January 1, 2020

Are you taking a break from booze this January? Looking for ways to celebrate the new year without alcohol? Try the mouthwatering recipies below at home, enjoy a spirit-free cocktail at Heartwood Provisions or join Beverage Director Amanda Reed for this zero-proof mixology class featuring Dry-Soda Co. Happy celebrating, and make sure to tag @heartwoodsea…

Read More
October 24, 2019

EAT THE REAL by Sam Swanson Kimberley Cosway is the Executive Chef at Heartwood Provisions in Seattle, Washington. Their menu offers a selection of dishes showcasing the best local seasonal produce. Chef Kimberley has worked in numerous top restaurants in the United States and France. In January 2016, she joined Heartwood Provisions as their first…

Read More
May 14, 2019

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…

Read More
November 14, 2018

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…

Read More
July 18, 2018

Every summer it seems our Heartwood palates turn to agave spirits, particularly tequila. Maybe that’s because,  July 24th,  National Tequila Day is on the horizon. Maybe it’s because tequila seems so right for the coming Seattle sunshine. Or maybe, it’s just because the bar team at Heartwood Provisions needs an excuse. After all, the men…

Read More
June 27, 2018

As a rule, in Chef Varin Keokitvon’s Heartwood Provisions kitchen inventiveness rules and nothing goes to waste. Even when he could be buying ingredients in bulk, he’d rather DIY. That includes using cream to make his own thick, creamy, tangy crème fraîche from scratch. After he has whipped up a batch—which typically takes three to…

Read More