October 1, 2019

As the cocktail scene continues to evolve, the trend towards moderation and low proof libations is on the rise. Beverage Director Amanda Reed is no stranger to lower proof offerings, frequently utilizing vermouth and other fortified ingredients as a focus on her cocktail menus. Why the shift from distilled spirits? Reed finds that full proof cocktails are often too…

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September 2, 2019

Beverage Director Amanda Reed and Chef Kimberley Cosway may be the force behind the incredible & unique pairing program at Heartwood Provisions, but General Manager Jennifer Tivald is the essence of true hospitality. We sat down with Jennifer to learn what drives her passion to create and elevate service standards throughout the restaurant. Jennifer Tivald:…

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August 22, 2019

The menu may change, but the desire for great, locally sourced produce does not. When Cedar Grove launched Sound Sustainable Farms in 2017, it was a natural fit for Heartwood Provisions to partner with them. Cedar Grove brings its locally manufactured, organic compost from residents and restaurants to Sound Sustainable Farms in Redmond, where it…

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July 16, 2019

Heartwood Provisions’ seasonally inspired menu is in full bloom! It is bursting with summer delicacies perfectly paired with beverages designed to complete and enhance their flavors. Beverage Director Reed and Chef Cosway share their thought process on their Tomato Nectarine Salad and beverage pairing.  “When questioned what my favorite thing to eat is, salad usually…

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July 8, 2019

“Whisk(e)y has long been one of my favorite spirits to experiment with,” said Reed. “Whether it’s American bourbons or the single malts of Scotland, whisky delivers such distinctive flavors based on how and where it is distilled.” In recent years, there has been a huge surge in popularity for whisky produced in Japan, explained Reed….

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June 17, 2019

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…

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