One of my greatest pleasures is being able to create menus inspired by the local bounty. We have so much to offer in the Pacific Northwest! There’s no better example of being a curator of ingredients than the six courses that take shape in the tasting menu offered at the Chef’s Counter.
While everything on the Miller’s Guild menu is offered with seasonality, versatility and purpose in mind, the tasting menu is something special I prepare for a maximum of 10 people per evening, Thursday through Saturday only. When a farmer or forager I work with has something exciting or new to offer, and as the seasons change with new abundances, it’s the perfect opportunity for me to get creative with these tasting menus.
Because it’s me personally preparing these courses, I’m fortunate to have these 10 guests up front at the Chef’s Counter, where they’re in full view of the Infierno grill (just far enough away from the heat but close enough to see the culinary activity). There’s something about fire that draws people in and offers comfort and enjoyment. The tasting menu experience is a lot of fun for food lovers, and from my side of the Chef’s Counter, I really enjoy the interaction, too.
Check out the current Chef’s Counter tasting menu here.