Author Archives: Ashley Slizak

Make your holidays sparkle with Hawksworth Catering

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Party season is fast approaching and now is the time to start thinking about planning festivities before the seasonal rush starts. Whether you’re planning a party in your office boardroom or want to bring the team for a private party, the team at Hawksworth Catering can help take the stress out of the season. Opt for customized canapes and cocktails for an on-site event or book a private room such as Hawksworth Restaurant’s historic York Room in the Rosewood Hotel Georgia for an elegant taste of the 1920s or hire Bel Café after hours for a special space. Take the team to Vancouver’s hottest casual contemporary restaurant, Nightingale, for shared plates and creative cocktails around the semi-private Chef’s Table, which seats 16 people and is perfect for intimate holiday celebrations.

Get in touch with our team at events@hawksworthrestaurant.com or 604.605.3325 ext1 to find out more about ways to make your holiday party sparkle this season.

recipe – english pea soup

serves 4

ingredients
400g english peas
100g spinach
50g cilantro
3 tsp olive oil
30g shallot – slivered
10g garlic – slivered
1L chicken stock
250-500ml water
To taste – salt
To taste – yuzu juice

Crème fraiche – source from your local market or cheese monger
Fresh wasabi root

For crab:
1-2lb Dungeness crab
4L boiling salted water

method for crab

1) place live crab in rapid boiling water
2) cook for 12 minutes
3) remove crab into ice bath and reserve
4) remove crab meat from shell
5) reserve meat into spoon sized pieces and place in fridge

method

1) bring a large pot of water to a boil, generously seasoned with salt
2) gather an ice bath
3) place peas, spinach and cilantro in boiling salted water, blanch for 60 seconds and strain
4) submerge strainer into ice bath and shock peas, spinach and mint to help maintain green colour and stop cooking process
5) in separate pot, sweat shallots and garlic on medium heat, until translucent
6) add stock to pot and simmer for 10 minutes
7) remove from heat and chill stock completely
8) remove peas, spinach and mint from ice water and squeeze residual water out
9) once cold, blend stock with peas, spinach and mint
10) use water to adjust to desired consistency
11) season with salt to desired taste

assembly

1) artfully arrange crab in soup bowl with fresh herbs and dollops of crème fraiche, rasp fresh wasabi into the bowl using micro plane
2) heat up soup in pot until it comes to the boil, adjust seasoning last second with fresh yuzu juice to taste
3) serve immediately

Brains Behind the Nightingale Bar

Rhett

Meet Rhett Williams, the day lead at the Nightingale bar. With a diverse background in music, film and chemistry; Williams’ creativity naturally led him into the art of mixology at a young age. As a talented writer, Williams wrote about his passion which included spirits, cocktails and their history for several websites before ending up showcasing his flair behind the bar. His journey includes managing the bar program at Pourhouse and setting drinks on fire at the Shameful Tiki Room.

 

Alex

Meet Alex Black, the evening lead of the Nightingale bar. Having honed his skills in hospitality and bartending for over 15 years, Black has worked under well-known umbrellas such as the Donnelly and Glowbal group. Dedicated to his craft, Black has also participated in many Pacific Northwest’s most prized bar programs and events as well as acquiring an impressive list of certifications and personal awards.

Don’t let all this talent go to waste, visit us for a cocktail at Nightingale!

Top Eight Advances to National Finals this Fall

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Each of competitors were given identical ingredients and allowed two hours in the kitchen to inspire the taste buds of the judges. Some of this year’s ingredients included whole rabbit, double-smoked bacon, fresh herbs and a wide selection of fresh produce and dairy products. Four identical main course plates had to be completed within the two-hour time period or marks were deducted from the final score. Main course plates had to represent an a la carte sized portion with the inclusion of 120 grams of protein, one starch garnish, two vegetable garnishes and one sauce.

 

We kicked off the competition in Calgary at the SAIT kitchen, naming Alex Edmonson as the heat winner. Recently starting his own personal chef service, Edmonson showed the esteemed panel of judges that he was ready to ready to vie for national title by executing his stuffed rabbit saddle with in-depth skill and finesse. Securing second was Coleman Everest from MARKET with his ‘Schnitzel & Spatzle’.

 

Heading back to our hometown, Vancouver, the second heat of the competition was held at Vancouver Community College. Alex Hon from West Restaurant impressed the judges with his trio of rabbit and following in close second was Corey Hess from Royal Dinette with his assiette of rabbit.

 

We continued our search for top young culinary talent in Montreal. Being only the second year the competition has been extended to this city, the talent pool was strong. Producing the ever difficult, rabbit en croute, Massimo Piedimonte from Le Mousso solidified his place as the heat winner when the dish came out perfectly.  Ritchie Nguyen from Maison Publique also cemented his position in the national finals with his dish, Rabbit Ballantine.

 

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Our last destination to round up the final 8, was Toronto. Returning contestant, Stephen Baidacoff whom works as a private chef, continued to amaze the panel of judges with his elevated focus and determination. He won the heat with his roasted rabbit and cappellacci with leek. Not far behind, securing the last position in the finals with crusted rabbit loin and rabbit tart was Alex Nacinovich from Restaurant Bosk.

 

Congratulations to all competitors! The national finale will be taking place on September 17 at Vancouver Community College. The final eight will use mystery ingredients from a black box, which will be revealed only moments before the competition clock begins to countdown. The winner, chosen by a prominent panel of Canadian chefs and food critics, will be awarded a $10,000 scholarship, international stage

recipe – salad of foxglove farm green and white asparagus, serrano ham, peperonata, manchego, garlic

serves 4

ingredients

A)
240g white asparagus (blanched and cut in 1.5″ long pieces)
120g green asparagus (blanched and cut in 1.5″ long pieces)
72g red pepper (very small dice)
72g yellow pepper (very small dice)
20g italian parsley (minced)
48g sherry vinegar
48g extra virgin olive oil
8g salt
6g chili flakes
3g black pepper

B)
160g serrano ham or prosciutto (thinly sliced on slicer)

C)
60g manchego cheese

D)
30g roasted garlic aioli **
20g spring petit greens

**roasted garlic aioli

ingredients

A)
100gr confit garlic
60gr hot mustard
3 yolks

B)
500ml oil
50-75ml water
TT Salt – Season well

**methodology

1) combine A in food processor and blend to unify

2) drizzle oil from B in slowly to form an emulsified mayonnaise

3) use the water to adjust if consistency is too thick

4) adjust seasoning with salt to your liking

5) reserve in a squeeze bottle in fridge

methodology

1) combine in a mixing bowl and mix gently together, allow to sit in fridge for 10 minutes to ‘marinade’ in dressing

2) artistically arrange A on plates, dividing evenly four ways

3) scatter ham over top of asparagus mix, folding the pieces accordion like so that they aren’t laying flat.

4) grate manchego cheese over dish evenly

5) place dime sized dots of roasted garlic puree out of a squeeze bottle around dish

6) garnish with petit spring greens

7) serve immediately

Recipe – tai snapper crudo

serving size – four (as an appetizer)

ingredients

8 oz boneless, skinless fillet of tai snapper (freshest available – ask your fishmonger to fillet, bone, and skin your fish for you)

2 tbsp calabrian chili condiment

1 cup assorted spring herbs and shoots (organic, if possible)

1/4 orange zest

1/4  lemon zest
3 tbsp orange vinegar*

pinch of maldon salt

pinch of fennel pollen

1 orange, segmented

 

calabrian chili condiment
2 tbsp very finely chopped red chili

1/2 cup high quality olive oil

 

*orange vinegar

3.5 oz white wine vinegar

8.5 oz orange juice

 

methodology

orange vinegar

1) reduce orange juice by half in a small sauce pot over medium heat.

2) cool to room temperature.

3) add white wine vinegar.

4) refrigerate overnight.

5) use next day. (can be reserved in fridge for up to 4 days.)

 

calabrian chili condiment

1) remove seeds from chilies, chop finely, season with salt and allow to soften for 30 minutes.

2) mix with olive oil, and reserve in a small airtight container.

 

to assemble crudo

1) with a very sharp knife, slice fish across the grain approximately 1/8” thick.

2) arrange fish in a single layer on a large chilled plate.

3) season fish generously with flaked maldon salt and a couple of small pinches of fennel pollen.

4) with a small spoon, thoroughly stir the red chili vinaigrette, and spoon liberally over the fish.

5) if not serving right away, wait to apply orange vinegar until just before serving.

6) rasp citrus zest over entire plate, ensuring each slice has at a little of each zest.

7) scatter orange segments over entire plate.

8) taste a small piece of fish, and adjust seasoning accordingly.

9) garnish liberally with herbs and shoots, serve very cold.

Recipe – roasted brussels sprouts, cranberries, pancetta

serving size – four

 

ingredients

20 brussels sprouts – cut in half
2 oz pancetta – cut up or diced small 1 garlic clove – crushed and minced 1 oz dried cranberries
1 to 2 cups of chicken stock
1 pinch dried chili
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
to taste kosher salt and pepper

methodology

1) In a large cast iron pan add the olive oil and bring to a medium heat.

2) Place the brussel sprouts on the cut side down, add the pancetta, cook the sprouts to golden brown then turn over.

3) Add the cranberries, garlic, chili and cook for 1 min.

4) Add the chicken stock, bring to a simmer, reduce the stock down to a glaze at which point the sprouts should be cooked

5) Add red wine vinegar and season to taste

6) Serve immediately

Covenant House Vancouver Sleep Out

You may or may not know that I slept on the street last month to raise funds for Covenant House Vancouver on Drake and Seymour.

We met at 7:30pm and listened to moving stories from people who use the House and we found out how they ended up there. I was given a letter upon entering and was asked to be the first speaker. It was from someone that came to the House and the letter told their story. I had to give it back to them: despite my hardened exterior I knew that if I started reading this I wouldn’t be able to get through it without choking up.

We got changed at 10pm and I had two giant cups of warm tea  – things that you’re not going to have the option of doing if you are homeless. I put my cardboard down at 10.30pm and had a good long look around the alleyway. ‘Piece of cake’, I thought, ‘I’ll be asleep in no time with all these clothes I have on.

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Fjallraven on West Broadway had heard what I was doing and gave me a jacket, toque and gloves – that was super kind of them and I literally don’t think I could have done it without all of these clothes. It was at least -1C and I heard rumours of it being -3C. I was wearing long johns, two pairs of socks, two shirts, fleece and boots etc but I didn’t sleep a wink last night: not one second.

 

My head was itchy from the toque that I had on and I could feel my face freezing as I lay down in the alley, looking up at the stars. I’d put earplugs in, which I thought were my secret weapon, but they didn’t block out the sirens, trucks, horns and people shifting around. What stressed me out most were my feet – they were very cold and at noon today they still feel cold.

 

I just wanted it to end but it was only 2:10am as the wind blew over the cardboard that I was using as a wind block and the brutal sub-zero air whipped across my face. I thought about the kids that end up on the street: they probably come from a home with a lot of issues and they have not been equipped to handle day-to-day life. They probably have never been loved like you or I and have made some choices in life that haven’t worked out.

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We see them all the time in Vancouver but it’s almost like they don’t exist: we walk around them or look the other way. I, like most people, have thought ‘just get a job!’. Some of the kids at the House need to deal with mental health issues, addictions or need a break from step-fathers or mothers who themselves have all kinds of problems. Some have been in foster care all of their life: thankfully there are foster givers in the world but I couldn’t imagine what it would be like to grow up like that.

 

I only spent one night on the street and came to the conclusion that in this weather I would lose my mind within 48 hrs and make some REALLY bad choices to survive. The people that take the youth in at Covenant House do amazing work. There are 126 people that work there: please find a way to help them out.

 

Finally I would like to sincerely thank everyone that donated to sponsor me and would like to thank Fjallraven for the warm clothes and Covenant House for inviting me to do this.

Thank you,
David

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Holiday gifts for all

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Christmas is almost here and there is no better way to ring in the most joyful time of year than with lovingly made treats from Pastry Chef, Wayne Kozinko. Bel Café offers classic Christmas delights such as vanilla shortbread ($14 for box of 12), eggnog lattes ($5.50) and peppermint macarons ($2 each).

 

Indulge in more traditional holiday pastries such as Christmas cake ($17), linzer cookies ($14 box of eight) and milk chocolate, chestnut and caramel entremets ($6.20 small / $40.00 large). Catch the eye and satisfy the sweet tooth of holiday party guests with one of Bel’s edible and decorative macaron trees. These 20-piece trees add a unique twist to ordinary Christmas décor and are priced at $55. Say cheers to the season at Bel with house-mulled cider ($4), bourbon-spiked cider ($9) and eggnog with spiced rum ($9).

 

Get into the holiday spirit with Bel Café’s seasonal menu favourites and delicious Christmas treat offerings. . For large corporate orders, contact events@hawksworthrestaurant.com. Prices include tax.

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Welcome LA’s trailblazing Chef Sang Yoon

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Hawksworth Restaurant in the Rosewood Hotel Georgia has partnered with Tourism Vancouver to bring Los Angeles’ Chef Yoon of fine-dining Lukshon for a restaurant takeover as part of Dine Out Vancouver.

The five-course feast take place within Hawksworth Restaurant’s Pearl and Art Rooms on January 21 and marries both chefs’ love of local ingredients and fresh, creative South East Asian flavours with a wonderfully West Coast twist. Asian influenced dishes appear alongside SoCal ingredients such as Santa Barbara Sea Urchin, for a taste of contemporary Canadian meets Californian cuisine.

 

Menu

santa barbara sea urchin crispy black rice, jalapeño, peanuts, barrel aged nuoc mam

lobster cocktail “herb curry”, hearts of palm, lime cells, coconut snow

“thai beef salad”  lime chile jerky, smoked tongue, cucumber gelee, watercress soup

squab breast  foie gras, chestnut dumpling, star anise chicory soil, tumeric cauliflower

coconut dark chocolate “rocks”  coconut sand, cocoa crumble, passion fruit

substitutions and modifications are politely declined for this event

Booking

$195 per person – all inclusive pricing (dinner, wine, tax, gratuity and Tourism Vancouver fee)

please email as@hawksworthrestaurant.com or call 604.673.7000

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