Andy Wirth Wants To Revitalize Squaw Valley

Recently an op-ed was published in the Auburn Journal detailing Andy Wirth’s plans to improve year-round tourism in the area. This is a significant problem as the world-class ski resort sees a significant drop-off in visitors during the spring, even in years with excellent snowfall. This ends up not only hurting Squaw Valley, but many ancillary business as well. Wirth hopes to solve this problem with expanded recreation opportunities and the creation of new jobs. These renovations will have visitors flooding the town every month of the year.

If approved by the Placer County Board of Supervisors Wirth’s plan could provide a significant boost to the local economy. It will provide 1,400 new jobs and over $25 million in additional tax revenue. The plan will add miles of new hiking and biking trails for residents and tourists to enjoy. It will also construct a world-class training facility for athletes.

Andy Wirth sought feedback from the community throughout every step of drafting his vision. This led to over 500 meetings with local residents to ensure that Squaw Valley would not be stepping on anyone’s toes with its renovation and expansion. Thanks to these meetings building heights of new construction have been reduced 30 percent, and some buildings have even been eliminated entirely if they would have obstructed mountain views. The original size of the project has also been reduced 50 percent and now close to 90 percent of its construction will be taking place on existing parking lots.

Wirth is much more than just the CEO of Squaw Valley Ski Holdings. He is thoroughly entrenched in the local community through a variety of organizations. Serving on the boards of the North Lake Tahoe Resort Association, Tahoe Fund, and the Reno-Tahoe Airport Authority Wirth always makes sure he has the best interest of Tahoe’s locals in mind. His new plan will add a significant number of jobs to the region and serve to help preserve and improve its environment.

Enhancing Wining and Dining Experiences From the Renown to Little Known Locals

In 1982, Stephen Williams founded The Antique Wine Company in London, England. Specializing in fine and rare wines, the company has expanded to 70 countries with a clientele of over 20,000 with cellars carrying over 10,000 bottles of the finest vintages in the world. In 2006, a 135 year collection of the Grand Chateau Series containing the entire vintages from 1860 to 2003 was sold by The Antique Wine Company for $1.5 million. This price for a single wine series was one of the highest ever paid. In July, 2011, the world record was broken by The Antique Wine Company for selling the most valuable white wine ever. The wine was a bottle of 1811 Chateau d’Yquem. It sold for 75,000 British pounds, or the US equivalent of $111,600.00. In November, 2011, in Beaune, France at the wine auction held at the Hospice de Beaune, The Antique Wine Company bought the top lot known as La Piece de la President for 110,000 francs, or the US equivalent of $109,649.13.
In the heart of Warrenville Heights, Ohio, Frederick’s Wine & Dine introduces an innovative way of wining and dining for the local residents. Uniquely designed to attract a crowd of diversity, and exude a lively atmosphere, the new Frederick’s renovation has an expanded capacity for seating over 110 guests to enjoy the distinctive cuisine, and listen to the talentedly, mellow sounds of live jazz. Frederick Parks, the owner and head chef, uses his creativity and passion when preparing his exclusive dishes. His conviction regarding cooking and what it means to be a good chef begins with acquiring the highest quality ingredients from nearby markets and avoiding limiting himself to rule, but instead using the fundamental cooking principles, and the expertise of a well-trained staff. Daily, food and drink specials are offered in a friendly ambiance where Frederick’s is committed to ensuring an individualized dining experience.
Wine & Dine Wisconsin is the ideal place to sip, taste and be educated in a luxurious way. Winers and diners can enjoy sampling wines and microbrews, artful cocktails, and the bite-sized examples of what to expect in Milwaukee’s trendiest restaurants.