Red Lodge Chefs in Cook Book

Alastair Baker
News Editor
Thursday, October 24, 2019
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Photo by Alastair Baker
Left to right, Red Lodge chefs, Loida Hardin of Café Regis and Sheena Ernst of The Wild Table have three recipes in Jennie Iverson’s latest book ‘Ski Town Brunch: Exceptional Bunches from World Class Ski Resorts.’

Sheena Ernst, owner and chef of The Wild Table, and chef Loida Hardin of Café Regis have recently had recipes published in a new cook book called ‘Ski Town Brunch: Exceptional Bunches from World Class Ski Resorts’ by Jennie Iverson.

Ernst has one recipe called ‘One Pan British Fry-Up with Montana Baked Beans and Huckleberry Jam’ with Hardin having ‘Sweet Regis Scramble’ and a ‘Wild Salmon Wrap’ in the publication.

Iverson contacted both restaurants after looking at reviews from various resort towns to determine whom to include in the book. 

“It was a complete surprise,” said Ernst. “We’re very excited. It’s an honor.” 

Both Hardin and Ernst agreed it was “Very rewarding to have this happen.”

“It is nice to be considered among the other resort towns and see what they are doing. It’s a beautiful coffee table book,” said Ernst.

Each restaurant had to do its own photography and were “left to do what we wanted,” said Ernst. 

The meal chosen by Ernst told a story about her background in England and then added the twist with the huckleberries to make it Montanan. 

For Hardin she wanted to highlight the fresh vegetables grown at Café Regis.

The latest book is part of a series that also includes a volume on Soups, and another on Après Ski. Hardin also has recipes in the Soup book.

Both restaurants will carry copies of the book for customers to purchase. The book costs $35.