Pico Mountain Extending Ski and Snowboard Season to Sunday, April 1

By AlpineZone News |
Mar 22 2007 - 12:30 PM

KILLINGTON, Vermont — Due to the overwhelming success of the midweek “All In” deal and more than five feet of snow since March 1, Pico Mountain will extend the 2006-07 ski and snowboard season an extra week.

“With 34 inches of new snow here in the past week and some of the best conditions we’ve experienced all season, we’re moving the closing back an extra week to Sunday, April 1,” said Dave Rathbun vice president of brand management for Killington Resort and Pico Mountain. “We’ve also seen tremendous success with the ‘All In’ deal this season and adding an extra week will allow our guests to experience what is arguably one of the best deals in new England skiing!”

The Pico Mountain all-inclusive $49 “All In” mid-week ticket allows skiers and riders an opportunity to enjoy all the amenities the resort has to offer for one price, including lift ticket, performance rentals, two-hour Perfect Turn ski or snowboard lesson, and day passes to the Pico Sports Center and of course – lunch!

The Pico Mountain “All In” ticket is valid week days through March 30 and includes a $12 lunch voucher valid at the Pico Lodge, featuring new menu items such as a Pastrami Reuben sandwich and Mother’s Meatloaf with caramelized onions.

Pico Mountain was originally scheduled to close for the season on Sunday, March 25. Currently all 50 trails are open with an average mid-mountain base depth of 36-50 inches and powder/packed powder conditions. Pico Mountain plans to operate four of six lifts through Friday, March 23, and all six lifts Saturday, March 24 and Sunday, March 25, conditions permitting. Beginning Monday, March 26 through closing day April 1, the Golden Express and Summit Express lifts will operate, providing access to more than 80 percent of Pico Mountain’s terrain, conditions permitting. The Bonanza double chair will also operate the weekend of March 31 and April 1. For more information, visit www.PicoMountain.com.