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The Full Story

Powder Hound Workshop

Dec 18 - 21, 2024. Cooke City, MT

This is an opportunity to dip our toes in the early season snowpack.  With early season conditions usually offering some of the best times of the season to chase sub-alpine tree skiing, we aim to take a casual approach to the mountains,  preparing for the season ahead. Our days will include a combination of snowmobile assisted skiing / ski touring.  The group will be made up of 4 guests + Wiley and guide.  We will help facilitate a snowmobile rental if needed.  

$2400/person

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Terrain Selection

Wiley and the group will work with the certified guide to select terrain that caters to the group skillset and goals.  Early season snowpack generally offers a great opportunity to chase the low hanging fruit in the sub alpine, with tree skiing, and pillow lines, there may be the opportunity to get in on one of the many couloirs if conditions permit. We will use a combination of snowmobile assisted ski touring most days... depending on group desires. 

Accomodation

This custom luxury home on the edge of Cooke City is amazing. The home is as impressive as it's views and features a chef's kitchen, 4 decks, 2 fireplaces, a bar and hot tub. Located 3 miles from the NE Entrance to Yellowstone National Park.

There are 4 bedrooms, 2 1/2 baths kitchen, dining, bar & recreational room for your group to enjoy.

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Food

Food is important. You eat something bad, you feel bad. You eat something good, and you feel great! I know this first hand as a mountaineer and world traveler. Not only do I want to be eating healthy food to propel me forward on my adventures, I want to be eating food with interesting spices and fresh ingredients. Life’s too short, you know? -Robin Hill, Professional Chef

-3 meals a day during riding days

-1 arrival dinner

-1 departure breakfast

MENU

12/18: 

Dinner: Montana BBQ with whiskey glazed ribs, honey mustard chicken, potato jojos, southern collard greens, three-cheese mac and cheese and Berry crumble with vanilla ice cream.

12/19:

Breakfast: biscuits and sausage gravy and fried eggs. Served with citrus arugula and fresh squeezed OJ.

Lunch: prime rib paninis with caramelized onions and garlic aioli, fig jam, avocado, gorgonzola with chips and a piece of fruit.

Dinner: 7:30 Italian beef filet mignon with Demi glace, Yukon gold potato mash, maple glazed carrots. Served with Caprese salad and Carmel chocolate cake. 

12/20

Breakfast: cinnamon roll French toast with banana toffee crunch, sharp cheddar scrambled eggs and potatoes o’Brien. Served with strawberry banana protein smoothies.

Lunch:Turkey, Avocado, pickled onions, ranch croissants with chocolate chip cookies and pretzels.

Dinner: 7:30 Mediterranean salmon with onion, pepper and zucchini, lemon orzo, feta olive kale salad, and crem brûlée.

12/21

Breakfast: eggs Benedict with avocado and roasted tomato. Served with hashbrowns. 

Lunch: Italian wraps with protein bar and piece of fruit.

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