Chef Scott Myers

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United States
Bozeman, MT
Chef Scott Myers

Private in-house dining, parties, cooking classes, and chef-prepared delivered meals. Feel free to contact me with any questions.
(3)

I look forward to hearing from you!

08/19/2024

I was finally able to do some catch, forage and cook with the Hestan skillet today. Open fire, creekside….it doesn’t really get much better to be honest. The 3wt creek rod throwing elk hair caddis was the perfect combo. Lots of action but only needed one volunteer for the taking. I was able to grab some chanterelles, Douglas Fir tips, dandelion leaves, fireweed, black currants and a handful of raspberries to snack on afterwards. The skillet did fantastic over the open fire as to be expected. we need to figure out a backcountry line up next🤓🤙🤙🤙

I am planning on doing some grouse and foraged edibles shoot once upland season kicks off. I’m pretty excited about that one to see how they come out.

I do have to say eating this creekside this evening was pretty outstanding!!!!🔥🔥🔥🔥

02/25/2023

Turkey season is fast approaching. Some fresh bundles of Doug Fir shafts arrived on the doorstep from 🏹🦃

02/25/2023

This was super good. The client hand harvested these scallops and the flavor was insane. The dish was hand harvested scallop, satsuma, scoby and spring garlic set with agar, chervil, red cabbage, lime and olive oil. 🕺🕺🕺🤓🤓🤓

02/18/2023

A late night evening with these beauties🤙🤙🤙🤙🕺🕺

02/11/2023

Tangen Draw skirt steak, fermented carne brine for 24hrs, indirect ova hardwood rare, rested and cooled then back in the business for another 24hrs, coal finished tomorrow. Should be alright🤓🤓🤓

02/11/2023

The oddball by itself surrounded by perfection on my run last week. Had to stop and picture it🤙🤙🤙🤓🤓

01/18/2023

Some pictures from last weeks game class at . 🤙🤙🤙

01/11/2023

Headed into the smoka!!!!!!!!😛😛🤙🤙🤙🤙🤓

01/09/2023

Pheasant, elk and chestnuts going in the drink!!!!🤓🤓🤓

01/03/2023

There’s somethin’ about Scoby’s!!!!!!!!🤓🤓🤓🤓🤓

12/29/2022

Salted Border Farms duck yolks and Osetra!!!!🤓🤓🤓😛

12/23/2022

The welly’s were wrapped and packed and picked up today. If you haven’t tried any of Tangen Draws grass fed, grass finished beef and bison you should treat yourself. It’s super tasty!!!! Thanks to Tina and La Cuisine for letting us wrap everything up at the store today. If you need any last minute gifts stop in at the shop and these ladies will help you out🎅🏼🎅🏼🎅🏼🎅🏼🤙🤙🤙

12/20/2022

I’d like to think that everyone always wants high end, exotic, creative and interesting cuisine. That’s what I perceive it as. The fact is what I’ve learned in 30 years of doing this is that sometimes the best things are the most basic and simple. Although if you focus on ingredients those simple things are truly the ones that make the lasting impression. On the layout this evening

Wild porcini and Jerusalem artichoke veloute with a base made from spruce needles

Balsamic grilled rapini over alder wood

Duck yolk tagliatelle - elk and chorizo bolognese, burgundy truffle

Wild huckleberry crisp - instead of lemon juice spruce tip vinegar was used for the acid

Vanilla bean and Meyer lemon nitro ice cream

Family style, comfort and wild and foraged. I can get down with that!!!!

🤙🤙🤙🤙🤙😛😛

12/16/2022

Traded the longbow for the scattergun. Huns might be one of my favorite upland birds to hunt and eat!!!🤘🤘🤘🤙🤙🤙

12/15/2022

I was fortunate to be able to be a part of the winter pop up at the Dry Creek Schoolhouse. Great people putting this on and really nice to see some new faces!!!🤙🤙🤙🤠🤠

12/08/2022

Tangen Draw bone broth in the works!!! Available this weekend at the Botany of Being farm pop up in Manhattan 🤙🤙

11/20/2022

Field to Polish!!!!! This old man is making for some fine eating🤙🤙🤙

10/18/2022

You and your brother have logged in over a thousand miles with me over the years in these mountains. I know time’s catching up with us but god willing we’ve got a couple good season left and we need to get Little Mac trail worthy. 🤙🤙🤙🤞🤞🤞❤️❤️❤️

10/14/2022

Chance farm turnip, arugula, fennel, d’avignon radish, golden beet, coconut and turmeric

Huckleberry beignets in the drink

Diver scallop, rose hip gel, smoked green tomato, rose hip powder

10/13/2022

Funky fermented hong vit, arugula, french breakfast radish….🤓

10/01/2022

I was fortunate to do some rainy day open fire cooking and grilling at Tangen Draw last night. They have a great story and philosophy on how the raise and pasture their animals. The beef and bison they raise are outstanding in quality and flavor. I am proud to start offering them within my local line up as my premier grass fed , grass finished offering. Great job Tangen Draw and thanks for a great evening🤙🤙🤙

Skirt steak over hardwood with lime, cilantro, agave, achiote paste, guajillo, roasted garlic and ginger

Wild sage smoked bone in striploin with brown sugar, red chili and chipotle

09/25/2022

Well….I don’t even know what to say but this was amazing. Bear tag filled. This young sow came to 6 yards while I was packing the mule deer. Bluffed charged twice and my tag is now filled. Double time today🤙🤙🤙🤙

09/25/2022

With a busy week coming I was able to get out for a few evening hunts on the mountain. After a few blown stalks, downpours, moving right when I should have moved left I finally got a 13 yard shot at an old mountain matriarch mulie doe. Taken with my yeti longbow, spruce arrow and a 145 grain ACE standard 2 blade. I had to leave her overnight as it was super dark and dense timber. Unfortunately I had a bear take a chunk but I’ll get 95% of her to take home. The Gallatin National Forrest comes through yet again. Here’s to everyone having a great season and heavy pack outs!!!!

09/18/2022

Well, it’s that time of the year again. Pasture raised on grass and flowers, NON GMO, no corn or soy. Knowing where your food comes from isn’t glamorous, it isn’t nice,it isn’t anything but reality. You raise them right, treat them with respect and they give you amazing protein for you and your fam. Personally…..,I’d rather my food come from a natural environment instead of a lab. Support your local farmers and growers. In these times we live in it’s more important than ever!!!!!!

09/13/2022

Happy 1st Anniversary Hermano!!!! Thanks for a great evening and showing me your fancy electric toaster🤔🤔🤔

72 hour hog jowel, local sun chokes, truffles, Spanish dandelion, mustard seed, black garlic and basil cuisson

Highland Lamb Loin smoked with wild sage and spruce, turmeric, fermented beet greens, pickled spruce tips, spruce ash, serviceberry

08/27/2022

Rose Hips!!!👊👊🤙🤙🤓🤓🤓

08/26/2022

Took this guy at 15 yards with my longbow and Sitka spruce arrows. Just a smidge under 5 feet in length. Skins will be used for hopefully another longbow and he’s going on the smoker for me🤓🤓🤓😁😁😁🤙🤙🤙

08/22/2022

Beet greens ready to ferment!!🤓🤓🤓

08/21/2022

Chokecherries!!!! Some fun stuff coming up with some wilds🤓🤓🤓

Address

Bozeman, MT

Website

http://www.chefscottmyers.com/

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I’d like to think that everyone always wants high end, exotic, creative and interesting cuisine. That’s what I perceive it as. The fact is what I’ve learned in 30 years of doing this is that sometimes the best things are the most basic and simple. Although if you focus on ingredients those simple things are truly the ones that make the lasting impression. On the layout this evening Wild porcini and Jerusalem artichoke veloute with a base made from spruce needles Balsamic grilled rapini over alder wood Duck yolk tagliatelle - elk and chorizo bolognese, burgundy truffle Wild huckleberry crisp - instead of lemon juice spruce tip vinegar was used for the acid Vanilla bean and Meyer lemon nitro ice cream Family style, comfort and wild and foraged. I can get down with that!!!! 🤙🤙🤙🤙🤙😛😛