October 18, 2016

Chef Varin Keokitvon is passionate about mushrooms, and about foraging. Spring may find him hunting the burns of eastern Washington in search of morels, summer casting lines for salmon while scanning the shoreline for hints of porcini, but it’s fall that delivers the true fungal bonanza: more types of mushrooms than might be counted on…

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October 11, 2016

In our last blog post, Chef Varin Keokitvon regaled us with tales of his fig passions, and teased us about the forthcoming fig menu. Not to be outdone, Beverage Director Amanda Reed dropped the mic with a fig cocktail of her own. We had to share the recipe below. Summer Fling 2 oz Blanco Tequila ¾…

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September 27, 2016

Figs. They’re savory, saucy or sweet and it seems they offer something for everyone. The leaves covered Eve; the fruit became the center of a beloved sandwich cookie. They’re in the bible, on the ceiling of the Sistine Chapel, and soon they’ll even be appearing on the menu at Heartwood Provisions. What makes figs so…

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September 13, 2016

It’s not just for salads anymore. At Heartwood Provisions we cook with it, we dress with it, we even finish with it. Extra-virgin olive oil is the highest quality olive oil you can buy. It’s unrefined, which means it hasn’t been altered by heat or chemicals, it has more of the olive taste than other…

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August 30, 2016

Back in July, Beverage Director Amanda Reed had a rare opportunity to serve on a panel at Proof, the Washington distillers’ festival. When organizers put the event together they wanted presentations on “use the booze”—or how to utilize things already in the home bar. Reed, who last year shared the podium with Chef Varin Keokitvon…

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August 16, 2016

Not just anyone gets the chance to batch more than 1,500 cocktails in one day at the world’s largest cocktail event, Tales of the Cocktail, but Heartwood Provisions bar team member Elias Shyne is not just anyone. He was one of just 40 bartenders called up as Tales of the Cocktail apprentice this July. He…

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