“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….

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…

If you’re a regular at Heartwood Provisions, you might remember smoked sugar from our s’mores back in the day. There, Chef Varin Keokitvon used smoked sugar in the near taffy-like marshmallow puff. Today, Chef Varin is more likely to use his homemade smoked sugar for baking or for pastry presentations. DIY: How to Smoke Sugar…

In recent years, Seattle’s bar scene has evolved and gained the reputation of being one of the most dynamic in the country. According to Beverage Director Amanda Reed, “The key to a great bar is bartenders who create good vibes with high-level hospitality. In a craft cocktail bar, creative drinks made with fresh ingredients are…

Nearly three years in, Chef Varin Keokitvon has assembled what he calls one of his strongest kitchen teams to date. “Everyone works together really well. They’re bringing some good ideas to the table,” says Chef Varin. “They’re fast, efficient, and eager—and great at execution. They’re pretty amazing.” One of his favorite things has been watching…