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April 27, 2020

Take a Journey to Paws Up with Two New Short Films

Point your lens in any direction the next time you visit The Resort at Paws Up, and you’re likely to capture a stunning scene. It’s just that beautiful. But when seen through the eyes of an exceptional filmmaker, the majesty of Montana truly comes to life. Two new short films will take you on a journey you won’t soon forget: Ranch. Island. Resort. by Dan Goldberg and Across the Blackfoot by Stuart Thurlkill.

Ranch. Island. Resort.

From fog-draped hillsides and a single canoeist plying calm waters to the gentle swirl of whiskey and nightfall setting on a quiet sliver of land, Goldberg’s contemplative video reveals the raw beauty of The Resort in all its glory. “We wanted to capture that serene, kind of ethereal, relaxing feeling Paws Up generates. Whenever I visit, as we land in Missoula, I feel my blood pressure dropping. I wanted this to come across in the video,” Goldberg said.

One scene stands out and demands your attention. “I knew I had to capture the bison as they were running at sunset. It’s a brief moment, but with the dust and the light filtering through, it’s pretty spectacular,” he said. And there’s stunning fly-fishing footage as well that takes the viewer underwater to catch a glimpse of a rainbow trout wiggling away after a catch-and-release. Yet as a former sous chef, Goldberg is a food photographer at heart: “We shot this epic dinner party at the Island Lodge with Executive Chef Sunny Jin. He did a full-on surf and turf thing with seafood paella, tomahawk steaks and desserts—it was chuck wagon dinner meets massive seafood spread.” In all, it’s only two minutes long, but this mini epic film manages to capture the total Paws Up experience. Watch Ranch. Island. Resort.

Across the Blackfoot

Allow yourself to be transported back in time to 150 years ago in Thurlkill’s latest opus for Paws Up, Across the Blackfoot. This minute-and-a-half-long film captures the heart and soul of what makes Paws Up a cherished slice of Montana. The vision of steely-eyed wranglers running a herd of horses down to the Blackfoot River and across its churning rapids feels so real because it simply is.

“We shot everything in 4K with all kinds of angles—we had two drones working and a body cam on a wrangler, an underwater camera, some super slo-mo stuff—we even put our iPhones to use,” Thurlkill said.

Because they were filming animals, there was an element of serendipity to it all. “We knew where the horses should cross, and then jump up to the other bank,” Thurlkill said. But editor/assistant Annie Lambiasse, shooting from the water’s edge, got a surprise when the thundering herd unexpectedly broke her way. The result was a very startled camerawoman, but also another great shot that added a moment rarely, if ever, seen on film.

Watch Across the Blackfoot.

April 20, 2020April 20, 2020

10 Reasons Paws Up Feels Like Your Own Private National Park

With 37,000 acres of pristine and undeveloped land, 100 miles of trails and 10 miles of the Blackfoot River, Paws Up may not be a national park, but it sure feels like one. Our Montana landscape is big enough for everyone to rush outside to enjoy it. In fact, you may even see more bison than bipeds. You’ll find ample opportunities to soak in the sun and drink in the fresh air. Here are 10 reasons why Paws Up feels like your own national park.

1. Knee-buckling views

From Yellowstone to Glacier and beyond, national parks share one thing in common: iconic and expansive landscapes that are simply unforgettable. The 37,000 acres at Paws Up qualify, big-time.

2. Wildlife in abundant supply

Whether it’s hundreds of wild elk, herds of deer, a grizzly bear chewing on huckleberries or an eagle feasting on a creek-side snack, Paws Up teems with the hustle and bustle of local wildlife.

3. Watery wonderlands

Few rivers are as revered, as canoe-friendly, as scenic and as full of trout as the Blackfoot River, which cuts through mile after mile of Paws Up. The Island Lodge at Salmon Lake and the Lake House at Seeley Lake further expand water recreation possibilities.

4. Trees for all seasons

Coniferous trees dominate much of the landscape, with Douglas firs towering 80 feet skyward and shading alongside Ponderosa pines and western larch, whose needles actually take on a golden hue each fall.

5. Trails that transcend the ordinary

After spending time on trails through nature’s living room, it’s hard not to be inspired in one way or another. Whether striking out on foot or on horseback, communing with the wilderness begins right off of your back deck.

6. Accommodations rising to the spectacular

After the last s’more has come off the campfire, friends and families can return to accommodations that are every bit as distinctive as the best of the national park lodges and quite a bit more luxurious.

7. A historical perspective

National parks typically have a story to tell. At Paws Up, at first blush it’s about cattle—the rich history of cowboys and ranching is everywhere. But it’s also easy to imagine yourself following in the footsteps or paddle strokes of Meriwether Lewis as he explored this region in 1806.

8. Knowledgeable folks serving your needs

From camping butlers who provide insight into local flora, fauna and the Blackfoot River to a Wilderness Workshop leader demonstrating primitive skills unchanged for hundreds of years, you’ll sense an ongoing reverence for the land.

9. Long lines of cars. Well, maybe not.

Okay, so Paws Up isn’t totally like a national park. Because here, the only cars you’re likely to encounter are the Lexus luxury SUVs that guests get to use during their stay. This is a place of natural beauty you won’t be sharing with more than about a few hundred other guests. Ever.

10. Easy access to Montana’s wilderness

Creating your very own national park experience doesn’t take an act of Congress—just a call to The Resort at Paws Up Reservations at 877-580-6343.

July 30, 2018July 30, 2018

Chef Sunny Jin’s S’mores in a Jar Recipe

If you haven’t heard, s’mores are a very big deal at Paws Up. In fact, renowned Pastry Chef Amanda Rockman from the South Congress Hotel in Austin, Texas, will be joining us as our resident S’moreologist for National S’mores Day (Friday, August 10) as part of her Campfire Chefs appearance (August 10–14, 2018). Executive Chef Sunny Jin is also a big s’mores fan. We sat down with Sunny to find out more about his love for s’mores. As a bonus, he also shared his fantastic recipe, S’mores in a Jar with Cardamom Graham Cracker, Ginger Marshmallow Buttercream and Bittersweet Chocolate Ganache.

1. What’s your favorite way to make s’mores?

I’m very much a traditionalist when it comes to s’mores. The slow rotisserie of the marshmallow off-center from a bed coals, the chocolate pre-melting on the graham cracker on a hot rock near the fire. It all matters. And, it all comes together for a moment that truly makes you forget everything else during that singular experience

2. What is your first s’mores memory?

The cultural shift from moving to the U.S. from South Korea at a young age opened me to so many firsts. So much was new to me, and my first s’mores was no exception. My new neighbor/friend invited me to a campout at their family farm. His dad oversaw the marshmallow roasting while his mom assembled the chocolate and graham crackers. I can still see my friend’s dad hand me the s’mores. It seems obvious what you are about to get, but you’re never prepared for that first bite as all your expectations are met and exceeded. Cheesy, but true.

3. Do you have any tips on making s’mores?

I can offer techniques till I’m blue in the face, but the only important rule is to have fun! S’mores are one of the most food-relatable definitions of friends and family. Enjoy your company and make your s’mores to your liking. Think of it this way—when was the last time you were in a bad mood making s’mores? Probably never.

4. Why are s’mores such an important dessert at Paws Up?

Paws Up is all about sharing moments with those who matter to us. I feel it genuinely on a peer-to-peer level with other team members and that respect for one another naturally filters to the guests we meet. Sharing s’mores is one of our favorite outlets for gathering our guests from around the globe to join us as we do it our own way in Montana.

5. Why do you think they taste better at Paws Up?

Our S’moreologists take their namesake seriously (well, as serious as you can get when you know you’re about to end up with sticky fingers and a big smile). We firmly believe in teaching alternative techniques along with the traditional methods to allow our S’moreologists in Training (the guests) another outlook to pass to their friends. Even the most burnt (sometimes intentionally) s’mores ever made was probably still enjoyable, or at the very least allowed a family to laugh with one another and share their own critiques.

S’mores in a Jar with Cardamom Graham Cracker, Ginger Marshmallow Buttercream and Bittersweet Chocolate Ganache

Makes 12–14 (4-ounce) jars

Ingredients

For the Graham Cracker:

2 cups graham cracker crumbs

3 tablespoons granulated sugar

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

Pinch of sea salt

1/2 cup melted butter

Directions

Preheat oven to 350°F.
Combine graham cracker crumbs, sugar, cardamom, cinnamon and salt in a medium-sized bowl. Add melted butter and stir until evenly combined.
Remove the mixture from the bowl onto parchment paper. Roll to 1/4-inch thickness.
Place on a baking sheet and bake 5 to 7 minutes or until dry and golden brown. Set aside to cool. Break into desired shapes and sizes, depending on jar sizes.

Ingredients

For the Buttercream:

10 large marshmallows

3 cups powdered sugar

1/2 cup softened butter

2 tablespoons skim milk

2 teaspoons vanilla paste (vanilla extract is a great substitution)

1/2 teaspoon freshly grated ginger

Directions

Melt the marshmallows in a large saucepan over low heat. Whisk in powdered sugar, butter, milk, vanilla and ginger until fully incorporated. Remove from heat; scoop the buttercream into a pastry bag. Set aside at room temperature.

Ingredients

For the Ganache:

1 cup heavy cream

8 ounces bittersweet chocolate, chopped

1 tablespoon unsalted butter, softened

Pinch of sea salt

Directions

In a medium-size saucepan bring the cream to a boil over medium heat. Remove from heat; add chocolate. Let mixture stand for 5 minutes to allow the chocolate to begin to melt. Whisk until emulsified; add butter and sea salt. Continue stirring until the ganache becomes smooth. Scrape the ganache into a bowl and set aside.

To Assemble:

Scoop 1/2 cup of the graham cracker into each 4-ounce mason jar. Top with 1/4 cup ganache. Follow it with a good piping of marshmallow buttercream. Garnish with your favorite sweets, crumbled candy bars or even fruit. Make it your very own and enjoy!

May 20, 2018

Chef Sunny Jin Elevates Montana Cuisine

Chef Sunny Jin is a traveler by nature. He’s a tireless forager, always searching for the next fresh local ingredient. And The Resort at Paws Up is thrilled to have him as our new executive chef.

“For me, happiness and inspiration come from my foraging walks and a dedication to sustainability,” Jin said recently. “Hiking the local area is really the best way to get in tune with the Montana landscape and the endless bounties it provides. It’s such an inspiring place. There’s an endless supply of local and seasonal plants, vegetables, fruit and game. In that regard Montana really can’t be beat.”

Since arriving at Paws Up, Jin has also been taking road trips to visit local purveyors. “I’ve been reaching out to reestablish existing relationships and forge new ones. I’m looking for sustainable excellence in our ingredients,” he said.

All of this translates incredibly well to his new role as culinary leader at Paws Up. Jin’s dedication to excellence and his flexibility and creation of free-flowing menus learned on a global stage, along with his fondness for seafood and wild game, work well in the wilds of Montana. Lest there be any doubt about the current level of culinary excellence at Paws Up, Jin was added to the list of chefs at 2018’s prestigious Pebble Beach Food & Wine, the premier epicurean lifestyle event on the West Coast. Among its former notable chefs: Philippe Legendre, Wolfgang Puck and Thomas Keller, one of Sunny Jin’s early mentors at the French Laundry. We sat down with Chef Sunny to ask him a few questions:

Is there a particular mindset you bring to your daily menus?

I want to serve something that I would like to eat and at the same time be proud of, and of course our kitchen’s staff and our guests’ opinions matter greatly.

Are there specific things you’ve found inspiring on your foraging walks? What piques your culinary fancy?

Lots of new exciting ideas occur to me every day in Montana. It’s such an inspiring place, with culinary riches like wild huckleberries, cherries, morel mushrooms, sage, Saskatoon berries, spruce tips, purslane. And what we can do with elk, bison, duck and trout.

Is it challenging to cook for our diverse Paws Up audiences, small groups and large?

Forever the optimist, I don’t see challenges but rather pleasant surprises. I enjoy teaching our culinary team at Paws Up, as well as learning from them.

What inspires the culinary staff to achieve greatness varies. It could be a tasting menu for a couple celebrating a special occasion or a group of 50 sampling various dishes at the Equestrian Center.

How does all of this—your rich experiences, the local sourcing—come together on a menu?

Our menus are free-flowing, and we’ve made progress in last few months from changing one thing at a time to changing three or four items while creating menu layers. We offer variety and tailor things to our guests and never sacrifice on quality or our standards. We’ll keep a large focus on cooking with Montana elk and bison and the highest quality beef. We strive to source animals fed and raised in an antibiotic- and growth-hormone-free, responsible way. Some of our recent dishes have included:

Crispy Duck Hash with Mustard Greens

Cedar Plank Salmon on Wilted Kale

Sherry-Braised Beef Short Ribs

Have you had a chance to work with some of the guest chefs at The Resort’s special culinary events?

Yes, I have. WinterFest was great. I love to see how other chefs work and engage with them. Collaboration is everything. Guest chefs help us keep it fresh and keep it engaged.

So, this area really seems to suit your “cook locally, cook sustainably” philosophy?

It does. I personally feel more driven by responsibility and less compelled by style. The reward for me is when I’m able to engage and connect with local farmers and ranchers. Their commitment to their craft and community is where I gain a sense of obligation. That obligation is then the intentional focal point in every meal.

Sounds like you are finding the kinds of local support you had hoped for?

Definitely, with Missoula and our neighboring rural communities, we are good neighbors. They may deliver food for sourcing our dishes, and if someone has a fence down, I’m more than willing to help fix it. Now that’s a culinary philosophy that’s as localized as it gets.

September 21, 2017

Kick off the holidays with something spectacular

This Thanksgiving, create new traditions with a family vacation to The Resort at Paws Up. With an abundance of activities to choose from, there’s something on the menu for everyone. Get cozy inside with family movie nights and football and parade viewing parties, or satisfy your appetite for outdoor adventure with horseback riding, ATV rides, hayrides, touch football, bird watching and more.

Of course, we haven’t forgotten the feast itself. For Thanksgiving dinner, you and yours can sit down to a spectacular spread at Pomp or opt to have a private, plentiful meal brought to your home, which will be whisked away when you’re done. That’s just one portion of a weekend filled with sumptuous, locally sourced fare brought to you by our world-renowned Executive Chef Ben Jones.

We sincerely hope you’ll join us for an unforgettable Thanksgiving weekend at The Resort at Paws Up. We’ll take care of everything—you just make the memories.

Along with five-star cuisine, you’ll enjoy exquisite vintage wine all weekend long from our featured vintner, Rombauer Vineyards. Established in 1980, Rombauer Vineyards is a family-owned and operated business with deep roots in food and wine. Owner KR Rombauer is a great-nephew of The Joy of Cooking author Irma Rombauer, and his ancestors originated from the winegrowing region of Rheingau, Germany, where wine is considered an essential complement to a meal. This rich history has led to an award-winning selection of wines that will make for an ideal pairing for your
Thanksgiving weekend.

Paws Up welcomes Dan Dubuque as the special musical guest for our Thanksgiving celebration. A solo acoustic guitarist, Dubuque is known for his unique approach to the Weissenborn, a slide guitar that’s played lap-style. Dubuque often adds percussive effects, playing the guitar like a drum while infusing every song with his free-sounding style.

June 29, 2017

16 New Paws Up Finds

At The Resort at Paws Up, the start of summer means it is time to enjoy slower mornings, longer days (and more sunsets) and new memory-making adventures. The beginning of the season also signals the time for new merchandise to find their way to our Wilderness Outpost store. Enjoy one of those slower mornings with coffee in our rustic-chic Paws Up mugs, and take in a ranch sunset wearing some of our sharp new logo apparel that will ward off an evening chill. These fine finds are sure to brighten your summer and make you long to come back to The Resort at Paws Up. Call 406-244-7374 to purchase any of these items.

(above) Paws Up Metal Mug $25

Swell Water Bottle 17 ounce $45; 25 ounce $55

Mesh Back Cap $35 Premium Sueded Cotton Hoodie $65

Paws Up Money Clip $40

Logo Metal Wine Cup $35

Logo Pillow $125

Last Best Place Hat $35

Paws Up Kids Tees $25

French Terry Logo Pant $85 Logo Camo Joggers $95

Montana Wild Huckleberry Jam $12

Love Paws Up Hoodie $59; Cap $36

Logo Browning Clipback Knife $75

Suede Brim Paws Up Cap $35 Trucker Cap $35

Paws Up Luggage Tag $35

Paws Up Wine Glass Set $45

Logo Mule Mug $40

June 1, 2017

The Resort at Paws Up Introduces New Cookbook Live Series

We’re all familiar with a book-signing event. But when it comes to cookbooks (particularly those created by world-renowned chefs), doesn’t it feel like something’s… missing? Here at Paws Up we thought so, and that’s how our Cookbook Live series was born. It’s an incredible opportunity to not only meet the authors, but to go beyond the pages and hear their stories, ask them questions and, of course, taste their incredible recipes.

To kick off this new series, we’re bringing you four events packed with demonstrations and lots of opportunities to taste world-class dishes. For the pizza lovers out there (and who isn’t?), our first event takes place August 4–6, 2017. Chef and James Beard Award- winning author Ken Forkish will be on hand to teach you the secrets to pizza perfection from his book, The Elements of Pizza.

To celebrate National S’mores Day, James Beard Award-winning Chef Mindy Segal will be visiting August 10–16. She’ll be making s’mores around the fire and giving you an up-close look at her irresistible cookie creations from her widely hailed book, Cookie Love.

For Labor Day weekend, James Beard Award-winning Chef Tim Byres is joining James Beard Award-winning chef team Greg Denton and Gabrielle Quiñónez-Denton to offer live demonstrations of their respective books, Smoke: New Firewood Cooking and Around the Fire.

On November 3–6, 2017, pie expert Kate McDermott will take you behind the scenes of her James Beard Award-nominated book, Art of the Pie: A Practical Guide to Crusts, Fillings and Life. She’ll teach you how to make various styles of pies and has even promised to share the secrets behind her famous crust. Here’s your chance to learn how to create incredible, unforgettable cuisine from the masters—ready to roll up your sleeves and join?

February 6, 2017February 7, 2017

5 Reasons to Visit Paws Up This Winter

Winter is going by so quickly so be sure not to miss your chance to spend it in style at The Resort at Paws Up—an authentic working cattle ranch where adventure awaits at every turn. We will be hard at work with our pre-arrival department to create a custom stay for you and your family. Below, find our top five activities to enjoy this winter.

1. Kids Corps of Discovery

Our Kids Corps of Discovery offers half-day and full-day programs that include pony rides, field trips to the Blackfoot River, a petting zoo, horse painting, scavenger hunts and more for children. Older kids can enjoy geocaching, target shooting, the Grizzlyman Fitness Trail, archery and more.

2. Snow Tubing

Do you have the need for speed? If you like living in the fast lane but are tired of lift lines and toe-crushing ski boots, the surrounding hills and meadows of Paws Up offer ample opportunities for other snowy pursuits. Test the limits of gravity aboard one of our snow tubes. The Resort offers two kinds of tubing:

Downhill Tubing

Tubes in varying sizes are offered to guests for downhill tubing every afternoon between 2PM and 4PM. A tubing chauffeur drives guests back up the hill on a snowmobile after each run. (Helmets and goggles are provided at the top of the hill, but guests are encouraged to bring their own.) Guests may tube downhill at any other time of day without a chauffeur. Just remember: Extra calories burned climbing back uphill equal extra hot chocolate at the end!

Meadow Tubing

This style of tubing is slightly different, with tubes attached to a rope that is then secured to the back of a snowmobile that runs a course through the meadow behind the Wilderness Outpost. Guests should sign up in advance for a riding slot between 10AM and noon. One or two people can ride a single tube together, and guests are encouraged to bring their own helmets and goggles.

For both downhill and meadow tubing, bonfire pits at each location will be lit during specified operating times to warm up after runs.

3. Dogsledding

This signature adventure is centered around man’s best friend. Horsepower has nothing on our paw power. Iditarod champion Alaskan Huskies pull guests through the wilds of Montana at the foot of the Garnet Mountains—one of the most handsome ranges in the Rockies. The Blackfoot Valley is home to some of the best dogsled racing in the United States. In fact, four-time Iditarod (also known as the “Last Great Race on Earth”) champion Doug Swingley lives and trains here, as do dozens of his best local competition.

4. Ice Skating and Hockey

Winter at Paws Up still means frosted pine trees, snow-covered meadows and frozen lakes. Turn circles around your companions at our royal ice rink, located across from Pomp and Tank & Trough—the perfect spot to thaw out with a golden goblet of gourmet coffee or sinfully rich hot chocolate. We provide the ice skates, hand warmers and hockey sticks. You provide the double toe loops and winning shots.

5. Sleigh Rides

Join the Paws Up wranglers and their majestic Percheron draft horses for an enchanting sleigh ride through frosted forests and over powdery hills. While your mind is devouring a smorgasbord of tasty historical and naturalistic facts—told in storybook style by your sleigh guide—and your eyes take in the dreamy Montana scenery, your palate will be treated to gourmet hot chocolate, exquisite coffee and delicious hot cider to keep you toasty-warm during the entire experience.

SPRING BREAK SPECIALS

Visit The Resort at Paws Up for the ultimate spring break vacation with your family. Book your spring break stay today, and take advantage of our special offers. Our Spring Break Package includes meals and one half-day activity per person, per day. Rates start at $562 per person per night (based on two adults and two children). Or you can enjoy a limited-time discount of 30 percent off lodging when you book a stay for dates between February 1 and May 26, 2017. (Blackout dates include all special events.)