Market to Plate

Jake leads a fun and interesting tour of the «market» where you get up close and personal with the vendors as well as learn little known facts about it and Seattle. Enjoyed bringing the bounty of our market harvest to Chef Jason Wilson at Miller’s Guild to watch him carefully craft a delicious meal with all the freshness the market has to offer. We even threw in a special «stump the Chef» ingredient which he turned into a wonderful savory flan. Amazing. The wine pairings were perfect and sharing stories with fellow adventurers was a delight. Our tour guides Jake and Becky were knowledgeable, friendly and just a delight. I would definitely do this again.

Do this if you’re local. Do this if you’re visiting. You’ll start with a tour thru Pike Place Market to pick up the fixings for what will be a delightful learning and dining experience. Jake and Becky are knowledgeable tour guides and fun even for those of us who visit the Market regularly. Continue on a short walk up to Jason Wilson’s Miller’s Guild restaurant. Prepare to be amazed as you sit at the chef’s counter in front of a blazing wood fired grill where Jason keeps up a fun and enlightening banter as he cooks up a multi course meal for you. Several appetizer courses are served up at the counter and then everyone moves to the dining room for the main courses and dessert. My husband and I were on the first of these events (unbeknownst to us when we signed up) and it went off flawlessly. This is an intimate event so we got to know our fellow diners which was fun too. The menu will vary for each event so don’t know what you will have, but we enjoyed salmon tartar, oysters on the half shell, mushroom goat cheese bruschetta, roasted mussels with Merguez sausage, grilled salmon, pork roast and a delicious pear/​apple dessert. My descriptions don’t really do the menu justice because, after all, the guy cooking up this dinner is a James Beard and Food & Wine award winner.
The «stump the chef» bit was fun where we selected an item at the Market for Jason to prepare that would be a surprise for him — just to see what he would do with it. We chose goose eggs with the stipulation «you can’t just scramble them». Jason sawed those raw eggs in half, stirred up a delicious truffle flan with the innards, and then baked it back in the egg shells. Creative and fun!
This event (I can’t just call it a tour and meal…) is a good value since you get the market tour (fun even for lifelong Seattleites), a cocktail before the meal and a couple of glasses of paired wine with the meal as well as a couple of really fun hours with Jason and his staff.
We plan to go back!