Agent Review: The Ritz-Carlton, Bachelor Gulch
A group of agents from our Houston and Chicago offices spent last weekend at the fabulous Ritz-Carlton, Bachelor Gulch! Here, they share their impressions of the Avon, Colorado hotel and some photos they snapped during their getaway! We sat down with Maren Silberstein, Arlene Davlin, Linda Collins, Marya Minter, and Laurie Rovell for a quick Q & A.
LC: Obviously skiers in the winter, but also people who are looking to escape the heat of the summer. It’s a very laid back atmosphere for people who need to unwind. The spa experience was amazing.
MS: Not only great for families, but there were tons of young adults (mid-twenties)! So I would definitely recommend it to my friends…who can afford it. The low seasons go as low as $200 a night I believe.
How do you get there?
MS: Colorado Mountain express, we had an AMAZING driver. He was so knowledgeable. It was about 2-2 1/2 hours away from Denver airport. You can also fly into Eagle which is about a 45-1hr drive away.
MM: In winter, United has a daily non-stop from IAH. In summer, United and other carriers have non-stops to Denver, then a pleasant two-hour transfer on Rocky Mountain Express. RME offers door-to-door transfer service to almost anywhere in Colorado and has a nice, modern fleet of vehicles.
What activities or events are unique to this hotel?
LR: Hiking in the beautiful mountains. Special dinners in Anderson’s rustic cabin (named after a settler of the area) with chef and hibachi-like grills on the tables. And hanging out with Bachelor, the St Bernard.
AD: There’s not just skiing, there’s hiking, fly fishing, ATV tours… plenty to keep you busy all year long!
MM: The resort is full-service so offers a lot of activity and services you’d expect from a luxury property. In terms of uniqueness, the dining at Anderson’s Cabin was a highlight.
MS: It’s Colorado, there is so much to do and the Ritz is very good at setting it up. They are truly ski-in/ski-out, unlike other properties. The Ritz Carlton has easy access to hiking as well. And whatever they do have, they set it up with such ease. Like our ATV adventure went so smoothly and was just great. Our guide, Stanton, had great energy, personality and had so much information to share.
Describe your favorite meal.
LR: Tough one. Have to say Wolfgang Puck’s restaurant. The tuna cones may be the best appetizer ever with tartar and caviar in a paper thin cone. The lamb was better than any I had in New Zealand/Australia. Desserts fantastic; especially berry cobbler… and the wine was SOOOO good!
LC: Lamb Chops at Spago!! They were served on a bed of eggplant that was caramelized. It was EXCEPTIONAL and I think everyone who didn’t order it was envious when I shared a bite.
MS: Anderson’s cabin was so great, especially for a group. You cook your own meats (bison, elk, chicken, beef) and veggies. They have a special cheese that you melt and put on your baked potato/cracker with a huckleberry jam. It was just a very cool experience (and you have a waiter that never leaves your glass empty!). My favorite dessert was the candy in the club level. They had jars and jars of different types of candy (great for after dinner)! Seriously… Reese’s, Hershey kisses, red vines, hard candy, milk chocolates…I’m salivating!
What was a nice detail or extra touch that you noticed at the hotel?
AD: The welcome platter of the most amazing desserts that was in our rooms when we arrived. Customer service is as always the BEST.
MM: We all loved Bachelor, the resident Saint Bernard. I also liked the kids’ special VIK check-in desk (at their level), kids’ buffet and the candy bar in Club Level Lounge.
Were the fires/ smoke an issue at all?
MS: Not at all. I’m sure people will be upset who are going there for the 4th and can’t see fireworks though!
LC: Not in Beaver Creek, but it was exceptionally dry. Because of the burn ban, the hotel could not have their evening bonfire with s’mores.
Photos by Maren Silberstein