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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Celebrate at home with Hawksworth Catering

Planning a party at home for the holidays? Hawksworth Catering can help you make it a seasonal success, whether you need some creative canapés for a small get-together or a full-scale feast for a big family event. Customized catering can cover everything from cool cocktail parties, to delicious dinner menus or a lunchtime soiree. Let Hawksworth Restaurant help you at home during the holidays with any last-minute parties you’re planning with family and friends.

No event is too big or too small – services are available to suit your venue and budget, email or call 604.605.3325 ext 1 for more information.

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Holiday Hours

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We hope that you’ll be able to join us over the holiday season with family and friends, whether it be for lunch, dinner or cocktails. Please note we are open every evening for regular dinner service with a special Holiday Tasting Menu and New Year’s Eve Menu.

Hawksworth Restaurant
Dec 24 – Regular Hours
Dec 25 – Breakfast 6:30am-11:00am, Lunch – Closed
Dec 26 – Regular Hours

Dec 31 – Regular Hours
Jan 1 – Breakfast 6:30am-10:30am, Brunch 10:30am-2:00pm
Jan 2 – Regular Hours

Hawksworth Cocktail Bar
Dec 24 – Regular Hours
Dec 25 – 5:00pm to late
Dec 26 – Regular Hours

Bel Café
Dec 25 – Closed
Jan 1 – Closed

Elevate your holiday party with Hawksworth Catering

Whether you’re planning a party in the boardroom of your boutique business or an event in the HQ of an international corporation, the versatile team at Hawksworth Catering can elevate your office festivities. From customized canapés with cocktails or complete menus using the best of seasonally available ingredients our versatile team comes prepared to create a party in any space. For a truly outstanding and memorable holiday our professional team can assist with recommending event decorators, entertainment, and photographers we trust to make your event stand out.

 

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If you haven’t begun thinking about your holiday party, now is the time. To discuss your options get in touch with our team at events@hawksworthrestaurant.com or 604.605.3325 ext1.

 

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Here they come – the holidays

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Maureen Wilson

The owner of Vancouver’s successful Sweat Co. Workout Studios she is one of Canada’s most sought-after and dynamic fitness professionals. Earning the respect of her peers and gaining a dedicated following with her expertise and innovative approach to fitness; Maureen is an international presenter; ACE-certified personal trainer, instructor and CEC provider; BCRPA Trainer of Leaders and Spinning instructor.

Today she is sharing her tips to stay at the peak of health during the holiday season.

 

How To Have Your Cake (or plum pudding) And Eat It Too.

I’m as perplexed as you are, the year is getting shorter! The holiday season has stretched out from mini chocolate bars in October (c’mon, you bought a bag before Halloween and polished them off!)  to staff/holiday parties beginning in November and running through January. This is definitely the toughest time of the year to stick to your healthy diet and exercise regime. How do you enjoy the pleasures of good food, wine and desserts without sabotaging your sweat equity? We all know there is nothing as unjolly as weird cleanses, tortuous diets and mysterious food replacements. Now is the time to build a strategy that will take you all the way through to the singing of Auld Land Syne!

Plan ahead for luxury meals and events

Look at your calendar and highlight the days you’ll be eating out or attending a special event where you won’t have control of the menu. You can plan ahead by making good food choices in the days leading up to the event. Bump up the fruits and vegetables, choose lower fat meals and drink plenty of water. This is also a good time to pre-book your fitness sessions on the calendar so you won’t be tempted to push them aside when things get hectic. Remember the old saying; “A goal without a plan is just a dream!”

Never arrive hungry

Especially if you are attending a cocktail party. It takes quite a few of those tiny, delicious calorie-laden morsels to fill you up! Have a healthy snack ahead of time and you’ll be less likely to gorge on hundreds of unwanted calories before dinner.

Stay hydrated

Wine, cocktails and epicurean delights will be flowing. Be sure to hydrate ahead of time to balance the extra salt, fat and alcohol intake. Plus you’ll be less likely to have a hangover if you can discipline yourself to have one drink followed by one glass of water; a great way to cut back on calories and still enjoy yourself (and the next day)!

Practise conscious consumption

Cheese, crackers, dips and other foods of abandon! It would be torture to say those holiday comfort foods are off-limits but you must choose wisely. Take your time (this is when that pre-party healthy snack pays off), scan the food table, and only pick foods/treats you love the most. Now savour every bite and resist the urge for seconds (and thirds).

Sleep

The holidays are wonderful – and exhausting! Squeezing in that seven or eight hour dream-fest can be challenging.   Many studies suggest getting enough sleep will help to regulate fat loss. One explanation might be that sleep duration affects the hormones (ghrelin and leptin) that regulate hunger and stimulate the appetite. Another theory is that lack of sleep leads to fatigue and results in less physical activity. There’s no doubt food, fun and alcohol can trip up your sleep patterns. Take the time to recharge your batteries. Getting a good night’s sleep is crucial to your health, well-being and most importantly to your enjoyment of life.

Strawberries & Champagne

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Every October restaurants and cafes across British Columbia join together in support of the Canadian Breast Cancer Foundation of BC’s Tickled Pink campaign. Bel Café is taking part again, this year by donating 50% of the sale of every Strawberry & Champagne macaron to support research in our province. Think pink and try one with your morning coffee or show your support by gifting a full box of nine!

Chef Kozinko’s Elderflower, Orange, Cranberry Verrine

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Elderflower, Orange, Cranberry Verrine – 10 portions
by Chef Wayne Kozinko

 

Impress your family and friends with this multi-layered dessert at the Thanksgiving table this year. For those that are feeling adventurous we’ve identified two advanced steps for a seasoned pastry chef, special ingredients can be purchased locally at specialty food stores or online at www.modernistpantry.com.

Our pro tip is to prepare the different components of this dessert the day before your big dinner and combine right before you serve.

 

Orange Gelle – base layer

14oz Orange juice, strained

4oz  Simple syrup (1:1 ratio)

4      Sheets gelatine, bloomed

Combine syrup and juice, bring just to the boil. Add bloomed gelatine, and then whisk to dissolve.

Pour 1.5oz  into ten 8oz glasses, allow to set in cooler.

 

Elderflower Custard – second layer

4 cups Milk

1/4 cups + 2 Tbsp Corn starch

1C cup Egg yolks

1 Vanilla pod, scraped

1/3 cups Sugar

1/3 cups Butter, soft

4oz Elderflower cordial

Combine milk, and vanilla bring to a simmer. Combine yolks, sugar and starch. Temper milk into yolk mixture and bring to a full boil. Pass and chill over ice bath to 50 C, using stick blender add butter to combine, chill overnight then add cordial.

 

Chiffon Cake – third layer

1 cups Cake flour

1 1/3 cups Sugar

½ tsp Baking soda

¼ tsp Salt

3.5 oz Grape seed oil

4.5 oz Egg yolks

10.5 oz Egg whites

5.4 oz Water

1 oz  Lemon juice

1 Lemon zest

¾ tsp Tartar

Combine flour, 1 cup of the sugar, salt, soda then sift. Add yolks, juice, water, oil, zest and blend to just incorporate. Prepare meringue with whites and remaining sugar. Bake at 325 degrees for 20 – 25 minutes.

 

Orange Compote 

1/3 cups Sugar

17 oz Orange juice

3.5oz Passion fruit juice

1 Orange zest

1/2 Cinnamon, stick, crushed

1/2 Vanilla pods

25 small orange segments

In a pot prepare a dry caramel with sugar, deglaze with juice and puree. Add remaining items, bring to a simmer then reduce by 50%. Chill overnight and then toss with orange segments.

 

Anise Poached Cranberry

9 0z Water

1/2 cup Sugar

2 Star anise

1 cup Cranberry

Combine water, sugar, and star anise in a pot. Bring to a boil, then reduce to a low simmer, add cranberries. Simmer till fruit is tender, remove from heat and chill over ice.

 

Aerated Cranberry – advanced layer

1 cups Cranberry

8 oz Simple syrup

1 tsp Versa whip 600k

1/8 tsp Xanthan gum

Combine fruit and syrup, cover and bring to a simmer. Cook till fruit bursts, using blender puree and pass to obtain a smooth puree. Chill over ice bath, add powders and stir to combine. Using stand mixer, whip to desired consistency.

 

Cranberry Fluid Gel – advanced garnish

10.5 oz Cranberry juice

7 oz Simple syrup

1/3 cup Cranberry

1.5 tsp Agar agar

1/8 tsp Locust bean gum

Combine powder and blend, combine liquids then slowly whisk in powder. Let stand 10 minutes then bring to a full boil, cook 2 minutes then remove from heat and chill overnight. Dice set gel in small cubes, then using blander, blend smooth.

Chef Hawksworth elevates Air Canada’s food offerings to new heights

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Chef David Hawksworth is proud to partner with Air Canada to design signature dishes that will be exclusively featured on Air Canada flights in International Business Class and in its Maple Leaf Lounges beginning this fall.

Chef Hawksworth has been working with Air Canada’s flight caterers to create a selection of mouth-watering mains and delicious desserts that take his personal philosophy of contemporary Canadian cuisine to new heights.

“As a proud Canadian brand, we see the opportunity to showcase the very best of Canadian-influenced menus designed by one of Canada’s most respected and award-winning Chefs,” said Craig Landry, Vice-President, Marketing at Air Canada.

Appetizer highlights include yellowfin tuna tataki, poached prawns, smoked trout or smoked duck breast. Creative options for mains include tamari roasted sablefish or grilled chicken with chickpea panisse, asparagus and chimmichurri. A dark chocolate fondant paired with blackberry compote is the sweet treat for dessert.

“My team and I are relishing the unique challenge of developing dishes that can be enjoyed at 35,000 feet,” says Chef David Hawksworth. “It’s an honour and a pleasure to be invited by Air Canada to share my concept of Canadian cuisine and to create compelling dishes for their passengers that will showcase the very best of our region. I look forward to taking my personal culinary philosophy to new heights with Air Canada.”

 

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