- Liam Mayclem, the KCBS <a href="http://sanfrancisco.cbslocal.com/content-vertical/foodie-chap/">Foodie Chap</a>

Liam & Chef David Hawksworth (credit: Foodie Chap/Liam Mayclem)

Liam & Chef David Hawksworth (credit: Foodie Chap/Liam Mayclem)

KCBS radio “Foodie Chap” and KPIX 5 television “Eye On The Bay” host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.

KCBS Foodie Chap Podcast:

Foodie Chap travelled north to Vancouver, Canada for our latest culinary profile, Chef David Hawksworth. At Hawksworth Restaurant in downtown Vancouver he has fulfilled his vision and created the ideal setting to deliver compelling contemporary Canadian cuisine; a demonstration of his European-trained technical ability, deep appreciation for local ingredients and an absolute insistence on only the very best quality. Winner of 2012 and 2013 Vancouver Magazine Restaurant Awards Restaurant of the Year and Chef of the Year and Best Upscale Dining, as well as ‘enRoute’ magazine’s top three Best New Restaurants, and Maclean’s magazine Restaurant of the Year; Hawksworth has anchored himself at the helm of the Vancouver – and Canadian – dining scene.

A native Vancouverite who spent a decade honing his talents in Europe working in Michelin-starred kitchens such as Le Manoir aux Quat’ Saisons, L’Escargot and The Square, David Hawksworth soon emerged as one of Canada’s leading culinary talents upon his return in summer 2000. With Hawksworth at the helm, Vancouver’s West restaurant became a perennial winner at the Vancouver Magazine Restaurant Awards and drew attention from international media who immediately recognized his talents. In 2008 David was named to Western Living’s “Top 40 under 40” and became the youngest chef inductee in to the BC Restaurant Hall of Fame.

Hawksworth has donated his time to a number of charitable causes and continues his long-standing commitment to Fishing For Kids the West Coast Fishing Club’s annual charity tournament benefiting the Canucks Autism Network.

We met in the swanky Hawksworth dining room in Vancouver for our Foodie Chap chat. HAWKSWORTH is a “must” to do as you taste your way around Canada’s most delicious city. There is a reason this Chef has one top culinary honors by peers and critics in Canada. The evidence is on every plate that he serves to his diners.

Visit www.hawksworthrestaurant.com



“5 Questions With Chef David Hawksworth”

1) Being a chef to you is…

2) It’s midnight. I go to your house. What will I find? What’s always there?

There will always be some cheese. Choudhary of sorts. And hopefully a pork pie. British Pork Pie.

3) Deserted island disc. One record. One artist, one song.
London Calling – The Clash

4) If not a chef, in a second life, you comeback as something else. What might you be?

Incredibly rich ski guide. Helicopter ski guide. Which doesn’t exist. So, ski guide or Commodity Trader. One or the other.

5) Finally, last supper. You have a couple of guests. Famous or not, dead or alive. Who will they be and what will you eat?

I am going to pick, Ricky Gervais and I’m going to pick Howard Stern. And I think I want to serve the best of B.C. So it’s going to be spot prawns, wild salmon, wild mushrooms everything local to British Columbia.

Chef David Hawksworth's Dish (credit: Foodie Chap/Liam Mayclem)

Chef David Hawksworth’s Dish (credit: Foodie Chap/Liam Mayclem)

Octopus and Side Stripe Prawn Ceviche

Serves 2

2 plantain chips
2 tbsp diced cucumber, 2 mm size
1 tsp chopped chives
10 side strip prawns
6 confit cherry tomato’s
1 pinch of diced red chili
1 tbsp of diced red onion, washed
1 tbsp olive oil
Juice of 2 limes, pinch of diced jalapeƱo
Pinch of espelette pepper
4 drops of avocado puree
12 slices of cooked octopus
12 slices of radishes
Micro cilantro
Kosher Salt

1) Take the side strip prawns and mix with the lime juice, red onion, chilli and salt to taste.

2) Mix the octopus, cucumber, chives and cherry tomato’s together. Season and finish with olive oil, add the marinated prawns and some of the liquid.

3) Place the mixture on the plate lengthways, sprinkle with espelette and dot with avocado puree

4) Place the plantain chips over, garnish with coins of radish and cilantro.

(Copyright 2013 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed. Wire services may have contributed to this report.)


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