April 10, 2018

Chef Varin Keokitvon is patiently awaiting a change in the global vanilla supply. For years, he has used vanilla with wild abandon. Then, in March of 2017, Cyclone Enawo hit Madagascar, home to most of the world’s vanilla production, and the price of vanilla beans skyrocketed. Gone were the days of tossing a few vanilla…

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September 5, 2017

In Chef Varin’s kitchen, little goes to waste. Not the ends of chard, the last asparagus stems, or the tops of strawberries. For chef, this is the beginning of new additions to the menu, such as charcuterie. While most of us associate charcuterie with boards full of meats and cheeses, here those plates also brim…

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August 16, 2016

Not just anyone gets the chance to batch more than 1,500 cocktails in one day at the world’s largest cocktail event, Tales of the Cocktail, but Heartwood Provisions bar team member Elias Shyne is not just anyone. He was one of just 40 bartenders called up as Tales of the Cocktail apprentice this July. He…

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June 21, 2016

Let’s all go for broke and throw away our paprika. After all, it’s probably so old that the only thing you taste is the color red. That’s a shame, given how incredibly good good paprika can be, especially if it’s pimenton. What’s the difference? Well, paprika typically comes from Hungary, California, South America, or Spain….

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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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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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