Monthly Archives: February 2017

New TELUS Optik TV show takes Chef Hawksworth back to his roots on a food-themed tour across BC

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Follow the culinary adventures of Chef David Hawksworth as he travels across BC, from wine country to the Gulf Islands, to catch up with old colleagues and discover how they source local ingredients for their signature dishes. Origins, a five-episode mini series produced with support from TELUS Optik, has now launched on TELUS Optik TV on Demand. “We are thrilled to work with TELUS to showcase the incredible bounty of BC,” says Chef Hawksworth. “It’s been an honour to reconnect with old friends and make new ones as I discover the hidden culinary gems of our province. ”

From fishing adventures in Haida Gwaii to foraging on Galiano Island, Chef rolls up his sleeves and gets stuck into discovering the delights of BC’s bounty. Here’s our guide to the five episodes, available to view on TELUS Optik TV on Demand now.

Episode One
Discover how Chef got to the point of opening his second restaurant Nightingale, with an inside look at how he sources his fresh seasonal ingredients. At the end of every show Chef Hawksworth will be preparing a signature dish, starting with Nightingale’s spot prawns with sweet peas and tempura zucchini flowers.

Episode Two
Follow Chef Hawksworth as he visits Chef Jesse McCleery at his celebrated restaurant Pilgrimme on Galiano Island, and joins him on a foraging adventure to source Bull Kelp.

Episode Three
Chef Hawksworth reunites with Chef Brad Holmes of Olo in Victoria, to reminisce about the days of being Chef Holmes’ mentor in a highly pressurized kitchen at his home base Hawksworth Restaurant.

Episode Four
The team heads to the heart of wine country to meet with Chef Jeff Van Geest from Miradoro Restaurant at Tinhorn Creek Vineyards in Oliver, and source seasonal ingredients in Canada’s only desert.

Episode Five
Journey to the West Coast Fishing Club in Haida Gwaii, where Chef Hawksworth gathers fellow culinary masters, Normand Laprise, Derek Dammann and Valentine Warner, for a ‘chefs’ jam’ of cooking and fishing adventures.