Join us for an exceptional 5-course dinner paired with selections from one of Napa’s most iconic wineries. Hosted by Darrin Williams, Northwest Region Manager-Estates Division (Jackson Family Wines).

Friday, March 29 • 7pm

$150/person + 20% service charge and tax.

Space is Limited.

Make a Reservation or call 206.443.3663

AMUSE/APPETIZER

Bacon N Eggs….Parsnip Pancakes, Parsnip Flan, Smoked Salmon Roe, Bacon & Chives

Crab Stuffed Baby Crimini Mushroom, Tempura Fried With Bonito & Parsley

Wagyu Beef Steak Tartare Brioche “Toast”

Grilled Spanish Octopus, Charred Pepper & Gardiner

FIRST COURSE

Freemark Napa Cabernet Sauvignon 2014

Grilled Treviso, Corona Beans, Braised Pork Belly

Charred Kale & Warm Truffle Vinaigrette, Parmesan, Smoked Anchovies

SECOND COURSE

Freemark Napa Merlot 2014

Hearth Roasted Alaskan Scallops

Smoked Geoduck Clam Chowder, Parsley Gremolata

THIRD COURSE

Freemark Napa Rutherford Cabernet Sauvignon 2013

Grilled Niman Ranch Pork Chop

Overnight Corn Grits, Ember Roasted Apples & Onions, Gorgonzola, Pickled Beet Greens

FOURTH COURSE

Freemark Napa Rutherford Cab 2013

35-Day Dry Aged Ribeye

Peated Barley Risotto, Smoked Mushroom Ketchup, Horseradish Crispy Beets

DESSERT

Freemark Bosche Cabernet Sauvignon

Chocolate Hazelnut Espresso Tart

with Caramelized Bananas

This light and refreshing wine is a great summer sipper

We are celebrating the arrival of long sunny days with the release of a new summer sipper.  Fire & Vine Rosé is now available by the glass, bottle or retail at each of our Fire & Vine Hospitality locations.  The 2017 blend of California Chenin Blanc with a touch of Syrah was selected for its light, refreshing nature and beautiful bouquet. 

Lee Spires, director of the Fire & Vine Hospitality Wine Syndicate, is always looking for special vintages to include as a private label for our restaurants.  “We started this program with the El Gaucho 20 year anniversary blend in 2017 and then added the Revelers Red in 2018. I wanted to add something special for the summer and this Rosé fits beautifully with the flavors of the season.”

Lee recommends pairing the Fire & Vine Rosé with fresh summer dishes including Dungeness crab, oysters and ahi poke but says it is also just perfect for sipping while sitting on the porch enjoying these beautiful Pacific Northwest summer days. #Roséallday!

Available at:

AQUA by El Gaucho, El Gaucho Bellevue, El Gaucho Portland, El Gaucho Seattle, El Gaucho Tacoma, The Lakehouse, Miller’s Guild

Building stronger relationships through service is something that Larry has always valued, so it’s no surprise that he felt a calling to hospitality. “I believe that service can take on different forms and I most enjoy creating experiences through unique service,” Larry explains.

Born and raised in Detroit, Michigan, Larry graduated with a Communication degree from Loyola University in Chicago. After finishing his undergrad and “a long summer” in Detroit, he decided against law school to pursue hospitality instead. He packed his bags and landed in Portland, OR graduating in Hospitality Management from Le Cordon Bleu. After completing an externship at the Paradise Inn at Mount Rainier, Larry found his way back to Chicago and enjoyed a successful tenure with Kimpton Hotels, moving his way up and transferring with the company to six different properties (Chicago, Minneapolis, Los Angeles, Seattle and Aspen). His greatest professional accomplishments to date was opening the Palomar Chicago and becoming a hotel GM before age 33.

After some time in Aspen as a restaurant manager, he wanted to get back to the city. He narrowed his choices down to Chicago and Seattle, and lucky for us, Seattle won. He joined our team in September 2016 as a captain at El Gaucho Seattle, and in January 2018 was offered the General Manager position at Miller’s Guild.

“I’m excited to have my own store and know that the day-to-day operation is a reflection of the time, energy and coaching I invest into the place and the people,” Larry explains. “I am also very excited to work with Kirin (Chef de Cuisine at Miller’s Guild). He is very creative, a great chef, and it will be fun to see where we can take Miller’s Guild together.”

Larry also loves working with the rest of the team at Miller’s Guild. “We are an eclectic bunch who can create eclectic experiences,” he explains.

Larry is known for his curiosity and openness, integrity, loyalty and being articulate. He lives with his girlfriend, Jennifer, and their puppy Bella Rae. He loves dogs except for Whippets, Afghans and Greyhounds because “they just seem creepy to me,” he admits. A little known fact is he fears deer and squirrels, ever since his grandmother told him that squirrels will attack if you get too close because they think you are chasing their tails.

In his free time, Larry loves to play golf, basketball and soccer. He also enjoys chicken verde enchiladas, lasagna, a gin & tonic, and Jimi Hendrix, who penned his favorite quote, “Knowledge speaks, wisdom listens” and song, “Crosstown Traffic.”

Make your way downtown to meet Larry and his team at Miller’s Guild!

Being a chef isn’t what Kirin thought he’d grow up to be, but cooking has always been an important part of his life. His grandma, whom he calls an “old-school Korean chef” owned her own restaurant in Federal Way before Kirin was born. “Literally everyone in my family is in love with cooking, which is where I got it from,” Kirin explains. “That, and I love to eat. So, I love to cook.”

Kirin started working in the kitchen at age 16 for restaurants in the Pacific Northwest, gaining more experience and being promoted along the way. He joined the El Gaucho Seattle team in 2014 as a pantry cook, and was quickly promoted, eventually to an Executive Sous Chef. “I had an awesome time working with Chef Jonathan and the Seattle team. It was the ultimate learning experience,” Kirin explains. “Becoming the Sous Chef for the first time in my cooking career at El Gaucho is one of my most important accomplishments,” he says.

In late 2017, Kirin was asked to move to Miller’s Guild as the Chef de Cuisine. He admits it’s a different dynamic than what he’s used to. “I am so excited about working here,” he exclaims. “My journey, the food, the people who I get to meet and work with. That’s the awesome part about my job now – interacting with the guests.” The Chef’s Counter at Miller’s Guild seats 10 right in front of the Infierno Grill, so guests can watch the chefs at work which makes for a fun, warm and relaxed atmosphere.

Kirin stays on top of new cooking trends through a lot of Instagram, cook books, and going out to eat whenever possible. While his favorite foods are Korean and Mexican, he seeks out unique foods and places with different cooking techniques. The most unique thing he’s tried is ant eggs in Mexico. “It was in a salad and I wasn’t even sure what it was until someone told me. I loved it,” he says. When he has time, his favorite dish to make at home is his grandmother’s recipe for egg rolls.

In his free time, Kirin enjoys working on cars and motorcycles, fixing anything, drawing and writing, and of course, cooking. He’s known for collecting old cars, mainly Volkswagons, and “being funny.” When asked his favorite thing about working for Fire & Vine, Kirin answers: “The growth we’re experiencing and the family aspect behind the company. We are valued as employees, and that imparts a family-feeling working here. We all know each other very well!”

Come see what Chef Kirin and the team are cooking up at Miller’s Guild, open 7 days a week and serving up breakfast, lunch and dinner, plus brunch on the weekends.

As the Maitre’D at Miller’s Guild, Jonny’s unique style, warmth and dedication to providing a high level of hospitality to our guests makes him a valuable member of our team.

https://www.youtube.com/watch?v=KcGG7CvC_8I&lc=z23cu55qhs3iwfdunacdp43a1yrdfs4f3h2vscdmqy1w03c010c

I WANT TO JOIN!

Executive Chef Jason Wilson has created a new dish for summer: Crispy Hama Hama Oysters with Heirloom Tomatoes, Mustard Green Pesto & Grilled Romaine

Try out our chef’s recipe and post a photo of your creation to our Facebook page, or tag Jason on Instagram!

Serves 4

Ingredients:

• 16-20 shucked medium sized Hama Hama Oysters, with the juice form shucking
• 2 heads Romaine lettuce
• 10 leaves basil
• 3 tbsp extra virgin olive oil
• 1 tbsp minced garlic
• 1 tbsp minced shallots
• 1 bunch mustard greens, blanched, chopped , wrung dry
• 2 tbsp kosher salt
• ¼ cup rice flour
• 1 egg white
• ¼ cup good ipa (drink the rest while you cook)
• 1 preserved lemon, all rough chopped
• 4 large Heirloom Tomatoes
• 1 tsp black pepper
• Vegetable oil for pan or deep frying
• Verjus or lemon juice to finish

Procedure:

1. Remove large leaves of romaine and anything brown to get to a “heart” with ½ the head remaining. Dress with a little extra virgin olive oil and season with salt, grill really quickly or char in a cast iron pan on medium high heat until the inside of the head is brown. Allow at least 10 minutes to cool., cut the core off and remove leaves, reserving for plating.

2. Large Dice or chunk the heirloom tomatoes using a serrated knife, toss with salt and black pepper and marinate in a bowl.

3. Sweat the garlic and shallots in extra virgin olive oil with salt until translucent and fragrant. Blend the mustard greens with preserved lemon, garlic and shallots until smooth.

4. Mix some salt, oyster juice, rice flour, egg whites and beer into a little batter. Dip the oysters into the batter and deep fry or pan fry until crisp and cooked.

5. Plate the tomatoes, lettuce, oysters and pesto together as a salad and enjoy!

Easter Brunch

Mules Your Way

Four different tequilas from Corazon were each aged in Barrels that were previously used to age Bourbon. This process infuses the tequilas with smoky notes, and hints of caramel and cedar. When you taste the different tequilas side by side, it is fascinating to see the difference the barrel makes.

Rescue Bourbon

These are three Super Premium bourbons. It’s a real treat to sample each one side by side and see the different roads the bourbon can take. Look for hints of vanilla, smoke, char and molasses.

Flavor of the Gods

Glenmorangie is famous for a variety of different scotches aged in old wine, sherry, madeira, and port casks. While aged for a similar time, they all express extremely different characters. There are levels of sweet, smoke, peat, charcoal, tar with hints of the keg’s previous resident.

Sunday, January 29, is our third anniversary and we want to celebrate – YOU! Our guest for your continued support by hosting a special Cocktail Brunch from noon-6pm. Bring the whole family to what will be a fun afternoon for everyone. While you’re enjoying our Mimosa or Bloody Mary Bar and the $5 Dirty French 75s, draft Manhattans and wines by the glass, the kids can watch the DJ spinning tunes.

Don’t’ forget to come hungry! Our kitchen will be whipping up $6 dishes, including Deviled Eggs, Fritto Misto and wood-fired Suckling Pig Sliders. Enjoy this informal party by reserving your complimentary spot.

Pasta Swimming in Brodo

Christmas Eve Tasting Menu

Four-Course New Year’s Eve Menu 

Start the New Year with Us!

Exclusive Miller’s Guild Syrah 

Mark Your Calendars

Ingredients are the essence of cooking. There is nothing more important in great cooking than finding the best ingredients that you can, then applying the best technique to present the ingredients so that they can shine brightest. Sometimes the technique is simple, sometime it is complex, but at the heart of our work, chefs should show truly GREAT ingredients and find pride and passion in searching out the very best products to work with. Greatness begets itself, thus, I proudly enjoy the relationships I have with Farmers, Fishers, Foragers, Ranchers and all the amazing people that produce the food I create with.

Amy Dietrich owns Frog Hollow Farms in Walla Walla, WA. She is as passionate about what she grows and the land she works on as anyone I have ever met. A year ago, I returned from a trip to New York, dining at Blue Hill Farm and Betony, where I tasted a small, beautiful, sweet and dense version of butternut squash, called a honeynut. I called Amy and told her how sweet and amazing it was and she knew immediately why I wanted a local version. A year later, Amy presented us with Walla Walla grown honeynut squash! They are thin-skinned, sugary, dense in texture and have an absolutely beautiful flavor. We were off to the Infierno in moments, charring, ash roasting, smoking, pan roasting in butter, slow roasting above coals and herbs – you name it. We decided to play with popped grains, custards, and ash roasting the whole squash and slicing it into wedges. What an experience and what a flavor!

~Chef Jason

This weekend Miller’s Guild chefs will be out and about supporting great causes in the community and sharing our wood-fired craft cooking from Seattle to the Eastside.

On Friday, Chef Jason Wilson will be manning the grill at
The Bite of Seattle’s The Alley to benefit Food Lifeline. He’s created a special dish of charred eggplant, garden summer vegetables and spicy peppers as part of The Alley, which benefits hunger relief through Food Lifeline. Support a great cause and enjoy seasonal summer vegetables wood grilled to perfection by our award-winning chef.

Savory and sweet – that’s Chef Sam Mardis! As our sous chef and pastry chef, Sam will be utilizing every cooking technique, tool and his creative approach to food when he competes against the highly regarded World Cup of Baking Champion, William Leaman of Bakery Nouveau in The Bite of Seattle Mystery Ingredient Cook-off competition. Each chef will have 30 minutes to create a dish that will impress the judges and audience. The Bite Cooks throws a culinary wrench into the cooking equation with three mystery ingredients revealed at the beginning of the competition. Cheer on Sam and taste his creation on Saturday, 2 p.m.

This weekend the Eastside also boasts a three-day event with Kirkland Uncorked, featuring over 70 Washington wineries at Kirkland’s beautiful waterfront Marina Park. Chef Jason Wilson will be grilling up first of the season peaches for his Grilled Peach Salad with ham, ricotta and pistachios. The event benefits one of the state’s leading non-profit, no-kill animal shelters, Homeward Pet Adoption Center. Sip your way through Kirkland Uncorked and be sure to check out Chef Jason at the outdoor waterfront grill at 3 p.m. on Saturday.

Enjoy the sun, our original cocktails, and our wood-fired Seattle craft cooking on our patio all weekend long. We’re serving up Geoduck Ceviche with Loquat, Tomato, Cucumber, Cilantro and Sorghum; house-made charcuterie such as Berkshire Pork Terrine and Beef Bresaola; and Aspen Hollow Grilled Lamb with House Made Merguez, Romesco.