Monthly Archives: October 2014

You’re Invited!

Skiing Large

Join Mike Wiegele Helicopter Skiing for a special reception and presentation of their newest promotional video, World’s Finest Powder! Enjoy appetizers and cocktails while chatting with the team about the upcoming season. Guests will also have a chance to win a three-day Heliski trip along with other prizes.

When: 6:00pm to 9:00pm, Wednesday November 5, 2014

Where: The York Room at Hawksworth Restaurant, 801 West Georgia Street, Vancouver B.C.

RSVP: reservations@wiegele.com

Le Crocodile 30th Anniversary Dinner

Chefs Large

Vancouver’s Le Crocodile has been one of the city’s most acclaimed restaurants since it opened in 1984 on November 4th owner Chef Michel Jacob will prepare a collaborative six-course dinner with his old apprentice Chef David Hawksworth to celebrate the restaurant’s 30th anniversary.

Chef Hawksworth describes his apprenticeship under Chef Jacob as a unique experience. “Michel is of course French,” says Chef Hawksworth. “He’s not only French but is Alsatian, which means he has the French passion for food combined with the organizational approach of a German. He made me nervous because he knows everything: he knows all of the tricks and calls you out when you fall behind.”

Chef Hawksworth is honoured to work alongside Chef Jacob at Le Crocodile and celebrate the long-running success of the restaurant. Chef Jacob’s demanding attention to detail and precise organizational skills inspired Chef Hawksworth as an apprentice and laid the foundation for how he runs his kitchen today.

Guests will enjoy a collaborative six-course menu that includes;

Amuse Bouche – Chef Jacob

Quenelle of Foie Gras on Toasted Blinis and Pumpkin and Chestnut Cappuccino

First Course – Chef Hawksworth 

Honey Crisp Apple, Pickled Beets, Burrata, Caramelized Honey, Walnut, Dill

Second Course –  Chef Jacob 

Tamari Roasted Sablefish, Crunchy Pig Ear, Matsutake, Daikon, Bacon Dashi

Third Course – Chef Hawksworth 

Duck Confit with Brunoise of Thyme Scented Red New Potatoes, Curly Endive, Salad Citrus Reduction

Fourth Course 

Poire Williams Sorbet

Dessert by Thomas Haas

White Chocolate Espuma, Sake Plum Preserve, Crispy Almond