December 29, 2015

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…

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December 22, 2015

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…

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December 15, 2015

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…

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December 8, 2015

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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December 1, 2015

Recreating the Red Ryder cocktail has become one of my favorite holiday traditions. I came up with this recipe years ago for a holiday pairing dinner with cinnamon as the theme, and have made it for friends and family ever since. Not only is this cocktail seasonal and festive; it is also easy to make…

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