memphis-style BBQ sauce. A perfect combo, that was the embodiment of the best of the place we’re coming from and the place we’re going to…

The chef, Tony Gonzales, has a Southern connection… the veteran of 30-plus years had opened Commander’s Palace in Vegas in 2000… I just knew it!

Tonight, it was the weekly all-you-can-eat Alaskan King crab legs, and Johnny had three helpings… just the thing to refuel after skiing more than 45,000 vertical… he does the counting, not I…