Chef David Hawksworth heads to New Yorks James Beard House

Chef David Hawksworth and team will be heading to New York on September 27th, 2013 to cook at James Beard House, home of the non-profit foundation named after the iconic cookbook author and teacher James Beard.

The Foundation hosts events and programs designed to educate, inspire, entertain, and foster a deeper understanding of culinary culture. Chef David Hawksworth will be taking his award-winning contemporary Canadian cuisine to America’s culinary capital for a special fundraising dinner, which will be paired with fine wines from Canadian wineries, including Meyer Family Vineyards, Benjamin Bridge and Le Vieux Pin.

The ticketed dinner will begin with canapés of pork confit crepe, apple and mustard; kusshi oyster Rockefeller and heirloom tomato tartar, burrata and sourdough – all paired with Blanc de Blancs sparkling wine from Nova Scotian winery Benjamin Bridge.

A five-course meal will follow, showcasing the best of seasonal West Coast cuisine hgh extreme and beginning with Dungeness crab, Brooke trout roe, green apple, horseradish and brioche paired with Tantalus’ 2012 riesling from BC’s Okanagan Valley. A special 2011 Meyer Family Vineyards Winifred Mary Stewart Tribute series chardonnay will be paired with Pacific sablefish, chanterelles, corn, scallions, miso and bacon dashi.

For the meat course, roasted Peking duck breast with chestnut, mushroom and fig will be paired with a 2010 pinot noir from Foxtrot Winery in the Okanagan Valley. The South Okanagan’s Le Vieux Pin winery will be showcasing their 2011 Syrah ‘Cuvee Violette’ to pair with Chef Hawksworth’s slow cooked beef short rib, served with veal tongue, parsnip and black pepper.

A final course of apple with smoked vanilla and maple will be served with a 2008 Inniskillin riesling ice wine from Niagara Falls, Ontario.

Tickets cost US $170 per person, call 212.627.2308 or visit to reserve.