Author Archives: Jacky Chui

Chef David Hawksworth wants to cook for you!

 

In celebration of his first cookbook featuring recipes from throughout his career, Chef David Hawksworth invites you to embark on a culinary journey this November.

Starting on November 4th, and every Wednesday following for the entire month, we’re offering a weekly rotating dinner series featuring stand out dishes from Hawksworth The Cookbook.

Join us for a stunning four-course menu prepared and executed by Chef David himself, alongside Hawksworth Restaurant’s Head Chef, Sylvain Assie. To complete the experience optional wine pairings for each course have been selected by Canada’s Best Sommelier, Bryant Mao.

Hawksworth The Cookbook, is available to purchase through our website or directly at the restaurant where Chef David will also personally sign your copy.

Space is limited so call 604.673.7000 or email today to reserve.

Hawksworth Restaurant brings back $45 Dinner Prix Fixe Menu

After the successful roll-out of new À La Carte menu featuring signature dishes and comforting classics, Hawksworth Restaurant is relaunching the Dinner Prix Fixe menu – offering three sumptuous courses at exceptional value every evening from 5:00 to 9:30pm, showcasing the talent and creativity of the culinary team led by Head Chef Sylvain Assie under the guidance of Chef David Hawksworth.

“The rotating menu is fresh, inventive and designed to be seasonal and spontaneous inspired by the very best ingredients – locally farmed, fished and foraged – that are delivered to us daily by our trusted suppliers,” says Chef David Hawksworth.

The dinnertime menu changes weekly and features pristine local ingredients alongside friendly and professional service. The three-course menu currently on offer includes a fresh beetroot and goat cheese salad with horseradish, cardamom, fennel, puffed sorghum; succulent veal striploin with celery, king mushroom, spinach, red wine jus; and a delicious apple tart with dulce namelaka, toffee caramel, vanilla.

Optional wine pairings by esteemed Wine Director Bryant Mao, recently recognized as Canada’s Best Sommelier of 2020 by Canada’s 100 Best, are available. Selections have been thoughtfully chosen from Hawksworth Restaurant’s extensive wine list to showcase both popular and lesser known varietals and each with great value and flavour in mind. Celebrate life’s milestones, achievements and special occasions in the gorgeous, immaculately clean and spacious dining room at Hawksworth Restaurant and make lasting memories over award-winning food and wine.

Follow along on Instagram to get the latest updates on rotating menus, features and new dishes. Open everyday from 11:30am to 9:30pm – reservations are recommended and can be made online or by calling 604.673.7000. Limited outdoor patio seating is available, as well as new pickup and delivery options to enjoy select Hawksworth dishes in the comfort of your own home.

Father’s Day at Hawksworth Restaurant

Celebrate dad this Father’s Day with the Hawksworth DIY Ultimate Burger Gift Box with four build-your-own burgers included. Each kit includes four housemade brioche burger buns, Hawksworth house-ground beef burger patties, our own secret sauce, applewood-smoked bacon, aged Canadian cheddar, french fries, and all the fixings you need to build this beloved classic for $50.

Add on our Backyard Old Fashioned cocktail kit and watch Dad learn new tricks with our original recipe blend. The kit includes a 375ml bottle Bulleit Bourbon, 1 x 100ml Angostura Bitters, 1 x 65 ml Cocktail Mix (Caribbean Pineapple Liqueur, Spiced Falernum Syrup and Liquid Smoke), one grapefruit for garnish and two rocks glasses, yielding six thirst-quenching cocktails for $68. If Dad prefers beers, you can also get him a Fuggles & Warlock’s Destiny IPA Craft Beer 6-pack ($18).

Father’s Day is fast approaching, so be sure to place your order before the deadline, Friday, June 19 at 5:00pm. Quantities are limited.

[ORDER NOW]

 

Bel Café’s Hot Cross Buns Recipe

Hop into Easter with Bel Café’s famous hot cross buns! Although our cafés aren’t open to serve our usually highly-anticipated springtime treats, there’s no reason you shouldn’t still devour these goodies from home. From the Bel Café recipe vault, we are sharing our secret to these moist and pillowy, sweet and spicy traditional Easter treats.

 

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Hawksworth Restaurant’s Slow Roasted Easter Lamb Recipe

With Easter right around the corner, we want you to enjoy a traditional Sunday roast at home with your family. Inspired by his upbringing in Guadalajara, Mexico, Hawksworth Restaurant’s Chef de Cuisine Antonio Sotomayor’s roast is a classic Easter lamb with Mexican influences. Learn our slow-roasted lamb with pumpkin seed crust, foraged mushrooms, and green mole here. Take pictures and share on Instagram when you make it.

 

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Meet Hawksworth Development Chef Stephanie Noel

Originally from rural Quebec, Chef Stephanie Noel travelled west to Vancouver in 2001 after attending Montreal’s Institut de Tourisme et d’Hôtellerie, and since has worked in kitchens around the world. Returning to Vancouver in 2017, Chef Noel joined the Hawksworth Restaurant Group family as Development Chef, working closely with Chef David Hawksworth on a multitude of projects including menu development for the ongoing partnership with Air Canada and special events such as Vancouver’s Dîner en Blanc. Chef Noel is a genuine team player bringing an infectious positive energy into everything she does, both inside and outside the kitchen. 

Click below for 10 quick questions with Chef Stephanie Noel. 

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Nightingale’s Apple Salad

Okanagan apple, celery, Avonlea aged cheddar, walnut, and lemon pepper dressing.

Ingredients:

1 apple, cold, chopped
3oz celery, sliced
1oz walnuts, roasted and chopped
10g of parsley leaves
10g of tarragon leaves
2oz Szechuan peppercorn vinaigrette
2oz Avonlea cheddar, grated

Method:

  1. Toss all the ingredients except the cheese in a mixing bowl.
  2. Arrange the salad in a single layer in a 10″ shallow bowl.
  3. Garnish with lots of cheese on top.

 

Szechuan Peppercorn Vinaigrette

Ingredients:

150g lemon juice
100g olive oil
100g canola oil
40g honey
10g salt
3g Szechaun peppercorns

Method:

  1. Toast peppercorns in a dry skillet over medium heat until aromatic.
  2. Pulverize in a blender or spice grinder until coarse but not fully broken down.
  3. Mix all remaining ingredients with a whisk in a large stainless steel bowl.
  4. Add peppercorns and mix further.

 

 

Nightingale’s Heirloom Tomato Salad Recipe

Heirloom tomato, tahini, baba ghanouj, mint, and grilled focaccia

Ingredients:

2 large, ripe heirloom tomatoes
30 heirloom cherry tomatoes (Sungold varietal preferred)
100g tahini & cilantro dressing (recipe below)
140g baba ghanouj (recipe below)
15 mint leaves
15 basil leaves
3 slices of grilled bread (focaccia preferred)
Olive oil (to taste)
Maldon salt (to taste)

Method:

  1. In a medium-sized pot, bring salted water to a boil and prepare an ice bath and place on the counter next to your stovetop.
  2. Cut a very shallow “X” pattern on the bottom of our heirloom tomatoes and place gently into the boiling water and leave for 30 seconds.
  3. Transfer tomatoes with a slotted spoon to your ice bath and leave for 2 minutes to stop cooking process.
  4. Remove tomatoes from the ice bath and peel the skin.
  5. Cut the tomato in half and remove the core by cutting a V shape around the core (note: the core will extend deep into the tomato, so any visibly tough and pale parts of the stem should be removed).
  6. Cut tomatoes into 2.5cm wedges and reserve.
  7. Halve all cherry tomatoes and reserve.
  8. On a large platter, smear the tahini and cilantro dressing in a large shallow circle, leaving about an inch of clearance around the perimeter of the platter.
  9. Scatter both the tomato wedges and cherry tomatoes on top of the dressing and season with olive oil and a generous amount of Maldon salt.
  10. Tear basil and mint leaves into bite sizes and sprinkles around.
  11. Serve with grilled bread on the side, or cut the bread after it is grilled into crouton sized pieces.


Tahini & Cilantro Dressing

Ingredients:

100g tahini
65g white wine vinegar
60g water
10g sesame oil
55g canola oil
10g kosher salt
1 cilantro bunch
1g cayenne pepper

Method:

  1. In a high-speed blender, combine all ingredients.
  2. Puree slowly at first, and then increase speed as ingredients start spinning.
  3. Turn up to medium-high speed and blend until mixture is emulsified, but do not blend too long as the heat from the friction can brown the dressing.
  4. Transfer mixture to an airtight container – this will last approx. 5 days in the fridge.


Baba Ghanouj

Ingredients:

250g charred eggplant (Italian purple preferred)
20g roasted garlic
3g cumin, toasted and ground
10g rice vinegar
4g kosher salt
20g tahini
15g lemon juice

Method:

  1. Char eggplants whole on a grill until burnt on the outside and soft on the inside. Reserve in a colander in the sink for 30 minutes to allow excess liquid to drain.
  2. Remove the stem off the eggplants and discard.
  3. Combine eggplants (skin and all) with all other ingredients in a food processor.
  4. Blend until mixture is smooth (approximately 2 minutes).