Check out this video from our 4th of July celebration!
Our annual 4th of July celebration was once again a stunning success, -thanks to our fun-loving, creative guests, our hard-working staff and of course another beautiful Montana summer evening. The evening starts out with the buggy parade from the Wilderness Outpost to the Cookshack. The competition seems to get tougher and tougher every year as our guests try to outdo one another to have the most festive and creative (sometimes a little too creative) decorated Mountain Buggy or Greenough Clean Machine in hopes of taking home the coveted “Best Buggy Award” –think of the bragging rights at the yacht club or boardroom when you bring that baby home! The buggies in this year’s parade included the Uncle Sam buggy complete with marching Statue of Liberty’s and multiple Uncle Sam’s , a 4th of July Montana-Style buggy and the ultimate winner, a Greenough Clean Machine transformed in to a glamping tent complete with timber frame by the Cohn family.
Following the parade, the guests participated in traditional lawn games including sack races; pass the orange and the scandalous team event “eating a donut on a licorice rope”. After a beautiful rendition of the Star Spangled Banner by restaurant server, Beth Clausen, guests were invited to Chef Coffel’s Regional American BBQ. Throughout the evening guests participated in scored activities including Sporting Clays, Fly Casting, Water Balloon slingshot, paint ball and archery. The final competition of the evening was the world-famous pie eating contest and the West family’s showing in the top three enabled them to claim the top prize in the 4th of July Family Competition.
As dark settled on the Blackfoot Valley, guests gathered around the fire pit, the lawn and, in some cases, the bar to enjoy the fireworks display. It was a great show and guests continue to be amazed at how impressive the fireworks show is year after year.
The guests loved the evening and many rebooked immediately for next year. The competition for Best Buggy and Family Competition in 2010 promises to be even more intense than this year, so if you are joining us next year, get you game face on, you’re going to need it.
From USA Today: The United States now has its first carbon-neutral property, the Resort at Paws Up in Greenough, Montana. Following a comprehensive assessment of the total carbon output of the resort, Paws Up has invested in local forestry and rangeland projects to reduce the carbon “paw print” of their guests in 2009 to zero. “While it has been important to reduce our carbon footprint through offsets,” says general manager Jim Nielsen, “our next goal will be to reduce the amount of carbon dioxide that we produce, through solar and wind power initiatives and increasing recycling and waste management efforts.”
Click Here to read the article.
Click Here to learn more about iPreserve at Paws Up.
That’s what JG Blackbook President Jena Gardner called Paws Up in a recent article. She went on to list the Top 5 reasons to stay at The Resort at Paws Up:
1. Luxury Oasis
2. Camping in Style
3. High-Country Adventure
4. Family Fun
5. Gourmet Dining
She also made reference to our incredible June Rates, which are now 60% off July and August rates. Click Here to read the entire article.
“Glamping” at Paws Up was just featured in Kiwi Collection’s Jetsetter publication. Ashley Dufek wrote a wonderful article, including the following observation: “Resort at Paws Up is the Perfect Place to ‘Glamp.'” Click Here to read the entire article.
Come to The Bull Barn Chicken Coop and visit our roosters, Reginald (he’s a dandy) & Gus and our collection of hens – all named Hazel – since we can’t tell them apart. These hens are exceptional employees, producing an egg a day with only seed as payment. Your over-easy eggs at breakfast, likely came from one of the Hazels, so you may want to stop by and thank her. Right next to the hen house is our collection of chicks (or pullets or hens, depending on the dates of your stay); these egg-layers-in-training are closely watching their neighbors to learn the roost.
Alongside the Chicken Coop is the Paws Up Organic Garden. Recycled tractor tires serve as raised beds where we are organically growing vegetables, herbs and flowers to be used in our restaurants. Depending on the season, you may be able to sneak a sugar snap pea or a cherry tomato as you stroll by the garden – but be wary of Reginald, he may be watching you.
We’ve put together a “motion picture” that captures Wine & Bitch 2009! Enjoy!
April 17 and 18, Jr. Dog hosted our 1st Annual Wine and Bitch event: a dog-themed weekend featuring Mutt Lynch Winery and their dog-themed wines, Kevin Salem, the Dog Prodigy and Nicholas Sveslosky, Editor in Chief from Fido Friendly Magazine.
The weekend kicked off with a Mutt Lynch wine social meet-n-greet for the humans, and a mutt mix-n-mingle (and at times, tangle) for the dogs. What fun it was to watch our guests become fast friends, and the dogs become pooch pals!
Guests came with their favorite canines from California to Canada, and there were 21 dogs representing 15 breeds – everything from U-Turn the Min Pin to Sadie the St. Bernard!
While the pooches were being entertained at Doggie Daycare, Chef Wes carried the dog theme out in creative style with a Mutt Lynch wine paring dinner in Pomp. There were Salmon Corn Dogs, Reconstituted French Onion Soup served in a stainless steel dog bowl; and the crowd favorite….. a “hotdog” for dessert which was made up of an almond “bun” with strawberry ice cream in the shape of a hot dog that was topped with pistachio “relish” all served up on a Frisbee! Chef even prepared deluxe, gourmet “doggie bags” for the pooches which contained a bit of cheese, a pig’s ear and a bone!
Saturday many guests enjoyed a dog-themed geo-cache hike with doggie treats hidden in the caches; hayrides, and nearly all the dogs were treated to a complimentary doggie massage at the spa!
Saturday night’s entertainment featured Missoulian Vicki Lee and her dogs demonstrating BASIC agility, rally-obedience, and free style, along with Laura McArthur of Smakwater and Sprezzatura Kennels with her sporting dogs demonstrating training techniques.
Following the demonstration, the pooches (and their dog parents) all posed for photos in a western themed photo booth complete with hay bales, saddle, steer head, bandanas, ropes and cowboy hats and also shopped for new treats and goodies at the retail booth set up by our favorite local pet shop, Go Fetch!
Chef treated all to a gourmet buffet with features Paw Paw Salad, Smoked Trout Bark-ettes, Chicken Paw-piettes, BBQ Ribs, Cattle Dog Stew, Elk Steamship, Catfish, Chihuahua Mac-n-Cheese, Hound Dog Hash, Coyote Squash and Peanut Butter Crème’ Caramel.
Kevin Salem, The Dog Prodigy was a weekend highlight and guests enjoyed his feedback and pointers on everything from doggie aggression…..and depression, to hyperactivity….. and humping!
Each night at turndown the pooches enjoyed surprise turn-down treats on their Paws Up beds from MaSnax and Grandma Lucy’s.
To Cinder, Simon, Sadie, Pepper Thomas, Winston, Sage, Dory, Tasha, U-Turn, Frankie, Johnnie, Marlee, Phoebe, Hannah, Sampson, Joey and Gobie, thanks for coming to “sip, stay and play” with us and we’ll look forward to hosting you all back next year!
We hosted our first annual Walla Walla in Montana event earlier this month and it was an amazing time. Representing the Walla Walla valley were Casey & Vicki McClellan, owners and winemaker for Seven Hills Winery. If you haven’t had an opportunity to try the wines from Seven Hills, do yourself a favor and pick some up at your favorite bottle shop. Casey makes fabulous wines that are extremely food friendly, a great value and are certainly worth seeking out. Here in western Montana we consider Walla Walla our “local” wine region and are big fans and supporters of their wines. Seven Hills was the 5th winery established in the Walla Walla valley which now boasts over 100.
Chef Coffel worked directly with Casey and the pairings for the dinner were amazing. We started with the Alaskan King Crab with a Green Apple Gelee, Compressed Celery, Cilantro Mint Butter which paired brilliantly with the 2007 Riesling, Columbia Valley, followed by a Marcona Almond Crusted Snook (my favorite course of the evening) with Toasted Cous Cous, Marcona Almond Butter, Jicama Salad paired with the 2007 Pinot Gris; Slow Roasted Goose Breast with Seared Foie Gras, Pomegranate Glaze, Chocolate, Candied Black Trumpet Mushrooms with the 2006 Merlot, Seven Hills Vineyard, Walla Walla Valley; Grilled Elk Loin with Red Currant Stuffing, Smoked Turnip, Kale, Black Pepper Demi Glace paired with Seven Hill’s flagship- 2005 Pentad Vintage Red Wine, Walla Walla Valley; Bison Prime Rib with Risotto, Midnight Moon Goat Cheese, Sautéed Ramps Crispy Fiddlehead Fern with the 2006 Ciel du Cheval Vineyard Vintage Red Wine, Red Mountain and finally, Strawberry Clafouti with White Peach, Pistachio, Fennel Syrup paired with the 1st course wine, the 2007 Riesling, Columbia Valley.
In addition to the great dinner wines, we also got the opportunity to taste Seven Hills 2008 Talcott Vineyard Viognier at the Friday night reception. It was the first time it had been tasted outside of the winery and it was a big hit.
All in all, a great weekend – we welcomed back old friends, meet new friends and all of us had a great weekend of fine wine, gourmet food, wilderness adventures, and complete relaxation – not a bad way to open the season.