This light and refreshing wine is a great summer sipper
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!
AQUA by El Gaucho, El Gaucho Bellevue, El Gaucho Portland, El Gaucho Seattle, El Gaucho Tacoma, The Lakehouse, Miller’s 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!
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.
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.
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.
Executive Chef Jason Wilson has created a new dish for summer: Crispy Hama Hama Oysters with Heirloom Tomatoes, Mustard Green Pesto & Grilled Romaine
- 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
- 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.
- Large Dice or chunk the heirloom tomatoes using a serrated knife, toss with salt and black pepper and marinate in a bowl.
- 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.
- 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.
- Plate the tomatoes, lettuce, oysters and pesto together as a salad and enjoy!
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.
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!
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.