Monthly Archives: November 2014

Naughty or Nice?

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With the holiday season now upon us, the chefs from Bel Café have prepared a tempting array of treats that make perfect presents for your clients, guests or family. The big Christmas party of the year deserves a fabulous centrepiece and our peppermint macaron tree makes a delicious focal point. Available in both 14” and 18” heights, these trees are adorned with either 35 or 55 delicious cookies and are sure to be a party pleaser.

 

Experience stress-free gifting with our boxes of Macarons (9 pieces), Linzer Cookies (8 pieces), and Whipped Shortbread (12 pieces) available in new Christmas packaging. Our Christmas Cake, an annual favourite, is back. Order our light fruit cake of candy citrus, apricot, golden raisin and black current soaked with rum, brandy and marsala, and covered in almond marzipan.

 

All of these items are available to order online at www.belcafe.com and limited quantities are available in store.

 

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Your Home: You Host, We Cook

HawksworthCatering

 

Enjoy the contemporary Canadian food of Hawksworth Restaurant in your own home this holiday season. For a truly personal culinary experience, Hawksworth chefs will create and customize inspired menus using the freshest, highest-quality, seasonal ingredients available. Expert chefs will carefully prepare your menu in your own kitchen while Hawksworth service staff provide fine dining service to you, your family and friends. Hawksworth Catering also includes event management to assist with organizing all of your function’s elements; ensuring an elegant and seamless guest experience.

 

For more details please contact Hawksworth Catering at 604.605.3325 ext 1 or events@hawksworthrestaurant.com

 

Chef Hawksworth’s Perfect Pasta

Pasta Large

Break out of the ordinary and add some spice to your Fall recipe book. Enjoy a spaghetti nero with Dungeness crab and a touch of chili.

Ingredients

200g of cooked pasta- al dente

1/2 red chili

75ml white wine

4 tbsp EVOO

6 leaves of basil torn

6 leaves of flat leaf parsley

2 heaping tbsp of Dungeness crab

3 tbsp of san marzano tomato chopped

1 organic garlic clove sliced as thin as possible

1/4 onion minced

kosher salt

crushed black pepper

Method

1. Sauté the onion till soft with no colour with half the olive oil

2. Add the garlic, chili, tomato, and deglaze with white wine

3.Warm the pasta in water and strain, add to the pan

4. Add the remaining olive oil, crab and herbs

5. Season to taste

6. Enjoy