March 1, 2016

Drinking in Washington State With Washington Wine Month upon us, Beverage Director Amanda Reed explains what makes Washington special and why she dedicated 25 slots to the hometown hero on Heartwood’s wine list. Amanda Reed: I know it comes as a surprise to a lot of people, but Washington is the second premium wine producer…

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February 23, 2016

Playing with Fire and Knives   Behind every great chef there’s fire and great steel. Professional kitchens brim with devices that wow—thermal immersion circulators and fancy looking siphons—but two at Heartwood Provisions rise above the rest: the humble knife and live-fire wood-burning oven. For Chef Varin Keokitvon both have become essential. “With so many gadgets…

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February 16, 2016

Chef Varin will smoke just about anything—cola or caramel, fish, roe or fowl. In this installment of Smoke Signals he takes salmon to a whole new level when he goes for the eggs.   Chef Varin: Fish roe is such a magical, unique food. With their tiny packages and their characteristic “pop!” these little eggs…

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February 10, 2016

Indulging in Desserts this Valentine’s Day? Similar to love, it took the Heartwood team a few tries to get this year’s Valentine’s Day dessert just right. Chef Varin and Amanda Reed are constantly reworking recipes and adjusting the most minute flavors, textures, and ingredients to create an intriguing pairing. In this case, a yogurt panna…

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February 8, 2016

Heartwood Provisions has been over a year in the making. At the center of this new concept are pairings that unite the bar and kitchen. We sat down with Beverage Director Amanda Reed and Chef Varin Keokitvon to learn about the inspiration behind Heartwood’s menu, and to get a sneak peek of what’s to come….

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January 13, 2016

Inspiration for menu items at Heartwood Provisions comes from more than just the pairings and the seasons: For both our chef and Beverage Director, Amanda Reed, alike it also comes from travels. And when you win a Hennessey Cognac cocktail competition—as happened to Reed—and get sent to Cognac, France, you come back bubbling with ideas….

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