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Weather Report

Current Weather

Sunny
Saturday April 30th, 2016 | Updated 6:45 am
58°F14°C

This is the day.

Welcome to The End...well, at least the end of what's proved to be the most interesting winter season in quite some time. (Our golf season begins next weekend.) If you want to close it out on a sunny note, today's your day. Temps in the upper 50s and sunshine are expected to dominate. The Jet Triple will be the last lift to spin this season running from 8:30-4:00, and the Jet trail (and possibly the Haynes) will be your trails. Conditions will be for upper-intermediate and advanced skiers and riders. Lift tickets are $20 for all ages and if you have a Jay-only midweek season pass or any Burke-only season pass, you can stop in at Customer Service to pick up a free lift ticket for this weekend. We'll also have our favorite tunes and a BBQ going today. 

And if you want to sort out your 2016+17 season pass while you're on property, you can stop in at Customer Service for that too. In fact, you can get the best season pass rates anytime before July 11th (we just extended the re-season rates deadline). Click HERE to learn more.

2 Day Forecast

Light rain
Sunday
52°F11°C

Claim you skied in May.

Heavy rain
Monday
51°F11°C

Who cares. The lifts are done for the season and everyone’s gone away.

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:
2 in 5 cm
Base Depth
5-25 in 13-64 cm
Season Total
208 in 528 cm
Surface
Spring-like/ Variable
Lifts Open
1 of 9
Trails Open
2 of 78

Photo of the Day

http://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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