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
—
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
—
