Posts Tagged ‘Chef David Hawksworth’

BMW 7 Series Launch Party at Brian Jessel BMW

Brian Jessel BMW

Last week my friend Kenji Maeda joined me and we attended the new 2013 BMW 7 Series launch with a Fall Fashion Showcase from Boboli, MaxMara and Blubird at Brian Jessel BMW.

Le Vieux Pin Rose

Risotto Balls from Hawksworth Restaurant

Cocktails

Canapes from Hawksworth Restaurant

It was a wonderful event filled with beautiful cars, Rose wine from Le Vieux Pin, delicious canapés from Hawksworth Restaurant,  cocktails and more!

Hosted by CITY TV’s Riaz Meghji with a great DJ and live Sax.

(L-R) Chef David Hawksworth of Hawksworth Restaurant, Chella Levesque, Marketing Manager at Brian Jessel BMW & Richard Wolak of Vancouver Foodster

Brian Jessel BMW is located at 2311 Boundary Road in Vancouver.

By: Richard Wolak

Photos Credit: Kenji Maeda

HAWKSWORTH RESTAURANT

801 West Georgia Street, Vancouver

Tel: 604-673-7000

Web: http://www.hawksworthrestaurant.com/

Twitter: @hawksworthrest

Advice: the restaurant is located inside the Rosewood Hotel Georgia and advance reservations are recommended.

Salted Herb Bread

The star attraction at Hawksworth is the cooking from notable Chef David Hawksworth whom the restaurant is named. I have savoured David`s food over the years from when he cooked at West as well as at numerous events. Chef David is a perfectionist like none other, he has a well-executed style of cooking and is passionate about food.

I dined with my friend and fellow writer Sarah Rowland last week, we were seated in the Pearl room in close proximity of the stunning wine room as well as being next to the centre piece chandelier which graces the dining room. This was my second visit but the first for a sit down meal and it was wonderful to enjoy a fine dining experience with top notch service. We began with an order of their Salted Herb Bread ($4) with olive oil that tasted so good. Curious thought as to why a restaurant of this calibre would charge guests for bread, my only thought on that rationale would be to have the guests focus on the dishes rather than filling up on the bread.

Apple Beet Salad

Seared Weathervane Scallops

Dungeness Crab Salad

To start, we shared a few dishes including the outstanding and refreshing Apple Beet Salad ($11) chevre, walnut, dill, caramelized honey; the xo in the Seared Weathervane Scallops ($16) was the perfect spice for that dish which is also had xo, beech mushroom, edamame; and rounding out the starters the tasty Dungeness Crab Salad ($18) watermelon, mint, ver jus.

Beef Tenderloin

Black and White Truffle Risotto

For the mains, we both had the same dish which was divine the medium well preparation was perfectly done,  Beef Tenderloin ($34), smoked marrow, wild mushroom , cauliflower and chimmichurri. Additionally we shared the house special Black and White Truffle Risotto which was outstanding. I enjoyed my Beef Tenderloin with a glass of the Foxtrot `08 Pinot Noir (BC).

Valrhona Milk Chocolate Mousse

Dark Chocolate Cremeux

Macarons

For me, a creative dessert menu is an indication of a well thought out menu and the perfect ending to a meal. I had very high expectations for the desserts here at Hawksworth and even more so than the starters and mains as I knew David Hawksworth had created that part of the menu. The Pastry Chef is Wayne Kozinko he is also quite experienced having been the pastry chef at one of my other favourite restaurants YEW. The dessert selections that we ordered looked stunning, however in the end I was a tad disappointed with the flavours. We shared the Valrhona Milk Chocolate Mousse ($8) passion fruit, caramel ; the Dark Chocolate Cremeux ($8) sweet potato sorbet, and a hint of maple along with a plate of assorted Macarons ($12) .

After Dinner Mignardises

To end our meal we were served a complimentary plate of Mignardises, another little sweet to round out a fine meal. I will be back ton continue this culinary journey and to partake in Sunday Brunch one day soon!

Review by: Richard Wolak

North American book launch of “A Boy After the Sea”

Kevin Snook - Author (left), Barbara Jo (center), Chef David Hawksworth (right)

Kevin Snook - Author (left), Barbara Jo (center), Chef David Hawksworth (right)

Barbara Jo’s Books to Cooks was the venue for this very special launch of a beautiful cook book, authored by
Kevin Snook with contributions from high profile chefs across the world (including Vancouver’s own David Hawksworth) on September 17th.

"A Boy After  the Sea" - books

"A Boy After the Sea" - books

North American launch of “A Boy After the Sea” – a beautifully presented cookbook with a stirring cause.
Featuring recipes crafted by internationally renown chefs from fourteen different countries including Alain Roux, Alice Waters, Rick Stein and Vancouver’s own David Hawksworth, with a poignant foreward by Heston Blumenthal, ‘A Boy After the Sea’ is worthy addition to any food lover’s library.

CookbookLaunchParty9.17.09 018

Author Kevin Snook speaking about the book and his son

Author Kevin Snook speaking about the book

Crab and prawn parcels

Crab and prawn parcels

Creamed celeriac soup

Creamed celeriac soup

Chef David Hawksworth

Chef David Hawksworth

These tasty appetizers were all created by Chef David Hawksworth in honour of the occasion and were served with these two wines: Montalto Collezione di Famiglia Pinot Grigio 2007 and Mezzacorona Pinot Grigio Trentino 2007.

dessert

dessert

Author - Kevin Snook (left) & Chef - Daniel Boulud (right)

Author - Kevin Snook (left) & Chef - Daniel Boulud (right)

Created by British chef and entrepreneur Kevin Snook, “A Boy after the Sea” is an inspiring tribute to his son Dan Snook, who was passionate about both fishing and cooking.   All proceeds of the book will be donated to the Dan Snook Trust Foundation charity, committed to helping young people from all walks of life overcome hurdles and offer guidance when they lose their way.

You can purchase the books at Barbara Jo’s Books to Cooks, 1740 West 2 Avenue, Vancouver www.bookstocooks.com

By: Richard Wolak

echo get_option('motion_footer') . "\n";