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Weather Report

Current Weather

Sunny
Saturday February 28th, 2015 | Updated 2:14 pm
16°F-9°C

Really Sunny.

This beautiful sunny day is sadly coming to an end here at Jay. The dark blue, sunny skies will be leaving us for thick snow clouds come tomorrow.

TOMORROW temps will be in the low 20s with partly cloudy skies. The snow should start falling shortly after lunch tomorrow, we could be seeing upwards of 6” by first chair Monday.

The Taxi Quad will remain closed for the rest of the day as our lift mechanics work on the lift. The lift should open back up mid-morning tomorrow.

Bust out your beads and purple/gold outfits; our 13th Annual Mardi Gras is coming to a close today. Tonight, join us from 4-7PM in the IR for FREE live music from Fire Tiger and an authentic Louisiana Crawfish boil. Music is free, Crawfish are $10 a plate.

Looking for something to keep you busy after last chair? CLICK HERE to see all of our offerings, like Vermont's only Indoor Waterpark, NHL sized Ice Arena, Nordic Center, local Brewery Tours, Trivia, Yoga, weekly FREE live music, Guided Snowshoe Tours, Fat Bike rentals and much more. 

In case you're driving up here for the first time and plan on using a GPS, be sure to read this.

2 Day Forecast

Flurries
Sunday
18°F-8°C

PM SNOW.

Snow
Monday
22°F-6°C

MORE SNOW.

Trail Map Lift Status Historical Snowfall

Snow Report

Snow 24 Hrs
0-0 in 0-0 cm
Snow 48 Hrs
0 in 0 cm
Snow 7 Days:
15 in 38 cm
Base Depth
40-60 in 102-152 cm
Season Total
263 in 668 cm
Surface
Machine Groomed/Packed Powder
Lifts Open
8 of 9
Trails Open
78 of 78

Photo of the Day

http://www.jaypeakresort.com/images/uploads/background/Hero_SummitMoon_2.jpg

Chopped: Cook-Off Challenge

By Andrew, on Wed, Oct 23, 2013

If you can't handle the heat...

As a way to bring all of our resort chefs together and test their skills, Executive Chef, Joey Buttendorf organized a fun cook-off challenge using four teams of two from each of our kitchens. Participating kitchens included Alice's Table, The Foundry Pub & Grille, The Clubhouse Grille and the Conference Center's Commisary kitchen. Our chefs were not only given a small set of designated ingredients, but they also had to a limited time to finish their meals in time to be judged. Watch how it all went down, and be sure to read the full piece in our 2013 Jay Winter Magazine.

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