The Resort at Paws Up Takes “Glamping®” to New Level

Looking for the perfect last-minute summer vacation that combines luxury and an unforgettable adventure for the whole family? The Resort at Paws Up in Montana recently unveiled their new Moonlight Camp, taking glamorous camping, or “glamping,” to a whole new level. 

Moonlight Camp consists of six spacious canvas tents located at the foot of Lewis and Clark’s famous Lookout Rock and 100 yards from Blackfoot River. Guests have the option to choose between four two-bedroom tents, which are perfect for families, and two one-bedroom tents. Each luxury tent contains an en-suite bathroom, Paw Up’s signature Last Best Bed, gourmet meals prepared by a private camp chef at the tented dining pavilion, and a camping butler to ensure all your needs are fulfilled.

The luxury ranch resort is located on 37,000 acres in the heart of Blackfoot Valley in western Montana and provides endless activities for the entire family to enjoy. Guests can choose daily activities from the largest menu of wildness activities in North America, including horseback riding, river floats, mountain biking, sporting clays, fly-fishing, cattle drives and ATV adventures.

Rates for Moonlight Camp start at $1,025 per night based on double occupancy and include three meals a day for two people. Last-minute stays are still available before the end of the summer season. Moonlight Camp is open seasonally until September 15.

The World’s Best Luxury Camps

From Travelite

Reunite with nature minus the hassles at The Resort at Paws Up, a 37,000-acre luxury ranch in the heart of Montana. Discover a lavish way of camping as the resort expertly blends authentic nature experience with creature comforts. Take in the views surrounding your tent before settling in the finely designed space with its private master bathroom and the most comfortable bed you’ll ever sleep in, known at the resort as The Last Best Bed with 300-count linens, down duvet comforters and over-sized pillows. While at camp, enjoy personalized service from your camping butler and skilled camp chef. Yes, this means gourmet meals in elegant outdoor settings. Resist the urge of getting holed up in your tent; rather, have a go at the wilderness adventures and dude ranch activities. Take your pick from the exhilarating recreations from trail riding to cliff rappelling, ATV riding, whitewater rafting and fly-fishing on the famed Blackfoot River. The resort’s latest addition to its brand of luxury is the Pinnacle Camp, which is truly at the peak of grandeur boasting the camp’s largest tents, en-suite bathrooms with jetted tubs and unparalleled views of Elk Creek and the Blackfoot River. For a romantic touch, book the secluded Tango Point tent featuring a lovely copper tub set in the middle of the bedroom. Before retreating to your tent, unwind and get cozy by the stone and timber fireplace at the Pinnacle Camp’s open-air dining pavilion and lounge. You may book an entire camp for your exclusive use; however, reservations should be placed at least one year in advance. The best time to go is from late May to September for pleasant outdoor weather.

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At Paws Up in Montana, tented suites feature private decks, rustic décor and all the peace and quiet you could ever need.

Big Sky Country

Set on a whopping 37,000 acres in the wilds of Montana (where the 1992 Brad Pitt flick A River Runs Through It was shot) is Paws Up, the ultimate luxury tent adventure property in the U.S. There are just 24 specially fashioned tents situated to offer panoramic vistas, ultra privacy and amenities like outdoor hot tubs and 300 thread-count linens. Paws Up even has two restaurants on site—but don’t worry about over-indulging, you can easily work it off on their 120-plus miles of trails.

Justin Bieber Wants To Go Glamping®…We Know The Perfect Spot!

Justin Bieber wants to go Glamping

Justin Bieber is interested in trying Glamping.  We think he should come to Paws Up!

The 18-year-old millionaire admitted he is intrigued by the idea of glamorous camping as a means to explore his outdoorsy side.

He told this month’s We Love Pop magazine: ”I heard of this thing called Glamping.

”It’s like glamorous camping. You heard of it? It’s GLAM-ping.”

The pop star went on to explain that he thinks the notion is ”cool” because you can have similar luxuries as being at home.

He continued: ”You sleep on a bed. It’s a mattress bed! In a huge tent with TV and everything. You have electricity and stuff but you’re still in amongst the wildlife. It’s pretty cool.”

Despite being a world traveler, the Canadian teenager is still learning about many aspects of life.

He was recently mocked by a U.S. chat show host when he failed to understand that David Letterman meant Michaelangelo’s Sistine Chapel in The Vatican in Rome when referring to potential tattoos for the star.

He answered; ”I’m not going for the 16th chapel look.”

David joked about his misunderstanding: ”Canadian high school!”

Snapshots from the Montana Master Grillers Weekend

By Joshua Bousel

Holidays like Memorial Day are my time to shine—you can normally find me grill-side serving my favorites from the arsenal. So there was a very slight hesitation when considering to relinquish this annual tradition and accept an invitation from our friends at the Double R Ranch (who provided most of the meats for the event) to attend the first Montana Master Grillers event at The Resort at Paws Up, but being stuffed with grilled goodies from top chefs instead of sweating over a hot fire was too good to pass up.

Nestled in a valley surrounded by 360 degrees of mountains in Greenough, Montana—about 40 minutes east of Missoula—The Resort at Paws Up offered sprawling scenery and luxurious cabins, as well as an attentive, friendly staff who all created the communal environment that’s essential to any cook-out. Of course, you need great food as well, and that was delivered and then some.

The premise of the event—modeled after Paws Up’s already established Montana Master Chefs event—was to invite a set of chefs, winemakers, and brewers to the resort and build a weekend that alternates between massive meals and outdoor activities like horseback riding, rafting, and mountain biking to help rebuild that appetite.

There were five chefs cooking in this inaugural year: Tiffani Faison from Top Chef Season 1 and owner of Sweet Cheeks Q in Boston, Edward Lee from Top Chef season 9 and 610 Magnolia in Louisville, Frank Ostini from the Hitching Post II in Buellton, CA, Giuseppe Tentori from Boka and GT Fish & Oyster in Chicago, and Paws Up resident chef Adam Cooke.

They may not be the first names you associate with grilling, but save for one demo on how to break down an entire prime rib and a fun burger cook-off that teamed up guests with the chefs, the event was more about the meals rather than the grilling skills. As the weekend progressed, each lunch and dinner seemed to outdo the next, and that’s saying a lot because it started out strong.

The chefs all used the grill to add a little smokiness or great sear to complex dishes. Take, for example, chef Lee’s grilled lamb hearts, whose sear gave the thinly sliced hearts a nice crust against a tender texture, but it was the pairing of them with crunchy fried black-eyed peas, creamy ricotta, and a tangy grapefruit vinaigrette that formed contrasting textures and flavors.

Some other highlights included chef Faison’s grilled peaches with farro that was an unexpectedly addictive sweet and savory side, Chef Tentori’s masterfully seasoned and grilled Kobe strip loin, and Chef Ostini’s Santa Maria-style ribeye roast that had a juicy medium-rare interior and excellent crust that held a whisper of smoke.

For a lover of the outdoors and grilling, and a dude who desperately needed a break from his 9-to-5, I couldn’t have asked for a better way to spend last weekend. The experience allowed me to throw off the shackles of my conceptions of grilling and barbecue and relish in the creativity and quality of the food along with the relaxed atmosphere of the resort.





A dude ranch for the discerning modern traveller

At Paws Up, the dude ranch tradition is alive and well – with the following caveat: this is not about ‘roughing it’. Paws up is about the dude ranch setting, coupled with the finest modern decadence. This is a place where you can gallop along time-worn trails, participate in a cattle drive, rappel off of Lewis & Clark’s favorite cliffs, perfect your hip shot, or go fly fishing along any of the 10 miles of the Blackfoot river that flow through the estate… and when you come home smiling and tired out from all your rip-roaring fun, gourmet cuisine, personalized service, and sumptuous spa treatments await you. So go ahead, get dirty, at the end of the day, the rain shower in your bathroom with its heated floor attached to your luxurious room will be happy to show you the way back to civilization.

Food Republic: Montana Master Grillers

By Jenny Miller

Take note of this name: The Resort at Paws Up. It could soon be well-known in culinary circles, if the team at this luxury ranch in Greenough, Montana gets its way. Montana? A gastro-tourist destination? It might just happen.

Last year they brought on chef Adam Cooke, a five-year veteran of highly acclaimed Blackberry Farm in Tennessee. Applying the same attention to locavore detail that he did heading up Blackberry’s fine dining restaurant, Cooke, a Montana native, wants to help “figure out where [the state’s cooking] is going to be in the future,” he says. In other words: He wants to put Montana cuisine on the map.

Frank Ostini

Paws Up also hosts several food-focused events designed to draw culinary-minded attention. The resort hosted me for the Montana Master Grillers festival this past weekend, a four-day event during which Cooke turned over his kitchens to guest chefs Tiffani Faison (of Top Chef Season 1 and Sweet Cheeks Q in Boston) and Edward Lee (Top Chef Season 9 and 610 Magnolia in Louisville), along with Giuseppe Tentori of Chicago’s Boka and GT Fish & Oyster and Frank Ostini of the Hitching Post in Casmalia, California. (The resort will also bring back their annual Montana Masters Chefs event in the fall, featuring a number of Top Chef contestants.)

To participate in the weekend events, guests, chefs and press had to get to Greenough, Montana, situated serenely beneath some mountains, on a river. (If you’ve ever seen A River Runs Through It, you’ll have a sense of the soul-wrenching gorgeousness of the scenery.) Luckily, it’s just 30 minutes outside of Missoula, which has a small, charming airport with a cabin-in-woods vibe and non-ironic taxidermy.

The resort itself is a former working cattle ranch where black steers can still be seen grazing in some of the fields that make up the 37,000-acre property, and a number of the original buildings from that enterprise remain, made over into the “reception barn” or other facilities. Guests stay in separate houses complete with porches, hot tubs and barbecue grills — or go “glamping®” in riverside camps fixed with luxury canvas tents, plus a chef and a butler for each tent cluster. One hundred percent rustic Paws Up is not, but activities like mountain biking, rafting and even driving cattle ensure everyone works up an appetite.

On Friday night, after an afternoon tasting of meaty bites from Double R Ranch Co. and beer from Chicago’s 3 Floyds, everyone staying for the weekend convened at upscale restaurant Pomp for dinner prepared by Cooke. The four-course meal started with a crowd-favorite duck prosciutto salad and also set the tone for a couple of running themes for the weekend: there was steak to eat and plenty to drink, courtesy Pinot Noir and Merlot pairings from Hartley-Ostini Hitching Post Wines. After dinner everyone repaired to the bar for live bluegrass, more drinks and cigar-smoking by the campfire. Welcome to living it up in Montana.

Having skipped breakfast (I might’ve roused myself if the resort’s plans to cook it over a campfire and serve alfresco hadn’t been foiled by cold, rainy weather), I showed up at the equestrian center around noon the next day to see Faison break down some serious steaks and prepare a few sides. As those who’ve seen her on TV know, Faison is a small woman who’s not afraid of a big piece of meat. Along the way, she imparted meaty wisdom: salt the heck out of your meat when grilling; don’t mess with it too much and “let the grill do the work,” she advised. We ate Faison’s lunch seated at picnic tables smack in the middle of the horse corral, digging into grilled peach and farro salad, watermelon with yogurt and mint, cotija-rubbed corn on the cob, and sliced steak in flatbread. With Blue Mountain cider from Oregon to drink, the meal made for a jaunty picnic of sorts.

Following a rather chilly rafting outing (the weather was unseasonably cool all weekend), I was ready to eat again. That night was Tentori’s dinner, with a tasting of 3 Floyds beers. Out of the mind-boggling lineup of family style dishes, the crunchy fennel salad with Manchego, sweet shrimp-studded corn succotash and creamy lobster mac-and-cheese with firm edamame swapped in for peas made me reach for seconds. By the time the cheese course and excellent rhubarb-strawberry pie arrived, I was stuffed.

Ed Lee Tiffani Faison photo

After dinner came “Cowbody Karaoke,” and let’s just say neither Faison nor Lee is a shy performer. Memorably, during “I Think We’re Alone Now,” Faison wound up tackled on the floor beneath a certain Paws Up staffer I won’t name. I decided to hold off on Tweeting the photo, along with the one where Lee swept a calfskin rug up from the floor and straddled it, pretending to go for a ride. Party!

Possibly my favorite meal happened at Sunday lunch, following a barbecue demonstration by chef Frank Ostini, who grilled everything from beef to shrimp to quesadillas to locally foraged morels, and veggies and bacon produced nearby, all of which we then tucked into. Ostini’s Hitching Post is a local favorite for barbecue in Central California’s wine country, memorably featured in the movie Sideways. His simple food had a smoky char that a Montana ranch hand would’ve approved of, and even the shortbread dessert was lightly grilled.

It had snowed (!!) lightly that morning, but that didn’t stand in the way of the first annual Bad-Ass Burger Dash, sponsored by Double R. Ranch and held in Trough restaurant’s backyard. Faison and Lee had each been tasked with putting together the perfect burger, assisted by sous-chefs plucked from the crowd. After 30 minutes of action and saucy commentary from Paws Up’s marketing director (“Chef Lee, we saw you lick that sauce spoon and put it back,”), the timer buzzed. Faison rushed to finish plating her chorizo-laced patty with secret sauce, crazily delicious bacon and Cheddar on an English muffin bun while Lee offered his soy-sauce-spiked beef with chipotle-fish-sauce ketchup and bacon jam. Ultimately, the judges pronounced Lee’s dripping, umami-rich version the winner.

Lee was in charge of the last dinner, where he showcased his signature style, which he dubs “one part Southern, one part Asian, one part New York.” It’s Southern fare with help from “the Asian pantry,” as he told me. Think chilled spring pea soup with salmon belly, pork rinds and pickled shallots. The meal was paired once again with Blue Mountain cider, which is lower in alcohol content than wine, and not all that boozy in general. It was definitely a good thing for my liver, which needed a break after three days of fun.

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The Resort at Paws Up – Montana

With 2-3 bedroom fully furnished tents that are cleaned twice daily, the experience at The Resort at Paws Up is more like that of a fabulous safari with the prices to match. (From $1,025, including airport and on-property transportation.)

Why Go: It’s the last word in luxury camping–you’ll find the kind of luxe niceties you might see in a Ralph Lauren ad.

Insider Tip: Try your hand at fly-fishing in Blackfoot River before indulging at the resort’s gourmet dining pavilion.

Glamping® at Paws Up Featured by Departures

If it weren’t for the pristine north-country wilderness just outside your canvas door—including the rushing waters of Elk Creek and the Blackfoot River; and the pine and aspen forests, where elk and white-tail deer roam—you might forget that Pinnacle Camp isn’t an opulent mountain lodge. How many American campsites come with their own jetted spa tubs, heated-slate bathroom floors, daily housekeeping service and a dedicated camp butler? In truth, Pinnacle’s six roomy tents are part of an opulent mountain lodge: The Resort at Paws Up, a 37,000-acre spread that includes a working cattle ranch, horse stables and hundreds of miles of wooded trails for hiking, riding and scouting a private fly-fishing spot. For roughing it, this sure feels smooth.

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