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!

 

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.