Brooke Williamson Calls Paws Up the Disneyland of Nature

The California coast meets the foothills of Montana in our next WinterFest event on February 15–18, 2019. Come for a romantic Valentine’s Day, then stay for the coolest culinary event on earth. We’ll have you dining on delectable bites through Presidents’ Day. We’re thrilled to welcome an amazing lineup of winemakers and visionary chefs from Santa Barbara and Los Angeles. Experience three and a half days of wilderness adventures; intimate cooking classes and demonstrations; wine, beer and spirits tastings; live entertainment and, of course, gourmet, winter-themed feasts—complete with thoughtful wine pairings—created by our award-winning guest chefs.

Chef Brooke Williamson has been one of our featured WinterFest chefs from the very start of the event, and we are honored to sit down with her to chat about her latest endeavors and why she loves returning to Paws Up.

What ingredients are you excited about right now?

I love the transition from summer to fall. Corn and the tomatoes are still in play, but we also start to see squash and sweet root veggies. Seasons are more of a mindset in California, so the shift into fall is more about seasonal cravings. I love a good braised meat, so that might be the biggest bonus to seasonal changes for me. My staple ingredients are always the same though, such as fish sauce, good olive oil and dried mushrooms to name a few.

What’s the most underrated ingredient?

Good olive oil and good salt can make anything taste good.

Which ingredients from Montana are your favorites to work with?

I love cooking with local ingredients whenever I travel, but I’d have to say that some of the best game meat, watermelons and huckleberries (obviously) that I’ve ever eaten have come from Montana.

How many times have you been to Paws Up?

I lost count after about 20 visits, but I’m hoping my visits to Paws Up never end. It’s my happy place.

Why do you keep coming back?

The people, the nature, the activities, the staff, the food. I could go on and on.

What’s your favorite activity on property?

Snowmobiling. If I could snowmobile to work on a daily basis I’d be happy. But, that’s also a California girl talking.

How would you describe Paws Up to someone who has never been?

It’s kind of like the Disneyland of nature. It’s a place where I’m happy relaxing, doing nothing or taking advantage and experiencing everything. But honestly, nothing beats being on the vast open ranch property with everything you could ever need at your disposal. It’s the only place I really feel like I can truly breathe.

You’ve been involved in WinterFest since the first fest. How has it evolved? How would you like to see it continue to grow?

WinterFest has grown a lot since our first year. It’s doubled in numbers of guests and activities but still has the charm of an intimate foodie event. I love the fact that by the end of the weekend I feel like I’ve really gotten to know everyone.

Do you have any new exciting endeavors you’re working on?

My plate is very full right now with travel and the usual day-to-day restaurant stuff, but I am working on a book and a remodeling of my restaurant Hudson House, which we’re super excited about. Hudson House is about to hit 10 years since we opened the doors!

What’s the most important piece of kitchen wisdom you’ve ever received?

That maintaining calm is the key to making it out alive—in any kitchen circumstance.

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!

Summer Campfire Chefs Debuts with Chef Beau MacMillan

Campfires are a summer tradition observed nightly at Paws Up. After a long day of floating or fishing, there’s nothing quite like unwinding around the fire pit. Which is why two new Resort programs—Campfire Chefs and Campfire Stars—are sure to be hits with camp guests who enjoy a touch of sophistication and glamour in a rustic, relaxed setting. Campfire Stars features musicians from festivals and shows like American Idol and The Voice. These stars have performed for millions of music lovers at a time, but now they’ll be taking a seat right next to you for intimate performances and maybe even to lead a singalong or two.

Campfire Chefs features rock stars too. Rock star chefs, that is—from the country’s hottest restaurants and culinary TV shows. The chefs will also be up close and personal with our guests—to prepare exquisite cuisine and even have our glampers pitch in and help cook. Sanctuary Camelback Mountain Resort Executive Chef Beau MacMillan kicks off this summer series on June 6–9th.

We had a chance to sit down and chat with Beau about his upcoming visit.

 What interested you in Paws Up’s new series, Campfire Chefs?

My first experience at Paws Up was at Master Montana Grillers. I was so impressed not only with The Resort itself, but more importantly with the staff and how easy it was for them to be in front of the guests and create emotional contacts in a great setting. With Campfire Chefs, I’ll be able to connect with a small group and cook over open fires—very primal and very fun.

How will cooking at Camp re Chefs be different from Montana Master Grillers?

With Master Montana Grillers, I ran an action station, featuring one to two items. What I’m most excited about with Campfire Chefs is the ability to create the whole menu and the fact that it’s served family-style. I think passing and sharing is one of the best ways to eat and connect with others around you.

Will guests at Paws Up actually get involved in the preparation of meals?

I’m one of those guys that loves to get guests involved. I also love cooking outside and cooking on wood. I think you’re going to see some large cuts of meat that can cook slow. When you can cook large cuts of meat, organic vegetables and fresh seafood on an open flame, life is good.

You’ve made many appearances on culinary shows. Do you have any upcoming appearances?

Right now, I’m filming Best Thing I Ever Ate and Guy’s Grocery Games on the Food Network.

The Wonder Women of Food and Wine Coming This Fall

They say girls are made of sugar and spice and, oh, nevermind. These titans of the kitchen are made of pure steel, and each one of them has used every ingredient imaginable. That’s why we’re SUPER excited about this year’s Montana Master Chefs: The Wonder Women of Food and Wine on September 27-30 2018. It’s the first-ever culinary event at The Resort at Paws Up to feature an all-female lineup.

And what a lineup it is. During this three-day weekend event, guests will get to know five award-winning chefs, three notable vintners, a dynamo distiller and two incredible brewers.

“We always do something to top the previous year,” says Scott Schaefer, special events manager at Paws Up. “In 2016, we featured James Beard All-Stars, then we did Rising All-Stars in 2017. But Wonder Women of Food and Wine is something I’ve wanted to do for a while.”

Schaefer was inspired in large part by another Paws Up tradition: the Cowgirl Spring Roundup. During that event, “I got to observe how empowering it was to have all these women together,” he says. He wanted to replicate that feeling, and with help from Chef Mindy Segal, he’s assembled a crackerjack team of chefs and vintners from across the country, as well as the women behind the first female-owned brewery and distillery in Montana.

Julia Sullivan, chef/owner of Nashville’s Henrietta Red, was drawn to the event because, she says, “I get the chance to cook with some of my idols.” Though her restaurant was named Best New Restaurant by Bon Appétit in 2017 and is a contender for the 2018 Best New Restaurant James Beard Award, Sullivan is starstruck by the other participating chefs. She refers to Renee Erickson as “a hero of mine. Renee is the queen of the oyster bar.” Sullivan also cites camaraderie as a reason for her commitment: “You definitely get a different sensibility with a group of female chefs.”

Plus, it’s not just about good food and good fun; it’s about doing good, too. The event culminates in a Master Chef cook-off challenge, complete with mystery ingredients. Once they’ve been vetted by the judges, the plates are then auctioned off to hungry guests, with the proceeds benefitting the Missoula Food Bank. Since 2014, guests and the Paws Up Foundation have donated more than $55,000. Now that sounds like a sweet finish.

There are all kinds of reasons to come to Paws Up for our signature foodie event. But this year, at Montana Master Chefs: The Wonder Women of Food and Wine, you’ll get to find out firsthand how some girls grow up to become as invincible as their dishes are delectable. Look who’s coming below:

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.

Learn How to Make Lobster Rolls from Top Chef Winner Brooke Williamson

Learn how to make these amazing lobster rolls with Bravo Top Chef 2017 Champion Brooke Williamson at our second-annual WildFlavor event April 19-22, 2018. The event features two other Bravo Top Chef stars—Sam Talbot (semifinalist, Season 2) and Casey Thompson (finalist, Season 3)—as well as Paws Up Executive Chef Sunny Jin. You’ll be able to whet your appetite throughout the weekend and watch these chefs “fork it out” during a live cook-off challenge. Of course, expertly crafted meals will be served throughout this delicious four-day event. And don’t forget to toast with exquisitely paired fine vino, compliments of Melville Winery.

In between meals, go horseback riding, clay shooting or ATV riding and then wind down in the comfort of your luxurious Paws Up home. Featuring many other available wilderness adventures, WildFlavor is the perfect blend of food and fun this spring at The Resort at Paws Up.

Lobster Roll Recipe

courtesy of Brooke Williamson

Yield: 7 (5-ounce) lobster rolls

Lobster sauce

1 quart mayonnaise

2 teaspoons Old Bay seasoning

1 teaspoon kosher salt

1 lemon, zested and juiced

 

Directions

  1. In a large bowl combine all ingredients, mixing well. Sauce flavor develops more if made ahead of time. Cover and refrigerate for up to 3 days.

Lobster roll mix

2 pounds lobster meat, cooked (claw, knuckle, tail)

1 cup celery, minced

2 lemons, zested and juiced

1 tablespoons kosher salt

1 1/2 cups lobster sauce (recipe above)

Directions

  1. In a large bowl, combine all ingredients, mixing well. Add lobster sauce, mixing well.

Pickled mustard seeds

1 cup yellow mustard seeds

1 1/2 cups sherry vinegar

1 cup honey

3 cups water

1 tablespoon kosher salt

Lobster roll buns

7 brioche buns, sliced and toasted

1 cup micro celery

Crushed Maui onion chips

Directions

  1. In a medium saucepan, bring mustard seeds to a boil. Immediately turn to simmer. Cover and cook 30 minutes. Set aside.
  2. Place buns on a work surface. Place lobster mixture evenly among buns and garnish with pickled mustard seeds, micro celery and crushed Maui onion chips. If micro celery is not available, substitute celery leaves. Plain or onion-flavored chips can also be substituted for Maui onion chips.

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, cross-country skiing and skijoring (to name a few). 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.