Chef Scott Myers

Rice croustade, Yellowfin tuna belly, sake, ginger, red chili, marugoto shibori gel, sesame, black salt🤔🤙🤙🤙

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🤓🤓🤓

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

Headed into the smoka!!!!!!!!😛😛🤙🤙🤙🤙🤓