Chef Jason Wilson “Kickstarts” Nose-to-Tail Butchery, Miller’s Guild


Chef Jason Wilson and team “kickstart” nose-to-tail butchery, dry-aged beef and cask-finished craft 

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 December 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.

Miller’s Guild
Sometime in December, Chef Jason Wilson will fire up his custom-made, wood fired Infierno Grill in December 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 and Twitter @MillersGuild. spirits, returning the favor with seats at pre-opening dinners and other VIP perks

Written by Charles Koh

Founded EatSeattle, and has continued to use his expertise as editor-in-chief to guide the website’s growth over the last five years. Koh’s experience focuses on digital marketing and social media, and has been a part of several companies, some of which he created, specializing in both areas over the course of his career. Koh was previously with Google and Zagat where he helped expand and grow communities worldwide.

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