Hotel Georgia

HAWKSWORTH_MAY_2018_cocktail_hotel_georgia-0483

Serves: 1

Ingredients:
1 ½ oz Beefeater Gin
1 oz lemon juice
½ oz Orgeat
8 drops of orange blossom water
1 egg white

Method:
Add all of the ingredients into a cocktail shaker. Shake vigorously with ice for 8-10 seconds. Remove ice and return to cocktail shaker. Shake vigorously without ice for a second time, this will whip the egg white into a dense foam. Pour into a chilled cocktail glass and garnish with freshly grated nutmeg.

Nightingale’s Roasted Brussels Sprouts

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Serves: 2-3

Ingredients:

6oz brussel sprouts, halved
20g concord grapes, pickled
20g canola oil
10g parsley leaves, whole
30g pine nuts, roasted and roughly blitzed
30g sherry vinegar

Method:

  1. Preheat the oven to 450°F.
  2. Heat a pan and place brussels face down, season with salt. Then add a thin layer of oil. This will prevent oil splatter from sprouts.
  3. Once you see light golden brown, place in oven.
  4. Cook until the stem is tender. You are trying to achieve a dark golden brown colour.
  5. Wilt parsley, strain excess oil and transfer to a stainless steel bowl.
  6. Add sherry vinegar and grapes to the bowl, toss to combine.
  7. Place on an oval plate and garnish with pine nuts.


Pickled Concord Grapes

Ingredients:

300g white wine vinegar
200g water
100g sugar
1g bay leaves
10g black peppercorns, toasted
5g coriander seeds
10g salt

Method:

  1. Place all ingredients into a pot and bring it up to a boil
  2. Transfer pickling liquid into a heat proof container and chill on ice immediately
  3. Once cool strain spices and aromatics.
  4. Cover concord grapes with cooled pickling liquid for minimum 12 hours before using.

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Fresh Spaghetti, Manila Clam, White Wine, Jalapeno

Nightingale Clam Spaghetti

Serves 4 people.

Ingredients:

5L cold water

30g kosher salt

360g fresh spaghetti

30g garlic, chopped finely by hand

15g jalapeno pepper, seeds removed, sliced thinly

100ml white wine

50g Sea asparagus, roughly chopped

1.5lbs manila clams, smaller size preferred

80g unsalted butter, cubed

30g flat leaf parsley, chopped finely

50g lemon juice, freshly squeezed

30g olive oil

30g extra virgin olive oil, to finish

 

Method:

Place clams in a colander within a deep pot or container, run cold water over them for at least 45 minutes. This encourages them to purge any sand or grit that they hold inside their shells.

Bring cold water and salt to a boil in a deep, heavy bottomed pot.

Meanwhile, heat olive oil in a wide, heavy bottomed sauté pan until warmed.

Add garlic, jalapeno and a pinch of salt. Cook over medium-low heat, stirring constantly, until the garlic begins to slightly color – approximately 2-3 minutes.

Add the clams, then immediately add white wine – be careful as there will be some spatter and possibly a small flame from the alcohol burning off of the wine. Immediately put the lid onto the sauté pan, and allow the clams to steam over medium high heat, until just opened. Remove lid, and turn off the heat.

Drop your pasta into the boiling water, it will only take approximately 3-4 minutes in boiling water to achieve a firm textured pasta with a beautiful chew – the pasta should be slightly underdone, as we’re going to finish it by cooking it together with the clams and their juices.

Carefully reserve about 500ml of pasta water with a ladle, then drain pasta thoroughly.

Once pasta is drained, add it to the sauté pan with the clam mixture, then add the butter and sea asparagus. Increase heat to medium-high. Toss or mix the ingredients with tongs to emulsify the butter and the clam juices. Add a little pasta water at a time (you won’t need it all) and continue to stir and toss the spaghetti until it reaches your desired degree of doneness. Turn off the heat, and add lemon, chopped parsley and salt to taste.

Tip spaghetti into a large serving bowl, and garnish with a beautiful extra virgin olive oil.

Serve immediately.

Nightingale Clam Dish

 

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!