Listed below are some of the green initiatives:
• “Farm and Ranch to Table” dining at Pomp and Trough • Members of Blackfoot Challenge - A local organization dedicated to land conservation and stewardship of the Blackfoot River corridor
• Development of 30 safari-style tented guest accommodations that provide a minimal carbon footprint. Implementation of leave-no-trace construction at camps
• All guests receive a refillable/reusable Paws Up water bottle to reduce consumption of plastics • Employee transportation program including a shuttle bus service and carpool reimbursement
• The providing of on-property and nearby staff housing to reduce commuting times
• Development of the Bad Beetle brand. A company that converts deadfall trees killed by the North American Mountain Pine Beetle into wooden sustainable Apple accessories -
www.badbeetle.com.
• Development of the Greeno brand. A company that converts deadfall trees killed by the North American Mountain Pine Beetle into sustainable flooring-
www.greenobuilt.com
• Development of the Paws Up gravel pit to provide material for ranch roads
The next day we headed out to the Farmer’s Market in Mis-
soula which is held every Saturday. We toured the market with Chef Dale Levitski (a former Bravo TV Top Chef) who picked out a wide assortment of fruits and veggies that he would be cooking for an event we were attending that night called The Last Best Supper. This farmer’s market was by far the largest I’ve ever seen and the produce was unbelievable. Vibrant colors of the rainbow and enor- mous! We couldn’t wait for dinner! At the market we were able to sample some delicious strawberries and huckleberries. There was just about every kind of product available: homemade jams, pie on a stick, fresh squeezed lemonades, kumbucha, cheeses, and great organic body care products. I would live in Missoula just to go to this market every week! We wrapped up the day at The Last Best Supper event held at the longest dinner table I’ve ever seen outside overlooking the rolling green pastures of the ranch. Chef Dale totally outdid himself with a 4-course meal paired with amazing Schug wines. We started with Truffle Gnocci Parisienne with cauliflower, broc- coli, golden zucchini and huckleberry. The Gnocci was light and creamy with a delicious truffle flavoring enhanced by the fresh, crisp veggies. Next came a Mountain Chowder with crab, shrimp, bacon, white beans, corn, sun gold tomatoes and kale. Again, the flavors were spectacular and it was the perfect combination of seafood and veggies. The main dish was NY Strip Steak au Poivre with chanterelle and melted leek stovetop stuffing and morel mustard butter. The steak was as tender as a filet and the melding of the stuffing with the mustard butter was mouthwatering. Lastly, we were served the Torn Apart Pie with Tana’s plums, strawberries, poppyseed pie crust, cream cheese frosting and ginger anglaise. It sounds incredibly sweet, but the plum had just enough tartness to completely balance this dessert. Scrumptious! Top all of this off with an incredibly attentive and friendly staff and you’ve got the makings for the meal of a lifetime. Sad to say, after a brief two nights we had to leave Paws Up, but this is a place we will surely return…it won’t be our last visit to the last best place! Visit
www.pawsup.com.
www.EssentialLivingMaine.com 29
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