Drunken Beef and Pineapple Brochettes with Guajillo Romesco

 

After searching the West for the highest quality beef and the most tender bison, The Resort at Paws Up settled on a very local source: our own backyard. As the ultimate expression of ranch-to-table cuisine, the Black Angus cattle raised here on the Paws Up Ranch are now part of our beef program, from the open fires of the chuck wagon to our restaurant Pomp’s fine cuisine. Bison, from our herd, are also on the menu.

According to Co-Ranch Manager Leigh Kelley, “We raise peas, oats and barley on properly to fatten some of the beef that now grace the tables here at The Resort. Primarily, all of our beef is grass-fed—the high-quality grass they eat is managed for palatability and nutrition. I think animal feed is much like anything else: the quality you put in is a direct reflection of the quality you get out.”

That principle comes through loud and clear in the form of well-marbled Angus beef products and lean, tasty bison cuts destined for dishes created by Paws Up Executive Chef Sunny Jin.

“The ranch-raised beef really is a source of pride for us. The grass-fed aspect produces flavors that are so pronounced. And we get such depth of flavors from aging the beef, for example, we get a whole porterhouse and dry-age it here for an additional 45 days, after an initial aging,” Jin said. “That’s when it gets that rich, buttery flavor with a great blue-cheese aroma.”

This summer, expect our chefs to turn out a dizzying array of culinary masterpieces, a growing number of which are based on Paws Up Ranch-raised Angus beef and bison. We hope you enjoy this recipe for Memorial Day weekend or anytime this summer.

DRUNKEN BEEF and PINEAPPLE BROCHETTES with GUAJILLO ROMESCO

For the Brochettes

Ingredients:

2 pounds tender beef, such as tenderloin or ribeye, cut into 1-inch cubes

2 red onions, cut into 1-inch pieces

1 ripe pineapple, cut into 1-inch cubes

2 red bell peppers, cut into 1-inch pieces

3 ounces mescal

1 Tbsp brown sugar

Fresh juice of 2 ripe limes

8 skewers (if using wooden skewers be sure to soak in water for at least an hour prior to assembling)

Sea salt

Cracked pepper

DIRECTIONS:

Combine all prepared brochette ingredients into a nonreactive mixing bowl and toss to coat evenly. Marinate for at least 30 minutes and up to 2 hours. Preheat gas or charcoal grill and begin assembling brochettes by placing an even amount of each ingredient on the 8 prepared skewers. Place brochettes directly over the hottest spot of the grill and cook 1–2 minutes on each side. Finish with coarse sea salt and fresh cracked pepper and serve with Guajillo Romesco.

For the Guajillo Romesco

Ingredients:

4 whole dried guajillo peppers, rehydrated in hot water and deseeded

1/2 cup toasted almonds

whole garlic cloves

1/2 cup sun-dried tomatoes, rehydrated in hot water

2 tsp smoked paprika

2 tsp ground cumin

2 tsp ground coriander

1 red onion, sliced thin and grilled until softened and slightly charred

2 tsp kosher salt

1 cup Spanish olive oil

Sherry or red wine vinegar

DIRECTIONS:

Combine all ingredients except vinegar and oil into a blender or food processor. Blend ingredients and slowly drizzle in the olive oil until the sauce comes together and ingredients are finely ground. Season to your liking with vinegar.

Summer Kids Inspiration at Paws Up

Part sport, part adventure and all fun, the Henry the Sports Bug Camp at Paws Up seamlessly fits into our guest experience. Along with the popular Kids Corps of Discovery, this new kids’ program includes lots of nurture with plenty of nature, compliments of Montana’s great outdoors.

Henry, the hero of a series of books and videos created by former collegiate and professional tennis player Melissa Detwiler. Detwiler uses her background in sports, Henry the adult-size buggy mascot and local athletes to help kids develop a love of sports and good sportsmanship. Henry the Sports Bug Camp teaches everything from soccer and tennis to golf and basketball, as well as how to build self-confidence and make healthy lifestyle choices. We sat down with Detwiler to find out more about her background, passions, amazing charity efforts and more.

How did you come up with Henry the Sports Bug?

Henry the Sports Bug is a creation stemming from my childhood being a tennis prodigy. I started playing at seven years old, and—quite quickly—tennis became my life. With all of that came a ton of pressure and not a lot of fun. I missed out on developing a love and passion for tennis. It became a part of me. It’s what I did and what I was known for. However, I didn’t have balance in my life. As I got older I realized how important balance is and loving what you do. I started teaching tennis when I moved to Los Angeles in 1992 and my main goal was for children to have fun playing the sport. I gained so many positive things from playing a sport growing up that I wanted to be able to pass that along to all kids. Henry the Sports Bug was my creative outlet to do that. No matter what sport you play, you get the same benefits of being healthy, being disciplined, developing confidence, showing good sportsmanship and learning how to win and how to lose. Sports give you the tools to become a leader in life and sets you up for success in the adult world. I am motivated to have Henry the Sports Bug reach kids everywhere, because I know how sports can change your life in a positive way.

How did your tennis career inspire you to work with children?

I did not want anything to do with tennis after my career ended. I was burnt out and had a lot of bitterness toward it. When I moved to Los Angeles, I needed a job, so I went to a local tennis club and they hired me on the spot. I started working with kids, and this inspired me. I absolutely love to see kids happy, laughing and having fun while getting better at tennis. Henry the Sports Bug inspires a positive change in kids’ lives. Henry the Sports Bug has healed me and is the best result of my tennis career.

Tell us more about your charity efforts.

From the very first thought of Henry the Sports Bug, I knew I wanted a nonprofit side to it. I want to be able to reach kids everywhere who have never held a ball or sports equipment. I want to be able to donate sports equipment, sport clothes, books, food and toys to kids around the world. Last year I formed the Henry the Sports Bug Foundation. So far, I have been fortunate to be able to donate tennis rackets and my books to schools in need. In 2013, before I formed the charity side, I went to 40 different elementary schools in 9 different states to put on assemblies where I read to the students, taught them tennis strokes, got them running through Henry’s obstacle course and donated my books. It was an amazing experience and further confirmed that kids, parents and teachers love Henry the Sports Bug and need him. I got so many letters from kids across the country asking me what sports Henry was going to play next and that he inspired them to try a sport. I can’t wait for the day I can travel everywhere donating to schools that have lost their PE programs, communities that have no sports, children that need sponsors to play in their chosen sports and countries where kids have never even seen a tennis ball or soccer ball. That’s when I’ll feel like I have accomplished something.

How many books do you have and what are the differences in each of them?

Currently I have eight books available on Amazon. The first five books set up Henry’s world. He is kind of like a Clark Kent/Superman-type figure. He has his Henry the Bug life, living in the bog dealing with all-too common kid problems, and then he has his superhero life as Henry the Sports Bug, going on missions to help kids in need in the sports world. The first two books incorporate tennis because it’s my background. Henry teaches a little girl tennis and gives her the confidence to make friends with the other kids who play tennis. She was shy and scared at first, but after Henry’s encouragement she could come out of her shell, make friends and play tennis. Books 3 and 4 set up how Henry becomes Henry the Sports Bug. Tito the Magic Turtle gives him a magic mirror to be able to see his next mission. Henry can jump through it to his mode of transportation, Cabo and Lily, the Flying Wonder Dogs! Book 5 is where he goes on his first mission to help a soccer team that is struggling with their confidence and morale. Book 6 is about miniature golf—the Masters of Miniature Golf. Henry the Sports Bug goes to help a boy who wants to play but is lacking focus and confidence. Book 7 is about a football team and community that loves football, but everyone is eating so unhealthy that they have no energy to play or cheer their team on. Henry brings in his nutritionist friend Mo the Morselist to help him change their eating habits and have balance. The eighth book is a little departure from the series. It is for the younger Henry fans who haven’t learned their ABCs yet. Henry hasn’t become Henry the Sports Bug yet; he is just Henry the Bug. He is having a hard time focusing on his schoolwork because all he thinks about is sports. Mrs. Centipede, his teacher, has the great idea of having Henry come up with a sport for every letter of the alphabet. It’s cute and makes learning fun.

What’s your favorite thing about Paws Up so far?

Paws Up is fantastic. I got to experience the Fourth of July festivities at The Resort. Besides the celebration in my hometown of Myrtle Beach, South Carolina, this beats anything I have ever experienced. I also love the scenery and the animals. My goal by the end of the summer is to get a cow to let me hug it! Louis the Sheep and I already have a special bond though!

What’s been your favorite activity at Paws Up?

So far I have only experienced the ATVs and sporting clays shooting. My goal is to be more proficient at both by the end of summer, and I hope to be able to experience many more of the fun and exciting activities offered here.

What is one thing you would like children to take away from attending your sports camp?

With my camps, I want children to walk away with a big smile on their faces, telling their parents how much fun they had and how much they love playing sports. The life lessons from playing a sport will come naturally and they won’t feel like it’s a “lesson” because they are having fun!

Chef Sunny Jin Elevates Montana Cuisine

Chef Sunny Jin is a traveler by nature. He’s a tireless forager, always searching for the next fresh local ingredient. And The Resort at Paws Up is thrilled to have him as our new executive chef.

“For me, happiness and inspiration come from my foraging walks and a dedication to sustainability,” Jin said recently. “Hiking the local area is really the best way to get in tune with the Montana landscape and the endless bounties it provides. It’s such an inspiring place. There’s an endless supply of local and seasonal plants, vegetables, fruit and game. In that regard Montana really can’t be beat.”

Since arriving at Paws Up, Jin has also been taking road trips to visit local purveyors. “I’ve been reaching out to reestablish existing relationships and forge new ones. I’m looking for sustainable excellence in our ingredients,” he said.

All of this translates incredibly well to his new role as culinary leader at Paws Up. Jin’s dedication to excellence and his flexibility and creation of free-flowing menus learned on a global stage, along with his fondness for seafood and wild game, work well in the wilds of Montana. Lest there be any doubt about the current level of culinary excellence at Paws Up, Jin was added to the list of chefs at 2018’s prestigious Pebble Beach Food & Wine, the premier epicurean lifestyle event on the West Coast. Among its former notable chefs: Philippe Legendre, Wolfgang Puck and Thomas Keller, one of Sunny Jin’s early mentors at the French Laundry. We sat down with Chef Sunny to ask him a few questions:

Is there a particular mindset you bring to your daily menus?

I want to serve something that I would like to eat and at the same time be proud of, and of course our kitchen’s staff and our guests’ opinions matter greatly.

Are there specific things you’ve found inspiring on your foraging walks? What piques your culinary fancy?

Lots of new exciting ideas occur to me every day in Montana. It’s such an inspiring place, with culinary riches like wild huckleberries, cherries, morel mushrooms, sage, Saskatoon berries, spruce tips, purslane. And what we can do with elk, bison, duck and trout.

Is it challenging to cook for our diverse Paws Up audiences, small groups and large?

Forever the optimist, I don’t see challenges but rather pleasant surprises. I enjoy teaching our culinary team at Paws Up, as well as learning from them.

What inspires the culinary staff to achieve greatness varies. It could be a tasting menu for a couple celebrating a special occasion or a group of 50 sampling various dishes at the Equestrian Center.

How does all of this—your rich experiences, the local sourcing—come together on a menu?

Our menus are free-flowing, and we’ve made progress in last few months from changing one thing at a time to changing three or four items while creating menu layers. We offer variety and tailor things to our guests and never sacrifice on quality or our standards. We’ll keep a large focus on cooking with Montana elk and bison and the highest quality beef. We strive to source animals fed and raised in an antibiotic- and growth-hormone-free, responsible way. Some of our recent dishes have included:

Crispy Duck Hash with Mustard Greens

Cedar Plank Salmon on Wilted Kale

Sherry-Braised Beef Short Ribs

Have you had a chance to work with some of the guest chefs at The Resort’s special culinary events?

Yes, I have. WinterFest was great. I love to see how other chefs work and engage with them. Collaboration is everything. Guest chefs help us keep it fresh and keep it engaged.

So, this area really seems to suit your “cook locally, cook sustainably” philosophy?

It does. I personally feel more driven by responsibility and less compelled by style. The reward for me is when I’m able to engage and connect with local farmers and ranchers. Their commitment to their craft and community is where I gain a sense of obligation. That obligation is then the intentional focal point in every meal.

Sounds like you are finding the kinds of local support you had hoped for?

Definitely, with Missoula and our neighboring rural communities, we are good neighbors. They may deliver food for sourcing our dishes, and if someone has a fence down, I’m more than willing to help fix it. Now that’s a culinary philosophy that’s as localized as it gets.

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.

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.

Possibly the World’s Most Uplifting Countdown

Make a resolution to finally have the New Year’s Eve of your wildest dreams. No crowds, no traffic. Join us for a weekend filled with wintery outdoor adventures like snowmobiling, horseback riding, snow tubing, and cross-country skiing. Then get cozy inside with movie nights, shopping and bowl game watching. And when it’s time to ring in the new year, you can celebrate in spectacular fashion right here at The Resort. You’ll find a dazzling night that begins with an elegant, five-course dinner and ends with fire dancers, fireworks and a live performance by American Idol’s Crystal Bowersox. After you retire to your private vacation home and wake up to a lavish breakfast buffet, you’re looking at an ideal welcome to 2018.

Our vast menu of activities provides opportunities to do things you love, as well as things you’ve always wanted to try.

 

Paws Up’s Featured Entertainment

“Crystal has ‘a voice like dirt and diamonds.’ Her music is intended to bring a positive message of love and light to the world—things that folks will be able to take with them on their own journey, so that they, too, can feel truly alive.”

— from crystalbowersox.com

Crystal Bowersox will provide the music for Paws Up’s extravagant end-of-the-year celebration. She will perform with her trio for all New Year’s Eve revelers to enjoy. Crystal Bowersox’s emotive folk-rock-country style catapulted her from the cramped coffeehouses and cavernous subway tunnels of Chicago to millions of homes across the United States when she placed second on Season 9 of American Idol. Along with her old soul of a voice, her carefree style and “don’t mess with me” attitude set her apart from the other contestants and landed the self-taught songstress performances with Joe Cocker, Harry Connick, Jr. and Alanis Morissette.

This Year Between Christmas and New Years, the Holidays Are Even Sweeter at Paws Up.

Because we like to do everything right, down to the last little detail, we’ve arranged for our very own Sugar Plum Fairy to make a visit this winter. Chef Mindy Segal of Chicago’s ever-popular HotChocolate restaurant will be providing heavenly cupfuls of her signature dessert. Stop by the fully stocked HotChocolate Bar for an assortment of concoctions. Winner of the James Beard Award for Outstanding Pastry Chef and author of Cookie Love, Segal will also be leading cookie-making classes* and creating a featured dessert. As if you needed any other reason to visit during this magical time of year.

10 Reasons to Celebrate Christmas at Paws Up

This holiday season, leave behind the hustle and bustle for something truly magical: Christmastime in Montana. At The Resort at Paws Up, you’re in for a warm and adventurous holiday weekend. We have elves to take care of everything. Here are 10 reasons to spend Christmas at Paws Up in pictures and words.

  1. You get to experience a picture-perfect backdrop of snow-covered mountains.
  2. You’ll rock around your very own decorated tree.
  3. You’ll receive a surprise personal visit from Santa, right in your cozy luxury home with gifts and all.
  4. You’ll experience bonfires with s’mores and downhill snow tubing with a snowmobile chauffeur, followed by hot apple cider.
  5. You’ll participate in a gingerbread house decorating contest.
  6. You’ll enjoy quality family time with bingo game nights and more.
  7. You’ll warm up with indoor activities such as holiday crafts, movie nights and plenty of shopping at our Wilderness Outpost.
  8. You’ll experience a family broomball game on the Paws Up ice skating rink.
  9. You’ll enjoy the best Montana Christmas brunch and a glittering Christmas dinner with live music.
  10. You’ll end each day soaking in a soothing hot tub and then relax by your roaring fireplace.

Enough said? Contact our live chat on pawsup.com now for more information.

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.

Blackberry Smash Recipe

Blackberry Smash

At The Resort at Paws Up there are countless ways to get outside and get active. But after all that horseback riding, ATV touring and hiking, there’s no better way to cool down than with a fresh cocktail. Our bartending team gets inspired by the local, seasonal ingredients and Montana-made spirits. This Blackberry Smash recipe is just one of our many favorite cocktails which we wanted to share with you so you can create a little slice of Paws Up at home.

Blackberry Smash

Ingredients

A handful of blackberries

The juice of half a lemon

3/4 oz thyme simple syrup

1 3/4 oz Willie’s Distillery’s Big Horn Bourbon

Club soda

Directions

  1. Muddle blackberries, lemon juice and thyme simple syrup. Add ice and bourbon, and shake well. Strain into a Collins glass, ll with ice and top with soda. Garnish with blackberries and thyme sprig.

cocktails at the Resort at Paws Up

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