PHOTO CREDIT TO OLIVIA LAZER
Chef Jason Wilson and team “kickstart” nose-to-tail butchery, dry-aged beef and cask-finished craft
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.
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 Facebook.com/MillersGuild and Twitter @MillersGuild. spirits, returning the favor with seats at pre-opening dinners and other VIP perks