Annual Taste of Yaletown 2013 , Oct 16 – 27

The Yaletown Business Improvement Association today announced that the 9th annual Taste of Yaletown (TOY) will run from October 16 – 27th, 2013, with a record number of 30 participating restaurants. This year, the popular dining event will move away from limited 3-course menus to offer creativity and flexibility to chefs, who can now offer any menu combination at set prices of $25, $35 and $45. Organizers expect to see a diverse and exciting offering, with specific emphasis on local and seasonal ingredients as a result of this change. Additionally, TOY 2013 will also include lunchtime menu offerings alongside the traditional dinner. The addition of lunch will be supported and promoted through a unique, free trolley service to Yaletown for the public.

“Taste of Yaletown has remained one of the most popular dining events in the city for the past 9 years, and we are dedicated to continuing to push the envelope on delivering a unique experience for diners. This year we have introduced a few exciting changes that we are confident will make it even easier and more exciting than ever to attend Taste of Yaletown,” states Annette O’Shea, Executive Director of the Yaletown Business Improvement Association. “The fact that we have a record 30 restaurants on board this year is a testament to TOY’s continual growth and strength.”

Changes to the menus for Taste of Yaletown will see the event move away from the traditional 3-course dinner offering set at $25, $35 and $45 price points. This year, chefs and restaurateurs will have the freedom to serve up any combination of items or courses under the same price points, meaning that the public will receive something truly unique and carefully selected at each restaurant. Menus will not be limited by number of courses and can include beverages pairings inside of the set prices as well.

“Yaletown is home to some of the cities best chefs, many of whom view Taste of Yaletown as a time to showcase their creativity. Removing the limitations of number of courses has opened things up further so that they are free to decide how best to deliver their very best to customers. I suspect we will see a huge range in exciting menus this year – everything from a 7-course tasting to a menu that includes drinks as well as food. The public will have so many new options to discover,” explains O’Shea.

Taste of Yaletown will also expand to offer set-price lunch menus in addition to dinner this year. Restaurants are being encouraged to demonstrate creativity for lunch as well and the YaletownBusiness Improvement Association has taken a direct approach in promoting the emphasis on lunch by arranging for a public trolley to take customers from other areas of the downtown core, intoYaletown for lunch and then delivering them back to work within the hour. The trolley will run for free throughout TOY and schedules and locations can be found through the TOY website and social media channels.

List of participating restaurants and menus


CC: press release, image:

Hawksworth Young Chef Scholarship Competition – Oct 27


Hawksworth Restaurant Announces the Inaugural 
Hawksworth Young Chef Scholarship 
$10,000 prize for the future star of Canada’s culinary scene

Hawksworth Restaurant is proud to announce the inaugural Hawksworth Young Chef Scholarship competition. Ten future culinary stars from across Canada have the chance to win a life-changing grand prize and the opportunity to showcase their skills to Canada’s most revered chefs and critics.

The Hawksworth Young Chef Scholarship program is a non-profit culinary foundation created to provide a platform for talented young Canadian chefs to get a head start in their career. The winner of the inaugural 2013 Hawksworth Young Chef Scholarship will receive a $10,000 bursary and a stage at a top international restaurant – giving them the inspiration and opportunity needed to develop their professional skills.
Judges include Chef Mark McEwan, star of Top Chef Canada, award-winning food author Jacob Richler, Corporate Executive Chef of Oliver & Bonacini Restaurants Chef Anthony Walsh and Co-Owner of CHARCUT Roast House, Chef Connie DeSousa. Vancouver-based celebrity Chef Vikram Vij, Hawksworth Restaurant’s Chef de Cuisine Kristian Eligh and Chef David Hawksworth himself will be representing the West Coast on the judging panel. A Quebec judge will be confirmed shortly.
“The three finalists will have the privilege of being judged by a panel of top Canadian chefs and critics who, using their years of experience, will provide constructive criticism and advice for the young talent, rounding out their experience in the competition,” says Chef David Hawksworth. “This will assist the winner in developing their professional skillset and will undoubtedly place them at the forefront of the culinary industry; allowing them to secure positions in reputable Canadian or internationally recognized restaurants.”
“Each quality chef is connected to another quality chef and this competition is a unique opportunity to interact with experienced chefs, be inspired and set young chefs on the path to excellence,” says Toronto’s Chef Mark McEwan.
The competition is open to Red Seal Canadian chefs who are under 28 years of age and are currently working full-time with a professional kitchen. Ten selected finalists will gather for the inaugural Hawksworth Young Chef Scholarship competition at the Pacific Institute of Culinary Arts in Vancouver on Sunday October 27th 2013. Applications are accepted online and applicants must submit a recipe using provided ingredients – rules and more information are available on the official website

Note to editors: Closing the competition, a fundraising dinner will be held on the evening of Sunday October 27th 2013 – Chef David Hawksworth, Chef Kristian Eligh and fellow judges Chef Connie DeSousa, Chef Mark McEwan, Chef Vikram Vij and Chef Anthony Walsh will each be creating a course for this unique event that showcases the best of Canadian culinary talent. For reservations and more information please call 604.673.7000.

Twitter: @HawksworthRestInstagram: @HawksworthRest

Source: Press release