Nightingale’s Watermelon Salad Recipe

Making the most of the season’s plentiful produce, this recipe uses crisp & juicy watermelon paired with aged balsamic, olive oil and sharp Macedonian feta for a flavourful and healthy dish to perfect any of your late summer gatherings.

Ingredients (serves 4):

12 Small Slices Watermelon (3/4” thick)

3 Tbsp – 5 Year Aged Balsamic Vinegar

12-14 Sorrel Leaves, Cut into Ribbons

½” thick 12-14 Purslane Clusters

1 Pinch Maldon Salt

2 oz High Quality Extra virgin Olive Oil

4 oz Macedonian Feta Crumbled

TT Cracked Black Pepper

Method:

Arrange watermelon slices free form in a chilled shallow serving bowl, overlapping slightly. Season generously with half of the olive oil, aged balsamic, and a pinch of Maldon Salt. Cover the watermelon with the purslane, sorrel, and crumbled feta. Finish with remaining olive oil and balsamic, and another pinch of salt. Add enough freshly ground black pepper to give the salad some good residual heat. Serve chilled & enjoy!

 

 

New TELUS Optik TV show takes Chef Hawksworth back to his roots on a food-themed tour across BC

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Follow the culinary adventures of Chef David Hawksworth as he travels across BC, from wine country to the Gulf Islands, to catch up with old colleagues and discover how they source local ingredients for their signature dishes. Origins, a five-episode mini series produced with support from TELUS Optik, has now launched on TELUS Optik TV on Demand. “We are thrilled to work with TELUS to showcase the incredible bounty of BC,” says Chef Hawksworth. “It’s been an honour to reconnect with old friends and make new ones as I discover the hidden culinary gems of our province. ”

From fishing adventures in Haida Gwaii to foraging on Galiano Island, Chef rolls up his sleeves and gets stuck into discovering the delights of BC’s bounty. Here’s our guide to the five episodes, available to view on TELUS Optik TV on Demand now.

Episode One
Discover how Chef got to the point of opening his second restaurant Nightingale, with an inside look at how he sources his fresh seasonal ingredients. At the end of every show Chef Hawksworth will be preparing a signature dish, starting with Nightingale’s spot prawns with sweet peas and tempura zucchini flowers.

Episode Two
Follow Chef Hawksworth as he visits Chef Jesse McCleery at his celebrated restaurant Pilgrimme on Galiano Island, and joins him on a foraging adventure to source Bull Kelp.

Episode Three
Chef Hawksworth reunites with Chef Brad Holmes of Olo in Victoria, to reminisce about the days of being Chef Holmes’ mentor in a highly pressurized kitchen at his home base Hawksworth Restaurant.

Episode Four
The team heads to the heart of wine country to meet with Chef Jeff Van Geest from Miradoro Restaurant at Tinhorn Creek Vineyards in Oliver, and source seasonal ingredients in Canada’s only desert.

Episode Five
Journey to the West Coast Fishing Club in Haida Gwaii, where Chef Hawksworth gathers fellow culinary masters, Normand Laprise, Derek Dammann and Valentine Warner, for a ‘chefs’ jam’ of cooking and fishing adventures.

Nightingale’s ‘The Wickerman’ Cocktail

The Wicker Man cocktail at Nightingale.1 1/2 oz. Los Sietes Misterios Doba-Yej Mezcal Los Sietes Misterios Doba-Yej Mezcal

3/4 oz. Amaro Montenegro

1/2 oz. Okanagan Spirits Poire William

1/4 oz. Grand Marnier

1 dash cardamom bitters

1-inch piece of flamed orange peel

Stir Mezcal, Amaro Montenegro, Poire Williams, Grand Marnier and bitters together over ice with a swizzler. Add a flamed orange peel to finish, serve and enjoy as a delicious aperitif.

Festive favourites now available at Bel Café

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The holidays are here and Bel Café has everything you need to treat yourself, and others, this season. Sweet treats such as Linzer cookies (eight pieces in branded box, $10) and vanilla shortbread (12 piece box, $14) make ideal hostess gifts, as do festive favourites such as light fruitcake ($22) and mince tarts ($5.50). Pick up a seasonal white chocolate, cranberry and orange entremet for holiday entertaining made easy ($6.20 single serving, $30 six inches and $40 for eight inches). Stock up on stocking stuffers such as the winter wonderland inspired gingerbread, vanilla and pear macarons ($2 each) and milk chocolate, chestnut and rum macarons ($2 each). Or slip a gift card for Bel Cafe, Hawksworth Restaurant or Nightingale into a stocking for the gift of an experience – arrange a date night or treat someone to their favourite coffee. Looking to treat your employees to holiday gifts? Contact Bel Café’s sales office at 604-605-3325 (ext. 1) for group orders to give everyone a happy Christmas.

Make your holidays sparkle with Hawksworth Catering

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Party season is fast approaching and now is the time to start thinking about planning festivities before the seasonal rush starts. Whether you’re planning a party in your office boardroom or want to bring the team for a private party, the team at Hawksworth Catering can help take the stress out of the season. Opt for customized canapes and cocktails for an on-site event or book a private room such as Hawksworth Restaurant’s historic York Room in the Rosewood Hotel Georgia for an elegant taste of the 1920s or hire Bel Café after hours for a special space. Take the team to Vancouver’s hottest casual contemporary restaurant, Nightingale, for shared plates and creative cocktails around the semi-private Chef’s Table, which seats 16 people and is perfect for intimate holiday celebrations.

Get in touch with our team at events@hawksworthrestaurant.com or 604.605.3325 ext1 to find out more about ways to make your holiday party sparkle this season.

recipe – english pea soup

serves 4

ingredients
400g english peas
100g spinach
50g cilantro
3 tsp olive oil
30g shallot – slivered
10g garlic – slivered
1L chicken stock
250-500ml water
To taste – salt
To taste – yuzu juice

Crème fraiche – source from your local market or cheese monger
Fresh wasabi root

For crab:
1-2lb Dungeness crab
4L boiling salted water

method for crab

1) place live crab in rapid boiling water
2) cook for 12 minutes
3) remove crab into ice bath and reserve
4) remove crab meat from shell
5) reserve meat into spoon sized pieces and place in fridge

method

1) bring a large pot of water to a boil, generously seasoned with salt
2) gather an ice bath
3) place peas, spinach and cilantro in boiling salted water, blanch for 60 seconds and strain
4) submerge strainer into ice bath and shock peas, spinach and mint to help maintain green colour and stop cooking process
5) in separate pot, sweat shallots and garlic on medium heat, until translucent
6) add stock to pot and simmer for 10 minutes
7) remove from heat and chill stock completely
8) remove peas, spinach and mint from ice water and squeeze residual water out
9) once cold, blend stock with peas, spinach and mint
10) use water to adjust to desired consistency
11) season with salt to desired taste

assembly

1) artfully arrange crab in soup bowl with fresh herbs and dollops of crème fraiche, rasp fresh wasabi into the bowl using micro plane
2) heat up soup in pot until it comes to the boil, adjust seasoning last second with fresh yuzu juice to taste
3) serve immediately

Brains Behind the Nightingale Bar

Rhett

Meet Rhett Williams, the day lead at the Nightingale bar. With a diverse background in music, film and chemistry; Williams’ creativity naturally led him into the art of mixology at a young age. As a talented writer, Williams wrote about his passion which included spirits, cocktails and their history for several websites before ending up showcasing his flair behind the bar. His journey includes managing the bar program at Pourhouse and setting drinks on fire at the Shameful Tiki Room.

 

Alex

Meet Alex Black, the evening lead of the Nightingale bar. Having honed his skills in hospitality and bartending for over 15 years, Black has worked under well-known umbrellas such as the Donnelly and Glowbal group. Dedicated to his craft, Black has also participated in many Pacific Northwest’s most prized bar programs and events as well as acquiring an impressive list of certifications and personal awards.

Don’t let all this talent go to waste, visit us for a cocktail at Nightingale!

Top Eight Advances to National Finals this Fall

2016finalists

Each of competitors were given identical ingredients and allowed two hours in the kitchen to inspire the taste buds of the judges. Some of this year’s ingredients included whole rabbit, double-smoked bacon, fresh herbs and a wide selection of fresh produce and dairy products. Four identical main course plates had to be completed within the two-hour time period or marks were deducted from the final score. Main course plates had to represent an a la carte sized portion with the inclusion of 120 grams of protein, one starch garnish, two vegetable garnishes and one sauce.

 

We kicked off the competition in Calgary at the SAIT kitchen, naming Alex Edmonson as the heat winner. Recently starting his own personal chef service, Edmonson showed the esteemed panel of judges that he was ready to ready to vie for national title by executing his stuffed rabbit saddle with in-depth skill and finesse. Securing second was Coleman Everest from MARKET with his ‘Schnitzel & Spatzle’.

 

Heading back to our hometown, Vancouver, the second heat of the competition was held at Vancouver Community College. Alex Hon from West Restaurant impressed the judges with his trio of rabbit and following in close second was Corey Hess from Royal Dinette with his assiette of rabbit.

 

We continued our search for top young culinary talent in Montreal. Being only the second year the competition has been extended to this city, the talent pool was strong. Producing the ever difficult, rabbit en croute, Massimo Piedimonte from Le Mousso solidified his place as the heat winner when the dish came out perfectly.  Ritchie Nguyen from Maison Publique also cemented his position in the national finals with his dish, Rabbit Ballantine.

 

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Our last destination to round up the final 8, was Toronto. Returning contestant, Stephen Baidacoff whom works as a private chef, continued to amaze the panel of judges with his elevated focus and determination. He won the heat with his roasted rabbit and cappellacci with leek. Not far behind, securing the last position in the finals with crusted rabbit loin and rabbit tart was Alex Nacinovich from Restaurant Bosk.

 

Congratulations to all competitors! The national finale will be taking place on September 17 at Vancouver Community College. The final eight will use mystery ingredients from a black box, which will be revealed only moments before the competition clock begins to countdown. The winner, chosen by a prominent panel of Canadian chefs and food critics, will be awarded a $10,000 scholarship, international stage

recipe – salad of foxglove farm green and white asparagus, serrano ham, peperonata, manchego, garlic

serves 4

ingredients

A)
240g white asparagus (blanched and cut in 1.5″ long pieces)
120g green asparagus (blanched and cut in 1.5″ long pieces)
72g red pepper (very small dice)
72g yellow pepper (very small dice)
20g italian parsley (minced)
48g sherry vinegar
48g extra virgin olive oil
8g salt
6g chili flakes
3g black pepper

B)
160g serrano ham or prosciutto (thinly sliced on slicer)

C)
60g manchego cheese

D)
30g roasted garlic aioli **
20g spring petit greens

**roasted garlic aioli

ingredients

A)
100gr confit garlic
60gr hot mustard
3 yolks

B)
500ml oil
50-75ml water
TT Salt – Season well

**methodology

1) combine A in food processor and blend to unify

2) drizzle oil from B in slowly to form an emulsified mayonnaise

3) use the water to adjust if consistency is too thick

4) adjust seasoning with salt to your liking

5) reserve in a squeeze bottle in fridge

methodology

1) combine in a mixing bowl and mix gently together, allow to sit in fridge for 10 minutes to ‘marinade’ in dressing

2) artistically arrange A on plates, dividing evenly four ways

3) scatter ham over top of asparagus mix, folding the pieces accordion like so that they aren’t laying flat.

4) grate manchego cheese over dish evenly

5) place dime sized dots of roasted garlic puree out of a squeeze bottle around dish

6) garnish with petit spring greens

7) serve immediately

Recipe – tai snapper crudo

serving size – four (as an appetizer)

ingredients

8 oz boneless, skinless fillet of tai snapper (freshest available – ask your fishmonger to fillet, bone, and skin your fish for you)

2 tbsp calabrian chili condiment

1 cup assorted spring herbs and shoots (organic, if possible)

1/4 orange zest

1/4  lemon zest
3 tbsp orange vinegar*

pinch of maldon salt

pinch of fennel pollen

1 orange, segmented

 

calabrian chili condiment
2 tbsp very finely chopped red chili

1/2 cup high quality olive oil

 

*orange vinegar

3.5 oz white wine vinegar

8.5 oz orange juice

 

methodology

orange vinegar

1) reduce orange juice by half in a small sauce pot over medium heat.

2) cool to room temperature.

3) add white wine vinegar.

4) refrigerate overnight.

5) use next day. (can be reserved in fridge for up to 4 days.)

 

calabrian chili condiment

1) remove seeds from chilies, chop finely, season with salt and allow to soften for 30 minutes.

2) mix with olive oil, and reserve in a small airtight container.

 

to assemble crudo

1) with a very sharp knife, slice fish across the grain approximately 1/8” thick.

2) arrange fish in a single layer on a large chilled plate.

3) season fish generously with flaked maldon salt and a couple of small pinches of fennel pollen.

4) with a small spoon, thoroughly stir the red chili vinaigrette, and spoon liberally over the fish.

5) if not serving right away, wait to apply orange vinegar until just before serving.

6) rasp citrus zest over entire plate, ensuring each slice has at a little of each zest.

7) scatter orange segments over entire plate.

8) taste a small piece of fish, and adjust seasoning accordingly.

9) garnish liberally with herbs and shoots, serve very cold.