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Posts Tagged ‘Rosewood Hotel Georgia’

A couple of weeks ago I was invited to a blogger breakfast at Hawksworth Restaurant. It’s the earliest blogger duty I have ever attended, and I think other ones around the table can attest to this. A large cup of hot coffee, please!

I was surprised to learn that most others didn’t know that Hawksworth serves brunch on the weekends. My mom and I was there just last year for Mother’s Day. The experience was quite positive last time, so I was looking forward to another great breakfast at this event.

Blogger Brunch at Hawksworth

Blogger Brunch at Hawksworth

Food

To start the morning, we had a great selection of Artisan Pastries. I was told that the Almond Croissant is always a popular item and often times sold out at Bel Cafe next door, so I went for a piece. It was very good. It’s denser than a regular croissant, more bread-like and less crumbly, and it was fresh and slightly crispy on the outside. (more…)

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For Mother’s Day, my plan was to take Mama Lam out for brunch. After much hinting, I made reservations at Hawksworth Restaurant at the Rosewood Hotel Georgia. Winner of many restaurant awards since its opening, we have been wanting to try the restaurant for a few times so finally we made it happen.

Brunch at Hawksworth Restaurant

Brunch at Hawksworth Restaurant

Food

Walk-in wine cellar

Walk-in wine cellar

Hawksworth didn’t offer a special brunch menu for Mother’s Day. We simply ordered from its regular menu. Despite two lobster dishes were featured, Mama Lam opted for the Dungeness Crab Benedict, which comes with hash browns and tomato jam. Compared to the Crab Benedict I had at the Wildflower Grill, this one was a bit underwhelming. It was pretty good for a traditional benny, with eggs poached just right and a good amount of crab meat – just not in a pile like it did in Lincoln City nor was it on a crispy thick toast (Gee I missed the little town already). Mama Lam actually picked out a big piece of cartilage out of the claw meat, which is hard to avoid since they wanted to keep the entire claw intact. The hash browns were okay, crispy skin with sea salt sprinkled on the outside. The tomato jam was not bad but I wish there was more, and more tart. Hash browns are still better with ketchup.

Dungeness Crab Benedict

Dungeness Crab Benedict – arugula, hollandaise sauce, hash browns and tomato jam

I surprised myself by ordering a sweet item. As you know I’m a sucker for brioche so my eyes just set on the Brioche French Toast as I scanned the menu. (more…)

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Update: Chef Bell is now the executive chef of Four Seasons Hotel Vancouver.

Mr. and I received an invitation to attend one of the Arts Club Theatre’s Celebrity Chef Cooking Classes, and it turned out to be one featuring Chef Ned Bell. What a privilege it was! Chef Bell is the Head Chef of the new Rosewood Hotel Georgia, which is due to open in June. It was amazing that he took the time to cook for us at this event. I’m sure he’s quite busy preparing for the opening of the hotel.

Chef Ned Bell and Sous Chef Tyler

Chef Ned Bell (left) and Sous Chef Tyler

When I first learned of this event, I thought it would be similar to the Edible BC event on Granville Island. I was wrong. The event actually took place at a “secret location”, as we weren’t told the exact location until a few days prior to the event date. On the event day, we arrived at the beautiful home of one of the Arts Club Theatre’s director in West Vancouver. You just know there would be some really delicious food to go with the fabulous view from atop West Van.

Another component that’s out of the norm is that the dinner was not your regular sit-down dinner around a long dining table. The 30 of us were free to roam around over the course of dinner and we could sit anywhere from dining room to living room to kitchen. Patio would’ve been another option, but it was raining outside so we couldn’t take advantage of it.

Wine glasses

Wine glasses

Before we go into talking about the dinner, I must tell you that Chef Bell cooks with the motto “Globally inspired, locally sourced”, and we witnessed it throughout the dinner. And now, here’s Mr.s take on our dinner (along with extra commentary by me): (more…)

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