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.

8 Best Pie Tips from Pie Expert Kate McDermott

Making great pies isn’t about the recipe—it’s about techniques. Join us at The Resort at Paws Up for Cookbook Live: Art of the Pie, held at Paws Up on November 3–6, 2017. Cookbook Live is a brand-new culinary series that features chefs bringing their acclaimed cookbooks to life through interactive demonstrations, hands-on classes, receptions and world-class meals. For our November Cookbook Live session, author and “pie whisperer” Kate McDermott will walk you through the steps for mixing, rolling and baking perfectly flaky pie crusts every time. Her hands-on classes will help you master essential pie-making skills that all bakers should know. McDermott’s cookbook, Art of the Pie, was nominated for a James Beard Award in 2017. Below is a preview of some amazing pie tips from the book and much more.

What are some of your top pie tips?

  • To avoid filling spilling over, fill the pie pan about 1/2 inch below the rim.
  • Place the pie it in the lowest part of the oven (if that is where your heating element is) or on a preheated cookie sheet or even a pizza stone to give the bottom crust a blast of heat. This can help with avoiding the dreaded soggy bottom!
  • If your pie is burned on the top, try lightly scraping it off with a paring knife and brushing the crumbs away much like you would do with burnt toast.
  • A little ice cream or dollop of whipped cream can camouflage a burn.
  • And if all else fails, get out the lasagna pan, turn your fruit pie into it, stir lightly to even it out and you will have the best crumble in the world. No one needs to know that you planned something different.
  • “Don’t overwork the dough” . . . words that we’ve all heard before might also be translated to “stop before you think you are done.” When flour and water are mixed together, they make gluten. The more it is mixed, the tougher the dough. Work the dough lightly, and just enough, so it comes together.
  • For best flavor, use fresh spices.
  • Clean your oven before embarking on your holiday baking so as not to get a blast of smoke from a preheated oven!

What is your ultimate baking tip?

It really helps to keep the ingredients for the pastry crust well-chilled. I put my flour in the freezer and sometimes grate frozen butter to ensure it doesn’t melt. Butter starts melting at 59ºF and cold fats are essential for a flaky crust. If my hands feel hot, I hold ice cubes for a minute until they cool down.

Which pies do you make for Thanksgiving?

Pumpkin pie and pear cranberry walnut pie.


Can you tell me how you became a pie expert?

From the time I was a little girl, I loved to bake. In the afternoons after school, I would come home and while my mom taught piano lessons, I would get out the mixing bowl and spoons to make cookies, cakes and bread. Some of these first attempts were disasters but many turned out to be pretty good and kept me interested in baking.

Those years of learning and experimenting later served me well in baking for my young family. We lived “out,” had a big garden and in the kitchen was a wonderful six-burner stove with an oven that could fit six loaves of bread at a time! I loved getting up early to bake for my family.

For a while in the late 1990s, my son Duncan and I lived on a blueberry u-pick farm on the north Olympic Peninsula in Washington State. There was no shortage of berries there. I made blueberry pie, blackberry pie and raspberry pie and combined all the berries to make triple-berry pie.

In 2005, pie became a passion and a two-year exploration of crust ensued. There was lots of experimentation with different flours and fats, ratios and recipes. The dough that we make in my Art of the Pie® workshops is the culmination of much that was learned along the way.

How many years have you been baking pies?

I’m a lifelong baker. But I got seriously bit by the pie-making bug in the mid-1990s.

Do you have plans for another cookbook?

Kate’s Can-Do Cookbook: Easy as Pie Recipes for Everyday Cooking will be published in Fall 2018 by the Countryman Press/W.W. Norton. Photos once again by Andrew Scrivani. 

Why do you love to come to Paws Up?

I love the rustic elegance of Paws Up. Montana is truly Big PIE Country.

My Top 5 Favorite Fall Events at Paws Up

The resort at paws up

by Katy Richardson, Paws Up Reservations Specialist

Montanans take summer seriously. This is partly due to long days of guaranteed sun and a culture that highly values the great outdoors, but, regardless, summer days in Montana are very active. We fill our time with revved-up, hair-raising adventure, taking advantage of the crystal-clear rivers that offer white water thrills, the open fields begging to be explored and the untamed beauty of mountain summits that beckon us to climb a little higher. We challenge ourselves to go higher, travel farther and get in as much as we can—every day!

fall at The resort at paws up

We take summer seriously, and, maybe as a result, we take in the fall season more slowly and thoughtfully. Ask around, and the locals will tell you that fall is also a favorite season in Montana. Every day begets a subtle change—a tamarack changing color, a meadow shifting from green to gold, a gentle slowing of the Blackfoot River—until the entire landscape has gone golden. Fish are jumping. The air is crisp, and people have an urge to cozy up and spend time together. This lends itself well to couples’ trips, culinary events and evenings around a fire. Of course, this doesn’t mean the adventure stops come autumn. We always have amazing things to explore here at Paws Up. The coming of fall simply means our guests might be more inclined to ease back in their saddles, pause on the trigger and savor a moment. We have many diverse events going on throughout the fall season. Here are my Top 5 Favorite Fall Events at Paws Up:

 Cowboy experience at the resort at paws up

  1. Cowboy Experience (October 26­–29, 2017)

Paws Up is pleased to continue our partnership with the ProRodeo Hall of Fame and the National Cowgirl Museum and Hall of Fame to create an incredible weekend straight out of your favorite Western. The hall of famers will lead workshops and demonstrations, gallop on trail rides and share their favorite campfire stories. We end every night with an incredible gourmet meal featuring fine whiskey from three different distillers. And you’re guaranteed to rub elbows with the cowboys and cowgirls who show you the ropes throughout the day.

art of the pie at the resort at paws up

  1. Cookbook Live Presents: Art of the Pie (November 3–6, 2017)

There’s a reason why we continually invite Kate McDermott back to Paws Up every year: she’s a master at what she does. And, even better, she’s a master who’s willing to share her secrets, just like she does in her highly praised cookbook Art of the Pie. McDermott will guide you through making perfect, flaky fresh pies, just in time for you to show off to friends and family at Thanksgiving.

 AdrenZen Fall

  1. AdrenZen: Fall (October 20–23, 2017)

Combining exhilarating wilderness adventures with 37,000 acres of meditative space makes Paws Up the perfect location for a wellness weekend. With two guest instructors—celebrity yogi Kristin McGee and fitness and lifestyle expert Idalis Velazquez—you’re sure to burn calories, push yourself and get centered, all in a safe, fun environment. And with all of that exercise, you’ll need to keep your energy up. That’s where Executive Chef Ben Jones and cookbook author Alison Lewis come in. Jones will satisfy your appetite with gourmet food, healthy cocktails and private culinary instruction. Lewis will also be providing hands-on workshops with recipes from her latest cookbook, 200 Best Smoothie Bowl Recipes. Adrenaline and Zen—we’ve got them both here.

 The resort at paws up thanksgiving

  1. Thanksgiving (November 22–26, 2017)

Thanksgiving is all about coming together with the people you love, sharing memories over a beautiful meal. So, bring your loved ones to The Resort at Paws Up, and we’ll take care of everything else. We’ll baste the turkey and make sure the pies don’t burn, while you watch the big game, view the parade on TV, play a game of touch football or go on hayride. And, of course, the food will incredible. Executive Chef Ben Jones will create gourmet, upscale options, as well as Thanksgiving favorites, and even share some dishes from the Jones family recipe book. Oh, and we’ll do the dishes too.

Montana Master Chefs 

  1. Montana Master Chefs: Rising All-Stars (September 21–24, 2017)

This is the culinary event that started them all at Paws Up. There’s a reason Montana Master Chefs is at the top of my list. It encompasses so much of what I love about being on property at Paws Up in the fall: gorgeous September views, exhilarating activities, an incredible community feel and, of course, amazing, out-of-this-world meals. This year is extra special in that we’re featuring rising all-stars. These chefs may not be household names quite yet, but, when they are, you’ll be able to say you dined with them. And, rather than sampling their delicious dishes in a crowded restaurant, you’ll get to experience these masters at their craft in an intimate setting, while they tell you about their food on a personal level. This event is upscale without pretense and is exactly what Paws Up is about.

fall at the resort at paws up

Meet AdrenZen Fitness Expert Idalis Valazquez

Idalis Velazquez

A wife and proud mother of two girls, a personal trainer certified by the National Academy of Sports Medicine (NASM) and a former elite track-and-field athlete, Idalis Velazquez is a top expert in total body fitness. Velazquez specializes in fast and effective workouts that help busy people get the results they want in the time they have. Velazquez’s workouts and fitness tips have been featured in too many national publications, websites and TV shows to list. Paws Up is thrilled to have her as the featured fitness expert at the AdrenZen: Fall wellness weekend on October 20–23, 2017.

Paws Up: How would you describe your fitness style?

Velazquez: My fitness style is all about time-efficient workouts and building sustainable habits. The workouts and programs I create combine resistance training and are metabolic, meaning you will challenge your cardio and keep your metabolism revving for hours after you are done. I’m tough, but more of a cheerleader with those I train to help them unleash their fullest potential and keep them motivated.

Paws Up: How many times a week do you work out?

Velazquez: Four to six times a week. These workouts can last 15 to 60 minutes long, depending on the workout.

Paws Up: What is your top weight loss tip?


  • Focus on building positive and healthy habits instead of creating restriction.
  • Learn to be mindful with your nutrition and exercise routine. Consistent application of small, sustainable habits along with your workouts will help you reach your goals.
  • When it comes to training for weight loss and fat loss, prioritize strength training and don’t overdo the cardio.
  • Resistance training builds lean muscle mass, which helps you burn calories and fat all day long and boost your metabolism. You’ll feel younger and energized and achieve the “toned” look most people want.

Paws Up: How do you keep yourself motivated?

Velazquez: I see fitness and living a healthier lifestyle as tools that help me be at my best physically, mentally and emotionally. I challenge myself during my workouts, but I also have fun. Knowing that caring for my body and mind will help me feel and be at my very best keeps me motivated. Plus, it’s nice to look in the mirror and see how this lifestyle pays off.

Paws Up: What inspires you?

Velazquez: My kind and loving daughters. The way they look at me and look up to me. Knowing that the way I live my life and that my habits and behaviors will have a huge impact in their life inspires me.

The community I’ve built through my social media also is inspiring. Knowing that I’m helping to reach a follower’s goals is priceless. I know that many of them don’t have a personal trainer nor gym memberships, and they have chosen to follow my workouts and tips. They inspired me to get creative with exercises and workout ideas that will keep them motivated to get their sweat on anywhere.

Paws Up: Why are you excited to visit Paws Up?

Velazquez: All of it! Every time I plan a vacation with my husband, I always tell him that my ideal vacation includes a beautiful resort surrounded by nature where I can just disconnect and enjoy fitness, healthy meals, rest and relaxation with spa treatments. The Resort at Paws Up has everything I would want for a perfect wellness retreat and more. I look forward to having the opportunity to share my love for fitness and wellness by teaching and meeting new people!

Paws Up: What advice would you give to someone who is trying to regain their fitness or start a new program?

Velazquez: Just start! Focus on what your body can do, rather than on what it hasn’t mastered yet. Create a plan, do your best and stay consistent. Even if you start with 15 minutes a day. Set positive, performance-related goals, since these will help you stay motivated and empowered.

Fall Culinary Offerings at The Resort at Paws Up

Montana Master Chefs at The Resort at Paws up

From James Beard Award winners to Bravo Top Chef stars, we have been featuring a steady stream of highly esteemed chefs for our unique culinary weekends. The Resort invites guests to dine on cutting-edge cuisine from a select group of gastronomic geniuses during Montana Master Chefs: Rising All-Stars and the launch of Live Life Love Food with Paws Up’s own Executive Chef Ben Jones. Guests will have the opportunity to experience menus that have foodies clamoring for a chance to try. The events include exquisite wine, chef workshops, live music, wilderness adventures, spa treatments and more—all set under a never-ending Montana Big Sky.

culinary events at the resort at paws up

Montana Master Chefs: Rising All-Stars, September 21–24: As part of the weekend event, guests can partake in a myriad of wilderness adventures like horseback riding, river rafting or fly-fishing and will enjoy one-on-one interaction with some of the finest chefs, distillers and winemakers in the U.S. Montana Master Chefs 2017 will also feature cooking demonstrations and multicourse dinners prepared by up-and-coming all-stars in the culinary world including Chef Michael Corvino of Corvino Supper Club & Tasting Room (Kansas City), Chef Kevin Gillespie of Gunshow and Revival (Atlanta), Chef Annie Pettry of Decca (Louisville), Chef Garrison Price of Il Buco Alimentari & Vineria (New York), Chef Amanda Rockman of South Congress Hotel (Austin) and Paws Up’s own Executive Chef Ben Jones. The chefs will also duke it out in a lighthearted (read: highly competitive) Master Chef Cook-Off Challenge.

food and wine at the resort at paws up

Paws Up is proud to welcome Montana’s Whitefish Handcrafted Spirits as the featured distiller and the celebrated California vintners Kosta Browne Winery, Melville Winery and Steele Wines to provide tastings and pairings throughout the weekend. Among the many highlights will be nightly private concerts by Cory Branan, a punk-influenced country artist from Memphis; John Floridis, a talented Missoula guitarist, singer-songwriter and composer and Ali Solomon, a captivating singer and cover artist also from nearby Missoula. Chef Ben Jones

Live Life Love Food, October 20–23: For a delicious course on how to incorporate exhilaration (Adrenalin) and renewal (Zen) into your everyday life, join us for our first-ever Live Life Love Food daily exercises. As a complement to AdrenZen: Fall wellness weekend, Paws Up Executive Chef Ben Jones shares the philosophy behind his cooking—and his life. Watch firsthand as he mixes, twists and lifts his way through this brand-new weekend event. Guests will gain new insights into using food as nourishment and experience the dual health benefits of energizing activities and a ranch-based diet. They will learn how to translate locally sourced ingredients into artistic creations on the plate. Basic training has never tasted so good.

homemade Kombucha

The weekend will feature a hands-on “clean eating” cooking class with Jones, a tour of the greenhouse, early-morning workouts alongside Jones, world-class dinners and more.

For reservations, please call 877-588-6783. The Resort at Paws Up is also on Facebook, Instagram (@theresortatpawsup) and Twitter (@Paws_Up).The Resort at Paws up


Meet our Fall Wellness Expert Kristin McGee

Kristin mcgee at the resort at paws up

Meet AdrenZen: Fall Yoga Expert Kristin McGee

Kristin McGee is a nationally recognized celebrity yoga and Pilates teacher, speaker and “mompreneur.” She is the author of Chair Yoga: Sit, Stretch and Strengthen Your Way to a Happier, Healthier YouHer unparalleled knowledge of fitness and health has established McGee as a sought-after trainer with a continuous roster of high-profile celebrities, including Emilia Clarke, Tina Fey, Bethenny Frankel, Savannah Guthrie, Steve Martin, LeAnn Rimes and Christine Taylor.

Join McGee at The Resort at Paws Up’s event AdrenZen: Fall on October 20–23, 2017. You will flow through many postures and learn simple chair poses to take with you wherever you go, so yoga can be a part of your daily life even if you’re stuck sitting down.

Kristin McGee

Try these four moves to boost your happiness and lift your spirits.

High Altar Pose: Lift your arms up overhead, interlace the fingers, invert the palms and lift the corners of your mouth in to a smile. You’ll feel your lungs inflate as you lift out of your lower back. Get an immediate rush of energy in to your body and notice how much better your body and brain feel. Hold for 3–5 deep breaths.

Hands Clasped Behind the Back Arch: Backbends are the antidepressants of yoga. When we slouch forward we get depressed. Our posture determines our mood. Use this pose to open your heart and lift yourself up mentally. Sit toward the edge of your seat, clasp your hands behind your back and lift your chest upward toward the ceiling. Hold this pose for 5–8 breaths.

Assisted Neck Stretch: We carry a ton of tension and stress in our neck and shoulders. Use this stretch to release the issues in your tissues. Place one hand over your head on the opposite ear. Gently let the head fall to the side as you stretch the neck and top of shoulder. Hold for 5 breaths and then switch sides.

Forward Fold: Finally, end with a forward fold to bring oxygen to the brain and stretch the entire back body. When you fold forward, you let the spine release and relax. Hold for 5–8 breaths before coming back up to sit and then notice how much happier and refreshed you feel.

Yoga Expert Kristin Mcgee 

A Q&A with Kristin McGee

What is your favorite thing about yoga?

Yoga makes me feel amazing. When I link my mind and body and tap into my breath, I am happier and healthier and I have more energy.

What is your style of teaching?

I teach an alignment-based flow. I also incorporate some of my Pilates background as well.

Why did you decide to write the Chair Yoga book?

Too many of us are stuck in our seats all day, so it’s important to find ways to do yoga anywhere and yoga in a chair.

What are you most looking forward to about coming to Paws Up?

Meeting new people in one of the most beautiful places on Earth. I can’t wait to breathe in the mountain air and do yoga in a peaceful, incredible surrounding.

What advice would you give to someone who has never tried yoga before?

Get on the mat and listen to your breath. Your breath will be your guide and your body and mind will start to open and grow in so many ways. There is no judgment and no rush to do anything. You can just BE and start to move from an organic place inside of you. Honestly you will LOVE it.

chair yoga book