Wild Cuisine

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Wild Cuisine

Private chef, over twenty years professional experience, creating custom menus for dinners and events
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30/10/2024

Crispy-skin Barramundi, Carrot Gnocchi, Fried Carrot Shavings, Barramundi-Carrot Top Pesto Broth

22/10/2024

Sometimes nothing less than a six foot charcuterie board will suffice.

17/10/2024

Having a get together? Friends and family coming round for a party? Celebrating one of life’s milestones?

Don’t forget the charcuterie board! They are endlessly flexible and can be sized for groups of two or two hundred.

Wild Cuisine has you covered for the holidays, the big game, or a special celebration.

01/10/2024

We had a wonderful time serving everyone dinner and enjoying the fun had by all.

17/09/2024

Salt & Sugar Cured Green Tomatoes, Crispy Chaat Masala Okra, Crispy Bacon Twists

The northwestern Montana growing season can be a little too short for beefsteak tomatoes; ‘tis the season to improvise.

05/09/2024

The result when you set yourself the challenge to make something with as local ingredients as possible.

Researching, making connections, getting to know local producers in your area, and supporting them is how we begin to build thriving, supportive communities. Chef Tamara Murphy once said, “Buying local product is kind of like voting.” It may be a humble burger, but this is my vote for the amazing growers and producers in my region.

Juniper and young spruce tips are the organizing flavors for the 406 Bison Burger. We are situated at the intersection of two national forests, in a mountain valley rich in evergreens, aromatics, and mushrooms. Each spring I harvest young spruce tips while they are still tender and redolent of evergreen and citrus. When fall rolls around, it’s time to return to the woods to harvest juniper berries for the year.

My local vote: bison meat from Harlow Bison Ranch, homemade brioche buns using Granite Mill Farms sprouted white wheat, roasted-garlic studded Gouda from solar powered Flathead Lake Cheese, chestnut mushrooms grown by Sun Hands Farm, and local produce from Waterway CSA. The spruce tips and juniper are blended into a “tree sauce” aioli to drive home the flavors of northwest Montana.

If the juniper and spruce stash runs dry, I switch out the Gouda for an herbed goat cheese made by Rogue Hen Camp Farm. Their cheese brings so much flavor and creaminess that packs the herbaceous tang.

20/08/2024

Thanks for letting me spoil the hard-working actors. Absolutely love cooking for this crew!

15/08/2024

“Itsy, bitsy watermelon / Growing on the vine
Here’s hoping it gets big enough / For pickled watermelon rind”

Seriously - don’t throw away a good rind. Pickled watermelon rinds for the flavor win!

The tasting dish combines Nashville Hot Burnt Brisket Ends with Watermelon Rind Pickles to add a sweet, sharp counterpoint cutting through the richness of the brisket and smoking heat of its rub.

08/08/2024

Discover the joys of private dining with Wild Cuisine. As a professional chef, I offer bespoke culinary experiences in the comfort of your own home or vacation rental. Crafting menus that celebrate local ingredients and tell a unique story, I strive to provide a dining experience tailored to your tastes and preferences. Whether you're hosting a celebratory dinner or an intimate gathering, Wild Cuisine brings creativity and personalization to your table. We’ll work together to craft an ideal dining experience in your own home or chosen venue.

Address

Thompson Falls, MT
59873

Website

http://www.mtwildcuisine.com/

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