David Hawksworth and his team at the James Beard Foundation
Pork Confit Crêpes with Apples and Mustard
Heirloom Tomato Tartare with Burrata and Sourdough
Dungeness Crab with Brook Trout Roe, Green Apples, Horseradish, and Brioche
Pacific Sablefish with Chanterelles, Corn, Scallions, Miso, and Bacon Dashi
Torching sablefish in the James Beard House kitchen
Roasted Peking Duck Breast with Chestnuts, Squash, Serrano Ham, and Figs
Slow-Cooked Beef Short Ribs with Endive, Celeriac, Cherries, and Black Pepper
David Hawksworth at the James Beard House
Apples with Smoked Vanilla and Maple
Dinner

Vancouver Visionary

David Hawksworth

Hawksworth Restaurant, Vancouver

This is one not to miss: Vancouver star chef David Hawksworth is bringing his exceptional, forward-thinking Canadian cuisine to the Beard House. The locavore pioneer, who trained with Michelin-starred chefs like Marco Pierre White and Raymond Blanc, rose to prominence at Vancouver’s West before opening his critically applauded eponymous restaurant.

Event photos taken by Clay Williams. 

Related Info:

MENU

  • Hors d’Oeuvre    

    • Pork Confit Crêpes with Apples and Mustard
    • Kusshi Oysters Rockefeller
    • Heirloom Tomato Tartare with Burrata and Sourdough
    • Benjamin Bridge Blanc de Blancs 2009
  • Dinner

    • Dungeness Crab with Brook Trout Roe, Green Apples, Horseradish, and Brioche
    • Tantalus Riesling 2012
    • Pacific Sablefish with Chanterelles, Corn, Scallions, Miso, and Bacon Dashi
    • Meyer Family Vineyards Tribute Series Sonia Gaudet Chardonnay 2010
    • Roasted Peking Duck Breast with Chestnuts, Squash, Serrano Ham, and Figs
    • Foxtrot Vineyard Pinot Noir 2010
    • Slow-Cooked Beef Short Ribs with Endive, Celeriac, Cherries, and Black Pepper
    • Le Vieux Pin Cuvée Violette Syrah 2011
    • Apples with Smoked Vanilla and Maple
    • Inniskillin Riesling Icewine 2008

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Fri, 09.27.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

February 2014

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