Scotch Myst in Las Vegas: Chef Grant MacPherson’s Signature Menu

Chef Grant MacPherson’s culinary journey has taken him across the globe to many of the world’s most celebrated dining and hospitality destinations. With a foundation in 5-star cuisine, he has developed menus, opened restaurants and led kitchen teams while maintaining a restless curiosity and deep passion for food.

“I believe truly great cooking to be a noble art. It’s an expression of generosity engaging all five senses to elicit a response, generally underpinned by pleasure,” says MacPherson. That belief guided his career through distinguished properties such as Raffles Hotel Singapore, Bellagio Las Vegas, Wynn Las Vegas, Wynn Macau, multiple Regent Hotels, several Four Seasons properties, The Ritz-Carlton Big Island and Sandy Lane Hotel in Barbados. A native of Scotland now based in Las Vegas, MacPherson leads Scotch Myst, a food and beverage consultancy that designs and executes tailored solutions for boutique hotels and restaurants.

Scotch Myst currently oversees projects including The Merrywell gastropubs at Crown Perth and Crown Melbourne, a new concept in Beverly Hills and the restaurant remodel for St. Petersburg’s Grand Hotel Europe by Orient-Express. Described by a former colleague as an “inspirer, innovator and perfectionist,” MacPherson continues to shape modern dining through thoughtful cuisine, hospitality and respect for ingredients.

Wild mushroom soup, woodland mushrooms

Serves 4

For the soup:
2 tablespoons olive oil
5 shallots, chopped
3 garlic cloves, chopped
1 pound wild mushrooms (chanterelle, oyster, button, lobster or shimeji)
6 cups vegetable stock
1 cup heavy cream
Salt, to taste
Ground white pepper, to taste
Lemon thyme, for garnish

Warm olive oil in a large saucepan over medium-high heat. Add shallots and garlic and cook for about 3 minutes. Quarter the mushrooms and add them to the pan, cooking another 10 minutes while stirring occasionally. Add the vegetable stock and bring to a boil, then reduce heat and simmer gently for 45 minutes. Allow the mixture to cool slightly, then blend until smooth. Return the soup to the pan, stir in the cream, season with salt and white pepper, and heat through.

For the woodland mushrooms:
1 tablespoon vegetable oil
8 ounces wild mushrooms, cut into quarters
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
⅓ cup extra virgin olive oil
1 tablespoon chopped walnuts, toasted
1 tablespoon lemon thyme

While the soup simmers, prepare the woodland mushrooms. Heat oil in a 12-inch skillet over medium-high heat, add the mushrooms and cook until just tender, about 3 minutes, stirring frequently. In a bowl, whisk together red wine vinegar and Dijon mustard, then slowly whisk in the extra virgin olive oil to form a dressing. Toss the cooked mushrooms with the dressing, toasted walnuts and lemon thyme.

PRESENTATION: Ladle the soup into bowls, garnish with a sprig of lemon thyme and serve alongside warm woodland mushrooms.

Cajun ahi tuna salad, sea beans, Dijon mustard emulsion

Serves 4

For the Dijon mustard emulsion:
¾ cup chicken stock
¼ cup heavy cream
¼ cup crème fraîche
2 tablespoons Dijon mustard
4 ounces butter, cut into chunks
Salt, to taste
Ground black pepper, to taste

Combine chicken stock, cream, crème fraîche and Dijon mustard in a small saucepan and bring to a simmer over medium heat. Reduce the liquid until it measures about ½ cup, then whisk in the butter until melted. Blend briefly to emulsify, season with salt and black pepper, and strain for a smooth finish.

For the salad:
8 ounces Hawaiian ahi tuna
3 tablespoons Cajun seasoning
⅓ cup red wine vinegar
⅔ cup extra virgin olive oil
1 small head Boston lettuce
2 ounces sea beans or French-cut green beans, blanched
2 large shallots, finely chopped
1 tablespoon chopped chives

Trim the tuna into a long, loin-like shape and rub it evenly with Cajun seasoning. In a dry 10-inch skillet over high heat, sear the tuna briefly so the exterior is cooked while the center remains rare. In a bowl, whisk together red wine vinegar and olive oil to make a simple dressing, then toss with torn Boston lettuce leaves, blanched sea beans or green beans, finely chopped shallots and chives.

For the garnish:
Cajun seasoning
Coarse salt

PRESENTATION: Slice the seared tuna into ½-inch slices and arrange on plates. Add the dressed Boston lettuce salad alongside and spoon the Dijon mustard emulsion over or beside the tuna. Finish with a light sprinkle of extra Cajun seasoning and coarse salt to taste.

Seared organic chicken, Wisconsin cheddar mac and cheese, rosemary jus

Serves 4

For the chicken:
4 boneless, skinless organic chicken breast halves, 5–6 ounces each
Salt, to taste
Ground black pepper, to taste
2 tablespoons vegetable oil

Preheat the oven to 375°F (190°C). Season the chicken breasts with salt and pepper. Heat oil in a 12-inch skillet over medium-high heat and brown the chicken on both sides. Transfer the breasts to a baking pan and roast for about 8 minutes, or until cooked through. Rest briefly before serving.

For the mac and cheese:
1 cup heavy cream
1 large garlic clove, chopped
6 ounces sharp Wisconsin cheddar cheese, shredded
12 ounces cooked elbow macaroni
Salt, to taste
Ground black pepper, to taste

Simmer the cream and chopped garlic in a saucepan over medium heat until reduced by half. Remove from heat and whisk in the shredded cheddar until smooth. Stir in the cooked elbow macaroni and season with salt and pepper to taste.

For the rosemary jus:
1 cup dark chicken jus
1 tablespoon chopped rosemary

Bring the chicken jus and chopped rosemary to a boil in a small saucepan, then reduce heat and simmer for 10 minutes to concentrate the flavors.

For the garnish:
1 large tomato, diced
Braised scallions or asparagus

PRESENTATION: Arrange the seared chicken on each plate, spoon the rosemary jus over the top and scatter diced tomato. Serve with a portion of the cheddar mac and cheese and garnish with braised scallions or asparagus.

Scotch Myst

5045 Mardon Ave.
Las Vegas, NV 89139
tel 702 301 3241
scotchmyst.com

Read Chef MacPherson’s Lamb Drummette recipe.