Monthly Archives: August 2014

An esteemed line-up of Canada’s top culinary talent unites for distinctive gala dinner

HYCS banner

A true all-star line up of Canada’s most revered chefs will assemble to judge the second annual Hawksworth Young Chef Scholarship competition in Vancouver this month. When judging duties are over, the celebrity chefs will join forces in the kitchen to cook a special six-course fundraising dinner at Hawksworth Restaurant on the evening of Sunday September 28th.

During the day, the stellar line up of judges will be keeping an eye on the eight young chefs, selected from the Western and Eastern heats. Competitors will have three hours to create dishes with ingredients from the Freybe Mystery Black Box at the Pacific Institute of Culinary Arts. Those who have reached the final round of the Hawksworth Young Chef Scholarship, stand to win a $10,000 prize, presented by the Chefs’ Table Society of BC, and a stage at a top international restaurant.

Chef David Hawksworth will be cooking at the gala dinner with his fellow judges, each of whom has created a special dish for the six-course meal. Chef Hawksworth will be joined in the kitchen by his Chef de Cuisine Kristian Eligh and Vancouver-based Chef Michel Jacob from Le Crocodile, as well as Burnaby’s Chef Scott Jaeger from The Pear Tree for this year’s event. Other special guest chefs travelling west for the fundraising dinner include the legendary Chef Normand Laprise, owner and head chef of Toqué! and Brasserie T!; and Corporate Executive Chef of Oliver & Bonacini Restaurants Chef Anthony Walsh.

Our country’s venerable culinary stars have stepped forward to take part in judging Canada’s Hawksworth Young Chef Scholarship this year,” says Chef David Hawksworth. “We’re excited to inspire the next generation of chefs and give people an opportunity to experience the cuisine of many great culinary masters during this extremely special gala dinner.”

The fundraising dinner will be served in Hawksworth Restaurant from 5pm on September 28, 2014. Tickets cost $140, or $218 including wine pairings, and must be booked in advance by calling 604.673.7000. First-come first-served seating will operate in the Hawksworth Bar where both the fundraising meal and the bar menu will be available.

September means your local farmers market is ripe for the picking

Tomato.Burrata

If you’re not ready for fall, and are grasping at sunrays, we have a treat for you to make at home! Straight from our table to yours, Chef de Cuisine Kristian Eligh shares a fresh favourite that guarantees to keep summer at your table a little bit longer. This gorgeous dish is made with ingredients that you can pick up from your local farmers market; it’s simple, elegant and sure to be a crowd pleaser.

To kick things up a notch, Chef Kristian says, “You can add crab meat or poached prawns but it’s perfect on its own, too. The simplicity of the dish and the quality and flavour of sungold tomatoes at this time of year is what makes it special.”

The dish can be served family style on platters or can be plated individually for entertaining. Chef’s tip – it’s always best to buy local ingredients. Chef Kristian suggests sourcing tomatoes from Gabriel at Sapo Bravo Farms or Sole Food Farms and burrata from Cioffi’s or Les Amis Du Fromage.

 

Serves 4

Ingredients:

600g sungold tomatoes

1 large ball of DOP Burrata cheese (approx. 200g)

8 large leaves of basil

1 tbsp Maldon Sea Salt

1 tbsp course cracked black pepper

1 tbsp chili flakes

1 tbsp Venturi-Schulze balsamic (or any nice aged balsamic that you may prefer)

2 tbsp Castelvetrano olive oil

Method:

 –        Slice all sungold tomatoes in half with serrated tomato knife

–        Season all tomatoes with salt, pepper, and chili

–        Arrange on plate or bowl with torn chunks of burrata cheese

–        Drizzle with olive oil and to balsamic and scatter with fresh torn basil

–        Serve chilled