Summer Berry Tart with Fresh Berries, Chamomile Glaze, Grand Marnier and Honey-Whipped Chèvre

Just in time for summer entertaining, our Executive Chef Sunny Jin created a recipe—Summer Berry Tart with Fresh Berries, Chamomile Glaze, Grand Marnier and Honey-Whipped Chèvre—to showcase the essence of summertime in Montana. “I was thrilled to use edible flowers plucked from the fields of The Resort at Paws Up and use them in a dessert big enough to share with friends and family around a fire,” says Jin. We hope you’ll try this recipe for a taste of Paws Up and Montana in your own home. We sat down with Jin to ask him about this recipe.

What was your inspiration when you created this recipe?

I’m consistently inspired by Montana and the flavor profiles of what grows naturally around here. I feel incredibly lucky to be able to incorporate them into dishes to further enhance the Montana experience of our guests.

Is this a new recipe or have you made it before?

This is a new recipe, based around and featuring the available ingredients from local farmers and from foraging the hills of Greenough, Montana.

Will this recipe be on the menu at Paws Up this summer?

We are still deciding what local delicacies will be on the summer menu at Paws Up. A favorite right now is our wood-fired huckleberry cobbler. The summer berry pie will be available upon request for our guests who would like to experience it. We like to make the magic happen here at Paws Up, folks.

What’s a cooking tip or two to use when preparing this recipe?

When I created this recipe, I built the pie in a manner that made me happy. There was no rhyme or reason to the placement of the berries or flowers, which grow abundantly in Montana. I would encourage our home cooks to use the same mentality of being inspired by the beauty of the ingredients and celebrating them. It’s not too often in baking that we don’t follow the rules of the measurements—for parts of this recipe you can!

Why did you choose this type of crust for this tart?

This crust was chosen to allow the real story to be about the berries. We could embellish all day, but sometimes using the simplest things is the best approach.

If you could share this tart with anyone in the world who would it be and why?

The one person who comes immediately to mind is Martha Stewart! She’s the epitome of baking and summertime entertaining (and entertaining in general) and aside from the idea that she’d like this recipe, I would love to have a conversation with her. Short answer, she seems cool. To anyone reading this: can you have her people call my people, please?

Summer Berry Tart with Fresh Berries, Chamomile Glaze, Grand Marnier and Honey-Whipped Chèvre

Makes 1 (8-inch) Tart

Ingredients

For the Glaze:

2 tablespoons chamomile, dried

1 cup water

1 cup granulated sugar

1/2 cup glucose (light corn syrup can be substituted)

1 tablespoon Grand Marnier

Directions

  1. Gently steep chamomile, water and sugar in a small saucepan until sugar has dissolved.
  2. Remove from heat and let stand 2 minutes.
  3. Strain the glaze. Add the Grand Marnier and let cool. (This will be used to glaze the berries once assembled.)

Ingredients
For the Crust:

2 cups all-purpose flour

1/4 cup cold butter, cubed

1/4 cup granulated sugar

3 tablespoons cold water

1 egg

Directions

  1. Preheat oven to 350°F.
  2. Combine flour, butter and sugar into a food processor. Pulse the mixture lightly until only small clumps remain. Add chilled water and the egg. Gently pulse again until the dough just comes together.
  3. Turn the dough on a lightly floured surface. Knead until the mixture is smooth; shape into a disc. Lightly cover with plastic wrap and refrigerate for 1 hour. Once chilled, roll dough out on a floured surface until about 1/4-inch-thick.
  4. Gently place dough over an 8-inch pie pan and mold to the shape of the pan. Use a butter knife along the ridge of the pan to remove excess dough. Prick bottom of the dough with a fork to avoid warping and rising.
  5. Transfer pie pan to the oven and bake 10 minutes. Rotate and bake for 10 minutes more or until golden brown. Bring to room temperature once cooked. Set aside.

Ingredients
For the Whipped Chèvre:

3 cups chèvre

1 1/2 cups heavy cream

1 cup powdered sugar

1/2 cup wildflower honey

1/4 cup Grand Marnier

2 tablespoons fresh lemon juice

Directions

  1. Using a stand mixer with the paddle attachment, whip chèvre on medium speed until creamy. Continue to whip until it the mixture has doubled in volume. Reduce the speed and slowly drizzle in the heavy cream.
  2. Add powdered sugar, honey, Grand Marnier and lemon juice and continue to mix until all ingredients are fully incorporated.

Garnish:

1 pint each of fresh berries—strawberries, raspberries and blueberries

Fresh mint leaves (optional)

Edible garden flowers (optional)

Directions

To Assemble Tart:

  1. Spread an even layer of the whipped chèvre in the base of the tart shell.
  2. Arrange berries over the top until evenly covered. Brush the glaze over the berries. Finish with a light garnish of mint leaves and edible flowers. Enjoy!

The Resort at Paws Up Welcomes Austin Grill Master Evan LeRoy for BBQ-U

Comfortable around a live fire from a young age, Chef Evan LeRoy’s culinary experiences range from fine dining at Hudson’s on the Bend to barbecue at Hill Country Barbecue. LeRoy was named as one of Zagat’s 30 Under 30 rising stars in the Austin culinary scene. LeRoy has appeared on Burgers, Brew & Que and Food Porn and gained the title of Austin Grill Master on the Travel Channel.

In 2017, LeRoy opened the barbecue truck LeRoy and Lewis, with a rotating menu of nontraditional meats and cuts and a working motto of “new school barbecue, old school service.” LeRoy has also traveled to Australia and Russia to train and work with prospective pit masters and is known for his openness to teaching and sharing smoking secrets. We are thrilled to have him this year for BBQ-U on June 22–24, 2018. We had a chance to sit down with LeRoy for a quick interview.

The last time you visited Paws Up was in 2016, correct? Tell us a little about your favorite memory on our ranch.

Correct. I took a hike through the woods one morning and saw a bald eagle for the first time in my life. Also, the last day of archery with my wife was fun and competitive.

What activity are you most excited about trying on property?

I’m most interested in doing some fishing this trip. I was not able to do that last time, and it seems like fun.

How did you become interested in barbecue?

I’ve been interested in barbecue for a long time. Since I was a kid cooking in the backyard with my dad. It’s more than an interest growing up in Texas—it’s an ingrained part of our culture.

Can you tell us about the dual smoker, which we hear you’re bringing to Paws Up? And why it’s called “the twins”?

Between leaving Freedmen’s (my last BBQ job) and opening LeRoy and Lewis, I taught some classes to keep me busy, keep money coming in and to stay relevant in the barbecue scene. I liked the idea of cooking with people and connecting with people over BBQ on a deeper level. One of my students was Sheldon Mason from Montana. He has his own pop-up BBQ business, and he designed the pits for capacity and travel—as two back-to-back smokers that mirror one another.

Can you explain what you mean by “new school barbecue”?

As the next generation of Texans who are carrying this tradition of barbecue into the next decades, it’s our responsibility to put our own stamp on it, improve it and give it to those who come after us. New school BBQ is about taking the method and soul of BBQ and injecting new life into it with updates on classic cuts, global flavor profiles and modern hospitality.

What is your favorite thing to cook at home?
Vegetables, mostly in pasta and stir fries. I like to keep it simple and use herbs from my garden. I also use a lot of eggs.

What is your favorite cooking show on television?

Used to be Good Eats. Now it’s Mind of a Chef.

Is there something you’ve never grilled that you want to attempt?

I’ve never cooked a fish I caught on the beach or on a shore. I would love to do that.

 What travel destination is next on your bucket list?

Germany, Hawaii, Italy.

If you could cook alongside one barbecue chef, who would it be?

I would love to cook with Tootsie Tomanetz from Snow’s BBQ in Lexington, TX.

From the Grammys to Glamping Robbie Fulks Kicks Off Campfire Stars 

From the Grammys to Glamping, Robbie Fulks will be heading to The Resort at Paws Up for Campfire Stars at Paws Up on June 19–23. Robbie is a singer, recording artist, instrumentalist, composer and songwriter. His most recent release, 2017’s Upland Stories, earned year’s-best recognition from National Public Radio and Rolling Stone among many others, as well as two Grammy® nominations for folk album and American roots song. We were lucky to sit down with Robbie for a chat.

Your last record, Upland Stories, was nominated for two Grammys in 2017. Did that bring your career more exposure?

It’s definitely helped. I’ve been playing at more places where people are listening respectfully as opposed to throwing bottles at my head. (laughs)

Did you attend the ceremony?

I was there with the whole family. The bigger ceremony is telecast and that was the part I was expecting not to enjoy, but it was amazing. Beyoncé and Bruno Mars and all these people are great singers. It was like a positive presentation of the state of popular music today and the production was done very well.

You performed at Paws Up during Montana Master Grillers 2015. What were your experiences at Paws Up like?

It was super memorable. As far as gigs go, usually you travel someplace and you’re in and out, but at Paws Up, somebody picks you up and takes you out into the woods and you’re there for three or four days. And the amenities are unbelievable. You can hike. You can rappel. The food is unbelievable and the staff is really kind.

Do you have songs in mind that you will play during Campfire Stars?

No, not at all. The way that it works best for me is to go in and respond to the situation, to keep it in the moment. If you plan too much in advance, the audience can read it and it can seem scripted and gets a little bit robotic sometimes.

What would you tell young people at Campfire Stars who might want to start playing music themselves?

For me, music was a great thing to have early in life because it set up music as a verb, not as something that you just go and witness. It’s something participatory as well. It’s something that can be meaningful about where you live and what your ancestry is. So I try to reflect that now when I play.

Summer Campfire Chefs Debuts with Chef Beau MacMillan

Campfires are a summer tradition observed nightly at Paws Up. After a long day of floating or fishing, there’s nothing quite like unwinding around the fire pit. Which is why two new Resort programs—Campfire Chefs and Campfire Stars—are sure to be hits with camp guests who enjoy a touch of sophistication and glamour in a rustic, relaxed setting. Campfire Stars features musicians from festivals and shows like American Idol and The Voice. These stars have performed for millions of music lovers at a time, but now they’ll be taking a seat right next to you for intimate performances and maybe even to lead a singalong or two.

Campfire Chefs features rock stars too. Rock star chefs, that is—from the country’s hottest restaurants and culinary TV shows. The chefs will also be up close and personal with our guests—to prepare exquisite cuisine and even have our glampers pitch in and help cook. Sanctuary Camelback Mountain Resort Executive Chef Beau MacMillan kicks off this summer series on June 6–9th.

We had a chance to sit down and chat with Beau about his upcoming visit.

 What interested you in Paws Up’s new series, Campfire Chefs?

My first experience at Paws Up was at Master Montana Grillers. I was so impressed not only with The Resort itself, but more importantly with the staff and how easy it was for them to be in front of the guests and create emotional contacts in a great setting. With Campfire Chefs, I’ll be able to connect with a small group and cook over open fires—very primal and very fun.

How will cooking at Camp re Chefs be different from Montana Master Grillers?

With Master Montana Grillers, I ran an action station, featuring one to two items. What I’m most excited about with Campfire Chefs is the ability to create the whole menu and the fact that it’s served family-style. I think passing and sharing is one of the best ways to eat and connect with others around you.

Will guests at Paws Up actually get involved in the preparation of meals?

I’m one of those guys that loves to get guests involved. I also love cooking outside and cooking on wood. I think you’re going to see some large cuts of meat that can cook slow. When you can cook large cuts of meat, organic vegetables and fresh seafood on an open flame, life is good.

You’ve made many appearances on culinary shows. Do you have any upcoming appearances?

Right now, I’m filming Best Thing I Ever Ate and Guy’s Grocery Games on the Food Network.

The Wonder Women of Food and Wine Coming This Fall

They say girls are made of sugar and spice and, oh, nevermind. These titans of the kitchen are made of pure steel, and each one of them has used every ingredient imaginable. That’s why we’re SUPER excited about this year’s Montana Master Chefs: The Wonder Women of Food and Wine on September 27-30 2018. It’s the first-ever culinary event at The Resort at Paws Up to feature an all-female lineup.

And what a lineup it is. During this three-day weekend event, guests will get to know five award-winning chefs, three notable vintners, a dynamo distiller and two incredible brewers.

“We always do something to top the previous year,” says Scott Schaefer, special events manager at Paws Up. “In 2016, we featured James Beard All-Stars, then we did Rising All-Stars in 2017. But Wonder Women of Food and Wine is something I’ve wanted to do for a while.”

Schaefer was inspired in large part by another Paws Up tradition: the Cowgirl Spring Roundup. During that event, “I got to observe how empowering it was to have all these women together,” he says. He wanted to replicate that feeling, and with help from Chef Mindy Segal, he’s assembled a crackerjack team of chefs and vintners from across the country, as well as the women behind the first female-owned brewery and distillery in Montana.

Julia Sullivan, chef/owner of Nashville’s Henrietta Red, was drawn to the event because, she says, “I get the chance to cook with some of my idols.” Though her restaurant was named Best New Restaurant by Bon Appétit in 2017 and is a contender for the 2018 Best New Restaurant James Beard Award, Sullivan is starstruck by the other participating chefs. She refers to Renee Erickson as “a hero of mine. Renee is the queen of the oyster bar.” Sullivan also cites camaraderie as a reason for her commitment: “You definitely get a different sensibility with a group of female chefs.”

Plus, it’s not just about good food and good fun; it’s about doing good, too. The event culminates in a Master Chef cook-off challenge, complete with mystery ingredients. Once they’ve been vetted by the judges, the plates are then auctioned off to hungry guests, with the proceeds benefitting the Missoula Food Bank. Since 2014, guests and the Paws Up Foundation have donated more than $55,000. Now that sounds like a sweet finish.

There are all kinds of reasons to come to Paws Up for our signature foodie event. But this year, at Montana Master Chefs: The Wonder Women of Food and Wine, you’ll get to find out firsthand how some girls grow up to become as invincible as their dishes are delectable. Look who’s coming below:

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.

Top 10 Summer Adventures at The Resort at Paws Up

Summer is the chance to go barefoot, enjoy tasty barbecued ribs, ride go-karts, relax around bonfires and catch fireflies. Summer is about slowing down—and speeding up, getting people together and finding your own space and time. If you’ve been fortunate enough to visit Paws Up during our high season, you already know about our tried-and-true thrills and pastimes. Below is summer’s new bucket list—our Top 10 Paws Up Adventures for 2018.

1. GO JUMP IN A LAKE.

Be among the very first to enjoy Paws Up Island Lodge at  Salmon Lake. Take a sunset pontoon boat tour, water-ski the day away or just visit for the spectacular view.

2. CAST AWAY THE DAY.

For anyone who loves (or is angling to try) fly-fishing, this part of Montana is heaven on earth, with legendary rivers like the Blackfoot, Bitterroot, Clearwater and Missouri right at hand.

3. GO FOR A RUGGED RIDE.

Kick up some dust on an ATV tour and see the ranch’s 37,000 acres from a heart-thumping perspective.

4. TAKE YOUR BEST SHOT.

No birds are harmed, but your heart will swell after taking a turn on our challenging 10-station sporting clays course.

5. FIND YOUR OWN WAY.

Ride when you want, how you want with a private horseback excursion, tailored for riders of all ages and levels.

6. CHANNEL YOUR INNER ANNIE OAKLEY.

Relive the Wild West at our .22 rifle range where guests ages 6 and up take aim at reactive targets.

7. FIGURE OUT WHAT FLOATS YOUR BOAT.

Enjoy a gentle rafting trip or rev things up with Class I and II whitewater rapids. For something truly wild, take a day trip to Alberton Gorge’s Class III rapids, coupled with thrilling cliff jumping.

8. DRIVE AROUND OUR RANCH.

If you want to feel like a real cowboy or cowgirl, head out for a Paws Up cattle drive. You’ll be riding and rounding up Corriente cows like a pro in no time.

9. CLIMB TO NEW HEIGHTS.

Come play in our Sky Line Aerial Adventure Park, with two courses designed to test your will and your skill.

10. GEAR UP FOR A GHOST TOUR.

Wander through the most intact ghost town in Montana, then bike back the 14.5 miles to The Resort (downhill, of course!).

7 Reasons to Visit The Resort at Paws Up for Memorial Day Weekend

Are you still trying to make your Memorial Day weekend plans? The Resort at Paws Up will be serving up barbecue, beverages and live entertainment at Montana Master Grillersa three-day event that celebrates the art of the open flame on 37,000 acres of stunning wilderness. Here are 7 reasons to visit this Memorial Day weekend.

1. Activities: Guests can eat and play to their heart’s content with more than 70 wilderness adventures, such as ATV tours, fly-fishing and horseback riding.

2.  The Last Best Grillers: Montana Master Grillers consists of America’s top culinary talent, including Tim Byres (a James Beard Award-winning author), Burke Holmes (of the Notorious P.I.G. BBQ—voted Best BBQ in Missoula, Montana), Paws Up Executive Chef Sunny Jin, Pat Martin (of Martin’s Bar-B-Que Joint in Nashville), Nicole Pederson (a Food & WinePeople’s Best New Chef nominee) and Steve “Nookie” Postal (the chef/owner of Boston’s Commonwealth and a finalist on Around the World in 80 Plates). Apart from outdoor activities and demonstrations, guests will also witness a competitive cook-off amongst the chefs

3. The Beverages: To accompany the phenomenal fare, Paws Up will host KettleHouse Brewing, Glacier Distilling and the Wagner Family of Wine. Each will provide designated pairings to amplify the complex flavor profiles of juicy meats.

4. Live Entertainment: We are thrilled for our amazing weekend musical lineup, featuring solo acoustic guitarist Dan Dubuque, singer-songwriter Andrea Harsell, high-energy duo the Timber Rattlers and Missoula-based bluegrass musicians the Lil Smokies.

5. Island Lodge Escape: New this summer, guests at Paws Up can discover the Island Lodge at Salmon Lake, a private retreat 15 minutes from Paws Up. Reserving the Island Lodge at Salmon Lake is like having your own private island where you can enjoy water sports, fine cuisine and breathtaking scenery. Full-day plus morning, afternoon and evening excursions are available.

6. Our S’moreologist: That’s right—the resident s’moreologist is really a thing at Paws Up. Our s’moreologist specializes in making perfect, decadent and delicious s’mores every time—and he’s more than happy to show you how it’s done—whether at the inviting fireplace in Tank or around a fire pit in the great outdoors.Our s’moreologist will lead you through each part of the time-honored s’more making process.

7. Spa Town®: Guests will enjoy spa treatments in pristine white tents where a traditional “spa” soundtrack isn’t required. The sounds of Mother Nature are all you’ll hear while you completely relax and rejuvenate.

For reservations, please call 877-588-6783 or visit Paws Up’s Live chat.

4 Montana-Style Girlfriend Getaways

The girlfriend getaway is one travel trend that increases in popularity every year. At The Resort at Paws Up, we have several incredible options for your next gal pal vacation. How does an all-female chef and wine weekend, wellness retreat or cowgirl weekend held on our 37,000-acre ranch sound? If you’re overdue for a weekend of pampering, togetherness, adventure and luxury travel, we have four great event weekend options for you.

 

Cowgirl Spring Roundup

April 26–29, 2018

Channel your inner cowgirl alongside your best friends and amazing Cowgirl Hall of Famers. Their workshops teach horsewomanship and other cowgirl skills. At night, relive a day filled with relaxing trail rides, wildlife adventures and Western art and photography and shoot the breeze around a roaring campfire. Enjoy exceptional cuisine by Executive Chef Sunny Jin, expertly paired with wines from our featured vintner Planeta Winery. Pack your bags and saddle up!

AdrenZen: Spring

May 4–7, 2018

There’s no better place to jump-start your health goals than on our property with more than 100 miles of trails for hiking and horseback riding. With help from leading wellness experts in the Missoula area, your adrenaline will be pumping during outdoor adventures, and vino yoga will put you on a path to Zen-like tranquility. Guests will enjoy one-of-a-kind activities, including Buti and vino yoga classes, glide barre and mat Pilates classes and outdoor cardio and muscle building with a former pro bodybuilder utilizing a gorgeous Montana backdrop. You’ll even learn the art of juicing and preparing raw foods.

When you need a minute to rest, the scenery alone invites you to unwind. Meditate on the banks of the Blackfoot or find your bliss in a massage at our serene Spa Town®. Plus, you’ll dine all weekend long on freshly prepared gourmet cuisine with a health-conscious twist. AdrenZen: Spring is the ideal girls’ getaway to relax, recharge and renew.

Montana Master Chefs®

September 27–30, 2018

Each year, one of the most exciting highlights of fall is Paws Up’s Montana Master Chefs. And this year, it’s even more special because we’re celebrating the best of the best—not just among women, but among all who rule in food, wine, beer and spirits. Join us as we plate up our first female-inspired signature culinary event: The Wonder Women of Food and Wine.

In addition to gourmet meals, the weekend-long event offers live music, celebrity cook-offs, spa treatments, wilderness adventures and a little mixing and mingling with talented stars under big Montana skies.

Wine Weekend with Chappellet

November 9–11, 2018

Before the holidays, enjoy a weekend away with your friends toasting to the season. Spend a weekend getting to know one of the most celebrated family-owned wineries in Napa Valley. At our fall Wine Weekend, you’ll be sipping (and quaffing) right alongside Chappellet owners Amy and Dominic Chappellet.

Guests will explore the crisp, autumnal landscape on horseback or on the back of an ATV or test their aim on a sporting clays adventure. If you’re craving pure relaxation, relax with a little retail therapy, a host of spa services and, of course, a glass of Cabernet while soaking in your private outdoor hot tub.

Learn How to Make Lobster Rolls from Top Chef Winner Brooke Williamson

Learn how to make these amazing lobster rolls with Bravo Top Chef 2017 Champion Brooke Williamson at our second-annual WildFlavor event April 19-22, 2018. The event features two other Bravo Top Chef stars—Sam Talbot (semifinalist, Season 2) and Casey Thompson (finalist, Season 3)—as well as Paws Up Executive Chef Sunny Jin. You’ll be able to whet your appetite throughout the weekend and watch these chefs “fork it out” during a live cook-off challenge. Of course, expertly crafted meals will be served throughout this delicious four-day event. And don’t forget to toast with exquisitely paired fine vino, compliments of Melville Winery.

In between meals, go horseback riding, clay shooting or ATV riding and then wind down in the comfort of your luxurious Paws Up home. Featuring many other available wilderness adventures, WildFlavor is the perfect blend of food and fun this spring at The Resort at Paws Up.

Lobster Roll Recipe

courtesy of Brooke Williamson

Yield: 7 (5-ounce) lobster rolls

Lobster sauce

1 quart mayonnaise

2 teaspoons Old Bay seasoning

1 teaspoon kosher salt

1 lemon, zested and juiced

 

Directions

  1. In a large bowl combine all ingredients, mixing well. Sauce flavor develops more if made ahead of time. Cover and refrigerate for up to 3 days.

Lobster roll mix

2 pounds lobster meat, cooked (claw, knuckle, tail)

1 cup celery, minced

2 lemons, zested and juiced

1 tablespoons kosher salt

1 1/2 cups lobster sauce (recipe above)

Directions

  1. In a large bowl, combine all ingredients, mixing well. Add lobster sauce, mixing well.

Pickled mustard seeds

1 cup yellow mustard seeds

1 1/2 cups sherry vinegar

1 cup honey

3 cups water

1 tablespoon kosher salt

Lobster roll buns

7 brioche buns, sliced and toasted

1 cup micro celery

Crushed Maui onion chips

Directions

  1. In a medium saucepan, bring mustard seeds to a boil. Immediately turn to simmer. Cover and cook 30 minutes. Set aside.
  2. Place buns on a work surface. Place lobster mixture evenly among buns and garnish with pickled mustard seeds, micro celery and crushed Maui onion chips. If micro celery is not available, substitute celery leaves. Plain or onion-flavored chips can also be substituted for Maui onion chips.