MARBLE — A skier was killed in an avalanche on Sunday outside a Colorado ski resort boundary, just a day after authorities recovered the body of another avalanche victim, authorities said.

Three skiers were caught in Sunday’s large avalanche in the Maroon bowl area outside of the Aspen Highlands resort near Aspen, the Pitkin County Sheriff’s Office said.

Two of the skiers managed to escape. Further details about the victim were not immediately available.

On Saturday, Colorado authorities recovered the body of skier Joel Shute, 36, of Glenwood Springs, after he and two others were caught in a large backcountry avalanche southwest of Marble in western Colorado.

Shute had been missing since Friday evening, when the avalanche swept 2,400 feet (730 meters) down a mountainside as the were backcountry touring.

The avalanche was two to three feet (up to nearly 1 meter) deep where it began and up to 500 feet (150 meters) wide, the Colorado Avalanche Information Center said. Rescue teams found the victim’s body buried in avalanche debris, the center said.

A skier and snowboarder who were with Shute survived. The snowboarder hiked out to get help and rescue teams evacuated the injured skier by helicopter. Both were taken to the hospital, the Gunnison County Sheriff’s office said.

For most of their 18 years on Burlingame’s Primrose Road, the owners of Stella Alpina Osteria knew they needed a larger space to accommodate private parties and corporate clients.

So more than a year ago, Alisa and Matteo Ferrari embarked on a $3 million construction project that would keep them in this restaurant-rich downtown. They took over the Burlingame Avenue property that was formerly home to Sixtos Cantina and Bit of England and renovated the space, creating 4,500 square feet of indoor space and 1,500 square feet of outdoor with the capacity to hold up to 200 guests in both public and private dining rooms.

The project by Midglen Studios also features a 16-seat horseshoe-shaped bar; “wine bridge” seating for eight that overlooks the restaurant; and alfresco tables.

“A lot of love and thought has gone into this in order to create a larger, beautifully spacious, dazzling new space while maintaining the warm, cozy and rustic feel guests enjoyed in our original location,” Alisa said in announcing the reopening.

It’s easy to be greedy with citrus when summer fruits are a mere warm weather promise. Early spring is high season for lemons, and these bars will bring a warming ray of sunshine to your plate.

The key to a good lemon bar, in my book, is that the filling must be intensely lemony. It should pack a wallop of puckery tartness balanced by just enough sweetness without being cloying. For this task, rely on the Eureka lemon, the ubiquitous lemon readily found in our markets. They have the requisite tartness for these bars, which their sunny cousin, the Meyer lemon, lacks. No knocks to Meyers — they are delicious in their own right. However, they’re likened to a cross between a lemon and a tangerine and are noted for their sweetness and lack of tartness.

The infallible Eureka lemon will deliver the zingy, cheek-sucking filling you want for these bars. A thick curd, rippling with lemon zest, is spread over a simple, supportive shortbread crust. A smidge of sea salt is a final flourish, which deftly highlights the lemon while restraining the sugars from tipping into a sugary abyss. Now if you’ll excuse me, all this writing has made me crave another bar.

Lemon Bars

Makes 16 (2-inch-square) bars

INGREDIENTS

Crust:

2 cups all-purpose flour

1/2 cup powdered sugar

1/2 teaspoon kosher salt

1 cup unsalted butter, slightly softened but still cool, cut into cubes

Filling:

4 large eggs, room temperature

1 cup granulated sugar

2/3 cup freshly squeezed lemon juice

1/4 cup all-purpose flour, sifted

1 tablespoon finely grated lemon zest

1/4 teaspoon kosher salt

Powdered sugar, for sprinkling

Sea salt flakes, for sprinkling (optional)

DIRECTIONS

Heat the oven to 350 degrees. Butter an 8-inch-square baking pan, then line the pan with parchment.

Combine the crust ingredients in the bowl of an electric mixer fitted with a paddle attachment. Mix until the dough is lumpy and just begins to stick together. Dump the dough into the prepared pan and evenly press the dough to cover the bottom of the pan.

Bake the crust until it just begins to turn golden, about 20 minutes. Remove from oven, but do not turn off the oven heat.

ORINDA — How can cities balance new state guidelines restricting development in high-risk wildfire zones with parallel — and often conflicting — mandates for aggressive housing construction?

In vulnerable areas like Orinda, where virtually the entire hillside city is subject to high fire risk, many local leaders say they are doing the best they can. But critics who think they aren’t doing enough to keep the city safe have reached out to the California Superior Court to weigh in on the conflict.

Orinda is home to nearly 20,000 residents living across roughly 13 square miles of rolling, dense hills and secluded valleys nestled in between Berkeley and Walnut Creek along Highway 24.

In January, the Orinda City Council adopted “Plan Orinda,” a roadmap to meet the California Department of Housing and Community Development’s lofty mandate to build 1,359 new units of housing by 2031. This looming need to boost residential housing development sparked rezoning efforts, including on Orinda’s wildfire-prone hillsides.

In addition to the housing plan, the city has also made headway on its own Downtown Precise Plan and Safety Element. Although wildfire risks connected to each of these three long-range planning efforts was analyzed with a single Environmental Impact Report, Orinda’s topography, low-density land use patterns and existing traffic infrastructure continue to fuel fears of wildfire hazards.

The community group Orindans for Safe Emergency Evacuation (OSEE) are concerned that the environmental plan failed to adequately analyze how much the proposed housing plan may hinder the ability of current and future residents to evacuate during a wildfire.

As most of the upcoming units will be developed near the city’s downtown BART station and along main arterial routes, group spokesperson Michele Jacobson said the biggest concern is how the city will alleviate several traffic “chokepoints” in close proximity to wildland-urban interfaces and very high fire hazard severity zones.

Jacobson — a former Orinda Planning Commissioner who worked in urban planning for more than 30 years — argues that while the city’s impact report acknowledges that housing could hinder evacuations, the planning documents do not follow through on California Environmental Quality Act requirements to develop location alternatives or plan mitigations to reduce those risks. She is disappointed that there isn’t more specific data available for elected officials and residents to pore over.

“If you just look at the Oakland Hills firestorm and flip it to the other side of the hill, that’s what Orindans are nervous about,” Jacobson said in an interview, referring to the fire that burned 18,000 acres, destroyed 3,500 homes and killed 25 people in 1991.

OSEE filed a petition on March 2 for the courts to intervene.

In October, State Attorney General Rob Bonta crafted suggestions to help cities navigate wildfire risks and state requirements while building new housing. Those guidelines advised developers to include road improvements to projects, install hydrants in areas that lack adequate access, avoid building on steel slopes in fire-prone areas, and the use of fire-resistant materials beyond the minimum code requirements. While those guidelines are voluntary, legal risks may arise if they are ignored.

White Sox starter Dylan Cease found a groove against the Seattle Mariners, retiring 10 of the final 11 batters he faced during Sunday’s outing at Peoria Stadium.

Cease allowed one run on three hits with six strikeouts and one walk in four-plus innings. He retired 10 consecutive batters, including five straight strikeouts, before giving up a single to Kean Wong to lead off the fifth. Cease exited after the hit.

“Kind of got my feel with my body and where to aim everything, and it was just automatic after that,” Cease said.

Sox catcher Seby Zavala doubled and hit a two-run homer — his third this spring — in the 6-2 victory. Outfield prospect Oscar Colás hit a solo homer, also his third of the spring.

Nelson Velázquez, in his return from playing for Team Puerto Rico in the World Baseball Classic, hit a walk-off three-run homer to give the Cubs a 5-2 win against the San Diego Padres.

Catcher Yan Gomes hit his third home run of the spring — tying Edwin Ríos for the team lead — and recorded an RBI single. The game was delayed briefly in the top of the fourth when reliever Michael Fulmer’s pitch hit Padres catcher Austin Nola in the face. Nola got up under his own power with a towel pressed against his face and was taken off the field on a cart.

Chicago Tribune baseball writers LaMond Pope, Meghan Montemurro and Paul Sullivan will be providing Cubs and White Sox updates throughout spring training.

Justin Steele ‘underwater’ in rough start

Justin Steele didn’t feel right even before he walked five batters in three innings Sunday.

Steele described feeling lethargic and like he was “moving underwater” most of the day leading up to taking the mound against the Padres. He kept trying to make adjustments during his outing and ultimately took a move-on approach to his start.

“I was just fighting myself,” Steele said. “Having to constantly make adjustments from the pitch before, so I was having a battle out there.

“You have those days where your body’s not moving. I’m sure anybody, if you run on the treadmill one day at home, the next day you’re probably not going to feel the exact same.”

When looking for positives from his start, Steele was pleased by how he limited damage. Despite the five walks and four hits allowed, he held the Padres to one run.

Steele estimated he threw about 70 pitches, short of his 80- to 85-pitch goal. He wants to build up to roughly 90 to 100 pitches by his first regular-season start. Steele has one more Cactus League start before the Cubs break camp.

Andrew Vaughn ‘being smart’ with sore back

Andrew Vaughn said he’s “feeling much better” as the White Sox first baseman navigates the lower back soreness that has kept him out of the lineup recently.

“Just was a little tight,” Vaughn said Sunday, “and it’s spring training. Didn’t want to push anything. I’d rather make it through a full season than a couple of spring training games.

“I feel like it was everyday tightness. I didn’t want it to go any further. Just being smart.”

Vaughn took grounders and played catch Sunday morning at Camelback Ranch. He held off on swinging.

“Probably one more day,” he said. “Just let it rest, build up the strength. Be smart about it.”

Vaughn last played March 12.

“I have no concerns with him at all,” manager Pedro Grifol said. “He took ground balls (Sunday), he feels good. If he had to play today and this was a game that we had to win, I think you can make a case for him playing.

“So I don’t have any concerns for him. We’re just erring on the side of caution and making sure that he’s ready to go. … He’s in a good spot as long as he continues to improve and feel better, which he is.”

Vaughn said his target for returning is “as soon as possible.”

Churro vendor knows how to pitch

Instead of cracking line drives or catching pop flies, Jose Javier Moreno hawks churros at spring training games.

The 26-year-old has a vibrant personality that matches his neon polo shirt and kaleidoscopic baseball cap topped with a spinning propeller. His sales pitch is simple — while holding a churro in one hand and his credit card terminal in the other, Moreno points to prospective customers and says, “Chhhhhhhuuuuuuuuuurrrrrrrrrrrooooooooooo!!!”

The modern traveling salesman gave up a 9-to-5 job in his hometown of San Diego in 2016 to follow his best friend to the Sonoran Desert and give vending a try. For the first time, he added Sloan Park to his list of gigs this spring training. Fans who go to Cubs spring training games there — or at Peoria Sports Complex, which hosts his hometown Padres — won’t be able to miss him.

A hot day at Tempe Diablo Stadium years ago cemented Moreno’s schtick.

“I didn’t want to sell their best-seller lemonade,” he said. “It was a heavy product and I’ve always been a heavier-set dude. Plus, my inexperience to carry heavy weight in front of people was definitely intimidating.”

That’s when his boss recommended he sell churros, the lightweight, tube-shaped crunchy fried dough snack that’s covered in sugar.

“First thing I’m thinking is, ‘It’s 100 degrees. How am I going to make money with churros?’” Moreno said. “But for the sake of not quitting or losing a job — or disappointing my mom — I went with it.”

As expected, business was slow, the weather was scorching and Moreno was tired of walking. That’s when a customer approached him with a question: Why did Moreno not roll his R’s when he shouted “Churro”?

“Coming from California, I look at him with uncertainty — trying to understand why he would ask me that, thinking it has everything to do with my skin color,” Moreno said. “I took it racially and I was wrong for that because, little did I know, it would later change my vending career.”

The man told Moreno not to take the suggestion in that way but instead to take a lap around the stadium and pronounce the word by inserting a helicopter noise in place of the R’s. He told Moreno his sales would increase — and the unnamed man was right.

“I instantly looked at everybody in the stands and screamed, ‘CHURRROOO,’ and the hands went up,” Moreno said. “At the time, it was the most churros I had ever sold — probably like 30.”

Moreno went viral a few days before spring training was suspended in March 2020 because of the coronavirus pandemic. Padres announcer and Aurora native Mark Grant ordered a churro from Moreno during the broadcast of a game against the White Sox in Peoria.

“I hand him a churro and he gives me a $20,” Moreno said. “The churro is $5 so that’s a big tip in my book. So I screamed, ‘SUPER TIPPER!’ … I had a great day and went home and that’s when it hit.”

Fans have posted their encounters with Moreno — whose nickname is “Choché” (Choah-chay), or bronco, because he looks like a drummer in a Mexican band by the same name — ever since. He’ll spend the regular season working at ballparks up and down the West Coast.

Up next

• White Sox vs. Diamondbacks, 3:05 p.m.
• Cubs off

World Baseball Classic news

• Left-hander Roenis Elías, a Cubs non-roster invitee, got the semifinal start for Team Cuba on Sunday night in a 14-2 loss to Team USA. Elías allowed three runs on four hits and a walk in two innings.

Sox shortstop Tim Anderson started at second base for Team USA and went 0-for-1 with a sacrifice fly. Sox third baseman Yoán Moncada was 2-for-4 with a run for Cuba, and Sox center fielder Luis Robert was 2-for-5.

• Cubs right-hander Javier Assad and Team Mexico play Monday in the other semifinal against Japan.
• Anderson and Sox pitcher Lance Lynn contributed to Team USA’s thrilling 9-7 victory against Venezuela in Saturday’s quarterfinal in Miami.

Lynn allowed two runs on four hits with two strikeouts and one walk in four innings.

Anderson, playing second base, went 1-for-4 with a walk. He walked leading off the eighth and scored on Trea Turner’s dramatic go-ahead grand slam.

José Ruiz had two strikeouts and a walk and allowed one hit in 1⅔ scoreless innings for Team Venezuela.

What we’re reading this morning

Quotable

“Nico (Hoerner) said I needed to do a sub-2 pop time down to second. I said my arm would fall off. We’ll give that to Boonie. He did it at 50, though, right? Forty-six isn’t 50, so I’ll wait on that.” — Cubs manager David Ross, on his birthday Sunday, when asked if he planned to get in the cage to celebrate like Yankees manager Aaron Boone, who hit a batting-practice homer last year on his birthday

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