July 25, 2017

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…

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June 5, 2017

Recently, beverage director Amanda Reed was thinking spring drinking and Beaujolais—the light, red-fruited, gamay from France—came to mind. If the flavors of fresh strawberries and earthy mushrooms work so beautifully in those wines, she imagined they’d work well in a cocktail too. So, she added some grassy rhum agricole and savory fennel and a fresh…

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May 23, 2017

It’s the annual Negroni Week and bartenders across the United States are shaking up gin, campari, and vermouth—and giving back. The week long event, which runs June 5th to the 11th, uses cocktailing to raise money for a range of nonprofits. Since launching in 2013, Negroni Week has raised nearly $900,000 for charity. For a second…

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May 2, 2017

Beer week is here, and though we love tasting our way across Seattle one funky IPA after another, our palates could use a break. Which is why we asked Amanda Reed—inventor of the sublime Wanderlust and that tantalizing Original Provision beer cocktail pairing—to save us. What’s the secret to making a great beer cocktail? “There…

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April 12, 2017

Join us for our first Kentucky Derby Brunch. Ladies show off your hats and gentlemen grab your bow ties. Along with showing the races, we will be serving brunch and classic Woodford Reserve Derby cocktails. Win prizes for the “Most Dapper Dressed” and “Best Derby Hat.   Date: Saturday, May 6 Time: 12pm – 4pm RSVP HERE…

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March 13, 2017

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…

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