Breckenridge’s 2014 carnival season kicks off Saturday, March 1 with the annual Mardi Gras Ball, featuring the sounds of Hazel Miller. The revelry continues in bars across town and comes to a close with a Fat Tuesday parade down Main Street. Check out the 2014 schedule below and keep scrolling for a few of our favorite photos and a video recap of the 2013 celebration.

March 1, 2014: Breckenridge Mardi Gras Ball

Hazel Miller’s soulful vocals provide the backdrop to this mountain-formal masquerade ball at Beaver Run Resort and Conference Center. What’s mountain formal? From snow boots to sequined gowns, anything goes for guests sampling the New Orleans-style cuisine.Get into the carnival spirit with costumes, beads and masks, which will be sold at the event. Tickets are $60 per person (cash bar), or a table of 10 for $500. Tickets are limited; Purchase online, or at the Breckenridge Welcome Center (203 S. Main St.).

Need a plan for the kiddos? Drop them off at the Mountain Top Children’s Museum for an evening of fun and activities. Kids’ Night Out includes dinner and creative projects from 6-9 p.m. Reservations are required; contact the museum for details.

March 4, 2014: Fat Tuesday parade

Summit County’s only Mardi Gras parade begins at 4:30 p.m. on Fat Tuesday. Free float registration is now open.Hang out on Main Street to see floats and colorful characters handing out trinkets to the crowd. Stop by Holly’s Pizazz Boutique, 101 N. Main St. #D, for bead, mask and boa needs. Post-parade parties will be held at restaurants and bars around town; celebrate the night with drink specials, music and more.

Mardi Gras in Breckenridge event website: http://www.gobreck.com/events/mardi-gras

Beaver Run Resort & Conference Center chef Jeremy Caprari served up hot boiled crawfish in addition to other New Orleans-style foods including gumbo, etoufee, jambalaya and more. Photo by Daniel Dunn

At the 2013 Mardi Grass Ball, Beaver Run Resort & Conference Center chef Jeremy Caprari served up hot boiled crawfish in addition to other New Orleans-style cuisine, including gumbo, etoufee, jambalaya and more. Photo by Daniel Dunn

 

 

A food traditionally eaten during Mardi Gras season in New Orleans, king cakes include a small plastic doll baked into the cake. Typically in New Orleans, whoever finds the baby buys the next king cake. Photo by Daniel Dunn

A food traditionally eaten during Mardi Gras season in New Orleans, king cakes, include a small plastic doll baked into the cake. Typically in New Orleans, whoever finds the baby buys the next king cake. Photo by Daniel Dunn

 

Ski Country Resorts captured first prize (and $500) with their masked snowcat float. Photo by Jessie Unruh

Ski Country Resorts captured first prize (and $500) in the 2013 parade with their masked snowcat float. Photo by Jessie Unruh

 

Bruce Horii of Beaver Run Resort & Conference Center  throws from the past kings and queens float, which won second place and $300. Photo by Daniel Dunn

At the 2013 parade, Bruce Horii of Beaver Run Resort & Conference Center threw beads from the past kings and queens’ float, which won second place and $300. Photo by Daniel Dunn

 

A member of the Mardi Dogs float, which won third place and $200, kicks back in costume before the start of the parade. Photo by Jessie Unruh

A member of the Mardi Dogs float, which won third place and $200, kicks back in costume before the start of the 2013 parade. Photo by Jessie Unruh

Masked spectators stand along Main Street during the 2013 Breckenridge Mardi Gras parade. Photo by Jessie Unruh

Masked spectators stand along Main Street during the 2013 Breckenridge Mardi Gras parade. Photo by Jessie Unruh

Plan your visit: Future Mardi Gras dates
2014: March 4
2015: Feb. 17
2016: Feb. 9
2017: Feb. 28
2018: Feb. 13

Comments