World Class Skiing + World Class Food = VictoryJanuary 24th, 2013
Because, I mean, really, who turns down a job to ski AND eat at one of the best resorts in the world?! Not me, I can tell you that much. And so off I went, armed with a brief from New Yorker staff writer Nick Paumgarten, who had spent his childhood vacations exploring the mountains and ski runs around Zermatt.
I spent the next five days eating and skiing my way around the Swiss resort and venturing into Italy as well to see how the Italians ski and eat – very well it turns out.
It is also important for me to give a shout-out to the amazing founders of Epic Europe, Jack Shaw and Susanna Magruder, without whom I would not have been able to complete the shoot. Besides being amazing company (first and foremost) they also know the mountain (and everyone on it) inside and out and helped me lug far too much camera gear up and down and up again. If you are planning an adventure or food-centric trip to France, Switzerland, or any region in the Alps then look no further than Epic Europe. They’ll sort you out.
You can see more outtakes on my site here: http://andrewrowat.com/travel/zermatt_food_ski-all.html
You can pick it up on newsstands now (the Feb 2013 issue) or see how it ran here: rowat_bona_201302_zermatt-ski-food
Tags: andrew rowat, Bergrestaurant Blatten, Bon Appetit, Cervina, Chalet Etoile, Epic Europe, Findlerhof, Fluhalp, Food, Franz & Heidi, Gitane, Gornergrat, Hennu Stalle, Italy, Jack Shaw, Les Neiges d’Antan, Matterhorn, Neige D'Antans, Nick Paumgarten, Refugio Gran Sometta, skiing, Stockhorn Grill Restaurant, Susanna Magruder, Switzerland, Ulla di Frassy, Whymper Stube, Zermatt, Zum See