Recipe File: Watermelon & Tomato Salad

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Watermelon & tomato salad  jalapeño, goat cheese, black pepper vinaigrette
Serving size: 4

Ingredients

400gr sungold tomato
200gr watermelon (cubed 2cm x 2cm)
200gr goat cheese
40gr jalapeno (sliced as thin as possible)
8 large leaves of basil
1T maldon sea salt
1T course cracked black pepper
3T Black pepper vinaigrette

Black pepper vinaigrette
100ml chinese black vinegar
50ml balsamic
75ml mirin
30gr black pepper (crushed coarsely)
100ml olive oil
1T salt

 

Method

Black pepper vinaigrette
– Combine all ingredients, shake vigorously, chill

Watermelon salad
– Slice all sungold tomatoes with serrated tomato knife in half and
– Dice watermelon into 2cm cubes
– Season all tomatoes and watermelon with salt and pepper
– Arrange on plate or bowl with torn chunks of goat cheese
– Drizzle with vinaigrette
– Scatter with fresh torn basil and jalapeno slices
– Serve chilled

 

Hawksworth Scholarship in Montreal

Chef Hawksworth and the Hawksworth Young Chef Scholarship team are on the last leg of their trip across the county to find the best young Canadian culinary talent. After hosting regional heat competitions in Vancouver, Calgary and Toronto earlier this summer, the team is thrilled to see what Montreal can bring to the table. The first ever Montreal heat will be hosted at Institut de tourisme et d’hôtellerie du Québec on July 29th. Two competitors from this heat will advance to the finals, in the hopes that they will come out on top with the $10,000 prize and an international stage. The two competitors that reside in Eastern Canada will be in high calibre company at the finals competing alongside;

Ian MacDougall, Model Milk, Calgary

Keith Hodgson, Four Seasons Hotel, Vancouver

Kevin Tang, Shangri-La Hotel, Vancouver

Marvin Palomo, Dailo, Toronto

Sean MacDonald, Market Restaurant, Calgary

Stephen Baidacoff, Eleven Madison Park, New York

 

For updates follow the competition on Twitter as we prepare for Montreal and the finals this September at Vancouver Community College.

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Hawksworth Scholarship Fundraising Dinners

Working alongside presenting sponsor TD the Hawksworth Young Chef Scholarship Foundation is excited to announce the Foundation’s 2015 fundraising dinner series taking place across Canada.

The fundraising dining series features Chef Hawksworth collaborating with the Foundation’s chef judges on multi course dinners. On June 11 Chefs Hawksworth and Eligh will host with Chefs Lee Cooper, J-C Poirier and Lucais Syme in Hawksworth Restaurant’s heritage York Room. Quickly following on June 14, Chef Justin Leboe of Calgary’s Model Milk welcomes Chefs Hawksworth and Eligh. To round out the regional heats Chef Hawksworth joins legendary Montreal Chef Normand Laprise at his famed restaurant Toque! in Monteal on July 28.

Tickets for these memorable fundraising dinners can be purchased by contacting Brody Jones directly at brody@hawksworthrestaurant.com.

Hawksworth - Chris Bolin

Hawksworth – Chris Bolin

Grab ‘n’ go at Bel Café

Rushing through the city on your way to the beach? Bel Café now offers a selection of grab ‘n’ go options to help you get back in the sun faster. Chef Emry’s new salad selections include the refreshing watermelon with feta and green chili, and a hearty bulgar wheat salad with corn, cauliflower and piquillo pepper. Chef Kozinko has also included a new selection of desserts to satisfy your sweet tooth. Tempt yourself with spiced date bars, 70% dark chocolate brownies or decadent gluten-free brownies. In addition to the cafe’s current sandwiches, soups, and salads the new grab ‘n’ go menu is available for online ordering at www.belcafe.com.

Bel Café’s Online Menu

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Hawksworth Young Chef Scholarship Toronto Recap

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A panel of Canada’s top chef’s have spoken and two talented culinary finalists from Toronto will now head to Vancouver as part of the national Hawksworth Young Chef Scholarship presented by TD Aeroplan Visa Infinite Privilege. The competition was extremely fierce during the Toronto heat last week with only two young chefs making it through to the final round taking place on September 12. Heats will also be taking place in Calgary, Vancouver and Montreal.

Each competitor was given identical ingredients, provided by Gordon Food Service Canada and two hours in the kitchen to wow the taste buds of the judges. The Toronto heat the finalists are: Stephen Baidacoff (from Eleven Madison Park) and Marvin Palomo (from DaiLo) who stood out ahead of the competition to win over the judges.

“As we enter our third year and this contest grows larger, we are see more and more top caliber applicants from cities across Canada causing the talent pool to become increasingly more impressive and the competition tougher”, says Chef Hawksworth. He also noted, “there was a wide range of techniques used in the preparation of the dishes we saw yesterday in Toronto but the judges found there to be a certain elevated level of sophistication from the two who progressed through to the finals”.

Stephen Baidacoff was first overall in the Toronto heat impressing the panel of chefs, which included: Rob Gentile, David Lee, Damon Campbell, Grant van Gameren, Kristian Eligh & David Hawksworth. The bold simplicity of his outstanding lamb dish showed a confidence that translated into an impressive first place showing. As a reward for his hard work in the kitchen, Le Creuset provided the winner with Stainless Steel – Chef’s Pan (Saucier) as well as round-trip airfare to Vancouver.

Taking place at Vancouver Community College in September, the final round of this national competition will see the finalists use mystery ingredients from a black box, revealed only moments before the competition clock begins. The winner, chosen by a prominent panel of Canadian chefs and food critics, will be awarded a $10,000 scholarship along with an international stage.

 

We’re turning (RED) this June

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The Vancouver culinary community lead by Chef David Hawksworth will be turning (RED) this June to raise money and awareness for the fight against AIDS. Food and drink businesses from around the world – from London to Hong Kong and now Vancouver, will serve-up delicious (RED) culinary experiences during the month of June to raise money for the Global Fund to fight AIDS, and awareness that the war against AIDS is winnable.

“I am honoured to lead the charge for the ‘EAT (RED) DRINK (RED) SAVE LIVES’ campaign here in Vancouver this year”, says Chef David Hawksworth. “(RED)’s impact on globally motivating others to join the fight against AIDS has been monumental and our team hopes that we can make a small difference in the fight against this deadly virus.”

EAT (RED) DRINK (RED) SAVE LIVES calls on restaurants, food trucks and bars to come to the table in the fight to #86AIDS. This month we’ll be serving up a (RED) spirit Belvedere Vodka cocktail ‘The Rizzo’ to help promote AIDS awareness with 100% of proceeds supporting (RED).

Each participating food and drink business will make a donation to the Global Fund to fight AIDS, to support (RED)’s fight for an AIDS-free generation. Chef Ambassadors from across the globe, including Chef David Hawksworth who will actively participate in the campaign include: Mario Batali, Paul Qui, April Bloomfield, Dominique Ansel, Sanjeev Kapoor and Enrique Olvera.

 

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26th Annual Vancouver Magazine Restaurant Awards

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Photo credit: Allison Kuhl

 

For the fourth year running, Vancouver Magazine honoured our team with ‘Gold’ for Best Upscale Restaurant at the annual Restaurant Awards. Also recognized was our Wine Director, Bryant Mao, who was presented with the 2015 Sommelier of the Year Award.

The Vancouver Magazine judging panel this year acknowledged that at Hawksworth Restaurant “the man and the room are now, quite simply, institutions in the best sense, which is why Hawksworth has topped this category in all four years of its existence”. “It never disappoints,” says one judge and it’s “top of its game, David is one of North America’s best chefs”.

Bryant Mao was also bestowed the accolade of Sommelier of the Year. Bryant acknowledged that winning this award is a team effort and thanked the Chef Hawksworth and General Manager, Chad Clark, for allowing him the freedom and platform to create a world-class wine program. Bryant adds, “we will keep working hard, pushing boundaries and upping the standard of wine service at Hawksworth going forward into the future”. Vancouver Magazine called Mao’s wine cellar “awe-inspiring” and his tableside demeanor “gracious”.

Our General Manager Chad Clark accepted the award on behalf of Hawksworth Restaurant and acknowledged that “our over 100 staff members and their exceptional hard work is what allows us to continue to achieve success at our restaurant year after year and I extend my personal thanks to the entire team”.

 

Chef Hawksworth’s Squash & Coppa Salad

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Cache creek beef coppa, roasted heirloom squash, burrata, cranberry, mustard, mache

Serves 4

 

Ingredients:

280gr    Cache Creek beef coppa
240gr    Roast Heirloom squash
160gr     Burrata cheese
30gr       Pickled mustard seeds
40gr       Mache
180gr     Confit cranberry (recipe below)
200gr     Marjoram sunflower seed vinaigrette (recipe below)
40ml      Extra virgin olive oil
10gr       Dry chilli flakes
TT           Maldon salt
TT           Fresh cracked black pepper

 

Confit Cranberry

200gr   Cranberries
250ml   Red wine vinegar
150ml   Granulated white sugar
2            Sprigs of thyme
1T          Black peppercorns

Method:

  • In sauce pot bring vinegar, sugar , thyme and whole peppercorns to the boil
  • Pour over fresh cranberries and allow to sit over night
  • Next day remove cranberries from liquid and reduce liquid to a light syrup consistency (approx. volume of 150mL)

 

 

Marjoram sunflower seed vinaigrette

150 ml   Red wine vinegar reduction from cranberries
300ml   Olive oil
60gr       Shallot (minced)
100gr     Toasted sunflower seeds
50gr       Marjoram (chopped)
TT           Salt and Pepper

Method:

  • Combine all in mixing bowl and season to taste
  • This can be made a few days in advance

 

 

Assembly:

  1. Using an electronic slicer, slice coppa very thin (can substitute your favorite charcuterie i.e speck, prosciutto etc)
  2. Cut heirloom squash into your desired shape and roast in a 375F oven on a sheet tray lined with parchment paper with a touch of olive oil ,salt and pepper until tender
  3. Allow squash to cool down to room temp
  4. Pull burrata from fridge 30 mins before serving and allow to temper to room service aswell
  5. Arrange squash and burrata on serving plates in artistic manner and drizzle liberally with marjoram vinaigrette
  6. Scatter pickled mustard seeds, cranberry, and mache over top of the salad
  7. Drizzle with a touch of olive oil, sprinkling of chilli flakes and then a pinch of maldon and a couple turns of the pepper mill per plate
  8. Enjoy

 

 

We’re ready to relaunch Hawksworth

April Fools.

Over the last four years Hawksworth Restaurant has been a thriving part of Vancouver’s diverse dining scene. As with any restaurant there is a natural evolution that occurs and it is hard to believe that we are already approaching our fourth anniversary. To celebrate this special day Chef Hawksworth and the team are excited to announce an exciting new direction for Hawksworth Restaurant – the fine dining experience will be reborn as an upscale all-you-can-eat buffet, the likes of which Vancouver has never seen. The days are gone of traditional buffet restaurants but Hawksworth Restaurant’s reincarnation will set the bar with fresh cuts of the finest meats and opulent seafood selections; complemented on the weekends by an omelette station for brunch. The new all-you-can-eat buffet will be the ultimate destination for an intimate breakfast, lunch or dinner date.

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Canada’s 100 Best Restaurants

 

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An esteemed national panel of judges named Hawksworth Restaurant as number two in Canada’s 100 Best Restaurants announced yesterday. Seventy culinary experts from across the nation were chosen and asked to submit a list of who they considered to be the 10 best restaurants in the country for the publication. Montreal’s Toqué! came out on top followed by Vancouver’s Hawksworth Restaurant with Buca in Toronto placing third. Editor of Canada’s 100 Best Restaurants, Jacob Richler, describes this new publication and top 100 list as “an indispensable tool for anyone genuinely interested in dining out in Canada in an informed way”

“Our incredible staff are the anchor to the continued success of Hawksworth Restaurant as well as the continued creativity of Chef Hawksworth and his culinary team”, says General Manager Chad Clark. “We are honoured to be joined on the list by thirteen other Vancouver restaurants including our friends at Vij’s, L’Abbattoir, Maenam and Chambar all of whom are helping to solidify the high caliber of excellence that exists in Canadian kitchens ”.

Chef David Hawksworth was described by Canada’s 100 Best as possessing a “culinary style that was all his own: more multi-ethnic, more colourful, more quirky – and while still robust in flavour”. The restaurant as “modern and stylish, and like the menu, has something for everyone…the wine list deep, with an extensive selection of offerings by the glass”

To formulate the standings, each judge was asked to list their choices in preference of establishments from first to tenth place. From those votes, Canada’s 100 Best Restaurants arrived at a national scorecard, which translated, into the rankings seen in the publication. The consortium of judges included Mark McEwan, David Lee, Anthony Walsh, Rob Feenie, Justin Leboe, Lynn Crawford and many more esteemed chefs, food writers, restaurateurs and well-known figures of the Canadian culinary world.