Kitchen Notes

Christmas & New Year’s Eve

October 8, 2018

Monday, Dec. 24 & 31

$130 person plus 20% service charge and tax

 

We will serve our regular menu with the following special:

 

First Course

Choice of

seasonal soup or salad

 

Main Course

16oz Prime Rib with Shaved Winter Truffle Mashed Potatoes and parmesan

Brussel Sprouts

 

Dessert Course

Choice of

Bread Pudding or Cookie Skillet

 

Carafe of Jason Wilson Syrah

Thanksgiving

Thursday, November 22

$89 person / $48 for children under 12 plus 20% service charge and tax

 

Served Family Style for the Table:

 

Bread Service

Charcuterie w/Salami, Caper Berries, Prosciutto, Deviled Eggs, House Pickled Vegetables

Honey nut Squash soup w/Peanuts, Cilantro (DF,GF)

 

First Course

Lacinato Kale & Chicory Mixed Salad with apples, chestnuts, golden raisins

Roasted Delicata Squash with Maple Gastrique

 

Main Course

Classic Honey Ham

Wood Roasted Turkey

Prime Rib with/Mashed Potatoes, Foraged Mushrooms

 

Sides

Stuffing, Green Bean Casserole, Chicken Gravy

 

Dessert Course

Pecan Pie

Pumpkin Pie

Mark Ryan Wine Dinner

September 25, 2018

Mark Ryan Wine Dinner

Friday, Oct. 12 • 7pm

Join us for a special wine dinner with a local and beloved Mark Ryan Winery. Founded in 1999 with the goal to make the best wines in Washington state, Mark Ryan Winery has earned acclaim from wine-lovers and critics alike, and garnered respect from the state’s elite producers. While the winery has grown, the goal remains the same: make delicious wines that represent the vineyard from which they come, making every vintage better than the last.

$125/person + 20% service charge and tax

 

MAKE A RESERVATION OR CALL 206.443.3663

MENU

APPETIZERS

Tempura Mushrooms with Bonito Aioli

Corn Soup with Buttered Crab Sandwiches

Deviled Eggs with Parsnip, Smoked Ikura & Beet Pickle

 

FIRST COURSE (Chardonnay)

Seared Sea Scallops with Bone marrow Parsley chowder, chiles & beef fat potatoes

 

SECOND COURSE (The Dissident)

Grilled Octopus & Merguez Sausage, corona bean puree, Ash roasted chimichuri

 

THIRD COURSE (Water witch)

Grilled Duck Breast in Fall Spices, pumpkin, quince, salt cured foie gras

 

FOURTH COURSE (Dead Horse)

Grass Fed Minnesota Beef Striploin, Chanterelles, Epoisse creamed kale

 

SWEET COURSE (TBD)

Donuts and Hot cocoa

 

Westland Distillery Dinner

September 24, 2018

Friday, Oct. 26 • 7pm

Hosted by: Matt Freerks, Brand Manager

Join us for an incredible 5-course dinner with Westland Distillery, hosted by Matt Freertz, Brand Manager, and learn more about this local distillery making  American single malt whiskey.

$135/person + 20% service charge and tax

 

MAKE A RESERVATION OR CALL 206.443.3663

 

MENU

AMUSE/APPETIZER

Welcome Whiskey Cocktail

Bacon n Eggs….parsnip pancakes, smoked salmon roe, bacon creme fraiche

Prosciutto wrapped grilled pears

Smoked mushroom tempura, lime chile aioli

 

FIRST COURSE:

American Oak: Rich, Coffee, Chocolate, Graham Cracker

Roasted Beets, Grilled Mero Sea Bass, coffee cherry, hazelnut- arugula chimichurri

 

SECOND COURSE:

Sherry Wood: Raisin, Baking Spice, Café au Lait

Cream braised Pork in corning Spices, Apple roasted over the embers, corn mole

 

THIRD COURSE:

Peated: Approachable Peat Smoke, Fresh Malt, Marshmallow

Grilled Minnesota Grass Fed Prime Beef,  Peated Barley Risotto, Charred Onions, Matsutake Mushroom

 

DESSERT:

Peat Week: Heavy Peat Smoke, Rich, Caramel, Vanilla

Smokey Smores, sea salt whiskey caramel, Quince Sorbet

 

Seattle Restaurant Week

September 23, 2018

Join us for Seattle Restaurant Week

October 21 – November 8 • Sunday through Thursday

Three-course dinner for $33

 

MENU

 

First Course

Choice of

Blue Cheese Wedge Salad Honey Nut Squash Soup, Candied Peanuts & Cilantro

Simple Greens Salad

 

Second Course

Choice of

Grilled Prawns with NY Cheddar Polenta, Ash Roasted Chimmi Churri

Braised Sirloin with Roasted Garlic Mash, Carmelized Onions, Mushrooms

Black Garlic Alfredo Pasta

 

Dessert Course

Choice of

Pumpkin Cake with whipped cream, candied pecans

Butterscotch Bread Pudding

Vanilla Ice Cream, Salted Caramel or Seasonal Sorbet

Del Maguey Mezcal Dinner

September 7, 2018

Del Maguey Mezcal Dinner at Millers Guild

Friday, Sept. 21 • 7pm

Join us along with Seattle’s resident Mezcal aficionado, Casey Robison, for a 5 course tasting menu featuring unique pairings of Del Maguey Single Village Mezcal. Each expression has a unique history that spans generations of production, and tells the story of the microclimates from where they originate.

$105/person + 20% service charge and tax

 

Updated 9/20: We are currently SOLD OUT! 

MAKE A RESERVATION OR CALL 206.443.3663

 

MENU

Welcome Aperitif Cocktail

Del Maguey Vida

heirloom tomato tartare, quinoa crackers, charred eggplant, pickled deviled egg, bacon, maple, creme fraiche, salmon roe

 

Appetizer Course

Wild Jabali

fresh fig, baked apple, star anise, hint of parmesan rind, fruit-wood smoked figs, Iberico ham, hazelnuts, parmesan, mint

 

Salad Course

San Pablo Ameyaltepec

creamy-citrus, tropical Seed lot 7 beets roasted in ash, grilled avocado, scallops & yogurt

Fish/Chicken/Pork Course

Minero (clay pot distilled, earthy)

grilled sea bass, pumpkin, matsutake mushrooms, charred herb broth

 

Steak Course

Santo Domingo Abarradas (Mezcal de Pueblo)

grass fed prime Minnesota beef, overnight corn pudding, tomato preserve

 

Dessert

Pechuga (distilled with chicken, local fruits, rice, almonds)

hearth roasted pineapple, coconut ice cream, almond brittle, brown butter french toast

July 4th Brunch

June 19, 2018

WEDNESDAY, JULY 4 • 9AM – 2PM

 

Miller’s Benedicts* | 18

Each served on an English muffin with hollandaise, two poached eggs, and a side of house potatoes

House Smoked Salmon Benedict  dill, crispy capers

Traditional Ham Benedict

Wild Mushroom Benedict spinach, foraged mushrooms

Housemade Chorizo Benedict

 

BRUNCH FAVORITES

Coffee Flour Granola Parfait honey yogurt, fresh fruit | 10

Chef’s Daily Quiché  served with simple salad | 16

Eggs As You Like ‘Em*  Applewood bacon, chicken sausage, MG potatoes | 16

Corned Beef Hash* poached eggs, sautéed vegetables, MG potatoes  | 18

Breakfast Sandwich* fried egg, bacon, cheese, avocado, MG potatoes | 15

Applewood Bacon Scramble  two eggs, applewood smoked bacon, goat cheese,  spinach, MG Potatoes | 16

Asparagus Scramble three eggs, gruyere cheese, caramelized onion, breakfast potatoes | 15

Buttermilk Pancakes pure maple syrup | 13

Make your’s with: Bacon Bits $4 | Fresh Blue Berries $3

Crunchy Granola $2 | Chocolate Chunks $3

 

SALADS

add chicken breast $6, steak $10, or prawns $9

Ash Roasted Beet Salad  herb goat cheese, orange, pickled chard, almonds, mint, frisee and spinach | 16

Grilled Caesar Salad smoked anchovy, parmesan, charred lemon, seasonal radish, grilled focaccia | 15

Grilled Chicken Cobb Salad blue cheese, bacon, fresh vegetables | 17

Blue Cheese Wedge Steak Salad* roquefort, walnuts, bacon, granny smith apples | 24

 

INFERNO APPLEWOOD GRILL

Painted Hills Sirloin Steak and Eggs* chimichurri, house potatoes | 23

Prime Rib Steak Sandwich* horseradish aioli, spinach, ciabatta | 20

Grass Fed Beef Wild Mushroom and Bacon Cheeseburger* house special sauce, fries or salad | 18

Meatball Sandwich parmesan, tomato sauce, ciabatta, fries or salad | 18

Turkey Club Sandwich  garlic aioli, ash roasted apple, avocado, white cheddar, frisee, bacon | 17

Sirloin Steak Frites* motoraioli & beef fat french fries or salad | 23

 

 A 20% service charge is included on each check. Miller’s Guild retains 100% of the service charge. Our professional service team receives industry leading compensation including commissions on sales, health insurance, and extensive education and training for a successful career path.

*State law requires that we inform you that consuming raw or undercooked meats, poultry, fish, shellfish or eggs will increase your risk of food borne illness.

Join Us For Father’s Day Brunch

June 7, 2018

SUNDAY, JUNE 17 • 8AM – 2PM

Miller’s Benedicts* | 18

Each served on an English muffin with hollandaise, two poached eggs, and a side of house potatoes

House Smoked Salmon Benedict  dill, crispy capers

Traditional Ham Benedict

Wild Mushroom Benedict spinach, foraged mushrooms

Housemade Chorizo Benedict

BRUNCH FAVORITES

Coffee Flour Granola Parfait honey yogurt, fresh fruit | 10

Chef’s Daily Quiché  served with simple salad | 16

Eggs As You Like ‘Em*  Applewood bacon, chicken sausage, MG potatoes | 16

Corned Beef Hash* poached eggs, sautéed vegetables, MG potatoes  | 18

Breakfast Sandwich* fried egg, bacon, cheese, avocado, MG potatoes | 15

Applewood Bacon Scramble  two eggs, applewood smoked bacon, goat cheese,  spinach, MG Potatoes | 16

Asparagus Scramble three eggs, gruyere cheese, caramelized onion, breakfast potatoes | 15

Buttermilk Pancakes pure maple syrup | 13

Make your’s with: Bacon Bits $4 | Fresh Blue Berries $3

Crunchy Granola $2 | Chocolate Chunks $3

SALADS

add chicken breast $6, steak $10, or prawns $9

Ash Roasted Beet Salad  herb goat cheese, orange, pickled chard, almonds, mint, frisee and spinach | 16

Grilled Caesar Salad smoked anchovy, parmesan, charred lemon, seasonal radish, grilled focaccia | 15

Grilled Chicken Cobb Salad blue cheese, bacon, fresh vegetables | 17

Blue Cheese Wedge Steak Salad* roquefort, walnuts, bacon, granny smith apples | 24

INFERNO APPLEWOOD GRILL

Painted Hills Sirloin Steak and Eggs* chimichurri, house potatoes | 23

Prime Rib Steak Sandwich* horseradish aioli, spinach, ciabatta | 20

Grass Fed Beef Wild Mushroom and Bacon Cheeseburger* house special sauce, fries or salad | 18

Meatball Sandwich parmesan, tomato sauce, ciabatta, fries or salad | 18

Turkey Club Sandwich  garlic aioli, ash roasted apple, avocado, white cheddar, frisee, bacon | 17

Sirloin Steak Frites* motoraioli & beef fat french fries or salad | 23

 A 20% service charge is included on each check. Miller’s Guild retains 100% of the service charge. Our professional service team receives industry leading compensation including commissions on sales, health insurance, and extensive education and training for a successful career path.

*State law requires that we inform you that consuming raw or undercooked meats, poultry, fish, shellfish or eggs will increase your risk of food borne illness.

Introducing Fire & Vine Rosé

May 29, 2018

This light and refreshing wine is a great summer sipper

Fire & Vine Rosé

We are celebrating the arrival of long sunny days with the release of a new summer sipper.  Fire & Vine Rosé is now available by the glass, bottle or retail at each of our Fire & Vine Hospitality locations.  The 2017 blend of California Chenin Blanc with a touch of Syrah was selected for its light, refreshing nature and beautiful bouquet. 

 

Lee Spires, director of the Fire & Vine Hospitality Wine Syndicate, is always looking for special vintages to include as a private label for our restaurants.  “We started this program with the El Gaucho 20 year anniversary blend in 2017 and then added the Revelers Red in 2018. I wanted to add something special for the summer and this Rosé fits beautifully with the flavors of the season.”

 

Lee recommends pairing the Fire & Vine Rosé with fresh summer dishes including Dungeness crab, oysters and ahi poke but says it is also just perfect for sipping while sitting on the porch enjoying these beautiful Pacific Northwest summer days. #Roséallday!

 

Available at:

AQUA by El Gaucho, El Gaucho Bellevue, El Gaucho Portland, El Gaucho Seattle, El Gaucho Tacoma, The Lakehouse, Miller’s Guild

Join Us For Mother’s Day Brunch

May 9, 2018

SUNDAY, MAY 13 • 8AM – 2PM

 

Miller’s Benedicts* | 18

Each served on an English muffin with hollandaise, two poached eggs, and a side of house potatoes

House Smoked Salmon Benedict  dill, crispy capers

Traditional Ham Benedict

Wild Mushroom Benedict spinach, foraged mushrooms

Housemade Chorizo Benedict

 

BRUNCH FAVORITES

Coffee Flour Granola Parfait honey yogurt, fresh fruit | 10

Chef’s Daily Quiché  served with simple salad | 16

Eggs As You Like ‘Em*  Applewood bacon, chicken sausage, MG potatoes | 16

Corned Beef Hash* poached eggs, sautéed vegetables, MG potatoes  | 18

Breakfast Sandwich* fried egg, bacon, cheese, avocado, MG potatoes | 15

Applewood Bacon Scramble  two eggs, applewood smoked bacon, goat cheese,  spinach, MG Potatoes | 16

Asparagus Scramble three eggs, gruyere cheese, caramelized onion, breakfast potatoes | 15

 

Buttermilk Pancakes pure maple syrup | 13

Make your’s with: Bacon Bits $4 | Fresh Blue Berries $3

Crunchy Granola $2 | Chocolate Chunks $3

 

SALADS

add chicken breast $6, steak $10, or prawns $9

Ash Roasted Beet Salad  herb goat cheese, orange, pickled chard, almonds, mint, frisee and spinach | 16

Grilled Caesar Salad smoked anchovy, parmesan, charred lemon, seasonal radish, grilled focaccia | 15

Grilled Chicken Cobb Salad blue cheese, bacon, fresh vegetables | 17

Blue Cheese Wedge Steak Salad* roquefort, walnuts, bacon, granny smith apples | 24

 

INFERNO APPLEWOOD GRILL

Painted Hills Sirloin Steak and Eggs* chimichurri, house potatoes | 23

Prime Rib Steak Sandwich* horseradish aioli, spinach, ciabatta | 20

Grass Fed Beef Wild Mushroom and Bacon Cheeseburger* house special sauce, fries or salad | 18

Meatball Sandwich parmesan, tomato sauce, ciabatta, fries or salad | 18

Turkey Club Sandwich  garlic aioli, ash roasted apple, avocado, white cheddar, frisee, bacon | 17

Sirloin Steak Frites* motoraioli & beef fat french fries or salad | 23

 

 A 20% service charge is included on each check. Miller’s Guild retains 100% of the service charge. Our professional service team receives industry leading compensation including commissions on sales, health insurance, and extensive education and training for a successful career path.

*State law requires that we inform you that consuming raw or undercooked meats, poultry, fish, shellfish or eggs will increase your risk of food borne illness.

Seattle Restaurant Week

March 12, 2018

Sundays through Thursdays, April 2–19

Three-course dinner for $33

 

SOUP / SALAD

Carrot Curry Soup

Sweet Gem Wedge Salad Blue cheese, Walnuts, Bacon

 

ENTRÉE

Uli’s and Andoullie Poached Sausage Prawns, Anson Mills Grits, San Marzano Ragu

Red Wine Braised beef Yukon Gold mashed potatoes, mushrooms

Sauteed Quinoa and Cauliflower Romanesco, Spring Onions Coulis

   

DESSERT

Butter Scotch Bread Pudding Olympic mountain Vanilla Ice cream

Chocolate Cake Peanut Butter Powder, Coffee Brownie Ice Cream

Seasonal Sorbet

Meet Larry Marshall II, General Manager

February 27, 2018
 

Meet Larry Marshall II, General Manager at Millers Guild

Building stronger relationships through service is something that Larry has always valued, so it’s no surprise that he felt a calling to hospitality. “I believe that service can take on different forms and I most enjoy creating experiences through unique service,” Larry explains.

Born and raised in Detroit, Michigan, Larry graduated with a Communication degree from Loyola University in Chicago. After finishing his undergrad and “a long summer” in Detroit, he decided against law school to pursue hospitality instead. He packed his bags and landed in Portland, OR graduating in Hospitality Management from Le Cordon Bleu. After completing an externship at the Paradise Inn at Mount Rainier, Larry found his way back to Chicago and enjoyed a successful tenure with Kimpton Hotels, moving his way up and transferring with the company to six different properties (Chicago, Minneapolis, Los Angeles, Seattle and Aspen). His greatest professional accomplishments to date was opening the Palomar Chicago and becoming a hotel GM before age 33.

After some time in Aspen as a restaurant manager, he wanted to get back to the city. He narrowed his choices down to Chicago and Seattle, and lucky for us, Seattle won. He joined our team in September 2016 as a captain at El Gaucho Seattle, and in January 2018 was offered the General Manager position at Miller’s Guild.

“I’m excited to have my own store and know that the day-to-day operation is a reflection of the time, energy and coaching I invest into the place and the people,” Larry explains. “I am also very excited to work with Kirin (Chef de Cuisine at Miller’s Guild). He is very creative, a great chef, and it will be fun to see where we can take Miller’s Guild together.”

Larry also loves working with the rest of the team at Miller’s Guild. “We are an eclectic bunch who can create eclectic experiences,” he explains.

Larry is known for his curiosity and openness, integrity, loyalty and being articulate. He lives with his girlfriend, Jennifer, and their puppy Bella Rae. He loves dogs except for Whippets, Afghans and Greyhounds because “they just seem creepy to me,” he admits. A little known fact is he fears deer and squirrels, ever since his grandmother told him that squirrels will attack if you get too close because they think you are chasing their tails.

In his free time, Larry loves to play golf, basketball and soccer. He also enjoys chicken verde enchiladas, lasagna, a gin & tonic, and Jimi Hendrix, who penned his favorite quote, “Knowledge speaks, wisdom listens” and song, “Crosstown Traffic.”

Make your way downtown to meet Larry and his team at Miller’s Guild!

Meet Kirin Chun, Chef de Cuisine

February 21, 2018

Meet Kirin Chun, Chef de Cuisine of Millers Guild

Being a chef isn’t what Kirin thought he’d grow up to be, but cooking has always been an important part of his life. His grandma, whom he calls an “old-school Korean chef” owned her own restaurant in Federal Way before Kirin was born. “Literally everyone in my family is in love with cooking, which is where I got it from,” Kirin explains. “That, and I love to eat. So, I love to cook.”

Kirin started working in the kitchen at age 16 for restaurants in the Pacific Northwest, gaining more experience and being promoted along the way. He joined the El Gaucho Seattle team in 2014 as a pantry cook, and was quickly promoted, eventually to an Executive Sous Chef. “I had an awesome time working with Chef Jonathan and the Seattle team. It was the ultimate learning experience,” Kirin explains. “Becoming the Sous Chef for the first time in my cooking career at El Gaucho is one of my most important accomplishments,” he says.

In late 2017, Kirin was asked to move to Miller’s Guild as the Chef de Cuisine. He admits it’s a different dynamic than what he’s used to. “I am so excited about working here,” he exclaims. “My journey, the food, the people who I get to meet and work with. That’s the awesome part about my job now – interacting with the guests.” The Chef’s Counter at Miller’s Guild seats 10 right in front of the Infierno Grill, so guests can watch the chefs at work which makes for a fun, warm and relaxed atmosphere.

Kirin stays on top of new cooking trends through a lot of Instagram, cook books, and going out to eat whenever possible. While his favorite foods are Korean and Mexican, he seeks out unique foods and places with different cooking techniques. The most unique thing he’s tried is ant eggs in Mexico. “It was in a salad and I wasn’t even sure what it was until someone told me. I loved it,” he says. When he has time, his favorite dish to make at home is his grandmother’s recipe for egg rolls.

In his free time, Kirin enjoys working on cars and motorcycles, fixing anything, drawing and writing, and of course, cooking. He’s known for collecting old cars, mainly Volkswagons, and “being funny.” When asked his favorite thing about working for Fire & Vine, Kirin answers: “The growth we’re experiencing and the family aspect behind the company. We are valued as employees, and that imparts a family-feeling working here. We all know each other very well!”

Come see what Chef Kirin and the team are cooking up at Miller’s Guild, open 7 days a week and serving up breakfast, lunch and dinner, plus brunch on the weekends.

Employee Spotlight – Jonny

February 6, 2018

As the Maitre’D at Miller’s Guild, Jonny’s unique style, warmth and dedication to providing a high level of hospitality to our guests makes him a valuable member of our team.

Christmas Eve at Miller’s Guild

November 29, 2017

Christmas Eve at Miller’s Guild

Sunday, December 24th

Reservations strongly suggested

$95 Adults / $48 Kids 12 & Under

plus service charge and tax

 

SHARED APPETIZERS

Ash Roasted Beet Hummus with Grilled Foccacia and Pickled Vegetables

Assorted Charcuterie & Cheeses with House Made Quince Mustard

Honeynut Squash Soup Sage Crème Fraîche, Aged Sherry

Parker House Rolls with Salted Honey Butter

 

SALAD COURSE:

Butter Lettuce with Winter Citrus Dungeness Crab, Chicory & Meyer Lemon Mint Vinaigrette

Grilled Apple, Pear, Pumpkin and Chestnut Salad with Pomegranate & Balsamic

 

MAIN COURSES TO SHARE

Grilled Niman Ranch Prime Rib Horseradish, Truffle, Parsley Vinaigrette Potatoes, Foraged Mushrooms, Cabernet Sauce

Grilled King Salmon over Wild Herbs, Fire Roasted Cauliflower, Vadouvan

Curry & Crab Creamed Leeks

 

DESSERT

Flourless Chocolate Almond Cake Olive Oil, Salted Caramel, Huckleberries

Mascarpone Cheesecake with Cranberry, Kumquat Compote

****

 

We are also serving Brunch on the morning of Christmas Eve as well! 8am to 2pm

We will be closed All Day on December 25th for Christmas Day

Holiday Bonus Reward Promotion

November 17, 2017

Holiday Bonus Points Revelers Club promo

Revelers Club Holiday Bonus November 24 – December 31

Dine at any Revelers Club location this holiday season and receive a one-time $50 reward when you spend $250 or more. When you dine and spend more than $250* with us between November 24 and December 31, as a Revelers Club member you will receive a one-time $50 reward bonus to redeem in January 2018. The bonus will automatically load to your account on January 2, 2018 for redemption through January 31, 2018. This is in addition to your earned loyalty points. Revel with us this Holiday Season!

*Total is on food and beverage only and excludes tax and service charge or gratuity.

Thanksgiving at Miller’s Guild

October 20, 2017

Join us for Thanksgiving Dinner at Millers Guild

 

Thursday, November 23 • 11am – 9pm

Reservations strongly suggested

 

$89 Adults / $48 Kids 12 & Under

plus service charge and tax

 

Starters

Breads and Crackers sea salted butter

Charcuterie pickled Frog Hollow Farms vegetables, select cheeses

Honey Nut Squash Soup  sage

 

First Course

Roasted Squash pumpkin, charred apples, creamy blue cheese, chicory greens

Shaved Kale Salad currants, parmesan, mint, almonds, pears

 

Main Course

Grilled Dry Aged Eye of Rib Steak mashed potatoes, foraged mushrooms

Classic Wood Roasted Turkey and Braised Legs

Sides: Cranberry, Stuffing, Truffle Gravy

 

Dessert

Pecan Pie vanilla whipped cram

Pumpkin Pie orange marmalade and bourbon caramel

 

Beverages

Ask about our special cocktails and wine pairings.

Happy Thanksgiving!!

 

A service charge is included and retained by Miller’s Guild.

*state law requires that we inform you that consuming raw or undercooked meats, poultry, fish, shellfish

or eggs will increase your risk of food borne illness

Our Menus Proudly Feature Avennia Wines this Fall

October 3, 2017

Millers Guild and Avennia Wines

“Wine is bottled poetry.” Robert Luis Stevenson

Since their first release in 2012, Avennia has quickly gained a reputation as one of Washington’s most exciting wineries and has received incredible accolades, including a Top 10 Washington Wine, Red Wine of the Year in 2013 (for the Arnaut), and most notably 2017 Washington State Winemaker of The Year by Seattle Magazine.

Winemaker Chris Peterson’s style is vineyard first, followed by attention to detail through consistent blending trials throughout the entire season.  Peterson admires French wines for their balance between fruit and non-fruit character, which is the inspiration for his house style: allow the terroir to speak for itself. Even the name Avennia is inspired by the Roman name for the city of Avignon, and signifies the heart of Old World winemaking.

Peterson honed his winemaking skills under Chris Upchurch at DeLille Cellars for eight years, before partnering with Microsoft Marketing Executive Marty Taucher.  The result?  “This was the best set of new wines I tasted in Washington,” enthused influential critic Stephen Tanzer of International Wine Cellar soon after Avennia’s first release in 2012—one in a series of accolades from the national wine press.

All El Gaucho, AQUA and Miller’s Guild and The Lakehouse menus will feature a stellar line-up of these acclaimed Washington wines. The wines will be available by bottle and served by the glass for those who want to sample one or several of the varieties. Come taste these wines for yourself and discover the elegance and balance of Avennia.

Featured Wines:


* OLIANE, Sauvignon Blanc, 2016 (boasts great acidity that pairs well with freshly schucked oysters or Dungeness crab cakes)

* JUSTINE, Southern Rhone Blend, 2015 (classic blend of Grenache, Mourvèdre, and Syrah. An outstanding choice for red wine drinkers who prefer to enjoy fish dishes such halibut or King salmon)

ARNAUT, Syrah, 2014

GRAVURA, Red Blend, 2014

SESTINA, Old Vine Red Blend, 2014

*Denotes by the glass pours.

Seattle Restaurant Week

September 26, 2017

Join us for Seattle Restaurant Week October 15th – November 2nd (Sun-Thurs) for a 2 course lunch for $18 or 3 course dinner for $33. A 20% service charge is included and retained by Miller’s Guild.

LUNCH

2 COURSES FOR $18

APPETIZER

Applewood bacon and potato bisque

Baby gem caesar wedge with smoked parmesan dust

Butter lettuce wedge with Roquefort, walnuts, lardons, apple, Roquefort dressing


MAIN

Fresh local rainbow trout with golden grape pine nut chutney, polenta

Green Chickpea Falafel with Spiced Butternut Pesto, Yam Spaghetti Squash Latke

Smoked braised pork shoulder Cubans with sherry caramelized cipollini’s, pickled sweet peppers, citrus garlic drizzle


DINNER

3 COURSES FOR $33

APPETIZER

Applewood bacon and potato bisque

Baby gem caesar wedge with smoked parmesan dust

Butter lettuce wedge with Roquefort, walnuts, lardons, apple, Roquefort dressing


MAIN

Fresh local rainbow trout with golden grape pine nut chutney, polenta

Green Chickpea Falafel with Spiced Butternut Pesto, Yam Spaghetti Squash Latke

Smoked braised pork shoulder Cubans with sherry caramelized cipollini’s, pickled sweet peppers, citrus garlic drizzle


DESSERT

Seared maple poached pear with candied pecan and bacon crumble

Espresso chocolate cake

Pumpkin creme brulee

Date Night with Gorman Winery

September 1, 2017

Date Night with Gorman Winery

Through the month of September, we are proud to feature two wines by Chris Gorman. This special four-course menu, specifically created to highlight the flavors in these wines.

MENU

FIRST COURSE

Blistered Shishito Peppers

Grape Tomatoes with Lacinato Kale Crispy Leek Rings, Scorched Chili Vinaigrette

 

SECOND COURSE

Half Dozen Smoked Oysters

with Bloody Mary Mignonette Pickled Heirloom Bean Salpicon

 

CHOOSE A MAIN COURSE

Fire Roasted Game Hens

Hard Cider Brined, Smoked Apple Mint Butter, Yam Shards

– OR –

Fennel Seed Dusted Terres Major

Champagne Grape and Roquefort Nage, Crispy Sage

 

FINAL COURSE

Smoke Warmed Buttermilk Scones

with Charred Peach Whipped Mascarpone Inferno’d Lavender Honey, Almond and Oat Crumbs

 

INCLUDES BOTTLE OF YOUR CHOICE 2012 Gorman Bully Cabernet Sauvignon, Red Mountain 2016 Gorman Ashan Chardonnay, Columbia Valley – OR –  2 glasses of guest’s choice

 

$150 per couple (plus tax and gratuity)

 

Learn more about Chris Gorman’s spectacular winesfrom Gorman Winery and Ashan Cellars

Tastes of Summer

August 1, 2017
 

Refreshing Cocktails

Quite Contrary Cocktail at Millers Guild in downtown Seattle

Our cocktail creation team is featuring summer blooms with The Summer Garden Series. Come in and try the Quite Contrary, a refreshing drink bursting with the flavors of lavender bitters and lemon, making it perfect for cooling off in the sunshine. This is just one of many to choose from. Come in and take a walk, or sip, through the garden!  

Fresh and Vibrant Menu Updates

Chef Jason has been inspired by the warm weather and summer harvest

Chef Jason has been inspired by the warm weather and summer harvest, and he draws from these flavors while creating new dishes. Try the Grilled Apricot Parfait, a mix of textures with crunchy coffee-flour granola, warm smoky apricots, and elderflower chantilly. It’s as tasty as it is beautiful!

Andrew Will Wine Dinner

Wine Wall at Millers Guild

We are excited to feature Andrew Will Winery through the month of August, offering their limited production 2016 Cuvee Lucia Sauvingnon Blanc and the 2012 Two Blonds Red Blend. A special menu has been created to pair perfectly with these truly quintessential Washington wines.  

Artisan Partners – Bradford Knives

specialty Knives at Millers Guild

Chef Jason Wilson has partnered with Brad Larkin of Bradford Knives to develop a unique steel bladed steak knife exclusively for Jason’s restaurants. Designed with artistry, functionality, and high-end materials, these heirloom-quality knives are available at Miller’s Guild and The Lakehouse. Enhance your meal with a one of a kind blade; ask your server for details!  

Opening This Fall… Eritage

Jason Wilson restaurant at Eritage Resort

In the first joint project with El Gaucho Hospitality, Eritage Resort is nestled on 300 acres of vineyards and rolling wheat fields of Walla Walla. It will open this fall with 10 luxury suites and a restaurant menu created by Chef Jason Wilson, highlighting farm fresh ingredients and Washington wines. Stay tuned for more details on this exciting project!  

 

An Evening with Andrew Will Winery

Through the month of August, we are proud to feature two Andrew Will wines. Try this special four-course menu, specifically created to highlight the flavors in these wines.

 

An Evening with Andrew Will Winery

Menu

Beer Braised Manila Clams

Taylor Shellfish Clams, Lemon Chili, Smoked Bone Marrow, Bacon

Heirloom Tomato Salad

Coffee Flour Balsamic, Basil, Burrata, Spicy Avocado

 

Bavette Steak or Albacore Tuna

Daily Preparation

 

Seasonal Berry Panna Cotta

Seasonal Berries, Coffee Flour Granola

 

Bottle of either:

2012 Two Blondes Red Blend

2015 Cuvée Lucia Sauvignon Blanc

Or

2 glasses of guest’s choice

 

$150 per couple (plus tax and gratuity)

Summer in Seattle: Peaches and Date Night Dinners

July 6, 2017
 

Classics Our Way: Miller’s Mule and Other Peachy Treats

Millers Guild in downtown Seattle features Moscow Mule

This month we are incorporating summer flavors into our menu from our drinks to our dishes. Peaches are a favorite way to celebrate the warm weather, and we’ve got your summertime fix. Try our twist on the Moscow Mule: a peach infused barrel aged moonshine with Batch 206 Distillery’s Old Log Cabin Whiskey. Chef Jason’s new dishes infuse warm summertime tastes with an applewood-smoked pork chop with peach compote and a sweet and savory grilled peach dessert.  

An Evening With DeLille Cellars

An Eventing with DeLille Cellars

We are excited to partner with DeLille on a special four course dinner featuring your choice of a bottle of 2014 DeLille Cellars D2 or the 2015 Estate Chaleur Blanc all for $150. The menu pairs perfectly with these two DeLille Cellars classics and begins with a halibut ceviché, followed by a butter lettuce wedge, then an option of filet mignon or King salmon entree and finishes with coffee flour olive oil cake for dessert.  

Kirkland Farm to Table Dinner

farm to table at Millers

Chef Jason Wilson has partnered with several other renowned chefs to create a five-course dinner menu full of farm fresh produce to benefit Food Lifeline, a local organization working tirelessly to end hunger in our community. August 26th will be a night for friends and family to come together and give to a wonderful cause. Visit kirklandfarmtotabledinner.com to learn more and get tickets to this unforgettable event.  

The Lakehouse and Civility & Unrest Open in Bellevue

Jason Wilson at The Lakehouse opening in W Hotel Bellevue

Chef Jason Wilson has officially opened two new locations in Bellevue. The Lakehouse and Civility & Unrest are now open in the W Bellevue and we are thrilled! Follow Chef Jason on Instagram to check out the photos from the grand opening, featured dishes, and more! #chefslife  

Give Deliciously!

Millers Guild Gift Card

Gift cards for all of Chef Jason Wilson’s restaurants are available starting Monday July 10th. Please visit Miller’s Guild, The Lakehouse and Civility & Unrest to purchase gift cards in any amount.

An Evening with DeLille Cellars

June 30, 2017

Through the month of July, we are excited to feature two DeLille Cellars classics paired with the menu below.

This menu will be available to all our dinner guests throughout the month. This decadent four course meal comes with your choice of either a bottle of the 2014 DeLille Cellars D2 or the 2015 Estate Chaleur Blanc, or compare and contrast the dishes with two glasses per person.

Let us make a special night for you and your guest this July!

 

An Eventing with DeLille Cellars

Menu

Halibut Ceviche

Tomatillo and Corn Salsa, Sesame Chips

Butter Lettuce Wedge

Roquefort, Bacon, Pomegranate

 

Filet Mignon or King Salmon

Summer Preparation

 

Coffee Flour Olive Oil Cake

Brandy Cherries, Gastrique, Coffee Flour Ice Cream

 

Bottle of either:

2014 DeLille Cellars D2

2015 Chaleur Estate Blanc

Or

2 glasses of guest’s choice

 

$150 per couple (plus tax and gratuity)

A Dream Realized: Lakehouse and Civility & Unrest

June 20, 2017

It’s hard to believe that Miller’s Guild will be turning four later this year! The Seattle downtown core keeps our extremely talented team busy and I remain present there and enjoy seeing familiar faces thanks to your return visits. Outside of the restaurant, I wanted to share two projects I’ve been stealthily working on for nearly two years, both of which opened their doors last week in downtown Bellevue: The Lakehouse restaurant, and Civility & Unrest cocktail lounge.

The Lakehouse, found on the second floor of W Hotel in the Lincoln Square expansion, is my interpretation of a Northwest farmhouse through and through. I intended to build a place that is comfortable, yet elegant; familiar, yet sophisticated. Ultimately, The Lakehouse is a respite, a home for our guests, with the menu created around local produce reflecting vibrant, farm-inspired craft cooking.  The Lakehouse is centered upon the artisan experience, from the ceramics that the food is served on, to the art on the walls, and the people creating the food and drinks in the kitchen and bar. It is my latest dream accomplished, with hard work still paving the way.

A spirit all its own just downstairs from The Lakehouse, Civility & Unrest is the place for serious cocktails and unbridled fun, inspired by the cocktail culture and underground speakeasies of a bygone era. As the name might suggest, the evening can start with a level of civility, and flourish as the night goes on when inhibitions are relaxed. There are craft cocktails, vintage liquors, Champagne and sparkling wines. It is also a place for entertainment with future fashion shows, tattoo artists, unplugged sessions, DJ sets, trunk shows, and more. This is a steal-away spot for friends, or dates, or to embrace strangers!

Just like with the inception of Miller’s Guild (which is going strong and I’m so grateful to you for that!), creating a restaurant or bar has always been intensely personal to me. It’s never an afterthought or an accident, but something that receives thought and reflection, and always inspired by a sense of place. I strive to get that purposeful connection where the authenticity is felt by every guest that walks in the door. These two new additions are my latest labors of love, and if you’re on the Eastside, come by! I’d love to hear about your experience.

All my best,

Jason

millersguild.com

thelakehousebellevue.com

civilityandunrest.com

Summertime Favorites, Father’s Day, and New Ventures

June 2, 2017
 

Summer Classics: Oysters and Rosé All Day

Fried Oysters at Millers Guild downtown Seattle

One of Chef Jason’s greatest pleasures is creating menus inspired by the local bounty. In the Pacific Northwest oysters are a favorite. Currently, we are featuring Taylor Shellfish Shigoku oysters on our menu. A twist on the NW classic was recently featured in The Seattle Times with Chef Jason’s Crispy Hama Hama Oysters highlighting summer flavors.  

Cheers to Summer!

Wine and Wood-Fired Craft Cooking and Cocktails

Warm weather and sunshine calls for crisp whites and cool rosés, perfect for enjoying on the patio. We have introduced some new additions to our wine list. These pair very well with a variety of menu items such as mussels, ceviché, or a wedge salad with a pomegranate vinaigrette. Here are our new favorites:
  • Carggy Range Sauvignon Blanc from New Zealand $45
  • Pascal Jolivet, Sancerre (Sauvigon Blan) from Sancerre, France $65
  • Lange Pinot Gris from Willamette Valley, Oregon $55
  • Jermann Pinot Grigio from Italy $50
  • Hecht Bannier Rose from Cotes de Provence $50
  • Chateau Gassier Rose from Cotes de Provence $60
   

Thanks, Dad!

Wood-Fired Craft Cooking on the Inferno Grill

Please join us for Father’s Day, June 18th. Treat Dad to our 32 oz French Rip Chop Tomahawk. Dad was right- at one pound per person, some things are better when shared.    

Coming this Month! Introducing…

The Lakehouse and Civility & Unrest

We are counting down the days to the debut of Chef Jason’s two new locations in Bellevue – The Lakehouse, his interpretation of a Northwest Farmhouse, and Civility & Unrest, a modern inspired speakeasy, complete with a veiled entrance. Both are part of the new W Hotel and Lincoln Square expansion project. Get the inside scoop via Chef Jason himself!

Crispy Hama Hama Oyster Recipe

May 26, 2017
Fried Oysters at Millers Guild downtown Seattle
   

Executive Chef Jason Wilson has created a new dish for summer: Crispy Hama Hama Oysters with Heirloom Tomatoes, Mustard Green Pesto & Grilled Romaine

Try out our chef’s recipe and post a photo of your creation to our Facebook page, or tag Jason on Instagram!

Serves 4

Ingredients:

  • 16-20 shucked medium sized Hama Hama Oysters, with the juice form shucking
  • 2 heads Romaine lettuce
  • 10 leaves basil
  • 3 tbsp extra virgin olive oil
  • 1 tbsp minced garlic
  • 1 tbsp minced shallots
  • 1 bunch mustard greens, blanched, chopped , wrung dry
  • 2 tbsp kosher salt
  • ¼ cup rice flour
  • 1 egg white
  • ¼ cup good ipa (drink the rest while you cook)
  • 1 preserved lemon, all rough chopped
  • 4 large Heirloom Tomatoes
  • 1 tsp black pepper
  • Vegetable oil for pan or deep frying
  • Verjus or lemon juice to finish

Procedure:

  1. Remove large leaves of romaine and anything brown to get to a “heart” with ½ the head remaining. Dress with a little extra virgin olive oil and season with salt, grill really quickly or char in a cast iron pan on medium high heat until the inside of the head is brown. Allow at least 10 minutes to cool., cut the core off and remove leaves, reserving for plating.
  1. Large Dice or chunk the heirloom tomatoes using a serrated knife, toss with salt and black pepper and marinate in a bowl.
  1. Sweat the garlic and shallots in extra virgin olive oil with salt until translucent and fragrant. Blend the mustard greens with preserved lemon, garlic and shallots until smooth.
  1. Mix some salt, oyster juice, rice flour, egg whites and beer into a little batter. Dip the oysters into the batter and deep fry or pan fry until crisp and cooked.
  1. Plate the tomatoes, lettuce, oysters and pesto together as a salad and enjoy!

Brightening Spring with Foraging, Mother’s Day, Bourbon Traditions + A New Restaurant

May 2, 2017


Foraging Spring

A bright side to the long wet spring is the ingredients that are popping up in full force! Two of our favorite foraged greens are ramps and fiddleheads, simply prepared in our signature craft-cooking style. Full of nutritional benefits, our chefs are grilling ramps and serving alongside Mishima Reserve (WA) Wagyu New York Steak, both from our custom wood-fired grill. Lady Fern Fiddleheads are the star of their own side dish, bursting with green garlic and spring onion. Both wild ingredients are bringing spring straight to our menus.

To Moms, With Love

Mothers may know best 364 days of the year, but you can claim May 14 and treat mom to what’s best for her! Let us help make your mom feel as special as we know she is with brunch at Miller’s Guild. A delicious Confit “Mother Hen” Omelette with creme fraiche, seeds and ramps; or the Local Asparagus Omelette with applewood smoked bacon; or give her the prime treatment with our Niman Ranch Bavette Steak & Eggs with jalapeno coulis and MG house potatoes.

Make reservations to treat mom like the unrivaled rock star that she is and toast to her with our take on a French 75 – French 612 with vodka, pineapple, blackberry and elderflower liqueur and sparkling wine!

Two Drinks, Two Minutes in Sports

This coming weekend marks the “The Most Exciting Two Minutes in Sports” with the 143rd Kentucky Derby! Join other thoroughbred fans and bourbon lovers to celebrate the tradition of Churchill Downs with a classic Mint Julep or raise a copper cup of our signature Kentucky Mule. Both cocktails are offered anytime, but have a special place in the Run for the Roses at our bar this Saturday.

Coming Soon… The Lakehouse

Chef Jason’s upcoming Modern Northwest Farmhouse concept, The Lakehouse, will open in Bellevue this June! Get a tease of the vibrant, farm-inspired craft-cooking on Jason’s Instagram and learn more on the newly the newly launched website.

Fresh Salmon, Easter Brunch and Mules Your Way

April 9, 2017

First of the Season Salmon

Millers Guild in downtown Seattle features Wood-Fired Craft Cooking and Cocktails

We pride ourselves on procuring the best ingredients that we can get our hands on and springtime is no exception! One of our favorites is just hitting the menu: Pacific Coast Wild King Salmon is sustainably fished and presents unbridled flavor. It is served in two preparations – with Jerusalem artichoke at lunch and kissed with chermoula and spinach at dinner.

Halibut has made its debut at Miller’s Guild! See how our chef’s are preparing it just for you, then grab this recipe from Chef Jason for Wild Halibut with charred onions, sweet sausage and scallion lemon. Post a picture of your version on our Facebook page!

Easter Brunch

Millers Guild in downtown Seattle features Wood-Fired Craft Cooking and Cocktails
One of the sure-tell signs of spring is Easter! Just a hop, skip and jump away, we welcome you to usher in spring with your friends and family for a memorable brunch that will rival the best Easter Egg Hunts around.

Enjoy the tongue-in-cheek Rabbit Omelette, or capture the spring bounty in the Vegetarian Omelette! If you’d rather leave the eggs in the Easter basket, option for the incomparable, wood-fired Prime Rib Dip or take on the Grass Fed Beef Burger with Pork Belly and Smoked House Made Bacon.

See the full menu, brunch cocktails, and fresh juices here, and make your reservations.

Mules Your Way

Wood-Fired Craft Cooking and Cocktails

Tough decisions call for stiff drinks! We are here to make your day easier with six different Moscow Mules! Each with its own unique flavor profile to suit the mood you bring in the door. Feeling sophisticated? Order the London Mulemade with Tanqueray. Feisty? The Jalisco Mule is your drink, created with Sauza Tequila. Relaxed? Wind down with the Amaro Mule. You can’t go wrong with these win-win options.

 

In the Community

Chef Jason Wilson at Savor event

Chef Jason recently joined a dream team of chefs that cooked at Savor, a benefit for Food Lifeline. A cause that has been near and dear to Jason since he started cooking in Seattle, the event raised over $570,000 to work towards a sustainable solution to end hunger in Western Washington. A magical evening, generous supporters, and an impactful cause!

 

#ChefLife

See what Chef Jason is cooking up these days and how he gives his time, talents and hard work to support our local community, while having a little fun in the process. Join Chef Jason on Instagram.

Welcome Spring with Easter Brunch

March 29, 2017
Millers Guild in downtown Seattle features Wood-Fired Craft Cooking and Cocktails

Our chef team couldn’t be more excited about the first signs of spring! Besides the warmer weather, budding produce and first-of-the-season halibut, spring also means Easter brunch! This Easter, put your friends and family in the hands of Chef Jason and his team of culinary talent with a specially crafted Easter brunch that will be just as memorable as your Easter Egg Hunt.

Whether you enjoy the tongue-in-check Rabbit Omelette, prefer Eggs Benedict in a number of ways, go for the innovative Coffee Flour Granola Parfait, or simply want Eggs As YOU Like ‘Em, our Easter menu beckons for enjoyment this April 16.

Not to be one-upped, our bartenders are pursuing their rite of passage as well with the perfect brunch accompaniments, including our signature Miller’s Guild Bloody Mary, Mimosa by the Pint, or for unleaded options, Fresh Beet, Ginger, Apple and Carrot Juice.

Reservations are being accepted now, so hop to it!

    Easter Brunch Menu


Breakfast Classics
Eggs As You Like ‘Em* | 16
Bacon, Sausage, MG House Potatoes

Coffee Flour Granola Parfait | 8
Honey Yogurt, Fresh Fruit, Maple Almonds

Buttermilk Pancakes | 14
Berries, Fruit, Pure Maple Syrup

Rabbit Omelette | 17
Carrot Pistou, Peas, Carrots, Spring Onion

Veggie Omelette | 16
Mushroom, Spinach, Goat Cheese

Niman Ranch Bavette Steak & Eggs* | 21
Jalapeño Coulis, MG House Potatoes

Benedicts
Braised Boar Eggs Benedict* | 17
Beef Fat English Muffin, Pickled Red Onion, Hollandaise, MG House Potatoes

Smoked Salmon Eggs Benedict* | 17
Beef Fat English Muffin, Dill Hollandaise, Crispy Capers, MG House Potatoes

Ham Eggs Benedict* |16
Beef Fat English Muffin, Hollandaise, MG House Potatoes

Seriously Big Sandwiches
Sandwiches are served with Beef Fat Fries or a Simple Salad. Substitute Soup for an additional $2
Turkey Club Sandwich | 15
Smoked Peppered Turkey, Applewood Smoked Bacon, White Cheddar, Avocado, Onion, Tomato, Dijonaise

Grass Fed Beef Burger* | 18
Pork Belly, Smoked House Made Bacon, Lettuce, Tomato, Onion, Cheddar Cheese Sauce

Prime Rib Dip Sandwich | 17
Horseradish Aioli, Arugula, Sweet Caramelized Onions, Au Jus

Salads
Baby Gem Lettuce Salad | 12

Radish, Buttermilk Dressing
. . . Add Bavette Steak | 10
. . . Add Chicken Breast | 6

Grilled Chicken Cobb | 17
Tomato, Avocado, Bacon, Blue Cheese Crumbles, Egg, Cucumber, Blue Cheese Walnut Dressing

In the Community, At the Bar + Serious Brunching

March 1, 2017

Brunch Benedict

Eggs Benedict at Millers Guild


We take breakfast seriously seven days a week! Weekday breakfast or weekend brunch, we have creamy eggs, tangy hollandaise, and house made ham that will make you want to wake up this way everyday! Our favorite is the Eggs Benedict, which we offer three ways to suit your cravings: Smoked Salmon with dill hollandaise and crispy capers, Braised Boar with pickled red onion, and classic Ham that is brined for two weeks, dried, and smoked over applewood for six hours while basting every 10 minutes. Served on top of our house made Beef Fat English Muffins and alongside our crave-able House Potatoes.

If we have your attention now, then make your reservation! It’s also never too early to reserve your seat for Easter brunch.

At The Bar

Millers Guild Rob Roy Cocktail



Our bartenders are constantly on the lookout for inspiration and they didn’t have to look far when they conceived a cocktail spotlighting Kombucha, Chef Jason’s favorite drink. East meets West with the new Kombucha Cocktail created with Genever for its earthy undertones; kombucha, promoted for its health benefits; and lemon juice and ginger syrup for a distinctive “pop” to the cocktail.

For those looking for something more familiar, there’s a reason why the classics never go out of style. Perfectly concocted with premium, often unique spirits and well-balanced execution that brings back these cocktails again and again. Enjoy a classic Old FashionedSazeracRob RoyTom Collins and White Lady on our menu now!

Next Guest Chef

Millers Guild Ash roasted beet carpaccio with white truffles


We recently held a wonderful Guest Chef dinner with fellow James Beard Award-winning chef Vitaly Paley from Portland. We celebrated the Oregon Truffle just coming into season.

Now we want to hear from you! Who is the next Guest Chef you’d like to see at Miller’s Guild? Let us know on FacebookInstagram or Twitter and we’ll be happy to extend an invite for the hot chef on your most wanted list!

From Jason

Wood-Fired Craft Cooking on the Inferno Grill



Chef Owner Jason Wilson recently announced a new partnership for Miller’s Guild that will further enhance the guest experience at our restaurant, from a high-level of service to the premium ingredients on your plate. Chef Jason shares more on Kitchen Notes about the visionary aspect and execution of being an evolving chef and restaurant owner.

In The Community



When fun and fundraising collide, the results are a win-win! Chef Jason recently took part in one of his favorite pastimes, ice hockey, to raise funds for Ronald McDonald House Charities of Western Washington & Alaska. Read more about how much was raised for the community.

#ChefsofInstagram

Millers Guild Octopus Carpaccio with pressed black truffles



Join Chef Jason on Instagram for more beautiful pics, fascinating posts, drool-worthy dishes & more! #BeetCarpaccio #BlackTruffles

Great things are happening in 2017!

February 28, 2017
Chef Jason Wilson in Millers Guild


We’re hitting milestones left and right, and what better place to share them than here?

Our recent guest appreciation party at Miller’s Guild celebrated the restaurant’s third anniversary (seems like yesterday we just opened!). Today, we’re quickly approaching the opening of The Lakehouse and Civility & Unrest in Bellevue. These two milestones, made during a great start to 2017, brought me serious reflection upon the fine line chef-entrepreneurs must walk to balance growth and success while maintaining culinary innovation and elevated guest experiences.

Make no mistake, I thoroughly enjoy being an entrepreneur and restaurateur and savor the visionary aspects. However, my first love will always be cooking. Being a chef is what drives me. It’s at the heart of everything that I do and it gives me a creative outlet unlike any other facet of my business. It’s what jumpstarted my career and continues to be what I do best.

To that end, I’ve decided to partner with the El Gaucho Hospitality team by combining our strengths. El Gaucho Hospitality has long been a business that I admire for its level of service and ability to source premium products, both locally and from around the world. It’s a business decision, but also a deeply personal one that rests on the values that I philosophically share with them.

Along with my staff, this partnership will bring a more elevated and memorable guest experience while allowing me to continue to push the culinary envelope at my restaurants, the El Gaucho restaurants, and in our future endeavors together. I remain owner, brand visionary and driver of all culinary aspects for my restaurants: Miller’s Guild, The Lakehouse and Civility & Unrest.

I look forward to cooking for you at Miller’s Guild and I invite you to join me at The Lakehouse and Civility & Unrest in Bellevue when we open this summer.

All my best,

Jason

New Barrel Aged Spirit Flights

January 31, 2017
After a rigorous tasting process, we’re debuting three new spirit flights that focus on the meticulous barrel aging process, specifically, tequila aged in bourbon barrels, super premium bourbon, and Glenmorangie aged in old wine barrels. Read below for the full description of each flight and pick out your favorite to try!

North and South Unity

Millers Guild Wood-Fired Craft Cooking and Cocktails

Four different tequilas from Corazon were each aged in Barrels that were previously used to age Bourbon. This process infuses the tequilas with smoky notes, and hints of caramel and cedar. When you taste the different tequilas side by side, it is fascinating to see the difference the barrel makes.

 

Rescue Bourbon

 

Millers Guild Wood-Fired Craft Cooking and Cocktails

These are three Super Premium bourbons. It’s a real treat to sample each one side by side and see the different roads the bourbon can take. Look for hints of vanilla, smoke, char and molasses.

 

Flavor of the Gods

Millers Guild Wood-Fired Craft Cooking and Cocktails

Glenmorangie is famous for a variety of different scotches aged in old wine, sherry, madeira, and port casks. While aged for a similar time, they all express extremely different characters. There are levels of sweet, smoke, peat, charcoal, tar with hints of the keg’s previous resident.

 

Oregon Truffle Dinner with Guest Chef Vitaly Paley – Feb 4

January 22, 2017
Truffles at the Oregon Truffle Festival

Photo credit: Oregon Truffle Festival



Chef Jason and Portland Chef Vitaly Paley are joining culinary forces to celebrate the Oregon truffle! Harvested from the base of the Douglas fir tree in the rural foothills of the Willamette Valley, the aromatic, earthy delicacies will be celebrated in true craft cooking style by the two James Beard Award winning chefs. Heralding from Imperial, Paley’s Place, Portland Penny Diner and his latest restaurant addition, Headwaters, Chef Vitaly brings a studded culinary career to Miller’s Guild for one night only.

The two chefs present a collaborative, family-style truffle menu on Saturday, February 4.

Starters

Steak tartare with truffles and potato truffle crisps (Chef Jason)

Geoduck crudo with raw shaved foie gras and black truffle vinaigrette (Chef Vitaly)

Octopus carpaccio and spicy nicoise relish (Chef Vitaly)


Salads

Warm leek vinaigrette, Labne, Hazelnuts, truffle vin (Chef Jason)

Endive with raw artichoke and wood grilled chicken liver (Chef Vitaly)

Beets carpaccio with caraway, truffles and sour cream (Chef Jason)


Cauliflower Black Truffle Squid Risotto (Chef Jason)

Scallop en demi deuil, sea urchin grapefruit butter (Chef Vitaly)


Mains

Grilled breast of pheasant and Duck Sausage on sauerkraut with black truffle sauce (Chef Vitaly)

Wood Grilled Beef Short Rib, Truffled Potato Gnocchi, Mustard Green Pistou (Chef Jason)


Dessert

Ash Roasted Washington Apple, cider, hazelnut spiced cake, truffle, ice cream


Limited to 40 guests, dinner is at 7:30 p.m. and $100 per person; optional $60 wine pairing. Reservations required by calling 206.443.3663 or online.

Guest Appreciation Day – January 29

January 20, 2017
Join us for breakfast, lunch and Dinner at Millers Guild
 

Sunday, January 29, is our third anniversary and we want to celebrate – YOU! Our guest for your continued support by hosting a special Cocktail Brunch from noon-6pm. Bring the whole family to what will be a fun afternoon for everyone. While you’re enjoying our Mimosa or Bloody Mary Bar and the $5 Dirty French 75s, draft Manhattans and wines by the glass, the kids can watch the DJ spinning tunes.


Don’t’ forget to come hungry! Our kitchen will be whipping up $6 dishes, including Deviled Eggs, Fritto Misto and wood-fired Suckling Pig Sliders. Enjoy this informal party by reserving your complimentary spot.


Interior at Millers Guild

Cozy up this Valentines Day with a Four-Course Tasting Menu

January 5, 2017
Meat + Potatoes at Millers Guild

Let us have a hand in impressing your date this Valentine’s Day by creating a special evening for both of you! We have crafted a four-course, wood-fired Valentine’s Day menu and are offering it the entire weekend, Friday, February 10 through Tuesday, February 14. Surprise your sweetheart early with an intimate meal for two or make your reservation for February 14.

MENU


APPETIZERS

Ahi Tuna Crudo

Taylor Shellfish Oyster Chowder

Dry Aged Beef Carpaccio


SALADS

Dungeness Crab Salad with Celery Root, Black Truffle, Green Apple and Blood Orange


MAIN COURSES

Grilled Wild Sea Bass, Asparagus, Saffron & Chorizo

Grilled Dry Aged Beef Tenderloin, Red Wine Wild Mushroom Sauce, Kale Pesto & Ash Roasted Potato


DESSERT

Chocolate Olive Oil, Salted Caramel and Cherry Root Beer Sundae.

The four-course tasting menu is $95 per person with a complimentary glass of sparkling wine. To reserve, book online or call 206.443.3663.

Innovative holiday menus, warming lunch specials, exclusive wine & more!

December 23, 2016

Pasta Swimming in Brodo

Millers Guild Wood-Fired Craft Cooking

Escape the arctic blast with our newest lunch special – a warming bowl of silky, hand-cut fettuccine cooked in brodo stock with fresh garlic, Nuok Cham seasoned wood-grilled beef, braised oxtail, poached egg and chives. Garnish with fresh radish, fried lotus root, butternut squash, cilantro and mustard greens served on the side. It’s a favorite winter dish!
 

Christmas Eve Tasting Menu

Chef Jason Wilson in the kitchen at Millers Guild

 
Chef Jason Wilson has elevated standard ingredients into works of art and assembled a list of dishes worthy of celebration, such as Smoked Porchetta with chestnut, thyme and roasted garlic filling; Roasted Black Cod with black trumpet mushrooms; and Fire Roasted Root Vegetables. Optional add on of seared foie gras for the truly indulgent.

The five-course tasting menu is $115 per person. Reserve online or call 206.443.3663.
 

Four-Course New Year’s Eve Menu 

Dry Aged Beef on Millers Guild custom wood-fired Infierno grill


Crafted with Chef Jason Wilson‘s signature innovation, this will be a feast to remember! The night features Hearts of Palm and Dungeness Crab, endive, citrus and sorrel; Roasted Wild Sea Bass with truffle lobster and leek fricassee; Wood Grilled Prime Rib; and Parmesan Thyme Potato Gratin to name a few.

View the full menu, $125 per person, and make a reservation online or call 206.443.3663.

Start the New Year with Us!

Brunch at Millers Guild


Join us for breakfast on January 1 and get the new year off on the right foot! Enjoy signature classics such as Buttermilk PancakesHouse-Made Corned Beef Brisket or one of our specialty Eggs Benedict, including smoked salmonbraised boar or ham with beef fat english muffins.

Still feeling the late night repercussions? Hair of the dog may be in order – try our special Bloody Mary or Mimosa by the Pint.
 

Exclusive Miller’s Guild Syrah 

Interior of Millers Guild


This approachable, rich and fruity wine has hints of black truffle and rhubarb followed by a smoky finish. Created by the award-winning Waters Winery, the 2012 Washington State Syrah blend is exclusive to us and goes beautifully with our wood-fired craft cooking. $13 per glass.

Mark Your Calendars

Guest Chef Series with Vitaly Paley of Imperial, Paley’s Place, Portland Penny Diner and Headwaters on January 21.

Celebrate our Third Anniversary on January 29! In appreciation of you, our guest, we’re throwing a Sunday Afternoon Brunch Party with live music, craft cooking and specialty cocktails! We’ll have more on our Kitchen Notes soon.

Toast to the New Year with Elevated Holiday Fare

December 9, 2016
Craft Cocktails at downtown Seattle Millers Guild


Ring in the New Year at Miller’s Guild with a memorable four-course tasting menu crafted with care and Chef Jason Wilson’s signature innovation. A complimentary glass of bubbly will be provided to count down to 2017!

Menu



APPETIZERS
Dry Aged Steak Tartare, Truffled Hollandaise
Oil Cured Wild Salmon with Fennel, Celery, Green Apple & Mint
“Bacon n Eggs” Parsnip Flan, Bacon Creme Fraiche, Smoked Ikura and Maple Syrup

SALADS
Hearts of Palm, Dungeness Crab, Endive, Citrus and Sorrel
Warm Grains, Roasted Squash, Kale and Radicchio with Pickled Raisins

MAIN COURSES
Wood Grilled Prime Rib with Peppercorn Sauce, Horseradish Yuzu Kosho Aioli
Roasted Black Cod with Truffle Lobster and Leek Fricassee

SIDES
Parmesan Thyme Potato Gratin
Roasted Onions, Wild Mushrooms, House made ham & Sweetbread Ragout
Cauliflower, Brussels Sprouts, Pears and Anchovy Vinaigrette

DESSERTS
Meyer Lemon Curd, Cranberry, Citrus Triffle with Preserved Cherry and Merignues
Chocolates and truffles

The four-course tasting menu is available for $125 per person including a celebratory glass of sparkling wine. To reserve, book online or call 206.443.3663.

A Specially Curated Five-Course Christmas Eve Tasting Menu

December 7, 2016
Chef Jason Wilson in the Kitchen at Millers Guild

Shake off the cold and join us at Miller’s Guild for a specially curated five-course tasting menu this Christmas Eve. Chef Jason Wilson has put together a list of dishes that elevate standard ingredients into works of art with luxurious add ons that are worthy of celebration.


Menu


SNACKS
Pickles, Snacks, Crudite & Charcuterie our version of the snack tray on everyone’s kitchen table


SALADS
Dungeness Crab Wedge with Bacon, Apple, Lemon Creamy Basil Dressing

Roasted Squash, Ancient Grains, Pear & Chicory with Pomegranate Vinaigrette


MAIN COURSES
Smoked Porchetta with Chestnut, Thyme and Roasted Garlic Filling

Roasted Black Cod with Black Trumpet Mushrooms


SIDES
Truffled Potato Gratin

Fire Roasted Root Vegetables

Sauteed Brussels Sprouts, Shallot, Garlic, Balsamic

Buttered Kale, Parmesan


DESSERTS
Not So Classic but Slightly Boozy Fruit Cake with Cranberry, Persimmon, Rum butter

Dark Chocolate Bombe with Meringues & Salted Caramel


LUXURIOUS ADD ONS
Seared Foie Gras, Coffee Flour Granola, Poached Cranberry


The five-course tasting menu is $115 per person. To reserve, book online or call 206.443.3663.

Holiday craft cooking, cocktails & single cow burgers! -Nov.

November 22, 2016

Single Cow Grass Fed Wagyu Beef Burger

Join us for breakfast, lunch and Dinner at Millers Guild

Our artisan approach is showcased in our sourcing and application with the new Single Cow Wagyu Burger. From a true Wagyu bloodline cow with our partners at Sweet Grass Farm and Crowd Cow, we are offering a new burger dripping with Mt. Townsend Campfire Jack Cheese, grilled onions, kale, and secret sauce (option for bacon, of course!) with a side of our Hand Cut Beef Fat French Fries. Incredibly rare grass fed and grass finished wagyu gives way to unmatched marbeling and flavor.

Black Friday Happy Hour

Steak Tartare

Need a place to rest your feet after shopping downtown on Black Friday? We are extending happy hour in the bar from 2 p.m. – 11p.m. on Nov. 25 for weary shoppers that need to refuel with deliciously priced options starting at $6, including our Wagyu Steak Tartare, Fried Brussels Sprouts, House-made Charcuterie, Shikoku Oysters and more! Liquid relief starts at $5.

Holiday Cocktails + Mocktails

Topping our list of holiday libations is a winter warmer for cozying up to our fire and a festive mocktail for celebrating!

Millers Guild Wood-Fired Craft Cooking and Cocktails

Wine(d) Down The holidays call for festive celebration and that includes our new, non-alcoholic mocktail! Spiced non-alcoholic vignette, holiday spices including apple and cinnamon, cranberries and rosemary add a holiday touch!

Miller’s Toddy
Featuring brandy, allspice dram and clove, the Miller’s Toddy invokes the holidays while warming from head to toe!

Christmas + New Years

Dessert at downtown Seattle Millers Guild

Chef Jason Wilson and his team are putting the finishing touches on holiday menus! Make your reservations for Christmas Eve, New Year’s Eve and New Year’s Day. We can also provide catering for your memorable, holiday gathering.

Guest Chef Series

Make your reservations for Saturday, January 21. Vitaly Paley, chef-owner of Imperial and Paley’s Place in Portland, will be joining Chef Jason Wilson for a night!

 

Thanksgiving At Our Table Or Yours

November 11, 2016
Millers Guild Wood-Fired Craft Cooking and Cocktails
Thanksgiving couldn’t be any easier – or delicious – this year! We are offering a Thanksgiving feast of dressed-up classics that you can enjoy in the lively dining room at Miller’s Guild or in the warm light of company at home with our take-out option. Either option will deliver a memorable experience you will not soon forget!

Menu

 
  Salad Course
Mixed Greens Apple, Manchego, Pumpkin Seed Oil Vinaigrette Popped Grains, Seeds
Butter Lettuce Wedge Danish Bleu Cheese, Bacon, Apple
 
The Main Events
Smoked Duram Ranch Wagyu Beef Prime Rib Truffled Watercress Whipped Horseradish
Turkey Leg Confit Grilled Breast Meat, “Shrapnel Gravy”
 
The Included Essentials
Turkey Schmaltz Stuffing Housemade House-made Sourdough, Quince Apple, Grains, Sausage
Truffle Mashed Potatoes Parmesan, Gruyere
Fire Roasted Fall Root Vegetables
Brussel Sprouts Shallot, Garlic, Balsamic Vinegar
Fresh Cranberry & Winter Citrus Relish
 
The All-Important Sweets
Pecan Pie Smoked Vanilla Chantilly, Tuille
Pumpkin Pie Mulled Chantilly, Brown Butter Powdered Sugar
Brown Sugar Apple Crisp Buttermilk Vanilla Ice Cream
 
For a Little Bit Extra
Roasted Bella Bella Farms Foie Gras Poached Cranberry, Blackberry Vinegar Brioche French Toast $35
Grilled King Crab Legs Drawn Butter, Meyer Lemon + Chili $62
Handmade Tagliatelle Pasta Parmesan Fondue, Shaved French Black Truffles Pancetta, Poached Egg $32
 
The Thanksgiving dinner menu enjoyed at Miller’s Guild is $89 per adult and $48 per children 12 and under. For those who prefer the turkey to-go option for $49.85, orders must be placed by November 20 and picked up on November 23. Reservations and to-go orders can be made by calling 206.443.3663 or online.

Fall into the Holidays at Miller’s Guild – October newsletter

October 14, 2016

 

At Our Bar

Sherlock Cocktail shines at Millers Guild

Creative juices are flowing at our bar in two new cocktails.

We are putting an adult spin on Halloween with our Princess Angeline cocktail, named after a historic figure that is said to be the ghost of the Pike Place Market! Offered now through Halloween, the cocktail features smoked whiskey, cassis and herbal liquor with the perfect accompaniment of a beet shrub and spice sugar rimmed glass and hint of orange.Watch movie online Rings (2017)Watch movie online Get Out (2017)

Inspired by the Sherlock Exhibit at Pacific Science Center, A Study in Scarlet cocktail is named after the first book from Sherlock Holmes and Dr. Watson. Featuring Earl Grey tea, Amontillado sherry and Pommegranite with lavender, available on our bar menu and as part of  Hotel Max’s Elementary, My Dear overnight package.

 

 

“Ingredients are the essence of cooking”

Farm to Table squash at Millers Guild

Farmers are the backbone of our kitchen and Frog Hollow Farms in Walla Walla is no exception with a recent, special crop that they grew just for us – Honeynut Squash!

“When we first received them . . . We were off to the Infierno in moments, charring, ash roasting, smoking, pan roasting in butter, slow roasting above coals and herbs – you name it,” – Chef Jason.Watch movie online The Transporter Refueled (2015)

Read more about Chef Jason’s new favorite fall ingredient and how we’re using it!


Thanksgiving At Our Table

Wood-Fired Craft Cooking on the Inferno Grill

Gather round our table with friends and family on Thanksgiving. We’re firing up the grill for Turkey Leg Confit, Smoked Duram Ranch Wagyu Prime Rib and sides that will leave you thankful loved ones – and for leftovers the next day! Reservations, $89 Adults, $48 Kids 12 & Under.


Holiday Parties With Us

Crab and Avocado Appetizer - Millers Guild Catering

Location is everything! Whether you’re looking for a spot to celebrate a memorable family and friend get together or a company holiday party, we have the décor, food and drink that will give your gathering a special touch this holiday season. We also offer whole animal feasts with wood-fired vegetables and seafood for cocktail parties in our bar or dining room, semi-private chefs table and full restaurant buyouts. Reserve soon.


Recent Events: Ox Dinner

Ox Dinner at Millers Guild in downtown Seattle

Grilled Corn Empanadas, Smoked Beef Tongue, and Grilled Halibut on the Bone! Those were some of the dishes we had when Chefs Greg and Gabi from Ox Restaurant stopped by to showcase their cookbook and cook for you!

Make your reservations for Sat., Jan 21 with Vitaly Paley, chef of the new Headwaters, Imperial and Paley’s Place.

Honeynut Squash – Ingredient of the Season

October 11, 2016

Farm to Table squash at Millers Guild

Ingredients are the essence of cooking. There is nothing more important in great cooking than finding the best ingredients that you can, then applying the best technique to present the ingredients so that they can shine brightest. Sometimes the technique is simple, sometime it is complex, but at the heart of our work, chefs should show truly GREAT ingredients and find pride and passion in searching out the very best products to work with. Greatness begets itself, thus, I proudly enjoy the relationships I have with Farmers, Fishers, Foragers, Ranchers and all the amazing people that produce the food I create with.


Farm to Table Wood-Fired Craft Cooking at Millers Guild


Amy Dietrich owns Frog Hollow Farms in Walla Walla, WA. She is as passionate about what she grows and the land she works on as anyone I have ever met. A year ago, I returned from a trip to New York, dining at Blue Hill Farm and Betony, where I tasted a small, beautiful, sweet and dense version of butternut squash, called a honeynut. I called Amy and told her how sweet and amazing it was and she knew immediately why I wanted a local version. A year later, Amy presented us with Walla Walla grown honeynut squash! They are thin-skinned, sugary, dense in texture and have an absolutely beautiful flavor. We were off to the Infierno in moments, charring, ash roasting, smoking, pan roasting in butter, slow roasting above coals and herbs – you name it. We decided to play with popped grains, custards, and ash roasting the whole squash and slicing it into wedges. What an experience and what a flavor!

~Chef Jason

Guest Chef Series Fires Up This Sunday – September Newsletter

September 20, 2016

Guest Chef Series

Around the Fire_Smoked Beef Tongue_Photography credit Evan Sung © 2016

Cooking with live-fire is the backbone of our menu! We’ve invited four Portland chefs with the same affinity for wood-fired grills and we’re kicking it off on Sunday, Sept 25 with Ox restaurant.

Chefs Greg Denton and Gabrielle Quinonez Denton of Ox will join Chef Jason Wilson to feature an 8-course tasting menu and a la carte menu with dishes exclusively from the Ox cookbook, Around the Fire.

Tasting Menu

Grilled Corn Empanadas

Squid and Octopus SaladWatch Full Movie Online Streaming Online and Download

Smoked Beef Tongue

Clam Chowder

Grilled Lamb Heart

Grilled Halibut on the Bone

Grilled Marcella Sauasage

Tres Leches CakeWatch movie online The Transporter Refueled (2015)

$145 (Includes signed cookbook)

Single cookbook copies $35

Make your reservations online or by calling 206.443.3663.



Upcoming Guest Chefs

Fri., Nov 4 with Doug Adams – Top Chef finalist, formerly of Imperial, and chef of the recently announced Bullard.

Sat., Jan 21 with Vitaly Paley – chef-owner of Imperial and Paley’s Place.


Dry-Aged Beef

Dry Aged Beef by Grill


We offer a wide variety of carefully sourced beef, but it’s our dry-aged beef on the menu that really sets us apart. The 90-day dry-aging process means excess moisture and weight is discarded, which produces a much richer and more tender piece of beef. This exceptionally long aging process creates beautiful prime marbling and intense flavoring, which is further complemented by our wood-fired cooking.


Holidays with Us

Desserts at Millers Guild

We are ramping up for the holiday season and planning another memorable Thanksgiving dinner! Enjoy generous servings of wood-cooked Turkey Leg Confit and Smoked Wagyu Beef Prime Rib along with better-than-homemade sides, including Turkey Schmaltz Stuffing with quince, apples and sausage, Truffle Mashed Potatoes, Pecan Pie with Smoked Vanilla Chantilly and much more! We sold out last year so make your holiday reservations now for large and small groups. Thanksgiving dinner $89 adults; $48 kids 12 and under.



Cooking In Your Home

MG_CC_Gravlax

Our James Beard Award-winning Chef Jason Wilson will bring his craft cooking to you! Chef Jason and the team will create beautiful dinners, themed events and holiday celebrations inspired by seasonal, local, farmed and foraged ingredients, in your home. Book early for personal, hand-crafted food that will make your event one of the most memorable of the season.

Cooking at Community Events

July 14, 2016

This weekend Miller’s Guild chefs will be out and about supporting great causes in the community and sharing our wood-fired craft cooking from Seattle to the Eastside.

Chef Jason Wilson outside of Millers Guild

On Friday, Chef Jason Wilson will be manning the grill at
The Bite of Seattle’s The Alley
 to benefit Food Lifeline. He’s created a special dish of charred eggplant, garden summer vegetables and spicy peppers as part of The Alley, which benefits hunger relief through Food Lifeline. Support a great cause and enjoy seasonal summer vegetables wood grilled to perfection by our award-winning chef.


Wood-Fired Craft Cooking on the Inferno Grill


Savory and sweet – that’s Chef Sam Mardis! As our sous chef and pastry chef, Sam will be utilizing every cooking technique, tool and his creative approach to food when he competes against the highly regarded World Cup of Baking Champion, William Leaman of Bakery Nouveau in The Bite of Seattle Mystery Ingredient Cook-off competition. Each chef will have 30 minutes to create a dish that will impress the judges and audience. The Bite Cooks throws a culinary wrench into the cooking equation with three mystery ingredients revealed at the beginning of the competition. Cheer on Sam and taste his creation on Saturday, 2 p.m.

Millers Guild Wood-Fired Craft Cooking and Cocktails

This weekend the Eastside also boasts a three-day event with Kirkland Uncorked, featuring over 70 Washington wineries at Kirkland’s beautiful waterfront Marina Park. Chef Jason Wilson will be grilling up first of the season peaches for his Grilled Peach Salad with ham, ricotta and pistachios. The event benefits one of the state’s leading non-profit, no-kill animal shelters, Homeward Pet Adoption Center. Sip your way through Kirkland Uncorked and be sure to check out Chef Jason at the outdoor waterfront grill at 3 p.m. on Saturday.

Patio at Millers Guild


Enjoy the sun, our original cocktails, and our wood-fired Seattle craft cooking on our patio all weekend long. We’re serving up Geoduck Ceviche with Loquat, Tomato, Cucumber, Cilantro and Sorghum; house-made charcuterie such as Berkshire Pork Terrine and Beef Bresaola; and Aspen Hollow Grilled Lamb with House Made Merguez, Romesco.

Where we source our beef

June 29, 2016

Millers Guild in downtown Seattle features Wood-Fired Craft Cooking and Cocktails






For me, craft cooking starts with the ingredients that I source. The farmers, ranchers, and fisheries that bring ingredients to my door, in turn, inspire the way that I cook – cooking from a sense of place. Whether it’s the freshly picked peaches for a Grilled Summer Peach Salad with ricotta and prosciutto, freshly caught Wild Alaskan King Salmon that I serve with asparagus and Tarragon Both Broth, or the local Shigoku Oysters with Cucumber Gazpacho on the Chef’s Counter Tasting Menu, the quality of the ingredients are a sticking point. Our beef is also a part of that, whether wagyu or dry-aged, the quality of our beef focuses on the flavor and texture, hallmarks of what a good steak should be, but we go beyond that by looking at consistency, sustainability and humanely raised factors, too, which speaks to the larger authenticity of what we do at Miller’s Guild.




I recently sat down with my go-to rancher, Niman Ranch, who provides the steaks at Miller’s Guild, and enables us to create dishes such as our Wagyu Steak Tartare with cured egg yolk, anchovy and giardiniera; our Wagyu Ribeye with signature motoraioli and truffle emulsion; or our 90 day dry aged Ribeye, which positions us at the forefront of dry-aging in Seattle.




-Jason




Full interview here.




Jason Wilson & Niman Ranch (more…)

Chef’s Counter 

June 10, 2016

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.Watch Full Movie Online Streaming Online and Download

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