Kitchen

We invite you to explore our unique food and beverage pairings. Our chef utilizes both artful and rustic cooking methods to showcase her collection of tastes, memories, travels, and ingredients.

Bar

The bartender's bar features seasonally inspired beverages, using house-made syrups, tinctures, and shrubs. Each beverage is designed to complete and enhance the flavors of its paired menu item.


Kimberley Cosway

Chef
Kimberley Cosway

Chef Kimberley Cosway found her passion for cooking at an early age, beginning her study of the craft in high school before continuing to culinary school at South Seattle College.
Her perseverance led her to work abroad in France at 2 Michelin star La Chevre D’or at the age of 19. After returning from Europe, she continued her education by working for various Tom Douglas restaurants, learning about northwest cuisine. Her second passion, teaching, called her away from “traditional” restaurants and landed her at Farestart. It was there that she was given the opportunity to not only teach students but also run a successful catering department. In January of 2016, Chef Kim made the difficult decision to leave Farestart and became the opening Sous Chef of Heartwood Provisions. Working under her mentor and friend, Chef Varin Keokitvon, she now leads Heartwood Provisions’ kitchen as Executive Chef. Using traditional and new techniques, she continues to educate not only her staff but also her guests on thoughtful and globally influenced northwest cuisine.
Amanda Reed

Beverage Director
Amanda Reed

Amanda Reed's bartending career began in 2005 in San Francisco, where she worked for some of the most innovative restaurants in the city. In 2011, she moved to Seattle to help open RN74. In 2013, she joined craft cocktail bars, Tavern Law and Needle & Thread, where she led the team and bar program as General Manager.

Reed was recruited to Heartwood Provisions early on and has since become the cornerstone of our bar. She sets exceptionally high standards for the offerings and the people that make Heartwood's cocktail program unique. She has an ability to challenge the way we think about cocktails in relation to food by curating pairings that are designed to complete each dish.

She simultaneously finds the balance between educating the staff and encouraging their creativity and self-expression through their contributions to the menu. Amanda has won awards for her innovative cocktails and has contributed to several beverage seminars and publications. In 2019, she achieved the Advanced Sommelier title through the Court of Maser Sommeliers.


Favorite music:
Kings of Convenience, Sigur Ros, The Whitest Boy Alive, LCD Sound System, Sbtrkt, SOHN, James Blake, Active Child, Glass Animals, Madeleine Peyroux
Recent travels & inspirations:
New York, specifically Per Se and Gramercy Tavern. These restaurants were on another level. South Korea and Japan had a huge impact on my style of cooking. I have to stop myself from putting Korean Chili in everything. Italy truly sparked my passion for local seasonal food.
Current favorite food/drink:
My absolute favorite foods are fresh local strawberries, ricotta, mushrooms and Vaherousse d'Argental (a French soft rind cheese).
Favorite pairing:
Foie Gras Pate. It is perfectly balanced between the rich foie gras and the silky sauterne, and of course, strawberries.
Favorite music:
Radiohead (all-time favorite), Beirut, Wilco, Fiona Apple, The Pixies, The Velvet Underground
Recent travels & inspirations:
Last spring, I traveled to Spain and Portugal for the first time. Of course we ate and drank exceptionally well. Like Paris, Barcelona has really upped their cocktail game. It's always so inspiring to see how other countries reinterpret the cocktail movement. We were also fortunate to experience the home of one of my greatest loves...Sherry!
Current favorite food/drink:
I couldn’t live without raw food. The white anchovies we’ve used in various dishes over the last year are the best!
Favorite pairing:
The kale salad with the pairing. They are both savory and vegetable, and work harmoniously together. A Heartwood classic!

Kitchen

We invite you to explore our unique food and beverage pairings. Our chef utilizes both artful and rustic cooking methods to showcase her collection of tastes, memories, travels, and ingredients.
Kimberley Cosway

Chef
Kimberley Cosway

Chef Kimberley Cosway found her passion for cooking at an early age, beginning her study of the craft in high school before continuing to culinary school at South Seattle College.
Her perseverance led her to work abroad in France at 2 Michelin star La Chevre D’or at the age of 19. After returning from Europe, she continued her education by working for various Tom Douglas restaurants, learning about northwest cuisine. Her second passion, teaching, called her away from “traditional” restaurants and landed her at Farestart. It was there that she was given the opportunity to not only teach students but also run a successful catering department. In January of 2016, Chef Kim made the difficult decision to leave Farestart and became the opening Sous Chef of Heartwood Provisions. Working under her mentor and friend, Chef Varin Keokitvon, she now leads Heartwood Provisions’ kitchen as Executive Chef. Using traditional and new techniques, she continues to educate not only her staff but also her guests on thoughtful and globally influenced northwest cuisine.
Favorite music:
Kings of Convenience, Sigur Ros, The Whitest Boy Alive, LCD Sound System, Sbtrkt, SOHN, James Blake, Active Child, Glass Animals, Madeleine Peyroux
Recent travels & inspirations:
New York, specifically Per Se and Gramercy Tavern. These restaurants were on another level. South Korea and Japan had a huge impact on my style of cooking. I have to stop myself from putting Korean Chili in everything. Italy truly sparked my passion for local seasonal food.
Current favorite food/drink:
My absolute favorite foods are fresh local strawberries, ricotta, mushrooms and Vaherousse d'Argental (a French soft rind cheese).
Favorite pairing:
Foie Gras Pate. It is perfectly balanced between the rich foie gras and the silky sauterne, and of course, strawberries.

Bar

The bartender's bar features seasonally inspired beverages, using house-made syrups, tinctures, and shrubs. Each beverage is designed to complete and enhance the flavors of its paired menu item.
Amanda Reed

Beverage Director
Amanda Reed

Amanda Reed's bartending career began in 2005 in San Francisco, where she worked for some of the most innovative restaurants in the city. In 2011, she moved to Seattle to help open RN74. In 2013, she joined craft cocktail bars, Tavern Law and Needle & Thread, where she led the team and bar program as General Manager.

Reed was recruited to Heartwood Provisions early on and has since become the cornerstone of our bar. She sets exceptionally high standards for the offerings and the people that make Heartwood's cocktail program unique. She has an ability to challenge the way we think about cocktails in relation to food by curating pairings that are designed to complete each dish.

She simultaneously finds the balance between educating the staff and encouraging their creativity and self-expression through their contributions to the menu. Amanda has won awards for her innovative cocktails and has contributed to several beverage seminars and publications. In 2019, she achieved the Advanced Sommelier title through the Court of Maser Sommeliers.
Favorite music:
Radiohead (all-time favorite), Beirut, Wilco, Fiona Apple, The Pixies, The Velvet Underground
Recent travels & inspirations:
Last spring, I traveled to Spain and Portugal for the first time. Of course we ate and drank exceptionally well. Like Paris, Barcelona has really upped their cocktail game. It's always so inspiring to see how other countries reinterpret the cocktail movement. We were also fortunate to experience the home of one of my greatest loves...Sherry!
Current favorite food/drink:
I couldn’t live without raw food. The white anchovies we’ve used in various dishes over the last year are the best!
Favorite pairing:
The kale salad with the pairing. They are both savory and vegetable, and work harmoniously together. A Heartwood classic!