Category Archives: Hawksworth Restaurant

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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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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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.

Hawksworth Catering for Christmas

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For a truly outstanding and memorable holiday event, consider Hawksworth Restaurant’s catering services. Our professional team can assist with locating the perfect space for your group, planning a custom menu reflecting the best of what’s seasonally available, and recommending event decorators, entertainment, and photographers we trust to make your event stand out.

If you haven’t begun thinking about your holiday party, now is the time, as event spaces are booking up quickly. Get in touch with the Hawksworth Catering team at events@hawksworthrestaurant.com or 604-605-3325 extension 1 for more information.

 

#BrunchClub is back

 

It’s back — #BrunchClub is here for the Labour Day weekend on Saturday, Sunday and holiday Monday. Not sure what #BrunchClub is all about?

 

Post about your #BrunchClub experience on your favourite social network, show your server and your dining companion will receive a complimentary brunch dish!

 

Tweet us @HawksworthRest or mention the hashtag on Instagram and you’ll get this great sweet or savoury deal!

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