Join Chef Sunny Jin and the culinary team at The Resort at Paws Up in the MPL Demonstration Kitchen for this series of cooking demos created to inspire greater confidence in the kitchen.

Cooking Like a Pro

Master a classic dish with a refined twist with Chef Ben Scott as he demonstrates how to make Chicken Fried Venison.


BBQ Espresso Rub:

1/3 cup ground espresso 

1/3 cup chili powder

1/3 cup smoked paprika 

1/3 cup brown sugar

3 tablespoons garlic powder 

3 tablespoons onion powder 

1 tablespoon ground cumin 

1 tablespoon cayenne pepper 


Smoked Parsnip Puree

5 parsnips

1 cup vegetable stock

3 tablespoons butter

Peel and roast parsnips at 375* for 30 minutes, or smoke at 275* for 45 minutes.

Blend with butter and vegetable stock.  Season to taste. Pass puree through fine mesh strainer. 



1 cup local honey

 1/2 cup maple syrup

 2 tablespoons ground Aleppo pepper


Chicken Fried Venison Loin

Slice 3 oz venison loin- dredge in BBQ Espresso flour

Heat canola oil in frying pan to 350*. 

Fry for 2-3 minutes, until golden brown 

Let rest for 1 min on paper towel 

Sourdough from Start to Finish

Learn how to make and take care of your very own sourdough starter using wild yeast found in the air of Montana. With this starter we will go through the process of making some simple sourdough boules. Follow along with Chef Brandon Cunningham as we go step-by-step through the craft of artisanal bread baking.


Sourdough Starter Recipe and Directions 

If you don’t already have a starter, I recommend starting one as soon as this video is over.  It’s a simple process with very gratifying results.  Natural yeast is everywhere!  In the air, the soil, vegetables, etc.  Before the emergence of commercially produced fresh or dry active yeast, bread was made by collecting wild yeast in the air by mixing water and milled whole grain flour.  Begin by mixing equal parts (by weight) flour and warm water.  If you begin with 500 grams of each, that will yield a decent sized batch.  You could certainly use just All Purpose flour, but whole wheat flour will produce a more active and flavorful starter. 

  • Day 1: Combine 500 g water and 500 g flour of choice in a large enough container to allow for growth.  Lightly cover and place somewhere with an ambient temperature of 70-75 degrees 
  • Day 2: After 24 hours, discard roughly ¾ of initial starter.  Add 500g water and 500 g flour of choice (equal parts flour and water).  Leave uncovered for 2 hours and then store  
  • Day 3: Repeat day two 
  • Day 4:  By now you should be seeing some serious movement in your starter.  Take out roughly 7/8 of your starter and mix another 500g water and flour to the reserved starter.   
  • Day 5: Your starter is ready to use! 

Maintaining your starter daily: 

Discard all but 100 grams of starter and feed it the following; 

  • 400 g warm water 
  • 300 grams white flour 
  • 200 grams whole wheat flour 

Try feeding the starter at the same time everyday to maintain the vigor of your living starter 

Maintaining your starter for once a week baking: 

Most of us aren’t baking bread every day of the week, which can make feeding your starter daily quite the chore.  You can keep a previously fed starter in your fridge for up to a month without killing the activated wild yeast.  However, there will be some extra steps involved with using your starter from the fridge: 

  • 24 hours before you plan to bake with your starter, take it out of the fridge and weigh out about 300 grams.  To this, add 500g warm water and 500g flour of choice.  Allow this to sit overnight to “reactivate” your culture.   
  • The next morning, feed your starter once more using the same measurements and proceed with your recipe. 

 Sourdough Bread Recipe and Directions 

Preparing the dough:

For this particular recipe, you want to allow your newly fed levain (starter) to ferment for 6-8 hours to allow for maximum flavor and texture.  Think of temperature and time as ingredients and avoid deviating from these guidelines. 

  • While waiting for the levain to ferment, weigh out the final dough ingredients and set aside: 
    • 600g white flour 
    • 280 g whole wheat flour 
    • 25g salt 
    • 650g water- 90-95 degrees 
  • Roughly 30 minutes before your levain is ready, combine the warm water and flour together to begin the autolyze process.  This allows the flour to hydrate and absorb the water and also helps break down the protein structures in the flour 
  • After 30 minutes, add the salt and weighed out levain 
  • Using the pincer method, begin working in your starter and salt until it all comes together 
  • Allow this mixture to sit for 30 minutes before doing your initial fold, and proceed to fold the dough 3-4 times before calling it a night and allowing it to sit overnight during the bulk fermentation period. 

Shaping and Final Proofing: 

  • Being careful not to degas the dough, roughly cut into 2 semi-equal pieces.  Proceed to fold into itself and form into a boule.   
  • Garnish this with whatever you may have kicking around- oats, sesame seeds, poppy seeds, etc. if you so desire 
  • Place boule into a very well floured, lint-free kitchen towel and into an appropriate sized bowl. 
  • Make sure to proof seam-side down (the bottom of the boule) 
  • Allow this to proof for up to 4 hours- use the finger dent test to judge when it’s ready 
  • Once ready, gently turn the dough out of the bowl and place into a pre-heated dutch oven. 
  • Score however you may like.  Get fancy if you want to, but in the restaurant, we like to do a simple score to ensure the bread does not “blow-out”, but also gives our servers an idea on how to portion once it has been baked 
  • Bake in a dutch oven for 45 minutes at 475 degrees.  Thirty minutes with the lid on and 20 minutes with the lid off.   

Playing with Knives

Hone your culinary techniques along with Chef Sunny as he demonstrates how to develop and improve basic knife skills. Specific techniques will be applied to every day ingredients to make your kitchen time more efficient and enjoyable.

A Special Thanks to our Chefs:

Sunny Jin, Executive Chef, The Resort at Paws Up, Greenough, MT

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, eventually landing in the Willamette Valley, Oregon as the Executive Chef of Jory at the Allison Inn and Resort.

Today, instead of traveling the globe, Jin’s journey of discovery takes him around Montana. He is dedicated to building relationships with the community, bringing purveyors and guests to the same table where his culinary skill descends on the plates of Paws Up in Greenough, Montana.

Brandon Cunningham, Executive Chef, the green o at the Resort at Paws Up, Greenough, MT

Well on his way to culinary stardom in Portland, Oregon, Chef Brandon Cunningham brought his skills to Montana to work alongside Chef Sunny Jin. Cunningham’s talents, cultivated while working at renowned Portland restaurants Ned Ludd and Renata, fit perfectly with the green o’s culinary concept of elegant fare created with live fire cooking.


Ben Scott, Sous Chef, The Resort at Paws Up, Greenough, MT

Chef Ben Scott moved to Montana more than a decade ago to complete a degree in Clinical Psychology at the University of Montana.  Eventually his enthusiasm for a culinary career led him to positions at local breweries and reputable restaurants around the region.  Chef Ben has risen above his responsibilities from Line Cook to Private Chef and currently as Sous Chef in his five years with The Resort at Paws Up.

Search Our Catalog or Website