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 has been creating cocktails and developing menus since 2005. She was recruited to Heartwood Provisions during the earliest phase of its concept development. Her passion, knowledge, and love of experimentation made her a perfect fit to direct the Beverage Program.

Reed's experience as a bartender began in San Francisco, where she led the bar at some of the most innovative restaurants in the City. Reed moved from the Bay Area in 2011 as part of the opening team at Michael Mina's RN74. During her time at Mina, she ran the bar and studied to become certified by the Court of Master Sommeliers. From there, she joined the bartending team at Tavern Law and Needle and Thread and was quickly promoted to General Manager. Her passion for education and love of teaching makes her a great leader in the beverage community.


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:
France (Cognac, Bordeaux, Cahors, Marseille, and Paris). Paris is great on so many levels, but they have really upped their cocktail game. I was super impressed by the passion and detail.
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 Chocolate Tart

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 has been creating cocktails and developing menus since 2005. She was recruited to Heartwood Provisions during the earliest phase of its concept development. Her passion, knowledge, and love of experimentation made her a perfect fit to direct the Beverage Program.

Reed's experience as a bartender began in San Francisco, where she led the bar at some of the most innovative restaurants in the City. Reed moved from the Bay Area in 2011 as part of the opening team at Michael Mina's RN74. During her time at Mina, she ran the bar and studied to become certified by the Court of Master Sommeliers. From there, she joined the bartending team at Tavern Law and Needle and Thread and was quickly promoted to General Manager. Her passion for education and love of teaching makes her a great leader in the beverage community.
Favorite music:
Radiohead (all-time favorite), Beirut, Wilco, Fiona Apple, The Pixies, The Velvet Underground
Recent travels & inspirations:
France (Cognac, Bordeaux, Cahors, Marseille, and Paris). Paris is great on so many levels, but they have really upped their cocktail game. I was super impressed by the passion and detail.
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 Chocolate Tart