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 LiveThe 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 EricksonChef Sarah GruenebergChef Jayne Reichert, Chef Mindy Segal and Chef Julia Sullivan, with Alison Sokol BlosserMerry EdwardsViolet Grgich, Lauren OscilowskiKristin Smith and Sarah Sorenson. *This event is currently sold out.

Cookbook LiveKristen 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 FacebookInstagram (@theresortatpawsup) and Twitter (@Paws_Up).

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:

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.

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.

Meet One of Our Summer Campfire Guest Chefs: New York Chef Garrison Price

Get ready for a big surprise this summer at The Resort at Paws Up. Campfire Chefs is the latest way we’ve turned camping into glamping. After a day of wilderness adventures, you could be treated to the cuisine of an Iron Chef winner or a James Beard Award winner.

It means you could be sitting down for a nice meal in your camp Dining Pavilion, admiring the view of the Blackfoot, loosening your bootlaces, when suddenly you spot a James Beard Award-winning chef peeking out from the kitchen. Or, you’re sliding a marshmallow onto a skewer and out of nowhere one of the country’s foremost pastry chefs leans over to give you a hand. The best part is? No jacket required.

We’re thrilled to have Chef Garrison Price back this summer for Campfire Chefs on July 23–26, 2018.  Price has a deep understanding of quality ingredients, with a commitment to upholding their simplicity, elegance and integrity. As the executive chef of Il Buco Alimentari & Vineria, he works to develop the restaurant’s beloved market-driven approach to Italian cuisine, while adding his own distinctive global influences. We had a chance to sit down with him and find out more about what makes him tick.

What inspired Il Buco Alimentari & Vineria? 

Il Buco Alimentari & Vineria was inspired by simple, authentic food made with an uncompromising ethic and the joy of sharing it with friends. The restaurant is a celebration of the purest expressions of culinary integrity. We are delighted to offer our house-made heritage pork salumi, naturally fermented breads, ancient grain pastas and pastries, curated using traditional methods and ingredients.

What originally brought you to New York?

I was invited to move to New York City six years ago to be a part of Jean-Georges Vongeritchen’s corporate culinary team from my chef de cuisine post at his restaurant in Kauai, Hawaii.

What’s your favorite thing on your menu?

Our house-made bread and salumi is the best I know of in the city, but I really love our Riso Nero dish, which is made of Italian venere black rice sautéed with wild shrimp, house-made Calabrian sausage, leeks and spicy chili.

What do you like to cook at home?

I really enjoy cooking at home and because I cook Italian professionally, I love to cook Chinese and Southeast Asian at home. I try to keep my cooking healthy with mostly seasonal vegetables and whole grains, but I also love to cook steak.

If you had one tip for the home cook, what would it be?

The best tip I have for the home cook is to make sure to use the best-quality sea salt and olive oil. Use olive oil that is cold-pressed and not blended with other processed oils, and use natural, unprocessed sea salt. These natural products retain more nutritional content. Not to mention, they taste better and will make your food taste better.

What are a few of your favorite travel destinations?

My favorite travel destinations within the United States are any National Park and Hawaii. Internationally I have had a great deal of fun in Spain, Hong Kong and Australia. I’m looking forward to going to New Orleans, the United Kingdom and of course Montana this summer.

What did find most unique about being in Montana?

It was pretty unique to have wildlife so close. We saw loads of wildlife in Glacier National Park and on the ranch, like eagles, dusky grouse, beefalo, cutthroat trout and elk. You don’t get that in New York City.

What was one of your favorite activities at Paws Up?

Probably my most favorite activity at Paws Up is fly-fishing on the Blackfoot River. It felt like a once-in-a-lifetime opportunity that I will hopefully have the chance to do again. I also love horses and tacking up.

What are you most excited about to experience this summer on our ranch?

This summer on the ranch I can’t wait to see the stars again! Also, I’m excited to meet some new friends. The guests I had the opportunity to meet last year were really fun and interesting and I have had the pleasure to see them again when they visited me at the restaurant in New York City.

What type of food/cuisine will you be sharing at Paws Up during your Campfire Chefs series?

During the Campfire Chefs series this summer, I look forward to sharing some simple Italian-inspired cuisine focusing on local Montana products with a little twist from my global travels and ingredient knowledge.

Our Cowgirl Spring Roundup Gets Better than Ever

Bring your inner cowgirl to life at The Resort at Paws Up from April 26–29, 2018, for the Cowgirl Spring Roundup. Four National Cowgirl Museum Hall of Famers will lead scenic trail rides and cattle drives and teach you the finer points of barrel racing and creating Western art. In true Paws Up style, five-star cuisine and luxurious accommodations are included. Make your travel plans now for the ultimate girls’ getaway. (This event is limited to only the first 60 women, 12 and older, who register).

For the first time ever, Cowgirl Spring Roundup welcomes someone handy with a ladle. Chef and author Ellise Pierce will be wrangling our kitchen staff to bring you cowgirl cuisine like you’ve never tasted, expertly paired with wines from our Featured Vintner: Planeta.

Get up close and hear stories from this year’s Cowgirl Museum and Hall of Fame honorees. As a teacher of all things equestrian, Sharon Camarillo has a rich background to draw upon. She rode her love of competition to a rodeo National Intercollegiate World Championship at Cal Poly, San Luis Obispo, California. Camarillo then competed on the pro rodeo circuit as a barrel racer—she was a four-time National Finals Rodeo qualifier. A teacher in every sense of the word, Camarillo loves to share her passion and knowledge of riding. Her clinics on handling horses and barrel racing draw big crowds. But at Paws Up, she’ll just be teaching our Cowgirl Roundup attendees.

Beauty may be in the eye of the beholder, but it’s hard to imagine laying eyes on Veryl Goodnight’s paintings of Western wildlife without appreciating the exquisite loveliness. Overall, Goodnight’s body of work is as expansive as it is gorgeous. Her sculptures—more than 200 of them—further set her apart from other artists. Goodnight’s art has appeared extensively in numerous books and been shown in museums, such as the Autry Museum of the American West. Imagine painting by her side, with a mountainous Montana backdrop. You can make that happen.

Marilyn Williams Harris is a true working cowgirl. Owning and comanaging her grandfather’s historic Arizona ranch with her sister, Harris works on their cow-calf operation. Her lifelong passion for riding horses led to American Quarter Horse Association World Championships in the Reining and Working Cow Horse categories, among other honors. When it comes to enthusiasm about sustaining the cowgirl way of life for future generations, Harris has few peers. Her unbridled zest for the Western land stewardship is truly contagious.

The passion Barbara Van Cleve has for Western ranch life is evident in everything she shoots. Her photography ranks with Western legends like William Albert Allard and Edward S. Curtis. With 55 solo exhibits under her belt buckle, Van Cleve exemplifies the grace and skill of Cowgirl Museum Hall of Famers. Her stunning book, Hard Twist: Western Ranch Women, rings true to life, perhaps in part because she was raised on a Montana ranch. The authentic flavor of the old West and the new West merge beautifully in Van Cleve’s work. This is your chance to shoot the American West with the master herself.

Make Your Memorial Day Plans Now

We’ve stoked the flames of anticipation for this year’s Montana Master Grillers event (May 25–28) with an all-new lineup of grilling greats. This year’s weekend-long event features maestros of the grill who have worked their fiery magic from deep in the heart of Texas to Boston’s Fenway Park. Each has a unique take on BBQ delights.

Join us as we fire up the grills with MMG veteran Chef Tim Byres, newcomers Chef Nicole Pederson and Chef Steve “Nookie” Postal as well as local Chef Burke Holmes from Missoula’s Notorious P.I.G. BBQ and Chef Pat Martin from Hugh-Baby’s BBQ & Burger Shop and Martin’s Bar-B-Que Joint in Nashville, Tennessee. Besides their flame-kissed wonders, we’ll add a bevy of beverages from KettleHouse Brewing Company, Glacier Distilling Company and Wagner Family of Wine and nightly music by Dan Dubuque, Andrea Harsell & Luna Roja and the Lil Smokies making this one unforgettable Memorial Day weekend.

In true Paws Up style, our BBQ mastery will be served with healthy doses of stunning scenery, luxurious accommodations and wilderness adventures. May we recommend a few hours riding the range with the Garnet Mountains as your sidekick or rustling up some trout from the beautiful Blackfoot River?

In true Paws Up style, our BBQ mastery will be served with healthy doses of stunning scenery, luxurious accommodations and wilderness adventures. May we recommend a few hours riding the range with the Garnet Mountains as your sidekick or rustling up some trout from the beautiful Blackfoot River?

Chef Tim Byres, named the Southwest 2012 Food & Wine magazine’s People’s Best New Chef, is the co-owner and chef of SMOKE, Chicken Scratch, The Foundry, Bar Belmont, Spork and SMOKE Plano. Originally from California but a longtime Texan, Byres is best known for his “live fire cookery,” worldly and approachable flavors and fun, family-style service.

Named Best Al Fresco Restaurant by Boston Magazine as well as Best Neighborhood Takeout Restaurant, Commonwealth is owned by Chef Steve “Nookie” Postal, a veteran chef of Cambridge’s Oleana and Casablanca restaurants. Commonwealth sits proudly in Boston’s vibrant Kendall Square. Fresh ingredients shine and take center stage via simple executions.

After learning secrets, techniques and recipes from world-famous pit masters in his native St. Louis, Missouri, Chef Burke Holmes brought the soul of true barbecue to Missoula, Montana. With such an authentic background, it’s no wonder Holmes’ Notorious P.I.G. BBQ was voted both Best BBQ and Best New Restaurant in Missoula. Always smoking meats over local cherrywood and applewood, Holmes typically applies his favorite rubs and sauces to everything from ribs and beef brisket to smoked cranberry-cayenne chicken wings.

Chef Nicole Pederson has an impressive pedigree in food. After culinary school in her hometown of Minneapolis, she gained valuable experience cooking in the south of France. Pederson also worked at Gramercy Tavern in New York and then headed to the Lula Cafe in Chicago, where she honed her passion for all things local. Pederson also held the post of Executive Chef at C-House.

Before becoming The Resort at Paws Up’s executive chef, Sunny Jin’s culinary journey took him around the world, cooking for some of the planet’s finest restaurants—Napa Valley’s French Laundry, Catalonia’s El Bulli and Australia’s Tetsuya’s. While his culinary skills have impressed discriminating palates globally, it’s the American Northwest where he feels most at home. His formative cooking skills developed in Portland, Oregon, at the Western Culinary Institute, where he won the coveted Grand Toque Award as the top culinary student.

The Coolest Culinary Event in 2018

Montana winters are dreamy and full of adventure.  Paws Up’s annual WinterFest culinary weekend is January 25-28th, 2018 featuring James Beard Award nominee Bruce Kalman and Bravo Top Chef winner Brooke Williamson. The event is three and a half days of intimate cooking demonstrations, gourmet winter-themed feasts, tastings and more. Guests will enjoy cocktails by Glacier Distilling Company served at a festive ice bar,  fantastic wines by winemaker Ehren Jordan,  live musical performances (see below) and even lessons and matches with the Missoula Curling Club.

All of this will be served against a backdrop of incredible snow-covered mountains. Between meals, you’ll get to enjoy horse-drawn sleigh rides, skijoring, snowshoeing and more, plus trunk shows for retail therapy, a host of spa services and, of course, sitting in your own private hot tub under a starlit sky.

 
 
Musical Guests:

On Thursday night, January 25, hear guitarist and singer-songwriter Andrea Harsell artfully blend bluegrass, country, folk and rock. Her voice has been known to channel the likes of Janis Joplin, Alison Krauss and Alanis Morissette.

On Saturday night, January 27, listen during dinner as guitarist and singer-songwriter John Floridis fills the air with his bluesy, folk-rock melodies. He’s played with Bruce Cockburn, Shawn Colvin, Patty Griffin and Emmylou Harris, among others.

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.