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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August 2, 2016

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?…

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July 19, 2016

When it comes to drinking white wine, many people adhere to the ABC rule—Anything But Chardonnay. That’s too bad given the fact that not only can good Chardonnay be delicious, it’s also a chameleon: Chardonnay expresses just what the winemaker wants it to. Age it in stainless steel or neutral (used) oak barrels to preserve…

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July 5, 2016

Chef Varin Keokitvon has his pots in order. His crab pots, that is, with crabbing season now open in Puget Sound. The funny thing is, Chef can’t even eat crab—he’s allergic to the shellfish. And yet, that doesn’t stop him from crabbing.   Chef Varin: I catch crab for everyone else. I just think it’s…

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June 28, 2016

At Heartwood beer has a special place. Choosing what’s on tap takes almost as much discipline and consideration as choosing what makes the wine list. Beverage Director Amanda Reed explains:   Reed: I approach the beer selection similarly to how I approach the wine, spirits, and cocktail selections. I am seeking a well-rounded selection that…

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