April 19, 2016

It’s four in the afternoon, the sun is dusty hot in the sky overhead, and we’re drinking sherry. No, we’re not on the porch and in our cream-sherry-cups with grandma . The idea that sherry is sticky, sweet, and outdated is like saying beer is for beards. No, this sherry is pale, and dry. It…

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April 12, 2016

Morels. To find, cook and eat this morsel will change your life forever. Morel mushrooms are so delicious and prized that rumor has it some especially prolific spots have been handed down in wills. Hunting morels (it’s actually foraging, but these mushrooms can be so elusive that it’s regularly called hunting) can be intoxicating. Never mind the…

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April 5, 2016

Spring is here, and with it comes a cornucopia of wild edibles. One of the first to arrive is the oval-faced Miner’s lettuce. With its broad leaf nodding at the end of a slender stem, the native plant loves just barely wet landscapes. In Washington it can be found growing in sandy soil, forests, thickets,…

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March 15, 2016

Whether it’s American (bourbon), Scottish (Scotch), or made in a pot still and aged at least three years in wood (Irish whiskey) it is beloved the world over. With St. Patrick’s day on the horizon it’s a good excuse to get to know Ireland’s national spirit: whiskey. Perhaps the first thing to know is that…

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March 8, 2016

Some days it seems Chef Varin can’t quit smoking. It is a very hard habit to kick, especially when he is working on the josper or the hearth oven.  “Being around live fire every day inspires us to think about how we can add wood flavor to what we cook constantly”. Chef Varin cures and smokes…

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March 1, 2016

Drinking in Washington State With Washington Wine Month upon us, Beverage Director Amanda Reed explains what makes Washington special and why she dedicated 25 slots to the hometown hero on Heartwood’s wine list. Amanda Reed: I know it comes as a surprise to a lot of people, but Washington is the second premium wine producer…

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