Chef Sunny Jin’s S’mores in a Jar Recipe

If you haven’t heard, s’mores are a very big deal at Paws Up. In fact, renowned Pastry Chef Amanda Rockman from the South Congress Hotel in Austin, Texas, will be joining us as our resident S’moreologist for National S’mores Day (Friday, August 10) as part of her Campfire Chefs appearance (August 10–14, 2018). Executive Chef Sunny Jin is also a big s’mores fan. We sat down with Sunny to find out more about his love for s’mores. As a bonus, he also shared his fantastic recipe, S’mores in a Jar with Cardamom Graham Cracker, Ginger Marshmallow Buttercream and Bittersweet Chocolate Ganache.

 1. What’s your favorite way to make s’mores?

I’m very much a traditionalist when it comes to s’mores. The slow rotisserie of the marshmallow off-center from a bed coals, the chocolate pre-melting on the graham cracker on a hot rock near the fire. It all matters. And, it all comes together for a moment that truly makes you forget everything else during that singular experience

2. What is your first s’mores memory?

The cultural shift from moving to the U.S. from South Korea at a young age opened me to so many firsts. So much was new to me, and my first s’mores was no exception. My new neighbor/friend invited me to a campout at their family farm. His dad oversaw the marshmallow roasting while his mom assembled the chocolate and graham crackers. I can still see my friend’s dad hand me the s’mores. It seems obvious what you are about to get, but you’re never prepared for that first bite as all your expectations are met and exceeded. Cheesy, but true.

3. Do you have any tips on making s’mores?

I can offer techniques till I’m blue in the face, but the only important rule is to have fun! S’mores are one of the most food-relatable definitions of friends and family. Enjoy your company and make your s’mores to your liking. Think of it this way—when was the last time you were in a bad mood making s’mores? Probably never.

4. Why are s’mores such an important dessert at Paws Up?

Paws Up is all about sharing moments with those who matter to us. I feel it genuinely on a peer-to-peer level with other team members and that respect for one another naturally filters to the guests we meet. Sharing s’mores is one of our favorite outlets for gathering our guests from around the globe to join us as we do it our own way in Montana.

5. Why do you think they taste better at Paws Up?

Our S’moreologists take their namesake seriously (well, as serious as you can get when you know you’re about to end up with sticky fingers and a big smile). We firmly believe in teaching alternative techniques along with the traditional methods to allow our S’moreologists in Training (the guests) another outlook to pass to their friends. Even the most burnt (sometimes intentionally) s’mores ever made was probably still enjoyable, or at the very least allowed a family to laugh with one another and share their own critiques.

S’mores in a Jar with Cardamom Graham Cracker, Ginger Marshmallow Buttercream and Bittersweet Chocolate Ganache

Makes 12–14 (4-ounce) jars

Ingredients

For the Graham Cracker:

2 cups graham cracker crumbs

3 tablespoons granulated sugar

1 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

Pinch of sea salt

1/2 cup melted butter

Directions

  1. Preheat oven to 350°F.
  2. Combine graham cracker crumbs, sugar, cardamom, cinnamon and salt in a medium-sized bowl. Add melted butter and stir until evenly combined.
  3. Remove the mixture from the bowl onto parchment paper. Roll to 1/4-inch thickness.
  4. Place on a baking sheet and bake 5 to 7 minutes or until dry and golden brown. Set aside to cool. Break into desired shapes and sizes, depending on jar sizes. 

Ingredients

For the Buttercream:

10 large marshmallows

3 cups powdered sugar

1/2 cup softened butter

2 tablespoons skim milk

2 teaspoons vanilla paste (vanilla extract is a great substitution)

1/2 teaspoon freshly grated ginger

Directions

Melt the marshmallows in a large saucepan over low heat. Whisk in powdered sugar, butter, milk, vanilla and ginger until fully incorporated. Remove from heat; scoop the buttercream into a pastry bag. Set aside at room temperature.

Ingredients

For the Ganache:

1 cup heavy cream

8 ounces bittersweet chocolate, chopped

1 tablespoon unsalted butter, softened

Pinch of sea salt

Directions

In a medium-size saucepan bring the cream to a boil over medium heat. Remove from heat; add chocolate. Let mixture stand for 5 minutes to allow the chocolate to begin to melt. Whisk until emulsified; add butter and sea salt. Continue stirring until the ganache becomes smooth. Scrape the ganache into a bowl and set aside.

To Assemble:

Scoop 1/2 cup of the graham cracker into each 4-ounce mason jar. Top with 1/4 cup ganache. Follow it with a good piping of marshmallow buttercream. Garnish with your favorite sweets, crumbled candy bars or even fruit. Make it your very own and enjoy!

 

The Resort at Paws Up Welcomes Austin Grill Master Evan LeRoy for BBQ-U

Comfortable around a live fire from a young age, Chef Evan LeRoy’s culinary experiences range from fine dining at Hudson’s on the Bend to barbecue at Hill Country Barbecue. LeRoy was named as one of Zagat’s 30 Under 30 rising stars in the Austin culinary scene. LeRoy has appeared on Burgers, Brew & Que and Food Porn and gained the title of Austin Grill Master on the Travel Channel.

In 2017, LeRoy opened the barbecue truck LeRoy and Lewis, with a rotating menu of nontraditional meats and cuts and a working motto of “new school barbecue, old school service.” LeRoy has also traveled to Australia and Russia to train and work with prospective pit masters and is known for his openness to teaching and sharing smoking secrets. We are thrilled to have him this year for BBQ-U on June 22–24, 2018. We had a chance to sit down with LeRoy for a quick interview.

The last time you visited Paws Up was in 2016, correct? Tell us a little about your favorite memory on our ranch.

Correct. I took a hike through the woods one morning and saw a bald eagle for the first time in my life. Also, the last day of archery with my wife was fun and competitive.

What activity are you most excited about trying on property?

I’m most interested in doing some fishing this trip. I was not able to do that last time, and it seems like fun.

How did you become interested in barbecue?

I’ve been interested in barbecue for a long time. Since I was a kid cooking in the backyard with my dad. It’s more than an interest growing up in Texas—it’s an ingrained part of our culture.

Can you tell us about the dual smoker, which we hear you’re bringing to Paws Up? And why it’s called “the twins”?

Between leaving Freedmen’s (my last BBQ job) and opening LeRoy and Lewis, I taught some classes to keep me busy, keep money coming in and to stay relevant in the barbecue scene. I liked the idea of cooking with people and connecting with people over BBQ on a deeper level. One of my students was Sheldon Mason from Montana. He has his own pop-up BBQ business, and he designed the pits for capacity and travel—as two back-to-back smokers that mirror one another.

Can you explain what you mean by “new school barbecue”?

As the next generation of Texans who are carrying this tradition of barbecue into the next decades, it’s our responsibility to put our own stamp on it, improve it and give it to those who come after us. New school BBQ is about taking the method and soul of BBQ and injecting new life into it with updates on classic cuts, global flavor profiles and modern hospitality.

What is your favorite thing to cook at home?
Vegetables, mostly in pasta and stir fries. I like to keep it simple and use herbs from my garden. I also use a lot of eggs.

What is your favorite cooking show on television?

Used to be Good Eats. Now it’s Mind of a Chef.

Is there something you’ve never grilled that you want to attempt?

I’ve never cooked a fish I caught on the beach or on a shore. I would love to do that.

 What travel destination is next on your bucket list?

Germany, Hawaii, Italy.

If you could cook alongside one barbecue chef, who would it be?

I would love to cook with Tootsie Tomanetz from Snow’s BBQ in Lexington, TX.

Top 10 Summer Adventures at The Resort at Paws Up

Summer is the chance to go barefoot, enjoy tasty barbecued ribs, ride go-karts, relax around bonfires and catch fireflies. Summer is about slowing down—and speeding up, getting people together and finding your own space and time. If you’ve been fortunate enough to visit Paws Up during our high season, you already know about our tried-and-true thrills and pastimes. Below is summer’s new bucket list—our Top 10 Paws Up Adventures for 2018.

1. GO JUMP IN A LAKE.

Be among the very first to enjoy Paws Up Island Lodge at  Salmon Lake. Take a sunset pontoon boat tour, water-ski the day away or just visit for the spectacular view.

2. CAST AWAY THE DAY.

For anyone who loves (or is angling to try) fly-fishing, this part of Montana is heaven on earth, with legendary rivers like the Blackfoot, Bitterroot, Clearwater and Missouri right at hand.

3. GO FOR A RUGGED RIDE.

Kick up some dust on an ATV tour and see the ranch’s 37,000 acres from a heart-thumping perspective.

4. TAKE YOUR BEST SHOT.

No birds are harmed, but your heart will swell after taking a turn on our challenging 10-station sporting clays course.

5. FIND YOUR OWN WAY.

Ride when you want, how you want with a private horseback excursion, tailored for riders of all ages and levels.

6. CHANNEL YOUR INNER ANNIE OAKLEY.

Relive the Wild West at our .22 rifle range where guests ages 6 and up take aim at reactive targets.

7. FIGURE OUT WHAT FLOATS YOUR BOAT.

Enjoy a gentle rafting trip or rev things up with Class I and II whitewater rapids. For something truly wild, take a day trip to Alberton Gorge’s Class III rapids, coupled with thrilling cliff jumping.

8. DRIVE AROUND OUR RANCH.

If you want to feel like a real cowboy or cowgirl, head out for a Paws Up cattle drive. You’ll be riding and rounding up Corriente cows like a pro in no time.

9. CLIMB TO NEW HEIGHTS.

Come play in our Sky Line Aerial Adventure Park, with two courses designed to test your will and your skill.

10. GEAR UP FOR A GHOST TOUR.

Wander through the most intact ghost town in Montana, then bike back the 14.5 miles to The Resort (downhill, of course!).

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.

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.

Kick off the holidays with something spectacular

This Thanksgiving, create new traditions with a family vacation to The Resort at Paws Up. With an abundance of activities to choose from, there’s something on the menu for everyone. Get cozy inside with family movie nights and football and parade viewing parties, or satisfy your appetite for outdoor adventure with horseback riding, ATV rides, hayrides, touch football, bird watching and more.

Of course, we haven’t forgotten the feast itself. For Thanksgiving dinner, you and yours can sit down to a spectacular spread at Pomp or opt to have a private, plentiful meal brought to your home, which will be whisked away when you’re done. That’s just one portion of a weekend filled with sumptuous, locally sourced fare brought to you by our world-renowned Executive Chef Ben Jones.

We sincerely hope you’ll join us for an unforgettable Thanksgiving weekend at The Resort at Paws Up. We’ll take care of everything—you just make the memories.

Along with five-star cuisine, you’ll enjoy exquisite vintage wine all weekend long from our featured vintner, Rombauer Vineyards. Established in 1980, Rombauer Vineyards is a family-owned and operated business with deep roots in food and wine. Owner KR Rombauer is a great-nephew of The Joy of Cooking author Irma Rombauer, and his ancestors originated from the winegrowing region of Rheingau, Germany, where wine is considered an essential complement to a meal. This rich history has led to an award-winning selection of wines that will make for an ideal pairing for your
Thanksgiving weekend.

Paws Up welcomes Dan Dubuque as the special musical guest for our Thanksgiving celebration. A solo acoustic guitarist, Dubuque is known for his unique approach to the Weissenborn, a slide guitar that’s played lap-style. Dubuque often adds percussive effects, playing the guitar like a drum while infusing every song with his free-sounding style.

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?

Velazquez:

  • 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.

Reach for the Sky This Summer at Paws Up

080516PAWSUPSelectsST-090_1000

It may seem peaceful when you arrive at The Resort at Paws Up this summer, but we’ve been hard at work bringing four exhilarating new activities to life. With last year’s introduction of the Sky Line Aerial Adventure Park, guests climbed, swung and maneuvered their way among the ropes and platforms. New this year is the Challenge Course, with elements that are more difficult and higher off the ground, plus a quick drop that’s about 55 feet up in the air.

aerial challenge course

Mountain bikers will find new thrills, too. Opening this summer is a mile- loop bike park featuring berms, switchbacks, tabletops, whoops and jumps. That’s in addition to our existing trails and the 13.5- mile downhill mountain bike course leaving from Garnet Ghost Town. You can take your pick: grab a map or go for a guided tour.

092016PawsUpExcursion-15_1000

At the Lake House at Seeley Lake, now there’s paddleboarding. Using concentration and balance, you can either take in the scenery or get a rejuvenating workout. To really stretch yourself, sign up for paddleboard yoga, a great core fitness class.

090216PAWSUPSelectsST-052_1000

And for any kids who have dreamed of being cowboys or cowgirls, Paws Up’s brand-new Junior Wrangler Program will give them a durn good glimpse. They’ll do it all, from brushing and scooping to saddling and loping. They’ll have three days to immerse themselves in the world of horses and explore trails that others don’t get to ride.

The resort at paws up

Whatever your age, whatever your passions, we hope you’ll find 2017 to be an exciting time to visit and explore the great outdoors on our ranch.

Get Cozy with Red Wine and Hot Chocolate at The Resort at Paws Up

Red Wine and Hot Chocolate

Move over Irish coffee. Have you heard the buzz about the latest trending winter beverage, Red Wine and Hot Chocolate? The bartenders at The Resort at Paws Up have, and they’re already serving it up this season. Red Wine and Hot Chocolate is easy to make. All you need is milk, red wine, your favorite dark chocolate and cinnamon. Our staff tops the beverage off with whipped cream and ground cinnamon.

rombauer-merlot-and-paws-up

This warming drink is simply hot chocolate spiked with red wine. It is similar to mulled wine but rich and chocolaty! Use three parts hot chocolate to one part red wine. We used Rombauer Merlot. The Rombauer family members are big fans of this varietal’s rich, silky textures and supple tannins, as well as its versatility with food. It is medium-bodied and ripe and plush, with flavors of plums, cherries and figs. It makes a perfect pairing with melted dark chocolate.

102516pawsupselects-49-copy

After a day of cross-country skiing, horseback riding, skijoring or snow tubing at Paws Up, take a sip of Red Wine and Hot Chocolate, and you’ll be feeling warm and cozy in no time. We love drinking it fireside. So if you’re visiting us this season, come by Tank and try one (or two). Otherwise, make one at home, and let us know how you liked it.