DOWNTOWN BISTRO

Breakfast, Lunch, Coffee, Espresso, Tea, Baked Goods, Desserts

Located in Red Lodge, Montana, a gateway community for the northeast entrance of Yellowstone National Park. The Wild Table is a bistro, serving breakfast & lunch, alongside catering, classes, and curated culinary events from Chef Sheena Ernst.

Photos by Arianna Skoog

The Wild Table offers locally-sourced, seasonal dishes to eat-in or take out.  From breakfast and brunch quiches, to pastries and specialty coffees; homemade soups and sandwiches to gourmet goodies, we take pride in our unique, authentic, and delicious offerings.

Phone

406-446-0226

Location

113 N Broadway Ave
Red Lodge, MT 59068

WINTER Hours

Mon- Wed, Fri- Sat 8am–2pm
Thursday Closed for catering & classes

PRIVATE CHEF & CATERING

Weddings, Private Parties, Picnics,
Business Events, Community Gatherings

Let us curate an exceptional dining experience and unparalleled atmosphere at your event with Wild Table’s Catering or Private Chef services.

We are happy to customize your culinary experience.

COOKING CLASSES

"Those who love to cook are the best kind of people."
-Julia Chid

We love to cook. And we love to share that knowledge of cooking with others.

Curated and taught by Chef Sheena Ernst, each class includes an explanation of the culinary style, a preparation demonstration, and hands-on cooking, all followed by a sit down meal to enjoy the food created.  

Chef Ernst was trained at the Tante Marie Culinary Academy in England and has been a culinary professor at Gallatin College on the MSU-Bozeman campus for the past 5 years.  It is her passion to share all the tips, techniques, and knowledge she has gained to enhance your own culinary journey.

Class Notes

You’ll receive a complete recipe packet and enjoy a full sit-down meal at the end of class with your classmates. Our classes are BYOB, and you are welcome to bring a bottle to share at the sit-down meal.

Our classes are hands-on, coupled with demonstration-style teaching. Everyone is situated at their own cutting board/chef’s knife station around a large wooden worktable that accommodates the whole class (10 people max). We work together as a group, with the chef at the head of the table.

We focus on knife skills, preparing ingredients for cooking, and we strive to find every opportunity to offer you a hands-on experience at the stove and at your station, all within the spacial parameters of a single stove kitchen.