• Chef Jason Wilson Supports FareStart at Guest Chef Night Feb 27 02.18.14

    MG Lamb (min)

    If you haven’t had the opportunity to try Chef Jason Wilson’s wood-fired cooking at the new Miller’s Guild restaurant, or your simply craving more, here’s your chance! Taste the culinary creations that show the breadth of his skills and support an amazing local cause! On Thursday, February 27, Miller’s Guild chef Jason Wilson will be teaming up with local nonprofit, FareStart, for its renowned Guest Chef Night event.

    FareStart is a culinary job training and placement program for homeless and disadvantaged individuals. Together with FareStart students, Jason will prepare a delicious three-course menu for over 200 guests — and you can be one of them! Often called “Seattle’s best food lover’s event,” Guest Chef Night is a chance for you to enjoy a memorable meal for only $29.95 and celebrate Farestart graduates who have completed their 16-week program. All the proceeds and gratuities from the dinner go directly into the program to fund student services, training and placement programs.

    The Miller’s Guild menu for the evening includes:

    First Course
    Shaved Kale Salad with Black Currants, Manchego Cheese, Hazelnuts and Merguez Sausage

    Shaved Kale Salad with Black Currants, Manchego Cheese, Hazelnuts

    Braised Pork Cheeks with Parmesan Cheese Grits, Apple Jus Gras, Mustard Greens Pistou and Baby Turnips

    Coal Roasted Sunchokes with Chermoula and Preserved Lemon Yogurt

    Wood Roasted Apple Cake with Chantilly Cream & Coffee Salt Caramel

    Help support your community while indulging in a delicious dinner! Guest Chef Night runs from 5:30 – 8 p.m. at the FareStart Restaurant, located just around the corner from Miller’s Guild at 7th & Virginia in downtown Seattle. Parking is available at the garage at 1918 8th Avenue for just $6. Hurry and reserve your spot online now!

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  • Foodie-lovers, Seattle Restaurant Week is back! 04.04.12

    March brought us the anticipated arrival of top chart movie the Hunger Games and captured the attention of many here in the Pacific Northwest. Now April has arrived and is ready to give last month a run for its money in rolling out a more exciting and satisfying way to enchant diners’ hunger and get those taste buds dancing. That’s right, it’s time for food and wine fanatics to kick off the start of spring with Seattle Restaurant Week here in the Puget Sound.

    From April 8-12 and 15-19 (excluding each Friday and Saturday), over 150 of Seattle’s most talked about restaurants will offer a specially prepared three-course dinner for $28 per person, with specific restaurants offering an additional three-course lunch for $15. Each prix-fixe menu will feature an appetizer, entrée and dessert, with at least three options under each course. And yes, to all of you dessert ditchers out there, this leaves you no excuse to pass up the delectable desserts that you’ve secretly been waiting to dive into post dinner!

    With over 150 restaurants participating this season, odds are you won’t have to get lucky to discover a new favorite place to dine in Seattle’s sea of culinary expertise. We highly recommend trying a few of our favorites including Cafe Flora (pictured above), Tilth, Golden Beetle, and Crush. Seattle Restaurant Cooperative and the media partner, The Seattle Times, have given this season’s one-of-a-kind celebration a special touch by adding 25 NEW restaurants to partake in the list. Restaurants will now cover more of King County, making it easier to find a restaurant near you.

    Invite all your foodie-loving friends, call and make a reservation (not required but highly encouraged) and learn to become your own food critic from an array of delectable dishes in store for you. We’d love to read comments from our readers about the hottest spots you’re finding this year and the best dishes that are making this week a memorable dining celebration!

    Be sure to keep up with the action through Facebook and Twitter for upcoming news and some seriously unbeatable giveaways.

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