To our great culinary delight, Hawksworth Restaurant was part of Dine Out Vancouver Festival 2014 with their Side Dish event.
The stage was set in the private York Room upstairs, with two long tables dressed to the nines in crisp white linen table cloths and lit candles. Strangers sat side-by-side under softly glowing chandeliers, finding newfound friendships over a three-course dinner definitely worth writing home about (wine pairings optional).
After napkins were gently placed in laps by an excellent team of Hawksworth servers, a stream of courses began. A 48hr short rib came first, accompanied by black pepper jam, green papaya, honeydew and a Bodegas Carchelo Monastrell-Tempranillo red from Jumilla, Spain.
What followed was a surprise dish, a Hawksworth "Best Of" squash ravioli. Rich in its sweetness and multi-textured, this was an evening standout and rightfully so.
As the crowd got chattier, a second wine was then poured, an accessibly bright Chardonnay from H’s Blend in the Okanagan Valley, exclusive to the restaurant and Bel Cafe. Its lightness was a good match for the Lois Lake steelhead, which came over a bed of Parisienne gnocchi and asparagus and next to a large dollop of olive oil sabayon.
Chef David Hawksworth and his team saved the best for last, of course: a Mascarpone creme, espresso and slices of citrus housed in a glass, with a NV Sovrano limoncello pairing from New Zealand (note: this one is alcohol-potent). You could literally hear a symphony of contented sighs as guests ate their first spoonful.
It’s safe to say many satisfied bellies left the York Room yesterday, sent off into that gentle good night — but not without with a special blueberry mini loaf as a parting gift for the next morning.
Hawksworth Restaurant’s Side Dish events are sold out this year. For more menu information, please visit www.hawksworthrestaurant.com. — May Globus
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