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d.hawksworth

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Everything posted by d.hawksworth

  1. Right now it's gotta be Salmon Ballotine, I'm using a spring salmon, later I'll post the recipe and try and scan a photo...... must get to work .....back in a few hours Cheers DH
  2. In Europe I had access to plenty of wild game when in season which I really miss. You would have thought that here in BC I could get my hands on an abundance -- but NO. Everything that I serve (meat wise) must go through federal inspection and the chances of them stopping the process of inspecting a few thousand chickens, to check out 20 wild grouse is not going to happen so I've been told. I would really like them to change the way certain other products are processed, like pigs trotters for example - once they have been inspected they're useless - they split the toes and leave a gaping hole in the shin!! As for finding fresh quality fish, this is also, well, "challenging" we don't have a fish market here - hence no day boat fishing. I remember when I first arrived back in Vancouver, going to have a look at a local seafood distributor and donning a long white jacket and hard hat, and thinking "hard hat what the #$%£ for?" So we are taken into the processing area with people peeling shrimp, tanks of mussels, crabs and then 'la piece de resistance' -- lights start flashing, warning sirens go off and this all mighty door opens up with our tour operator shouting "cover up boys were going in" I shudder, my eyes roll and focus in on trucks driving around in the mother of all freezers!! This, apparently, is when I'm supposed to be impressed. The guy shouts "it's minus 20 in here - amazing huh" I start asking about the fresh fish, later we are taken in a small room tiny in comparison to rest of the operation with a few bins of salmon, halibut and water logged sole. It took me a while to find a supplier that can find me the right stuff, but we are getting there!! I now get beautiful, fresh ling-cod - the most underrated fish on the west coast and there's a new salmon and halibut programme happening as we speak where the fish are caught and held live at sea - then brought to shore and processed a few hours before delivery so they're still in rigor mortis when we get them at the restaurant. D. Hawksworth
  3. Well Junior, It all started one drunken night in Whistler....sounds familiar?. I'm a bit of a ski nut and came back to see some friends, and show Annabel (my lovely wife) the area. We were introduced to Brian Hopkins who is an accredited sommelier who was at the time running Araxi. After a few beers we traded stories about life in Europe and future plans, then we didn't speak for 2 years. Then the phone call, he hunted me down and asked if I was interested in returning to Vancouver to open something special? I was listening, after opening Isola in Knightsbridge in central London (an experience that made me question everything culinary, as well as life and my sanity every moment awake or asleep, which was never). It sounded very intriguing, so we all talked on the phone for minutes even hours over several days discussing ambition, style and the future. It all seemed to fit, I needed a change so in 6 weeks we planned a wedding, packed up and shipped out.... military precision !!!. So here we are and the answer about other chef's in Vancouver that I find interesting ? Don Letrende is opening a new restaurant Exilir at the Opus Hotel which I'm really looking forward to, I find myself at late Japanese restaurants way to much. I just haven't had the time to try a lot of restaurants here in a long time. D. Hawksworth
  4. I couldn't resist the mushroom question. In the fall I do base a few sauces around wild mushrooms, most of my cuisine is based on traditional methods with a lighter touch. Instead of cream being the main ingredient of a sauce I'll use light stocks but with an over riding point to make each sauce as intense yet delicate as possible. Chanterelles are in full force at the minute and are just about perfect (firm, bright and very tasty) a favourite of mine is using a shallot stock. First a quick sauté of the mushrooms and a double chicken stock infused with plenty of tiny minced shallots and thyme, then poured over the chantrelles, reduced further and finished with tomato concasse, chives, a tiny pinch of butter, and a squeeze of lemon juice. This goes exceptionally well with 'meaty' fish like halibut and lingcod. Pine mushrooms are almost in season and I've prepared them numerous ways. The latest dish was carpaccio, using a Japanese mandolin. I'll probably give it a try with some duck ham (cured and air dried duck breast) the strong flavour of the ham works well with such a pungent mushroom and some organic olive oil The Squab dish is also benefiting from the chantrelles and comes with a caramelized shallot and foie gras ravioli, finished with a Madeira jus. The list could go on and on, wild mushrooms are a favourite of mine.
  5. Greetings all !!! I thought that I would respond to a few of the questions about the bar and say that I'm truly amazed at the level of knowledge and passion that's on this website.......keep up the good work!!! Since we have a bar area already that has approx 14 seats, why not utilize them?? it's for people who haven't tried Ouest yet - bar hoppers - light quick meals or late dessert with local Ice Wine plus it's a fun way of trying it out or extending your stay !! Plus it keeps our bartender Jay Jones on his toes!!! Now back to work !!! DH www.ouestrestaurant.com
  6. just wondering if anyone remembers this one ???????... "Tom Aikens, the youngest chef in Britain to be awarded two Michelin stars, has resigned from one of London's top restaurants after being accused of 'branding' a teenage colleague with a hot pallet knife."
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