Author: Alison Lewis

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Drunken Beef and Pineapple Brochettes with Guajillo Romesco

 

After searching the West for the highest quality beef and the most tender bison, The Resort at Paws Up settled on a very local source: our own backyard. As the ultimate expression of ranch-to-table cuisine, the Black Angus cattle raised here on the Paws Up Ranch are now part of our beef program, from the open fires of the chuck wagon to our restaurant Pomp’s fine cuisine. Bison, from our herd, are also on the menu.

According to Co-Ranch Manager Leigh Kelley, “We raise peas, oats and barley on properly to fatten some of the beef that now grace the tables here at The Resort. Primarily, all of our beef is grass-fed—the high-quality grass they eat is managed for palatability and nutrition. I think animal feed is much like anything else: the quality you put in is a direct reflection of the quality you get out.”

That principle comes through loud and clear in the form of well-marbled Angus beef products and lean, tasty bison cuts destined for dishes created by Paws Up Executive Chef Sunny Jin.

“The ranch-raised beef really is a source of pride for us. The grass-fed aspect produces flavors that are so pronounced. And we get such depth of flavors from aging the beef, for example, we get a whole porterhouse and dry-age it here for an additional 45 days, after an initial aging,” Jin said. “That’s when it gets that rich, buttery flavor with a great blue-cheese aroma.”

This summer, expect our chefs to turn out a dizzying array of culinary masterpieces, a growing number of which are based on Paws Up Ranch-raised Angus beef and bison. We hope you enjoy this recipe for Memorial Day weekend or anytime this summer.

DRUNKEN BEEF and PINEAPPLE BROCHETTES with GUAJILLO ROMESCO

For the Brochettes

Ingredients:

2 pounds tender beef, such as tenderloin or ribeye, cut into 1-inch cubes

2 red onions, cut into 1-inch pieces

1 ripe pineapple, cut into 1-inch cubes

2 red bell peppers, cut into 1-inch pieces

3 ounces mescal

1 Tbsp brown sugar

Fresh juice of 2 ripe limes

8 skewers (if using wooden skewers be sure to soak in water for at least an hour prior to assembling)

Sea salt

Cracked pepper

DIRECTIONS:

Combine all prepared brochette ingredients into a nonreactive mixing bowl and toss to coat evenly. Marinate for at least 30 minutes and up to 2 hours. Preheat gas or charcoal grill and begin assembling brochettes by placing an even amount of each ingredient on the 8 prepared skewers. Place brochettes directly over the hottest spot of the grill and cook 1–2 minutes on each side. Finish with coarse sea salt and fresh cracked pepper and serve with Guajillo Romesco.

For the Guajillo Romesco

Ingredients:

4 whole dried guajillo peppers, rehydrated in hot water and deseeded

1/2 cup toasted almonds

whole garlic cloves

1/2 cup sun-dried tomatoes, rehydrated in hot water

2 tsp smoked paprika

2 tsp ground cumin

2 tsp ground coriander

1 red onion, sliced thin and grilled until softened and slightly charred

2 tsp kosher salt

1 cup Spanish olive oil

Sherry or red wine vinegar

DIRECTIONS:

Combine all ingredients except vinegar and oil into a blender or food processor. Blend ingredients and slowly drizzle in the olive oil until the sauce comes together and ingredients are finely ground. Season to your liking with vinegar.

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Six Experiences at Paws Up For The Under-Six Crowd

Why does it always seem like all the best rides are for those who meet a height requirement? Here at Paws Up, we don’t limit the fun to those who measure up to a sign. Here are just six examples of how we put the biggest smiles on our smallest guests.

1. PONY RIDES

We would never make you go in circles on some sandy, worn-out path. Instead, our wranglers will show you a true adventure! You’ll say hello to your pony, get a boost up and then ride through beautiful trails. It’s 15 minutes of giggles and photo ops. Parents can tag along, too.

2. GARNET GHOST TOWN

Ever been to a real ghost town? We have one that’s practically in our own backyard! It’s just 20 minutes away, but it’s a step back in time to the early 1900s. Explore the general store, hotel, saloon and homes of this uninhabited town. But wait—you don’t believe in ghosts, do you?

3. THE ISLAND LODGE AT SALMON LAKE

Imagine having a whole island to yourself and your family with boats, fishing poles and a floating trampoline! Cool off with a blackberry lemonade. Or dip your feet into the clear, blue water and let the tiny fishies swim around your toes. At sunset, go for a nice pontoon ride. Ahoy, sailor!

4. CLEARWATER RIVER CANOE TRIP

Head out on the water with a family canoe trip. Relax in the middle while bigger kids or grown-ups paddle down a 3.5-mile stretch of the Clearwater River. Notice the stunning views of the Swan Mountains. See if you can spot an eagle. But make sure you get a turn to try paddling, too!

5. GO-KARTS

The race is on! You’ll go up to 20 miles per hour around a half-­mile track side-by-side with Mom or Dad. Learn to steer around one corner after the next. If you’re under six, trackside bleachers provide the perfect spot to watch your favorite racers power their way to the checkered flag.

6. LITTLE DISCOVERERS AT THE KIDS CORPS OF DISCOVERY

Need to seriously get your wiggles out? Kiss your family goodbye for a few hours and join us at the Kids Corps of Discovery, where you can meet new friends, play games and try tie-dying and searching for sapphires.

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5 Best Culinary Events Worth Traveling to This Fall

From a mozzarella-topped Labor Day weekend to an extravaganza with California wine royalty, The Resort at Paws Up in Montana has a fall lineup of unique culinary events to please the palates of every food lover. Guests will have the chance to rub elbows with elite chefs, dine on delectable cuisine and enjoy the beautiful outdoors during a wonderful time of year in Montana.

Fish and Feast with Chefs Bianco and Perry Lang, August 31–September 1: Come along for the ride as Chef Chris Bianco and Chef Adam Perry Lang spend a weekend that combines fly-fishing on the trout-filled Blackfoot River with mouthwatering dinners along its shores and in the rustic, elegant Paws Up dining venues.

Cookbook Live™: The Elements of Pizza, August 31–September 2: Master the art of making Italy’s most celebrated dish. Chef Ken Forkish, a James Beard Award-winning author, will share recipes from his cookbook with interactive demos and delicious samples. Guests will learn the secrets and skills behind his famous Portland pizzeria and bakery.

Montana Master Chefs®: The Wonder Women of Food and Wine, September 27–30: This year, not only are the featured talents of Montana Master Chefs at the very top of their respective games, they’re also all women. Participants include Chef Renee Erickson, Chef Sarah Grueneberg, Chef Jayne Reichert, Chef Mindy Segal and Chef Julia Sullivan, with Alison Sokol Blosser, Merry Edwards, Violet Grgich, Lauren Oscilowski, Kristin Smith and Sarah Sorenson. *This event is currently sold out.

Cookbook Live™: Kristen Kish Cooking, October 12–14: Guests are invited to join Top Chef winner Chef Kristen Kish as she shares the skills and creativity featured in her first cookbook. Witness her legendary techniques and learn why acclaimed Momofuku Chef David Chang calls her “one of the most talented chefs around.”

Wine Weekend with Chappellet, November 9–11: Guests will get to know one of the most celebrated family-owned wineries in Napa Valley right alongside Amy and Dominic Chappellet. The weekend includes wine tastings, dining on fine cuisine and breathtaking scenery.

For reservations and further details, visit www.pawsup.com or call 877-588-6783. The Resort at Paws Up is also on Facebook, Instagram (@theresortatpawsup) and Twitter (@Paws_Up).

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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

  1. Preheat oven to 350°F.
  2. Combine graham cracker crumbs, sugar, cardamom, cinnamon and salt in a medium-sized bowl. Add melted butter and stir until evenly combined.
  3. Remove the mixture from the bowl onto parchment paper. Roll to 1/4-inch thickness.
  4. 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!

 

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Summer Kids Inspiration at Paws Up

Part sport, part adventure and all fun, the Henry the Sports Bug Camp at Paws Up seamlessly fits into our guest experience. Along with the popular Kids Corps of Discovery, this new kids’ program includes lots of nurture with plenty of nature, compliments of Montana’s great outdoors.

Henry, the hero of a series of books and videos created by former collegiate and professional tennis player Melissa Detwiler. Detwiler uses her background in sports, Henry the adult-size buggy mascot and local athletes to help kids develop a love of sports and good sportsmanship. Henry the Sports Bug Camp teaches everything from soccer and tennis to golf and basketball, as well as how to build self-confidence and make healthy lifestyle choices. We sat down with Detwiler to find out more about her background, passions, amazing charity efforts and more.

How did you come up with Henry the Sports Bug?

Henry the Sports Bug is a creation stemming from my childhood being a tennis prodigy. I started playing at seven years old, and—quite quickly—tennis became my life. With all of that came a ton of pressure and not a lot of fun. I missed out on developing a love and passion for tennis. It became a part of me. It’s what I did and what I was known for. However, I didn’t have balance in my life. As I got older I realized how important balance is and loving what you do. I started teaching tennis when I moved to Los Angeles in 1992 and my main goal was for children to have fun playing the sport. I gained so many positive things from playing a sport growing up that I wanted to be able to pass that along to all kids. Henry the Sports Bug was my creative outlet to do that. No matter what sport you play, you get the same benefits of being healthy, being disciplined, developing confidence, showing good sportsmanship and learning how to win and how to lose. Sports give you the tools to become a leader in life and sets you up for success in the adult world. I am motivated to have Henry the Sports Bug reach kids everywhere, because I know how sports can change your life in a positive way.

How did your tennis career inspire you to work with children?

I did not want anything to do with tennis after my career ended. I was burnt out and had a lot of bitterness toward it. When I moved to Los Angeles, I needed a job, so I went to a local tennis club and they hired me on the spot. I started working with kids, and this inspired me. I absolutely love to see kids happy, laughing and having fun while getting better at tennis. Henry the Sports Bug inspires a positive change in kids’ lives. Henry the Sports Bug has healed me and is the best result of my tennis career.

Tell us more about your charity efforts.

From the very first thought of Henry the Sports Bug, I knew I wanted a nonprofit side to it. I want to be able to reach kids everywhere who have never held a ball or sports equipment. I want to be able to donate sports equipment, sport clothes, books, food and toys to kids around the world. Last year I formed the Henry the Sports Bug Foundation. So far, I have been fortunate to be able to donate tennis rackets and my books to schools in need. In 2013, before I formed the charity side, I went to 40 different elementary schools in 9 different states to put on assemblies where I read to the students, taught them tennis strokes, got them running through Henry’s obstacle course and donated my books. It was an amazing experience and further confirmed that kids, parents and teachers love Henry the Sports Bug and need him. I got so many letters from kids across the country asking me what sports Henry was going to play next and that he inspired them to try a sport. I can’t wait for the day I can travel everywhere donating to schools that have lost their PE programs, communities that have no sports, children that need sponsors to play in their chosen sports and countries where kids have never even seen a tennis ball or soccer ball. That’s when I’ll feel like I have accomplished something.

How many books do you have and what are the differences in each of them?

Currently I have eight books available on Amazon. The first five books set up Henry’s world. He is kind of like a Clark Kent/Superman-type figure. He has his Henry the Bug life, living in the bog dealing with all-too common kid problems, and then he has his superhero life as Henry the Sports Bug, going on missions to help kids in need in the sports world. The first two books incorporate tennis because it’s my background. Henry teaches a little girl tennis and gives her the confidence to make friends with the other kids who play tennis. She was shy and scared at first, but after Henry’s encouragement she could come out of her shell, make friends and play tennis. Books 3 and 4 set up how Henry becomes Henry the Sports Bug. Tito the Magic Turtle gives him a magic mirror to be able to see his next mission. Henry can jump through it to his mode of transportation, Cabo and Lily, the Flying Wonder Dogs! Book 5 is where he goes on his first mission to help a soccer team that is struggling with their confidence and morale. Book 6 is about miniature golf—the Masters of Miniature Golf. Henry the Sports Bug goes to help a boy who wants to play but is lacking focus and confidence. Book 7 is about a football team and community that loves football, but everyone is eating so unhealthy that they have no energy to play or cheer their team on. Henry brings in his nutritionist friend Mo the Morselist to help him change their eating habits and have balance. The eighth book is a little departure from the series. It is for the younger Henry fans who haven’t learned their ABCs yet. Henry hasn’t become Henry the Sports Bug yet; he is just Henry the Bug. He is having a hard time focusing on his schoolwork because all he thinks about is sports. Mrs. Centipede, his teacher, has the great idea of having Henry come up with a sport for every letter of the alphabet. It’s cute and makes learning fun.

What’s your favorite thing about Paws Up so far?

Paws Up is fantastic. I got to experience the Fourth of July festivities at The Resort. Besides the celebration in my hometown of Myrtle Beach, South Carolina, this beats anything I have ever experienced. I also love the scenery and the animals. My goal by the end of the summer is to get a cow to let me hug it! Louis the Sheep and I already have a special bond though!

What’s been your favorite activity at Paws Up?

So far I have only experienced the ATVs and sporting clays shooting. My goal is to be more proficient at both by the end of summer, and I hope to be able to experience many more of the fun and exciting activities offered here.

What is one thing you would like children to take away from attending your sports camp?

With my camps, I want children to walk away with a big smile on their faces, telling their parents how much fun they had and how much they love playing sports. The life lessons from playing a sport will come naturally and they won’t feel like it’s a “lesson” because they are having fun!

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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!
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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.

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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!).

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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 Grillers, a 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.

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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.