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Private Chef Services


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Private Chef Services


Relax, and let Chef Ben and his team create an unforgettable and intimate dining experience from the comfort of your own home. We at Sauce have the expertise and know how to create the perfect table fare to accommodate your next dinner party, multi-day family vacation, or in home celebration. We can coordinate all the small details so you don’t have to, and deliver an experience that you and your guests will remember for years to come.

 
Ben Metier and Sauce catering company really delivers! The winter feast he created for a birthday dinner at my home was fabulous. He was enthusiastic about creating the menu, easy to work with, and his food was delicious. We’ve used other private chefs in Bozeman before, but this my husband and I were beyond pleased and happy with our experience.
— JG + EW
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Contact Us


Contact Us


Tell us a little about your catering needs, and we will send you a quote.

Name *
Name
Phone *
Phone
Event Date *
Event Date
Start
End
Meals Interested In *
Dietary Restrictions / Allergies
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Sample Menus


Sample Menus


SAMPLE MENU TWO

APPS

Juniper & Sumac Bison Tartar

Cured Egg Yolk, Pickled Ramps, Duck Fat Fried Capers, Amaranth Lavash

Fried Halibut Cheeks

With Saffron Aioli & Chive Blossoms

SALAD

Duck Bacon & Peashoot Salad

Shaved Hakurei Turnip, Amalthia Chèvre, Toasted Filberts, Nasturtium, Fennel Vinaigrette

ENTREE

Montana Rack of Lamb

Smoked Beet Puree, Charred Farm Carrots & Parsnips, Nasturtium Pistachio Gremolata

DESSERT

Flat Head Cherry Pavlova

Bourbon Soaked Flathead Cherries, Mint, Toasted Almonds

SAMPLE MENU ONE

APPS

Foraged Flatbreads

Wild Chanterelles, Fromage Blanc, Vidalia Onion Soubise, Wild Onion Blossoms

Local Trout Rillete

Maple & Coriander Smoked Trout, Cucumber, Nasturtium, Mascarpone, Chives

FIRST COURSE

Strawberry Gazpacho

Local Strawberries, Cucumber, Lamb Prosciutto, Fermented Green Strawberries, Basil, Olive Oil

SECOND COURSE

Grilled Beet & Citrus Salad

Charred Baby Beets, Amalthia Chèvre, Lovage, Fennel, Almonds, Sherry Vinaigrette

THIRD COURSE

Pan Seared Stripped Bass

Carrot Ginger Puree, Grilled Baby Bok Choy, Tempura Fried Garlic Scapes, Carrot Green Salsa Verde

FOURTH COURSE

Juniper & Peppercorn Crusted Venison Chops

Farro Risotto, Roasted Local Radishes, Chanterelles, Wild Currant Gastrique

DESSERT

Stone Fruit & Lavender Crème Brulee

Vanilla and Apricot Custard with Torched Lavender Sugar and Fresh Cherries