news+events
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Kirkland Farm to Table Dinner spotlights local chefs for a great cause, August 26 08.18.17
The second annual Kirkland Farm to Table Dinner returns this month on August 26 on the beautiful Carillon Point Plaza, overlooking Lake Washington. For the second year, Chef Jason Wilson (of The Lakehouse, Miller’s Guild and Civility & Unrest) will be cooking authentic, delicious, craft-cooking, and this year he’s invited fellow chefs to cook alongside him, including chefs from The Herbfarm, Cedarbrook Lodge, DERU, and the Woodmark’s Bin on the Lake. This year’s outdoor dinner includes a silent auction with an exciting array of experiences to bid on, from a craft cooking class to a two-hour cocktail experience at Civility & Unrest, all of the proceeds benefit Food Lifeline. The dinner and silent auction take place on Saturday, August 26 from 6-10 pm. The best part – there are still a few tickets available!
This year’s 5-course dinner is a celebration of local culinary talent; with each course spotlighted by one of the notable chefs showcasing their distinct cooking styles, interpretation of local summer ingredients, and signature cooking techniques.
The carefully curated menu is focused on locally sourced ingredients and includes wine pairings from Brian Carter Cellars:
Appetizer
Verbena Glazed Summer Melon with Haas Avocado, Sliced Culatello, Charred Scallions and Garden Herbs. Roy Breiman of Columbia Hospitality.
Salad
Steel Wheel Farm Heirloom Tomatoes with Steelhead Roe and White Owl Farm Hen Yolk. Jamie Casady and Jordan Cooper of DERU and Little Brother
Fish
Smoked Salmon Granola with Pit Roasted Sweet Corn. Chris Weber of The Herbfarm
Main
Grilled Columbia Valley Beef Rib with Corn, Summer Bean Salad and Crispy Onions. Chef Jason Wilson of The Lakehouse, Civility & Unrest and Miller’s Guild
Dessert
The Last of its Season Pickled Rainier Cherries and Grilled Washington Apricots with Vanilla Sponge Cake, Champagne Gastrique and Washington Honey Ccremeux. Frank Rog of Kirkland’s Woodmark Hotel
This memorable evening is sponsored and hosted by The ICON Foundation, as a benefit for the non-profit organization, Food Lifeline, dedicated to ending hunger through sustainable action. To learn more about Chef Jason Wilson and the Kirkland Farm to Table Dinner, visit chefjasonwilson.com.
Join some of the areas most talented chefs and dine al fresco for a great cause! Tickets here.
TAGS: Chef Jason Wilson, Chris Weber, craft cooking, Farm to table, Food Lifeline, Kirkland, Kirkland Farm to Table Dinner, seasonal cooking, special menu, summer, sustainable, The Herbfarm
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Chef Jason Wilson Opens The Lakehouse Restaurant and Civility & Unrest Lounge on June 15 05.12.17
Jason Wilson, the James Beard Award-winning chef-owner behind Miller’s Guild and the former, critically acclaimed Crush, announced details about his forthcoming restaurant, The Lakehouse, a vibrant, modern Northwest farmhouse, and Civility & Unrest, a craft cocktail bar with a contemporary speakeasy vibe. Both are slated to open June 15 on two separate floors of the new W Bellevue hotel in the Lincoln Square Expansion, part of The Bellevue Collection. Anticipation is already high as Eater Seattle wrote a piece on the two restaurants this week.
From The Lakehouse’s seasonal ingredients to its refined, personally inspired décor, the restaurant evokes a welcoming environment that is both familiar and elegant. The inspiration for The Lakehouse name and concept followed Wilson’s reflection on the area’s sense of place and evolution: early settlements, lake homes and small farms; a bedroom community once the first bridge was built; and today, a budding metropolis steeped in arts and technology.
Each season’s menu puts the spotlight on the produce sourced from Wilson’s ever-evolving grower and farmer relationships. Wilson’s concept of a “Modern Northwest Farmhouse,” reflects simple, clean, and fresh craft cooking. Illustrated through the produce-driven concept at the highest level of detail and imagination, the menu is accented with local seafoods and meats, handmade pasta and a housemade larder.
The menu displays a philosophy of total usage of the products and unique techniques employed by the kitchen that elevate an authentic approach of quality and flavor, rather than masking or creating something different. Embracing the Northwest through its ingredients, the menu is packed with small plates (“Forest & Garden” and “Sound Sea & Rivers”), large plates and shareable plates, all telling a story of inspiration and purpose:
Maple & Moroccan Spice Roasted Carrots, goats milk labne, chiles, almonds, mint are inspired by Wilson’s fondness for root vegetables and display an approach that is both simple, yet dynamic in flavor, texture and experience.
The Curry Roasted Cauliflower achieves depth in flavor and showcases the vegetable at its cleanest when prepared with green apple, herb hummus, preserved lemon, kale pesto and ver jus, the signature acid for the restaurant.
Drawing the diner into a family-style experience indicative of creating memories in a home, the shareable Grilled Wild Alaska Halibut T-bone, Mustard Green pesto, smoked clam remoulade, sautéed spinach with lemon, saffron potatoes instills a distinctive Northwest spin on a classic American steak preparation.
Located on the second floor of W Bellevue, The Lakehouse’s layout offers many visual areas of interest. Wilson was heavily involved in the design aspects of both The Lakehouse and Civility & Unrest. For the restaurant, he intended to elicit the feeling of walking into an entertainer’s lake home with vernacular ideas of a house seen through a refined and primitive interpretation. Below the massive trestles is a thoughtful division of rooms with a “living room” and “garden” entry with a communal table and lounge seating; the bar welcomes with inviting counter height marble while the “butler’s pantry” features visible work tops and shelving. Additional seating of banquettes and booths are seen throughout, as well as counter seating at the chefs counter fronting the exhibition grill and working kitchen.
The semi-private “wild primitive” room features porcelain antler sconces and another optional private dining space of “wild modern” features mirrors and screens for subtle transparency at two large tables flanked by a wall of thoughtfully procured wine bottles.
The area’s history is seen in the interior surface of vertical charred wood inspired by shou sugi ban, the wood used for preserving by Japanese migrant workers in the area. Pops of “Lakehouse Blue” are subtly viewed through the sophisticatedly rugged and wild space, accented by soft lighting, polished surfaces and a living column of fresh herbs utilized for food and drink.
Civility & Unrest, located on the street level below The Lakehouse, is a plush cocktail bar inspired by a modern, underground speakeasy, where adults of all ages can retreat for a quality craft cocktail without the nightclub chaos, day or night. Small bites offered on the menu complement the Northwest-inspired craft cocktails showcasing local distillers, and the flowing Champagne and sparkling selections, which run a close second.
Framed as a cocktail experience steeped in discovery, the modern speakeasy factor starts with a commissioned, hand-painted mural which guests must walk behind to access a heavily draped entrance. A long bar in the front prominently shows off craft spirits in a lively, communal space; toward the back awaits a provocative and sophisticated space that offers a mix of plush seating, including a large rounded banquette on one wall, tall tables, and bar seating with an opulent chandelier overhead. Although there is a spot for a DJ to play music, expect only ambient lounge music, leaving room for spirited conversation. Other entertainment will range from fashion shows, tattoo artists, unplugged sessions, and trunk shows, all showcasing regional artisans.
Both The Lakehouse and Civility & Unrest are owned by Wilson and are run independently by Wilson along with his El Gaucho Hospitality partners. Wilson will also provide room service for W Bellevue’s 220 rooms and 25 suites. In partnership with Kemper Development, Wilson will soon announce a suite of programming and amenities for Two Lincoln Tower, the luxury apartments atop W Bellevue and Lincoln Square South.
The Lakehouse and Civility & Unrest, opening June 15, are located at Lincoln Square Expansion’s new W Bellevue, off Bellevue Way at 10455 NE 5th Place, Bellevue; enter through the hotel or via the Lincoln Square South main retail corridor. The Lakehouse, open daily for breakfast, lunch, dinner and late night, is found on the second floor and Civility & Unrest is at the street level. W Bellevue is part of The Bellevue Collection, which includes Lincoln Square, Bellevue Square and Bellevue Place. Stay up to date on developments by visiting chefjasonwilson.com, thelakehousebellevue.com and civilityandunrest.com.
About Chef Jason Wilson
Chef Jason Wilson is a James Beard Award-winning chef and one of Food & Wine magazine’s Best New Chefs. Wilson is the chef-owner of the forthcoming Civility & Unrest and The Lakehouse opening in Bellevue on June 15, 2017, chef-owner of Miller’s Guild restaurant, executive chef of Coffee Flour, culinary director of El Gaucho Hospitality and runs his own culinary consultancy business. His first restaurant, critically acclaimed CRUSH, received local and national awards and positioned Wilson as a leader in Northwest cuisine and innovative techniques. Visit ChefJasonWilson.com and follow @ChefJasonWilson on Instagram.
TAGS: Bellevue, Breakfast, Chef Jason Wilson, Civility + Unrest, craft cooking, dinner, eater seattle, happy hour, lunch, modern northwest farmhouse, opening, produce driven, Restaurants, speakeasy, summer, The Lakehouse, W Bellevue
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Miller’s Guild Fires Up Guest Chef Series 09.19.16
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 GuildAlong 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 AdamsTop 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 PaleyChef 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.
For menus, reservations and more news, visit online, Facebook, Instagram + Twitter.TAGS: Around the Fire, Boullard, Chef Doug Adams, Chef Jason Wilson, Chef Vitaly Paley, Guest Chefs, Imperial, Miller's Guild, Ox, Portland
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Chef Jason Wilson Announces Bellevue Restaurant 11.19.15
For Immediate ReleaseCHEF JASON WILSON ANNOUNCES BELLEVUE RESTAURANT OPENING
New Restaurant & Bar in Lincoln Square Expansion & W Bellevue Slated for 2017
Bellevue, WA—Chef Jason Wilson today announced an agreement with Kemper Development Company and Starwood Hotels & Resorts Worldwide, Inc. to open a restaurant in the upcoming Lincoln Square expansion and forthcoming hotel, W Bellevue. The James Beard Award-winning chef, who earned national acclaim for his first restaurant, Crush, also owns Seattle’s wood-fired steakhouse, Miller’s Guild, a consultancy business, and is executive chef of Coffee Flour. Adding to his culinary repertoire, the Bellevue restaurant, yet to be named, is slated to open in summer 2017.
The restaurant will evoke a modern take on the spirit of the Pacific Northwest farmhouse, from design to menu. Balanced and refined, the produce-driven menu will be dictated by the seasonal, local bounty of the region, reinterpreted by Chef Jason Wilson in his signature style of simple, clean and fresh cooking.
The overall project’s contemporary Northwest concept and design also takes form in a vibrant, destination cocktail bar in W Bellevue. Speakeasy meets sophisticated playhouse, the bar will feature craft cocktails and a cocktail-driven food menu with exclusive lounge areas – the backdrop for a vibrant music and arts scene.
Creating a concept and menu from a sense of place, Seattle-based design and architecture firm, Graham Baba, will work with Chef Jason Wilson to capture a space reminiscent of a Pacific Northwest farmhouse, with a modern approach and sensibility. The restaurant and bar will complement the hotel’s cutting-edge design. Chef Jason Wilson will work with Public Library on the restaurant’s branding.
The restaurant will be part of Kemper Development Company’s Bellevue Collection, which draws regional residents and visitors, alike.
“We’re thrilled to partner with Chef Jason Wilson on our upcoming expansion of Lincoln Square. He brings a culinary prowess and affinity for unique, local, forward-thinking cuisine to another level for The Bellevue Collection,” said Howard McQuaid, Vice President Leasing and Development, Kemper Development Company.
The restaurant will reside on the second floor of W Bellevue and the bar on street level, located on Bellevue Way between NE 4th and NE 8th Streets. The restaurant will be open throughout the day and provide food and beverage service for the hotel’s 245 modern guestrooms, including 25 suites and an Extreme Wow Suite® (the W brand’s reinterpretation of the traditional Presidential Suite), as well as the 231 luxury rental residences.
About Chef Jason Wilson
Chef Jason Wilson is a James Beard Award-winning chef and one of Food & Wine magazine’s Best New Chefs. In addition to his new Bellevue restaurant slated for opening in 2017, Chef Jason Wilson is partner and executive chef of Miller’s Guild restaurant and Chef Jason Wilson Catering, executive chef of Coffee Flour, and runs his own culinary consultancy business. His first restaurant, critically acclaimed CRUSH, received local and national awards and positioned Chef Jason Wilson as a leader in Northwest cuisine with innovative techniques. Visit ChefJasonWilson.com and follow @ChefJasonWilson on Instagram.
About The Bellevue Collection/Kemper Development Company
Located in the heart of Bellevue, Washington, The Bellevue Collection, owned by Kemper Development Company, includes Bellevue Square, a super-regional upscale shopping center, Bellevue Place, a mixed-use property featuring the Hyatt Regency Bellevue and small boutiques and Lincoln Square, anchored by the Lincoln Square Cinemark theaters, restaurants, home furnishing stores and The Westin Bellevue hotel. With a distinctive collection of 250 of the finest shops, 30 sit-down restaurants, a 16-screen premier cinema, 1,100 luxury hotel rooms and 10,000 free retail parking spaces, all in one location, The Bellevue Collection is a shopping, dining and nightlife and entertainment experience unlike any other in the region. It is located on Bellevue Way between NE 4th and NE 10th Streets in downtown Bellevue, just across Lake Washington from Seattle. For more information on the Lincoln Square Expansion, visit the Lincoln Square Expansion site.
About W Hotels Worldwide
W Hotels is a contemporary, design-led lifestyle brand and the industry innovator with 47 hotels and retreats, including 17 W-branded residences, in the most vibrant cities and exotic destinations around the world. Inspiring, iconic, innovative and influential, W Hotels provides the ultimate in insider access, offering a unique mix of cutting-edge design and passions around fashion, music and entertainment. With more than 15 years of proven success, W Hotels is on track to reach more than 60 hotels by 2018. W Hotels have been announced for Shanghai, Tel Aviv, Abu Dhabi, Dubai, Amman, Jakarta, Panama, Muscat, Suzhou, Changsha, Chengdu, New Delhi, Kuala Lumpur, Shenyang, Marrakech and Brisbane, while upcoming W Retreats include Goa, Phuket, Hainan Island and Mexico’s Riviera Maya. For more information, visit whotels.com or follow Twitter, Instagram and Facebook.# # #
TAGS: Bellevue, Chef Jason Wilson, Crush, Lincoln Square, Miller's Guild, new restaurant, W Bellevue
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Acclaimed Crush Restaurant to Close August 28 08.17.15
Chef Jason Wilson Continues Culinary Innovation; Restaurant Space Becomes Culinary Test Lab
With over a decade of award-winning culinary and service recognition, Chef Jason Wilson along with wife and business partner Nicole Wilson announce the closure of CRUSH in Seattle’s Madison Valley. The move paves the way for Chef Wilson to pursue new restaurants, culinary projects and consultancy work. The 1903 Tudor home that houses CRUSH will transition from a fine dining restaurant to a culinary test lab for Coffee Flour, of which Chef Wilson is executive chef. Diners are invited to celebrate a restaurant legacy through the last night of CRUSH service on Aug. 28.
For 10 and a half years, the restaurant and Chef Wilson generated local and national awards, including Chef Wilson being honored as a Food & Wine “Best New Chef” and receiving the highly coveted James Beard Foundation Award “Best Chef Northwest.” Chef Wilson’s approach to Modern American Cuisine has helped put Seattle in the national culinary spotlight and his innovative techniques constantly push the culinary envelope.
The evolution of CRUSH propelled Chef Wilson’s career to many other projects outside the restaurant, including the opening of his second restaurant, Miller’s Guild, and the success of Chef Jason Wilson Catering. Chef Wilson also serves as executive chef for Coffee Flour, a product created through a pioneering process that converts the surrounding fruit of the coffee bean into a nutrient-dense new super-ingredient. The innovation that has been a hallmark of his culinary career will continue with the announcement of a new restaurant in 2015 as well as his chef consultancy business, which has included such companies as Google, Seattle Chocolates, SousVide Supreme, Vitamix, and Alaska Marine Stewardship Council, among others.
“Nicole and I, along with our staff and guests, are celebrating a restaurant that has been our heart and soul for over a decade. We’re humbled by the recognition over the years and are fortunate to have the support of the dining public through thick and thin. We are thrilled to end the CRUSH phase of our careers on a beautiful high note and to expand with the Coffee Flour Lab and other exciting projects to come,” said Chef Wilson.
CRUSH will continue to offer a daily a la carte menu and tasting menu that pays respect to the seasons as well as signature items including Beef Short Ribs, Seared Foie Gras, Bacon n’ Eggs, Octopus A La Plancha and more. Guests are encouraged to make reservations before final service on Aug. 28.
CRUSH is open Wednesday-Sunday, 5:30-10 pm. The restaurant is located at 2319 East Madison Street, Seattle. For reservations, visit chefjasonwilson.com or call 206.30.CRUSH (27874).TAGS: Acclaimed restaurant, Award-winning chef, Chef Jason Wilson, coffeeflour, Crush, Madison Valley, Miller's Guild, restaurant closures, Seattle
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Celebrate Fonté Café’s 5 Year Anniversary! Sept 19-21 09.17.14
Fonté Café is celebrating five years in the making this weekend, September 19-21, with a special anniversary menu! The celebratory menu introduces a unique four-course dinner featuring Fonté’s specialties, including their handmade pasta and ingredients sourced from the nearby Pike Place Market.
To create the anniversary menu, Fonté Café invited back James Beard Award-winning Chef Jason Wilson of Seattle’s Crush and Miller’s Guild. Chef Wilson originally mentored and consulted on the opening menu for the Café and now, five years later, Chef Wilson and Fonté’s own Chef Kristofer Kalinczok collaborated to create this weekend’s special menu comprised of beautiful ingredients masterfully combined into a memorable soup, salad, dinner, and dessert!
Chef Jason Wilson
The anniversary weekend kicks off this Friday, September 19, with a celebratory evening full of delicious dining. Both Chef Wilson and Chef Kalinczok will be in attendance for the event, starting at 7 p.m. with complimentary small plates, including Cassis Braised Pork Cheek with an apple gremolata, and Grilled Sea Scallop with succotash. After the reception, enjoy the duo’s deliciously prepared four-course meal, listed below.
Anniversary Menu ($50 a person, optional wine pairing for an additional $15)
Soup: Carrot soup with curry and basil
Salad: Grilled peaches with duck confit, serrano ham, manchego and verjus
Dinner: Braised beef cheek, horseradish mignonette with creamed grains and kale
Dessert: Coffee flour espresso Tahitian vanilla bean profiteroles with coffee flour ice cream
Reservations are required by calling (206) 777.6193 or via the website.
Can’t make it out Friday night? You can still partake in the anniversary celebration all weekend long:
• The special four-course menu is also offered on Saturday and Sunday evenings, beginning at 5 p.m.
• Happy Hour menu, Friday – Sunday, 3-6 p.m. featuring small plates created by Chef Wilson and Chef Kalinczok for just $5 a piece:-
Anniversary Happy Hour Small Plates $5
Cassis Braised Pork Cheek with an apple gremolata
Grilled Sea Scallop with Succotash
Country Terrine
Truffled Chèvre Stuffed Gougeres• Award-winning F2 blend for just $5.55 (1 lb bag of beans or ground).
TAGS: anniversary, Chef Jason Wilson, Chef Kristofer Kalinczok, coffee, dinner menu, Fonte Café, Fonte Roaster, happy hour, small plates, special menu, wine pairing
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Bite of Seattle Returns this Weekend – What to Check Out! Jul. 18-20! 07.18.14
This coming weekend, today through July 20, the community-gathering, food frenzy, Bite of Seattle returns and it promises to be better than ever!
First and foremost come big changes at the traffic-driving Alley! For the first year ever, The Alley will be hosted by Chef Jason Wilson:
Where: Alki Courtyard
When: 11 a.m. – 7 p.m., Friday-Sunday
What: Multi-course meals prepared by Seattle’s best restaurants (Menu changes daily)
Price: $10 admission
Beneficiary: Food Lifeline
That’s right, the award-winning Miller’s Guild and Crush chef/owner Jason Wilson will be hitting the grill and coordinating his restaurant friends for delicious bites to benefit Food Lifeline as the new host of The Alley (read more in The Seattle Times)!, The Alley will take place this weekend (Friday-Sunday) from 11 a.m. to 7 p.m. at Alki Courtyard (North side of Key Arena). For only $10, you are guaranteed a multi-course meal consisting of top-notch bites from a selection of the area’s finest restaurants as well as the city’s up and comers, including Ravish, Skillet Diner, Salty’s, Pinkabella Cupcakes, Manhattan, and more!
The menu changes every day, but as host of the event, Chef Jason Wilson will serve up his savory Niman Ranch Beef Brisket with Washington blueberry corn mojo every day.
All of the proceeds from The Alley will benefit Food Lifeline, a local hunger relief organization that directly feeds hungry people of Western Washington. For every $1 donated, Food Lifeline can provide a full day of food to one individual. There will also be more opportunities to donate to Food Lifeline at The Alley.
Other events not to be missed include The Bite Cooks! with Chef Thierry Rautureau!
The Bite Cooks!
Where: Rooftop of Fisher Pavilion, just south of the International Fountain at Seattle Center
When:
Friday: Meeru Dhalwala of Shanik, 1:00 p.m. to 2:00 p.m.
Saturday: Kristofer Kalinczok of Fonté Café, 4:00 p.m. to 5:00 p.m.
Sunday: Sam Crannell of LloydMartin, 3:00 p.m. to 4:00 p.m.
What: Live cooking entertainment showcases and recipe handouts.
Price: Free admission
Watch some of our favorite chefs perform in cooking demonstrations and live cook offs this weekend! This year, The Bite Cooks! is at a brand new location outdoors on the Fisher Pavilion rooftop. Come by the event for FREE to enjoy cooking demonstrations and programming segments prepared by Seattle’s finest chefs. Meeru Dhalwala of Shanik. Kristofer Kalinczok of Fonte Café, and Sam Crannell of LloydMartin are all making appearances this weekend and are ready to whip up their best dishes and tease your senses! Not to worry, they’ll be handing out recipes so you can recreate your favorite dishes at home!TAGS: Bite Cooks, Bite of Seattle, Chef Jason Wilson, Chef Kristofer Kalinczok, Chef Meeru Dhalwala, Chef Sam Crannell, community, cooking demonstrations, Crush, festival, Fonte Café, food event, Food Lifeline, live cooking, LloydMartin, Miller's Guild, Shanik, The Alley
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New Outdoor Patio at Miller’s Guild 06.26.14
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.
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.TAGS: Breakfast, Brunch, Chef Jason Wilson, cocktails, dinner, happy hour, Infierno, Miller's Guild, New Menu Options, patio, summer, wood-fired cooking
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Miller’s Guild is Fired Up for Full Service 02.25.14
Head over to Miller’s Guild to enjoy one of their new Grab n Go options (Credit Rina Jordan).
Since opening in December, Miller’s Guild has become well-known for wood-fired cooking at dinner and weekend brunch. Now you don’t have to wait for dinner to enjoy their visceral (and delicious) style of cooking. Miller’s Guild now fires up their nine-foot long wood-fired grill for weekday brunch, convenient Grab n Go options and a new happy hour menu!
Looking for breakfast on the go? Stop by Miller’s Guild starting at 7 a.m. to enjoy a slice of Chocolate Cherry Coffee Cake, Orange Poppy Seed Muffins or Apple Fritters with Cinnamon Sugar with a Superfood Smoothie to kick start your day. Grab n Go lunch options are also available for those with busy schedules and no time to dine at Miller’s Guild – just grab a Grilled Romaine Salad with Dungeness Crab, Bacon and Soft Cooked Egg and some Cheesy Pork Skins with Chili Salt!
In addition to the new Grab n Go options, Miller’s Guild now offers a variety of weekday brunch selections from the wood-fired Infierno from 9 a.m. to 2 p.m. in the dining room. Options include Pork Belly & Roasted Grits, Roasted Lamb Shoulder with Chermoula & Sweet Potatoes or a Beef Short Rib Sandwich Featuring Horseradish, Parsley, Watercress and Yuba.Everyday from 2 to 5 p.m., relax with afternoon specialty cocktails like The Winter Jewel or the The Silver Fox and satisfy your afternoon hunger with mouth-watering happy hour dishes like Piedmontese Beef Steak Tartare on Grilled Levain and Peel & Eat Coon Stripe Prawns with Curry Orange Relish.
There are even more options to fill all of your morning, day and night cravings! View the full list of new menu options on the Miller’s Guild website.TAGS: Breakfast, Brunch, Chef Jason Wilson, cocktails, Convenient, Grab n Go, happy hour, lunch, Miller's Guild, New Menu Options, Weekday, Wood-Fired
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Chef Jason Wilson Supports FareStart at Guest Chef Night Feb 27 02.18.14
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
Vegetarian
Shaved Kale Salad with Black Currants, Manchego Cheese, Hazelnuts
Entrée
Braised Pork Cheeks with Parmesan Cheese Grits, Apple Jus Gras, Mustard Greens Pistou and Baby Turnips
Vegetarian
Coal Roasted Sunchokes with Chermoula and Preserved Lemon Yogurt
Dessert
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!TAGS: Chef Jason Wilson, Culinary Students, dinner, FareStart, Guest Chef Night, Miller's Guild, three-course meal, Volunteer
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