Category: Food & Wine

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6 Tips to Building a Better S’more

making smores paws up

National S’mores Day is Wednesday, August 10th, and all of us at The Resort at Paws Up are getting excited! There’s nothing like sleeping beneath the stars, listening to the sounds of nature—and calling your butler when you need an extra pillow. At The Resort at Paws Up, there is one dedicated camping butler for each luxury camp. The camping butler does everything from starting a fire and preparing scrumptious s’mores to providing entertainment and assisting with planning and scheduling your daily itineraries. “Ensuring our guests have an experience of a lifetime at the beautiful Resort at Paws Up is the best part of my job,” says Resort Manager Charles Daenen. “I love to get to know the guests while they are here, make a connection and take care of all of their needs,” says Charles. “At full capacity, we go through about three dozen s’mores per evening—fun for the entire family.”

S'mores Paws Up

Below are eight tips from Charles on how to make the best s’mores.

1. Use a variety of chocolate, including Hershey’s, Snicker or even KitKat candy bars.

2. Toast two marshmallows over the coals to a crispy, gooey state. Then sandwich them between graham crackers and a piece of chocolate. The heat of the marshmallows will melt the chocolate a bit for the perfect texture.

3. Instead of a coat hanger or s’mores stick, try a double-sided metal waffle-shaped s’mores maker to avoid losing your treat in the fire.

4. Use waffles instead of graham crackers for a softer, gooier s’more.

5. Add salted caramels with your choice of chocolate for turtle-like taste and texture. We like to serve bacon s’mores too.

6. Substitute Oreo cookies for graham crackers.

S'mores The Resort at Paws Up

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Summer Wilderness On A Silver Platter

Summer isn’t nearly ending… at least not for adults.

And while the kids pack up their backpacks and head off to school, here at Paws Up it’s a time of culinary adventure. Educate yourself with exquisite tastes at “The Last Best Food And Wine Festival” or join the “Upper Crust” pie camp featuring Kate McDermott.

This summer’s Montana Master Chefs will be held September 25-28. Our featured chefs this year are Bravo TV’s Top Chefs: Chef Kelly Liken, Chef Brooke Williamson, Chef Ariane Duarte and Chef Elizabeth Binder. Witness the chefs in action during our annual ‘Top Chef Cook Off Challenge’ scheduled on Saturday! The weekend will be one of wining and dining, with featured wineries including Grgich Hills Estate, Merry Edwards Winery and Sokol Blosser Winery. Executive Chef Ben Jones will be assisted by the featured chefs in creating culinary scenery to rival the vistas of “The Last Best Place”.

Montana Master Chefs

Friday, Saturday and Sunday you’ll find yourself exploring our 37,000 acres of Montana land through wilderness and ranch adventures with chefs and featured participants. Choose from horseback riding, cattle drive ($100 additional charge), fly-fishing (half day – Montana fishing license additional), sporting clays, rappelling, ATV tour, river float, archery, or a spa treatment.  Hot air balloon rides and helicopter tours are also available at an additional charge.

Fast forward to October 10-13 and The Resort at Paws Up will be hosting the Upper Crust camp, a sophisticated pie camp featuring Kate McDermott. By day, experience pie making and baking with Kate, wilderness adventures, and food photography lessons from New York Times photographer, Andrew Scrivani. By night, enjoy cuisine from Paws Up’s Executive Chef and Bravo Top Chef Robin Leventhal paired with exquisite wine, followed by complete relaxation in a luxury vacation home.

Upper Crust

It’s an event that promises to be both a learning vacation and a nostalgic experience of good old-fashioned American tastes. Upper Crust at Paws Up has earned a feature in New York Times and is stirring up excitement for pie bakers and pie eaters alike. Under Kate McDermott you’ll learn to bake unrivaled Huckleberry pie, made with fresh Huckleberries from the resort’s hills. Then there are the savory game pot pies destined to add flair to your homemade dinners. The event has our signature Paws Up style, meaning plenty of wilderness and ranch adventures, as well as a Food Photography Workshop. New York Times food photographer, Andrew Scrivani, will lead the photography workshop and will also be our “roving instructor” during Kate McDermott’s workshops to help guests document the art of pie creation.

And, with the kids back in school, it’s prime time for summer romance! Take a look at our Romantic Vacation Packages to start considering your couple’s getaway. Find yourself beneath the “Big Sky” in either a private vacation home or luxury tent. Couples staying at Paws Up can enjoy some fire & fondue for two and/or try the sunset horse-drawn wagon or sleigh ride. All after a couples massage, of course.

This is summer wilderness on a silver platter. Served with the freshest ingredients and paired with the finest wines.

 

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Paws Up Prepares For Celebration With Lindo Michoacan

Mexicana

In Mexico they say, “If you want good food, go to Michoacan.” In Las Vegas we say, “If you want good food, come to Lindo Michoacan Mexican Restaurant.” On July 22, the word in the Montana cuisine scene is “If you want good food, go to Paws Up for a taste of Lindo Michoacan.”

And what’s not to rave about? Lindo Michoacan has been rated #1 in Las Vegas for Mexican Restaurants. Their top chefs will be bringing their award winning recipes to The Resort at Paws Up this month. Javier Barajas Sr., Javier Barajas Jr. and Rigoberto Gonzalez will collaborate with our Executive Chef Ben Jones and his culinary team, creating traditional Michoacan tastes with Montana’s freshest agricultural resources.

Javier Barajas is the original owner of Lindo Michoacan. He learned to cook under Mother Superior, Sister Anita, while studying in the seminary at Michoacan. Javier took an interest in cooking early on, eager to help in the kitchen and was soon trusted with food preparation. His interest has translated into acclaimed skill. Javier’s passion has become his family’s passion inside the kitchens of Linda Michoacan in Mexico.

Beautiful Michoacan – “Land of Lakes and Fishermen” Birthplace of Javier. Michoacan is widely known for its rich and varied culture and most notably for its unique art and cuisine. A state with abundant natural resources. Michoacan is one of Mexico’s main producers of agricultural products.

The Resort at Paws Up will be celebrating the influence of Mexican cuisine in the west during this event on July 22. Rich tastes, unique spices and herbs, traditional dishes and historic value have come together for one day. In the days of the cowboys Mexico carried a lot of influence in American culture, as it continues to do today. Early ranches, or “rancheros”, have their root in what was formerly property of Mexico. Longhorn cattle, brought in from European immigrants, were kept on an open range and looked after by cowboys called vaqueros. Wide territory claims were given to larger livestocks. It wasn’t until around 1850 that beef became popular, raising profit for ranchers and demand for cattle.

Ranching was brought further north as beef became popularized. Even the upper regions of the West were brought into cowboy culture, eventually reaching Greenough Montana. The Resort at Paws Up is proud to carry on the traditions from the 19th century. In many ways Mexico introduced beef into the dishes tasted and adopted by ranchers in the region. Join us for our tribute to this culture within cowboy culture.

To accompany food from Lindo Michoacan’s chefs will be Salsa Loca – a Latin-jazz band based in Missoula, Montana. Salsa Loca specializes in a range of Latin and Afro-Cuban styles and they’ll be featuring a sizzling hot horn section and virtuoso Latin percussionists.

Sauza Mills will be amping up the evening with their signature tequila, agaves steeped before cooking to extract a natural, fresh, crisp agave flavor. It’s a process they call “Fresh Pressed Agave.”

All in all July 22nd at Paws Up is shaping up to be an exciting celebration! Vamanos!