Wild Game Series: Feathers at Ember

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.

Feathers celebrates the elegance of game birds with a menu that brings together a luscious Trio of Fowl Liver Pâté, tender Roasted Squab with crisp arugula and artichoke, and 14-Day Dry-Aged Liberty Farm Duck Breast complemented by sweet spring peas and port reduction. Each dish invites you to savor the depth and artistry of wild poultry prepared with finesse. Available for a limited time only.

To kick off the Feathers experience, we invite you to an intimate Chef’s Table Dinner on March 6, hosted by Chef Nicole Heaney herself. Seats are limited, so don’t miss the chance to be part of this one-of-a-kind dining experience. Reserve your spot today!