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  • New Outdoor Patio at Miller’s Guild 06.26.14

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    Looking for a place to soak up the Seattle sun this summer? Head over to Miller’s Guild located next to Hotel Max, to relax and enjoy wood-fire cooking and summer cocktails amidst the hustle and bustle of downtown.

    Miller’s Guild offers brunch, lunch, happy hour and dinner service on their new patio, which seats up to twenty. Perfect for a hearty brunch, happy hour with friends, or a memorable date night, the new outdoor seating provides a relaxing yet contemporary experience for a suave summer meal under the sun.

    Experience the rich and sizzling flavors that Seattle’s award-winning chef Jason Wilson has to offer. He didn’t earn a James Bear Award for nothing! Enjoy his smoking hot selections straight off the 9-foot-long Infierno grill, such as the Wagyu Beef Zabuton Steak and Hearth Roasted Scallops. Or keep it cool with the refreshing Butter Lettuce Wedge Salad, tastefully crafted with house bacon, Rogue River blue cheese, and apples.

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    In addition to the new patio, Miller’s Guild launched a summer-inspired cocktail menu! Many of Miller’s Guild cocktails are uniquely fashioned with their own barrel-aged spirits. Barrel aging the spirits allows their distinctive flavors to meld together creating even richer and tastier cocktails.

    Be sure to try one of their specialty cocktails such as the Playa de Sangre, with cask aged Mezcal, Ancho Reyes, Cherry Heering, fresh orange juice, and Sweet Vermouth; or the Ciudad Viega, with Ron Zacapa 23 Year Rum, Lairds Bottled in Bond, Pierre Ferrand Dry Curacao, Benedictine, and Creole Bitters. If cocktails aren’t your imbibing preference, select a glass from their vast, curated wine selection or sip the non-alcoholic Fortunella Fizz, with grapefruit, elderflower, syrup and lime. Just check out what the World’s Best Bars had to say about Miller’s Guild in their special bar guide to Seattle.

    View the full list of new cocktail options on the Miller’s Guild website.


    Relax and enjoy a cocktail outdoors this summer amidst the hustle and bustle of downtown Seattle.

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  • Miller’s Guild in this month’s Food & Wine 02.04.14

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    This month’s Food & Wine is all about steakhouses – the meat-driven concepts that notable chefs are reinventing across the country! From big wines to bold cocktails, thoughtful side dishes and beef cuts that are raising eyebrows, Seattle’s own Miller’s Guild from Chef Jason Wilson graces the pages of the national magazine. Take a peek at this slideshow to see the 9 best new steakhouses in the country

    Vegetarians will settle into the pages nicely too, with recipes that shine a light on vegetable dishes, something often considered an afterthought from steakhouses of the past. Chef Jason gives us proof with his Grilled Radishes with Rosemary Brown Butter recipe.

    With Coon Striped Prawns, Quail, Lamb, and more on the menu, Miller’s Guild is more then a steakhouse – it’s a place for all to enjoy with the wood-fired cooking at dinner and weekend brunch (coming soon to weekday breakfast and lunch).

    Pick up your Food & Wine issue on newsstands now!

     

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  • Miller’s Guild Offers Soft Opening Feast 11.25.13

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    Miller’s Guild is ramping up for its public opening in mid-December by offering a series of soft opening dinners on December 7 and 11-13. Chef Jason Wilson has designed a four-course menu that encourages guests to indulge in a bolstered lineup of wood-fired cooking for $75, prior to opening to the general public.

    Reservations are required during the four soft opening dates; walk-ins will not be accepted. Diners can reserve their spot by signing up at MillersGuild.com; a member of the Miller’s Guild team will finalize the reservation with a credit card.

    The four-course menu promises a blowout feast of wood-fired meats, seafood, vegetables and more, prepared on the restaurant’s nine-foot-long, custom-made, wood-fired grill.

    Soft Opening Sample Menu:

    First Courses

    Dungeness Crab & Basil Toast with Lemon & Jowl

    Charred Radicchio, Pancetta, Creamy Parmesan and Braised White Beans

    Salads and Such

    Grilled Apples & Pears, Ancient Grains, Frisee

    Roasted Beets with Horseradish Cream & Mint

    Crispy Pig Face with Chicories, Pickles & Mustards

    Main Courses From The Grill

    Painted Hills Flat Iron with Wild Mushrooms

    Rolled Lamb Breast & Belly, Escarole, Lardons, Lemon Garlic Caper

    Grilled Yakima Valley Quail with Pickled Chanterelles

    Sides

    Cheddar Cheese Farro

    Wild Mushrooms with Kale & Brown Butter

    Grill Roasted Mashed Potatoes with Gruyere Cheese

    The $75 menu is exclusive of alcohol, tax and gratuity. For additional purchase, Miller’s Guild will offer in-house, cask-finished spirits and exceptional handmade wines from the Pacific Northwest and beyond, including six wines on draught, custom-made for Miller’s Guild.

    About Miller’s Guild

    Chef Jason Wilson will fire up his custom-made, wood-fired Infierno Grill at the opening of Miller’s Guild in December. The restaurant’s space, within the historic Vance Hotel (Hotel Max), has been stripped to its 1926 bones to reveal not only the history of the building but more importantly the back-to-basics intentions of its James Beard Award-winning chef. Miller’s Guild will open serving dinner only, but will eventually serve breakfast, lunch, and dinner daily. It is located at 612 Stewart Street in downtown Seattle. Learn more at 206.443.3663, www.MillersGuild.com, Facebook.com/MillersGuild and Twitter @MillersGuild.

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  • Jason Wilson Cooks Up “Top Chefs Kids Menu” On Evening Magazine 11.13.13

    Chef Jason Wilson may be busy with his award-winning restaurant, CRUSH, and opening a new restaurant, Miller’s Guild, next month, but he always takes time out to cook with his son.

    Evening Magazine stopped by the Wilson house to chat about wood-fired cooking at the soon-to-open Miller’s Guild — and Ferrin and Jason put on a show of their own by making “Meatballs with a Chance of Pretzels,” inspired by one of their favorite movies “Cloudy with a Chance of Meatballs.” Gluten-free pretzels, and even vegetables, add to a delicious recipe that kids can make at home (with supervision). As Jason puts it “There’s really nothing like cooking for those that you are intimately in love with.”

    The recipe can be found on the Evening Magazine website.

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  • Miller’s Guild Offers Seats To Pre-Opening Parties 11.04.13

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    Miller’s Guild Offers Seats to Pre-Opening Parties

    Chef Jason Wilson and team “kickstart” nose-to-tail butchery, dry-aged beef and cask-finished craft spirits, returning the favor with seats at pre-opening dinners and other VIP perks


    Seattle— Chef Jason Wilson’s Miller’s Guild is one of the most anticipated restaurant openings of 2013. With construction not far from completion, the Miller’s Guild team has launched a Kickstarter campaign to help fund their ambitious dry-aging, nose-to-tail butchery, and cask-aged spirits programs. As a reward for supporting these programs, Chef Wilson is offering much-coveted seats to the Miller’s Guild Pre-Opening Dinners that begin on Dec. 4 and a host of other VIP perks. See the campaign here; live through November 17.

    Chef Wilson explained, “We are really excited about Kickstarter, because it connects us with people who are excited and engaged in what we are doing.  When we came up with these great, but expensive ideas for 75-day dry-aged beef, nose-to-tail butchery of heritage breed livestock, and cask finishing our own spirits, we thought that it would be a great opportunity to let other people who are as excited as us about these ideas get involved with Miller’s Guild.”

    What’s in it for Kickstarter partners:

      $25 – A logoed Miller’s Guild T-shirt with the phrase “I support Beef, Butchery & Booze.”

      $75 – An exclusive seat at one of the pre-opening dinners to experience the wood-fired grill, dry-aged beef and heirloom livestock nose-to-tail butchery program that Kickstarter support helped launch.

      $500 – A VIP reservation for two to one of the pre-opening parties that gets supporters not only seats at the dinner, but also a pre-dinner reception and a post-dinner tour of the space, plus the supporter T-shirt.

      $2500 – Chef Jason Wilson and Miller’s Guild Chef de Cuisine Kelly Gaddis host an intimate butchery class for 10 featuring an animal from the butchery program, followed by a dinner feast.

      Known for modern, technique-driven cooking at his restaurant Crush, Chef Wilson wanted to get back to a more visceral, basic style of cooking. When the opportunity came to anchor a new 76-seat restaurant at the 1926-built Hotel Max, he partnered up with a restaurant dream team including his wife and Crush co-owner Nicole Wilson, ChefStable Group founder and owner Kurt Huffman, and former Best Young Sommelier in America, Jake Kosseff.

      The foundation of Miller’s Guild cooking comes from its nine-foot-long, custom-made wood-fired grill that will infuse complex, rich flavors into simply prepared meats, vegetables and fish. Whole animal butchery of heritage breed livestock will use the entire animal for grill cuts, sausage and charcuterie, and bones for stock. Its 75-day dry-aging beef program will highlight a New York steak and a bone-in ribeye for two. Cask-finishing spirits will allow the team to add its special touches to a cocktail inspired by the classics.

      About Miller’s Guild

      Sometime in December, Chef Jason Wilson will fire up his custom-made, wood-fired Infierno Grill at the opening of Miller’s Guild. The restaurant’s space, within the historic Vance Hotel (Hotel Max), has been stripped to its 1926 bones to reveal not only the history of the building but more importantly the back-to-basics intentions of its James Beard Award-winning chef.  Miller’s Guild will open serving dinner only, but will eventually serve breakfast, lunch, and dinner daily and is located at 612 Stewart Street in downtown Seattle. Learn more at Facebook.com/MillersGuild and Twitter @MillersGuild.

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