A visit to Heritage Restaurant + Bar in the Hollywood District of Woodinville, Washington, is like a comforting hug when you’ve had a bad day. Chef and owner Breanna Beike has created a venue where guests feel welcome from the minute they walk in the door. They’ll often find her popping out of the kitchen to greet guests, many who are locals that come in several times a week.

“My philosophy behind heritage is simple,” Beike says. “My mom gave me a recipe box when I was 12. It is engraved on the bottom [with]: ‘May you always cook with love and pride. Keep the heritage. Love, Mom 12/1995.’ Under our logo is ‘Friends, Family, Food.’ I created this restaurant based on friends, family and food. Food brings family and friends together.”

The chef’s cuisine is unpretentious and reasonably priced but doesn’t skimp on quality. She uses locally sourced ingredients when possible and her take on down home favorites is divine.

“We wanted to establish a welcoming community restaurant that makes all feel comfortable,” she adds. “We believe in a simple approach and seasonal cooking.”

Beike says loves to feed people and it shows in the extra steps she takes to ensure each dish she serves is perfection. She is a longtime lover of Washington state wines and often uses them in her cooking like in this recipe for egg pasta with prawns.

“The pasta dish was sort of a last minute addition that became really popular,” she says of the entree that features house-made pasta in the restaurant. “I had a really great Italian sausage recipe and wanted to use it. I thought that shrimp and that sausage would be a stellar combo. Add some more fennel and mushrooms and the dish rounds out. It’s not overly heavy, is filling but yet light.”

At the restaurant, the chef cooks with and pairs this dish with the Lobo Hills 2016 Chenin Blanc and encourages you to do the same at home.

Heritage Egg Pasta with Prawns

Serves 1

5 ounces fresh egg pasta
1 teaspoon minced shallot
5 ounces wild prawns
½ cup julienned fennel
3 tablespoons fresh-sliced Cremini mushrooms
3 ounces pre-cooked Italian sausage
½ cup white wine
½ cup heavy cream
½ teaspoon chili flakes
Salt and pepper, to taste
¼ cup grated parmesan
Garnish: fresh parsley and parmesan

Cook the pasta and set aside. In a large saute pan, cook the garlic and shallots over medium heat until tender. Add prawns, fennel, mushrooms and sausage. Saute for 30 seconds. Add in the white wine and cook until the prawns are slightly pink and fennel is tender. Add the heavy cream and allow to simmer for 2 minutes.

Add in fresh pasta and cook until the pasta is warm, then add chili flakes and salt/pepper to taste. Sprinkle and mix in parmesan right at the end to bind the pasta and liquids together. Garnish with fresh chopped parsley and more grated parmesan.