It’s pretty obvious that Chef Varin Keokitvon knows his way around fresh produce. This is the man responsible for fermenting his own black garlic, poaching quince for a bevy of seasonal desserts, and the very funky roasted asparagus with fermented black bean chili making an appearance on the menu. United Fresh Awards Varin Chef Varin…

Black garlic is having a moment and getting love from everyone from chefs to Bon Appétit to Lucky Peach. Also, it’s delicious. While we’ve been using black garlic like it’s salt here at Heartwood Provisions for some time—including in foie gras, on parsnips, and in an absolutely unctuous aïoli—for many what makes this lily black is…

FEBRUARY IS FOR (OYSTER) LOVERS Ah oysters, the little bivalve with the salty reputation that’s grown so exquisitely here in the Pacific Northwest. With Valentine’s Day right around the corner, we thought it would be a fun time to explore the rumored aphrodisiac a bit closer. Some say it’s bunk. Others say it’s the fact that…

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…

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…

Tomatoes. Sauce never had it so good. Nor, for that matter, did salads or gazpacho. Especially given the beauty that is a fresh-off-the vine heirloom tomato. Take a look at the menu and it may be obvious: Chef Varin Keokitvon is a fan of tomatoes, and especially when it’s an heirloom tomato. What’s the difference?…