Salmon may be loved all over the world, but no fresh-fish season is so anticipated as Copper River salmon season in the Pacific Northwest. Every year, beginning around May, school upon school of salmon begin turning from the Pacific Ocean toward Alaska’s Copper River. Over a five month span some 2 million king, sockeye, and…
Behind every great chef stands a great kitchen team. While Chef Varin Keokitvon may be Heartwood’s inventive culinary force, no lamb Carpaccio or roasted cauliflower pasta would be possible without his sous chefs. We wanted to get to know the people who have Chef’s back, so we sat them down for a Q&A. Meet Sous…
Beverage Director Amanda Reed explains how she fell in love with brandy and the important role the spirit can play in Heartwood’s menus. Amanda Reed: Brandy is so interesting to me because it merges wine and spirit production. It’s a very layered process. After winning a Hennessy cocktail competition, I was fortunate enough to win a trip…
With Derby Day just around the corner, Beverage Director Amanda Reed has been busy replacing cold-weather cocktails with spring libations. New additions include, Aubry Robinson’s Gold Soundz, which includes, White Port, Lemongrass infused Oleo-Saccharum, Black Pepper, Lemon and Fig Bitters, as well as Courtney Randell’s Le Rêve, a spring inspired martini play with Hayman’s Old…
It has been said that Winston Churchill didn’t want vermouth added to his martini, just present in the same room. It seems vermouth has been very misunderstood. Vermouth, the French pronunciation of the German word wermut (wormwood) at it’s core, is an aromatized wine (infused with botanical) that is then fortified by adding a neutral…
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 The idea that sherry is sticky, sweet, and outdated is like saying beer is for beards.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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