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Nightingale’s Watermelon Salad Recipe

Making the most of the season’s plentiful produce, this recipe uses crisp & juicy watermelon paired with aged balsamic, olive oil and sharp Macedonian feta for a flavourful and healthy dish to perfect any of your late summer gatherings.

Ingredients (serves 4):

12 Small Slices Watermelon (3/4” thick)

3 Tbsp – 5 Year Aged Balsamic Vinegar

12-14 Sorrel Leaves, Cut into Ribbons

½” thick 12-14 Purslane Clusters

1 Pinch Maldon Salt

2 oz High Quality Extra virgin Olive Oil

4 oz Macedonian Feta Crumbled

TT Cracked Black Pepper

Method:

Arrange watermelon slices free form in a chilled shallow serving bowl, overlapping slightly. Season generously with half of the olive oil, aged balsamic, and a pinch of Maldon Salt. Cover the watermelon with the purslane, sorrel, and crumbled feta. Finish with remaining olive oil and balsamic, and another pinch of salt. Add enough freshly ground black pepper to give the salad some good residual heat. Serve chilled & enjoy!

 

 

New TELUS Optik TV show takes Chef Hawksworth back to his roots on a food-themed tour across BC

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Follow the culinary adventures of Chef David Hawksworth as he travels across BC, from wine country to the Gulf Islands, to catch up with old colleagues and discover how they source local ingredients for their signature dishes. Origins, a five-episode mini series produced with support from TELUS Optik, has now launched on TELUS Optik TV on Demand. “We are thrilled to work with TELUS to showcase the incredible bounty of BC,” says Chef Hawksworth. “It’s been an honour to reconnect with old friends and make new ones as I discover the hidden culinary gems of our province. ”

From fishing adventures in Haida Gwaii to foraging on Galiano Island, Chef rolls up his sleeves and gets stuck into discovering the delights of BC’s bounty. Here’s our guide to the five episodes, available to view on TELUS Optik TV on Demand now.

Episode One
Discover how Chef got to the point of opening his second restaurant Nightingale, with an inside look at how he sources his fresh seasonal ingredients. At the end of every show Chef Hawksworth will be preparing a signature dish, starting with Nightingale’s spot prawns with sweet peas and tempura zucchini flowers.

Episode Two
Follow Chef Hawksworth as he visits Chef Jesse McCleery at his celebrated restaurant Pilgrimme on Galiano Island, and joins him on a foraging adventure to source Bull Kelp.

Episode Three
Chef Hawksworth reunites with Chef Brad Holmes of Olo in Victoria, to reminisce about the days of being Chef Holmes’ mentor in a highly pressurized kitchen at his home base Hawksworth Restaurant.

Episode Four
The team heads to the heart of wine country to meet with Chef Jeff Van Geest from Miradoro Restaurant at Tinhorn Creek Vineyards in Oliver, and source seasonal ingredients in Canada’s only desert.

Episode Five
Journey to the West Coast Fishing Club in Haida Gwaii, where Chef Hawksworth gathers fellow culinary masters, Normand Laprise, Derek Dammann and Valentine Warner, for a ‘chefs’ jam’ of cooking and fishing adventures.

Nightingale’s ‘The Wickerman’ Cocktail

The Wicker Man cocktail at Nightingale.1 1/2 oz. Los Sietes Misterios Doba-Yej Mezcal Los Sietes Misterios Doba-Yej Mezcal

3/4 oz. Amaro Montenegro

1/2 oz. Okanagan Spirits Poire William

1/4 oz. Grand Marnier

1 dash cardamom bitters

1-inch piece of flamed orange peel

Stir Mezcal, Amaro Montenegro, Poire Williams, Grand Marnier and bitters together over ice with a swizzler. Add a flamed orange peel to finish, serve and enjoy as a delicious aperitif.

Festive favourites now available at Bel Café

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The holidays are here and Bel Café has everything you need to treat yourself, and others, this season. Sweet treats such as Linzer cookies (eight pieces in branded box, $10) and vanilla shortbread (12 piece box, $14) make ideal hostess gifts, as do festive favourites such as light fruitcake ($22) and mince tarts ($5.50). Pick up a seasonal white chocolate, cranberry and orange entremet for holiday entertaining made easy ($6.20 single serving, $30 six inches and $40 for eight inches). Stock up on stocking stuffers such as the winter wonderland inspired gingerbread, vanilla and pear macarons ($2 each) and milk chocolate, chestnut and rum macarons ($2 each). Or slip a gift card for Bel Cafe, Hawksworth Restaurant or Nightingale into a stocking for the gift of an experience – arrange a date night or treat someone to their favourite coffee. Looking to treat your employees to holiday gifts? Contact Bel Café’s sales office at 604-605-3325 (ext. 1) for group orders to give everyone a happy Christmas.

Make your holidays sparkle with Hawksworth Catering

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Party season is fast approaching and now is the time to start thinking about planning festivities before the seasonal rush starts. Whether you’re planning a party in your office boardroom or want to bring the team for a private party, the team at Hawksworth Catering can help take the stress out of the season. Opt for customized canapes and cocktails for an on-site event or book a private room such as Hawksworth Restaurant’s historic York Room in the Rosewood Hotel Georgia for an elegant taste of the 1920s or hire Bel Café after hours for a special space. Take the team to Vancouver’s hottest casual contemporary restaurant, Nightingale, for shared plates and creative cocktails around the semi-private Chef’s Table, which seats 16 people and is perfect for intimate holiday celebrations.

Get in touch with our team at events@hawksworthrestaurant.com or 604.605.3325 ext1 to find out more about ways to make your holiday party sparkle this season.

recipe – english pea soup

serves 4

ingredients
400g english peas
100g spinach
50g cilantro
3 tsp olive oil
30g shallot – slivered
10g garlic – slivered
1L chicken stock
250-500ml water
To taste – salt
To taste – yuzu juice

Crème fraiche – source from your local market or cheese monger
Fresh wasabi root

For crab:
1-2lb Dungeness crab
4L boiling salted water

method for crab

1) place live crab in rapid boiling water
2) cook for 12 minutes
3) remove crab into ice bath and reserve
4) remove crab meat from shell
5) reserve meat into spoon sized pieces and place in fridge

method

1) bring a large pot of water to a boil, generously seasoned with salt
2) gather an ice bath
3) place peas, spinach and cilantro in boiling salted water, blanch for 60 seconds and strain
4) submerge strainer into ice bath and shock peas, spinach and mint to help maintain green colour and stop cooking process
5) in separate pot, sweat shallots and garlic on medium heat, until translucent
6) add stock to pot and simmer for 10 minutes
7) remove from heat and chill stock completely
8) remove peas, spinach and mint from ice water and squeeze residual water out
9) once cold, blend stock with peas, spinach and mint
10) use water to adjust to desired consistency
11) season with salt to desired taste

assembly

1) artfully arrange crab in soup bowl with fresh herbs and dollops of crème fraiche, rasp fresh wasabi into the bowl using micro plane
2) heat up soup in pot until it comes to the boil, adjust seasoning last second with fresh yuzu juice to taste
3) serve immediately

Brains Behind the Nightingale Bar

Rhett

Meet Rhett Williams, the day lead at the Nightingale bar. With a diverse background in music, film and chemistry; Williams’ creativity naturally led him into the art of mixology at a young age. As a talented writer, Williams wrote about his passion which included spirits, cocktails and their history for several websites before ending up showcasing his flair behind the bar. His journey includes managing the bar program at Pourhouse and setting drinks on fire at the Shameful Tiki Room.

 

Alex

Meet Alex Black, the evening lead of the Nightingale bar. Having honed his skills in hospitality and bartending for over 15 years, Black has worked under well-known umbrellas such as the Donnelly and Glowbal group. Dedicated to his craft, Black has also participated in many Pacific Northwest’s most prized bar programs and events as well as acquiring an impressive list of certifications and personal awards.

Don’t let all this talent go to waste, visit us for a cocktail at Nightingale!

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

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

Group Shot

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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