Category Archives: Hawksworth Restaurant

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 Restaurant Bartender Jenna Gillespie

 

 

To celebrate International Women’s Day this year, we are shining a spotlight on some of the incredibly talented and hardworking women who make up our Hawksworth Restaurant Group family. Comprising almost half of our team, women play an important role in our operations; we take this day to recognize and praise their achievements.

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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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Fresh Spaghetti, Manila Clam, White Wine, Jalapeno

Nightingale Clam Spaghetti

Serves 4 people.

Ingredients:

5L cold water
30g kosher salt
360g fresh spaghetti
30g garlic, chopped finely by hand
15g jalapeno pepper, seeds removed, sliced thinly
100ml white wine
50g Sea asparagus, roughly chopped
1.5lbs manila clams, smaller size preferred
80g unsalted butter, cubed
30g flat leaf parsley, chopped finely
50g lemon juice, freshly squeezed
30g olive oil
30g extra virgin olive oil, to finish

 

Method:

  1. Place clams in a colander within a deep pot or container, run cold water over them for at least 45 minutes. This encourages them to purge any sand or grit that they hold inside their shells.
  2. Bring cold water and salt to a boil in a deep, heavy bottomed pot.
  3. Meanwhile, heat olive oil in a wide, heavy bottomed sauté pan until warmed.
  4. Add garlic, jalapeno and a pinch of salt. Cook over medium-low heat, stirring constantly, until the garlic begins to slightly color – approximately 2-3 minutes.
  5. Add the clams, then immediately add white wine – be careful as there will be some spatter and possibly a small flame from the alcohol burning off of the wine. Immediately put the lid onto the sauté pan, and allow the clams to steam over medium high heat, until just opened. Remove lid, and turn off the heat.
  6. Drop your pasta into the boiling water, it will only take approximately 3-4 minutes in boiling water to achieve a firm textured pasta with a beautiful chew – the pasta should be slightly underdone, as we’re going to finish it by cooking it together with the clams and their juices.
  7. Carefully reserve about 500ml of pasta water with a ladle, then drain pasta thoroughly.
  8. Once pasta is drained, add it to the sauté pan with the clam mixture, then add the butter and sea asparagus. Increase heat to medium-high. Toss or mix the ingredients with tongs to emulsify the butter and the clam juices. Add a little pasta water at a time (you won’t need it all) and continue to stir and toss the spaghetti until it reaches your desired degree of doneness. Turn off the heat, and add lemon, chopped parsley and salt to taste.
  9. Tip spaghetti into a large serving bowl, and garnish with a beautiful extra virgin olive oil.

Serve immediately.

Nightingale Clam Dish

 

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

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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