First of the Season Salmon
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!
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
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
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
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
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 Fashioned, Sazerac, Rob Roy, Tom Collins and White Lady on our menu now!
Next Guest Chef
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 Facebook, Instagram or Twitter and we’ll be happy to extend an invite for the hot chef on your most wanted list!
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.
Join Chef Jason on Instagram for more beautiful pics, fascinating posts, drool-worthy dishes & more! #BeetCarpaccio #BlackTruffles
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,
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.
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
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.
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.
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)
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)
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)
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.
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.
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.
Ahi Tuna Crudo
Taylor Shellfish Oyster Chowder
Dry Aged Beef Carpaccio
Dungeness Crab Salad with Celery Root, Black Truffle, Green Apple and Blood Orange
Grilled Wild Sea Bass, Asparagus, Saffron & Chorizo
Grilled Dry Aged Beef Tenderloin, Red Wine Wild Mushroom Sauce, Kale Pesto & Ash Roasted Potato
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.
Pasta Swimming in Brodo
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 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
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!
Join us for breakfast on January 1 and get the new year off on the right foot! Enjoy signature classics such as Buttermilk Pancakes, House-Made Corned Beef Brisket or one of our specialty Eggs Benedict, including smoked salmon, braised 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
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 CalendarsGuest 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.
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!
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
Hearts of Palm, Dungeness Crab, Endive, Citrus and Sorrel
Warm Grains, Roasted Squash, Kale and Radicchio with Pickled Raisins
Wood Grilled Prime Rib with Peppercorn Sauce, Horseradish Yuzu Kosho Aioli
Roasted Black Cod with Truffle Lobster and Leek Fricassee
Parmesan Thyme Potato Gratin
Roasted Onions, Wild Mushrooms, House made ham & Sweetbread Ragout
Cauliflower, Brussels Sprouts, Pears and Anchovy Vinaigrette
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.
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.
Pickles, Snacks, Crudite & Charcuterie our version of the snack tray on everyone’s kitchen table
Dungeness Crab Wedge with Bacon, Apple, Lemon Creamy Basil Dressing
Roasted Squash, Ancient Grains, Pear & Chicory with Pomegranate Vinaigrette
Smoked Porchetta with Chestnut, Thyme and Roasted Garlic Filling
Roasted Black Cod with Black Trumpet Mushrooms
Truffled Potato Gratin
Fire Roasted Root Vegetables
Sauteed Brussels Sprouts, Shallot, Garlic, Balsamic
Buttered Kale, Parmesan
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.
Single Cow Grass Fed Wagyu Beef Burger
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
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 + MocktailsTopping our list of holiday libations is a winter warmer for cozying up to our fire and a festive mocktail for celebrating!
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!
Featuring brandy, allspice dram and clove, the Miller’s Toddy invokes the holidays while warming from head to toe!
Christmas + New Years
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 SeriesMake 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!
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.
At Our Bar
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”
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
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
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
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!
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.
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!
Guest Chef Series
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.
Grilled Corn Empanadas
Squid and Octopus SaladWatch Full Movie Online Streaming Online and Download
Smoked Beef Tongue
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.
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
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
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.
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.
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.
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.
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.
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.
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.
Full interview here.
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