Foodology

A peek inside Hawksworth Catering

Abbytizer May 31, 2018 British Columbia, catering

As some of you already may know, Chef David Hawksworth and the entire Catering team is proud about the move of the culinary team into their new commissary kitchen, which has given them much more flexibility to create a variety of menus and moments with food that will suit clients’ needs. Their food and services will be especially sought after during the peak of wedding season, with spring here in full swing.

Being in the thick of wedding planning myself, having a phenomenal catering team with spectacular culinary offerings is a very important aspect of any wedding event. I was fortunate to be able to preview some of the dishes in their spring menu at the the York Room at Hawksworth. The beautiful room was transformed into a succulent-lover’s dream, with palms affixed atop the chandelier, lush green images of succulents displayed on the walls throughout, and a “living wall”.

Guests were delighted with various canapés, wine and a signature cocktail. The seafood canapés that were previewed included the lobster salad cone, Ahi Tuna Poke, Shrimp Cocktail and Dungeness Crab Salad.

Lobster Salad Cone

I thoroughly enjoyed the lobster salad cone, which consisted of lobster, toasted nori and togarashi in a mini waffle cone studded with black sesame. The cone was slightly sweet, which complemented the fresh, sweet lobster meat.

Ahi Tuna Poke

I’m picky when it comes to poke (especially after having the real deal in Hawaii). Hawksworth Catering’s Ahi Tuna Poke was fresh and light, but not my favourite of the seafood canapés previewed.

Shrimp Cocktail

The play on Shrimp Cocktail was refreshing and tasty, and I quite like how it was presented on top of greens and garnished with flower petals.

Dungeness Crab Salad

My other favourite after the Lobster Salad Cone was the Dungeness Crab Salad, which had sweet corn sprinkled throughout. This would be perfect as a starter for a summer event!

Lamb Popsicles

As for the other dishes, the standout for me was the Lamb Popsicles with Chimichurri and seasoned with Dukkah. It was cooked perfectly, and was well-seasoned. Although I thought that this was very delicious, my gripe was that it was a little big which could make it awkward to eat during a cocktail hour.

Pulled Pork Bao

The Pulled Pork Bao was disappointing as it was slightly dry and was not as flavourful as I was hoping it would be.

Beet Terrine with Goat Cheese and Elderflower

I love beet and goat cheese together, so of course I found the Beet Terrine with Goat Cheese and Elderflower as a nice bite on a spoon.

Corn Fritter with Gazpacho

The Corn Fritter with Gazpacho was an interesting. Eating something fried and cold together made for a intriguing gustatory experience.

Panna Cotta

For dessert, the Panna Cotta with Rhubarb, Strawberry Crumbs and Almond Slivers was served. The tartness of the rhubarb cut through the creaminess of the panna cotta, and the almond slivers added a textural contrast to it.

Final Thoughts

Overall, the canapés and dished previewed were delicious, and would be enjoyed by any at a special event. If you’re planning a special event, Hawksworth Catering can help you make it a success. Their gourmet dishes and services can be tailored to a range of individual tastes an budgets.

www.hawksworthcatering.com

About The Author

A Vancouverite with a huge appetite for food and fashion! When she’s not dining out (which is all too often), she can be seen binge-watching HGTV, Food Network or pinning away fashion inspo on Pinterest.

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