The Hotel Georgia in the heart of downtown Vancouver debuted on May 7, 1927 and became a legend through the decades as it hosted numerous Hollywood stars and British royalty, from Marlene Dietrich and Sir Lawrence Olivier to Elvis, the Rolling Stones and HRH Edward, Prince of Wales.
In 2011, after having undergone an extensive renovation, it reopened as the luxurious Rosewood Hotel Georgia. In keeping with its refined atmosphere and unique character, chef David Hawksworth opened his eponymous restaurant there and has been accumulating awards and accolades ever since.
Last week, I had the pleasure of bringing my Culinary Arts Program students on a field trip to Hawksworth restaurant.
We began with a tour of the different rooms in the restaurant, each with its distinctive ambience, and after an informative talk with sous chef Phil Scarfone, enjoyed a multi-course lunch in the private York Room.
We are three weeks into the second semester and many of my students are new to the world of cooking. When I asked Grade 11 student Rafael Tabay about his experience at Hawksworth, I was delighted with his reflections: "Dining at Hawksworth was an amazing experience, as a customer and as a newcomer to the food industry.
"The restaurant had a warm ambiance and a sophisticated feel, as well as beautiful interior designs for each of its different rooms.
"The lunch menu for today was roasted butternut squash soup with spaghetti squash, crème fraîche, and toasted brioche for the appetizer; heritage pork presse with creamy polenta, roasted mushrooms, and pickled shallots for the main course; and verrine of apricot gelée with milk chocolate crémeux and hazelnut chiffon cake for dessert.
"As a normally picky eater, I was skeptical when I first saw the lunch menu, but my worries soon lifted as the food was presented.
"The meal was amazing: all the different ingredients and textures coming together and contrasting each other, creating a variety of flavours.
"Each dish was cooked to perfection and presented in a unique way."
Vancouver-born Hawksworth began his cooking career here at home, apprenticing in some of the city's top restaurants.
He then spent a decade refining his skills in Europe, working in Michelinstarred kitchens such as Le Manoir aux Quat' Saisons, L'Escargot, and The Square, before returning to Vancouver in 2000 as one of Canada's leading chefs, and heading up West restaurant in the South Granville area.
When it was announced that Hawkworth would be opening his own restaurant in the Hotel Georgia, the city was abuzz with anticipation and chef Hawksworth has not disappointed.
His menu reflects both his Europeantrained technical ability, as well as his deep appreciation for local ingredients and insistence on quality.
In 2013, he announced a new initiative: the Hawksworth Young Chef Scholarship competition, a non-profit program that allows 10 promising young chefs from across Canada the opportunity to compete for a grand prize of $10,000.
"This will assist the winner in developing their professional skillset and... place them at the forefront of the culinary industry...," said Hawksworth.
Dora Ho is a culinary arts instructor at McNair Secondary.
. See page 18 for Hawksworth's recipe for roasted butternut squash soup.
