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Lisa Blake

Breckenridge

Writer and Blogger, The Vail Corporation at Freelance

Articles

  • 1 month ago | mtntownmagazine.com | Lisa Blake

    by Lisa BlakeThe energy is high, the music is bumping and the assembly line is buzzing with feel-good doing-good vibes. Smart Bellies volunteers are set up in a swift flow at long tables stacked with food in the nonprofit’s new space off Huron Road in Breckenridge. The industrial no-frills workshop churns out meals for Summit County, Lake County and Park County students and families in need.

  • 1 month ago | 5280.com | Mark Antonation |Lisa Blake

    The Local newsletter is your free, daily guide to life in Colorado. For locals, by locals. Sign up today! The bronze backbar at the sparkling new Tavernetta Vail casts incandescent honey tones across the 150-seat dining room. Light from an indoor fireplace and outdoor fire pits flickers and bounces off the glass panes that reveal a steamy hotel pool backdropped by snow-covered Vail Mountain.

  • 1 month ago | 5280.com | Jessica Giles |Lisa Blake

    Outdoorsy Coloradans are notoriously picky about their gear. Ski boots that don’t fit right can sabotage your stoke. Running shorts that rub you raw can ruin your quest for a PR on the trails. And don’t even get us started on hiking boots (which track as work attire in the right Boulder office). In this way, Ram Mikulas is your average Centennial State outdoorsman. “I’ve always been an active person, cycling and running and ski mountaineering,” he says.

  • 1 month ago | mtntownmagazine.com | Lisa Blake

    By Lisa BlakeIngredient-driven Radicato has seamlessly risen to the upper echelon of mountain town dining. Sister restaurant to Breckenridge’s famed Rootstalk and helmed by Chef Cameron Baker and creator and James Beard Award-winner Matt Vawter, Radicato delivers on its passion for connecting Colorado farmers to diners while weaving a story around Italy’s deep culinary traditions.

  • 1 month ago | 5280.com | Mark Antonation |Lisa Blake

    Skinny French omelets, buttery crusted quiche Lorraine, and poached-egg breakfast carbonara roll out in a steady stream from the kitchen while bartenders build balanced trays of grapefruit mimosas and espresso martinis. Cheering guests are laughing so hard, tears are rolling as freely as the dollar bills being (respectfully) slipped into the hands of the wildly entertaining performers.

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