Monthly Archives: September 2014

Chef Michael Christiansen from The Pear Tree wins Canada’s Hawksworth Young Chef Scholarship for 2014

MChristiansen 2014 HYCS winner

Michael Christiansen won the 2014 Hawksworth Young Chef Scholarship competition, held at the Pacific Institute of Culinary Arts on Sunday, Sept. 28. The 23-year-old, originally from Winnipeg, stood the heat of the kitchen to beat finalists from across Canada for the $10,000 prize presented by Chefs’ Table Society of BC and a stage at an international restaurant of his choosing.

During yesterday’s final, Michael cooked alongside seven other contestants – each finalist created a recipe using ingredients from the Freybe Mystery Black Box which were only revealed that morning, and presented their dishes to the panel of Canada’s most revered chef judges. Michael made it to the final three with 26-year-old Stephen Baidacoff and runner-up 24-year-old Corey Hess, who was named Le Creuset’s Rising Star.

Michael’s main dish and dessert wowed the panel of judges as both creations, including his lingcod, were exceptionally clean and well balanced. He also won points for his technical ability, judged by Hawksworth Restaurant’s Chef de Cuisine Kristian Eligh and the Chefs’ Table Society of BC President, Chef Scott Jaeger in the kitchen. Michael scored top marks from the judges during a taste test by a panel that included: Chef David Hawksworth, Chef Michel Jacob, Chef Normand Laprise, Chef Anthony Walsh, respected Canadian food writer Jacob Richler and La Presse’s restaurant critic Marie-Claude Lortie.

“The calibre of the young chefs this year has been extraordinary and all of the judges have been impressed by the dedication, passion and creativity they showed in the kitchen,” says Chef David Hawksworth. “We created this national competition to find the top young culinary talent in Canada and we’ve found it in Michael. I’d like to thank all of the judges for giving their time and sharing their expertise with these emerging chefs as well as providing them with the inspiration to take their culinary careers to the next level.

“We couldn’t have held this competition without the help of our sponsors and we’d like to thank our founding sponsor the Chefs’ Table Society of BC, the Pacific Institute of Culinary Arts for providing an excellent venue and a special thanks to Freybe, GFS, The Gourmet Warehouse and Le Creuset for their generous support. We look forward to next year’s competition and unearthing more young talent across the country in 2015.”

Chef Kozinko’s recipe for the perfect pumpkin cheesecake

Pumpkin cheesecake

Pumpkin cheesecake

Makes two six inch cakes

 

Base

4 cups graham wafer, processed to fine crumb

½ cup unsalted butter, melted

Combine wafer crumbs and butter, blend to incorporate. Press into two six inch spring form pans.

Bake at 315F for roughly 20 minutes, until golden. Remove from oven and allow to cool.

 

Filling

½ cup sour cream

2 cups cream cheese

¾ cup pumpkin puree

¾ tbsp. fresh ginger, grated

¾ tsp. ground cinnamon

1/3 tsp. ground nutmeg

1 cup granulated sugar

2 tbsp. cornstarch

4 eggs

 

Combine sour cream and cornstarch, whisk till smooth. Using the paddle attachment of a counter top mixer, beat cream cheese till soft. Scrape bowl then add sugar and continue to beat to form a smooth lump free mixture. Add sour cream mixture and spices and finish by adding eggs two at a time, scraping bowl in between.

Pour onto base and bake at 300F for roughly 45 minutes. When baked the cheesecake should have a slight wobble when gently shaken.

 Chef Kozinko’s super-secret suggestions

• Prepare your own pumpkin puree. Purchase sugar pumpkins from your local farmers market, split and remove seeds. Place cut side down on parchment lined sheet pan, roast in a preheated 350F degree oven for 30 – 45 minutes until fork tender. Remove skin with the back of a spoon and puree flesh in a blender or food processor until silky smooth.

• Use yam puree if you’re not into pumpkin.

• Buy whole spices. Lightly toast in a 325F degree oven until aromatic, allow to cool then grind in a spice mill or coffee grinder.

• Caramelize the cheesecake by topping with vanilla sugar and browning with a brulée torch.

 

Be Tickled Pink This October at Bel Café

EclairCBCFOctober is breast cancer awareness month and in support of the Canadian Breast Cancer Foundation’s gallant research efforts, Bel Café will be championing their Tickled Pink Desserts Fundraiser with a special sweet treat created by Chef Wayne Kozinko.

Pop into Bel Café to pick up a delectable raspberry white chocolate éclair and know that as you indulge your sweet craving, you are also helping to find a cure for breast cancer.  One dollar from the sale of each éclair will go towards the CBCF to help fund innovative breast cancer research and treatment in BC.

Stop by and stock up on these delicious pink éclairs during the month of October and support this worthy cause!

Hawksworth Restaurant will help Restaurants for Change realize their dream October 22

CFCC

Community Food Centres Canada believes everyone should have access to healthy food – and we do, too. Their mantra is that if you bring people together around a table with healthy food, great things happen. In order to help them realize this dream, Hawksworth Restaurant will be participating in the Restaurants for Change national fundraiser on October 22 alongside nine other cities, and 25 other restaurants.

Proceeds from dinner service at Hawksworth Restaurant will be donated to Community Food Centres Canada to support programs that address issues of hunger, poor health and social isolation in low-income communities.

Please visit https://hawksworthrestaurant.com or call 604.673.7000 to make a reservation and help us make good things happen.