After years in the restaurant industry in San Francisco, Beverage Director Amanda Reed has worked with lists that feature wines from all over the world. Although mostly an old world drinker herself, her clientele in San Francisco craved Napa Cabernets and Sonoma Chardonnays, so naturally she became very familiar with the vast world of California…

Be still my beating Heartwood: Wild Mushroom season arrived at last Typically at Heartwood we let Jeremy Faber, of Foraged and Found, do the dirty work. But gathering mushrooms—and other wild edibles—is a passion for Chef Varin. So, on the heels of the Puget Sound Mycological Society’s annual wild mushroom show (which Chef attended to bone…

Some of the most compelling conversations we have in the restaurant seem to happen after the shift ends. Topics range from to the best three star Michelin rated dinner we’ve experienced to the best dive joint in Seattle to hit late at night. The variety of venues, personalities, flavors and ingredients from around the world…

Spend enough time in the Pacific Northwest culinary scene and it’s soon apparent; Seattle has one of the most unique, complex, and varied palates in the U.S.  Here, we view dinnertime as social hour, dining as an extension of our local identity, and local forests and waterways as our own personal farms. We as Northwesterners…