Join us in celebrating the end of a decade and beginning of a new with menus highlighting the best of the season. Gather around the bustling chef’s counter while sipping on a holiday cocktail, celebrate in the spacious dining room, or enjoy an intimate gathering in our semi-private Tincture Room that can accommodate up to 12…

As beverage director, one of the best perks of my job is the opportunity to travel to regions around the world to learn more about my favorite libations. There is nothing like meeting the producers, touring the facilities and observing the environment to understand what it’s all about. On a recent trip to Spain, I…

The weather may change, but the need for a great vinaigrette does not. In fact, what is so incredibly cool about vinaigrettes is just how nimble they can be, says Chef. In summer, you might use citrus on raw fish; come winter that could switch to spices instead. There’s always a vinaigrette—or three—in play at…

With the bounty of summer slowly fading in the Pacific Northwest, Heartwood Provisions bartender Michael Cadden is preserving up a storm. With cherries on our heels, and peaches and nectarines just coming to an end, he hustles to turn stone fruit to syrups and jams that mix nicely into cocktails and mocktails and shrubs. “Preserving…