Idaho

Sun Valley Resort Continues Upgrades

After a total redo and relaunch of Sun Valley Lodge in June 2015, Sun Valley Resort has continued progress with updates to Sun Valley Inn, The Ram and The Ram Bar and the introduction of Village Station. The biggest project is at the inn where the 105 guest rooms are being renovated with some combined into suites, resulting in 98 guest rooms that will be completely finished in the fall. At The Ram, a new exhibition kitchen is the focus, and The Ram Bar now has wooden floors, a new fireplace, more seating and large screen TVs.

U.S. Mountain West Vineyards are Providing Rich Settings for Groups

Being surrounded by grapevines is blissful in itself, but add a measure of mountains and the atmosphere goes nearly off-the-charts spectacular. The soils and climate of the American West have proven bountiful, resulting in a large a number of vineyards with meeting and event spaces that are surrounded by peaks or located in the foothills of Oregon, California, Idaho and Colorado.

Oregon

Experience Jet Boating in Hells Canyon, Idaho

The Snake River has carved its way deep into the Earth’s surface to create the massive walls of Hells Canyon. While hiking, camping, fishing, kayak - ing and rafting are great ways to see this amazing attraction, jet boat tours offer something truly different. Hells Canyon is most easily accessed from Lewiston. From White Bird, part of the road is gravel but doable in passenger cars. Idaho Outfitters and Guides Association can provide contacts for guided trips. 

Schweitzer Mountain Resort Introduces Sky House

Schweitzer Mountain Resort opened Sky House, a new $3.8 million summit lodge with 360-degree views in midDecember. The two-story, 9,000-square-foot facility features The Nest restaurant and full-service bar along with Red Hawk café, offering indoor and outdoor seating for up to 180. Sky House also can accom - modate private events, large meetings and retreats. Peter Tobin, head chef of Sky House, is a certified executive chef from The Culinary Institute of America and a certified culi - nary educator.

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