DAY 5 — I’m sitting under a cozy blanket, an oxygen tube in my nose and a flute of champagne by my side.
No, I’m not at some weird hospital. I’m in the Oxygen Room at the St Regis Aspen Resort Remede Spa.
Aspen is nearly 8,000 feet above ski level and it seems spa goers really enjoy the extra O2 n summer as well as après ski. I sure did. I also enjoyed a first-rate massage—especially after hiking more than 12 miles Yesterday over a mountain pass from Crested Butte to Aspen.
The St Regis underwent a $40 million redesign in 2011 and it shows. They welcome kids and pets with special amenities. The spa is the go to place in town to be pampered –15,000 square feet with 15 treatment rooms. There’s steam and sauna and cold plunge and hot tubs.
Now the hotel is creating a lot of buzz with the debut of Chefs Club by Food and Wine—an innovative new concept that honors some of the country’s most promising up and coming chefs. These chefs create a unique menu together of seasonally inspired cuisine. The current crop include chefs from Alabama, New York, New Orleans and Denver.
The next group will be announced later this year to create the Fall/Winter menu. There are custom wine and cocktail lists too.
The spa now has come up with a menu that mesh tastings from the kitchen with treatments. Think a chilled cucumber consume served after savory salt glow scrub. We were happy with tea and our bubbly.
Dinner was a treat, starting with smoked sturgeon salad, Osso Bucco and ricotta cheese cake with rhubarb and cranberry chutney. We couldn’t resist the Chocolate Malt Semi Freddo (peanut butter fudge, toasted marshmallow graham cracker crumbs and salted caramel. This is the kind of place to indulge yourself, from the spa to the special menu.
I know, sounds rich and it was. But we deserved it after the 12 mile hike.