Ramp Up for WildFlavor and the Cowgirl Spring Roundup at the Resort at Paws Up

The Resort at Paws Up has made a name for itself with its marquee culinary events like Montana Master Grillers and its luxurious camping accommodations (aka glamping). The resort is now open year-round and will soon have the added benefit of a direct flight from Dallas-Fort Worth International Airport to Missoula, Montana, a mere 30 minutes outside the 37,000-acre Paws Up property. From live-fire cooking to fly-fishing, there’s much to feast on when it comes to activities at Paws Up, but two upcoming weekend-long events that deserve to be savored outright.

During WildFlavor, Bravo’s Top Chef contestants turn on the fire at Paws Up. This time around, April 19 – 22, Sam Talbot (Season 2 semifinalist), Casey Thompson (Season 3 finalist), and the 2017 champion, Brooke Williamson (winner, Season 14) will be on-hand for a weekend of gourmet grub, wilderness, and a live “fork it out” cook-off challenge. The three chefs will be joined by the Resort at Paws Up executive chef Sunny Jinn, featured vintner Chad Melville of Melville Winery in Lompoc, California, and the featured distillery of Montgomery Distillery in Missoula.

Schedule highlights include horseback riding through the mountains followed by a wine reception with chefs Williamson and Talbot; a morning ATV ride with chef Casey Thompson; shooting and wine reception with Chad Melville and Melville Winery; a collaborative five-course meal featuring the full chef lineup; and live musical entertainment during Friday and Saturday nights’ dinners. The latter is the main event: a Top Chef cook-off in the Lewis & Clark Reception Barn followed by dinner. There is, of course, loads more.

Then there’s the National Cowgirl Museum’s Cowgirl Spring Roundup. The exclusive event is limited to 50 woman ages 12 and older who saddle up and ride alongside National Cowgirl Museum Hall of Famers on scenic trail rides and cattle drives. Attendees will be able to glean expertise about barrel racing, Western art, photography, and more from Sharon Camarillo, Veryl Goodnight, Marilyn Williams Harris, and Barbara Van Cleve. You’ll dine with them. You’ll ride with them. You’ll sit around the campfire with them.

There is even more to lasso at the roundup this year. Joining the full in April will be the Cowgirl Chef herself. Ellise Pierce, author of Cowgirl Chef: Texas Cooking With a French Accent, will be on hand (with ladle!) with the Paws Up staff to bring guests the finest in cowgirl cuisine with Planeta wines. Pierce will also be demonstrating recipes from her book during an afternoon segment of the resort’s Cookbook Live series.

Here’s a tasty morsel of what to expect next month at Paws Up, courtesy the resort.

The Tripel Lamb Burger

Courtesy of Brooke Williamson & Nick Roberts

(Yields 20 burgers)

The Patty

10 pounds ground lamb
2 tablespoons ground cumin
4 ounces honey
2 tablespoons harissa
2 tablespoons salt
2 tablespoons ground black pepper

Mix all ingredients in a bowl. Then measure the mixture in to 8-ounce portion balls and form into a patty shape.

Yogurt Sauce

1 tablespoon harrisa
1 tablespoon honey
1 quart plain yogurt
1 tablespoon lemon juice
1 tablespoon salt
1 tablespoon black pepper

Mix all ingredients in a bowl and season to taste.

Pickles

8 Persian cucumbers
2 red onions
2 cups apple cider vinegar
4 tablespoons sugar
1 tablespoon salt

Slice cucumbers into thin equal-size rounds. Thinly slice the onion lengthwise. Mix the vinegar, sugar, and salt in a bowl. Add the cucumber and onion mixture. Hold for one hour before serving.

For the burgers:

Once the grill is hot, season the lamb patty with salt and black pepper. Place lamb patty on hot grill. Cook on each side for 4 – 5 minutes. Once cooked through, remove from heat and let rest for 3 – 4 minutes. While the burger is resting, toast bun on grill. After toasting, spread a thin layer of the yogurt sauce on the top and bottom pieces of the bun. Place the rested burger on the bottom of the bun. Place the cucumbers on the burger and add the top bun to finish.

To reserve your spot for WildFlavor and/or the National Cowgirl Museum’s Cowgirl Spring Roundup, visit The Resort at Paws Up website.