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  • Miller’s Guild Fires Up Guest Chef Series 09.19.16

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    Chef Jason Wilson + Miller’s Guild are inviting chefs from Portland with the same affinity for live fire cooking and wood-fired grills for a three-part guest chef series.

    Sunday, Sept 25: Ox takes over Miller’s Guild

    Along with Chef Jason Wilson, chef-owners Greg Denton and Gabrielle Quinonez Denton of Ox will prepare a tasting menu and a la carte menu with all dishes from the Ox cookbook, Around the Fire. The creative dishes will include Grilled Corn Empanadas, Squid and Octopus Salad, Smoked Beef Tongue (pictured below, credit Evan Sung), Clam Chowder, Grilled Lamb Heart, Grilled Halibut on the Bone, Grilled Marcella Sauasage, Tres Leches Cake.  A la carte items will include: Broiled Cantaloupe, Maple Glazed Carrots, Fried Potatoes, Roasted Cauliflower, Beef Empanadas, Grilled Maitake, and more. Jason of Miller’s Guild and the Denton’s will cook alongside at the chef’s counter. 8-course tasting menu is $145 and includes a signed copy of Around the Fire. Signed copies of Around the Fire will also be available for $35.



    Friday, Nov. 4: Chef Doug Adams

    Top Chef finalist, formerly of Imperial, and most recently the new chef of the upcoming Bullard in Portland, Chef Doug Adams will join Chef Jason Wilson in a collaborative tasting menu and a la carte menu that is indicative of both chefs’ approach to cooking with live fire.


    Saturday, Jan 21: Vitaly Paley

    Chef Jason and Chef Vitaly, of Imperial and Paley’s Place, share more than wood-fired grills at their respective restaurants – they both bring a host of accolades, including James Beard awards, and an intense focus on northwest ingredients. The accomplished chefs will create a wood-fired focused tasting menu with a la carte options for guests.



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