Park City, UT (Saturday, May 17, 2003) - Utah's Deer Valley Resort announced this week that it will spend $6 million this summer on glades, snowmaking, grooming and lodge improvements to enhance the guest experience on and off the mountain next winter. The resort has spent a total of $81.5 million dollars in improvements since the 1990/1991 season, with annual improvement amounts ranging from $1 million to $18 million a year.

“Some years we spend more than others in improvements,” says Deer Valley President and General Manager Bob Wheaton,” but we’re always reinvesting in the Resort. We never want to rest on our laurels and are constantly looking for ways to improve and be the best we can be. The focus of this year’s improvements is to expand the Snow Park Lodge at our base, adding much needed space for our state-licensed Children’s Center and Rental Shop, in particular. The additional space and renovations will make our base lodge even more user-friendly for guests, and more comfortable for our hard-working staff.”

The following improvements will be made for Deer Valley’s 2003/2004 ski season:

• Additional glade skiing will be added to the Empire Canyon mountain area.
  
  

• Deer Valley's Empire Canyon will get new gladed terrain and snowmaking in time for next season. (photo: Deer Valley Resort)

  A major expansion of the Resort’s Snow Park Lodge will include additional space for the Rental Shop, Children’s Center, staff space and kitchen improvements. The expansion will also include an expanded Deer Valley Signatures store and an additional store that will offer confectioneries, necessities, sundry and gift items.
  
  
• Empire Canyon Lodge will feature Fireside Dining every Thursday evening during the winter season. Guests will be treated to three courses, all served from the grand fireplaces, including: wheels of warm Raclette cheese accompanied by steamed new potatoes, pearl onions, cornichons, cured Italian and Swiss meats and freshly baked baguettes; veal and wild mushroom stew, beef bourguignonne or vegetarian stew served with a field green salad garnished with assorted winter vegetables in Bermuda onion vinaigrette; and chocolate and caramel fondues served with strawberries, bananas, apples and dried apricots, cinnamon pound cake and almond biscotti along with French roast coffee and hot chocolate. Freshly baked breads and specially selected wines will also be available to compliment the meal. Guests will be seated at tables, but approach each fireplace for the various courses at their own pace.
  
  
• The Resort is also adding six snowguns and replacing four existing snowcats and 12 existing Mountain Operations snowmobiles. Snowmaking capacity will be expanded in the Empire Canyon area.