Cookbook Live™ at The Resort at Paws Up

Arrow Discover more

Imagine escaping to the mountains of Montana, sitting beneath a clear sky as you breathe in the crisp spring air beginning to blossom. Now imagine this setting as you sample the delicious creations made by celebrity chefs, interacting with you with hands-on classes, cooking demonstrations and world-class meals.

This is what you will find at Paws Up’s Cookbook Live series, bringing best-selling cookbooks to life on the luxurious 37,000-acre resort that has been ranked one of the best resorts in the country.

Montana mountains Paws Up Resort
  • In March, you can meet and mingle with Chef Dean Fearing, author of “The Texas Food Bible,” as he holds a cooking demo during Opus One + Dean Fearing Too. Featuring southwest regional flavors, the event starts at $729 per person, per night, March 23 and 24.
  • In April, enjoy the comfort foods of the “Cowgirl Chef” Ellise Pierce, who provides “Texas cooking with a French accent.” As Pierce wrangles the kitchen, you’ll get samples of her recipes, paired with Planeta wines. Part of an all-woman cowgirl weekend, April 26 through 29, rates start at $1,999 per person.
  • In May, Chef Tim Byres brings his James Beard award-winning “Smoke: New Firewood Cooking” to life, May 25 to 28. The Dallas chef of a restaurant of the same name will provide live demonstrations at Montana Master Grillers. Rates start at $1,016 per person, per night, for an all-inclusive stay at Paws Up.

Want a sample of what you’ll find at Cookbook Live this spring? Try the following recipes provided by the star chefs!

Dean Fearing’s Maple-Black Peppercorn Soaked Buffalo Tenderloin


Serves 4:

  • 1 cup maple syrup
  • 2 Tbsp fresh cracked black pepper
  • 2 cloves garlic, peeled and finely chopped
  • 1 large shallot, peeled and finely chopped
  • 1 tsp finely chopped fresh sage
  • 1 tsp finely chopped fresh thyme
  • Crushed red pepper flakes to taste
  • 1 24-ounce Whole Buffalo Tenderloin trimmed of all fat and silver skin
  • Salt and black pepper to taste
  • 2 Tbsp vegetable oil
Dean Fearing’s Maple-Black Peppercorn Soaked Buffalo Tenderloin


In a small bowl, combine maple, black pepper, garlic, shallot, sage, thyme and pepper flakes. Stir to combine and add filets. Let the buffalo tenderloin marinate in the maple mixture for 8 hours or overnight, rotate the tenderloin every 2 hours. Remove the tenderloin from the mixture and cut into 6 ounce steaks. Season with salt and pepper.

Heat oil in a large cast-iron skillet over medium-high heat. When hot, lay buffalo in skillet and brown for 4 minutes. Turn and brown for an additional 3 minutes or until desired degree of doneness is reached.

Ellise Pierce’s My Big Fat French Salad


Makes 2 large salads:

  • ½ pound red-skinned potatoes, cut in 2-inch pieces
  • olive oil
  • sea salt and pepper to taste
  • 1 head Romaine lettuce, rinsed, dried and cut into 2-inch strips
  • 8 slices bacon
  • 6 slices baguette, toasted
  • a handful cherry tomatoes, halved
  • about 6 tablespoons fresh chèvre
  • fresh herbs, such as thyme, basil, parsley
  • Champagne-honey vinaigrette

Vinaigrette, Makes 1 cup:

  • ¼ cup Champagne vinegar
  • sea salt and pepper to taste
  • 1 tablespoon lemon juice + zest of one lemon
  • 2 teaspoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon shallot, chopped fine
  • ¾ cup grapeseed oil

Celeb chef Ellise Pierce

“This is one of my favorite recipes in my book, inspired by the salads I’d order in Paris at a bistro in Montmartre. I’d never heard of putting potatoes on a salad before – my friend Suzanne and I both ordered these big salads one night and it soon became our regular thing. I loved the salad so much I wanted to share it with everyone – here’s my version,” says Pierce.


Preheat your oven to 400°F/200°C. Put the potatoes on parchment-lined cookie sheet, add some olive oil, sea salt and pepper, and toss it all together. Give the pan a shake so the potatoes have plenty of room between each other, and slide them into the oven. They’ll take about 30 to 45 minutes total, to cook, but at about the halfway mark, pull them out of the oven, and flip them over so both sides are evenly cooked.

While the potatoes are cooking, fry up the bacon and let it drain on paper towels.

Toast the baguette pieces, then put 1 tablespoon of fresh goat cheese on each piece of toast and slide back into the oven for just a minute or two so the cheese can warm.

For the vinaigrette, combine all of the ingredients except the oil in a jam jar, and give it a shake so everything combines. Let this rest for 5 minutes or so. Add the grapeseed oil, shake and taste for seasonings.

Now you’re ready to assemble the salads. Divide the lettuce between two bowls, crumble the bacon top, add the warm potatoes, and arrange the cherry tomatoes and baguette pieces around the sides. Use your kitchen scissors to snip your fresh herbs on top, serve, and pass the vinaigrette!

Tim Byres’ Fire-Roasted Oysters with Soy Butter, Green Apple, Jalapeno & Cilantro


Makes 4-6 servings; dozen oysters:

  • 12 medium sized live oysters
  • 1 shallot
  • 4 cloves of peeled garlic
  • 1 jalapeno
  • ¼ cup of Rice Wine Vinegar
  • 2 tablespoons of Soy Sauce
  • ¼ teaspoon of kosher salt (pinch?)
  • 1 sick (¼ lb) of unsalted butter
  • 1 Green Apple
  • ¾ cup of Panko Bread Crumbs
  • ¼ bunch of fresh Cilantro

“I am a sucker for Oysters and roasting on the half shell is one of my favorite ways to cook them.  This recipe is bright and fresh with a crisp cool spicy fruit relish tarted up with rice vinegar and the soy butter brings out the sea flavor of the hot of the grill charred oysters,” says Byres.


On a cutting board, mince the garlic, shallots and jalapeno pepper. To make the soy butter, place half of the rice vinegar (2 tablespoons), soy sauce, shallots, garlic and half of the minced jalapeno (1 tablespoon) to the bowl of a food processor. Add the softened butter in pieces to the processor, pulsing the blade to incorporate the liquid and vegetables. In just a few minutes you will have smooth and vibrantly flavored soy butter. Next peel, core and mince the fruit of the green apple. Add the remaining minced jalapenos and Kikkoman Brand Rice Vinegar to a small mixing bowl. It should give you about ¾ cup of apple relish and the acidity of the vinegar will keep the apples bright and fresh visually as well as in flavor.

Scrub the oysters with a stiff bristle brush under cold running water. With a hand towel and an oyster knife shuck open the oysters by prying the two shells apart from the rear hinge. Place them open on a try with the meat facing up in its shell bowl.

Prepare the grill for direct cooking over high heat. Next distribute the soy butter evenly among the 12 oysters about 1 tablespoon each and sprinkle with the panko breadcrumbs. Once the grill is hot, place the buttered oysters directly on the grill.  You want the flames licking the shells. The oysters will poach in the cup of the shell. When the shells become charred around the edges and the soy butter is bubbly, remove them to a service tray. Top each shell with the minced apple, jalapeno and rice vinegar relish and a pinch of fresh cilantro.

Learn more about Cook Live at The Resort at Paws Up here, or call 866-883-8464 for reservations.

Get travel news sent to your inbox