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.