April Showers Bring May Powers at Paws Up

Wonder Woman may have had her lasso of truth, but these Wonder Women of Food and Wine yield their power with other weapons of choice—chef’s knives and wine presses. They hail from Arizona, Napa, New York and Portland, and this spring they’ll come together in one place—Paws Up.

Meet our Culinary Superheroes:

Chef Charleen Badman runs the show at Scottsdale’s FnB and took home the 2019 James Beard Award for Best Chef: Southwest. Chef Anita Lo is a New York City dynamo whose creative cooking earned her a coveted Michelin star. Portland Chef Jenn Louis has racked up the awards, nabbing a designation as one of Food & Wine’s Best New Chefs, along with two nods from the James Beard Awards. Chrissy Wittmann is a breakout star with Napa Valley’s The Prisoner Wine Company.

This Justice League of kitchen goddesses will rescue any bored palate, taking it from ho-hum to ka-pow during this two-day epicurean extravaganza. From demonstrations and gourmet meals to knockout wilderness adventures, you’ll savor their handiwork while making powerful new friends along the way.

THE WONDER WOMEN OF FOOD AND WINE I APRIL 30–MAY 2, 2021

Learn more about this and other Wonder Women series events at go.pawsup.com/wonder-women.

Self-care, self-made

From CBD massages to rose clay mud wraps, if there’s a path to wellness at Paws Up, it starts at the spa, which, during winter, is located in the Morris Ranch House. What you’ll find is that, for body treatments, facials and rejuvenating skin care products, we’ve literally got you covered.

But what if you’d like to get creative? What if you’d like to concoct an elixir with something you found on a snowy trail?

Recently, guests have been learning what it takes to put together their very own products in the spa’s custom­-designed apothecary classes. In groups of 3–5 adults or kids, participants use all-organic, natural ingredients to make body scrubs, massage bars or lip balms. There are any number of safe, even edible, delights to choose from, like oatmeal, sugar, salt, a variety of dried herbs and essential oils.

Paws Up National Sales Manager Samantha Lange got to take part in one workshop. “It was a fun experience making a scrub to my specific liking,” she says. “I ended up making small jars to give as gifts for the holiday season (a.k.a. the people on my list who I forgot to shop for until the last minute).”

Even if you’re not an aspiring inventor, one Lotion, Potion and Pour class could be just what you need for a relaxing break from the snow. Just imagine, you’re surrounded by soothing ingredients and calming smells in a world-class luxury home. Plus, if you’re old enough, you can make a one-of-a-kind potion while sipping a hot toddy!

More about spa and wellness services can be found at pawsup.com/spa.

A Great Mesh of Business and Leisure

Top Chef Season 14 winner Chef Brooke Williamson is no stranger to The Resort at Paws Up. In fact, she’s been here more than 20 times as a featured chef during some of our biggest culinary events.

“Brooke’s passion is infectious,” says Scott Schaefer, Director of Special Events. “She’s very accomplished, but she’s so approachable.”

Her warm and adventurous spirit means you’re just as likely to find her hopping on a snowmobile (her favorite wintertime activity) as you are cooking in the kitchen. “The magic of these events, and what really separates them from other culinary events around the country, is the interaction guests have with our featured chefs. Normally, it would be rare to go out on an ATV ride, make s’mores or have a drink alongside a celebrity chef, but that intimacy is exactly what our events offer,” explains Schaefer.

Williamson agrees: “It’s really a great mesh of business and leisure.” She’s been bringing her family along for the ride (quite literally—her son’s first snowmobile ride was here at the age of seven), and while she’s visited for many reasons, every season, her favorite time of year here is in the winter. “It’s probably because we’re from LA and it’s a complete 180,” she says. “Winters in Montana have spoiled any California winter. It’s just a magical place and time of year on Earth.”

Speaking of magic, Williamson and her family, who consider Paws Up their “second home,” have become particularly enchanted with the staff, who go out of their way to ensure her son celebrates his birthday in high style (his special day often falls over WinterFest). “Last year they let him push the button on the fireworks,” Williamson says.

While she waits to determine the menu until just before the event, one thing is certain. She’ll be jumping on a snowmobile and heading over to Garnet Ghost Town, and you’re more than welcome to join her.

Williamson, along with Top Chef: All-Stars LA winner Chef Melissa King, Cochon 555 Heritage BBQ contest winner Chef Annie Pettry and acclaimed Oregon winemakers Lynn and Ron Penner-Ash, will be heating up The Resort at this year’s WinterFest culinary weekend February 12–15, 2021. Learn more at go.pawsup.com/winterfest.

the green o Brings the Outdoors In and the Indoors Out

Maybe you read “To Build a Fire” during middle school, the Jack London American classic about a man who falls asleep in the snow? Short story made shorter:  It doesn’t end well, for the man or his dog. So if staying overnight inside a frigid Montana forest frightens you, that’s understandable. But let us put your mind at ease. This is a tale with a very happy plot.

Staying at the green o is the stuff of blissful dreams.

Imagine you’re snuggled inside an ultra-sleek snow globe, while powdery flakes fall all around you. Picture yourself watching winter’s night sky from your big, fluffy bed or nibbling on s’mores after an adventurous dogsledding ride.

Paws Up Ranch’s newest resort lets you luxuriate in nature 365 nights a year.

Starting in 2021, the green o will provide visitors the ultimate in wintry getaways with 12 secluded Haus accommodations. It’s a “new level of glamping,” says Paws Up and the green o owner Laurence Lipson, and it offers guests exclusivity and privacy surrounded by beautiful swaying pines. “The juxtaposition of an architectural and design-forward property in a remote timberland setting really hasn’t been done in the U.S.,” Lipson continues. “When coupled with exceptional service, cuisine and full access to everything Paws Up has to offer, it’s truly a singular experience unmatched by any other property in the world.”

It’s an experience that includes access to hundreds of miles of trails perfect for snowshoeing or cross-country skiing and a multitude of winter wilderness adventures like skijoring, downhill tubing and ice skating.

For dining, guests at the green o have exclusive access to the Social Haus, a lounge, restaurant and bar in a unique, wooded setting. And because of the green o’s convenient location, guests can also choose to dine at any of Paws Up’s inspired restaurants and dining locations, as well as participate in all of Paws Up’s myriad events throughout the year.

Let’s close the book on any worries about overnight travel up here in the country’s northern reaches. A new chapter is about to begin, and you can be among its very first protagonists.

Introducing Our Very First Story Contest

Speaking of literature, we’ve been creating these splashy Adventure Journals for three years now. It’s been a labor of love, and we’d love to share that feeling with you. So far, we’ve written about everything from constellations in the night sky to trends in Western fashion and from the history of skijoring to what goes into the perfect s’more.

Now it’s your turn.

Tell us what you’d like to read about in our 2021 Summer Adventure Journal. lf we choose your subject, we’ll send you a $100 Paws Up gift card, which you can use at The Resort during your next stay. And if you go ahead and write the story yourself, we’ll feature your name in the byline. Get brainstorming now!

Submit your ideas on or before December 1, 2020. Go to this webpage: go.pawsup.com/StoryContest2021 and fill out the form. We can’t wait to read over your great story ideas! See contest rules for details.

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!

 

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.

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.

Give Your Thanksgiving Cook a Holiday

Give thanks and go off duty. At Paws Up, you can celebrate Thanksgiving by sitting down to a bountiful spread of locally sourced five-star cuisine. But you won’t have to lift a finger. Instead, you might raise a glass or two from Rombauer Vineyards. And forget cleanup duty; your after-dinner tasks will be s’more-tasting, movie-watching and memory-making. Of course, the feast itself is just one portion of a weekend stuffed with thrilling outdoor activities and cozy nights in.

Note: We have special pricing for Montana locals.  Contact Paws Up to talk to our reservations on our live chat.

Schedule:

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

Top 10 Personal Paws Up Faves

The Resort at Paws Up

My Summer at Paws Up

by Cameron Gutierrez, Paws Up Intern

With all the beauty and adventure here at Paws Up, you may wonder what it’s like to work at the most gorgeous place in the United States. I’m lucky enough to have spent the summer interning here at The Resort. At the end of the summer, I’ll return to California State University in Chico, California, where I am a senior majoring in business administration. (Prior to enrolling in college, I spent six years in the military.) However, once I graduate, my fiancée and I plan to make Montana our permanent home. Paws Up and Montana truly are The Last Best Place. Here are my Top 10 favorite things about working as an intern at Paws Up.

The resort at paws Up
Top 10 Personal Paws Up Faves

1. Paws Up is located in a beautiful part of western Montana. Even after two months of driving to work every day, I will never tire of the magnificent views on Highway 200.

2. The Resort is located on vast land that lends itself to deer and jackrabbit sightings, while hoping for an elusive bald eagle to soar above.

3. River Camp and Moonlight Camp are my two favorite glamping camps. River Camp has a small private beach with an amazing view of the Blackfoot River, located just past the Dining Pavilion. Moonlight Camp, although secluded, has a phenomenal meadow view. Take a small hike down a dirt road, and you’ll find yourself at an access point to the Blackfoot River. The slow-moving water is perfect for a midday swim.

4. The opportunity to meet guests from all over the country and world is incredible.

5. Working in the Transportation Department (Bell Stand) opened my eyes to the inner workings of The Resort, as well as the hard work required to make the entire operation run smoothly.

6. Being a small part of guests’ experiences has been amazing, especially when I hear them talking about how much they enjoyed their time at Paws Up.

7. On my first day at Paws Up, I witnessed the birth of two beautiful baby deer, and I have been able to watch as they grow older each day.

8. A piece of the ranch’s history—and something I really love too—is located off Elk Creek Road, just beyond the pastures. The Morris Ranch House (built in the late 1800s) is beautiful on the outside as well as the inside. Located next to the front door is a picture of the Morris family when they lived in the house.

9. The pasture animals are a great addition to the Montana guest experience. I’ve seen so much unique wildlife here on a daily basis: cattle, horses, buffalo, Watusis and even a beefalo.

10. My time at Paws Up has given me a wonderful summer away from home, and working for The Resort reinforced my dream of living in Montana. I can’t wait to get back!

The Resort at Paws Up