01 · The premiseTerroir, twice.
Most outfitters are very good at one thing. The guide can put you on the fish, but the food is a gas station sandwich you picked up on the way to the river. The lodge has a fine wine list, but the river was fished out years ago and the guide is an ex-con with neck tattoos. The idea behind Wild Table Outfitters is that terroir should apply equally to the water you wade and the bottle you pour from.
We run lean with a 2 to 1 guest to staff ratio for trips up to 10 people. And always a specialist guide for your adventure. A working chef who came up in real kitchens. A sommelier with credentials but without pretensions.
Thirty trips a year. Almost always full. Almost always by referral.
