Skiiers at Aspen Mountain will be able to sip bubbly on the slopes via a portable “champagne sled”  bar. A President’s Day weekend special sponsored by the Little Nell hotel and Veuve Clicquot where skiiers could find the portable bar via social networking sites got the ball rolling on the idea. Now, the resort has a liquor license from the county to make champagne on the slopes an everyday reality.

When the county voted to approve the liquor license, concerns about sloshed skiiers were voiced. However, at $15 a glass, only someone on a Petra Ecclestone budget could afford to over-imbibe.

The pop-up bar will be called “The Oasis.” A press release said, “The stylish pop-up bar will be adorned in the champagne house’s iconic yellow color. The bar will feature umbrellas, lounge chairs, a solar-powered sound system, flags and other eye-catching features that will make The Oasis stand out in the white snow.”

Would you stop to sip champagne on the slopes?

Tom Weir over at USA Today shared the latest way Starbucks is changing the way the coffee giant is doing business, at least in one of its locations.

The Starbucks at the Squaw Valley ski resort near Lake Tahoe is making it possible for skiiers and snowboarders to grab a cup of joe without having to leave the slopes or take off their skis or boards. The shop, which at the top of a slope, now has a “ski-through” window.

Squaw Valley’s president and CEO Andy Wirth told OnTheSnow.com, “We worked closely with the design team at Starbucks to create a one-of-a-kind experience that we know our guests will truly enjoy. Nowhere else in the world can skiers and riders enjoy a delicious Starbucks coffee without missing a beat on the slopes.”

Skiing and drinking coffee at the same time? Sounds like either heaven or a recipe for disaster based on your skill level!

Photo: Amelia Richmond/Squaw Valley

If you’re hosting a party, why not go with some themed dishes to represent each of the competing teams’ regional culinary specialties? Here are a couple recipes you can whip up for your guests or bring to a party:

New England Clam Chowder (via BrownEyedBaker.com)

Yield: 6 servings

Prep Time: 15 minutes | Cook Time: 30 minutes

4 slices center-cut, thick-cut bacon (about 4 ounces), cut into ¼-inch pieces
1 large Spanish onion, chopped
2 tablespoons all-purpose flour
4 cans (6½ ounces each) minced clams, drained and juice reserved
2 bottles (8 ounces each) clam juice
1 cup water
1½ pounds red potatoes (about 4 medium), scrubbed and cut into ½-inch dice
1 bay leaf
¼ teaspoon dried thyme
1 cup heavy cream
2 tablespoons minced fresh parsley leaves
Salt and fresh ground pepper, to taste

1. Fry the bacon in a large stockpot or Dutch oven over medium-low heat until the fat renders and the bacon crisps, 5 to 7 minutes.

2. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

3. Add the flour and stir until lightly colored, about 1 minute. Gradually whisk in the reserved clam juice (from the cans), the bottled clam juice and the water.

4. Add the potatoes, bay leaf, and thyme and simmer until the potatoes are tender, about 10 to 15 minutes.

5. Add the clams, cream, parsley, salt and pepper to taste; bring to a simmer. Remove from the heat, discard the bay leaf, and serve immediately.

Buffalo Chicken Pizza (via TasteOfHome.com)

• Prep: 20 min. Bake: 20 min.
• Yield: 4 Servings

1 tube (13.8 ounces) refrigerated pizza crust
1 cup buffalo wing sauce, divided
1-1/2 cups (6 ounces) shredded cheddar cheese
1-1/2 cups (6 ounces) part-skim shredded mozzarella cheese
2 pounds boneless skinless chicken breasts, cubed
1/2 teaspoon each garlic salt, pepper and chili powder
2 tablespoons butter
1/2 teaspoon dried oregano
Celery sticks and blue cheese salad dressing

1. Unroll pizza crust into a lightly greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° for 7 minutes. Brush dough with 3 tablespoons buffalo wing sauce. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside.

2. In a large skillet, cook the chicken, garlic salt, pepper and chili powder in butter until chicken is no longer pink. Add the remaining wing sauce; cook and stir over medium heat for about 5 minutes or until the chicken is no longer pink. Spoon over cheese. Sprinkle with oregano and remaining cheese.

3. Bake for 18-20 minutes or until crust is golden brown and cheese is melted. Serve with celery and blue cheese dressing. Yield: 8 slices, 4 servings.

Enjoy!

The New York Giants take on the New England Patriots at 3:30 pm PST on NBC.

Detroit Tigers pitcher and Cy Young winner Justin Verlander was on Conan last night, where he revealed his pre-game ritual. Verlander admitted that the night before every game, he eats Taco Bell.

Check out the video if you want to hear what he orders and about the time he lit his teammate’s cleat on fire in honor of Bert Blyleven.

Manny Pacquiao is currently considered the best pound-for-pound boxer. He is nearly untouchable in the ring. His professional boxing record shows only three losses and two draws to his 53 wins. One of those draws was to Juan Manuel Marquez in 2004. Pacquiao and Marquez fought again in 2008, and Pacquiao won in a split decision. Now, Pacquiao is taking on the Mexican boxer once again, in an attempt to maintain his WBO welterweight title.

The fight will take place at the MGM Grand Garden Arena in Las Vegas, and will be available via HBO Pay-Per-View. If you’re heading to a party to watch the fight, or having people over, we came across a great appetizer that is easy enough, and will please both ladies and gentlemen. Whip up a batch of these buffalo chicken rolls and enjoy the fight!

Buffalo Chicken Rolls

makes 12

• 12 egg roll wrappers (roughly 4 square inches)

• 1 cup cooked and shredded chicken (6 ounces)

• 1/2- 2/3 cup Frank’s Red Hot Sauce

• 1 cup crumbled blue cheese (4 ounces)

• 1 cup broccoli slaw or cole slaw (dry)

• Small bowl of water

• Nonstick cooking spray

• Blue cheese dressing, for serving

Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.

Begin by placing one tablespoon of the broccoli slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese crumbles over the chicken. Do not overfill.

To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.

Repeat with remaining rolls.

Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.

*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.

Recipe via CanYouStayForDinner.com

The collection of items includes everything you could ever need for a tailgate, a picnic table to portable grills and an inflatable home theater, from high quality brands like Cuisinart. Stylish serving plates are discounted and fun items like home beer kits from Mr. Beer could make for great gifts for any tailgate pro.

Check it out here, the sale only lasts two days. If you’re not a member yet, sign up here.

Check out Reggie Bush‘s cameo in this new spot for Pizza Hut’s $10 Any pizza deal. Bush is the first pro football player to star in a Pizza Hut commercial in over a decade.

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Photo: PR Newswire

Washington Capitals captain Alex Ovechkin sponsors razors, and has appeared in a Washington D.C. area Capital One commercial. But his popularity in Canada won him his latest endorsement as the face of Mr. Big Deal candy bars, a spin-off of the Canadian Mr. Big candy bar. Former Capitals’ web producer Brett Leonhardt tweeted the above photo of Ovechkin on the candy bar wrapper. The wrapper reads, true to Ovechkin’s broken English, “Be big deal like me!”

Shaquille O’Neal endorsed the candy bar back in the day. The slogan for the candy when he was endorsing it was, “When you’re this this big, they call you Mister.”

Photos: Twitter and CandyWrapperMuseum.com

Check out the world’s most expensive hot dog ringing in at $80! The special foot long dog weighs in at a half-pound and is sold at a baseball stadium in Massachusetts. It has broken the Guinness Book of Records for being the costliest half-time snack.

Named the “McMullen” only two sports fans have ponied up the dollars for this extreme dog at a Brockton Rox game. One customer even flew all the way across the country to taste the special treat. So what comes with the hefty price tag? The beef sausage meat is rolled in truffle oil and includes luxury ingredients like caviar, truffle shavings and porcini mushroom dust all served on a blini roll.

One catch that comes with ordering the McMullen, the chefs need 24 hours notice as they have to special order some of the fancy ingredients.

“It’s a cross of the redneck meets the rich and famous,” said Sander Stotland, director of food and beverage for the baseball team.

So… we have to ask, would you pay $80 for a hot dog????

Photo: Splash News