The GOODS from Hawksworth
Vancouver, BC | David Hawksworth’s new Bel Cafe is searching for hard working, passionate cooks both pastry and savoury. The cafe is located in the recently renovated Rosewood Hotel Georgia. Full time availability is required. Please apply via email at firstname.lastname@example.org. Read more
by Claire Lassam | My grandfather is not a picky eater. As product of the Great Depression, he will eat just about anything without fuss. But he is fussy about corn. He grows it in his backyard and when dinner is entirely cooked and the pot of water is at a roaring boil, he goes out into the and picks it himself. Then, and only then, does he cook it. It doesn’t cook for very long, and when it’s done he pulls it out and slathers it with butter (the only thing I’ve ever seen him slather butter on, likely again a Depression habit). And then we eat it. That’s just how it’s done.
That corn was so good, so fresh, so sweet, and so flavourful. It is, to this day, the best corn I’ve ever had. It might even be my favourite vegetable. And I think I’m not alone in that because BC produces 18 million kilos of corn every year. Living in Vancouver, when we think of corn we naturally think of Chilliwack, but it does grow all over southern BC.
When I started working in restaurants I realized that there were other ways of cooking corn. It was a small revelation to me, to have it any other way besides boiled with butter. I’ve had it grilled in tacos, baked in popovers, creamed and sauteed. I’ve fallen in love with succotash, and I’ve become enamoured with corn chowder. And man, do I ever have a crush on cornbread! If I’m being honest here I’m not sure I’ve ever really had any preparation of corn that I haven’t liked.
So where can you get the best corn in the city? La Taqueria has a creamed corn taco, the sweetness of which does a little dance with poblano peppers and Mexican cheese. I haven’t tried the corn ice cream at West yet, but pastry chef Rhonda Viani has yet to do wrong by me. And, of course, Hawksworth has it on their tasting menu with halibut cheeks. They have kindly given us the recipe, which is – surprisingly – so easy (the corn, if not the halibut if you are familiar with sous vide) that you can make it at home and enjoy a final taste of summer as the leaves fall around you.
The Farmers Market is definitely where you’ll snag the sweetest and juiciest pieces, but most green grocers in the city are selling it still. Just look for plump pieces with the kernels still full all the way to the tip. Work the recipe after the jump… Read more
by David Greig | Welcome to the second sipper in the Scout series we call Vancouver Specials, wherein we take a close look at original cocktails of note that have been homegrown by our better bartenders.
“The Jazz Singer” | by Robyn Gray | 1927 Bar | Rosewood Hotel Georgia
10ml Plymouth Gin
15ml Lemon Juice
10ml Simple Syrup
5ml Maraschino Liqueur
5 Black Cherries
Muddle 4 cherries and add the rest of ingredients except Prosecco
Shake hard and strain into a champagne flute
Top with Prosecco
Garnish with a cherry on the rim
Inspiration? This drink takes its name from the very first movie to have an audio track, The Jazz Singer, released in the same year as the original opening of the Hotel Georgia, 1927. Where and when would you drink this? At the 1927 bar, as would be appropriate. Maybe at dusk, to the strains of a finely played saxophone. And with what? A dozen locally grown Ocean Wise oysters. Elegance and simplicity combined.
The good folks at the brand new Hawksworth in the Hotel Georgia have produced a slick restaurant porn promo video (in HD, natch) that makes me wish for mobility (if I hadn’t broken my leg I’d have had dinner there last night). I’ve been hearing nothing but outstanding things in texts and emails from friends and colleagues, many of whom have gone so far as to state flat out that Hawksworth is the best restaurant in Vancouver, right out of the gate. It’s not hard imagining that anything less would prove a bitter disappointment for the people behind it. Can’t wait to go and wishing they delivered…
NB. If you have a thing against repetitive, synthetic music scores that make you want to punch things, press mute.
The GOODS from Hawksworth
Vancouver, BC | Hawksworth Restaurant is pleased to confirm the appointment of Kristian Eligh as Chef de Cuisine. With over a decade of culinary experience to his name, Eligh has an impressive resume that includes recent tenures as opening Chef de Cuisine at Market by Jean-Georges at the Shangri-La Hotel and Chef de Cuisine at Diva at the Metropolitan Hotel. In further pursuit of his passion, he has also completed stages in a highly regarded collection of leading North American restaurants: Blackbird Restaurant and L2O in Chicago; Spice Market, Perry St and Jean Georges in New York; and McCrady’s in Charleston, South Carolina, all of which continue to influence his cooking style today. Read more
by Andrew Morrison | So I was given a tour of the most highly anticipated restaurant in recent memory the other day. Yup, the three year wait for the return of David Hawksworth’s food is finally coming to an end. The place was buzzing with saws, banging with hammers and generally giving the clear impression of its happy imminence. Hawksworth in the as yet unfinished restoration of the Rosewood Hotel Georgia should open shortly. It’s a week out at the earliest. Read more
The GOODS from Hawksworth
Vancouver, BC | Hawksworth Restaurant is delighted to confirm the appointment of Chad Clark as General Manager, effective immediately. Similarly to both Chef David Hawksworth and Wine Director Terry Threlfall, Clark’s professional resume also includes time spent in London, UK. Clark, who was part of the integral opening team of the widely acclaimed Tom’s Kitchen in Chelsea, cites his time spent working with two star Michelin Chef Tom Aikens, as one of his most inspiring tenures to date. Read more
This CG rendering of the much anticipated Hawksworth (designed by Munge Leung) in the upcoming Rosewood Hotel Georgia reveals a look that is decidedly fancier and more modern than I thought it would be. Of course, the restaurant is still very much under construction, so it’s obviously subject to change. For my own imagined rendering of what I thought the hotel and restaurant was going to look like, click here.
News from Scout supporter Hawksworth:
Vancouver, BC | In honour of its vibrant history deeply intertwined with that of Vancouver itself, Rosewood Hotel Georgia will officially open its doors on Saturday May 7th 2011, exactly 84 years to the day that the hotel first opened its doors in 1927. Read more
Job posting from Scout supporter Hawksworth:
Vancouver, BC | Hawksworth restaurant, opening in the Rosewood Hotel Georgia at 801 West Georgia early in 2011, has issued an open call for first hires in the front and back of house. All interested parties with a minimum of 3 years experience should submit their CVs to Chad Clark at email@example.com. More information on the restaurant after the leap… Read more
There hasn’t been much in the way of news floating about on the highly anticipated “Hawksworth” restaurant front for a few months now so I thought it might be time for an update. Let me bring you up to speed…
David Hawksworth is one of Canada’s top chefs. If you’re one of our non-food fanatic readers and have never heard the name before, don’t fret. He may have twice upon at time cooked at the James Beard Foundation in New York and been named “Chef of the Year” (2005), but he’s been off the radar for about three years now, ever since he left his long-time position as the executive chef at the superlative West.
That South Granville spot blossomed during David’s seven year tenure in the kitchen, becoming known as one of the finest restaurants in the country. Speaking personally, he has prepared some of the most amazing meals of my life (including one of my stag suppers 9 years ago). It was an honour to be on stage with him when he became the youngest chef ever to be inducted into the BC Restaurant Hall of Fame (see video below). Read more
Attendees at last weekend’s Feast of Fields on UBC Farm were given the first opportunity to purchase the new Vancouver Cooks 2 cookbook and have it signed by a dozen of its 70 chef contributors. The book, which features 120 recipes from BC’s best restaurants, “officially” goes on sale in mid-October, but can be purchased in advance at Barbara Jo’s Books To Cooks and those participating restaurants that have sequestered cases of their own (be sure to ask when making your dinner reservations this week).
Many thanks to Tiffany Soper for the following photographs. Click through to see who turned up… Read more
Each week, Scout poses 60 questions to a local who has made life in BC that much more interesting. They pick and choose. The minimum response is 20 answers. A Rorschach test, for sure…
Today we talk to David Hawksworth, formerly the executive chef at West Restaurant and now the owner/chef of the highly anticipated Hawksworth at The Georgia Hotel, currently under construction on West Georgia (full bio at the bottom).
Three things about your neighbourhood (Yaletown) that make you want to live there: easy walking distance to everything, it’s vibrant and has lots of old brick.
The thing that you eat that is bad for you that you will never stop eating: bread.
Favourite wine varietals: Bordeaux.
The person you can imitate: I can’t but I wish I could, Christopher Walken.
One thing you’d like to change about Vancouver: Hotter summers, and colder winters.
Bartender who could sell you anything: Nick Devine.
Cheap place for dinner: Kintaro or Gyoza King.
Last place traveled: Cabo San Lucas.
Biggest fear: Failure.
Cliche that you use too often: I will do it tomorrow.
Your ancestry: British.
Your paternal grandfather’s personal story: Electrician from Hull, Yorkshire. Was in WW2, Fleet Air Arm, Royal Navy, the Fleet Air Arm consisted of 20 squadrons with 232 aircraft. He also lived in Australia, moved to Canada in 1970. Died from Asbestos poisoning at the age of 77.
Best bar stool in the city: Irish Heather.
Dumbest purchase ever: Any stocks in 2008.
Saddest thing about Vancouver: The downtown east side. It breaks my heart every time I’m there. It’s shocking, almost third world.
Food your mom makes better than anyone: Christmas Cake and Yorkshire Pudding.
Talent you wish you possessed: Mind reading.
Musical instrument you long to play: Piano.
Mac or PC: Mac…there is only one choice.
The scariest situation you’ve ever been in: Head on car crash in Oxford, UK.
The thing that makes you the most nervous: everyone ordering at once.
Town you were born in: Vancouver.
Old television shows you can tolerate re-runs of: Black Adder.
The career path you considered but never followed: Fireman.
The first three things you do every morning: Get my son out of bed, try and make him giggle, feed him before he goes ballistic!!
The thing you’re addicted to: Entourage
Biggest hope: That it all works out!
Luckiest moment of your life: Meeting Annabel!!
David Hawksworth’s bio:
Poised to launch his eponymous and eagerly anticipated restaurant at Vancouver’s newly renovated Hotel Georgia late in 2009, David Hawksworth first emerged as one of Canada’s leading culinary talents as Executive Chef of West restaurant. Launching the restaurant in 2000 to immediate acclaim, critics cited his decade of European experience, from esteemed Michelin-starred restaurants; Le Manoir aux Qaut’ Saisons, L’Escargot and The Square, as significantly influencing the depth of technical ability, brilliant execution and inspired combinations that define his dishes.
His seven-year tenure at the helm of West (2000-2007) saw the restaurant rise to become a perennial winner at the Vancouver Magazine Restaurant Awards, with Hawksworth named Chef of the Year in 2005. After being propelled to the forefront of the city’s dining scene, he went on to attract attention from further a field and garner high praise from defining publications such as Food Arts, Bon Apetit, Wine Spectator and Food & Wine magazine. Hawksworth has traveled extensively as a guest chef, most notably showcasing his cuisine at the Masters of Food & Wine, Carmel and twice at James Beard House, New York City.
And his star continues to rise; 2008 witnessed his induction in to the BC Restaurant Hall of Fame, nominated by his industry peers, he is the youngest chef ever to have received this honour. David Hawksworth is currently consumed with research and planning for his new, independently owned restaurant. He also sits on the board of the Chefs Table Society of British Columbia and donates his time to a number of charitable causes including the annual Chefs for Life culinary extravaganza. He is excited to be unveiling a new and defining dining experience to the city next year.