New Stretch Goal - $38,000
This will help us do more, and more interesting cask-finished spirits ($5000) - things like adding 12 year rye whiskey to a used Washington Syrah Cask, giving it a beautiful deep mahogany color and a fruity roundness to balance it's mellow peppery, flavors.
This will also allow us to commit further to our butchery program, allowing us more diversity, and more amazing treats to grill, cure, and roast, so that eventually, you can eat them!
For a long time, I have wanted to get back to a more visceral, basic style of cooking.
At Crush, I have become known for modern, technique driven cooking, but when an opportunity to open a restaurant in the Hotel Max came along, I knew that it was the perfect place to create a restaurant around this idea.
The Hotel Max was built in 1926 to house the craftsman and workers that the Vance Lumber Company was bringing to Washington to work in the forests and mills. The space, and it's original occupants inspired a further refining and the idea grew into Miller’s Guild.
As Nicole (my wife, and the co-owner of Crush) & I invited our partners, Kurt Huffman and Jake Kosseff to join us, the idea became more concrete, and each person added a valuable perspective as well as new insights into the idea. In the end, we have come up with something that we believe will be amazing, and unique.
Miller's Guild is located at 612 Stewart Street, in downtown Seattle. The restaurant is currently under construction, and we hope to be open in December of 2013.
Our plans call for a small restaurant, 76 total seats, so that everyone will be comfortable, and able to be engaged in the action at the grill and at the bar.
The basis for our cooking will be a 9 foot long, custom-made wood-fired grill which will be the perfect way to infuse complex, rich flavors into simply prepared meats, vegetables and fish.
One of the crafts this will allow us to showcase is butchery, and not just any butchery, but whole animal butchery, nose-to-tail if you will, of heritage breed livestock like Mangalitsa and Big Black Pigs. We will be using the entire animal, not only making cuts to grill, but also making stocks, sausage and other charcuterie that will make for a truly memorable dining experience.
With our beef, we want to take our approach one step further. We would like to build a 75-day dry aging program for two cuts that will be the centerpiece of our beef offering: a New York and a bone in ribeye for two. Long dry-aging makes meat richer, more complex and beefier. We feel our dry-aged beef, cooked on the wood grill, will allow us to provide an exceptional, one-of-a-kind experience to our guests.
While we believe all of these programs will enhance our guests’ experience, and make our restaurant unique, they also all cost money. Our 75 day dry-aged beef program will require purchasing and storing large quantities of meat, so that we always have enough properly aged beef to meet our customers’ demands, in order to ensure that we are ready to launch with enough aged beef, we will need to invest $10,000 in product with our ager. In order to ensure we have good supplies of the right kinds of meat for our butchers, we will need to commit to large quantities from small farmers, and sometimes we will need to invest in the herd, so that the farmer can be sure that they will have a home for the special animals we are requesting. We would like to invest $8,000 with various pig and lamb farmers in Washington to ensure that they have a constant supply of the best animals being raised for us. In order to fill the 20 of our 50 Liter casks with hand-crafted, quality liquor for our cask finished spirit program, we will need to invest $10,000 in craft spirits. In each case, we will need to keep these amounts invested in order to maintain the programs. While the restaurant will open no matter what, we need your help to realize our goals with these three crucial programs. We love the idea of our customers being part of launching our vision, and hope that you will consider being a part of something that we believe will be very special.
Risks and challenges
With our combined experience we do feel we are well equipped for this new venture but also understand that with anything new there are risks involved. Normal concerns for any restaurant are always construction deadlines, securing our suppliers, and of course having an exemplary staff that believes in the same philosophy as we do. The biggest risk in this project is delivering all that we have envisioned for this restaurant and having our guests experience something that we believe to be unique and extraordinary.
We are committed to keeping our supporters informed of both our triumphs and challenges, and believe that transparent communication will be one of the keys to our success.Learn about accountability on Kickstarter
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