The Resort at Paws Up is celebrating the season with new holiday-inspired spa treatments. Guests can relax, rejuvenate and unwind pre- or post-holiday to renew their skin or calm their seasonal stress with these amazing new offerings. See more here.
All-Inclusive Package Rates
Rates for a three-night stay start at $745 per person, per night (based on two adults staying in a Meadow Home).
Rates include the following: four days/three nights in a luxurious Montana vacation home, three meals per day including nightly fivecourse dinners prepared by featured chefs with wine pairings, two workshops and two wilderness activities and complimentary airport transfers to/from Missoula International Airport, as well as complimentary on-property transportation.
Give thanks and go off duty. At Paws Up, you can celebrate Thanksgiving by sitting down to a bountiful spread of locally sourced five-star cuisine. But you won’t have to lift a finger. Instead, you might raise a glass or two from Rombauer Vineyards. And forget cleanup duty; your after-dinner tasks will be s’more-tasting, movie-watching and memory-making. Of course, the feast itself is just one portion of a weekend stuffed with thrilling outdoor activities and cozy nights in.
Note: We have special pricing for Montana locals. Contact Paws Up to talk to our reservations on our live chat.
Making great pies isn’t about the recipe—it’s about techniques. Join us at The Resort at Paws Up for Cookbook Live: Art of the Pie, held at Paws Up on November 3–6, 2017. Cookbook Live is a brand-new culinary series that features chefs bringing their acclaimed cookbooks to life through interactive demonstrations, hands-on classes, receptions and world-class meals. For our November Cookbook Live session, author and “pie whisperer” Kate McDermott will walk you through the steps for mixing, rolling and baking perfectly flaky pie crusts every time. Her hands-on classes will help you master essential pie-making skills that all bakers should know. McDermott’s cookbook, Art of the Pie, was nominated for a James Beard Award in 2017. Below is a preview of some amazing pie tips from the book and much more.
What are some of your top pie tips?
- To avoid filling spilling over, fill the pie pan about 1/2 inch below the rim.
- Place the pie it in the lowest part of the oven (if that is where your heating element is) or on a preheated cookie sheet or even a pizza stone to give the bottom crust a blast of heat. This can help with avoiding the dreaded soggy bottom!
- If your pie is burned on the top, try lightly scraping it off with a paring knife and brushing the crumbs away much like you would do with burnt toast.
- A little ice cream or dollop of whipped cream can camouflage a burn.
- And if all else fails, get out the lasagna pan, turn your fruit pie into it, stir lightly to even it out and you will have the best crumble in the world. No one needs to know that you planned something different.
- “Don’t overwork the dough” . . . words that we’ve all heard before might also be translated to “stop before you think you are done.” When flour and water are mixed together, they make gluten. The more it is mixed, the tougher the dough. Work the dough lightly, and just enough, so it comes together.
- For best flavor, use fresh spices.
- Clean your oven before embarking on your holiday baking so as not to get a blast of smoke from a preheated oven!
What is your ultimate baking tip?
It really helps to keep the ingredients for the pastry crust well-chilled. I put my flour in the freezer and sometimes grate frozen butter to ensure it doesn’t melt. Butter starts melting at 59ºF and cold fats are essential for a flaky crust. If my hands feel hot, I hold ice cubes for a minute until they cool down.
Which pies do you make for Thanksgiving?
Pumpkin pie and pear cranberry walnut pie.
Can you tell me how you became a pie expert?
From the time I was a little girl, I loved to bake. In the afternoons after school, I would come home and while my mom taught piano lessons, I would get out the mixing bowl and spoons to make cookies, cakes and bread. Some of these first attempts were disasters but many turned out to be pretty good and kept me interested in baking.
Those years of learning and experimenting later served me well in baking for my young family. We lived “out,” had a big garden and in the kitchen was a wonderful six-burner stove with an oven that could fit six loaves of bread at a time! I loved getting up early to bake for my family.
For a while in the late 1990s, my son Duncan and I lived on a blueberry u-pick farm on the north Olympic Peninsula in Washington State. There was no shortage of berries there. I made blueberry pie, blackberry pie and raspberry pie and combined all the berries to make triple-berry pie.
In 2005, pie became a passion and a two-year exploration of crust ensued. There was lots of experimentation with different flours and fats, ratios and recipes. The dough that we make in my Art of the Pie® workshops is the culmination of much that was learned along the way.
How many years have you been baking pies?
I’m a lifelong baker. But I got seriously bit by the pie-making bug in the mid-1990s.
Do you have plans for another cookbook?
Kate’s Can-Do Cookbook: Easy as Pie Recipes for Everyday Cooking will be published in Fall 2018 by the Countryman Press/W.W. Norton. Photos once again by Andrew Scrivani.
Why do you love to come to Paws Up?
I love the rustic elegance of Paws Up. Montana is truly Big PIE Country.
Join The Resort at Paws Up on November 3–6, 2017 for our fourth Cookbook Live event with pie expert Kate McDermott. This flaky and fun-filled baking weekend brings to life McDermott’s book Art of the Pie, which was nominated for a James Beard Award. By day, you’ll create works of edible art from fresh local ingredients. And by night, you’ll dine on the masterfully executed cuisine of Paws Up’s Executive Chef Ben Jones. It’s the perfect treat for anyone who’s passionate about succulent, homemade, just-out-of-the-oven pie. We hope to see you in a few weeks. In the meantime, enjoy this divine Lemon Meringue Pie recipe in your own home.
Makes One 9-inch Shallow Pie
1 pre-baked single Art of the Pie® crust or pre-baked dough of your choice
- 1 cup sugar
- 1/3 cup cornstarch
- pinch of salt
- 1/2 cup lemon juice
- 1-1/4 cups warm water
- 1 tablespoon butter
- 3 egg yolks, fork beaten
- zest of 1 large lemon
- 5 egg whites
- 1/3 cup sugar
- pinch of salt
- 1/8 teaspoon cream of tartar
- In a saucepan, combine the sugar, cornstarch and salt.
- Add the water and constantly stirring with a whisk, bring the mixture to a boil. Reduce the heat and cook for 2 more minutes while continuing to whisk. Don’t be afraid to whisk vigorously as it gets thicker.
- Take 1/4 cup of the hot mixture and stir it into the fork beaten egg yolks. Return this to the saucepan, bring to a boil, and cook for 3-4 minutes more while stirring constantly.
- Stir in the butter, lemon juice, and zest and cook for another minute.
- Immediately pour into the pre-baked pie crust.
- In a clean and cold bowl, beat the egg whites with an electric handheld beater or a stand mixer.
- Add the pinch of salt, and the sugar while you mix. Add the cream of tartar and mix a bit more.
- Lift the beaters out when you can see soft peaks in thick foamy waves. That’s when it’s done.
- Put the meringue on the hot lemon filling starting at the edges first. Make sure the meringue reaches all the way to the edge of the crust so there are no gaps.
- Then add the rest of the meringue in the middle so that the filling is completely covered.
- With the handle of a spoon or the blade of a knife, pull up some soft peaks.
- Place in a preheated 375F oven for 6 minutes.
- Remove from oven and let cool completely before serving.
Make a resolution to finally have the New Year’s Eve of your wildest dreams. No crowds, no traffic. Join us for a weekend filled with wintery outdoor adventures like snowmobiling, horseback riding, snow tubing, cross-country skiing and skijoring (to name a few). Then get cozy inside with movie nights, shopping and bowl game watching. And when it’s time to ring in the new year, you can celebrate in spectacular fashion right here at The Resort. You’ll find a dazzling night that begins with an elegant, five-course dinner and ends with fire dancers, fireworks and a live performance by American Idol’s Crystal Bowersox. After you retire to your private vacation home and wake up to a lavish breakfast buffet, you’re looking at an ideal welcome to 2018.
Our vast menu of activities provides opportunities to do things you love, as well as things you’ve always wanted to try.
Paws Up’s Featured Entertainment
“Crystal has ‘a voice like dirt and diamonds.’ Her music is intended to bring a positive message of love and light to the world—things that folks will be able to take with them on their own journey, so that they, too, can feel truly alive.”
— from crystalbowersox.com
Crystal Bowersox will provide the music for Paws Up’s extravagant end-of-the-year celebration. She will perform with her trio for all New Year’s Eve revelers to enjoy. Crystal Bowersox’s emotive folk-rock-country style catapulted her from the cramped coffeehouses and cavernous subway tunnels of Chicago to millions of homes across the United States when she placed second on Season 9 of American Idol. Along with her old soul of a voice, her carefree style and “don’t mess with me” attitude set her apart from the other contestants and landed the self-taught songstress performances with Joe Cocker, Harry Connick, Jr. and Alanis Morissette.
This Year Between Christmas and New Years, the Holidays Are Even Sweeter at Paws Up.
Because we like to do everything right, down to the last little detail, we’ve arranged for our very own Sugar Plum Fairy to make a visit this winter. Chef Mindy Segal of Chicago’s ever-popular HotChocolate restaurant will be providing heavenly cupfuls of her signature dessert. Stop by the fully stocked HotChocolate Bar for an assortment of concoctions. Winner of the James Beard Award for Outstanding Pastry Chef and author of Cookie Love, Segal will also be leading cookie-making classes* and creating a featured dessert. As if you needed any other reason to visit during this magical time of year.
This holiday season, leave behind the hustle and bustle for something truly magical: Christmastime in Montana. At The Resort at Paws Up, you’re in for a warm and adventurous holiday weekend. We have elves to take care of everything. Here are 10 reasons to spend Christmas at Paws Up in pictures and words.
- You get to experience a picture-perfect backdrop of snow-covered mountains.
- You’ll rock around your very own decorated tree.
- You’ll receive a surprise personal visit from Santa, right in your cozy luxury home with gifts and all.
- You’ll experience bonfires with s’mores and downhill snow tubing with a snowmobile chauffeur, followed by hot apple cider.
- You’ll participate in a gingerbread house decorating contest.
- You’ll enjoy quality family time with bingo game nights and more.
- You’ll warm up with indoor activities such as holiday crafts, movie nights and plenty of shopping at our Wilderness Outpost.
- You’ll experience a family broomball game on the Paws Up ice skating rink.
- You’ll enjoy the best Montana Christmas brunch and a glittering Christmas dinner with live music.
- You’ll end each day soaking in a soothing hot tub and then relax by your roaring fireplace.
Enough said? Contact our live chat on pawsup.com now for more information.
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
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.
At The Resort at Paws Up there are countless ways to get outside and get active. But after all that horseback riding, ATV touring and hiking, there’s no better way to cool down than with a fresh cocktail. Our bartending team gets inspired by the local, seasonal ingredients and Montana-made spirits. This Blackberry Smash recipe is just one of our many favorite cocktails which we wanted to share with you so you can create a little slice of Paws Up at home.
A handful of blackberries
The juice of half a lemon
3/4 oz thyme simple syrup
1 3/4 oz Willie’s Distillery’s Big Horn Bourbon
by Katy Richardson, Paws Up Reservations Specialist
Montanans take summer seriously. This is partly due to long days of guaranteed sun and a culture that highly values the great outdoors, but, regardless, summer days in Montana are very active. We fill our time with revved-up, hair-raising adventure, taking advantage of the crystal-clear rivers that offer white water thrills, the open fields begging to be explored and the untamed beauty of mountain summits that beckon us to climb a little higher. We challenge ourselves to go higher, travel farther and get in as much as we can—every day!
We take summer seriously, and, maybe as a result, we take in the fall season more slowly and thoughtfully. Ask around, and the locals will tell you that fall is also a favorite season in Montana. Every day begets a subtle change—a tamarack changing color, a meadow shifting from green to gold, a gentle slowing of the Blackfoot River—until the entire landscape has gone golden. Fish are jumping. The air is crisp, and people have an urge to cozy up and spend time together. This lends itself well to couples’ trips, culinary events and evenings around a fire. Of course, this doesn’t mean the adventure stops come autumn. We always have amazing things to explore here at Paws Up. The coming of fall simply means our guests might be more inclined to ease back in their saddles, pause on the trigger and savor a moment. We have many diverse events going on throughout the fall season. Here are my Top 5 Favorite Fall Events at Paws Up:
- Cowboy Experience (October 26–29, 2017)
Paws Up is pleased to continue our partnership with the ProRodeo Hall of Fame and the National Cowgirl Museum and Hall of Fame to create an incredible weekend straight out of your favorite Western. The hall of famers will lead workshops and demonstrations, gallop on trail rides and share their favorite campfire stories. We end every night with an incredible gourmet meal featuring fine whiskey from three different distillers. And you’re guaranteed to rub elbows with the cowboys and cowgirls who show you the ropes throughout the day.
- Cookbook Live Presents: Art of the Pie (November 3–6, 2017)
There’s a reason why we continually invite Kate McDermott back to Paws Up every year: she’s a master at what she does. And, even better, she’s a master who’s willing to share her secrets, just like she does in her highly praised cookbook Art of the Pie. McDermott will guide you through making perfect, flaky fresh pies, just in time for you to show off to friends and family at Thanksgiving.
- AdrenZen: Fall (October 20–23, 2017)
Combining exhilarating wilderness adventures with 37,000 acres of meditative space makes Paws Up the perfect location for a wellness weekend. With two guest instructors—celebrity yogi Kristin McGee and fitness and lifestyle expert Idalis Velazquez—you’re sure to burn calories, push yourself and get centered, all in a safe, fun environment. And with all of that exercise, you’ll need to keep your energy up. That’s where Executive Chef Ben Jones and cookbook author Alison Lewis come in. Jones will satisfy your appetite with gourmet food, healthy cocktails and private culinary instruction. Lewis will also be providing hands-on workshops with recipes from her latest cookbook, 200 Best Smoothie Bowl Recipes. Adrenaline and Zen—we’ve got them both here.
- Thanksgiving (November 22–26, 2017)
Thanksgiving is all about coming together with the people you love, sharing memories over a beautiful meal. So, bring your loved ones to The Resort at Paws Up, and we’ll take care of everything else. We’ll baste the turkey and make sure the pies don’t burn, while you watch the big game, view the parade on TV, play a game of touch football or go on hayride. And, of course, the food will incredible. Executive Chef Ben Jones will create gourmet, upscale options, as well as Thanksgiving favorites, and even share some dishes from the Jones family recipe book. Oh, and we’ll do the dishes too.
- Montana Master Chefs: Rising All-Stars (September 21–24, 2017)
This is the culinary event that started them all at Paws Up. There’s a reason Montana Master Chefs is at the top of my list. It encompasses so much of what I love about being on property at Paws Up in the fall: gorgeous September views, exhilarating activities, an incredible community feel and, of course, amazing, out-of-this-world meals. This year is extra special in that we’re featuring rising all-stars. These chefs may not be household names quite yet, but, when they are, you’ll be able to say you dined with them. And, rather than sampling their delicious dishes in a crowded restaurant, you’ll get to experience these masters at their craft in an intimate setting, while they tell you about their food on a personal level. This event is upscale without pretense and is exactly what Paws Up is about.