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….
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….
Each year after the ball drops in Time Square, fireworks finish bursting in the sky, and the dust settles, Americans begin avowing change. They resolve to lose weight, to learn something new, to save money, and live life to the fullest. To all of these we have a solution: Start smoking. We aren’t talking cigarettes…
In 2011 Chef Varin was very fortunate to be selected for an ICEX Spain culinary scholarship, which allowed him to travel to Spain for nearly a year, learn about the cuisine, and work in two great restaurants—El Celler de Can Roca and Espai Sucre. It also allowed him to discover a great passion: jamon Iberico…
With its easygoing nature, panna cotta—Italian for “cooked cream”—makes for a spectacular holiday dessert. The essence of simplicity, it can be altered to suit any occasion—built savory with cauliflower and morels in spring, created to uplift with spices and citrus in winter, or made sweetly with vanilla and strawberries in summer. Panna cotta provides a…
At Heartwood Provisions inspiration comes from a host of sources: what’s in season, what the season makes us yearn for, and a lifetime of experiences. For Chef Varin, who was born in Laos, raised in the U.S., and cut his culinary teeth at local restaurants in Seattle, this experience includes a cooking scholarship in the Mediterranean….
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