Category: Resort Events

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April Showers Bring May Powers at Paws Up

Wonder Woman may have had her lasso of truth, but these Wonder Women of Food and Wine yield their power with other weapons of choice—chef’s knives and wine presses. They hail from Arizona, Napa, New York and Portland, and this spring they’ll come together in one place—Paws Up.

Meet our Culinary Superheroes:

Chef Charleen Badman runs the show at Scottsdale’s FnB and took home the 2019 James Beard Award for Best Chef: Southwest. Chef Anita Lo is a New York City dynamo whose creative cooking earned her a coveted Michelin star. Portland Chef Jenn Louis has racked up the awards, nabbing a designation as one of Food & Wine’s Best New Chefs, along with two nods from the James Beard Awards. Chrissy Wittmann is a breakout star with Napa Valley’s The Prisoner Wine Company.

This Justice League of kitchen goddesses will rescue any bored palate, taking it from ho-hum to ka-pow during this two-day epicurean extravaganza. From demonstrations and gourmet meals to knockout wilderness adventures, you’ll savor their handiwork while making powerful new friends along the way.

THE WONDER WOMEN OF FOOD AND WINE I APRIL 30–MAY 2, 2021

Learn more about this and other Wonder Women series events at go.pawsup.com/wonder-women.

Self-care, self-made

From CBD massages to rose clay mud wraps, if there’s a path to wellness at Paws Up, it starts at the spa, which, during winter, is located in the Morris Ranch House. What you’ll find is that, for body treatments, facials and rejuvenating skin care products, we’ve literally got you covered.

But what if you’d like to get creative? What if you’d like to concoct an elixir with something you found on a snowy trail?

Recently, guests have been learning what it takes to put together their very own products in the spa’s custom­-designed apothecary classes. In groups of 3–5 adults or kids, participants use all-organic, natural ingredients to make body scrubs, massage bars or lip balms. There are any number of safe, even edible, delights to choose from, like oatmeal, sugar, salt, a variety of dried herbs and essential oils.

Paws Up National Sales Manager Samantha Lange got to take part in one workshop. “It was a fun experience making a scrub to my specific liking,” she says. “I ended up making small jars to give as gifts for the holiday season (a.k.a. the people on my list who I forgot to shop for until the last minute).”

Even if you’re not an aspiring inventor, one Lotion, Potion and Pour class could be just what you need for a relaxing break from the snow. Just imagine, you’re surrounded by soothing ingredients and calming smells in a world-class luxury home. Plus, if you’re old enough, you can make a one-of-a-kind potion while sipping a hot toddy!

More about spa and wellness services can be found at pawsup.com/spa.

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A Great Mesh of Business and Leisure

Top Chef Season 14 winner Chef Brooke Williamson is no stranger to The Resort at Paws Up. In fact, she’s been here more than 20 times as a featured chef during some of our biggest culinary events.

“Brooke’s passion is infectious,” says Scott Schaefer, Director of Special Events. “She’s very accomplished, but she’s so approachable.”

Her warm and adventurous spirit means you’re just as likely to find her hopping on a snowmobile (her favorite wintertime activity) as you are cooking in the kitchen. “The magic of these events, and what really separates them from other culinary events around the country, is the interaction guests have with our featured chefs. Normally, it would be rare to go out on an ATV ride, make s’mores or have a drink alongside a celebrity chef, but that intimacy is exactly what our events offer,” explains Schaefer.

Williamson agrees: “It’s really a great mesh of business and leisure.” She’s been bringing her family along for the ride (quite literally—her son’s first snowmobile ride was here at the age of seven), and while she’s visited for many reasons, every season, her favorite time of year here is in the winter. “It’s probably because we’re from LA and it’s a complete 180,” she says. “Winters in Montana have spoiled any California winter. It’s just a magical place and time of year on Earth.”

Speaking of magic, Williamson and her family, who consider Paws Up their “second home,” have become particularly enchanted with the staff, who go out of their way to ensure her son celebrates his birthday in high style (his special day often falls over WinterFest). “Last year they let him push the button on the fireworks,” Williamson says.

While she waits to determine the menu until just before the event, one thing is certain. She’ll be jumping on a snowmobile and heading over to Garnet Ghost Town, and you’re more than welcome to join her.

Williamson, along with Top Chef: All-Stars LA winner Chef Melissa King, Cochon 555 Heritage BBQ contest winner Chef Annie Pettry and acclaimed Oregon winemakers Lynn and Ron Penner-Ash, will be heating up The Resort at this year’s WinterFest culinary weekend February 12–15, 2021. Learn more at go.pawsup.com/winterfest.

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Under All That Glittering Snow, A Culinary Paradise

How does Pomp, buried under winter’s blanket in tiny Greenough, Montana, keep carving out a reputation for dining excellence? Paws Up Executive Chef Sunny Jin takes a collaborative mindset to work each day. “Staying set in our ways would plateau creativity,” he said. “Our guests are often the strongest voices guiding our food, giving us foresight into a more valuable dining experience.”

Innovation is also a necessity when the cooking features local, seasonal ingredients. “Winter is where I find my best moments. Simple preparations open a new world of opportunity,” Jin said. In wintertime, for example, it’s the long, slow braises that are close to Jin’s heart: “When you devote yourself to a one-pot dish and its components, it teaches you to focus on the ingredients and timing for a meal that is both simple and rewarding.”

While Jin’s masterful elk short ribs, dry-aged bison ribeye and Rocky Mountain trout have been among past winters’ culinary wonders, beef is always a centerpiece. At its heart, Paws Up is a cattle ranch. And this season, some of that beef is special indeed.

“We’ve received our very first cuts of Wagyu beef from our Paws Up Ranch,” Jin said. Which means diners can expect exquisite portions that are highly marbled, ultra-tender and melt-in-your-mouth delicious.

Out here in the wilderness of fine dining, creativity often snowballs from one area of the kitchen to another. “Every Paws Up family member, and I mean everyone, is encouraged to throw ideas on the chopping block,” Jin noted. Rest assured, once an idea is born, it will be cultivated by a true master.

WINE SPECTATOR POURS ON THE ACCOLADES: POMP EARNS AWARD OF EXCELLENCE

It may seem unusual for Wine Spectator to honor a Montana establishment with its prestigious Best of Award of Excellence. But, considering the carefully curated vintages and labels at Pomp, it’s really not surprising. In awarding Paws Up’s fine dining restaurant, Wine Spectator noted the menu’s particular strength in California wines as well as its strong showings from illustrious Burgundy, Piedmont and Champagne vineyards.

Guests visiting during our annual WinterFest culinary weekend (February 12–15, 2021) will get a special viticultural treat: sipping alongside Lynn and Ron Penner-Ash, cofounders of Willamette Valley’s Penner-Ash Wine Cellars.

THE HOLIDAYS ARE SWEETER WITH CHEF AMANDA ROCKMAN.

Here’s one creature we love to have stirring: Chef Amanda Rockman will be joining us December 24–26 for her fifth trip to Paws Up. And each time she visits, she brings bubbling energy and a joy for baking.

“Really, what I try and do is give people of all ages skills they can use to get creative in the kitchen. If they’re going to take the time to come and talk with me, I want to feed them useful nuggets to take home,” she said.

And those nuggets she offers are decorated with kudos. A James Beard Award finalist and two-time Jean Banchet Pastry Chef of the Year, her pastry chef skills are admired from Chicago to Austin.

What’s she looking forward to this time? “It’s super fun to watch the kids,” Rockman said. “How they decorate their cookies. Some are so methodical about how they decorate each cookie … and some just dump the sprinkles on top and smile big.”

When she’s not whipping up flour-y goodies for Paws Up guests, you’ll find Rockman cuddled up in a dogsled making a mess of the snow.

To join Rockman over Christmas this year, start by visiting go.pawsup.com/holiday­treats for more info.

In the meantime, enjoy her recipe for sugar cookies.

Amanda Rockman’s Holiday Sugar Cookies with Royal Icing

INGREDIENTS

3 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon grated nutmeg

6 ounces unsalted butter, room temperature

1 1/2 cups granulated sugar

1 teaspoon sea salt

1 tablespoon oat milk

2 teaspoons vanilla paste

2 eggs

 

ICING

1 cup powdered sugar

2 tablespoons milk

Food coloring and gel as desired

DIRECTIONS

Cookies:

In a medium-size bowl, sift together flour, baking powder and nutmeg. Set aside.

Using an electric stand mixer fitted with the paddle attachment, beat butter, sugar and sea salt until light and fluffy. Add oat milk and vanilla paste. Add eggs, one at time, and scrape bowl after each addition. Gradually spoon flour mixture in, beating on low speed until dough is smooth and well-blended.

Turn dough out on work surface. Cut dough in half and shape each portion into a compact disk. Wrap tightly in plastic wrap and chill for 4 hours up to overnight.

Preheat oven to 325F. Unwrap 1 dough disk and roll on lightly floured work surface to 1/4-inch thickness (lightly coat rolling pin with flour to prevent sticking). Cut into chosen shapes and place 2 inches apart on parchment-paper-lined baking sheets. Refrigerate cookies on baking sheets for 5 to 10 minutes to help them keep their shape when baked.

Bake in preheated oven for 8 to 10 minutes, or until edges are golden brown. Cool cookies completely on wire racks, about 20 minutes. Repeat process with remaining dough.

Icing:

In a medium bowl, combine sugar and liquid until smooth. Add more sugar or milk as needed for desired consistency For outline icing, you want a consistency that will keep its shape; for the flooding icing, you want looser so that it can fill in the shape. Apply gel food coloring and extract for flavor.

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Chad Melville Spills What He Loves About Wine and Montana

If you think winemakers are a fussy bunch, you’ve never met Chad Melville of Melville Winery in California’s Sta. Rita Hills. His family’s highly rated wines may have earned cult status, but this likable guy isn’t putting on any airs. In fact, he considers himself a farmer first, “I’m not a winemaker, I’m a winegrower,” he says. That distinction means everything to Melville. “Most people aren’t involved in that but that’s the most fun for me.” His wines are 100 percent estate-grown, a rarity in the wine world. “It’s all our grapes and we do all of the farming, everything by hand, organically.”

He likens the process to a Japanese restaurant:  “You can have really beautiful fish and you can cook it if you want to, but it’s such a great product, so go sashimi style.” Melville doesn’t tinker with the grapes too much, preferring a hands-off approach. “Just allow Mother Nature to humble you to a point where you recognize that she’s in charge and you’re just lucky enough to be involved in this magical process,” says Melville.

His laissez-faire attitude toward wine is similar to one of the reasons why he loves Montana: “The whole vibe—it’s so special.” He jokes that when he returns home to California, he tells people Montana was “terrible” because he doesn’t want it to change. Melville has been a frequent guest at Paws Up, and this fall he’ll return for our Visiting Vintners Series (November 6–8), along with winemakers Amy and Dominic Chappellet, as well as cheese expert Laura Werlin.

An avid outdoorsman, Melville has played, Paws Up-style, on every visit: “I’ve been in the summer and winter and gone horseback riding, skeet shooting, snowshoeing and snowmobiling. I love just running on the property, because there are so many beautiful trails.” This visit, he’s looking forward to some new adventures, including go-karting and tackling the ropes course, but when he’s around his good friends, the Chappellets, it’s anyone’s guess. “I’m the instigator, but Dominic is always up for anything,” he says.

One thing is for certain. He’ll be showcasing some of his best bottles, including the fall favorite Donna’s Syrah, and he can’t wait to try some wines from the Chappellets. “They are an iconic Napa family, but they are some of the best people on earth,” he says, “and they just happen to make really good wine.”

The fastest shutter speeds and the quickest smiles:

Let us tell you about Barbara Van Cleve.

Make your way to Paws Up the first weekend of November, and you’ll also get the unique opportunity to meet and learn from award-winning ranch-life photographer Barbara Van Cleve. You’ll cover a lot of ground, both in acres and in wisdom, during this special fall Wilderness Workshop.

Born and raised on her family’s Montana ranch, she learned ranch life hands-on at an early age before pursuing photography. She got her first camera when she was just 11 years old. Eventually she became the youngest dean of women in the United States at DePaul University, where she taught English literature and photography. And in 1995 she was inducted into the Cowgirl Hall of Fame.

Van Cleve has been a friend of The Resort for close to 12 years. During that time, people have loved getting to know this joyful, rough and rowdy cowgirl while gaining new camera skills and improving their techniques. But the best takeaway is always her unique approach to life, on and off the ranch.

To find out more about all the events happening November 6–8, 2020, at Paws Up, visit pawsup.com/events.

Cheese, please!

Let’s be honest: there are some things that are meant to be paired. Peanut butter and jelly, for one. Cookies and milk. And, of course, wine and cheese. But, before you’re thinking of a run-of-the-mill cheese plate sided by a glass of merlot, think again. This is our Visiting Vintners Series, so you’ll be sipping wines by Napa royalty (Chappellet) and Central Coast innovators (Melville) and snacking on cheeses that will, as Laura Werlin puts it, “blow your mind.”

Werlin knows what she’s talking about. In fact, she’s written the book on it—well, actually six books—and nabbed a James Beard Award. “I really like introducing people to the great cheeses made in this country,” she says. “The biggest misconception is that all American cheese comes out of a factory, but so much of what is happening in American cheesemaking is inspiring Spain, Italy [and other countries].”

For Werlin, the chance to pair her cheese expertise with two of California’s best wine labels is a match made in heaven. “I’m really excited to be at Paws Up and work with them, because Chappellet is legendary and their wines are tried and true, really impressive,” she says. “And, Melville has really made a name for the Central Coast wines. I love Melville wines and always have.” Find more information about the weekend here.

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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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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.

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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.

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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:

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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.

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Pro Tips for Packing the Perfect Picnic

Are you dreaming of summer already? We sure are. And this year, we’re going all-out for al fresco, starting with a Chicago-style picnic in a Montana-size park.

Join us on June 16 for our Montana Long Table: Artisanal Picnic, and you’ll have a chance to chat and dine with illustrious Windy City chefs known for their Chicago dogs and gourmet sausages, honey butter fried chicken and hand-crafted pies.

But you don’t have to travel far to enjoy an epic picnic. Let Paws Up Executive Chef Sunny Jin share some inspiring thoughts on dining outside during those dreamy months ahead:

What do you love about eating outside?

The greatest advantage to eating outside is the wholeness of the experience. It allows us to focus on what’s important, and I believe that simply to mean being present and enjoying the moment in front of us.

What are a few of your favorite things to take on a picnic? 

I’m big on variety and small bites. That doesn’t mean extravagance and significant labor. My choices usually consist of cured meats, pickles, olives, cheeses, whole fruits and the best bread I can find. Every region has local favorites of each item, so an assortment is easy to come by.

Other than food, what else might you take? 

My picnic spots are usually at places where cell service and paved roads are absent. That creates a place with less exposure to human contact, so I carry along a book on plant identification. I’m still amazed what I’m able to find now that my eyes have adjusted to the edible surfaces around all of us.

If you were planning a leisurely rafting trip, what would be on the menu? 

Being respectful and observant of fire bans, regulations and conservation should always come first. It would be a bummer to pack for a riverside BBQ, and then come to find that fires are not permissible. I love to grill as much as the next person and would if the opportunity were there. However, to be safe, I try to stick to cold, no-fuss items that travel well. 

Chef Sunny Jin’s Rafting Trip Menu:

Chilled Prime Rib Wraps with Watercress, Pickled Goat Horn Peppers and Cucumber-Horseradish Slaw

Roasted Eggplant Panzanella with Chorizo, Toybox Tomatoes, Chèvre and Banyuls Vinaigrette

Fresh Fruit Bites with Wildflower Honey and Greek Yogurt

Homemade Jerky: My freezer is always stocked with experimental jerky made from earlier hunting and fishing trips.

Dill Pickle Chips: We all have our vices.

Ice Cold IPA: Some have more vices than others.