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…
Whether observing Dry January, No Alcohol November or just honoring the body with a timeout from booze, many are going dry for a day—or a lifetime. While drinking without alcohol has long meant saccharine sodas, tired spritzes, or a lime, and some sparkling water today craft mocktails have come of age. Now spirit-free options are…
For some, surviving a Seattle winter means heading to Washington’s snow-covered slopes. Others jet off to someplace full of blue skies and sunshine. At our downtown Seattle restaurant, we think the best fortitude for winter comes with spirits. So, we asked our bar team to assemble five essential winter cocktails, including a punch for your…
Brussels sprouts have been on the Heartwood menu since day one. Initially, they were largely served as sides, albeit in multiple ways. So popular was one of these executions that it moved from beyond just best supporting actor to a starring role in our bar snacks program. Those Brussels sprouts—tossed in an umami-rich sauce and…
