The GOODS from Hawksworth
Vancouver, BC | A veritable dream team of Canada’s most revered chefs will assemble to judge the inaugural Hawksworth Young Chef Scholarship competition in Vancouver, BC next month. When judging duties are over, the celebrity chefs will put down their pens and pick up their knives to cook a special five-course fundraising dinner at Hawksworth Restaurant on the evening of Sunday October 27th.
During the day the stellar line up of judges will be keeping an eye on the young chefs who have reached the final round of the Hawksworth Young Chef Scholarship and stand to win a $10,000 prize presented by founding sponsor, Chefs’ Table Society of BC and a stage at a top international restaurant.
Chef David Hawksworth will be cooking at the dinner with his fellow judges, each of whom has created a special dish for the five-course meal. Chef Hawksworth will be joined by his Chef de Cuisine Kristian Eligh and Vancouver-based celebrity Chef Vikram Vij around the judging table for this year’s event. Other special guest judges travelling west for the fundraising dinner include the legendary Chef Normand Laprise, owner and head chef of Toqué! and Brasserie T!; TV star and Chef Mark McEwan, star of Top Chef Canada, and successful Corporate Executive Chef of Oliver & Bonacini Restaurants Chef Anthony Walsh.
“Canada’s brightest culinary stars have stepped forward to take part in judging the inaugural Hawksworth Young Chef Scholarship,” says Chef David Hawksworth. “We’re excited to inspire the next generation of chefs and give people an opportunity to experience the cuisine of so many great chefs in one special dinner.”
The fundraising dinner will be served in Hawksworth Restaurant from 5pm on October 27th, 2013. Tickets cost $140, or $218 including wine pairings, and must be booked in advance by calling 604.673.7000. First-come first-served seating will operate in Hawksworth Cocktail Bar where both the fundraising meal and the bar menu will be available.
Rosewood Hotel Georgia on the corner of Georgia and Howe Street
801 West Georgia St. | Vancouver BC | V6C 1P7
Reservations: 604-673-7000 | Email: firstname.lastname@example.org
Web: www.hawksworthrestaurant.com | Twitter | Facebook
Parking: Street parking and nearby commercial parking lots, valet service nightly.
110 seats | 30 seat Bar & Lounge | 40 seat Pearl Room | 40 seat Art Room.
(The York Room on the 1st floor can accommodate 60 for dinner and 110 for a standing reception).
Dinner 5:00pm – late, 7 Days a week
Late night bar menu available until midnight
Lunch 11:30am – 2:00pm, Monday to Friday
Lunch is served on weekdays only
Breakfast 6:30am – 10:30am, Monday to Friday
Breakfast 7:00am – 10:00am Saturday & Sunday
Brunch 10:30am – 2:00pm, Saturday & Sunday
The Restaurant Team
Executive Chef/Owner: David Hawksworth
Chef de Cuisine: Kristian Eligh
Pastry Chef: Wayne Kozinko
General Manager: Chad Clark
Wine Director: Bryant Mao
Head Bartender: Cooper Tardivel
About Hawksworth Restaurant
The personal dream of one of Canada’s foremost masters of cuisine, Hawksworth Restaurant, located at the legendary Rosewood Hotel Georgia, in the heart of downtown Vancouver fuses together a illustrious past with a radiant future. Embracing contemporary Canadian cuisine, the goal is to set forth a culinary legacy rooted in regional produce while celebrating the cultural diversity of Vancouver
Approachable menus reflect seasonality and spontaneity while demonstrating the highly skilled technique and relentless drive for perfection that has become Hawksworth’s trademark. Four distinctive dining rooms include an intimate bar area and an elegant private room, all designed to reflect the vibrancy and quality of the cuisine. Grown up and glamorous, yet relaxed and welcoming, Hawksworth Restaurant is poised to deliver an array of memorable dining experiences.
The York Room, Hawksworth Restaurant’s private dining room overlooking the Vancouver Art Gallery’s fountains, is one the city’s most historic and exceptional private dining and event environments. Taking its design inspiration from the 1920’s, the dramatic chandeliers and ornate heritage features create an elegant private dining room- perfect for intimate gatherings or the important executive dinner, lunch or breakfast meeting. The York Room can accommodate a booking capacity of 60 for a seated dinner, and 110 for a standing reception.
Hawksworth Cocktail Bar
Our thoughtful bar program reflects the personality of our bar team: nostalgic, modern and a little bit cheeky. Our passionate bartenders shake and stir expertly crafted cocktails that run the gamut from the pre-Prohibition era to modern day. Honouring the integrity of every cocktail through technique and execution is paramount to the foundation of both the team and the program. We use the finest, freshest ingredients to craft seasonal beverages that are beautifully complemented by our ever-evolving craft beer menu, extensive spirits portfolio and carefully-sourced, award-winning wine program. The elegant room features the distinct and eye-catching “Big Love Diamond Dust” by British artist Damien Hirst, alongside a striking handcrafted ceiling, paired with vintage leather banquettes and a Spanish granite bar. Each member of the Hawksworth Cocktail Bar team has an ardent and meticulous passion for cocktail craft and is dedicated to providing a warm welcome in a lively and laid-back setting.
Art & Design
Created by Alessandro Munge, from the multi award winning Canadian interior design firm Munge & Leung, Hawksworth’s four distinct dining rooms include the leather-paneled Bar & Lounge, clubby and intimate; the glamorous Pearl Room, elegant and iridescent with pearl banquettes and a magnificent chandelier; the compelling and vibrant Art Room featuring a custom installation by internationally acclaimed local artist Rodney Graham, and the first floor York Room inspired by its 1920’s heritage where original features meet modern technology and huge arc windows overlook the Vancouver Art Gallery. This veritable chameleon of a restaurant delivers a range dining experiences suited to a variety of moods or occasions.
“Each design element, in addition to being functional, adds beauty, depth and appeals the senses, we really want people to experience the space on more then just a visual level, to appreciate its touch and feel and to really connect with it” – Alessndro Munge