Chef meets Chef: dinner with Miradoro and Hawksworth

Chef David Hawksworth and Chef Jeff Van Geest . Photos by Jeanette Montgomery

OKANAGAN

For the culinary-minded, dining can be a sensory experience almost unparalleled; fresh ingredients take centre stage, guided to their best performances under the skilled hand of a talented chef. When that experience is doubled – two chefs working in partnership – something magical happens. Pair the fare with great wine, package it with a beautiful environment, and it becomes standing ovation material.

On September 28, Chef Jeff Van Geest (of Miradoro  at Tinhorn Creek) invited Chef David Hawksworth (of Hawksworth Restaurant  in Vancouver) to cook with him for the restaurant’s second annual Winemaker’s Dinner. Guests were treated to canapés and a four-course meal, paired with the wines of Tinhorn Creek Vineyards .

The long-distance relationship began six months ago, and the menu evolved through experimentation and collaboration via email correspondence. Both Van Geest and Hawksworth are award-winning chefs who keep local and sustainable top of mind. Most recently, Hawksworth Restaurant was named Canada’s Restaurant of the Year by Maclean’s Magazine.

For the dinner at Miradoro, Chef Van Geest and Chef Hawksworth created a menu that could be describe as rustic elegance. With headliners like Qualicum scallops, pork belly, and lamb sirloin, it was old world charm meets new world finesse.

Hungry yet? We’ll let the photos take it from here.

Canapés: Chef Van Geest

Burrata cheese on grilled local watermelon with balsamic caviar; potato and chorizo salad on squid ink crisps (not pictured); tonato tonato – olive oil poached albacore tuna with tune and caper aioli. Paired with Tinhorn Creek Oldfield Series 2Bench White 2011. In a few words: fresh take on caviar (great use of a spoon), who doesn’t love chorizo? And to-die-for tuna.

First Course: Chef Hawksworth

Qualicum scallop crudo, Japanese XO sauce, sungold tomato, charred shishito, crispy tapioca; paired with Tinhorn Creek Oldfield Series Rosé 2011. In a few words: lingering heat, nicely balanced by the Rosé, with melt-in-your-mouth scallops to calm things down.

Second Course: Chef Van Geest

Walla Walla onion tortellini, crisp pork belly, chantrelle mushroom, pickled peach, cabbage purée; paired with Tinhorn Creek Oldfield Series Pinot Noir 2008. In a few words: sweetness from the onion matched with velvety cabbage purée as elegant partners for rustic flavours of the pork.

Third Course: Chef Hawksworth

Slow cooked lamb sirloin, confit neck, turnip, sweet pea, Moroccan spiced consommé; paired with Tinhorn Creek Oldfield Series Syrah 2009, and 2Bench Red 2009. In a few words: old world comfort, with a kick.

Fourth Course: Chef Van Geest

Hazelnut sponge, Thai basil sorbet, star crimson pear, Kerner gel; paired with Tinhorn Creek Oldfield Series Kerner Icewine 2011. In a few words: sweet and savory in orchestral harmony.