Wild Game Series
Hooves, Fins, Feathers, and Claws
Embark on an unforgettable culinary journey with Ember’s Wild Game Series, inspired by Chef Nicole Heaney’s roots growing up in the mountains of Wyoming. This quarterly experience honors the rugged beauty of the wild, masterfully expressed through the elemental art of open-flame cooking. Each installment of the four-part series—Hooves, Fins, Feathers, and Claws—presents a menu of unparalleled artistry, transforming wild ingredients into refined expressions of taste.
Four-Part Series
Feathers: March 6-20
Pre-Fixe - March 6
Reserve Your SeatÀ La Carte Dinner
Reserve Your SeatThe Feathers chapter in this series celebrates the art of elevated poultry cuisine. Each dish embodies the subtle richness of premium birds, refined through Ember’s signature balance of smoke, flame, and finesse.
Reserve your spot at our Pre-Fixe Dinner on March 6, or sample our Feathers menu items at your reservation between March 6 and March 20.
Claws: April 24 - May 3
Pre-Fixe - April 24
Reserve Your SeatÀ La Carte Dinner
Reserve Your SeatThe Claws chapter in this series celebrates the distinctive character of clawed creatures. Each dish highlights their natural depth and nuance, refined through Ember’s signature balance of smoke, flame, and finesse. Indulge in an exquisite menu that brings forward delicate, vibrant preparations finished with a touch of luxury.
Reserve your spot at our Pre-Fixe Dinner on April 24, or sample our Claws menu items at your reservation between April 24 and May 3.
Chef Nicole Heaney
Originally from Douglas, Wyoming, Chef Heaney discovered her love of food on her family’s ranch, where she grew up harvesting Longhorn cattle, fishing, and foraging from her grandmother’s garden. Her upbringing was a true ranch-to-table experience, including unforgettable trips to South Dakota to bring home bison for family meals. Those early experiences laid the foundation for a career rooted in authenticity, seasonality, and respect for ingredients.
