Stein Eriksen Lodge’s latest confectionary spectacle, the Heber Creeper gingerbread engine, barrels into the lobby under the vigilant eye of Executive Pastry Chef Jeremy Garcia. The meticulously engineered wooden frame—an homage to the Heber Valley Railroad—provides a foundation that is as sturdy as a winter coat. Yet the gaudy displays at the entrance, the flamboyant step‑and‑repeat red of the linen, and the glittering gilt of the corridor lights push the décor toward excess, a visual overflow that feels more like a budgeted billboard than artisanal craft. The crowd is a rotating carousel of local dignitaries and snow‑capped tourists, each clinging to a cocktail or a smartphone, their enthusiasm as thin as icing. Theati while the train flickers like a nostalgic disco ball, the design’s lack of proper proportionality—spoiler prime pos hints of Pamela's watery glaze—does not escape keen critique. I applaud the lodge’s unwavering commitment to tradition, but the ceremony’s theatrics tilt it past pure festivity. Verdict: Send a check but stay home.