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
Claws: April 24 - May 3
À La Carte Dinner
Reserve Your SeatClaws, Pincers & Spines highlights the ocean’s most prized offerings. The menu features Santa Barbara Sea Urchin Nigiri with roasted jalapeño and black sesame, Grilled Prawns served over Carolina Gold grits with smoked ham hock reduction, and Box Crab Bake topped with sweet corn custard and Yukon potatoes. Each dish is crafted to showcase the richness and elegance of coastal cuisine.
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.