Wild Cuisine

Private chef, over twenty years professional experience, creating custom menus for dinners and events

12/05/2025

Not saying we’re a naughty crew, but sometimes the rolls get twisty.
Shout out to for the amazing photos.

10/15/2025

Cocktail hour brings nibbles! What’s on your snacking table?
We love to include the wedding couple’s favorite candies, keeping it personal and all about the couple on their day.

Thank you to and for gorgeous photography from the summer of 2025.

09/29/2025

A wonderful Rocky Mountain Elk Foundation banquet at Three Bandit Ranch; we’re always honored to play a role in the evening’s events.

09/17/2025

It’s been a whirlwind summer of weddings, parties, a roaming band of actors, and more! Thank you to everyone who chose Wild Cuisine to be a part of your event this year.

We’re scheduled through the end of 2025 and beginning to book for 2026. Let us know how we can help with your celebrations next year.

Early New Year’s resolution - take more pictures!

07/01/2025

Brunch Board!
The freshly baked croissants and gluten-free biscuits were camera shy.

06/04/2025

Crispy Chaat Masala Okra

Sometimes a salad wants a change from croutons.

04/22/2025

Some weekends are perfect for baking fresh croissants.

03/28/2025

Salted Caramel Turtle Cheesecake

03/19/2025

Yuzu Mousse, Raspberry Curd, Pistachio Dacquoise Entremet

What the birthday girl requests, the birthday girl gets … including double raspberry curd in the middle.

03/08/2025

Beetroot, blackberries, hazelnuts, and nori

03/05/2025

Saffron Panna Cotta, Lemon-Honey Sauce …
because panna cotta can become an obsession.

02/09/2025

Day Six: watching the snow fall, realizing it will be another four to five months before everything is in season to make my Forest Forage again.

That’s the catch when you lean into dishes that encapsulate snapshots of local flavors - those flavors shift with the season, and sometimes you simply don’t harvest and preserve enough seasonal elements to get through to the next year.

While I’m developing a new dish that captures the feel of a Montana winter, I’m eagerly awaiting the return of the elements that comprise the early Montana summer. Here’s hoping the deer left my sweet woodruff plants alone.

Forest Forage
Sweet woodruff infused panna cotta, spruce tip shortbread, candied baby pine cones, crystallized spruce tips, Saskatoon berry spheres, carrot microgreens, wild strawberries, clover and strawberry blossoms.

Address

Thompson Falls, MT
59873

Website

http://www.mtwildcuisine.com/

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